Call Us
Regardless of who we are or where we live, it’s human nature to gather around fire. Cooking food, sharing stories and enjoying the warmth of camaraderie. These are some of the reasons why our ovens feature a visible in‑chamber fire. All CBO models In-chamber fires double as a beautiful sight for you and your guests.
Unlike common outdoor ovens that obscure the flames and flickering embers with out-of-chamber fire designs, our ovens are modeled on the ancient Neapolitan oven. And not just for the looks. But for the authentic wood-fired flavor thats been around for centuries.
An authentic wood-fired brick oven starts with an in-chamber fire. And true to traditional Italian wood-fired ovens, our design features a low, igloo-shaped dome. A modern and efficient flue system ensures that smoke won’t escape through the front of your oven.
Our FlameRoll™ creates a vacuum for concentrated heat up to 1,000ºF. The high-performance design allows you to include radiant heat, convection and conduction in your outdoor cooking repertoire. It’s versatility that’s perfect for the professional or at-home chef.
Generations of European oven makers provided the original blueprint for our wood-fired brick ovens. These elegant designs have stood the test of time in temperate regions of Spain, Italy and Germany. But winter in Maine or Wisconsin? Well, that’s another story entirely.
Unlike most wood-fired ovens of today, which are imported to the U.S., our ovens are American made and certified to UL and NSF4 Standards. With a proprietary refractory cement formula and stainless steel fiber reinforcement, they’re designed for maximum durability even in extreme climates from coast to coast.
Today, Chicago Brick Oven is the leader in American-made residential wood-fired ovens. But first, we were three neighbors having a discussion about buying a single brick oven. That was not such a simple proposition in 2006.
At the time, 99% of residential, outdoor wood-fired ovens bought in the U.S. were manufactured on other continents and sold here through distributors. Once an oven was ordered, the buyer waited several months for it to arrive—and only after they justified paying the astronomical import fees and freight charges.
What if the oven was damaged during shipping? Who would we negotiate with for repairs and replacement parts? Who would install it?
Little did we know that, by answering these questions, we were creating a new business. A business that would produce the best-looking, highest-quality wood-fired brick ovens, minus the hassles, worry and importing costs. Not just for our little slice of Chicago, but for anyone with a passion for time-proven, classic brick oven design combined with the most advanced American engineering available.
