[Sca-cooks] Camp Kitchen Tips Needed

[Glenn A. Crawford]

Snip>>Also, if anyone has the goods on the best 'camp oven', either
commercial or make-shift,
Hey,

My just one of those people who hide behind the rock, but I can help here a
little bit. I too run a Catering Company and we do a lot of the work
on-site. So we had to buy a portable oven (specs listed below). We have
cooked everything from dessert to meats in it. To me it runs great doesn't
use much LP. The biggest draw back is it is a big stainless steal box! Not
to period!

Here is the web address to we you can purchase one.
    
www.bigjohngrills.com
 2B31N Bake Oven
   
 CONSTRUCTION: Easy cleaning, corrosion resistant stainless steel finish,
welded with angle iron and aluminized inner framing. Double wall
construction with heavy insulation for cooler operation. Installation
clearances for noncombustible surfaces are 6" on sides and 6" in the rear,
combustible surface clearances are 6" and 6".
OVEN: All ovens measure 20.5'" deep by 14" high. Large Oven measures 31.5"
wide for the best baking characteristics and results. Medium oven measures
26.5" wide and small oven measures 19.5" wide. Heavy insulation for fuel
efficiency, porcelain and aluminized linings for easy cleaning.
BURNERS: Long life, cast iron “H” pattern is combined with a special "V"
shaped baffle, directing heat for excellent air circulation.
CONTROLS: Includes 500° thermostat, 100% safety shut off, automatic standing
pilot and brass top burner valves. Orifices and pressure regulators are set
at the factory for the gas specified. Optimal pressures are 4" WC for
natural gas and 10" WC for propane. Manifold size is 3/4" NPT. All controls
are tested and confirmed in good working order. Calibration and adjustments
are the responsibility of the installer.
ACCESSORIES: Gas hoses, flue adapters, draft diverters, carrying handles,
knob protectors, matching stands and casters are listed on accessory page.
VERSATILITY: Bake ovens are stackable in the field or from the factory.
Factory ordered stacking ovens come with a 6" high leg base. Leg base is
required when stacking in the field.  
   
 BAKE Ovens 
Model # Description Shipping
Weight Price 
B19N 24" wide frame, 2 - 19.5" x 21" wire baking racks 210 lbs. $1,308.00 
B26N 31" wide frame, 2 - 26.5" x 21" wire baking racks 240 lbs. $1,380.00 
B31N 36" wide frame, 2 - 31.5" x 21" wire baking racks 275 lbs. $1,400.00 
2B19N 24" wide frame, 4 - 19.5" x 21" wire baking racks 450 lbs. $2,748.00 
2B26N 31" wide frame, 4 - 26.5" x 21" wire baking racks 525 lbs. $2,904.00 
2B31N 36" wide frame, 4 - 31.5" x 21" wire baking racks 580 lbs. $2,952.00 
Product improvement may result in design and specifications change without
notice 

I hope this helped a little bit,

Glenn A. Crawford
President/Executive Chef
Phoenix Roost LLC
100 Baldwin Street
Laconia, NH 03246
603-524-0944
Tavernkeeper at phoenixroost.com
www.phoenixroost.com