Good questions.
Clear answers.

Start with what you cook, how many people you serve and the space available for the complete installation. Compare cooking surfaces as well as the oven footprint, clearances and support requirements. The right size gives you room to cook comfortably and fits your project.

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CBO ovens use refractory material designed to absorb and retain cooking heat. The refractory components are reinforced with stainless steel fibers and kiln-fired during manufacturing. For a built-in project, you can create an exterior finish around the oven while following its installation and insulation requirements.

Yes, with a model approved for the intended indoor application. Residential Hybrid models are for outdoor residential use. Your installer must review ventilation, structural support, clearances and local requirements for the complete installation.

Ask CBO to help identify the right model and its current documents before you plan an indoor project.

A modular oven kit can be a DIY project for someone with suitable concrete and masonry skills. Start with the exact model's current manual and plan the support, enclosure, insulation and weather protection before assembly. Use qualified professionals for work such as gas connections and the design of indoor ventilation.

Plan around the finished cooking-floor height, so the main cook can comfortably see into the oven and handle food. The platform sits below the hearth and insulation, so its height is not the same as the finished cooking surface. Use the model's drawings to account for the full assembly and have your builder confirm the support design.

View specifications and drawings.

The correct components depend on your oven model, its connection and the installation. Use the current model manual to confirm the specified pipe, anchor connection and venting arrangement. Have your installer check the complete plan against local requirements before ordering parts.

If you are matching an existing oven, send CBO the model and a photo of the connection.

A venting route must meet the oven manual and vent-system manufacturer's instructions. Have your installer check any proposed offsets, supports and overall chimney arrangement. Do not apply one bend allowance to every model or installation; CBO can help identify the right documents for your project.

Yes. A noncombustible base or surround does not replace the insulation specified for the oven. Install the required boards beneath the hearth and blanket over the dome exactly as the model manual directs. They help retain cooking heat and limit heat transfer into the surrounding structure.

The oven needs the ventilation system specified for its model and application. Proper venting supports draft and carries exhaust away from the cooking area. Chimney height and the complete arrangement depend on the installation, so use the current manual and local requirements rather than a general height rule.

Complete the installation for your model, including its support, insulation, venting and weather protection. A modular kit also needs a suitable finished enclosure; assembled models have their own placement requirements. Once installation is complete and any installation materials have cured as required, follow the oven's curing procedure before cooking.

Curing gradually removes moisture before high-temperature cooking. Follow the current curing procedure for your exact oven: wood-fired and Hybrid models use different instructions. Avoid starting with a large fire or substituting a general fire-building tip for the complete curing process.

Use the manual supplied for your model, or ask CBO for the correct instructions.

Wait until installation is complete, the materials used in the installation have cured as required, and you have finished the oven's model-specific curing process. A newly installed oven should not go straight to a full cooking fire. Your installer and current manual should guide the sequence.

After the oven is properly cured, start with dry kindling and build the fire gradually using dry wood. Follow the fire placement and operating instructions for your model. Never use chemicals or liquid fire starters, and avoid a fire that sends flames out of the oven opening.

Hybrid burner lighting has a separate procedure in the Hybrid manual.

Warm-up varies with oven size, fuel, outside temperature, moisture and how recently the oven was used. Build heat gradually and allow the hearth to absorb it before cooking. Check the cooking surface with the appropriate thermometer instead of relying on a fixed elapsed time.

Use clean, dry hardwood suitable for cooking. Properly seasoned or kiln-dried wood helps the oven heat consistently; store it under cover so it stays dry. Avoid treated, painted or resinous wood, and follow your oven manual's fuel requirements.

A local firewood supplier or hearth store is a good starting point. Ask for clean, dry hardwood suitable for cooking and pieces that fit your oven's operating instructions. Confirm the wood is properly seasoned or kiln-dried, and keep it protected from moisture after delivery.

Yes, when it is installed, protected and operated as directed for its model. Keep the oven and insulation dry, and bring the oven up to temperature more gradually in cold weather. After a long period without use or significant moisture exposure, follow the manual's guidance on recuring before returning to high heat.

High-heat cooking uses an active fire and an open oven mouth. Retained-heat cooking uses heat stored in the hearth and dome after the fire has been removed or has burned down as directed.

Door use depends on the model, temperature and door type. A decorative door is not an insulating cooking door. Follow the exact manual, including the separate operating requirements for Hybrid ovens.

The hearth may need more time to absorb heat, even when the top of the oven looks ready. Check hearth temperature, use dry fuel and give the floor enough time to heat through. Dough hydration, thickness and the balance between top and bottom heat also affect the bake. Adjust one factor at a time and follow the operating guidance for your oven.

Try bread, roasted vegetables, meats, casseroles and desserts. Match the recipe and cookware to the heat in your oven. Use appropriate cooking vessels for foods that release fat or liquid, and keep drippings and liquids off the refractory hearth and dome.

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Follow the shutdown instructions for your model and allow the oven to cool gradually. Hybrid ovens also require the specified burner and gas-control shutdown. Use a door only as directed for its type, and never use water to rapidly cool the refractory oven. Surfaces can remain hot for hours after cooking.

Keep the chimney and venting system clean and inspect them as directed by their manufacturer. A suitable flue brush may be part of the cleaning process, but the method and access depend on the installed system. Use a qualified chimney or venting professional if you need help, and follow the system's maintenance instructions.

The right care depends on the door material and finish. Send CBO a photo and your oven model so we can identify the door and recommend suitable care or a replacement. A decorative door and an insulating cooking door serve different purposes; follow the instructions for the one you have.

Some surface pitting and color variation can occur during the manufacture and kiln-firing of refractory components. These cosmetic variations do not necessarily affect oven performance. If a mark changes, material breaks away or you are unsure what you are seeing, send CBO photos for review.

Small cracks can occur as refractory material expands and contracts during heating and cooling. That does not mean every crack should be dismissed. If a crack grows, pieces loosen or oven performance changes, send CBO photos and your model details before attempting a repair.

For wood-fired operation, check that you are using dry hardwood, have allowed enough warm-up time and are following the model's fire-building instructions. Moisture in the oven can also affect heating and may require recuring. Check weather protection and keep the specified ventilation path clear.

If the problem continues—or involves a Hybrid burner—contact CBO with the model and symptoms.

The oven, door and nearby surfaces can be hot during use and for hours afterward. Keep children away from the cooking area and supervise them throughout operation and cooldown. Follow the model's operating precautions and do not assume the outside is cool because the fire has gone out.

Weight varies by oven size and configuration. Check the specification sheet for the exact model you are ordering, and have your installer account for the complete installation, including the enclosure and support structure. CBO can confirm the appropriate weight and shipping details for your delivery plan.

Find your model’s specification sheet.

Ovens are prepared for freight shipping with protective packaging. The delivery arrangement depends on the model and order. Before delivery, confirm site access, the receiving location and how the oven will be moved into position with CBO or your dealer. Review your order's shipping instructions before the carrier arrives.

Included items vary by model and package. Check the selected product's included-items list and your quote or order details. CBO can confirm what comes with the oven and help identify any additional tools, venting components or accessories your project needs.

A range combines surface burners and an oven in one appliance. A rangetop provides surface cooking without an oven.

All-gas ranges use gas for the surface burners and oven. Dual-fuel ranges combine gas surface burners with an electric oven; some larger models also include a separate gas oven. Compare the selected model’s oven configuration and electrical requirements before ordering.

On the 48-inch and 60-inch sealed-burner dual-fuel models covered here, the range includes an electric self-cleaning convection oven and a separate gas oven. The 48-inch model has an auxiliary gas oven; the 60-inch model has a full-size gas convection oven. Use the selected model’s specification sheet to confirm its configuration and capacities.

Yes. CBO gas ranges and rangetops require an electrical connection. Dual-fuel ranges have different electrical requirements. Have your installer use the exact model’s installation documents and rating information when planning the supply.

Choose the natural-gas or liquid-propane configuration that matches your installation, and have a qualified installer confirm it before ordering. Sealed-burner models are factory-set for their specified gas and must not be changed to another gas without factory authorization. Adjustments and conversions must be handled by the installer or servicing utility, following the applicable instructions.

For the 36-inch sealed-burner models offered in both layouts, the four-burner configuration includes a center griddle/grill. The six-burner configuration replaces it with two additional burners. Check the selected model and layout before ordering.

The burner construction and cleaning instructions differ. Open-burner models have removable burners and individual drip pans. Sealed-burner models have removable caps and a cooktop surface that is cleaned around each burner. Follow the instructions for your burner type, and use the exact model’s specifications for its burner ratings.

Convection depends on the model and oven cavity. CBO documents include both gas-convection and electric-convection ovens, so convection does not necessarily mean an electric oven. Check the selected model’s specification sheet and cooking instructions.

No. Use the self-clean cycle only for the electric oven identified as self-cleaning on the applicable dual-fuel range. Follow the manual’s separate cleaning instructions for gas ovens.

No. The manual says not to put burner grates or sealed-burner caps in the dishwasher. It identifies the individual open-burner drip pans as dishwasher-safe. Let parts cool, identify the part correctly, and follow the manual’s drying and reassembly instructions.

Follow the manual’s instructions for the reversible cast-iron griddle/grill. Do not use soap or harsh detergents, and do not put it in the dishwasher. After cleaning, towel-dry it promptly and apply a light coating of cooking spray or oil as directed. Never put its cover over a hot griddle.

Have a qualified installer review the exact model’s installation documents before you finalize the kitchen plan. Confirm dimensions, cutouts, clearances, ventilation, gas configuration and electrical supply. For a range, include the manual’s anti-tip requirements. Use the installation drawing rather than nominal product width for fit.

CBO does not currently sell range hoods. Have your installer select appropriate ventilation using the selected appliance’s installation documents and the requirements for your installation.

Contact CBO with your model, serial and type numbers, purchase date, dealer name and a clear description of the issue. These are the details listed in the manual’s service section. Do not attempt to service the range yourself; use qualified service assistance.

Contact the CBO team.

Finish and trim choices depend on the product configuration. Review the options shown for the selected product and confirm its SKU and price before ordering; not every model necessarily offers every combination.

Every CBO range includes a pizza stone, pizza peel, infrared thermometer gun and brush. This accessory package is not included with rangetops.

CBO ranges and rangetops have a one-year parts-and-labor warranty, subject to the conditions and exclusions in the CBO appliance warranty. Contact CBO with your model and purchase details for coverage questions.

Before ordering, call or email the CBO team with your installation elevation and gas type. We will help confirm the appropriate configuration for your selected model.

Contact the CBO team.