Summerset Hybrid Countertop Pizza Oven OV-HYB OV-HYBL, Gas or Wood

Description

The Summerset Hybrid Pizza Oven is a stainless steel countertop oven with two ways to make heat: a 40,000 BTU L shaped tube burner under the stone for gas cooking, and a wood rack with its own 9,000 BTU jet burner that lights the logs for you. Choose natural gas (OV-HYB) or propane (OV-HYBL) above; the oven is the same either way. It runs to 932°F on a 390 square inch cordierite floor, holds two burner covers that protect the gas burner when you burn wood, and vents through an 18 inch stainless chimney with a damper handle. It is built by Summerset Grills, the AMD Direct outdoor kitchen brand, and carries their Gold Standard Lifetime Warranty. Crustify is an authorized dealer, and every Summerset hybrid ships free by freight.

What sets it apart from the other gas and wood ovens on this site is that it is a finished appliance, not a masonry project. It sits on a non combustible counter on four adjustable feet, needs no electricity, and lights with a piezo click. A weeknight pizza is a gas preheat and fifteen minutes; a Sunday is a fire on the rack and the smoke that comes with it. Summerset's one rule, printed in red through the manual, is that you run it on wood or on gas, never both at once. This page covers how the two modes work, how the oven is built, the gas and the counter it needs, cooking and cleaning, how it compares to the other hybrids we carry, and what to order with it.

Wood Mode and Gas Mode, Never Both

Two knobs on the front panel, one badged Gas and one badged Wood. They are not two halves of one fire; they are two different ovens sharing a stone. Summerset's manual says it in red on the warnings page and again in the operating section: the oven is designed for wood or gas use, never both simultaneously. The reason is physical. The 40,000 BTU gas burner runs along the back and right side of the chamber under a flame tamer, and when you burn wood, two stainless covers go over it to keep ash and embers out of the ports. Light the gas burner with those covers on and gas collects under them; Summerset calls the result a serious fire or explosion hazard. So the covers are the switch. On the burner, wood. Off the burner, gas.

Wood mode

Set the back and right burner covers in place, stack split hardwood on the stainless rack over the ash tray on the left side of the chamber, and turn the Wood knob. The 9,000 BTU jet burner under the rack lights the wood; once the fire is established you turn it off and the wood carries the oven. That starter is the whole trick: no chimney starter, no torch, no newspaper, and the same result every time. Ash drops into the tray below the rack and comes out after the oven is cold. The smoke goes up the 18 inch chimney, and the damper handle on the stack is how you hold temperature once the fire is built: wide open to climb, part closed to hold.

Gas mode

Take both covers off the gas burner, open the door, press the Gas knob in and turn it; the piezo clicks and the L shaped tube burner lights along the back and right side. Close the door and the manual has the door gauge at about 575°F in 10 to 15 minutes; keep going and it tops out at 932°F. The knob runs from High to Low, so the same oven that blisters a pizza at full heat bakes bread or roasts a chicken turned down. If the piezo does not catch within five seconds, the manual has you turn the knob off, wait five minutes and try again, or match light it through the open door with a long lighter. No batteries, no outlet, nothing to go flat in the shed over winter.

How the Summerset Hybrid Is Built

The oven is a stainless firebox inside a black arched outer shell, on a base plate with four adjustable feet, with a welded front frame carrying the control panel, the thermometer and the door. The interior is #443 stainless, the grade Summerset uses for its grills; the burners, rack, tray, chimney and door are stainless too. The parts list in the manual runs to 37 items, every one of them orderable, which is what a lifetime warranty on construction looks like in practice.

The chamber and the stones

The floor is built in two layers. Ten insulation stones, each 8 5/8 by 4 1/2 inches, line the bottom of the chamber in a set pattern (the box holds twelve, two are spares). Two cordierite pizza stones, each 17 3/4 by 11 inches, sit side by side on top of them for a cooking surface 17 3/4 inches deep and about 22 wide, 390 square inches. Cordierite is the stone that takes thermal shock, so a cold pizza on a 900 degree floor does not crack it. The insulation underneath is why the floor holds heat between pizzas instead of dumping it into the base. Summerset's dealer listings rate the oven at three pizzas; in practice that is a 16 inch pie, or two smaller ones side by side, with room on the right for a pan.

The door and the thermometer

The mouth is an arch about 18 inches wide, and the stainless door that closes it has a black handle you fit with one screw during assembly. The door is what turns the oven from a pizza oven into an oven: closed, the gas preheat comes up fast and bread and roasts cook in held heat; open, you launch and turn pizzas. The manual's rule is to open the door before lighting and never light the burners with it closed.

The thermometer on the front frame reads the chamber, and Summerset's dealer listings describe it as a digital readout with two meat probe inputs, so you can watch a roast or a shoulder come up without opening the door. Summerset's own spec sheet lists it as an ambient temperature readout; either way it is the gauge the preheat and cleaning instructions in the manual are written to.

The chimney and the damper

An 18 inch stainless stack drops into the port on top of the oven and the louvered exhaust vent cap sits on it; both come in the box and go on in a minute without tools. The handle on the stack is a damper. Smoke and heat leave through the top, so the oven does not need the front clearance a front vented oven does, and the cap keeps rain out between cooks. With the chimney on, the oven stands about 41 inches tall, which is the number to check against any overhead.

Natural Gas or Propane

Choose the gas type when you order; the burner orifices and the regulator are set at the factory for one or the other, and the oven must run on the fuel on its rating plate. Together the two burners draw 49,000 BTU per hour, so size the line for that plus anything else on it; the manual's pipe sizing chart is in the Installation tab's documents, and Summerset wants nothing smaller than 1/2 inch pipe to the oven. Never connect either model to an unregulated line; it is unsafe and it voids the warranty.

Natural gas, OV-HYB

Fixed piping at 4 to 7 inches of water column, through the natural gas regulator Summerset supplies, set to 4 inches. Summerset asks for a qualified gas professional on the plumbing, a shutoff valve where you can reach it, yellow Teflon tape on pipe threads and nothing at all on the flare fitting, and a soapy water leak test on every joint before the first light.

Propane, OV-HYBL

A standard 20 lb cylinder with a Type 1 Acme connection, through the regulator and hose Summerset supplies, set to 11 inches of water column, 10 to 14 at the inlet. The cylinder stays outside the oven base in a ventilated spot, never under or beside the oven, and the valve goes closed after every cook. A plumber or gas technician can adapt the oven to a house propane tank, though Summerset's manual notes the usual caution about long propane runs. Leak test the hose every time the cylinder is changed.

Where It Sits: the Counter and the Clearances

This is a countertop oven and Summerset is firm about it: it goes on a non combustible surface, on its four adjustable feet, and it is not designed to be built into an outdoor kitchen island or cabinet. Level it in every direction; the manual says an oven out of level burns unevenly. The body is 25 inches wide, 25 3/4 deep and 21 tall, and the overall footprint with the handle and knobs is about 32 by 34 inches, 41 inches tall with the chimney and cap, so plan a counter a little over three feet deep and nothing hanging within five feet above it.

Clearances from the sides and back of the oven: 2 inches to a non combustible wall or backsplash, 14 inches to a combustible wall that has been protected with brick or a non combustible substrate over steel studs, and 16 inches to a bare combustible wall. Overhead, 5 feet minimum from the countertop to any construction; if that construction is combustible, Summerset requires an exhaust hood larger than the cooking area moving at least 1,000 CFM, and it recommends one even under a non combustible roof. Never under an unprotected combustible overhang, never in a garage, shed or breezeway, never on an RV, trailer or boat. The manual's definition of outdoors is the standard one: at most three walls with no roof, or a roof with at most two walls, with the openings permanently open. It rates the oven for use down to 0°F.

Cooking in the Summerset Hybrid

On gas, the routine is a preheat with the door closed, 10 to 15 minutes to about 575°F on the gauge, then as far past it as the pizza wants; at the top of the range the floor is hot enough for a Neapolitan crust in a couple of minutes. Open the door, launch, turn, pull. For bread and roasts, bring it up, turn the knob toward Low, and let the closed door do the work. The manual's cooking notes are grill notes applied to an oven: keep the door open when lighting, never cover the floor or the burner ports with foil, watch the wind, and treat it as an attended appliance, which means someone stays with it while it burns. Our pizza oven temperature guide covers what each number on the gauge is good for.

On wood, the starter jet does the lighting and the damper does the driving. Build a small fire on the rack, let the starter run until it is burning on its own, turn the starter off, and feed splits as the floor comes up; the stone takes longer to saturate on wood than on gas, so give it the time. Dry hardwood only, split small enough to sit on the rack; our pizza oven wood guide covers the species. The ash tray comes out when the oven is cold. If you are still deciding whether wood is worth the extra tending, wood fired vs gas lays the trade out, and this is the oven where you do not have to decide before you buy.

Clean up is built into the oven. Summerset's self clean is a 932°F burn with the door closed for two or three minutes on gas, which turns food residue to ash; the monthly version is 15 minutes on high, 90 minutes to cool, then a wipe of the walls, a brush over the burner ports and a shop vac in the basin. The stones get water only, no chemicals. Outside, soap and water with the grain, then a stainless cleaner; near a pool or the coast, wipe it down often and cover it dry, because chlorine and salt air are what put spots on stainless.

How the Summerset Hybrid Compares

Five ovens on this site burn gas, and four of them also burn wood. The Summerset is the one that does both from a finished stainless box on a counter.

The short version: if the oven is going on a counter in an outdoor kitchen and you want gas on weeknights and wood on weekends in a stainless appliance with a lifetime warranty, this is the one. If there is no counter, the Kokomo brings its own stand. If you want a brick dome and the gas and wood running together, the HPC Forno is that oven. Every gas and wood oven we carry is in the Hybrid collection, every oven that sits on a counter is in the Countertop collection, and our best dual fuel pizza ovens post ranks them against each other.

Who Should Buy the Summerset Hybrid, and Who Should Not

Buy the Summerset if you have, or are building, an outdoor kitchen with a non combustible counter and gas run to it, and you want one oven that does gas on a Tuesday and wood on a Saturday without a masonry base, a chimney through a roof or a cart in the way. It is the oven for the homeowner who already owns Summerset grills and wants the same finish and the same warranty on the oven, and for the cook who wants a thermometer, a door and a damper rather than a flour test. It is also the right answer when the oven has to be an appliance a contractor can set and connect in an hour.

Do not buy it if you want wood and gas burning together; Summerset's manual forbids it, and the HPC Forno is built for exactly that. Do not buy it to build into an island or cabinet; Summerset rates it countertop only on a non combustible surface. Do not buy it for a wood deck rail or a wood table, for under an unprotected roof, or for a food truck or trailer. Do not buy it for a restaurant: the manual says not for commercial use and the warranty says residential. And if the budget is the issue and gas alone will do, the Halo Versa 16 and the Kucht Napoli are the countertop gas ovens on this site at a fraction of the price. Our pizza oven buying guide walks the whole decision.

What to Order With It

The Summerset hybrid oven cover first. Summerset's own care pages say to cover the oven whenever it is not in use, and warn that chlorine and salt air will spot uncovered stainless; the cover carries the same Gold Standard Lifetime Warranty as the oven. The Summerset 4 piece accessory kit is the brush, the perforated peel, the turning peel and the fourth tool sized to this oven's 18 inch mouth. Accessories ordered with the oven ride on the same freight at no added charge, and the Summerset collection has everything we carry from the brand on one page.

Buying the Summerset Hybrid From Crustify

Crustify is an authorized Summerset dealer, so the Gold Standard Lifetime Warranty applies; register the oven at amddirect.com within 30 days of purchase, because Summerset validates the warranty on that registration. The oven ships by freight on a pallet at about 227 lb, delivered curbside with a $95 residential liftgate fee at checkout; a business address with a dock pays no liftgate. Shipping is free in the contiguous 48 states; Alaska, Hawaii and Puerto Rico are quoted before you order. Inspect the carton before you sign and note any damage on the freight receipt; Summerset wants concealed damage reported within 5 days of delivery, and out of box warranty claims within 30 days and before installation, so unpack it when it lands. Returns on an unused oven in its original packaging follow our return policy, with return freight paid by the buyer. Chat and email go straight to the owner and are usually answered the same day; if you are not sure about a clearance or a gas run, send the photo through our contact page and we will check it against the manual before you order.

KEY FEATURES

• Summerset hybrid countertop pizza oven: stainless firebox and #443 stainless interior in an arched outer shell, on four adjustable feet
• Gas mode: 40,000 BTU L shaped stainless tube burner with piezo ignition, High to Low knob, no electricity needed
• Wood mode: stainless wood rack and ash tray with a 9,000 BTU jet burner that lights the logs; burner covers protect the gas burner while wood burns
• Wood or gas, never both at the same time, per Summerset's manual
• Up to 932°F; about 575°F on the gauge after a 10 to 15 minute gas preheat; 932°F self clean burn
• 390 sq in cordierite floor in two 17 3/4 by 11 in stones over ten insulation stones; mouth about 18 in wide
• Stainless door with handle, front mounted thermometer, 18 in stainless chimney with damper handle and vent cap
• Choose natural gas (OV-HYB, regulator supplied) or propane (OV-HYBL, 20 lb cylinder, regulator and hose supplied) above
• Body 25 W by 25 3/4 D by 21 H in; about 32 by 34 by 41 in overall with chimney and handle; about 227 lb
• Countertop only on a non combustible surface; 2 in to non combustible walls, 16 in to combustible, 5 ft overhead; ETL certified, rated to 0°F
• Gold Standard Lifetime Warranty on construction, stainless, burners, burner covers, valves, flame tamer and gauge; 3 years on all other parts; register within 30 days
• Ships free by freight on a pallet; $95 residential liftgate; cover and 4 piece accessory kit sold separately

SPECIFICATIONS

Documents: Summerset Hybrid Oven sale sheet and dimensions (PDF).

VIDEO

Summerset Grills: Introducing the Hybrid Pizza Oven

Summerset Grills: How to use wood fired mode on the Hybrid Pizza Oven

Summerset Grills: How to use gas cooking mode on the Hybrid Pizza Oven

INSTALLATION GUIDE & USER MANUAL

Unpacking. Open the top of the carton and pull the twelve insulation stones out of the top of the foam side walls, three in each corner. Lift off the top foam and the outer sleeve, then lift the oven off the foam base; the two pizza stones are lying flat in that base. Open the chamber and take out the loose parts: chimney, vent cap, two burner covers, wood rack, ash tray, door and handle. Inspect everything now; concealed shipping damage is reported within 5 days.

Stones. Lay ten insulation stones on the floor of the chamber in the pattern on the assembly sheet (two are spares), then set the two pizza stones side by side on top so they sit flush.

Chimney. Set the chimney assembly into the port on top of the oven and the exhaust vent cap on top of the chimney. The handle on the stack is the damper.

Rack, tray, door. Set the ash tray on the base of the wood section on the left side of the chamber and the wood rack over it. Fit the black handle to the door with the preinstalled screw from the inside.

Gas. Connect through the supplied regulator only, NG to fixed piping with a reachable shutoff, LP to a 20 lb cylinder; leak test every joint with soapy water before lighting. Summerset recommends a qualified gas professional for the plumbing.

First light. Peel off the protective plastic, clean the exterior with a stainless cleaner, remove the burner covers, open the door, and run the gas burner for 10 minutes to burn off production oils. Then the two modes: covers off and door open to light the gas burner; covers on, wood on the rack and the Wood knob to light a fire. Close the cylinder valve or gas shutoff after every cook. Cover the oven when it is cold and dry.

Documents: Summerset Hybrid Oven assembly instructions (PDF), Summerset Hybrid Oven user manual, English and French, with gas pipe sizing chart (PDF), Summerset Hybrid Oven sale sheet and dimensions (PDF).

WARRANTY INFORMATION

Gold Standard Lifetime. AMD Direct, Summerset's parent, warrants the oven for the life of the original purchaser at the original delivery address against defects in construction and manufacturing, on the stainless steel construction, and on the burners, burner covers, valves, flame tamer and temperature gauge. Replacement parts are 100 percent non prorated.

Three years. All other parts, components and electrical.

Conditions. Register online at amddirect.com within 30 days of purchase to validate the warranty. It covers replacement parts, not labor, and is not transferable. It does not cover discoloration, surface rust, corrosion or oxidation from harsh environments, chemicals or overheating, nor damage from improper installation, abuse, grease fires or misuse; proof of regular maintenance is required, and coastal, humid or salt environments are reviewed by the manufacturer. Products in commercial, rental or non residential use are not covered. Out of box claims must be made within 30 days of purchase and before installation.

Claims. Contact us first with photos and your order number and we handle the claim with Summerset. Shipping damage is separate: note it on the freight receipt or report concealed damage within 5 days of delivery.

Document: Summerset AMD Direct Gold Standard Warranty (PDF).

FREQUENTLY ASKED QUESTIONS - FAQ'S

Your Questions Answered Before You Buy

These are the questions we get most often about the Summerset Hybrid Pizza Oven, answered from Summerset's manual, assembly sheet, sale sheet and warranty. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.