Prokan Kano 16” Pizza Oven Review

Quick review of my experience with the Prokan Kano 16” Pizza oven after three pizza sessions.

Coming from 5 years with the Ooni Koda 12” this was a big change!

#prokangrill
#prokanpizza
#pizza
#pizzaoven
#oonikoda

[prokangrills]

We loved watching your video walking through and testing out the Kano Oven! 👏 Thank you for choosing Prokan and for sharing your experience—it means a lot to us to see our oven in action and hear your thoughts. 🔥🍕

[loddie]

Thanks for the much needed review! Regarding preheating times, did you (or perhaps can you) measure how long it takes to reach max temperature? Also, what is the max temperature were you able to achieve with the stone? Also, you turn the gas flow dial to increase flow between pies. Do you have to adjust the digital temperature controller as wellat the same time? I'm trying to understand what seems to be two ways of regulating the flame/temperature (gas flow knob & digital controller) and how they relate to each other. The digital temp control is nice, but have manual temp control such as reheating between pies is desirable. Did you try any Neopolitan (as in 60-90 seconds) pizzas? Great review!

[Sig_P]

I have a ooni Koda 16. Would you consider this better? Did customer service help you at all with the bent motor?

[lmphashby]

I just used this 14 the very first time today I could not get the bottom to cook I wanted a low cooking temp of around 550 but the stwhen you do that the Stone is not really hot I guess because the bottom of my pizza was not cooked only the top portion cooked then I tried cooking some baggets and again the top cooked but the bottom did not I'm not sure what you're doing that's different but what happens when you want to cook a New York style pizza at a lower temperature when the Stone doesn't get hot