Construction

A cross-sectional diagram of a Pro Boulangerie oven.

Cross Section of a Bakery or Pro Boulangerie Oven

Key

  1. Upper ceramic fibre blanket – 38 mm
  2. Chamotte
  3. Lower ceramic fibre blanket – 13 mm
  4. Oven floor (‘sole’) tiles
  5. Chamotte
  6. Underfloor Insulation boards
  7. Support construction
Cross sectional view for the oven style 'cubic'.