|Smoke throat adaptor for base of chimney|
|Grog for under for the oven floor|
|Bag of mortar|
|Interior Diameter||120 cm|
|External Diameter||150 cm|
|Cooking Surface ||1.13 m²|
|Opening ||53.0 x 26.0 cm|
|Interior Height||44 cm|
|Exterior Height||59 cm|
|Arch stone thickness||10,5 cm
|PLINTH & FLOOR|
|Minimum dimensions of the oven all-inclusive - cubic shape||L190 x P220 x H70 cm|
|Minimum dimensions of the oven all-inclusive - rounded shape||L180 x P215 x H70 cm|
|Floor tile thickness ||6.0 cm|
|Insulation with chamotte ||2.0 cm|
|Dishes on oven floor at once||2|
|Pizzas on oven floor at once||1|
|Bread dough per batch||5 kg|
|Wood per firing||4-8 kg|
|The Liberté range of ovens is supplied as kit models, designed to be integrated into a masonry structure. Click here for more information.
Contact Paul Merry. for advice on a building strategy.
These are my recommended extras.
|Peels - for placing and removing your loaves||☑ 1.5 m wood peel, 40 cm round head
☑ 1.5 m wood peel, 40 cm square head
☑ 1.8 m wooden peel, 40 cm round head
☑ 1.8 m wooden peel, 40 cm square head
☑ 1.8 m aluminium peel, 33 cm XXX head
|Thermometers - for measuring dome temperature||☑ Pro thermometer for WF Ovens (catheter and wall mounted dial)|
|Thermometers - tor measuring floor tile temperature||☑ Laser Infrared Thermometer|
|Cleaning - for removing coals and ashes from the floor of your oven||☑ Coal and Ash Scraper
☑ Hearth Brush
Need more help or advice on these items?
Contact Paul Merry.
Requiring at least a two-metre square for building space, Model 120 is much larger than its companion models in the Liberté range. The Model 120 is large for a home or amateur baker. However, it would suit a community, or a teaching establishment (it is the model I chose for PANARY Bread School), or a large kitchen that is expected to feed a lot of people. Further, it would suit an amateur baker going professional.
Model 120 can cook 12 dishes at the same time, bake up to 16kg of bread at once and, as for pizzas, you can get out 100 per hour.