|Choose what your want in your kit.||
A complete oven, An oven with bottom insulation only
Contents of Kit
|Description||Quantity||Complete Oven||Bottom Insulation Only|
|All oven masonry.||--||✔||✔|
|Smoke evacuation masonry with stainless steel adaptor.||1 unit||✔||✔|
|Portable door||1 unit||✔||✔|
|REFRACTORY MORTARS FOR CONSTRUCTION|
|CR25©. Mortar for sealing gaps.||25 kg tub(s)||✔||✔|
|Ciment Fondu©. Refractory mortar for sealing dome.||25 kg sack(s)||✔||✔|
|INSULATION MATERIALS FOR THE BOTTOM|
|Insulation boards.||4 - 12 slabs||✔||✔|
|White grog (chamotte) beneath floor tiles.||No. of 25kg sacks dependent on oven size.||✔||✔|
|INSULATION MATERIALS FOR THE DOME|
|Ceramic fibre blanket for dome insulation. Thickness 1.||1 x 13 mm. 3 m2||✔|
|Ceramic fibre blanket for dome insulation. Thickness 2.||2 x 38 mm. 3 m2||✔|
|White grog (chamotte).||No. of 25kg sacks dependent on oven size. Requires another pallet.||✔|
|Documentation.||1 x set||✔||✔|
|Cooking Surface ||1.13 m²|
|Opening ||54 cm x 26 cm|
|Interior Diameter||120 cm|
|External Diameter||150 cm|
|Interior Height||44 cm|
|PLINTH & FLOOR|
|Minimum dimensions of the oven all inclusive - cubic shape||L216 x P203 x H184 cm|
|Volume of bread dough / batch||16 kg baked dough|
|Wood per firing||20 kg wood to reach 400°C|
|Like the Liberté range, the Le Panyol Pro Range are kit models, designed to be integrated into a masonry structure. Pro Boulangerie 113 and Pro Boulangerie 120 can be assembled with ease, following the straightforward instructions that come in your kit. You will find it helpful to visit the building instructions given for the Liberte range. Click here to view the cross-sectional drawing of the best way to build the Pizzeria models.
For the larger Pro Boulangerie 120L, Pro Boulangerie 180, Pro Boulangerie 180L, and Pro Boulangerie 250, it would be advisable to engage with professional builders.
Contact Paul for advice on a building strategy.
This model takes the basic 120 Liberté model and applies to it certain refinements. Its floor tiles are specially treated and surfaced for evenness and long life. Below the floor and above the crown are highly efficient layers of insulation to keep the professional baker’s oven running hot for as long as possible before a re-fire occurs.
£5,700.00 – £7,400.00