|Choose what your want in your kit.||
A complete oven, An oven with bottom insulation only
Content 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 ||4.90 m²|
|Opening ||62 cm x 33 cm|
|Interior Diameter||250 cm|
|External Diameter||280 cm|
|Interior Height||63 cm|
|PLINTH & FLOOR|
|Minimum dimensions of the oven all inclusive - cubic shape||L348 x P348 x H230 cm|
|Volume of bread dough / batch||80 kg baked dough|
|Wood per firing||50 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.
Pro Boulangerie 250
The big daddy of the Boulangerie range. A grand piece of equipment standing as the hub of a professional bakery. This model is so large that the Le Panyol engineers are happy to recommend that it can have two doorways. For those who prefer firing on the floor, one doorway can be used as the fuel port, while the other can remain as the opening through which the bread is peeled in and out.
For professional bakers who prefer to keep the fire off the floor, this oven can be run with the under-floor furnace and geulard system.
£17,600.00 – £23,200.00