Contents of Kit
|Portable oven door|
|Smoke evacuation system, including stainless steel flue adaptor|
|Insulation, for underfloor and on top of the crown.|
|Cooking Surface ||0.94 m²|
|Opening ||48 x 26 cm|
|Interior Diameter||P113 cm x L100 cm|
|Interior Height||34 cm|
|PLINTH & FLOOR|
|Minimum dimensions of the oven all inclusive - cubic shape||L150 x P157 x 174H cm|
|Pizzas on oven floor at once||4 x 30 cm|
|Wood per firing||12 kg wood to reach 450°C|
|Like the Liberté range, the Le Panyol Pro Range are kit models, designed to be integrated into a masonry structure. Pro 96, Pro 113, and Pro 135 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 165 and Pro 190, it would be advisable to engage with professional builders.
Contact Paul Paul for advice on a building strategy.
Pro Pizzeria 113
With a slightly higher capacity than the Pro 96, the Le Panyol 113 pizza oven is still small enough to be used in the dining room of your restaurant, or in a small restaurant kitchen.
With the capacity to bake 4 pizzas at the same time, you can bake 60 pizzas per hour and it only takes an hour or so to reach 450°C.