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 ||1.13 m²|
|Opening ||54 x 26 cm|
|Interior Diameter||P135 cm x L110 cm|
|Interior Height||44 cm|
|PLINTH & FLOOR|
|Minimum dimensions of the oven all inclusive - cubic shape||L192 x P197 x 174H cm|
|Minimum dimensions of the oven all inclusive - domed shape||L184 x P197 x 174H cm|
|Pizzas on oven floor at once||5 x 30 cm|
|Wood per firing||20 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 135
The star product in our professional pizza oven range, the extra size allows us to integrate a larger opening. This is a major advantage, making it much easier to insert and remove pizzas from your oven.
Designed for intensive daily use, it can take 6 pizzas at a time and give you a yield of 80 pizzas per hour.