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 ||2.54 m²|
|Opening ||62 cm x 33cm|
|Interior||P190 cm x L900 cm|
|Interior Height||53 cm|
|PLINTH & FLOOR|
|Minimum dimensions of the oven all inclusive - cubic shape||L246 x P247 x 191H cm|
|Minimum dimensions of the oven all inclusive - domed shape||L238 x P238 x 191H cm|
|Pizzas on oven floor at once||10 x 30 cm|
|Wood per firing||35 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 190
The latest oven in the pizzeria range, the Le Panyol 190 is a round model and is designed for use in extremely busy restaurants (+200 covers).
It only takes 35kg of wood to heat a baking surface of more than 2.50m² – and even less if you use it every day, thanks to its excellent inertia.
As it has a 10-pizza capacity, it allows you to bake other dishes at the same time as you send out your pizzas.