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 ||0.78 m²|
|Opening ||48 x 26 cm|
|Interior Diameter||P96 cm x L100 cm|
|Interior Height||34 cm|
|PLINTH & FLOOR|
|Minimum dimensions of the oven all inclusive - cubic shape||L158 x P149 x 174H cm|
|Minimum dimensions of the oven all inclusive - rounded shape||L150 x P140 x 174H cm|
|Pizzas on oven fat once||3 x 30 cm|
|Wood per firing||10 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 96
The first wood-fired oven model made especially for pizzerias, the Pro 96 is a compact oven perfect for small kitchens and pizza trucks.
It allows you to bake 3 pizzas at the same time, giving a yield of approximately 40 pizzas per hour.
It takes only 10 kilos of wood and one hour to reach a temperature of 450°C.