Professional use : Backery

For bakery
Get in touch with us at the factory :
00333.29.65.99.11
Or by mail :
fourgrandmere@fourgrandmere.com
We will directly handle any technical chapter
and study your project . If necessary,
we will let you know our retailer's address.

Feu à bois

The name "wood fire baked bread" is only valid if :

The oven is heated exclusively by wood fire
All energy necessary to raise the temperature has to pass through the inner oven chamber

The oven is heated alternatively and the bread bakes in a decreasing temperature
Which allows slower baking and is favourable to the cooking of the inner bread loaf..

oven bakery
Real wood fire baking has undeniable qualities :

better conservation

- Low hearth
- Lateral hearth
- Fixed floor
- Rotating floor
- Manual loading
- Automatic loading by conveyor belt

Plan du four de boulangerie

Example :
The principle of an oven with flue and lateral hearth
only the flames traverse the cooking chamber, for easy, simple use.

Between each heating period, two to three loads of bread can be baked. A reheating phase of only 10 to 20 minutes is sufficient

Winner of first prize for the laterally heated oven with rotating hearth.

Bread, fougasse

Choose the video system according to your video equipment :
Backery
Backery