Our wood-fired ovens specially designed for pizzas and barbecue
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Accessory kits for pizza makers and private customers, pizza shovels, bread shovels…
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Brake guards, chopping boards, professional pizza wheels, mittens, banners and grills…
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All accessories compatible with the Design range (Alfred, Alf & Fred)
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Prepare this delicious caramel custard recipe in the warmth left over in your wood-fired oven after a delicious day out.
Get ready to be amazed by some of Grandma’s never-before-seen tricks for unlocking the full potential of your wood-fired oven! Discover well-kept secrets on how to get to know and use your oven better, and become a true wood-fired cooking expert.
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Your oven Grand-Mère is delivered as a kit. All the materials and equipment described below are supplied with the oven in the version “with equipment”, except for the stand. It is therefore easy to assemble and you receive it with detailed and illustrated installation instructions.
Read moreWith over 40 years of experience as a French manufacturer of wood fired ovens, Four Grand-mère now offers the widest selection of professional pizza ovens on the market.
With around 40 wood or wood-gas models and numerous optional equipment, we can satisfy the specific needs of any restaurant or pizzeria, of any size.
With soft dough and crispy crust, wood-fired pizza is sure to delight gourmets of all ages, and its marketing power is formidable. Install a wood-fired oven where customers can see it: the spectacle of the flame and the traditional movements of the pizza maker will instantly charm them!
Looking to add this emblematic dish to your menu to boost your restaurant’s sales and profitability?
Four Grand-Mère offers a whole range of professional pizza ovens, made of brick or refractory chamotte, for unrivalled cooking quality.
Use them to cook pizzas or tartes flambées perfectly, to grill meat or fish, or to prepare lasagne au gratin, etc.
With fixed or rotating floor, with or without individual rotating plates, our wood ovens are designed to meet the needs of all professionals, from the small trattoria to large restaurant chains.
💡 Even with our wood and gas ovens, you can enjoy the ‘wood-fired pizza’ designation as long as you cook your pizzas using wood as the main energy source.
We make all our ovens 100% by hand in France, with robust French materials that have been carefully selected to last: bricks, chamotte, stainless steel fibre-reinforced refractory mixture…
Our ovens for pizzerias and restaurants are also designed in detail to save energy and consume up to 30% less wood compared to a standard oven:
By choosing a Grand-Mère oven, you can take advantage of high-performance equipment that is made not only to optimise your energy costs, but also your working comfort.
The exemplary insulation of our ovens ensures that the heat escapes almost exclusively through the door when it is open. Therefore, the energy consumed is used to cook the food in the oven and not for the kitchen or dining room, for your own well-being and that of your customers!
10-year guarantee for professional ovens with a brick roof
Or a 5-year guarantee for ovens with a chamotte roof
An authentic wood-fired cooking
To reveal all the flavours of your pizzas
Brick bottom for all our Pro and Super Pro ovens
For beautiful Neapolitan pizzas directly cooked on the bottom
Simple installation and removal of the oven without masonry work
Or optional assembly by our fitters, in France only.
Whether you choose our wood or wood and gas ovens, you can be sure that your dishes will be cooked in the best possible way. Many options are available to suit all configurations: specific dimensions, raised roof, double-entrance ovens, or with a ‘show’ glass door so that the magic of the flames can be enjoyed by all…
Wood fired ovens with static floor and cooking chamber from 0.49 to 3.25 m². The reference traditional solution.
See 19 models
Thanks to the rapid rotation of the floor, these wood ovens reduce the workload of the pizza maker considerably and guarantee a perfect cooking.
See 6 models
A unique invention for a perfect cooking consistency and a production capacity of up to 150 pizzas per hour.
See 8 models
For a rapid rise in temperature and programmed starts for 7 days, while maintaining the benefits of flame cooking.
See 11 models
‘Exceptional French wood-fired oven’.
‘A manufacturer like we love them… Quality, after-sales service and innovation!
One of the rare French companies to succeed in a sector generally reserved for the Italians.
That’s something to be proud of, especially as the quality is renowned and the after-sales service is really efficient.’
‘Very good oven that has followed me like a faithful friend in my career of tarts flambées on the wine route.’
‘Well done to the team…for your professionalism and responsiveness.’
For our wood pizza ovens, we advise a pre-heating time of 2h to 2h30 to prepare the refractory correctly and ensure a continuous output throughout the service.
This time is almost the same for all sizes of oven, as the larger the oven, the bigger the fire.
Absolutely. The French runner-up for the 2022 Neapolitan pizza, Cédric Hervet from Toulouse, works with a Grand-Mère wood oven!
The regulations of the Verace Pizza Napoletana specify that the pizza is to be cooked directly on the bottom for 60 to 90 seconds, at a temperature of between 380 and 430°C for the bottom and around 485°C for the roof.
To strictly respect these specifications, you should choose a traditional Pro or Super Pro oven with a brick bottom, because the brick is ideal for heat restitution. With a chamotte bottom, at such high temperatures, your pizza would burn instead of cooking.
By contrast, a brick roof is not required, even though it contributes to the oven’s exceptional longevity.
If you opt for a wood oven or hybrid wood and gas oven, you will have to install a dedicated duct that meets the DTU 24.1 standard for the manufacture or casing of flue pipes.
For this, we advise you to contact a chimney installer or a heating engineer, as we do not take charge of this task.
Basically, you have to choose between an insulated stainless-steel flue (‘double skin’) and a less common exhaust system with tile blocks.
For the second option, you will often need to case the existing flue, which is usually rectangular and built with large hollow bricks placed one on top of the other.
In all circumstances, it is forbidden to use a ventilation or cooker hood duct, unless it is cased by a professional and dedicated exclusively to the use of the oven.
The fixed bottom oven is the ideal traditional pizza oven, thanks to which you can of course enjoy the precious designation of ‘wood-fired pizzas’.
Highly efficient, it cooks pizzas rapidly and economically in just 1 min 30 to 2 min, while accentuating the pizza maker’s traditional know-how.
However, a traditional wood oven requires more handling because the professional has to supervise the process, act frequently and turn every pizza to obtain a good, uniform cooking result. So, you need a trained and experienced pizza maker, who can also keep the fire going and maintain the temperature of the oven.
Much more modern, the rotary oven features a bottom that turns rapidly on itself to ensure that the pizzas regularly pass near the flame without ever burning.
With this type of oven, you can adjust the speed of rotation to the desired cooking temperature – generally 4 to 5 turns per minute.
The pizza maker places the ready-to-cook pizzas on the bottom. Depending on their position on the bottom and the intensity of the flame, in most cases, he will only need to turn them once. When the pizzas are sufficiently cooked, all that remains to do is to remove them from the oven.The rotating bottom oven greatly reduces the workload of the pizza maker, while guaranteeing the uniform cooking of the pizza.
Nevertheless, the comfort and production capacity of this type of equipment are not free, and the budget needed is higher than for a fixed bottom oven of equivalent size.
In this ‘double rotation’ wood oven, the bottom rotates slowly on itself, while the individual trays rotate on themselves much faster.
Thanks to this double movement, called ‘planetary movement’, the pizza maker only needs to put the pizzas in and take them out of the oven – they no longer need to be turned with a peel.
With an approximate cooking capacity of 50 to 150 pizzas per hour, this type of oven is designed for large pizzerias looking for a capacity equivalent to that of a gas and electric conveyor oven, while maintaining the quality and marketing impact of wood-fired cooking.
These ovens are also very interesting for pizzerias with numerous unqualified employees who take turn at the oven, or for pizzerias looking for maximum productivity.
Thanks to the hybrid wood and gas pizza oven and its automatic temperature control and programmed start (2 service schedules over 7 days), the pizza maker no longer have to worry about the heating.
This way, you are sure to find the oven at the correct temperature and at the right time, and you still have the possibility of cooking the pizza over a wood fire to enjoy the marketing and taste benefits of this cooking method.
You can also choose a combined wood and gas cooking system. Since the gas flame is visually very similar to that of wood, the customer always enjoys the spectacle of the flame, whether wood or gas. And since the temperature is controlled automatically, the pizzas cook perfectly and consistently.
In addition, the gas will complement the oven’s heating if the wood is insufficient.
