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 vault
Or a 5-year guarantee for ovens with a chamotte vault
An authentic wood-fired cooking
To reveal all the flavours of your pizzas
Brick floor for all our Pro and Super Pro ovens
For beautiful Neapolitan pizzas directly cooked on the floor
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
For our wood-fired pizza ovens, we recommend a duration of 2 to 2.5 hours of preheating to properly charge the refractory and ensure a significant flow rate throughout the service.
This duration is approximately the same for all oven sizes, because the larger the oven, the larger you will be able to make a fire.
Oui, tout à fait. Le vice-champion de France de la pizza napolitaine 2022, le Toulousain Cédric Hervet, travaille d’ailleurs avec un four à bois Grand-Mère !
Le règlement de la Verace Pizza Napoletana prévoit une cuisson de la pizza à même la sole pendant 60 à 90 secondes, avec une température de 380 à 430 °C environ au niveau de la sole, et 485 °C environ au niveau de la voûte.
Pour respecter strictement ce cahier des charges, vous devez choisir un four traditionnel Pro ou Super Pro avec une sole en brique, car la restitution de la chaleur par la brique est idéale. Avec une sole en chamotte, à ces températures si élevées, votre pizza brûlerait au lieu de cuire.
En revanche, la voûte en brique ne s’impose pas, même si elle contribue à une longévité exceptionnelle du four.
If you opt for a wood-fired or mixed wood-gas oven, you must have a specific conduit that complies with the DTU 24.1 standard for manufacturing or lining flues.
To do this, we advise you to go through a chimneyman or a smoke specialist, because we never take care of it.
Basically, you have the choice between an insulated stainless steel conduit (“double skin”) and a rarer plug drain.
To be able to use a bushel drain, you will most often have to tube this pre-existing flue, generally rectangular, masonry with large hollow bricks superimposed.
In all cases, it is prohibited to use a ventilation duct or kitchen hood, unless it is tubed by a professional and reserved exclusively for use in the oven.
The fixed hearth oven is the traditional pizza oven par excellence, which of course gives the right to the precious name “pizzas cooked over a wood fire”.
Extremely efficient, it allows pizzas to be cooked quickly and economically in just 1 minute 30 minutes to 2 minutes, while promoting the pizza maker’s artisanal know-how.
A traditional wood-fired oven, on the other hand, requires more handling, because the professional must monitor the process, intervene frequently and turn each pizza to obtain a nice, regular cooking. It therefore requires the presence of a trained and experienced pizza maker, also capable of maintaining the fire and maintaining the oven temperature.
The rotary kiln, much more modern in design, has a base that rotates quickly so that the pizzas regularly pass near the flame without ever burning.
This type of oven allows you to adjust the rotation speed to the desired cooking depending on the temperature – generally 4 to 5 revolutions per minute.
The pizza maker places the ready-to-cook pizzas on the sole. Depending on their position on the sole and the power of the flame, he will most often only intervene once to turn them. When the pizzas are sufficiently cooked, all he has to do is put them out.
The rotary hearth oven therefore greatly lightens the pizza maker’s work, while facilitating uniform cooking of the pizza.
The comfort and production capacity of this type of equipment nevertheless come at a price, and the budget to plan is higher than for a fixed hearth oven of equivalent size.
In this “double rotation” wood-fired oven, the hearth rotates slowly, while the individual trays rotate on themselves much more quickly.
Thanks to this double movement, called global, the pizza maker only has to put the pizzas in and out of the oven, which no longer need to be turned in spades at all.
With a cooking capacity of approximately 50 to 150 pizzas per hour, this type of oven is therefore aimed at large pizzerias looking for a capacity equivalent to that of a gas or electric conveyor oven, while maintaining quality and marketing impact of wood cooking.
These ovens are also very interesting for pizzerias where numerous and poorly qualified staff take turns around the oven, or for those aiming for better productivity.
The mixed wood-gas pizza oven frees the pizza maker from the chore of heating, thanks in particular to automatic temperature regulation and scheduled starts (2 service times over 7 days).
This way, you are sure to find the oven at the right temperature and time, and you can still cook the pizza over a wood fire to benefit from the marketing and taste advantages of this cooking method.
You can also opt for mixed wood-gas cooking. As the gas flame is visually very comparable to that of wood, the customer always enjoys the spectacle of the flame, whether that of wood or gas. And as the temperature is managed automatically, the cooking of the pizzas is perfectly regular.
In addition, the gas will complete the heating of the oven if that of the wood is insufficient.
