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 moreFor bread baked to perfection day after day.
Four Grand-Mère, manufacturer of wood-fired ovens in France for 45 years, offers you a wide range of 23 models suitable for all bakery professionals: Roman, throat or revolving floor ovens.
Our bakery ovens are designed down to the last detail to maximise the energy efficiency of wood, an energy source that is much more competitive than electricity, the price of which has soared:
And the results are there! After each heating, temperature loss is limited to 5 to 7°C per hour. Take advantage of the energy accumulated after each batch to bake brioches, tarts, quiches, meringues, etc.
If you wish, you can also cook delicious specialities with high added value over the flame: pizzas, focaccias, fougasses, etc.
With its airy crumb and deliciously crisp crust, bread baked in a wood-fired oven has an incomparable taste that’s instantly recognisable. By opting for a wood-fired oven, a guarantee of authenticity, the baker is perpetuating this ancestral know-how, and the breads and baguettes are baked to perfection!
High-performance and built to last, our direct-heating wood-fired ovens all benefit from the protected designation of wood-fired bread, ideal for promoting your expertise.
Example of cladding in a bakery.
100% Handcrafted in France
In the Vosges, with French materials only.
The incomparable charm of wood-fired oven
A great asset for decorating and liven up your bakery.
The good smell of bread to attract customers
Direct baking vapours into the shop or towards the street.
Installation of the bakehouse without floor reinforcement in 2 to 4 days
Thanks to the metal frame, our ovens are 2 to 3 times lighter.
All of our wood ovens ensure a continuous production of high-quality bread. They are available with one or more traditional or electric steam systems.
Ovens with static floors, without fireplaces: the archetypal bread oven of our countryside. The fire is made directly in the baking room. Four Grand-Mère quality at the best price.
See 6 models
In a throat oven, the flame passes through the baking room. Four Grand-Mère offers you a range of throat ovens with lower or side firebox.
See 17 models
Side firebox with a throat oven with an electrically rotating floor. A premium oven for perfectly uniform bread baking.
See 3 models
Our customers are often in awe of our wood-fired oven, and often take photos of it. Assembling my oven was like playing Lego for me.
I have to admit that I’m very, very enthusiastic about my oven! The strong points are, of course, the much lower energy costs compared to a conventional oven, but the cost of maintenance and the risk of breakdowns are also points to which I draw the attention of my colleagues. Obviously, this requires a rethink of the organisation compared to an oven where you can regulate ignition and temperature. Wood management is very important: don’t use just any wood and be careful about how you store it. I wouldn’t change a thing for the world.
After a year of using the oven, I’m completely satisfied and I don’t regret my purchase! Energy-efficient and particularly effective for both bread and Viennese pastries, this oven is an undeniable asset for my small business !
For most of our professional bread ovens, the first heating takes around 2 hours. And even for the 2633GI, an extremely large conveyor belt oven with a bottom surface area of 8.48 m2, the heating time does not go beyond 2 hours 30 minutes.
15 minutes is enough to bake 3 batches of baguettes for example, after a rest period of 10 to 20 minutes.
Yes, if you want, we can send 2 technicians to your site for 2 to 3 days, depending on the model selected, in France only.
Alternatively, you can install it yourself, because your oven is supplied in a kit format that is easy to assemble, with clear assembly instructions and a suitable grout for mounting the prefabricated parts. No particular masonry skills or specific tools are required. Some of our customers assemble their own ovens in just 3 or 4 days. Imagine a life-size construction game; you really cannot go wrong !
The structure of your wood-fired oven is not fixed to the walls, and the parts are not bricked together. This means you can easily disassemble, move and reassemble your work tool.
This fixed bottom oven provides all the basic functions of a wood-fired oven, nothing more, nothing less. The fire is lit directly in the baking chamber. After the oven has reached the right temperature, the baker must remove the ashes and embers from the oven and clean the bottom properly before baking the bread on the bricks.
This entry-level oven is particularly interesting for novice bakers or those with a very limited budget. However, with time, it can be quite restrictive, and repeated cleaning of the bottom limits productivity.
The hearth, which is separated from the baking chamber, is located under the oven bottom. The hearth and baking chamber are linked by an opening topped by a heavy removable cast-iron part known as the ‘throat’.
The lower hearth baker’s oven is the best choice if you need to work in a small area. Since the hearth is located directly under the oven, it does not take up much space. The lower hearth is also advisable if you plan to use a large oven with conveyor belt baking, as it distributes the heat very well.
The hearth is next to the baking chamber, at the same height. It can be placed either on the left or right, to match the configuration of the room. With its more modern design, the side hearth system has a number of advantages.
It is more comfortable for professionals, who no longer feel the heat in their legs when putting in or removing the food from the oven.
This is also much more practical. Thanks to a flap system that can be activated by a handle outside the oven, you can easily open or close the opening between the hearth and the baking chamber. This means you avoid handling a heavy, hot cast iron throat.
Finally, supplying the hearth is easier at human height.
As opposed to fixed bottom ovens, that require time to learn how to manage the temperature variations between the different zones of the oven, rotating bottom wood ovens ensure a perfectly uniform baking experience.
By making the bottom rotate during heating, you obtain uniform heating of the entire bottom. Then, during the baking, the rotation of the bottom gives an incomparably regular baking.
