Our wood-fired ovens for bakers

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:

• Lowered arch for up to 30% less fuel consumption.
• Extra-thick refractory base, 6 to 8 cm, to promote heat accumulation.
• Insulate the floor with 8 cm of vermiculite mortar or mineral wool for rotating ovens.
• For the vault, triple mineral fibre insulation, 10 times more effective than grog and 60 times more effective than sand.

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, focaccias, 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.

• 5-year guarantee for chamotte ovens
• 10-year guarantee for brick ovens

Example of cladding in a bakery.