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Four Grand-Mère

French manufacturer of wood-fired ovens

Our Roman wood ovens for bakers

Roman ovens are the traditional bread ovens of our countryside. These wood fired ovens have a fixed bottom and heat immediately. The bread is baked directly on  the bricks of the bottom. 

Since the fire is lit directly in the baking chamber, the bread baked in these ovens  may be labelled “wood-fired bread”. However, they need repeated cleanings of the  bottom.

Roman ovens: tradition and authenticity of wood-fired bread

Roman ovens are the traditional bread ovens of our countryside. They are wood-fired ovens with a fixed, direct-heating hearth, where the bread is baked directly on the bricks of the hearth.

As the fire burns directly in the baking chamber, these ovens qualify as wood-fired breads. However, they require repeated cleaning of the hearth.

four grand mere boulangerie four romain foyer

Simple and authentic professional bread ovens

All the Roman ovens of the Super Pro range are built: 

  • either with a roof made of 8 cm thick refractory elements in chamotte  reinforced with stainless steel fibres, 
  • or all in brick. 

The oven bottom is made of 6 cm thick 33 x 33 brick pavers, and the arch is also  made of bricks (50 cm wide mouth). 

These ovens are designed specifically for professional use. They include one or  several metal frames from which the central part of the roof is suspended. Thanks to  this support system, our Roman bread ovens are 2-3 times lighter and can be set up  in just 2-4 days without any bottom reinforcement or masonry work. They are also  easy to disassemble, move and reassemble.

four grand mere boulangerie four romain pain

Our different models

Our range of Roman bread ovens

Roman wood-fired oven

Ovens with fixed hearths, without fireplaces: the archetypal bread oven of our countryside. The fire is made directly in the baking chamber.
Four Grand-Mère quality at the best price.

SUPER PRO 1200 SUPER PRO 1400 SUPER PRO 1900 SUPER PRO 1902 SUPER PRO 2100 SUPER PRO 2102
Surface area of sole (m²) 1,13 1,53 1,97 2,63 2,52
Baguettes per batch 16 21 28 37 35 45
Number of 500 g loaves per batch 10 10 18 24 23 29
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Need a helping hand? We can help! Join-us at +33 (0)3 29 65 20 53

Supplies and equipment included

options

Designed in the spirit of yesteryear, this beautiful little tank has a capacity of 0.6 L.  Linked to the oven jamb, it works by gravity. 

All you have to do is open manually the brass tap to send a bit of water into the steel  jamb located in the hot oven at the beginning of baking. This water then turns into  steam, allowing the bread to rise better, giving it a finer, shinier crust.

This mechanical roof thermometer is used to measure the temperature in the mass  by inserting a tube into the refractory. The temperature is displayed in the traditional style, with a needle on a 10 cm diameter dial. 

To quickly install your Roman oven without the need to build a masonry support, we  offer a metal table that is easy to assemble and adapted to your oven.

This steel insulating door can be opened upwards by means of an attractive brass  handle. It also comprises a glass section and lighting for the baking chamber.  To install this retractable door, you must also select the optional metal support, as the  door is fixed on the table.