Our wood ovens for pizzerias and restaurants

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 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 flagship 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 bottom, with or without individual turntables, 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.

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…

The Roman oven,

tradition and authenticity

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.

The rotating bottom oven,

productivity, perfect cooking

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.

The oven with rotating bottom and turntables,

large pizzerias, maximum productivity

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.

The wood and gas pizza oven,

time-saving, consistency

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.