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Four Grand-Mère

French manufacturer of wood-fired ovens

Our wood-fired ovens for bakeries.

Four Grand-Mère offers a range of high-quality throat ovens, available in bottom or side hearth.

Foyer inférieur Foyer inférieur pour enfournement au tapis Foyer latéral

Traditional bread oven with direct wood fire heating.

This type of bread oven is traditionally distinguished by the presence of a heavy cast iron part, the gueulard. This angled removable part is installed and oriented over an opening between the hearth and the baking chamber.
Once the desired temperature has been reached, the baker removes the throat and covers the opening with a cast-iron disc or a bowl of water.

In a throat oven, the flame passes through the cooking chamber. It is therefore a direct-heating oven and qualifies as wood-fired bread.

four grand mere visuels gueulard boulangerie

The advantages of throat ovens: comfort and productivity.

With this system, the wood-burning and bread-baking areas are separated. In practical terms, this saves the baker from having to remove the embers and brush the hearth after each heating session.
What’s more, it can easily restart a fire by keeping the embers and ashes in the firebox.

Thanks to the high inertia of our bread ovens, you can bake several batches in a row without reheating, optimising both productivity and wood consumption.

four grand mere visuels Boulangerie four à gueulard latéral

Our different models

Four Grand-Mère, France's leading manufacturer and exporter of wood-fired ovens, offers you 3 types of fixed hearth throat ovens.

All are made in our workshops with a 6 cm thick brick cobble base and an 8 cm thick vault, in chamotte or brick, as required.

Firebox under the baking chamber

The main advantage of lower throat ovens is that they require less space in the  bakehouse, because the hearth is located under the oven bottom. As needed, the baker orients the throat to direct the flame to the different zones of  the baking chamber.

FBOUL1400GI FBOUL2100GI FBOUL2102GI FBOUL2802GI FBOUL2803GI FBOUL3503GI
Surface de la sole (en m²) 1,53 2,52
Nombre de baguettes par fournée 21 35 45 76 66 102
Nombre de pains de 500 g par fournée 14 22 29 49 42 65
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Throat ovens with lower hearth for conveyor belt loading

The lower hearth principle is also very interesting for conveyor belt loading, because the heat is well distributed.

Whether square or rectangular in shape, ovens in this category are especially well  designed for conveyor belt loading, even though peel loading is also possible.

Always tailor-made, the oven conveyor belt is not manufactured by Four Grand Mère. However, on request, we can provide it and install it at the same time as your  oven.

SP1428GI Oven 1926 for bakers with an inferior firebox set below the oven and a throat for the loading with an inlet belt conveyor FSPC2126GI FSPC2626GI FSPC2633GI FSPC3333GI
Surface de la sole (en m²) 3,54 4,74 5,20 6,60
Dimensions extérieures (P x l x h en m) 3,50 x 1,77 x 2,12 2,95 x 2,26 x 2,20 2,95 x 2,48 x 2,20 2,95 x 2,95 x 2,31
Nombre de baguettes par fournée 50 66 74 92 119 153
Nombre de pains de 500 g par fournée 32 43 47 59 76 98
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Throat ovens with side hearth

Four Grand-mère’s side throat ovens represent a modern evolution of the traditional  throat ovens, which avoid having to handle the cast-iron throat. 

The hearth is located at the level of the baking chamber, to the right or left of the  loading door, as preferred.  

If you have a sufficiently large bakehouse, this type of oven has a lot of advantages: • Thanks to a handle located on the front of the oven, you can easily control the  flap valve, without having to use a handle bar. 

  • The hearth at human height facilitates the supply. 
  • The baker does not receive the heat from the hearth in the legs when putting  the product in or taking it out of the oven. 

• The side hearth offers a great flexibility of use for reheating between two  batches.

FBOUL1400FL FBOUL2100FL FBOUL2102FL FBOUL2802FL FBOUL2803FL
Surface de la sole (en m²) 1,53 2,52
Nombre de baguettes par fournée 21 35 45 76 66
Nombre de pains de 500 g par fournée 14 22 29 49 42
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Supplies and equipment included

options

Embellished with beautiful ears of wheat, this cast-iron door features an automatic closing system, so that the baker can open and close it with his peel. You can also use a handle with a counterweight to manipulate it in a more traditional, effortless way.

We reworked the original model in our workshops to integrate a glass section and a lamp in order to illuminate the baking chamber.

The brick roof option can substitute the chamotte roof with a refractory brick roof. This change brings the unique advantages of refractory brick, such as better heat retention and distribution, as well as optimal thermal radiation.

The brick roof thus ensures more homogeneous baking and better-quality bread.

Four Grand-Mère offers a custom-made stainless steel facing for its bakery ovens. This facing improves the appearance and hygiene of your oven by providing a design to suit your specific requirements. Made of stainless-steel sheets, it is long-lasting, resistant and easy to clean.
It also offers a professional finish, and adds a modern, elegant touch to your oven.