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.
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Wood-fired oven maintenance Optimise wood consumption for perfect cooking Tips for lighting your wood-fired oven easily
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.
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The quality of the wood used is key to ensuring excellent cooking and the longevity of your oven. Here are some tips for choosing and storing your wood.
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Discover the oven 1400 with a throat and the lateral fire box. Intended to small bakeries, it may bake with over wood fire till 21 baguettes or 14 loaves of 500g per batch.
| Surface area of sole (m²) | 1,53 |
| External dimensions (D x W x H in m) | N/A |
| Baguettes per batch | 21 |
| Number of 500 g loaves per batch | 14 |
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+33 (0)3 29 65 20 53Intended for specialists of the bakery, this oven with a throat is the smallest of the range of ovens with a lateral throat. This oven is able to bake 21 baguettes or 14 loaves of 500 g per batch!
Like all “lateral fire box” ovens, the fire box is located either to the right or to the left of the loading door. This allows direct communication between the fire box and the baking room.
Its lateral position makes it easy to load wood. It can be manually adjusted to direct the flame to different areas of the baking room, ensuring optimum heat distribution throughout the baking room. Once the desired temperature has been reached, simply close the throat flap.
This oven offers exceptional inertia thanks to its 6 cm thick brick floor, 8 cm refractory chamotte concrete vault, and efficient insulation, ensuring quality bread baking and a sequence of several batches without reheating.
Wood fired oven made in France, in our workshops. 5-year parts warranty for the chamotte version and 10-year parts warranty for the brick version throughout the European Union, Great Britain, Norway and Switzerland for intensive professional use.
The brick vault option replaces the chamotte concrete vault with a refractory brick vault. The choice of traditional bread oven material brings the unique benefits of refractory brick, including better heat retention and distribution, optimum heat radiation, and exceptional longevity.
The brick vault ensures that the bread is baked more evenly and to a higher quality.
Adorned with beautiful ears of wheat, this cast-iron door is said to open automatically, meaning it opens and closed with a simple sweep of the shovel .It can also be operated in a more conventional, effortless way, using a handle with a counterweight.
Four Grand-Mère offers customized stainless steel cladding for its bakery ovens . This cover improves the aesthetics and hygiene of your oven by offering a design adapted to your specific needs. Made of stainless steel sheet, it is durable, hard-wearing and easy to clean. It also provides a professional finish, adding a modern and elegant look to your oven.
