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.
How to assemble a traditional wood-fired oven from Four Grand-MèreThe tools you need to assemble your wood-fired oven without stressStep-by-step guide to successfully assembling your wood-fired oven
How to choose a wood-fired oven Mobile bread oven: how to choose? Comparison of the different types of wood-fired oven to suit all budgets
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 1400 lower fireplace, ideal for small bakeries that want to bake over a wood fire. This compact oven can bake up to 21 baguettes or 14 loaves of 500g bread 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 53Designed for small bakeries that want to bake their breads over a wood fire, the 1400 lower fireplace and throat oven is one of the smallest ovens in the lower fireplace oven range. This bakery oven can bake up to 21 baguettes or 14 loaves of 500g bread per batch.
The lower fireplace is under the floor of the baking room thanks to the existence of the traditional throat.
This allows direct communication between the fireplace and the baking chamber, through an opening in the floor, on which the throat is placed and through which the flames pass.
The throat can be manually adjusted to orient the flame towards different areas of the baking room. Once the requested temperature has been reached, the throat is removed and the passage to the fireplace is blocked by the throat plate cover. This system ensures better heat distribution throughout the cooking room. Thanks to its ‘lower throat’, its 6 cm thick paving bricks, its 8 cm thick refractory chamotte concrete vault and its excellent insulation, this oven has exceptional inertia, enabling bread to be baked remarkably well and several batches to be baked without reheating.
Oven made in France, in our workshops. Spare parts guaranteed for 5 years for the chamotte concrete version and 10 years for the brick version throughout the European Union, Great Britain, Norway and Switzerland for intensive professional use.
Adorned with beautiful ears of wheat, this cast-iron door is said to open automatically, meaning it opens and closes with a simple sweep of the shovel. It can also be operated in a more conventional, effortless way, using a handle with a counterweight.
The brick vault option replaces the chamotte concrete vault with a refractory brick vault. This 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.
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 from 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.
