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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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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Designed for bakeries, the Super Pro 1900 Roman bread oven lets you bake your bread over a wood fire in the traditional way!
| Surface area of sole (m²) | 1,97 |
| External dimensions (D x W x H in m) | N/A |
| Baguettes per batch | 28 |
| Number of 500 g loaves per batch | 18 |
Need a helping hand? We can help!
+33 (0)3 29 65 20 53Larger than the Super Pro 1200 and Super Pro 1400, the Super Pro 1900 is one of the deepest ovens in our range of Roman ovens for bakeries. As a result, it can bake larger quantities of bread and Viennese pastries in the traditional wood-fired way. It can bake up to 28 baguettes or 18 loaves of 500g bread per batch.
The Super Pro 1900 offers two options for its vault : one in refractory chamotte concrete or one all-brick version, with a thickness of 8 cm. The floor is made of 6 cm thick clay bricks . Thanks to its two smoke outlets, the heat is distributed evenly throughout the oven. Thanks to the quality of its materials, this oven has a high level of inertia, offering traditional wood-fired baking and allowing the bread to receive the designation “bread baked over a wood fire”.
Oven made in France, in our workshops. Parts guaranteed for 5 years for the chamotte version and 10 years for the brick version throughout the European Union, Great Britain, Norway and Switzerland for intensive professional use.
Assembly grout (clay powder).
The book « wood-fired oven, its recipes and secrets »
This 0.6 litre tank works by gravity. All you have to do is manually open the brass tap to send a little water into the steel breast wall at the start of cooking, generating steam for better cooking.
This mechanical vault thermometer measures the temperature in the mass with a needle on a dial 10 cm in diameter.
This metal table is ideal for quickly installing your Roman oven without the need for a masonry support.
This insulated steel door opens upwards with a brass handle, and includes glass and lighting for the cooking chamber. Installation requires metal support.
