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 Super Pro 2102, our largest Roman oven for bakeries. Enjoy wood-fired baking with exceptional capacity for bread and Viennese pastries!
| Surface area of sole (m²) | N/A |
| External dimensions (D x W x H in m) | N/A |
| Baguettes per batch | 45 |
| Number of 500 g loaves per batch | 29 |
Need a helping hand? We can help!
+33 (0)3 29 65 20 53The Super Pro 2102 is the largest of our Roman ovens for bakeries. Designed for traditional wood-fired baking, it features a 3.25 m² floor, capable of baking up to 45 baguettes or 29 loaves of 500g bread per batch. The pear shape of the floor means that all the loaves can be spread across the entire width of the oven, while leaving space at the front of the oven for easy use of the wooden shovel.
The vault of this oven is 8 cm thick and is made of either refractory chamotte or bricks upon your own choosing. The floor is made of 6 cm thick clay bricks. Thanks to its specific materials, this oven has a high level of inertia, ideal for traditional wood-fired baking, allowing it 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 concrete version and 10 years for the brick version throughout the European Union, Great Britain, Norway and Switzerland for intensive professional use.
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.
