Commercial Wood Fired Oven
- Le Panyol Model 180 -
A Model 180 is an investment in your future, delivering unsurpassed quality and efficiency year after year in any production capacity. Professional bakers and cooks will find the benefits of using a Le Panyol invaluable, including:
- Rapid temperature rise
- Long convection
- Low fuel consumption
- Certified in health & food safety
“…Fire is out by 11 pm and 11:30 on weekends. Our baker arrives at 3 am and has bread in the oven by 4 am. Initial oven hearth temp is over 600, and we start with our sourdough boules which like a peppy oven. These 3 pound loaves will bake for about 40 to 45 minutes. Oven temp (hearth) when the first batch is pulled is in the 425 range. We close the door and within 20 to 30 minutes, the hearth is back up to 525 (this is my favorite thing to see – it’s like magic to me). We then do another batch of bread, this time the semolina which likes a calmer oven. We will also do foccacia at this time. Final oven hearth temp when this batch is pulled is 350 or so. Again, we have done a third batch as the oven will rise back to 400 or close to that. We find that the bread comes out good, but just takes a bit longer to bake. We do not do any additional firings ever. Seems to me that more mass would enable extended baking…”
- Bill Rizzuto, Rizzuto’s Wood-Fired Kitchen & Bar
Weight 4620 lb (2100 kg)
Hearth Tile Dimensions
90.5″ x 90.5″
Total Height 23 1/4″ (59 cm)
Inside Height 17 3/8″ (44 cm)
Cooking Surface 27.5 square feet
Wall Thickness 5 7/8″ (15 cm)
Door Opening 21 1/4″ x 10 1/4″ (54 cm x 26 cm)
Wood Weight: Each Firing 26-44 lb (12-20 kg)
Bread Dough Capacity: Per Batch 81 lb
Number of 12″(30 cm) Pizzas per Hour ±120-150
*These values are general. Individual results may vary.
Oven Core Package $9,009.00
Includes stainless steel peel, door, and one bag of refractory mortar.
We offer special materials needed for an on-site installation as a convenience for our Le Panyol customers. This package offers the highest quality materials and perfect amount of insulation needed if you plan on cooking for leisure, primarily live fire cuisine like pizza, stir-fries, and occasionally roasted meats and breads for friends and family.
This package is for bakers who want versatility – the ability to enjoy live fire cooking, as well as benefit from the additional thermal mass and increased efficiency needed for baking breads on a larger scale.
- Shipping and handling is billed separately. Please call our office before purchasing your oven core package for an accurate freight estimate (207) 474-7465.