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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 and 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


Following the original copper dome, thoughts of Arabian architecture, spires and minarets came to mind when we dreamed up our next design. It was named the Camelot because we thought it had a look reminiscent of Arthurian legends in some way, with a romantic and stately feel to it.



Click on tabs below to view the specifications for each available model

Artisan Bakery or Bistro Oven

The Le Panyol 120 is our 4ft (inside diameter) model, a versatile professional grade wood fired oven that excels in smaller commercial spaces and the tool of the trade for chefs, pizzaiolo and artisan bakers alike, including:


Inner Diameter: 47 1/4″
Inside Height: 17 5/16″
Door Opening: 10 1/4″ x 21 1/4″
Cooking Surface: 12.1 sq/ft
Oven (w/stand) Weight: 4,900 lbs

Commercial Wood Fired Oven

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


Inner Diameter: 70 7/8″
Inside Height: 29 3/8″
Door Opening: 13 3/8″ x 25 3/13
Cooking Surface: 27.5 sq/ft
Oven (w/stand) Weight: 9,000 lbs

Delivery + Set up

Ovens are large and heavy, learn about what’s involved in shipping, receiving, and placing your oven.

Veneer options

Our turnkey ovens can be clad in a few different metals with a variety of finishes. Click on the swatches to see more.


Raw Copper

Copper Patina


Raw Corten Steel


Oiled Corten Steel

Stainless Steel

Learn more about the best calories you’ll ever burn!

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