Wood-fired bakery ovens are used to cook many kinds of food from bread and pizza to meringues. Clean wood is burned inside the oven so that the vault absorbs the heat. Cooking is then done with the door open and the fire still going around the edge of the oven, or closed, with the fire and ashes raked out and an insulating door positioned to maintain the oven temperature. Open cooking is used for pizza and closed is for breads and most other baking and roasting.
Four Grand-Mere (brochure here and hi-res one here) have built ovens for over 30 years building on the tradition of wood-fired cooking by taking the vaulted-shape and then combining steel-fibre reinforced volcanic concrete ("chamotte") with traditional bricks and tiles. The refractory, where the food is cooked is surrounded by highly efficient insulating materials to further increase the substantial heat retention of these ovens.
The Campagnard is a mid-sized family oven that can hold 3 or 4 pizzas or 8 loaves at one time and is suitable for installation indoors or outdoors. It has a tile hearth on which the fire is made to heat the oven and then used for cooking. The oven dome comes either as standard or raised (+7.5cm) heights, the higher dome allowing for easier baking of bread. Optionally, the dome can be lined with fire bricks to give even better baking properties than chamotte alone. The detailed drawing of the Campagnard may be found here. Please contact us should you like any further information.
|Model||F800C+ / F800C-H+ / F800B+ / F800B-H+|
|External Height (standard)||0.4m|
|External Height (raised)*||0.475|
|Refractory lining||Chamotte / brick (option)|
Standard height: 155mm
Raised height: 180mm
|Oven Cover and extension||Optional cover and extension|
|Under & Over insulation||Included|
|Insulating inner door||Included|
|Flue adaptor with damper||Included|
Note: This specification includes not only the oven but the additional equipment (doors, insulation, flue connector) that are needed to build your oven. In addition, you will need a flue (chimney) and a cover for the oven, either the Four Grand-Mere hood or your own weather-tight cover which can be a white cement and lime render or an insulated housing.
Delivery takes typically 3 weeks from order, depending on the time of year. The specific date will be confirmed to you and the transport company will be given your contact details so that you can arrange a convenient day for delivery. The ovens arrive on a pallet in a lorry that has a tail-lift which means that the driver will be able to unload your pallet and move it on a pallet-truck to the spot that you want (they can only move on smooth, hard surfaces - not gravel!). The oven will be covered in plastic sheet so will not need to be put under cover.
Installation may be indoors or outdoors. When installed, the oven will need to be placed on a plinth able to support the weight of the oven and the insulation covered either by using one of the optional oven hoods (see the additional images for a photograph), or by rough-cast mortaring over a wire frame over the dome of the oven. It is particularly important that prior to the first use of the oven that a drying out procedure is followed comprising a few days to allow any mortars to go off and then a short sequence of low fires to drive off moisture.