The leading name in wood-fired bread ovens since 1840
Our professional wood-fired bread ovens are direct-heat wood-fired hearth ovens,allowing you to apply the wood-fired label to your products.
An environmentally friendly wood-fired oven
Our ovens are entirely made from refractory fired clay. White Larnage clay, mixed with water in a proportion which has been jealously guarded for seven generations, is the only material used in our ovens.
Environmentally friendly design
From the extraction of the white clay from our quarry right up to shaping the individual parts, each step of our production process has been developed with sustainable development in mind. We are extremely aware of the environment and our effect on it.
A professional wood-fired oven that helps keep your energy costs down
Le Panyol wood-fired ovens maintain a constant, even temperature in the chamber and on the hearth thanks to the refractory white Larnage clay, one of the finest materials for making professional wood-fired ovens. We’ve been using it since 1840.
This excellent heat inertia allows you to:
- Bake several batches of bread on one lot of wood
- Heat the oven back up extremely quickly (for a second batch (bakeries) or the second service (restaurant)
- Use less wood: a pizzeria open 6 days a week will only need around 1 stere per month, saving you on average 30% compared to an electrical or gas oven.
What’s more: Wood is a cheap source of energy. It is renewable, and locally sourced.
Unlike old ovens which needed to be heated all night, you’ll only need to heat ours for one or two hours before your oven is hot enough to achieve pyrolysis. And this time gets even shorter if you use your oven every day. With constant use, the inertia and heat accumulation in the clay ensure that the temperature drops extremely slowly. You’ll only need a handful of dry logs to get your oven back up to temperature.
A healthy way to cook
Le Panyol ovens are “Category 1 food safe certified”. Thanks to the exceptional refractory qualities of white Larnage clay, you can cook directly on the hearth floor and your food will neither stick nor dry out. What’s more, the flavours and textures of your food will be preserved and made to shine, thanks to the benefits of convection heating and inertia cooking.
Wood-fired ovens, made and developed in France
Each step in the production process for our ovens is completed in our historic factory in Tain l’Hermitage, where many of our finishing and shaping techniques have remained unchanged since 1840. As such, the skills and techniques of our employees (some of which have been with us for decades) are even more valuable.
A Living Heritage Company
In recognition of our skills and expertise, the French government has bestowed upon us the EPV (Living Heritage Company) label. This is awarded to French companies who perpetuate truly excellent artisanal and industrial expertise.
A wood-fired oven that will stand the test of time
Made entirely from high-quality materials and assembled according to age-old techniques, Le Panyol ovens have been loyal and long-lasting companions for more than 160 years. They become a precious part of their habitat, and a legacy to hand down from generation to generation. In some regions, you’ll often come across Le Panyol ovens with our former name - Terrassier - on them. These are ovens that have been going strong since the end of the 19th century.
The Wood-Fired label
Using the Direct Heat method in the baking chamber or with a burner system*, Le Panyol ovens allow you to use the “wood-fired cooking” label for your products.
* The fire is kept in a chamber under the main oven, but the flames rise up into the baking chamber*
Great added value for your business