| WOOD-FIRED MASONRY OVENS |
CLICK
HERE FOR OUR WOOD FIRED OVENS PHOTO GALLERY |
Acting as
an agent in the British Isles, PANARY is pleased to display the range
of le panyol ovens produced by Fayol in France. Fayol
is a distinguished French firm, having been involved with refractories
of all types for over 150 years. Today Fayol supplies fire-bricks
and specially cast components to the leading makers of professional baker's
wood-fired ovens in France. |
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| Using
the quartz-laden clay from its own unique quarry at Tain-l'Hermitage,
Fayol makes a completely natural ceramic product. Theirs
is a modern version of the ancient clay oven, respecting the time
honoured knowledge that the heat efficiently stored in clay and
masonry cooks our food better than any other material. |
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Heat is retained within the imposing
mass of the refactory firebricks, whose shape and thickness make for maximum
efficiency. |
| The unique feature which makes a brick oven the unrivalled
king among ovens is retained heat. The whole structure is
permanently hot, and there is a vast thermal mass which enables
deep and penetrating heat to be radiated in a powerful way without
being scorching or shallow in its effect. With the flames
inside the baking chamber each major firing lodges a heat which
bakers call solid heat deep into the bricks. Masonry radiates
heat which is firm yet gentle when compared with metal.
The oven must be
fired hot then given a settling down period during which the very
hot areas near the furnace transfer their excess heat to the cooler
extremities. When the heat is even, the cooking cycle begins.
At any time the decision can be made to cease cooking and refire
the oven quickly to give it another thrust of heat.
Well fermented dough
made into crusty loaves or pizza and laid directly onto the bricks
produces exquisite crust flavoured with a hint of wood ash.
It is the hot "sole" bricks which give spring to the breads and
such a firmly cooked bottom to the pastry of pies and tarts.
Imagine an oven load of rolls, then crusty cobs or bloomers laid
on the oven sole, to be followed by meats, then slowly cooking
casseroles, pastries and rich cakes.
Fuel for a brick
oven is relatively cheap if it is fired with waste from industry:
saw-mill and joiners' off-cuts, or sawdust compressed into small
blocks.
A brick oven challenges the user to develop real craftsmanship.
At the same time, every brick oven develops its own "personality"
and easily justifies its place at the heart of any kitchen. |
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The stored heat lasts several
hours, cooking food evenly and thoroughly during that period of gradually
falling heat. |
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Model 66
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Model 99 |
The
figures in the Model descriptions represent the inside diameter in centimetres
of each different oven model. (Model 66 = 66 cm interior diameter). Other
smaller models are Model 83, Model 100, and Model 120.
Contact Paul Merry, below, to request the brochure for these smaller ovens. |
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| Cleverly
designed in a segmental manner, these ovens are quick
and cheap to construct, with the smaller ones able to
be sold as a "kit" for self-assembly. |
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For the
simplest outdoor use, the smaller models can even be operated without
a chimney.
Built inside
an out-building or kitchen, they have a chimney perched in front of
the doorway, and can be built into an enclosed structure enabling substantial
insulation. A simple blacksmithed door can be propped into the opening
after firing.
 
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boxed in structure, showing
use of French "grog" (chamotte) as insulation |
use of metal pins with
tie wire |
smoke throat placed above
doorway |
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Larger
professional models are built into a walled area with scope for efficient
insulation; there is a range of chimney types (to suit the premises)
coupled to chimney dampers where needed; remote furnace if desired;
hinged cast iron door; temperature gauge if desired; etc.
| Model
250
Ř
inside 250 cm
This
model has one mouth for firing and another for charging.
It has a special place for installation of the chimney.
Weight:
3400 kg
Spatial requirement: 3,30 m x 3,30 m
Total height: 70 cm
Inside height: 54 cm
Cooking surface:4,90 m˛
Thickness: 15,50 cm
Aperture: 34 cm x 64 cm |
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Model
180
Ř
inside 180 cm
Weight:
900 kg
Spatial requirement: 2,30 m x 2,30 m
Total height: 68 cm
Inside height: 53 cm
Cooking surface: 2,54 m˛
Thickness: 15 cm
Aperture: 34 cm x 64 cm |
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| PANARY'S
WOOD FIRED OVENS COURSES |
| The
next opportunities to work with the Panary oven are:
|
Feb
29 - Italian
March 1-2 - Wood-fired Oven Workshop
May 13 - Italian
May 14 - Flatbreads
June 21 - Flatbreads
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July
15 - Italian
July 22-23 - Wood-firing
Sept 19 - Flatbreads
Sept 20 - Italian
Oct 18-19 - Wood-firing |
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| Available
when ovens are ordered:
Balayette
Hearth Brush |
Raclette
Coal / Ash Rake |
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| From
the Factory in France |
| Floor Tile |
£10 |
| Smoke Throat |
£75 |
Avaloir
(stainless steel adaptor 180mm diameter) |
£70 |
Avaloir
(cast-iron adaptor) |
£150 |
| Grog (25kg bag) |
£12 |
Pro Thermometer
(catheter & wall mounted dial) |
£160 |
| Door Mounted Thermometer |
£24 |
| Portable Thermometer |
£28 |
| Stainless Steel Peel |
£40 |
Wooden Peel
(square of circular head) |
£40 |
| Ash / Coal Scraper |
£40 |
| Half Brush |
£40 |
| Wall Mounted
Accessories Holder |
| for 4 items |
£40 |
| Cast Iron Door (models 66 - 100) |
£145 |
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| Sourced
and Despatched from Panary |
Ash & Coal Box on
Portable Stand
with lid |
£205 |
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Pelle
Bois
Wooden Peel |
Pelle
Inox
Stainless Steel Peel |
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Support
Accessories
"wall-mounted" accessory holder, 5-piece |
Ash
& Coal Catcher
in place beside Panary Oven |
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Hot
Coal Catcher with Lid On
lid designed as a chop griller |
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Door
Mounted Thermometer
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Portable
Thermometer
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Pro
Thermometer
cathether & wall mounted dial |
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Paul Merry
( 01722 711 760
6 01722 711 985
info@panary.co.uk
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2004
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