Wood-Fired Ovens
Contact Panary
tel: 01747 823711
email: info@panary.co.uk
Panary Courses 2012
- 11 Feb, 1 Day Basic - *COURSE FULL*
- 18 Feb, 1 Day Sourdough - *COURSE FULL*
- 25 Feb, 1 Day British - *COURSE FULL*
- 2 Mar, 3 Day General
- 9 Mar, 1 Day Italian
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Testimonials
“You taught us a lot in a very short space of time: how to prepare, work, and handle dough. The course itself was excellent. We all had a good time and I certainly came away with a much better understanding of the breadmaking process.”
— Jasper Buch, Henley, January 2006
Larger Models
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.
Ø 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 m²
Thickness: 15,50 cm
Aperture: 34 cm x 64 cm
Ø 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 m²
Thickness: 15 cm
Aperture: 34 cm x 64 cm
The larger ovens group comprises Model 120, Model 180, and Model 250. The large ovens kit consists of: the refractory clay terre blanche core and floor tiles, grog for underneath the tiles, refractory mortar for the dome, an insulated door, wooden peel (except for Model 120, where it is stainless steel), an assembly plan with pictures, wooden templates for construction, a laser thermometer, and an introductory DVD.