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Bakery Ovens

Ideal for Baking All Types of Breads

Designed in the traditional French style of bakery oven our Wood Fired Bakery Ovens are ideal for baking all types of breads from traditional baguettes, to country loaves, battard and boules but also ciabatta, focaccia and much more.

Explore our range of ovens, including more rectangular options, offering increased capacity. Find the perfect fit for your bakery needs.

Loading and unloading a 77-square-foot oven takes approximately 20 minutes. Morning setup involves 2 hours to reach temperature, followed by 30 minutes to an hour for temperature stabilization.

You can bake 2 batches of baguettes and pain before re-firing the oven, however for the larger bread at a lower temp it is best to re-fire after each batch. Every 2 batches of bread, allow 15 minutes for re-heating and 15 minutes for temperature balancing.

Superior Quality and Versatility

Our low dome design ovens ensure a perfect heat distribution. Combined with the unique characteristic of our all natural refractory clay brick floor tiles and superior insulation materials, the bakery ovens can handle large volumes of bread baking.

The bakery ovens offer the option of a Gueulard, with the fire under the oven or a Side Burning Chamber with the fire chamber located to the left or to the right of the oven.

You can choose between a sash door with a counter balance weight, called guillotine door, or a flip-down door.

All of our bakery ovens come standard with:

– Metal support stand and frame
– Floor insulation 4″ thick
– All Natural refractory clay brick floor tiles 13″ x 13″ x 2″ ¼ thick
– Refractory concrete dome, reinforced with stainless steel fibers
– Dome Insulation
– Flip-down door
– Steam generating system
– Interior light
– Front and back damper system

Our ovens are designed for efficiency, and here’s what you can expect per 10 square feet of cooking floor:

  • Baguettes: 16 pieces at about 10 oz each, cooked in 20 minutes
  • Large Baguette (Pain): 11 pieces at 18 oz each, 25 to 27 minutes
  • Bread Balls or Boule: 11.5 pieces at 30 oz each, 35 to 37 minutes
  • Large Bread or Miche: 10 pieces at 50 oz each, 45 to 50 minutes

Discover the superior quality and versatility that sets our ovens apart from competitors:

  1. 50% More Wood Efficiency: Our ovens outperform the hand built bricked dome bakery oven, offering enhanced wood efficiency.
  2. Low Dome Design: Ensures even cooking for consistently perfect pizzas every time.
  3. Stainless Steel Fiber Reinforced Refractory Concrete: Provides added strength and durability.
  4. Steam System: Achieve the perfect oven spring for your baked goods.
  5. 100% Natural Refractory Clay: Exceptional thermal characteristics for optimal baking results.
  6. A+ BBB Rating: We are proud to be the only wood-fired oven company with an A+ rating from the Better Business Bureau.

Get a Free Quote

For a detailed consultation and a personalized quote, please share your address and work site photo.

We look forward to bringing the superior performance of our wood-burning ovens to your bakery.

Custom for your needs

You can choose between a sash door with a counter balance weight, called guillotine door, or a flip-down door.

Baked in tradition

Designed in the traditional French style of bakery oven, our Wood Fired Bakery Ovens are ideal for baking all types of breads from traditional baguettes, to country loaves, battard and boules but also ciabatta, focaccia and much more.

Built for efficiency

Our bakery ovens are designed to handle large volumes of bread baking, baking about 16 baguettes per batch, with two batches baked before re-firing!