You're good at DIY and have chosen to assemble your oven yourself.
Please feel free to contact your local retailer for technical support if you need it.
The Le Panyol oven is produced as a kit and may be easily assembled thanks to its simplified design based on traditional ovens and its respect for the balance of mass, volume and shape:
The heat-resistant terracotta dome is made up of arches (pieces in the shape of a quarter of an orange) to make for a simpler assembly than using bricks. The whole construction is held in place by a keystone.
The hearth is made up of several tiles simply laid side by side and acts as the base on which the fire and the food are placed.
The opening is made up of an entry piece through which the wood and the food are placed in the oven.
The dry assembly system (no grouting between the pieces) makes for a faster assembly.
Assembling the oven is only part of the construction. The oven must be placed on a base than insulated and covered before it can be used. The following are the key stages:
To maintain the quality of the products that are sent out from our workshops, please follow this advice as soon as you have received them:
It may be kept for 6 months in dry conditions and should not be hard.
Before you begin assembling the oven itself, you need to choose where you're going to position it and work out exactly how much working space (or floor space) is required for the installation.
Check in particular that the floor/ground can support the total weight of the finished oven (base + oven + insulation + finish + roof). The floor/ground must be flat and should not subside under the weight of the construction.
The oven may be installed inside or outside the house, free-standing or incorporated into an existing building, near the pool, in a conservatory or in the kitchen. There are many different installation options. See our Examples of installations page or ask for advice.
The Panyol oven must be protected against bad weather by a roof wide enough to ensure that the oven and the hearth tiles do not absorb moisture.
It must remain dry in winter as, if it absorbs water, frost damage will make it unusable.
If the oven is free-standing, the flue should be approximately 1m. However, if the oven is incorporated into an existing building, the flue should extend 40 cm beyond the height of the ridge tiles (in accordance with the French DTU standard 24.1 – See the standards in force in the installation country).
The Panyol oven must be connected to an existing chimney flue or to one that is to be built, in accordance with the French DTU standard 24.1 (see the standards in force in the installation country). You must not connect more than one appliance to the same flue.
The flue should be:
To prevent damp and rainwater penetration into the flue, a rain cap should be fitted to the top of the stack.
Once you have chosen the position, build a base up to around waist height on which to stand the oven. The height usually varies between 100 and 120 cm depending on the height of the user and the required ease of use.
The base slab, 10 cm thick, should be reinforced with wire mesh (reinforced concrete).
The slab will be supporting the oven and its covering, so make sure that it's large enough. See the recommended sizes for the different wood-fired oven models..
To obtain the highest level of performance, you should carefully insulate the lower part of your oven. To do this, we recommend that you insulate the base with 2 materials before you place the hearth tiles in the oven:
Follow each stage of the assembly instructions.
The oven is assembled dry: the pieces are not sealed together.
Once you have assembled the oven, a heat-resistant mortar (supplied with the oven) is then poured over the entire dome to make it rigid and watertight. This mortar sets when mixed with water. You should therefore wet the dome thoroughly before pouring on the mortar. (Explanations in the assembly instructions).
Leave to dry for about 3 weeks.
Light a few small fires to get rid of residual moisture before covering the dome with insulation materials.
Once your oven is dry, and to obtain better cooking performance as a result of the thermal mass you have obtained, we recommend insulating the upper part of the oven.
There are a number of solutions depending on the use you make of your oven, how often you intend to use it, its position and its final shape (cubic or rounded igloo type):
Heat-resistant sand made only with Larnage White Clay. Very high insulation and inertia performance (+30% compared to sand). Ideal insulation for bread-making or for frequent use of the oven with inertia.
High-temperature insulating wool (up to 1100°C). Organic soluble fibres, extremely pure and non-corrosive. Insulation well suited to a varied use of the oven (with flame or embers/without flame, medium/low frequency. Recommended for maintaining the final rounded shape of the oven.
Simply give free rein to your imagination, wishes and needs. Take a look at the gallery, be inspired by the different styles.