With a slightly higher capacity than the Le Panyol Pro 96, the Le Panyol 113 pizza oven is still small enough to be used in the dining room of your restaurant, or in a small restaurant kitchen. With the capacity to bake 4 pizzas at the same time, you can bake 60 pizzas per hour and it only takes an hour or so to reach 450°C.
|Cooking surface||0.94 m²|
|Interior||113 x 100 cm|
|Interior height||34 cm|
|Minimum dimensions of the oven all inclusive - cubic shape||L158 x P166x H174 cm|
|Minimum dimensions of the oven all inclusive - rounded shape||L150 x P157x H174 cm|
|Weight (without the dome insulation and decoration)||1 225 kg|
The Le Panyol 113 Oven is a KIT model, designed to be integrated into a masonry structure
A wood-fired oven to be mounted on a support, insulated and covered. To be connected to a smoke extraction duct, according to current local standards (DTU 24-1 standard).
Contact our Pro Service so we can outline your project together: installation, your options, assembly services
Vous êtes bricoleur ?
Le four à bois Le Panyol peut être monté par vous-même. N'hésitez pas à contacter notre conseiller usine (lien vers rubrique contact) pour un appui technique.
Sinon, vous pouvez faire appel à un artisan. Contactez-nous pour connaître nos installateurs agréés. (Lien fiche Contact)
Delivered with your professional wood-fired oven :
Equipment valid for the French market. See your local retailer.
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:
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.
Our ovens are so simple to use
No electronics, no mechanics Easy to slide your products in and out. The burner system in our larger ovens makes fire control much easier.
You can cook in any way you like with a Le Panyol oven. For baked goods and other dishes, it’s ideal for bread, pizzas and barbecues.
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
When installed in full view of your customers, your Le Panyol Pro oven is attractive and highlights your own skills and expertise by bringing an artisanal touch to your business. It is a guarantee of authenticity, allowing you to stand out from the competition.
You can also use it for demonstrations. It’s the perfect way to attract children and adults alike.
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.