This is the 66’s bigger brother. We recommend using the oblong configuration when the space you’ve got free is longer than it is wide. The 0.56m² cooking surface lets you cook 4 dishes at the same time, bake 8kg of bread or serve 40 pizzas per hour (double the capacity of the 66). This is the ideal oven for large families, or for those who like to host big parties. It is excellent for gîtes or guest houses. And one last point - it only consumes 7-12 kilos of wood each time it’s fired.
|Cooking Surface||0.56 m²|
|Opening||43.5 x 20.5 cm|
|Interior height||34 cm|
|Exterior height||50 cm|
|Floor tile thickness||6 cm|
|Arch stone thickness||10,5 cm|
|Insulation with chamotte||2 cm|
|Minimum dimensions of the oven all inclusive - cubic shape||L125xP170xH60 cm|
|Minimum dimensions of the oven all inclusive - rounded shape||L115xP165xH60 cm|
The Le Panyol 66x99 Bread Oven is a KIT model, designed to be integrated into a masonry structure
It can be assembled with ease. We’ve simplified the traditional design, while taking care to keep the same balance of mass, volume and shape:
To find out more, go to the Installation page.
Are you a competent builder?
Then you can assemble the Le Panyol wood-fired oven on your own. Feel free to contact a factory advisor for technical support.
If not, get in touch with a local artisan. Contact us to find the list of our approved installers
Your oven comes complete with
The basic kit includes (alongside the oven):
When you burn wood, the heat is accumulated in the mass of refractory fired clay. The shape and thickness of the parts guarantees that as little heat as possible is lost. This provides extremely long-lasting convected heat, allowing you to cook a wide variety of items in a single session and a single batch of wood.
You’ll only need 4-6kg of wood to heat your oven to more than 400°C and cook your pizzas...
Legend has it that ovens need to be pre-heated the night before using them. This stems from old-fashioned bread ovens, but with Le Panyol, this is completely unnecessary. Thanks to the excellent heat accumulation properties of our refractory ovens, you only need a few logs and less than an hour to take your oven to 400°C or higher, allowing you to start baking.
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.
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.
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.
Made entirely from high-quality materials and assembled according to age-old techniques, Le Panyol ovens have been loyal and long-lasting companions to bakers and cooks for more than 160 years. They become a precious part of their habitat, and a legacy to hand down from generation to generation.
By baking with convected, conducted and radiated heat, your food will have the time it needs to reveal all its flavour. The biggest chefs in the industry know this, and that’s why many of them have chosen to install a Le Panyol oven in their kitchen or dining room. It’s not just the technical benefits - there is a certain charm and pleasure to cooking with a traditional tool, made from a high-quality material.
It’s for these same reasons that many passionate bakers have also chosen to install a Le Panyol oven in their bakeries.
Don’t worry, our “Household” range uses exactly the same materials as our professional equipment. The only thing different is the size.
Our ovens are made entirely 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.
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.