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Le Panyol wood fired oven 66X99

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.

Installation examples:

Capacity:

4 dishes on the oven floor
8 kg of bread dough / batch
2 pizzas on the oven floor
4 à 8 kg of wood / each firing
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Dimensions

Interior 66x99 cm
Exterior 87x120 cm
Weight 700 kg
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

Assembly and construction

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:

  • The arch is assembled by putting together a number of “voussoirs” (shaped like orange segments), held together by a keystone.
  • The hearth is composed of several slabs which are just slotted together.  This is where you will build the fire, and then bake your food.
  • The opening, formed by an entrance unit, allows you to insert wood and then your food.
  • The dry assembly system (no joint required between parts) makes assembly much faster.

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

Delivered with your oven

Your oven comes complete with

The basic kit includes (alongside the oven):

Documentation

Other wood ovens

Le Panyol 66

Le Panyol 83

Le Panyol 100

Le Panyol 120

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A wood-fired oven…

High inertia

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...

Rapid heating

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.

Self-cleaning ovens

  • Le Panyol ovens clean themselves The Pyrolysis process (taking the temperature up to 400°C) when you heat your oven up) destroys any residual food left in your oven, no matter how fatty, from the previous session. If your oven is left inactive for several months, it’ll need to undergo a curing period for a few days, before you start to use it again professionally.
  • Essential for all of our ovens: we recommend having the smoke duct cleaned once a year. That’s all.

A versatile wood-fired oven

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.

  • You can even grill meat, fish and vegetables right on the hearth (no need for a grill):
  • A healthier way to cook, as there’s no contact with the flame
  • No smoke or unpleasant odours
  • No grill to clean - the next time you light the oven, the pyrolysis will take care of the cleaning for you

A healthy way to cook

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.

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 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.

These ovens are recommended by top chefs!

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.

An environmentally friendly wood-fired oven

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.

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.