Maine Wood Heat Company LE PANYOL 66, LE PANYOL 99, LE PANYOL 100, LE PANYOL 83 Construction Manual
Construction of the
Le Panyol Wood-Fired Oven
Second Edition 2008
Copyright 2008 by Maine Wood Heat Company, Inc.
All rights reserved. No printing of the contents
of this book may be reproduced in any form
without written consent of the publisher.
All inquiries should directed to: Albie Barden,
Maine Wood Heat Company, Inc., 254 Fr. Rasle Rd.,
Norridgewock, Maine 04957
Book Design: Joseph Conway
Cover Photo and oven: Scott Barden, Michael Scholz Albion Bread Co.
Table of Contents
Preface 5
Introduction 7
Le Panyol ovens and the legacy of the Roman Empire 7
Le Panyol “Core” Values 9
The Le Panyol Oven cores 11
The Domestic ovens cores; Model 66, 83, 99 and 100 11
Design and Construction 17
Calculating the height of your oven hearth 19
Hearth slab depth 20
Footings and Foundation 21
Oven stand 22
Ash dumps 28
Smoke Throat Adaptors 23
Chimney support 23
Capping & weatherproong 23
Dampers & Flues 23
Assembly of the Le Panyol oven core:
Models 66 and 83 25
Step - by - Step assembly 26
Variations for the Model 84 34
Model 66: plan and sections 35
Model 83: plan and sections 36
3
Assembly of the Le Panyol oven core:
Models 99 and 100 37
Step - by - Step assembly 38
Variations for the Model 100 46
Model 99: plan and sections 47
Model 100: plan and sections 48
Appendixes 51
Appendix A 51
4
Preface
Just south of Lyon, on the banks of the
Rhone River, lies a storied deposit of “Terre
Blanche”—the “White Earth” of Larnage.
This special clay, exceptional in its purity and
composition, bears two of France’s greatest
treasures: the renown Hermitage wines and
the revered wood red ovens of the French
baking tradition.
“Terre Blanche” consists of just two
all natural, 100% organic ingredients:
feldspar and kaolin. It is the result of rare
geologic conditions in which a prehistoric
Mediterranean ood slowly degraded an
ancient deposit of granite over a period of
thousands of years.
The pure “White Earth”—available from a
single quarry in the entire world—yields both
the distinctive earthy tones of the Hermitage
wines and the unique thermal properties that
make Le Panyol wood red ovens so special.
Le Panyol harvests the material with care
and consistency, removing it from the earth’s
surface without the use of explosives or
invasive mining techniques. Traditional
production methods endure today, passed
down from generation to generation
throughout the company’s 150-year history.
The nal product today, as it was in 1840,
is always a beautiful, highly efcient, 100%
organic wood red oven core. No additives,
chemicals or catalysts are involved in the
creation of any of the individual all-natural
earthenware oven elements. For as the French
say, “Du feu sort le four, Du four sort le
pain”—From the oven born of re comes the
bread born of re.
When one travels in France, it is possible to
see and enjoy the products of many, many
traditional wood red ovens. From the
smallest villages to the largest cities, in private
homes, communal ovens and commercial
bakeries, the name etched just inside the
oven door will almost inevitably indicate
that it is composed entirely of the famous
“Terre Blanche de Larnage”—Now available
exclusively from Le Panyol.
Terre Blanche is:
• Pure- You can bake the best breads, crispy,
chewy pizza crusts, and delectable roasted
meats right on the hearth tiles.
• Efcient- By balancing the stored and
radiant energy of a re, a Le Panyol comes
online quickly (less than 45 minutes) and
holds heat longer, consuming 1/2 to 1/4 of the
fuel required by other ovens.
• Durable- With no mortar joints and a
superior resistance to thermal shock, each
oven is built for the enjoyment of generations
to come. Many100-year-old ovens are still
in production today in traditional French
bakeries.
• Versatile- It has been said that a bread oven
is a pizza oven, but a pizza oven is not a bread
oven. We say, “Why stop at pizza and bread?”
The “White Earth” hearth is ideal for roasting
meats and vegetables, too.
• Tested and True- “Terre Blanche” has been
quarried for the production of earthenware
cooking vessels since the days of the Roman
Empire—over 1000 years!
As the exclusive North American Le Panyol
importer, the Maine Wood Heat Company is
proud to bring an authentic, artisan crafted,
100% organic wood red oven core to the
United States and Canada.
5
1
6
Introduction
LE PANYOL OVENS AND THE
LEGACY OF THE ROMAN EMPIRE
Fire: The most primal element of the human
experience. Universally compelling, it draws us
near with light and warmth, oering comfort,
safety and sustenance. Cooking with re is the
combination of sacred ritual and survival, and
ensures our continued survival as a species.
When our ancient ancestors began to render
their food more digestable and, of course, more
palatable with re, they took a giant step forward.
The enduring artifacts of history, the spit, tripod,
brazier and earliest of all simple ovens, bear
testament to the primal need and desire to harness
the energies of re in ever-more sophisticated ways.
What we have left of the earliest ovens is just
enough to learn about the social structure of the
communities that used them. Vitruvius, a Roman
hisrorian, recorded the shape and proportions
of the ovens in use during his time. Little has
changed in the overall design of wood burning
ovens since Roman times, mostly because little has
changed in the way wood burns.
Any re requires oxygen to burn, and in turn
it must also be able to expel the products of
combustion. Therefore, an oven must be designed
to “respirate” evenly, eciently feeding oxygen to
the re while simultaneously discharging exhaust.
Every simple, unassuming Le Panyol wood
re oven core is actually the product of precise
proportions and thermal mathematics. The size
and height of the door relates directly to the oven
chamber depth and height, which allows the re
to draw fresh air in over the hearth to the back of
the oven. There, a happily fed re expels ame
1
and hot exhaust gasses fully and evenly over the
dome, warming it to provide reective and radiant
heat for cooking and baking. The heat then rushes
along the ceiling, coming forward in order to vent
through the throat at the front top edge of the
oven entrance. The result of these carefully rened
proportions is a re that burns strong and clear,
evenly warming the hearth and dome with radiant
energy while simultaneously fostering perfect
convection airow within the oven chamber.
An oven with too low a ceiling will force the
incoming oxygen against the outgoing exhaust,
creating turbulence that inhibits both ows. The
result is a re that fails to burn vigorously and
instead smolders weakly at the back of the oven.
Conversely, a ceiling that is too high will not give
the hot gasses enough downdraft to ensure even
distribution and venting. In such cases, the re
will actually smother itself with its own exhaust.
Over the course of 150 years, Le Panyol has
adapted the original proportions devised by the
Romans to modern culinary standards. In the
process, Le Panyol has moved from creating ovens
composed of individual “refractory” bricks made of
the “Terre Blanche” to producing a modular core
kit that is easy to assemble and outperforms its
predecessors.
The new kits are a testament to the reputation of
“Terre Blanche” de Larnage as the optimal material
for any and every type of cooking and baking.
For the better part of 1,000 years the clay drawn
from the earth in this one special spot in one
special corner of France has been dried and red
to create an earthenware product that is uniquely
“semi-insulative.” This means that it is of balanced
density and porosity, and has the capacity to store
7
Chapter 1: Introduction
and conduct thermal energy simultaneously. A
modest re in a Le Panyol initially warms the
oven cavity while also charging the masonry mass
surrounding it with stored energy for prolonged
discharge. As a result, your Le Panyol comes to
temperature quickly and delivers enough extended
heat to cook multiple course dinners and bake
several rounds of bread per ring.
Each and every Le Panyol brings together the
best in experience and innovation, tradition and
modern design to deliver an outstanding wood
red culinary experience time and time again.
From top to bottom: too tall, too short, just right
8
Le Panyol “Core” Values
The Le Panyol wood red oven is ideal for
cooking truly exceptional pizzas, meats, vegetables,
stews, and of course, baking the best artisan breads
and pastries. Using the oven is easy!
The process is simple:
Chapter 1: IntroductionChapter 1: Introduction
Chapter 1: Introduction
1. Fire your oven—Light a re using the Ocial
Le Panyol Instructions (available for download
on the “Creating Your Oven” page at www.
mainewoodheat.com). Once the re has been
established and pushed to the back of the oven, the
oven comes up to temperature with minimal fuel.
This is the perfect time to roast peppers and other
vegetables right on the hearth.
2. Pizza—You’ll know the oven is ready to cook
when the “Terre Blanche” returns to its original
pure white. Now you can cook delicious pizzas in
less than two minutes!
3. Baking—Remove the coals from the oven
and allow the temperature to stabilize. You can
begin baking many artisan breads at 550 degrees
and the heat from a single re in the evening will
often provide enough “thermal charge” to bake
bagels the next morning!
1
2
3
Start the re near the oven door. Add wood gradually and
push the embers towards the rear as the re progresses to
achieve even heating of the oven.
9
10
Le Panyol Ovens cores
The domestic ovens are
designed for passionate home
bakers and gourmets. Models
66, 99, 83 and 100 oer the
performance of professional
grade ovens in a size that can
be easily integrated into any
kitchen or backyard.
2
11
Chapter 2: Le Panyol Ovens
Inside Diameter
Weight
Hearth
Total Height
Inside Height
Cooking Surface
Dome Thickness
Door Opening
Specifications
26"
838 lbs
39 3/8" x 39 3/8"
19 5/8"
12 1/4"
3.68 ft2
4 1/8"
8 5/8" x 16 7/8"
M o d e l 6 6
12
Chapter 2: Le Panyol Ovens
Inside Diameter
Weight
Hearth
Total Height
Inside Height
Cooking Surface
Dome Thickness
Door Opening
Specifications
32 5/8"
1234 lbs
52" x 52"
19 5/8"
12 1/4"
5.8 ft2
4 1/8"
8 5/8" x 16 7/8"
M o d e l 8 3
www.lepanyol.com for more about wood red ovens
13
Chapter 2: Le Panyol Ovens
Inside Diameter
Weight
Hearth
Total Height
Inside Height
Cooking Surface
Dome Thickness
Door Opening
Specifications
26" x 39"
1124 lbs
39 3/8" x 52"
19 5/8"
12 1/4"
6.03 ft2
4 1/8"
8 5/8" x 16 7/8"
M o d e l 9 9
14
Chapter 2: Le Panyol Ovens
Inside Diameter
Weight
Hearth
Total Height
Inside Height
Cooking Surface
Dome Thickness
Door Opening
Specifications
39 3/8"
1805 lbs
66" x 66"
19 5/8"
12 1/4"
9.9 ft2
4 1/8"
8 5/8" x 16 7/8"
M o d e l 1 0 0
www.lepanyol.com for more about wood red ovens
15
Notes
16
Design and construction
What your wood red oven
will look like is 100% up to
your imagination. In this
chapter you will learn the
3
basics of oven design and
how to get the most from
your Le Panyol.
17
Loading...