My basket

53 cm wood burner oven in cast iron for bread / pizza

Last item 48/72 hour dispatch

Cast iron bread and pizza oven, cooking surface 53 cm in diameter.

Reference : pandomit
Wood burner for bread and pizzas and other cooked dishes.
In single shell 8 mm cast iron for perfect safety. Oven door in cast iron - 38 cm wide with a peephole. Cooking surface 53 cm in diameter. Pipe 18 cm in diameter.
Full dimensions: 55x60x38 cm.
Made in France.

What makes this oven so special is that the heating is slow and regular. Its incomparable natural qualities mean that the cast iron absorbs, preserves and restores the heat to ensure the success of your cooking.

1) Preheat: if the oven has not been used for more than 3 days, it is advisable to light a fire for 10 minutes the day before using it to eliminate moisture.

2) Light: use paper, tinder wood and a dozen pieces of wood that are 3 to 5 cm in diameter. Light them and close the door. (Petrol based products often used for barbecues should be avoided as they may add a smell to the oven and the cooking).

3) Heat: after 10 minutes, add another dozen blocks of wood to the fire. Close the door. Watch the fire and after 20 to 30 minutes, when the wood has become embers, spread them around the tower of the oven. Wait for 5 minutes and place your food in the oven.

4) Cooking: depending on the dishes being cooked, you can cook with the door open or closed (in this case, you can keep an eye on the food through the peephole or the window). If the temperature is too high, simply open the door a little.
NB: Cooking autonomy is around 90 minutes, depending on the quality of the wood used and the care taken in mounting the oven. To cook meat, bring the embers to the centre of the oven and place a grill above them.

This oven can be fitted into a kitchen, installed on a terrace or in a garden if it is protected by a roof.

1) Create flat pedestal that is between 1m30 and 1m50 high (for example in cellular concrete for example). The surface of the pedestal must be greater than that of the oven (at least 25 cm more on the sides and at the back).

2) Build an insulating layer in firebrick on the pedestal, a minimum of 4 cm in thickness. Place a cast iron base (available as an option ref. PANDOCOUSOL) or create one in firebrick. Position the oven.

3) Build a case in firebrick around the oven leaving a space of 15 cm at the sides and back of the oven.

4) Install a 180 mm stove pipe where the smoke leaves the oven. Fill the case with non-flammable material Class M 0 to surround the oven and the base of the stove pipe to a minimum thickness of 15 cm.

5) Build an oven hood to protect this material from damp.
Ask a question
Guarantee: 24 months
Main material painted cast iron
Fabriqué en France
Length 60 cm
Width 55 cm
Height 38 cm
Other dimensions diamètre conduit : 18 cm
diamètre de la sole : 53 cm
Net weight 63,2 kg

Customer feedback for 53 cm wood burner oven in cast iron for bread / pizza

I give my opinion

To deliver your opinion on this product please choose a mark between 1 and 5 by clicking on stars

* Fields marked by an asterisk are required.
Veuillez cocher le Captcha pour valider
If you have any question or if you have a problem, use the form provided.