Authenticity. Ephrem ovens are genuine wood-fired ovens: crafted with a refractory mass that provides exceptional heat retention, these ovens deliver unmatched performance and an authentic wood-fired cooking experience. They are made from natural materials sourced from France, such as pozzolan from the Ardèche region for domestic ovens and Aquitaine clay for professional ovens.

Energy efficiency. Our ovens are constructed using refractory earth concrete, not terracotta. They are primarily composed of clay or pozzolan, which allows them to naturally dry at room temperature without the need for high-temperature firing. Once installed, these ovens operate on renewable energy sources, specifically wood, ensuring a sustainable and eco-friendly cooking experience.

Performance. Our ovens are designed for high efficiency. Built with a focus on environmental sustainability, they are both robust and of excellent quality. The superior resistance and high thermal inertia of our ovens surpass those of stainless steel or cast iron alternatives. We take pride in their longevity, as our satisfied customers become our loyal advocates, spreading the word about our ovens through their positive experiences. Word of mouth remains our most effective form of advertising.

Right price. Enjoy the perfect balance of quality and affordability with Ephrem wood-fired ovens. Our users consistently praise our excellent quality-to-price ratio, which we achieve by using natural French materials and adopting energy-efficient manufacturing processes. Our ovens are crafted with earth, water, binder, and our expertise, ensuring a sustainable and cost-effective solution.

Self-building made easy. Our prefabricated kits, accompanied by clear instructions and online technical support, make assembling your oven a breeze. Our user-friendly approach ensures a smooth and hassle-free installation process. In no time, you’ll have your oven ready to bring family and friends together, creating cherished memories.

Versatility and safety. Our wood-fired ovens offer a wide range of cooking possibilities in the safety of a closed fireplace. These ovens are true cooking companions, allowing you to unleash your creativity and culinary skills. From bread and pizza to grilling, stews, meat, fish, and vegetables, the options are endless. With excellent heat retention, our ovens enable you to cook multiple dishes over an extended period, maximising the efficiency of each firing

Ephrem kit ovens are very easy to install. Build your load-bearing slab, assemble the oven like a Tetris, insulate it according to our recommendations and then roof it: the oven is ready to use. First heatings: gradually increase the temperature of the oven to evacuate the humidity of the structure (refer to our advice here). After that, it’s time to start cooking the first pizzas. Bring the oven up to temperature with the fire in the centre of the floor, then move it in a horseshoe shape to the back or sides to create space for the pizzas. In 1 to 2 minutes your pizzas will be ready to enjoy. Easy, isn’t it?

The important questions to ask yourself when choosing an oven are: is it for residential or professional use? how much space do I have? what do I want to cook in the oven? how many guests do I want to feed with the oven? what is my budget? By answering these questions you can narrow down your options according to the minimum dimensions of the load-bearing slab, the size of the oven, its cooking capacity and its price.If you still have uncertainties or need further assistance, please don’t hesitate to contact us.

Our wood-fired ovens are entirely designed in our workshops in Haute Provence (Villeneuve, 04, France). We work with French materials and our products are environmentally friendly designed to make them even more virtuous. Do not hesitate to come visit us! Click here to find out more.

It is possible to collect our domestic wood-fired ovens (excluding the Combinés and the Flambeur) from the factory on the same day as your purchase. For professional ovens, collection within 2 days is also possible from our premises. In either case, please ensure that you have a vehicle suitable for transporting the weight of the oven and a pallet measuring 100x120cm for domestic ovens or 110x130cm for professional ovens. The home delivery service by carrier guarantees receipt of your order within 8 to 10 days from the time the order is processed for metropolitan France. For Corsica and export: please contact us.

You can buy all our kit ovens from our network of national retailers, directly from the factory, or conveniently online through our eshop. For professional rotating ovens and baker ovens, please contact us directly using the dedicated form to request a quotation.

Ephrem wood-fired ovens are known for their durability. Investing in an Ephrem oven means choosing sturdiness and durability. We have been in business since 1975 and our first built ovens are still in operation.

The advantage of choosing wood energy is actually multiple: financial savings compared to the rising cost of electricity and gas, investment in products that last over time and, finally, it is choosing a green energy if you get wood from sustainably managed forests. And let’s not even talk about the taste of a good pizza or bread baked in a wood-fired oven.

All ovens purchased from us since 2021 are accompanied by a 5-year warranty (refer to the conditions in the assembly instructions), and our baker ovens have a 10-year warranty. Previously, the warranty period for all ovens was only 2 years. For detailed information on warranties, please consult our General Terms and Conditions of Sale.

Pozzolan is a volcanic clay sourced from the Ardèche region in France, specifically used in our domestic wood-fired ovens. Its exceptional refractoriness makes it an excellent material with remarkable inertia. On the other hand, our professional and baker wood-fired ovens utilise chamotte, a fireclay obtained from France’s Aquitaine region. Its significantly high inertia rate makes it well-suited for intensive and frequent use.

The main differences lie in the materials used and the features provided. Domestic ovens are constructed with pozzolan, while professional ovens utilise chamotte. These materials were discussed in the previous question. Additionally, professional ovens are equipped with a 30x30cm refractory clay slab floor, which offers enhanced durability and is ideal for frequent and regular cooking activities.

The “avaloir,” also referred to as the “cap” or “chimney,” is the upper part of the oven that allows the smoke to escape. In most of our ovens, the avaloir is positioned externally, protruding from the front of the oven. However, the L’Authentique Pizzaiolo oven is an exception with an internal vent, making it easier to dress the wood-fired oven. Regardless of whether it is external or internal, the avaloir serves the same purpose. The only distinction lies in the door handling, which varies when sealing the oven to prevent heat loss during slow or specific cooking, such as bread-making. For further information, please refer to our product sheets.

You are welcome to visit our showroom and factory outlet in Villeneuve en Haute Provence to view and purchase our range of products directly. The opening hours are indicated on our Contact page, and our team will be there to greet you and provide guidance. If you are interested in professional ovens, we encourage you to visit us and discuss your project with one of our advisors. Please note that for transportation, it is important to have a suitable vehicle capable of handling the weight of the oven and its pallet (100x120cm for domestic ovens or 110x130cm for professional ovens). For professional ovens, we kindly ask you to make an appointment in advance for collection from the factory within 2 days.

Ephrem’s oven kits allow for the replacement of specific parts of the floor that may wear out over time, giving the oven an extended lifespan. When properly installed, the ovens are designed to remain in place for several decades. To facilitate future replacements, it is recommended to mark the letters on the oven components as indicated in the assembly instructions when unpacking the oven. This will make the replacement process easier if needed.

To order a specific part of the oven for replacement, please fill out the quotation form and specify the part number you need. The part numbers can be found in the assembly instructions provided with our ovens. In case you no longer have the instructions, you can download them from the product sheets on our website.

Making any modifications to the oven will void the accompanying warranty, and therefore, it is not recommended.

You have the flexibility to install our oven kits either indoors or outdoors. However, it is important to ensure that the oven is properly insulated and protected from the elements in both cases. When choosing a location, consider the atmospheric conditions, such as wind, and the geographical surroundings. It is important to avoid placing the oven near neighbors, under a window, or next to a tree, among other factors. If installing indoors, make sure the room has a window to provide ventilation when needed.

Using pellets as a fuel source or relying on firelighters to ignite an Ephrem wood-fired oven is not recommended. The design and functionality of the oven are not suited for these types of fuel. Additionally, the rapid increase in temperature caused by firelighters can potentially damage the oven, leading to increased fragility.

The log size for your wood-fired oven depends on its specific dimensions. As a general guideline, we recommend using thick but short logs, typically measuring around 30x10cm. This helps promote slow-burning flames. For more detailed information on the recommended wood type, please refer to the “Our advice” section.

The Ephrem wood-fired ovens are carefully packed on pallets measuring 100x120cm, ensuring that all the elements are securely held in place with a protective plastic cover. However, please note that the Le Nomade 120, L’Artisan 130, and L’Artisan 160 models are delivered on slightly larger pallets measuring 110x130cm.

At Ephrem, we are all about giving our ovens a second life. If you have purchased a second-hand Ephrem wood-fired oven, there are a few important tips you should be aware of:
– Spare Parts: If any parts are missing or damaged, we can provide you with the necessary replacement parts to ensure the oven is complete.
– Assembly Instructions: Our product information sheets contain detailed assembly instructions for each oven model. Refer to these instructions to assist you during the installation process.
– Customer Support: Our customer service team is always available to provide assistance and guidance. Feel free to reach out to us if you have any questions or need support.
Before making your purchase, we recommend sending us a photo of the oven so that we can provide you with appropriate advice and guidance.

Proper ventilation is essential for the normal operation of your oven. Without a chimney, the flame can be suffocated, making it difficult to reach the desired temperature. Furthermore, the absence of proper ventilation poses a risk of carbon monoxide poisoning. Therefore, it is crucial to ensure that your oven is correctly vented by using a chimney.

You can use an elbow to redirect the flue pipe as long as you do not exceed a 45° bend. Bending the pipe at a right angle can negatively impact the draught. For detailed guidelines and specifications, please consult the NF DTU 24.1 standard.

Assembling your own wood-fired oven kit is indeed doable. The detailed assembly instructions provided with the kit will guide you through the process. Some parts of the oven will require assistance from another person due to their weight. You can also consider hiring a bricklayer if needed. It is crucial to strictly follow the instructions to ensure optimal performance and warranty coverage for the oven.

The installation of an Ephrem wood-fired oven kit involves several key stages:
– Preparation of the load-bearing slab
– Assembly of the oven following the provided instructions
– Construction of cladding walls
– Insulation of the oven
– Creation of a pressure relief cavity above the insulation
– Installation of the roof covering
– Decorative finishing touches

After completing these stages, it is important to dehumidify the oven before the first use. Detailed information and helpful tips can be found on our “Our Advice” page.

An Ephrem wood-fired oven kit such as the Authentic Pizzaiolo can be installed in one day, excluding the drying time for the base (48 hours). The overall construction will require about a month’s work, including the assembly and drying time of the load-bearing slab, the installation of the oven, its insulation and then the completion of the framework (roofing, cladding). A useful tip is to start the load-bearing slab before receiving your oven and to dry your sand to save time.

The load-bearing slab for our domestic ovens, as well as L’Authentique Pro and Le Gastronome Pro, should have a thickness of 10cm. For other professional ovens, a thickness of 20 cm is recommended. It is important to allow the concrete to fully dry for 28 days as per standard practice. Ensure that no formwork wood is left in the load-bearing slab to prevent any risk of burning.

There are two ways to insulate your oven: in a chamber or in a dome. You can find our recommendations on this subject in this article.

Rock wool or insulating fibre rolls, along with dry sand, are the recommended insulation materials for achieving optimal slow cooking, particularly for baking bread. This combination enhances the mass effect, allowing for better heat retention and prolonged heat release.

The sand recommended for insulation is fine sand, similar to the one used for facades. Quarry sand with a granulometry of 0 to 4mm is highly suitable for this purpose. It is advisable to spread the sand in a dry location or expose it to sunlight before usage, in order to minimise moisture content.

The primary reason for using dry sand for insulation is to prevent excessive moisture from entering the oven. Moisture can prolong the dehumidification process and affect the oven’s performance. Therefore, ensuring a dry oven and construction is crucial for optimal functionality.

The recommended dosage is 1 part standard cement to 6 parts sand. It’s important to not use refractory cement, as it can cause the floor units to freeze and restrict their expansion during heating. Before laying the floor elements on the thin mortar layer (3cm thick), it is advised to slightly dampen them.

Sand can indeed serve as a substitute for thin-bed mortar. By using sand, there is no need to moisten the floor elements prior to laying them. The layer of sand should have the same thickness as the lean mortar (3cm). It is important to ensure that the sand is firmly compacted to prevent the formation of air bubbles and to keep the tiles in place when the oven is in use.

Ready-to-use bags of refractory mortar can be purchased either as an add-on option when selecting an oven or from suppliers specialising in materials for construction.

If your Ephrem wood-fired oven is placed on a masonry support, insulating it from below is not necessary. However, if your oven is mounted on a metal support or if you wish to enhance its insulation, we recommend using our rigid insulation panels. These panels can be integrated between the load-bearing slab and the thin-bed mortar. Feel free to contact us for a quotation. Please note that we do not take responsibility for the use of any other type of insulation material.

L’Authentique Pizzaiolo and Le Gastronome require three sheets, while Le Carré, L’Essentiel, and Le Casanier require two sheets. L’Élémentaire mini, on the other hand, only requires a single sheet of insulation.

Using siporex as a substitute for the 10cm cinder blocks surrounding the oven is not recommended. Siporex is primarily designed as a building material for residential construction and is not intended to withstand regular exposure to high temperatures for extended periods. There have been reported instances of siporex bursting when subjected to the heat generated by the oven.

Ensuring the protection of your construction is crucial. If you have opted for box insulation, it is necessary to have a roof in place, unless the oven is installed under an existing lean-to structure. It is important to ensure proper waterproofing at the point where the duct passes through the roof. If you have chosen dome insulation, the final layer of waterproof coating will effectively safeguard your oven from moisture infiltration into the structure.

It is possible to fully enclose your work. However, it is important to note that you should install two ventilation hatches to allow for adequate airflow into the decompression space located above the oven insulation. It is recommended to screen these hatches to prevent any animals from accessing the oven insulation.

It is not necessary to extend the walls all the way up to the roof in this situation. However, it is important to ensure proper ventilation for your insulation and take measures to protect it from animals.

For efficient smoke extraction, it is recommended to use a stainless steel/steel flue pipe with a minimum internal diameter of 200mm for our ovens. If the flue is planned to be straight or minimally constrained, a pipe with an internal diameter of 180mm can be used. However, using a flue smaller than 180mm internal diameter may result in backdrafting and potential oven malfunctions.

For effective smoke extraction, the minimum recommended height for both flues and ball valves is approximately 1 metre. It is generally advised that the smoke evacuation flue should be at least 40 cm higher than the highest point of the roof ridge. For more detailed information, please consult the NF DTU 24.1 standard.

You have full creative freedom when it comes to decorating your wood-fired oven. Our arches and façades can serve as a base for the overall design of your cladding. To get inspiration and see examples of what our customers have done, click here.

Both options serve different purposes and work together in a complementary manner. The duct shutter is primarily used in indoor installations to prevent the backflow of air. It is typically installed between two bushels. When using a steel or stainless steel pipe, it is important to note that the pipe cannot be directly placed on the duct shutter. Instead, the duct shutter should be first connected to the oven drain (ensuring compatibility), and then the connection pipe can be attached to accommodate the first pipe.

Ephrem offers a 0-500°C thermometer that is specifically designed to be attached to our steel doors (standard and mini) and the cast iron front with double door. Please note that installing a thermometer directly into the concrete of the oven can potentially cause damage and void the warranty. To explore our range of accessories and learn more about recommended thermometers and their usage, we encourage you to browse through our selection.

Ephrem wood-fired ovens offer versatility in cooking and can be used to prepare a wide range of dishes, including pizzas, breads, stews, meat, fish, grilled meats and pastries. For those with more experience, the oven can also be used for food drying and preservation purposes.

The base of our ovens is designed to be food-safe, allowing you to cook directly on it without any concerns.

To bake bread in an Ephrem wood-fired oven, you should aim for a temperature range of 230 to 240°C. Start by preheating the oven for a sufficient duration to allow the insulation to store heat effectively. Once the oven has reached the desired temperature, assess the rate at which the temperature decreases. If it declines gradually, remove the embers from the oven and clean the bottom surface. Next, place your dough pieces inside the oven and securely close the door, ensuring that no heat escapes through the smoke vents. It is advisable to use a thermometer to monitor the oven temperature accurately. To maintain the ideal level of humidity, you can place a small cast-iron container filled with water in the oven, which will release moisture during the baking process.

Begin by gradually increasing the temperature of your Ephrem wood-fired oven until it stabilises at around 400°C. Arrange the embers in an arc along the bottom and sides of the oven, and use a brush to clean the oven floor. With the oven prepared, it is now time to cook your pizzas. Use a wooden peel that has been lightly dusted with flour to place the pizzas inside the oven. Cook them for a maximum of 1 to 2 minutes, monitoring their progress. Once cooked, carefully remove the pizzas from the oven using a stainless steel shovel. Serve the pizzas in an aluminium dish and savour their delicious flavours!

After approximately one and a half to two hours of heating, a domestic oven will reach the desired temperature for cooking. The duration may vary depending on factors such as insulation quality and climatic conditions in your area. In the case of a professional oven, which is typically larger and more substantial, it may take around 2 to 2.5 hours to become sufficiently hot.

The operation of a wood-fired oven is straightforward. You gradually heat the oven, allowing the firebox and insulation to store sufficient heat. Once this is achieved, you relocate the embers to the bottom and sides of the oven, remove any remaining ashes, and proceed with the initial cooking.

Under no circumstances should you ignite a fire at the entrance of the oven. The design of our ovens includes a smoke drain that is not intended to have flames rising into it.

We suggest using a thermometer as a reliable method to determine the oven’s temperature. As a general guideline, when the oven reaches approximately 400°C, the roof of the oven will turn white, indicating the desired temperature for baking pizzas. For other types of dishes such as roasts, gratins, or bread, it is recommended to wait until the oven temperature drops to around 200-250°C. This will ensure optimal cooking results.

Leaving the door slightly ajar during the initial heating phase allows oxygen to reach the fire while minimising heat loss. Once the oven is sufficiently hot, the door can be removed when cooking pizzas. For simmered dishes, roasts, and breads, you can adjust the door position to regulate combustion, either by keeping it open or closed. It’s important to regularly baste your casseroles and monitor your cooking progress.

The initial heating stages are crucial and include an essential step called “dehumidification”. During this process, the oven is gradually heated to eliminate any moisture from the construction before use. For detailed guidance on dehumidification, we recommend referring to our dedicated article on the subject.

The cleaning of a wood-fired oven occurs naturally through the process of pyrolysis, triggered when the oven reaches temperatures above 400°C. To complete the cleaning, use a brass bristle brush and a dry cloth. Avoid the use of water, cleaning products, or abrasive brushes, as they can potentially harm the oven’s floor.

Regular cleaning of a wood-fired oven is essential to maintain optimal airflow and functionality. Similar to chimney sweeping, it is recommended to clean the oven annually to ensure proper draught. Additionally, performing pyrolysis at temperatures exceeding 400°C helps eliminate residues and soot buildup.

For optimal performance opt for dry wood with a moisture content that is under  20%. Suitable options include beech, oak, and ash. For further details, please click here.

It is important to keep flammable products away from the oven and to supervise the fire to prevent any potential fire hazards, despite our ovens having a closed floor. Ensure that children do not have access to the oven. It is advisable to wear gloves when handling accessories and food inside the oven.

It is advisable not to use mom’s porcelain dish if it holds sentimental value 😉. Instead, opt for cast iron or terracotta dishes when cooking at temperatures below 200-250°C.

To replace worn oven floor tiles, you should start by removing the damaged slab(s) along with the underlying material. Once the damaged tiles are removed, prepare a new bed of lean mortar. It’s important to moisten the replacement slab(s) before laying them on the lean mortar. Ensure that the new tiles are positioned edge to edge without any joints. Take the time to check the levelness of the tiles and make any necessary adjustments. Allow the newly replaced tiles to dry completely for approximately 48 to 72 hours. During this time, it is recommended to follow the same drying process as you would for a new oven installation.

If your main focus is making pizzas, the L’Authentique Pizzaiolo is the recommended choice that will surely meet your expectations. For smaller spaces, the Carré is a great compromise  (110x110cm). Additionally, the L’Essentiel oven is a suitable entry-level option that is perfect for pizza enthusiasts as well.

When it comes to baking bread, the Le Gastronome model is the top choice due to its excellent features. With an external vent and a cast-iron front, you can effortlessly regulate the oven temperature. If you have budget or space constraints, the Le Carré oven is a highly recommended option. It can be equipped with the same cast-iron front panel, providing nearly identical performance to the Le Gastronome oven.

The names of our ovens have changed since 2021. Additionally, we have discontinued the production of barbecues and barbecue drains since 2019. Here is a list of the updated product name correspondences:

– Lou Mitron 🡪 L’Essentiel
– Maxi barbe four 🡪 Le Gastronome
– Pichounet 🡪 Le Carré
– Barbe four 🡪 equivalent to four Le Carré + cast iron front with double door
– 2061 🡪 L’Élémentaire Mini
– Pizzaiollo 🡪 L’Authentique Pizzaiolo
– Lou Caganis 🡪 Le Casanier

To discover the specific advantages and differences between these two ovens, please refer to the dedicated article.

You have two options for installing Ephrem arches and fraçades. The first is to install them against a return wall in front of the oven. The second option is to install them directly onto the oven. If you choose the latter option, it is important to ensure that the façade makes contact with the wall at every point to securely glue it in place. Please note that the glue points on the oven itself are not intended to withstand the heat over a long period of time.

The standard floor is suitable for households with occasional oven use. However, if you plan to use the oven regularly, we suggest choosing the fireclay slab floor for optimal performance. It is reinforced and designed for frequent oven use. Please note that if you intend to use your oven daily or almost daily, a professional range oven would be more appropriate as domestic ovens are not designed for such frequent use.

There are several possible reasons why your oven may not retain heat for long. Firstly, it could be due to insufficient heating time, where the oven and its insulation did not have enough time to store sufficient heat. Secondly, it is important to ensure proper insulation as per our recommendations. Additionally, external factors such as climate and moisture can affect oven performance. If it is a damp season, dehumidification may be necessary. It is also important to ensure that the oven is not in contact with moist surfaces, such as an earth stop, and that you are using suitable dry wood. If you are unable to identify the cause, we encourage you to reach out to us directly for assistance.

If you notice microcracks (less than 1cm wide, regardless of length) in your oven, there is no need to worry as long as your oven is properly assembled without any joints and insulated according to the recommended guidelines in the assembly instructions. These micro-cracks are normal and occur due to the expansion of the oven during initial heating.

The accessories that come with our ovens are listed on the relevant product pages. Every oven includes a door as part of the package.

The choice of thermometer depends on your specific cooking needs and the type of oven you have. For monitoring slow cooking or tracking temperature changes, the 0-500°C thermometer is recommended. It can be installed on the steel door or in the centre of a flap on the cast iron front, allowing temperature readings without opening the door. The bottom-mounted thermometer is suitable for temperature reduction and slow cooking. For professionals and experienced cooks, the digital thermometer is highly recommended. It provides precise temperature measurements at different points in the oven, allowing for effective control of the cooking process. The most representative temperature is typically measured at the centre of the floor.

Both wood peels and stainless steel peels serve different purposes and are complementary. The wooden peel is useful for placing the dough into the oven without it sticking, while the stainless steel peel is great for removing the cooked pizza from the oven due to its thinness and sharp edges. If you have to choose one, we recommend opting for the stainless steel peel. Just make sure to flour it adequately before using it to place the dough in the oven.

The scraper and the brush serve different purposes and are both essential tools for maintaining and using the wood-fired oven. The scraper is primarily used to handle and rearrange the embers during the heating process, as well as to distribute the fire evenly across the oven floor and walls once it reaches the desired temperature. On the other hand, the brush is used to remove ashes and debris from the oven before placing food inside, and also for cleaning the oven at the end of use.

The Nomade 120 is specifically designed for baking pizzas, featuring a lower roof for optimal pizza cooking. Additionally, it is lighter in weight, making it more convenient for transportation and fitting on a vehicle. On the other hand, the Artisan 110 is a versatile model with a higher roof and thicker walls. In addition to pizza, it can be used for cooking a variety of dishes such as ready-made dishes, stews, meat, fish, bread, and more.

In this situation, we recommend L’Artisan 110, which requires a minimum slab size of 170x170cm. If that is still too large for your space, an alternative option is the Le Gastronome Pro, which needs a minimum load-bearing surface of 142x132cm.  If your project involves a pizzeria, you can also opt for Le Nomade 120 with the support table options, with a required space of 142.5×142.5cm. This oven is specially designed for pizza making.

The L’Artisan 130 is the prevailing choice among restaurants and pizzerias when it comes to Ephrem professional wood-fired ovens. Its size and capacity make it suitable for most establishments, offering a more convenient working environment compared to smaller ovens.

The Nomade 120 is the most suitable and largest model for installation in a truck or food truck. It is specifically designed for pizza making and is lightweight. With its metal support table, it occupies a space of 142.5×142.5cm and weighs 555kg (including support). For a rotating model, the 90 Rotatif is a good choice, allowing for quick cooking of 4 pizzas at once. If space is limited, the Authentique Pro or Le Gastronome Pro are options with an internal diameter of 90cm and a space requirement of 142x132cm. Metal supports are not provided for these models, but can be arranged by a van fitter or metalworker. Whichever oven you choose, don’t forget to insulate the top and bottom, and specify during the ordering process that it will be installed in a truck, so appropriate assembly instructions can be provided.

The number of insulation panels needed for an Ephrem professional oven depends on the specific model and installation setup. Here are the recommended quantities for each oven:

– L’Authentique Pro & le Gastronome Pro: 1 Ephrem insulating fiber roll (+ 3 rigid insulation sheets)
– L’Artisan 110: 2 Ephrem insulating fiber roll
– Le Nomade 120: 2 Ephrem insulating fiber roll (+ 4 rigid insulation sheets)
– L’Artisan 130: 3 Ephrem insulating fiber roll
– L’Artisan 160: 3 Ephrem insulating fiber roll

Please note that rigid insulation sheets are only necessary if the food truck is mounted on a metal frame.

To install the oven on a trailer, you can follow the installation instructions intended for a truck setup. It is important to ensure that the oven is properly insulated and adequately covered. Additionally, any installations on the trailer should be securely fixed to minimise movement. When placing your order, it is important to specify that the oven will be installed on a trailer so that we can provide you with the appropriate assembly instructions tailored to your specific requirements.

According to French law, restaurant owners are required to limit the storage of wood in their dining room to a maximum of one day’s supply.

Regarding the storage of wood, according to French law, combustible materials should be kept at a minimum distance of 25cm from the oven or be adequately shielded from its thermal radiation. Therefore, it is permissible to store wood near or under the oven, as long as there is a clearance of 25cm. However, based on our experience, we recommend leaving a space of 40cm under the oven’s load-bearing slab.

In addition to the mentioned guidelines, it is required for professionals using a wood-fired oven to have a water extinguisher at their disposal. To mitigate the risk of fire, it is strongly advised to consistently ensure that the embers are completely extinguished at the end of each shift, preventing the oven from being left unattended. It is also recommended for individuals handling cooking accessories to wear protective gloves. Furthermore, for indoor installations, the flue pipe should have a double-skin construction with an internal diameter of 200mm. This can be achieved by installing a single-skin to double-skin connector on our connection pipe. It is important to note that an insulated double-skin flue must maintain a minimum distance of 8cm from any other inflammable materials.

You have the option to customise the Le Loule wood-fired oven according to your preferences. To discuss your project and explore customization options, please get in touch with us.

Our team will deliver and install the Le Loule professional wood-fired oven on your premises anywhere in France. Please get in touch with us to discuss your project.

We suggest considering the Artisan 160 or Artisan 130 for baking bread at markets. These fixed floor ovens are suitable for producing small batches, which is ideal for bakers working with smaller volumes. They serve as a great introduction to wood-fired baking before transitioning to larger batches with our rotary-deck baker’s ovens.

The installation process for the oven depends on your specific project. Our team is available to travel to your location, whether it is in France or abroad, to handle the complete installation of our baker’s oven on your premises.

Our baker’s ovens can be partially or fully installed outdoors, as long as they are adequately protected from the elements.

A typical dehumidification process for a baker oven takes approximately one week. The oven will reach its optimal performance after a few weeks of regular use.

Our baker ovens are designed with easy disassembly in mind, allowing our teams to dismantle them if needed. This means that if you ever change premises after the oven has been installed, it is indeed possible to take the oven with you.

Yes, our baker ovens are specifically designed to give the designation “baked in a wood-fired oven”. Our remote firebox system at the back of the oven allows the flame to enter the baking zone, ensuring an authentic wood-fired baking experience.

Our baker ovens qualify for specific financial aid. We can assist you in the process of obtaining them. Please get in touch with us for further information.

Unless local regulations dictate otherwise, there are no restrictions or prohibitions on installing a wood-fired oven in a bakery.

Once you place an order for an oven, our carrier will get in touch with you to schedule a suitable delivery date.

Upon placing your order, you will receive an initial confirmation email. Subsequently, you will receive a second email notifying you when your order has been shipped. The estimated delivery time is between 10 and 15 days, depending on your chosen delivery method. If you have any further inquiries, please don’t hesitate to reach out to us.

To initiate the cancellation of your order, please contact our sales department at commande@four-ephrem.com and provide them details regarding the issue.

If you encounter any issues with your order, please don’t hesitate to reach out to us directly via email at commande@four-ephrem.com or by phone. We are here to assist you and resolve any problems you may have.

Please contact our sales department at commande@four-ephrem.com and expose the situation.

We maintain sufficient stock levels for all our wood-fired oven kits and accessories. The availability of each product is indicated on its respective product sheet with the term “in stock.” However, for professional rotary ovens, baker’s ovens, and the “Le Flambeur” range, we produce them upon request, which may result in longer lead times. Please feel free to contact us for further information.

To address any issues with your customer account, please send an email to contact@four-ephrem.com. Our team will promptly assist you in resolving the problem to the best of our abilities.

We offer direct delivery to mainland France and Belgium. If you are located in Corsica, Switzerland, or the Netherlands, we recommend reaching out to our local retailers listed on our dedicated map. For the Drom-Com (France) and other countries, please contact us directly to receive a quote and arrange delivery.