This oven is larger than the Artisan 130, with a 2m² usable surface, and is especially suitable for large restaurants. This professional wood-fired oven is made from chamotte-based refractory concrete, offering the best heat resistance. The floor is made of compressed and calcined refractory slabs which are ultra wear-resistant. It is perfect for cooking pizzas, baking bread, and doing grilled food and simmered dishes. It can be installed in a very large pizzeria, takeaway pizza restaurant, artisanal bakery or as a communal oven in a municipality. Artisan 160 was designed with an external hood to optimise its leaktight door, making it an excellent baker oven. Included: hood, refractory clay slab floor & cast-iron door Artisan 130/160.
Each oven kit comes with detailed instructions, a door, an integrated hood and, for many models, a barbecue grid. They are ready to be installed wherever you need. Follow our advice and start baking in a wood-fired oven.
Have any questions? Visit our advice page to learn more. Start by downloading the instructions about your oven!
Ephrem retro Nomade version at @biglouisetcompagnie 🔥
English-style pizza by the sea
Beautiful days & pizza on the beach @jalopy_pizza British pizza truck 🍕🔥 equipped with a Nomade 120
Reconstruction of a Swiss communal oven
Reconstruction of the old communal oven in the village of Montegreco, in the Blenio Valley in Switzerland. Destroyed in 1927, it was restored by the Fondazione Montegreco with an Ephrem oven 🔥