Professional cast iron door Artisan 130/160

Large cast-iron door

Cast-iron door specially designed for the Ephrem Artisan 130 and 160 professional wood-fired ovens. Made in France. Color: black

312 TTC In stock

* TVA incluse | Hors frais de port | Paiement 3 fois sans frais possible


  • Made in France
  • Dimensions: H36 x W67 x D1.2 cm
  • Weight: 13.2 kg
livraison à domicile

Home delivery

Fabriqué en France

Made in Provence, France

fours garantis 5 ans

Wood-fired ovens
5 year warranty


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Tips & FAQ


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Got a question? Chances are the answer is right here!

  • What is the procedure for installing an Ephrem arch/façade?

    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.

  • What factors should you consider when selecting a thermometer?

    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.

  • Wood peel or a stainless steel peel?

    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.

  • Scraper or brush?

    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.

  • Connection pipe or duct shutter – which should I choose?

    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.

Inspiration from Ephrem