Ephrem wood-fire ovens, Wood-fired ovens for bakeries

Bread baked in a wood-fire oven:
An oven where the flame arrives directly in the cooking chamber to provide direct heat guarantees you the designation "wood-fire baked bread".

With the rotary hearth on this new oven
(electric motor and electronic variable speed controller), you'll get evenly baked bread without moving the loaves, and quasi-continuous baking.


Rotary 2000 oven	Rotary 4000 oven	Rotary 7000 oven

An oven with an exceptional bottom :Thanks to the different types of refractory concrete used and the exceptionally thick sole (35 cm for the 4 m² et 7m² soles), this direct-heat oven has an exceptional bottom that avoids heat loss (no overheating in the oven). You can bake three to five loaves without reheating the oven. And the heat is evenly distributed, guaranteeing bread that is evenly baked through.

A high-performance hearth :The hearth is designed to receive logs up to one metre long. Its high thermal inertia makes it possible to raise the temperature very rapidly (within a quarter of an hour or so). It is located to the rear of the oven.
Fully equipped:
The oven comes with a swing door, which makes it easy to slip food into the oven.

It is equipped with a humidifier unit with resistors, a complete switch box, and a rustic-style refractory-brick veneer.