Maine Wood Heat Company LE PANYOL 66 Instructions for use

Construction of the
Le Panyol Wood-Fired Oven

Second Edition 2008
Copyright 2008 by Maine Wood Heat Company, Inc.
All rights reserved. No printing of the contents
of this book may be reproduced in any form
without written consent of the publisher.
All inquiries should directed to: Albie Barden,
Maine Wood Heat Company, Inc., 254 Fr. Rasle Rd.,
Norridgewock, Maine 04957
Book Design: Joseph Conway
Cover Photo and oven: Scott Barden, Michael Scholz Albion Bread Co.

Table of Contents
3
Introduction 7
The Le Panyol Oven cores 11
Design and Construction 17
Assembly of the Le Panyol oven core:
Models 66 and 83 25
The Domestic ovens cores; Model 66, 83, 99 and 100 11
Le Panyol ovens and the legacy of the Roman Empire 7
Le Panyol “Core”Values 9
Calculating the height of your oven hearth 19
Hearth slab depth 20
Footings and Foundation 21
Oven stand 22
Ash dumps 28
Smoke Throat Adaptors 23
Chimney support 23
Capping & weatherproong 23
Dampers & Flues 23
Preface 5
Step - by - Step assembly 26
Variations for the Model 84 34
Model 66: plan and sections 35
Model 83: plan and sections 36

4
Appendixes 51
Appendix A 51
Assembly of the Le Panyol oven core:
Models 99 and 100 37
Step - by - Step assembly 38
Variations for the Model 100 46
Model 99: plan and sections 47
Model 100: plan and sections 48

Preface
5
Just south of Lyon, on the banks of the
Rhone River, lies a storied deposit of “Terre
Blanche”—the “White Earth” of Larnage.
This special clay, exceptional in its purity and
composition, bears two of France’s greatest
treasures: the renown Hermitage wines and
the revered wood red ovens of the French
baking tradition.
“Terre Blanche” consists of just two
all natural, 100% organic ingredients:
feldspar and kaolin. It is the result of rare
geologic conditions in which a prehistoric
Mediterranean ood slowly degraded an
ancient deposit of granite over a period of
thousands of years.
The pure “White Earth”—available from a
single quarry in the entire world—yields both
the distinctive earthy tones of the Hermitage
wines and the unique thermal properties that
make Le Panyol wood red ovens so special.
Le Panyol harvests the material with care
and consistency, removing it from the earth’s
surface without the use of explosives or
invasive mining techniques. Traditional
production methods endure today, passed
down from generation to generation
throughout the company’s 150-year history.
The nal product today, as it was in 1840,
is always a beautiful, highly efcient, 100%
organic wood red oven core. No additives,
chemicals or catalysts are involved in the
creation of any of the individual all-natural
earthenware oven elements. For as the French
say, “Du feu sort le four, Du four sort le
pain”—From the oven born of re comes the
bread born of re.
When one travels in France, it is possible to
see and enjoy the products of many, many
traditional wood red ovens. From the
smallest villages to the largest cities, in private
homes, communal ovens and commercial
bakeries, the name etched just inside the
oven door will almost inevitably indicate
that it is composed entirely of the famous
“Terre Blanche de Larnage”—Now available
exclusively from Le Panyol.
Terre Blanche is:
• Pure- You can bake the best breads, crispy,
chewy pizza crusts, and delectable roasted
meats right on the hearth tiles.
• Efcient- By balancing the stored and
radiant energy of a re, a Le Panyol comes
online quickly (less than 45 minutes) and
holds heat longer, consuming 1/2 to 1/4 of the
fuel required by other ovens.
• Durable- With no mortar joints and a
superior resistance to thermal shock, each
oven is built for the enjoyment of generations
to come. Many100-year-old ovens are still
in production today in traditional French
bakeries.
• Versatile- It has been said that a bread oven
is a pizza oven, but a pizza oven is not a bread
oven. We say, “Why stop at pizza and bread?”
The “White Earth” hearth is ideal for roasting
meats and vegetables, too.
• Tested and True- “Terre Blanche” has been
quarried for the production of earthenware
cooking vessels since the days of the Roman
Empire—over 1000 years!
As the exclusive North American Le Panyol
importer, the Maine Wood Heat Company is
proud to bring an authentic, artisan crafted,
100% organic wood red oven core to the
United States and Canada.

1
6

Introduction
1
7
LE PANYOL OVENS AND THE
LEGACY OF THE ROMAN EMPIRE
Fire: The most primal element of the human
experience. Universally compelling, it draws us
near with light and warmth, oering comfort,
safety and sustenance. Cooking with re is the
combination of sacred ritual and survival, and
ensures our continued survival as a species.
When our ancient ancestors began to render
their food more digestable and, of course, more
palatable with re, they took a giant step forward.
The enduring artifacts of history, the spit, tripod,
brazier and earliest of all simple ovens, bear
testamenttotheprimalneedanddesiretoharness
theenergiesofreinever-moresophisticatedways.
What we have left of the earliest ovens is just
enough to learn about the social structure of the
communities that used them. Vitruvius, a Roman
hisrorian, recorded the shape and proportions
of the ovens in use during his time. Little has
changed in the overall design of wood burning
ovenssinceRomantimes, mostlybecauselittlehas
changed in the way wood burns.
Any re requires oxygen to burn, and in turn
it must also be able to expel the products of
combustion. Therefore,anovenmustbedesigned
to“respirate”evenly, eciently feeding oxygen to
therewhilesimultaneouslydischargingexhaust.
Every simple, unassuming Le Panyol wood
re oven core is actually the product of precise
proportions and thermal mathematics. The size
and height of the door relates directly to the oven
chamber depth and height, which allows the re
to draw fresh air in over the hearth to the back of
the oven. There, a happily fed re expels ame
and hot exhaust gasses fully and evenly over the
dome, warmingit toprovidereective andradiant
heatforcookingandbaking. Theheatthenrushes
along the ceiling, coming forward in order to vent
through the throat at the front top edge of the
ovenentrance. Theresultofthesecarefullyrened
proportions is a re that burns strong and clear,
evenlywarmingthehearthanddomewithradiant
energy while simultaneously fostering perfect
convection airow within the oven chamber.
An oven with too low a ceiling will force the
incoming oxygen against the outgoing exhaust,
creating turbulence that inhibits both ows. The
result is a re that fails to burn vigorously and
instead smolders weakly at the back of the oven.
Conversely, a ceiling that is too high will not give
the hot gasses enough downdraft to ensure even
distribution and venting. In such cases, the re
will actually smother itself with its own exhaust.
Over the course of 150 years, Le Panyol has
adapted the original proportions devised by the
Romans to modern culinary standards. In the
process, Le Panyol has moved from creating ovens
composedofindividual“refractory”bricksmadeof
the“Terre Blanche”to producing a modular core
kit that is easy to assemble and outperforms its
predecessors.
The new kits are a testament to the reputation of
“TerreBlanche”deLarnage astheoptimalmaterial
for any and every type of cooking and baking.
For the better part of 1,000 years the clay drawn
from the earth in this one special spot in one
special corner of France has been dried and red
to create an earthenware product that is uniquely
“semi-insulative.” This means that it is of balanced
density and porosity, and has the capacity to store

Chapter 1: Introduction
8
and conduct thermal energy simultaneously. A
modest re in a Le Panyol initially warms the
oven cavity while also charging the masonry mass
surrounding it with stored energy for prolonged
discharge. As a result, your Le Panyol comes to
temperaturequicklyanddeliversenoughextended
heat to cook multiple course dinners and bake
several rounds of bread per ring.
Each and every Le Panyol brings together the
best in experience and innovation, tradition and
modern design to deliver an outstanding wood
red culinary experience time and time again.
From top to bottom: too tall, too short, just right

Chapter 1: IntroductionChapter 1: Introduction
9
Chapter 1: Introduction
Le Panyol “Core”Values
The Le Panyol wood red oven is ideal for
cookingtrulyexceptionalpizzas,meats,vegetables,
stews,andofcourse,bakingthebestartisanbreads
and pastries. Using the oven is easy!
The process is simple:
1. Fire your oven—Light a re using the Ocial
Le Panyol Instructions (available for download
on the “Creating Your Oven”page at www.
mainewoodheat.com). Once the re has been
establishedandpushedtothebackoftheoven,the
oven comes up to temperature with minimal fuel.
This is the perfect time to roast peppers and other
vegetables right on the hearth.
2. Pizza—You’ll know the oven is ready to cook
when the “Terre Blanche”returns to its original
pure white. Now you can cook delicious pizzas in
less than two minutes!
3. Baking—Remove the coals from the oven
and allow the temperature to stabilize. You can
begin baking many artisan breads at 550 degrees
and the heat from a single re in the evening will
often provide enough“thermal charge” to bake
bagels the next morning!
Start the re near the oven door. Add wood gradually and
push the embers towards the rear as the re progresses to
achieve even heating of the oven.
1
3
2

10

Le Panyol Ovens cores
2
11
The domestic ovens are
designedforpassionatehome
bakersandgourmets. Models
66, 99, 83 and 100 oer the
performance of professional
grade ovens in a size that can
be easily integrated into any
kitchen or backyard.

Chapter 2: Le Panyol Ovens
12
Inside Diameter
Weight
Hearth
Total Height
Inside Height
Cooking Surface
Dome Thickness
Door Opening
Specifications
26"
838 lbs
39 3/8" x 39 3/8"
19 5/8"
12 1/4"
3.68 ft2
4 1/8"
8 5/8" x 16 7/8"
Mo d e l 6 6

Chapter 2: Le Panyol Ovens
13
www.lepanyol.com for more about wood red ovens
Inside Diameter
Weight
Hearth
Total Height
Inside Height
Cooking Surface
Dome Thickness
Door Opening
Specifications
32 5/8"
1234 lbs
52" x 52"
19 5/8"
12 1/4"
5.8 ft2
4 1/8"
8 5/8" x 16 7/8"
Mo d e l 8 3

Chapter 2: Le Panyol Ovens
14
Inside Diameter
Weight
Hearth
Total Height
Inside Height
Cooking Surface
Dome Thickness
Door Opening
Specifications
26" x 39"
1124 lbs
39 3/8" x 52"
19 5/8"
12 1/4"
6.03 ft2
4 1/8"
8 5/8" x 16 7/8"
Mo d e l 9 9

Chapter 2: Le Panyol Ovens
15
www.lepanyol.com for more about wood red ovens
Inside Diameter
Weight
Hearth
Total Height
Inside Height
Cooking Surface
Dome Thickness
Door Opening
Specifications
39 3/8"
1805 lbs
66" x 66"
19 5/8"
12 1/4"
9.9 ft2
4 1/8"
8 5/8" x 16 7/8"
Mo d e l 1 0 0

16
Notes

Design and construction
17
3
What your wood red oven
will look like is 100% up to
your imagination. In this
chapter you will learn the
basics of oven design and
how to get the most from
your Le Panyol.

Chapter 3: Design and construction
18
Square vs. Domed Facade:
It’s best to rst determine the basics of your oven’s appearance.
The two traditional designs are the square façade and the domed
façade.

Chapter 3: Design and construction
www.mainewoodheat.com for the latest design information
19
CONSTRUTION:
UNDERSTANDING THE
FUNDAMENTALS
This section covers the construction of stan-
dard masonry foundations and oven stands
(brick, block & mortar). Alternatives are avail-
able, such as structural steel stands and mo-
bile oven trailers—please consult Maine Wood
Heat Co. for customized construction options.
First, A Note on Thermal Mass
Assessing the appropriate amout of thermal
mass is a very important part of constructing
your oven. The walls of each Le Panyol oven
core model (4 1/2” thick in domestic ovens)
provide an initial thermal bank to absorb the
energy of the re. In casual use such as fam-
ily pizza parties and home baking the thermal
storage potential of the oven core components
along with the standard 2 1/2” of added in-
sulation (for insulation specications see the
core construction portion of this manual) is
ample.
To achieve maximum efciency for daily use,
the addition of extra mass and insulation be-
neath the oven hearth tiles and on top of the
oven walls is necessary. This is accomplished
with “grog,” a sand-like insulator that serves
to enhance the “battery” of the oven, which
when charged with heat extends baking and
cooking time and productivity (available in
our “Installation Accessories Package”).
Le Panyol has determined that an oven is
most efcient when the additional mass is
equal to the mass of the core components
(4 1/2” walls=4 1/2” thickness of additional
mass). Using the ofcial Le Panyol “Terre
Blanche” grog—the same material used in the
cores—also ensures consistent thermal prop-
erties throughout, resulting in 30% greater
efciency.
CALCULATING THE HEIGHT OF YOUR
HEARTH
The rst step in building the ideal oven
is to determine the perfect hearth height for
the chef or baker. The height of the oven
hearth should be determined by the end
user for his/her comfort and convenience.
Traditional oven hearths are usually at a
height of 40”-48” above the oor. When
planning your oven, rst determine the oven
hearth height that you desire. For the casual
user the total hearth thickness (hearth tiles
+ the Super Isol rigid insulation) measures
5 1/2”. The slab supporting your Le Panyol
oven will take up an additional 6”. This 11
1/2” (hearth tiles + Super Isol + support
slab) should then be subtracted from the total
desired hearth height to determine height of
the actual oven stand.
For the owner who plans to use his
or her oven on a daily basis, the addition of
3” of grog must be accounted for in order
to determine the oven stand height. In this
case, the total hearth thickness (hearth tiles +
grog + Super Isol rigid insulation) measures
8 1/2”, which when added to the 6” support
slab results in 14 1/2” to be subracted from the
total desired hearth height.
e proper hearth height makes for a happy baker.baker.

Chapter 3: Design and construction
20
THE HEARTH SUPPORT SLAB
The dimensions of the oven core, hearth
tiles, insulation, hearth support slab and veneer
relate to the size of your oven footprint, stand,
foundation and footing. When designing your
oven, the hearth support slab is a good place
to start. The support slab is the table top that
will sit atop your oven stand, holding your oven
core and a layer of insulation. You can nd the
recommended hearth support slab dimensions
for your specic oven model in the schematic
diagrams in the back of this manual.
In almost all scenarios the length and
width of the support slab are equal to the
corresponding dimensions of the oven stand
(the block portion, not inculuding the veneer).
Once the hearth support slab dimensions are
established,veneerdimensionscanbere-addedto
help determine the nal oven stand dimensions
(the oven footprint). The length and width of
the footprint should be equal to the foundation
dimensions, which will in turn be exceeded by
the footing by 6”on all sides.