Maine Wood Heat Company LE PANYOL 66 Instructions for use

Construction of theConstruction of the
Le Panyol WLe Panyol W
ood-Fired ood-Fired
OvenOven

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

Table of ContentsTable of Contents
33
Introduction 7Introduction 7
The The
Le Le
Panyol Panyol
Oven Oven
cores cores
11
11
Design Design
and and
Construction Construction
1717
Assembly of the Le Panyol oven core:Assembly of the Le Panyol oven core:
Models Models
66 66
and and
83 83
2525
The Domestic ovThe Domestic ov
ens cores; Model ens cores; Model
66, 83, 99 and 1066, 83, 99 and 10
0 0
1111
Le Panyol Le Panyol
ovens ovens
and and
the the
legacy legacy
of of
the the
Roman Empire Roman Empire
77
Le Le
Panyol Panyol
“Core” “Core”
Values Values
99
Calculating Calculating
the the
height height
of of
your your
oven oven
hearth hearth
1919
Hearth Hearth
slab slab
depth depth
2020
Footings Footings
and and
Foundation Foundation
2121
Oven Oven
stand stand
2222
Ash Ash
dumps dumps
2828
Smoke Smoke
Throat Throat
Adaptors Adaptors
2323
Chimney Chimney
support support
2323
Capping Capping
& &
weatherproofinweatherproofin
g g
2323
Dampers Dampers
& &
Flues Flues
2323
Preface 5Preface 5
Step Step
- -
by by
- -
Step Step
assembly assembly
2626
Variations Variations
for for
the the
Model Model
84 84
3434
Model Model
66: 66:
plan plan
and and
sections sections
3535
Model Model
83: 83:
plan plan
and and
sections sections
3636

44
Appendixes 51Appendixes 51
Appendix Appendix
A A
5151
Assembly of the Le Panyol oven core:Assembly of the Le Panyol oven core:
Models Models
99 99
and and
100 100
3737
Step Step
- -
by by
- -
Step Step
assembly assembly
3838
Variations Variations
for for
the the
Model Model
100 100
4646
Model Model
99: 99:
plan plan
and and
sections sections
4747
Model Model
100: 100:
plan plan
and and
sections sections
4848

PrefacePreface
55
Just south of Just south of
Lyon, on the banks of Lyon, on the banks of
thethe
Rhone RiverRhone River
, lies a storied deposit of , lies a storied deposit of
“T“T
erreerre
BlanchBlanch
e”—the”—th
e “White Earth” of e “White Earth” of
Larnage.Larnage.
This special clayThis special clay
, exceptional in its purity and, exceptional in its purity and
composition, bears two of composition, bears two of
France’s greatestFrance’s greatest
treasures: the renown Hermitage wines andtreasures: the renown Hermitage wines and
the revered wood red ovthe revered wood red ov
ens of ens of
the Frenchthe French
baking tradition.baking tradition.
“T“T
erre Blanche” consists of erre Blanche” consists of
just twojust two
all natural, 100% organic ingredients:all natural, 100% organic ingredients:
feldspar and feldspar and
kaolin. kaolin.
It is It is
the result the result
of of
rarerare
geologic conditions in which a prgeologic conditions in which a pr
ehistoricehistoric
Mediterranean ood slowly degraded anMediterranean ood slowly degraded an
ancieancie
nt deposnt depos
it of it of
granite ogranite o
ver a periver a peri
od ofod of
thousthous
ands of ands of
yearsyears
..
The pure “White Earth”—available from aThe pure “White Earth”—available from a
single quarry in the entire world—yields bothsingle quarry in the entire world—yields both
the distinctithe distincti
ve earthy tones of ve earthy tones of
the Hermitagethe Hermitage
wines and the unique thermal properties thatwines and the unique thermal properties that
make Le Panyol wood red ovens so make Le Panyol wood red ovens so
special.special.
Le Panyol harvests the material with carLe Panyol harvests the material with car
ee
and consistencyand consistency
, removing it from , removing it from
the earth’sthe earth’s
surface without the use surface without the use
of of
explosives explosives
oror
invasiinvasi
ve mining tve mining t
echniques. echniques.
TraditionalTraditional
production methods endure todayproduction methods endure today
, passed, passed
down from generation to generationdown from generation to generation
throughout the throughout the
company’s 150-year history.company’s 150-year history.
The nal The nal
product today, as it was in 1840,product today, as it was in 1840,
is always a beautiful, highlis always a beautiful, highl
y efcient, 100%y efcient, 100%
organic wood organic wood
red overed ove
n core. n core.
No additivNo additiv
es,es,
chemicals or catalysts archemicals or catalysts ar
e involvee involve
d in thed in the
creaticreati
on of on of
any of any of
the indithe indi
viduavidua
l all-natul all-natu
ralral
earthenware oven earthenware oven
elements. elements.
For as thFor as th
e Frenche French
say, “Du feu sort le four, Du four sort lesay, “Du feu sort le four, Du four sort le
pain”—From the ovepain”—From the ove
n born of n born of
re comes there comes the
bread bbread b
orn of orn of
re.re.
When one travels in France, it is possibWhen one travels in France, it is possib
le tole to
see and enjoy the products of see and enjoy the products of
manymany
, many, many
traditional wood traditional wood
red ovred ov
ens. ens.
From theFrom the
smallest villages to smallest villages to
the largest cities, in privatethe largest cities, in private
homes, communal ovens and commercialhomes, communal ovens and commercial
bakeries, the name etched just inside thebakeries, the name etched just inside the
oven door will almost inevitably indicateoven door will almost inevitably indicate
that it is composed that it is composed
entirely of entirely of
the famousthe famous
“T“T
erre Blaerre Bla
nche de Larnche de Lar
nage”—Now availablenage”—Now available
exclusively from Le Panyol.exclusively from Le Panyol.
TT
erre Blanche is:erre Blanche is:
• •
Pure- YPure- Y
ou can ou can
bake the bake the
best breads, crispybest breads, crispy
,,
chewy pizza crusts, and delectable roastedchewy pizza crusts, and delectable roasted
meats right on the hearth tiles.meats right on the hearth tiles.
• •
Efcient- Efcient-
By By
balancing balancing
the the
stored stored
andand
radiant energy of radiant energy of
a re, a Le Pana re, a Le Pan
yol comesyol comes
online quickly (less than 45 minutes) andonline quickly (less than 45 minutes) and
holds heat longer, consumiholds heat longer, consumi
ng 1/2 to 1/4 of ng 1/2 to 1/4 of
thethe
fuel required by ofuel required by o
ther ovens.ther ovens.
• •
Durable- Durable-
With With
no no
mortar joints mortar joints
and and
aa
superior resistance to thermal shock, eachsuperior resistance to thermal shock, each
oven is built for the enjoyoven is built for the enjoy
ment of ment of
generationsgenerations
to come. to come.
Many100-yMany100-y
ear-old ovear-old ov
ens are stillens are still
in production today in traditional Frenchin production today in traditional French
bakeries.bakeries.
• •
VV
ersatile- It ersatile- It
has been has been
said that said that
a bread oa bread o
venven
is a pizza oven, but a pizza oven is not a breadis a pizza oven, but a pizza oven is not a bread
oven. oven.
We sayWe say
, “Why stop at pizza and bread?”, “Why stop at pizza and bread?”
The “White Earth” hearThe “White Earth” hear
th is ideal for roastingth is ideal for roasting
meats and vegetables, too.meats and vegetables, too.
• •
TT
ested and ested and
True- True-
“T“T
errerr
e e
BlancheBlanche
” ”
has has
beenbeen
quarried for the quarried for the
production of production of
earthenwareearthenware
cooking vessels since tcooking vessels since t
he days of he days of
the Romanthe Roman
Empire—over 1000 years!Empire—over 1000 years!
As the exclusivAs the exclusiv
e North American Le Panye North American Le Pany
olol
importer, the Maine Wood Heat Company isimporter, the Maine Wood Heat Company is
proud to bring an authentic, artisan crafted,proud to bring an authentic, artisan crafted,
100% organic wood red oven core to 100% organic wood red oven core to
thethe
United States and Canada.United States and Canada.

1
6

Introduction
1
7
LE PANYOL OVENS AND THE
LEGACY OF THE ROMAN EMPIRE
Fire:
The most primal elem
ent of the human
experience
.
Universally co
mpelling, it draw
s us
near with light and warmth, offering comfort,
safety and sustenance
.
Cooking with fire
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 fire, they took a giant step forward.
The e
nduring artifacts
of history
, the
spit, tripod
,
brazier and earliest of
all simple ovens, bear
testament to the primal need and desire to harness
the energies of fire in
ever-more sophisticated ways.
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
ovens since Roman times, mostly because little has
changed in the
way wood burns.
Any fire requires oxyg
en to burn, and in
turn
it must also be able to expel the
products of
combustion.
Therefore, an o
ven must be designed
to “r
espirate”
evenly, efficiently feeding
oxygen to
the fire while simultaneously discharging exhaust.
Every simple, unassuming Le
Panyol wood
fire oven core is actually the
product of precise
proportions and thermal ma
thematics.
The size
and height of the door
relates directly to the oven
chamber depth and height, which allows the fire
to draw fresh air in over the hearth to
the back of
the oven.
There, a happily f
ed fire expels flame
and hot exhaust gasses fully
and evenly over the
dome, warming it to provide reflective and radiant
heat for cooking and baking
.
The heat then rushes
along the ceiling, coming forward in
order to vent
through the throat at the front top edge of
the
oven entrance. Th
e result of these carefully refined
proportions is a fire that burns strong and
clear
,
evenly warming the hearth and dome with radiant
energy while simultaneously fostering perfect
convection airflow within th
e oven chamber.
An oven with too low
a ceiling will force the
incoming oxygen against the outgoing
exhaust,
creating turbulence that inhibits both flows
.
The
result is a fire that fails to
burn vigorously and
instead smolders weakly at the back of the oven.
Converse
ly, a ceiling that is
too high will not
give
the hot gasses enough downdraft to ensure even
distribution and v
enting.
In such cases, the
fire
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
composed of individu
al
“refractory
”
bricks made of
the “Terre Blanche” to producing a modular core
kit that is easy to assemble and outperforms its
predecessors.
The
new
kits are
a te
stament
to
the r
eputation
of
“Terre Blanche”
de Larnage as th
e optimal materia
l
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
fired
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 e
nergy simultaneo
usly.
A
modest fire in a
Le Panyol initially warms the
oven cavity while also charging the masonry mass
surrounding it with stored energy for prolonged
dischar
ge.
As a
result, your Le
Panyol comes to
temperature quickly and delivers enough extended
heat to cook multiple course dinners and bake
several rounds of bread per firing.
Each and every
Le Panyol brings together the
best in experience and innovation, tradition and
modern design to deliver an
outstanding wood
fired culinary experience time and time again.
From top to bottom: too tall, too short, just right

Chapter 3: Design and construction
18
Square vs. Domed
F
acade:
It’s best to rst determine the basics of
your ov
en’s appearance.
The two traditional designs are the square façade and the domed
façade.

Chapter 3: Design and construction
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for the
latest design
information
19
CONSTRUTION:
UNDERSTANDING THE
FUNDAMENTALS
This section cove
rs 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
const
ructing
your ov
en.
The walls of
each Le Pany
ol 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 suc
h as
fam
-
ily pizza parties and home baking the thermal
storage potential of
the ov
en 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.
T
o achieve maximum efc
iency for daily use,
the addition of
extra mass and insulation be-
neath the ove
n hearth tiles and on top of
the
oven w
alls is necessary
.
This is accomplished
with “grog,” a sand-like insulator that serves
to enhance the
“battery” of
the ove
n, 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
Pany
ol “T
erre
Blanche” grog—the same material used in the
cores—also ensures consistent thermal prop-
erties throughout, resulting in 30% greater
efciency.
CALCULA
TING THE HE
IGHT OF YOUR
HEARTH
The rst step in building the ideal ove
n
is to determine the perfect hearth height for
the ch
ef
or baker
.
The height
of
the o
ven
hearth should be determined by the end
user for his/her comfort and convenience.
Traditional o
ven hearths are usually at a
height of
40”-48” abov
e the oor. When
planning your ov
en, rst determine the oven
hearth height that y
ou desire.
For the
casual
user the total hearth thickness (hearth tiles
+ the Super Isol rigid insulation) measures
5 1/
2”.
The
slab
supporting y
our Le
Pany
ol
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 ove
n on a daily basis, the
addition of
3” of
grog must be accounte
d 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.
Te proper hearth height makes for
a happy baker.
baker.

Chapter 3: Design and construction
20
THE HEARTH SUP
PORT SLAB
The dimensions of the o
ven core
, hearth
tiles, insulation, hearth support
slab and veneer
relate to the size of
your oven footprint, stand,
foundation and f
ooting.
When designing y
our
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. Y
ou can find
the
recommended hearth support slab dimensions
for your specific 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 ov
en stand
(the block portion, not
inculuding the veneer).
Once the hearth support
slab dimensions are
established, veneer dimensions can be re-added to
help determine the final oven stand dimensions
(the oven foo
tprint).
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.

Chapter 3: Design and construction
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for the
latest design
information
23
AFTER CONSTRUCTING THE CORE:
SMOKE THROAT ELEMENTS AND
ADAPTORS
For
the
American
market,
Le
Panyol
has
developed a second set of arched door elements,
also made of T
erre Blanche.
When mounted,
this new set of
paired elements forms the smoke
throat, a rectangular opening that measures 3
1/4”
x 11”
.
To
complement t
hese new element
s,
the Maine W
ood Heat Co.,
has designed and
developed a heavy gauge stainless steel adaptor to
be mounted with tap con screws and high
temp
silicone or refractory mortar to the top of the
door and throat eleme
nts.
The adaptor make
s
the transition from 3 1/4” x ll” to an 8” round in
10
“ height.
Using locally availab
le elbows and
stainless pipe, the exhaust can be vented in any
direction, into either a masonry chimney or a pre-
fab chimney.
CHIMNEY SUPPORT
It
is
not
recommended
that
a
heavy
masonry mass be built resting on any part of
the masonry core
.
Any masonry chimney
built
should be supported by the veneer walls, not
by the ove
n core.
If a short (2’
to 6’) masonry
chimney is built directly above the throat and
supported by angle iron and the veneer walls, a
standard
clay flue tile 8.
5”
x 12.5” can be centered
over the throat and then rest on the
refractory
elements.
Flue tiles should be set with refractory
mortar and be free to move relative to the
surrounding masonry.
CAPPING & WEATHERPROOFING
Outdoor
ovens
do
not
require
a
chimney
damper but will benefit from a
chimney cap.
THE TER
RE BLANCHE OVE
N CORE
AND HEARTH ELEMENTS MUST BE
PROTECTED AT ALL TIMES FROM
MOISTURE (RA
IN &
SNOW).
IF
THE
CORE GETS OVERLY WET IT CAN BE
SUSCEPTIBLE TO CRACKING FROM
FROST OR
STEAM EXP
ANSION.
PROTECT
YOUR LE PANYOL BY CREATING A
WATERPROOF ROOF OVER THE OVEN
AND CAPPING YOUR CHIMNEY.
DAMPERS
Indoor ovens benefit greatly from a damper,
which serves to assist in draft regulation and limit
heat loss when the oven is not in use. A standard
cast iron pivoting stove pipe damper or air
tight
spring loaded chimney top damper may be used.
Custom dampers can also be
fabricated.
FLUE
INFORMA
TION
See model specific UL information at the end of
this booklet.

24
Notes

Assembly of the Le Panyol
oven core: Models 66 & 99
4
25
The Domestic family of
le Panyol oven cores are
exceptionally quick and easy
to assemble.

36
Chapter 4: Assembly of the Le Panyol Oven core: Models 66 and 83

37
www.mainewoodheat.com
for the
latest step-by-step
oven installations.
Chapter 4: Assembly of the Le Panyol oven core: Models 66 and 83
Notes

38
Notes

Chapter 5:
Assembly of the Le
Panyol oven core: Models
99 and 100
49
www.mainewoodheat.com
for the
latest step-by-step oven
installations.

Chapter 5: Assembly of the Le Panyol Oven core: Models 99 and 100
50

Chapter 5:
Assembly of the Le
Panyol oven core: Models
99 and 100
51
www.mainewoodheat.com
for the
latest step-by-step oven
installations.
Notes