H E LD E A B E R E T Wood fired Oven · wood-fired ovens in this country shows that these ovens...
10
T E R R E B L A N C H E D E L A R N A G E Wood fired Oven Natural & Refractory
Transcript of H E LD E A B E R E T Wood fired Oven · wood-fired ovens in this country shows that these ovens...
TERRE B
LAN
CHE DE LARNA
GE
Wood fired OvenNatural & Refractory
Cottage FiresThe Builders Yard
Cortworth Lane, WentworthRotherham S62 7TE
Opening Hours:Monday to Friday 10am - 5pm
Saturday & Sunday 11am - 4pm
Tel: 01226 742077email: [email protected]
www.cottagefires.com
Le Panyol Wood Fired Ovensbrochure
A remarkable earth
A unique siteSituated in a ceramic region known sinceRoman times, LarnageWhite Earth has been usedfor culinary pottery since the16th century.
In the foothills of the RhôneValley, in the heart of thefamous vineyards of Tain-l’Hermitage (Drôme), theclayey granitic sand of Larnageis a unique site in France andpart of its geological heritage.
A refractory earthFrom the 19th century, the pyroscopic resistanceof the kaolinite contained in Larnage clays hasled to specialisation in refractory products.
Since 1840, the reputation of these clays hasmade them the favourite material for bakingoven manufacturers, the cement industry andglassmaking in several countries in Europe andNorth Africa.
Fayol’s quarry is the only one still active onthe site for this specific product.
Mindful of preserving the natural resources ofits quarry and the environment, Fayol SAmakes every effort to rationalise its miningactivity for optimum production.
The White Earth quarry at work.
Paris
Tain l’Hermitage
Lyon
Valence
Larnage
Tain l’Hermitage
N7 D241
Roman ceramic andWhite Earth
A bakery at the beginningof the 19th century
Larnage, in the Rhône Valley
Know-howHeir to a long tradition, FayolSA dedicates its activity to themanufacture of fired clayrefractory products* forindustries which use kilns andfurnaces, and also for thebaking and catering sectorswith « Le Panyol » cookingovens.
This rare and renowned know-how, based onmastery of traditional techniques, was rewardedin 2006 by the EPV label - Entreprise duPatrimoine Vivant (Living Heritage Enterprise).
The aim of this label, awarded by the Ministerfor SMEs and Trade, is to highlight an exceptionalknow-how and promote this priceless Frenchknowledge throughout the world.
The future of a traditio-nal materialInnovations in the preparation of the productsextracted from the quarry constantly improvethe quality of the raw material.
Optimising the earth mixtures, their formingand drying, and skilful control of very high tem-perature firing, all boost the performance ofFayol refractory ceramics.
The laboratory researches into new applica-tions, develops, improves andcontrols production quality.
Fayol SA deftly combinesthe know-how of its craftwith the efficiency of thelatest techniques.
* According to the ISO (R 836-68) definition:with pyroscopic resistance of over 1 500°C
Naturally coloured bricks.
one-and-a-half centuries’ experience
Quarry equipment.
Larnage White Earth.
Shaping and finishing the parts:industrial tools, traditional know-how.
High-temperature firing of the refractory parts.
In the laboratory.
To facilitate the construction of hearths, tradi-tionally hand-built with white bricks, Fayol SAhas developed a range of refractory fired-clay baking ovens: « Le Panyol » ovens.
ProfessionalA range of White Earth hearths for bakers,artisans or restaurateurs who wish to revivetradition and benefit from high-performanceequipment.
ResidentialBy the simple principle of miniaturising themodels,White Earth, previously only for profes-sional use, is now available to a large number ofamateurs.
The authentic ovenBecause of their simple design and operation,« Le Panyol » ovens meet the expectationsof a public sensitive to natural values, the quali-ty of its environment and its food.
Reviving the secrets of traditional arch stoneovens (orange segment shaped), the noblematerial and the application of ancestral goldenrules ensure that « Le Panyol » ovens offerincomparable performance.
Their classical beauty is the result of a perfectbalance between masses, volumes and shapes:
• the dome is made by assembling archstones held by a keystone,
• the hearth, consisting of several slabs sim-ply put together, receives the fire and then thefood,
• the opening, formed by an inlet piece, isfor inserting the wood and then the food.
Quality rediscovered
Model 250
Model 66 From the professional model « Le Panyol 250 »to the « Le Panyol 66 » model for amateurs,the range of “Le Panyol” ovens form the linkbetween the master baker’s traditions and the art of pure living.
The principleThe operation of the « Le Panyol » oven,quick and economical, is perfectly suitable foreither home or professional use.
4 to 8 kg of wood is sufficient for reaching atemperature of 400°C (for the 66, 83 and66x99 models) within about 1 hour and30 minutes of combustion.
Because of the shape of the vault and the pro-portions of the opening, the air enters throughthe bottom of the inlet and circulates naturally,ensuring perfect combustion, while the smokeis expelled through the top (Figure 1).
The heat accumulates in the largemass of refractory fired clay, the efficien-cy optimised by the shape and thickness of theparts (Figure 2).
Once up to temperature, the « Le Panyol »oven renders the accumulated heat by radiation.
Over several hours, the food is evenly cookedby the accumulated and rendered heat(Figure 3).
The simplicityof true pleasuresConviviality: enjoy the warmth of a natural
kitchen.
Supervise heating: putfood in and take it out at justthe right moment, watchyour pizzas cook, become an
expert baker.
Respect the envi-ronment by usinga natural rene-wable fuel.
Regain qualityof life by takingthe time to dothings properlyand to sharethem.
100 % naturalearth, wood, fire…
1
2
3
TERRE B
LAN
CHE DE LARNA
GE
Wholesome cookingfor an authentic taste
Certified health safety The food can even be placed directly on thehearth, because of the properties of theLarnage earth which does not denature it,not even at high temperature.
The « Le Panyol » oven is category 1certified *
(Suitability of ceramic articles for food contact)
*As per standard NF EN 1388 - 1:1996 - Directive 2005/31/CE
Gastronomy and convivialityFood cooked in the « Le Panyol » oven is ofthe most wholesome : taste, flavour and aromaare fully preserved.
The very long convection ensures efficientcooking and you can plan in a single warm-upbaked dishes, roasts or barbecues for the meal of
the moment, then cakes, tarts,desserts and then bread-making…
including a variety of culinary pre-parations such as meringues
or dried fruits andmushrooms …
Pho
to G
inko
Pho
to G
inko
Quick and simple:do it yourself…
Above: principle of assembly
Chimney adaptor
Smokethroat
Additionaltiles
Options:
The 66 / 66x99 / 83 / 100 / 120 models, speciallydesigned for residential use, can be assembled byanyone.
Delivered on a pallet with assembly instructionsand photos, a bag of refractory mortar,an insulated door anda stainless steel peel.
With the dry assemblysystem, the unit is puttogether quickly.
Refractory bricks
Capping slabFundation
White Chamotte
Terre Blanche tiles,thickness 6 cm / 2,40 in
White ChamotteRefractory mortar
Le Panyol OvenChimney Adaptor
Smoke throat
Trim, insulation…choose your ownFayol refractory products offer a wide range ofshapes and colours for making the insulation andcustomising the oven trim.For more details, visit:www.lepanyol.com (Products tab)
Indoors or outdoorsAs the « Le Panyol » oven only comprises thehearth components, all kinds of surrounding finishare possible.
It can therefore be integrated in any style ofinterior decor, or installed under cover outside.
Outside, no particular arrangements need be made to discharge the smoke, which is removednaturally through the inlet thanks to the air circula-tion induced by the perfect proportions of the unitas a whole.
The smoke can nevertheless be collected by an outlet and chimney flue, as used for interior installation.
In this case, a « smoke collector » which fitsmodels 66 / 66x99 / 83 / 100 / 120 can be added atthe inlet for practical and decorative purposes(see Options, opposite page).
�������������
���
�������������
�
�������������
���
A style for everyone
The different smoke removal possibilities...
We are grateful to you all for helping us perpetuateage-old customs and traditions, in sharing
the common values typical of ourMade In Provence ovens.
The special properties of
are now recognised in 5 continentsby both professionals and private individuals.
www.lepanyol.com
International reputation
We were so happyand delighted withour Le Panyolwood oven that inthe end we builta baking schoolaround it.
our legacy inwood-fired ovensin this countryshows thatthese ovens haveno equivalent.
My oven is out ofthis world. I’malready working onmy next restaurantand I know there’llbe a place foranother Le Panyol.
The benefits ofusing White Earthare apparent assoon as you try aLarnage TerreBlanche oven.
What a pity wediscovered theseovens so late.
The results fortraditional bakeryand catering arewithout bounds.
A real surprise forus! Better resultsthan with tradi-tional cookery whileretaining theexternal appearan-ce of our ances-tors.
by Web: www.lepanyol.com2, route de Larnage B.P. 11 - 26603 TAIN-L’HERMITAGE Cedex - FRANCEPhone: +33 (0)475 082 076 - Fax: +33 (0)475 082 349 - e-mail: [email protected]
Canadá
United-States
Europe
Asia
Australia
