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Once the oven has been assembled in dry form, it needs to be moistened with hose sprayed water or sponges to keep the refractory mortar from drying too rapidly. Mix the dry refractory mortar with water to a creamy consistency. Fill the joints first, then spread the remaining mortar evenly over the whole dome of the oven.
3/ Interior / Exterior Installation
Your “Le Panyol” must be protected from the elements by a roof wide enough to shelter the oven and hearth tiles from humidity.
It should be kept dry in winter, as any humidity absorbed will put it out of service in the event of frost. If you don’t build a hood or exterior throat elements, a jutting slab of at least the width of the door must project over the entrance. The idea of this is to stifle and flush possible flames and excess heat outside, thereby protecting the roof.
If the oven stands by itself, the flue should be at least 1m (39,5” inches) long, however if the oven is pushed against a wall or mounted inside a home, it must meet local chimney code requirements.
Your “Le Panyol” will be joined to a chimney flue by a hood made to collect the smoke (if there is no existing flue, one will need to be built).
This hood will be fixed above the door, being at least the same width. The flue should be as straight as possible. An incline of 30° is allowed in proportion to the vertical, although this value differs according to the length of the flue. Chimneys should be built with refractory mortar. For a family oven, chimney flues of 20cm x 20cm (8” X 8” inches) or a metallic pipe 16cm (6” inches) round inner diameter are enough to guarantee that it draws well. A chimney of 30cm x 30cm (12” X 12” inches) or 25.5cm (10” inches) round inner diameter is recommended for a professional oven.
Local building codes define the correct height requirements for chimneys passing through roofs. The chimney flue must be of the same size or slightly larger than the connector from the oven to the chimney. A cap will need to be fitted on top of the chimney stack to prevent any humidity and rain water from penetrating the flue.
Let it dry for around 3 weeks.
Once your oven is dry, we recommend, for optimum performance, that you minimally insulate it with a thick coat of Terre Blanche grog, using the thermal mass obtained to get the best results from your cooking. The keystone should be hidden beneath 10cm (4” inches) of chamotte, so don’t hold back! For additional insulation we recommend 5cm (2” inch) batts of semi-rigid mineral wool or equivalent.
Le Panyol advice
Weight of Terre Blanche grog to be added = Total oven core weight
6/ Exterior Design Options
Let your imagination, needs and desires shine through. Check out our gallery and be inspired by the different examples of domestic or professional uses.