Before putting the oven together, you should follow the advice below :
1/ Choose a site for the oven
Whether your oven is for professional or domestic use, for interior or exterior installation, you should choose the site carefully and evaluate the space where you intend to install it. For interior installations consult local building codes for construction and fire clearance requirements.
2/ Prepare the ground well
Prepare the ground with a locally code-approved footing, foundation or otherwise well-drained base that will have no risk of subsidence from the weight of the oven or risk of heaving from freeze-thaw cycles.
3/ Build a foundation
Once a site has been chosen for the oven, and an acceptable footing, floating slab, or other locally approved ground-level base has been prepared, the foundation for the oven can be built of metal or masonry (wood structures with proper ventilation and insulation can also be used).
4/ Reinforced foundation capping slab
Capping slabs can be made from reinforced steel or from steel-reinforced refractory or regular concrete.
As this capping slab will need to support the oven and it’s options, you must make sure it’s big enough :
Size recommendation *
The foundation slabs should exceed the sides of the floor by approximately :
- 20 cm (8” inches) for “Le Panyol” models 120, 180 and 250
- 10cm (4” inches) for “Le Panyol” models 66, 83, 66*99 and 100
Thickness recommendation *
- 8 to 10 cm (3” to 4” inches) for “Le Panyol” models 120, 180 et 250
- 6 to 8 cm (2” to 3” inches) for “Le Panyol” models 66, 83, 66*99 et 100
*Conforms to French norms for use
5/ Insulate the hearth floor
For best insulation of the hearth lay down an 8 cm (3” inch) layer of Skamol, Ytong, Foamglas, or equivalent within a perimeter course or two of veneer material (bricks or similar). With or without the insulation slab layer, make sure the veneer rises at least 60cm (23,5” inches) above the slab/insulating slab. Pour and level 2-3cm (1” inch) of Terre Blanche grog*. Using a rubber mallet and level, lay the hearth floor tiles down dry on the Terre Blanche grog.
* Grog is only necessary for everyday baking, ask your retailer which is best for you.