The Boulangerie range are ovens to attract the professional baker. They are strong in the areas that make a beautifully baked loaf. 

They feature the highest grade of floor tiles that give off a robust, yet gentle heat, and are long-lasting. The kit comes with superior layers of insulation, with insulation boards under the sole tiles and ceramic fibre blanket above the crown.

The two small models, 96 & 113 are twinned with their equivalent number in the Pro Pizzeria range, suiting a micro-bakery or a caterer who fancies doing bread and has certain food lines that would be enhanced by a hefty oven. 

The Boulangerie 120 & 120L are models for a small baker, a large professional kitchen, or a community venture. I have a 120 in my bread school. When I do my commercial baking day (every Thursday) I can get 18 large round sourdough loaves into it. 

The model number indicates the interior diameter of that oven in centimetres. An ‘L’ after the diameter stands for ‘Long’ and is a stretched version with a 30 cm panel inserted in the middle to increase 120’s length to 150 cm, turning the model into an oval.  

Boulangerie Model 180 is a large oven with impressive heat retention for baking quantities of bread in an artisan-sized bakery. 

The 180L is another of the “stretched” models, this one featuring an interior length of 220 cm, giving a surprisingly bigger chamber than the standard 180 Model. This oven involves taking professional baking to a very high level. 

Model 250 is the big daddy of the Boulangerie range. A grand piece of equipment standing as the hub of a professional bakery. This model is so large that the Le Panyol engineers are happy to recommend that it can have two doorways. For those who prefer firing on the floor, one doorway can be used as the fuel port, while the other can remain as the opening through which the bread is peeled in and out. 

The larger models can feature the under-floor firing system where the furnace has its own ash pit and the flames are projected into the oven chamber by the ‘geulard’. This is attractive to bakers who do not wish to clean ash and coals off the floor after each firing. 

The customer can order large doorways featuring drop-down doors and electric lights to illuminate the interior while loading and unloading. 

Boulangerie models can be fitted with a steam system to be operated as soon as the loaves are loaded and the doorway closed.