The Artisan Series of fully professional woodfired Baker's ovens come in a range of configurations and sizes, depending on your individual requirements.
These ovens are the fruit of over five years intensive research and development, and we believe them to be a viable means of ongoing bread and pastry production for an artisan style bakery, cafe or restaurant. The quality of product these ovens bake puts them in the same league as top quality European setter ovens, at a fraction of the upfront cost.
They consume far less energy than electric or gas ovens, and they burn so cleanly that during running smoke is almost undetectable.
After use, a telltale sign of whether a woodfired oven is running efficiently is the amount of ash it leaves behind. Our Artisan ovens almost completely burn all the wood, so ash is minimal. After 24 months of weekly use, my own prototype oven has filled a single garbage bin with ash - and I do not have some of the refinements the latest 2016 Artisan ovens have.
Unlike other woodfired ovens, all our ovens are capable of continuously baking breads, pastries, meats, vegetables or pizzas. They have a wide range of operating temperatures. As they can be run continuously, high volume production is easy. The 3000 oven can comfortably set 48 loaves at a time directly on the stone floor of the baking chambers, and can do this all day, every day if required. It has 3 metres of deck space, and a high thermal mass, baking is consistent and even. Bakers love working with them.
Driven by fire
The firebox in the Artisan Series of ovens is unique. Our aim has been to achieve a super efficient continuous burn which is also very clean.
We have achieved this aim with a design we believe is the first of its kind in the world, one which was inspired by 'rocket' ovens. While the principle of the 'rocket' firebox design is good, we found it to be unworkable for a commercial bakery oven, in that rocket fires need constant fuelling. We have created what we call a 'high flow' furnace system instead. Our designs stretch flames to extremely high temperatures, while diffusing them to heat the baking chambers evenly.
The firebox in all our ovens is separate to the baking chambers, meaning that wood selection is not as critical as it is normally with a woodfired oven. Indeed, the ovens can burn very well using virtually any combustible material.
The ovens can also process their own fuel from food scraps or waste bread, utilising waste heat. This makes them very useful in commercial kitchens, as disposal of food waste is a major cost factor. Processing fuel, generally referrred to as 'bio char', is simple, and becomes part of the working day - like 'taking out the garbage', only easier.
All our woodfired ovens are specifically designed to be virtually maintenance free. Over the years, any parts which may fatigue can be easily and locally replaced, as the ovens are essentially made from steel and brick. These ovens are meant to be 'low tech' and very robust.
The firebox design is also unique, and enables the oven to be run very efficiently, no matter what type of fuel (different timbers, or food waste) is used. Our own research shows that the cost of running the oven is significantly lower than comparable gas or electric ovens. Of course, local conditions will vary, but for example, we have successfully used sawmill offcuts in the ovens, as well as branches, treefall and seasoned timbers, all to good effect.
The Artisan Series of ovens require very little work while baking - they are very even, so once they are up to temperture, running them is easy and labour efficient. The 3000 can be heated from cold to baking temperature in just a few hours. If daily baking is required, the residual heat reduces heatup times to be significantly less.
Built to Order, and 'Off the Grid'
Each oven is built to order, and there will be opportunities to customise certain features. The Artisan Series of ovens have stainless steel where contact with flame occurs, making them very long lasting.
We have a basic design, enabling us to keep our prices relative to 'old school' bakery ovens - which are usually fuelled by gas or electricity. Our ovens are in a class of their own - so we don't really have anything to compare them with. Current technologies are all 'on the grid', while ours are most definitely 'off the grid'.
Once upon a time, the 'grid' was a way of making power accessable and affordable to all. Governments used tax dollars to build them, without a need to recoup the capital expenditure. Over time, the managers (governments) of the grids have sought to capitalise on these monopolies, meaning that these 'grids' have been sold off - despite the owners (us) having very little say in the process. Once this occurs, the new (private enterprise) owners seek to maximise profit while also looking to minimise cost of owning these grids. The net effect is that reliability goes down while prices for energy go up. This applies not only to the electricity grid - gas prices have, in Australia at least, been driven up by 'global forces' - and while 'the grid' isn't as well defined, it is still out of the individual's control, in terms of how much a user of energy should pay. From a business perspective, it makes sense to take control of energy cost, and one way to do this is to go 'off the grid'.
Since moving to 'off the grid' baking, my own energy expenses have dropped dramatically. Where five years ago I might have to spend $20 to $50 dollars in gas or electricity to bake a few hundred loaves of bread, I now do the same amount for $10 or less, and I have to take my oven up from cold each week, as I only bake once. If you were to run my oven every day, the amount spent on wood would be even less. I will add that I use sawmill offcuts, which are very cheap, but these offcuts are not seasoned well. I have also used finely split, seasoned timber, which was more expensive, but which lasted longer and burnt even more cleanly.
Obviously individual conditions will vary, but the overall advantages of woodfired baking financially and qualitatively outweigh the cost that are associated with conventional bakery ovens .
We can also customise your oven. Talk to us about your requirements to make your product. We can usually find ways of designing the oven so that you can make the best possible product efficiently.
The Artisan 3000 Woodfired Oven has 3.0 metres of deck space, split between four decks. It has a centre flue, making it heat up very quickly. This oven is fast, and able to bake large volumes of bread, pizza or pastries in a short period of time. It has 'live steam' to all four chambers, utilising a simple yet effective system we have developed specifically for these ovens.
The 3000 oven has the advantage of a small footprint, while maximising output. It is a 'flat pack' design, meaning that it can be installed where access is an issue. It has the same face as the 1500, but is slightly deeper. It is designed to be able to be moved around for assembly without worrying about costly specialist equipment.
It is very suitable for baking where output of around 40 medium sized loaves per hour is required. The oven can be operated to generate more than this number with experience.
Once your order has been placed, and any customisation has been drawn up, the oven will be built over the next 12 - 24 weeks.
We require 50% of the agreed price at the beginning of the build, and the balance before freighting.
Freight is not included in the price.
Flue kits start at $200, depending on site requirements.