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Related Manuals for Le Panyol LIBERTE Series
Summary of Contents for Le Panyol LIBERTE Series
- Page 1 LIBERTE RANGE Model 100 ASSEMBLY INSTRUCTIONS 17/11/2020...
- Page 2 OVEN PARTS LIST Modèle 66 Modèle 66x99 Modèle 83 Modèle 100 Basic Formula Refractory terracotta tiles 33x33x6cm – white color Refractory terracotta tiles 33x16,5x6cm – white color Refractory terracotta shleve board 36x21,3cm – stone color Oven-entry Pillar Pediment Conical voussoir Small voussoir Straight voussoir Keystone...
- Page 3 TOOLS • Spirit level • Tape mesure • Spatula • Trowel • Rubber Mallet • Jack • Wood specer • Iron wire • Drill • Gloves...
- Page 4 FOREWORD Le Panyol ovens are made exclusively of Refractory White Earth, a 100% natural clay from our own quarry. As the material is irregular by nature and the production methods are based partly on craft skills, you may find that there are gaps between the parts when it comes to assembling them.
- Page 5 THE KEY STAGES OF ASSEMBLY 1. Choose a site for the oven 2. Build a base on which to sit the oven 3. Insulate the base 4. Assemble the oven floor – see also the video 5. Assemble the oven dome - see also the video 6.
- Page 6 Outdoor Installation The Le Panyol oven must be protected against bad weather by a roof wide enough to prevent the oven and hearth tiles from getting wet. It must be kept dry in winter as, if it absorbs water, frost would make it unusable. If the oven is stand-alone, the pipe must be approximately 1m long.
- Page 7 STEP 1 : Choose the final shape of the oven There are 2 kinds of shape for the oven : cubic and rounded. In terms of the shape, the insulation materials and the size of the base are different. For a rounded shape, there’s no need to build a surrounding wall and therefore the size of the base is smaller. Cubic shape Rounded shape...
- Page 8 STEP 2 : Building a base to support the oven Foreword : Before building the base, it is important to define the oven floor height (where the fire will be laid and the cooking done). This height defines the pillars’ height of the base. The oven floor is generally between 100 and 120 cm high, depending on the user’s height and comfort requirements.
- Page 9 STEP 2 : Building a base to support the oven Cubic shape Build : • 3 breeze-block pillars 20 cm thick • 1 reinforced concrete slab 10 cm thick • 1 level (14 cm) of surrounding wall on the 3 sides using Siporex- type insulation blocks 10 cm thick if cubic shape and 5 cm thick if rounded shape.
- Page 10 STEP 3 : Insulating the base Warning : The photos are matching the model 83. For the model 100, there are 5 tiles/row but the process is exactly the same. Once you have built the base : 1/ Insulate the reinforced concrete slab using dry Siporex-type insulation blocks 5 cm thick. Do not seal. 2/ Draw a line at 21 cm from the edge of the base and place siporex block 3 cm thick in order to contain the grog.
- Page 11 Consult STEP 4 : Assembling the oven floor the video The tiles must be laid against each other without sealing. Handle gently. Draw the axis of the base and place the first tile to the right of this axis. Warning : there is a way for the tiles. SMOOTH side on front and back, ROUGH side on left and right. Check that the tile is laid flat.
- Page 12 Consult STEP 4 : Assembling the oven floor the video Finish the first row. Then place the other tiles on the same process. Once all the tiles are placed, check the level with your hand. Check that the oven floor is as flat as possible to avoid the pizza peel bumps during charging.
- Page 13 STEP 5 : Assembling the oven dome Consult the video Warning : In this step, some photos are matching the model 83 and some others the model 100. The assembly instructions are still the same, the process is not changing. In the same way, the shape of the keystone is different but the process is the same.
- Page 14 Consult Phase 1 : Placing the oven entry the video Centre the oven entry on the floor tiles. Two persons are required to place this piece. Lift it slightly rather slither it in order not to damage it.
- Page 15 Consult Phase 2 : Placing the first two “voussoirs” (arch stones) the video Place a straight voussoir (non conical) on each side of the oven entry Spot the Bottom of the voussoir thanks to the letter B marked on it.. Wedge the 2 voussoirs in position.
- Page 16 Consult Phase 3 : Placing the keystone the video Place the jack and the wood specers in the center of the oven floor and aligned with the The keystone is in 2 parts. axis. You have to assemble the 2 parts thanks to These wood specers will facilitate the withdrawal of the jack when the dome will be the 2 provided spindles.
- Page 17 Consult Phase 4 : Place the 4 small voussoirs the video Place the small voussoirs on the oven entry.. These 4 pieces help you to define the good position of the keystone, that is to say the good distance between the oven entry and the keystone.
- Page 18 Consultez Phase 5 : Place the last voussoirs la vidéo tuto Place the last 6 straight voussoirs (non conical) as in the picture below. Match the axis of the voussoirs with the axis of the keystone. Inside the oven, the bottom of the voussoirs must match Divide uniformly the gaps between the voussoirs so that there with the bottom of the keystone.
- Page 19 Consult Phase 5 : Place the last voussoirs the video Position the conical voussoirs in the remaining spaces as below. Firstly, place them and in a second time you will do the adjustments.
- Page 20 Consult Phase 6 : Final adjustment the video Use a spatula. It permits to move the pieces easlier by pushing or raising. Divide uniformly the gaps between the pieces. Check to have an hamonious oven inside. The voussoirs must be aligned on their bottom. One people can check the inside and tell another one which piece to move.
- Page 21 Consult Phase 7 : Place the shelves boards the video The shelves boards are placed at the front of the oven, extending out from the oven floor tiles and overhanging the base. On the photo, little wedges are used to place the shelves boards BUT, in reality, you have to do a mortar and seal the shelves on the base.
- Page 22 Consult Phase 8 : Placing the frontage the video Place the 2 oven front pillars on the shelves boards and against the oven opening. Centre them (in relation to the centre line of the oven floor). Check that the oven door can be inserted easily and fits correctly against the oven opening. The gaps between the different parts will be filled with mortar during the “Applying the mortar”...
- Page 23 Consult Phase 9 : Placing the smoke adaptor the video Place the smoke adaptor above the doorway, where there is a hole for evacuating smoke. Slide the edge of the smoke adaptor under the small arch stones on the dome. Make sure the smoke adaptor is facing the right way! The inclined face should be on the dome side (so that it hugs the rounded shape)
- Page 24 Consult Phase 10 : Placing the pediment the video Centre the pediment in the space provided. Seal it in place with 2 to 3 mm of mortar. This stage must be carried out with care as the pediment will remain visible. Do not let the mortar run.
- Page 25 View STEP 6 : Applying the mortar the video The aim of applying the mortar is to consolidate the whole of the dry assembly and to fill the gaps The mortar is hydraulic, so you’ll need to wet the dome regularly. For the proportions, please refer to the instructions on the bag.
- Page 26 View STEP 6 : Applying the mortar the video Wet again the dome. Pour the mortar over the dome and spread with a trowel over a minimum thickness of 1 cm. Proceed like this until completely covering the dome. Work quickly enough because the mortar dries quickly. Finish around the smoke adaptor.
- Page 27 STEP 7 : Insulating the dome The insulation materials and the insulation techniques are different if the final shape of the oven is CUBIC or ROUNDED. Read the next pages which concern you. Before you fit any insulating materials, we recommend that you light a few small fires to remove any residual moisture, as this will be more difficult to get rid of once the oven is insulated.
- Page 28 Insulating the dome for a CUBIC oven shape 1/ Build the surrounding wall Build the surrounding wall on the sides and back to a suitable height with siporex blocks 10 cm thick. For the front: build a wall 7 cm thick around the doorway with a nick 25 x 3,5 cm to place the pediment. The doorway remains visible.
- Page 29 Insulating the dome for a CUBIC oven shape 2/ Place the GROG Once your flue chimney installed, shed the grog on the oven dome until it is no more visible. The number of provided bags has been studied to get a performing insulation. Advice : to prevent the grog from accumulating unnecessarily in the corners, build walls at each corner of the surrounding wall (see draw above).
- Page 30 Consult Insulating the dome for a ROUNDED shape oven the vidéo 1/ Place the blanket 38 mm Recover the dome with refractory blanket (Surperwool 1100°C kind) « without humping ». Advice : cut triangles in the blanket (see videos) 2/ Place a chicken fence (non provided) Recover with chicken fence / frame (same method as the blanket).
- Page 31 Consult Insulating the dome for a ROUNDED shape oven the vidéo 3/ Applying a refractory Mix : refractory cement + vermiculite + water (materials non provided) Recover all with a refractory MIX very wet : ➢ Mix dry the refractory cement with vermiculite (1 dose cement for 3 doses vermiculite) ➢...
- Page 32 STEP 8 : The chimney pipe In accordance with DTU standard 24.1 (Unified Technical Document), you must not connect more than one apparatus to the same chimney pipe. The pipe should be: • 180 mm in diameter (the stainless steel smoke adaptor supplied with the oven is 180mm in diameter) •...
- Page 33 STEP 9 : Surround / decoration You can use a wide range of materials to suit the style you’re looking for: • Earthenware, • Decorative stone • Bricks, • Rendering, etc. They must be class M0 (French legislation which classifies materials according to their reaction to fire - M0 = non-combustible) Stick the chosen material on the surrounding wall or insulated dome (if the rounded shape).
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