01 / 04Brillian · Nairobi
Brick and pizza ovens,
built in Kenya.
Wood-fired, gas, and hybrid ovens for restaurants, hotels, bakeries, and homes. Built on site where a finished oven cannot be moved in, or delivered complete. Fired and cured by us before handover.
02 / 04Catalog
Wood, gas, hybrid, bakery.
Wood-Fired Ovens
Traditional brick ovens fired on hardwood, holding 400–500 °C for a 60–90 second Neapolitan bake.
Gas-Fired Ovens
LPG-fired brick ovens for kitchens that need heat on demand without managing a wood fire.
Hybrid Wood & Gas Ovens
One oven, two fuels — gas for weekday service, wood when the flavour matters.
Bakery & Multi-Purpose Ovens
High thermal-mass brick ovens for bread, roasts, and slow cooking on retained heat.
03 / 04Who we build for
Sized for the kitchen it goes into.
- 01
Restaurants & Pizzerias
High-turnover ovens sized to your covers, built to hold temperature through a full service.
- 02
Hotels & Resorts
Feature ovens for show kitchens, terraces and poolside dining — built to be looked at as well as cooked in.
- 03
Bakeries
Heavy-hearth brick ovens that hold a long, falling heat curve for bread.
- 04
Cafés & Delis
Compact ovens for constrained kitchens, including gas builds where a wood flue is not possible.
- 05
Event & Outdoor Catering
Trailer-mounted and relocatable ovens for caterers working across sites.
- 06
Homes & Private Residences
Garden and patio ovens built on site, sized for family cooking rather than service.
04 / 04Featured
Our most-specified builds.
Wood-Fired Dome Oven 100
The 100 cm Neapolitan dome — our most-specified commercial oven.
Wood-Fired Dome Oven 120
High-volume 120 cm dome for kitchens running two operators.
Gas-Fired Dome Oven 100
The same firebrick dome, heat at the turn of a valve.
Hybrid Wood & Gas Oven 110
Gas on a Tuesday, wood on a Saturday. One oven, one flue.
Why Brillian
Four things we get right, every build.
We supply the refractory we build with.
High-alumina firebrick, castable, ceramic fibre, and rockwool come from our own stock. We can answer for every layer of an oven because we did not source it blind.
We fire every oven ourselves.
Rushing the curing schedule is the most common way a new oven is destroyed. We run the full six-day schedule and hand over an oven already proven at working temperature.
The right oven, not the biggest one.
We work back from your busiest hour to a dome diameter. If a smaller oven suits your throughput, we will tell you — oversizing costs you fuel on every firing, forever.
Relining and repair, years later.
Hearths wear and castable cracks eventually. Most of it is repairable for a fraction of a rebuild, and we keep servicing the ovens we build.
Reading
Cost, sizing, and firing — answered.
How Much Does a Pizza Oven Cost in Kenya?
Nobody in this market publishes prices. Here is what actually drives the cost of a brick oven in Kenya, why quotes for the same dome diameter vary by a factor of three, and where the money is genuinely worth spending.
What Size Pizza Oven Does Your Restaurant Need?
Work back from your busiest hour, not from the size that looks impressive. Throughput figures by dome diameter, the constraint most kitchens misdiagnose, and the three site limits that override the ideal size.
Wood-Fired or Gas? Choosing a Fuel for Your Pizza Oven
Flavour, speed, staffing, extraction, and running cost compared honestly — including the one decision you must make at build time even if you are undecided about fuel.