Brick Bakery OvensBESS-OVN-BK-130
Heavy hearth, long heat curve — an oven built for bread.
A 130 cm brick bakery oven with a heavy hearth and doubled insulation, built to hold a long falling heat curve from bread at 300 °C down through roasts and slow cooking.
Sub-types
01Type
Proportioned for sourdough and hearth loaves baked directly on the floor.
Applications
Benefits
02Type
For operations working the full heat curve from bread down through roasts and slow cooking.
Applications
Benefits
Features
01
Half again the mass of a pizza oven floor, so temperature falls gently through a bake rather than crashing when the load goes in.
02
Twice the ceramic fibre and rockwool of our pizza builds — this is what turns one firing into a full working day.
03
Bread at 300 °C, roasts through 220 °C, slow cooking and drying below. Three uses from one load of wood.
04
Chamber sized for bread tins and tray loads, not for a hot pizza centre.
05
Takes a commercial batch of 800 g loaves in a single bake.
06
Still usefully hot at the end of a trading day, which is where the fuel economics come from.
Specifications
| Chamber width | 130 | cm |
|---|---|---|
| Chamber depth | 110 | cm |
| Cooking floor area | 1.43 | m² |
| Bread capacity per bake | 40 – 50 | 800 g loaves |
| Bread bake temperature | 280 – 300 | °C |
| Usable heat retention | 10 – 12 | hours |
| Time to operating temperature | 180 | minutes |
| Fuel | Seasoned hardwood | |
| External footprint | 1800 × 1650 | mm |
| Approximate weight | 2600 | kg |
| Flue diameter | 250 | mm |
| Hearth | High-alumina firebrick, 65 mm | |
| Insulation | Ceramic fibre 50 mm + rockwool 100 mm | |
| Warranty | 2 years structural, 1 year burner |
Industry applications
40–50 loaves per bake on a heat curve that holds steady through the full bake rather than crashing on loading.
Hotels baking their own bread get the morning bake and then roasts for lunch service from the same firing.
For cafés whose bread is the draw rather than an accompaniment.
Restaurants baking their own service bread alongside a separate pizza oven.
Why Brillian
Built for bread specifically — we will not sell you a pizza dome and call it a bakery oven.
Hearth and insulation specified from your bake schedule, not a standard drawing.
Steam injection can be built in at construction if your product needs it.
Refractory stock held directly: high-alumina brick, castable, ceramic fibre, rockwool.
Full three-day curing schedule — critical at this mass, and where rushed ovens crack.
Use case
A Nakuru bakery fires once in the early hours and works the heat curve down through the day: sourdough at 290 °C, tinned loaves as it falls, roasts for the attached café mid-morning, and slow drying in the afternoon. One firing, four uses, on a fuel cost that a deck oven could not match.
Questions answered
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