01Type
Artisan bakery build
Proportioned for sourdough and hearth loaves baked directly on the floor.
Applications
- Artisan bakeries
- Sourdough production
- Hotel bakeries
Benefits
- Direct hearth bake
- Steam injection option
- Long steady curve
Brick Bakery OvensBESS-OVN-BK-130
Brick Bakery Oven 130 in Tanzania
Heavy hearth, long heat curve — an oven built for bread.
Brillian builds and supplies the Brick Bakery Oven 130 across Tanzania. A 130 cm bakery oven with a 100 mm hearth and doubled insulation, holding a falling heat curve from 300 °C through a full bread bake and on into roasts and slow cooking.
Delivered to Tanzania from Nairobi, with our build team travelling for on-site installation around Dar es Salaam. Typical lead time 35 days plus transit.
- Min. order
- 1 unit
- Lead time
- 35 days
- Available in
- 3 countries
Sub-types
Grades and configurations.
02Type
Mixed bakery and kitchen
For operations working the full heat curve from bread down through roasts and slow cooking.
Applications
- Bakery cafés
- Lodge kitchens
- Farm kitchens
Benefits
- Three uses per firing
- Best fuel economics
- One oven covers the day
Features
What makes this material work.
01
100 mm hearth
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
Doubled insulation
Twice the ceramic fibre and rockwool of our pizza builds — this is what turns one firing into a full working day.
03
Long usable heat curve
Bread at 300 °C, roasts through 220 °C, slow cooking and drying below. Three uses from one load of wood.
04
Tin and tray proportioned
Chamber sized for bread tins and tray loads, not for a hot pizza centre.
05
40–50 loaf batches
Takes a commercial batch of 800 g loaves in a single bake.
06
10–12 hours retention
Still usefully hot at the end of a trading day, which is where the fuel economics come from.
Specifications
Standard 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
Where it goes to work.
Batch bread production
40–50 loaves per bake on a heat curve that holds steady through the full bake rather than crashing on loading.
In-house bakery
Hotels baking their own bread get the morning bake and then roasts for lunch service from the same firing.
Bakery-led cafés
For cafés whose bread is the draw rather than an accompaniment.
Restaurant bread programmes
Restaurants baking their own service bread alongside a separate pizza oven.
Why Brillian
Why customers specify us.
- 01
Built for bread specifically — we will not sell you a pizza dome and call it a bakery oven.
- 02
Hearth and insulation specified from your bake schedule, not a standard drawing.
- 03
Steam injection can be built in at construction if your product needs it.
- 04
Refractory stock held directly: high-alumina brick, castable, ceramic fibre, rockwool.
- 05
Full three-day curing schedule — critical at this mass, and where rushed ovens crack.
Use case
In the field.
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
FAQs
- Can we use this as a pizza oven too?
- It will cook excellent pizza, but nobody should buy it for that. It takes three hours to reach temperature against 90 minutes for a pizza dome, and the extra mass you are paying for is only an advantage on a long bake. If pizza is the main product, buy a dome.
- Do we need steam injection?
- For crusty hearth breads and sourdough, it makes a real difference to oven spring and crust. For tinned and enriched breads it matters much less. It has to be built in at construction — it cannot be retrofitted sensibly — so decide before we start.
- How long does the heat actually last?
- 10–12 hours of usable temperature from a full charge. Bread at the top, roasts through the middle, slow cooking and drying at the bottom. Bakeries that plan the day around the curve get three distinct uses from one firing.
- Why does it take three days to cure?
- Mass. There is far more water bound into 2.6 tonnes of brick and castable than in a pizza dome, and it has to leave slowly. Fire it hard too early and steam pressure cracks the hearth or the arch. We run the full schedule ourselves before handover.
- What footprint and floor loading does it need?
- 1800 × 1650 mm and around 2.6 tonnes, which nearly always means ground floor on a slab. Floor loading is checked at survey; if the structure will not take it we will say so before you commit.
Request a quote
Get pricing for brick bakery oven 130.
Tell us quantity, delivery destination, and any specification details. We’ll reply within 24 hours with pricing and lead time.