Integrating Coeur de Foyer products into your masonry

The finished project, ready to cook delicious wood-fired dishes

Positioning the cast-iron pizza oven door at the centre of the outdoor kitchen

The masonry was built with local bricks and brick slips (from Saône-et-Loire), while the inside is made of higher-alumina bricks laid with refractory mortar. The whole ensures good resistance to thermal shock as well as continuous, diffuse heat while cooking your slow-cooked dishes, pizzas or bread.
Here is a non-exhaustive list of the materials you can use to build your own wood-fired oven into your summer kitchen:
1) For insulation: allow two or three insulating boards of calcium silicate or vermiculite between your reinforced concrete slab and your oven floor. For the vault, refractory blanket covered with grog, vermiculite or sand is strongly recommended.
2) For the oven floor: use special baking slabs. Build the oven with refractory bricks and/or brick slips as you see fit, laid with a clay mortar for example.
3) For the oven door: on our Coeur de Foyer website you will find a very wide choice (steel door, cast-iron door, air inlet control, glass door, single or double leaf). Remember to use blanket to make an expansion joint between your brick oven and your cast-iron door. Click this link to see all our oven doors