Wood-Fired

Häussler’s HABO wood-fired ovens are robust and efficient. The casing and doors are made of steel and cast iron. The chamotte firebrick lining is extremely heat-retentive and is surrounded by insulation which keeps almost all the heat in.

A damper in the flue that protrudes from the rear of the oven controls the draught. A thermometer measures the heat inside the oven.

Firing is direct: the wood is burned in the oven chamber which is the most efficient way of getting heat to every part of the oven. There are no separate firebox, firebars or flue-ways requiring maintenance and cleaning. When the fire in the oven has died down, the small amount of residual ash is simply raked forward into the ashpan via a flush-lidded slot at the doorway of the oven. Alternatively, some embers can be left to one side of the oven to allow flash baking of pizzas. Simple.

* Price includes delivery to most addresses in the UK and Ireland. There may be extra delivery costs to remote or small island destinations.

For further information, see Häussler’s website (in German) or contact Bread Matters with your requirements.