Haussler - Primus Brick Bread Oven + Stand

Applications & Use Cases

• Artisan bakeries for producing sourdough and speciality breads.
• Farm shops and small-scale food producers requiring in-house baking capabilities.
• Restaurants and cafes looking to bake fresh bread on-site.
• Catering businesses needing to produce high-quality baked goods for events.

Typical Specifications

Typical capacity

This class of oven commonly features a single deck, suitable for baking several loaves simultaneously, often accommodating standard bakery tray sizes.

Power supply

Units of this type are frequently electric, with single-phase power being a common configuration for smaller commercial operations.

Heating element

Brick bread ovens typically utilise heating elements to warm the internal brick or stone deck, providing even heat distribution and a crisp crust.

Temperature range

Ovens in this category commonly offer a temperature range suitable for various bread types, typically up to 300°C.

Footprint

Including a stand, these ovens are designed for commercial kitchens or production areas where space efficiency is important, with dimensions varying by model.

Construction material

The baking deck is typically made of refractory brick or stone, with the exterior often stainless steel or painted steel for durability and hygiene.

Frequently Asked Questions

• What are the benefits of a brick bread oven?

  Brick bread ovens are valued for their ability to retain and distribute heat evenly, resulting in breads with a superior crust and crumb structure. The thermal mass helps maintain consistent temperatures during baking.

• Is single-phase power sufficient for a commercial oven?

• What maintenance is typically required for a brick oven?

• Can this oven be used for items other than bread?

• What is the typical heat-up time for an oven of this type?