With the power of wood fire: the traditional way to bake a crispy pizza, a tarte flambée or bread. But with a BRUNNER wood furnace, you not only get aromatic baked goods, but also large pieces of meat, such as a juicy roast, can be prepared with it. Thanks to the even heat, optimal cooking and baking results are achieved. Whether as a Grannus baking temple or as a Fire Igloo with a self-built oven casing - the outdoor furnace will be the centre of the garden and is a purchase for life.
There is no real difference between a brick stove and a wood stove, and the two terms are often used synonymously. In the past, both the brick stove and the wood stove were heated only with wood, more rarely also with charcoal or wood briquettes. Nowadays there are also appliances where a fire is no longer necessary because they are powered by electricity or gas - these are then no longer wood stoves. On the other hand, there are modern wood stoves that are not made of bricks, but instead are made of metal, which can then no longer be called brick stoves. This is because they are traditionally made of bricks, just like houses; newer ones are made of fireclay.
With the fire igloo, you already have an optimally designed oven that only needs to be designed with a corresponding casing. The individual stove casing, which is specially constructed by the furnace builder, is designed entirely according to your wishes: There are almost no limits to your ideas. You decide where and how the fire igloo is to be integrated. Whether as an extension next to the terrace or as a traditional bread baking house in the middle of the garden.
The components of the baking vault are cast precisely from refractory concrete and are dry-assembled on the base plate. The static support of the vault components results from the interlocking tongue and groove system. The systemic construction is easy and can be implemented quickly. The hollow components around the fire igloo that are created in the construction of the casing are simply filled with an appropriate insulating fill. All parts are designed for private use.
To light the stove, place firewood, chopped as small as possible, on crumpled newspaper and light it - then add larger logs. The stove dome turns black at the beginning, but when the right heat has been reached, this accumulated soot burns off again. To increase the temperature further, close the door as soon as there are only embers left. It takes about 2-3 firings with max. 7 kg of firewood each to reach the right temperature.
Pizza, vegetables or meat are prepared first - bread comes last, as the residual embers and ashes have to be cleared out of the oven for this. In this way, the heat can be used optimally. For longer baking times, it is advisable to use the fireclay insert to separate the baked food from the embers.