Manakish Brick Oven
The EXTRA FOUR Manakish & Pizza Brick Oven is engineered for professional bakeries, restaurants, central kitchens, and food-production facilities seeking authentic baking performance with reliable commercial operation. Its traditional brick-tunnel construction creates the thermal environment required to produce properly baked manakish, pizza, pies, flatbreads, and related products.
The baking chamber is constructed with 100 mm-thick refractory bricks and a 50 mm stone baking floor. This substantial thermal mass absorbs, stores, and distributes heat throughout the chamber, helping produce an evenly baked base, consistent crust development, and repeatable product quality across continuous production cycles.
A three-layer insulation system, including 150 mm of grain insulation beneath the baking floor, minimizes heat loss and improves temperature stability. Combined with heavy-duty construction, adjustable tubular gas burners, and a built-in exhaust system, the oven delivers dependable performance, efficient fuel usage, and long-term durability.
Controlled Baking
The oven operates by heating the refractory brick chamber and stone baking floor through tubular gas burners installed on both sides of the baking area. Each burner is fitted with an adjustable valve, allowing the operator to regulate the flame and balance the heat according to the product, recipe, and required baking temperature.
As heat accumulates within the bricks and stone floor, it is transferred to the product through a combination of radiant, conductive, and convective heat. The heated stone provides strong and consistent bottom baking, while the surrounding refractory chamber distributes heat across the top and sides of the product for balanced baking and controlled crust development.
The integrated insulation system retains thermal energy inside the baking chamber and reduces unnecessary heat loss through the oven structure. The built-in exhaust removes combustion gases and supports controlled airflow, helping maintain a stable baking environment during continuous daily operation.
Role in the Production Process
The brick oven serves as the final thermal-processing stage after dough dividing, rounding, resting, sheeting, forming, and topping. It transforms prepared dough pieces into finished bakery products by delivering the high, stable temperatures required for rapid baking, proper texture formation, and authentic stone-baked characteristics.
Its straightforward operating principle makes it suitable for both dedicated product lines and flexible bakery environments producing several products from the same oven. Available in different sizes and configurations, it can be integrated into restaurants, retail bakeries, professional production kitchens, and larger commercial bakery operations.
Key Operational Features
Refractory Brick Baking Chamber
The 100 mm-thick refractory brick tunnel stores and distributes heat evenly for stable baking conditions and consistent product quality.
50 mm Stone Baking Floor
The substantial stone floor transfers heat directly to the dough, supporting uniform base baking, proper crust development, and authentic stone-baked results.
Triple-Layer Thermal Insulation
Three insulation layers reduce heat loss, improve chamber stability, and support efficient fuel consumption during extended operation.
150 mm Underfloor Grain Insulation
A thick layer of grain insulation beneath the stone floor helps retain the required baking temperature and minimizes downward thermal loss.
Dual Adjustable Gas Burners
Tubular gas burners positioned on both sides of the chamber provide balanced heating, with adjustable valves for precise flame control.
Built-In Exhaust System
The integrated exhaust supports effective removal of combustion gases and controlled airflow within the baking chamber.
Suitable Bakery Applications
This machine is suited to bakery environments that require dependable performance and integration with industrial production workflows.
Published Machine Data
The published page provides the main operating and construction details. Final technical data can be adjusted according to the selected model and bakery setup.
Final model choice and material configuration should be confirmed according to the required application and bakery setup.
Production Lines Using This Machine
This machine can be connected to bakery setups where this production stage is required.
Request More Information About This Machine
Tell us about your product type, requirements, and preferred machine configuration. Our team can help you identify the right setup for your bakery operation.
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