The wood-fired garden oven with system, featuring a modern thermal concrete design
With our GRANNUS, we offer a complete wood-fired baking house – also known as a “baking temple.” A BRUNNER wood-fired oven not only ensures perfect, aromatic baked goods such as pizza or tarte flambée, but also allows for the preparation of large cuts of meat, like a juicy roast. Its even heat distribution guarantees ideal cooking and baking results. The outdoor oven becomes the centerpiece of the garden — an investment for life.
The features
- 1. Modern thermal concrete casing
with shadow gap
- 2. Base foot
made of thermal concrete
- 3. Firing door
insulated
- 4. Thermometer
50–100 °C top/bottom heat
- 5. Cover plate
For outdoor use, powder-coated, anthracite with fine texture
- 6. Baking dome
consisting of the BRUNNER fire igloo
- 7. Flue pipe & adapter
(diameter 180 mm)
- 8. Base plate
optional – depending on the suitability of the existing surface
Functionality of the classic wood-fired oven
The wood-fired oven consists of a masonry cavity, often shaped like a dome or made of clay — hence the name “dome oven.”
This cavity has a chimney outlet at the top and an opening at the front. Inside the cavity, the fire is lit, heating the entire masonry structure intensely — this is called direct firing. Alternatively, there are systems with a separate combustion chamber.
For lighting, finely chopped firewood is placed on crumpled newspaper and ignited, followed by larger logs. At first, the oven dome turns black, but once the proper temperature is reached, the soot burns off again. To further increase the temperature, the firing door is closed only when only embers remain.
A special wood-fired oven thermometer indicates the temperature and withstands heat up to 500 °C. It typically takes 2–3 firings, each with a maximum of 7 kg of firewood, to reach the right temperature. When the oven is hot enough — starting temperature around 320 °C — and the wood and embers have burned down, the baking chamber is cleared.
After that, it should rest for about 15 minutes so the heat can distribute evenly throughout the oven. Then, the food — such as bread, pizza, or tarte flambée — is placed inside. In a wood-fired oven, it receives strong but gradually decreasing heat or radiant warmth from all sides and develops the characteristic, distinctive aroma from the wood-fired baking process. Even after four to five hours, a wood-fired oven still retains a temperature of around 180 °C — reheating is therefore unnecessary.
Outdoor wood-fired oven
How baking and cooking with the Grannus works
Home baking is trending — not only cakes and pastries, but especially fresh bread, pizza, and tarte flambée. And when these dishes come from a traditional wood-fired oven, they taste even better. However, as already mentioned, the process requires some preparation time. Only after two to three hours and just as many firings does the Grannus reach temperatures of around 500 °C. Thanks to the fireclay bricks, the heat is stored for a long time and released slowly and evenly.
What goes into the wood-fired oven first depends on the temperature required.
- The hottest temperature level 1 is ideal for pizza
The wood fire acts like a side burner, with the hot gases rising and creating intense top heat. Pizza or tarte flambée are ready in just one to two minutes.
- Level 2 is perfect for all meat dishes
However, the Grannus first needs to cool down to around 270–250 °C. With cast-iron roasters, pans, and pots, every roast turns out effortlessly.
- At around 220 °C, level 3 is suitable for baking bread
The right temperature can be checked as follows: sprinkle a small amount of flour onto the oven floor at intervals. If it turns black and burns, the oven is still too hot. Only when the flour browns lightly should the loaves be placed in the oven for about 50 minutes.
A BRUNNER system-based kit
In a modern thermal concrete design
The Grannus features a modern, minimalist form. The grey cubic block houses everything needed for baking bread, pizza, and tarte flambée. Juicy roasts can also be prepared to perfection — powered entirely by real wood fire. The components of the baking dome are precisely cast from refractory concrete and assembled dry on the base plate.
Structural stability for the dome stones or dome components is ensured by the interlocking tongue-and-groove system. The assembly is straightforward and can be completed quickly by a stove builder. The hollow components surrounding the fire igloo — which can also be set up separately — are filled with suitable insulating material. All components are designed for private use.
The System baking oven
FAQ System baking stoves
- What should be considered during planning?
Once a wood-fired oven is in place, it cannot easily be moved. That’s why the location should be carefully considered before construction. Such an oven is also a semi-open fireplace. It produces smoke and always poses a potential fire risk, which is why it should be positioned at a safe distance from the house or other buildings – while still being conveniently accessible. These and other planning aspects are taken into account by the stove builder, who will provide detailed advice.
- What needs to be considered from a legal perspective?
A stone baking oven in the garden or courtyard requires approval, as it is considered a “stationary” structure that is not temporarily removed, for example during winter. If the wood-fired oven can be moved away at any time, no permit is needed because the unit does not fall under building regulations. However, neighborhood law requires consideration for others. If you build a small shelter around your wood-fired oven, for example as weather protection, this may not only require a building permit but also regular inspections by the chimney sweep.
If you want to build without a permit, you must maintain a distance of three meters from the property line and/or public areas. In addition, the wood-fired oven must not exceed a certain volume or maximum height. These limits vary from one federal state to another. Information is provided by the district chimney sweep or the local building authority. If you live in a rented property, you should also inform the landlord or obtain permission. In some cases, the unit may have to be dismantled when moving out, which can be costly.
- How big should the wood-fired oven be?
The size of the baking surface depends on what you want to prepare in the wood-fired oven – whether baking, cooking or roasting. A baking surface of 30 by 30 centimeters is perfect for one pizza, one tarte flambée or a loaf of bread. If the surface is doubled to 60 by 60 centimeters, there is enough space for four pizzas or tarte flambées or four to six loaves of bread. You can also comfortably fit several roasting pans, clay pots or pans.
- What do I need to consider when lighting the fire?
To light the fire, place chopped firewood on top of crumpled newspaper and ignite it, then add larger logs. The dome will turn black at first – this is normal. Once the right temperature is reached, the soot will burn off again. The loading door should only be closed once only embers remain, as this further increases the temperature. After two to three burns and a maximum of seven kilograms of wood, the Grannus is hot enough. Grannus and the Fire Igloo guarantee culinary enjoyment in the open air.
BRUNNER craftsmen search
If you are interested in a BRUNNER stove or heating system, please contact one of our craftsmen.
