LLOPIS INTRODUCES THE PRIMERO®

"In the lifetime of a Baker, have its own business is a dream that sometimes have to deal with a tough reality, for some financial reasons, because the needs for funds are very important.
And because we used to face this situation very often, with some new bakers who really wanted to work with a Llopis, but only could gather a limited amount of money, Llopis has decided to help them by designing a Lopis oven for their budget : the Primero..

But stay clear : the Primero is a real Llopis, designed and built by Llopis; it's just that some features like the recent esthaetic evolution seen on the Girator range has been left. The insulation system is as strong as usual, even with 35cm of thickness.
So, the global production cost has been reduced, while in the same time the legendary qualities of a Llopis have been kept : baking qualities, cost-efficient when used, durable and commercially attractive.
The Primero is shipped by default with a yellow cover.

Note that it can be easily adapted to gaz fuel..

DESIGN AND OPERATION

The Girator Llopis was specifically designed to satisfy  the following expectations :

•Of the final customer who wishes :

• A warm, fresh bread at any hour ;
  
• A tasteful bread, with good texture and flavours ;
  
• A crusty bread with a longlife preservation ;
  
• A deeply cooked bread, with a constant quality. 
  

•Of the Baker, who wants to :

• Increase earnings by producing a better quality bread by getting a kind of prestige brought by the use of a traditional oven ;
  
• Significantly decrease the cost of energy and labour costs ;
  
• Use FireWood as fuel, which is a widely available energy, with a good image, no monthly fee, able to be autonomous even in case of a electricity cut-off ;
  
• Own a reliable, solid hardware ;
  
• Work in an ecological environment.

A frequently asked question : why is the Llopis round-shaped, with a revolving sole, and so well-designed ?

• We just redesign the traditional form factor of the ancient ovens, while trying to improve their efficiency ;
  
• To avoid angles, a very bad shape for a good hearth since it would disturb the flow of air and steam ;
  
• The specific design of its brick frame implies an excellent temperature homogeneity on each point of the cooking chamber ;
  
• Its entire area can be used as one wants, a cooked bread can be replaced by a fresh one, anytime ;
  
• Various weights of bread can be simultaneously cooked, with an independant time of cooking ;
  
• The quantity of bread to be cooked can be smartly adjusted according to effective sales : no more wastage and a good, hot bread all the day ;
  
• No latency : a Llopis oven is always ready to bake ;
• The time management of the baker is improved.
  

All those qualities are a consequence of the original design of Llopis ovens, and their unsurpassed technical advance :

• An unequalled insulation : more than 35cm of a natural mineral material
• A heavy revolving refractive sole ;
  
• A very complex masonry, only built with refractory bricks ;
• Rock-solid with proven materials.

All those qualities, plus a wide range of products make this oven a real reference, with a lot of benefits.

MAIN BENEFITS OF A LLOPIS PRIMERO®

The LLOPIS PRIMERO oven has brought a bunch of qualities in various domains during the last 60 years :

•In terms of quality : 
Its capability of cooking any amount of weight with a high hydration rate, so the bread can be cooked into its own steam, rich in flavours, allowing it to keep all its taste.
(This has been proved in several blind-tests.)
The revolving sole concept make the bread cooked steadily.
Llopis has definitely established a new reference in cooking bread. With its high power of cooking, it can cook any weight of bread, even the heaviest.

•In terms of economy :

• Of energy consumption : Probably the most cost-efficient oven available : only one stere of dry wood is required for 10Mkg of flour per month.
  (Take a look at our energy comparison chart.)
  The highly efficient insulation system and the quality of the special insulating material, allows the Girator to keep a constant temperature : if your bakery is closed on the Sunday afternoon for your weekly break, you can achieve your first  batch on Tuesday morning just with the stored heat. This is why a Primero is so unique : storage of heat, by using high quality, heavy materials.
  
  
• Cooking surface efficiency : customers really appreciate the "show" offered by the baker work in a bakery shop : that's why bakers who use a Llopis often use a peel too : this feature brings another advantage : the cooking process is never interrupted so the cooking surface is always fully employed.
  
  
• Labour : since loading and unloading bread inside and outside the oven with a peel is a continuous process, one could think it implies more time spent doing this task when compared with classic rack ovens ; but in fact there's no significant difference because a lot of time is wasted between the two stages while using a rack oven. Furthermore the vey low quantity of wood needed by a Llopis oven, means a short time spent adding wood into the hearth.
  If you can use a domestic chimney, then you can use a llopis.
  One More proof ? More and more women actually work with Llopis ovens.
  
  
• Investment : due to the long-life quality of our ovens, generally more than 35 years, the profitability of your investment speaks by itself. Furthermore, each part of such an oven can be replaced at any time, extending its lifetime.(e.g. The refractory inner frame can be rebuilt from the inside of the oven)



• Accounts : firewood needs less cash when compared to other energies like fuel oil. (It's quite usual to fill 1500l of fuel oil at once)

• Commercially attractive :
When installed in a prominent place, the Llopis oven catches everybody's attention by emphasizing the traditional dimension of a traditional work by peel.
Numerous testimonials of  bakers that already own a Primero proudly claim a 25 to 35% increase of their sales.
The sole presence of such an oven can be a tremendous benefit for giving a bump to an old bakery or giving a new identity to an existing store. Just imagine how much this can be true with a faced façade.
A Llopis is always ready to cook, all day long.

• Easy to use :
The revolving sole allows the baker to put the bread inside and outside the oven continuously, with a complete optimization of the cooking surface ; so, as the temperature is accumulated, the behaviour of such an oven is more predictable. No special ability is needed since everything has to be done by hand. After 2 days off, the proud owner of a revolving hearth oven can immediately take off a new cooking cycle. 

• Ecological :
Firewood is your only source of energy ; that means a lot in terms of environmental issues.
Burning firewood casts CO2, but this CO2 is needed by plants and trees to help them grow: that's what one calls a virtuous circle...
In Europe, each cut tree implies to replant another one, as required by our legislation; so using wood as an energy could be done ad libitum unlike fossil energies (oil, gaz, coal...)
4m3 of firewood = 1ton of oil minus 2.5 tons of CO2.
Nowadays global warming is one of our highest concern, and we think we can greatly contribute to make firewood a good, modern alternative to past century fossil energies.
Built in steel, cast iron, and refractory bricks and stone powder (no glasswool) each part of this oven can be recycled.

• Safe :
The only secondary source of energy is electricity for the lighting system.
So the oven can work only with the energy brought by firewood.
Since a llopis is a simple oven, only built with proven materials, it's more reliable yet easy to use than any other one. If you can use a chimney, you can use a Llopis PRIMERO.

• Versatile :
Despite wood energy qualities, one could prefer work with gaz, fuel oil or electricity. The Llopis oven can be adapted to various energies, without altering its performances.

MAIN TECHNICAL DIAGRAM OF THE PRIMERO

These following drawings are intented to show you what a llopis is.
All dimensions in meters. The drawing shows a 3.95m diameter oven.

A UNIQUE INSULATION ABILITY

The "insulation" term is actually inapropriate when talking about the Primero. As a matter of fact the insulation material used is a specific rock, extracted from the soil, finely crushed, and derived from the fossilisation of micro-organisms.
With its high density and cohesion, this material is capable of insulation (which means act like a barrier to the heat loss), and overall is capable of storing heat; those two qualities can't be found in more traditional materials like stone wool, glass wool...
This superiority is dubbed by the use of the widest section of insulation material available on the marketplace : 35cm wide !

A REFRACTORY REVOLVING SOLE

This is the main part of the oven : 3cm thick, it weighs about 500 kg.
WIth its high density refractory mass, you can get a perfect, deep cooking of bread, which would be impossible to achieve with a lighter deck ; as a matter of fact with such a more classic deck, the heat exchange is quite limited. When compared to a non-revolving deck oven, where the deck (sole) is colder on the front, the temperature is often very non-uniform, revealing all the benefits of The Girator oven.
As an addition, The revolving sole of the Girator is suspended, and that implies a couple of qualities :
• the use is effortless;
• the deck can't be blocked;
• it can be lift for maintenance operations from the inside;
• the rotation of the deck is controlled by hand so you can precisely manage the loading and unloading process, which would be less easy with an automated system.

UNFAILING ROBUSTNESS

The basic building materials of a Llopis oven have never been replaced since its origins.
More than 60 years and more than 12000 ovens sold (most of them are 30+ years old) are the best arguments, stronger than any speech

LLOPIS : A NEW STANDARD FOR BAKING

Once the dough is ready to be cooked,(when the natural fermentation is done and when the optimal chemical and biological point has been reached) it's ready to be loaded into the oven.
The cooking process can be divided in three main steps :

1 The CO2 starts growing as the the dough casts its own steam. For that you have to be sure that the dough is at its optimal point in terms of raising :
- Otherwise if the raising process has not been completed, the CO2 is insufficient, the dough doesn't grow, its final aspect is flat, no flavours and an unpleasant structure when eated.
- If the raising process is overdone each slash done on the dough would make the Co2 going away, and the bread would be quite flat in the end.
At this stage, the overall volume inside the chamber, makes the steam store; except if you ope the loading door, the steam will ba kept at a constant pressure.

2 During all the cooking process the temperature must be as constant as possible.

3 Duration of steam absorption.
The duration of steam absorption is linked to the hygrometry rate of the bread and the hygrometry rate inside the cooking chamber. This steam volume is so important that it creates a slight overpressure, and allows the bread to reabsorb it, partly because of the slightly sloped shape of the bedplate.
So, the bread keeps on cooking in its own steam, with no additional absorption of water vapour, like in a classical deck oven. As a matter of fact, when dealing with such an oven, the water steam (that is issued from injected water), produced by the steam containers is poorer, and the steam cast by the bread itself are driven to the outside via the vents.
This reabsorption is also facilitated by the fact that the exchanging surface between the cooking chamber and the outside of the oven (by the loading door) is much more reduced in a Llopis oven compared to a deck oven.

HEAVY REFRACTORY SOLE

the refractory sole takes a long time to heat but is also very long to cool. That's one of the reasons why a Llopis oven was designed to store heat, allowing the deck to hold a constant temperature. With a thin deck, the thermal exchange is more brutal : The crust is cooked too quickly while the dough cast the CO2 badly.
The holes in the dough can't be well developed, which creates a compact zone inside the dough and make the deep cooking impossible.
The crumb is insufficiently aired, the texture of the cooked bread is very bad, and the flavours can't be developed.
On such thin flatbeds, when the sole is heated, the dough is dehydrated, which implies a decrease of the overall quality of the bread, and in the end a loss for the baker.
So, the latter, to avoid this phenomenon, unload the dough before the cooking completion, which makes a bread that becomes tough or on the contrary too soft, very quickly. No need to say that such a bread can't be stored for a couple of days.
With a Llopis oven, you can't make a confusion between cooking and dehydrating the bread.

Benefits of the natural steam of a Llopis.
This natural steam is a very volatile chemical complex, rich in nitrogen, in mineral salts, in potassium, glucose, alcohols...
All those elements used to be a part of the cell of the dough, and are cast when the dough is warmed.
As an addition, there is like a chemical adherence of the gluten with this complex; that can't be achieved with injected water.
We have really wanted to keep this natural steam of the bread, instead of wasting this resource.

Why? In fact this natural steam is useful in multiple ways in the cooking process :
- it helps holding the inner hygrometry of the dough, and avoid the variations of hygrometry of the atmosphere to have an effect inside the cooking chamber ;
- it gives a natural warm color to the dough; (the glucose embedded inside the steam helps the caramelization of the dough) ;
- it allows to not waste dough, because the dough is cooked and not dried ;
- it allows to keep all the initial flavours and tastes of the bread ;
- it allows to get a constant and predictable product, pleasant for the customer who appreciates its taste, texture and aspect, without the addition of a chemically poor element (the water into the steam network of a classic oven can contain some chlorine, which can give some bad tastes to the bread).

FUEL CONSUMPTION COMPARATIVE CHART

Click Here.

THE PRIMERO RANGE OF OVENS

Please note that on demand, some specs of the Llopis Oven can be adapted following your needs : height, wideness of the loading door..

AN OVEN THAT CAN BE CUSTOMIZED FOR A BETTER LOOK

In order to enhance its traditional aspect, especially when installed in prominent place in the store, we highly recommend to our clients to tune up their oven.
Just imagine the visual impact, once dressed, of a Llopis oven, for your customers.
The chosen material can be inspired by your country :
Brick, Stones, Pebbles...Or some more unusual ones like tiles...
The customization can be in adequation with the wall colors ; it can cover the entire oven or just one side
For all that we closely work with professionals of each specialty. Please contact us.
You can see some samples by clicking on the image below.

DESIGN AND OPERATION

MAIN BENEFITS OF THEPRIMERO

TECHNICAL DIAGRAM OF THE PRIMERO

A UNIQUE INSULTATION ABILITY

A REFRACTORY REVOLVING SOLE

UNFAILING ROBUSTNESS

LLOPIS : A NEW STANDARD FOR BAKING

A HEAVY REFRACTORY SOLE

FUEL COMPARATIVE CHART

A CUSTOMIZABLE OVEN