Aldershot Pattern Mk II Baker's oven : 2nd Field Bakery, AIF

Oven, Aldershot Pattern, Mk II. The oven is comprised of two sheets of iron, approximately 1500mm in length, rolled into a semi-circular shape. Each sheet is reinforced on each end and in the middle with iron bar, which is riveted to the sheet. One of the sheets is slightly larger than the other, with a lip that slips under the rim of the other sheet. The oven includes two semi circular ends. All metal components show mild surface corrosion.

The Aldershot oven was a 'ground oven', in which the fire burns in the oven itself and has to be raked out before the bread is put in. The bread is baked by the heat retained in the walls of the oven.

Aldershot ovens were erected 60 in a row with a trench in front and with their backs and tops covered with turf or clay. Wood fires were set inside ovens and when a sufficient temperature was obtained fires are drawn, all ashes removed, and nine tins containing a total of 54 loaves at 2lbs each were set inside. The front of the oven was then placed in position and sealed. 1 lb of wood gave sufficient heat to bake 1 lb bread. 8 ovens could bake sufficient bread for an infantry brigade, in 5 batches.

This oven type is an extremely simple device, and follows a form which probably pre-dates recorded history. This particular pattern is English, and almost certainly 19th centry in design. These ovens were found in use throughout the First and Second World Wars, in circumstances where more permanent, industrial drawplate steam ovens would not have been available. It would appear that most bread baked on the Western Front originated in massive bakeries at Calais, capable of producing 400 to 500,000 lbs of bread per day.

For detail on the Aldershot oven see RASC Training Pamphlet Mo 14, Breadstuffs, 1941. For information on the bread-making task in the First World War, see the war diary of the 2 Field Bakery - AWM 4/25/39/1 folios 5-14.