Being of communal property, this kind of oven belonged to societies of scarce resources. It is an adjective construction built in the year 1730 and conserved by the people which followed the round system. The interior of the traditional communal ovens has horizontal platforms along the walls, known as tendales (harvesting nets), where the dough is pro-duced. Next to this is situated the actual oven, also called vaso do forno, which occupies the whole width of the construction. The structure is constituted by means of a circular-shaped chamber, the chapel – laid on a stone base built of well-worked slabs, with a vaulted ceiling where the fire is lit and the bread is baked. The oven has an access open-ing - the mouth - which in many cases has a stone protruding in the upper part known as chapilé, which acts as a visor and its purpose is to prevent the ascent of the sparks.