When the extracted, washed, decanted, and dried ocher arrives inside the factory for its calcination and transformation, it is sent to the furnace head and received on the burner side. It takes 15 minutes to pass through the 49.2 ft (15 m) long and 3.2 ft (1 m) in diameter rotating oven, the necessary time for its perfect cooking. After a few days of cooling, the ocher is then crushed and bagged.