Daily Oven Operation
Choose your Fuel Source:
Wood (W) | Gas (RFG-IR) | Radiant Flame Gas (RFG) | Wood with Gas Assist (W-IR)Wood Oven (W) Daily Operation
THE FIRE
Use only seasoned hardwoods with a moisture content of 20% or less. Use of soft woods, such as pine, cedar, hemlock etc., and wet or 'green' wood, will cause a build-up of residue throughout the exhaust system. (See Wood Stone's Fuel Wood Facts, or consult factory for information on what types of wood can be used for oven fuel.). The fire should be ignited a couple of hours before the oven needs to be at cooking temperature, and can be located practically anywhere in the oven. Once the oven is being used daily, the fire can be ignited using still glowing coals from the previous day's fire. The oven is heated more evenly and effectively by the fire positioned on the side rather than in the rear of the oven. Adding about 5-7 pounds of wood per hour should bring the oven temperature up about 100 degrees per hour (this will vary slightly depending on the type and moisture content of the wood and the size of the oven). The floor temperature is indicated by the digital thermometer and should not exceed 850 degrees Fahrenheit (F). Once the desired temperature is reached, maintain it by addition of wood as needed. Do not toss or throw wood against back or side walls of oven - this may void the warranty. At the end of the work day, put removable stainless steel door(s) into door opening to hold heat in the oven overnight.
MANAGING THE FIRE / TEMPERATURE
These suggestions will normally produce an oven floor temperature of 500-600 degrees F. If you need to achieve higher temperatures, use a little more wood. For lower temperatures use a little less wood.
4' Oven: Maintain 1 log with 6-10" of open flame working on the coal bed.
5' and 6' Oven: Maintain 1-1/2 logs with 8-12" of open flame working on the coal bed.
7' Oven: Maintain 1-1/2 logs with 8-14" of open flame working on the coal bed.
DO NOT OVER-FIRE THIS OVEN. IF FLAMES ARE SPILLING OUT OF THE DOOR OPENING, OR IF THE OVEN FLOOR TEMPERATURE EXCEEDS 850 DEGREES F, THEN YOU ARE OVER-FIRING THE OVEN.
ASH DISPOSAL
At the start of the following work day, push glowing coals out of the ash pile with 8" utility peel. Remove ash with ash shovel, leaving live coals to start the day's fire. Place ashes into metal container with a tight-fitting lid. The closed container of ashes should be placed on a non-combustible floor or on the ground, a safe distance from all combustible materials pending final disposal. They should be retained in the closed container until all cinders have thoroughly cooled. Check with your dealer about Wood Stone's Ash Dolly.
CAUTION: Never use gasoline, gasoline-type lantern fuel, kerosene, charcoal lighter fluid, or similar liquids to start or freshen a fire in this oven. Keep all such liquids away from the oven while it is in use.
DO NOT USE PRESSED WOOD PRODUCTS IN WOOD STONE FOOD SERVICE EQUIPMENT, AS THEY MAY DAMAGE THE CERAMICS.
CARE AND CLEANING
OVEN FLOOR: As needed, brush food particles and stray fire debris from the oven floor using a long-handled floor brush. If something spills on the floor of the oven, wait for it to burn and/or dry up and then clean the residue off with the floor brush. This process can be sped up by moving a small portion of coals onto the spill causing it to bake off quickly. For removal of fine particles (burned flour or ash), wrap a warm, damp cloth around the brush head and use it to briskly wipe the floor. DO NOT SCRAPE THE OVEN FLOOR WITH METAL TOOLS HAVING SHARP EDGES OR CORNERS.
STAINLESS STEEL SURFACES: The oven tools, the mantle, the night doors and the oven doorway should be cleaned, as needed, using warm soapy water. Do not use abrasive metal scouring pads as they will scratch the stainless steel. Avoid the use of excess water when cleaning the face of the digital readout or oven controller.
DUCT: As with all commercial cooking equipment, regular cleaning and maintenance of exhaust system is necessary to prevent the possibility of a hood and/or duct fire. The frequency of inspection and cleaning will depend upon hours of use and type and moisture content of the wood used for fuel. AVOID FLUE FIRES; BURN GOOD QUALITY WOOD AND ESTABLISH A REGULAR CLEANING SCHEDULE!
Top | On To Oven Daily Maintenance | Also See: Fuelwood Facts
Gas Oven (RFG-IR) Daily Operation
IMPORTANT: If at any time you feel that either or both of the burners are not operating properly, TURN THE OVEN OFF and call for service. Before servicing, disconnect the electrical supply at the breaker and turn off the gas supply at the appliance’s individual gas shutoff valve. In the event of a power failure, no attempt should be made to operate the oven. THIS OVEN IS NOT FOR USE WITH SOLID FUEL
1. DAILY STARTUP
Remove the night door(s). Press the ON/OFF button to start the oven. The Radiant Flame will ignite. The infrared under floor burner will ignite if the actual floor temperature is below the set point temperature to which the controller is adjusted.
POWER LIGHT: Indicates the system is energized.
DOME FLAME LIGHT: Indicates the pilot flame for the radiant burner is lit.
HEARTH HEAT LIGHT: Indicates that the pilot flame for the infrared (under-floor) burner is lit. This light will go off whenever the actual floor temperature is above the thermostatic set point.
2. TURNING OFF THE OVEN
Push the ON/OFF button on the controller to turn the oven off. Both burners will go out and the digital readout on the controller will go blank. Always wait 5 minutes before relighting the oven.
3. ADJUSTING THE RADIANT (DOME) FLAME
The radiant flame is always on (when the oven is operating) and can be adjusted to any flame intensity between its highest and lowest setting. Simply turn the knob located to the lower left of the doorway, beneath the mantle. This burner will be the primary heat source for the oven. The infrared under floor burner will act as an assist, to maintain desired floor temperatures during periods of high food production.
4. ADJUSTING THE FLOOR SET-POINT
To adjust the oven's thermostatic floor temperature setting, simply press the arrow button corresponding to the direction in which you would like the setting to go. If the thermostatic set point is raised above the actual hearth temperature, the under floor burner should activate (the top right indicator labeled "Hearth Heat" will light).
* It is only possible to program the floor’s thermostatic hearth set point to temperatures from 200 to 700 degrees F. Once proper temperatures for your application have been established, there should be little or no need to change the hearth set point.
STAINLESS STEEL DOORS
The door(s) are used for nighttime heat retention. NEVER OPERATE THE OVEN WITH THE DOOR(S) IN PLACE.
Top | On To Oven Daily Maintenance
General Daily Oven Operation (RFG-IR)
END OF THE DAY
1. Push ON/OFF button, all gas will go off, even the pilots.
2. Put oven door(s) in place to retain heat.
BEGINNING OF THE DAY
1. Remove the night door(s).
2. Push ON/OFF button, adjust the set point on the control panel to the desired floor temperature. Using the Throttle Knob Pointer, turn the radiant flame to its highest setting. Oven should stabilize at your desired temperature typically within 1-2 hours.
CLEANING THE OVEN
1. As needed (twice per hour), use the floor brush to sweep stray food debris to the doorway, where it can be easily removed with a dough cutter or spatula.
2. As needed, swab the deck using an damp (not wet) rag wrapped around the floor brush.
NEVER PLACE ANYTHING IN OR ABOVE THE RADIANT FLAME
HOW TO READ FLOOR TEMPERATURE
The floor temperature is continuously displayed by the controller in the window labeled "hearth temperature". This reading is being taken by a thermocouple about an inch below the floor surface, so the actual surface temperature may be somewhat different, and is best measured using a non-contact (IR) thermometer.
HOW TO ADJUST THE FLOOR TEMPERATURE (SET POINT)
To adjust the oven's thermostatic floor temperature setting, simply press the arrow button corresponding to the direction in which you would like the setting to go. If the thermostatic set point is raised above the actual hearth temperature, the under floor burner should activate (the top right indicator labeled "Hearth Heat" will light).
Top | On To Oven Daily Maintenance
Radiant Flame Gas Oven (RFG) Daily Operation
IMPORTANT: If at any time you feel that the burner is not operating properly, TURN THE OVEN OFF and call for service. Before servicing, disconnect the electrical supply at the breaker and turn off the gas supply at the appliance’s individual gas shutoff valve. In the event of a power failure, no attempt should be made to operate the oven.
THIS OVEN IS NOT FOR USE WITH SOLID FUEL
1. DAILY STARTUP
Remove the night door(s). Press the ON/OFF button to start the oven. The Radiant Flame will ignite.
POWER LIGHT: Indicates the system is energized.
DOME FLAME LIGHT: Indicates the pilot flame for the radiant burner is lit.
2. TURNING OFF THE OVEN
Push the ON/OFF button on the controller to turn the oven off. The burner will go out and the digital readout will go blank Always wait 5 minutes before relighting the oven.
3. ADJUSTING THE RADIANT (DOME) FLAME
The radiant flame is always on (when oven is operating) and can be adjusted to any flame intensity between its highest and lowest setting. Simply turn the knob located to the lower left of the doorway, beneath the mantle.
STAINLESS STEEL DOORS
The door(s) are used for nighttime heat retention. NEVER OPERATE THE OVEN WITH THE DOOR(S) IN PLACE.
Top | On To Oven Daily Maintenance
Wood with Gas Assist Oven (W-IR) Daily Operation
WARNING:If at any time you feel that the underfloor burner is not operating properly, TURN OFF GAS SUPPLY AT THE INDIVIDUAL SHUTOFF VALVE and call for service. Before servicing, disconnect the electrical supply at the breaker, turn off the gas supply at the breaker and turn off the gas supply at the appliance's individual gas shutoff valve. In the event of a power failure, no attempt should be made to operate the gas underfloor burner.
- One pound of properly cured, heavy, hard wood produces the potential of 6,500 Btu's
- The temperature sensor (thermocouple) is located at the center of the floor, one inch beneath the surface. The thermocouple will give false readings if the fire is placed on top of it.
- If at any time the oven is allowed to cool to room temperature for an extended period of time, especially outdoor installations, this heat-up procedure will need to be repeated to avoid thermal shocking of the refractory stone which can cause excessive cracking.
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Small "crazing" cracks will occur with normal heating and cooling. They will not effect the performance or durability of the oven. If cracks of 1/8 inch or more develop, contact Wood Stone for evaluation.
THE FIRE
Use only seasoned hardwoods with a moisture content of 20% or less. Use of soft woods, such as pine, cedar, hemlock, etc., and wet or "green" wood will cause a build-up of residue throughout the exhaust system. (See Wood Stone's Fuel Wood Facts, or consult the factory for information on what types of wood can be used for oven fuel.
The fire should be ignited a couple of hours before the oven needs to be at cooking temperature, and can be located practically anywhere in the oven, far enough inside and of a size that doesn't permit the flame to go up the flue. Once the oven is being used daily, the fire can be ignited using still glowing coals from the previous day's fire. The oven is heated more evenly and effectively by the fire positioned on the side rather than in the rear of the oven. Adding about 5-7 lbs. of wood per hour should bring the oven temperature up about 100 degrees per hour (this will vary slightly depending on the type and moisture content of the wood and the size of the oven). The floor temperature is indicated by the digital thermometer and should not exceed 850 degrees Fahrenheit (F). Once the desired temperature is reached, maintain it by addition of wood as needed. Do not toss or throw wood against back or side walls of the oven - this may void the warranty. At the end of the work day, put removable stainless steel door(s) into the door opening to hold heat in the oven overnight.HOW TO READ HEARTH TEMPERATURE
The floor temperature is continuously displayed by the controller in the window labeled, "hearth temperature". This reading is being taken by a thermocouple located about an inch below the floor surface, so the actual surface temperature may be somewhat different, and is best measured using a non-contact (IR) thermometer.
MANAGING THE FIRE / TEMPERATURE
These suggestions will normally produce an oven floor temperature of 500-600 degrees F. If you need to achieve higher temperatures, use a little more wood. For lower temperatures, use a little less wood.4' Oven: Maintain 1 log with 6-10" of open flame working on the coal bed.
5' and 6' Oven: Maintain 1-1/2 logs with 8-12" of open flame working on the coal bed.
7' Oven: Maintain 1-1/2 logs with 8-14" of open flame working on the coal bed.DO NOT OVER-FIRE THIS OVEN. IF FLAMES ARE SPILLING OUT OF THE DOOR OPENING, OR IF THE OVEN FLOOR TEMPERATURE EXCEEDS 850 DEGREES F, THEN YOU ARE OVER-FIRING THE OVEN.
ASH DISPOSAL
Place ashes into metal container with a tight-fitting lid. The closed container of ashes should be placed on a non-combustible floor or on the ground, well away from all combustible materials pending final disposal. They should be retained in the closed container until all cinders have thoroughly cooled. Ashes can then be disposed of safely. Check with your dealer about Wood Stone’s ash dolly.CAUTION: Never use gasoline, gasoline-type lantern fuel, kerosene, charcoal lighter fluid, or similar liquids to start or freshen a fire in this oven. Keep all such liquids well away from the oven.
DO NOT USE PRESSED WOOD PRODUCTS IN WOOD STONE FOOD SERVICE EQUIPMENT, AS THEY MAY DAMAGE THE CERAMICS.
TURNING OFF THE BURNER
Push the ON/OFF button on the controller to turn the burner off. The burner will go out and the digital readout on the controller will go blank.ALWAYS WAIT 5 MINUTES BEFORE RELIGHTING THE OVEN
NIGHT DOORS
The door(s) are used for nighttime heat retention. Do not operate the oven with door(s) in place.Top | On To Oven Daily Maintenance | Also See: Fuelwood Facts
