Initial Oven Start Up - Mountain Series

Choose One: Wood (W) | Gas (RFG-IR) | Radiant Flame Gas (RFG) | Wood with Gas Assist (W-IR)

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Wood (W) Oven Initial Start Up

THIS OVEN HAS BEEN FACTORY-CURED, HOWEVER SLOW WARMING IS STILL NECESSARY TO ENSURE EQUAL DISTRIBUTION AND SATURATION OF HEAT WITHIN THE DOME AND HEARTH. THIS PROCESS IS ALSO NECESSARY TO PREVENT THERMAL SHOCKING OF THE REFRACTORY STONE, WHICH CAN CAUSE EXCESSIVE CRACKING.

DAY ONE

1. Build a small kindling fire of newspaper and 5-7 lbs. of heavy, hard wood. We suggest using a "Fire Starter" (paraffin/sawdust stick) to start the fire. Begin with (3) small pieces of wood (about 1" to 3" diameter and 14"-16" in length). Build the fire directly on the floor of the oven against the side or back of the dome. The fire should be built far enough inside and of a size that doesn't permit the flame to go up the flue. Slowly bring the oven temperature up to 300-400 degrees F. Maintain this fire for 4-5 hours.

2. Once the oven temperature has reached 300-400 degrees F, increase the oven temperature by increasing the size and amount of wood being used. Based on what is already burning, gradually increase the amount of wood per hour. This will bring the oven temperature up to 500-550 degrees F.

NOTE: THE MORE WOOD ADDED TO THE FIRE, THE HOTTER THE OVEN WILL GET.

It is recommended that on the first day of heat-up, the oven does not exceed 550 degrees F within the first 8 hours. If your goal is to cook at higher temperatures, the oven should only be brought up to 550 degrees F on day one. Once the oven has reached 550 degrees F, more wood may be added to the fire as necessary to bring the oven to the desired operating temperature. The amount of wood required to bring the oven to the specified temperatures may vary depending on the type and quality of the wood. Never use any type of flammable liquid or fuel to start a fire in a Wood Stone oven. Doing so could cause a dangerous situation and/or damage to the oven ceramic.

NOTE: During the first few days of operation, small amounts of water may appear dripping from the oven. This is normal and will stop within a few days.

IMPORTANT NOTES:

1. One pound of properly cured, heavy, hard wood produces the potential of 6,500 Btu's.
2. The temperature sensor (thermocouple) is located at the center of the floor, one inch under the surface. The thermocouple will give false readings if the fire is placed on top of it.
3. 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.

NOTE: 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" or more develop, contact Wood Stone for evaluation.

Top | Daily Operation--Wood Oven

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Gas Oven (RFG-IR) Initial Oven Start Up

FIRST DAY

1. Make sure main gas supply is on (valve parallel with gas line).
2. Make sure the switch on the Honeywell control gas valve is in the ON position.
3. Push ON/OFF button on controller. It may take a while for the gas to purge all the air from the gas lines.
4. Allow oven to operate at FACTORY SETTINGS for 1 hour (thermostat set at 200 degrees F, Radiant flame at its lowest setting). Leave the setpoint at 200 degrees F throughout the entire first day.
5. After one hour, raise dome flame to 25% (~6 inch flame), hold this setting for 4 hours.
6. After 4 hours at 25% flame, raise to 50% flame and hold for at least another 4 hours until the temperature reaches 500 degrees F.

END OF THE DAY

1. Push ON/OFF button, all gas will go off, even the pilots.
2. Put oven night door(s) in place to retain heat.

BEGINNING OF THE DAY

1. Remove the night door(s).
2. Push ON/OFF button, adjust the setpoint on the control panel to the desired floor temperature. Using the Throttle Knob Pointer, turn the radiant flame to its highest setting. The 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 a 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 (SETPOINT)
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 setpoint is raised above the actual hearth temperature, the underfloor burner should activate.

NOTE: During the first few days of operation, small amounts of water may appear dripping from the oven. This is normal and will stop within a few days.

NOTE: 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" or more develop, contact Wood Stone for evaluation.

Top | Daily Operation--Gas Oven

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Radiant Flame Gas (RFG) Oven Initial Start Up

FIRST DAY

1. Make sure main gas supply is on (valve parallel with gas line).
2. Make sure the switch on the Honeywell control gas valve is in the ON position.
3. Remove the night door(s). Push the ON/OFF button on the controller. It may take a while for the gas to purge all the air from the gas lines.
4. Allow oven to operate with the Radiant flame at its lowest setting for 1 hour.
5. After one hour, raise the flame to 25% (~6 inch flame), hold this setting for 4 hours.
6. After 4 hours at 25% flame, raise to 50% flame and hold for at least another 4 hours until the temperature reaches 500 degrees F.

GENERAL DAILY OVEN OPERATION

END OF THE DAY

1. Push the ON/OFF button, all gas will go off, even the pilot
2. Put oven night door(s) in place to retain heat.

BEGINNING OF THE DAY

1. Remove the night door(s).
2. Push the ON/OFF button and turn the radian flame to its highest setting. The 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 is can be easily removed with a dough cutter or spatula.
2. As needed, swab the deck using a 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.

NOTE: During the first few days of operation, small amounts of water may appear dripping from the oven. This is normal and will stop within a few days.

NOTE: 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" or more develop, contact Wood Stone for evaluation.

Top | Daily Operation--Radiant Flame Gas Oven

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Wood with Gas Assist (W-IR) Oven Initial Start Up

READ BEFORE BUILDING THE FIRST FIRE

THIS OVEN HAS BEEN CURED, HOWEVER SLOW WARMING IS STILL NECESSARY TO ENSURE EQUAL DISTRIBUTION AND SATURATION OF HEAT WITHIN THE DOME AND HEARTH. THIS PROCESS IS ALSO NECESSARY TO PREVENT THERMAL SHOCKING OF THE REFRACTORY STONE, WHICH CAN CAUSE EXCESSIVE CRACKING.

BEFORE BUILDING THE FIRE: Set the thermostatic hearth temperature to 200 degrees F (Factory Settings). Note that the control panel will display 'LO' until the oven reaches 100 degrees F.

DAY ONE

1. Build a small kindling fire of newspaper and 5-7 lbs. of heavy, hard wood. We suggest using a "Fire Starter" (paraffin/sawdust stick) to start the fire. Begin with (3) small pieces of wood (about 1" to 3" diameter and 14"-16" in length). Build the fire directly on the floor of the oven against the side or back of the dome. The fire should be built far enough inside and of a size that doesn't permit the flame to go up the flue. Slowly bring the oven temperature up to 300-400 degrees F. Maintain this fire for 4-5 hours.

2. Once the oven temperature has reached 300-400 degrees F, increase the oven temperature by increasing the size and amount of wood being used. Based on what is already burning, gradually increase the amount of wood per hour. This will bring the oven temperature up to 500-550 degrees F.

NOTE: THE MORE WOOD ADDED TO THE FIRE, THE HOTTER THE OVEN WILL GET.

It is recommended that on the first day of heat-up, the oven does not exceed 550 degrees F within the first 8 hours. If your goal is to cook at higher temperatures, the oven should only be brought up to 550 degrees F on day one. Continue the process on day two in order to get the oven to higher temperatures, if necessary. The amount of wood required to bring the oven to the specified temperatures may vary depending on the type and quality of the wood. Never use any type of flammable liquid or fuel to start a fire in a Wood Stone oven. Doing so could cause a dangerous situation and/or damage the oven ceramic.

IMPORTANT NOTES:

1. One pound of properly cured, heavy, hard wood produces the potential of 6,500 Btu's.
2. Temperature sensor (thermocouple) is located at the center of the floor, one inch under the surface. The thermocouple will give false readings if the fire is placed on top of it.
3. 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.
4. Small "crazing" cracks will occur with normal heating and cooling. They will not effect the performance or durability of the oven. If cracks of 1/32" or more develop, contact Wood Stone for evaluation.

    

NOTE: During the first few days of operation, small amounts of water may appear dripping from the oven. This is normal and will stop within a few days.

Top | Daily Operation--Wood with Gas Assist Oven

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