Dimplex Pizzeria 600 Owners & Installation Manual
OWNERS & INSTALLATION MANUAL
WARNING AND CAUTIONS
1.
Do not use flammable liquids or aerosols to start or rekindle a fire.
2. Do not use flammable liquids or aerosols, or place these in the vicinity of this appliance
when it is operating.
3. Before installing, please check with the local council for essential building code, consent
or permit requirements.
4. Do not install oven on combustible material. The base of the oven gets very hot.
5. Installation clearances should be not less than 300mm from the back or sides of the oven
to any combustible walls or fences.
6. Do not store fuel within the oven installation clearances. (See above clause).
7. When operating this appliance as an open fire, use a fire screen.
8. All external surfaces of this oven can become extremely hot when the oven is operating.
9. Children should not be left unsupervised in the vicinity of the oven when it is operating.
10. Do not use preservative-treated wood as fuel as it can be hazardous. (This is explained
further in the ‘fuel’ section).
11. The oven and the flue system should not be modified in any way without written approval
of the manufacturer.
12. If the oven is installed on a Pizzeria Stand, make sure that the oven and the stand are
bolted together with 4 x M6 screws supplied, 2 each on front and rear of the oven.
13. This oven should be maintained and operated at all times in accordance with these
instructions.
Part No. 597160
The Pizzeria 600 crate contains following loose items:
−
38 x Bricks - 1 x Baffle support frame
−
1 x Oven Rack (Stainless Steel) - 1 x Owner Manual
−
4 x M6x25 Button Head Socket Screws
FLUING
Pi
zza ovens should have one length 900mm or 1200mm x 150mm diameter stainless steel flue
fitted with cowl (China Hat) to have an efficient draw from your fire. If the pizza oven is installed
under a roof line, please seek fluing specifications from your local dealership.
PLEASE KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCES.
Purchased from: …………………….
…………………….
…………………….
Purchasing date: …………………….
Manufactured by:
GLEN DIMPLEX AUSTRALASIA LTD
PO Box 58473,
Botany Auckland
New Zealand
www.glendimplex.co.nz
‘THE PIZZERIA 600’ OVEN
PREPARING YOUR OVEN FOR USE
1. Remove all packaging material including plastic sheets underneath bricks.
2. Ensure the oven is sitting on a firm, flat non combustible surface with appropriate clear-
ances from combustible materials or on a Pizzeria Stand which can be bought separately.
3. Then remove the sand filling plate from the top of the oven. This is located right behind
the flue.
4. Pour the sand into the oven through the filling hole. Use a wooden or rubber mallet or a
piece of wood wrapped in cloth to gently tap the outside of the oven as you are pouring
the sand. This will make sure the sand runs into all the small internal spaces within the
cavities around the oven.
5.
Sand requirements: 2 bags @ 25kg, or 0.09 m³ dry sand.
Do not use sand from the beach as this would make the oven rust.
6. Make sure you use only dry sand to prevent:
•
Likelihood of the oven rusting on the inside.
•
Pressure build up of steam when the oven is fired.
•
Allow the sand to run freely when filling.
If you think the sand is damp, spread it out on a flat surface in the sun and allow it to dry.
INSTALLING THE BAFFLE SUPPORT FRAME
T
he baffle support frame needs to be positioned inside the oven above the door opening.
1. To install it, tilt it at an angle with orientation as shown in the diagram, so that you can
move it through the door opening inside the oven. Keep the right hand side high and the
left hand side low.
2. Maintain the tilted position of the frame and lift it upwards until you are able to move it
over the protruding pins on the right hand side inside the oven. The pins are attached to
the front and rear walls of the oven.
3. Now lift the left side upwards until the frame is horizontal and then move the frame slightly
to the left until it is in the centre of the oven. It can now be lowered so that all four corners
of the frame rest on the support pins.
4. Place the baffle bricks as shown the brick layout diagram. Brick sizes are shown on table
next to part number.
FIRST TIME USE
1. Remove sand fill cover, so that any remaining humidity in the sand can escape.
2. The oven is coated with a high temperature paint which may give off some odour when
first fired following the oven to get hot will help the paint to cure. Leave the oven for approximately an hour before cooking in it.
3. The oven rack should be left out during this first time preheating procedure.
LIGHTING YOUR FIRE
Make sure that flue damper is fully open.
We recommend using non-toxic fire starters, made of sawdust and paraffin. Put one square
starter in the centre of the oven floor. Place pieces of wood in criss-cross formation on top of
the starter. Ignite.
When wood pieces begin to burn, add one piece of hardwood (if available) to the pile ( 50mm
diameter). When hard wood starts to burn, add another piece. It is a good idea to keep a supply
of small 25mm pieces of wood on hand at all times, to jump start a fire or bring the oven quickly
to a high temperature. If you use larger pieces of wood (50 to 100mm in diameter), the heating
time will be longer, but will accumulate more embers for roasting or barbequing.
HOW TO USE
1. We recommend leaving the oven rack out while preheating the oven and only place it into
the oven when required for cooking. The rack has a front lip facing downwards and a rear
lip facing upwards. To place the rack in the oven you have to tilt the front edge of the rack
upwards and push it in the oven past the safety stops and then you can lower the rack
into the horizontal position and push it fully into the oven.
2. Bring your oven to the desired temperature. 250 to 350 degree depending on what you
plan to cook.
3. Once you have your oven temperature established you can allow your fire to die down.
Close the flue damper as required.
4. The sand and brick insulation can hold the heat for up to two hours.
5. Proceed to cook.
CARE AND MAINTENANCE
Thermal cleaning of wood fired oven
When you are cooking it is possible that grease and debris from food could build up on the
floor. To remove this build up, simply move some hot coals over the part of the floor and let it
burn away.
Excess ash should be removed from the oven when necessary, placed in a non-combustible
container with a tightly fitting lid and moved to a place clear of combustible materials.
Recoating
These ovens are made from steel and may rust in areas where the protective paint has been
damaged. This can easily be rectified by touching up those areas with ‘Stove bright High Temperature Paint’, number 6309 metallic black (available in spray cans from your Glen Dimplex
Pizzeria dealers).
Recoat or touch up your oven as follows:
•
Wash down the outside of the oven with warm soapy water to remove all grease and dirt,
then rinse and allow it to dry.
•
Using fine steel wool, rub back any flaking areas of paint.
•
Spray paint either the whole oven or selected areas as per recommendations from the
paint manufacturer.
USE THE RIGHT FUEL
Using the right fuel will create a cleaner, hotter and more efficient fire.
Always burn dry, well-seasoned wood in your oven. This kind of wood may give a sharp
‘cracking’ sound when pieces are struck together, or will have visible cracks from the centre of
the log. If timber is unseasoned it may be cool to the touch or may still have green bark attached. Wood that gives off steam or water when burnt is not sufficiently dry.
If you have unseasoned wood, split and stack the wood in a criss-cross pattern to allow for
maximum air circulation. Don’t totally cover the woodpile with plastic as this creates a high humidity environment and will draw moisture out of the soil into the wood.
Never use treated hard or soft woods. The letters CCA, which refer to a common treatment
process, stand for Copper, Chrome and Arsenic. The treatment is designed to repel insects and
stop decay.
Never use previously painted or coated timber. They may contain Lead or other potentially
toxic solvents or substances.3
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