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January 1, 2009 www.KalamazooGourmet.com
Outdoor Artisan
Pizza Oven User Manual
DANGER
If you smell gas:
1. Shut off gas to the appliance.
2. Extinguish any open flame.
3. Open lid.
4. If odor continues, keep away from the
Failure to follow these instructions could
result in fire or explosion which could
cause property damage, personal injury or
death.
appliance and immediately call your fire
department.
Read the “Lighting Instructions” section of
this manual before attempting to light your
Kalamazoo Outdoor Gourmet™ Artisan
Pizza Oven.
Follow all leak check procedures in this
manual carefully prior to operation of the
Pizza Oven.
Read the operation & maintenance
instructions in this manual thoroughly
before using or servicing the Pizza Oven.
FOR YOUR SAFETY
DANGER
1. Never operate this appliance unattended.
2. Never operate this appliance within 10 ft (3.0 m) of any structure, combustible material
or other gas cylinder.
3. Never operate this appliance within 25 ft (7.5 m) of any flammable liquid.
4. Do not fill cooking vessel beyond maximum fill-line.
5. Never allow oil or grease to get hotter than 400°F (200°C) or if oil begins to smoke,
immediately turn the burner or gas supply OFF.
6. Heating liquids remain at scalding temperatures long after the cooking process. Never
touch cooking appliance until liquids have cooled to 115°F (45°C) or less.
7. If a fire should occur, keep away from the appliance and immediately call your fire
department. Do not attempt to extinguish an oil or grease fire with water.
Failure to follow these instructions could result in fire, explosion or burn hazard which
could cause property damage, personal injury or death.
V2.1
TABLE OF CONTENTS
INTRODUCTION
SAFETY PRECAUTIONS
Operating Area 6
Safe Handling Tips For LP Gas 8
Connecting LP Tank/ Leak Testing 9
LP Safety Flow Regulator 9
Refilling The LP Tank 10
GENERAL MAINTENANCE
Periodic Cleaning 11
Troubleshooting 12
Spider Alert 13
OPERATING INSTRUCTIONS
Setting Up Your Pizza Oven 14
Tempering Your Stone 16
Lighting Instructions 18
Turn Off Instructions 19
Changing Your Battery 20
Storage 21
Temperature Settings 22
Using Your Smoke Tray 24
SUGGESTED TOOLS 26
4
5-7
11
13
Thank you for choosing a Kalamazoo Outdoor Gourmet™ Artisan
Pizza Oven. (Model #OL-APO)
Kalamazoo Outdoor Gourmet info@kalamazoogourmet.com
2415 North Burdick Street www.KalamazooGourmet.com
Kalamazoo, MI 49007
(800) 868-1699
Kalamazoo Outdoor Gourmet™ 1.800.868.1699 www.KalamazooGourmet.com
3
INTRODUCTION:
Thank you for choosing a Kalamazoo Outdoor Gourmet Artisan Pizza Oven. We are confident
that this fantastic oven will enhance your outdoor entertainment experience for years to come.
Whether you prefer the more traditional toppings or the gourmet variety, there is a pizza for
everyone. Making pizza is not difficult but it does require some patience and a willingness to
experiment. There are three spheres of influence that define pizza: Naples of Italy, New York,
and Chicago. Naples is the birthplace of pizza but one cannot deny the influences of the other
two famous cities.
Italy: Naples is famous for simple pizzas made with a few fresh vegetables and herbs on a
thin crust, served as a snack. Pizza Napolitano is famous for its specific dough and ingredients
and best defines pizza from Naples. Fewer ingredients and a thinner crust allows for hotter and
faster baking (usually in less than two minutes at 750 to 900 degrees). Italian thin crust pizzas
are usually smaller in diameter as well. The official pizza is made specifically to standards set
by the Italian government. For example, the flour for the crust is specifically defined under law
as Caputo Tipo 00. It is fair to say the Italians take their pizza seriously.
New York City: Pizza in New York originates from Italian Americans, but New Yorkers always
do it their own way. Most New York pizzerias use hot temperatures (from 500 degrees to 700
degrees) but a range of different ingredients and styles in cooking these pies. The crusts can
vary from paper thin to triple thick, but they are not the deep dish that is associated with
Chicago. The thicker the crust and the more ingredients on the pie, the lower the temperature
to allow for a slower baking process. A good compromise for a New York style thin crust pizza
is about 550 degrees, and you can vary this depending on the thickness of your dough and the
arrangement of the toppings. Precooking vegetables and meats will also help manage the
timing. However, while it is not necessary to precook all the ingredients, due to the design of
the pizza oven hood, it does help to cut down on the moisture and grease on the pizza.
Chicago Style: This is an American creation from the Midwest and one of the most famous
pizzas in the world. This is thick, heavy-duty pizza that varies greatly within the deep-dish
world from flakey pastry type dough to chewy, thick and crispy dough. The cooking style of
this pizza is due to its thick crust and deep levels of cheese and other ingredients. It is baked
in a deep-dish pan, usually on the lower side of the temperature range, from 350 to 450
degrees. This technique is closer to baking a pie than the fast high temperature baking
associated with thinner crust pizzas. A good oven is even more important for this pizza in
order to allow the top of the pizza to become fully cooked, while the bottom is baking on the
stone. If this process does not happen evenly the results are less than appealing. Raw dough
in the middle, with a well done bottom and a burned top can often be the result of trying to
cook a deep dish pizza at home in a standard oven.
These are the basic spheres of influence to get you traveling into the world of pizza making.
There are so many possibilities with this wonderful dish that the sky is the limit. We suggest
you familiarize yourself with the tools and accessories of the pizza-making trade (see page
26), and keep experimenting with different ingredients and crusts. Don’t be afraid to take some
risks—sometimes accidents are the best opportunities for discovery. Feel free to call or email
us to share some recipes or simply ask questions. We truly look forward to hearing from you.
Kalamazoo Outdoor Gourmet™ 1.800.868.1699 www.KalamazooGourmet.com
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This instruction manual contains important information necessary for the proper assembly and
safe use of the appliance.
Read and follow all warnings and instructions before assembling and using the appliance.
Follow all warnings and instructions when using the appliance.
Keep this manual for future reference.
This appliance is not intended for commercial use.
When properly cared for, Kalamazoo Outdoor Gourmet™ products will give safe, reliable
service for many years. However, extreme care must be used since the pizza oven produces
intense heat and can increase accident potential. When using this oven, basic safety practices
must be followed. These general safety precautions are listed below.
WARNING: Kalamazoo Outdoor Gourmet products are designed for
outdoor use only and shall not be used in a building, garage or any other
enclosed area.
WARNING: Read manual thoroughly before attempting to operate your
Kalamazoo Outdoor Gourmet™ Artisan Pizza Oven.
SAFETY PRECAUTIONS
Do not try lighting this appliance without reading the “Lighting Instructions”
section of this manual.
The pizza oven will be hot when in use. Use caution when operating. Always wear heat-
resistant mitts or gloves, and use two hands when opening and closing the door.
The use of alcohol, prescription or non-prescription drugs may impair the consumer’s
ability to properly assembly or safely operate the pizza oven.
Do not store a spare or disconnected LP tank under or near this pizza oven.
Do not leave pizza oven unattended when in use. Keep children and pets away from the
appliance at all times.
The pizza oven is not intended for and should never be used as a heater.
You should inspect the burner venturi tubes for spider webs and other obstructions
periodically.
Clean the tubes completely if you find any such obstructions.
Do not operate the Kalamazoo Outdoor Gourmet™ Artisan Pizza Oven if there is a gas
leak present. Do not use a flame to check for gas leaks.
Kalamazoo Outdoor Gourmet™ 1.800.868.1699 www.KalamazooGourmet.com
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Cover the Kalamazoo Outdoor Gourmet™ Artisan Pizza Oven with a cover when not in
use. Only cover the Kalamazoo Outdoor Gourmet™ Artisan Pizza Oven when unit is
completely cool.
If burners go out during operation, turn off all gas valves. Check that tank is not empty.
Wait five minutes and reattempt to light using the lighting instructions. If condition
persists, contact gas supplier or Kalamazoo Outdoor Gourmet’s Customer Service
Department at (800)-868-1699.
Never lean over open pizza oven or place hands or fingers on the front edge of the
oven.
Should a grease fire occur, turn off all burners, and the tank or natural gas line, and
leave lid closed until fire is out. Do not attempt to use water to extinguish flames.
Do not alter valve orifices or burner ports or attempt to convert LP or natural gas fitting.
The Kalamazoo Outdoor Gourmet™ Artisan Pizza Oven should be thoroughly cleaned
on a regular basis.
Do not attempt to disconnect any gas fitting while your pizza oven is in operation.
Do not use a dented, rusted, or damaged LP tank. Have tank inspected by gas supplier
or dealer.
Never operate or install your outdoor cooking gas appliance in a confined area,
including inside your home, in or on recreational vehicles and/or boats or any enclosed
area.
A minimum clearance of 24 inches from any combustible construction to the sides and
back of the appliance is required.
A minimum clearance of 24 inches from any combustible surface is required.
Use protective hand covering in and around pizza oven while it is in use.
Keep any electrical supply cords and fuel supply hose away from any heated surfaces.
The Kalamazoo Outdoor Gourmet™ Artisan Pizza Oven is not for use by children.
For propane use: Installation of the Kalamazoo Outdoor Gourmet grill must adhere to all
local codes, both in the USA and abroad. If there are no local codes, you must conform with
either the National Fuel Gas Code: ANSI Z 223.1/ NFPA 54, Natural Gas and Propane
Installation Code, CSA B149.1, or Propane Storage and Handling Code, B149.2, or the
Standard for Recreational Vehicles, ANSI A 119.2/NFPA 1192, and CSA Z240 RV Series,
Recreational Vehicle Code, as applicable.
The pressure regulator and hose assembly supplied with the Kalamazoo Outdoor
Gourmet™ Artisan Pizza Oven must be used. Replacement pressure regulators and hose
assemblies must be those specified by Kalamazoo Outdoor Gourmet. ™ This LP regulator
is set for 11 inches of water column (pressure).
DANGER – Do not use this appliance under extended awnings. Failure to
comply could result in a fire or personal injury.
Kalamazoo Outdoor Gourmet™ 1.800.868.1699 www.KalamazooGourmet.com
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When the pizza oven can be connected to the gas supply by means of a flexible hose
connector complying with the current Standard, Elastomeric Composite Hose and Couplings
for Conducting Propane and Natural Gas, CAN/CGA-8.1 or with the Current Standard,
Thermoplastic Hose and Hose Couplings for Conducting Propane and Natural Gas CAN1-
8.3, listed hose assembly if the pizza oven is to be connected to a cylinder equipped with
other than a No. 600 connection.
The pizza oven and its individual shutoff valve must be disconnected from the gas supply
piping system during any pressure testing of that system at test pressures in excess of 0.5 psi
(3.5 kPa).
The pizza oven must be isolated from the gas supply piping system by closing its individual
manual shutoff valve during any pressure testing of the gas supply piping system at test
pressures equal to or less than 1/2 psi (3.5 kPa).
These instructions, while generally accepted, do not necessarily comply with the Canadian
Installation codes, particularly with piping above and below ground. In Canada, the
installation of this appliance must comply with local codes and/or Standard CA/CGA-B149.2
(Installation Code for Propane Burning Appliances and Equipment).
OPERATING AREA
WARNING: Only use Kalamazoo Outdoor Gourmet™ products
outdoors in a well-ventilated area.
Do not use in a garage, building, breezeway or any other enclosed area.
Never use the Kalamazoo Outdoor Gourmet™ Artisan Pizza Oven under an
unprotected combustible roof, overhang, or any unprotected combustible
construction.
Kalamazoo Outdoor Gourmet™ Artisan Pizza Ovens are not intended to be installed
in or on recreational vehicles and/or boats.
Do not use combustible materials within 24 inches of the top, bottom, back, or sides
of the pizza oven.
Do not leave the Kalamazoo Outdoor Gourmet™ Artisan Pizza Oven unattended
while in use.
Do not lean over cooking surface or place your hands in or near the cooking surface,
as the entire cooking box gets hot when in use.
Keep any electrical supply cord and the fuel supply hose away from any heated
surfaces.
Keep the cooking area clear of combustible materials and flammable vapors and
liquids, such as gasoline, alcohol, etc.
Fryer/boilers shall not be used on or under any apartment or condominium balcony or
deck.
Kalamazoo Outdoor Gourmet™ 1.800.868.1699 www.KalamazooGourmet.com
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SAFE HANDLING TIPS FOR LP GAS
Liquid Propane (LP) gas is a petroleum product, as are gasoline and natural gas. LP
gas is a gas at regular temperatures and pressures. Under moderate pressure, inside a
cylinder, LP gas is a liquid. As the pressure is released, the liquid readily vaporizes and
becomes gas.
You should be able to recognize the odor of LP gas, as it smells much like natural gas.
Leaking LP gas may collect in low areas that prevent dispersion, as it is heavier than
air.
Air must be removed from a new LP tank before the initial filling. Your LP dealer is
equipped to do this.
LP tanks should not be dropped or handled roughly. The LP tank must be installed,
transported, and stored in an upright position.
Never store or transport the LP tank where temperatures can reach 130 degrees
Fahrenheit (54.4 degrees Celsius).
The Kalamazoo Outdoor Gourmet™ Artisan Pizza Oven requires that the LP cylinder be
20-lb. Size (18 ¼ inches high, 12 ¼ inches in diameter).
Never fill the cylinder beyond 80 percent full.
The LP cylinder used with the Kalamazoo Outdoor Gourmet™ Artisan Pizza Oven must
be:
o Constructed and marked in accordance with the Specifications for LP-Gas
Cylinders of the U.S. Department of Transportation (D.O.T.) or the National
Standard of Canada, CAN/CSA-B339, Cylinders, Spheres and Tubes for
Transportation of Dangerous Goods; and Commission, as applicable; and
o Provided with a listed overfilling prevention device.
o Provided with a cylinder connection device compatible with the connection for
outdoor cooking appliances.
o Provided with a collar to protect the cylinder valve.
o Arranged for vapor withdrawal.
A refill will last about 30 hours of cooking time at normal use. The tank does not need to
be empty before it is refilled.
Treat “empty” LP tanks with the same care as full tanks. Even when the LP tank is
empty of liquid there still may be gas pressure in the cylinder. Always close the tank
valve before disconnecting.
Do not use a damaged LP tank. Dented or rusty LP tanks or LP tanks with a damaged
valve or hose may be hazardous and should be replaced with a new one immediately.
Keep the fuel supply hose away from any heated surface(s).
Inspect the hose before each use of the pizza oven. If there is evidence of abrasion,
wear, cuts or leaks, the hose must be replaced prior to be appliance being put into
operation.
The joint where the hose connects to the LP tank must be leak tested each time the LP
tank is reconnected.
The LP connections supplied with the Kalamazoo Outdoor Gourmet™ Artisan Pizza
Oven have been designed and tested to meet government, American Gas Association,
and Underwriters Laboratories requirements.
If you have questions about spare LP tanks, please call Kalamazoo Outdoor Gourmet’s
Customer Service Department at (800) 868-1699.
Kalamazoo Outdoor Gourmet™ 1.800.868.1699 www.KalamazooGourmet.com
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