Kalamazoo Outdoor Gourmet Pizza Oven User Manual

Kalamazoo Outdoor Gourmet™ Artisan Pizza Oven

Operational Manual & Safety Instructions

www.KalamazooGourmet.com 1-800-868-1699

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 appliance and immediately call
your gas supplier or your fire

department.

1. Do not store or use gasoline or

2. An LP cylinder not connected for

WARNING

other flammable liquids or
vapors in the vicinity of this or
any other appliance.

use shall not be stored in the
vicinity of this or any other
appliance.

Thank you for choosing a Kalamazoo Outdoor Gourmet™ Artisan
Pizza Oven. (Model #OL-APO)

KALAMAZOO OUTDOOR GOURMET™ PRODUCTS ARE DESIGNED FOR
OUTDOOR USE ONLY.

• Read the “Lighting Instructions” section of this manual before attempting to light

Please retain this manual for future reference.

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

Questions, comments or suggestions? We want to hear from you!
Kalamazoo Outdoor Gourmet

2415 North Burdick Street
Kalamazoo, MI 49007

[phone]
[e-mail]

www.KalamazooGourmet.com

Kalamazoo Outdoor Gourmet™ 1.800.868.1699 www.KalamazooGourmet.com

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TABLE OF CONTENTS

INTRODUCTION FROM THE DESIGNER
SAFETY PRECAUTIONS

6
Operating Area 8
Safe Handling Tips For LP Gas 8
Connecting LP Tank/ Leak Testing 9
LP Safety Flow Regulator 10
Refilling The LP Tank 11

GENERAL MAINTENANCE

12
Periodic Cleaning 12
Spider Alert 13

OPERATING INSTRUCTIONS

14
Setting Up Your Pizza Oven 14
Tempering Your Stone 16
Lighting Instructions 17
Temperature Settings 18
Turn Off Instructions 20
Changing Your Battery 20
Adjusting The Airflow 20
Storage 21
Using Your Smoke Tray 22

TROUBLESHOOTING

24

SUGGESTED TOOLS 25

Visit us online at www.KalamazooGourmet.com

• Browse the Recipes & Tips section for more ways to enjoy entertaining with your
new pizza oven.

• Subscribe to the Hot Off the Grill! newsletter and share your experiences with
other gourmet enthusiasts.

• Register your Kalamazoo Outdoor Gourmet™ Artisan Pizza Oven and send us
product feedback.

Page 4

Kalamazoo Outdoor Gourmet™ 1.800.868.1699 www.KalamazooGourmet.com

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INTRODUCTION:

Thank you for buying a Kalamazoo Outdoor Gourmet Artisan Pizza Oven. We are confident
that this fantastic oven will enhance your outdoor entertainment experience for years to come.

Pizza is a food that we are all familiar with. From childhood to adulthood everyone has
experienced the unbridled joy of devouring the perfect slice. 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 you cannot deny the influences of the other two
famous cities.

Let’s start with the basics.
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.

Kalamazoo Outdoor Gourmet™ 1.800.868.1699 www.KalamazooGourmet.com

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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. I strongly
suggest you familiarize yourself with the tools and accessories of the pizza-making trade (see
page 24), 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.

Sincerely,

Geoffrey Bullard
Chief Designer

Kalamazoo Outdoor Gourmet™ 1.800.868.1699 www.KalamazooGourmet.com

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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: 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 heat­resistant mitts or gloves, and use two hands when opening and closing the door.

• Do not store a spare or disconnected LP tank under or near this pizza oven.

• 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.

• 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 surface is required.

• Use protective hand covering in and around pizza oven while it is in use.

• Keep any electrical supply cord and fuel supply hose away from any heated surfaces.

• Keep the ventilation opening(s) of the cylinder enclosure free and clear from debris.

Kalamazoo Outdoor Gourmet™ 1.800.868.1699 www.KalamazooGourmet.com

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The Kalamazoo Outdoor Gourmet™ Artisan Pizza Oven is not for use by children.
Installation and use of this appliance must adhere to all local codes. In the absence of local

codes, installation and use of this appliance must conform to the latest edition of the
National Fuel Gas Code, ANSI Z223.1/NFPA 54, or Natural Gas and Propane Installation
Code, CSA B149.1, or Propane Storage and Handling Code, B 149.2, 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).

When the Kalamazoo Outdoor Gourmet™ Artisan Pizza Oven is used as a portable appliance,
the following safety guidelines apply:

• When the Kalamazoo Outdoor Gourmet™ Artisan Pizza Oven is used with a pull out
mounting or storage system which is not supplied with the pizza oven, 240 lbs is the
minimum extension necessary to maintain fire hazard clearances and the minimum load
specifications with the system fully extended and in its locked position.

• The pizza oven shall be installed on the opposite side from a fuel distribution or
dispensing system of the recreational vehicle.

• The installation shall preclude the possibility of appliance operation or gas flow when
the pizza oven is in its storage (travel) position.

DANGER – Do not use this appliance under extended awnings. Failure to

comply could result in a fire or personal injury.

DANGER - Do not put the Kalamazoo Outdoor Gourmet™ Artisan Pizza

Oven in storage or travel mode immediately after use. Allow pizza oven to
cool to touch before moving or storing. Failure to do so could result in fire
resulting in property damage, personal injury or death.

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).

Kalamazoo Outdoor Gourmet™ 1.800.868.1699 www.KalamazooGourmet.com

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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.

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.

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