OPERATOR’S HANDBOOK
WOODBURNING PROFESSIONAL OVEN
“VESUVIO” MOD. IGL
2
CONTENTS
PART A FIRST OVEN’S FIRING
PART B OUTLET FLUE MANIFOLD
PART C FIRE’SPOSITION AND WOOD’S USE – DIRECTIONS FOR THE USE
PART D BACKING TIMES
PART E CLEANING AND MAINTENANCE
PART F HANDLING AND UNLOADING OF THE OVEN
3
IMPORTANT
IMPORTANT
IN CASE OF AN EXTENDED INACTIVITY OF THE OVEN, PROCEED WITH A SLOW RELIGHTING FOR
ABOUT 24/36 HOURS
IMPORTANT
Even if the oven is delivered in white colour we suggest not to carry out any outside
covering, DURING THE FIRST MONTH OF WORKING OF THE OVEN ( paints,
tiles and so on…) since, because of its features of transpiration which make it
unique in its way, any coveruing on the crown’s surface would not allow the normal
discharge of the moisture , with consequent formation of bubbles. Therefore during
the first 30 days of working the venations who will appear on the upper insulation
are perfectly normal and do not damage at all the good working of the oven.
PART A OVEN'S FIRING
1) Light the fire in the central part of the oven.
2) Keep an even inside temperature to about 150 C for the first two days
3) Raise of 50 C from the third day, for each day (and keep it constant for all the day until
the total dehumidification of the handwork )
The oven when it's new, has a big water's content, which during the drying must not turn into
steam inside the handwork.
Therefore it's NECESSARY to start very carefully with the first firing in order to avoid the
above mentioned effect, which could create cracks to the handwork.
For THE FIRST FIRING, which has to be carried out gradually and constantly for 7 days, we
suggest you to follow these instructions:
IMPORTANT
THE OVEN’S CROWN MUST NOT BE FIXED BUT THERE MUST BE BETWEEN THEM A THERMAL EXPANSION
JOINT, IN ORDER TO LEAVE A RIGHT DEGREE OF MOBILITY, TO COMPENSATE THE TEHRMAL
EXPANSIONS. THIS JOINT MAY INCREASE OR DECREASE DURING THE OVEN’S LIFE, BECAUSE OF THE
THERMAL EXPANSION , THESE MOVEMENTS ARE PERFECTLY NORMAL AND NOT NOT COMPROMISE AT
ALL THE PERFORMANCES OR STABILITY OF THE OVEN.
WE RECOMMEND TO FOLLOW CAREFULLY WHAT ABOVE INDICATED, SINCE THE ALMOST
TOTALITY OF THE CRACKS ON THE CROWN’S ELEMENTS OCCUR DUE TO A TOO FAST
DRYING.
LITTLE AND EVENTUAL CRACKS INSIDE THE CROWN’S ELEMENTS ARE PERFECTLY NORMAL AND ARE DUE
TO THE THERMAL EXPANSION OF THESE ONES TO THE HIGH TEMPERATURES. SUCH CRACKS DO NOT
COMPROMISE IN ANY WAY THE WORKING OF THE OVEN, ON THE CONTARY, THEY ARE SYMPTOMS OF A
VERY GOOD DEHUMIDIFICATION OF THE HANDWORK.
4
PART B – OUTLET FLUE MANIFOLD
PART C –
FIRE'S POSITION AND WOOD'S USE-DIRECTIONS FOR USE
With a normal oven's utilisation the fire should be positioned sideways; as the part most
exposed to the fire will suffer consequently the most thermal expansions and the most wear
during the years.
We recommend to alternate the fire from the right side to the left side and vice-versa; in this
way you will obtain a constant balance for the structure and surely a better yield in time.
We suggest to use thin, light and dry wood, to make easier the fire's lighting and a better
initial heating.
Successively, in order to have an optimum yield with a low wood consumption, we suggest to
use heavier and thicker wood (Oak - Beech – Oliva in trunks long cm 30-40), by observing
the quantities shown in our brochure.
We don't suggest the use of resinous wood (Pine - Spruce) because it transmits a particular
and not suitable odour; we don't suggest also the use of Poplar - Birch because of its high
residual of carbonic particles.
Do not use any other kind of fuel, such as coal, charcoal slak, petrols, an so on.
The wood oput into the oven must NEVER be beaten against the crown because at high
temperatures some damages to the structure may occur.
WE REMIND YOU THAT THE CHIMNEY
FLUE MUST NOT REST ITS WEIGHT ON
THE FLUE MANIFOLD EQUIPPED WITH
THE OVEN.
CONCERNING THE CHIMNEY FLUE, THIS
ONE MUST BE INSTALLED BY SKILLED
PERSONNEL AND MUST BE CONFORM TO
THE NORMS UNI 9615..
OUTLET DIAMETER OF
THE FLUE MANIFOLD =
20 CM.
OUTLET FLUE
MANIFOLD
5
PART D COOKING TIMES
The cooking times are very variable; normally from 1,5 to 3,5 minutes for the traditional pizza,
and are due to the kind of dough and to the inside temperature employed from each single
pizzaman. One of the most important performance of our Vesuvio ovens is just the uniform
backing capacity even in stressing working conditions.The perfect balance between the crown
and the floor and the special refractory "cotto clay" contained in the floor enable an optimal
backing, both slow at low temperature (250/300 C ) and fast and high temperature (over 400
C without that the pizza dough sticks or burns.
PART E - INSIDE CLEANING AND MAINTENANCE
DON'T USE wet rags or other materials containing dampness. NEVER THROW water inside;
IT'S IMPORTANT TO AVOID strong thermal rushes which could damage the oven.
DON’T USE SALT INSIDE THE OVEN.
We suggest to use the suitable brass brushes for the inside cleaning of the oven, which you
can easily find in commerce and DO NOT NEVER beat the shovel on the oven’s cooking floor
in order to avid any damages.
6
PART E HANDLING AND UNLOADING OF THE OVEN
HANDLING WITH LIFT FORK
OVEN OT SERIE
USE LIFT TRUCK FORKS SUFFICIENTLY LONG,
SO THAT ALL THE OVEN’S BASE
RESTS ON THE FORKS, AS SHOWN IN PICTURE
2 AND 3 .
DO NOT USE SHORT FORKS WHICH DURING THE
LIFTING COULD DAMAGE THE OVEN
Picture 2
Picture 3
7
POSITION AT THE LOW PART OF THE STEEL STRUCTURAL WORK, N. 2 STIFF BARS, ON WICH
TO HOOK THE LIFTING BANDS. THESE LIFTING BANDS MUST STAY FROM THE OUTSIDE OF
THE OVEN , IN ORDER NOT TO ENDANGER IT.
HANDLING WITH JIB CRANE
WE SUGGEST TO HANDLE THE OVENS AS SHOWN IN THE PICTURES :
LIFT THE OVEN BY SLINGING SO THAT THE SLING ROPES NEVER PRESS AGAINST
THE OVEN’S STRUCTURE
ALWAYS MAINTAIN THE ROPES SPACED, SO THAT THEY DO NOT PRESS AGAINST
THE OVEN’S STRUCTURE.
LIFTING OVEN SERIE IGL:
8
WEIGHT OF THE OVENS IN KG.
ALWAYS USE HOISTING EQUIPMENTS FITTING THE SIZE AND WEIGHT
OF THE OVEN.
KG
140
1500
120X160
1500
140X160
1650
140X180
1800
180X180
2100
IGL OVENS
100 1000
120 1250
Loading...