Daily Maintenance - All Ovens

 

Oven Interior

Wood Stone recommends the use of a long-handled, brass bristled brush for sweeping aside excess food particles that will accumulate on the floor of the oven during use. The oven floor can be cleaned with a damp rag. DO NOT USE ICE OR EXCESSIVE WATER ON THE FLOOR. THIS IS TO PREVENT THERMAL SHOCKING OF THE STONE.

There is a stainless steel curb to prevent food from falling on and thereby obstructing the gas orifices of the radiant flame. If food gets into the radiant flame well and the flame is visibly obstructed, turn the oven off immediately, and call for service.

Oven Exterior

All painted and stainless steel surfaces should be cleaned as necessary using an approved mild detergent, hot water and a soft cloth or sponge. Stubborn residues may be removed using a non-metallic scouring pad. When scouring stainless steel surfaces, scrub with the grain of the metal to prevent scratching.

IMPORTANT: DO NOT USE EXCESSIVE AMOUNTS OF LIQUID WHEN WIPING ON OR AROUND THE CONTROL BOX.

ALSO

FOR RFG-IR & RFG MODELS, DO NOT USE THE RADIANT BURNER WELL AS A DUMP FOR DEBRIS OR TRASH INCINERATION; MAKE EVERY ATTEMPT TO KEEP DEBRIS FROM DROPPING INTO THE WELL.

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

Wood Oven (W) Daily Operation

THE FIRE Use only seasoned hardwoods with a moisture content of 20% or less. Use of soft woods, such as pine, cedar, hemlock etc., and wet or 'green' wood, will cause a build-up of residue throughout the exhaust system. (See Wood Stone's Fuel Wood Facts, or consult factory for information on what types of wood can be used for oven fuel.). The fire should be ignited a couple of hours before the oven needs to be at cooking temperature, and can be located practically anywhere in the oven. Once the oven is being used daily, the fire can be ignited using still glowing coals from the previous day's fire. The oven is heated more evenly and effectively by the fire positioned on the side rather than in the rear of the oven. Adding about 25 pounds of wood per hour should bring the oven temperature up about 100 degrees per hour (this will vary slightly depending on the type and moisture content of the wood and the size of the oven). The floor temperature is indicated by the digital thermometer and should not exceed 650 degrees. Once the desired temperature is reached, maintain it by addition of wood as needed. Don't fling wood against back or side walls of oven. At the end of the work day, put removable stainless steel door (s) into door opening to hold heat in the oven overnight.

Do not over-fire this oven. If flames are spilling out of the door opening, or if oven floor temperature exceeds 650 degrees F., you are over-firing the oven.

At the start of the following work day, push glowing coals out of the ash pile with 8" utility peel. Remove ash with ash shovel, leaving live coals to start the day's fire. Place ashes into metal container with a tight-fitting lid. The closed container of ashes should be placed on a non-combustible floor or on the ground, a safe distance from all combustible materials pending final disposal. They should be retained in the closed container until all cinders have thoroughly cooled. Check with your dealer about Wood Stone's Ash Dolly. CAUTION: Never use gasoline, gasoline-type lantern fuel, kerosene, charcoal lighter fluid, or similar liquids to start or freshen a fire in this oven. Keep all such liquids away from the oven while it is in use.

CARE AND CLEANING OVEN FLOOR- As needed, brush food particles and stray fire debris from the oven floor using a long-handled floor brush. If something spills on the floor of the oven, wait for it to burn and/or dry up and then clean the residue off with the floor brush. This process can be sped up by moving a small portion of coals onto the spill causing it to bake off quickly. For removal of fine particles (burned flour or ash), wrap a warm, damp cloth around the brush head and use it to briskly wipe the floor. Do not scrape the oven floor with metal tools having sharp edges or corners!!

STAINLESS STEEL SURFACES - The oven tools, the mantle, the night doors and the oven doorway should be cleaned, as needed, using warm soapy water. Do not use abrasive metal scouring pads as they will scratch the stainless steel. Avoid the use of excess water when cleaning the face of the digital readout or oven controller.

DUCT- As with all commercial cooking equipment, regular cleaning and maintenance of exhaust system is necessary to prevent the possibility of a hood and/or duct fire. The frequency of inspection and cleaning will depend upon hours of use and type and moisture content of the wood used for fuel. AVOID FLUE FIRES; BURN GOOD QUALITY WOOD AND ESTABLISH A REGULAR CLEANING SCHEDULE !!

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Gas Oven (RFG-IR) Daily Operation

IMPORTANT: If at any time you feel that either or both of the burners are not operating properly, TURN THE OVEN OFF and call for service. Before servicing, disconnect the electrical supply at the breaker and turn off the gas supply at the appliance’s individual gas shutoff valve. In the event of a power failure, no attempt should be made to operate the oven. THIS OVEN IS NOT FOR USE WITH SOLID FUEL

1. DAILY STARTUP Press the ON/OFF button to start the oven. The Radiant Flame will ignite. The infrared under floor burner will ignite if the actual floor temperature is below the set point temperature to which the controller is adjusted.

GREEN LIGHT: indicates the system is energized. AMBER LIGHT: indicates the pilot flame for the radiant burner is lit. RED LIGHT: indicates that the pilot flame for the infrared (under-floor) burner is lit. This light will go off whenever the actual floor temperature is above the thermostatic set point.

2. TURNING OFF THE OVEN Push the ON/OFF button on the controller to turn the oven off. Both burners will go out and the digital readout on the controller will go blank. Always wait 5 minutes before relighting the oven.

3. ADJUSTING THE RADIANT (dome) FLAME To adjust the radiant flame: The radiant flame is always on (when the oven is operating) and can be adjusted to any flame intensity between its highest and lowest setting. Simply turn the knob located to the lower left of the doorway, beneath the mantle. This burner will be the primary heat source for the oven. The infrared under floor burner will act as an assist, to maintain desired floor temperatures during periods of high food production.

4. ADJUSTING THE FLOOR SET-POINT 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 set point is raised above the actual hearth temperature, the under floor burner should activate (the red indicator labeled "Hearth Heat" will light).

* It is only possible to program the floor’s thermostatic hearth set point to temperatures from 200 to 700 degrees F. Once proper temperatures for your application have been established, there should be little or no need to change the hearth set point.

STAINLESS STEEL DOORS: The door(s) are used for nighttime heat

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Gas Oven Daily Operation Review

END OF THE DAY 1. Push ON/OFF button, all gas will go off, even the pilots. 2. Put oven door in place to retain heat.

BEGINNING OF THE DAY 1. Remove oven door 2. Push ON/OFF button, set controller to desired floor temperature and turn the radiant flame to its highest setting. Oven should be stabilized at or above the set point within an hour.

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 an 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 (SET POINT) 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 set point is raised above the actual hearth temperature, the under floor burner should activate (the red indicator labeled "Hearth Heat" will light).

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Radiant Flame Gas Oven (RFG) Daily Operation

IMPORTANT: If at any time you feel that the burner is not operating properly, TURN THE OVEN OFF and call for service. Before servicing, disconnect the electrical supply at the breaker and turn off the gas supply at the appliance’s individual gas shutoff valve. In the event of a power failure, no attempt should be made to operate the oven.

THIS OVEN IS NOT FOR USE WITH SOLID FUEL

1. DAILY STARTUP Press the ON/OFF button to start the oven. The Radiant Flame will ignite.

GREEN LIGHT: indicates the system is energized. AMBER LIGHT: indicates the pilot flame for the radiant burner is lit.

2. TURNING OFF THE OVEN Push the ON/OFF button on the controller to turn the oven off. The burner will go out and the digital readout will go blank Always wait 5 minutes before relighting the oven.

3. ADJUSTING THE RADIANT (dome) FLAME To adjust the radiant flame: The radiant flame is always on (when oven is operating) and can be adjusted to any flame intensity between its highest and lowest setting. Simply turn the knob located to the lower left of the doorway, beneath the mantle.

STAINLESS STEEL DOORS: The door(s) are used for nighttime heat retention. NEVER operate the oven with door(s) in place.

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Wood with Gas Assist Oven (W-IR) Daily Operation

IMPORTANT: If at any time you feel that the under floor burner is not operating properly, TURN OFF GAS SUPPLY AT THE INDIVIDUAL SHUTOFF VALVE and call for service. Before servicing, disconnect the electrical supply at the breaker and turn off the gas supply at the appliance’s individual gas shutoff valve. In the event of a power failure, no attempt should be made to operate the gas under floor burner.

DAILY STARTUP

First, turn on gas burner by pushing the green button on the controller.

Rekindle fire from existing coals at the start of the work day. Push glowing coals out of the ash pile Remove excess ash and leave live coals in the oven. The remaining coals are used to start the fire. The fire can be located on either side or in the back of the oven. Add wood as needed to maintain cooking temperature. The floor temperature should not exceed 650 o F.

Do not over-fire this oven. If flames spill out of the door opening, or if oven floor temperature exceeds 650 o F, you are over-firing the oven.

Use only dry, seasoned hardwoods. Use of soft woods, such as pine, cedar, hemlock etc., and wet or ‘green’ wood, will cause a build-up of residue throughout the exhaust system. (See Wood Stone’s Fuel Wood Facts, or consult factory for information on what types of wood can be used for oven fuel). Don’t fling wood into the oven.

CAUTION: Never use gasoline, gasoline-type lantern fuel, kerosene, charcoal lighter fluid, or similar liquids to start or freshen a fire in this oven. Keep all such liquids well away from the oven.

ASH DISPOSAL Place ashes into metal container with a tight-fitting lid. The closed container of ashes should be placed on a non-combustible floor or on the ground, well away from all combustible materials pending final disposal. They should be retained in the closed container until all cinders have thoroughly cooled. Ashes can then be disposed of safely. Check with your dealer about Wood Stone’s ash dolly.

BURNER STARTUP Press the green button to activate the under floor burner controller. The infrared under floor burner will ignite if the actual floor temperature is below the set point temperature to which the controller is adjusted.

Click Here for an illustration of the NCC controller.

GREEN LIGHT: indicates the system is energized. RED LIGHT: indicates that the pilot flame for the infrared (under-floor) burner is lit. This light will go off when programming the set point and whenever the actual floor temperature is above the thermostatic set point.

RED "HEAT ON LIGHT": indicates that the actual floor temperature is below the thermostatic set point displayed on the controller and that the infrared under-floor burner should be activated. This light (and the under floor burner) will go off when the controller is in program mode. The "heat on" light will turn on slightly before the upper red light indicates that the infrared burner’s pilot has been activated.

TURNING OFF THE BURNER Push the red button on the controller to turn the burner off. The burner will go out and the digital readout on the controller will go blank.

Always wait 5 minutes before relighting the oven.

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