ACR STOVES Vita Manuel de l'utilisateur - Page 9

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Let's get all fired up - the art of fire

"Gie me a spark o' Nature' s fire, that' s a' the learning I desire."

Warning:

■ Do not use flammable liquids or other fuels to light the oven

■ Make sure that the area around the oven is free from flammable materials before

lighting and that the minimum safety distances are maintained

■ Do not exceed the maximum temperature of 500°C/1000°F

■ Never leave the oven unattended when under fire

■ Be mindful of small children, the elderly, the infirm and our furry friends when the

oven is alight

Fire is a living, breathing entity and the

requires a good source of fuel, air to

breathe and a source of ignition.

Fuel

- use only good quality, dry wood

logs on your oven. The drier the log, the

less soot and smoke that's created during

the burning process. Try to use smaller

logs about 9"(230mm) long and about

3"(75mm) in diameter, always try to use

split logs for a greater surface area. When

first lighting, use small logs and kindling

until the fire is established, then add more

logs to bring the temperature of the oven

up and maintain the desired heat. Good

quality logs, we would recommend kiln

dried, at less than 15% moisture, are

essential for reaching and maintaining the

heat needed for the perfect pizza.

Air

- you can control the amount of air

that fire breathes by using the door and

the flue damper (Vita and Vita Max only).

When first starting the fire it's a greedy

beastie, so more air is necessary, fully

open the flue damper (vertical position)

and either remove the pizza dome door or

angle it open as much as possible. For less

air, once the fire is established, push the

door inwards and regulate the flue

damper to a 45° angle. This will help to

stabilise the oven temperature and help to

prevent rapid increases in temperature.

Ignition

- A spark, a source of life,

sometimes easier said than done, we like

natural, waxed, odourless, wood shaving

firelighter, not one of those smelly paraffin

types. Nobody wants to eat a paraffin

flavoured pizza!!

Prohibited Fuels and bad

wood

• Never use house or smokeless coal

on your oven

• The oven is not an incinerator

please don't treat it as one

• Treated, painted, scrap wood is

prohibited, you wouldn't want a

gloss flavoured pizza

• Wet or damp wood will be very

difficult to start, the increased

volume of water will produce a lot

of smoke, soot and very little heat,

you'll never get a crispy bottom!

(Robert Burns)