BELFORNO 48 Kurulum ve Kullanım Talimatları Kılavuzu - Sayfa 10

Ticari Gıda Ekipmanları BELFORNO 48 için çevrimiçi göz atın veya pdf Kurulum ve Kullanım Talimatları Kılavuzu indirin. BELFORNO 48 14 sayfaları. Commercial and residential wood fired ovens

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Commercial and Residential Wood Fired Ovens

Installation and Operating Instructions

CURING THE OVEN

To avert failure of components, it is essential to follow the proper initial heating procedure. When

assembly of the oven is complete, and the exterior mortar is dry, the first fire can be lit. Allow around 7

hours for the curing procedure. Using the method described below, build a small fire and hold it at

approximately 350°F for an hour. (Using a thermometer measure the temperature of the floor at a

distance of about 6" adjacent to the fire.) After an hour, increase the temperature by 30°F every half hour

up to 710°F. The oven is now ready for normal operation. Please note that small hairline cracks in dome

pieces are normal and do not affect the operation or performance of the oven in any way.

STARTING A FIRE

Gather the fuel for the fire. You'll need 3 or 4 sheets of newspaper, kindling and firewood about 2" in

diameter. Kindling can be any thin, dry small twigs or pieces of wood.

Create a wood-stack 3 pieces high, by placing two pieces of firewood parallel to each other, at a distance

equal to a little less than the length of the shorter piece. Add two pieces in opposing direction, forming a

square, then add a further two pieces, again in the opposing direction.

Loosely crumple 3 separate sheets of newspaper and place in the center of the wood stack. Add the

kindling to the paper. Now, if there is room, lean 2 pieces of firewood on the stack on all sides.

Using a long match, a gas firelighter or a taper, light the paper. Watch to make sure the paper properly

ignites the kindling, blowing gently to add oxygen if necessary. As the fire burns keep adding wood, until a

good bed of embers is obtained and the desired temperature is reached. Proper operating temperatures

vary depending on the food being cooked. The hottest oven (about 600°F to 750°F) will be for pizza.

Lower temperatures are necessary for grilling steak, and lower still for roast meats. Much lower

temperatures are required for baking of bread. Refer to many cookbooks and online material for further

information on wood fired cooking.

The fire should be built directly on the hearth; DO NOT elevate fire.

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