CLASSICO oven - User guide Rev3
Contents
1. ACUNTO MARIO a E NAPOLI WWW ACUNTOFORNI IT LISTED WOOD FIRED OVEN MH 49615 CLASSICO OVEN INSTALLATION USE AND MAINTENANCE READ ALL INSTRUCTIONS BEFORE INSTALLING AND USING THE APPLIANCE A MAJOR CAUSE OF OVEN RELATED FIRES IS FAILURE TO MAINTAIN REQUIRED CLEARANCES AIR SPACES TO COMBUSTIBLE MATERIALS IT IS OF UTMOST IMPORTANCE THAT THIS OVEN BE INSTALLED ONLY IN ACCORDANCE WITH THESE INSTRUCTIONS SAVE THESE INSTRUCTIONS Ditta Mario Acunto Forni professionali per pizzerie 1 Via S Maria ai Monti 132 80141 Napoli Italia Tel Fax 39 081 599 28 93 Partita I V A 07337180637 Email info acuntoforni it Web www acuntoforni it am ACUNTO MARIO NAPOLI WWW ACLCUNTOFORNI IT INSTALLATION INSTRUCTIONS Please read this entire manual before you install the oven Failure to follow instructions may result in property damage bodily injury or even death When this oven is not properly installed a fire may result To reduce the risk of fire follow the installation instructions Note plate Main Nameplate is located on the right side of the front See below drawing of the Minimum clearance of the oven to combustibles materials top 18 in sides and back in Maintain required air space clearance between oven and combustible enclosure DO NOT fill required air space with insulation or other materials This cooking equipment is to be provided wit2. D OPTIONAL SHAPES The CLASSICO oven is available in five different sizes and three different shapes Please see the below table for a summary Internal External Other dimensions cm oi li diameter diamete Ko Standard ne to CLASSICO 2 Vulcano Vulcano Extra Standard eee CLASSICO 3 Vulcano 105 Vulcano Extra Standard classicos Vulcano 120 Vulcano Extra Standard CLASSICO 7 Vulcano 130 Vulcano Extra Standard owe ie 89 CLASSICO 10 Vulcano 140 Vulcano Extra Ditta Mario Acunto Forni professionali per pizzerie 12 Via S Maria ai Monti 132 80141 Napoli Italia Tel Fax 39 081 599 28 93 Partita I V A 07337180637 Email info acuntoforni it Web www acuntoforni it 2 ACUNTO MARIO E B NAPOLI WWW ACUNTO OFORNI IT External diameter Internal Diameter d F 93 y i k y E 40 cm P d 65 cm gt 4 Sus d ag P i a 165 cm 50 cm t 50 cm 35 cm 35 em 35 cm 85 cm l 85 em 85 cm Shape Standard default Shape Vulcano optional Shape Vulcano Extra optional Picture 15 Design of the oven vs three optional shapes ACUNTO MARIO E B NAPOLI WWW I ACLINTUUOFUORINI IT We than you again for choosing our product and remain at your disposal for any further information not clearly mentioned into this manual Sincerely yours Ditta Mario Acunto Forni pr
3. er is completely evaporated and the oven will then get completely dry forever The duration of this phenomenon is variable depending on the model and time the oven is warmed day by day however it will take an average of 5 7 days 4 Last day when the oven is completely dry according to the previous step the oven is ready for normal operating conditions and the temperature can reach the 400 500 C 5 Ready for regular use From this moment on the oven is ready for regular use at Operating temperature and also at this point eventual finishing i e tiles marble shelves can be put on the oven Ditta Mario Acunto Forni professionali per pizzerie 6 Via S Maria ai Monti 132 80141 Napoli Italia Tel Fax 39 081 599 28 93 Partita I V A 07337180637 Email info acuntoforni it Web www acuntoforni it Y S ACUNTO MARIO NAPOLI WWW ACLCUNTOFORNI IT CLEANING INSTRUCTIONS Do not use metal brush to clean bedplate and do not strike same surface with pizza tools Do not use water to clean the bedplate Disposal of ashes Ashes should be placed in a 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 When the ashes are disposed by burial in soil or otherwise locally dispersed they should be retained in the closed container until all cinders have thoroughly coo
4. forni it Y S ACUNTO MARIO NAPOLI WWW ACLCUNTOFORNI IT OPERATION INSTRUCTIONS NORMAL OPERATION Use Solid Wood Fuel Only 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 when in use Do not elevate the fire Build the fire directly on the hearth Pizza oven is design for cooking pizzas at temperature around 400 C Do not use products not specified for use with this oven FIRST WARM UP PROCEDURE Once the oven is installed in its final position then proceed as follows 1 First day Light the fire and take the oven temperature at low level 200 250 C for 2 3 hours then switch off and let s the oven getting cold again 2 Second day Light the fire and take the oven temperature at medium level 250 300 C for 2 3 hours then switch off and let s the oven getting cold again 3 31 5 day Repeat the above procedures for the next days till the oven is completely dry As matter of fact the oven is produced with some materials which are also mixed with water and some water remains into the oven and needs to evaporate during the warm up procedure so to make the oven completely dry During the warm up procedure the oven external surface will be a bit wet and also some drops could appear on the bottom This is very normal and will finish after the wat
5. h an exhaust hood tested for compliance with the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations NFPA 96 or with the requirements in the Standard for Exhaust Hoods for Commercial Cooking Equipment UL710 or be connected to a UL Listed Factory Built Grease Duct System Building Heating Appliance Chimney System complying with Chapter 14 of NPFA 96 DO NOT overfire when flame spills out of the oven you are overfiring To reduce the risk of creosote fire Inspect oven twice monthly and clean when necessary Install and use only in accordance with the installation and operating instructions Contact local building official or fire officials about restrictions and installation inspection in your area For use with solid wood fuel only DO NOT close the oven door while a fire is in the oven DO NOT remove or cover this label Non Combustible flooring must extend out at least 36 from oven opening and at least 30 to each side of the opening Ditta Mario Acunto Forni professionali per pizzerie 2 Via S Maria ai Monti 132 80141 Napoli Italia Tel Fax 39 081 599 28 93 Partita I V A 07337180637 Email info acuntoforni it Web www acuntoforni it Y S ACUNTO MARIO NAPOLI WWW ACLCUNTOFORNI IT Do not use grate or elevate fire Build wood fire directly on hearth Contact local building or fire officials concerning any installation restrictions or need for i
6. l info acuntoforni it Web www acuntoforni it ait ACUNTO MARIO B NAPOLI WWW ACUNTOFORA E IT Picture 2 Example of a real installation left and picture of the legs with holes and Pin stop Ditta Mario Acunto Forni professionali per pizzerie Via S Maria ai Monti 132 80141 Napoli Italia Tel Fax 39 081 599 28 93 Partita I V A 07337180637 Email info acuntoforni it Web www acuntoforni it Y m ACUNTO MARIO B NAPOLI WWW I ACLINTUUOFUORINI IT VENTING INSTRUCTION This cooking equipment shall be vented in accordance with requirements of Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations NFPA 96 a min 18 inch clearance from combustible material around the chimney shall be maintained The flue collar at the oven top shall be connect to UL Listed Factory Built Grease Duct system Building Heating Appliance Chimney System complying with Chapter 14 of NFPA 96 The collar must be locked with at least four self tapping screws locking metal band to a 10 inches standard size chimney Vibe I Picture 3 Smoke output 3 pem Picture 4 Air circulation into the oven and example of typical chimney installation schemes Ditta Mario Acunto Forni professionali per pizzerie 5 Via S Maria ai Monti 132 80141 Napoli Italia Tel Fax 39 081 599 28 93 Partita I V A 07337180637 Email info acuntoforni it Web www acunto
7. led Creosote Formation and need for removal When wood is burned slowly it produces tar and other organic vapours that combine with expelled moisture to form creosote The creosote vapours condense in a relatively cool oven flue and exhaust hood of a slow burning fire As a result creosote residue accumulates on the flue lining and exhaust hood When ignited this creosote makes an extremely hot fire The oven flue should be inspected at least twice a year to determine when creosote build up has occurred When creosote has accumulated it should be removed to reduce risk of fire The oven flue should be inspected at least twice a year to determine when creosote build up has occurred When creosote has accumulated it should be removed to reduce risk of fire Ditta Mario Acunto Forni professionali per pizzerie 7 Via S Maria ai Monti 132 80141 Napoli Italia Tel Fax 39 081 599 28 93 Partita I V A 07337180637 Email info acuntoforni it Web www acuntoforni it ACUNTO MARIO a E NAPOLI WWW ACUNTO OFORNI IT CONSTRUCTION PROCESS OVERVIEW The pizza oven type CLASSICO is a wood burning handcrafted pizza oven produced by our company It is made by a core structure of steel metal and then covered as follows he internal room in completely covered by refractory material such as clay stones for the hob where the pizza is placed and cooked and refractory bricks for the dome The external par
8. nal shape is reached On top of that the final layer is made by cement mixed by plaster material to fine tune the shape of the oven Ditta Mario Acunto Forni professionali per pizzerie 9 Via S Maria ai Monti 132 80141 Napoli Italia Tel Fax 39 081 599 28 93 Partita I V A 07337180637 Email info acuntoforni it Web www acuntoforni it Va ACUNTO MARIO NAPOLI WWW ACUNTO OFORNI IT Picture 9 Filling with insulation material Expanded Clay and cement Picture 10 Final result before painting insulation material mix clay cement Picture 11 Scheme of main components Ditta Mario Acunto Forni professionali per pizzerie 10 Via S Maria ai Monti 132 80141 Napoli Italia Tel Fax 39 081 599 28 93 Partita 1 V A 07337180637 Email info acuntoforni it Web www acuntoforni it ACUNTO MARIO E B NAPOLI WwOWOW IACLUNTOFORNI IT Stage 5 Finally the oven is painted and packed for shipment Picture 12 Final product white painted b 3 z 3 ud E T E 1 T vi E it E ig Fa Picture 13 Shipment of one packed oven Ditta Mario Acunto Forni professionali per pizzerie 11 S Maria ai Monti 132 80141 Napoli Italia Tel Fax 39 081 599 28 93 Partita I V A 07337180637 Email info acuntoforni it Web www acuntoforni it ACUNTO MARIO NAPOLI WWW ACILINTOFPUORINI II DIMENSIONS AN
9. nspection of the oven installation o reduce the risk of creosote fire Inspect the oven twice monthly and clean when necessary Install and use only in accordance to the installation and operating instructions The installation of the oven is quite simple thanks to a smart and safe system related to the legs that can be shifted up and down into the oven and stopped at the desired high Once the oven is positioned at its final place the following procedure shall be followed 1 Lift up the oven just 4 5 in 10 cm very slowly and in a secure manner using a pallet jack 2 Remove the Stop pin from each of the four legs and let the legs shifting down 3 Put again the pins into the highest hole available on the legs and insert the lock into each stop pin 4 Lift down the pallet jack and insert an additional shim 5 Repeat the steps 1 2 3 till the oven reaches the desired high Note The suggested high is such as having the hob at approximately 47 in 120 cm 6 Use some silicon gel to attach the two marble shelves 7 Connect the chimney 8 Build the plant exhaust smoke according to the proper technical and legal recommendations I Picture 1 Lifting up the oven o o o o o o o o o o o o o o o o o o gt Ditta Mario Acunto Forni professionali per pizzerie 3 Via S Maria ai Monti 132 80141 Napoli Italia Tel Fax 39 081 599 28 93 Partita I V A 07337180637 Emai
10. ofessionali per pizzerie 14 Via S Maria ai Monti 132 80141 Napoli Italia Tel Fax 39 081 599 28 93 Partita I V A 07337180637 Email info acuntoforni it Web www acuntoforni it
11. t outside the core structure is made with insulation material composed by a mixture of soft clay and cement We confirm that the CLASSICO ovens are handmade and built according to the Neapolitan craftsman tradition A brief description of the process and specifications are provided as follows Stage 1 As a first step a metal steel core structure is build using steel and soldering the different parts with a standard common solder Picture 5 Metal core structure Stage 2 Once the structure is ready the base is filled by clay material mixed with cement such layer is approximately 30 cm high On this base the hob is put on The hob the surface on top of which the pizza will be cooked is made by typical clay material Ditta Mario Acunto Forni professionali per pizzerie g Via S Maria ai Monti 132 80141 Napoli Italia Tel Fax 39 081 599 28 93 Partita I V A 07337180637 Email info acuntoforni it Web www acuntoforni it ACUNTO MARIO NAPOLI WWW ACUNTO OFORNI IT Picture 7 Hob and first circle bricks positioning Stage 3 Being the hob and the first line of bricks stable the dome is built using a proper shape to support all the bricks during the positioning The bricks are fixed with cement Picture 8 Dome during construction left and finished right Stage 4 Once the dome is ready and stable also the external part is filled with clay material mixed with cement till oven fi
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