Beech Ovens
Page 93
28/07/2011 (C)
RND-REC-RGO Manual (R1)
Confidential and Proprietary
Using Wood only
Using Wood only in an oven that has a gas back-up system is quite an acceptable and
common practice. The Digital Temperature controller can tell you the present oven
temperature (PV) when the operating switch is set in the
CONTROL
position.
This is very useful for gauging the fuel requirements of the oven.
Gas Ovens
The gas flame modulates from
OFF
,
LOW FLAME
and
HIGH FLAME
keeping the oven
at the desired set point (SV) temperature.
(250-350°C)
Once the oven reaches cooking temperature the pizzas can be placed in the oven with
or without trays within 150mm of the fire and in layers out.
Combined Wood and Gas
When firing using combined Wood and Gas, if the gas back-up burner does not appear
to be firing much, it may just mean that there is sufficient heat from the wood fire to
satisfy the thermocouple, not requiring the gas burner operation.
Wood Fired Ovens
As described in Preheating with Wood, start a small fire in the mouth of the oven with
kindling and proceed making the fire with progressively larger pieces of wood. When the
large logs
(100mm-125mm diameter)
are burning, push the fire to the back or side of
the oven chamber.
To reduce the amount of smoke produced when lighting, dry the wood in the oven cavity
overnight. Be sure to keep the wood clear of embers.
As the wood embers reduce, more wood should be placed on the fire. When there
appears to be too much ash, simply drag this out and place in your steel ash receptacle.
There is, however, a surprisingly small amount of ash compared to the amount of wood
consumed. Most restaurants only clean out once a day in the morning at start-up. The
quantity of ash reduces when using better quality hard wood fuel.
NOTE:
Removing ash should always be done with great care as hot embers
may be hidden in the ash.