EARTHSTONE OVENS PRE-ASSEMBLED INSTALLATION INSTRUCTIONS---U.L. LISTED
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3.
Store wood in a cool, dry place well away from any source of flame or heat. If stored outside, keep the
fuel covered to protect from rain or snow. If stored inside, fuel should be kept in a covered metal
container at least 6 inches above the floor. Keep paper, rags and other easily ignited materials away
from wood fuel. Refer to NFPA 96 for wood storage procedures.
4.
At least at the end of each shift the area around the unit must be thoroughly cleaned of all wood, wood
shavings, embers, ashes and other refuse. All mats (if present, mats must be non-combustible) must be
picked up and carefully swept along with the floor during this clean up. After clean up around the unit,
brooms should be thoroughly wet down to extinguish hot coals, then stored well away from combustible
materials.
5.
Creosote - Formation and need for removal
When wood is burned slowly, it produces tar and other organic vapors, which combine with expelled
moisture to form creosote. The creosote vapors condense in the relatively cool oven flue and exhaust
hood of duct, particularly 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, exhaust duct and power ventilator should be inspected at least twice monthly during
normal use to determine if creosote buildup has occurred. If creosote and/or grease has accumulated, it
should be removed to reduce the risk of fire. Experienced chimney and duct servicing personnel who
are qualified in the removal of both creosote and grease from flues and ducts should be contracted to do
the inspection and cleaning. The inspection and cleaning schedule must be adjusted as needed to
prevent the buildup of creosote and/or grease. More frequent inspections and cleanings are indicated
when excessive buildup occurs between regular inspections. The rate of accumulation can increase
whenever 1) there is a change in the use of the oven 2) when the type or moisture content of the
firewood changes 3) when other variables change.
The oven, exhaust hood and grease filters should be cleaned on a daily basis. The Grease filters can be
removed and cleaned in a dishwasher or sink. Refer to the NFPA 96 requirements and the Exhaust
Hood or Grease Duct manufacturer's instructions for inspection, maintenance and cleaning of the venting
system.
DO NOT CLEAN UNIT, HOOD OR VENT WHILE HOT OR WHILE OVEN IS BEING FIRED.
6.
The entire unit and vent system should be inspected frequently for proper fit, operation and soundness of
parts. If any malfunctioning parts, leakage, deterioration, or other problems are noted, contact your
dealer to inspect and repair the unit, or qualified ventilation repair service to inspect and repair the vent
system. DO NOT OPERATE THE UNIT IF INSTALLED OR FUNCTIONING IMPROPERLY.
7.
All maintenance must be performed by qualified personnel.
8.
Refer to NFPA 96 for procedures for inspection, cleaning and maintenance for solid fuel cooking.
9.
SERVICE OF OVEN TEMP. MONITORING EQUIPMENT
A)
Replace with Temp. gauge rated 6-14 VDC, Temp. range -580F to 9320F. (Ex. Tech
Instrumentation Model D-35)
B)
Replace AC adapter with U.L. listed plug-in class 2 transformer rated input 120 VAC, 60 HZ,
9 Watts, output 9 VDC, 200 Ma.
C)
Replace Thermocouple with a metal sheathed Type-"K" thermocouple, Min. 6 ft.
10. Save these instructions for future reference.
