KITCHEN CLOSED
When your meal service is done, just fully close the upper vent (lower was already closed during the service). Now everything is ready to leave
the kitchen. This is the third setting, when vents/dampers are both closed.
At this time, as there is no air flow, charcoal is “sleeping” until we resume service again, loading more charcoal and opening vents. If charcoal
“asleep”, with the new flow of air will it reset. If not charcoal, would have to start again with point 1 of this manual.
To sum up, here you have a setting table about vents position along the day:
Fire up
Cooking
Standby/kitchen closed
Open
Number 3
Closed
Open
Closed
Closed
Only the first 30-40 min.
During all the service
When you are not using the oven
SETTING
UPPER VENT POSITION
LOWER VENT POSITION
COMMENTS
DAILY AND PERIODIC CLEANING
Cleaning
: Always in the morning or when oven is not hot!
It’s very important to keep clean door frame, door inner
panel and oven frame. The goal is to be able to close
properly door every day.
Grill racks
have to be brushed time to time while cooking.
Ashes
: You have to clean and collect ashes in the ash pan every 3 or 4 days.
Remove grill racks and charcoal grates, then help ashes go down through the lower vent.
Finally, clean grease tray and stainless steel cowl in the dishwasher.
Never use water to clean Firebreak.
Just remove it from the oven and shake it in
order to release the soot and dust from inside.
IMPORTANT: Please read carefully our instruction manual.
End user is always responsible on the proper maintenance of all related to the ventilation system and on the proper and
regularly cleaning of the hood, filter or other mechanism where might be grease.
