Commercial 180 x 140 Wood AOS Manual
Mugnaini Imports, Inc.
25
USING THE DOOR
The door has two positions and functions. In its fully closed position the
door is inserted at an angle through the arch and then straightened up and
pushed back to close the bake chamber. This position is only used when
there is no live flame in the oven.
The door may also be placed outside of the arch on the shelf in a partially
closed position to “damp down” the oven which will keep it in a holding
pattern. It is important to allow enough room for combustion air to enter the
bake chamber if you intend on keeping a fire going. We will use this partially
closed position during the curing process to control any smoke roll out.
HOW TO MEASURE OVEN TEMPERATURE
Mugnaini wood-fired ovens will self regulate based on the size of the flame and the floor temperature. We
measure temperature inside a wood-fired oven with an infrared thermometer for accuracy. By checking the
floor temperature, using visual cues and flame size we can create distinct repeatable oven environments for
different styles of cooking.
NOTE: For curing your oven read the temperature of the dome in the center of the oven walls just below
the curve. Measure left and right sides of the oven and average the temperature. This method is for curing
only—see diagram below for details.
