M
UGNAI N I
®
MUGNAINI SERIES
GAS FIRED OVEN MANUAL
Mugnaini Imports, Inc.
11 Hangar Way, Watsonville CA 95076
888.887.7206 │ 831.761.7167 │ Fax: 831.728.5570
www.mugnaini.com │ [email protected]
PAGE 18
10. MAINTENANCE INSTRUCTIONS
WARNING
READ ALL INSTRUCTIONS CAREFULLY. IMPROPER USE OR MAINTENANCE OF THIS OVEN MAY
RESULT IN A BUILDING FIRE OR PERSONAL INJURY.
10.1 GREASE FORMATION AND THE NEED FOR REMOVAL
When exhaust air is drawn through the flue, grease laden vapors may be present. These grease laden
vapors condense in the relatively cool oven flue or exhaust hood duct and residue accumulates on the
flue lining or ducting. When ignited this grease residue makes an extremely hot fire. The exhaust hood
ducting should be inspected at least once a month or until a schedule of cleaning has been determined
by a qualified technician.
10.2 DAILY MAINTENANCE
The oven, exhaust hood and grease filters (if Type 1 hood is used) should be cleaned on a daily basis. The
grease filters can be removed and cleaned in a dishwasher or sink. Follow exhaust hood manufacturer’s
recommendations or NFPA 96 requirements for inspection, maintenance and cleaning.
10.3 MONTHLY MAINTENANCE
Seek out a qualified chimney sweep or exhaust duct service technician to inspect and clean the flue
system on a regular schedule starting monthly and adjust according to build up.
10.4 DIRTY FLOOR MAINTENANCE
Stains can be burned off the oven floor at the end of the day by using the Max setting for 30 - 45 minutes.
This is similar to a conventional oven’s self cleaning mode. Allow the oven floor to raise to over 750 F and
brush off any debris. Be careful to not over fire the oven.
Note: The scheduled maintenance cycle may change according to oven usage, the products cooked
and seasonal weather/HVAC changes.
