uscita vapori
camera di combustione
camera di cottura
elementi in refrattario
scarico fumi
19
BuILT-IN AND OuTDOOR OvENS - code 00 477 0980 - 12/2010 - Palazzetti - PN - Italy
used during manufacturing being heated for the
first time. This is a completely normal occurrence.
•
The first time the oven is turned on, it is
recommended to heat the oven empty for 2 hours
at a temperature of approx. 350°C, with the fan
operating (in models where it is foreseen).
• Make sure there are no inflammable materials
near the oven.
5 OVEN CHARACTERISTICS
5.1
GENERAL DESCRIPTION
The oven is made of steel plate that is treated for being
used at high temperatures. The cooking chamber,
in special stainless steel, is separated from the
combustion chamber by a triple layer composed of:
•
Steel top
• Refractory bricks
•
Refractory plate
This permits an even distribution of heat across the
entire oven surface and prevents the formation of
areas at different temperatures, which is detrimental
for homogeneous cooking.
The central body of the oven, which consists of the
combustion chamber and the cooking chamber, is
insulated by a layer of rock wool with an average
thickness of 80 mm that maintains a constant
temperature inside the cooking temperature,
preventing both the excessive heating of the plates
outside of the oven as well as the excessive dispersion
of heat outside the oven, which would cause a
decrease in thermal efficiency and result in increased
wood consumption.
The utilised materials are of high quality: the external
material is stove-enamelled, electrogalvanised plate
or stainless steel (based on the model), the inside of
the cooking chamber and the chimney is in stainless
steel in all models. All models have electric lights,
a thermometers and a practical timer. In all ovens,
the position of the chimney was carefully studied to
optimise both the draught as well as the path of the
hot smoke, which uniformly strike the cooking chamber
(completely insulated from the combustion chamber),
avoiding the creation of “preferential paths” that would
cause excessive heating in some parts of the cooking
chamber to the detriment of others.
This makes it possible to obtain the maximum heat
ENGLISH
Summary of Contents for FI extra
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