EXTERIOR CLEANING
-
Use only dry cotton cloths.
-
Do not use detergents or liquids, not even water.
-
Delicately clean the external surfaces without applying too much pressure.
-
The pizza resting surface outside the oven is in volcanic rock and can be washer
only when cool
.
Use water and cotton cloths.
Avoid using aggressive detergents to prevent surface damage
.
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INTERIOR CLEANING
-
In case of accidental combustion of small amounts of foodstuffs in contact with the floor in
“
biscotto di Sorrento
”, leave the residue to carbonise and turn to ash. Then ‘
slap’
the surface with
the larger pallet, the one for putting the pizzas in with.
-
Do the same before starting to work, to release any ash residues.
DO NOT USE PLASTIC OR METAL BRUSHES
, OR CLOTHS MADE OF SYNTHETIC MATERIALS. IF THEY
MELT THEY WILL CAUSE PERMANENT DAMAGE.
DO NOT USE
BRUSHES WITH
METALLIC BRISTLES.
DO NOT ACCESS THE PERFORATED SHEET METAL LINING THE VAULT OF THE OVEN IN ANY WAY.
THE HEATING ELEMENTS ARE ELECTRICALLY LIVE.
HOT AIR – STEAM – FUMES
Hot air constantly exits the mouth of the oven, which is collected by the frontal hood in beaten
copper and conveyed into the oven/vault from where it exits through a 150 mmm diam. hole in the
top centre at a temperature of approx. 110/120°C.
The exiting air is collected by a hood that should be fitted near to the hole, and conveyed to the
outside through a flue pipe with diameter adequate for the length and shape of the path.
As an alternative to the hood, a pipe can be connected to the 150 mm diameter outlet collet.
According to the length and tortuosity of the path, or if purification plant is present, it may be
necessary to fit an extractor fan. This
must be fitted with a speed regulator,
set to the natural air
flow rate the oven would have if it were without a flue.
Since it is electric and so without any form of combustion, the oven does not produce residues or
particulates. Nevertheless, always know and comply with all regulations applicable to the place of
installation, and the instructions given by the control authorities.
The oven consists of two blocks: the base and the oven itself. They are fastened together by
four
pins.