CARE AND CLEANING
OVEN FLOOR
As needed, brush food particles and stray fire debris from the oven floor using a long-handled floor brush� If something
spills on the floor of the oven, wait for it to burn and/or dry up and then clean the residue off with the floor brush� This
process can be sped up by moving a small portion of coals onto the spill causing it to bake off quickly� For removal of
fine particles (burned flour or ash), wrap a warm, damp cloth around the brush head and use it to briskly wipe the floor�
DO NOT SCRAPE THE OVEN FLOOR WITH METAL TOOLS HAVING SHARP EDGES OR CORNERS!
STAINLESS STEEL SURFACES
The oven tools, the mantle, the night doors and the oven doorway should be cleaned, as needed, using warm soapy water� Do not
use abrasive metal scouring pads as they will scratch the stainless steel� Avoid the use of excess water when cleaning the face of
the digital readout or oven controller�
EXHAUST SYSTEM
As with all commercial cooking equipment, regular cleaning and maintenance of the exhaust system is necessary to prevent
the possibility of a hood and/or duct fire� The frequency of inspection and cleaning will depend upon hours of use and type and
moisture content of the wood used for fuel�
AVOID FLUE FIRES—BURN GOOD QUALITY WOOD AND ESTABLISH A REGULAR CLEANING SCHEDULE. WHEN
BURNING SOLID FUEL, THE DUCT AND VENTILATION SYSTEM
MUST BE CLEANED AT LEAST MONTHLY.
DO NOT POUR OR SPRAY LIQUIDS ONTO THE OVEN DECK
OR THE OVEN INTERIOR AS THIS CAN DAMAGE THE CERAMIC
AND WILL VOID THE WARRANTY.
Wood-Fired Bistro Line
Installation and Operation Manual
PG
29
OF
36
M0026.08 JANUARY 2020
An ongoing program of product improvement may
require us to change specifications without notice.
WOOD STONE CORPORATION
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
TOLL FREE
800.988.8103
TEL
360.650.1111
FAX
360.650.1166
woodstone-corp.com
DAILY MAINTENANCE