Questions? Call Wood Stone at 800-988-8103
21
October
2005
RFG Oven Installation and Operation Manual
DAILY MAINTENANCE:
Oven Interior
Wood Stone recommends the use of a long-handled, stiff-bristled brush
for sweeping aside excess food particles that will accumulate on the floor of
the oven during use. The oven floor can be cleaned with a damp rag. DO
NOT USE ICE OR EXCESSIVE WATER ON THE FLOOR. THIS IS TO
PREVENT THERMAL SHOCKING OF THE STONE.
There is a stainless steel curb to prevent food from falling on and thereby
obstructing the gas orifices of the radiant flame.
If food gets into the radiant
flame well and the flame is visibly obstructed, turn the oven off
immediately, and call for service.
Oven Exterior
All exposed stainless steel surfaces should be cleaned as necessary
using an approved mild detergent, hot water and a soft cloth or sponge.
Stubborn residues may be removed using a non-metallic scouring pad. When
scouring stainless steel surfaces, scrub with the grain of the metal to
prevent scratching.
IMPORTANT: DO NOT USE EXCESSIVE AMOUNTS OF LIQUID WHEN
WIPING ON OR AROUND THE CONTROL BOX.
ALSO
DO NOT USE THE RADIANT BURNER WELL AS A DUMP FOR DEBRIS
OR TRASH INCINERATION; MAKE EVERY ATTEMPT TO KEEP DEBRIS
FROM DROPPING INTO THE WELL.
Burner problems resulting from debris may not be covered by the
oven Warranty.
DAILY MAINTENANCE
