Commercial 180 x 140 Wood AOS Manual
Mugnaini Imports, Inc.
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NOTE: The first two days are the most critical. Be careful not to over fire the oven. If this happens just use
the long handled peel to knock the fire down.
Day 3: (5 hr. time commitment) Repeat the hourly fires, increasing the oven temperature at a rate of
50–75° per hour to maximum of 600° F. At this point you will be adding more wood to the fire. After
the fire goes out, place the door through the arch into the fully closed position. The door should
stay in place unit the next day’s fire.
100 PA
♦
120 PA
♦
140 PA
180 PA
♦
180 PA
Day 4: (4 hr. time commitment) Repeat the hourly fires starting slowly and then adding enough wood
to create a large enough fire to roll across the dome. Soon the black soot will burn off the dome
right above the fire. Spread the fire out and move it slightly to burn off all of the black soot on the
dome. After the fire goes out, place the door just inside the arch so the flue is open to the cooking
chamber. This will allow the fire to burn down and vent up the chimney.
NOTE: When the black soot has burned off the dome; this is your visual reference that the oven is fully
heated. If this has not happened by the end of Day 4 just repeat the same steps for a fifth day making
sure to add enough wood to raise the temperature appropriately.
CONGRATULATIONS —you have fully cured your pizza oven!
You can now fire your oven as per the operating instructions and start cooking.
DO NOT OVER FIRE
IF FLAMES EXTEND BEYOND THE OVEN DOOR OPENING AND UP THE EXHAUST FLUE –
YOU ARE OVER FIRING THE OVEN.
