INSTALLING THE OVEN
The
SCUGNIZZONAPOLETANO
may be delivered already assembled and tested, or ready for
assembly for easier transport.
In the first case: at the factory the oven is brought to 100°C for 2 hours to evaporate any humidity
without stress, and then to 480°C for 4 hours to complete that process and generally test the oven.
In the second, the test must be carried out after assembly and installation, in the same way.
The oven requires a three-phase power socket with adequate power rating, and an overload cut-
out switch. The mains supply must have a power rating equal to or greater than the oven.
The
scugnizzonapoletano
must be
installed in a
sufficiently sheltered
place where it
cannot be
exposed to rain, hail, snow or excessively damp conditions
and must not be exposed to draughts
that could alter the temperature balance inside the oven.
It must be installed in a dry place
free of any corrosive and highly oxidising factors such as salt air.
It is possible to install a hood on the hot air outlet on top of the vault of the oven, to channel the
hot air to the outside. If possible, the hood should not have an extractor fan to avoid excessively
rapid ventilation of the volume of air collected under the vault, or the extractor should be fitted
with a speed regulator to adjust the air flow to a correct balance between the evacuation rate and
the need to extract the air, or fumes, to the outside.
In effect, if the ventilation rate is too high the hot air in the oven chamber will be removed too
quickly and the temperature of the oven may drop.
It is also possible to fit a 150 mm flue pipe on the outlet collet.
In this case, a long vertical section immediately after the outlet
is
not recommended
, since this
would accelerate the air expulsion rate causing rapid evacuation of the volume in the oven. With
an extractor fan installed, a speed regulator is always required.
PROGRAMMING TO BAKE A REAL NEAPOLITAN PIZZA
-
Set
a temperature of
480°C
on the first display
-
Set the
second and third displays
(single digit, one above the other, as follows:
•
t
he upper one always to 8
,
•
the lower one between 4 and 6
(more or less according to the number of pizzas to make -
2
for
low
production,
8
for very high production.
-
Once a temperature of 480°C is reached (shown on the
fifth
display),
keep
the oven
door
closed
for another 45/60 minutes.
-
Remove the door
while wearing oven gloves.
The temperature will drop by approx. 40°C. This is due to convection caused by the high
temperature difference between the oven chamber and the outside air.
