© The Stone Bake Oven Company 2013. All rights reserved.
© The Stone Bake Oven Company 2013. All rights reserved.
Laying the oven floor:
Step 1: Set down the front floor segment, notice the front floor segment is a
different shape to the two back floor segments. Check the front segment is in
desired location and it is level and centralised.
Step 2: Set down the two back floor segments, checking the complete oven
floor is level and in its final location. Fire cement or sand can be utilised beneath
the oven floor segments to ensure the oven floor is level. The oven floor is now
laid.
Setting the oven dome in place:
!
For those with restricted access for oven assembly, at this stage you can
place the back dome segment in position, leaving a 10 cm gap between the
dome segment and the adjoining floor segment. Once the oven is in place
you can use a ratchet strap to pull the entire dome together. This is done as
the back dome segment is the final segment to be put in place to complete
the oven.
Step 3:
See note above for those with limited access to assemble the oven.
Place the front oven dome segment into place, ensuring it fits over the floor
segment.
Step 4:
To complete the dome, place the back dome segment in place and
pull the back dome segment forwards to connect two dome pieces. Ensure to
move the dome segments together for a tight fit.
Step 5: Once the oven is assembled, use the included fire cement to ‘seal’ the
joint between the two dome segments. See below: Sealing the Oven.
The oven is now ready for insulating, refer to your Build Manual for instructions
or ask the Stone Bake Team for guidance.
Sealing the Oven:
1. Using a damp sponge genourously dab water on the joint line in the oven
dome.
2. Generously apply fire cement to fill the joint lines in the oven dome surface.
Do not fill inside the oven.
3. Once the oven is assembled and fire cement is applied, check the seal
of the oven by lighting a small fire with two pieces of newspaper. Check for
smoke leaks, if so, fire cement the gap.
Installing the Flue Manifold:
Different shapes and finishes can be achieved with a flue system, ask The Stone
Bake Oven Company team for more details.
The Vento Oven takes a 6 inch/150mm flue. Place your flue in the flue hole in
the Vento 100 Oven, this should be a snug fit.
!
Single Walled Flue Systems are for outdoor installation ONLY, DO NOT install
indoors/under awnings/ covers, gazebos or similar. For more information on
indoor installation, contact the Stone Bake Team.
!
It is your responsibility to ensure your flue meets government guidelines and is
regularily cleaned to reduce the risk of flue fires.
Insulating wool:
Lay the included insulation wool over the oven, ensuring you overlap any
joints. DO NOT leave any part of the ovens dome on show. Insulation thickness
is dependent on your requirements, with a minimum of one to two layers thick.
TOP TIP: For an igloo style, follow this step with foil and plasterers lathe/chicken
wire and finish with render. For build details ask for the Render Instructions and
see the Stone Bake website for build images.
TOP TIP:
For brick enclosures, brick around the oven, layer with insulation wool
and fill the void with vermiculite, for extra insulation. Then build a roof to the
oven. For Build Manuals ask the Stone Bake Team.
!
Note: wear a protective mask and goggles when cutting insulation wool
and board.
Finishing Your Oven:
There are many different types of enclosures you can create with a Vento
Oven using different building materials, from wood to brick, tiles, render and
stone, the options are endless.
For more inspiration on build styles for the Vento Oven, see the Stone Bake
Oven Company website www.thestonebakeovencompany.co.uk.
For details on how to build different types of enclosures, contact the Stone
Bake Oven Company for the Vento Build Manuals.
