Wood Stone MOUNTAIN Series, Инструкция по установке и эксплуатации

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M0037.09 SEPTEMBER 2019
Mountain Series CE
Installation and Operation Manual
GENERAL MAINTENANCE
DAILY MAINTENANCE
WS ovens are designed and tested to meet the requirements concerning the hygiene aspects of large kitchen appliances using
gaseous fuels, so as to eliminate or minimize the risk of contagion, infection, illness or injury arising from the consumption of
contaminated food� To operate the oven in accordance, only pizza and bread products may be cooked directly on the floor of the
oven� Other types of food may be cooked on or in pans, or other suitable container to prevent spillage onto the oven deck�
OVEN INTERIOR
Wood Stone recommends the use of long-handled brushes for sweeping up surface debris that will accumulate on the floor of the
oven during use� Use a natural fiber brush—always brushing away from the radiant burner well� For deeper cleaning, use a brass
bristled brush� The oven floor can be then cleaned with a damp rag wrapped around the brass bristled brush head�
DO NOT USE ICE OR EXCESSIVE WATER ON THE FLOOR; THIS IS TO PREVENT THERMAL SHOCKING OF THE STONE. NEVER
USE ANY TYPE OF CHEMICAL CLEANER ON THE FLOOR AS THEY CAN DAMAGE THE CERAMIC.
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 painted and 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 nonmetallic 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.
PERIODIC THERMAL CLEANING (GAS-FIRED OVENS)
ESTABLISHING A THERMAL CLEANING SCHEDULE
Wood Stone ovens are typically operated at temperatures which preclude the need for cleaning of the interior walls and ceiling
(the dome) of the oven� If however, you routinely operate the oven at floor temperatures lower than 232 °C (450 °F) you may
notice a buildup on the interior walls and/or ceiling of the oven� If this is the case, use the following procedure to periodically
clean the oven� The frequency of thermal cleaning will be determined by the amount of buildup experienced� The amount and
rate of buildup will largely be determined by the type of food that is cooked in the oven, and by how long the oven is operated at
temperatures low enough to allow buildup to occur�
THERMAL CLEANING
Gas-fired Oven: If a Wood Stone gas-fired oven is operated at low temperatures, it is possible that grease from food could
condense on the walls and ceiling of the oven� To remove the grease that has accumulated on the walls and ceiling of the oven,
simply turn the radiant flame to its highest setting� Monitor the floor temperature displayed on the controller� When the floor
reaches 315 °C (600 °F), lower the flame slightly; maintain the oven floor temperature near 315 °C (600 °F) for about an hour�
Once the oven dome appears clean, allow the oven to return to its normal operating temperature and continue normal operation�