An ongoing program of product improvement may require us to change
specifications without notice.
WS-MS-(4, 5, 6, 7)-W-IR,
Revised May 2015. Doc no: M0036.04
32
Mountain Series
Installation and Operation Manual
or visit
woodstone-corp.com
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free 800.988.8103
Tel 360.650.1111
Fax 360.650.1166
WOOD BURNING
IMPORTANT NOTES
•
One pound of properly cured, heavy, hard wood produces the potential of 6,500 BTU/hr�
•
The temperature sensor (thermocouple) is located one inch under the surface, approximately 1 ft� back from the
center of the oven� The thermocouple will display a much higher temperature than the surrounding deck temperature
if the fire is placed on top of it�
•
If at anytime the oven is allowed to cool to room temperature for an extended period of time, especially in outdoor
installations, this heat up procedure will need to be repeated to avoid thermal shocking of the oven ceramic which
can cause excessive cracking�
•
Small “crazing” cracks will occur with normal heating and cooling� They will not effect the performance or durability
of the oven� If cracks of 1/8" or more develop, contact Wood Stone for evaluation�
THE FIRE
Use only seasoned hardwoods with a moisture content of 15–20%� Use of soft woods, such as pine, cedar, hemlock
etc�, and wet or “green” wood, will cause a build-up of residue throughout the exhaust system� (See the FUELWOOD
FACTS section of this manual, or consult Wood Stone for information on what types of wood can be used for oven fuel�)
The fire should be ignited a couple of hours before the oven needs to be at cooking temperature, and can be located
practically anywhere in the oven, far enough inside and of a size that doesn’t permit the flame to go up the flue� Once
the oven is being used daily, the fire can be ignited using still glowing coals from the previous day’s fire� The oven
is heated more evenly and effectively by the fire positioned on the side rather than in the rear of the oven� Adding
about 5–7 lbs� of wood per hour should bring the oven temperature up about 100 °F per hour (this will vary slightly
depending on the type and moisture content of the wood and the size of the oven)� The floor temperature is indicated
by the hearth temperature on the Controller and should not exceed 850 °F� Once the desired temperature is reached,
maintain it by adding wood as needed� Do not toss or throw wood against back or side walls of oven—this will
damage the oven and void the warranty� At the end of the work day, turn off the oven and put removable stainless steel
Heat Retention Night Doors into door opening to hold heat in the oven overnight�
HOW TO READ HEARTH TEMPERATURE
The floor temperature is continuously displayed by the Controller in the window labelled “Hearth Temperature”� This
reading is being taken by a thermocouple about an inch below the floor surface, so the actual surface temperature may
be somewhat different�
MANAGING THE FIRE / TEMPERATURE
These suggestions will normally produce an oven floor temperature of 500–600 °F� If you need to achieve higher
temperatures, use a little more wood� For lower temperatures use a little less wood�
MS-4:
Maintain 1 log with 6–10" of open flame working on the coal bed�
MS-5 / MS-6:
Maintain 1–1½ logs with 8–12" of open flame working on the coal bed�
MS-7:
Maintain 1½–2 logs with 8–14" of open flame working on the coal bed�
DO NOT OVER-FIRE THIS OVEN. IF FLAMES ARE SPILLING OUT OF THE DOOR OPENING, OR IF OVEN
FLOOR TEMPERATURE EXCEEDS 850°F, THEN YOU ARE OVER-FIRING THE OVEN.
Содержание MT. ADAMS WS-MS-5-W-IR
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