General Description - Fontana Forni FORNO ITALIA Series Installation And Usage Manual

CHARACTERISTICS OF OVEN

GENERAL DESCRIPTION

The oven has been built with sheet steel treated for use at high temperatures.
The cooking chamber, in special stainless steel, is separated from the combu-
stion chamber by a triple layer consisting in:
• Steel surface
• Refractory bricks
• Refractory plate
This allows the even distribution of heat across the oven surface and prevents
the formation of areas with different temperatures, otherwise detrimental to
even cooking.
The central section of the oven, consisting in the combustion chamber and co-
oking chamber, is insulated by a layer of mineral wool, which allows the tempe-
rature inside the cooking chamber to remain constant, thus avoiding excessive
heating of the oven's external panels, and also excessive external heat loss,
which would otherwise lower the thermal output and subsequently increase
the consumption of wood.
The materials used are high quality: the external structure is in powder-coated
electro-galvanized metal or in stainless steel (depending on the model), the
inside of the cooking chamber and flue are in stainless steel in all models. All
models are equipped with electric lighting (not the Italia basic external and
built-in oven), thermometer and a handy timer. In all ovens, the position of
the flue has been carefully studied to optimise both the draft and path of the
hot fumes, which evenly lap the cooking chamber (completely insulated from
the combustion chamber), thus avoiding the formation of "preferential paths"
that would otherwise cause excessive heating of certain parts of the cooking
chamber, to the detriment of others.
This ensures maximum heat with minimum wood consumption.
To eliminate the moisture in the air and make the environment inside the co-
oking chamber as dry as possible, a special "drain" is installed to eliminate
vapours.
This vapour "drain" must not be modified in any way, nor connected to any pi-
ping.
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REGULATION OF COMBUSTION AIR AND SMOKE VALVE.
FOR SAFETY REASONS, A MINIMUM OVEN DRAFT MUST BE GUARANTEED.
WHEN THE COMBUSTION AIR REGULATOR IS CLOSED, AN AIR FLOW IS NONETHELESS GUARAN-
TEED AND PASSES THROUGH THE BOTTOM PART OF THE DOOR.
THE SAME APPLIES TO THE SMOKE VALVE, WHICH IF POSITIONED IN CLOSED MODE, NONETHE-
LESS GUARANTEES THE OUTFLOW OF FUMES TO AVOID THEIR STAGNATION AND THE SUBSE-
QUENT BUILD-UP OF CO2.
VALVE
REGULATOR
GOOD COMBUSTION ALSO DEPENDS ON THE FLUE TO WHICH THE OVEN IS CONNECTED.
IF THE FLUE DRAFT IS VERY HIGH, IT IS RECOMMENDED TO ADJUST THE SMOKE VALVE TO
AVOID THE EXCESSIVE EVACUATION OF HOT FUMES, WHICH IF EXTRACTED TOO RAPIDLY, CRE-
ATES A RISK OF EXCESSIVE HEAT LOSS, THUS COMPROMISING THE INTERNAL STABILITY OF
THE TEMPERATURE IN ADDITION TO THE EXCESSIVE CONSUMPTION OF WOOD. THE DRAFT IS
ALSO AFFECTED BY ATMOSPHERIC FACTORS SUCH AS WIND, WHICH ARE MOST LIKELY TO IN-
TERFERE WITH OUTDOOR, DIRECTLY EXPOSED MODELS. IT IS THEREFORE ADVISABLE TO PAR-
TIALISE THE COMBUSTION AIR AND KEEP THE SMOKE VALVE PARTIALLY CLOSED FOR A MORE
CONSTANT TEMPERATURE DURING USE.
THE CONDITIONS OF OVEN USE MUST BE EVALUATED CASE BY CASE.
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