Table of Contents
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WOOD FIRED OVEN
MH 49615
CLASSICO OVEN
INSTALLATION USE AND MAINTENANCE
"READ ALL INSTRUCTIONS BEFORE INSTALLING AND USING THE APPLIANCE"
"A MAJOR CAUSE OF OVEN-RELATED FIRES IS FAILURE TO MAINTAIN
REQUIRED CLEARANCES (AIR SPACES) TO COMBUSTIBLE MATERIALS. IT IS OF
UTMOST IMPORTANCE THAT THIS OVEN BE INSTALLED ONLY IN ACCORDANCE
WITH THESE INSTRUCTIONS."
"SAVE THESE INSTRUCTIONS"
____________________________________________________________________________________________________________
Ditta Mario Acunto - Forni professionali per pizzerie
1
Via S. Maria ai Monti 132, 80141, Napoli, Italia
Tel/Fax: +39 081 599 28 93 - Partita I.V.A. : 07337180637 - Email: info@acuntoforni.it - Web: www.acuntoforni.it
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Table of Contents
Summary of Contents for Acunto Mario Classico 2
- Page 1 WOOD FIRED OVEN MH 49615 CLASSICO OVEN INSTALLATION USE AND MAINTENANCE “READ ALL INSTRUCTIONS BEFORE INSTALLING AND USING THE APPLIANCE” “A MAJOR CAUSE OF OVEN-RELATED FIRES IS FAILURE TO MAINTAIN REQUIRED CLEARANCES (AIR SPACES) TO COMBUSTIBLE MATERIALS. IT IS OF UTMOST IMPORTANCE THAT THIS OVEN BE INSTALLED ONLY IN ACCORDANCE WITH THESE INSTRUCTIONS.”...
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Page 2: Installation Instructions
INSTALLATION INSTRUCTIONS “Please read this entire manual before you install the oven. Failure to follow instructions may result in property damage, bodily injury, or even death.” “When this oven is not properly installed, a fire may result. To reduce the risk of fire, follow the installation instructions.”... - Page 3 “Do not use grate or elevate fire – Build wood fire directly on hearth” Contact local building or fire officials concerning any installation restrictions or need for inspection of the oven installation. To reduce the risk of creosote fire: Inspect the oven twice monthly and clean when necessary.
- Page 4 Picture 2: Example of a real installation (left) and picture of the legs with holes and “Pin stop” ____________________________________________________________________________________________________________ Ditta Mario Acunto - Forni professionali per pizzerie Via S. Maria ai Monti 132, 80141, Napoli, Italia Tel/Fax: +39 081 599 28 93 - Partita I.V.A. : 07337180637 - Email: info@acuntoforni.it - Web: www.acuntoforni.it...
- Page 5 VENTING INSTRUCTION - This cooking equipment shall be vented in accordance with requirements of Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, NFPA 96. - a min. 18 inch clearance from combustible material around the chimney shall be maintained.
- Page 6 OPERATION INSTRUCTIONS NORMAL OPERATION: - “Use Solid Wood Fuel Only.” - CAUTION: never use gasoline, gasoline-type lantern fuel, kerosene, charcoal lighter fluid, or similar liquids to start or ‘freshen up’ a fire in this oven. keep all such liquids well away from the oven when in use.
- Page 7 CLEANING INSTRUCTIONS - Do not use metal brush to clean bedplate, and do not strike same surface with pizza tools. - Do not use water to clean the bedplate. - “Disposal of ashes – Ashes should be placed in a metal container with a tight-fitting lid. The closed container of ashes should be placed on a non-combustible floor or on the ground, well away from all combustible materials, pending final disposal.
- Page 8 CONSTRUCTION PROCESS OVERVIEW The pizza oven type “CLASSICO” is a wood-burning handcrafted pizza oven produced by our company. It is made by a core structure of steel metal and then covered as follows: - The internal room in completely covered by refractory material such as clay stones for the hob where the pizza is placed and cooked and refractory bricks for the dome.
- Page 9 Picture 6: Expanded Clay meshed with cement Picture 7: Hob and first circle bricks positioning Stage 3 Being the hob and the first line of bricks stable, the dome is built using a proper shape to support all the bricks during the positioning. The bricks are fixed with cement. Picture 8: Dome during construction (left) and finished (right) Stage 4 Once the dome is ready and stable, also the external part is filled with clay material mixed...
- Page 10 Picture 9: Filling with insulation Picture 10: Final result before painting material (Expanded Clay and cement) Picture 11: Scheme of main components ____________________________________________________________________________________________________________ Ditta Mario Acunto - Forni professionali per pizzerie Via S. Maria ai Monti 132, 80141, Napoli, Italia Tel/Fax: +39 081 599 28 93 - Partita I.V.A.
- Page 11 Stage 5 Finally the oven is painted and packed for shipment. Picture 12: Final product white painted Picture 13: Shipment of one packed oven ____________________________________________________________________________________________________________ Ditta Mario Acunto - Forni professionali per pizzerie Via S. Maria ai Monti 132, 80141, Napoli, Italia Tel/Fax: +39 081 599 28 93 - Partita I.V.A.
- Page 12 Internal External Optional Weight Model diameter diamete Shape (Kg) (cm) r (cm) “L” “d” “a” “b” Standard 1200 CLASSICO 2 Vulcano 1300 Vulcano Extra 1400 Standard 1600 CLASSICO 3 Vulcano 1700 Vulcano Extra 1800 Standard 1900 Vulcano CLASSICO 5 2000...
- Page 13 Picture 14: Horizontal section of the oven ____________________________________________________________________________________________________________ Ditta Mario Acunto - Forni professionali per pizzerie Shape: “Standard” (default) Shape: “Vulcano” (optional) Shape: “Vulcano Extra” (optional) Via S. Maria ai Monti 132, 80141, Napoli, Italia Tel/Fax: +39 081 599 28 93 - Partita I.V.A. : 07337180637 - Email: info@acuntoforni.it - Web: www.acuntoforni.it Picture 15: Design of the oven vs.
- Page 14 We than you again for choosing our product and remain at your disposal for any further information not clearly mentioned into this manual. Sincerely yours, ____________________________________________________________________________________________________________ Ditta Mario Acunto - Forni professionali per pizzerie Via S. Maria ai Monti 132, 80141, Napoli, Italia Tel/Fax: +39 081 599 28 93 - Partita I.V.A.
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