INSTALLATION GUIDE FOR GIROLAMI CAMINETTI OVEN...Via Roma, 12 - 00060 - S.Oreste Scalo (RM) Km 42...

INSTALLATION GUIDE FORGIROLAMI CAMINETTI OVEN

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Dear Customer,

Congratulation for buying a Girolami Caminetti oven. You have made the right choice in purchasing a product from the world leader produ-cer of wood fired ovens. With a perfect installation , a correct use and careful maintenance you will obtain the most from your oven and will extend the lifespan of this high quality product. To help you to get the best from our product, Girolami Caminetti has collected in this bo-oklet, the installation processes and a concise and the correct guide on use and maintenance of your oven. We strongly suggest that you read it carefully and keep it for future reference. We thank you very much for choosing a Girolami Caminetti ovenand we wish you a very enjoyable use.

“Buon appetito”

Girolami Caminetti

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Realize two masonry supports. (you can build it in metal or cement).

Place a concrete bearing slab, about15 cm.

Realize a top about 20 cm tall, with light thick cellular cement blocks or light con-crete with a base of expanded clay or ver-miculite.

Moisten the top, then spread a thin coat of Refractory cement using a toothed

spatula and place the parts that compose the firetop.

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IMPORTANT: TRY TO ASSEMBLY ALL COMPONENTS WITHOUT GLUE ON FIRST. VERIFY THE RIGHT POSITION OF ANY PART BEFORE ! IF THE CONTROL IS OK :

Realize two masonry supports. (you canbuild it in metal or cement). Moisten the interstices among the parts that compose the firetop and fill them up with refractory cement; to avoid obstacles to the shovel, the putty has to be slightly lower than the firetop.

Assembly all the parts, starting from front component.

Make holes with a drill in correspondence of the holes in the brace. Put the stops in the holes and then place the headband and secure with screws.

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After the installation of the dome, and eventually the space between the firetop and the dome has to be left of the arch, make sure that the various parts are empty, not puttied! well settled.

After the coat of cement, spread a coat of mineral insulating all over the dome, in order to insulate the oven. We do recom-mend a first coat of ceramic fiber 2 to 4 cm thick, To mantain the spherical shape, place above the dome a then 10 to 15 cm of vermiculite, expanded clay or rock wool for high metal net covered by a coat of sand and cement 3 to 4 cm.

Moisten the interstices among the parts that compose the dome, then spread from the outside a coat of refractory cement 5 cm thick. In order to obtain an optimal thermal inertia, it is recomanda-ble to spread all over the dome a coat of refractory cement up to 6 cm thick. For the bigger ovens it will be necessary to place a metal net in the coat of refractory Acement.

If the oven is installed in outdoor spaces, it is necessary to protect it by rain and humidity

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GENERAL FEATURES

The oven Girolami Fireplaces, is a simple and e�cient tool for cooking.

The �re heats the �re bed and the walls of the oven while maintaining the necessary heat for cooking food.

During heating, the port is used to adjust the combustion, and the distance of openings allows to adjust the

combustion. It is advisable to leave the door open a few cm (10-15) for a continuous and gradual heating.

The secret of the furnaces in refractory Girolami Caminetti straordianaria lies in its ability to maintain a

stable high temperatures for long periods thanks to the shape of the dome and the mouth designed to keep

the heat inside.

The furnaces use wood as fuel Girolami Caminetti fragrance that transmits food and dishes with a taste

aromatizzandoli unmistakable.

In a time period of 60 min, the oven is able to reach the 200 degrees and beyond to then keep them for a-

nother 60 min.

The Girolami Caminetti Oven is a simple and e�cent tool for coocking.

STANDARDS

Girolami Fireplaces comply with European directives:

They do not have external parts hot (over 65 ° C) which can burn the user.

The furnace body is composed of refractory material aluminate

Minimum dimension of the chimney (internal istallation)

TUBE LENGHT OVER m.9 OVER m.6 OVER m.5 OVER m.4,5 OVER m.3,5 OVER m.2,5

TUBE DIAMETER 0 mm 150 0 mm 180 0 mm 200 0 mm 220 0 mm 250 0 mm 300

TECNICAL DATA FOR OVEN

LINE MODEL WHEIGT KG PRE– HEATING TIME IN PIZZAS KG. OF BREAD

MINUTES AT ONCE AT ONCES

BASIC 80 240 40 3 6 Kg

BASIC 110 350 45 6 12 Kg

BASIC 160 500 45 8 18 Kg

PROFESSIONAL 100 50 5 12 kg

PROFESSIONAL 110 60 6 14kg

PROFESSIONAL 140 500 60 8 16 Kg

* THE TIME FOR PRE-HEATING ARE MEASURED USING DRY AND SMALL WOOD

GENERAL FEATURES

The oven Girolami Fireplaces, is a simple and efficient tool for cooking. The fire heats the fire bed and the walls of the oven while maintaining

the necessary heat for cooking food. During heating, the port is used to adjust the combustion, and the distance of openings allows to adjust the combustion. It is advisable to leave the door open a few cm (10-15) for a continuous

and gradual heating.The secret of the furnaces in refractory Girolami Caminetti straordianaria lies in its ability to main-tain a stable high temperatures for long periods thanks to the shape of the dome and the mouth

designed to keep the heat inside. The furnaces use wood as fuel Girolami Caminetti fragrance that transmits food and dishes with a

taste aromatizzandoli unmistakable. In a time period of 60 min, the oven is able to reach the 200 degrees and beyond to then keep

them for a-nother 60 min. The Girolami Caminetti Oven is a simple and efficent tool for coocking.

STANDARDS

Girolami Fireplaces comply with European directives: They do not have external parts hot (over 65 ° C) which can burn the user. The furnace body is

composed of refractory material aluminate

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FIRST USE

Before using the oven, wait at least 5 days from installation. The oven may require a good drying before use. Start the ignition with small fires the duration of a couple of hours in order to favor the complete drying. Proceed only after gradually increasing the temperature. It is recommended for first lighting qundo and the furnace is installed outside of the not to exceed 100 de-grees in order to avoid cracks in the material. Use the same procedure after long periods of inactivity. The po-rous material of the furnace promotes breathability and moisture evaporation. After about 50/60 minutes of fire , the oven starts to become white internally at this point we have reached about 250 degrees and residues blacks are burned. From this moment the oven is ready for use. COO-KING WITH DOOR OPENWe recommends cooking with the door open, pizza, toast, buns, grilled meat, fish etc.. Move the wood and the fire on one side of the oven and place the food on the opposite side to cook them. For continuous coo-king add wood occasionally using the same to move the coals. COOKING WITH THE DOOR CLOSED:Remove wood coals and ashes with a brush when the oven is at the desired temperatures (pos-sibly using a soft brush that will not damage the fire). Close the oven a few minutes to distribute the heat evenly and then fit the food to be cooked. Warning: Never clean the oven with a wet cloth when the oven is hot, the tempe-rature brusce cause various problems and are the basis of the reasons for breakage or collapse. Thanks to the thermometer installed outside of the furnace it is possible to follow the firing temperatures. It is recommended to use dry wood not chemically treated

PROBLEMS AND SOLUTIONS IF THE OVEN IS SMOKING:

Make sure the wood is not too wet. Be sure to create a flame and gradually add wood only with steady flame to avoid deposits of unburned wo-od main source of smoke. In the case where the oven is outside control the positioning of the flue, while in closed environments verify the proper circulation of air in the room. If the oven temperature does not rise: Make sure that the fire is on one side of the furnace and not in front of the mouth. Keep the flame alive for 40/50 minutes. Do not use wood or unburned coal. Adding fuel to the fire gradually. If the exterior walls of the oven than are more 40 ° is likely that the insulation is insufficient or inadeguate. If the oven cools too quickly: This can happen during the first use or after long periods of inactivity. Check the outer insulation of the oven. If the flame goes beyond the mouth of the furnace or flue pipe: Excessi-ve heat will damage the oven and does not bring any improvement in performance of the same. Reduce the flame in excess closing the mouth of the furnace and by limiting the inflow of air. the fire is too little and fails to send temperatures in the oven. Check that there are no water leaks or moisture in the oven.

If cracks or veins appear after use: is perfectly natural that appear after the first use of the veins or cracks in the refractory material. The above veins or cracks serve to accommodate the normal thermal expansion and are an intrinsic characteristic of the material itself.

NOTE: In order to ensure that neither party suffers damage by following our step by step.

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Who we areGirolami Caminetti is an Italian company with over 40 years of experien-ce in the field of refractories and wood heating in general. We operate in Italy and abroad with full satisfaction of our customer.

Our range

• BURNING WOOD OVENS - Traditional wood burning ovens - Traditional wood burning ovens Professional

• Prefabricated WOOD BURNING Fireplaces - Traditional, in the refractory - Inserts, for space heating

• FURNISHING for prefabricated fireplaces - Countryside Classic - Modern

• BARBECUES - Models without cover (small and raised easily insertcible) - Models with cover (to furnish your garden or terrace)

THERMO FIREPLACES • Hidro wood fireplaces for heating the houses by radiators • Hidro multifuel fire-places for heating the houses by radiators • Air system fireplaces for heating some rooms by warm air

For any information on our product please call us at +39 (0)761 507249 or visit our web site www.girolamicaminetti.it or send us a mail [email protected]. We will be pleased to answer any questions you may have Regarding our products.

Via Roma, 12 - 00060 - S.Oreste Scalo (RM) Km 42 S.S.Flaminia ItalyTel. +39 0761 507249(r.a) - Fax +39 0761 509273

[email protected]

INSTALLATION GUIDE FOR GIROLAMI CAMINETTI OVEN...Via Roma, 12 - 00060 - S.Oreste Scalo (RM) Km 42...

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