INSTALLATION GUIDE FOR GIROLAMI CAMINETTI OVEN

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2 Dear Customer, Congratulation for buying a Girolami Caminetti oven. You have made the right choice in purchasing a product from the world leader producer 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 booklet, 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 oven and we wish you a very enjoyable use. Buon appetito Girolami Caminetti 2

3 Realize two masonry supports. (you can build it in metal or cement). Place a concrete bearing slab, about 15 cm. Realize a top about 20 cm tall, with light thick cellular cement blocks or light concrete with a base of expanded clay or vermiculite. Moisten the top, then spread a thin coat of Refractory cement using a toothed spatula and place the parts that compose the firetop. 3

4 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 can build 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. 4

5 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 recommend 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 recomandable 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 5

6 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 mm mm mm mm mm 300 TECNICAL DATA FOR OVEN PRE HEATING TIME IN PIZZAS KG. OF BREAD LINE MODEL WHEIGT KG MINUTES AT ONCE AT ONCES BASIC Kg BASIC Kg BASIC Kg PROFESSIONAL kg PROFESSIONAL kg PROFESSIONAL Kg * THE TIME FOR PRE-HEATING ARE MEASURED USING DRY AND SMALL WOOD GENERAL FEATURES GENERAL FEATURES The oven Girolami Fireplaces, is a simple and efficient tool for cooking. The fire The heats oven the Girolami fire bed Fireplaces, and the is a simple walls and of the efficient oven tool while for cooking. maintaining the necessary heat for cooking food. During The heating, fire heats the the port fire is bed used and the to adjust walls of the oven combustion, while maintaining and the distance necessary heat of openings for cooking allows food. to adjust During the combustion. heating, the port It is is advisable used to adjust to the leave combustion, the door and open the distance a few cm of openings (10-15) allows for a to continuous adjust the and gradual heating. The secret combustion. of the furnaces It is advisable in refractory leave the Girolami door open Caminetti a few cm (10-15) straordianaria for a continuous lies and in gradual its ability heating. to maintain a stable The secret high of temperatures the furnaces in refractory for long Girolami periods Caminetti thanks straordianaria to the shape lies of in the its ability dome to and maintain the a mouth designed to keep the heat inside. The furnaces stable high use temperatures wood as fuel for Girolami long periods Caminetti thanks to the fragrance shape of the that dome transmits and the food mouth and designed dishes to keep with a taste aromatizzandoli the heat inside. unmistakable. In a time period of 60 min, the oven is able to reach the 200 degrees and beyond to then keep The furnaces use wood as fuel Girolami them Caminetti for a-nother fragrance 60 min. that transmits food and dishes with a taste The Girolami Caminetti Oven aromatizzandoli is a simple unmistakable. and efficent tool for coocking. In a time period of 60 min, the oven is able to reach the 200 degrees and beyond to then keep them for a- STANDARDS nother 60 min. The Girolami Caminetti Oven is a simple and efficent tool for coocking. 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 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 6

7 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 porous 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 OPEN We 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 (possibly 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: Excessive 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. 7

8 Who we are Girolami 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 fireplaces 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) or visit our web site or send us a mail at export@girolamicaminetti.it. We will be pleased to answer any questions you may have Regarding our products. 8

9 Via Roma, S.Oreste Scalo (RM) Km 42 S.S.Flaminia Italy Tel (r.a) - Fax girolami@girolamicaminetti.it