Gozney Core 75 x 75 Manual - V1.8 - Flipbook - Page 71
WOOD FIRED
MAINTENANCE
MEASURE OVEN’S
TEMPERATURE
Using a high heat infrared thermometer gun take a
measurement from the oven floor. The thermometer on the
oven will show the air temperature so may vary to the floor
readings.
FINISHED COOKING
Allow the fire to die down until there are no naked flames
and only embers remain. The door can then be placed in
the closed position to retain heat.
!
WARNING: DO NOT POUR OR SPRAY
LIQUIDS ONTO THE OVEN FLOOR OR
INTO THE OVEN INTERIOR AS THIS
CAN DAMAGE THE OVEN AND COULD
VOID WARRANTY
!
CAUTION: DISPOSE OF ASHES IN
A SAFE MANNER, BEWARE OF HOT
EMBERS EVEN AFTER THE OVEN HAS
COOLED.
Never use water or other liquids to extinguish the fire within
the oven. This may cause extreme thermal shock to the
refractory and damage the oven.
ASH DISPOSAL
REFUELLING ON TO A LOW
FIRE BED
Even after 24 hours ashes can still be hot. When removing
ash from your oven, a non-combustible tool must be used If there is insufficient burning material in the firebed to light a
new fuel charge, excessive smoke emission can occur. Refuelling
at all times.
must be carried out onto a sufficient quantity of glowing embers
1. Ash should be placed in a metal container, with tight and ash that the new fuel charge will ignite in a reasonable
fitting lid and removed using a non-combustible ash period. If there are too few embers in the fire bed, add suitable
kindling to prevent excessive smoke.
shovel.
2. The closed container of ashes should be placed in a safe
place until thoroughly cooled.
CLEANING THE OVEN
is required that the coldest part of the oven floor should
It
reach temperatures of 343C (650F) to be hot enough
for the oven to start “self-cleaning”. To do this raise the
temperature of the oven on to above 360C (680F) for a
period of time.
COOKING WITH WOOD TIPS
For the best results and ease of cooking, be sure to use kiln dried
wood with a moisture content of 20% or less, that are less than 4
inches (100mm) thick and 12 inches (300mm) long.
Standard logs (including kiln dried) should not be stored in
a commercial kitchen. Only solid fuels that have been HACCP
certified (Hazard Analysis and Critical Control Point) are permitted
to be stored in commercial kitchen locations. Please contact
Gozney Ovens for more information on HACCP certified fuels.
FLUE SYSTEM MAINTENANCE
It is essential that regular cleaning of the flue and extraction
system is undertaken. How you determine a regular cleaning
routine will depend on the fuel burnt and the frequency
of oven use. Failure to maintain a clean extraction or flue
system is a likely source of fire. Ensure a regular cleaning
routine is established and adhered to.
FUEL OVERLOADING
The maximum amount of fuel specified in this manual
should not be exceeded, overloading can cause excess
smoke.
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