Wood Stone BISTRO 4343 WS-BL-4343-W Installation And Operation Manual

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READ BEFORE BUILDING FIRST FIREYour oven was cured at the factory� However in the course of shipment, storage on site, etc� the ceramic materials will haveabsorbed moisture� It is critical that the procedure below be followed to ensure that this moisture is driven from the ceramic in acontrolled fashion� This will minimize cracking and prevent damage to the oven that could otherwise occur by bringing the oven totemperature rapidly the first time it is used� This initial procedure need only be followed the first time the oven is fired and/or if theoven has not been used for an extended period of time�DAY ONE1. Build a small kindling fire of newspaper and 5–7 lbs� of heavy, hardwood� We suggest using a fire starter (paraffin/sawduststick) to start the fire� Begin with (3) small pieces of wood (about 1–3" diameter and 14–16" in length)� Build the fire directlyon the floor of the oven against the side or back of the dome� The fire should be built farenough inside and of a size that doesn’t permit the flame to go up the flue� Slowly bring the oven temperature up to 300–400 °F� Maintain this fire for 4–5 hours�2. Once the oven temperature has reached 300–400 °F, increase the oven temperature by increasing the size and amount ofwood being used� Based on what is already burning, gradually increase the amount of wood per hour� This will bring the oventemperature up to 500–550 °F�NOTE: THE MORE WOOD ADDED TO THE FIRE, THE HOTTER THE OVEN WILL GET.It is recommended that on the first day of heat-up, the oven does not exceed 550 °F within the first 8 hours� If your goal is to cookat higher temperatures, the oven should only be brought up to 550 °F on day one� Once the oven has reached the 550 °F, morewood may be added to the fire as necessary to bring the oven to the desired operating temperature� The amount of wood requiredto bring the oven to the specified temperatures may vary depending on the type and quality of the wood� Never use any type offlammable liquid or fuel to start a fire in a Wood Stone oven. Doing so could cause a dangerous situation and/or damageto the oven ceramic.DURING THE FIRST FEW DAYS OF OPERATION, SMALL AMOUNTS OF WATER MAY APPEAR DRIPPING FROM THE OVEN.THIS IS NORMAL AND WILL STOP WITHIN A FEW DAYS.IMPORTANT NOTES• One pound of properly cured, heavy, hardwood produces the potential of 6,500 BTU/hr�• The temperature sensor (thermocouple) is located at the center of the floor, one inch under the surface� The thermocouple willgive false readings if the fire is placed on top of it�• If at anytime the oven is allowed to cool to room temperature for an extended period of time, especially outdoor installations,this heat-up procedure will need to be repeated to avoid thermal shocking of the refractory stone which can cause excessivecracking�• Small “crazing” cracks will occur with normal heating and cooling� They will not effect the performance or durability of the oven�If cracks of 1/8" or more develop, contact Wood Stone for evaluation�DO NOT POUR OR SPRAY LIQUIDS ONTO THE OVEN DECK OR INTO THE OVEN INTERIORAS THIS CAN DAMAGE THE CERAMIC AND WILL VOID THE WARRANTY.An ongoing program of product improvement may require us to changespecifications without notice. WS-BL-W, Revised April 2015.Doc no: M0026.01info@woodstone-corp.com or visit woodstone-corp.comwood stone corporation1801 w. bakerview rd.bellingham, wa 98226 usatf. 800.988.8103t. 360.650.1111f. 360.650.1166Wood-Fired Bistro Installation & Operation Manual26INITIAL START-UP