Installation, drying and curing
Prepare the oven correctly
Correct support, insulation, expansion space, drying, curing and fire management protect the oven and improve cooking performance.
DIY base and installation
- Use 20 mm insulation at the back and 15 mm at the front. This creates the required slight downward angle.
- Leave the required expansion gaps so heated components can expand without being forced against rigid finishes.
- Grout the joints evenly and finish the surrounding surface without filling or bridging the expansion gaps.
- For wall installations, leave a 10 mm gap between the oven and the wall.
Drying and curing
Allow the completed oven and finishes to dry for seven days before curing. Use dry wood and maintain each curing stage for approximately 2–3 hours:
- Stage 1: 60°C
- Stage 2: 100°C
- Stage 3: 150°C
- Stage 4: 200°C
- Stage 5: 250°C
Keep curing and normal controlled operation below 350°C. In wet weather, keep the oven door closed to prevent moisture entering the floor and chamber. Hairline cracks are normal as the oven expands and contracts. Repair larger cracks with the appropriate high-temperature mortar.
Convection, floor moisture and fire management
The oven floor stores heat for the pizza base while hot air circulates through the chamber by convection to cook the toppings and other food. Moisture held in the floor must be driven out gradually during drying and curing.
- Start the fire at the front of the oven and move it backwards as the fire establishes and the chamber warms.
- Use smaller pieces of dry wood to build heat gradually and maintain clean airflow.
- Use the water-vapour airflow test: observe the vapour path to confirm that air enters correctly and smoke exits through the flue rather than spilling from the front.
- Use suitable thermometers to monitor the oven floor and chamber temperatures during curing and cooking.
Cleaning and damper operation
- When the oven is cold, use a dry brush to remove loose ash and debris. Do not add water to a hot or damp oven floor.
- For maximum-heat cleaning, allow the oven to reach its safe cleaning heat so food residue burns away, while keeping operation controlled and below 350°C.
- Use the chimney damper to control draw and heat retention. Keep it open while establishing the fire and whenever smoke needs to escape; adjust it only after clean combustion is established, and never close it in a way that traps smoke or combustion gases.
Crates and transport
| Crate | Dimensions | Approx. weight | Fee |
|---|---|---|---|
| Small | 1,000 × 1,000 × 800 mm | 160 kg | R950 |
| Medium | 1,100 × 1,000 × 800 mm | 200 kg | R1,050 |
| Large | 1,200 × 1,040 × 800 mm | 220 kg | R1,150 |
Delivery and installation are quoted separately. The unassigned X-Small crate remains an internal confirmation item.
Trolley dimensions
- Small: 700 D × 600 H × 1,100 L mm, 25 kg.
- Medium: 800 D × 700 H × 1,100 L mm, 40 kg.
- Large: 890 × 1,000 W × 1,107 H mm, 50 kg.