Beech ovens E Series User manual

Installation and Operation Manual
REC070E, REC085E, REC105E, REC125E E-Series
(Revision 4 –Sept 2019)
To obtain the best results from your Beech Oven, please read
this manual in its entirety before operation.
© Beech Ovens Pty Ltd 2019

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CRITICAL ISSUES TO BE CONSIDERED
1. Beech Ovens must be installed with adequate
ventilation allowance both above and below the oven.
2. When using gas systems, ensure the correct supply
pipe sizes are installed to operate the gas system on full
load. (Refer original drawing)
3. Avoid storing combustible materials on or around the
oven body.
4. Oven exhaust installations require correct air flow
requirements with suitable temperature rated fans for
correct operation.
5. Ensure power supply to the digital display is the correct
voltage.
6. Follow correct “Pre-Heat” procedures to avoid damage
to the oven when initially commissioning the oven.

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Contents
CRITICAL ISSUES TO BE CONSIDERED ...............................................2
Section 1 - Installation ..................................................................6
Important Information .............................................................................7
WARNING:................................................................................................................7
For your safety..........................................................................................................7
Disposal of ashes......................................................................................................7
Oven Overview.........................................................................................8
Preliminary checks..................................................................................9
Site Preparation ........................................................................................................10
Protection of Combustible floors ...............................................................................11
Oven Installation Procedure...................................................................12
Removing the oven from the crate............................................................................12
Lifting Positions.........................................................................................................12
Transportation...........................................................................................................14
Leg Fastening ...........................................................................................................14
Exhaust Requirements............................................................................15
Flue Material .............................................................................................................15
Recommended Flue size ..........................................................................................15
Nominal airflow required ...........................................................................................15
Exhaust Canopy/Hood Design..................................................................................16
Recommended Exhaust Canopy/Hood Positioning...................................................17
General Information on Flues.................................................................18
Flue Fires..................................................................................................................18
Ventilation Requirement .........................................................................19
Gas Systems overview..............................................................................................20
Gas Control System..................................................................................................20
Firing Systems.........................................................................................21
Wood ONLY............................................................................................................21
Display burner.........................................................................................................21
Electric....................................................................................................................21
Pilot/ Igniter Assembly...............................................................................................21
Digital Display and Thermocouple.............................................................................22
System Connection.................................................................................24
Contractors Responsibility.........................................................................................24
Gas Train ..................................................................................................................24
Gas Connection Procedures.....................................................................................25
Electrical Connection ................................................................................................26
Final Checks .............................................................................................................26
Installation Checklist...............................................................................27
Section 2 - Commissioning ..........................................................28
Commissioning........................................................................................29
Setting High and Low Flame Pressure...................................................31
Flame Calibration ....................................................................................32

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Inspirator Calibration ..............................................................................33
Installation & Commissioning Check Sheet..........................................35
Installation Check Sheet............................................................................................36
Commissioning Check Sheet....................................................................................37
Section 3 –Operation....................................................................38
Preheating with Gas................................................................................39
Preheating with Wood.............................................................................40
Adjustments for Normal use...................................................................41
Firing up to Cook.....................................................................................42
Gas Control Functions ..............................................................................................43
Digital Temperature Display......................................................................................44
Burning Wood and Gas.............................................................................................44
Replacing the Char Grill Piezo Battery......................................................................45
Finishing for the Day.................................................................................................45
Plug Door placement.................................................................................................46
Section 4 –Maintenance & Technical Specifications................47
Oven Maintenance...................................................................................48
Pilot and Burner Maintenance................................................................51
Display Burner...........................................................................................................51
Removing the Display Burner.................................................................................52
Spare Parts List.......................................................................................53
General Technical Details.......................................................................56
Oven Overall Dimensions..........................................................................................57
CE Specifications......................................................................................................58
Oven Materials..........................................................................................................60
ECFIA General MSDS ..............................................................................................61
Wiring Diagram........................................................................................68
Gas Schematic.........................................................................................69
Troubleshooting Guide...........................................................................70
Index.........................................................................................................73

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Introduction
This manual outlines the recommended methods and procedures for installation and
operation of a Beech Oven. Improper installation, adjustment, alteration, service or
maintenance can result in property damage, injury or death. It is strongly advised that
any personnel involved with the installation, commissioning or maintenance of the oven,
read this manual in its entirety before installing or servicing this equipment.
Beech Ovens recommend that only trade qualified person should be used to install and
commission the oven and/or convert it for use with any other gas type other than that
stated on the data label.
All Beech Ovens products are not to be used by persons (including children) with
reduced physical, sensory or mental capacities, or lack of experience and knowledge
unless they have been given supervision and/or instruction.
Failure to follow the recommendation of the content of this manual, or the advice of
Beech Oven personnel, may result in property damage, serious injury or death.
Failure to follow the recommendation of the content of this manual, or the advice of
Beech Oven personnel, will void the manufacturer’s warranty and liability.
Unless otherwise stated within this manual or advised in writing by the manufacturer, all
parts of the oven shall not be tampered with or adjusted from their original state by the
installer or operator.
A warranty document is supplied with every Beech Oven. It is compulsory that
this document be completed and returned to Beech Oven’s Head Office in a
timely manner. Failure to do so will void the warranty of your product.
The following information is compiled to ensure that your Beech Oven is installed and
maintained to provide its safest and most efficient performance at all times.
All measurements shown are as a guide only. Refer to design documentation and
technical specifications for correct dimensions.
Contact Information
Beech Ovens Head Office and Postal Address:
26A Curtin Ave West
Eagle Farm
Brisbane Qld 4009, Australia
Tel: [phone]
Fax: [phone]
Web: www.beechovens.com
E-mail: [email protected]
Technical Support: [email protected]

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Section 1 - Installation
Installation

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Important Information
WARNING: Improper installation, adjustment, alteration, service or
maintenance of a Beech Oven can result in property damage, injury or death.
Read the installation, operation and maintenance instructions thoroughly before
installing or servicing this equipment.
It is recommended that suitably qualified professional personnel install this oven.
Installation of the exhaust system must be in accordance with your local authority
guidelines.
The oven flue must be inspected at three monthly intervals to determine if soot, oil or
carbon deposits have occurred. If deposits have accumulated, these must be removed
to reduce the risk of fire (refer to the Maintenance section in this manual)
For your safety
•Never use gasoline, gasoline-type lantern fuel, kerosene, charcoal lighter fluid, or
similar liquids to start or ‘freshen up’ a fire in this oven. Keep all such liquids well
away from the oven when in use.
•Do not in any way block the required air spaces with insulation or other materials.
Ventilation must be maintained.
•Do not use products not specified for use with this oven.
•Do not over fire. If flame spills out of the oven opening, you are over firing.
Disposal of ashes
Ashes should be placed in a metal container with a tight-fitting lid. The closed container
of ashes should be placed on a non-combustible floor or on the ground, well away from
all combustible materials, pending final disposal. If the ashes are disposed by burial in
soil or otherwise locally dispersed, they should be retained in the closed container until
all cinders have thoroughly cooled. Local regulations may apply.
Retain this manual for future use
Additional copies of this manual are available from Beech Ovens, online or from your
local Beech Ovens representative.

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Oven Façade
(Stainless Steel)
Display Burner
(Optional)
Manual Gas Controls
With Piezo Ignition
(Optional with Burner(s))
Removable Base Kick plate
(Stainless Steel)
Lower Storage Door
(Hinged on LH side)
Digital Temperature
Display
ON/OFF Switch
Oven Overview
Due to the many variations of Beech Ovens the following ovens are an outline as to the
most common components that make up a standard construction.
Note: This diagram shows an REC105E oven with 2 x side Display burners. Your
particular Beech Oven may not include the listed Options as displayed.

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Preliminary checks
The oven is transported by truck, ship or plane to its destination. The oven is shipped in
a single half cover crate, fully assembled and ready to connect to services. (The
consignment document is a good check to establish the correct oven weight.)
Note:
It is strongly recommended to use proper lifting equipment for the
transportation and placement of the crate and oven. DO NOT attempt
to move these items by hand or by any other means that may damage
the goods or injure personnel.

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Site Preparation
Once on the ground, the method of installation is dependent on the type of access. If
there is level access of sufficient width and no stairs, the oven can be moved by pallet
trolley or forklift to its desired location.
In the case where access includes navigating through narrow corridors, the oven can be
raised and skates/rollers placed under each foot (x4) and moved through the narrow
passages.
(Be sure to secure the skates/rollers during transportation using clamps, ropes or
strapping)
In the case where the oven needs to be lifted into position, special lifting points are
accessible by removing the top cover of the façade. There are 4 lifting points as
indicated below.
For installation purposes, we utilize thick sheets of ply to spread the weight of the oven
when we transport it over any surface which may be damaged by the wheels of the
trolley.
If there are stairs, there must be sufficient width to install the ’A’ frame to move the oven
up the stairs. If there are too many stairs or the corridor has corners that are too sharp,
the oven cannot be installed without modifications to the building. Seek special advice
from Beech Ovens Technical Support. [email protected]
Investigation must be made to ensure that the floor both where the oven is to be
transported upon and the floor under where the oven shall be installed are sufficient to
support the oven.

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Combustible material
(e.g. Wood)
Non-Combustible
material
(e.g. Stainless Steel)
900mm
750mm
Door Opening
Protection of Combustible floors
All Beech Ovens must be installed upon non-combustible material. The minimum hearth
extension areas to be covered with non-combustible material in relation to the door
opening of the oven shall cover at least the following areas:
•750 mm to each side of the door opening.
•900 mm in front of the door opening.
If you have an ash disposal container it must also be placed on non-combustible
material, have legs to raise it from floor contact and have a tight-fitting lid.

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Oven Installation Procedure
Prior to installing the oven, visit the installation area and determine if there are
doorways narrower than the oven width. The oven has been designed to fit in most
standard elevators which are capable of the weight.
Removing the oven from the crate
1. Remove the front and top panels from the crate by removing the screws marked
with red paint.
2. Carefully remove the lower plastic wrap to reveal the lower access door.
3. Inside the underside of the oven, you will find 4 x bolts holding the feet to the
pallet.
4. Remove the 4 x nuts.
5. Lift the oven with a forklift in the positions shown below to clear the bolts
protruding through the pallet.
NOTE: Ensure the forks are level and well under both leg braces and be careful
not to damage the front panel when tilting.
6. Slowly and carefully remove the oven from the crate.
Insert forks here.
NOTE: Ensure the forks are level and well
under both leg braces. Be careful not to
damage the front panel when tilting.

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Lifting Positions
Should the oven need to be transported into position using a crane, there are 4 x lifting
positions accessible by removing the top façade panel. The diagram below shows the
4x lifting eyelets positions in which to lift the Oven by crane depending on access to the
final installation position.
To remove the top façade panel, remove the screws around the perimeter and place the
panel in a safe place where it cannot be damaged.
Once in position, re-fit the panel in reverse order.
NOTE: Installation is to be carried out using suitable lifting equipment with
sufficient load capacity to suit the Oven weight. E.g. Hotel crane, mobile crane,
strapping, hooks, etc. Take care when lifting.
Oven Façade top panel
removed
Lifting points (x4)

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Leg fastening holes
(1 on each leg foot)
Transportation
When transporting the oven, be sure that the pallet trolley is fully under the leg braces
and not touching the façade panels.
Leg Fastening
In some cases, the oven feet should be fixed to the
floor surface to prevent the oven from moving. Should
this be required, there is a hole in each foot plate of
the appliance. The cross bracing above has a
clearance hole above to allow for a drill to be placed
directly above the hole.
The foot plate can be used to fix the oven in position.
Use only suitable fixings for the required application.
Refer to your local building contractor for the right
advice.
Ensure the forklift is under the
internal leg bracing when
transporting the oven
Be sure the pallet trolley/forklift is
clear of the front panel(s) when
transporting/lifting

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Exhaust Requirements
The following section is for your guidance in establishing a design to suit your Exhaust
duct design requirements.
Exhaust ductwork should be carried out by a qualified, experienced trade team
with knowledge of local authority requirements. The following information is
supplied ONLY as a guide.
NOTE: The temperature of the oven is dependent on the size of the fire and the volume
of airflow to the exhaust duct.
Flue Material
Check your local authority requirements.
Also available and highly recommended are a variety of specialised proprietary flue
systems including stainless steel twin and triple skinned products. (Your local
mechanical contractor should advise you of available systems.)
Recommended Flue size
300mm square or equivalent cross-sectional area in round or rectangular section. For
ducted systems more than 6 metres long or containing more than 4 bends, professional
ducting advice should be obtained.
Nominal airflow required
As a guide, approx. 450l/s @ 150pascals static pressure. Please refer to your
mechanical contractor for specific details for the exhaust hood provided.
The oven canopy/hood can be connected to any exhaust system with a much higher
flow rate by controlling the suction utilising a damper.

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Exhaust Canopy/Hood Design
The exhaust system is an integral part of the oven’s safe and reliable operation. It is
strongly recommended that all exhaust ductwork design and installation be carried out
using a qualified and experienced trade team with knowledge of local authority
requirements. All ductwork will require access for cleaning and require regular
maintenance.
The following information is to be used ONLY as a guide.
The installation of a exhaust canopy has several benefits. These are;
1. Easy access to filters for regular cleaning
2. Visible break between spigot and canopy to alert if flash fire should occur
3. Better access to oven spigot to allow for regular cleaning
4. Allowance for Spray heads to be fitted for fire protection
5. Options such as an Automatic Water Wash and Misting Spray System for high use
applications (Contact Beech Ovens for detailed information)
Cool air to mix with
hot air from the oven
Hot air from the oven
Enters the oven spigot

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Recommended Exhaust Canopy/Hood Positioning

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General Information on Flues
Due to the nature of wood fired ovens, the exhaust temperatures can be quite high and
sparks or embers may be present (hence fire danger should be considered.)
To avoid problems there are a number of options to be considered:
•It is always important to keep the flue system clean.
•When firing the oven with wood, we strongly recommend the use of good, clean
hardwood fuel only.
•A build-up of soot and/or creosote in the flue is not good in any
situation. We recommend inspections every three months.
Through these regular inspections you can develop a program
for regular cleaning of your system.
Flue Fires
To reduce the possibility of flue fire we recommend the following steps.
1. Keep the flue system clean. This includes the oven spigot and
all ductwork. Introduce regular inspections to develop a
program for regular cleaning of your system.
2. For solid fuel ovens it is recommended they be connected to a dedicated exhaust
extraction system.
3. To further reduce the risk of fire, a high temperature sprinkler head can be
installed into the duct, connected to a constant/ secure water supply. This can be
included on any flue system. Contact your local fire safety consultant for more
information.
4. Where possible, if connecting to a communal kitchen extraction system, connect
oven to ducting from the dishwasher canopy.
5. Where possible, install the oven under a recommended canopy exhaust system.

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Ventilation Requirement
A very important area which is commonly overlooked with gas fired Stone Hearth Ovens is access and,
most importantly, Ventilation to under and above the oven.
With many of Beech Ovens being gas fired there is a Display burner mounted into the oven floor, which
needs a fresh air supply to function correctly.
A common problem with the oven installation process is that insufficient ventilation is allowed for. This
can result in the burner being starved of oxygen and not functioning correctly, or air is being drawn from
above or below the oven causing the flame to “disappear” below the oven floor, causing the burner to fail.
Both these cases result in poor oven operation and irregular temperature fluctuations.
Below is an image showing the location for Ventilation and Access panels in Beech E-Series Stone
Hearth ovens.
NOTE: The ventilation kick panel below the oven and the ventilation panel on top of the
oven must be kept clear and unobstructed at all times.
NOTE: Beech Ovens are to be installed with sufficient ventilation to prevent the
occurrence of unacceptable concentrations of substances harmful to the health of those
in the room in which they are installed.
Do NOT block fresh air inlet
under front panel
Do NOT block the vent on top
of the oven

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Actual Floor
Temperature
Set Temperature
Gas Systems overview
The gas management system is manually controlled by the operator to achieve the
desired oven temperature and can maintain an impressive display burner. The system
features easily manageable and serviceable components. The use of high quality,
electronic ignition and flame management components combine to give a simple and
reliable system.
The gas system is also factory fitted with an in-line safety solenoid in the event of
overfiring. This is designed to interrupt gas supply should the oven floor temperature
reach temperatures above 400°C. This will automatically reset at 380°C at which time
the burners must be manually restarted.
Gas Control System
For Beech E-Series ovens, there are both single and dual gas systems available
depending on the size of the oven. Both systems use a manual gas control valve,
feature display burner and electronic piezo ignition system.
In addition, all Beech E-Series ovens are fitted with a Digital Temperature display to
assist in maintaining a constant floor temperature. NOTE: the digital temperature
display has both “set temperature” and “actual temperature” to assist in managing the
floor temperature. By setting the “set temperature” to the desired floor temperature, it is
then easy to know when to manually adjust the flame so the 2 display temperatures
match.
The thermal input of the Gas system, depending
on the oven size, is between 30 and 80 Mega
Joules. (Refer to the Data plate inside the lower
door for specific details.)
Display Burner
Digital Display
Manual Control Valve (1 or 2
depending on oven size)
Piezo Igniter
ON/OFF Switch