Beech ovens RND Series User manual

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RND-REC-RGO Manual Confidential and Proprietary
Operation-Cooking (extract 5)
RND - REC - RGO Oven Series.
To obtain the best results from your Beech Oven, please read
this manual in it’s entirety before operation.
© Beech O
vens Pty Ltd 2007

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Contents
Firing up to Cook........................................................................................ 4
Gas Control Cabinet Functions ......................................................................................... 5
Main Control Switch .......................................................................................................... 5
Burner On Indicator Light .................................................................................................. 5
Fault/ Reset button............................................................................................................ 6
Digital Temperature Controller .......................................................................................... 6
Temperature Control Procedures...................................................................................... 7
Using Gas only.................................................................................................................. 7
Using Gas and Wood........................................................................................................ 7
Using Wood only............................................................................................................... 7
Gas Ovens ........................................................................................................................ 8
Combined Wood and Gas................................................................................................. 8
Wood Fired Ovens ............................................................................................................ 8
Char Grill........................................................................................................................... 9
Lighting the burners (Char Grill)........................................................................................ 9
Finishing for the Day ......................................................................................................... 11
Plug Door placement......................................................................................................... 12

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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.
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 manufacturers warranty and liability.
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 it’s 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:
36 Gladys St
Stones Corner
Brisbane Qld 4120
Australia
Postal Address:
PO Box 1577
Coorparoo DC 4151
Brisbane, Australia
Tel: [phone]
Fax: [phone]
Web: www.beechovens.com
E-mail: [email protected]
Technical Support: [email protected]

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Firing up to Cook
From cold, allow the oven approximately 3 hours to heat up initially. Thereafter, warm up
should take about 60 minutes, depending on the size of the oven. This time can be
reduced by using gas.
The oven temperature is basically controlled by the size of the fire or the set point
temperature (SV) of the gas system and the draft up into the flue system.
The flue suction should be sufficient to not allow smoke into the kitchen during normal
operation. It is a fine balance. When firing with wood, the time of maximum smoke is at
ignition time in the morning. (To reduce the amount of smoke produced when lighting, dry
the wood in the oven cavity overnight. Be sure to keep the wood clear of embers.)
Optimum temperature for pizzas is approx 250-350°C. If pizzas do not cook in around five
(5) minutes, the oven is too cool and a larger fire may be required. Check the
troubleshooting guide if a larger fire does not increase the temperature.
The pizzas should be rotated and moved about to cook them evenly. The chef soon
becomes familiar with the radiated and reflected heat properties of the oven and moves
the pizzas around to suit these different heat zones.
Most restaurants place the pizza base directly on the oven floor although they can be
placed on trays for time enough to toast the base a little before finishing off directly on the
oven floor. Others leave the pizzas on trays for the whole process. This is a decision for
the Executive Chef.
The oven can be used for cooking foods other than pizzas and many chefs experiment
with different wood types to get interesting flavours. Food can be roasted in cooking trays
and fried in black metal pans.
If required, we can arrange the services of an experienced Wood Fired Oven chef for
training purposes.
For any enquiries please feel free to call or email Beech Oven’s Head Office.
[email protected]

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Gas Control Cabinet Functions
Main Control Switch
The Main Control Switch has three positions:
OFF
Both temperature controller & burner are off in
this position.
CONTROL
The temperature controller only is energized.
In this position the temperature controller will
read the current oven temperature (PV) and
the set point temperature (SV). The current
oven temperature (PV) is monitored at the
stone hearth (floor) level. The actual oven
temperature will be higher than indicated. This
is useful if firing on timber to easily see the
cooking temperature. This is a read out only and has no control over the oven temperature
with the control switch in this position.
ON
In this position the oven will start automatically, cycling the gas system to maintain the
preset temperature or set point temperature (SV) of the oven.
The operation of the gas flame will cycle automatically from Low Flame to High Flame or
Off as required to maintain the set point temperature.
See Digital Temperature Controller description below for more details.
Burner On Indicator Light
This light is lit when the ON position is selected on the main control switch and a flame is
preset inside the oven.
The main control switch should always be set to OFF when any service work or
inspections occur. Disconnect power from the wall socket. All service work should
be carried out by a qualified and authorized technician.

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Fault/ Reset button
In the event of the burner failing to light, the Fault/ Reset button will light and the burner
will go into ‘lock-out mode’. In this mode, the oven is 100% safe; no gas can flow.
To restart the burner from ‘lock-out mode’ (white light on) press the white light ‘reset’
button. If the burner fails to light after three attempts, turn the control switch to OFF and
refer to the troubleshooting section of this manual or call in a service professional.
Digital Temperature Controller
The Digital Temperature controller has two (2)
main functions. To display the current oven
temperature (PV- Present Value) and an
adjustable setting to enable the operator to
determine the desired oven operating
temperature (SV - Set point value).
To change the set point (SV) temperature up
or down;
•Press SET
•Press ◄R/S to move the degree of
change. (i.e. to change tens or
hundreds)
•Press the ▲(up) or ▼(down) arrows until desired temperature is selected
•Press SET to enter the information
See the following section for the different temperature control procedures.

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Temperature Control Procedures
Typical cooking temperature for pizza is 250-350°C and for breads 200-250°C. The burner
controls on this oven have been designed to enable the operator to fire the oven using
Gas, Wood or a combination of both.
Using Gas only
In this situation the burner will start on High Flame (intensive flame) and heat the oven to
the preset (SV) temperature on the Digital Temperature controller. Once the oven has
reached this temperature, the burner will automatically turn to Low Flame (less intensive,
maintaining flame).
This flame will maintain the oven temperature until the temperature starts to fall below the
set point (SV) at which time the High Flame will cut in and heat the oven back to set point
(SV).
Should the temperature continue to rise on Low Flame, the gas burner will cease to burn
at approximately 20°C above the set point temperature. It will automatically start again
once the temperature falls below the set point temperature. This cycle will continue as
long as the oven is in the ON position.
Using Gas and Wood
The above mentioned cycle is the same if using a combination of both fuels. However,
once the oven has reached set point and turned to Low Flame, should the temperature
continue to rise, (due to the burning wood) the gas burner will cease to burn at
approximately 20°C above the set point temperature. The Gas system will then be in
standby mode, waiting for the temperature to fall below the set point temperature. It will
automatically start again once the temperature falls below the set point temperature.
It is strongly advised not to burn wood on top of the Thermocouple or erratic Gas
operation will result.
Using Wood only
Using Wood only in an oven that has a gas back-up system is quite an acceptable and
common practice. The Digital Temperature controller can tell you the present oven
temperature (PV) when the operating switch is set in the CONTROL position.
This is very useful for gauging the fuel requirements of the oven.

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Gas Ovens
The gas flame modulates from OFF, LOW FLAME and HIGH FLAME keeping the oven at
the desired set point (SV) temperature. (250-350°C)
Once the oven reaches cooking temperature the pizzas can be placed in the oven with or
without trays within 150mm of the fire and in layers out.
Combined Wood and Gas
When firing using combined Wood and Gas, if the gas back-up burner does not appear to
be firing much, it may just mean that there is sufficient heat from the wood fire to satisfy
the thermocouple, not requiring the gas burner operation.
Wood Fired Ovens
As described in Preheating with Wood, start a small fire in the mouth of the oven with
kindling and proceed making the fire with progressively larger pieces of wood. When the
large wood (100mm-125mm diameter) logs are burning, push the fire to the back or side
of the oven chamber.
To reduce the amount of smoke produced when lighting, dry the wood in the oven cavity
overnight. Be sure to keep the wood clear of embers.
As the wood embers reduce, more wood should be placed on the fire. When there
appears to be too much ash, simply drag this out and place in your steel ash receptacle.
There is, however, a surprisingly small amount of ash compared to the amount of wood
consumed. Most restaurants only clean out once a day in the morning at start-up. The
quantity of ash reduces when using better quality hard wood fuel.
NOTE: Removing ash should always be done with great care as hot embers may
be hidden in the ash.

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Pilot Position
Off Position
Low Flame Position High Flame Position
Char Grill
The following instruction relates to those ovens fitted with the Char Grill option. The Char
Grill is a fully independent gas system connected directly to the main Gas supply and is
not directly controlled by the Gas Control cabinet.
The Char Grill is manually operated
using the Main valve located
directly below the hearth.
Lighting the burners (Char Grill)
Press slightly and turn the Main valve counter-clockwise to  (Pilot) position and press
fully in.
While pressing the Main valve in, hold a manual ignition flame (lighter or match) to the
pilot unit located below the hearth.
Pilot Unit (as seen from
the front of the grill)
Pilot unit with Thermocouple
(Insert ignition flame here)

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Char Grill Gas Control Valve
Removable floor drip tray
(drawer)
Slide-out Stainless Steel Grill plates
(radiants underneath)
Drip Tray
Exhaust spigot -
Clean
here daily using supplied
spigot cleaning brush
Continue to press the main valve for twenty (20) seconds. (This is to allow the
thermocouple enough time to sense a flame and open the main burner’s gas supply.)
Release the main valve. (The pilot flame should now stay alight.)
To choose between High and Low Flame, slightly depress the main valve and turn to the
required flame.
For the four (4) burner Char Grill, repeat for both pilots.
To turn off, depress the main valve slightly and turn to ● (OFF)position.
(The Char Grill can be safely left in the Pilot position when not in use, though it is
recommended to turn to the ● (OFF)position when finishing for the day.)
All Beech Ovens supplied with a char grill option are supplied with a
spigot cleaning brush. This long handled brush should be used daily to
clean any excess soot or grease from the exhaust spigot above the mouth
of the grill. This area can get contaminated with flammable material from
the grilling process. Fire risk occurs with poor maintenance.
(Refer to Flue Fires section in this manual.)

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Finishing for the Day
When you have finished for the day, simply turn the main Gas control switch to OFF and if
you wish, spread the coals. This is not always necessary. Any size fire can be left burning
safely. Some owners put another log on to keep the oven hot overnight. It is safe to leave
the fire burning and the gas switched ON or OFF.
A stainless steel Plug Door is supplied and recommended for the oven to keep the heat in
overnight.
See the following section Plug Door Placement

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Correct positioning.
This helps to reduce heat
and energy loss.
Incorrect positioning.
Heat and energy is lost from
the oven into the flue.
25mm gap
Plug Door placement
The stainless steel Plug Door is a
loose fitting door used to retain the
majority of heat within the oven when
the oven is not in use. It is NOT
designed to entirely block the opening,
as this could potentially overheat the
oven, or allow build up of dangerous
gases inside the oven cavity.
It is advisable to use the Plug Door in
the main oven opening(s) whenever
the oven is not being used to conserve
energy. This is important especially
overnight when no fire is present.
Remember to replace the special low profile Char Grill plug door in the Char Grill
whenever it is not being used to reduce heat and energy loss from this opening.