DI VICINO FORNI DVFO-LF100 User manual

Use and manintenance manual
Oven for pizzeria DVFO
Revision 2
2021/06/15
Di Vicino Forni S.r.l.s. www divicinoforni com Pag 1
Unpublished document Copyright DI VICINO FORNI S r l s , All rights reserved.
The content of this document, owned by DI VICINO FORNI S r l s , is confidential and is made available without any responsibility
for any errors or omissions
Reproduction, disclosure and use, even partial, is prohibited without the express written authorization of the BY DI VICINO FORNI
S r l s
The relative copyright and this restriction of use must be considered extended to any form or method of displaying the information
contained
Read carefully before using the oven
USE AND MAINTENANCE MANUAL
Ovens for pizzeria DVFO
Revision 2 del 2021/06/15
DI VICINO FORNI S.r.l.s. Via Pie rarse, 53 - 80078 Pozzuoli (NA)
ITALY

Use and manintenance manual
Oven for pizzeria DVFO
Revision 2
2021/06/15
Di Vicino Forni S.r.l.s. www divicinoforni com Pag 2
Index
1 T ERMS AND DEFINITIONS ...........................................................................................................................3
2 I MPORTANT INFORMATION .........................................................................................................................4
2 1 General warnings 4
2 2 Use and storage of the manual 4
2 3 Generale security measures 5
2.3.1 Safety measures for the installation of the oven ......................................................................5
2.3.2 Additional safety measures for gas fired ovens .......................................................................5
2.3.3 Security measures for the ba er ..............................................................................................5
3 G ENERAL TECHNICAL CHARACTERISTICS ...................................................................................................6
3 1 Types of ovens 6
3 2 Characteristics of wood-fired ovens 6
3 3 Characteristics of gas powered oven and fixed stove (DVFO-GF-ZZZZ) 7
3 4 Characteristics of gas powered oven and swivel stove (DVFO-GG-ZZZZ) 8
3 5 Characteristics of the burners 9
4 G ENERAL DESCRIPTION ......................................................................................................................... 10
4 1 Principal components of the oevn 10
4 2 Supply system for gas oven – Models DVFO-GFxxx and DVFO-GGxxx 10
4 3 Power supply system for oven with rotating hob – Models DVFO-GGxxx 11
5 I NSTRUCTIONS FOR DISASSEMBLY , TRASPORT E INSTALLATION ............................................................... 12
5 1 Disassembly and trasport 12
5 2 Installation 13
5.2.1 Prevention and protection measures .................................................................................... 13
5.2.2 Operating instructions ........................................................................................................... 13
6 I NSTRUCTION FOR USE ........................................................................................................................... 16
6 1 First start-up of the oven 16
6.1.1 Wood fired oven .................................................................................................................... 16
6.1.2 Gas-fired oven ...................................................................................................................... 16
6.1.3 Gas-fired oven with rotating hob ........................................................................................... 17
6 2 Oven recurring ignition 19
6.2.1 Wood-fired oven.................................................................................................................... 19
6.2.2 Gas-fired oven ...................................................................................................................... 19
6.2.3 Gas-fired oven with rotating hob ........................................................................................... 19
6 3 Oven turning OFF 19
6.3.1 Wood-fired oven.................................................................................................................... 19
6.3.2 Gas-fired oven ...................................................................................................................... 19
6.3.3 Gas-fired oven with rotating hob ........................................................................................... 20
7 D IAGNOSTICS ........................................................................................................................................ 21
8 O VEN PREVENTIVE MAINTENANCE .......................................................................................................... 22
9 L IST OF FINISHES AND ACCESSORIES ...................................................................................................... 22
10 A TTACHMENTS .................................................................................................................................. 22

Use and manintenance manual
Oven for pizzeria DVFO
Revision 2
2021/06/15
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1 TERMS AND DEFINITIONS
Lif ing accessories Components or equipment not connected to the lifting machine, which allow the
load to be gripped, arranged between the machine and the load or on the load
itself, or intended to become an integral part of the load and to be placed on the
market separately; slings and their components are also considered lifting
accessories;
Chains, ropes and s raps Chains, ropes and straps designed and constructed for lifting purposes as
an integral part of lifting machinery or lifting accessories;
Manufac urer Physical or legal person who designs and / or manufactures a machine or partly
completed machine covered by Directive 2006/42/EC, and is responsible for the
machine or partly completed machine with this Directive for the purpose of placing
it on the market under his own name or with its own brand or for personal use In
the absence of a manufacturer, as defined above, the natural or legal person who
places on the market or puts into service a machine or partly completed machine
covered by the aforementioned Directive is considered a manufacturer;
Baker Person responsible for introducing the pizzas to be cooked and their management
up to the moment of extraction from the cooking chamber;
Oven From the Latin fŭrnus, similar to formus «hot» - A vaulted masonry construction,
with a semicircular or rectangular opening (called the mouth), which is heated with
lighted bundles to cook bread, sweets or other foods;
Pizza oven Vault masonry construction, with a semicircular or rectangular opening (called
mouth), which is heated with lit bundles, or with a gas system, or electrically, to
cook, in particular, the famous "Neapolitan pizza”;
Infornale Italian term used to define the "Cooking chamber": compartment in which the
pizzas are placed for cooking;
Au horized represen a ive Any physical or legal person established within the Community who has
received a written mandate from the manufacturer to perform in his name, in whole
or in part, the obligations and formalities associated with this Directive;
Commissioning First use, in accordance with its intended purpose, within the Community of a
machine subject to Directive 2006/42/EC;
Harmonized standard Technical specification adopted by a standardization body, i e the European
Committee for Standardization (CEN), the European Committee for
Electrotechnical Standardization (CENELEC) or the European Institute for
Telecommunications Standards (ETSI), within the framework of a mandate issued
by the Commission in accordance with the procedures established by Directive
98/34 / EC of the European Parliament and of the Council of 22 June 1998, which
provides for an information procedure in the field of Technical Standards and
Regulations and Rules relating to information society services, and not having a
binding character;
Ro a ing hob Device equipped with a gear motor, which can only be installed in gas-powered
ovens, which allows a slow rotation of the surface on which the pizzas are placed
in order to obtain greater cooking uniformity;
Ro a ing suppor for ro a ing hob: device, fixed to the base of the hillock of a pizzeria oven, equipped,
inside, with a rotating pin operated by a gear motor which, electrically powered,
allows a slow rotation of the cooking surface of a pizzeria oven fixed to it;

Use and manintenance manual
Oven for pizzeria DVFO
Revision 2
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2 IMPORTANT INFORMATION
2.1 G ENERAL WARNINGS
The DVFO pizza oven has been designed and built in accordance with the quality and safety standards in
force This document is designed to provide advice and information to the user and maintenance personnel
so that they can intervene safety in all situations that may arise during its use and maintenance
Potential risks for users are indicated as follows:
ATTENTION: The presence of this symbol with a sentence shown to its right indicates the
possibility of a danger for the person The indicated danger is usually associated with one
or more protection measures to be adopted
Potential hazardous situations that can cause damage to the oven are indicated as follows:
IMPORTANT: Information with this heading indicates the possibility of damage to the equipment
ATTENTION: The oven can only be put into service after careful assembly and installation
of the flue
ATTENTION: If the oven is powered by methane gas or LPG, before commissioning, make
the connection to the distribution system and to the electrical system In these cases,
connect the oven to the ground plant It should be noted that both the gas / LPG supply
system and the electrical system must comply with current regulations
ATTENTION: If the oven is powered by LPG, the installation of the storage tank must comply
with the regulations relating to pressure equipment The installation must have
the relevant Declaration of Conformity
ATTENTION: Before starting to use the oven, read this manual carefully
2.2 U SE AND STORAGE OF THE MANUAL
IMPORTANT: This document must be kept intact in all its parts and find a suitable location to avoid
damage or loss of part of the documentation that composes it It is advisable to make
a copy of this document in case of frequent consultation
ATTENTION: The use of the oven and its maintenance can constitute a source of danger in
the event of non-compliance with some of the safety measures contained in this document
No liability is accepted for damage to persons or property due to improper use of the oven,
total or partial non-compliance with the instructions contained in this manual, or use contrary
to the specific rules relating to safety in the workplace

Use and manintenance manual
Oven for pizzeria DVFO
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2.3 G ENERALE SECURITY MEASURES
2.3.1 Safety measures for the installation of the oven
The DVFO Di Vicino oven is safe and remains so if the following aspects are taken into account before,
during and after its installation:
 The work environment in which it will be installed must have suitable dimensions to contain it;
 The floor on which the oven will be installed must be able to support its weight (see the technical
characteristics of the oven to find out the weight of the model purchased);
 The installation of the furnace will alter the current operating structure of the work environment for which
it is necessary, on the part of the customer, a risk assessment that takes into consideration the
presence of any transversal and / or interfering risks and adopts the necessary preventive or protective
measures
ATTENTION: It should be noted that the oven installed in a public place is considered a
work equipment It is therefore advisable to check that the lighting of the work environment
and the space dedicated to the baker's activities are sufficient to ensure perfect visibility of
the maneuvering range and sufficient room for maneuver
ATTENTION: Any modification made to the oven without the prior authorization of the
manufacturer will invalidate its compliance with the Machinery Directive (CE marking)
The oven becomes the subject of a crime, in the event of an accident, for the owner who
has allowed unauthorized changes and / or non-compliance
2.3.2 Additional safety measures for gas fired ovens
ATTENTION: The burner with which the oven is equipped requires an electrical power
supply and to be connected to the gas distribution system Both systems must be built in a
workmanlike manner and have the relevant Declarations of Conformity
Please note: The above safety measures also apply to ovens equipped with a rotating hob.
2.3.3 Security measures for the baker
The operator in charge must be trained in the use of the oven and familiarize with the present Use and
maintenance manual Therefore, he must:
 Strictly comply with the provisions contained in this document;
 Be equipped with the individual safety devices provided during use of the oven (PPE);
ATTENTION: The internal temperature of the oven can reach 450 ° C and the external one,
in correspondence with the heat source, can fluctuate between 50 ÷ 60 ° C It is compulsory
to wear heat-protective gloves or, alternatively, a suitable tool for laying wood / wood logs
inside the cooking chamber as well as for laying the food to be cooked
ATTENTION: there is a risk of fatigue for the operator due to the need to stand up to handle
the pizzas Place a chair near the oven that allows the operator to rest in case of fatigue
Finally, it should be noted that warnings, prescriptions, prohibitions, etc , do not eliminate the danger in
absolute terms Therefore, maximum attention is required both during use and during maintenance
activities

Use and manintenance manual
Oven for pizzeria DVFO
Revision 2
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3 GENERAL TECHNICAL CHARACTERISTICS
3.1 T YPES OF OVENS
Model Lis DVFO ovens
Model
Dimensions (diame r for heigh )
(mm) Supply S ove
Ex ern
al
ɸ (mm)
indoor
ɸ (mm)
S ove
ɸ (mm)
H
eigh
(mm) Wood Gas Fixed Swivel
DVFO
-
L
F10
0
1 300 1 000 1 000 2 100 SI SI
DVFO
-
G
F10
0
1 300 1 000 1 000 2 100 SI SI
DVFO
-
G
G100
1 550 1 350 1 000 2 100 SI SI
DVFO
-
L
F120
1 400 1 200 1 200 2 100 SI SI
DVFO
-
G
F120
1 400 1 200 1 200 2 100 SI SI
DVFO
-
G
G120
1 750 1 550 1 200 2 100 SI SI
DVFO
-
L
F130
1 500 1 300 1 300 2 100 SI SI
DVFO
-
G
F130
1 500 1 300 1 300 2 100 SI SI
DVFO
-
G
G130
1 750 1 550 1 300 2 100 SI SI
DVFO
-
L
F140
1 600 1 400 1 400 2 100 SI SI
DVFO
-
G
F140
1 600 1 400 1 400 2 100 SI SI
DVFO
-
G
G140
== == == 2 100 SI SI
DVFO
-
L
F150
1 700 1 500 1 500 2 100 SI SI
DVFO
-
G
F150
1 700 1 500 1 500 2 100 SI SI
DVFO
-
G
G150
== == == 2 100 SI SI
3.2 C HARACTERISTICS OF WOOD - FIRED OVENS
I
den ifica i
on da a e main ch
ara
c
eris ic
s
Main indentification data
Manufacturer
DI VICINO FORNI S.r.l.s.
Main code
DVFO
= pizza oven
Power type
L
= Wood powered
Type of stove
F
= fixed stove
N
= no rotating hob
Dimensional
Characteristics
Height (cm) 210
External Diameter (cm) 110 130 140 150 160
Internal diameter (cm) 100 120 130 140 150
S ove diame er
1
(cm)
100
120
130
140
150
Weight (Quintal) 14 18 20 22 25
Pizza capacity Max (number pizzas) 4 6 8 9 11
Wood supply Minimum consumption (kg/h) 5
5 5 6 8
Maximum consumption (kg/h) 5 5 6 7 8
Operating temperature 400÷450 °C
Smoke outlet temperature (at the neck of the oven) 150 °C
Thermal power Minimum = 25 000 kCAL (≈ 29 kW) Maximum = 29 000 kCAL (≈ 33 kW)
1
The stove diameter determine the last three digits of the oven code

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3.3 C HARACTERISTICS OF GAS POWERED OVEN AND FIXED STOVE (DVFO-GF-ZZZZ)
Iden ifica ion da a e main charac eris ics
Main
indentification data
Manufacturer DI VICINO FORNI S r l s
Main code
DVFO
= pizza oven
Power type
G
= Gas powered (methane or LPG)
Type of stove
F
= fixed stove
Dimensional
Characteristics
Height (cm) 210
External Diameter (cm) 110 130 140 150 160
Internal diameter (cm) 100 120 130 140 150
S ove diame er
2
(cm)
100
120
130
140
150
Weight (Quintal) 14 18 20 22 25
Pizza capacity Max (number pizzas) 7 9 11 13 14
Power supply
Supply voltage (V
AC
) 230
Frequency (Hz) 50
Power (kW) 1,2
Three-phase asynchronous geamotor 380 V – 50 Hz – 0,4 kW
LPG supply (oven
with fixed stove
and pizza coo ing
temperature =
330-350°C on the
stove)
SPITFIRE
SILVER
Therm Pow /Consump Max = 25 kW Max = 2,08 kg/h
Average
Cons
after 5 h 0,70 1,15 1,15 == ==
after 10 h 0,45 0,75 0,75 == ==
SILVER
GOLD 29
Therm Pow /Consump Max = 29 kW Max = 2,08 kg/h
Average
Cons
after 5 h 0,70 1,15 1,15 1,35 1,35
after 10 h 0,45 0,75 0,75 1,10 1,10
SILVER
GOLD 34
Therm Pow /Consump Max = 34 kW Max = 2,44 kg/h
Average
Cons
after 5 h 0,70 1,15 1,15 1,35 1,35
after 10 h 0,45 0,75 0,75 1,10 1,10
GR-S8
Therm Pow /Consump Max = 34 kW Max = 3,14 kg/h
Average
Cons
after 5 h 1,10 1,35 1,50 1,85 1,85
after 10 h 0,90 1,05 1,20 1,40 1,40
GR-S9
Therm Pow /Consump Max = 34 kW Max = 3,14 kg/h
Average
Cons
after 5 h 1,10 1,35 1,50 1,85 1,85
after 10 h 0,90 1,05 1,20 1,40 1,40
Methane supply
(oven with fixed
stove and pizza
coo ing
temperature =
330-350°C on the
stove)
SPITFIRE
SILVER
Therm Pow /Consump Max = 25 kW Max = 2,50 m
3
/h
Average
Cons
after 5 h 0,90 1,40 1,50 == ==
after 10 h 0,55 0,85 0,90 == ==
SILVER
GOLD 29
Therm Pow /Consump Max = 29 kW Max = 2,90 m
3
/h
Average
Cons
after 5 h 0,90 1,40 1,50 1,65 1,75
after 10 h 0,55 0,85 0,90 1,00 1,15
SILVER
GOLD 34
Therm Pow /Consump Max = 34 kW Max = 3,42 m
3
/h
Average
Cons
after 5 h 0,90 1,40 1,50 1,65 1,75
after 10 h 0,55 0,85 0,90 1,00 1,15
GR-S8
Therm Pow /Consump Max = 34 kW Max = 4,67 m
3
/h
Average
Cons
after 5 h 1 35 1 88 2 22 2 55 2 55
after 10 h 1 05 1 50 1 70 1 90 1 90
GR-S9
Therm Pow /Consump Max = 34 kW Max = 4,67 m
3
/h
Average
Cons
after 5 h 1 35 1 88 2 22 2 55 2 55
after 10 h 1 05 1 50 1 70 1 90 1 90
Operating temperature 400÷450 °C
Smoke outlet temperature (at the neck of the oven) 150 °C
Thermal power Minimum 25 000 kCAL (≈ 29 kW)
Maximum 29 000 kCAL (≈ 33 kW)
2
The stove diameter determine the last three digits of the oven code

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3.4 C HARACTERISTICS OF GAS POWERED OVEN AND SWIVEL STOVE (DVFO-GG-ZZZZ)
Iden ifica ion da a e main charac eris ics
Main
indentification data
Manufacturer
DI VICINO FORNI S r l s
Main code
DVFO
= pizza oven
Power type
G
= Gas powered (methane or LPG)
Type of stove
G
= swivel stove
Dimensional
Characteristics
Height (cm)
210
External Diameter (cm) ==
== 155 175 185
Internal diameter (cm) ==
== 135 155 165
S ove diame er
3
(cm)
== ==
100
120
130
Weight (Quintal) ==
== 20 22 25
Pizza capacity Max (number pizzas)
== == 7 8 9
Power supply
4
Supply voltage (V
AC
) 230
Frequency (Hz) 50
Power (kW) 1,2
Three-phase asynchronous geamotor 380 V – 50 Hz – 0,4 kW
LPG supply (oven
with swivel stove
and pizza coo ing
temperature = 330-
350°C on the
stove)
SPITFIRE
SILVER
Pot term /Consumo Max = 25 kW Max = 2,08 kg/h
Cons
medio
after 5 h
== == 1,15 == ==
after 10 h
== == 0,75 == ==
SILVER
GOLD 29
Pot term /Consumo Max = 29 kW Max = 2,08 kg/h
Cons
medio
after 5 h
== == 1,15 1,35 1,35
after 10 h
== == 0,75 1,10 1,10
SILVER
GOLD 34
Pot term /Consumo Max = 34 kW Max = 2,44 kg/h
Cons
medio
after 5 h
== == 1,15 1,35 1,35
after 10 h
== == 0,75 1,10 1,10
GR-S8
Pot term /Consumo Max = 34 kW Max = 3,14 kg/h
Cons
medio
after 5 h
== == 1,50 1,85 1,85
after 10 h
== == 1,20 1,40 1,40
GR-S9
Pot term /Consumo Max = 34 kW Max = 3,14 kg/h
Cons
medio
after 5 h
== == 1,50 1,85 1,85
after 10 h
== == 1,20 1,40 1,40
Methane supply
(oven with swivel
stove and pizza
coo ing
temperature =
330-350°C on the
stove)
SPITFIRE
SILVER
Pot term /Consumo Max = 25 kW Max = 2,50 m
3
/h
Cons
medio
after 5 h
== == 1,50 == ==
after 10 h
== == 0,90 == ==
SILVER
GOLD 29
Pot term /Consumo Max = 29 kW Max = 2,90 m
3
/h
Cons
medio
after 5 h
== == 1,50 1,65 1,75
after 10 h
== == 0,90 1,00 1,15
SILVER
GOLD 34
Pot term /Consumo
Cons
medio
after 5 h
== == 1,50 1,65 1,75
after 10 h
== == 0,90 1,00 1,15
GR-S8
Pot term /Consumo Max = 34 kW Max = 3,42 m
3
/h
Cons
medio
after 5 h
== == 2 22 2 55 2 55
after 10 h
== == 1 70 1 90 1 90
GR-S9
Pot term /Consumo Max = 34 kW Max = 3,42 m
3
/h
Cons
medio
after 5 h
== == 2 22 2 55 2 55
after 10 h
== == 1 70 1 90 1 90
Temperatura di esercizio 400÷450 °C
Temperatura fumi in uscita (al collo del forno) 150 °C
Potenza termica Minima 25 000 kCAL (≈ 29 kW)
Massima 29 000 kCAL (≈ 33 kW)
3
The stove diameter determine the last three digits of the oven code;
4
The power supply is present only on the gas oven with swivel stove;

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3.5 C HARACTERISTICS OF THE BURNERS
Iden ifica ion da a e main charac eris ic
s
Main
indentification
data
Manufaturer MILLBERG di Diego Libanore
Name Gas powered (methane or LPG)
Model SILVER GOLD 29 GOLD 34 GR-S8 GR-S9
Electrical
characteristis
Supply voltage (V
AC
) 230 230
115
230
115 230 230
Frequency (Hz) 50 50
60
50
60 50 50
Electrical Power (kW) 25 29 34 34 34
Safety devices
Automatic flame control Si Si Si Si Si
Automatic themperature control Si Si Si Si Si
Gas Safety System Si Si Si Si Si
Gas-air self-regulation System Si Si Si Si Si
Thermal
characteristics
Flame number 2 8 8 1 1
Different flame selection === 7 7 1 1
Suitable for ovens with internal ø ≥ 100 cm 120 cm 120 cm 100 cm 100 cm
Suitable for ovens with internal ø ≤ 160 cm 200 cm 200 cm 140 cm 140 cm

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4 GENERAL DESCRIPTION
4.1 P RINCIPAL COMPONENTS OF THE OEVN
connection to the flue pipe insulating covering
oven top
Entrance of the oven
cooking chamber
Support surface
Wood container
Bearing structure
Pic ure 1 – Main oven componen s
4.2 S UPPLY SYSTEM FOR GAS OVEN – M ODELS DVFO-GF XXX AND DVFO-GG XXX
DVFO-GFxxx
5
(gas-fired oven and fixed hob) and DVFO-GGxxx (gas-fired
oven and rotating hob) models are equipped with a gas burner, which
simulates the burning of wood in the oven and it directly heats the cooking
chamber to a constant temperature of 400 ÷ 450 ° C
The gas supply system consists of a gas supply nozzle, positioned on the hob
of the oven, connected to a power supply unit, equipped with a control panel,
which can be positioned under the support surface oven (Picture 2a) or even
in a different position chosen by the customer
Pic ure 2a – Con rol uni and gas burner of Millberg model Silver, Gold
29 and Gold 34
5
The “xxx” characters indicate external oven diameter.

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Pic ure 2b - Con rol uni of Millberg
model GR-S8 and GR-S9
4.3 P OWER SUPPLY SYSTEM FOR OVEN WITH ROTATING HOB – M ODELS DVFO-GG XXX
Gas-fired ovens can also have a rotating hob These models, in addition to the gas supply system (see
previous paragraph), have an electrical panel (see figure 3) and a small control operator panel (see figure
4) which can be positioned during the assembly, in the most suitable positions for use
Pic ure 3 - elec rical cabine Pic ure 4 – Opera ing panel

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5 INSTRUCTIONS FOR DISASSEMBLY, TRASPORT E INSTALLATION
5.1 D ISASSEMBLY AND TRASPORT
ATTENTION: Entrust the loading or unloading operations of the oven only to personnel who
are adequately informed about:
- Risks deriving from the manual handling of loads;
- Risks arising from falling materials from above;
ATTENTION: People assigned to loading and unloading operations must wear:
- Anti-crushing shoes;
- Protective gloves;
- Hard hat and high visibility clothing;
ATTENTION: Before starting the loading / unloading operations:
- Identify an area for operations and for the temporary storage of the machine;
- Enclose the area by reporting the existing dangers;
- Use suitable means of lifting and handling loads equipped with the related harness
accessories, checking their efficiency and state of wear before use
Carry out the following instructions for moving the oven to a different location in which were installed by
manufaturer
Phase 1: Prepara ion
1) Operations valid only for gas powered ovens:
a) Disconnect the gas supply unit;
b) Open the power switch of the area panel;
c) Unhook the power cable;
d) Close the gas stop key;
e) Disconnect the burner from the gas distribution system;
2) Operations valid only for ovens with revolving hob:
a) Disconnect the electrical panel of the hob;
b) Open the power switch of the area panel;
c) Unhook the power cable;
3) Thoroughly clean the inside of the cooking chamber;
4) Thoroughly clean the outside of the oven;
5) Protect the cooking chamber with packaging materials suitable for transport (polystyrene, plastic film,
bubble wrap or similar materials);
6) Unhook the cooking chamber from the telescope fixing system on the supporting structure by lifting it
and place it on a special pallet;
7) Thoroughly clean the supporting structure;
8) Protect the supporting structure with packaging materials suitable for transport;
9) Protect the accessories with packaging materials suitable for transport
Phase 2: Taking
1) Before lifting the oven, check the effectiveness of the harness accessories;
2) Check the lifting capacity of the vehicles to be used;
3) Stabilize the truck on which the oven will be deposited
Phase 3: Loading on he raspor vehicle
1) Place, on the loading area of the vehicle, elements capable of dampening the stresses of movements
during the journey;
2) With a forklift, take the cooking chamber and transfer it to the loading area, lift it, placing it on the vehicle
body, taking care to position it near the driver's cab, in a central and balanced position, to obtain a
center of gravity of the vehicle / load complex that is as low as possible;
3) Rigidly fix the cooking chamber to the vehicle body by means of metal ropes or chains;

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4) Pick up the supporting structure with a forklift and transfer it to the loading area, lift it, placing it on the
box, taking care to position it in adherence to the cooking chamber Rigidly fasten to the vehicle body;
5) Take the accessories, deposit them on the vehicle body and fix them properly
5.2 I NSTALLATION
5.2.1 Prevention and rotection measures
ATTENTION: During operations, personnel are exposed to the following risks Therefore,
the adoption of suitable prevention and protection measures is recommended for:
• falling materials risk;
• Risk deriving from the manual handling of loads;
• Generic physical risk (collisions with fixed parts, slipping, etc );
Based on what has been indicated, it is recommended to:
• Enclose the machine installation area by affixing warning signs prohibiting access to unauthorized
persons;
• Only use personnel who are fully trained in assembling the machine and able to use the relative
instructions;
• Always keep the parking area tidy and clean in order to avoid tripping hazards to personnel;
• Use suitable lifting equipment for loads over 25 kg;
• Inform the staff on the risks deriving from MMC and on the correct posture to be assumed;
• During operations, arrange for the person in charge of supervising the works to verify the
implementation of the prevention and protection measures provided, in particular, the use of PPE,
ATTENTION: The commissioning operation can only be carried out by manufacturer’s
personnel or by personnel adequately trained by the same manufacturer, who are perfectly
aware of the oven and the operations to be performed
ATTENTION: The people involved in the picking and positioning operations must wear:
• Anti-crushing shoes;
• Protective gloves;
• Protective helmet;
ATTENTION: Before starting the picking and positioning operations:
• Eliminate potential obstacles for handling the machine;
• If necessary, fence off the area reporting the existing dangers;
• Use suitable lifting equipment;
• Check the state of use of the harness accessories;
5.2.2 O erating instructions
IMPORTANT: To obtain an excellent functionality of the oven, avoid to bend the flue before to reach
an height of 4 ÷ 5 meters from the exit from the cooking chamber
Phase 1: Check of he environmen in which he oven mus be ins alled
1) Identify the path to take to transfer the oven from the unloading area to the installation area, taking care
to eliminate any material that may hinder the operations;
2) Arrange fences, warning signs, or personnel responsible for keeping at a safe distance (at least 2
meters from the vehicle) people not involved in unloading and handling the oven;
3) Check the support capacity of the transit route along which the oven will be transported;
4) Check the supporting capacity of the area on which the oven will be installed;
5) Verify the existence of an air extraction system from the oven (presence of the flue adductor);
6) Check availability of connection to the electrical system (in the case of a gas powered oven);
7) Check availability of connection to the gas distribution system (in the case of a gas powered oven);

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8) Eliminate the presence of materials and anything else that may constitute an obstacle during the
phases of unloading, transport and handling and deposition of the furnace ( uso industrial preferibile
usare furnace invece di oven);
Phase 2. Unloading of ma erials and ins alla ion
Perform the following steps if the area intended to accommodate the oven is able to withstand the weight
of the oven and that of the lifting equipment, moreover, if the area has sufficient space for their handling.
1) Remove the harnesses from the accessories and deposit in a temporary storage area;
2) Remove the harnesses from the supporting structure, pick up and place in the unloading area;
3) Pick up with a suitable lifting means and transfer the structure to the intended area;
4) Orient the structure until it is positioned correctly If necessary, fix to the floor;
5) Remove the harnesses from the cooking chamber, remove and place in the unloading area;
6) Remove the cooking chamber with a suitable lifting device and transfer to the intended area;
7) Orient the cooking chamber so as to easily use the telescope fixing system available on the structure;
8) Lift the cooking chamber taking care to insert the supports into the telescope fixing system
Carry out following operations if the area intended to accommodate the oven is not able to withstand the
weight of the oven and that of the lifting equipment, or if it does not have sufficient space for their handling.
1) Remove the harnesses from the accessories and deposit in a temporary storage area;
2) Remove the harnesses from the supporting structure, pick up and place in the unloading area, taking
care to position it in such a way as to have sufficient space for moving the cooking chamber;
3) Remove the harnesses from the cooking chamber, remove and place in the unloading area;
4) Orient the cooking chamber so as to easily use the telescope fixing system available on the structure;
5) Lift the cooking chamber taking care to insert the supports into the telescope fixing system available
on the supporting structure;
6) Lift the oven thus composed and transfer to the area intended to contain it;
7) Orient and position taking care, if necessary, to fix it to the floor
Phase 3. Prepara ion for en ry in o opera ion
1) Remove the packaging material from both the supporting structure and the cooking chamber;
2) Take the last section of the flue and hook it to the connection post on the top of the dome;
3) Warning: Following operations are valid only for gas powered ovens:
a) Connect the burner to the gas distribution system, taking care to verify the existence of a key to
stop the gas flow to the burner;
b) The oven has a small electrical panel and a control unit that require electrical power
If the electrical cabinet and the control unit have already been installed during construction:
 Check that the differential magnetothermic switch (area panel) is in the [OFF] position;
 Connect the power cable to the interlocked socket of the area panel;
If the electrical cabinet and the control unit were not installed during construction:
 Install the electrical cabinet in a clearly visible position;
 Install the control unit;
 Check that the area panel switch is in the [OFF] position;
 Connect the power cable to the interlocked socket of the area panel;
c) Check that the room in which the oven has been positioned is well ventilated, then open the shut-
off valve for the gas distribution to the burner and check for gas leaks;
d) Turn the area panel switch in [ON] position;
e) Wait few seconds and verify the piezoelectric circuit functionality pressing the control button;
f) After checking of the system, turn off the gas supply;
g) Close the gas stop valve;
4) Warning: following operations are valid for ovens with a rotating hob:
a) Identify the position of the electrical cabinet and fix it;
b) Identify the position of the operator panel and fix it;
c) Check that the area panel switch is in the [OFF] position;
d) Connect the power cable to the interlocked socket of the area panel;
e) Turn the area panel switch in [ON] position;
f) Turn on the electrical cabinet of the rotating hob checking the "voltage presence" lamp is switched
on;
g) Extract the mechanical retaining emergency button located on the operator panel;
h) Press the "Next" button on the operator panel and check that the hob starts to turn;

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i) Activate the cooking hob potentiometer and check that the rotation speed increases / decreases
following the variation set;
j) Press the emergency button, then press the "Back" button and check that the direction of rotation
is reversed;
k) Activate the cooking hob potentiometer and check that the rotation speed increases / decreases
following the variation set;
l) Press the emergency button, open the main switch of the panel and that of the area panel;
5) Unpack the accessories and secure them to the oven;
6) Remove the packaging materials from the area and equipment;
7) The oven is ready for operation

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6 INSTRUCTION FOR USE
The oven use and maintenance instructions are intended to safeguard the physical integrity of the workers
and the efficiency of the machine, thus protecting both people and property
Proper use of the oven, together with proper and regular maintenance will ensure optimal performance
6.1 F IRST START - UP OF THE OVEN
IMPORTANT: At the end of the assembly process, the “Di Vicino forni” ovens undergo a long drying
process to prevent any defect or damage to the cooking chamber during operation
However, the first time you turn on the oven is recommended to proceed as follows
6.1.1 Wood fired oven
ATTENTION: Use wood whose origin is certified by the supplier
1) Check for the absence of materials inside the cooking chamber;
2) Insert wood of small size and in a not excessive quantity to facilitate ignition;
3) Add paper, preferably crumpled;
4) Trigger the ignition with a lighter or a flame source;
5) Wait for the wood to start burning before adding more wood;
6) Wait for the temperature inside the cooking chamber to reach a temperature between 200 ÷ 250 ° C
before adding wood logs;
7) It is advisable to start cooking the product with an internal temperature between 400 ÷ 450 ° C
IMPORTANT: To favor the full functionality of the oven for as long as possible, it is recommended to use
the aforementioned oven ignition mode whenever the internal temperature of the cooking
chamber is close to room temperature
6.1.2 Gas-fired oven
Istruction for Silver, Gold 29, Gold 34 models:
1) Power electrically the oven (turn the switch in [ON]
position);
2) Open the gas stop key;
3) Press the burner ignition button (picture 5) and wait a few
seconds before releasing it;
4) Use the adjustment keys to activate only one / two flames
until
gradually reaching a temperature of 200 ÷ 250 ° C;
5) Once the temperature of 200 ÷ 250 ° C has been reached,
activate further nozzles and adjust the flames
appropriately, waiting for the internal temperature to
reach 400 ÷ 450 ° C before starting to cook your products
IMPORTANT: To obtain the full functionality of the oven for
as long as possible, it is recommended to
follow the above instructions when the
internal temperature is close to room
temperature
Pic ure 5a – Gas con rol uni – Silver, Gold 29 and Gold 34 models
Burner igni ion bu on
Adjus men bu ons

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Istructions for GR-S8 e GR-S9 models:
1) Power electrically the oven (turn the
switch in [ON] position);;
2) Open the gas stop key;
3) Press ON-OFF button [1] (picture 5b);
4) Wait few seconds, then use the flame
setting [2]:
 AUT = flame automatic operation;
 MIN = minimum flame;
 MAX = maximum flame;
5) Set temperature rotating
potentiometer [3];
ON-OFF bu on alarm rese bu on
Flame se ing max flame con rol
Pic ure 5b – Gas con rol uni of GR-S8 and GR-S9 models
Please note: for more informations see the technical data sheet attacched to The Manual.
6.1.3 Gas-fired oven with rotating hob
1) Check that the power switch of the socket that powers the oven
is in the [ON] position;
2) Turn the main switch of the cabinet (see picture 6) and check
that the "voltage present" light turns on;
3) Release the emergency button by turning it clockwise (see
operator panel in picture 7);
4) Press the "forward" or "back" button to set the desired direction
of rotating hob (see picture 7);
5) Adjust the rotating hob speed acting on the potentiometer (see
picture 7) It is recommended, initially, to position it on "1 run
per minute";
6) Proceed to ignite the gas in accordance with what is indicated
in § 6 1 2
Pic ure 6 - Elec rical cabine of he ro a ing hob

Use and manintenance manual
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IMPORTANT: If you want to reverse the direction of
rotating hob, for example after pressing
the "forward" button, press the
emergency button With the hob
stopped, release the emergency button
and press the "back" button
IMPORTANT: To obtain the full functionality of the oven
for as long as possible, it is
recommended to follow the above
instructions when the internal
temperature is close to room
temperature
Emergency button
Potentiometer
Pic ure 7 – hob opera ing panel

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6.2 O VEN RECURRING IGNITION
Use the following procedures to switch on the oven when the internal temperature of the cooking chamber
is well above the ambient temperature (about 200 ÷ 250 ° C or higher)
6.2.1 Wood-fired oven
1) Remove the closing device from the opening of the cooking chamber;
2) Remove accumulations of ash from inside the chamber that may prevent the wood from lighting
properly;
3) Add wood, light and wait for the wood to start burning;
4) Add some wood logs and wait for the operating temperature
6.2.2 Gas-fired oven
1) Remove the closing device from the opening of the cooking chamber;
2) Remove any residues present inside the cooking chamber;
3) Power the oven electrically (power switch in [ON] position);
4) Open the stop key of the gas supply system;
5) Turn on the nozzles necessary to reach the operating temperature;
6.2.3 Gas-fired oven with rotating hob
1) Remove the closing device from the opening of the cooking chamber;
2) Remove any residues present inside the cooking chamber;
3) Turn ON the main switch of the electrical cabinet (see figure 6);
4) Unlock the emergency button and activate the rotation of the hob;
5) Open the stop key of the gas supply system;
6) Act on the gas control unit (see figure 5) to switch on the oven
6.3 O VEN TURNING OFF
6.3.1 Wood-fired oven
1) Clean very well the cooking chamber;
2) If necessary, clean the external support surface;
3) Apply the closing device to the opening of the cooking chamber
6.3.2 Gas-fired oven
1) Turn off the gas control unit control button (see picture 8);
2) Close the stop key of the gas supply system;
3) Turn off the burner acting the switch on the area panel;
4) Clean very well the cooking chamber;
5) If necessary, clean the external support surface;
6) Apply the closing device to the opening of the cooking chamber
Pic ure 8 – ON-OFF bu on according gas con rol uni models

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6.3.3 Gas-fired oven with rotating hob
1) Turn off the gas control unit control button (see picture 8);
2) Close the stop key of the gas supply system;
3) Clean very well the cooking chamber;
4) Press the emergency button on the operator panel (see figure 7);
5) Turn off the main switch of the electrical cabinet (see figure 6);
6) If necessary, clean the external support surface;
7) Apply the closing device of the opening of the cooking chamber