EPHREM LE GASTRONOME PRO User manual

WARNING: DO NOT USE ALCOHOL, GASOLINE, OR SIMILAR FLAMMABLE LIQUIDS TO IGNITE OR REKINDLE THE FIRE.
LE GASTRONOME
PRO
Step 1: Trim elements if needed with a wood rasp.
Step 2: On a metal support table with minimum dimensions of 132 (width) x 126
(depth) cm, arrange the insulation panels ⑫ according to the cutting pattern
depicted in Figure 3 and assemble them as demonstrated in Figure 2. Create a
base layer of lean mortar using standard cement ⑤, approximately 2 to 3 cm
thick. Place the 17 pieces of the previously moistened slab floors ⑥ on top of the
mortar, following the arrangement shown in Figure 1. Ensure there are no gaps
between the pieces and that the upper surface is level. Remove any excess mortar
from the perimeter of the hearth. Allow the hearth to dry for 24 to 48 hours
before proceeding.
Step 3: Place the front element ① in the indicated position.
Step 4: Assemble the elements in the specified order ② ③ ④, without any joint
mortar.
Step 5: Apply a layer of refractory mortar that is 1 to 2 cm thick on the top of the
resulting crown ⑦. Without delay, position the arches ⑧ and ⑨ onto the mortar.
Finally, seal the smoke drain ⑩ using refractory mortar.
Step 6: Secure the oven diagonally by attaching a metal strip ⑭ with a width of at
least 3 cm to the support table ⑬. Follow the configuration depicted in Figure 4.
Step 7: The symbol ⑪ represents the chimney, which can be created by using a
connection pipe (available as an optional accessory) and connecting a stainless
steel flue with a diameter of Ø200 mm.
Step 8: To insulate the oven, use a roll of EPHREM fibre insulation, which is
available as an optional accessory. Start by applying a single layer of the insulation
material and then add additional layers in a criss-cross pattern. Finally, install a
metal casing around the oven to provide further insulation and protection.
Step 9: Lastly, position the Cast Iron Facade with double swing door in front of the
oven opening. Securely fasten the screws (provided) into the wall plugs until they
are firmly in place, and then use a spanner to give them a quarter turn. This
tightening method prevents any damage to the concrete.
Total weight: 410kg
Packaged on a pallet
measuring 100×120 cm
EXPLODED VIEW
⑪
⑦
⑩
⑭
⑬
⑥
⑤
⑫
④
⑧⑨
③②
①
ASSEMBLY INSTRUCTIONS  TRUCK
Create a layer of lean
mortar (non-refractory)
using a ratio of 1 dose
normal cement to 6
doses of O/4 mm sand.
View from above
Insulation panel
Cut the first insulation panel
according to the instructions
provided, part C is no longer
needed.
Placement of the cut insulation panels
Full insulation panel
Full insulation panel

DIRECTIONS FOR USE
6 to 8kg / heating cycle 2 to 3 Ø30cm dishes
per batch
2 Ø33cm pizzas per batch
40 per hour 8kg per batch
Our ovens are covered by a 5-year guarantee and are certified to meet
the EN1388/1 standard, ensuring their suitability for use with food.
Information: [email protected]
INSTRUCTIONS TO FOLLOW WHEN USING THE OVEN
PLEASE KEEP THIS DOCUMENT
INSTRUCTIONS
• During assembly, it is recommended to have two people to carry the components, as they can
weigh up to 60 kg.
• Do not use the oven until the insulation has been installed. During the initial heating of the oven,
ensure that the flame does not reach the arches for a minimum of two days. Start the fire at the
rear of the oven, beginning with a few twigs and gradually adding more. Then, add larger logs to
allow the oven to heat up. Keep the flame from rising into the smoke drain.
•Only use dry, untreated wood for your fire, avoiding any wood from demolition or industrial
sources, whether painted or unpainted. Do not use any flammable products.
•The oven is specifically designed for cooking food and is certified to standard EN1388/1.
Therefore, EPHREM FUSION cannot be held responsible and will not provide any warranty if the
oven is used for any other purpose. When cooking food in the oven, appropriate oven gloves
should be worn to avoid skin burns.
•Smoke extraction system must be in accordance with NF DTU 24-1 1 P1 (02/2006 + A1 :
12/2011) standards.
•Flammable materials and equipment should be kept at least 25 cm away from the sides of the
oven or shielded from the heat radiation emitted by the oven.
IMPORTANT:
-
-
Cracks may occasionally occur, but these are part of the natural expansion process and
should not affect the proper functioning of the oven.
The occurrence of a micro-crack in the center of the oven entry component ① is a natural
outcome of the manufacturing process and should not be regarded as a defect. To ensure its
durability, we have implemented an integrated reinforcement system for this specific part.
WARRANTY: Our ovens are covered by a 5-year guarantee starting from the delivery date,
provided that our assembly instructions have been followed. This guarantee exclusively covers
the replacement of faulty parts (the customer is responsible for the transportation costs of these
parts). We are not liable for the assembly or disassembly of the oven and cannot provide
coverage for any associated costs. Additionally, we will not be responsible for the expenses
related to the replacement of defective parts or for any damages incurred during this process,
regardless of the cause.
FOR THE PIZZAS
Preheat the oven for approximately 1 hour using 4 to 7 logs. Once the
embers have formed, distribute them in an even arch along the sides and
bottom of the oven to ensure uniform heat distribution across the
hearth. It is recommended to use dry, hard woods like oak or beech, while
avoiding softwoods that may cause clogging. Clear any debris from the
surface, place the pizza on the floor, and bake for around 2 minutes.
FOR THE GRILLED FOOD
Reduce the number of embers slightly and distribute them to the side(s)
of the oven. Carefully place the grilled food on the barbecue grill, taking
note that it cooks rapidly. Towards the end of the cooking process, move
the embers back to the center to burn off any remaining grease.
Additionally, you have the option to position a cast iron dish beneath the
grill to collect any cooking fat.
FOR THE BREAD
Heat the oven until the dome formed by the arches becomes white.
Remove the embers and let the temperature gradually decrease (bread
typically bakes at a range of 230 to 250°C). Once the desired
temperature is reached, carefully place the bread inside the oven and
close the door.
FOR COOKINGS REQUIRING A DISH
For roasts, chickens, casseroles, and other similar dishes, preheat the
oven as you would for pizzas. Place the dish inside the oven, covering it
with aluminum foil to protect the center of the dish (for roasts, remember
to turn and baste from time to time). Towards the end of cooking,
remove the aluminum foil to allow browning.
NB: Grilled food and pizzas are cooked with an open door. On the
contrary, bread, pies and slow-cooked dishes (such as pot-au-feu, daube,
etc.) are cooked with a closed door and the embers must be removed.
LE GASTRONOME
A WELL-EQUIPPED AND
EASY-TO-INSTALL MODEL