EPHREM LE NOMADE 120 User manual

WARNING: DO NOT USE ALCOHOL, GASOLINE, OR SIMILAR FLAMMABLE LIQUIDS TO IGNITE OR REKINDLE THE FIRE
LE NOMADE 120
Step 1: Trim elements if needed with a wood rasp.
Step 2: Build a concrete slab ⑩measuring at least W195xD165x20 cm (W175xD155x20
for insulation with vermiculite concrete) and let it dry for at least 22 days. Create a thin bed
of lean mortar (2 to 3 cm thick) using standard cement ⑨.Follow the configuration
depicted in figure 1 to place the 22 base slabs ⑧moistened beforehand on top of the
mortar bed. Make sure they are properly aligned and that the top surface is leveled. No
joint mortar is required. Remove any excess mortar from around the base. Allow the floor
to dry for 24 to 48 hours before proceeding.
Step 3: Position the front element ①according to the provided diagram. Proceed to
install the elements ②, ③, ④, ⑤ and ⑥in the specified order, ensuring there are no joints
below or between these elements. Fit the element ⑦without a joint, aligning the mark Ⓐ
with the center of part ①. Secure the metal strapping to the base of element ①using the
bolts Ⓑand tighten them Ⓓto ensure a snug fit of the oven side elements against each
other.
Step 4: Build a wall surrounding the oven using breeze blocks that are 20 cm thick (10 cm
for insulation in vermiculite concrete). Make sure to leave a 5 cm gap between the slabs
and the breeze blocks to allow for expansion.
Step 5: Position the smoke drain-façade ⑪and secure it in place using the four bolts Ⓒ as
indicated. Be cautious not to overtighten the bolts; tighten them fully with a spanner and
then unscrew them by half a turn.
Step 6: Assemble the 200 mm stainless steel flue pipe and connect it to the designated
space ⑫. Ensure a secure fit and seal the connection using refractory mastic.
Step 7: Surround the entire oven with a 10 cm flexible roll of rock/ceramic wool or of
EPHREM insulating fibre (available as an option). Cover the insulation with 0/4 dry sand or
vermiculite concrete, ensuring it reaches a minimum height of 20 cm above the dome ⑬.
Step 8: Leave an air gap of 20 cm between the roof and the top of the oven insulation to
create a decompression chamber. Additionally, insulate the load-bearing slab from
underneath with a single rigid panel of at least 5 cm thick rock wool. Finally, build the
desired cladding to complete the installation.
ASSEMBLY INSTRUCTIONS
Total weight: 430 kg
Packaged on a pallet
measuring 110×130 cm
EXPLODED VIEW
34
134
54
134
24 26 15
4
⑤⑪
⑩
⑨
⑥
③
①
②
④
⑦
⑧
⑬
⑫
⑨
⑧
A
C
D
B
• 10 cm breeze blocks for the insulation with
vermiculite concrete (load bearing slab:
L166xD151)
• 20 cm breeze blocks for the insulation with
rock/ceramic wool + sand (load bearing slab:
L186xD161)
20cm breeze
blocks
Layer of lean mortar
(non-refractory)
1 dose of normal
cement to 6 doses
of 0/4 mm sand.
20 cm load
bearing slab
Rock wool in flexible rolls
The combination of rock
wool + sand can be
replaced by vermiculite
concrete)
Dry sand
15 to 20 cm thick above
the dome

THE LARGEST FIXED OVEN FOR FOODD TRUCKS
Our ovens are covered by a 5-year warranty and are certified to meet
the EN1388/1 standard, ensuring their suitability for use with food.
Information: [email protected] | Website: four-ephrem.com
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 COOKINGS REQUIRING A DISH
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.
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.
WARRANTY: Our ovens are covered by a 5-year warranty 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.
INSTRUCTIONS TO FOLLOW WHEN USING THE OVEN
• 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.
• Cracks may occasionally occur, but these are part of the natural expansion process and should not
affect the proper functioning of the oven.
•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 40 cm away from the sides of the oven
or shielded from the heat radiation emitted by the oven. The external walls of the oven should maintain
a surface temperature below 100°C, and they should be inaccessible to the general public. It is
important to limit the amount of wood stored in the room where the oven is located to only what is
required for daily consumption.
LE NOMADE 120 DIRECTIONS FOR USE
Wooden pizza peel Stainless-stell pizza peel
Brass bristle brush
Steel scraper
ACCESSORIES AVAILABLE FOR PURCHASE AS OPTIONS
Insulating fibre roll
PLEASE KEEP THIS DOCUMENT
INSTRUCTIONS
10 kg / heating cycle 4 to 5 Ø30 cm dishes
per batch
5 Ø33 cm pizzas per batch
60 per hour