EPHREM L'ELEMENTAIRE MINI User manual

For domestic use only
ATTENTION : NE PAS UTILISER D’ALCOOL, D’ESSENCE OU AUTRES LIQUIDES ANALOGUES POUR ALLUMER OU RÉACTIVER LE FEU.
VUE ÉCLATÉE
Poids total : 140kg
Conditionné sur palette 100×120 cm
IMPORTANT NOTICE: The Élémentaire Mini necessitates the installation of a wall in front of
the oven to complete the smoke evacuation.
Step 1: Trim elements if needed with a wood rasp.
Step 2: Build a concrete slab measuring at least 105 (width) x 105 (depth) x 10 and let it dry for
at least 15 days. Create a thin bed of lean mortar ①(2 to 3 cm thick) using standard cement (the
recommended ratio is one part cement to six parts sand). Place the 17 slabs moistened
beforehand ②on top of the mortar bed, ensuring they are properly aligned and that the top
surface is leveled. Remove any excess mortar from around the base.
Allow the floor to dry for 24 to 48 hours before proceeding.
Step 3: Place the elements ③ in the indicated position.
Step 4: The making ④ indicates the location for the start of the chimney, that should be aligned
with the oven entry (elements ③). It can be created in two ways:
• Using flue tiles measuring 20x20 cm (for the 3rd tile and upwards, additional support is
required).
• Alternatively, by installing a connection pipe (available as an optional accessory) and
connecting a stainless steel flue with an inside diameter of Ø200 mm.
Step 5: Build a wall using 7 cm bricks or breeze blocks, with a minimum height of 78 cm at the
sides and rear of the oven. Ensure there is a gap of at least 7 cm on each side between the wall
and the oven walls, and a gap of 11 cm along the depth.
Step 6: Wrap the oven with flexible rolls of rock wool/ceramic wool (10 cm thickness) or opt for
fibre insulation (available as an additional option). Afterward, cover the insulation layer with:
• Either a generous 15 cm thickness of vermiculite concrete
• Or use 0/4 dry sand to reach a height of 15 cm above the oven arches.
Step 7: Build a protective shelter for the oven to shield it from the elements, ensuring there is
approximately a 20 cm gap between the shelter and the top of the oven insulation, creating a
L’ÉLÉMENTAIRE
MINI
ASSEMBLY INSTRUCTIONS
MONTAGE EN DÔME OPTION
Retrouvez nos préconisations pour un montage en dôme sur notre site internet
rubrique : Fours domestiques > Nos conseils
ACCESSOIRE INCLUS
Mini porte acier
③
④
②
①
③
5
90
77
33 38
39
19
75
52

Information: [email protected]
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 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.
INSTRUCTIONS TO FOLLOW WHEN USING THE OVEN
4 to 6kg / heating cycle 1 Ø30cm dishes per batch 1 Ø33cm pizza per batch
20 per hour 3kg per batch
Wooden pizza peel Stainless-steel pizza peel Brass bristle brush Steel scraper
Aluminium plates
Ø35 and Ø40cm
T° 0-300 °C
to place on the
floor of the oven
T° 0-500 °C
to install on the
steel door
ACCESSORIES AVAILABLE FOR PURCHASE AS OPTIONS
A SMALL STARTER MODEL
L’ÉLÉMENTAIRE
MINI
DIRECTIONS FOR USE
Our ovens are backed by a 5-year guarantee and are certified to meet the
EN1388/1 standard, ensuring their suitability for use with food.
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
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.
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.
• 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 25 centimeters away from the
sides of the oven or shielded from the heat radiation emitted by the oven.