EPHREM LE CARRE User manual

For domestic use only
1
WARNING: DO NOT USE ALCOHOL, GASOLINE, OR SIMILAR FLAMMABLE LIQUIDS TO IGNITE OR REKINDLE THE FIRE
LE CARRÉ INCLUDED ACCESSORY
Steel door
Total weight: 320kg
Packaged on a pallet measuring 100×120 cm
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24
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EXPLODED VIEW
ASSEMBLY INSTRUCTIONS
⑦
⑤
⑥
⑤
③④
④
③
①
A
B
C
D
E
F
Step 1: Trim elements if needed with a wood rasp.
Step 2: Build a concrete slab measuring at least 110 (width) x 110 (depth) x 10 (thickness) cm 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 6 base slabs
moistened beforehand (labeled Ⓐto Ⓕ) on 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: Position the rear components ③according to the indicated arrangement.
Step 4: Join the side elements ④and the two front elements ⑤together without jointing them.
Step 5: Position the smoke drain ⑥on a bed of refractory mortar.
Step 6: The marking ⑦ represents the location for the start of the chimney, which 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 7: Build a wall surrounding the oven using 10 cm bricks or breeze blocks, ensuring a 5 cm
gap is maintained between the wall and the oven, and a 7 cm gap in the depth.
Step 8: Wrap the oven with flexible rolls of rock wool/ceramic wool (10 cm thickness) or opt for
Ephrem fibre insulation (available as an additional option). Afterward, cover the insulation layer
with:
• Either a generous 15 cm layer of vermiculite concrete,
• Or use 0/4 dry sand to reach a height of 15 cm above the oven arches.
Step 9: 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
decompression chamber with vents.
Position the narrower
side of the element
towards the back

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 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.
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 25 cm away from the sides of the
oven or shielded from the heat radiation emitted by the oven.
OPTIONAL
EMBELLISHMENT
Cast iron facade with
double swing door
6 to 8 kg / heating cycle 1 to 2 Ø30 cm dishes
per batch
1 Ø33 cm pizza per batch
20 per hour 6 kg per batch
ACCESSORIES AVAILABLE FOR PURCHASE AS OPTIONS
Wooden pizza peel
Stainless-stell pizza peel
Brass bristle brush
Steel scraper
T° 0-300 °C
to place on the floor
of the oven
T° 0-500 °C
to install on the steel door
Chip tray
LE CARRÉ
EASY-TO-INSTALL OVEN
DIRECTIONS FOR USE
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.
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.
PLEASE KEEP THIS DOCUMENT
Barbecue grid
INSTRUCTIONS