Esse FIRE STONE User guide

FIRE STONE
OUTDOOR WOOD FIRED OVEN
USER, INSTALLATION & SERVICING INSTRUCTIONS
(TO BE LEFT WITH THE CUSTOMER)

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CONTENTS
General Safety Notes
Page 2
Operating the Stove
Page 8
Technical Information
Page 2
What Type of Wood is Best
Page 10
Dimensions and Clearances
Page 2
Cleaning
Page 12
Installation
Page 3
Optional Extras
Page12
Commissioning the Stove
Page 7
GENERAL SAFETY NOTES
Avoid the use of aerosol sprays in the vicinity of the wood oven when in operation.
Children, aged or infirm people should only approach the Wood Oven when not in use.
The Wood Oven must be maintained in good working order.
All surfaces of this oven are considered as working surfaces and will become hot during
use.
Never throw water into the oven as this could damage its components.
This appliance is strictly for use outdoors. Do not use this appliance in a tent of similar
covered area. Carbon Monoxide gas is colourless, odourless and potentially lethal.
TECHNICAL INFORMATION
Item
Weight
Wood oven
170kg
Wood oven base
66.5kg

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DIMENSIONS AND CLEARANCES
Fig. 1: Fire Stone Dimensions (Shown with optional side shelves).
INSTALLATION
It is the installer’s responsibility to provide for the safety of all persons carrying out this
installation.
Attention is drawn to the fact that fire cement is caustic and hands must be washed
thoroughly after use.
The appliance is heavy and care must be taken during handling

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WARNING
Any adjacent combustible material should be far enough away from the appliance so as
to be safe when the appliance is in operation. If necessary, any adjoining walls should be
protected from the effects of heat.
Clearances from combustible materials should be at least 1 metre all-round.
When positioning your Wood oven it should stand on a suitable solid and stable non-
combustible base or plinth.
This appliance will generate extreme heat and should not be used indoors or in a
confined space. Never site your oven close to combustibles
It is recommended that appropriate fire safety equipment such as a fire extinguisher and
fire blanket are installed in the area of usage as a fire precaution
Your new Esse Wood Fired Oven can be fitted onto either a pre-built base of
suitable material or using the Esse steel pedestal base.
If you have opted for a pre-built base it needs to be of suitable construction to securely
support the oven and withstand the weight and temperatures generated from the wood
fired oven. The oven is supplied constructed on a steel base plate which measures
858mm in length and 706mm wide.
Assembly Method
Unpack your new Esse Fire Stone Oven.
Check that all parts are present and correct as per the parts diagram (Fig,2)
In the Crate: (packaged separately).
1x Pizza Oven
1x Flue Pipe
1x Base Plate
1x Pedestal Leg
1x Pizza Peel
Rain Cowl
2x Pizza Trays
1x Wire brush/scraper
1x heat resistant Gauntlet
1x Ash guard brick

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Fig. 2 Pizza Oven Exploded diagram
Item No,
Part Number
Description
QTY
1
PIZ-001 GRC
GRC PIZZA OVEN COVER
2
PIZ-020
RH/LH FIRE BRICK
3
PIZ-021
REAR FIRE BRICK
4
PIZ-023
TOP LH/RH FIRE BRICK
3
PIZ-024
TOP REAR FIRE BRICK
6
PIZ-027
TOP FIRE BRICK
7
PIZ-302
BRICK SUPPORT FRAME
8
PIZ-303
PIZZA OVEN FRONT ASSEMBLY
9
525-020-SS
STAINLESS STEEL BOTTOM HINGE PIN
10
125-022-SS
PIZZA OVEN HINGE PIN
11
PIZ-025
FRONT TOP BACK FIRE BRICK
12
PIZ-306
FRONT FLUE PLATE
13
525-006-SS
STAINLESS DOOR PIN
14
CAST PIZZA DOOR
15
PIZ-310
PIZZA OVEN TOP BASE
16
PIZ-608
FRONT BRICK CAPPING
17
PIZ-311
PIZZA OVEN FRONT INFILL ASSEMBLY
18
PIZ-609
FIRE STONE REAR FRAME SPACER
19
PIZ-610
FIRE STONE LEFT HAND FRAME SPACER
20
PIZ-613
FRONT BRICK CAPPING PART 2
21
PIZ-228
BOTTOM INSULATION BOARD
22
PIZ-022
BASE FIRE BRICK
23
PIZ-604
PIZZA OVEN TOP SPINNER

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IF FITTING TO A PRE BUILT BASE:
Remove the front transit bolts and plates from the front of the oven.
Open the oven door and carefully remove the base bricks and insulation board.
Unscrew the rotating spigot.
Re-fit the insulation board, base bricks and close the oven door.
Position the oven on to your base and secure in position
This appliance is very heavy. 4 persons should be involved with
lifting.
WHEN FITTING TO THE SUPPLIED PEDESTAL:
Unpack your Esse steel pedestal base plate.
Position the base in you desired location on an appropriate surface to support the
weight.
The base has been designed to be free standing, however if base fixings are
required we would recommend M8 fixings appropriate to fixing the base to your
ground material.
Remove the supplied M8x30 Set screws from the base plate
Fit the pedestal leg and secure using the M8x30 Set screws
Lift the oven and position with the rotating spigot located in the pedestal leg.
Remove the front transit bolts and plates from the front of the oven.
This appliance is very heavy. 4 persons should be involved with
lifting.
Remove the Flue pipe and rain cowl from their packaging
Fix the rain cowl to the flue pipe using the self-tapping screws provided with
the rain cowl.
Fit the flue pipe to the oven and fix in place using the self-tapping screws
provided with the flue pipe.
A high temperature sealant should be applied where the flue pipe and the flue
collar meet. The sealant should be an appropriate high temperature sealant
that can withstand 1200°C. This is to prevent rain entering the unit when not
in use.

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COMMISSIONING THE OVEN
Your New Esse Fire Stone Oven is now ready to be commissioned. It is essential
that you follow these guidelines for the first firing.
Your Esse Fire Stone Oven has a refractory brick lining, but the water used when forming
the bricks must be cooked out before you oven can be put to use. This process is called
curing.
First start off with a small fire and allow the temperature to gradually build up adding
small pieces of wood. This will allow any moisture to dry out of the refractory linings
and come out as steam. This should be done as slowly as possible, ideally over 3 to 4
hours. Failure to observe this commissioning may result in damage to the oven.
This appliance will steam during the curing process and care should
be taken to avoid burning yourself or others around.
Fig. 3 First Lighting (Shown with optional side shelves)
Place a firelighter in the centre of the oven and stack small pieces of kindling
around it to form a tower
Light the fire.
Wood Kindling
Firelighter

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Once the kindling has caught fire, slowly add small pieces of wood.
The curing fire should be kept alight for at least three hours
Generally you will only need to cure your oven once. If, however the oven hasn’t
been used for a long period it is advisable to start with a smaller fire to warm up
the oven before you establish a large hot fire.
OPERATING THE STOVE
Take great care when using your oven as internal temperatures will be very high.
Don’t approach you oven during and after use with bare hands or arms.
Always use oven gloves and mitts when handling pots or tools.
Before purchasing operation tools, material and any type of cooking wear, make
sure they are all appropriate for temperatures exceeding 500°C
The oven can be pivoted on the pedestal so it is out the path of the prevailing wind.
Or so the oven can also act as a heater towards outside dining furniture.
If hairline cracks appear after frequent use, this is normal and to be expected.
Lighting and controlling the fire.
Before lighting your fire, ensure that the wood oven firebox is clean and ready to
use. After the first fire and subsequent fires, always retain some of the ash to form
a new bedding for the next fire
Place a firelighter at the back of the oven, light and add kindling.
When kindling is alight, add larger pieces of wood.
In between loading the fire, close the door onto the outer catch to allow sufficient
air into the oven.
Finally add 2 to 3 larger dry seasoned logs and close the door onto the inner catch.
OVER FIRING WILL DAMAGE YOUR OVEN.
DO NOT BURN MORE THAN 2KG OF WOOD AT ANY ONE TIME.
The soot will burn off at around 500°C, this will indicate that the oven is up to
cooking temperature when the walls and roof are no longer black.
You should expect the oven to take 1 hour to attain a working temperature using
kindling and thinly spilt logs.

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It can take longer to heat up if the oven has not been used for a prolonged period
of time, or if the weather has been particularly wet.
Cooking In the Oven
Always use heat resistant gloves and tools when operating the oven as
handles and surfaces will be hot.
Oven temperatures can be maintained at very high levels, 450°C to 700°C.
Cook Pizzas on the oven floor towards the front of the oven, closing the door after
loading. Pizzas can cook in as little as 90 seconds and will required turning during the
cooking process using the peel supplied.
Oven temperature depends on how long the fire has been lit, how much wood has been
burnt and even the type and quality of wood used (See what type of wood is best on
page 10).
The oven will hold a cooking temperature from a glowing ash bed but maintaining a
flame considerably increases the temperature.
If the base temperature has become higher than desired, use the Pizza trays supplied to
compensate.
It is possible to have the embers pushed either to the back of the oven or to either side.
The further in the oven you place the food, the hotter the temperature will be.
An ash guard is supplied to help reduce the ash ingression on the cooking area of the
oven. This should be placed in once the fire is established and prior to cooking however
it can reduce the temperature and increase cooking times.
Fish, meat or vegetables can be cooked on a cast iron griddle placed in the oven. Again
with high temperatures the cooking process may be faster than you are used to, so keep
an eye on your food whilst it is cooking, until you become more familiar with the
performance of your oven.
We recommend a layer of Polenta on the base of the oven to stop Pizzas sticking when
cooking directly on the stone base.
We highly recommend that you make your own pizza dough fresh. It will taste infinitely
superior to anything ‘ready-made’ and will reward your efforts.

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Simple Pizza Dough Recipe.
Ingredients (For 4-6 pizzas)
450g strong white plain flour.
5mls (1 level teaspoon) salt.
2 (12g) sachets dried yeast.
300mls warm water (36°C)
4 tablespoons olive oil.
Method
Mix the flour and yeast in a large bowl.
Add the salt and mix.
Gradually add all the warm water and oil, mixing to a stiff dough with a wooden spoon.
More water can be added if the mix becomes too stiff to work.
All the dough should stick together in the bowl and be able to be lifted out in one single
ball of dough.
Knead the dough by hand, stretching and turning on a lightly floured surface for a good
10 minutes, until it is good and spongy.
Place dough in a lightly greased bowl. Cover with a kitchen towel or plastic wrap and
place somewhere warm for about 45 minutes to proof (it should about double in size in
thins time).
Split the dough into four balls then roll them out into a pizza shape. Place on a floured
(polenta) peel or pizza pan, spread the tomato sauce, cheese and other toppings of your
choosing.
It’s now ready to go in the oven.
WHAT TYPE OF WOOD IS BEST
For best results use well-seasoned hardwoods such as Oak, Ash, Beech, Cherry, Apple,
Pear, Hawthorn or Olive. The recommended moisture content should be less than 20%
throughout. Hardwood essentially produces the most heat and less ash, making it the
most efficient.
Allow wood to dry out under cover in well-ventilated conditions for at least twelve
months. Wood is ready for burning when radial cracks appear in the end of the logs.
Wood that is not seasoned will not burn with sufficient heat for you oven to work as
designed.