GRILLWORKS Blanco Live Fire Oven User manual

®
Blanco Live Fire Oven®
Installation & Use
A MAJOR CAUSE OF GRILL-RELATED FIRES IS FAILURE
TO MAINTAIN REQUIRED CLEARANCES (AIR SPACES)
TO COMBUSTIBLE MATERIALS. IT IS OF UTMOST
IMPORTANCE THAT THIS GRILL BE INSTALLED ONLY
IN ACCORDANCE WITH THESE INSTRUCTIONS.

INTRODUCTION
INSTALLATION
GETTING STARTED
FUEL & COOKING
CLEANING & MAINTENANCE
COMPONENTS
Blanco Live Fire Oven®
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Congratulations on giving our Blanco
oven a home.
As you likely already know, this unique
piece is based on ancient “white” ovens,
which cooked with live re outside the
main chamber - hence the Blanco name.
ere is no re built inside - rather heat
is drawn in through a rear vent from the
wood re below, which also directly heats
its soapstone deck. is both guards
against the surface cooling and reduces the
need tocompletely close o the internal
action to retain heat.
We set out to create an oven that oers
chefs maximum utility in minimum
footprint, and one that is true to our belief
that full access to a re grants kitchens
avors andexperiences like nothing else.
In this guide you’ll nd recommendations
for transport, preparation, operation and
care of your Blanco oven. Please read every
word here and ensure everyone working
around the oven does so too. Rewarding
operation of this piece isdependent on a
skilled and informed restaurant team.
Take care also to follow local codes
regarding solid fuel installations and food
safety guidelines.
If you have anyquestions or comments
about your Blanco oven do not hesitate to
call or email us. We want to hear from you.
Best regards,
Benjamin Eisendrath
Owner & CEO
[e-mail]
[phone]
Blanco

Blanco Live Fire Oven®
Installation & Use
INTRODUCTION 3
Contact your local building or re ocials about restrictions and installation inspections in your area.
INSTALL AND USE ONLY IN ACCORDANCE WITH GRILLWORKS INSTALLATION AND
OPETING INSTRUCTIONS.
IF THE OVEN IS IMPROPERLY INSTALLED A FIRE MAY RESULT.
FOLLOW THE INSTALLATION MANUAL TO REDUCE RISK.
KEEP FLAMMABLE ITEMS CLEAR OF THE AREA AROUND THE OVEN: Do not store
ammable liquids such as gasoline, kerosene or lighter uids in the vicinity of the Inerno. Always
keep the area around it free and clear of any and all combustible materials.
MAINTENANCE AND SERVICE SAFETY: Improper installation, adjustment, alteration, service
or maintenance can cause property damage, injury or death. Read the installation, operating and
maintenance instructions thoroughly before installing, operating or servicing this appliance.
WARNING: Never use gasoline, kerosene, lighter uid or similar accelerants to start or maintain,
of ‘freshen up’ a re in this oven. Keep all such items well away from the oven when in use.
IMPORTANT: is oven must be installed, maintained, operated and serviced by
authorized professionals.
A MAJOR CAUSE OF OVEN RELATED FIRES IS A FAILURE TO MAINTAIN REQUIRED
CLEANCES TO COMBUSTIBLE MATERIAL. IT IS CRITICAL THAT THIS OVEN BE
INSTALLED IN ACCORDANCE WITH THESE INSTRUCTIONS.
USE SOLID FUEL ONLY, WOOD OR CHARCOAL. DO NOT USE PRODUCTS NOT
SPECIFIED FOR THIS OVEN.
READ ALL INSTRUCTIONS BEFORE INSTALLING AND USING THIS APPLIANCEREAD ALL INSTRUCTIONS BEFORE INSTALLING AND USING THIS APPLIANCE
SAVE THESE INSTRUCTIONS
Blanco

Blanco Live Fire Oven®
Installation & Use
INSTALLATION 4
UNLOADING & MOVING
USING A CNE
e Blanco oven travels in a large crate. It may be lied
while still in the crate using straps rated to at least 3000
lbs. It also may be lied aer the crate is removed using
the same type of straps. e Oven is back-heavy due
to the large amount of brick lining the chamber and
oor. TAKE THIS WEIGHT DISTRIBUTION INTO
ACCOUNT WHEN LIFTING.
USING A FORKLIFT
Li the oven from the rear, positioning the forks as
widely as possible under the oven. Make sure the forkli
is rated to well in excess of the Blanco oven’s weight.
USING A PALLET JACK
You may use a pallet jack once the oven has been
removed from the delivery vehicle. Whether inside or
removed from the crate, make sure to li from the back,
positioning the jack under the center of the oven spread
as wide a possible. ONLY USE ON A FLAT SURFACE$
MOVING THE OVEN ON AN INCLINE WITH
A PALLET JACK IS NOT SAFE AND CAN CAUSE
INJURY OR DAMAGE TO PROPERTY OR
THE OVEN.
NEVER PUT THE OVEN ON ITS BACK, FRONT OR
SIDE! SIGNIFICANT DAMAGE TO COMPONENTS
OF THE OVEN CAN OCCUR. USE GREAT CARE
WHEN MOVING THIS PRODUCT. IF YOU HAVE
ANY QUESTIONS OR CONCERNS CONTACT
GRILLWORKS AT [phone]
BE SAFE!
CLEANCES
e Blanco oven should be installed with 2”
clearance to noncombustible materials on the sides
and back of theunit. e front of the unit must have at
least 36” clearance to other equipment or walls for
proper operation.
WARNING: DO NOT PACK AIR SPACES
AROUND OVEN WITH INSULATION OR
OTHER MATERIALS.
e oven is adequatelyinsulated and the best outer
insulator is free air space.
Only install the Blanco oven on a non-combustible oor.
e non-combustible oor must extend at least 48” at
thefront of the unit, 36” at the sides and 48” at the rear
(if the oven is installed exposed at the back). If installed
on ahearth (without the optional stand) the surface it is
installed on must also be non-combustible.
THE ENTIRE AREA OVER THE BLANCO OVEN
MUST BE NONCOMBUSTIBLE EXTENDING 48”
IN ALLDIRECTIONS (IF NOT ENCLOSED) AND
THE OVEN MUST BE INSTALLED UNDER
A SUITABLE TYPE 1SOLID FUEL HOOD SYSTEM.
Any façade materials to the front or over the oven
MUST BE NON-COMBUSTIBLE.
IF THIS OVEN IS NOT PROPERLY INSTALLED
A FIRE MAY RESULT. A MAJOR CAUSE OF SOLID
FUELOVEN RELATED FIRES IS A FAILURE TO
MAINTAIN REQUIRED CLEANCES (AIR
SPACES) TOCOMBUSTIBLE MATERIALS.
IT IS CRITICAL THAT THE BLANCO OVEN
BE INSTALLED BY A QUALIFIEDPROFESSIONAL
AND ONLY IN ACCORDANCE WITH THESE
INSTRUCTIONS.
ALERT: Installation, operation and servicing of
this appliance can expose you to ceramic dust.
ALWAYS WEAR PROTECTIVE EYEWEAR AND
RESPITORY PROTECTION AS A PRECAUTION
AGAINSTINHALLATION OR EYE INJURY.
HAND PROTECTION IS RECOMMENDED
AGAINST POSSIBLE SHARP EDGES.

Blanco Live Fire Oven®
Installation & Use
INSTALLATION 5
Please read this entire manualbefore you install the
Blanco oven. Failure to follow the instructions may result
in property damage, bodily injury ordeath. Contact
your local building or re ocials about restrictions and
installation inspection in your area.
PLEASE READ THIS ENTIRE MANUAL BEFORE
YOU INSTALL THE BLANCO OVEN. FAILURE
TO FOLLOWINSTRUCTIONS MAY RESULT IN
PROPERTY DAMAGE, BODILY INJURY OR EVEN
DEATH. CONTACT YOURLOCAL BUILDING OR
FIRE OFFICIALS ABOUT RESTRICTIONS AND
INSTALLATION INSPECTION IN YOURAREA.
VENTING
e hood and ductwork used over the Blanco oven
must be approved for solid fuel and installed in
accordancewith NFPA 96 and all relevant local and
national code requirements for solid fuel appliances.
THIS COOKING EQUIPMENT IS TO BE
INSTALLED UNDER AN EXHAUST HOOD
TESTED FORCOMPLIANCE WITH THE
STANDARD FOR VENTILATION CONTROL
AND FIRE PROTECTION OFCOMMERCIAL
COOKING OPTIONS NFPA 96 OR WITH
THE REQUIREMENTS IN THE STANDARD
FOREXHAUST HOODS FOR COMMERCIAL
COOKING EQUIPMENT, UL 710
CANADA:
THIS COOKING EQUIPMENT IS TO BE
INSTALLED UNDER AN EXHAUST HOOD
TESTED FORCOMPLIANCE WITH THE
NATIONAL BUILDING CODE OF CANADA AND
THE NATIONAL FIRE CODE OFCANADA, OR
WITH THE REQUIREMENTS IN CAN/ULC-S646.
CET APPAREIL DE CUISSON DOIT ETRE POURVU
D’UNE HO E D’ASPI TION QUI A ETE SOUMISE
AL’ESSAI AUX FINS TO CONFORMITE AVEC LE
CODE NATIONAL DU BATIMENT
DU CANADA ET LE CODE NATIONAL DE
PREVENTION DES INCIENDIES DU CANADA
OU AVEC LESEXIGENCES DE LA NORME CAN/
ULC-S646
CONTACT LOCAL BUILDING OFFICIALS OR
FIRE OFFICIALS ABOUT RESTRICTIONS AND
INSTALLATIONINSPECTION IN YOUR AREA
COMMUNIQUER AVEC LES AGENTS DU
BATIMENT OU LES AGENTS D SERVICE
D’INCENDIE AU SUJETDES RESTRICTIONS ED
DE L’INSPECTION DE L’INSTALLATION DANS
LA REGION
As with all solid fuel cooking equipment and ductwork,
regular cleaning and inspection is critical to prevent re
risk.Typically this cleaning and inspection should occur
AT LEAST monthly.
A re suppression system (ANSUL) is required for
this oven. Refer to local and national requirements to
determinethe system required for your installation of
this oven.
Creosote - Formation and need for removal: When
wood or charcoal (SOLID FUEL) is burned slowly, it
producestar and other organic vapors that combine
with expelled moisture to form creosote. e creosote
vapors condensein the relatively cool exhaust. As a
result, creosote residue accumulates on the ue lining
and exhaust hood. THISCREOSOTE BUILDUP
CAN IGNITE. IF IGNITED THIS CAN CREATE
AN EXTREMELY HOT AND DANGEROUSFIRE.
Creosote build up should be removed regularly to reduce
the risk of re.

Blanco Live Fire Oven®
Installation & Use
GETTING STARTED 6
GEING STARTED
DO NOT OVERFIRE—WHEN FLAME SPILLS OUT
OF THE OVEN YOU ARE OVERFIRING
Do not use products not specied for use with this oven.
In order to produce the most consistent results and
get the most out of the exible design of the Blanco
oven,you’ll need a good re.
Ignition and Fire Maintenance
Make sure the Blanco oven’s exhaust bae is in the
OPEN position by turning crank wheel control all the
way le.is will ensure maximum draw for re starting.
See next section for more on the bae system.
You may use wood kindling, wood-based non-toxic
starter products or industry-standard charcoal chimneys
toestablish the re. DO NOT USE ACCELENTS.
If a fast start is required a handheld propane torch—as
arecommonly used in professional kitchens—can be
used to start the wood.
e re should be started just in front of the oven on
the brick hearth base. Once established, gradually push
thecoals and pieces of wood further back toward the
oven’s intake vent above the rear of the hearth. Continue
thisprocess until the desired coal bed is reached and
the oven’s temperature gauge (also on right face of the
oven)begins to rise.
[which image?]
Blanco Oven Bae System - Exhaust Control
e Blanco has a crank wheel controlled bae that
can be restricted to near-shut o or opened all the way
toallow more air ow through the oven. e crank wheel
is located on the right front face of the oven.
Turning the crank wheel all the way counter-clockwise
opens the bae, allowing full exhaust ow out the top of
theoven. Turning the crank wheel all the way clockwise
restricts exhaust ow and will hold smoke and high heat
once theoven’s hearth re is established.
OPETE THE CNKWHEEL WHEN THE OVEN
IS COOL OR WITH HAND PROTECTION—A
VERY HOTHEARTH FIRE CAN ISE THE
SURFACE TEMPETURE OF THE CNKWHEEL
Opening and Closing the Blanco Doors
e Blanco oven has both a low opening for when the
oven is primarily being used for high heat atbread or
otherdeck cooking. A blocking door is provided in the
case that the operator wants to fully close the oven for
slowsmoking or long cooking aer the hearth re is out.
e oven’s large bay doors are for use when the oven
is being used for larger items and more clearance
isrequired. THE DOORS WILL BE HOT WHEN IN
USE. USE THE PROVIDED LONG KEY RODS TO
OPEN ANDCLOSE THE BAY DOORS WITH THE
SWING LATCHES.

Blanco Live Fire Oven®
Installation & Use
FUEL & COOKING 7
WOOD VS CHARCOAL
Both wood and charcoal are instrumental in running a
successful cooking re in the Blanco oven.
Charcoal, being dry and burning slowly over a long
period, is a reliable source of heat, but will not add much
in theway of avor to what is being cooked over it.
Well seasoned (10-15% moisture content) wood
will burn relatively quickly and produce a moderate
amount ofavorful smoke. You should consider the
whole wood you burn to be the “seasoning” heat. e
moisture level inthe wood is what will carry the unique
avor of the wood type being used to the food and
ultimately the diner.
In a restaurant seing, balancing the use of both
high quality chunk charcoal for heat with a supply
of excellentwhole wood for avor is oen the most
economical and practical approach to geing the best of
both heat andavor worlds. Consumption levels for both
types of fuel can vary widely depending on what type of
re theoperator prefers (smoking vs pizza for instance)
and the pull of the ventilation system (if indoors).

COOKING ZONES
e Blanco oven oers a myriad of cooking options.
From smoking at low temperatures (150-250F) to
quickatbread or pizza cooking at 500-750 degrees the
options are endless.
Hearth Zone
e re brick hearth underneath the freestanding
Blanco Oven both powers the oven chamber above and
oersan live re and direct coal cooking area in front
of the chef. Pans, pots and other containers can be used
to cook inthis area, and if open-top the contents will
benet from a light smoke hit. e proximity to the oven
also allowsquick transition between the two areas, for
instance from sear in the coals to smoke inside the oven.
An optionalplancha can also be placed there to oer high
heat at-top options.
Soapstone Deck Zone
Behind the doors of the oven is a 2” thick stone deck
oor that can be used for atbread, baking and placing
pansor other metal cooking containers. e stone can
reach temperatures as high as 750 degrees, and because it
ismainly heated by the hearth beneath there is very lile
surface cooling during cooking.
Baking and Smoking Zone
ere is a removable stainless steel shelf just above
the stone deck. is placement ensures the items that
restthere are in the circulating air inside the oven, so it
is the perfect place to use for smoking in a low-re setup
orroasting/baking vegetables and proteins.
Blanco Live Fire Oven®
Installation & Use
FUEL & COOKING 8
H
S
B
Hearth Zone
Soapstone Deck Zone
Baking & Smoking Zone
H
SB

Blanco Live Fire Oven®
Installation & Use
CLEANING & MAINTENANCE 9
CLEAN UP
WARNING—AFTER USE DO NOT QUENCH HOT
Oven WITH WATER OR ANY OTHER SUDDEN
COOLINGSUBSTANCE. is practice can damage the
oven’s brick, stone or warp metal parts. Allow the oven to
coolnaturally.
e Blanco oven’s interior shelf is stainless steel and can
be removed for normal cleaning. All other metalsurfaces
may be cleaned with approved stainless steel cleaners.
e stone and brick reach very hightemperatures, so any
remaining ash in the hearth or oven can be swept out
aer the oven cools.
Most hearth ash collects in the drawer below the
hearth via the ash grate located toward the front of the
hearth.WAIT UNTIL THE OVEN HAS COOLED
BEFORE EMPTYING THE ASH DWER.
Disposal of ashes—ashes should be placed in a metal
container with a tight lid. e closed container should
beplaced on a non-combustible door well away from
all combustible materials pending nal disposal. e
ashes shouldbe retained in the closed container until all
cinders have thoroughly cooled.
Excess grease or ash buildup around the oven’s moving
parts and external surfaces should be wiped o once the
oven has cooled.
MAINTENANCE & CARE
e Blanco oven’s body is constructed entirely in 304
stainless steel. e tubular main frame is 2” x 2” 11 gauge.
e back plate is 7 gauge. e sides and lower panels are
14 gauge. e grate supporting the rebrick is 1” x 3/16”
19SW4. e re brick oor is constructed of 2.3” x 4.5”
x 9” brick, the sides are lined in 1.125” x4.5” x 9” brick.
Any individual brick can be replaced by liing it out of
the oor.
e Blanco’s cooking system is designed for maximum
exibility. Regular maintenance should be minimal
andconsist mainly of cleaning. But some things should
always be checked before use.
BEFORE EVERY USE make sure the bae crank
moves freely and is opened before lighting the oven.
ContactGrillworks if movement is compromised.
BEFORE EVERY USE check the door hinges and key
latches to make sure movement is free and that the
doorsclose and open correctly. Clean the hinges if any
build-up is detected.

Blanco Live Fire Oven®
Installation & Use
COMPONENTS 10
Hearth Zone
is is the re bricked area where the cooking re is developed and the coal
bed forms. is in turn heats the oven above and maintains temperatures.
In the freestanding model this is included in the self contained unit as shown.
On hearth installations the re is built on the customer’s re safe masonry.
FIRE BRICK SURFACE RECOMMENDED.
Cooking Chamber
e Blanco Oven’s cooking chamber contains three zones—the soapstone
deck which is used to place pans or similar cooking implements—or for
atbread baking. e shelf above is stainless steel and is used for baking food
items at lower temperatures than the deck, and for smoking when the oven is
run with a smaller smoking re (see Hearth Zone).
Drop-Down Work Area and Door
is swing-down door is used to stage the items that will go into the oven,
and is closed when the hearth is burning out and the unit is cooling o.
is door is only included in the fully freestanding units! e Blanco Oven
can also stand on a suitable customer hearth (see 1).
Ash Drawer
When the hearth is operating or the re is nished the ne ash is collected in
this drawer below the Blanco Oven. WHEN THE OVEN HAS COOLED it
should be emptied into a metal re safe container with a sealed lid.
is drawer is only present on freestanding units (as shown)! Hearth
installations should be swept aer they have fully cooled.
Tool storage area
Pans, grill implements and other reproof items may be stored in this space.
Do not store re sensitive or ammable items here as embers can escape and
surfaces will be hot in operation.
Key Rod
is tool is used to open the swing latches that hold the bay doors closed.
Insert the rod into the hole in the swing latch. If the oven is in full operation
use hand protection as the air will be hot over the hearth. e Key Rod’s
handle is made of reproof material. DO NOT LOSE THIS TOOL!
KEEP THESE INSTRUCTIONS
6
6

All professional Grillworks products are
NSF listed and approved for use in food service.
KEEP THESE INSTRUCTIONS!

www.grillworks.com
[e-mail]
[phone]
The Grillery®, The Grillworks®, V-Channels®, Grillworks Infierno®
and Argentine Inspired, American Made® are registered trademarks
of ® Grillworks LLC. U.S. PAT. 4,462,306, U. S. PAT. D708,889 S,
additional patents pending
Made in USA
Argentine Inspired. American Made.TM
®