Mugnaini COMMERCIAL 140 AOS User manual

COMMERCIAL 140 ASSEMBLY ON SITE/
MASONRY CONSTRUCTION MANUAL
ITALIAN WOOD-FIRED OVEN
W140 Oven
Includes: Venting and Oven Curing Instructions
Mugnaini Commercial Wood-Fired Ovens have been tested to:
UL 737–2007 ♦ UL 2162–2001
NSF-4 Sanitation Standards ♦ CAN/ULC S627-M93


A MAJOR CAUSE OF OVEN-RELATED FIRES IS FAILURE TO MAINTAIN
REQUIRED CLEARANCES (AIR SPACES) TO COMBUSTIBLE MATERIALS.
IT IS OF UTMOST IMPORTANCE THAT THIS OVEN BE INSTALLED ONLY
IN ACCORDANCE WITH THESE INSTRUCTIONS.
Mugnaini Imports, Inc. • 1530 Grove Street, Healdsburg, CA 95448
main: [phone] • toll free: [phone] • fax: [phone]
mugnaini.com • [email protected]
Masonry Assembled
MODEL: COMMERCIAL 140 AOS
WOOD-FIRED OVEN

Commercial 140 Wood AOS Manual Mugnaini Imports, Inc. 2
GENERAL INFORMATION
This construction manual contains information regarding the construction of a support base and assembly
of your Commercial 140 wood-burning AOS Oven. The foundation and base provide a support structure for
the oven and serve as a wood storage compartment. Concrete masonry units (CMU’s), cast-in-place concrete
or similar materials are typically used to construct the base on a poured-in-place, reinforced concrete
foundation. Consult your Architect, Designer, Engineer, or Masonry Contractor for more specic design and
construction criteria.
WARNING
WHEN THIS OVEN IS NOT PROPERLY INSTALLED, A FIRE MAY RESULT. TO
REDUCE THE RISK OF FIRE, FOLLOW THE INSTALLATION INSTRUCTIONS.
PLEASE READ THIS ENTIRE MANUAL BEFORE YOU INSTALL THE OVEN.
FAILURE TO FOLLOW INSTRUCTIONS MAY RESULT IN PROPERTY DAMAGE,
BODILY INJURY AND EVEN DEATH.
WARNING
DO NOT PACK THE REQUIRED 1”AIR SPACES WITH INSULATION OR
OTHER MATERIAL.
FOR USE WITH SOLID WOOD FUEL ONLY
INSTALLATION OF THE EXHAUST VENT SHALL BE IN ACCORDANCE
WITH THE STANDARD FOR VENTILATION CONTROL AND FIRE
PROTECTION OF COMMERCIAL COOKING OPERATIONS, NFPA96.
SEEK OUT QUALIFIED INSTALLERS IN YOUR AREA
AND OBTAIN THE PROPER PERMITS.
CONTACT LOCAL BUILDING OR FIRE OFFICIALS CONCERNING ANY INSTALLATION
RESTRICTIONS OR NEED FOR INSPECTION OF THE INSTALLATION.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS OR
LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCES.
SAVE THESE INSTRUCTIONS FOR FUTURE USE

Commercial 140 Wood AOS Manual Mugnaini Imports, Inc. 3
TABLE OF CONTENTS
1. INTRODUCTION
Package Contents and Dimensions....................................................................................................................4
2. CONSTRUCTING THE OVEN BASE
Materials List and Step-by-Step Instructions...................................................................................................5
3. OVEN ASSEMBLY
Materials List ..............................................................................................................................................................7
Step 1 – Floor Layout...............................................................................................................................................7
Step 2 – Mortaring The Floor................................................................................................................................7
Step 3 – Crown Assembly ......................................................................................................................................8
Step 4 – Mortaring Crown Base ...........................................................................................................................9
Step 5 – Mortaring Crown Joints.........................................................................................................................9
Step 6 – Installing Flue Manifold ...................................................................................................................... 10
Step 7 – Insulation ................................................................................................................................................ 10
Step 8 – Oven Venting ......................................................................................................................................... 11
4. ENCLOSING THE OVEN
Flat Roof Enclosure Diagrams............................................................................................................................ 12
5. OVEN VENTING INSTRUCTIONS
Overview .................................................................................................................................................................. 14
Conditions of Acceptability................................................................................................................................ 14
Recommended Chimney Pipe........................................................................................................................... 15
Elbow Oset Chart................................................................................................................................................ 16
Precautions.............................................................................................................................................................. 17
6. CURING A WOOD-FIRED OVEN ............................................................................................................. 18
Instructions.............................................................................................................................................................. 19
Selecting The Proper Wood For Your Oven ................................................................................................... 19
Fire Starting Tools.................................................................................................................................................. 19
Using The Door....................................................................................................................................................... 20
How to Measure Oven Temperature ............................................................................................................... 20
Starting a Fire.......................................................................................................................................................... 21
Curing The Oven.................................................................................................................................................... 21
Curing Schedule .................................................................................................................................................... 25
6. LIMITED WARRANTY ............................................................................................................................................... 26

Commercial 140 Wood AOS Manual Mugnaini Imports, Inc. 4
INTRODUCTION
The following is intended to be used as a general reference for the installation of the Mugnaini Commercial
140 wood-burning oven, and more specically for those individuals (like yourself, your architect, or your
contractor) who will be involved with the design and the construction of your oven.
Package Contents Check List
❑Oven Crown Elements (Items A–H)
❑Metal Flue Manifold with Screws (Item I)
❑Removable Iron Door (Item J)
❑Thermal Insulating Blanket (Item K)
❑Floor Elements (Items 1–13)
Dimensions: W 140
Exterior:
• Crown Width: 62”
• Crown Length: 67”
• Crown Height: 24”
• Arch width: 32”
Interior:
• Cooking Floor: 55”W x 60” L
• Arch Opening: 23”W x 10” H
W140 Oven
B
C
ED
G
1
23
4
5
F
H
6
7
8
9
10
11 12
13 A
K
I
J

Commercial 140 Wood AOS Manual Mugnaini Imports, Inc. 5
INSTRUCTIONS
STEP 1
Construct 6” min. reinforced concrete foundation
on top of 6” aggregate base and 95% compacted
native soil. (See Step 1 for a typical cross section.)
Footing dimensions are 12”x 12”.
STEP 2
Construct 2 side walls and 1 back wall using 6” concrete
blocks (or other) with #4 rebar at 16”o.c. The height for this
rst block layer is typically 30”. Note that the stated height of
the base has been formulated for use by individuals 5’6” to
5’9” in height. If elevation adjustments are desired, modify
the height of the lower base only (the wood storage area).
Contractor to verify height of nal installation with the owner.
Oven Base Materials List Using 6” CMU Block
❑6 Sack Concrete
• Foundation ~ 1 yd.
• 1st Load Bearing Floor ~ 5/8 yd.
• Final Elevated Slab ~ ½yd.
❑#4 Rebar ~ 180 LF
❑6” CMU Block ~ 56 blocks
❑Sand ~ 5/8 yd.
❑6”x6” – 10/10 WWF ~ 34 sq. ft.
❑Construction Paper (free of oil, tar, or resins) ~ 34 sq. ft.
CONSTRUCTING THE OVEN BASE
STOP
Before you begin construction, determine your nished oven oor height. Oven oor height
should be about users elbow height.
82”
86”
(minimum
outside
dimensions)
STEP 1
Construct
Foundation
(wood storage area)
STEP 2
Construct
Walls
~ 30”

Commercial 140 Wood AOS Manual Mugnaini Imports, Inc. 6
STEP 3
Place #4 rebar 12” o.c.,
each way, 2” above CMU block
and pour a leveled 6”concrete slab.
STEP 4
Install/extend 6” or 8”concrete block around perimeter
of load bearing oor to a height ~ 8”). Fill with 6” of
dry sand. Cover dry sand with Brown Rosin Paper
(free of oil, tar or resins) or similar product (NO PLASTIC!)
as moisture barrier. Before progressing to step 5
determine desired length and depth of extended
shelf — may extend beyond minimum of
10” deep x 32 ½” wide.
STEP 5
Notch front row of block. Place 6”x6” – 10/10
welded wire fabric
(1” above sand using wire dobies) and place
#4 rebar for a front shelf 10” deep x 32 ½”
wide (minimum--wider if preferred) as
support for shelf.
Pour a leveled 3” concrete slab on top
of the rosin paper and sand base.
Once cured, go to Section 3 —
Oven Assembly.
STEP 3
Construct Elevated
Load Bearing Floor.
STEP 4
Construct Additional
Block Layer. Fill with
Sand and Cover with
Brown Builder’s
Paper.
STEP 5
Pour Final
Concrete Slab

Commercial 140 Wood AOS Manual Mugnaini Imports, Inc. 7
OVEN ASSEMBLY
Materials List
❑Refractory Mortar
• 1 - 80lb. bag dry
• or 1 - 75lb. bucket, pre-mixed
• Final Elevated Slab ~ ½ yd.
❑Perlite
• 8 bags (32 cubic ft. total)
INSTRUCTIONS
Note: Photos are for your assistance and may be of an oven other than the one in this manual.
STEP 1  FLOOR LAYOUT
Lay out oor elements (Items 1 thru 13) onto the concrete slab to establish the center point. Next, using a
pencil, mark an outline of the pre-assembled oor on the concrete slab for easy assembly.
STEP 2  MORTARING THE FLOOR
Using refractory mortar, place each oor element in the following succession (Item 1 thru 13). Floor pieces
should t together as snug as possible.
Note: Due to the handmade characteristics of this product, a 1/8” gap may exist between oor elements.
DO NOT mortar or grout in between the oor element joints.
The natural gap between oor elements is designed to allow for thermal expansion.
W140 Oven
B
C
ED
G
1
23
4
5
F
H
6
7
8
9
10
11 12
13 A
K

Commercial 140 Wood AOS Manual Mugnaini Imports, Inc. 8
STEP 2  MORTARING THE FLOOR continued
STEP 3  CROWN ASSEMBLY
First, place and interconnect the crown elements (Items A and H) around the oor elements.
(Item B and C must slide into item A). All other items overlap each other. You may use a small pry bar at
base to manipulate into place the dome pieces on the exterior of the dome.
DO NOT place mortar in the crown element joints.
A small gap of roughly ¼”– ½”will also exist between the oven oor and crown elements.

Commercial 140 Wood AOS Manual Mugnaini Imports, Inc. 9
STEP 4  MORTARING CROWN BASE
Wet sponge joints. Apply refractory mortar to the outside base of crown elements.
(Approximately 3”wide x ½” thick over the outside perimeter).
STEP 5  MORTARING CROWN JOINTS
Wet sponge joints. Apply refractory mortar over the joints. (Approximately 4” wide x ½” thick over
each joint). Do not allow mortar to enter joints.

Commercial 140 Wood AOS Manual Mugnaini Imports, Inc. 10
STEP 6  INSTALLING THE FLUE MANIFOLD
Place ue manifold on arch and mark fro screws. Drill 2 holes with masonry bit (1/8”w – 1 ¼”d). Attach ue
manifold with provided screws. Mortar base of metal manifold (½” – 2”).
Note: Ensure the ue manifold is level on top of crown elements.
STEP 7  INSULATION
Cover the entire oven with 2-layers of 1”or 1-layer of 2” Thermal Insulation Blanket (Item K).