Mugnaini COMMERCIAL 180 X 140 AOS Instructions for use

COMMERCIAL 180 x140 ASSEMBLY ON
SITE/MASONRY CONSTRUCTION MANUAL
ITALIAN WOOD-FIRED OVEN
Includes: Venting and Oven Curing Instructions
Mugnaini Commercial Wood-Fired Ovens have been
tested to: UL 737–2007
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W180 x 140 Oven
Mugnaini Imports, Inc. • 1530 Grove Street, Healdsburg, CA 95448
main: [phone] • toll free: [phone] • fax: [phone]
mugnaini.com • [email protected]
Masonry Assembled
MODEL: COMMERCIAL 180 X 140 AOS
WOOD-FIRED OVEN

Commercial 180 x 140 Wood AOS Manual Mugnaini Imports, Inc. 2
GENERAL INFORMATION
This construction manual contains information regarding the construction of a Commercial 180 x 140 wood-
burning AOS Oven.
WARNINGS
Failure to follow instructions will void manufacture’s warranty and may result in property damage,
bodily injury, or even death. If this oven is not properly installed, a re may result. To reduce the risk of
re, follow the installation instructions.
A major cause of oven-related res 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. For indoor installations, do not pack the required 1” air spaces with insulation or
other material.
Contact local building or re ocials concerning any installation restrictions or need for inspection of
the oven installation.

Commercial 180 x 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 ..............................................................................................................................................................5
Step 1 – Floor Layout...............................................................................................................................................5
Step 2 – Mortaring The Floor ................................................................................................................................5
Step 3 – Crown Assembly ......................................................................................................................................6
Step 4 – Mortaring Crown Base ...........................................................................................................................7
Step 5 – Mortaring Crown Joints.........................................................................................................................7
Step 6 – Installing Flue Manifold .........................................................................................................................8
Step 7 – Insulation ...................................................................................................................................................8
Step 8 – Oven Venting ............................................................................................................................................9
4. CLEARANCES AND FACADES
5. OVEN VENTING INSTRUCTIONS
Overview .................................................................................................................................................................. 12
Direct Venting - Chimney.................................................................................................................................... 13
Direct Venting - Grease Duct ............................................................................................................................. 14
Indirect...................................................................................................................................................................... 15
Precautions.............................................................................................................................................................. 15
5. CURING A WOOD-FIRED OVEN ............................................................................................................. 16
Instructions.............................................................................................................................................................. 17
Selecting The Proper Wood For Your Oven ................................................................................................... 18
Fire Starting Tools.................................................................................................................................................. 19
Using The Door....................................................................................................................................................... 19
How to Measure Oven Temperature ............................................................................................................... 19
Starting a Fire.......................................................................................................................................................... 19
Curing The Oven.................................................................................................................................................... 20
Curing Schedule .................................................................................................................................................... 23
6. LIMITED WARRANTY ............................................................................................................................................... 24

Commercial 180 x 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
180 x 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–L)
❑Metal Flue Manifold with Screws (Item M)
❑Removable Iron Door (Item N)
❑Floor Elements (Items 1–17)
❑Thermal Insulating Blanket (Item O)
Dimensions: W 180 x 140
Exterior:
• Crown Width: 62”
• Crown Length: 75”
• Crown Height: 21”
• Arch width: 32”
Interior:
• Cooking Floor: 54”W x 75” L
• Arch Opening: 23”W x 10” H
W180 x 140 Oven
B
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H
1
23
4
5
F
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14 15
I
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16 17
8
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A
O
M
N

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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 35”. 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 ½yd.
• 1st Load Bearing Floor ~ 5/8 yd.
• Final Elevated Slab ~ ½yd.
❑#4 Rebar ~ 180 LF
❑6” CMU Block ~ 100 blocks
❑Sand ~ 5/8 yd.
❑6”x6” – 10/10 WWF ~ 38 sq. ft.
❑Construction Paper (free of oil, tar, or resins) ~ 38 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.
80”
88”
(minimum
outside
dimensions)
STEP 1
Construct
Foundation
(wood storage area)
STEP 2
Construct
Walls
~ 30”

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STEP 3
Place #4 rebar 12” o.c.,
each way, 2” above CMU block
and pour a leveled 4”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

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OVEN ASSEMBLY
Materials List (not included)
❑Refractory Mortar
• 2 - 80lb. bag dry
• or 3 - 75lb. bucket, pre-
mixed
❑Perlite
• 10 bags (32 cubic ft. total)
INSTRUCTIONS
STEP 1  FLOOR LAYOUT
Floor elements (Items 1 thru 17) onto pre-established layout on thermal concrete slab.
W180 x 140 Oven
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4
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A
STEP 2  MORTARING THE FLOOR
Using refractory mortar, place each oor element in the following succession (Item 1 thru 17). 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.
O

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STEP 2  MORTARING THE FLOOR continued
STEP 3  CROWN ASSEMBLY
First, place and interconnect the crown elements (Items A through I) 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 180 x 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.

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STEP 6  INSTALLING THE FLUE MANIFOLD
Place ue manifold on arch and mark for 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 O).