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


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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7
12
13
14 15
I
J
KL
16 17
8
9
10
11
A
O
M
N

Commercial 180 x 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 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”

Commercial 180 x 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 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

Commercial 180 x 140 Wood AOS Manual Mugnaini Imports, Inc. 7
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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23
4
5
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14 15
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16 17
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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

Commercial 180 x 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 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.

Commercial 180 x 140 Wood AOS Manual Mugnaini Imports, Inc. 10
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).

Commercial 180 x 140 Wood AOS Manual Mugnaini Imports, Inc. 11
STEP 7  INSULATION continued
STEP 8  OVEN VENTING
Based on the overall oven design and architecture, each chimney system will vary. Contact your local
licensed chimney or mechanical contractor. See pg. 12 for “Oven Venting Instructions”.

Commercial 180 x 140 Wood AOS Manual Mugnaini Imports, Inc. 12
ENCLOSING THE OVEN
Your Mugnaini Oven is now ready for the nal step of the construction process – which relies entirely
on your level of creativity and desired architectural eect. The oven enclosure protects the oven from
atmospheric moisture, supplies ventilation to the oven (so that condensation does not occur within the
compartment), and retains the insulating materials placed over and around the oven crown itself.
Chimney pipe length will vary depending on oven enclosure design. Consider this when determining
your oven roof height. See page 19 & 20 for chimney pipe information.
BUILT IN GABLE
DOME  WIDE DOME  NORMAL

Commercial 180 x 140 Wood AOS Manual Mugnaini Imports, Inc. 13
STEP 1
Using 6” concrete blocks, build enclosure walls
around the oven at the perimeter of the concrete
slab to a minimum height of 35”.
STEP 2
Setting Anchor Bolts: Before the grout sets on the top
coarse of concrete blocks, place ½” x 10” foundation
bolts for the roof framing.
STEP 3
Once the oven enclosure walls have been completed
and before the top is put in place, ll this enclosure
with the specied loose Perlite 9” on top (measured
from the 1”Thermal Insulation Blanket).
STEP 4
Place pressure treated 2”x 4” (P.H.T.F’s) or metal
studs around the top edge of the concrete blocks
and attach to the foundation bolts. Build your roof
rafters to the appropriate pitch for the roong
materials being used and attach ½” plywood.
Place a 2”diameter metal weatherproof air vent
on the back near the top of your structure. You
may use nonammable roong materials of your
choice. (e.g. Slate, Roof Tiles, Metal etc.)
GABLE SHAPED ENCLOSURE
Example

Commercial 180 x 140 Wood AOS Manual Mugnaini Imports, Inc. 14
Chimney cap with
spark arrestor
Simpson Dura-tech or
equivalent
Roof material of choice
1/2” plywood sheeting
Over 2x4 rafters @ 16” O.C.
Perlite or vermiculite insulation
Thermal insulating
blanket
Wood burning oven
model: Prima 120
3” conc. Slab with 6 x 6—10/10
WWF over construction paper
3” dry sand base
4” conc. Slab with #4 bars
@ 2” O.C. Each way
6” conc. block
#4 bars @ 16” O.C.
Finish materials: stucco,
stone, brick, etc.
4” conc. slab with #4 bars
@ 16” O.C. each way
#4 dowels @ 16” O.C.
footing to conc. block
4” aggregate base
OPEN WOOD STORAGE
12”
min.
Tile, plaster or metal roof cap
#4 cont.
12” min.
Verify with owner
+/- 3’– 9” 22 3/4” 12” 2’– 0’ min.
4” 3” 3”
2 x 4 P.T.D.F. Mudsill with
1/2” A.B. @ 16” O.C.
2” clr.
PRIMA 120 SECTION SAMPLE DIMENSIONS
Verify
Oven Floor
72”
64”
6” conc. block
10”
1” arch
2” clearance from combustable
materials
2”
12”
min.
16”
Outside diameter: 54”
4” Min.
Arch
10”x 38” (min width)
Cantilevered hearth extension,
subject to owers preference.
8” diameter flue-manifold
Flue setback: approx. 12” from
arch front using 30° elbow
23”
Arch opening
32”
Arch width
Perlite granules
Thermal insulating
blanket (1”)
PRIMA 120 FLOOR AND BASE PLAN
STEP 5
Finish the exterior enclosure walls
with non-ammable materials
of your choice. (e.g. Exterior
Weatherproof Stucco, River Rock,
Slate, Ceramic Tile etc.)
NOTE: If placing the oven under
an overhang or patio structure
follow local Building Codes and
Fire Marshall requirements for
passing the chimney through
combustible ceilings.
DOME SECTION SAMPLE DIMENSIONS
DOME FLOOR AND BASE PLAN

Commercial 180 x 140 Wood AOS Manual Mugnaini Imports, Inc. 15
DOME SHAPED ENCLOSURE
Example
STEP 1
Attach the appropriate Simpson DuraTech chimney (or
similar product) on top of the ue and extend, based on
your overall dimensions.
STEP 2
Drill holes to accommodate ¼” steel pencil rod rebar
around the perimeter of the concrete slab 12” apart.
STEP 3
Place Pour Stone™ or equivalent and 6ft. lengths of the
above mentioned rebar in the drilled holes and bend to
desired shape, then wait for the Pour Stone™ to cure.
STEP 4
Once the Pour Stone™ or equivalent has cured, reshape
the rebar and wire all the ends together at the top around
the chimney, leaving the excess for now.
STEP 5
Begin at the bottom of the rebar and wrap with expanded
metal lath around the perimeter. Work your way to the
top, wiring the lath together as you go. Cut out a 12”x
12” access hole in the back at least 10” up from the oven
crown to pour in the Perlite granules. Place a 2”diameter
metal weatherproof air vent on the back near the top of
your structure at the chimney to prevent condensation
within the oven enclosure.

Commercial 180 x 140 Wood AOS Manual Mugnaini Imports, Inc. 16
STEP 6
Begin again at the bottom and work your way to the top
overing the expanded metal lath with the rst (scratch)
coat 3/8”thick exterior stucco. Pour in the Perlite granules
then wire and stucco the access hole closed and wait for
this coat to cure.
STEP 7
Once the rst coat has cured you may now cut o the
excess rebar at the chimney. Begin again at the bottom
and cover the rst coat with the second (brown) coat
3/8” thick exterior stucco right up to the chimney to seal
completely. Wait for this to cure.
STEP 8
After second coat of stucco has cured, you may now
paint or use nished stucco coat.
NOTE: If placing the oven under an overhang or patio
structure follow local Building Codes and Fire Marshall
requirements for passing the chimney through
combustible ceilings.

Commercial 180 x 140 Wood AOS Manual Mugnaini Imports, Inc. 17
72”
64”
6” conc. block
10”
1” arch
2” clearance from combustable
materials
2”
12”
min.
16”
Outside diameter: 54”
4” Min.
Arch
10”x 38” (min width)
Cantilevered hearth extension,
subject to owers preference.
8” diameter flue-manifold
Flue setback: approx. 12” from
arch front using 30° elbow
23”
Arch opening
32”
Arch width
Perlite granules
Thermal insulating
blanket (1”)
PRIMA 120 FLOOR AND BASE PLAN
Chimney cap with
spark arrestor
Simpson Dura-tech or
equivalent
7/8” exterior cement plaster
1/4” steel pencil rod rebar
Perlite insulation
Thermal insulating
blanket (1”)
Wood burning oven
model: Prima 120
3” conc. Slab with 6 x 6—10/10
WWF over construction paper
3” dry sand base
4” conc. slab with #4 bars
@ 12” O.C. each way
6” conc. block
#4 bars @ 16” o.C.
Finish materials: stucco,
stone, brick, etc.
4” conc. slab with #4 bars
@ 16” O.C. each way
#4 dowels @ 16” o.C.
footing to conc. block
4” aggregate base
12”
min.
Tile, plaster or metal roof cap
12” min.
Verify with owner
+/- 3’– 9” 2’– 0’ min.
4” 3” 3”
2” clr.
OPEN WOOD STORAGE
#4 cont.
22 3/4” 12”
PRIMA 120 DOME SECTION SAMPLE DIMENSIONS
Verify
Oven Floor
DOME SECTION SAMPLE DIMENSIONS
DOME FLOOR AND BASE PLAN

Commercial 180 x 140 Wood AOS Manual Mugnaini Imports, Inc. 18
VENTING THE OVEN
Overview
The oven may be vented in a variety of ways depending upon the usage, the building the oven is installed
in and restrictions due to local codes. It is very important to take into consideration the complete venting
system, including maintenance, before committing to a location.
SEEK OUT QUALIFIED INSTALLERS IN YOUR AREA AND OBTAIN THE PROPER PERMITS. MANY
BUILDING AND PLANNING DEPARTMENTS REQUIRE MECHANICAL DRAWINGS OF THE VENTING
SYSTEM DEMONSTRATING CODE COMPLIANCE.
Exhaust Vent Requirements
Installation of the exhaust vent shall be in accordance with the Standard for Ventilation Control and Fire
Protection of Commercial Cooking Operations, NFPA 96. This code references UL 737 for direct venting
and UL 2162 for indirect venting.
The oven may be vented in either of the following methods:
1. Direct vent by connecting the oven to an approved 8” factory built chimney pipe per UL 737.
2. Indirect vent by installing the oven under a Type 1 Grease Hood per UL 2162.
SINGLE WALL AND B-TYPE VENT PIPES ARE NOT ACCEPTABLE FOR THIS TYPE OF APPLIANCE!
IT IS IMPORTANT FOR THE INSTALLER TO CONTACT THE LOCAL BUILDING OR FIRE INSPECTOR TO
DETERMINE WHICH VENTING METHOD IS ACCEPTABLE.

DIRECT VENTING WITH FACTORY BUILT
CHIMNEY
Direct Vent Requirements Using Factory Built Chimneys
• Oven installations utilizing direct vent insulated chimneys must comply with UL 737 and NFPA 96
• DO NOT CONNECT THIS UNIT TO A CHIMNEY FLUE SERVING ANOTHER APPLIANCE
• Factory built insulated chimneys must be listed to UL 103 HT or ULC S627.
• Example chimney pipe: Simpson DuraTech www.duravent.com
• Applicable for building with chimneys 3 stories or less
• 2 sets of osets (elbows) allowed (15 or 30 degree angles only)
• Attach chimney to metal exhaust manifold (included with oven kit)
• Chimney must be installed per chimney manufacturer’s installation instructions
• Chimney must terminate to an approved chimney cap with spark arrestor (screen mesh)
• Chimney lengths 25 feet or longer may require an exhaust fan. The Enervex GSV series fan is listed
for use with a wood burning pizza oven see: http://www.greasefans.com
• Applicable for pizza and bread products only
Additional Requirements for Canada
• The use of smoke detectors is highly recommended
• The chimney connector shall not pass through
an attic, roof space, closet oor, ceiling, or similar
concealed space. Where passage through a wall or
partition of combustible construction is desired, the
installation shall conform with CAN/CSA-B365
Oven Flue Outlet
• Flue size: 8” round (internal diameter)
• Flue location: on top of oven centered above arch,
10 3/8” (+/- 1”) on center behind the front panel
CAP WITH SPARK ARRESTOR
WALL STRAP
ELBOW STRAP
CHIMNEY SECTION
ELBOW
CHIMNEY RUN WITH ELBOWS
SAMPLE
SAMPLE
STRAIGHT PIPE
CAP WITH SPARK ARRESTOR
STRAIGHT CHIMNEY SECTION
ELBOW
ADAPTER ASSEMBLY (if using simp/dura)
METAL MANIFOLD
TAPCON SCREW

DIRECT VENTING WITH FACTORY BUILT GREASE
DUCT
Direct Vent Requirements Using Factory Built Grease Duct
• Oven installations utilizing direct vent grease duct must comply with NFPA 96
• DO NOT CONNECT THIS UNIT TO A CHIMNEY FLUE SERVING ANOTHER APPLIANCE
• Factory built grease duct assemblies must be listed to UL 1978
• Example grease duct: Metal Fab G-Series www.metal-fabinc.com
• Ideal for complicated runs, long lengths or horizontal runs
• Weld grease duct may weld directly to metal manifold
• Chimney must be installed per chimney manufacturer’s installation instructions
• Chimney must terminate to an approved chimney cap with spark arrestor (screen mesh)
• Chimney lengths 25 feet or longer may require an exhaust fan. The Enervex GSV series fan is listed
for use with a wood burning pizza oven see: http://www.greasefans.com
• Applicable for any menus including cooking meat
Additional Requirements for Canada
• The use of smoke detectors is highly recommended
• The chimney connector shall not pass through
an attic, roof space, closet oor, ceiling, or similar
concealed space. Where passage through a wall or
partition of combustible construction is desired, the
installation shall conform with CAN/CSA-B365
Oven Flue Outlet
• Flue size: 8” round (internal diameter)
• Flue location: on top of oven centered above arch,
10 3/8” (+/- 1”) on center behind the front panel
CAP WITH SPARK ARRESTOR
WALL STRAP
ELBOW STRAP
CHIMNEY SECTION
ELBOW
CHIMNEY RUN WITH ELBOWS
SAMPLE
SAMPLE
STRAIGHT PIPE
CAP WITH SPARK ARRESTOR
STRAIGHT CHIMNEY SECTION
ELBOW
ADAPTER ASSEMBLY (if using simp/dura)
METAL MANIFOLD
TAPCON SCREW