Mugnaini Piccolo 80 User manual

Residential Wood-fiRed oven
installation Manual
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.
Factory Assembled
residential wood-fired oven
Mugnaini Imports, Inc.
11 Hangar Way, Watsonville CA 95076
888.887.7206 |831.761.1767 |Fax: [phone]
www.mugnaini.com |[email protected]
Includes: Venting and Oven Curing Instructions
Mugnaini Residential Wood-Fired Ovens have been tested to:
UL 737–2007


ITALY’S ORIGINAL PIZZA OVENITALY’S ORIGINAL PIZZA OVEN

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READ ALL INSTRUCTIONS BEFORE INSTALLING AND USING THIS OVEN
THIS MANUAL COVERS THE FOLLOWING FACTORY ASSEMBLED SERIES MODELS:
PICCOLO 80 ♦MEDIO 100 ♦MEDIO 110 ♦PRIMA 100 ♦ PRIMA 120
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 2”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 RESIDENTIAL 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

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TABLE OF CONTENTS
1. RECEIVING THE OVEN
Delivery Location......................................................................................................................................................4
Crate Contents...........................................................................................................................................................4
Forklift and Pallet Jack Requirements................................................................................................................4
2. UNLOADING, MOVING AND SETTING THE OVEN
Unloading the Oven: Forklift Required! ............................................................................................................5
Opening the Crate....................................................................................................................................................5
Tools Required ..........................................................................................................................................................5
Moving the Oven......................................................................................................................................................6
3. CLEARANCES AND FACADES
Setting the Oven.......................................................................................................................................................7
Clearances to Combustible Construction.........................................................................................................7
Installation Accessories ..........................................................................................................................................8
Finish Materials .........................................................................................................................................................8
Covering the Arch ....................................................................................................................................................8
4. VENTING THE OVEN
Overview.....................................................................................................................................................................9
Exhaust Vent Requirements ..................................................................................................................................9
5. DIRECT VENTING WITH FACTORY BUILT CHIMNEY
Direct Vent Requirements Using Factory Built Chimneys......................................................................... 10
Additional Requirements for Canada.............................................................................................................. 10
Oven Flue Outlet.................................................................................................................................................... 10
6. CURING A WOODFIRED OVEN............................................................................................................................ 11
Instructions.............................................................................................................................................................. 12
Selecting The Proper Wood For Your Oven ................................................................................................... 12
Fire Starting Tools.................................................................................................................................................. 12
Using The Door....................................................................................................................................................... 13
How to Measure Oven Temperature ............................................................................................................... 13
Starting a Fire.......................................................................................................................................................... 14
Curing The Oven.................................................................................................................................................... 14
Curing Schedule .................................................................................................................................................... 18
7. LIMITED WARRANTY ............................................................................................................................................... 19

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INSTALLATION INSTRUCTIONS
RECEIVING THE OVEN
Your oven will be shipped via Common Carrier from our Watsonville, California facility. You will need a
forklift to remove the crated oven from the truck. Once o the truck the oven can be moved with a pallet
jack. We will notify you when your oven is shipped and provide you with the PRO number (tracking
number) and the trucking company’s contact number. It is always important to call the trucking company
in advance to coordinate the delivery.
NOTE: Once your oven is loaded onto a truck you have created a contract between you and the
trucking company. Mugnaini Imports does not control the delivery of your oven.
Delivery Location
Proper planning is essential to a successful delivery. Be realistic about where you plan to take delivery of
your oven; residential ovens are large and top heavy! Be sure to take into account the size of your oven
and entry into your building. It is common to remove doors, windows or open walls to gain access. Seek
out a qualied professional to ensure you are prepared for your installation. The trucker will require a at,
level surface safe from trac. A forklift will need to maneuver to remove the crated oven from the truck
and place it on the ground for un-crating.
NOTE: It is your responsibility to have a safe delivery location for the trucking company.
Re-delivery and re-consignment fees may be assessed if the oven cannot be o loaded. If you do not
have a safe or convenient location for unloading the truck, consider receiving the oven at another
location and having a professional deliver the oven to your location.
Crate Contents
• Fully assembled wood-red oven on steel stand
• Metal door (loose)
Forklift and Pallet Jack Requirements
Model Approx. Wt. Forklift Req’d Fork Length
Piccolo 80 1500 lb. 5000 lb. 48 inches min.
Medio 100 2100 lb. 5000 lb. 48 inches min.
Medio 110 2300 lb. 5000 lb. 48 inches min.
Prima 100 2600 lb. 5000 lb. 48 inches min.
Prima 120 3200 lb. 6000 lb. 48 inches min.

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UNLOADING, MOVING AND SETTING THE OVEN
Unloading the Oven: Forklift Required!
The oven is shipped bolted to a sturdy pallet with open slat walls on all sides to allow for visual inspection.
Remove the crated oven from the truck using the appropriate forklift (see Receiving the Oven). Be sure
the forks are long enough to reach the rear supporting members of the crate.
IF THE FORKS ARE NOT LONG ENOUGH TO SUPPORT THE ENTIRE CRATE DO NOT ATTEMPT TO MOVE
THE OVEN - IT WILL TIP OVER. OBTAIN ANOTHER FORKLIFT OR USE FORK EXTENSIONS.
Once the oven is lifted from the truck immediately lower it to the ground, do not attempt to move the
oven while crated. Remove the plastic wrap and inspect the oven. Note any damage to the crate, oven
or accessories.
DO NOT SIGN THE DELIVERY BILL UNTIL THE OVEN HAS BEEN INSPECTED AND ANY DAMAGE
NOTED ON THE DELIVERY BILL. CALL OUR OFFICE IMMEDIATELY IF THERE ARE ANY SIGNS OF
DAMAGE: 888.887.7206.
Opening the Crate
The oven crate is wrapped in plastic and metal banding. Parts and any accessories will be strapped to the
base and sides of the crate. The wooden slats that form the walls and roof are attached with screws, nails
and staples. The oven feet are lag bolted to the pallet base. Remove all strapping, parts and accessories
and disassemble the crate. Remove the lag bolts. The oven is now ready to be moved.
Tools Required
• Diagonal cutters and razor knife
• Hammer and pry bar
• Screw gun and bits
• Socket set
WARNING
ONLY PROPER HEAVY LIFTING MACHINERY AND HEAVY LIFTING EQUIPMENT SHOULD BE USED
FOR UNLOADING, MOVING AND INSTALLING THE OVEN. THIS DUTY SHOULD BE PERFORMED BY
PROFESSIONALS TRAINED IN THIS KIND OF WORK. IMPROPER HANDLING OF THE EQUIPMENT
COULD RESULT IN DAMAGING THE OVEN OR PERSONAL INJURY AND EVEN DEATH.

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Moving the Oven
Use the forklift to move the oven (paying careful attention to the grade) to the entry point of the
restaurant. You may lift from any side but make sure to lift at the base of the oven body letting the steel
stand hang below. The stand can be removed if necessary.
Once the oven has been placed near or inside of the restaurant, use the pallet jack to move the oven to
the installation location. It may be necessary to place steel bars or heavy wood beams across the forks
of the pallet jack to fully engage the pallet jack. Move into place and slowly lower. You can make ne
adjustments using a long pry bar or length of wood against the stand to nudge the oven into place. Shim
as necessary to level oven.
Lift from under the body of the oven
Use bar across pallet jack to support oven
Move with pallet jack under stand

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30” 30”
36”
Non-combustible
oor or oor covering
Oven front
1/2” Concrete board
Wood stud
Metal stud
2” Min
2” Min
2” Min
CLEARANCES AND FACADES
Setting the Oven
Secure oven to oor with four [4] fasteners a minimum of 3/8” diameter. Insert at least one fastener,
appropriate for the oor, per steel mounting foot embedded 2 ½” minimum.
Clearances to Combustible Construction
The oven requires a 2”clearance on back wall and side walls to any combustible materials. Do not pack
the air gap with insulation or other material. You may bridge the gap between the oven and façade wall
with metal stud framing and concrete board. A metal stud may be fastened directly to the steel sides of
the oven. Use ½” Durock brand concrete board, or similar, to transition to any wood framing.
Clearances to Combustible Construction

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Installation Accessories
A wood storage box may be built on site utilizing the steel stand below the oven or purchased as an
optional accessory. Maintain 8” of clearance from the bottom of the oven to any wood storage below.
Finish Materials
Use only non-combustible materials such as tile, brick or stone, to nish your installation. You may attach
½” concrete board directly to the oven’s metal enclosure. Use metal framing braced to the oven in order to
build a facade wall or transition to combustible construction.
Framing for a facade wall or site built side panel should be assembled using metal studs and ½” concrete
board. Non-combustible nish materials may be applied to the concrete board.
Optional wood
storage box Optional side
panels
Metal stud framing with ½”
concrete board
Optional wood
storage box
Metal stud
framing
1/2” Concrete
board
Side panels for free standing ovens
attach to the oven stand.
Covering the Arch
The arch is not removable but may be covered with ceramic tile or similar non-combustible material.
Use Thinset or other cement based product to mount tiles. Do not use adhesives or glue to attach nish
materials to front panel or arch.
CHECK WITH LOCAL HEALTH DEPARTMENT REGARDING ACCEPTABLE MATERIALS FOR COVERING
THE ARCH OR FRONT PANEL.

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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 Cooking Operations, NFPA 211. This code references UL 737 for direct venting.
The oven may be vented in the following method:
1. Direct vent by connecting the oven to an approved 6” factory built chimney pipe per UL 737.
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.

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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 211
• 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° angles only)
• 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 20 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
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: 6” round (internal diameter)
• Flue location: on top of oven centered above arch,
8 ½” (+/- 1”) on center behind the front panel