PINNACOLO PREMIO Guide

OWNER’S MANUAL, USER GUIDE AND WARRANTY
PREMIO
PIZZA OVEN
MODEL NO: PPO-1-00

2 PINNACOLO PREMIO PIZZA OVEN
CONGRATULATIONS!
ON BECOMING A NEW MEMBER OF THE PINNACOLO FAMILY!
• DO NOT OVERHEAT OVEN: Extreme heat can permanently
damage the Outdoor Oven. Bring the Outdoor Oven up to
temp slowly. Start with a small re located in the center of the
oven. Once the re has been established, carefully reposion
the re to the side of the oven. Connue to feed the re
with small amounts of wood unl the oven reaches an even
high heat. We have found that achieving a temperature of
315°C (600°F) – 345°C (650°F) is perfect for cooking on your
Cordierite Pizza stones included with your oven;
• COOKING UTENSILS: Always use cooking utensils (peels,
brushes and cookware) suitable for use with a wood-red oven;
• SEASONING: It is imperave that the oven is ‘SEASONED’ in
accordance with the instrucons provided by PINNACOLO and
included within this manual;
• Do not cook before the HARDWOOD has a coang of ash;
• NEVER USE CHEMICAL CLEANERS INSIDE THE OVEN:
The oven should only be cleaned when the oven is cool.
Only use the brush supplied with your oven or a brush
approved for use with your oven for clearing the ash or debris
from the cordierite stones. You may use a damp cloth to clean
or wipe the stone surface clean when the oven is cold;
• ONLY POSITION the oven on a solid, level, non-combusble,
stable surface (concrete, stone, etc.) that is capable of supporng
the weight of the oven. Never use on wooden or other
combusble surfaces;
• Maintain a MINIMUM clearance of 3 meters (approximately
10’) between the oven and any combusble materials (including
bushes, trees, wooden decks, fences, buildings, etc.) at all mes
when the oven is in use. BEWARE of ying sparks from the
opening of the oven;
• DO NOT USE gasoline, kerosene, or alcohol or any petroleum
based product for lighng the wood. Use of any of these or
similar products will cause an explosion and could possibly
lead to severe bodily injury;
• NEVER add any form of lighng uid to hot or even warm
coals, or to ignite or re-ignite a re in the oven. Never use any
petroleum based product in the oven. Use of this could result
in a ash back or an explosion which may cause severe burns;
• USE HARDWOOD FIREWOOD FOR BURNING ONLY.
DO NOT use charcoal, charcoal pre-treated with lighter uid,
pressure-treated lumber, chipped wood products, sappy wood
(such as pine) laminated wood, or any material other than
dry, untreated hardwood rewood in your oven. Use extreme
cauon when adding wood during cooking;
• AVOID TOUCHING HOT SURFACES AND USE EXTREME
CAUTION WHEN REMOVING THE DOOR. The oven will be
extremely hot during use. Use cauon when reaching into the
oven. To protect yourself from burns, always wear shoes, long
oven mis or gloves, and protecve clothing with long sleeves
while operang this oven;
• DO NOT LEAVE THE OVEN UNATTENDED WHEN IN USE.
Place the oven in an area where children and pets cannot come
into contact with the unit. Close supervision is necessary when
the oven is in use;
• ENSURE THE CASTERS ARE LOCKED AND THE OVEN IS
SECURELY POSITIONED. Never move the oven when it is in
use, or when it contains hot coals or ashes.
• Do not store or use the oven near gasoline or any other ammable
liquids, or where gases or ammable vapors may be present.
• Improper installaon, amendment, service, or maintenance may
cause property damage, personal injury, or death.
• USE CAUTION when assembling and operang your oven to
avoid scrapes or cuts from any sharp edges on the metal parts.
• This appliance is not intended for use by persons (including
children) with reduced physical, sensory, or mental capabilies,
or lack of experience and knowledge, unless they have been
given supervision or instrucon concerning the use of the oven
by a person responsible for their safety.
• WARNING! Keep children and pets away;
• WARNING! This OVEN may become extremely hot;
• NEVER ATTEMPT to move the oven while operang it.
WARNING READ AND UNDERSTAND
INSTRUCTIONS PRIOR TO ASSEMBLY

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NO. FEATURE
1Stainless Steel Flue Cap to prevent rain and
snow from entering
2Adjustable damper controls internal heat and
helps regulate air ow
3Heavy-Duty Stainless Steel construcon
provides strength, durability and beauty
4Handle
5Stainless Steel door includes vent holes
to allow for beer airow
6Slide-Out Stainless Steel ASH Drawer for user
friendly cleaning aer oven has fully cooled
7Stainless Steel door features a stay cool
wooden handle
8Built-in Thermometer assists in determining
the overall internal temperature
9Heavy duty stainless steel ulity shelf
10
“S” Hooks provided to hang oponal accessories
11 Bolt on tool brackets for hanging broom and peel
12 Boom shelf features predrilled vent and
drainage holes to prevent water from pooling
13 Heavy Duty solid core casters help making
posioning easier
14 Two (2) Solid core casters with built-in locks
to help secure the oven in place
PREMIO PIZZA OVEN FEATURES
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4
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4 PINNACOLO PREMIO PIZZA OVEN
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24
32
12
16
18
14
13
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9
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34
33
31
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27
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EXPLOSIVE VIEW

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PART LIST
NO. PART NAME QTY
1Le Leg 2
2 Right Leg 2
3Oven 1
4 Ash Pan 1
5 Ash Support 1 1
6Ash Support 2 1
7Chimney 1
8Chimney Cap 1
9Chimney Handle 1
10 Chimney Boom 1
11 Boom 1
12 Door 1
13 Handle Support 2
14 Door Handle 1
15 Insulaon Mat 1 (Handle) 1
16 Insulaon Mat 2 (Handle) 1
17 1/4” 15mm Bolt (Handle) 4
18 1/4” Flat Washer (Handle) 2
19 1/4” Spring Washer (Handle) 2
20 Thermometer Support 1
21 Thermometer 1
22 Rigid Caster 2
23 Caster with Brake 2
24 Side Handle 1
25 Shelf 1
26 Oven Broom 1
27 Pizza Peel 1
28 “S” Hooks 4
29 “L” Hooks 1 3
30 “L” Hooks 2 1
31 Ash Cover 1
32 Pizza Stone 1 1
33 Pizza Stone 2 4
34 Pizza Stone 3 2
35 1/4” Nut 2
36 1/4” Bolt 48
37 1/4” 35mm Bolt 4
38 1/4” 10mm Bolt 4
#26 – OVEN BROOM #27 – PIZZA PEEL
#28 – “S” HOOKS #29 – “L” HOOKS 1
#30 – “L” HOOKS 2 #36 – 1/4” BOLT
#37 – 1/4” 35MM BOLT
#38 – 1/4” 10MM BOLT
36
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6 PINNACOLO PREMIO PIZZA OVEN
PREPARATIONS
Carefully unpack your PINNACOLO PIZZA OVEN.
A minimum of two (2) people should work in coordinaon to li
the oven.
The Dome Secon must be lied evenly (level) to prevent the
cordierite pizza stones from shiing and being damaged. We suggest
you posion all the components within reach in order to make your
assembly easier.
To prevent damaging the nish, the plasc coang, which protects
the surface of the oven, should be removed following assembly.
NOTE: Be certain that the plasc is removed
BEFORE seasoning your oven!
COOKING WITH FIRE
Cooking in your PINNACOLO PIZZA OVEN is similar to cooking
with a bbq or cooking in your home oven. In a short me, you will
learn how to control and maintain temperatures using your choice
of dry hardwood. You will learn how dierent woods aect the
avour of your foods. You can discover the many foods you can
cook and bake in your PINNACOLO PIZZA OVEN and how much
amazing avour cooking with wood-re makes. ENJOY!
The design of each of our ovens is related to the original POMPEII
style clay brick ovens dang back hundreds of years. The unique
dome design in combinaon with the stone base means that your
food is being cooked from above and below simultaneously. We
look at it like…your food is being blanketed with wood-red avour.
Your PINNACOLO PIZZA OVEN can achieve temperatures in
excess of 320°C (600°F). It is imperave that you use only
OVEN SAFE baking pans and use extreme cauon when handling
these products.
Using extreme temperature heat safe
oven gloves is suggested.
FUEL THE FLAME
FOR BEST RESULTS… Using dry hardwoods, such as oak, are
best suited for use in your oven. Oak will burn slower and help
maintain a more consistent temperature. The re should be
started slowly, and cooking should not be started unl ash begins
to be seen on the exterior of logs. NEVER USE pine, spruce or
any type of resinous woods. NEVER USE TREATED WOOD.
For best results, prepare and start the re in your PINNACOLO
PIZZA OVEN approximately one hour ahead of when you plan
to begin cooking. Wood used should be cut/chopped into small
pieces about 30cm – 45cm (12” – 18”) in length and range from
1cm – 5cm (1/2” – 2”) in thickness. Do not overload. We suggest
a maximum load of no more than 3kg (6.5lbs).
Start your re with a combinaon of pieces of kindling and
newspaper posioned in the centre of the oven. NEVER USE ANY
FORM OF PETROLEUM OR CHEMICAL FIRE STARTER! Light your
re using a match or an approved lighter. Be careful to avoid burning
yourself. EXTREME CAUTION SHOULD ALWAYS BE USED! Feed
the re by adding two or three larger pieces of wood or unl the re
becomes well established. Once the re is burning well, we suggested
the re be pushed to the side of your PINNACOLO PIZZA OVEN
using the broom provided with your oven.
NOTE: A small amount of wood will allow your
oven to quickly reach 650°F. Check the built-in
thermometer OR we suggest using a Point and
Shoot Laser Thermometer for conrmaon.
NOTE: We would suggest using FLAMERS
Natural Fire Starter for easy and eecve
lighng of your re.

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To achieve the desired temperature within the cooking dome of
the oven, posion the door so there is enough air ow to keep
the ame burning. Add wood as needed to keep the re going.
You will see ames reach the top of the dome and curve around
to the other side. This is part of the design of the oven is normal.
However, be sure that you do not stoke the re to the point that
ames come out the opening. The oven is designed to cook from
the top and boom surrounding your food. Both the dome and
the stone oor will absorb heat.
Reaching and maintaining a temperature
between 320°C – 350°C (620°F – 650°F)
is opmal for pizza making.
The perfect temperature for cooking pizza is when the base
stones (cordierite stones) achieve a temperature of 300°C – 350°C
(572°F – 662°F). This temperature will bake your pizza crust to
a crispy nish. It will also prevent the dough from scking to the
stones. CAUTION must be taken when inserng the pizza into
the hot oven. The pizza should be inserted using the pizza peel.
We suggest that you wear heat protecve gloves whenever your
hands are near or entering the oven. The pizza should be rotated
during the cooking process. The poron closest to the heat
source will bake faster and be crispier. Rotaon helps ensure
an even nish.
When you have a stone temperature of 225°C – 315°C
(450°F – 600°F) this would be the prime temperature for
roasng meat, cooking vegetables, baking sh and/or seafood.
Please review the PINNACOLO website for recipes. We will
be posng those we use or develop and will also include those
provided by other members of the PINNACOLO family.
It should be noted that breads, rolls, desserts and pies should be
baked with the oven maintaining a temperature in the range of
160°C – 220°C (320°F – 428°F). Baking at this level will likely be
achieved once the physical re has stopped burning. The longer
that the oven has been heated, the longer the heat will likely be
retained for cooking without an acve re.
NOTE: If you plan to remove the ash, embers or
debris, aer the re has ended, you must do this
when the oven is cold and with safety in mind.
Use only a broom or brush suited for this oven.
A heat safe container should be readily available.
Heat protect gloves should be worn. Any residue
needs to be handled and disposed of carefully
once it is conrmed that everything is OUT
and cold.
SAFELY CLEANING YOUR PINNACOLO OVEN:
The oven should ONLY be cleaned when cold. The stones should
be swept and cleared using the broom provided or with a broom
or brush designed for use in a wood burning oven. NEVER forcibly
exnguish the re using water. This could result in serious injury
or damage to the oven. NEVER use any chemical cleaners or
petroleum based cleaners. You can wipe the stone surface using
a damp cloth aer it has been well cleared.
PREPARATIONS
WE SUGGEST YOU OWN THE FOLLOWING ITEMS
LASER THERMOMETER
To ensure the actual temperature
of the stones within the oven.
ASH BUCKET AND SHOVEL/SCOOP
Designed for storing embers,
ash and debris.
HIGH HEAT RESISTANT GLOVES
For handling anything near or
in the cooking chamber.

8 PINNACOLO PREMIO PIZZA OVEN
Follow these steps in the order shown to assemble your PINNACOLO PIZZA OVEN. A minimum of two (2) people should work in
coordinaon to complete the assembly and posion the oven for use.
Begin by securing the boom shelf to the legs using the 16pcs of
1/4” 15mm bolts provided.
NOTE 1: The swivel casters with built-in brakes
must be posioned on either the right or le side
of the unit.
NOTE 2: The legs with the pre-drilled holes must
be posioned facing the side of the stand and not
facing either the front or rear of the oven.
NOTE 3: The boom shelf is rectangle in shape
and the longer side will be the front/rear of the
unit. Legs with the pre-drilled holes should be
secured to the shorter sides of the boom shelf.
ASSEMBLY
Once the base secon is assembled it should be posioned on
a solid and level surface with the wheels towards the ground.
We suggest that the wheel brakes are engaged to keep the base
from moving. In order to secure the base to the cooking dome
secon of the oven, the oven should be lied by at least 2 people
onto the legs of the base secon. IT IS CRITICAL that the cooking
dome is raised evenly to prevent damage to the cordierite cooking
stones. Once in place, the cooking dome must be secured to the
base using the 12pcs of 1/4” 15mm bolts provided.
STEP 1
STEP 2

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Install chimney cap (Part No. 8) to chimney (Part No. 7) and secure
using the 4pcs of 1/4” 10mm bolts.
Secure chimney assembly to the top of the cooking dome using
the 4pcs of 1/4” bolts (Part No. 36).
Secure outer chimney plate to the cooking dome using 4pcs of
1/4” 35mm bolts.
Secure the wooden handle to the door itself using the necessary in
the order as follows;
– Posion 1 x 1/4” 15mm bolt through handle.
– Place an insulaon mat (Part No. 15 or 16) behind the handle.
– Posion the handle against the door with the nut through
the pre-drilled hole on the face of the door.
NOTE: the outside of door has the edge
surround towards the handle.
– Once the bolt is through the hole, posion the second
insulaon mat in the inside of the door.
– Apply the metal washer (Part No. 19) onto the bolt and secure
with the nut (Part No. 35).
- Once bolts are in posion with nuts aached, ghten the nuts
using a 10mm wrench.
NOTE: The door itself may ex slightly. This
is inherent to the design of the door in order
to permit the stainless steel door to expand
and contract.
ASSEMBLY
STEP 3
STEP 4

10 PINNACOLO PREMIO PIZZA OVEN
Now that your PINNACOLO PIZZA OVEN is assembled, it is me
to SEASON the oven in order to prepare it for cooking.
SEASONING is the process necessary to remove any moisture or
residue that might accompany your oven during the producon
and/or shipping process.
In order to SEASON YOUR OVEN, you will be required to Light
and Burn logs in the oven. For best results, this will need to be
done at 2 separate mes.
The 1st burn will involve starng a small re in the centre of
the oven. The goal is to maintain a burning temperature of about
150°C (300°F) and have that connue for a period of about
1 hour. Once you have maintained this temperature for an hour,
you would simply allow the oven to cool. This will take many
hours and the cooling poron is also part of the seasoning process.
About 24 hours later, when the oven interior should be cold, we
suggest you carefully remove any ash and debris that remains on
the pizza stones.
Now, once again, you will be required to start a new and fresh re.
During this 2nd burn, you will also posion the logs in the centre
of the oven, although this me the goal is to prepare a re that
reaches and maintains a temperature of 260°C (500°F) for 1 hour.
The following day, once the oven has cooled, clear the ash and
debris that remains on the pizza stones.
Once you have completed these 2 burns, you have SEASONED
your oven and will be ready to use your oven to prepare amazing
meals for many years to come.
Posion and secure one (1) handle (Part No. 24) and one (1) shelf
(Part No. 25) on side of the pizza oven using the 8pcs of 1/4” 15mm
bolts supplied. Shelf and handle can be posioned to your choice
of side.
Determine which side you prefer to have your tools on and secure
the 3pcs of predrilled hooks using the 8pcs of 1/4” x 15mm bolts.
NOTE: Posion the longest hook at the lower
rear posion of the base in order to support the
Pizza Peel
Hang the “S” hooks on the handle in order to hang any future tools
or accessories.
ASSEMBLY
SEASONING YOUR OVEN
STEP 5

11 pinnacolopizzaovens.com
LIMITED WARRANTY
Fire One Up Sales Inc., the importer and distributor of the
PINNACOLO PIZZA OVENS brand of Outdoor Ovens, warranes
the Stainless Steel ovens and their components, including the body,
oor, venng system, factory nish, stand and door (hereinaer
referred to as the Product) to be free of defects in materials and
workmanship for a period of one (1) year from me of purchase.
Qualicaons of the Warranty
The complete Product Warranty does not apply to the following:
1. The Product was not assembled or installed in accordance
with the instrucons or local building codes.
2. This Warranty does not cover any hairline cracking in the
cordierite stones, or problems caused by extreme temperatures.
3. The Product has been subjected to non-standard or
inappropriate use, including but not limited to tossing or
throwing rewood into the oven with force, addion of
non-approved accessories or cooking devices, or burning
inappropriate or abnormal woods including; driwood, coal,
plywood and woods that have sap, include chemical treatment
or are not designed for burning in an outdoor oven.
4. The Product has been subject to icing or wet-mopping while
the oven is heang or during the cooling period, which
can cause cracking or damage to the oven oor or metal
components, or improper chemicals or liquids have been
used to clean or sanize the interior of the Product.
5. This Warranty does not cover any damage caused by storing
any material either on top, below or inside of the Product.
6. The Warranty does not apply to normal wear and tear or any
parts of the Product that would need replacing under the
normal condions including;
a. Normal or minor cracking due to expansion and
contracon stress relief in the refractory materials,
including but not limited to the cordierite stone.
b. Scratches to the exterior surface during normal use.
c. Any discoloraon due to neglect, weather condions, and
any areas exposed to smoke or any aspect of the Product
that may deteriorate as a result of normal use or aging.
7.
This Warranty does not cover damage to, or failure of the Product,
resulng from natural causes, or other catastrophic events, such a
ood, freezing, re, earth movement, wind or storms.
Limitaon of Liability
It is expressly agreed and understood that Fire One Up Sales
Inc., sole obligaon and the Purchaser`s exclusive remedy under
this Warranty, and under any other Warranty whether expressed
or implied otherwise, shall be limited to replacement, repair, or
refund up to the original purchase price of the Product, excluding
shipping costs. Such liability shall not include, and Purchaser or
other third pares, specically renounce any rights to recover
special, incidental, consequenal, or other damages of any kind
whatsoever, including, but not limited to, injuries to persons or
damage to property, loss of prots or ancipated prots, damage
to business reputaon or goodwill, all costs incurred receiving,
unloading, moving at your locaon, and installing the Product,
or loss of use of the Product.
In no event shall Fire One Up Sales Inc., or any reseller, business
partner or associated business, be responsible for any incidental
or consequenal damages caused by defects in Products, whether
such damage occurs, or is discovered before or aer replacement
or repair, and whether or not such damage is caused by Fire One
Up Sales Inc. or its representaves. The direcon of any Warranty
with respect to this Product is limited to the legimate claims
received within the duraon of the foregoing Warranty.
Warranty of replacement parts or Product shall only be from the
original purchase date of the Product, not the date or repair or
replacement covered under this Warranty. Parts to be replaced
under the Warranty will be repaired or replaced with new or
funconally sound parts at the discreon of Fire One Up Sales Inc.
or their representave or designated service provider.
NOTE: Some Provinces or States do not allow the exclusion or
limitaon of incidental or consequenal damages, or the duraon
of implied warranty, so the above exclusions or limitaons may
not apply to you.
INVESTIGATION OF CLAIMS AGAINST WARRANTY
Fire One Up Sales Inc. reserves the right to invesgate any and
all claims against this Warranty and to decide upon the method
of selement.
Before any Product is returned, Fire One Up Sales Inc., or its
authorized representave, must provide Purchaser with wrien
return authorizaon and instrucon for preparaon of the shipment.
Failure to properly package Product for return may result in
Purchaser being billed by Fire One Up Sales Inc. Fire One Up Sales
Inc. reserves the right to bill Purchaser for return freight if Product
was found to be damaged through negligence or Warranty was
voided, as outlined in this Warranty. Reference your original
Terms of Sale Agreement for addional details.
DEALERS HAVE NO AUTHORITY TO ALTER THIS WARRANTY
Fire One Up Sales Inc. employees and dealers have no authority
to make any Warranes, nor to authorize any remedies in addion
to, or inconsistent with, those stated above.
HOW TO REGISTER A CLAIM AGAINST THE WARRANTY
In order for any claim under this Warranty to be valid, Fire One
Up Sales Inc. must be noed to the claim defect by emailing
(sales@reoneup.com) or through the ocial chat access in the
PINNACOLO PIZZA OVENS website.
All claims against this Warranty should include the Product Model,
original invoice number, date of purchase, date of installaon, a
descripon of the defect, photographs or the area of concern, and
a full descripon of the circumstances giving rise to the Warranty
claim, if known. Please examine all of the contents of your delivery
as soon as possible aer receipt and inform Fire One Up Sales
Inc. or the place of purchase within ten (10) days if any items are
missing, incorrect or damaged.

By following the informaon within you can expect to
ENJOY your Pinnacolo Pizza Oven and great tasng food,
for many years to come!
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