Rossofuoco Campagnolo User manual

User's guide

Release n. 01 - December 12th, 2017

“DIRECT-COOKING” OVENS

Warnings and handbook keeping pag. 02

Safety pag. 03

Techincal data pag. 05

How is made pag. 05

Lifting and carrying pag, 06

Indoor installation of the oven pag. 06

First start pag. 08

Lightings and baking pag. 08

Cleaning pag. 10

Troubleshooting pag. 10

Warranty card pag. 11

Declaration of CE conformity pag. 14

Labels and plates pag. 16

Table of contents

This manual provides information about the transport, installation, correct use and

maintenance of the Rossofuoco’s ovens; it is aimed at people involved in the installation,

use and maintenance of the equipment.

Before carrying out any operation, read carefully these instructions.

In case of doubts about the correct interpretation of the instructions, contact the

manufacturer or the reseller to obtain the clarications that you need.

it is forbidden to carry out any operation without having read and understood the

contents of this manual.

non-compliance, even partial, of the recommendations contained in this handbook

may lead to dangers for the user, the irregular operation of the oven and possible

damage to the equipment.

The manufacturer is not liable for damages or injury resulting from failure to observe

this prohibition.

NOTICE

This manual is an integral part of the product.

It must always accompany the oven even in case of trasfert to other people.

This document should always be available for sta enabled to install, for the use and to

perform the maintenance of the oven.

It must be kept in the immediate vicinity thereof.

This document must be preserved in good condition and easily readable during the all

lifetime of the oven.

Consequently:

• keep this manual in a place protected from heat and moisture, away from liquids.

• use the document without damaging it.

• do not tear the pages and don’t modify the contents of this handbook.

In the event that this booklet has damages that may impair its legibility, or is lost, you

will immediately request a replacement copy from the manufacturer or from the reseller

or download from the download section of our web site (www.rossofuoco.com).

HANDBOOK KEEPING

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03 of16

Read carefully the entire manual.

1. The oven is designed exclusively for cooking food and should not be used for any other

purpose.

2. The oven is intended for domestic use only. The operator before using the equipment must

read and know all the safety precautions outlined in this document.

3. All local regulations, including those that refer to national and European laws must be

respected when installing or using the unit.

4. The oven must be placed on a oor or on a platform leveled and with appropriated load

bearing capacity in order to substain the weight of the oven declared by the manufacturer

(for built-in ovens. If you install the oven on the cart supplied by the manufacturer use a

proper equipment for lifting and handling the equipment; the oor or the platform must

be appropriated to sustain the weight of the equipment in the support points of the cart. If

the characteristics of the oor or of the platform where you intend to place the oven are not

responding to the needs use approriated load distribution plates.

5. When you install the oven remove all the protective lms, the internal and the external

packagings.

6. The outdoor oven must be placed in a suitable position so that the smoke does not create

any damage or trouble.

7. The oven must be installed to provide access to clean the ue.

8. Place any furniture at a distance greater than 15 cm from the oven walls, and 50 cm from the

radiation area of the front doors.

9. The oven only when you are equipped with oven mitts able to provide adequate protection

against heat.

10. Do not touch the oven during normal operation without these protections.

11. WARNING: Accessible parts may become hot during use. Children should be kept away.

12. The oven should be fuelled only with dry virgin wood of small size; it is forbidden to burn

any other material as (for example) pieces of chipboard,“medium density”, pieces of painted

wood panel pieces that may contain resins, foils ant or other media nishing of wood.

13. The use of types of wood dierent from virgin wood can generate toxic combustion gas and

cause damage to the structure of the oven.The combustion of materials dierent from virgin

wood is also prohibited by law.

14. The oven must be steadily controlled by the user during its normal operation.

15. The combustion chamber must always remain closed during operation of the oven, except

during the charging of the wood.

16. The oven must not exceed a temperature of 400 °C (752 F) , beyond this temperature the yield

is not optimal and the equipment can be damaged.To avoid exceeding this threshold, do not

introduce wood in quantities greater than 3 kg at power up.

17. Never introduce paper, plastic or siliconic materials in order to avoid possible generations

of ames.

18. If you see smoke, turn o the oven keeping the door closed in order to extinguish any

ames.

19. Follow the detailed instructions for cleaning door seals, cavities and adjacent parts.

20. Clean the oven regularly and remove any residual food. Neglecting to clean the oven could

cause a deterioration of the surface that could adversely aect the life of the device and lead

to dangerous situations. In addition, where possible, periodically, before turning on the oven

clean the smoke duct and the ue, in particular to check for obstructions, especially after a

long period of inactivity of the equipment. Clean the equipment thoroughly following the

procedures indicated in this manual.

21. After each use the temperature of the oven remains at high values for a long time. Make

SAFETY AND E CONTRAINDICATIONS

04 of 16

sure that the temperature of the inner and outer walls has reached room temperature before

acting on the oven without the necessary protections.

22. It is recommended to remove the ashes each time, before the use of the equipment. When

you do it check that there are not burning or hot coals, to avoid burns and / or re and,

however, put the ashes in a steel bin or made with similar material.

23. Any repair, replacement or maintenance must be performed by qualied technician

authorized by the manufacturer.

24. Please contact your dealer or the manufacturer directly for the resolution of any problem.

25. Any type of work on the domestic system that may be necessary to install and use the oven,

should be performed by qualied technician and in accordance with the laws in force in the

country where you live and where you intend to use the equipment.

26. In case of re, use carbon dioxide (CO2) extinguishers; do not use water or powder

extinguishers.

27. It is also strictly prohibited:

• Install the unit in a manner dierent from how in this manual.Install the equipment in

presence of sources that can cause possible combustion (ames, cigarettes, sparks, etc.)

• Install the unit in areas where there is the possibility of water jets.

• Install and use the equipment close to combustible materials, ammable and / or

explosive, or in places with hazardous atmospheres of re.

• Smoke while using the device, or get closer with devices that can generate combustion,

such as cigarettes or lighters lit, any kind of ames, scintillators.

28. If the oven is equipped with a gas burner, refer to the manufacturer’s manual for installation

and use.

29. Do not modify the equipment or perform technical operations that are not authorized by

the manufacturer. Each technical maintenance or repairs should always be carried out at

specialized centers authorized by the manufacturer.

30. Do not use any accessories other than those supplied with the oven or suggested by the

manufacturer.

31. Do not use the device in dierent ways and / or for purposes other than those specied in this

manual; in particular, the appliance should not be used as an incinerator.

32. Don’t use fuels other than those recommended, including liquids.

33. Do not use the unit in physical and mental condition impaired, or under the inuence of

alcohol, narcotics or psychotropic drugs.

34. Do not cover, damage or remove the license and/or technical plates appliated on the oven

and on it’s accessories.

In case of improper use any form of guarantee is void and the manufacturer declines any

responsibility for damages to persons and / or things.

Improper use means:

• any use other than that specied in this manual.

• any use made with ways or techniques other than those permitted in this manual.

• any work on the apparatus in contrast with the instructions provided in this manual.

• any use after tampering of components and / or after alteration of the safety devices.

• any use after repairs performed with unauthorized components.

WARNING

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General data Descrizione

Manufacturer ROSSOFUOCO s.r.l. unipersonale

Via Cavalieri di V. Veneto, 21

61045 PERGOLA (PU)

Tel. +39 0721735926 - fax +39 0721737107

Manufacturer’s brand Rosso Fuoco

Model see rating plate on the oven

Serial number see rating plate on the oven

DIMENSIONS AND WEIGHT OF THE OVENS

Width x Length x Height; Weight

(the height is indicated without chimney)

Outdoor ovens CAMPAGNOLO 790x740x545 mm; 77 kg

Outdoor ovens NONNALUISA 990x840x545 mm; 108,5 kg

Outdoor ovens PIU’TRECENTO 990x1140x545 mm; 158,5 kg

TECHNICAL DATA

Table 1 – technical data of the equipment

CLIMATE CONDITIONS OF USE

Temperature 5 – 40 °C

Relative humidity 20 – 90 %

THERMAL FEATURES

Maximum load of rewood 2-3 Kg max

Caloric Value low. Ki 3500 Kcal/Kg

Usefule Thermal Energy (Q) 8500 Kcal/carica

Maximum temperature of the oven (Tf) 400 °C

Mass ow of combustion gases 7,5 g/s

Flue gas temperature after the stub pipe 270 °C

Minimum supply pressure to the rated thermal output 0,10 mBar

Oven mitts - User and installation handbook

Accessories supplied with the oven

The oven consists essentially of a metal casing (or container), of an internal chamber called “cooking

and combustion chamber” that is connected directly to a particular ue for the output of the smoke.

In the lateral spaces between the side panels and the cooking chamber, has been applied a layer of

thermal insulation (rock wool) to better protect the outer walls of the oven by the heat and improve the

maintenance of right temperature.

The oven is made with hi-quality polished stainless steel, specically suitable for food.

All materials exposed to the atmospheric agents are treated with additional protection against

corrosion that extend the durability.

The oven is equipped with a thermometer to check the temperature inside.

TECHNICAL DESCRIPTION OF THE OVEN

GAS BURNER

Refer to the manufacturer’s manual for the technical characteristics of the gas burner.

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For lifting and moving the oven use an appropriate equipment able to substain its

weight. Once unpacked, never lift the oven using systems forks.

The oven can be equipped, where not supplied as standard, with our cart (supplied

separately on request), with extractable handles (position 1) and with wheels (position

2) . The cart is made for small shifts of the oven in the area where you are using it.

Avoid to move the oven on inclined planes. Avoid to move the oven when it is working.

LIFTING AND CARRYING

BUILT-IN OVEN’S INSTALLATION

For a built-in installation of oven, in addition to what is indicated in other parts of this

manual, the following is recommended:

1. To place the oven prepare a compartment with two supporting walls with

longitudinal length equal to that of the oven and with a recommended height

of about 70/80 centimeters; the oven should be installed so that it can be moved

easily for any maintenance if necessary;

2. Depending on the location (near or far from ammable materials) follow the

minimum requirements set out in the diagram on the next page;

3. Connect the smoke pipe of the oven to the chimney with a stainless steel tube (150

mm diameter);

4. Check that the ue is sized appropriately for the draft in compliance with the

regulations in force in the country where the oven is installed; The section must

be no less than 150x150mm (if square) or with a diameter of at least 150 mm. (if

round);

5. In case of realization of a counterhood above the oven, in order to facilitate any

maintenance, it is essential to make it removable or equip it with an opening part

(see scheme 1 and 2 in the next page);

6. Make sure that the chimney is free from obstructions.

7. Make sure that the room where you install the oven has a proper air exchange

(refer to the relevant laws in force in your country).

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Fig. 3 - Built-in oven’s installation scheme

An installation that does not comply with even one of the above conditions cause

the void of the warranty and exempts the manufacturer from any liability for any

consequence.

In the case of coa-

ting with removable

ange, for a proper

circulation of air,

leave a slot of at

least 270 cm ².

Diagram 2: installation near inammable materials

(dimensions in millimeters)

Diagram 1: standard installation in masonry

(dimensions in millimeters)

Removable

counterhood

Removable

counterhood

Plant

Front view Side view

Removable

counterhood

Removable

counterhood

Front view Side view

Plant

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The rst lighting of a new oven must be done without cooking any of food.

Proceed as follows:

Load the combustion the oven with small pieces of dry virgin wood; for the rst lighting

2/3 kg of wood are enough.

Make sure that everything is set for the correct functioning. open the smoke valve

Light the re using some very small pieces of wood or some few little pieces of paper.

(Be careful to never use any type of liquid or gaseous fuel or explosive mixtures as well

as chemicals or petroleum-based, or alcohol or gasoline or anything not made for these

purposes.)

In case of installation of the gas burner all operations such as assembly, maintenance

adjustment must be done by a qualied technician and must be carried out in

compliance with the regulations in force.

Thetechnician must also provide and apply a suitable connectorforaperfectconnection

to the gas supply network.

Attention, even for ovens with gas burner use only the fuel expected by the manufacturer.

for more detailed information please refer to the manufacturer’s manual

During the heating phase and for the whole period of combustion, place the closing

door at least 3 cm from the inside opening of the oven, this is necessary for a correct

discharge of the fumes produced by combustion.

In this rst ignition phase heat the oven over 150 °C (302°F), but without reaching the

maximum temperature, and leave it on for an hour; this will eliminate the residual of

moisture from the rebricks.

Do not worry if you see whitish smoke and feel unpleasant smells; it is normal at the rst

heating of the new materials.

Please remember that the release of whitish smoke and unpleasant smells may

continue for 5/6 ignitions; this does not means a malfunction.

If the temperature inside the oven rises too, you can momentarily open the door of the

cooking chamber to let out a bit of hot air.

After this rst start the oven is ready for normal use.

FIRST START OF THE OVEN

Repeat the lighting procedure as described on the previous page, but changing the

amount of wood to be inserted in relation to what you are going to cook (the scheme

on the next page will help you).

It is important to keep in mind that the oven should work with burning coals and not

with vivid ame inside the combustion chamber.

The amount of wood recommended is approximate and calculated to reach the right

operating temperature of the oven in the same time in wich the burning wood turns to

LIGHTING THE OVEN AND COOKING FOODS

09 of 16

hot coals; hot coals instead of vivid ames will give to the oven the right heat for all the

time of cooking.

In this condition the oven will almost never need to be furter fed except when the

cooking times are particularly long or when you open many times the door of the

cooking chamber, such as when baking pizzas; in this case if necessary add gradually

small pieces of virgin wood, each once.

If it happens that the operating temperature in the cooking chamber is reached when

the ame is still alive inside the combustion chamber, cool the cooking chamber

opening its door; the next time you turn on the oven, reduce the amount of wood to

use.

When, after turning on the oven, the desired temperature has been reached and the re

will be turned into hot coals insert into the cooking chamber the food to cook, keeping

the door open less time as possible.

In all operations with hot oven, checks continuously it and it’s functioning; always use

protections to avoid burns.

The temperatures and cooking times given in the following table, or in the brochures

of our oven, or in the cookbook or in our web site, are for guidance only and must be

directly evaluated and adjusted by the oven’s user according to common sense and to

the specic conditions of the moment.

After each use (but when the oven is cold) it is recommended to empty the oven

from the ashes, following the reccomendations given in this booklet.

Fig. 4 - Table of cooking times and temperatures

The amount of wood suggested in this table refers to the total of the initial amount and that estimated to be

added while baking in order to maintain the right temperature for all the time of cooking.

Cooking times and temperatures

Food Temperature

C°

Heating time

(minutes)

Cooking time

(minutes)

Wood load

(Kg.)

Pizza 300-350 10-15 02-03 2-3

Bun 280-300 10-15 15-20 2

Bread 180-200 10-15 45-60 2

Lasagna 280-300 10-15 30-40 2

Roast meat 300-350 10-15 45-60 2

Grilled sh 230-250 10-15 20-30 2

Grilled vegetables 230-270 10-15 20-30 2

Cakes 180-220 10-15 20-30 2

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CLEANING OF THE OVEN

To clean the oven do not use abrasive cleaners, scouring pads, steel wool, acids or

rough cloths because these products may permanently compromise the aesthetics of

the oven.

Remove each time any residue of food to prevent its burning the next time you use

the oven.

Also clean the painted parts using a soft cloth, mild soap and water.

Thoroughly remove the ashes following the recommendations already given.

TROUBLE SHOOTING

TROUBLE POSSIBLE REASON SOLUTION

The thermometer does not work The thermometer is damaged Contact the manufacturer or an

authorized service center.

The re does not burn Damp wood and / or closed

valves

Use appropriate wood and / or

check the correct opening of

the valve.

The oven does not reach the required

temperature

Amount of wood insucient or

unsuitable

Add more wood (within the

limits recommended) and check

that it is of a type suitable.

Improper release of smoke Failure to follow the prescrip-

tions about the installation and

the use of the oven

Please read again carefully this

manual and correct any die-

rences in the installation or use,

according to the recommenda-

tions given in it.

Gas burner refer to the manufacturer’s

manual

refer to the manufacturer’s

manual

WARRANTY CARD

To be completed and stored by the customer

Attention, this part of the

warranty card must be stored

by the costumer, while the part

below, completed with all the

required data, must ber cut and

sent to the manufacturer at the

address indicated on the back.

Model Serial Date of purchase

Stamp and signature of the dealer

Customer’s data

Name Surname

Address

Post code City Region/ prov/county

State Phone number (with international code)

section for the customer

WARRANTY CARD

To be completed and sent to the manufacturer

Attention, this part of the war-

ranty card must be completed

with all the required data, cut

and sent, to the manufacturer

at the address indicated on

the back.

Model Serial Date of purchase

Stamp and signature of the dealer

Customer’s data

Name Surname

Address

Post code City Region/ prov/county

State Phone number (with international code)

section to be sent to the manufacturer

Warnign, the Warranty cards incomplete, or without the stamp and the signature of the dealer will be

not considered valid.

Customer’s signature

e mail

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The oven is guaranteed for 2 years from the date of purchase shown on the back of this card and

axed by the dealer at the time of sale along with stamp and signature.

The manufacturer’s warranty covers the cost of the parts, while the costs of transportation, labor,

technician, or any other costs shall be borne by the customer as any works of demolition and / or

restoration.

The electrical system (when is present) is not covered by the guarantee; will also not be covered

by warranty faults or failures due to neglect, improper handling, installation, normal wear and tear,

acts of God, re, vandalism, tampering, damage during installation or transport and in any case

everything is a result of misuse of the oven, with particular regard to breaches of the limits of tempe-

rature (400 C°), the use of non-approved fuels and non-compliance with the instructions regarding

installation and housing (with particular reference to the built-in models).

The manufacturer does not assume any further liability or other than those mentioned here.

For the request of such work and / or repairs we reccomend that you contact the retailer from whom

the oven has been purchased.

WARRANTY CARD

section for the customer

Warning: this part of the warranty card must be stored by the costumer, while the part

below, completed with all the required data, must ber cut and sent to the manufactu-

rer at the address indicated on the back.

section to be sent to the manufacturer

Warning: this part of the warranty card must be completed with all the required data,

cutted and sent to the manufacturer at the address indicated on the back.