Tuscan Chef GX Series User manual

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GX-B2
Medium
Oven
with cart
GX-Series Wood-Fired Ovens – Owner’s Manual
Installation and Operating Instructions for Models:

Congratulations on your Purchase of a Tuscan Chef GX Series Outdoor Oven

34 Castle Harbour Dr.
Port Perry, Ontario Canada L9L 1P5
Tel: [phone]
GX-B1
Medium
Oven
with cart
GX-C2
Medium
Oven
with cart
GX-D1
Large
Oven
with cart
GX-DL
Large
Oven
GX-CM
Medium
Oven
GX-CS
Mini
Oven
GX-C1
Mini
Oven
with cart
Cart Models
Buillt-in Models

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www.tuscanchefovens.com
Anatomy of a
Tuscan Chef Oven
Stainless steel chimney pipe with spark guard
6MM (1/4”) welded steel construction
Special Hi-Heat at black paint on all steel surfaces
2” of insulation surrounds re and oven chambers
Sides and top are wrapped with 304 Stainless Steel
Stainless steel temperature gauge
Secondary removable stainless steel wire shelf
Smoke from Firebox enters on each side of oven
chamber
1 ½” ceramic stone forms base of oven
Stainless steel round side handles for lifting and
manoeuverability
Spiral heat deecting metal handles on re chamber
and oven door for ease of opening and closing
Firebox is lined with 1” thick refractory re brick
Fire chamber door with adjustable damper for
effective heat control
Welded steel cart frame
Heavy duty steel shelf for wood storage
4” heavy duty casters on small and medium ovens
(2 locking)
5” heavy duty casters on x-large “D” oven
(2 locking)
Model GX-C2
485 lbs - 195 kgs.
Tuscan Chef Ovens are built for durability, using the highest quality
materials to provide years of all season outdoor use and the enjoyment
of traditional wood red cooking. Designed for innite temperature
control ranging from 250F to 900F, the high temperatures preferred by
the experienced chef. Prepare all your favourite foods outdoors in a
Tuscan Chef Oven.

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Operating Your Oven Safely
Congratulations on your purchase of a Tuscan Chef Outdoor Wood Burning Oven
PLEASE READ THE FOLLOWING CAREFULLY,
BEFORE YOU USE YOUR TUSCAN CHEF OVEN
*Curing/seasoning the oven
It is very important that your new TUSCAN CHEF OVEN be seasoned before use, to ensure compliance with all warranties.
Start a re in the rebox and bring oven up to an operating temperature of 450 – 500 F, leave both the rebox and oven
doors open and let the oven run for a minimum of one (1) hour. This will allow the temperature resistant paint to fully cure
and to disperse and any associated fumes, prior to cooking on your oven.
*Safety Warnings and Clearances
Your Tuscan Chef Oven can reach very high temperatures. Do not touch and at all times, keep children and pets at a safe
distance while operating your oven.
Tuscan Chef Ovens are designed for outdoor use only.
The oven and rebox doors hinge system require a slight lift up of the doors to facilitate opening and closing. The spiral
handles will be hot and we recommend that heat protective gloves or mitts be used at all times when opening and closing
the doors. Both doors have steel stoppers to support them in a horizontal position but care must be taken when lowering
the doors, support the door until it rests on the supports. They are not designed to support excess weight.
Heat protective gloves or mitts should be used when opening oven and rebox doors.
Oven should be set up on level surface that has the capacity to support the full weight of the product.
Do not light with fuel accelerants - The rebox is designed for easy ignition using only seasoned hardwood.
*Do not add gas, lighter uid or other non-approved re starting products.*
*Do not store gasoline, propane cylinders or any other ammable materials in the vicinity of the oven*
As a wood burning appliance it is recommended that the following clearances from combustible materials – front, back and
sides, be followed.
Oven - 36” from combustible materials Chimney – 18” from combustible materials
Any installation of a Tuscan Chef Oven must comply with all local building standards, regulations and laws.
Inmar Industries, Inc. does not accept any liability for any damage resulting from improper use or installation of
this product.
*Portable Cart Models
Care must be taken when installing or moving your Tuscan Chef Oven when mounted on a cart with casters.
The oven bottom has four (4) raised points in each corner, that are designed to t inside the cart frame.
When placing the oven onto the cart, ensure that the raised points of the oven have seated correctly into the
cart. Stainless steel side handles are included with your oven to assist in installing and moving of your oven.
Take care when moving the oven to ensure that the casters do not encounter any ground issues that
would cause the cart to stop suddenly. The cart with casters is intended to move easily and safely on
level, smooth, unobstructed surfaces. When you have your oven situated, ensure that the caster locks have
been applied.
*Built-in Models
The following three Tuscan Chef Ovens are easily installed into any new or existing
“Outdoor Kitchen” designs.
GX-CS - small oven GX-CM - medium oven GX-DL - X-large oven
Please note that Inmar Industries, Inc./Tuscan Chef Ovens only supplies the
oven and chimney and it is the responsibility of the home owner, designer and
installation contractor to install the oven according to all local building standards,
regulations and laws. Previously mentioned distances from combustible materials
must be addressed in the design and location of the oven. We recommend that
you contact a local wood replace installation company who will be able to supply
the material and expertise require for safe installation.
Inmar does not accept any liability for damage resulting from improper use or
installation of our ovens.
GX-C2
<2”> <2”>
36”
Oven sits on fire brick
Counter
Counter
Brick or Stone
Facing
34”
13”
27.5”
29.5”
19”
Deep
This diagram illustrates options for
masonry installation:Model GX-CM

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Table of Contents
Anatomy of a Tuscan Chef Oven........................................................................................2
Operating Your Oven Safely ...............................................................................................3
Built-In Kitchen Installation .................................................................................................3
Delivery & Inspection..........................................................................................................4
List of Components.............................................................................................................4
Tools Required for Assembly..............................................................................................4
Installation Instructions.................................................................................................. 4&5
Initial Operating Instructions...............................................................................................5
Ignition Instructions.............................................................................................................5
Regulating Temperature .....................................................................................................5
Maintenance Instructions....................................................................................................5
Warranty Information ..........................................................................................................5
Delivery & Inspection
Tuscan Chef Ovens are
carefully inspected and
packaged in a layer of styrofoam
and corrugated at the factory
to ensure safety during
transportation.
Inmar Industries, Inc. has
carefully inspected and packed
your oven on a pallet and shrink
wrapped for extra protection
during shipping and accepts no responsibility for damages
after it leaves our facility.
If your oven is being delivered by truck or courier, please
carefully inspect the shipment for any obvious damage that
may have occurred in shipping prior to signing for the delivery.
If there is any damage, sign the bill as “Damaged” or refuse
delivery.
Any damages reported after three days following delivery
are assumed to have occurred after delivery.
List of Components
Your Tuscan Chef Oven will include the following;
1. Oven
Packed inside oven - stainless steel oven shelf
- stainless steel side handles
- chimney cap
- oven thermometer
2. Cart (with cart models only)
Packed with cart - casters and bolt hardware
3. Chimney
Tools Required for Assembly
• box cutter
• 16mm open end wrench - stainless steel side
handles
• 14mm socket/ratchet and 13mm open end
wrench – casters onto cart frame
Installation Instructions
Your Tuscan Chef Oven requires a minimum of assembly
• start by carefully removing packaging from oven and cart
using a box cutter. Be careful as to not scratch any of the
steel or stainless steel surfaces of the oven or cart.
Assemble components on a moving pad or card board, to
prevent scratching parts.
• remove metal plastic wrapped ties that hold the oven and
rebox doors in place
• remove nylon inserts on the hinged area of the oven and
rebox doors
• remove the plastic tube support in the oven chamber and the
box that will contain the chimney cap, oven thermometer
• the stainless steel side handles are attached to the stainless
steel oven shelf.
• install the stainless steel side handles using the brackets
and bolts supplied. They attach to either side of the oven
body. Remove the bolt in the oven body and attach bracket
and handle using a 17mm socket or wrench.
• insert the thermometer into the
hole provided directly above the
oven chamber. From the
inside of the oven, afx the nut
and washer, tighten until snug.
Do not over tighten.
• remove carton attached to cart and assemble casters using
a 14mm socket and a 13mm open end wrench. Turn cart on
it’s edge to facilitate caster installation. We suggest position-
ing the two casters with locking
device on the long side of
the cart and where you will position
the front of the oven.
• with casters installed, place cart
onto casters and lock the two front
wheels.
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WARNING: IT IS RECOMMENDED
THAT TWO OR MORE PEOPLE LIFT
OVEN DUE TO ITS WEIGHT
• set oven onto the stand. Remember the oven is
heavy and will require assistance.
The bottom of the oven has tabs that are designed
to slot into the inside of the cart frame.
Make sure the oven is seated
properly on the cart frame.
• pre-t the chimney cap into the
stainless steel chimney and
install chimney and cap over the
steel extension on the top
of the oven. It is designed
to t snugly, install by rotating
the chimney downward.


YOU ARE READY TO
FIRE UP YOUR OVEN
Initial Operating
Instructions
• It is important that your oven be seasoned prior to use*
Instructions for this can be reviewed on page 3 “Curing/
Seasoning the Oven”
• begin by arranging small pieces of hardwood kindling in
the rebox on top of crumpled up newspaper and light.
Allow kindling to ignite and add small pieces of wood as
re grows and then add larger pieces to the building re.
• Do not use fuel accelerants to start re.
• always use dried seasoned hardwoods for the best results
• allow approximately 40 minutes for the re to reach
maturity.
Regulating the Temperature
• regulating the oven chamber temperature can be
achieved in two ways
• adjust the rebox damper by sliding the handle from side
to side, to allow more or less air passage
• the amount of rewood in the rebox will impact oven
temperature
• we recommend waiting for the re to mature (hot coals,
minimal ame) prior to cooking
• temperatures can be achieved from 350F to 800F
• to maintain temperatures of 700F or higher and additional
piece of wood may be required every 20 – 30 minutes.
The oven will maintain temperatures of 350°F+ for several
hours by adding one or two pieces of wood per hour.
• Oven efciency is impacted by grade and type of wood,
wood moisture content, altitude, outdoor temperatures
and general weather conditions.
• please note – when additional rewood is needed, open
the re box chamber and add wood. Be sure to have the
oven chamber empty or to have food covered when
adding rewood as y ash may rise into the oven
chamber.
CAUTION: THE OVEN CAN GET VERY
HOT. GLOVES OR OVEN MITTS ARE
RECOMMENDED WHEN OPENING
WOOD CHAMBER AND COOKING
CHAMBER DOORS.
Maintenance Instructions
• Tuscan Chef GX series wood red ovens are
constructed from heavy gauge steel, 304 stainless steel,
refractory rebrick, cooking stone and high temperature
insulating material
We recommend the following to keep your oven
looking good and operating efciently.
• clean rebox chamber before use. Use any small brush
or ash pan to clean ashes from the Firebox.
• clean oven chamber before using to wipe out any
residue from the previous operation. Use a small brush
and if needed a wire bristle brush for any build ups.
Clean inside of oven, bottom stone, SS rack and inside
of door with a damp cloth.
• we recommend the purchase of a Tuscan Chef custom
t all weather cover to protect your oven when not in
use.
• the ovens have exposed steel surfaces that are affected
by the high oven temperatures and the elements.
External surfaces can be maintained by regularly wiping
with a damp cloth. The possibility of surface rust may
occur and with the use of ne steel wool, the affected
area can be prepped for a light coating of high heat at
black paint.
Warranty Information
Tuscan Chef outdoor wood red ovens are warrantied for
a period of two (2) years for parts only, subject to normal
consumer use.
Warranty excludes surface rust and damage caused by
abuse or neglect.
The following are temperatures recorded
during normal operation, oven at 700°F
Oven Location Temperature
F C
Oven Interior 700 370
Firebox Interior 800 424
Oven Door Exterior 360 184
Firebox Door Exterior 360 184
Left Side SS Exterior 100 37
Right Side SS Exterior 100 37
Top SS Exterior 150 65
Back Exterior 450 230
Underside Exterior 250 120

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Oven Accessories
10035 35” pizza peel/paddle,
12”x14” aluminum blade,
TUSCAN RED hardwood handle
with Tuscan Chef engraved logo,
leather hanging thong,
36” pizza peel/paddle, 12”x14”
aluminum blade, hardwood
handle with Tuscan Chef
engraved logo, leather hanging
thong. With Tuscan Chef logo
imprint on handle
10122 22” wooden (NZ pine)
pizza peel/paddle, 12” x 13”
blade, handle and leather
hanging thong
10136 36” wooden (NZ pine)
pizza peel/paddle,
12” x 13” blade, handle and
leather hanging thong
10204 4” stainless steel rotary
blade pizza cutter with PP easy
grip handle
10330 10” heavy duty oven brush,
brass bristles, scraper and
30” hardwood handle with
leather hanging thong
10413 13” round hi-heat
(cordierite) pizza stone
CUSTOM FIT OVEN COVERS
(for all models with carts)
Made from heavy duty (1000D) black
Polyester material with PVC coating.
Designed for easy install, ts snugly
around oven body and chimney.
Includes full length Velcro closure and 3
buckle straps for added safety.
*We do not offer covers for built-in units
but any of these models can be modied
to t*
10601 small oven cover for GX-C1
10602 medium oven cover for GX-C2
10603 medium oven cover for GX-B1
10604 large oven cover for GX-D1
10605 medium oven cover for GX-B2
A Few Built-in Applications
GX-DL oven GX-C2 oven
without castors
GX-CM oven