VALORIANI Rotative RHS 100 Quick start guide

HANDBOOK-INSTALLATION USE AND MAINTENANCE
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PROFESSIONAL OVEN
“VALORIANI ROTATIVE”
RHS® System
VALORIANI
WORLD FAMOUS

HANDBOOK-INSTALLATION USE AND MAINTENANCE
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First of all we wish to thank you for selecting a VALORIANI oven.
Our company has manufactured refractory items and PREFABRICATED ovens for over 50 years in our
premises located in Reggello, close to Florence. All items produced spring from an idea that Mr. SILVIO
VALORIANI had right after World Word II for bread baking.
The concept immediately met the favour of the Italian people and proved to be the winning card of the
company. Thanks to their easy assembly, installation and use, these ovens are used to cook many
traditional dishes, such as lasagne, roasts, baked pasta, besides of course bread and PIZZA
The special design of the vault in refractory cotto perfectly matches the cooking surface made up of
elements in REFRACTORY COTTO.
This way our ovens offer the same –or even improved, we may add –features of old wood-fired ovens,
which were built with refractory bricks laid down following a special design according to ancient building
techniques, whose origins are lost in the mists of time.
Company Valoriani in 1900
Company Valoriani today
Massimo Valoriani

HANDBOOK-INSTALLATION USE AND MAINTENANCE
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GENERAL WARNINGS
The present handbook is an integral and substantial part of the oven and must be kept available
to the operators for any eventual consultation.
Before carrying out any operation, read carefully the information contained in the handbook

This handbook contains all the information for the installation, use and maintenance of the ROTATIVE
OVEN. oven. The original text of this publication , written in Italian language , constitutes a unique
reference for the resolution of eventual interpretative disputes bound to the translation in the
European languages.
This publication is also to be considered integral part of the oven and must be therefore kept for
eventual, future references until the final demolition of the oven.
The oven must be used only for the use for which it has been conceived (baking of pizza, bread, cakes,
roasts and so on…)
The installation of the chimney flue must be conform to the regulations in force in your own country
and carried out by authorized personnel and must guarantee the extraction rate required for the model
and size of the oven.
All the local regulations , included the ones referred to the National, European and International
norms, must be respected during the oven’s installation.
In case of repair, it is necessary to use always original spare parts.
The Manufacturer declines any responsibility for direct and indirect damages caused by a wrong
installation, bad maintenance, infringement, improper use and non-observance of the norms and
indications contained in the present handbook.
ATTENTION
DURING THE USE, SOME SURFACES OF THE OVEN MAY REACH HIGH TEMPERATURES
THE USE OF BAD QUALITY WOOD MAY CREATE DANGEROUS SPARKS FOR THE USER AND THE OUTSIDE
ENVIRONMENT
BURNING SURFACES
FIRE HAZARD
CRUSHING HAZARD
OVERTURNING HAZARD

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TABLE OF CONTENTS
TECHNICAL DATA PAG. 05
APPLICATION FIELD PAG. 07
INSTALLATION PAG. 08
HANDLING PAG. 09
CONNECTIONS PAG. 12
INSTRUCTIONS FOR USE PAG.14
USE OF THE OVEN PAG. 20
CLEANING AND MAINTENANCE PAG. 21
TROUBLESHOOTING AND FAULTS PAG. 23
DIMENSIONS PAG. 24
WARRANTY PAG. 27

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TECHNICAL DATA
* If
Oven Model :
Rotative 100
Rotative 120
Rotative 140
Dimension baking floor
Ø 100 cm
Ø 120 cm
Ø 140 cm
Inner size dome
Ø 120 cm
Ø 140 cm
Ø 160 cm
External dimension
Width 160 cm x
183cm
Width 180 cm x
202 cm
Width 200 cm x
226 cm
Weight
1450 Kg
1650 Kg
1950 Kg
Diameter flue outlet
Ø 200
Required extraction Flow
240 / 260
Nmᶟ/h
270 / 290
Nmᶟ/h
290 / 310
Nmᶟ/h
Smoke pressure only Gas
use
-1,0 / -2,5 Pa
Smoke pressure only
Wood use
-2,0 / -3,9 Pa
Maximum Power of Wood
fire
5 KW
7 KW
9 KW
Gas Burner System:
Spitfire Gold 29
Max Power
29 KW = 24.940 kcal/h
Gas setting: G20 - Natural
Gas
Inlet pressure 20 mbar - 3,5 m³/h
Gas setting: G30/31 - LP
Gas
Inlet pressure 30-37 mbar - 2,5 kg/h
Gas Pipe inlet
> 1/2"
Working Temperature on
baking floor
250 / 550°C
Max Temperature outside
dome
< 50°C
Min distance of flammable
object
20 cm
Max temperature on flue
pipe
290°C
Electric Power Supply
OVEN
220/240V –50/60Hz –250W - 4A
Electric Power Supply GAS
BURNER
220/240V –50/60Hz –100W - 1A

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The technical data are based on this reference data :
1. Operative temperature about 400°C degrees.
2.Use of medium/high hardness wood - wood of reference: BEECH with medium moisture of about
15% or use of equipped gas burner LPG or Methane gas.
3. Measure calculated during the use of the oven already at its operative temperature.
The above mentioned data may change if the conditions of use, operative temperature, type of
wood, insulation and oven size are different than what above described.
Harmonized Norms : EN13229 Open inserts and fireplaces fed with solid fuel-
Requirements and test methods.
UNI 10474 Baking ovens fed with solid fuels. Classification,
features and thermal test.
Data/Date:30 June 2018
NB: Weights and sizes are approximate and are subject to changes without any
prior notice by Refrattari Valoriani s.r.l.

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APPLICATION FIELD
VALORIANI ROTATIVE
Thanks to the secular experience in the refractory field, Valoriani made its FIRST ROTATIVE OVEN,
available in the version wood/gas combination. The main advantages compared to competition are:
- Baking floor made of REFRACTORY COTTO, not of concrete.
- SPITFIRE GAS BURNER tailor-made to satisfy the baking requirements of the oven.
- R.H.S.® System (Recycling Heating System) that allows the heat recovery and use, by making it
circulate at very high temperatures under the baking floor.
- Use of the best insulation materials available on the market.
All of these features allows a remarkable consumption saving and an easy achievement of temperature
suitable also for Neapolitan pizza. Moreover, the easy and reliable control panel, allows to easily control
all the oven function as the baking temperature, the floor rotation speed, the baking time and the
temperature of the RHS System.
It’s the patented system which allows the hot smoke to pass under the baking floor, especially in the
area not close to flame. Thanks to this system the baking floor temperature is uniform in all of these
areas, the combustion is adjustable and the consumptions are remarkably reduced besides a better and
safer quality of the smokes in the atmosphere compared to standard ovens on the market, therefore
more respectful to very strict regulation on this matter.
VALORIANI ROTATIVE is not intended to replace the skill and inspiration of the pizza maker, but
manages to put him in a position to enhance his skills to the utmost.
The professional ovens VALORIANI ROTATIVE have been designed specifically for the intensive cooking
of pizzas and thanks to their ability to reach and maintain high temperatures they are also suitable for
cooking Neapolitan pizza.
We are wary of using it other than cooking pizzas, desserts and bakery products in general
The identification plate with serial number is integral part of the oven and shall not be removed for
any reason.

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INSTALLATION
Safety warnings
The minimum suggested safety distance from inflammable materials is of about 3 meters from
the oven mouth.
The oven must be installed upon a floor of proper load capacity. If the existing building does not
meet this requirement, you must take appropriate actions to make the support floor structurally
suitable, before the oven installation.
The oven installation must allow an easy access for its cleaning, the cleaning of the air ducts and
of the chimney flue and must be guaranteed an access for the maintenance operations to the
gas burner and to the mechanical and electric components installed in the lower part of the
oven
Keep the children far from the heat sources.
The oven must be used only by skilled or correctly instructed people with its operation.

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HANDLING
Handling with fork lift
ATTENTION :
Remove the fixing bars placed on top of the baking floor only after positioning the oven in its final operating
location
Remove the fixing bars
placed on top of the baking
floor only after positioning
the oven in its final operating
location

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For the handling of the oven by using a fork-lift , take care of the following steps :
Use a fork lift of a suitable load capacity with lifting forks of adequate length so that the whole oven
base is supported during its handling.
To avoid damages to the oven and carry out the handling operations in safety , do not use fork lift
of inadequate load capacity or with lifting forks of inadequate length which cannot bear the whole
oven base.
Use a forklift truck with forks long
enough to lift the entire base of the
oven

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Positioning with pallet truck
To place the oven inside the locations, it is possible to use a pallet truck positioned
under the crosspieces of the base as shown in the picture.
TABLE OF CONTENTS
Example of front positioning of pallet
truck for handling

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CONNECTIONS
Electrical connection.
It is advisable to install an omni-polar switch of suitable capacity upstream of the equipment, in an
easily accessible place, with a contacts opening of at least 3 mm and a high sensitivity protection device.
The maximum leakage current of the equipment is 1mA / kW. The oven requires two industrial-type
power sockets 220 / 240v 50Hz 16A
The Burner has a nominal electrical absorption of 100 W1A
The rotation rotary system and RHS has a nominal electrical absorption of
200W4A
Gas connection
Connect the gas pipe to the (IN-GAS) F 1/2 " present on the inside side of the burner body.
Install a quick-closing shut-off valve upstream of the equipment in an easily accessible place.
Do not use connection pipes with a smaller diameter than the gas connection of the appliance.
After connection, check for leaks at the connection points.
IN-GAS
F 1/2”

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Connection to the flue
The connection for the smoke evacuation pipe is positioned above the oven mouth with a diameter of
197 mm. and an inclination of 32 ° from the vertical.
The chimney must have a vertical development of at least three meters, guarantee an evacuation
volume of 240/260 Nmᶟ/h for the ROTATIVE 100, 270/290 Nmᶟ/h for the ROTATIVE 120 and 290/310
Nmᶟ/h for the ROTATIVE 140 and have a depression measured at the flue connection of ΔP -0.4 mmH2O
(-3.9 Pa).
The flue must be built in compliance with the UNI-CIG 7129 AND UNI-CIG 9615 standards (and following
the preparation of this manual) and/or current local regulations.
IMPORTANT
ALWAYS PROVIDE FOR THE AIR REINSTATEMENT NECESSARY TO THE COMBUSTION AND TO THE
SMOKES EVACUATION, AS PROVIDED BY THE REGULATIONS IN FORCE ON THIS MATTER, THROUGH
OPENINGS TO THE OUTSIDE (VENTILATION GRILLS). IN PARTICULAR WHEN THE OVEN IS INSTALLED IN
ROOMS WHERE THERE IS THE PRESENCE OF FORCED SUCTION SYSTEMS (SUCTION HOODS OF THE
KITCHENS) YOU SHOULD TAKE APPROPRIATE MEASURES FOR REPLENISHING EVACUATED AIR

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INSTRUCTIONS FOR USE
General warnings
All the local regulations, included the ones referred to the National Norms, European Norms
and International Norms must be observed during the installation.
Do not use the oven as incinerator or in any other way different than the one for which it has
been conceived.
Do not use fuel different than the ones suggested.
Do not use liquid fuels.
The oven and in particular way some outside surfaces , when it’s operating it reaches high
temperatures to the touch , handle with care to avoid burns.
Do not carry out any not authorized changes.
Use only original spare parts recommended by the producer.
Do not carry out any maintenance work when the oven is operating.
IMPORTANT
LITTLE AND EVENTUAL CRACKS INSIDE THE CROWN ELEMENTS OR ON THE EXTERNAL DOME ARE
PERFECTLY NORMAL AND ARE DUE TO THE THERMAL EXPANSION OF THESE ONES TO THE HIGH
TEMPERATURES. SUCH CRACKS DO NOT COMPROMISE IN ANY WAY THE WORKING OF THE OVEN,
ON THE CONTRARY, THEY ARE SYMPTOMS OF A VERY GOOD DEHUMIDIFICATION OF THE
HANDWORK.
IMPORTANT
IN CASE OF AN EXTENDED INACTIVITY OF THE OVEN, PROCEED WITH A SLOW RELIGHTING FOR
ABOUT 24/36 HOURS
IMPORTANT
WE RECOMMEND TO FOLLOW CAREFULLY WHAT ABOVE INDICATED, SINCE THE ALMOST TOTALITY
OF THE CRACKS ON THE CROWN ELEMENTS OCCUR DUE TO A TOO FAST DRYING.
IMPORTANT
DO NOT KEEP IN THE HEAT SPREADING AREAS OR IN FIRE RISK AREAS ANY FLAMMABLE MATERIAL.
PLEASE RESPECT ALL EXISTING NORMS ABOUT THE FUEL STOCKING.

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Control panel Rotative oven
Description of commands - RHS Rotation panel
1.The display shows the temperature of the air that the RHS® system makes circulate under the cooking
floor it only has a display function
2.The button activates/deactivates the RHS® system, when the system is operating the button is
illuminated (position 1).
3.The potentiometer adjusts the fan speed of the RHS® system
position 1 = minimum speed.
position 6 = maximum speed.
4.Lock/Emergency button, interrupts the power supply and stops the rotation of the
cooking floor and the RHS® system.
5.Cooking timer, allows setting the cooking time is activated by pressing button 8 (for setting the time
see cooking time setting paragraph).
1.Display of the
air temperature
of the RHS System
2. Power button of
the RHS System
3. Fan speed
adjustment
potentiometer of
the RHS System
4. Emergency
stop/lock button
9. General power button of
control panel
8. Activation button for the
timed coking function
7. Rotation speed
selector of the coking
floor
6. Turn on button of the
coking floor rotation
5. Cooking timer
allows setting and
display of cooking
time. The timed
cooking function is
activated by
pressing button.

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6.The button activates/deactivates the rotation of the cooking floor, when the
system is operating the button is illuminated (position 1).
7.Cooking soil rotation speed selector, the three positions correspond to three different rotation
speeds.
- position 1 = baking speed
- position 2 = baking / cooking speed
- position 3 = cooking speed
8.Timer start and fast rotation button, when it is pressed, the countdown of the time set on timer 5 is
started and the fourth rotation speed is recalled (not manually selectable), at the end of the time set on
timer 5, the control panel emits an acoustic signal and restores the speed of rotation previously set
using the selector.
9.The button activates/deactivates the power supply to the control panel.
Setting of cooking time
To modify the cooking time push the button SET ( when it is pressed the display shows the writing t1,
when the button is released the display shows the time to modify)
To increase the time press the up arrow ▲.
To decrease the time press the down arrow ▼. To confirm the set value press button SET twice
We recommend not to change other parameters.

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RHS®System
The RHS System, by means of an electric vacuum cleaner, picks the superheated air from the cooking
chamber, on the opposite side of the combustion and puts it under the rotary cooking ground to
uniform and constantly maintain the cooking surface at the desired temperature.
By increasing the speed of the RHS® electro-vacuum system via Potentiometer 3, there will be a greater
contribution of temperature on the cooking surface.
The value of the air temperature that is circulated by the RHS® system is shown on display 1 (the Display
has no other functions).
The power panel of the rotation system is positioned below the oven and contains the electronic driver
for the management of the brushless motor as well as other electrical components necessary for
operation. On the front panel is located the general electric switch that powers the whole system.
Warnings:
In the event that the power supply to the rotation system is lost due to external causes or because the
power supply has been interrupted by the main switch of the power panel or by buttons 4 or 9 on the
control panel, to restart the rotation it is necessary to turn button 6 on the control panel to position 0
(necessary to reset the brushless motor management electronic driver) and then to position 1 to restart
the rotation.

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Burner control panel
Description of the commands on the burner panel
Ignition of gas burner
Verify that the gas valves are open.
Press the red light switch (Main Power Switch) on the lower right side of the control panel.
The green LED (2) will light up and warn "power on".
Press the red button (1) and the digital display (4) may indicate the inside temperature of the oven if
higher than 60 ° C (140 ° F) or temporarily show the "LO" (LOW Temperature).
If the red BLOCK indicator light (13) is on, press the Reset button (15) when it flashes to start again.
Except for errors or alarms in progress, the fan will start, the MILLBERG-SPITFIRE electronic board will
control the control unit, safety devices applied and the pre-ventilation time will start for 10 seconds.
Then the control unit will emit the discharge on the ignition electrode, open the gas solenoid valve and
ignite the air and gas mixture, forming the flame on the burner inside the oven.
The detection electrode will keep the gas safety system in place, and the green LED (12) will light up.
The SPITFIRE system will be in ignition flame for 10 seconds allowing flame stabilization, then the
following functions can be used.
1 Switch ON / OFF
2 Green led : when flashing = voltage ON
Green led : when lighting = burner ON
3 UP SET POINT button / UP Config.
4 Digital Display
5 Led ramp power max flame
6 UP button max flame
7 Max flame button
9 Automatic Temperature Control
10 SET POINT button / SET Config.
11 OWN SET POINT button / DOWN Config.
12 Green led : burner ON
13 Red led : when lighting = burner OFF
Red led : when flashing = ready to RESET
15 RESET button
16 DOWN button max flame
17 Min flame button

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Use of the system
-Minimum Flame
To set the MINIMUM FLAME press the MIN button (17).
The green led ramp (5) will show 2 lit LEDs equal to 20% of the thermal power.
- Maximum Flame
To set the MAXIMUM FLAME press the MAX button (7) for more than 1 sec.
Once the maximum flame is activated, it is possible to change the power with the UP (6) and DOWN (16)
keys from 40% (4 lit green LEDs) to 100% (10 green LEDs on) choosing 7 different flame lengths.
-Timed Flush function
The timed flush function is activated by pressing for less than 1 second the MAX key (7).
The flush brings the maximum flame to 100% for the time of 15 sec. (default) indicating the missing time
on the display (4).
At the end the flame will return to the previous setting.
If the burner is already 100%, only the timer will be displayed without varying the flame intensity.
-Automatic temperature control
To switch to AUTOMATIC TEMPERATURE CONTROL, press the AUTO button (9).
To set the desired operating temperature (set-point) on the temperature control unit, press the SET key
(10).
The display (4) will show the temperature value followed by a flashing "P", to change the value press the
UP (3) or DOWN (11) keys to increase or decrease the operating temperature.
Press the SET button (10) to save the value.
For more specific and detailed information on the burner it is recommended to consult the specific
manual supplied .

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USE OF THE OVEN
Use of the equipment
The main heating source of the RHS® Combined Valoriani ROTATIVE Oven is the gas burner, with the
burner control panel you set and regulate the desired cooking temperature, the use of wood placed in
the appropriate brazier is provided as a flavoring aid and/or scenic, besides an additional source of
secondary heating of the oven, the ash produced by burning wood falls and is collected in the
appropriate drawer located in the lower part of the oven
Oven firing
When the oven has never been fired, it contains residual moisture that during the drying must not turn
into steam inside the handwork. THEREFORE IT IS FUNDAMENTAL to start very carefully with the first
curing in order to avoid the above mentioned effect, which could create cracks to the handwork. For THE
FIRST FIRING, to be carried out gradually and constantly for 1 week days, you MUST proceed as follows:
FIRST FIRING VALORIANI ROTATIVE RHS®COMBINED
Turn on the burner and set the operation to minimum flame
[To set the MINIMUM FLAME press the MIN button (17)].
Switch on the RHS® system by selecting speed 4.
Maintain the previous settings (minimum flame) CONSTANTLY for the first two days (48h).
NB: The temperature inside the oven will rise slowly and steadily. Take note of the temperature
reached after the first 48 hours.
From the third day set the automatic burner operation.
To set the Automatic functioning press the AUTO button (9) increasing the set point of 50 ° C every 6
hours of operation.
NB: the initial set point of the third day must be equal to the temperature reached after the first 48
hours + 50 ° C.
From the fifth day you can use the oven at the operating temperature and perform the first cooking
tests.
From the fifth day the wood can be introduced inside the special brazier.
To make it easier to light the wood, we recommend :
-We suggest to use thin, light and dry wood
-wait for the introduced wood to heat up and start to produce a light smoke
- insert a fire or a ball of paper already ignited together with the wood.
Set the speed of the RHS® on position 2 or 3
Successively, in order to have an optimum yield with a low wood consumption, we suggest to use
heavier and thicker wood Oak - Beech –Oliva in trunks long cm 30-40 or pressed trunks . We
suggest not to introduce inside the brazier more than three trunks at a time ( 3-4 Kg )
We discourage the use of resinous wood (Pine - Spruce) because it transmits a particular and not
suitable odour; we don't suggest also the use of Poplar - Birch because of its high residual of
carbonic particles.
Do not use any other kind of fuel, such as coal, charcoal slack, petrol, solvents and so on.
The wood inserted in the appropriate brazier must never be knocked against the oven vault, as
high temperatures could cause serious damage to the structure of the vault.