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