Wood Stone MOUNTAIN Series User manual

MOUNTAIN SERIES - CE
Stone Hearth Oven
Wood-Fired Models
MT. CHUCKANUT WS-MS-4-W-CE
MT. ADAMS WS-MS-5-W-CE
MT. BAKER WS-MS-6-W-CE
MT. RAINIER WS-MS-7-W-CE
Installation and
Operation Manual
Tel [phone]
Fax [phone]
www.woodstone-corp.com
WOOD STONE CORPORATION
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
DOC NO M0304.02 REVISED DECEMBER 2019

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Wood-Fired Mountain Series CE
Installation and Operation Manual
TABLE OF CONTENTS
TABLE OF CONTENTS
Mountain Series -W � � � � � � � � � � � 3
Cautions & Warnings � � � � � � � � � � 4
Unloading & Moving the Oven� � � � 6
Installation Clearances � � � � � � � � � 7
Facade Details� � � � � � � � � � � � � � � 9
Outdoor Installations � � � � � � � � � 10
Venting � � � � � � � � � � � � � � � � � � � 11
Flue Adapter, MS-5, 6, 7� � � � � � � 12
Flue Adapter, MS-4 � � � � � � � � � � 13
Temperature Readout� � � � � � � � � 14
Mantle Mounting � � � � � � � � � � � � 15
Stucco Application � � � � � � � � � � � 16
Initial Start-Up � � � � � � � � � � � � � � 17
Managing the Oven Fire � � � � � � � 18
Burning Wood Safely � � � � � � � � � 19
Maintenance � � � � � � � � � � � � � � � 20
Fuelwood Facts � � � � � � � � � � � � � 21
Electrical Diagram � � � � � � � � � � � 22
Limited Warranty � � � � � � � � � � � � 23

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Wood-Fired Mountain Series CE
Installation and Operation Manual
MOUNTAIN SERIES -W
INSTALLATION AND OPERATION MANUAL
THE WOOD STONE MOUNTAIN SERIES
ORIGINAL INSTRUCTIONS
STONE HEARTH COOKING EQUIPMENT
WS-MS-(4, 5, 6, 7)-W-CE
WOOD-FIRED OVEN
ADDITIONAL COPIES AVAILABLE UPON REQUEST
Shown: WS-MS-5-W-CE

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Wood-Fired Mountain Series CE
Installation and Operation Manual
CAUTIONS & WARNINGS
WOOD STONE MOUNTAIN SERIES CE WOOD-FIRED OVEN
INSTALLATION AND OPERATING INSTRUCTIONS
READ ALL INSTRUCTIONS BEFORE INSTALLING AND USING THIS APPLIANCE
Please read this entire manual before you install the oven. Failure to follow instructions may result in
property damage, bodily injury or even death. Contact your local building or fire officials about restrictions
and installation inspection in your area.
RETAIN THIS MANUAL FOR FUTURE REFERENCE
Additional copies of this manual at woodstone-corp�com�
For prompt responses to service/maintenance questions, call your distributor�
WHEN THE OVEN IS NOT PROPERLY INSTALLED, A FIRE MAY RESULT.
TO REDUCE RISK OF FIRE, FOLLOW THE INSTALLATION INSTRUCTION.
IMPORTANT: It is recommended that this oven be installed, maintained and serviced by authorized
professionals.
FOR YOUR SAFETY: Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this
or any other appliance.
Always keep the area under and around this appliance free and clear of any and all combustible materials.
WARNING: Improper installation, adjustment, alteration, service or maintenance can result in property
damage, injury or death. Read the installation, operation and maintenance instructions thoroughly before
installing or servicing this equipment.
CAUTION: Never use gasoline, gasoline-type lantern fuel, kerosene, charcoal lighter fluid or similar
liquids to start or freshen-up a fire in this oven. Keep all such liquids well away from the oven when in
use.

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Installation and Operation Manual
CAUTIONS & WARNINGS
Wood Stone’s gas-fired ovens have been tested and approved�
A MAJOR CAUSE OF OVEN RELATED FIRES IS A
FAILURE TO MAINTAIN REQUIRED CLEARANCES
TO COMBUSTIBLE MATERIAL. IT IS OF UTMOST
IMPORTANCE THAT THIS OVEN BE INSTALLED ONLY
IN ACCORDANCE WITH THESE INSTRUCTIONS.
SAVE THE INSTRUCTIONS
USE SOLID WOOD FUEL ONLY
DO NOT USE PRODUCTS NOT SPECIFIED FOR THIS OVEN

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Installation and Operation Manual
UNLOADING & MOVING THE OVEN
USING A PALLET JACK.
Once the oven has been removed from the delivery vehicle, it can easily be
moved on smooth, flat surfaces using a Pallet Jack� To lift the oven with a
Pallet Jack, remove the front and rear angle iron stabilizers from the base
of the oven stand and place a stout 90 x 90 mm (4" x 4") post through the
Fork Pocket as shown in figure b�
THE OVEN IS VERY TOP-HEAVY. MOVING THE OVEN UP OR DOWN A
RAMP OR INCLINE ON A PALLET JACK IS NOT SAFE!
USING A CRANE.
The oven arrives with four lifting eyes attached� When craning a Wood Stone
oven, use a spreader bar with a two-legged sling rigged on each end� The
spreader bar should be of a sufficient length to keep the sling from contacting
the oven� See figure c�
DO NOT TURN THE OVEN ON ITS SIDE!
Contact Wood Stone if the oven must be turned on its side for specific instructions�
Moving a Wood Stone oven can present challenges to even the most experienced
riggers� Take your time, use your head, secure the proper equipment and make safety
your first priority� Please don’t hesitate to call the factory for technical support�
Minimum Required Forklift Capacities
Model Oven
Approximate
shipping
weight
Minimum
fork length
required
Required
forklift
capacity
WS-MS-4 Mt� Chuckanut 1089 kg
2400 lbs�
1.22m
4'
2268 kg
5000 lbs
WS-MS-5 Mt� Adams 1633 kg
3600 lbs�
1.5m
5'
2722 kg
6000 lbs
WS-MS-6 Mt� Baker 2087 kg
4600 lbs�
1.8m
6'
3629 kg
8000 lbs�
WS-MS-7 Mt� Rainier 2722 kg
6000 lbs�
2.1m
7'
5443 kg
12000 lbs�
WARNING
USING A FORKLIFT.
Use a forklift with adequate fork lengths and lifting capacity� If
necessary, fork Extensions must be used so the Forks extend
through the fork lift pockets to the opposite side of the stand� Lift
from either side as shown in figure a� Do not lift from the front or
back� The oven is very top heavy, so spread the forks as far apart
as possible�
fig. c
4x4 Post fig. b
fig. a

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Installation and Operation Manual
INSTALLATION CLEARANCES
CLEARANCES
1. The Wood Stone Fire Deck oven must have a minimum 25 mm (1") clearance to combustibles from all sides, and
152 mm (6") clearance to combustibles from the top� If building materials will contact the oven, they must be completely
non-combustible� Please note that standard Drywall (or Sheetrock) is considered a combustible� When non-combustible
building materials contact the body of the oven, the respective clearances are transferred to those non-combustibles�
2. Any facade 152 mm (6") to either side of the oven doorway or above, must be constructed of non-combustible building
materials�
3. This oven is suitable for installation on combustible floors� The minimum hearth extension area to be covered with a non-
combustible floor surface must extend 914 mm (36") in front of and 762mm (30") to either side of the oven door opening�
4. If the space between the legs of the stand is used for wood storage, it must be a metal container or box that is covered on
top to prevent the possibility of sparks or embers from making contact with the stored wood� A 216mm (8-1/2") air space
clearance is required between the bottom of the oven and any wood storage container�
5. When utilizing a combustible material to construct the enclosure, all openings within 762mm (30") of either side of the door
opening, floor to ceiling, must be sealed to prevent the entry of sparks or embers�
NOTICE: For stucco-ready appliances (model numbers including an “-S”), the same clearances as described above apply� Non-
combustible stucco mix must be used and applied to a minimum thickness of 25mm (1")�
IF THIS OVEN IS NOT PROPERLY INSTALLED A FIRE MAY RESULT. TO REDUCE THE RISK OF FIRE, FOLLOW THESE
INSTALLATION INSTRUCTIONS. A MAJOR CAUSE OF OVEN RELATED FIRES IS FAILURE TO MAINTAIN REQUIRED
CLEARANCES (AIR SPACES) TO COMBUSTIBLE MATERIALS. IT IS OF UTMOST IMPORTANCE THAT THIS OVEN BE
INSTALLED ONLY IN ACCORDANCE WITH THESE INSTRUCTIONS.
WARNING: DO NOT PACK REQUIRED AIR SPACES WITH INSULATION OR OTHER MATERIAL.
!
WARNING: Installation and servicing of this product could expose you to glasswool/ceramic
fibers as well as calcium silicate dust. ALWAYS WEAR RESPIRATORY AND EYE PROTECTION
WHEN INSTALLING OR SERVICING THIS APPLIANCE. Please read this entire manual before
you install the oven. Failure to follow instructions may result in property damage, bodily
injury or even death. Contact your local building or fire officials about restrictions and
installation inspection in your area.

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Installation and Operation Manual
INSTALLATION CLEARANCES
THE FOLLOWING CLEARANCE INFORMATION APPLIES TO ALL
WOOD STONE MOUNTAIN SERIES OVENS
25 mm (1") side clearance to
combustible building materials.
152mm (6") top clearance to
combustible building materials.
Any facade materials 152 mm (6") to
either side of the doorway of the oven
and above must be NON-COMBUSTIBLE.
Note: 0" side and top clearance to non-
combustible materials. However, the
respective clearances to combustibles
are transferred to those non-
combustibles.
Combustible building material
Non-combustible building material
Any facade wall 152 mm (6") to either side of
the oven doorway and above MUST be of non-
combustible construction with no exceptions�
152mm (6")
Oven Arches
DO NOT REMOVE
Removal will affect
structural integrity,
heat retention,
operation and void
the Warranty�
Suitable for installation on combustible
floors. The minimum hearth extension area
to be covered with a non-combustible floor
surface must extend 36 inches in front of
and 30 inches to either side of the oven
door opening.

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Installation and Operation Manual
FACADE DETAILS
If using an exhaust hood over
the oven, make sure your facade
allows for the proper access for
removal of the hood filters.
Hatched areas shall not be exposed after installation of facade�
Any facade wall 152mm (6") to either side of the oven doorway and
above MUST be of non-combustible construction with no exceptions�
Oven Arches
DO NOT REMOVE
Removal will affect
structural integrity,
heat retention, operation
and void the Warranty�
As an option, a 25 mm (1") wide stainless steel lip is provided around the
doorway opening� This is provided so that the noncombustible, sanitation
approved materials used to cover the cement board can be neatly
terminated at these points�
OVEN
CEMENT BOARD
25 mm (1") stainless
steel perimeter lip
Tile or other noncombustible,
sanitation approved material
(supplied by others)
Wood Stone ovens are designed and tested to meet the requirements concerning the hygiene aspects of large kitchen appliances
so as to eliminate or minimize the risk of contagion, infection, illness or injury arising from the consumption of contaminated food�
To operate the oven in accordance, only pizza and bread products may be cooked directly on the floor of the oven� Other types of
food may be cooked on or in pans, or other suitable container to prevent spillage onto the oven deck�
ABOUT FACADE MATERIALS
Fire Deck Series ovens can be finished with any non-combustible decorative material that can be easily affixed to the oven
surface, including tile, stone or brick� It is always advisable to consult with the appropriate authority having jurisdiction before
proceeding as there may be regulations regarding the suitability of various materials� Temperatures above the oven doorway can
reach 90 °C (200 °F)� Select materials and adhesives suitable for that temperature�
See www�woodstone-corp�com for detailed instructions for constructing a facade around a Wood Stone oven�
IMPORTANT NOTE: If enclosing the oven in a facade,
you must leave an access panel to allow for service of
the thermocouple beneath the oven. Wood Stone’s oven
mounted wood box has an access panel built in.

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Wood-Fired Mountain Series CE
Installation and Operation Manual
OUTDOOR INSTALLATIONS
When installed outdoors, the open area beneath the oven must be enclosed to protect internal wiring and thermocouple
components� You must leave an access panel to allow for service of the thermocouple� Wood Stone’s oven mounted wood box
has an access panel built in� Be sure to maintain all clearances and adhere to the installation requirements included in this
manual�
KEEP THE AREA AROUND AND BENEATH THE OVEN CLEAR OF GRASS, LEAVES
AND OTHER COMBUSTIBLE MATERIALS.

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Installation and Operation Manual
VENTING
THIS MODEL MUST BE VENTED AS A SOLID FUEL APPLIANCE
Wood Stone ovens should be vented in accordance with pertinent national, regional and local codes concerning such appliances;
check venting plans with the authority having jurisdiction before proceeding with installation�
The above statement taking precedence, Wood Stone Corporation recommends the following two venting options:
1. This Wood Stone Mountain Series oven can be vented as a Type A appliance (with no flue connection), designed to be installed
under an exhaust hood (canopy)� The hood must be connected to a grease-rated duct system� The venting system must be
designed and installed in accordance with all relevant codes pertaining to grease and smoke producing commercial cooking
appliances, and vented separately� There may be requirements for interlocking the oven or its gas supply with the ventilation
system� Check with your local code official� Airflow should be adjusted according to the requirements specified by the hood
manufacturer and/or local codes�
OR
2. The oven is also approved as a Type B11 appliance, designed to be connected directly to a chimney which is installed in
accordance with all relevant local and national codes� The chimney system must be installed and constructed to the same
requirements as a duct that serves grease and smoke producing commercial cooking appliances� It is never appropriate to
use “B vent” in any part of an exhaust system connected to a Wood Stone oven� All ducting material must be manufactured
to the specifications of a grease duct� If venting the oven with this method, the oven must be vented independently of other
equipment� A suitable fan should be used at the end of the duct run to ensure proper draft in all conditions� Wood Stone does
not recommend using an in-line type fan� When installed, the fan speed/air flow should be adjusted to attain the appropriate
duct pressure, or airflow rate, at the oven flue collar (see Duct Pressure section below)�
This oven should be vented in accordance with codes concerning solid fuel appliances� Due to the dangers of creosote buildup
and sparks entering the duct, these models should be vented separately from all other kitchen equipment or in such a manner
acceptable to the authority having jurisdiction�
Solid fuel exhaust contains creosote and other substances that accumulate in ducting, creating a risk of fire� The rate of
accumulation will vary with respect to flue gas temperature, wood type and moisture content� Frequent, regularly scheduled,
thorough flue cleaning is the best way to minimize the risk of flue fires�
Wood Stone recommends cleaning and inspection at least monthly on any ventilation system serving solid fuel
equipment.
WOOD STONE RECOMMENDS THAT THE OPERATOR REFER TO THE EXHAUST HOOD
MANUFACTURERS FOR INSPECTION, MAINTENANCE AND CLEANING.
AIRFLOW REQUIREMENTS (DIRECT CONNECT)
Model Airflow Requirement
WS-MS-4-W-CE �20 m3/sec (420 cfm)
WS-MS-5-W-CE
�24 m3/sec (500 cfm)
WS-MS-6-W-CE
WS-MS-7-W-CE �26 m3/sec (550 cfm)
DUCT PRESSURE
• For any oven utilizing solid fuel: 0.35 mbar (0.14" W.C.)
This pressure may be checked by inserting the pressure test
probe up through the oven doorway to the point where the
duct is connected to the oven flue collar�
FAN TEMPERATURE RATING
The fan must be of a suitable temperature rating�
For ovens utilizing solid fuel, the fan must be rated for a
minimum of 232 °C (450 °F) continuous�
INTERLOCK SYSTEM
There may be requirements for interlocking the oven or its gas
supply with the ventilation system� Check with your local code
official�
Install the venting system in accordance with the
duct manufacturer’s instructions and in accordance
with all local codes� All field built components should
be built to the applicable codes and standards and
are subject to the approval of the authority having
jurisdiction�

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Wood-Fired Mountain Series CE
Installation and Operation Manual
FLUE ADAPTER, MS-5, 6, 7
The flue adapter is for direct connection to a duct system ONLY.
DO NOT install if oven is installed under an exhaust hood.
Note: MS-4 ovens come standard with a round 203mm (8") I�D� collar and do not require the flue adapter for a direct
connection�
MOUNTAIN SERIES MS-5, MS-6 & MS-7 OVENS: FLUE ADAPTER INSTALLATION
The flue adapter unit is designed to facilitate connection to a round duct� Use the stainless steel screws and sealant provided to
attach the flue adapter to the exhaust outlet on the oven if it is not already installed�
Note: If using a Selkirk or other modular-type duct, attach according to the manufacturer’s instructions� Otherwise, the duct must
be attached with a full perimeter weld� All duct must be grease-rated duct� If the oven is going to be enclosed, the flue adapter
and exhaust outlet must be wrapped with an insulating material approved for use with a grease-duct�
Apply the supplied Engineered
Grade Ceramic Sealing Compound
to the underside of the Flue Adapter
with an unbroken bead around
the perimeter, and around each
individual screw hole�
Then fasten with the supplied
screws�
Underside of Flue Adapter showing
where Ceramic Sealing Compound
should be applied
FLUE ADAPTER INSTALLATION (If not already installed)
FLUE ADAPTER ATTACHED TO OVEN FLUE COLLAR
254mm I.D.
(10" I.D.)
Flue adapter
If the oven
is to be
enclosed,
wrap with
insulation
approved for
use with a
grease duct.

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Wood-Fired Mountain Series CE
Installation and Operation Manual
FLUE ADAPTER, MS-4
MOUNTAIN SERIES MS-4 OVENS: FLUE ADAPTER INSTALLATION
The flue adapter unit is designed to facilitate connection to a round duct� Use the provided stainless steel screws and sealant
provided to attach the flue adapter (203mm I�D� / 8" I�D�) to the exhaust outlet on the oven�
Note: If using a Selkirk or other modular-type duct, attach according to the manufacturer’s instructions� Otherwise, the duct must
be attached with a full perimeter weld� Grease-rated duct is required throughout the system� If the oven is going to be enclosed,
the flue adapter and exhaust outlet must be wrapped with an insulating material approved for use with a grease-duct�
The flue adapter is for direct connection to a duct system ONLY.
DO NOT install if oven is installed under an exhaust hood.
Note: Vent
Shield not
shown for
clarity
Apply the supplied
Engineered Grade Ceramic
Sealing Compound to
the underside of the Flue
Adapter with an unbroken
bead around the perimeter,
and around each individual
screw hole�
Then fasten with the
supplied screws� Underside of Flue Adapter showing
where Ceramic Sealing Compound
should be applied
FLUE ADAPTER INSTALLATION (If not already installed)
FLUE ADAPTER ATTACHED TO OVEN FLUE COLLAR
Vent Shield not
required for
direct connect
installations.
203mm I.D.
(8" I.D.)
Flue adapter
If the oven
is to be
enclosed,
wrap with
insulation
approved for
use with a
grease duct.

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Wood-Fired Mountain Series CE
Installation and Operation Manual
TEMPERATURE READOUT
DIGITAL HEARTH TEMPERATURE READOUT
The temperature sensor (thermocouple) is factory mounted one inch below the
surface of the ceramic floor (hearth) of the oven� The thermocouple cable runs
through flexible conduit and is factory connected to the thermometer readout
mounted to the stand of the oven� Extra conduit is provided to allow the thermometer
box to be mounted to the facade instead of the stand if desired�
Incoming 230 VAC circuit attaches here.
Ground to the green screw in the rear inside
wall of the stainless steel enclosure.
NOTES
• Be sure that the face plate is replaced
right-side-up�
• There is no need to disconnect the
conduit when relocating the temperature
readout�
• The mounting brackets for the stainless
steel digital readout enclosure can be
removed and remounted to accommodate
the needs of various installations�
• Take care not to pull on the conduit or
thermocouple wires� Thermocouple wires
(factory installed)
+ –
TC L N
IMPORTANT NOTE: If enclosing the oven in a facade, you must leave an access panel to allow for service of the thermocouple�
Wood Stone’s oven mounted wood box has an access panel built in�
Wood Stone does not supply an electrical power cord� The power cord or direct connection is to be supplied by others and
connected by a licensed electrician�
ELECTRICAL RATINGS
230 VAC, 1.1 A, 50/60 Hz
ELECTRICAL CODE LIMITATIONS
Electrical grounding: This appliance must be electrically grounded in accordance with local codes
TO MAKE THE ELECTRICAL CONNECTION TO THE TEMPERATURE READOUT
Remove the (4) screws holding the stainless steel faceplate to the readout box and gently pull back the faceplate� The standard
oven model comes configured for connection to a 230 VAC circuit� Have a licensed electrician install the appropriate circuit
through the vacant hole in the back of the stainless steel readout enclosure� Connect the incoming power supply as shown�
Ground the incoming power supply using the green screw on the rear inner wall of the stainless enclosure�
Digital Hearth
Temperature Readout

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Wood-Fired Mountain Series CE
Installation and Operation Manual
MANTLE MOUNTING
The initial steps are the same for mounting either a stainless mantle or a bracket for a granite mantle�
INSTALLATION OF GRANITE
After completing the steps outlined above, apply a generous amount of silicone adhesive (provided) to the top of the steel
mantle bracket�
1. Begin by installing the threaded studs into
the clip nuts below the oven doorway (3 or 4
turns is sufficient)�
2. Position the mantle (or bracket) on the
oven, making sure the rear flange rests
on the floor of the oven (you may need an
extra pair of hands)�
Note: Do NOT remove the insulation taped
to the back of the mantle�
3. Place one stainless steel washer and a cap
nut onto each stud�
Tighten the cap nuts so the mantle is
securely held in place�
4. Using the high temperature silicone
(provided), fill any gaps between the oven
hearth and the mantle flange�
Gaps between the mantle flange and the
stainless steel doorway frame may also
need to be filled with a small amount of the
silicone sealant�
Clean up any sealant before it dries�
1. Put the stone in place and apply light
pressure to seat it properly�
2. Make sure that the angle in the granite
lines up with the angle in the bracket�
3. Allow the sealant to set for several
hours, then with the provided Silicon
sealant fill any gap: (a) between the
Stone slab and the Metal bracket along
the front of the Doorway, (b) the Stone
edge & stainless steel Doorway frame
and (c) where the Stone upper corners
touch the oven�
4. Clean up any sealant before it dries�
(b)Fill gap
(b)Fill gap
(a)Fill gap (c)Fill gap
around
corner–
left & right
sides
Cap nut
Washer
(a)Fill gap (a)Fill gap
(b)Fill gap
around
corner–
left & right
sides

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Wood-Fired Mountain Series CE
Installation and Operation Manual
STUCCO APPLICATION
This figure depicts the
application of stucco on a
Wood Stone oven�
Use no less than 25 mm (1")
of stucco coating to cover all
exposed metal lathing on the
oven�
Maintain a minimum of 152
mm (6") clearance from
top and 25 mm (1") from
side of the appliance to all
combustible surfaces.
TRADITIONAL
STUCCO MIX
1 part masonry cement
1 part regular cement
5 parts sand
Stucco premix is available
at your local lumber yard or
building supply store�
Follow stucco manufacturer’s
instructions for correct mixing
information�
MINIMUM STUCCO
APPLICATION IS 25 mm
(1")

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Installation and Operation Manual
INITIAL START-UP
READ BEFORE BUILDING FIRST FIRE
Your oven was cured at the factory� However in the course of shipment, storage on site, etc� the ceramic materials will have
absorbed moisture� It is critical that the procedure below be followed to ensure that this moisture is driven from the ceramic in a
controlled fashion� This will minimize cracking and prevent damage to the oven that could otherwise occur by bringing the oven
to temperature rapidly the first time it is used� This initial procedure need only be followed the first time the oven is fired and/or if
the oven has not been used for an extended period of time�
DAY ONE
1. Build a small kindling fire 2�25–3 kg (5–7 lbs) heavy hard wood� We suggest using a “fire starter” (paraffin/sawdust stick) to
start the fire� Begin with (3) small pieces of wood (about 25–76 mm (1–3") diameter and 356–406 mm (14–16") in length)�
Build the fire directly on the floor of the oven against the side or back of the dome� The fire should be built far enough inside
and of a size that doesn’t permit the flame to go up the flue� See the BURNING WOOD SAFELY section of this manual for
more detail� Slowly bring the oven temperature up to 150–200 °C (300–400 °F)� Maintain this fire for 4–5 hours�
2. Once the oven temperature has reached and maintained a temperature of 150–200 °C (300–400 °F) for 4–5 hours,
increase the oven temperature by increasing the size and amount of wood being used� Based on what is already burning,
gradually increase the amount of wood per hour� This will bring the oven temperature up to 260–288 °C (500–550 °F)�
NOTE: THE MORE WOOD ADDED TO THE FIRE, THE HOTTER THE OVEN WILL GET. It is recommended that on the first day of
heat-up, the oven does not exceed 288 °C (550 °F) within the first 8 hours� If your goal is to cook at higher temperatures, the
oven should only be brought up to 288 °C (550 °F) on day one� Once the oven has reached 288 °C (550 °F), more wood may be
added to the fire as necessary to bring the oven to the desired operating temperature� The amount of wood required to bring the
oven to the specified temperatures may vary depending on the type and quality of the wood�
Never use any type of flammable liquid or fuel to start a fire in a Wood Stone oven. Doing so could cause a dangerous
situation and/or damage to the oven ceramic and void the warranty.
IMPORTANT NOTES
• During the first few days of operation, small amounts of water may appear dripping from the oven� This is normal and will stop
within a few days�
• The temperature sensor (thermocouple) is located at the center of the floor, one inch under the surface� The thermocouple will
give false readings if the fire is placed on top of it�
• One pound of properly cured, heavy, hardwood produces the potential of 6,500 BTU/hr�
• If at anytime the oven is allowed to cool to room temperature for an extended period of time, especially outdoor installations,
this heat-up procedure will need to be repeated to avoid thermal shocking of the refractory stone which can cause excessive
cracking�
• Small “crazing” cracks will occur with normal heating and cooling� They will not effect the performance or durability of the oven�
If cracks of 1/8" or more develop, contact Wood Stone for evaluation�
DO NOT OVER-FIRE THIS OVEN. IF FLAMES ARE SPILLING OUT OF THE DOOR OPENING,
OR IF OVEN FLOOR TEMPERATURE EXCEEDS 454 °C (850°F), THEN YOU ARE OVER-FIRING THE OVEN.

PG 18 OF 24
M0304.02 DECEMBER 2019
Wood-Fired Mountain Series CE
Installation and Operation Manual
MANAGING THE OVEN FIRE
ASH DISPOSAL: At the start of the following work day, push glowing coals out of the ash pile with an 205mm (8") utility peel�
Remove ash with ash shovel, leaving live coals to start the day’s fire� Place ashes into metal container with a tight-fitting lid� The
closed container of ashes should be placed on a non-combustible floor or on the ground, a safe distance from all combustible
materials pending final disposal� They should be retained in the closed container until all cinders have thoroughly cooled� Check
with your dealer about Wood Stone’s Ash Dolly�
CAUTION: Never use gasoline, gasoline-type lantern fuel, kerosene, charcoal lighter fluid, or similar liquids to start or freshen a
fire in this oven� Keep all such liquids away from the oven while it is in use�
DO NOT USE PRESSED WOOD PRODUCTS IN
WOOD STONE FOOD SERVICE EQUIPMENT,
AS THEY MAY DAMAGE THE CERAMICS
AND WILL VOID THE WARRANTY.
THE FIRE
Use only seasoned hardwoods with a moisture content of 20% or less� Use of soft woods, such as pine, cedar, hemlock etc�, and
wet or “green” wood, will cause a build-up of residue throughout the exhaust system� (See the FUELWOOD FACTS section of this
manual, or consult your local distributor for information on what types of wood can be used for oven fuel�)
The fire should be ignited a couple of hours before the oven needs to be at cooking temperature� Wood Stone recommends
locating the fire towards the sides of the oven (see diagram on next page)� The oven is heated more evenly and effectively by the
fire positioned on the side rather than in the rear of the oven� Note the thermocouple is located in approximately the center of the
oven� The fire’s location should be far enough inside and of a size that doesn’t permit the flame to go up the flue�
Once the oven is being used daily, the fire can be ignited using still glowing coals from the previous day’s fire�
Adding about 2�25–3 kg (5–7 lbs) of wood per hour should bring the oven temperature up about 38 °C (100 °F) per hour (this
will vary slightly depending on the type and moisture content of the wood and the size of the oven)�
The floor temperature is indicated on the Temperature Readout and should not exceed 454 °C (850 °F)� Once the desired
temperature is reached, maintain it by adding wood as needed� Do not toss or throw wood against back or side walls of oven—
this will damage the oven and void the warranty�
HOW TO READ HEARTH TEMPERATURE
The floor temperature is continuously displayed by the Temperature Readout� This reading is being taken by a thermocouple
about 25mm (1") below the floor surface, so the actual surface temperature may be somewhat different�
MANAGING THE FIRE / TEMPERATURE
These suggestions will normally produce an oven floor temperature of 260–315 °C (500–600 °F)� If you need to achieve higher
temperatures, use a little more wood� For lower temperatures, use a little less wood�
4' oven: Maintain temperature using 1 log with 152–255 mm (6–10") of open flame working on the coal bed�
5' and 6' ovens: Maintain temperature using 1–1½ logs with 203–305 mm (8–12") of open flame working on the coal bed�
7' oven: Maintain temperature using 1½–2 logs with 203–355 mm (8–14") of open flame working on the coal bed�
DO NOT OVER-FIRE THIS OVEN. IF FLAMES ARE SPILLING OUT OF THE DOOR OPENING,
OR IF OVEN FLOOR TEMPERATURE EXCEEDS 454 °C (850°F), THEN YOU ARE OVER-FIRING THE OVEN.
NIGHT HEAT RETENTION DOORS
NOTE: Never operate this oven with
the stainless steel Night Heat Retention
Doors in place� This accessory is for
night heat retention only�

PG 19 OF 24
M0304.02 DECEMBER 2019
Wood-Fired Mountain Series CE
Installation and Operation Manual
BURNING WOOD SAFELY
Alternative wood
fire locations
Oven Doorway
When burning wood, the fire should be placed to one side of the oven chamber, as close to the door opening as is possible (this is
often described as the 8 o’clock or 4 o’clock position)� Burn a maximum of 6�8 kg (15 lbs�) of wood per hour�
If flames spill out of the doorway, or the oven temperature exceeds 454 °C (850°F), you are over firing the oven.
NOTE: Ovens burning solid fuel require a more frequent maintenance schedule.
The interior floor and dome of the oven do not require creosote or soot removal� The
oven flue and exhaust system will require inspection and cleaning� The exhaust system
must be inspected and cleaned per the manufacturer’s and or local code official’s
recommendations� Wood Stone recommends cleaning and inspection at least
monthly on any ventilation system serving solid fuel equipment.
IMPORTANT SAFETY CONSIDERATIONS WHEN BURNING SOLID FUEL
Solid fuel exhaust contains creosote and other substances that accumulate in ducting,
creating a risk of fire� The rate of accumulation will vary with respect to flue gas
temperature, wood type and moisture content� Frequent, regularly scheduled, thorough
flue cleaning is the best way to minimize the risk of flue fires�
CREOSOTE - AND THE NEED FOR ITS REMOVAL
When wood is burned slowly, it produces tar and other organic vapors, which combine with expelled moisture to form creosote�
The creosote vapors condense in the relatively cool oven flue of a slow-burning fire� As a result, creosote residue accumulates in
the duct� When ignited, this creosote makes an extremely hot fire� The duct serving this oven should be inspected at least twice a
month during the first two months of operation, to establish rate of creosote buildup and necessary cleaning schedule� If creosote
or soot has accumulated, it should be removed to reduce the risk of a flue fire� The interior floor and dome of the oven do not
require creosote or soot removal� The oven flue and exhaust system will require inspection and cleaning�
The exhaust system should be inspected and cleaned per the manufacturer’s and or local code official’s recommendations� Wood
Stone recommends cleaning and inspection at least monthly on any ventilation system serving solid fuel equipment.
DISPOSE OF ASH PER THE FOLLOWING:
1. Place ashes into a metal container with a tight fitting lid�
2. Place the closed container of ashes on a non-combustible
floor or on the ground�
3. Place the closed container of ashes well away from all com-
bustible materials, pending final disposal�
4. Retain the ashes in the closed container until all the cinders
have thoroughly cooled� Ashes can then be disposed of safely�
Wood Stone’s stainless steel
Particle Shovel and Double
Compartment Ash Dolly offer
a safe and convenient way to
dispose of ash. Specification
sheets may be viewed on the
Wood Stone website under
Tools & Accessories.

PG 20 OF 24
M0304.02 DECEMBER 2019
Wood-Fired Mountain Series CE
Installation and Operation Manual
MAINTENANCE
REMOVAL OF CREOSOTE AND SOOT
As with all commercial cooking equipment exhaust systems, a regular inspection and cleaning schedule is needed to prevent the
possibility of a hood or duct fire� The frequency of inspection and cleaning will depend on hours of use and type and quality of
wood used as fuel� Only use hardwood species dried to a moisture content of 20% or less� See the FUELWOOD FACTS section at
the end of this manual�
When wood is burned slowly, it produces tar and other organic vapors, which combine with expelled moisture to form creosote�
The creosote vapors condense in the relatively cool oven flue of a slow-burning fire� As a result, creosote residue accumulates in
the duct� When ignited, this creosote makes an extremely hot fire�
The duct serving this oven should be inspected at least twice a month during the first two months of operation to establish rate of
creosote buildup and necessary cleaning schedule� If creosote or soot has accumulated, it should be removed to reduce the risk
of a flue fire� Typically we recommend cleaning the duct system at least monthly for all solid fuel equipment�
The interior floor and dome of the oven do not require creosote or soot removal. The oven flue and exhaust system
will require inspection and cleaning. The exhaust system should be inspected and cleaned per the manufacturer’s and
or local code official’s recommendations. Wood Stone recommends cleaning and inspection at least monthly on any
ventilation system serving solid fuel equipment.
DO NOT POUR OR SPRAY LIQUIDS ONTO THE OVEN DECK OR INTO THE OVEN INTERIOR AS THIS CAN DAMAGE THE
CERAMIC AND WILL VOID THE WARRANTY.
OVEN FLOOR
As needed, brush food particles and stray fire debris from the oven floor using a long-handled floor brush� If something spills on
the floor of the oven, wait for it to burn and/or dry up and then clean the residue off with the floor brush� This process can be sped
up by moving a small portion of coals onto the spill causing it to bake off quickly� For removal of fine particles (burned flour or
ash), wrap a warm, damp cloth around the brush head and use it to briskly wipe the floor� Do not scrape the oven floor with metal
tools having sharp edges or corners�
STAINLESS STEEL SURFACES
The oven tools, the mantle, the night doors and the oven doorway must be cleaned, as needed, using warm soapy water� Do not
use abrasive metal scouring pads as they will scratch the stainless steel� Avoid the use of excess water when cleaning the face of
the digital readout or oven Controller�
DUCT
As with all commercial cooking equipment, regular cleaning and maintenance of the exhaust system is necessary to prevent
the possibility of a hood and/or duct fire� The frequency of inspection and cleaning will depend upon hours of use and type and
moisture content of the wood used for fuel� Wood Stone recommends cleaning and inspection at least monthly on any
ventilation system serving solid fuel equipment. See the SAFETY CONSIDERATIONS section of this manual�
AVOID FLUE FIRES. BURN GOOD QUALITY WOOD AND ESTABLISH A REGULAR CLEANING SCHEDULE!