Wood Stone WS-MS-4-RFG-NG User manual

STONE-FIRED COOKING EQUIPMENT
Gas-Fired Oven
Installation and Operation Manual
Additional Copies Available Upon Request
1801W.Bakerview Rd. Bellingham WA 98226 USA
Toll-Free 800-988-8103 Tel.[phone] Fx.360-650-1166
www.woodstone-corp.com
Revised October 2005
RFG Models

Wood Stone WS-MS-(4,5,6,7)-RFG
Gas Oven Installation and
Operating Instructions
DO NOTTHROWTHIS MANUAL AWAY
RETAIN THIS MANUAL FOR FUTURE REFERENCE.
Additional copies of this manual and prompt responses to
service/maintenance questions are available from Wood Stone @ 800-988-8103.
IMPORTANT: Consult your local gas supplier for a statement outlining a procedure to be
followed in the event you smell gas. Post the statement in a prominent location.
FORYOUR SAFETY
Do not store or use gasoline or other flammable vapors or liquids in the
vicinity of this or any other appliance.
Also, always keep the area under and around this appliance free and clear of
any and all combustible materials.
Itis recommendedthatthis ovenbeinstalled, maintainedandserviced byauthorizedprofessionals.
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.
Wood Stone Corporation 1801 W. Bakerview Rd. Bellingham WA 98226
Wood Stone's gas-fired ovens were tested and approved by Intertek Testing
Services (ETL SEMKO), as specified by ANSI Z83.11-2002, CSA 1.8-2002.
They are listed by NSF to ANSI/NSF Standard 4.
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.

Questions? Call Wood Stone at 800-988-8103 3
October
2005
RFG Oven Installation and Operation Manual
UNLOADING AND MOVING
LIFTING THE OVEN
1. USING A CRANE
The oven arrives with four lifting eyes attached.
When craning aWood 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.
NOTE: Once lifting eyes are no longer needed,
remove the lifting eyes one at a time AND BE
SURE TO REPLACE THE BOLTS THAT ATTACH
THE OVEN TO THE STAND.
2. USING A FORKLIFT
USING A PALLET JACK TO MOVE A WOOD STONE OVEN
Once the oven has been removed from the delivery vehicle, it
can easily be moved on 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 4x4 post through the fork pocket as shown. THE OVEN
IS VERY TOP-HEAVY, MOVING THE OVEN UP OR DOWN
A RAMP ON A PALLET JACK IS NOT SAFE!
Contact Wood Stone if the oven must be turned on its side for specific instructions. Moving a Wood
Stone oven can present interesting 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 (1-800-988-8103).
DO NOTTURNTHE OVEN ON ITS SIDE!
Model # Oven Approx.Weight Req’d Forklift
WS-MS-4 Mt. Chuckanut 2,200 lbs. 5,000 lb.
WS-MS-5 Mt.Adams 3,300 lbs. 6,000 lb.
WS-MS-6 Mt.Baker 4,200 lbs. 6,000 lb.
WS-MS-7 Mt. Rainier 5,300 lbs. 9,000 lb.
DELIVERY NOTE:
The customer will receive an Oven Shipping Notification when the oven leaves the Wood Stone factory.
This will include a PRO# and a trucking company contact number. Wood Stone recommends that you
confirm the delivery date/time with the trucking company before committing to heavy equipment and/
or labor. Our goal is a smooth and safe delivery. Thank you.
LIFTING EYES
Be sure to use a forklift rated to lift more than the
oven weighs as shown below. Fork length must be
at least 6 feet, if not, fork extensions should be used.
The oven stand is equipped with fork pockets just
above the angle iron base. The oven is very top
heavy so spread the forks as far apart as possible.
4x4 post

Questions? Call Wood Stone at 800-988-8103 4
October
2005
RFG Oven Installation and Operation Manual
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: 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.
CLEARANCES
a. The Wood Stone RFG oven should have a minimum 1'’
clearance to combustibles from all sides, and 14" clearance to
combustibles from the top (See Figures 1a. and 1b on page 6). If
building a facade that will contact the oven, use completely non-
combustible materials*. Please note that standard dry-wall (or sheet
rock) is considered a combustible.
b. Any facade above and/or 6 inches to either side of the oven
doorway, must be constructed of non-combustible building materials.
NOTICE: FOR STUCCO COVERED OVENS (MODEL NUMBERS
ENDING IN “S”), 36” CLEARANCE TO COMBUSTIBLE BUILDING
MATERIALS IS REQUIRED
* When non-combustible building materials contact the body of the oven, the
clearances to combustibles are transferred to those non-combustibles.
INSTALLATION CLEARANCES
c. Install this oven only on non-combustible floors. The non-
combustible floor surface should extend 36 inches out in front of the
oven, and extend 30 inches to either side of the oven doorway.

Questions? Call Wood Stone at 800-988-8103 5
October
2005
RFG Oven Installation and Operation Manual
INSTALLATION CLEARANCES
1" Side clearance to
combustible building
materials.
14 "
14 " Top clearance to
combustible building
materials.
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Combustible Building Material
Hatched area represents area
above and 6" to either side of
the oven doorway.
Any facade materials above
and 6" to either side of the
doorway of the oven, must be
NON-COMBUSTIBLE.
The following clearance information applies to all
Wood Stone Mountain Series(non-stucco) Ovens
Note: O" side and
top clearance to
non-combustible
materials, however
the respective
clearances to
combustibles are
transferredtothose
non-combustibles.
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Questions? Call Wood Stone at 800-988-8103 6
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2005
RFG Oven Installation and Operation Manual
WoodStoneMountain Series(MS) ovenscarryan NSF/ANSIStandard 4componentlisting.
Thismeansthat thesurfaces oftheoven whichare meanttobe leftexposed afterthefacade
hasbeenput inplace, havebeenevaluatedfromthe standpointofsanitationandfood safety
and found to comply with NSF/ANSI Standard 4. To operate the oven in accordance with
NSF/ANSI Standard 4, only pizza and bread products may be cooked directly on the floor
oftheoven. Othertypes offood maybe cookedonorinpans, orother suitablecontainersto
prevent spillage onto the oven deck.
Hatchedareasshall notbe exposedafterinstallation
offacade.
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Any facade above and/or within 6" to either side of the
doorway must be constructed of non-combustible
building materials
FACADE DETAILS
Removeable Service Panel. Allows
access for service of gas and electrical
components. If this panel is not used,
access and air intake of equivalant
dimensions MUST be provided at the
front of the oven.
If using an exhaust hood over the oven,
make sure your facade allows for the
proper access for removal of the hood
filters!
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Go to www.woodstone-corp.com for detailed
instructions for constructing a facade around a Wood
Stone Oven.

Questions? Call Wood Stone at 800-988-8103 7
October
2005
RFG Oven Installation and Operation Manual
GAS
The Wood Stone Gas ovens are equipped with a 3/4" NPT gas connection
located at the rear left of the oven. Have a licensed gas installer provide
the hook-up and test all fittings and pipe connections for leaks. Use
approved gas leak detectors (soap solutions or equivalent) over and around
the fittings and pipe connections. DO NOT USE FLAME TO TEST FOR
LEAKS!
SV-2 is the gas control valve that operates the interior radiant burner. SV-2 is
located under the oven to the rear left.
The manifold pressure test port for the radiant burner is a 1/8" NPT
plugged tapping located at the base of the T-junction between the SV-2
and the radiant/interior burner.
The burner manifold pressure has been adjusted and tested at the factory. A
variety of factors can influence this pressure, so be sure to test the burner
manifold pressure and adjust the valve as necessary to achieve the specified
pressure. Note: The gas valve is shipped in the 'on' position.
Factory specified individual burner manifold pressures for RFG
models equipped to burn Natural Gas.
MODEL SV-2
WS-MS-4-RFG-NG 5"
WS-MS-5-RFG-NG 4.75"
WS-MS-6-RFG-NG 4.75"
WS-MS-7-RFG-NG 4.6"
Factory specified individual burner manifold pressures for RFG
models equipped to burn Propane (LP).
MODEL SV-2
WS-MS 4-RFG-LP 7"
WS-MS-5-RFG-LP 8"
WS-MS-6-RFG-LP 8"
WS-MS-7-RFG-LP 9.5"
GAS SPECIFICATIONS

Questions? Call Wood Stone at 800-988-8103 8
October
2005
RFG Oven Installation and Operation Manual
Hourly Natural Gas BTU input rates
for Wood Stone RFG gas ovens
Model Hourly BTU Input Rate
WS-MS-4-RFG-NG 68,000
WS-MS-5-RFG-NG 105,000
WS-MS-6-RFG-NG 105,000
WS-MS-7-RFG-NG 123,000
Hourly Propane BTU input rates
for Wood Stone RFG gas ovens
Model Hourly BTU input Rate
WS-MS-4-RFG-LP 60,000
WS-MS-5-RFG-LP 94,000
WS-MS-6-RFG-LP 94,000
WS-MS-7-RFG-LP 142,000
Wood Stone recommends that the appliance’s individual shutoff valve
(supplied by others) be left readily accessible. Wood Stone also
recommends that inspection and maintenance of the burner and gas
piping connections of this appliance be performed at regularly
scheduled intervals and only by professional gas appliance service
agencies.
Gas Code Limitations
The installation of this appliance must conform with local codes, or in the absence of
local codes, with the National Fuel Gas Code, ANSI Z223.1, The Natural Gas installation
Code CAN/CGA-B149.1 or the Propane Installation Code, CAN/CGA-B149.2, as applicable
including:
Theapplianceanditsindividualshutoffvalve (suppliedbyothers) mustbe disconnected
fromthegas supplypipingsystem during anypressure testingof thatsystemat testpressures
in excess of 1/2 psi (3.45 kPa).
Theappliancemustbeisolatedfromthegassupplypipingsystembyclosingitsindividual
manual shutoff valve (supplied by others) during any pressure testing of the gas supply piping
system at test pressure, equal to or less than 1/2 psi (3.45 kPa).
GAS SPECIFICATIONS

Questions? Call Wood Stone at 800-988-8103 9
October
2005
RFG Oven Installation and Operation Manual
ELECTRICAL
Have a licensed electrician wire the transformer terminal strip with a
120V, 15 amp lead. Electrical diagrams are located directly to the right, behind
the removable service/intake panel of the appliance as well as inside the
control box and also on page 23 of this manual. See page 14 of this manual
for location of the transformer housing.
Electrical Code Limitations
ELECTRICAL GROUNDING: This appliance must be electrically grounded in accordance
with local codes, or in the absence of local codes, with the National Electrical code, ANSI/
NFPA 70 or the Canadian Electrical Code, CSA C22.1 as applicable.
ELECTRICAL SPECIFICATIONS

Questions? Call Wood Stone at 800-988-8103 10
October
2005
RFG Oven Installation and Operation Manual
Oven Model Series Flue Collar
Mt.Chuckanut WS-MS-4 8 inch I.D.
Mt.Adams WS-MS-5 10 inch I.D.
Mt.Baker WS-MS-6 10 inch I.D.
Mt Rainier WS-MS-7 10 inch I.D.
Sumas Mtn. WS-MS-8 10 inch I.D.
The following are the manufacturer’s recommendations for venting theWood Stone MS (Mountain
Series) RFG ovens. It is never appropriate to use“B vent”in any part of an exhaust system connected
to aWood Stone oven. All ducting material must be manufactured to the specifications of a grease
duct. Submit your venting plans to your local authorities before proceeding with your installation, as
OVEN VENTING
there may be additional requirements in your area.
There are three options:
1. Direct connection.
A listed building heating appliance chimney,also listed as a grease duct as described in NFPA 96,
connected directly to the oven flue collar and provided with a power ventilator listed for restaurant
appliance exhaust.The power ventilator should be rated for a minimum of 300 degrees F.Wood
Stone does not recommend the use of an in-line fan. A single wall chimney/duct connector may be
used to connect the oven to a listed building heating appliance chimney also listed as a grease
duct.The chimney /duct connector should be a minimum .044 inch stainless steel or 16 ga. mild
steel (0.055 inch) and must maintain a minimum of 18 inches to combustibles.
A static pressure of -0.1 inches water column is necessary at the oven flue collar to ensure that flue
gas temperatures do not exceed 300 degrees Fahrenheit at the fan inlet.The CFM required to attain this
static pressure will depend on the configuration of your particular installation but will probably be between
500 and 700 CFM. Wood Stone provides a port in the flue collar of the oven for insertion of a magnehelic
gauge so the installer can monitor the draft to ensure proper operation of the venting system. NOTE:
Double door ovens (Models ending in DD), have two flue collars, both must be connected and a
static pressure of negative 0.1 inches must be maintained at each collar.
When using a direct connection as described above, the duct must be attached to the oven
flue collar with a full perimeter weld.
Install 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.
2. A ListedType 1 Exhaust Hood or one that is constructed and installed in accordance with all
relevant Local and National Codes. Wood Stone offers eyebrow-type hoods designed specifically for
Wood Stone ovens. See specification sheet on ventilators for Wood Stone ovens.
Continued on the following page.
OVEN VENTING

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October
2005
RFG Oven Installation and Operation Manual
VERY IMPORTANT!
WOOD STONE RECOMMENDS THATYOU SUBMITYOUR
VENTING PLANS TO LOCAL CODE AUTHORITIES
BEFORE PROCEEDING WITH INSTALLATION.
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. Due to the possibility
of sparks entering the duct, exhaust systems serving solid-fuel
equipment SHOULD NOT be combined with exhaust systems serving
other (non-solid-fuel) equipment.
3. Exhaust from Wood Stone gas-fired ovens (RFG models) can be vented using one of the
previously mentioned methods OR can be combined with exhaust from other equipment,
assuming the common duct meets the construction requirements listed in #1.
OVEN VENTING (continued)
Views of installation of aWood Stone hood. Note that the notch of the hood is even with
the front edge of the oven.Hood may be moved forward slightly if needed.The hood
should be installed in accordance with the hood manufacturer's instructions, and with
NFPA 96 and/or the applicable local and national codes.
Allow8"min.opening
betweenanyfacade
andthe insideedge
of the front of the
hood to allow for filter
removal.
8"

Questions? Call Wood Stone at 800-988-8103 12
October
2005
RFG Oven Installation and Operation Manual
ASSEMBLY
ASSEMBLY
1. Mount the oven mantle (if provided) using the hardware provided.
on page 13).
2. Mount the stainless steel toe kick to the front of the oven stand, near the
floor using the hardware provided (See figure on page 14). If your oven
was shipped with a lower facade extension there is no toe kick required.
3. Mount the service/intake panel to the brackets on the front of the stand,
directly below the doorway, using the hardware provided (See figure on
page 14, if your oven was shipped with the optional facade extensions, see
page 15).
a. Do not obstruct the flow of combustion and ventilation air between
the toe kick and the bottom of the service/intake panel.
b. This panel is the only access for servicing the gas and electrical
components of the oven so it must be left accessible and removable.
4. The following applies to stucco finish ovens only (Models ending with S):
a. Once the oven has been set in place, cover wire mesh and metal
lathing with no less than one inch of stucco (see page 16 for diagram
and stucco formulae).

Questions? Call Wood Stone at 800-988-8103 13
October
2005
RFG Oven Installation and Operation Manual
MANTLE MOUNTING
Whether mounting a stainless mantle or a bracket for a granite mantle,
the initial steps are the same.
2. Next, place two spacer
washers on each stud.
4. Lastly, place one final
washer(stainless steel)and
a cap nut on each stud.
Tightenthecap nuts sothat
the mantle is securely held
in place.
5. 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 compound.
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.
Put the stone in place and
applylightpressuretoseatit
properly. Make sure that the
angle in the granite lines up
withtheangleinthebracket.
Allow the adhesive to set for
several hours before filling
any gap between the stone
slab and the metal bracket
with the silicone compound
(provided). Clean up any
adhesive and/or silicone
beforeitdries!
1. Begin by installing the threaded studs into the
clip nuts below the oven doorway (3 or 4 turns is
sufficient).
3. Position the mantle (or bracket) on the oven,
makingsurethat therearflange restsonthe floor
of the oven (you may need an extra pair of hands
at this point).

Questions? Call Wood Stone at 800-988-8103 14
October
2005
RFG Oven Installation and Operation Manual
ASSEMBLY
Standard Front Panel and Toe Kick
View ofThrottle Assembly
Throttle
Knob Throttle Bracket
Clamp
The throttle knob position can be
adjusted inward or outward by
loosening the clamp and sliding the
throttle knob assembly to the desired
position. Be sure to retighten the
clamp once the throttle knob is in the
desired position.
Throttle Rod Extension
Throttle Valve
Cotter Key

Questions? Call Wood Stone at 800-988-8103 15
October
2005
RFG Oven Installation and Operation Manual
ASSEMBLY DIAGRAM

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October
2005
RFG Oven Installation and Operation Manual
This figure depicts the application of stucco on a Wood Stone oven. Use
no less than one inch of stucco coating to cover all exposed metal lathing
on the oven.
TRADITIONAL
STUCCO MIX
1 part masonry cement
1 part regular cement
5 parts sand
STUCCO PREMIX IS
PROBABLY AVAILABLE
AT YOUR LOCAL
LUMBER YARD
OR BUILDING SUPPLY
1 part premix
2 parts sand
MINIMUM STUCCO APPLICATION IS 1"
STUCCO APPLICATION

Questions? Call Wood Stone at 800-988-8103 17
October
2005
RFG Oven Installation and Operation Manual
OVEN STARTUP
INITIAL OVEN STARTUP
FIRST DAY
1. Make sure main gas supply is on (valve parallel with gas line).
2. Make sure the switch on the Honeywell control gas valve is in the ON position.
3. Remove the night door(s).Push ON/OFF button on controller. It may take a while for
the gas to purge all the air from the gas lines.
4. Allow oven to operate with the radiant flame at its lowest setting for 1 hour.
5. After one hour, raise dome flame to 25% (~6 inch flame), hold this setting for 4 hours.
6. After 4 hours @ 25% flame, raise to 50% flame and hold for at least another 4 hours.
The oven can be left at this setting all night.
SECOND DAY
1. Turn the radiant flame to 75% height.
The floor temperature should reach 500 degrees in about an hour. The oven is
now ready for cooking, go to it!!
General Daily Oven Operation
END OF THE DAY
1. Push ON/OFF button, all gas will go off, even the pilot.
2. Put oven night door(s) in place to retain heat.
BEGINNING OF THE DAY
1. Remove the night door(s).
2. Push ON/OFF button and turn the radiant flame to its highest setting. Oven should stabi-
lize at your desired temperature in 60 to 90 minutes.
CLEANING THE OVEN
1. As needed (twice per hour), use the floor brush to sweep stray food debris to the doorway,
where it can be easily removed with a dough cutter or spatula.
2. As needed, swab the deck using a damp (not wet) rag wrapped around the floor brush.
NEVER PLACE ANYTHING IN OR ABOVE THE RADIANT FLAME
HOW TO READ FLOOR TEMPERATURE
Thefloortemperatureiscontinuouslydisplayedbythecontroller inthe windowlabeled "hearth
temperature". This reading is being taken by a thermocouple about an inch below the floor
surface, so the actual surface temperature may be somewhat different, and is best measured
usinganon-contact (IR)thermometer.
Note: 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.
Never run the oven with the night door(s) in place.

Questions? Call Wood Stone at 800-988-8103 18
October
2005
RFG Oven Installation and Operation Manual
OVEN OPERATION
IMPORTANT: If at any time you feel that the burner is not operating
properly, TURN THE OVEN OFF and call for service. Before servicing,
disconnect the electrical supply at the breaker and turn off the gas
supply at the appliance’s individual gas shutoff valve. In the event of a
power failure, no attempt should be made to operate the oven.
THIS OVEN IS NOT FOR USE WITH SOLID FUEL
See next page for an illustration of the oven controller.
1. DAILY STARTUP
Remove the Night Door(s).
Press the ON/OFF button to start the oven. The Radiant Flame will ignite.
POWER LIGHT: indicates the system is energized.
DOME FLAME LIGHT: indicates the pilot flame for the radiant burner is lit.
2. TURNING OFF THE OVEN
Push the ON/OFF button on the controller to turn the oven off.
The burner will go out and the digital readout will go blank
Always wait 5 minutes before relighting the oven.
3. ADJUSTING THE RADIANT (dome) FLAME
To adjust the radiant flame: The radiant flame is always on (when
oven is operating) and can be adjusted to any flame intensity between its
highest and lowest setting. Simply turn the knob located to the lower left of
the doorway, beneath the mantle.
DAILY OVEN OPERATION
NIGHT DOORS: The door(s) are
used for nighttime heat retention.
NEVER operate the oven with
door(s) in place.
Night Doors

Questions? Call Wood Stone at 800-988-8103 19
October
2005
RFG Oven Installation and Operation Manual
1-360-650-1111 www.woodstone-corp.com
FC
O
I ON/OFF button- press to
turn oven on and off
Temperature Units-
press and hold to switch
between Fahrenheit and
Celcius.
HearthTemperature- The hearth
temperature will be displayed here, any
time the oven is turned on. Display will
read'LO'whenthetemperature isbelow
100 F.
CONTROLLER DIAGRAM

Questions? Call Wood Stone at 800-988-8103 20
October
2005
RFG Oven Installation and Operation Manual
This figure shows the face of the RFG gas oven controller used on ovens
shipped before August 2005.
CONTROLLER DIAGRAM
1-800-988-8103 www.woodstone-corp.com
HEARTH
TEMPERATURE
FC
OFF
ON
POWER DOME
FLAME
Push ON/OFF button to turn burner off.
Presser le bouton ON/OFF pour arreter le
bruleur
Push ON/OFF button to light burner.
Presser le bouton ON/OFF pour allumer le
bruleur.
WAIT 5 MINUTES BEFORE RELIGHTING
ATTENDRE 5 MINUTES AVANT DE RÉALLUMER