Wood Stone WS-MS-4-W User manual

MOUNTAIN SERIES
Stone Hearth Oven
Wood-Fired Models
MT. CHUCKANUT WS-MS-4-W
MT. ADAMS WS-MS-5-W
MT. BAKER WS-MS-6-W
MT. RAINIER WS-MS-7-W
Installation and
Operation Manual
Toll Free 800.988.8103
Tel [phone]
Fax [phone]
www.woodstone-corp.com
WOOD STONE CORPORATION
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
DOC NO M0035.01 REVISED NOVEMBER 2014

Mountain Series
Installation and Operation Manual
An ongoing program of product improvement may require us to change
specifications without notice. WS-MS-(4, 5, 6, 7)-W,
Revised November 2014. Doc no: M0035.01
[email protected] or visit woodstone-corp.com
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free 800.988.8103
Tel [phone]
Fax [phone]
2
TABLE OF CONTENTS
TABLE OF CONTENTS
MOUNTAIN SERIES � � � � � � � � � � � � � � � � � � � � � � �3
CAUTIONS AND WARNINGS � � � � � � � � � � � � � � � �4
UNLOADING AND MOVING � � � � � � � � � � � � � � � � �6
INSTALLATION CLEARANCES� � � � � � � � � � � � � � �7
FACADE DETAILS� � � � � � � � � � � � � � � � � � � � � � � � �9
OUTDOOR INSTALLATIONS � � � � � � � � � � � � � � �10
VENTING � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � �11
FLUE ADAPTER � � � � � � � � � � � � � � � � � � � � � � � � �14
TEMPERATURE READOUT� � � � � � � � � � � � � � � � �15
MANTLE MOUNTING � � � � � � � � � � � � � � � � � � � � �16
STUCCO APPLICATION � � � � � � � � � � � � � � � � � � �17
INITIAL START-UP � � � � � � � � � � � � � � � � � � � � � � �18
MANAGING THE OVEN FIRE � � � � � � � � � � � � � � �19
SAFETY CONSIDERATIONS� � � � � � � � � � � � � � � �20
MAINTENANCE� � � � � � � � � � � � � � � � � � � � � � � � � �21
ELECTRICAL DIAGRAMS� � � � � � � � � � � � � � � � � �22
FUELWOOD FACTS � � � � � � � � � � � � � � � � � � � � � �23
LIMITED WARRANTY � � � � � � � � � � � � � � � � � � � � �24

Mountain Series
Installation and Operation Manual
An ongoing program of product improvement may require us to change
specifications without notice. WS-MS-(4, 5, 6, 7)-W,
Revised November 2014. Doc no: M0035.01
[email protected] or visit woodstone-corp.com
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free 800.988.8103
Tel [phone]
Fax [phone]
3
MOUNTAIN SERIES
INSTALLATION AND OPERATION MANUAL
THE WOOD STONE MOUNTAIN SERIES
STONE HEARTH COOKING EQUIPMENT
WS-MS-(4, 5, 6, 7)-W
WOOD-FIRED OVEN
ADDITIONAL COPIES AVAILABLE UPON REQUEST
Shown: WS-MS-5-W

Mountain Series
Installation and Operation Manual
An ongoing program of product improvement may require us to change
specifications without notice. WS-MS-(4, 5, 6, 7)-W,
Revised November 2014. Doc no: M0035.01
[email protected] or visit woodstone-corp.com
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free 800.988.8103
Tel [phone]
Fax [phone]
4
CAUTIONS AND WARNINGS
WOOD STONE MOUNTAIN SERIES WOOD-FIRED OVEN 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 us at @ 1-800-988-8103�
WHEN THE OVEN IS NOT PROPERLY INSTALLED, A FIRE MAY RESULT.
TO REDUCE RISK OF FIRE, FOLLOW THE INSTALLATION INSTRUCTION.
FOR YOUR 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.
WARNING: Improper installation, adjustment, alteration, service or maintenance can cause property
damage, injury or death. Read the installation, operating 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.
IMPORTANT: It is recommended that this oven be installed, maintained and serviced by authorized
professionals.

Mountain Series
Installation and Operation Manual
An ongoing program of product improvement may require us to change
specifications without notice. WS-MS-(4, 5, 6, 7)-W,
Revised November 2014. Doc no: M0035.01
[email protected] or visit woodstone-corp.com
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free 800.988.8103
Tel [phone]
Fax [phone]
5
CAUTIONS AND WARNINGS
Wood Stone’s wood-fired ovens have been tested and approved by Intertek Testing Services,
and are ETL listed to UL Subject 2162, ULC-S627-00, UL 737 and to NSF/ANSI Standard 4 - 2009.
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

Mountain Series
Installation and Operation Manual
An ongoing program of product improvement may require us to change
specifications without notice. WS-MS-(4, 5, 6, 7)-W,
Revised November 2014. Doc no: M0035.01
[email protected] or visit woodstone-corp.com
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free 800.988.8103
Tel [phone]
Fax [phone]
6
UNLOADING AND MOVING
3. USING A PALLET JACK
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 OR
INCLINE ON A PALLET JACK IS NOT SAFE!
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�
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�
LIFTING THE OVEN
1. 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�
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
Be sure to use a forklift rated, and forks the minimum length, as shown in the
table below� 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� Do not lift from the front or back� The oven is very top heavy, so
spread the forks as far apart as possible�
Model Oven
Approximate
shipping
weight
Minimum
fork length
required
Required
forklift
capacity
WS-MS-4 Mt� Chuckanut 2,400 lbs� 4' 5,000 lbs�
WS-MS-5 Mt� Adams 3,600 lbs� 5' 6,000 lbs�
WS-MS-6 Mt� Baker 4,600 lbs� 6' 6,000 lbs�
WS-MS-7 Mt� Rainier 6,000 lbs� 7' 9,000 lbs�
4x4 post

Mountain Series
Installation and Operation Manual
An ongoing program of product improvement may require us to change
specifications without notice. WS-MS-(4, 5, 6, 7)-W,
Revised November 2014. Doc no: M0035.01
[email protected] or visit woodstone-corp.com
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free 800.988.8103
Tel [phone]
Fax [phone]
7
INSTALLATION CLEARANCES
CLEARANCES
1. The Wood Stone ovens are (per ETL listings) approved for 1" clearance to combustibles on the sides and back of the unit� Any
combustible facade or surround installed around the oven must maintain a 1" air space between it and the outer shell of the
oven� An air space of 14" is required between the top of the unit and any combustibles�
2. WARNING: DO NOT PACK REQUIRED AIR SPACE WITH INSULATION OR OTHER MATERIALS. The oven is fully insulated
at the factory and requires no additional insulation�
3. Install this oven only on a non-combustible floor surface� The non-combustible floor surface should extend 36" out in front of
the oven, and extend 30" to either side of the oven doorway�
4. Any facade materials 6" to either side of the oven doorway and above must be constructed of non-combustible building
materials�
5. If the space between the legs of the stand is used for wood storage, it is recommended that it be a covered container or box
to prevent the possibility of sparks or embers from making contact with the stored wood� An 8-1/2" (eight and one-half inch)
air space clearance is required between the bottom of the oven and any wood storage container�
6. When utilizing a combustible material to construct the enclosure, all openings within 30" of either side of the door opening,
floor to ceiling, must be sealed to prevent the entry of sparks or embers� Wood-fired ovens must be installed on non-
combustible floor surface AND provided with a non-combustible floor covering at least 30" to each side of door opening and
36" in front of the door opening�
NOTICE: For stucco-ready appliances (model numbers ending in “-S”), the same clearances as described above apply� Non-
combustible stucco mix must be used and applied to a minimum thickness of 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.
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.
!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.

Mountain Series
Installation and Operation Manual
An ongoing program of product improvement may require us to change
specifications without notice. WS-MS-(4, 5, 6, 7)-W,
Revised November 2014. Doc no: M0035.01
[email protected] or visit woodstone-corp.com
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free 800.988.8103
Tel [phone]
Fax [phone]
8
INSTALLATION CLEARANCES
THE FOLLOWING CLEARANCE INFORMATION APPLIES TO ALL
WOOD STONE MOUNTAIN SERIES OVENS
1" side clearance to combustible
building materials.
14" top clearance to combustible
building materials.
Any facade materials 6" to either side of
the doorway 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 6" to either side of the
oven doorway and above MUST be of non-
combustible construction with no exceptions�
14"
For use only on noncombustible floors
(installér sur un plancher incombustible
seulement). Non-combustible floor
surface AND provided with a non-
combustible floor covering at least 30"
to each side of, and 36" in front of the
door opening.

Mountain Series
Installation and Operation Manual
An ongoing program of product improvement may require us to change
specifications without notice. WS-MS-(4, 5, 6, 7)-W,
Revised November 2014. Doc no: M0035.01
[email protected] or visit woodstone-corp.com
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free 800.988.8103
Tel [phone]
Fax [phone]
9
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.
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.
Hatched areas shall not be exposed after installation of facade�
Any facade wall 6" to either side of the oven doorway and above
MUST be of non-combustible construction with no exceptions�
Wood Stone Mountain Series (MS-) ovens carry an ETL Sanitation listing� The oven interior only is ETL listed to NSF/
ANSI Standard 4� This means that the surfaces of the oven which are meant to be left exposed after the facade has
been put in place have been evaluated from the standpoint of sanitation and food 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 of the oven� Other types of food may be cooked on or in pans, or other suitable containers to
prevent spillage onto the oven deck�
Go to www.woodstone-corp.com for detailed instructions for constructing a facade around a Wood Stone oven�

Mountain Series
Installation and Operation Manual
An ongoing program of product improvement may require us to change
specifications without notice. WS-MS-(4, 5, 6, 7)-W,
Revised November 2014. Doc no: M0035.01
[email protected] or visit woodstone-corp.com
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free 800.988.8103
Tel [phone]
Fax [phone]
10
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.

Mountain Series
Installation and Operation Manual
An ongoing program of product improvement may require us to change
specifications without notice. WS-MS-(4, 5, 6, 7)-W,
Revised November 2014. Doc no: M0035.01
[email protected] or visit woodstone-corp.com
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free 800.988.8103
Tel [phone]
Fax [phone]
11
VENTING
THIS MODEL MUST BE VENTED AS A SOLID FUEL APPLIANCE
The following are the manufacturer’s recommendations for venting the Wood Stone MS (Mountain Series) “-W” (wood-fired) ovens�
It is never appropriate to use “B vent” in any part of an exhaust system connected to a Wood Stone oven� All duct material must
be manufactured to the specifications of a grease duct� This is a wood-fired oven and must be vented as a solid fuel piece of
equipment� Due to the possibility of sparks entering the system, exhaust systems serving solid fuel equipment must be vented
separately from other non-solid fuel equipment� 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� Typically, we recommend
monthly cleaning for all solid fuel ovens� Submit your venting plans to your local authorities before proceeding with your installation,
as there may be additional requirements in your area�
There are two venting options�
VENTING OPTION 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 450 °F� Wood Stone does not recommend the use of an in-line fan� A field built grease duct,
constructed and installed to the specifications of a grease duct as detailed in NFPA 96 or the International Mechanical Code, may
also be used�
A static pressure of -0�14 inches water column is necessary at the oven flue collar to ensure that flue gas temperatures do not
exceed 450 °F at the fan inlet� This measurement may be taken by inserting the probe of the magnahelic gauge through the oven
doorway, upwards to the oven flue collar� NOTE: Double door ovens (models ending in -DD), have two flue collars—both must be
connected and a static pressure of -0�14 inches must be maintained at each collar� See table below for CFM required to attain the
specified static pressure� NOTE: Solid fuel burning ovens must be vented separately from non-solid fuel burning equipment.
CFM REQUIREMENTS
Model CFM required
WS-MS-4-W 420
WS-MS-5-W 500
WS-MS-6-W 500
WS-MS-7-W 550
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�

Mountain Series
Installation and Operation Manual
An ongoing program of product improvement may require us to change
specifications without notice. WS-MS-(4, 5, 6, 7)-W,
Revised November 2014. Doc no: M0035.01
[email protected] or visit woodstone-corp.com
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free 800.988.8103
Tel [phone]
Fax [phone]
12
VENTING
VENTING OPTION 2
A Listed Type 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�
Note that the notch of the hood is even with the front edge of the oven� The hood should be installed in accordance with the hood
manufacturer’s instructions, and with the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations,
NFPA 96 and/or the applicable local and national codes�
Solid fuel burning ovens must be vented separately from non-solid fuel burning equipment. Due to the possibility of
sparks entering the duct, exhaust systems serving solid fuel equipment MUST NOT be combined with exhaust systems
serving other non-solid fuel equipment. This model is rated as solid fuel equipment and must be vented as such.
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�
VERY IMPORTANT!
WOOD STONE RECOMMENDS THAT YOU CONSULT WITH A QUALIFIED MECHANICAL ENGINEER
AND SUBMIT YOUR VENTING PLANS TO LOCAL CODE AUTHORITIES
BEFORE PROCEEDING WITH INSTALLATION.
NOTE: If your MS-5, MS-6 or MS-7 oven is ordered from Wood Stone without a hood, it will have a round flue adapter installed to
facilitate direct connection to a round duct� If the oven is to be installed under a hood, it MAY be necessary to remove the round
adapter to properly position the hood� This is done by removing the screws that attach the adapter to the oven� Please contact Wood
Stone if you have any questions�
Collar I.D.
Flue adapter NOTE: MS-4 ovens come standard with a round 8" O.D. collar
and do not require the flue adapter for a direct connection.
Model Oven Flue Collar I.D. (nominal)
WS-MS-5 Mt� Adams 10 inch
WS-MS-6 Mt� Baker 10 inch
WS-MS-7 Mt� Rainier 10 inch

Mountain Series
Installation and Operation Manual
An ongoing program of product improvement may require us to change
specifications without notice. WS-MS-(4, 5, 6, 7)-W,
Revised November 2014. Doc no: M0035.01
[email protected] or visit woodstone-corp.com
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free 800.988.8103
Tel [phone]
Fax [phone]
13
VENTING
FIRE SUPPRESSION
Check with your local code officials to see if fire suppression is required in your area� If fire suppression is required, you must vent
the oven using a Type 1 hood constructed and installed in accordance with NFPA 96� The fusible link in the hood must be rated at
450 °F minimum� Wood Stone offers Listed exhaust hoods for our ovens that are pre-piped for ANSUL R-102 fire suppression� All
installations are subject to the approval of the local authority having jurisdiction�
INSTALLATION VIEWS OF A WOOD STONE HOOD
Allow sufficient opening
between any facade
and the inside edge of
the front of the hood to
allow for filter removal
and hood cleaning� Any
front facade wall should
not be built any higher
than the top of the oven
to allow for access to
the filter�
Flat face hood Curved face hood

Mountain Series
Installation and Operation Manual
An ongoing program of product improvement may require us to change
specifications without notice. WS-MS-(4, 5, 6, 7)-W,
Revised November 2014. Doc no: M0035.01
[email protected] or visit woodstone-corp.com
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free 800.988.8103
Tel [phone]
Fax [phone]
14
FLUE ADAPTER
MOUNTAIN SERIES OVENS: FLUE ADAPTER
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: MS-4 ovens come standard with a round
8" O�D� collar and do not require the flue adapter for a direct connection�
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�
Flue adapter
Flue adapter attached
to oven flue collar
If the oven is to
be enclosed, wrap
with an approved
insulation.

Mountain Series
Installation and Operation Manual
15
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�
Digital readout
Incoming 120 VAC circuit
(or optional 240 VAC circuit)
attaches here. Ground to the
green screw in the rear inside
wall of the stainless steel
enclosure. Make sure the
incoming voltage matches
the rating printed on the
transformer.
120/12 VAC Class II
transformer
(or 240/12 VAC Class II
transformer)
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)
12V
TC
+ -
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
120 VAC, 1.1 A, 50/60 Hz
240 VAC, 1.1 A, 50/60 Hz
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�
TO MAKE THE ELECTRICAL CONNECTION TO THE THERMOMETER 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 120 VAC circuit� The oven can be ordered configured for connection to a 240 VAC
circuit� Have a licensed electrician install the appropriate circuit through the vacant hole in the back of the stainless steel readout
enclosure� Attached to the backside of the faceplate is the readout and a 120/12 VAC (or 240/12 VAC) step down transformer�
Connect the incoming power supply to the transformer primary leads� Ground the incoming power supply using the green screw on
the rear inner wall of the stainless enclosure�
Digital Hearth
Temperature Readout

Mountain Series
Installation and Operation Manual
An ongoing program of product improvement may require us to change
specifications without notice. WS-MS-(4, 5, 6, 7)-W,
Revised November 2014. Doc no: M0035.01
[email protected] or visit woodstone-corp.com
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free 800.988.8103
Tel [phone]
Fax [phone]
16
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�
Put the stone in place and apply light
pressure to seat it properly� Make sure that
the angle in the granite lines up with the angle
in the bracket� Allow the sealant to set for
several hours before filling any gap between
the stone slab and the metal bracket with
the silicone sealant (provided)� Clean up any
sealant before it dries�
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)�
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�

Mountain Series
Installation and Operation Manual
An ongoing program of product improvement may require us to change
specifications without notice. WS-MS-(4, 5, 6, 7)-W,
Revised November 2014. Doc no: M0035.01
[email protected] or visit woodstone-corp.com
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free 800.988.8103
Tel [phone]
Fax [phone]
17
STUCCO APPLICATION
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�
Maintain a minimum of 14"
clearance from top and 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 1"

Mountain Series
Installation and Operation Manual
An ongoing program of product improvement may require us to change
specifications without notice. WS-MS-(4, 5, 6, 7)-W,
Revised November 2014. Doc no: M0035.01
[email protected] or visit woodstone-corp.com
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free 800.988.8103
Tel [phone]
Fax [phone]
18
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 of newspaper and 5–7 lbs� of heavy, hardwood� We suggest using a fire starter (paraffin/sawdust
stick) to start the fire� Begin with (3) small pieces of wood (about 1–3" diameter and 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� Slowly bring the oven temperature up to 300–400
°F� Maintain this fire for 4–5 hours�
2. Once the oven temperature has reached 300–400 °F, 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 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 550 °F within the first 8 hours� If your goal is to cook
at higher temperatures, the oven should only be brought up to 550 °F on day one� Once the oven has reached the 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.
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.
IMPORTANT NOTES
• One pound of properly cured, heavy, hardwood produces the potential of 6,500 BTU/hr�
• 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�
• 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 POUR OR SPRAY LIQUIDS ONTO THE OVEN DECK OR INTO THE OVEN INTERIOR
AS THIS CAN DAMAGE THE CERAMIC AND WILL VOID THE WARRANTY.

Mountain Series
Installation and Operation Manual
An ongoing program of product improvement may require us to change
specifications without notice. WS-MS-(4, 5, 6, 7)-W,
Revised November 2014. Doc no: M0035.01
[email protected] or visit woodstone-corp.com
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free 800.988.8103
Tel [phone]
Fax [phone]
19
MANAGING THE OVEN FIRE
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 later in
this manual, or consult factory 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, and can be located practically
anywhere in the oven� Once the oven is being used daily, the fire can be ignited using still glowing coals from the previous day’s fire�
The oven is heated more evenly and effectively by the fire positioned on the side rather than in the rear of the oven� Adding about
5–7 lbs� of wood per hour should bring the oven temperature up about 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 by the Digital Hearth Temperature
Readout and should not exceed 850°F� Once the desired temperature is reached, maintain it by the addition of wood as needed� Do
not toss or throw wood against back or side walls of oven—this may void the warranty� At the end of the work day, put removable
Night Heat Retention Door(s) into door opening to hold heat in the oven overnight�
MANAGING THE FIRE / TEMPERATURE
These suggestions will normally produce an oven floor temperature of 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 6–10" of open flame working on the coal bed�
5' and 6' ovens: Maintain temperature using 1–1½ logs with 8–12" of open flame working on the coal bed�
7' oven: Maintain temperature using 1½–2 logs with 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 850 °F, THEN YOU ARE OVER-FIRING THE OVEN.
ASH DISPOSAL: At the start of the following work day, push glowing coals out of the ash pile with an 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.

Mountain Series
Installation and Operation Manual
An ongoing program of product improvement may require us to change
specifications without notice. WS-MS-(4, 5, 6, 7)-W,
Revised November 2014. Doc no: M0035.01
[email protected] or visit woodstone-corp.com
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free 800.988.8103
Tel [phone]
Fax [phone]
20
SAFETY CONSIDERATIONS
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.
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 combustible 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�
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.
Wood Stone’s stainless steel ash shovel and double compartment
ash disposal system offer a safe and convenient way to dispose
of ash. Specification sheets may be viewed on the Wood Stone
website under Tools & Accessories.