Wood Stone WS-MS-4-W User manual

mountain SerieS
Stone Hearth Oven
Revised September 2009
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
www.woodstone-corp.com
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
Wood-Fired Model

1
An ongoing program of product improvement may require us to change
specifications without notice. (-W). Revised September 2009
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
taBLe oF ContentS
TABLE OF CONTENTS
MOUNTAIN SERIES----------------------------------------------------------------------------- 2
UNLOADING AND MOVING --------------------------------------------------------------------- 4
INSTALLATION CLEARANCES ------------------------------------------------------------------- 5
FACADE DETAILS ------------------------------------------------------------------------------ 7
OUTDOOR INSTALLATIONS --------------------------------------------------------------------- 8
OVEN VENTING -------------------------------------------------------------------------------- 9
FLUE ADAPTER ------------------------------------------------------------------------------- 12
TEMPERATURE READOUT --------------------------------------------------------------------- 13
MANTLE MOUNTING -------------------------------------------------------------------------- 14
STUCCO FINISH APPLICATION ----------------------------------------------------------------- 15
INITIAL STARTUP ----------------------------------------------------------------------------- 16
MANAGING THE OVEN FIRE ------------------------------------------------------------------- 17
SAFETY CONSIDERATIONS -------------------------------------------------------------------- 18
CARE AND CLEANING------------------------------------------------------------------------- 19
FUELWOOD FACTS---------------------------------------------------------------------------- 20
LIMITED WARRANTY -------------------------------------------------------------------------- 21

2
An ongoing program of product improvement may require us to change
specifications without notice. (-W). Revised September 2009
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
mountain SerieS
STONE HEARTH COOKING EQUIPMENT
THE WOOD STONE MOUNTAIN SERIES
WOOD-FIRED OVEN
INSTALLATION AND OPERATION MANUAL
ADDITIONAL COPIES AVAILABLE UPON REQUEST
WS-MS-(4, 5, 6, 7)-W
A MAJOR CAUSE OF OVEN RELATED FIRES IS FAILURE TO
MAINTAIN REQUIRED CLEARANCES (AIR SPACES) TO COMBUSTIBLE
MATERIALS. IT IS OF THE UTMOST IMPORTANCE THAT THIS OVEN BE
INSTALLED ONLY IN ACCORDANCE WITH THESE INSTRUCTIONS.
READ ALL INSTRUCTIONS BEFORE INSTALLING AND USING THIS APPLIANCE
MOUNTAIN SERIES

3
An ongoing program of product improvement may require us to change
specifications without notice. (-W). Revised September 2009
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
mountain SerieS
WOOD STONE MOUNTAIN SERIES WOOD-FIRED OVEN OPERATING INSTRUCTIONS
Wood Stone's wood-fired ovens have been tested and approved by Intertek Testing Services
(ETL SEMKO) and are ETL Listed to UL Subject 2162 and ULC Subject 1482-M1990,
and 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.
DO NOT THROW THIS 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 @ 1-800-988-8103.
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.
It is recommended that this oven be installed, maintained and
serviced by authorized professionals.
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.
WHEN THE OVEN IS NOT PROPERLY INSTALLED, A FIRE MAY RESULT.
TO REDUCE RISK OF FIRE, FOLLOW THE INSTALLATION INSTRUCTION.

4
An ongoing program of product improvement may require us to change
specifications without notice. (-W). Revised September 2009
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
unLoadinG and moVinG
New MS series ovens have been designed to allow the oven to be turned on its side. HOWEVER-CONTACT THE FACTORY
BEFORE PROCEEDING TO VERIFY THAT YOUR OVEN CAN BE TURNED ON ITS SIDE, and for instructions on how to do so.
WE STRONGLY RECOMMEND THAT YOU ENLIST THE SERVICES OF A QUALIFIED RIGGER FOR THIS PROCEDURE!
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
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 NOT TURN THE OVEN ON ITS SIDE!
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
2. USING A FORKLIFT
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
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.
LIFTING THE OVEN
Model # Oven
Approximate
Weight
Minimum Fork
Length Required Required Forklift
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.
UNLOADING AND MOVING

5
An ongoing program of product improvement may require us to change
specifications without notice. (-W). Revised September 2009
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
inStaLLation CLearanCeS
e. 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.
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.
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
c. 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.
a. 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.
b. 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.
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.
!
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.
d. Any facade above the doorway of the oven and 6" to either side of the doorway must be constructed of
non-combustible building materials such as metal, plaster, tile, etc.
f. 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.
INSTALLATION CLEARANCES

6
An ongoing program of product improvement may require us to change
specifications without notice. (-W). Revised September 2009
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
inStaLLation CLearanCeS
ALL STUCCO OVENS REQUIRE A 36" CLEARANCE TO COMBUSTIBLE BUILDING MATERIALS.
14 "
1" Side clearance to
combustible building materials.
14 " Top clearance to
combustible building materials.
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: 0" side and top clearance
to non-combustible materials,
however the respective
clearances to combustibles
are transferred to those non-
combustibles.

7
An ongoing program of product improvement may require us to change
specifications without notice. (-W). Revised September 2009
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
FaCade detaiLS
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.
Wood Stone Mountain Series (MS-Models) 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.
Hatched areas shall not be exposed after installation of facade.
Any facade above and/or within 6" to either side of the doorway must be
constructed of non-combustible building materials
If using an exhaust hood over the oven, make sure
your facade allows for the proper access for removal
of the hood filters!
Go to www.woodstone-corp.com for detailed
instructions for constructing a facade around a Wood
Stone Oven.
FACADE DETAILS

8
An ongoing program of product improvement may require us to change
specifications without notice. (-W). Revised September 2009
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
outdoor inStaLLationS
OUTDOOR INSTALLATIONS
The Mountain Series (MS and MH) model ovens are ETL approved for outdoor installation. When
installed outdoors, the open area beneath the oven must be enclosed. The oven may be installed
in a weatherproof enclosure. If so 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.
OUTDOOR INSTALLATIONS

9
An ongoing program of product improvement may require us to change
specifications without notice. (-W). Revised September 2009
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
oVen VentinG
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.
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 ducting
material must be manufactured to the specifications of a grease duct and a listed building heating appliance chimney. 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.
Submit your venting plans to your local authorities before proceeding with your installation, as there may be additional
requirements in your area. The duct serving this solid fuel 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.
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 degrees Fahrenheit (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 degrees F 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. This enables
the installer to monitor the draft to ensure proper operation of the venting system. This measurement may
also be taken by inserting the end of the probe 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.
OVEN MODEL SERIES FLUE COLLAR I.D. (NOMINAL)
Mt. Adams WS-MS-5 10 inch
Mt. Baker WS-MS-6 10 inch
Mt. Rainier WS-MS-7 10 inch
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 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.
THERE ARE THREE OPTIONS:
THIS OVEN MUST BE VENTED AS A SOLID FUEL APPLIANCE
Flue Adapter
OVEN VENTING

10
An ongoing program of product improvement may require us to change
specifications without notice. (-W). Revised September 2009
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
oVen VentinG
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.
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 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.
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 NFPA 96 and/or the applicable local and national codes.
INSTALLATION VIEWS OF A WOOD STONE HOOD
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. If the Wood Stone oven is installed using the direct connect method, and
is going to be tied into a common duct that is connected to any hoods; the system must be engineered so that
the duct pressure at the oven flue collar is -0.1 inches W.C. (-0.14 inches W.C. for solid fuel models). Failure to
properly engineer the venting system will severely compromise oven performance and reliability. Tying a direct
connected Wood Stone oven into a common duct may not be a feasible solution for many installations. In these
cases the oven must either be vented separately, or vented using a Type 1 hood.
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.

11
An ongoing program of product improvement may require us to change
specifications without notice. (-W). Revised September 2009
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
oVen VentinG
VERY IMPORTANT! WOOD STONE RECOMMENDS THAT YOU SUBMIT YOUR VENTING PLANS TO LOCAL
CODE AUTHORITIES BEFORE PROCEEDING WITH INSTALLATION.
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 degrees F minimum. Wood Stone offers UL 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.
FIRE SUPPRESSION

12
An ongoing program of product improvement may require us to change
specifications without notice. (-W). Revised September 2009
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
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 provided to
attach the flue adapter 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. If attaching to Selkirk duct, order the Selkirk Installation kit from Wood
Stone. 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 -- shown attached to oven flue collar
If the oven is to
be enclosed, wrap
with an approved
insulation.
FLUE ADAPTER

13
An ongoing program of product improvement may require us to change
specifications without notice. (-W). Revised September 2009
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
temperature readout
The temperature sensor (thermocouple) is factory mounted in the ceramic
floor of the oven. The thermocouple cable runs through flexible conduit and
is factory connected to the thermometer readout which is mounted to the
stand of the oven. Extra conduit is provided to allow the thermometer box
to be mounted to the oven facade instead or to the oven if so desired.
Location of digital readout
Digital Readout
Incoming 120 VAC circuit
(or optional 240VAC circuit)
attaches here. Ground to
the green screw in the rear
inside wall of the stainless
steel enclosure.
120V/12V Class
II transformer (or
240V/12V 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
digital 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.
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 120/12V (or 240/12V) 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 TEMPERATURE READOUT
TEMPERATURE READOUT

14
An ongoing program of product improvement may require us to change
specifications without notice. (-W). Revised September 2009
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series 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.
2. Next, place (2) spacer washers
on each stud.
4. Finally, place one final washer
(stainless steel) and a cap nut on
each stud. Tighten the cap nuts
so 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 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 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 before it dries!
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, make sure the rear
flange rests on the floor of the
oven (you may need an extra pair
of hands).
MANTLE MOUNTING

15
An ongoing program of product improvement may require us to change
specifications without notice. (-W). Revised September 2009
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
StuCCo FiniSh appLiCation
INSTALLING THE WOOD STONE 'S' MODEL (STUCCO FINISHED)
WOOD-FIRED OVEN
MINIMUM STUCCO APPLICATION IS 1"
TRADITIONAL
STUCCO MIX
1 part masonry cement
1part regular cement
5parts sand
STUCCO PREMIX IS
PROBABLY AVAILABLE
AT YOUR LOCAL
LUMBER YARD
OR BUILDING SUPPLY
STORE
1part premix
2parts sand
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 36" clearance
from top and sides of oven to all combustible surfaces.
STUCCO FINISH APPLICATION

16
An ongoing program of product improvement may require us to change
specifications without notice. (-W). Revised September 2009
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
initiaL Startup
READ BEFORE BUILDING FIRST FIRE
THIS OVEN HAS BEEN FACTORY-CURED, HOWEVER SLOW WARMING IS STILL NECESSARY TO ENSURE EQUAL
DISTRIBUTION AND SATURATION OF HEAT WITHIN THE DOME AND HEARTH. THIS PROCESS IS ALSO NECESSARY
TO PREVENT THERMAL SHOCKING OF THE REFRACTORY STONE, WHICH CAN CAUSE EXCESSIVE CRACKING.
DAY ONE
1. Build a small kindling fire of newspaper and 5-7 lbs. of heavy, hard wood. 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 degrees
F. Maintain this fire for 4-5 hours.
2. Once the oven temperature has reached 300-400 degrees 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 degrees F.
IMPORTANT NOTES:
One pound of properly cured, heavy, hard wood produces the potential of 6,500 Btu's.•
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.
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 degrees F within the first 8 hours. If
your goal is to cook at higher temperatures, the oven should only be brought up to 550 degrees F on day one. Once the
oven has reached the 550 degrees 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.
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.
INITIAL STARTUP

17
An ongoing program of product improvement may require us to change
specifications without notice. (-W). Revised September 2009
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
manaGinG the oVen Fire
DO NOT USE PRESSED WOOD PRODUCTS IN WOOD STONE FOOD SERVICE EQUIPMENT, AS THEY MAY
DAMAGE THE CERAMICS.
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 Wood Stone's Fuel
Wood Facts, 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 degrees 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 thermometer and should not exceed 850 degrees. Once the desired temperature
is reached, maintain it by 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 stainless steel door(s) into door opening to hold heat in
the oven overnight.
DO NOT OVER-FIRE THIS OVEN. IF FLAMES ARE SPILLING OUT OF THE DOOR OPENING, OR IF OVEN FLOOR
TEMPERATURE EXCEEDS 850 DEGREES 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 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.
MANAGING THE FIRE / TEMPERATURE
These suggestions will normally produce an oven floor temperature of 500-600 degrees F. If you need to achieve higher
temperatures, use a little more wood. For lower temperatures use a little less wood.
4' Oven: Maintain 1 log with 6-10" of open flame working on the coal bed.
5' and 6' Ovens: Maintain 1-1 1/2 logs with 8-12" of open flame working on the coal bed.
7' Oven: Maintain 1 1/2-2 logs with 8-14" of open flame working on the coal bed.
MANAGING THE OVEN FIRE

18
An ongoing program of product improvement may require us to change
specifications without notice. (-W). Revised September 2009
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
SaFetY ConSideration
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
Fuel Wood Facts Sheet 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.
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.
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.
NOTE:Wood Stone's stainless steel ash shovel and double compartment ash disposal system offer a safe and convenient
way to dispose of ash.
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.
SAFETY CONSIDERATIONS

19
An ongoing program of product improvement may require us to change
specifications without notice. (-W). Revised September 2009
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
Care and CLeaninG
CARE AND CLEANING
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 an/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.
AVOID FLUE FIRES; BURN GOOD QUALITY WOOD AND ESTABLISH A REGULAR CLEANING SCHEDULE!
care and cleaning