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GAS OVENS FOR PIZZAS (series G)
The ovens of this series are of domical type and are assigned for baking of pizzas. They are made of vibrated refraction material with high percent of aluminum oxide (Al2O3), which guarantees high wearing-out resistance and sturdiness.
Heating up is cyclometric and is done by ecological burner, which works with methane or propane-butane and a recirculating fan. The fan maintains optimum temperature of the oven floor and prevents it from getting cold even at very intensive work. The return of a part of the burnt gases /thermal cycle/ realize an economy of energy. Controlling of baking temperature of the floor and dome is independent and is made by a digital controller. The power of the burner can be changed by an electronic modulator in the range of 5 to 100 per cents.
Electrical supply - 230 V olt/50-60 Herz.
All elements are placed in a metal case which allows the oven to be easily moved.
The oven is manufactured in four sizes.

 

G100C
G120C
 

 

 

 

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G140C
 

 

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G160C
 

 

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Lifting and removal
- The oven has to be lifted and moved with the help of forklift or wheelbarrow by equipped and instructed in the safety procedures personnel.
- The oven has to be placed on well levelled platform. It is not necessary to be fixed to the foundation.

 
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Leading smoke gases away
Connecting the oven into the chimney is done by chimney pipes which have to be in conformity with the following conditions:
- They have to be produced from materials made to endure the heat of the smoke gases and the possible delays.
- The connections have to be well sealed and the used materials have to endure heat and corrosion.
- They has to be easy visible, easy for dismantling and assembling, and provide a possibility for thermal expansion.
- A piece of vertical pipe with a length at least twice the diameter of the chimney’s opening has to be installed at the outlet of the oven.
- After the piece of vertical pipe, a horizontal section with an inclination of at least 3 % can be installed. The length of this section does not have to exceed the useful height of the chimney.
- The change of direction is possible in no more than 3 places, including the chimney’s inlet. 
- The bends must not have an angle more than 90 degrees.
- The pipe – diameter along the whole length has to be permanent.

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Initial heating

The initial heating has to be carried out very carefully, gradually increasing the temperature and usually it is performed for 2 - 3 days because the moisture has to be separated from the baking chamber and from the isolation layer.

Attention: sharply increasing the temperature in this period can lead to formation of cracks on the foundation and the cupola.

First day:
- Switch on the oven
- Decrease the power regulator to the minimum
- Set the working temperature to 100 degrees
- Leave the oven to work in these conditions for 8-10 hours
Second day:
- Switch on the oven
- Set the power regulator to 30 %
- Set the working temperature to 200 degrees
- Leave the oven to work in these conditions for 4-5 hours
- Set the power regulator to 50 %
- Set the working temperature to 250 degrees
- Leave the oven to work in these conditions for 4-5 hours
Third day:
- Switch on the oven
- Set the power regulator to 80 %
- Set the working temperature to 300 degrees
- Leave the oven to work in these conditions for 4-5 hours
- Set the power regulator to 100 %
- Set the working temperature to 330-350 degrees
At reaching this temperature regime, the oven is ready to bake standard pizza.

Attention:
- Do not install the door when the gas burner is working. The oven can be closed only when the gas burner is switched off – usually at the end of the working day.
- Usually, in the period of initial heating, drops of water start leaking from the oven, because this is a period of intensive drying – Taking into consideration of this fact, electric devices and cable are not recommended to be placed in this zone.
This is the result when it is not followed instructions.

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Sanitary – Hygienic maintenance
- Pieces of dough fallen on the chamber’s floor have to be cleaned daily with a brush with long handle, manually – by the operator
- Daily, the outside of the body of the oven has to be cleaned for dust with a soft towel.
- At the end of every shift, the hard waste on the working area around the oven has to be cleaned with a brush and after that to wash and disinfect the floor.
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