The Grand Chef oven 100 can churn out up to 5 pizzas at a time and cook up to 10 kg of bread in the oven.
It is a real gem for those who have a taste for hospitality. The windowsill is deep and spacious while the counter with a hinged door is a great convenience. The ornate frame around the mouth gives space and light to the operative part of the oven.
The Grand Chef arc sets off the product and eases installation. The flue exit is 25 cm. N.B. The dimensions of the optional features are standard for all models.
How to install a Modular Oven
Installation plays a key role in the success of a traditional wood-burning oven. We wanted to simplify the assembly through the production of prefabricated assemblage modules. Few individual pieces that make up a large oven whose resistance is ensured by the presence of an internal reinforcement that makes the dome armed as a cement.
It is undoubtedly an important role to play in choosing the right materials for professional oven insulation. The Refrax Gray mortar is the best ally to have the right elasticity for the "breathing" of the oven and to allow the correct thermal expansion of all the elements. Last but not least, which definitely plays a key role, is our easy-to-apply ceramic fiber and the thermal insulation of the oven in a perfect way. All this results in less effort in saving time in the laying and drying phase, and in guaranteeing a product that will last forever.
Instructions on Installing an Oven
Build two masonry supports about 75 cm high to get a 110 cm high flame.
Place a load-bearing concrete slab, of a thickness of about 15 cm.
Build a floor at a height of about 15 cm with panels of lightweight cellular concrete or lightweight concrete with expanded clay or vermiculite.
Place the smoke exit sill and then the bow.
After wetting the floor, spread a thin layer of Refrax with a toothed trowel to lay down the pieces of the floor.
Wet the interstices between the pieces that make up the fire plan and stuff with the Refrax, taking care to keep the plaster somewhat lower on the floor, to avoid bending the blade bake. The space between the floor and the walls of the dome is left empty and is not stuffed.
After mounting the dome and possibly the arc, make sure the different pieces are fully set.
Wet the junctions between the different pieces of the dome and spread a 5 cm layer Refrax from the outside. For greater thermal inertia cast a layer of Refrax of 6 cm over the entire dome.
NB: in larger ovens a thin wire mesh must be placed within the layer of Refrax.
Thermally insulate the dome with several layers of ceramic fiber, we suggest a first layer of 2/4 cm, followed by 10/15 cm of vermiculite, expanded clay or rock wool.
To keep the spherical shape of the oven in view, cast 3/4 cm of sand and cement on top of the outer insulation and place a layer of metal mesh on top of it as a pre-emptive measure.
If the oven is installed outside, it must be protected from rain and humidity.
NB: The oven in the design (A) has been installed with a dome in sight but the finishes may vary depending on the customer's taste (mosaic, brick, etc). It is recommended to always use flame retardant materials, even when flush mounted (B).
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