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INSTALLATION GUIDE FOR
GIROLAMI CAMINETTI OVEN
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INSTALLATION GUIDE FOR
GIROLAMI CAMINETTI OVEN
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INSTALLATION GUIDE FOR
GIROLAMI CAMINETTI OVEN
Dear Customer,
Congratulation for buying a Girolami Caminetti oven. You have made
the right choice in purchasing a product from the world leader produ-
cer of wood fired ovens. With a perfect installation , a correct use and
careful maintenance you will obtain the most from your oven and will
extend the lifespan of this high quality product. To help you to get the
best from our product, Girolami Caminetti has collected in this bo-
oklet, the installation processes and a concise and the correct guide
on use and maintenance of your oven. We strongly suggest that you
read it carefully and keep it for future reference. We thank you very
much for choosing a Girolami Caminetti oven
and we wish you a very enjoyable use.
“Buon appetito”
Girolami Caminetti
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INSTALLATION GUIDE FOR
GIROLAMI CAMINETTI OVEN
Realize two masonry supports.
(you can build it in metal or cement).
Place a concrete bearing slab, about
15 cm.
Realize a top about 20 cm tall, with light
thick cellular cement blocks or light con-
crete with a base of expanded clay or ver-
miculite.
Moisten the top, then spread a thin coat
of Refractory cement using a toothed
spatula and place the parts that compose
the firetop.
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INSTALLATION GUIDE FOR
GIROLAMI CAMINETTI OVEN
IMPORTANT: TRY TO ASSEMBLY ALL COMPONENTS WITHOUT GLUE ON FIRST.
VERIFY THE RIGHT POSITION OF ANY PART BEFORE ! IF THE CONTROL IS OK :
Realize two masonry supports. (you can
build it in metal or cement). Moisten the
interstices among the parts that compose
the firetop and fill them up with refractory
cement; to avoid obstacles to the shovel,
the putty has to be slightly lower than the
firetop.
Assembly all the parts, starting from front
component.
Make holes with a drill in correspondence
of the holes in the brace. Put the stops in
the holes and then place the headband
and secure with screws.
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INSTALLATION GUIDE FOR
GIROLAMI CAMINETTI OVEN
After the installation of the dome, and
eventually the space between the firetop
and the dome has to be left of the arch,
make sure that the various parts are
empty, not puttied! well settled.
After the coat of cement, spread a coat
of mineral insulating all over the dome, in
order to insulate the oven. We do recom-
mend a first coat of ceramic fiber 2 to 4
cm thick, To mantain the spherical shape,
place above the dome a then 10 to 15 cm
of vermiculite, expanded clay or rock wool
for high metal net covered by a coat of
sand and cement 3 to 4 cm.
Moisten the interstices among the parts
that compose the dome, then spread
from the outside a coat of refractory
cement 5 cm thick. In order to obtain an
optimal thermal inertia, it is recomanda-
ble to spread all over the dome a coat of
refractory cement up to 6 cm thick. For
the bigger ovens it will be necessary to
place a metal net in the coat of refractory
Acement.
If the oven is installed in outdoor spaces,
it is necessary to protect it by rain and
humidity
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INSTALLATION GUIDE FOR
GIROLAMI CAMINETTI OVEN
GENERAL FEATURES
The oven Girolami Fireplaces, is a simple and ecient tool for cooking.
The re heats the re bed and the walls of the oven while maintaining the necessary heat for cooking food.
During heating, the port is used to adjust the combustion, and the distance of openings allows to adjust the
combustion. It is advisable to leave the door open a few cm (10-15) for a continuous and gradual heating.
The secret of the furnaces in refractory Girolami Caminetti straordianaria lies in its ability to mainta
in a
sta
ble high temperatures for long periods thanks to the shape of the dome and the mouth designed to keep
the heat inside.
The furnaces use wood as fuel Girolami Caminetti fragrance that transmits food and dishes with a taste
aromatizzandoli unmistakable.
In a time period of 60 min, the oven is able to reach the 200 degrees and beyond to then keep them for a-
nother 60 min.
The Girolami Caminetti Oven is a simple and ecent tool for coocking.
STANDARDS
Girolami Fireplaces comply with European directives:
Th
ey do not have external parts hot (over 65 ° C) which can burn the user.
The furnace body is composed of refractory material aluminate
Minimum dimension of the chimney (internal istallation)
TUBE LENGHT
OVER m.9 OVER m.6 OVER m.5 OVER m.4,5 OVER m.3,5 OVER m.2,5
TUBE DIAMETER
0 mm 150 0 mm 180 0 mm 200 0 mm 220 0 mm 250 0 mm 300
TECNICAL DATA FOR OVEN
LINE MODEL
WHEIGT KG
PRE– HEATING TIME IN PIZZAS KG. OF BREAD
MINUTES AT ONCE AT ONCES
BASIC 80
240 40 3 6 Kg
BASIC 110
350 45 6 12 Kg
BASIC 160
500 45 8 18 Kg
PROFESSIONAL 100
50 5 12 kg
PROFESSIONAL 110
60 6 14kg
PROFESSIONAL 140
500 60 8 16 Kg
* THE TIME FOR PRE-HEATING ARE MEASURED USING DRY AND SMALL WOOD
GENERAL FEATURES
The oven Girolami Fireplaces, is a simple and efficient tool for cooking.
The fire heats the fire bed and the walls of the oven while maintaining
the necessary heat for cooking food.
During heating, the port is used to adjust the combustion, and the distance of openings allows to
adjust the combustion. It is advisable to leave the door open a few cm (10-15) for a continuous
and gradual heating.
The secret of the furnaces in refractory Girolami Caminetti straordianaria lies in its ability to main-
tain a stable high temperatures for long periods thanks to the shape of the dome and the mouth
designed to keep the heat inside.
The furnaces use wood as fuel Girolami Caminetti fragrance that transmits food and dishes with a
taste aromatizzandoli unmistakable.
In a time period of 60 min, the oven is able to reach the 200 degrees and beyond to then keep
them for a-nother 60 min.
The Girolami Caminetti Oven is a simple and efficent tool for coocking.
STANDARDS
Girolami Fireplaces comply with European directives:
They do not have external parts hot (over 65 ° C) which can burn the user. The furnace body is
composed of refractory material aluminate
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INSTALLATION GUIDE FOR
GIROLAMI CAMINETTI OVEN
FIRST USE
Before using the oven, wait at least 5 days from installation. The oven may require a good drying
before use. Start the ignition with small fires the duration of a couple of hours in order to favor the
complete drying. Proceed only after gradually increasing the temperature. It is recommended for
first lighting qundo and the furnace is installed outside of the not to exceed 100 de-grees in order
to avoid cracks in the material. Use the same procedure after long periods of inactivity. The po-
rous material of the furnace promotes breathability and moisture evaporation. After about 50/60
minutes of fire , the oven starts to become white internally at this point we have reached about
250 degrees and residues blacks are burned. From this moment the oven is ready for use. COO-
KING WITH DOOR OPEN
We recommends cooking with the door open, pizza, toast, buns, grilled meat, fish etc.. Move the
wood and the fire on one side of the oven and place the food on the opposite side to cook them.
For continuous coo-king add wood occasionally using the same to move the coals. COOKING
WITH THE DOOR CLOSED:
Remove wood coals and ashes with a brush when the oven is at the desired temperatures (pos-
sibly using a soft brush that will not damage the fire). Close the oven a few minutes to distribute
the heat evenly and then fit the food to be cooked. Warning: Never clean the oven with a wet cloth
when the oven is hot, the tempe-rature brusce cause various problems and are the basis of the
reasons for breakage or collapse. Thanks to the thermometer installed outside of the furnace it
is possible to follow the firing temperatures. It is recommended to use dry wood not chemically
treated
PROBLEMS AND SOLUTIONS
IF THE OVEN IS SMOKING:
Make sure the wood is not too wet. Be sure to create a flame and gradually add wood only with
steady flame to avoid deposits of unburned wo-od main source of smoke. In the case where the
oven is outside control the positioning of the flue, while in closed environments verify the proper
circulation of air in the room. If the oven temperature does not rise: Make sure that the fire is on
one side of the furnace and not in front of the mouth. Keep the flame alive for 40/50 minutes. Do
not use wood or unburned coal. Adding fuel to the fire gradually. If the exterior walls of the oven
than are more 40 ° is likely that the insulation is insufficient or inadeguate. If the oven cools too
quickly: This can happen during the first use or after long periods of inactivity. Check the outer
insulation of the oven. If the flame goes beyond the mouth of the furnace or flue pipe: Excessi-
ve heat will damage the oven and does not bring any improvement in performance of the same.
Reduce the flame in excess closing the mouth of the furnace and by limiting the inflow of air. the
fire is too little and fails to send temperatures in the oven. Check that there are no water leaks or
moisture in the oven.
If cracks or veins appear after use: is perfectly natural that appear after the first use of the veins
or cracks in the refractory material. The above veins or cracks serve to accommodate the normal
thermal expansion and are an intrinsic characteristic of the material itself.
NOTE: In order to ensure that neither party suffers damage by following our step by step.
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INSTALLATION GUIDE FOR
GIROLAMI CAMINETTI OVEN
Who we are
Girolami Caminetti is an Italian company with over 40 years of experien-ce in the
field of refractories and wood heating in general. We operate in Italy and abroad
with full satisfaction of our customer.
Our range
• BURNING WOOD OVENS
- Traditional wood burning ovens
- Traditional wood burning ovens Professional
• Prefabricated WOOD BURNING Fireplaces
- Traditional, in the refractory
- Inserts, for space heating
• FURNISHING for prefabricated fireplaces
- Countryside Classic
- Modern
• BARBECUES
- Models without cover (small and raised easily insertcible)
- Models with cover (to furnish your garden or terrace)
THERMO FIREPLACES
• Hidro wood fireplaces for heating the houses by radiators • Hidro multifuel fire-
places for heating the houses by radiators
• Air system fireplaces for heating some rooms by warm air
For any information on our product please call us at +39 (0)761 507249 or visit
our web site www.girolamicaminetti.it or send us a mail at
[email protected]. We will be pleased to answer any questions you may
have Regarding our products.
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INSTALLATION GUIDE FOR
GIROLAMI CAMINETTI OVEN
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INSTALLATION GUIDE FOR
GIROLAMI CAMINETTI OVEN
Via Roma, 12 - 00060 - S.Oreste Scalo (RM) Km 42 S.S.Flaminia Italy
Tel. +39 0761 507249(r.a) - Fax +39 0761 509273
www.girolamicaminetti.it
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