New York Brick Oven Company 105-GW-WD-G Operating instructions

New York Brick Oven Company

N e w Y o r k B r i c k O v e n C o m p a n y t h e W o r l d ’ s B e s t O v e n s

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READ ALL INSTUCTIONS BEFORE INSTALLING OR USING THIS

PRODUCT

Commercial Oven Installation and Operation Manual

Installation and Operating Instructions for New York Brick Oven Models: 140-GW–WD-G

125-GW-WD-G 105-GW-WD-G 85-GW-G-W

Model(s) 140 W WG G 125 W WG G 105 W WG

G 85 W WG G

Listed Solid Fuel/Gas Oven

Tested to UL Subject 2162, ANSI Z83.11(year)

Food Service Equipment

READ THE ENTIRE MANUAL BEFORE YOU INSTALL THE OVEN

WARNING

A MAJOR CAUSE OF OVEN-RELATED FIRE 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.

IF THIS OVEN IS NOT PROPERLY INSTALLED A FIRE MAY

RESULT. TO REDUCE THE RISK OF FIRE, FOLLOW ALL

INSTALLATION INSTRUCTIONS WITH IN THIS MANUAL .

Contact the Factory, or a Local Service Company to Perform Maintenance

and Repairs.

Electrical diagrams are located on the motor control box directly at bottom of

oven.

For an additional copy of this manual or response to service or maintenance

questions please contact New York Brick Oven Company 1718 Hylan Blvd.

Staten Island New York 10305 (718) 668- 2310

PLEASE READ THE ENTIRE MANUAL BEFORE YOU INSTALL THE OVEN

DO NOT THROW THIS MANUAL AWAY

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WARNING

FOR YOUR SAFETY. DO NOT STORE OR USE ANY FLAMABLE LIQUIDS IN

THE VICINITY OF OVEN. KEEP THE AREA UNDERNEATH THE OVEN

CLEAN AND FREE FROM ANY COMBUSTIBLE MATERIALS

FAILURE TO FOLLOW INSTRUCTIONS MAY RESULT IN PROPERTY

DAMAGE, BODILY HARM OR EVEN DEATH CONTACT YOUR LOCAL

BUILDING OR FIRE OFFICAILS ABOUT RESTRICTIONS AND

INSTALLATIONS INSPECTION IN YOUR AREA. IMPROPER

INSTALATION, ALTERATION, SERVICE OR MAINTENACE CAN

RESULT IN PROPERTY DAMAGE, INJURY, OR DEATH. IT IS

ESSENTAIL TO USE BUILDING MATERAILS SPECIFIDE FOR

INSTALLATION Read the installation, operation and maintenance

instructions thoroughly before installing or servicing this equipment.

IMPORTANT: Consult your local gas supplier for a statement outlining a

procedure to be followed in the event you smell gas. Post the

statement in a prominent location.

Always Disconnect the Power Supply to the Appliance Before Servicing or

Cleaning. Contact your local building or fire officials for clarification

on any restrictions on installation of this oven in your area, or need

for inspection of the oven installation.

WARNING THE OVEN IS HOT WHILE IN OPERATION. KEEP CHILDREN, CLOTHING AND

FURNITURE AWAY. CONTACT MAY CAUSE SKIN BURNS OR COMBUSTION. DO NOT

BURN FLAMMABLE FLUIDS. DO NOT BURN WOOD ON ROTATING DECK.

USE WOOD CHAMBER FOR WOOD BURNING OVENS ONLY DESIGNATED WITH “W” OR

“WG” OVENS ONLY. NEVER USE WOOD IN MODLES DESINATED (G) ONLY

DO NOT CONNECT THIS UNIT TO A CHIMNEY FLUE SERVING ANOTHER APPLIANCE.

IMPORTANT USE FIRE WOOD ONLYDO NOT USE CHARCOAL, CHIPPED WOOD

PRODUCTS, SAPPY WOOD PRODUCTS LAMINATED WOOD or any

material other than dry medium or hard firewood.DO NOT USE Gasoline,

lantern oil, kerosene or any similar liquids to start or maintain a fire

.BEWARE of very high temperatures in the oven and use long oven gloves

and mitts to handle pots and tools. DO NOT put unprotected hands or

arms inside oven.

Dispose of ashes in a fire rated metal bin with a tightly fitting lid. The

container should be stored on a non-combustible surface, away from all

combustible materials. Ensure ashes are completely cold and extinguished

before disposing.

WARNING DO NOT PACK REQUIRED AIR SPACES WITH INSULATION OR

OTHER MATERAILS. This appliance is for indoor use only.

SAVE THESE INSTRUCTIONS

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Table of Contents

Delivery and installation Page 1

Clearances to combustibles and non-combustibles Page 2-4

Ventilation Page 5-7

Gas Specifications Page 8-10

Electrical Specifications Page 11

Operating and Maintenance Instructions Page 12-14

Understanding the Gas Control system’s Page 15-18

Floor speed controls Page 19

Sanitation Practices Page 20 -21

Warranty Page 22-23

Oven Diagrams size and weight Page 25-32

Installation Supplement

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Delivery and Installation of Ovens

Factory Assembled On location

The Oven Shall only be assembled by a factory authorized technician of

The New York Brick Oven Company Only. The complete oven shall be

installed on a noncombustible surface that is capable of supporting the

distributed load of the specific oven. We recommend ¼ x 8x8 steel foot

plates to be installed under legs to help distribute the weight. Check with

local engineers for all floor ratings and approvals before installation. The

oven must also be installed on a noncombustible surface. Read clearance

section for details and warnings.

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Oven Clearances to Combustible and Noncombustible

Materials

WARNING A MAJOR CAUSE OF OVEN-RELATED FIRED 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.

DO NOT PUT WOOD AND DRYWALL IN CONTACT WITH THE OVEN. IF YOU NEED TO

ENCLOSE YOUR OVEN FRONT, USE NON-COMBUSTIBLE METAL STUDS AND

CONCRETE BACKER BOARD. For Use Only On Noncombustible

Floors.

It is essential to maintain clearance space between the oven components

and any combustible material, such as walls and ceilings. Failure to

maintain these clearances can result in fire.

Combustible Wall Clearance

Figure 1 Noncombustible on all sides of oven 2”

Noncombustible from top 24’’

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WARNING: DO NOT PACK REQUIRED AIR SPACE WITH INSULATION

The oven must have a minimum 2” clearance to combustibles from all sides. And

24” clearance to combustibles from the oven top. Figure 1

Clearances

Combustible Construction Non Combustible

Back

2’’

Right Side

2’’

Left Side

2’’

Top

24’’

facade

Only Noncombustible

FRONT FAÇADE AREA MUST BE COMPOSED OF ALL NONCOMBUSTIBLE

MATERAILS, ANY building materials that contact the oven, must be completely

noncombustible and framed with metal studs. Please note that drywall commonly

referred to as “sheet rock” is considered a combustible material and not safe to

use in any contact with oven.

The areas directly above the door way entrance and the entire front of the oven

must be framed completely with noncombustible materials. The front facade is

considered to be the entirety of the oven front: from floor to ceiling of the oven

front and any openings below .The entire area below the oven entrance or any

access louver door if used must be noncombustible. Any façade coverings above

door and to within 12” to the sides of the doors must be constructed with

noncombustible materials. See Figure 2 below next Page

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Figure 2

Install this oven only on a non-combustible floor, which extends at least 36” in

front of and 30” to either side of the door. If you are enclosing the oven front be

sure to leave room for listing marks attached to motor box door.

Air space clearance is required between the bottom of the oven and any wood

storage container. The air space is important to keep the oven working properly

never completely enclose the oven bottom. An access of 36’’ x 36’’ min wide

open is needed to service the oven and allow proper air flow to the oven.

The Minimum clearance between two ovens is 4’’

Wood Storage area is not recommended at oven bottom.

If the oven installation uses a Type 1 Hood, there must be a minimum of 3 inches

of clearance between the hood and any combustible surface.

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Ventilation

This information is provided to assist in safe and functional installation of all New

York Brick Oven ovens. All oven models must be installed in accordance with all

relevant local and national codes, and in a manner acceptable to the local

authority having jurisdiction.

It is never appropriate to use "B vent" in any part of an exhaust system

connected to any New York Brick Oven Models. Due to the possibility of sparks

entering the duct, exhaust systems serving Solid Fuel equipment SHOULD NOT

be combined with exhaust systems serving other (non-solid- fuel) cooking

equipment. Submit you 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 for all New York Brick Oven Model ovens.

These methods are Direct Connection of a Grease Duct or UL103 Type HT listed

chimney (Direct Venting) and a Type 1 Exhaust Hood installed according to

NFPA 96 and the UMC with Grease Duct venting.

VERY IMPORTANT! SUBMIT ALL VENTING PLANS TO LOCAL CODE AUTHORITIES

BEFORE PROCEEDING WITH INSTALLATION.

Most cities accept the U.L. listed Direct Connection method; however a few cities

may require the use of a Type I grease hood over the oven opening and vent.

Check with your local building department to determine which method or

methods are acceptable follow all codes.

Direct Connection Venting For all Models Listed UL103 Type

HT or Grease Duct/Building Heating Appliance Chimney may be connected to

the integral steel vent opening at the top of the oven. 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. For Grease

Duct installation requirements refer to the Selkirk Metalbestos Model PS and IPS

Grease Duct Installation Instructions or Metal-Fab IPIC Installation Instructions.

For UL103 Commercial Oven Installation and Operation Manual.

Type-1 Exhaust Hood. Type-1 Exhaust Hood Installed per NFPA 96. If

required, a Type 1 hood can be installed above the oven opening. This

installation method meets the standard for ventilation control and fire protection

for commercial cooking operations.

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The grease filters must be positioned at the rear of the exhaust hood and must

be of the steel baffle type (Mesh type grease filters must not be used).

The front of the exhaust hood must set forward 20” from the front of the oven

face. The face of the filter must be a minimum of 42 inches from the oven hearth

per the Uniform Mechanical Codes. (UMC) or 48” per NFPA 96. The sides of the

exhaust hood must extend a minimum of 6” to either side of the oven door

openings.

There must be a minimum of 3 inches of clearance between the hood and any

combustible surface

Always refer to the exhaust hood manufactures recommendations for

inspection maintenance and cleaning.

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. Use Listed Exhaust hoods for our ovens that are pre-piped for ANSUL

R-102 fire suppression. We do not recommend aiming any fire suppression

nozzles into the cooking chamber of the oven. All installations are subject to the

approval of the local authority having jurisdiction.

IMPORTANT SAFETY CONSIDERATIONS Creosote –

Formation and need for removal. When wood is burned slowly, it produces

tar and other organic vapors that combine with expelled moisture to form

creosote Solid-fuel exhaust contain creosote and other substances that

accumulate in ducting, creating a risk of fire. The creosote vapors condense

in a relatively cool oven flue and exhaust hood of a slow burning fire.

The accumulation will vary with respect to flue gas temperature, wood type and

moisture content. When ignited, this creosote makes an extremely hot fire.

Frequent, regularly scheduled, thorough flue cleaning is the best way to minimize

the risk of flue fires. The flue should be inspected at least twice a year to

determine the rate of creosote buildup. When creosote accumulates, it should be

removed to reduce the risk of fire. Always refer to local codes for cleaning

schedules that are mandatory and applicable.

PROPER AIRFLOW (Gas Models MARKED “G” or “GW’)

Building your oven into a decorative enclosure can create the potential for

venting problems and can result in poor burner performance.

The basic airflow guidelines to follow regarding oven venting that will help ensure

proper operation and performance of Burner systems

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Venting Continued

Guide Lines to Follow.

1 The ONLY opening for air to enter the space beneath the oven should be at the

front of the oven. This will eliminate the chance of air movement or cross drafts

beneath the oven that can disrupt the oven burner system. You must enclose the

oven in accordance to clearances this clearance. A 36’’ x36’’ opening from the

floor up at the center of the legs is required for air flow.

2 DO NOT block the flow of air underneath the oven. It is necessary to provide

combustion air to the oven burner systems to function properly. If louver doors

are to be used they need to be noncombustible.

3. DO NOT install an enclosure around the oven chamber that has two air intake

openings. Air moving equipment outside the oven enclosure can create a low

pressure zone that can result in air movement that can disrupt proper operation.

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Gas Specifications

Gas Specifications (gas models MARKED “G “OR ‘GW”)

All New York Brick Oven Models are equipped with a 1/2" NPT gas connection.

Have a licensed gas installer provide the hook-up and test all fittings and pipe

connections for leaks. Use approved gas leak detectors (soap solutions or

equivalent) over and around the fittings and pipe connections.

The burner manifold pressures have been adjusted and tested at the factory. A

variety of factors can influence these pressures, so be sure to test the individual

burner manifold pressures and adjust the valves as necessary to achieve the

required pressures. Note: The gas valves are shipped in the 'on' position.

Gas Supply Pressure

Natural Gas: 5 to 8 inches WC

Propane (LP): 12 to 15 inches WC LP (Propane) Use The gas supply must be turned

off at the L-P gas supply cylinder when this appliance is not in use.

the gas supply must be capable of providing at least 116,000 BTUs at listed

pressures. 171,000 for propane

The New York Brick Oven Company recommends that the appliance’s individual

shutoff valve (supplied by others) be left readily accessible. The New York Brick

Oven Company also recommends that inspection and maintenance of the

burners and gas piping connections of this appliance be performed at regularly

scheduled intervals and only by professional gas appliance service agencies.

Gas Code Limitations

The installation of this appliance must conform with local codes, or in the

absence of local codes, with the National Fuel Gas Code, ANSI Z223.1, /NFPA 54

The Natural Gas installation Code CAN/CGA-B149.1 or the Propane Installation

Code, CAN/CGA-B149.2, as applicable including:

The appliance and its individual shutoff valve (supplied by others) must be

disconnected from the gas supply piping system during any pressure testing of

that system at test pressures in excess of 1/2 psi (3.45 kPa).

The appliance must be isolated from the gas supply piping system by closing its

individual manual shutoff valve (supplied by others) during any pressure testing

of the gas supply piping system at test pressure, equal to or less than 1/2 psi

(3.45 kPa).

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This appliance is capable of operating with natural gas

or propane

How to Switch from Natural Gas to Propane

The small screw cap located inside the Gas Burner System on the Venture burner can

be set by simply turning the valve to the left for Propane LPG or right for Natural Gas

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.

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Electrical Specifications Form Gas Models Electrical diagrams

are located on the motor control box center directly at bottom of oven.

Have a licensed electrician install (1) 115V- 15 amp outlet with proper

grounds and (1) 115V-NEMA L530R 30 amp separate line.

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.

WARNING

Electrical Grounding Instructions

This appliance is equipped with 2 three-prong (grounding) plug for your

protection against shock hazard and should be plugged directly into a

properly grounded three-prong receptacle. Do not cut or remove the

grounding prong from these plugs.

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OPERATING AND MAINTENANCE INSTRUCTIONS

Operations FIRING THE OVEN

The Gas or Wood Fired Pizza Oven is an open hearth appliance designed to

cook with high heat and a live fire. The oven may be utilized for a variety of

cooking techniques such as high heat roasting, as a bake oven and of course a

pizza oven. No matter what style of cooking you intend on using, the oven must

always be pre-heated and then regulated to the desired operating temperature

following these instructions. The Oven is a High temperature oven and is not to

be considered for cooking below 500f.

WARNING

READ ALL INSTRUCTIONS CAREFULLY. IMPROPER USE

OF THIS APPLIANCE MAY RESULT IN A BUILDING FIRE

OR PERSONAL INJURY. INSTRUCTIONS SHOULD BE

THOROUGHLY UNDERSTOOD BY ALL OPERATING AND

SUPERVISING PERSONNEL.THIS OVEN IS INTENDED FOR

OPERATION BY TRAINED AND QUALIFIED PERSONNEL

ONLY.DO NOT OVER FIRE. IF FLAMES EXTEND BEYOND

THE OVEN DOOR OPENING, YOU ARE OVER-FIRING.DO

NOT USE PRODUCTS NOT SPECIFIED FOR USE WITH

THIS OVEN.NEVER USE WATER OR ICE TO LOWER

TEMPERATURE INSIDE THE OVEN DO NOT LOAD OVEN

WOOD CHAMBER PAST THE HIEGHT OF THE STEEL

SUPPORT LOGS. DO NOT PLACE WOOD ON REVOLVING

FLOOR.

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Correct Hight of wood at Maximum loading Do Not Stack Hire Then Steel Rods.

Wood Only Ovens -Models Designated With: “W”

“

Use only dry seasoned medium or hard woods in wood chamber area.

Open small wood door with glass window by handle. Place small amount

of kindling in fire pit area directly on the grate light with gas match. As fire

begins to catch add more kindling until a small bed of lit coals begins to

form. Then add dry seasoned med split or hard fire wood. Add one piece

at a time until they ignite. Add more wood as needed to reach oven

temperatures. The oven will take approximately 1.5 hours to reach proper

cooking temperatures for wood fire cooking only. Continue to feed logs as

needed to keep the fire lit. At Nights End let fire die out naturally do not

extinguish with water. Close both doors one for the fire entrance and one

for pizza loading door. Then close heat shields to keep all radiant heat in

the oven. How To Monitor Wood oven temperature The Best method

is to use an-“Inferred Laser Temperature Monitoring Gun, the Gun

should be able to read up to 750 f. .Check revolving deck

temperature and dome temperatures to assure correct cooking

temperatures. The two surfaces will vary due to the fact that heat

rises. Find your perfect operating floor temperature and continue to

add wood as needed to keep the cooking cycle regulated.

For Gas/ Wood Model: Designated With “ G-WD”:GAS WOOD Turn on oven

Gas with front loading door removed, (See Operation of Gas Burner System

page ) It is never recommended to use oven door while gas is in use The oven

door can be placed on mantel after ignition of flames but always open 1 “ or

more. Place dry seasoned logs in wood chamber area. Close wood door and let

wood dry out until ignition of wood. If wood continues to smolder use a small

piece of paper put directly on wood to ignite. Add wood as needed to maintain

the fire. Do not over stuff oven with wood or place any wood on revolving floor.

Wood use with gas ovens should be minimal just to keep flame lit in wood

chamber. At Nights End let fire die out naturally do not extinguish with water.

Close both doors one for the fire entrance and one for pizza loading door. Then

close heat shields to keep all radiant heat in the oven.

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Disposal of Ashes – Ashes are to be removed from ash dump draw. Pull out

draw and be sure to place ashes directly in fire proof metal container with a tight-

fitting lid. The closed container of ashes should be placed on a non-combustible

floor or on the ground, well away from all combustible materials, pending final

disposal. When the ashes are disposed by burial in soil or otherwise locally

dispersed, they should be retained in the closed container until all cinders have

thoroughly cooled. Ashes should be cleaned out daily to keep oven working

properly. Ashes should be dumped daily.



.

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Understanding and Operating the Gas Controls

For All Gas Model Units Designated With A “G” Or GW Gas

or Gas- Wood Combinations

All New York Brick Ovens come equipped with the “Spitfire” gas system designed

specifically for baking great pizza. The table below shows all functions and

controls of the oven. The Burner systems are factory preset for proper

performance for your particular oven.

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The “Spitfire” gas burner system is a sophisticated gas controller that can be

used in either a Manual or Automatic mode or with a Set Point. In addition, the

size of the flame can be regulated independently of the oven temperature.

Explanation of Gas Controls The System Power button (located in the

bottom right corner of the burner control panel ) Is to be turned on first.

POWER BUTTON (1)

The power switch is the button in the top left corner of the control box. A green

light will be illumined when the burner is on.

OVEN TEMPERATURE (4)

The oven temperature is display with LED numbers in the middle of the control

box. The Spitfire burner system reads the oven temperature in front of the burner

using a thermal couple. While this number is accurate, it is primarily used as

A guide for setting the burner not for cooking. See Cooking Environments for

details.

SET POINT (10)

The Set button is pressed to change the ‘Target temperature’ or set point of the

burner when in Auto mode. Press Set and then use the up and down arrows to

change the set point. Press set again to lock in the set point. The Spitfire burner

will automatically raise and lower the flame to maintain that temperature.

NOTE: The actual temperature inside the oven will be different than the

temperature displayed on the control box. This Set Point should be used in

conjunction with an infrared thermometer to balance the oven for the desired

cooking environment. Test various set points in 20 degree increments to

determine the set point that achieves the desired floor temperature.

RESET BUTTON (15)

If the oven loses its flame, the Reset button will be illumined. Press the Reset

button to relight the burner.

If the burner goes out three times in a row contact The New York Brick Oven

Company service department to help rectify the problem.

FIRE CONTROL (16-6)

The size or intensity of the flame can be changed by pressing the up or down

arrows to achieve the desired flame.

MAX BUTTON (7)

Press the Max button to allow the oven to run at maximum power. The flame can

be adjusted manually by using the Fire Control up and down arrows.

AUTO BUTTON (9)

Press the Auto button to manage the oven based on the set point. See Set Point

for details.

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New York Brick Oven Company

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N e w Y o r k B r i c k O v e n C o m p a n y t h e W o r l d ’ s B e s t O v e n s

1 7 1 8 H y l a n B l v d S t a t e n I s l a n d N e w Y o r k 1 0 3 0 5 ( 7 1 8 ) 9 8 7 - 2 4 2 2

MIN BUTTON (17)

Press the Min button to run the oven with the smallest flame. Use this mode

when pre-heating an oven or

To keep a hot oven stable between lunch and dinner service

Note To use 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 in the oven but only in pans, pots trays or other suitable

containers to prevent spillage onto the oven deck

DAILY OPERATIONS

The goal for daily service is to have an oven that is pre-heated with a live flame.

With cooking temperatures regulated to provide you with ease of operation and a

cooking environment that works with your operation. The oven can be used in the

Manual mode or in the Automatic mode by pressing the appropriate buttons.

Either mode requires a handheld infrared thermometer set to read Fahrenheit to

Accurately read the floor temperature where you are cooking. The floor

temperature will vary from the dome temperature that is normal operation for all

high temperature ovens.

DAILY START UP

Remove oven door and remove any debris using the floor brush.

PRE-HEAT OVEN (1) Press the power button to turn the oven on. The ambient

air temperature is shown in Fahrenheit.

AUTOMATIC MODE (9)

Press the Auto button to put the oven in automatic mode. The oven will now self-

regulate according to the ‘Target Temperature’ or set point. Pressing the

Set button will display the set point. Press and hold the Set button to change the

set point using the up and down arrows. Press set again to lock in the set

point. Remember, the set point is used to regulate the burner and is not an

accurate measurement of the cooking surface so just use it as a guide.

Perfection comes with practice!

MANUAL MODE (17) Press the Min button to fire the oven with the lowest flame

setting.

Press the Max button (7) to fire the oven with the highest flame setting.

Use the up and down arrows to ramp the flame up or down to the desired size.

Spitfire rates the size of the flame as a percentage of the maximum flame.

NOTE: At any time you may press the up and down arrows to change the size of

the flame.

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New York Brick Oven Company 105-GW-WD-G Operating instructions

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