Wood Stone | Mountain Home WS-MH-6-RFG-IR | User manual | Wood Stone Mountain Home WS-MH-6-RFG-IR User manual

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residential catalog
fall 2011
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table of contents
welcome�������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������� 5
Wood Stone Corporation History��������������������������������������������������������������������������������������������������������������������������������������������������������������� 7
Points of Difference������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������ 8
recipes������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������ 9
Welcome to the World of Wood Stone���������������������������������������������������������������������������������������������������������������������������������������������������11
Using These Recipes��������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������12
Recipe Table of Contents�����������������������������������������������������������������������������������������������������������������������������������������������������������������������������13
Zucchini and Mint Frittata�������������������������������������������������������������������������������������������������������������������������������������������������������� 15
Focaccia with Truffle Oil������������������������������������������������������������������������������������������������������������������������������������������������������������ 16
Wood Stone Dough�������������������������������������������������������������������������������������������������������������������������������������������������������������������� 17
Pizza Sauce����������������������������������������������������������������������������������������������������������������������������������������������������������������������������������� 18
Pizza Topping Ideas�������������������������������������������������������������������������������������������������������������������������������������������������������������������� 19
Heirloom Tomato Pizza Margherita �������������������������������������������������������������������������������������������������������������������������������������� 20
Poached Salmon with Green Goddess Sauce ��������������������������������������������������������������������������������������������������������������������� 21
Tarragon Roasted Chicken�������������������������������������������������������������������������������������������������������������������������������������������������������� 22
Bacon Wrapped Pork Tenderloin with Fresh Herbs������������������������������������������������������������������������������������������������������������ 23
Bananas Foster Flamb������������������������������������������������������������������������������������������������������������������������������������������������������������ 24
maintenance����������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������25
Oven Maintenance���������������������������������������������������������������������������������������������������������������������������������������������������������������������������������� 27-28
Cleaning Bistro Heat Shield Doors ����������������������������������������������������������������������������������������������������������������������������������������������������������29
user manual�����������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������31
Oven Installation & Ventilation������������������������������������������������������������������������������������������������������������������������������������������������������������������33
Bistro 3030�������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������� 35-36
Bistro 4343�������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������� 37-38
Bistro 4355�������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������� 39-40
Mt. Chuckanut 4’�������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������� 41-42
Mt. Adams 5’���������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������� 43-44
Tools & Accessories �������������������������������������������������������������������������������������������������������������������������������������������������������������������������������� 45-48
Warranty�������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������49
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welcome
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Wood Stone Corporation History
Back in 1989, during a routine sales call to a key restaurant group, Keith Carpenter learned that they were struggling to
find a suitable wood-fired stone hearth or “brick oven”. He was told that the available ovens simply could not stand up to
the sizeable production requirements of a large restaurant, and were not durable enough to operate without considerable maintenance.
The idea of building a wood-fired oven suited to the rigors of a modern American kitchen intrigued him and led him to
contact Harry Hegarty. Harry had been building large scale high temperature ceramic incinerators for the forest products
industry for 17 years.
A pivotal meeting took place. Soon after, a collaboration was born, resulting in the building and testing of a prototype
oven. On April 1st of 1990, Keith and Harry formally founded Wood Stone. Responding continually to customer and
market needs, a vast array of food service equipment has since been produced.
In 1995, Wood Stone introduced gas-fired and gas-assist stone hearth ovens, making it possible for the commercial food
service industry to achieve “wood-fired flavor” with the convenience of a gas-fired oven!
That same year, Wood Stone sold its first ovens to a receptive residential market. Over time many chef customers, restaurateurs and devoted “foodies” inquired about reproducing their favorite restaurant experiences in their homes. Impressed
by the quality, performance and beautiful displays produced by Wood Stone equipment – these devotees soon became
owners of Wood Stone equipment.
Since that time, Wood Stone has introduced the Bistro Home and Mountain Home line of commercial quality ovens that
are tailored for the residential market, complete with residential listings. Like their predecessors, these residential stone
hearth ovens are available in wood-fired, gas-fired or combination fuel configurations to meet any indoor or outdoor
kitchen design.
Wood Stone’s commercial customers include many of the world’s leading chefs and restaurant concepts. Included in this
list are: Wolfgang Puck, California Pizza Kitchen and Outback Steakhouse’s Carrabba’s Italian Grill, Cosi, Disney and many
more.
With over 9,000 installations in 75+ countries, Wood Stone continues to set the industry standard for commercial stonefired cooking equipment.
For more information, please visit our website at: woodstonehome.com or call us anytime at (800) 578-6836.
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Points of Difference
Wood Stone
Other Manufacturers
Single piece oven floor and dome
More heat retention
Even heating surface
Long-term durability
Made in the USA
Multi-piece brick or tile oven floor and dome
Loss of heat between pieces
Uneven heating surface
Possible dome failure
Imported
2 ½”-4” thick oven floor and dome
More thermal mass = more heat reservoir
1.5” thick oven floor and dome
Less thermal mass = less heat reservoir
High dome ceiling
More thermal headspace = less fuel
Low dome ceiling
Less thermal headspace = more fuel
Designed and Listed for Indoor and
Outdoor Installation
Designed Primarily for Outdoor Use, Generally not
Listed and may require inspection approval
Superior Insulating Materials
More cooking surface in less space
Lower Grade Insulation
Wider clearance to combustibles = larger footprint
Oven is delivered fully assembled
No assembly required at the job site
Oven comes unassembled
Requires skilled professional/artisan to put together at job
site
Multiple Fuel Options
Wood Burning Only
Temperature reading is 1 inch below hearth surface
More accurate temperature information where you are
actually cooking
Temperature reading is in dome
Cooking floor temperature may have changed and you
wouldn’t know it
•
Proprietary Materials and Unique Manufacturing Techniques
Wood Stone produces highly engineered equipment combined with patented materials and processes to provide the
highest quality stone hearth cooking equipment.
•
Reputation
Wood Stone has over 9,000 installations worldwide. Look for Wood Stone ovens at California Pizza Kitchens,
Wolfgang Puck Restaurants, Whole Foods Markets and many other commercial food service operations near you.
•
Customer Service
At Wood Stone, we provide unparalleled service – call anytime and talk to a real person! With Wood Stone you get a life
time of support, a complimentary cooking class, continuing education newsletters and access to a continually growing
library of recipes on our website.
•
Custom Finishing Options
Wood Stone has a variety of custom finishing options available to help you achieve your design goals. Options
include facade extensions, facade-ready attached non-combustible backer board and more.
•
Ease of Use
All of Wood Stone’s residential ovens are delivered fully assembled and ready to use. Our Bistro Home Line of ovens
also comes with a heat-up timer allowing you to program your oven to turn itself on and be ready to cook when you
are.
Heat Efficiency Doors now available on select Bistro models; they assist in bringing Bistro ovens up to the
desired temperature in half the time.
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recipes
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Welcome to the world of Wood Stone
Let’s Start Cooking!
We’ve gathered ten of our favorite recipes which we think of as essential “starter” recipes to include here.
Chances are it was the lure of the perfect pizza that led you to Wood Stone in the first place so let’s start there. Whip up a
batch of Wood Stone Dough and let it do its 24-hour refrigerated “slow rise” while you shop for topping ingredients.
Begin by making Pizza Sauce, procuring the freshest mozzarella and basil and you’ll be on your way to producing the
Queen of Pizzas: the classic Pizza Margherita. Your appetite whetted, you can look through Pizza Topping Ideas for inspiration and begin creating your own pies.
Since you’ve made the dough, give the Focaccia with Truffle Oil recipe a try and you’ll experience the versatility of the
Wood Stone Dough. Your oven will still be hot the next morning. This is the perfect time to bake a Zucchini and Mint Frittata.
Meats and poultry roasted in the oven are nothing short of fantastic with crispy exteriors and incredibly moist, tender interiors…mmm! Try Tarragon Roast Chicken and Bacon Wrapped Pork Tenderloin with Fresh Herbs and you’ll see what we
mean. The more you use your oven, the more you’ll realize how to make use of start-up and cool-down times for recipes
like Poached Salmon with Green Goddess Sauce.
Finish up your “starter” series of recipes with a show-off dessert: Bananas Foster Flambé.
All of these recipes as well as many more can be found on our website at woodstonehome.com/resources/recipes/. We’re
confident that you’ll enjoy all of these and soon begin creating your own! Buon Appetito!
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Using These Recipes
By using the following “starter” recipes you will master some basic cooking techniques such as roasting, poaching, and
of course, making pizzas. Substitutions and variations are easy and you’ll find yourself roasting a chicken with rosemary
and garlic or a using barbeque spice rub instead of tarragon. You might decide to make a Tomato-Basil Frittata following
the general guidelines in the Zucchini and Mint Frittata recipe here. Pizza toppings may vary with the seasons. August
screams for an heirloom tomato pie, just as a pizza topped with roasted winter greens and pancetta in January will taste
just right.
Stone hearth cooking is intuitive. The more you cook in your oven, the more comfortable you’ll become with temperatures, food placement, flame heights, etc. We refer to 3 cooking “zones” which are in bold type in the body of the recipes:
• Just inside the doorway
• In the center
• In front of the flame
Your oven floor temperature may vary 100-250 degrees from front to back. This variation in temperature is what allows
you to bake cookies in the doorway while searing a steak near the flame. The recipes also list a Flame Height Number
which references the dial and pointer around the gas throttle on the outside of the oven (refers to gas-fired or gas/wood
option ovens only). Once again, experience will become your guide on this rather than strict adherence to these numbers. You’ll know when you need to turn the flame up to sear a piece of meat or get that top heat coming down on your
pizza.
A flame height between 2.4 and 3 on your dial will hold your oven at a steady temperature when you do not have
anything cooking inside it. We sometimes refer to this as a “holding flame” and it will be important for you to become
acquainted with exactly where to set your dial within this range so that your oven temperature does not continue to
increase when you don’t want it to.
The temperatures, flame heights, “zone” placements, and cooking times given in these recipes were tested on the Bistro
4343 model oven. We want to stress, however, that all of these recipes will work beautifully in any Wood Stone oven.
Higher and lower temperature variations are okay as well. If your oven is hotter than a recipe specifies, perhaps you’ll
place the food closer to the doorway and shorten the cooking time.
Often we use only the residual heat in the oven to cook. For example, when you are finished making pizza and the oven
temperature is 550-600 degrees Fahrenheit, you may turn off the oven and put a chicken in to roast. Follow our Roast
Chicken recipe just as if you were cooking with flame and you will find that, at this higher temperature, your chicken will
come out perfectly when cooked just inside the door of the oven. Try cooking stews, braises, and slow-roasted meats
overnight after the oven has been turned off. As the oven slowly loses temperature the food will cook slowly and gently
as the hours go by.
Let your intuition be your guide and above all…have fun cooking!
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Recipe Table of Contents
Zucchini and Mint Frittata���������������������������������������������������������������������������������������������������������������������������������������������������������������������������15
Focaccia with Truffle Oil�������������������������������������������������������������������������������������������������������������������������������������������������������������������������������16
Wood Stone Dough���������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������17
Pizza Sauce��������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������18
Pizza Topping Ideas����������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������19
Heirloom Tomato Pizza Margherita ��������������������������������������������������������������������������������������������������������������������������������������������������������20
Poached Salmon with Green Goddess Sauce �������������������������������������������������������������������������������������������������������������������������������������21
Tarragon Roasted Chicken���������������������������������������������������������������������������������������������������������������������������������������������������������������������������22
Bacon Wrapped Pork Tenderloin with Fresh Herbs���������������������������������������������������������������������������������������������������������������������������23
Bananas Foster Flamb��������������������������������������������������������������������������������������������������������������������������������������������������������������������������������24
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Zucchini and Mint Frittata
Serves 6
A frittata is a natural for the Wood Stone oven. The combination of a hot skillet, a hot stone hearth and radiant heat from
above makes for a delicate, puffy, and delicious dish which is finished in minutes.
Ingredients
1 medium
zucchini, sliced in ¼-in. half moons
2 Tbsp.
olive oil
Kosher salt
Black pepper
2 Tbsp.
mint, chopped
½ medium
onion, thinly sliced
1½ Tbsp.
butter
8 large
eggs
1½ Tbsp.
milk
¼ cup
cheese, grated (Provolone, Fontina, Jack, & Parmesan are all good choices here)
Method
Oven Temperature: 450-525 degrees
In a 12-in. non-stick skillet toss the zucchini with ½-Tbsp. olive oil, salt, pepper and 1 Tbsp. of the mint.
Flame Height: 4-5
Place the skillet in front of the flame and roast, stirring twice, 1-3 minutes. You want the zucchini just lightly browned.
Remove to a small bowl.
In the same skillet toss the onion with the rest of the olive oil, salt and pepper.
Flame Height: 3.4
Roast the onions in the center of the oven, stirring occasionally to brown evenly and soften; 7-10 minutes. Add the zucchini back to the pan and add the butter.
Flame Height: 2.4
Put the skillet back into the oven just inside the doorway to heat up as the butter melts.
Whisk the eggs with the milk, the rest of the mint and a little salt. Pour this over the onion and zucchini mixture and
sprinkle with cheese.
Flame Height: 3.4
Return the pan to the center of the oven and cook for 2 minutes. Rotate the pan and cook for about 2 more minutes or
until lightly brown, puffy and firm to the touch.
The frittata also makes a lovely appetizer served at room temperature.
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Focaccia with Truffle Oil
Makes 1 ea. 8x12-in. bread
The haunting flavor of truffle transforms the humble focaccia bread into an elegant addition to any brunch or an antipasto platter.
Ingredients
1 ea. 18-oz.
2 Tbsp.
1 Tbsp.
1 Tbsp.
¼ cup
1-2 Tbsp.
Wood Stone Dough ball (see page 17 for recipe)
extra virgin olive oil
truffle salt
fresh thyme leaves
grated Parmigiano-Reggiano
truffle oil
Method
• Oven Temperature: 500-525 degrees
• On a floured or semolina covered work surface, stretch the dough to form a ¾-in. rectangle.
• Dimple the dough by pressing your fingers firmly all over the surface.
• Brush the dough with olive oil and sprinkle with truffle salt.
• Scatter thyme leaves over surface of dough, followed by the cheese.
• Flame Height: 2.8
• Bake focaccia in the center of the oven until it is evenly browned on top and bottom, rotating once for even baking.
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Wood Stone Dough
Makes 6 ea. 7-oz. dough balls
This is the recipe we use in our Bellingham testing and teaching kitchen. We enjoy it because it is easy to handle and
brings a wonderful flavor and texture to the pizzas. It is a very versatile dough and can be used for crackers and focaccia
bread as well. Our dough uses a very small amount of yeast and is called a “24-hour dough”. It actually rises slowly in the
refrigerator for 24 hours and is already portioned into dough balls. This is a slow rise dough and freezes well.
Ingredients
½ tsp.
active dry instant yeast
1tsp.sugar
2 tsp.salt
2 cup
water, 65 degrees
1 cup
semolina flour, Bob’s Red Mill is great
4½ -5 cup all-purpose flour, we prefer King Arthur for this dough
Olive oil
Method
• In a 5 qt. mixer, fitted with the dough hook, dissolve the first 3 ingredients in the water, mixing over low speed for 3
minutes.
• Add the flours and mix at low speed for 2 minutes; check the consistency of the dough. It should be releasing from
the sides of the bowl. If the dough is too sticky, add a bit more flour. If it is too dry and climbing up the dough hook,
add a bit more water. Mix for 7 more minutes. Remove the dough from the bowl and turn out onto a work surface.
Cover with a damp cloth or plastic wrap and allow to rest for 10 minutes.
• Shape it into a thick log; then cut it into 6 pieces (about 7-oz. each). Roll the dough on the work surface in a circular
motion with your hands, forming a smooth ball and place the balls on a lightly oiled baking sheet or plastic dough
box with a secure top.
• Cover the surface of each ball with a bit of olive oil to prevent the dough from forming a skin. Cover the dough with
plastic wrap or with a air tight cover and refrigerate for a minimum of 8 hours or for up to 48 hours in the refrigerator.
• Before using the dough, remove it from the refrigerator and let it rest at room temperature for a minimum of 1 hour.
You can keep the dough at room temperature for up to 3 hours or longer. The dough will continue to get soft as it
rests and becomes easier to stretch and more delicate at the same time. The dough is over-proofed when it becomes
to soft to work with and bubbles form on the surface.
Opening the dough: •
•
•
•
Flour both sides of the dough ball and using the thumb and pointer finger of both hands, about a ¼-½-in. from the
edge of the ball, begin pulling the dough apart, pinching and stretching as you turn the dough like a wheel in your
hand. Gravity will help as the dough opens and stretches.
You can continue to stretch the dough in your hands, forming a round pizza skin as thick or as thin as you want.
Don’t get discouraged if you don’t have a perfect round or get holes in it at first; it’s all about practice!
Put the skin on a semolina dusted work surface and top with your ingredients. Slip the large pizza peel (with a little
semolina on it) under the dough and gently lift the dough with thumb and pointer finger. The motion is: push with
the peel and pull with your fingers.
If you are freezing the dough balls for later use, let them rest in the freezer for 8 hours and then put them individually
into airtight freezer bags. To thaw frozen dough, defrost overnight in the refrigerator and take them from the refrigerator 30-60 minutes before you want to use them.
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Pizza Sauce
Makes 3½ cups
Here is a straightforward, easy to make, and very tasty tomato sauce for pizza. It will last up to a week in the refrigerator or
up to a month in the freezer.
Ingredients
¼ cup
olive oil
5 cloves
garlic, minced
1 tsp.
dried basil
1 ea. 28 oz. can
plum tomatoes in juice, crushed
1 tsp.sugar
½ tsp.salt
½ tsp.
red pepper flakes
4 ea.
anchovies, minced (optional)
Method
• Heat the oil in a small saucepan on low heat and add the garlic and basil. Stir for 1 minute. Add the remaining ingredients and simmer for 10 minutes over medium heat.
• At this point you may purée the sauce or leave it a little chunky, depending on your tastes.
• Sauce should be spread to ¾ of an inch from the edge of the crust. It should just lightly coat the dough so you can
still see through it.
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Pizza Topping Ideas
Here are a few pizza topping ideas to inspire you! Often your favorite pasta toppings will translate perfectly to pizza. Just
remember not to overload the pizza so your crust will stay nice and crisp.
Ingredients
• Pesto with Artichokes
• Wild Mushroom, Arugula and Manchego Cheese
• Roasted Asparagus, Nettles and Ricotta Salata
• Roasted Onion, Fig and Taleggio Cheese
• Spinach with Blue Cheese, Walnuts and Apples
• Roasted Eggplant and Peppers with Fresh Ricotta
• Wood Stone Pizza Sauce with Capers, Anchovy, Oil Cured Olives and Italian Provolone
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Heirloom Tomato Pizza Margherita
Makes 2 ea. 10-12-in. pizzas
There are many variations on the classic Margherita pizza all using tomato, mozzarella and basil in some form or another.
This recipe uses thinly sliced heirloom tomatoes and a grated mozzarella.
Ingredients
2 ea. 8-oz.
2 Tbsp.
6 oz.
1 lb.
1 oz.
Wood Stone Dough balls (see page 17 for recipe)
extra virgin olive oil
whole milk mozzarella, grated
mixed heirloom tomatoes, sliced 1⁄8-in. thick
basil leaves, stacked and cut into 1⁄8-in. chiffonade slivers
Method
• Oven Temperature: 550-580 degrees
• To assemble pizza, brush the dough with olive oil. Scatter about 1⁄3 of the cheese over the pizza.
• Distribute tomato slices evenly and top with remaining cheese.
• Flame Height: 3.6
• Transfer the pizza onto a large peel and land it just inside the doorway. Once the pizza begins to color nicely on the
side closest to the flame (about 2-3 minutes), rotate the pizza using the utility peel, 180-degrees and move it closer
to the flame. Once the side closest to the flame colors, and the top and bottom of the pizza is balanced (30 seconds
to 1 minute) remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1
minute to prevent steaming and then move it to a cutting board to slice.
• After pizza is baked, sprinkle with basil.
Be careful not to overload the pizza with too much tomato, particularly if they’re quite juicy. It’s better to have extra sliced
tomatoes than a soggy crust! Choose Marvel Stripe, Green Zebra, and Cherokee varieties for a delicious and colorful pie.
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Poached Salmon with Green Goddess Sauce
Serves 8
Here’s a recipe that takes advantage of the heat up or cool down time of the Wood Stone oven.
Ingredients
1 bottle
white wine
1 qt.
water
1 ea.
bay leaf
8 ea.
peppercorns
2 tsp.
salt
1 ea.
celery stalk, roughly chopped
Parsley stems
8 ea. 5-7 oz.
salmon fillets
Green Goddess Sauce
(for recipe visit: http://woodstonehome.com/pdf/recipes/Green_Goddess_Sauce.pdf )
Method
• Oven Temperature: 350-425 degrees
• In a large stock pot bring first 6 ingredients to a boil, on top of the stove. Reduce heat and simmer for 5 minutes.
• Place the salmon in a deep baking dish large enough so the fillets are not crowded. Pour in enough poaching liquid
to cover all of the fish. Cover with foil.
• For heat up oven: place in the center of the oven– Flame Height: 3.4
• For cool down oven: place inside doorway – Flame Height: OFF
• Rotate after 4 minutes. Uncover and check a piece after about 8 minutes. It should feel evenly firm to the touch.
• Remove pan from oven and gently lift the fillets out with a slotted spatula. Transfer to a baking sheet to drain.
• Cover and chill for several hours or overnight.
• Serve with Green Goddess Sauce.
The salmon could certainly be served warm right away or with another sauce or just a squeeze of lemon.
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Tarragon Roasted Chicken
Serves 4-6
A simple roasted chicken is simply Wood Stone magic as far as we’re concerned. The intense heat coming equally from
the top, bottom and sides of the oven produces a bird with extra crispy skin and amazingly moist flesh. Variations are
endless with the use of different spice rubs, herbs and aromatics.
Ingredients
1 ea.
2 Tbsp.
1 Tbsp.
½ med.
6 cloves
5 ea.
3 Tbsp.
2 Tbsp.
small roasting chicken, about 3½-4 lb.
kosher salt
dried tarragon
onion, peeled
garlic, peeled
parsley sprigs
olive oil
lemon juice
Method
• Oven Temperature: 500-550 degrees
• Rinse and dry the chicken well, inside and out. Season inside cavity with about ¼ of the salt and ¼ of the tarragon.
Stuff chicken with the onion, garlic, and parsley. Liberally salt the chicken on all sides with remaining salt. Sprinkle
with remaining tarragon.
• Truss the bird, cover with plastic wrap and refrigerate for 24 hours or up to 36 hours.
• Mix the olive oil and lemon together. Pat the chicken dry with paper towels and place in a shallow roasting pan. Pour
lemon mixture over the chicken.
• Flame Height: Oven OFF
• Tent chicken with foil and roast in the center of the oven for 20 minutes. Rotate the pan 180 degrees and roast another 20 minutes.
• Remove the foil, rotate 180 degrees and roast for 10 minutes this time and then rotate 180 degrees and roast 10
minutes. At this point the chicken should be well browned on all sides and register and internal temperature of 165
degrees between the thigh and breast. Continue to cook and rotate as necessary to achieve desired temperature and
color.
• Let sit 10 minutes before removing string and carving.
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Bacon Wrapped Pork Tenderloin with Fresh Herbs
Serves 4-6
As we like to say at Wood Stone, everything tastes better wrapped in bacon! This treatment yields delectable results;
crispy exterior surrounding deliciously moist flesh.
Ingredients
2 ea.
2 cloves
1 Tbsp.
2 Tbsp.
1 Tbsp.
1 Tbsp.
1 Tbsp.
1 Tsp.
8-12 strips
2 Tbsp.
pork tenderloins, about 2 lb. total, trimmed of silverskin
garlic, minced
Italian parsley leaves, chopped
sage leaves, chopped
thyme leaves
kosher salt
olive oil
freshly ground pepper
bacon, regular thickness
balsamic vinegar
Method
• Oven Temperature: 575-600 degrees
• Cut the tenderloins in half, as the thicker end will take longer to cook.
• Make a paste with the garlic, herbs, salt, olive oil, and pepper. Spread paste evenly over the pork. Wrap in plastic and
refrigerate for 6–12 hours.
• Wrap each piece of pork in a spiral fashion with 2-3 slices of bacon. You may secure it with kitchen string.
• Flame Height: 3.4
• Place 2 pieces of pork in each of the 2 shallow pans or sizzle skillets. Roast in front of the flame for 3-4 minutes. Turn
meat over and roast for 3-4 more minutes or until the internal temperature in the thickest part of the meat registers
145–150 degrees. Cooking time will vary a few minutes for the different thicknesses of meat. Pour vinegar over the
meat and let sit 5-8 minutes before slicing.
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Bananas Foster Flambé
Serves 4-6
We realize that preparing a flaming dessert in our oven seems a bit redundant but this is not only a very tasty treat but
also quite a crowd pleaser! The cayenne and ginger give it an extra kick.
Ingredients
4 Tbsp.
1 cup
2 tsp.
1 tsp.
1
⁄2 tsp.
3 large
1
⁄3 cup
1 pint
butter
brown sugar
ginger, ground
salt
cayenne
bananas, peeled, cut into 1-in. pieces
dark rum, pour into a heat resistant container
vanilla bean ice cream
Method
• Oven Temperature: 580 -620 degrees
• To a large non-stick skillet add the butter, sugar and spices.
• Flame Height: 4.4
• Place in front of flame for 2 minutes or until it starts to bubble.
• Add the bananas, stir, and return to oven in front of flame for another minute or 2 until everything is bubbling rapidly.
• Carefully add the rum, place the pan again in front of flame and watch it catch fire!
• If the bananas get too dark before the flame goes out, remove the pan from the oven and put a lid on it.
• Serve the bananas in shallow bowls topped with ice cream.
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maintenance
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Oven Maintenance
Natural Fiber Brush: WS-TL-NFB-(XS, S)
Use to sweep debris aside and out of the way
Brass Bristled Brush: T Style, WS-TL-TFB-(XS, S, M)
Use to scrub off debris that has stuck to the oven floor
Brass Bristled Brush: In-Line, WS-TL-IFB-(XS, S, M)
Use to scrub off debris that has stuck to the oven floor
Utility Peel: WS-TL-UP-(XS, S, M)*
Use to help dislodge stubborn debris and to remove ash
Do
•
Don’t
Clean oven floor with an old damp rag wrapped
around the natural fiber brush.
Sweep the oven floor with the NFB while you are
cooking and when you are finished.
•
•
Do not use ice or excessive water on oven floor.
Cleaners or detergents should never be used inside
the oven or on the stone hearth.
•
Clean exterior painted and stainless steel surfaces
with mild detergent, hot water and soft sponge,
scrubbing with the grain of the metal on stainless
steel.
•
•
Do not use metallic scouring pad on stainless steel.
Do not use excessive amounts of water cleaning on or
around the control box or control panel (depending
on your oven model).
•
If debris drops into the radiant flame burner well
and flame becomes obstructed, shut oven off and
call the factory for maintenance.
•
Do not place any debris or trash in radiant flame
burner well.
•
For wood-fired models, use seasoned hardwoods
with 20% moisture content or less.
•
•
Do not use soft woods such as pine or cedar.
Do not try to burn wet or “green” wood.
•
Place ashes from wood-fired ovens in metal
container with tight fitting lid (ash dolly).
•
Do not burn wood in an oven built and vented for gas
only.
The Bistro Home 3030 model is not listed to burn
wood.
•
•
•
Store all liquid flammables such as gasoline,
kerosene, charcoal lighter fluid, etc., well away
from the oven.
•
Never use gasoline, kerosene, charcoal lighter fluid or
other liquid flammables either to start or enhance an
existing wood fire.
*The Utility Peel is NOT a cleaning tool but can be used, as stated above, to loosen burned-on foods from the oven
floor.
Wood Stone Ovens are “Self Cleaning”
If you are cooking above temperatures of 550 degrees, oils and food will burn off the floor of the oven while you cook.
To ensure this process takes place, turn your oven up to 550 or higher and let your oven run a little longer once you are
finished cooking.
Continued on next page >>>
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If you are cooking below 550 degrees for a period of time, you may notice the floor darkening or staining. Although some
of this change in appearance is just the natural “seasoning” of the oven, some of it will burn off when the oven is brought
to temperatures above 625 degrees and held there for approximately 30 minutes.
Cooked on food will turn to ash and can easily be scrubbed off with a brass bristle brush and swept aside with the Natural
Fiber Brush. The longer you run the oven above 625 degrees, the cleaner the floor and dome will become.
Creosote build-up on the dome or floor
If you are cooking at temperatures less than 550 degrees for a period of time, you may notice blackening on parts of the
oven floor. This can also occur when cooking with wood, especially if the wood is not dry enough. Creosote build-up is
normal and will burn off if you run your oven at or above 625 degrees regularly.
Debris
The debris accumulated during the cooking process can be swept aside until you are finished cooking. When the oven
floor is cool to the touch (the oven has not been used for 48 hours) you can sweep or vacuum any loose debris out of the
oven.
Please call the factory if you have further cleaning or maintenance questions: (800) 578-6836
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Cleaning Bistro Heat Shield Doors
For all Bistro Oven Models: BH-3030, BH-4343 & BH-4355
How do I clean my Bistro’s Heat Shield Doors?
With normal use, your Bistro Heat Shield Doors may become splattered and soiled from grease or cooked on foods. If you
clean your doors regularly this will be a quick and easy process. If the oil or food has a chance to cook onto the glass over
time, cleaning them will be more challenging.
Remove the doors from the posts that support them:
• The doors should be cool to the touch to avoid burns or door cracking.
• Open the doors completely and place one hand at the top of the door and the other at the bottom; gently lift up.
The bracket holding the door on the post has a small retainer keeping it in place.
• Once the bracket is above the retainer, the door will lift easily away from the post.
• Repeat this process with the second door.
• Once the bracket is above this retainer, the door will lift easily and can be removed from the bracket.
Washing your doors:
• In the kitchen sink, wash the doors with hot water and liquid dish soap on a sponge that has a “no scratch”
abrasive scrubbing side. NEVER use an abrasive scrubber, pad, or powder. This may scratch the clear ceramic glass
surface.
• For tougher baked on grease or food, an oven cleaner can be used. Check that it can be safely used on oven doors
and follow the safety instructions on the package. Some of these products will require a soaking time, but can be very
effective.
• You may also run the doors through the dishwasher to help remove stubborn residue.
• WARNING: Many heavy duty oven cleaning products are caustic and contain sodium hydroxide. They SHOULD
NOT be used on your doors. These compounds can permanently pit or fog your ceramic glass doors.
Once your doors are clean:
• Dry your doors with a soft, lint-free towel.
• Replace the doors back on their posts.
• For occasional spot cleaning of your doors, a window cleaner and paper towels can also be used. If this is done on a
regular basis, you can avoid the heavier cleaning all together.
Please call the factory if you have further cleaning or maintenance questions: (800) 578-6836
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user manual
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Oven Installation & Ventilation
Wood Stone ovens are designed to support a variety of moving and installation methods. However, from years of experience we know that each oven installation can provide its own unique challenges. If you have additional questions that are
not answered in this document, please visit the Installation Solutions section of our website at: http://woodstonehome.
com/design-installation/installation-solutions or call the Wood Stone factory for technical support at
(800) 578-6836.
Unloading/Moving - General Information
Forklift: You will need to arrange to have a forklift on site. This is a standard requirement to unload and place your oven
when it is delivered.
• All Wood Stone oven stands are equipped with built-in fork pockets.
• The forklift will need to be rated for heavy loads. For example, the WS-MH-5 requires a forklift that can handle 6,000
lbs.
Crane: Cranes are great for second story installations or challenging locations. If you need a crane for your installation,
you will still need a forklift to remove the oven from the truck.
• All Wood Stone ovens arrive with four lifting eyes attached
• Use a standard spreader bar with a two-legged sling on both ends
Pallet Jack: Pallet Jacks are essential for the final positioning of the oven.
• The base of the oven is configured to work well with Pallet Jacks
• Pallet Jacks are for use on LEVEL SURFACES ONLY
Rollover Cage - Mountain Series Oven
Mountain Series ovens may be shipped with a rollover cage to fit through narrow openings of 46 inches to 52 inches,
depending on the model. Rollover cages must be specified at the time of order. If your oven arrives in a rollover cage,
it will require the use of a qualified service technician or gas and electrical components to reassemble the oven. A professional rigger is required when using a rollover cage as re-assembling an oven is beyond the capabilities of a homeowner or service company.
Venting
Wood Stone ovens are engineered and built to provide years of carefree use. However, proper venting (both intake and
exhaust) is critical to the oven’s performance. Wood Stone recommends a Selkirk Metalbestos (insulated pressure stack),
or an equivalent grease-rated duct, with an exhaust fan for all indoor installations; direct connection of the duct to the
oven is standard for residential ovens.
For safety reasons, it is also important to regularly clean and inspect your oven duct. Wood Stone recommends cleaning
and inspecting your duct at least once a year. If you have additional questions, you will find further information on our
website: http://woodstonehome.com/design-installation/ventilation or refer to the oven installation manual. For specific
questions, please call us at the factory: (800) 578-6836.
Exhaust Fans
Wood Stone is proud to carry the world’s finest line of exhaust fans for stone hearth oven applications. The fans are designed to withstand the high temperatures and creosote production associated with wood burning. The construction of
the fans’ axial vanes creates a self-cleaning effect. Whether venting your solid-fuel appliance through a hood or through a
direct chimney connection, the WS-GSV by Exhausto, is the perfect fan for the job. For detailed information, visit the fan
section of our website at http://woodstonehome.com/products/tools-and-accessories/fans/
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Bistro 3030
Stone Hearth Cooking Appliance
The Bistro 3030 features a standard door opening 18.5 inches wide x 7.5
inches high. The cooking surface is 22 inches wide, and 19 inches deep,
resulting in almost 3 square feet of usable deck space. The oven is ETL
listed for residential indoor or outdoor installation and has a 1-inch side
and back clearance to combustible building materials.
The dense, high temperature ceramic formulation of which the
175-pound, monolithic, cast-ceramic floor and the 335-pound, monolithic
dome are cast creates a "deep heat sink" within the chamber of the appliance. The hearth and dome are connected by a carefully tensioned steel
exoskeleton, which ensures structural integrity and long life.
The front, sides and back of the appliance body are enclosed with stainless steel. The appliance sits on a heavy-duty frame and stainless steel
storage compartment or stainless drawers are an optional and can be
provided in the support frame. The Bistro appliances come standard with
a heat-up timer, enabling the chef to program the oven to turn on while
they are out.
The ceramic interior is heated by a powerful, adjustable radiant burner
located in the back of the appliance chamber. The burner is controlled
exclusively by the chef. The heat distribution in the appliance can be
adjusted to meet the needs of a variety of menu items. The Bistro can
be configured to burn either Natural Gas or Propane - gas type must be
specified at time of order.
Job Name
Model
WS-BH-3030-RFG
Item#
Fuel Type
Gas-Fired
Hearth Capacity
8" pizzas
2
10" pizzas
2
12” pizzas
1
Assuming 5-minute cook
times, the approximate
maximum hourly
production capacity can be
calculated by multiplying
these numbers by 12.
The Bistro 3030 is a gas only oven. Please see our other residential ovens
for wood or combination fuel options. The oven arrives crated and ready
for installation. For ease of installation the oven can be turned on its back
and disassembled to fit through 32-inch openings.
The Bistro 3030 vents through an 8-inch O.D. flue collar located above the
doorway. The appliance can be direct connected to a power-ventilated,
grease-rated chimney or can be vented with a Listed Type 1 exhaust
hood, or one constructed in accordance with NFPA 96 and all relevant local and national codes. The appliance must be vented in accordance with
all relevant local and national codes, and in a manner acceptable to the
authority having jurisdiction.
Optional Accessories
• Stainless Steel Appliance Tool Set (with
stainless steel hangers)
• Stack-Mounted Exhaust Fan
• Wood Stone also manufactures a full line of
accessories for stone hearth cooking
• Heat Efficiency Door
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Bistro 3030
Stone Hearth Cooking Appliance
Side View
Front View
FLUE COLLAR
MANTLE
DIGITAL CONTROLLER
FLAME HEIGHT
CONTROL KNOB
KNOCKOUTS
PROVIDED ON
BOTH SIDES FOR
GAS/ELECTRICAL
SERVICE/AIR INTAKE
PANEL. MUST BE
LEFT REMOVABLE.
FORK POCKETS
Rear View
Top View
KNOCKOUTS
PROVIDED ON
BOTH SIDES FOR
GAS/ELECTRICAL
MANTLE
DOOR SWING TO
OVEN SIDE
DOOR SWING R 10 7/8”
DOOR SWING ARC 180”
UTILITIES Specifications
Gas-3/4 inch FNPT gas inlet
(female threaded)
55,000 BTU Natural Gas Supply
OR
42,000 BTU Propane (LP) Supply
ELECTRICAL
120 VAC, 2 amp, 50/60 Hz All utility connections made on
the back of the appliance control
box. Remove front or rear panel
for access, use utility knockouts
(provided) to route gas and
electrical supplies.
An ongoing program of product improvement may require us to
change specifications without notice.
Revised February 2011
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VENTING INFORMATION
The Bistro appliance can be direct connected to a
power-ventilated, grease-rated chimney or can be
vented with a Listed Type 1 exhaust hood, or one
constructed in accordance with NFPA 96 and all
relevant local and national codes. The appliance
must be vented in accordance with all relevant
local and national codes, and in a manner acceptable to the authority having jurisdiction.
Unit Shipping Weight: 1,100 lbs.
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Bistro 4343
Stone Hearth Cooking Appliance
The Bistro 4343 features a standard door opening 24 inches wide
x 7.5 inches high. The cooking surface is 34 inches wide, and 27
inches deep, resulting in 6.4 square feet of cooking surface. The
oven is ETL listed for residential indoor or outdoor installation
and has a 1-inch side and back clearance to combustible building
materials.
The dense, high temperature ceramic formulation of which the
450-pound, monolithic, cast-ceramic floor and the 570-pound,
monolithic dome are cast creates a “deep heat sink” within the
chamber of the appliance. The hearth and dome are connected by
a carefully tensioned steel exoskeleton, which ensures structural
integrity and long life.
The front, sides and back of the appliance body are enclosed with
stainless steel. The appliance sits on a heavy-duty, black stand
which acts as a support frame. A stainless steel storage compartment is optional and can be provided in the support frame. The
Bistro appliances come standard with a heat-up timer, enabling
the chef to program the oven to turn on while they are out.
Job Name
Model
WS-BH-4343-RFG
Item#
Fuel Type
Hearth Capacity
8" pizzas
6
10" pizzas
5-6
12” pizzas
3-4
Gas-Fired
Assuming 5-minute cook
times, the approximate
maximum hourly
production capacity can be
calculated by multiplying
these numbers by 12.
Optional Accessories
• Stainless Steel Appliance Tool Set
•
•
•
•
The ceramic interior is heated by a powerful, adjustable radiant
burner located in the back of the appliance chamber. The burner
is controlled exclusively by the chef. The heat distribution in the
appliance can be adjusted to meet the needs of a variety of menu
items. The Bistro can be configured to burn either Natural Gas or
Propane - gas type must be specified at time of order.
The oven arrives crated and ready for installation. For ease of
installation the oven can be disassembled to fit through 32-inch
openings, or the oven can be ordered disassembled.
The Bistro vents through a 10-inch O.D. flue collar located above
the doorway. The appliance can be direct connected to a powerventilated, grease-rated chimney or can be vented with a Listed
Type 1 exhaust hood or one constructed in accordance with NFPA
96 and all relevant local and national codes. The appliance must
be vented in accordance with all relevant local and national codes
and in a manner acceptable to the authority having jurisdiction.
(with stainless steel hangers)
Stack-Mounted Exhaust Fan
Wood Stone also manufactures a full line
of accessories for stone hearth cooking
Wood Burning Option
Heat Efficiency Door
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Bistro 4343
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Home
Stone Hearth Cooking Appliance
Front View
Side View
FLUE COLLAR
MANTLE
DIGITAL CONTROLLER
KNOCKOUTS
PROVIDED ON
BOTH SIDES FOR
GAS/ELECTRICAL
FLAME HEIGHT
CONTROL KNOB
SERVICE/AIR INTAKE
PANEL. MUST BE
LEFT REMOVABLE.
FORK POCKETS
Rear View
Top View
KNOCKOUTS
PROVIDED ON
BOTH SIDES FOR
GAS/ELECTRICAL
DOOR SWING TO
OVEN SIDE
MANTLE
DOOR SWING R 13 1/2”
DOOR SWING ARC 180”
UTILITIES SPECIFICATIONS
Gas-3/4 inch gas inlet (female
threaded)
80,500 BTU Natural Gas Supply OR
68,000 BTU Propane (LP) Supply
ELECTRICAL
120 VAC, 2 amp, 50/60 Hz All utility connections made on
the back of the oven control
box. Remove front or rear
panel for access, use utility
knockouts (provided) to route
gas and electrical supplies.
An ongoing program of product improvement may require us to
change specifications without notice.
Revised February 2011
38
VENTING INFORMATION
Our gas ovens can be direct connected
to a power-ventilated, grease-rated
chimney or can be vented with a Listed
Type 1 exhaust hood or one constructed in accordance with NFPA 96 and all
relevant local and national codes. The
oven must be vented in accordance
with all relevant local and national
codes and in a manner acceptable to
the authority having jurisdiction.
Unit Shipping Weight: 2,100 lbs.
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Home
Bistro 4355
Stone Hearth Cooking Appliance
The Bistro 4355 features a standard door opening 24 inches wide
x 7.5 inches high. The cooking surface is 34 inches wide, and 39
inches deep, resulting in 9.2 square feet of usable cooking surface.
The dense, high temperature ceramic formulation of which the
500-pound, monolithic, cast-ceramic floor and the 725-pound,
monolithic dome are cast creates a “deep heat sink” within the
chamber of the appliance. The hearth and dome are connected by
a carefully tensioned steel exoskeleton, which ensures structural
integrity and long life.
The front, sides and back of the appliance body are enclosed with
stainless steel. The appliance sits on a heavy-duty, black stand
which acts as a support frame. A stainless steel storage compartment is optional and can be provided in the support frame. The
Bistro appliances come standard with a heat-up timer, enabling
the chef to program the oven to turn on while they are out.
The ceramic interior is heated by a powerful, adjustable radiant
burner located in the back of the appliance chamber. The burner
is controlled exclusively by the chef. The heat distribution in the
appliance can be adjusted to meet the needs of a variety of menu
items. The Bistro can be configured to burn either Natural Gas or
Propane - gas type must be specified at time of order.
Job Name
Model
WS-BH-4355-RFG
Item#
Fuel Type
Hearth Capacity
8" pizzas
9
10" pizzas
7
12" pizzas
6
14" pizzas
4
Gas-Fired
Assuming 5-minute cook
times, the approximate
maximum hourly
production capacity
can be calculated by
multiplying these
numbers by 12.
The oven arrives crated and ready for installation. For ease of
installation the oven can be disassembled to fit through 32” openings.
The Bistro vents through a 10-inch O.D. flue collar located above
the doorway. The appliance can be direct connected to a powerventilated, grease-rated chimney or can be vented with a Listed
Type 1 exhaust hood, or one constructed in accordance with NFPA
96 and all local and national codes. The appliance must be vented
in accordance with all local and national codes and in a manner
acceptable to the authority having jurisdiction.
Optional Accessories
• Stainless Steel Appliance Tool Set
•
•
•
•
(with stainless steel hangers)
Stack-Mounted Exhaust Fan
Wood Stone also manufactures a full line
of accessories for stone hearth cooking
Wood Burning Option
Heat Efficiency Door
800.578.6836 | info@woodstonehome.com |
39
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Home
Bistro 4355
Stone Hearth Cooking Appliance
Side View
Front View
FLUE COLLAR
MANTLE
DIGITAL CONTROLLER
FLAME HEIGHT
CONTROL KNOB
KNOCKOUTS
PROVIDED ON
BOTH SIDES FOR
GAS/ELECTRICAL
SERVICE/AIR INTAKE
PANEL. MUST BE
LEFT REMOVABLE.
FORK POCKETS
Rear View
Top View
KNOCKOUTS
PROVIDED ON
BOTH SIDES FOR
GAS/ELECTRICAL
DOOR SWING TO
OVEN SIDE
MANTLE
DOOR SWING R 13 1/2”
DOOR SWING ARC 180”
UTILITIES SPECIFICATIONS
Gas-3/4 inch gas inlet (female
threaded)
80,500 BTU Natural Gas Supply OR
68,000 BTU Propane (LP) Supply
ELECTRICAL
120 VAC, 2 amp, 50/60 Hz VENTING INFORMATION
The appliance can be direct connected to a
power-ventilated, grease-rated chimney or can
be vented with a Listed Type 1 exhaust hood,
All utility connections made
or one constructed in accordance with NFPA 96
on the back of the appliance
and all local and national codes. The appliance
control box. Remove front or
rear panel for access, use utility must be vented in accordance with all local and
knockouts (provided) to route national codes and in a manner acceptable to
the authority having jurisdiction.
gas and electrical supplies.
An ongoing program of product improvement may require us to
change specifications without notice.
Revised February 2011
40
Unit Shipping Weight: 2,500 lbs.
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Home
Mt. Chuckanut 4’
Stone Hearth Cooking Appliance
The Mt. Chuckanut series appliance features a standard door opening 20-inches
wide x 10-inches high. The inside diameter of the appliance floor is 37-inches,
resulting in a 7-square-foot cooking hearth surface.
Whether heated by gas, wood, or a combination of the two fuels, the dense,
high-temperature ceramic formulation of which the hearth and dome are cast
creates a “deep heat sink” within the chamber of the appliance. The 650-pound,
monolithic, 4-inch thick, cast-ceramic floor sits on 4-inches of rigid insulation.
The 700-pound, monolithic dome is also cast to a thickness of at least 4-inches.
The hearth and dome are connected by a carefully tensioned steel exoskeleton,
which ensures structural integrity and long life. The body of the appliance rests
on a 12-gauge steel pan bolted to a heavy-duty, 3-inch angle iron stand. The
appliance is wrapped with at least 2-inches of spun ceramic fiber insulation and
enclosed (top and sides) with 16-gauge galvanized steel. The appliance arrives
completely assembled and ready to set in place.
Gas-Fired: The appliance can be manufactured to burn either propane or
natural gas; this must be specified at the time of order.
Mt. Chuckanut Home Oven comes
standard with log set (not pictured)
Job Name
Model
WS-MH-4
Item#
Hearth Capacity
8" pizzas
8-10
10" pizzas
5-6
12" pizzas
4-5
16" pizzas
1-2
Assuming 5-minute cook
times, the approximate
maximum hourly
production capacity can be
calculated by multiplying
these numbers by 12.
The Radiant Flame: The gas appliance is heated by an easily adjustable wall of
radiant flame (68,000-BTU max.) located at the rear of the cooking chamber. User
control of this ample heat input ensures the ability to balance the appliance’s
radiated top heat with that being conducted and radiated from the floor.
The Underfloor IR Burner: A 47,000-BTU thermostatically controlled infrared
burner can be mounted under the 4-inch thick, monolithic appliance deck to
ensure high production capacity with no heat recovery issues. The combined
effect of these two heat sources makes the Mt. Chuckanut an extremely powerful
and responsive stone hearth appliance. The appliance can be equipped with
either or both burners. If only the underfloor IR burner is present, the appliance
must be fueled primarily with wood burning in the chamber.
Limited wood-burning is an option for appliances with all gas burner
configurations, but must be specified at time of order to ensure proper labeling.
Wood-Fired: The Mt. Chuckanut is also available simply as a Wood-Fired
appliance. A hardwood fire in the chamber of the appliance is all that is needed
to keep the massive ceramic interior charged with heat, even in the face of very
high levels of food production.
Optional Accessories
•
•
•
•
•
•
•
•
Doorway and Service Panel Extensions
Stainless Steel or Black Granite Mantle
Stainless Steel Oven Tools
Custom Finishes
Exhaust Fan
Exhaust Hood
Wood Burning Option
Custom Wood Burning Accessories
All Models: The combustion products of the Gas and/or Wood used to fuel the
appliance vent through an 8-inch O.D. flue collar located above the doorway.
The Mt. Chuckanut can be direct connected to a power-ventilated, greaserated chimney or can be vented using a Listed Type 1 exhaust hood or one
constructed in accordance with NFPA 96 and all relevant local and national
codes. Models that utilize wood as a fuel source must be vented as a solid fuel
appliance, in accordance with all relevant local and national codes, and in a
manner acceptable to the authority having jurisdiction.
800.578.6836 | info@woodstonehome.com |
41
Mt. Chuckanut 4’
Stone Hearth Cooking Appliance
16 ga. GALVANIZED STEEL SHELL
MANTLE (OPTIONAL)
FLAME HEIGHT CONTROL
KNOB
CONTROLLER
STAINLESS STEEL SERVICE/AIR INTAKE PANEL
If not used, equivalent access and air intake
must be provided in this same location.
TOE KICK
(INCLUDED)
INSTALLS HERE
Service/air intake panel and
toe kick not provided with
non-gas fired models.
GAS INLET
3/4” N.P.T
ELECTRICAL
CONNECTION
MANTLE (OPTIONAL)
O.D. FLUE COLLAR
THERMOSTATICALLY
CONTROLLED INFRARED
UNDERFLOOR BURNER
(IF EQUIPPED)
MANTLE
(OPTIONAL)
Inside Diameter 37”
4” CERAMIC DOME
4” CERAMIC FLOOR
2” CERAMIC INSULATION
RADIANT BURNER
(IF EQUIPPED)
4” RIGID INSULATION
3/4” N.P.T. GAS INLET
(17 1/2” APPROX. HEIGHT)
UTILITIES REQUIRED
Gas-Fired Appliance with
Wood Burning Option
1. 120-VAC/ 1.1-AMP Electrical Supply
Connection made beneath appliance as
shown.
2. 115,000-BTU Natural Gas Supply
OR
102,000-BTU Propane (LP) Supply
Wood-Fired Only
3. 120-VAC/ 1.1-AMP Electrical Supply. Connection made to readout box. (ONLY
on wood-only models).
FACADE INFORMATION
4. All facades or enclosures are by others;
all appliances require 1-inch side clearance, and 6-inches top clearance to combustible construction. Any construction
above, and 6 inches to either side of the
appliance doorway must be non-combustible. See installation information for
details.
5. Any facade or enclosure below the
mantle of Gas-Fired and Dual Gas/
Wood-Fired Appliances must allow the
following:
a. Unobstructed access 16-inches to
each side of centerline for removal of
service / intake panel.
b. Easy access to all controls.
c. Sufficient combustion air for gas
burners; see installation information
for details.
VENTING INFORMATION
The Mt. Chuckanut can be direct connected to
a power-ventilated, grease-rated chimney or
can be vented using a Listed Type 1 exhaust
hood or one constructed in accordance with
NFPA 96 and all relevant local and national
codes. Models that utilize wood as a fuel source
must be vented as a solid fuel appliance, in
accordance with all relevant local and national
codes, and in a manner acceptable to the
authority having jurisdiction.
Model
Number
WS-MS-4-RFG-IR
WS-MS-4-W
An ongoing program of product improvement may require us to
change specifications without notice.
Revised February 2011
42
X
X
-W
Gas Type
Home
Wood Required
t h e
Wood Optional
Home
f o r
Radiant Flame
t h e
Underfloor IR
f o r
LP or NG
X
No GAS
Unit Shipping Weight: 2,400 lbs.
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Home
Mt. Adams 5’
Stone Hearth Cooking Appliance
The Mt. Adams series appliance features a standard door opening 30-inches
wide x 10-inches high. The inside diameter of the appliance floor is 52-inches,
resulting in a 15-square-foot cooking hearth surface.
Whether heated by gas, wood or a combination of the two fuels, the dense,
high-temperature ceramic formulation of which the hearth and dome are cast
creates a “deep heat sink” within the chamber of the appliance. The 1,100-pound,
monolithic, 4-inch thick cast-ceramic floor sits on 4-inches of rigid insulation. The
1,100-pound, monolithic dome is also cast to a thickness of at least 4-inches. The
hearth and dome are connected and supported by a carefully tensioned steel
exoskeleton, which ensures structural integrity and long life. The body of the
appliance rests on a 12-gauge steel pan bolted to a heavy-duty, 3-inch angle
iron stand. The appliance is wrapped with at least 2-inches of spun ceramic fiber
insulation and enclosed (top and sides) with 16-gauge galvanized steel. The
appliance arrives completely assembled and ready to set in place.
Gas-Fired : The appliance can be manufactured to burn either propane or
natural gas; this must be specified at the time of order.
Mt. Adams Home Oven comes
standard with log set (not pictured)
Job Name
Model
WS-MH-5
Item#
Hearth Capacity
8" pizzas
12-16
10" pizzas
10-12
12" pizzas
8
16" pizzas
5
Assuming 5-minute cook
times, the approximate
maximum hourly
production capacity
can be calculated by
multiplying these
numbers by 12.
Optional Accessories
•
•
•
•
•
•
•
•
Doorway and Service Panel Extensions
Black Granite Mantle
Stainless Steel Oven Tools
Custom Finishes
Exhaust Fan
Exhaust Hood
Wood Burning Option
Custom Wood Burning Accessories
The Radiant Flame: The gas appliance is heated by an easily adjustable
wall of radiant flame (105,000-BTU max.) located at the rear of the cooking
chamber. User control of this ample heat input ensures the ability to balance
the appliance’s radiated top heat with that being conducted and radiated from
the floor.
The Underfloor IR Burner: An 83,000-BTU thermostatically controlled infrared
burner can be mounted under the 4-inch thick, monolithic appliance deck to
ensure high production capacity with no heat recovery issues. The combined
effect of these two heat sources makes the Mt. Adams an extremely powerful
and responsive stone hearth appliance. The appliance can be equipped with
either or both burners. If only the underfloor IR burner is present, the appliance
must be fueled primarily with wood burning in the chamber. Limited wood
burning is an option for appliances with all gas burner configurations, but must
be specified at time of order to ensure proper labeling. All Mt. Adams Gas-Fired
Appliances with Wood Burning Option are ETL Listed.
Wood-Fired: The Mt. Adams is also available simply as a Wood-Fired appliance.
A hardwood fire in the chamber of the appliance is all that is needed to keep
the massive ceramic interior charged with heat, even in the face of very high
levels of food production.
All Models: The combustion products of the Gas and/or Wood used to fuel the
appliance vent through a 10-inch O.D. flue collar located above the doorway. The
Mt. Adams can be direct connected to a power-ventilated, grease-rated chimney
or can be vented using a Listed Type 1 exhaust hood, or one constructed in
accordance with NFPA 96 and all relevant local and national codes. The appliance
must be vented in accordance with all relevant local and national codes, and
in a manner acceptable to the authority having jurisdiction. Models that utilize
wood as a fuel source must be vented as a solid fuel appliance.
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43
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Front View
16 ga. GALVANIZED STEEL SHELL
MANTLE (OPTIONAL)
FLAME HEIGHT CONTROL
KNOB
Mt. Adams 5’
Stone Hearth Cooking Appliance
UTILITIES REQUIRED
Gas-Fired Appliance with
Wood Burning Option
1. 120-VAC/ 1.1-AMP Electrical Supply 188,000-BTU Natural Gas Supply
OR
159,000-BTU Propane (LP) Supply
OVEN CONTROLLER
STAINLESS STEEL
SERVICE/AIR INTAKE PANEL.
If not used, equivalent access
and air intake must be provided at the front of the oven.
TOE KICK (INCLUDED)
INSTALLS HERE
Top View
GAS INLET
3/4 inch N.P.T
120 VAC
CONNECTION
10 INCH O.D. FLUE COLLAR
MANTLE (OPTIONAL)
Side View
THERMOSTATICALLY
CONTROLLED
INFRARED
UNDERFLOOR BURNER
(IF EQUIPPED)
Inside Diameter 52”
Wood-fired Only
2. 120-VAC/ 1.1-AMP Electrical Supply.
FACADE INFORMATION
3. All facades or enclosures are by others; all appliances require 1-inch side clearance,
and 6-inches top clearance to combustible
construction. Any construction above, and
6 inches to either side of the appliance
doorway, must be non-combustible.
4. Any facade or enclosure below the mantle
of Gas-Fired and Wood w/ Gas Assist appliances must allow the following:
a) Unobstructed access 17-inches to each side of centerline for removal of service / intake panel.
b) Easy access to all controls.
c) Sufficient combustion air for gas burners; see installation information for details.
VENTING INFORMATION
The Mt. Adams can be direct connected to a
power-ventilated, grease-rated chimney or can
be vented using a Listed Type 1 exhaust hood,
or one constructed in accordance with NFPA 96
and all relevant local and national codes. The
appliance must be vented in accordance with all
relevant local and national codes, and in a manner
acceptable to the authority having jurisdiction.
Models that utilize wood as a fuel source must be
vented as a solid fuel appliance.
WS-MS-5-RFG-IR
WS-MS-5-W
An ongoing program of product improvement may require us to
change specifications without notice.
Revised February 2011
44
-W
Gas Type
X
Wood Required
X
Wood Optional
Model
Number
STAINLESS STEEL
SERVICE/AIR INTAKE
PANEL
Radiant Flame
MANUAL CONTROL KNOB FOR
RADIANT BURNER
Underfloor IR
MANTLE
(OPTIONAL)
LP or NG
X
No GAS
Unit Shipping Weight: 3,600 lbs.
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Stone Hearth Oven Tool Set
A. LOADING PEELS (WS-TL-LP-XX)
D. UTILITY PEEL (WS-TL-UP)
These durable, yet lightweight aluminum alloy Loading Peels
come in four sizes that are perfect for up to 12”, 14”, 16” and 18”
pizzas. Our standard tool kit includes one 12” and one 16” peel.
The short tool set includes only the 12” Loading Peel.
Move or rotate any size pizza with nearly surgical precision
with Wood Stone’s utility peel. The 8-inch diameter utility peel
is also very useful for moving pans, placing wood on the fire
and removing ash. This is such a useful tool that most people
order two.
B. FLOOR BRUSH SET (WS-TL-BS)
Floor brushes are vital tools for efficient oven operation. Our
tool set includes several styles for complete oven cleaning: a
heavy-duty, brass-bristled, wooden head beveled to facilitate
debris removal from all corners of the oven, in two styles; “T”
(WS-TL-TFB) and the “in-line” (WS-TL-IFB); and an in-line natural
fiber brush for “sweeping” (WS-TL-NFB).
C. BUBBLE HOOK (WS-TL-BH)
The bubble hook is for popping pizza dough bubbles before
they get out of hand. Made from heavy gauge stainless steel, it
is also great for moving pans, trays and even wood.
E. ASH SHOVEL (WS-TL-PS)
Our heavy gauge stainless steel shovel is designed to safely
remove ash and coals from wood-fired ovens. Its front is beveled to remove ash from even hard to reach parts of the oven.
NOTE: The Ash Shovel is only included in the Wood-Fired Oven
Tool Set.
All Wood Stone oven tools have heavy-duty stainless handles
and grease-resistant grips.
NOTE: Each tool is supplied with a stainless steel, wall-mounting
tool hanger. All tools come in four lengths: short, medium, long,
and extra long.
Note: For tool lengths, please visit the Tools and Accessories section of our web site: http://woodstonehome.com
TOOL
SHORT
MEDIUM
Loading Peel (LP-12”)
32”
50”
Loading Peel (LP-16”)
N/A
50”
Utility Peel (UP)
40”
60”
In-Line Floor Brush (IFB)
40”
60”
T-Style Brush (TFB)
40”
60”
Natural Floor Brush (NFB)
36”
51”
Bubble Hook (BH)
40”
60”
Particle Shovel (PS)
40”
60”
C
B
A
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HAND HELD IR THERMOMETER
Home Tools & Accesories
f o r
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MINI-LIGNO E WOOD MOISTURE METER
This easy-to-use device allows you to instantly
measure surface temperatures anywhere in your
Wood Stone oven. Just point the hand-held unit
at the surface in question and press the button;
the temperature is instantly displayed on an
LCD readout. The button can be held down for
scanning surfaces. The meter takes a reading every
half second and has accuracy of plus or minus 3
degrees Fahrenheit and a range of 0 to 750 degrees
Fahrenheit.
This tool allows a chef to precisely locate and
monitor the various temperature zones within a
stone hearth oven.
The meter is powered by one 9V battery and is built
of high-impact plastic for long life. All your cooks
will want one so plan to buy a few.
WS-TL-MM
Dry wood burns more cleanly and releases more BTU’s for
better cooking with less creosote.
Wood Stone’s Mini-Ligno E instantly measures the moisture
content of any type of wood. Just press the probes into the
surface of a piece of wood and the meter automatically
displays the percent moisture. The easy-to-read scale ranges
from 6 percent to 36 percent. An extra (longer) set of probes
is included with the meter. The meter uses one 9 Volt battery
(good for 5,000 readings) and automatically calibrates for
decreasing battery voltage.
WS-TL-IRT
Measure the moisture content of your fuelwood with
Wood Stone’s easy-to-use Moisture Meter.
The meter and the cap are built of high-impact plastic for
years of use. The cap, when placed on the base of the meter,
functions as a grip to enable easy insertion of the probes
into the wood. The pocket-sized meter measures only 6” x
3” x 1” and weighs 6 ounces.
Wood that is not properly dried is the most common
operational problem with solid fuel cooking equipment. The
Mini-Ligno E assures that fuelwood has the proper moisture
content even before it is unloaded from the truck.
We have a variety of accesories to compliment your oven. Do you want to measure the moisture content of your wood, or
speed up your heat-up time with a heat-efficiency door? We have you covered. Learn more at:
http://woodstonehome.com/products/tools-and-accessories/oven-accessories/
46
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Home Tools & Accesories
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OVEN TOOL HANGER (#1650100)
Wood Stone’s Tool Hanger offers a convenient way to
have your tools easily accessible while cooking. Refer to
the image of the oven on the right for ideas on how this
accessory can be installed onto the oven facade. Each tool
purchased comes with a Tool Hanger. The Tool Hanger can
be purchased as a replacement accessory as well.
Front View - Tool Hanger
Side View - Tool Hanger
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LOADING PEEL HANGER (#1660106)
Compatible with the following Loading Peels:
WS-TL-LP-12
WS-TL-LP-14
WS-TL-LP-16
WS-TL-LP-18
Wood Stone’s Loading Peel Hanger is specifically
designed for use with our Loading Peel. This accessory
offers a convenient way to have your Loading Peel easily
accessible while cooking.
The Loading Peel Hanger ships standard with each
Loading Peel purchase. The Loading Peel Hanger can
also be purchased as a replacement accessory.
Front View - Tool Hanger
48
Side View - Tool Hanger
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Warranty
Wood Stone warrants its equipment to the original purchaser against defects in material or manufacture for a period of one year from
the original date of purchase, subject to the following exclusions and limitations.
All WARRANTY SERVICE MUST BE PRE-APPROVED BY WOOD STONE.
Please contact the factory first at 1-800-578-6836 seven days a week. Our normal business hours are 8am to 4:30pm Pacific Standard
time Monday through Friday. If calling during non-business hours, follow the recorded instructions for emergency service and a Wood
Stone technician will get back to you promptly.
EXCLUSIONS
The warranties provided by Wood Stone do not apply in the following instances:
1.
In the event that the equipment is improperly installed. Proper installation is the responsibility of the installer; proper installation
procedures are prescribed by the Wood Stone installation manual.
2. In the event the equipment is improperly maintained. Proper maintenance is the responsibility of the user; proper maintenance
procedures are prescribed in the Wood Stone installation manual.
3. In the event that the failure or malfunction of the appliance or any part thereof is caused by abnormal improper use or is otherwise not attributable to defect in material or manufacture.
4. In the event that the appliance, by whatever cause, has been materially altered from the condition in which it left the factory.
5. In the event that the rating plate has been removed, altered or obliterated.
6. On parts that would be normally worn or replaced under normal conditions.
7. Normal cracking due to expansion and contraction stress relief in either the dome or oven floor.
8. In the event that pressed log products of any type have been burned in the equipment.
9. Damage resulting from the use of chemical cleaning products in the oven, as well as any damage from liquids or chemicals being
poured or sprayed into the oven.
If any oral statements have been made regarding this appliance, such statements do not constitute warranties and are not part of the
contract of sale. This Limited Warranty constitutes the complete, final and exclusive statement with regard to warranties.
THIS LIMITED WARRANTY IS EXCLUSIVE AND IN LIEU OF ALL OTHER WARRANTIES WHETHER WRITTEN, ORAL OR IMPLIED,
INCLUDING, BUT NOT LIMITED TO, ANY WARRANTY OF MERCHANTABILITY OR FITNESS FOR PARTICULAR PURPOSE OR WARRANTY AGAINST LATENT DEFECTS.
LIMITATIONS OF LIABILITY:
In the event of warranty claim or otherwise, the sole obligation of Wood Stone shall be the repair and/or replacement, at the option of
Wood Stone, of the appliance or component or part thereof. Such repair or replacement shall be at the expense of Wood Stone with
the exception of travel over 100 miles or two hours, overtime, and holiday charges which shall be at the expense of the purchaser. Any
repair or replacement under this warranty does not constitute an extension of the original warranty for any period of the appliance or
for any component or part thereof. Parts to be replaced under this warranty will be repaired or replaced at the option of Wood Stone
with new or functionally operative parts. The liability of Wood Stone on any claim of any kind, including claims based on warranty,
expressed or implied, contract, negligence, strict liability or any other theories shall be solely and exclusively the repair or replacement
of the product as stated herein, and such liability shall not include, and purchaser specifically renounces any rights to recover, special,
incidental, consequential or other damages of any kind whatsoever, including, but not limited to, injuries to persons or damage to
property, loss of profits or anticipated profits, or loss of use of the product.
TO SECURE WARRANTY SERVICE:
If you claim a defect covered by this Limited Warranty contact:
Wood Stone Corporation:
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Attn: National Service Manager
Toll Free 1-800-578-6836
800.578.6836 | info@woodstonehome.com |
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