The PIRA ovens have a large production capacity. The ovens can work perfectly with two grills at once or more, and earn at least double the cooking surface. Working with more than one grill, besides winning cooking surface, we have more control over the temperature, using two different heights or cooking positions. During the service can be regulated the upper air-flow regulator to control the amount of smoke in the oven. It can also act on the ash drawer, opening it if necessary revive the fire.
The first time the oven is used, it should make it work for 45 minutes with grills indoors without any food cooking, to remove any traces of oils and cleaning products used during manufacture.
Finish the Service & Starting again
At the end of the service, we will close completely the upper and lower air regulators (this position during operation is already closed). At this time there is no airflow in the cooking chamber and oxygen is slowly disappearing and extinguishing the embers, and with very few wear of the coal.
On the next service, when we open the upper and lower airflow regulators, and if there remain embers, these will be easily reactivated.
Depending of the quantity of embers remaining of the previous service, we will have to supplement with additional load to achieve the optimal amount of coal for the new service.
If there are no embers to revive, we would have to start again as we have explained in the section LIGHTING THE OVEN.
Daily Cleaning and Maintenance
Clean the oven always before the first service, and when it is cold. Keep the oven cleaned of ash and grease, which will result in less fumes and odors. Do not pile too much ash in the drawer. We recommend empty the ash drawer every day. Regularly you must clean and empty the oil collector and channeling hole of the oil collector. If it is not cleaned, over time you can get to plug the hole and lose their function. Regularly you must clean grease collector placed under the door
and hidden by a trim cover. When the oven is cool, wipe the glass door to keep it as the first day with an appropriate product. However and in case of doubt, a wet water cloth and a few drops of ammonia can be a quick solution. If you keep the glass cleaned, you open the door less often, and you will cook faster and will save coal. Also, if you keep the glass cleaned allows you to offer your guests the spectacle of the grill in the restaurant.
The interior of the cooking chamber can be cleaned with any degreaser. Never with water, the only thing it does is move the ashes. The outside of the painted ovens (CLASSIC or BLACK) must be cleaned with a damp cloth of water or “neutral” soaps to avoid possible damage to the paintings. Clean grill often while cooking with the help of a brush of long spikes.
At least once a month, remove the plate firebreak that is on the roof of the oven and clean or empty the deposited soot. No need any tools to do this operation. It only takes few seconds. Regularly clean the accessories of the chimney KIT that you have acquired. The External firebreak should never be cleaned with water. Although the interior firebreak is an important first filter and is where much of soot derived from combustion is deposited, there may be remains of soot at the outside firebreak.
If you clean the external firebreak with water and depending on the amount of residue deposited, may form a thick paste comparable with cement. You must shake the External firebreak in view to take out the remnants of ash, dust and soot.
The larger ovens and the tables of the desktop models come equipped with movable wheels, facilitating their movement for a perfect clean of the place.
To prevent noise when you use the door is important the oiling of the indicated points.
Repeat this action regularly for proper operation.
Use suitable oils. Grease are not suitable since with high temperatures deteriorate rapidly.
Graphite oil can be a good choice.