Frequently Asked Questions
HOW LONG WILL IT TAKE FOR THE OVEN TO HEAT UP?
Stone hearth ovens are very energy efficient once they are hot. With regular use in a commercial kitchen you can expect that the oven will never completely cool down unless you wish to renovate or close the kitchen. Used on a daily basis the oven will take approx 1 hour to reach optimum temperature. The fold down door will assist the oven with the preheat process however it is designed to be in the upright position during service.
For the initial fire up process we recommend you refer to our Commissioning & Pre-Heat Guide, it will take 2-3 days to heat the oven for the first time. It is critical that the oven be heated slowly for the first time, if the process is rushed there is a risk that thermal cracks will form.
REGULAR FLUE MAINTENANCE
It is critical that the flue be cleaned by the maintenance team every 3 months to reduce the danger of a flue fire caused by the build up of soot and grease.
The Phoenix Oven is designed to reduce the risk of fire in the flue system however this is dependent on regular inspection, maintenance and cleaning. There is a particle filter located just above the oven door/mouth. This filter is very easy to remove for cleaning and can be done on a daily basis.
Please refer to the Exhasut Safety page for further information related to this topic.
PHOENIX GAS SAFTEY FEATURES
There are 2 additional safety features fitted to all Phoenix gas systems:
- Thermal Interlock Sensor: This sensor monitors the temperature in the exhaust spigot to ensure the air does not rise to a dangerous temperature, potentially leading to a fire hazard. If the spigot becomes blocked or another hazard detected the sensor will cause the gas burner to switch off until the area is inspected and issue rectified.
- Pressure Differential Switch: In order for the gas burner to ignite it must detect that the exhaust fan is operational and switched on. The pressure switch will disable the gas system until the exhaust fan is in operation.
There are a number of exhaust options available, we recommend you consult with your kitchen design consultant, kitchen contractor or local exhaust specialist for expert advice on what exhaust option will best suit your needs. We also recommend you consult with the local fire authorities to ensure your exhaust method complies with local regulations.
Summary of exhaust options:
- Overhead exhaust canopy
- Direct connect system with a Phoenix Flue Transition
- Other customer exhaust systems including fire suppression accessories
FACADE AND EXTERNAL CLADDING INFORMATION
Your oven will require some form of external cladding. All ovens are supplied with ceramic insulation wool (and adhesive glue) and will require a minimum 25mm air gap between the superwool and facade construction. We recommend you refer to our Installation and Operation Manual for further detailed information on this matter.
In brief you may consider the following facade materials:
- Sheet Metal
- Plaster board with rendered finish
It is critical to ensure that access and ventilation panels are available under and above the oven.
WHAT CAN YOU COOK IN THESE OVENS?
Stone hearth ovens were traditionally designed for pizza and breads however they are now considered to be multi-function cooking appliances capable of producing a wide range of foods and performing an array of cooking methods including:
- pan frying and sautéing
Anything you can cook in a conventional oven can be prepared in a Phoenix Oven.
HOW LONG DOES IT TAKE TO COOK A PIZZA?
Average cooking time is approx 3-4 minutes. This time is dependent on the temperature of the oven, thickness of pizza base and skill of the chef.
HOW LONG WILL IT TAKE FOR THE OVEN TO HEAT UP?
Stone hearth ovens are very energy efficient once they are hot. With regular use in a commercial kitchen you can expect that the oven will never completely cool down unless you wish to renovate or close the kitchen. Used on a daily basis the oven will take approx 1 hour to reach optimum temperature.
The fold down door will assist the oven with the preheat process however it is designed to be in the upright position during service.
CAN YOU COOK DIRECTLY ON THE OVEN FLOOR?
Yes, traditionally pizzas and breads are cooked directly on the stone floor. For thicker crust pizzas you may decide to use a tray and then finish the pizza on the stone floor for a crisp base.
WILL THE PIZZA NEED ROTATION/TURNING?
Typically you will need to rotate the pizza at least once so that an even cooking finish is achieved. Remember to always check the base, pale golden brown areas display the base has started to crisp.
Stone heath ovens have heat zones. The area closest to the heat source (gas flame or wood fire) will be hottest and the area near the oven door will be cooler. The skill of the chef will determine how to rotate and shuffle food between heat zones.
HOW IS THE COOKING TEMPERATURE MEASURED?
Gas fired and electric ovens include a thermocouple fitted in the centre of the oven floor (inside the brick). The thermocouple monitors the temperature on the stone floor, this is the GREEN temperature display on the gas control panel.
The gas flame will modulate to control the temperature within 20˚C of the set temperature (RED temperature display).
If a wood fire is added the gas burner will modulate to maintain a consistent temperature as set, the burner may switch off if the temperature increases significantly.
Always expect that the oven roof will be significantly hotter than the floor. The roof acts as a heat store and transfers downward to cook the pizza from the top also.
ARE OVENS WOOD OR GAS FIRED?
Phoenix Ovens are available with a variety of fuel options:
- Wood Fired: wood is the only heat source for this oven.
- Full Gas: oven is fitted with a thermostatically controlled gas system with 1 or 2 burners depending on the size of the oven. Wood can be used in this oven for additional flavour but it is not an essential heat source.
- Combination Gas and Wood: oven is fitted with a thermostatically controlled gas system with 1 or 2 burners depending on the size of the oven. Wood is used in this oven for additional flavour and may be required to provide additional energy depending on the oven size. The gas system will modulate to regulate the oven temperature.
- Electric: electric elements are used on the oven roof to heat the chamber evenly. A small wood fire can be used in this oven to provide additional flavour for cooking but it is not a heat source.
STANDARD OVEN SHAPES, SIZES AND COOKING CAPACITY
(including Insulation & Air Gap)
APPROX PIZZA COOKING CAPACITY/HOUR
860mm X 635mm
1210mm X 1015mm
900mm X 865mm
1250mm X 1260mm
1200mm X 865mm
1550mm X 1350mm
1500mm X 865mm
1850mm X 1350mm
1300mm X 865mm
1650mm X 1350mm
1700mm X 865mm
2050mm X 1350mm
HOW IS THE OVEN SHIPPED
In most cases ovens are shipped in 2 pieces (sometimes more pieces for larger or complex ovens). The oven will be spilt into a roof and base on separate pallets. The gas system and accessories will be packed together on the pallets.
HOW IS THE OVEN INSTALLED
Refer to our Installation and Facade Guide for detailed information on how to install and finish the external facade of the oven.
It is the end users responsibility to install the ductwork for the oven. Phoenix engineers are able to provide standard duct dimensions however all design and construction must be carried out in accordance with local authority regulations. The exhaust is best in a dedicated system. It is critical that the oven ductwork be installed in accordance with local regulations, refer to our Exhaust Advice Guide for further information.
All ovens will require a fire rated material surround enclosure with facade cladding. It is our recommendation that the purchaser arrange for a local contractor to supply and construct the facade. Our engineer is able to provide advice and instructions to your nominated contractor, you may also refer to our Quick Reference Facade Guide.