Cómo usar
Subheading
Starting up the oven
Remove the grills
and anything else that might be inside the oven before load the coal.
Open the internal air-flow regulator
and if you have acquired the external air-flow regulator, you must put its handle in vertical position.
Open the lower air intake, opening the ashtray.
In all our models, the regulation of the air inlet is made through the ash drawer. Now, all the air regulators are open.
Make a pyramid in the center of the hopper.
For a quick start of the fire, insert 3 to 5 natural firelighters (non-petroleum-based) and light them. Alternatively, you can use a torch or electric lighter instead of firelighters.
Close the door and let lighting the coal and be stabilize.
Add coal to the recommended load quantity. In about 30 minutes the coal should be totally ready.
Close the inlet air regulator (ash drawer)
and adjust the upper air regulator to start cooking, usually in the middle position. At this time, the oven is ready to work.
Remove the grills
and anything else that might be inside the oven before load the coal.
Open the internal air-flow regulator
and if you have acquired the external air-flow regulator, you must put its handle in vertical position.
Open the lower air intake, opening the ashtray.
In all our models, the regulation of the air inlet is made through the ash drawer. Now, all the air regulators are open.
Fill up the accessory “charcoal lighter”
with coal to the upper edge.
Place it over the flame of a cooking fire.
After about ten minutes, when all the coals are incandescent, with a protective glove for oven, distribute the incandescent load on the oven’s hopper.
Distribute well all coal
close the ashtray drawer, and allow stabilizing for maximum ten minutes. Then adjust the upper air-flow regulator at half. At this moment the oven is ready to work.
During the service, the upper air-flow regulator can be adjusted to control the amount smoke inside the cooking chamber of the oven. It can also move the lower air intake, opening it if it needs to stoke the fire.
In models with adjustable height’s of coal hopper, we recommend that the hopper be at its lowest position before proceeding to the ignition of the oven.
Charcoal load
The PIRA ovens are designed to work with coal
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Charcoal load
Coal savings and efficient use: avoid overloading your oven
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Usage tips
Get the most out of Pira charcoal ovens
The PIRA ovens have a large production capacity. The ovens can work perfectly with two or more grills at once obtaining at least twice the cooking surface. When working with more than one grill, a part from winning cooking surface, you will have more temperature control using different heights or cooking positions. The upper air-flow regulator can be used to control the amount of smoke inside the oven. You could also open ash drawer to stoke the fire.
The first time you use the oven, you should run it for 2-3 hours at 300 degrees with the racks inside and no food. This will eliminate any odors generated by the oven’s materials as they come into contact with high temperatures, triggering a natural pyrolysis process.
Usage tips
Finish the service and start again
At the end of the service, the upper and lower air regulators must be completely closed (this is the default operation position). In this position there will be no airflow in the cooking chamber, as a consequence, oxygen and embers will extinguish slowly and this will produce little carbon wear.
On the next service, when we open the upper and lower airflow regulators, if there were embers remaining, these would be easily reactivated. Depending on the quantity of ember remaining due to the previous service, we will have to use additional load to achieve the optimal amount of coal for the next service.
If there were no embers to revive, we would have to start again and follow the process explained in the section lighting the oven.
About
Daily cleaning and maintenance
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Always clean the oven when it is cold and before the first service.
Keep the oven clean of ash and grease, which means less fumes and odors. Do not pile too much ash in the drawer. We recommend to empty the ash drawer every day. You must clean and empty the oil collector and the oil collector channeling hole regularly. If it were not cleaned regularly, over time the hole could be obstructed and lose its purpose. You must also clean grease collector placed under the door and hidden by a trim cover regularly.
The interior of the cooking chamber can be cleaned with any degreaser, never use water, the only thing it does is to move the ashes.
The outside of the painted ovens (black series) must be cleaned with a damp cloth of water or “neutral” soaps to avoid possible damage to the paintings. While cooking, try cleaning the grill if it accumulates residue using PIRA pokers, specially designed for this purpose.
UNIBODY type firewalls can be cleaned directly in the dishwasher.
If you clean the external firebreak with water and depending on the amount of residue deposited, it may form a thick paste comparable to cement.
You must shake the External firebreak to take out the remnants of ash, dust and soot. The larger ovens and the desktop models tables come equipped with wheels, facilitating their movement for a perfect cleaning of the place.
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When the oven is cool, wipe the glass door with an appropriate product to keep it as the first day.
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 clean, you will open the door less times, cooking faster and saving coal. Besides, keeping the glass clean will allow you to offer your guests the spectacle of the grill in the restaurant.
At least once a month, remove the upper internal fireproof plate from the oven and clean or empty the accumulated soot.
No tools is needed to perform this operation. It only takes few seconds. You must clean the accessories of the acquired chimney KIT regularly. The 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.
To prevent noise when you use the door is important the oiling of the indicated points:
- Two points at each side in our AB and SD Doors charcoal ovens.
- 5 points at each side in our Ed lifting door charcoal ovens.
Repeat this action regularly for proper operation. Use suitable oils. Grease are not suitable because at high temperatures they deteriorate rapidly.
Where to oil the doors
2 points at each side
in our AB and SD Doors charcoal ovens.