Specifications

19
An ongoing program of product improvement may require us to change
specifications without notice. (-W). Revised September 2009
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[e-mail] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
Care and CLeaninG
CARE AND CLEANING
OVEN FLOOR: As needed, brush food particles and stray fire debris from the oven floor using a long-handled floor
brush. If something spills on the floor of the oven, wait for it to burn and/or dry up and then clean the residue off with
the floor brush. This process can be sped up by moving a small portion of coals onto the spill causing it to bake off
quickly. For removal of fine particles (burned flour or ash), wrap a warm, damp cloth around the brush head and use it
to briskly wipe the floor. Do not scrape the oven floor with metal tools having sharp edges or corners!
STAINLESS STEEL SURFACES: The oven tools, the mantle, the night doors and the oven doorway must be cleaned,
as needed, using warm soapy water. Do not use abrasive metal scouring pads as they will scratch the
stainless steel. Avoid the use of excess water when cleaning the face of the digital readout or oven controller.
DUCT: As with all commercial cooking equipment, regular cleaning and maintenance of the exhaust system is
necessary to prevent the possibility of a hood an/or duct fire. The frequency of inspection and cleaning will depend
upon hours of use and type and moisture content of the wood used for fuel.
AVOID FLUE FIRES; BURN GOOD QUALITY WOOD AND ESTABLISH A REGULAR CLEANING SCHEDULE!
care and cleaning