WPPO Karma 42 Manual de usuario
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Karma 42" User Manual
Table 1. Karma Oven Size Comparison Table
Karma
Oven Size 25in. (Small) 32in. (Medium) 42in. (Large)
Description
Oven with Base:
• Oven: Stainless steel
•Base: Stainless steel
"Karma with Color" Series
Oven with Cart:
• Oven: Orange, red, or black
powder-coated enamel
• Cart: Black, powder-coated
enamel
Oven with Adjustable Feet:
• Oven: Stainless steel
• Adjustable feet: Stainless steel
Oven with Cart:
• Oven: Stainless steel
• Cart: Stainless steel
Oven with Adjustable Feet:
•Oven: Stainless steel
• Adjustable feet: Stainless steel
Oven with Cart:
•Oven: Stainless steel
•Cart: Stainless steel
Exterior
Dimensions
(W x L x H)
(For complete
dimensions, see
Section 3.0.)
Oven with Base:
• Oven only: 24in. x 23in. x 34in. (610mm x 584mm 864mm)
• Base: 25in. x 20in. x 4in. (635mm x 508mm x 100mm)
Oven with Cart:
• Oven: 24in. x 23in. x 34in. (610mm x 584mm x 864mm)
• Cart: 47in. x 20in. x 37in. (1199mm x 510mm x 952mm)
Oven with Adjustable Feet
• Oven only: 34in. x 35in. x 36in. (857mm x 883mm x 1064mm)
• With adjustable Feet: Add up to 4in. (100mm) to Height
Oven with Cart:
• Oven: 34in. x 35in. x 36in. (857mm x 883mm x 1064mm)
• Cart: 34in. x 32in. x 40in. (858mm x 810mm x 1012mm)
Oven with Adjustable Feet:
•Oven only: 35.5L in. x
43W in. x 51H in.
Interior
Dimensions
Oven with Base: XXin. x XXin. = XXXXin.2
(XXmm x XXmm = XXmm2)
Oven with Cart: XXin. x XXin. = XXXXin.2
(XXmm x XXmm = XXmm2)
XXin. x XXin. = XXXXin.2(XXmm x XXmm = XXmm2)
Cooking Area
(L x W x H)
XXin. x XXin. x XXin. = XXXXin3
(XXXmm x XXXmm x XXXmm = XXXXXmm3)
XXin. x XXin. x XXin. = XXXXin3
(XXXmm x XXXmm x XXXmm = XXXXXmm3)
Door Opening Bottom width:18in. (466mm)
Height: 7in. (175mm)
Bottom width:17in. (430mm)
Height: 8.5in. (215mm)
Weight •Oven with base: 101lb. (45.9kg)
•Oven with cart: 149lb. (67.5kg)
•Oven with adjustable feet: 209lb. (94.9kg)
•Oven with cart: 269lb. (121.8kg)
•Oven with adjustable feet: 291lb.
•Oven with cart: 360lb.
Oven with Cart
Oven with Adjustable Feet
27" x 36" x 13"
27" x 26" = 972
24.75"W x 9.75"H
Table 9. Hardware List: 32in Oven with Cart
Part Name and Number Quantity
M8* 20 Bolt
(wkk-02s-26b) 40
M8 Spring Washer
(wkk-02s-42sw) 40
M8 Nut
(wkk-02s-24n) 24
M12* 30 Bolt
(wkk-02s-22b) 4
M12 Spring Washer
(wkk-02s-21s) 16
M5* 12 Bolt
(wkk-02s-23b) 7
Figure X. Dimensions: 42in. Oven with Adjustable Feet
Figure X. Dimensions: 42in. Oven with Cart
33
17
17
42
8.5
34
82
40
42
34
Figure X. Exploded View: 42in. Oven with Adjustable Feet Table 10. Parts List: 42in.
Oven with Adjustable Feet
(WKK-03S Karma 42)
Part Name and Number Quantity
AChimney Cap 1
BChimney 1
COven Body 1
DAdjustable Feet 4
EDoor 1
FThermostat 1
GStone 1
D
A
B
C
D
E
H
I
F
J
K
O
D
M
E
F
J
K
G
L
N
A
B
C
G
E
F
D
A
B
C
D
E
H
I
F
J
K
O
D
M
E
F
J
K
G
L
N
A
B
C
G
E
F
Figure X. Assembled: 42in. Oven with Adjustable Feet
Table 11. Parts List: 42in.
Oven with Cart
(WKK-03S + WKCT-3S)
Part Name and Number Quantity
AChimney Cap 1
BChimney 1
COven Body 1
DFront and
Back Bracket 1
ELeft and Right
Bracket 1
FLegs4
GHook 2
HU-Shaped Bracket 2
IBottom Shelf 1
JCaster with Brake 2
KCaster 2
LHandle 1
MDoor 1
NThermostat 1
OStone 1
D
A
B
C
D
E
H
I
F
J
K
O
D
M
E
F
J
K
G
L
N
A
B
C
G
E
F
D
A
B
C
D
E
H
I
F
J
K
O
D
M
E
F
J
K
G
L
N
A
B
C
G
E
F
Figure X. Exploded View: 42in. Oven with Cart
Figure X. Assembled: 42in. Oven with Cart Table 12. Hardware List: 32in Oven with Cart
Part Name and Number Quantity
M8* 20 Bolt 40
M8 Spring Washer 40
M8 Nut 24
M12* 30 Bolt 4
M12 Spring Washer 16
M5* 12 Bolt 7
Step Procedure
1Check to ensure you have all parts and hardware using the parts lists provided for the particular oven you have purchased.
2Review the exploded views for the particular oven you have purchased and note individual component locations.
3
All Ovens:
Place the Left and Right Brackets and the Front
and Back Brackets in the conguration shown.
4
32in. and 42in. Ovens:
AAlign the Legs with the outer corners of the
Brackets as shown.
BInsert the threaded ends of the Cart Handle
into the indicated holes. Secure the Cart
Handle/Legs/Bracket using six M8* 20 Bolts,
eight M8 Washers and eight M8 Nuts.
CAlign the Hooks with the indicated holes.
Secure the Hooks/Legs/Brackets using eight
M8* 20 Bolts,eight M8 Washers and four M8
Nuts.
DSecure the U-Shaped Bracket as shown using
two M5* 12 Bolts.
(Note:The Cart Handle may be attached to either side of the cart.The Hooks may
be attached anywhere there is a pair of bolt holes through a Bracket/Leg.)
25in. and 55in. Ovens:
AAlign the Legs with the outer corners of the
Brackets as shown.
B Align the Side Shelves with the indicated holes.
Secure the Side Shelves/Legs/Brackets using
16 M8* 20 Bolts,16 M8 Washers and 16 M8
Nuts.
A
B
A
D
A
A
C
C
General Information
Apart from minor component differences all four Karma oven sizes are assembled in the same fashion.
WARNING
PERSONAL INJURY
Ensure proper and safe proceedures are in place when llifting, transfering, and mounting ovens to their corresponding carts or stands,
or when adding the adjustable feet.
Failure to comply with these instructions may result in personal injury.
NOTICE
• Remove all packaging material before assembly or use.
• Carry out assembly on a soft, padded surface to avoid scratching oven and stand/cart finishes.
• For ease of assembly, loosely tighten bolt hardware during assembly, then fully tighten when assembly is
complete.
• Use proper lifting method for transferring oven.
• Save these instructions in a safe place for future reference. They form a part of the product.
Table 16. Assembly Directions for All Oven Sizes
A
B
B
A
A
A
Assembly Directions for All Oven Sizes (Continued)
Step Procedure
5
All Ovens:
AAlign the the Bottom Shelf to the cart assembly
completed in Step 4. Secure using eight M8* 20
Bolts eight M8 Washers and eight M8 Nuts.
BSecure the U-Shaped Bracket as shown using two
M5* 12 Bolts.
6
32in. and 42in. Ovens:
AAlign the two Casters with Brakes with the holes
on the bottoms of the two front Legs as shown.
Secure using eight M8* 20 Bolts, eight M8
Washers and eight M8 Spring Washers.
BAlign the two Casters without Brakes with the
holes on the bottoms of the two back Legs as
shown. Secure using eight M8* 20 Bolts, eight M8
Washers and eight M8 Spring Washers.
25in. and 55in. Ovens:
AAlign the two Casters with Brakes with the holes
on the bottoms of the two front Legs as shown.
Secure using eight M8* 20 Bolts, eight M8
Washers and eight M8 Spring Washers.
BAlign the two Casters without Brakes with the
holes on the bottoms of the two back Legs as
shown. Secure using eight M8* 20 Bolts, eight M8
Washers and eight M8 Spring Washers.
7
All Ovens:
A Place the oven body on top of the assembled
cart as shown.
BInsert the Chimney Cap into the Chimney as
shown.
CInsert the previous assembly into the top of the
Oven Body as shown.
DPlace the Oven Door into its opening in the Oven
Body as shown.
E25in. Ovens: Secure the Oven Assembly to the
Cart using two using two M6* 20 Bolts and two
M6 Washers.
32in. and 42in Ovens: Secure the Oven
Assembly to the Cart using four M12* 30 Bolts
and four M12 Spring Washers.
55in. Ovens: Secure the Oven Assembly to
the Cart using four M8* 20 Bolts and four M8
Washers.
A
A
B
A
A
B
C
A
D
E
USER INFORMATION
General Safety
WARNING
PERSONAL INJURY
Ensure the following:
•The oven is not overloaded with firewood such that burning logs may inadvertently roll out the door when the door is open or removed.
•The oven temperature does not exceed 900°F. Exceeding this temperature leads to "over-firing", a situation when flames spill out the front of the oven
when the door is opened.
•The oven door does not become completely closed when a fire is burning in the oven. Closing the door completely cuts off oxygen to the fire and may
cause the fire to erupt suddenly when the door is subsequently removed. Also, gasses from the fire may create a pressure build up behind the door,
causing the door to blow out like a projectile.
•Liquid fuel (firelighter fluid, gasoline, lantern oil, kerosene, or similar liquids) is not used to start, “freshen up,” or maintain the fire. These types of fuels
may cause explosions or flashbacks to occur, resulting in severe burns.
•Elbow-length, insulated, heat-resistant gloves that are rated as flame-retardant and non-combustible up to a minimum of 1000°F° (538C°) are worn
when touching any part of the oven's exterior while the oven is hot. (The oven's exterior temperature can exceed 200°F (93°C), while the chimney exterior
temperature can exceed 400°F (204°C)).
•The oven's exterior and interior temperature have cooled down to less than 85°F (30°C) when moving or storing the oven
•Maximum cooking temperatures are not exceeded.
•The oven is not used as a general wood fire for outdoor heating or any other purpose other than cooking or baking as outlined in these instructions.
•A well-maintained fire extinguisher is available close by at all times while the oven is in use.
Failure to comply with these instructions may result in personal injury.
Oven Location
Your WPPO LLC Oven is designed for outdoor use only. When locating your oven, ensure the following:
•Maintain a clearance distance of at least 12ft. (3.7m) between the oven and any combustible materials while the oven is in use. Take into consideration
walls, ceilings, awnings, canopies, foliage, power lines, construction materials, and clearance to combustibles from all directions of the oven when in use.
•Do not install the oven at a backward-leaning angle where water could enter the oven and collect and pool, causing damage.
Firing Up Your Oven
1. Ensure the oven interior is clean. Remove ashes from any previous fires before lighting a new fire.
2. Open the flue located on the chimney.
3. Stack six kindling sticks, Lincoln-log style, in the center of the oven’s cooking floor. (Oven efficiency depends on the quality of the firewood used.)
4 Place the fire starter in the center of the kindling stack.
5. Ignite the kindling stack.
6. Close the flue and turn the damper. Place the oven door so that the oven opening is blocked about three quarters of the way. This narrower opening
allows the damper to draw fresh air into the oven's interior.
7. Using tongs or a metal pizza peel, build the fire up slowly by adding wood to the back and sides of the oven. Once the fire is burning consistently, add
wood, a few pieces at a time, to sustain the required heat. To maintain the most consistent oven temperature, use your metal pizza peel to place any new
wood inside of the oven away from the active fire for a few minutes. Do not toss or throw wood into the oven or directly onto the fire.
8. Monitor the oven's temperature gauge, or use a point-and-shoot infrared thermometer, to ensure the oven is maintaining the desired temperature. (If
using a point-and-shoot infrared thermometer, aim the device at the cooking surface. Shooting an infrared thermometer directly into the flames will give varying
and less helpful readings.) When the wood has warmed, move it over onto the coals, where it will light quickly with a minimum of smoke.
NOTICE
•When heating up your oven, gradually increase the flame up to the desired temperature. Maximum airflow is recommended during this process, so do
not place the door over the opening of the oven after lighting the fire.
•An open oven mouth (i.e. no door covering the opening) allows extra air flow. This is useful when lighting the fire, or for boosting the fire when adding
firewood. Partially blocking the mouth of the oven with the door will reduce the flame size, intensity, and heat, allowing for a more controlled cooking
temperature.
•Recommended maximum cooking temperature is 900°F (483°C).
8. Allow the fire to burn for a proper amount of time to get the oven deck up to an ideal cooking temperature of approximately
500°F to 650°F (260°C to 343°C). Carefully place wood into the oven or directly onto the fire.
9 You are ready to cook your pizza when coals have formed and the oven deck has reached the desired temperatures
of 650 or so degrees.
Firewood and Starter Media Information
Subject DO USE DO NOT USE
Firewood
•Dry, solid wood fuels such as medium or hard firewood.
•Double-split wood in lengths of 12in. to 16in. (301mm to
406mm) and diameters of 2in. to 5in. (51mm to 127mm).
•Pressure treated lumber, chipped wood products, sappy
wood (such as pine,) laminated wood, driftwood, coal,
plywood, or any wood product using a binder that may burn
at excessive temperatures.
•Damp wood. It produces excessive smoke and delays the
oven reaching the desired operating temperature.
StartersTaste and odor-free lighter cubes, wood shaving starters, fire
blocks or fire starters.
Any product that may leave a taste or residue in the cooked
food.
Cooking
PIZZA
•For best results, do not cook until the oven is properly preheated.
•Cooking/ baking times will vary.
•Please be aware that once in the oven, your pizza will cook very quickly!
1. Using insulated gloves, remove the oven door and place it to one side.
2. Using tongs or our accessories, move the fire to one side of the oven. If needed, use a brass brush to brush ashes from the oven floor.
3. Slide your flour-dusted pizza peel under your uncooked pizza and place the pizza in the center of the oven cooking floor.
4. Frequently use the pizza peel to rotate your pizza so that it bakes evenly on all sides.
5. When done, use the pizza peel to remove your pizza from the oven and place the pizza on a cooling rack.
6. Allow the pizza to cool for a minute or two, then slice and enjoy.
FOODS OTHER THAN PIZZA
Use your oven to cook a variety of foods such as fish, and meat.
•Ensure non-dough based foods are placed in/on appropriate cookware before being placed in the oven, such as a cast iron pan or cedar plank.
•To keep meat moist, place a small foil tray containing a small amount of water in this location prior to igniting the kindling stack.. Add more water as
necessary.
USER INFORMATION
USER INFORMATION
Smoking
Your oven may be used as a smoking unit. Add wood chips to the firewood and restrict air flow to the oven buy closing the damper on the Chimney.
Extinguishing
To extinguish your oven, stop adding firewood and allow the fire to die.
Oven Maintenance and Cleaning
CAUTION
OVEN DAMAGE
•Do not allow water to enter the oven chamber, either through the oven door opening or through the chimney. Always place the provided metal
door in the oven opening when not in use to stop water from entering into the oven chamber.
•Do not ice or wet-mop the oven floor.
•Do not use steel wire brushes, natural fiber brushes, or wet cloths to clean the oven floor. Use only a brass brushes.
Failure to comply with these instructions may result in product damage.
Oven Floor
Your oven operates at very high temperatures. This high heat self-cleans the oven floor and burns off spilled or stuck-on foods. If stuck-on food becomes a
problem during cooking, use a brass oven brush to remove it.
Oven Inside and Outside
Chimney
Regularly inspect the chimney for creosote buildup. We recommend that you sweep your chimney no less than once per year, at a minimum, or as often
as is required, based on the type and volume of use. If you are unsure about the process or your ability to clean it, have the chimney cleaned by a
professional chimney sweep.
•Use a plastic, wood, or steel brush. Do not use a brush that will scratch the stainless steel liner of the chimney.
•Scrub the spark arrestor with a wire brush.
•You should also remove the chimney cap for cleaning. Be sure to replace the spark arrestor and cap on the chimney after cleaning is complete and
before lighting the next fire in your oven.
•Creosote buildup: When wood is burned slowly, it produces tar and other organic vapors. These vapors combine with expelled moisture and condense
in a relatively cool oven flue of a slow burning fire, accumulating as creosote. When ignited, this creosote makes an extremely hot fire.
•Soot: Your oven's top opening will darken with soot over time. While the vent and chimney system do an excellent job of drawing smoke out of the oven
interior, soot is an unavoidable part of any wood oven. You may occasionally clean the oven opening with soap and water (with the door firmly in place)
or you can allow the opening to naturally become black.
Storage
Cover a completely cooled oven with a protective cover when not in use.
1. Allow the oven and any ash/unburnt material to cool completely.
2. Using a brass brush, remove the ashes and place them in a metal container with a tight-fitting lid. (You may also use one of our ash vacuums.)
3. Pending disposal, place the closed container of ashes on a noncombustible floor or on the ground, well away from all combustible materials.
4. Use warm, soapy water and a soft cloth to clean the exterior of the oven or a stainless steel cleaner spray. Do not use an oven cleaner, as it may damage
the surface coating. Wipe the stainless steel with the grain to reduce external scratching of the finish.
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