Manuales relacionados para CAMBRIDGE Aire Libre
Resumen de contenidos para CAMBRIDGE Aire Libre
- Página 1 Cambridge Fully Assembled Outdoor Pizza Oven Instruction Manual Cambridge Montado Completamente Manual de Instrucciones Chimenea al Aire Libre...
- Página 2 Cambridge Fully Assembled Outdoor Pizza Oven Layer Reference Guide: Guía de Referencia: Pizza Oven Dimension: 59 1/2” Long 43 3/4” Deep 92” High Pizza Oven Weight: 7212 lbs. Horno de Pizza Dimensión: 59 1/2” Largo 43 3/4” Profundo 92” Alto Peso pizza del horno: 7212 lbs.
- Página 3 ¾” clean stone (approx. 3/4 ton) Chalk Line Concrete (approx. 42-80 lb bags) Hand Broom Cambridge concrete adhesive approx. 6 (29 oz.) or 17 (10.3 oz.) tubes Concrete Tools (Trowel/Floats) (4 pcs) 2” x 4” x 8’ lumber 6 Foot ladder or scaffold according to your com- pany’s state, and OSHA safety policy...
- Página 4 ¾” piedra limpia (aprox. 3/4 tonelada) Camino del rastrillo de Piedra Concreto (aprox. 42 bolsas de 80 libras) Sabotaje (manual o mecánica) Cambridge concretas adhesive aprox. Carretilla 6 (29 oz) o 17 (10.3 oz.) Tubos Nivel (2’ y 6’ recomendado) (4 piezas) de 2”...
- Página 5 Cambridge Fully Assembled Outdoor Pizza Oven Pizza Oven Concrete Pad Construction: Call 811 for information on underground utility marking. Select desired location and excavate 64 1/2” L x 48 1/4” D area for concrete pad. Fill excavated area with approximately 4” of ¾” clean gravel, com- pacting every 3”.
- Página 6 Cambridge Fully Assembled Outdoor Pizza Oven Included In The Kit: Pizza Oven Top Fork protectors Fork protectors Pizza Oven Bottom Fork protectors Fork protectors Filler Block (8) 4” Bullnose arch pieces (2) Fork protectors are for installation purposes only, and will need to be removed before the filler blocks are installed.
- Página 7 Cambridge Fully Assembled Outdoor Pizza Oven Fully Assembled Outdoor Pizza Oven: Step 1 Paso 1: Step 1 : Cuidadosamente levantar la parte inferior de horno Carefully lift the Pizza Oven Bottom with a de Pizza con una máquina y centra lo en el base de- capable machine and place centered on the cured concreto curado.
- Página 8 Cambridge Fully Assembled Outdoor Pizza Oven Fully Assembled Outdoor Pizza Oven: Step 2 Offset marks: The unit is shipped pre- marked, for placement front to back. Paso 2: Step 2: Line up front to back with the front line marked A línea de frente hasta atras con la línea del frente...
- Página 9 Cambridge Fully Assembled Outdoor Pizza Oven Fully Assembled Outdoor Pizza Oven: Step 3 Paso 3: Step 3: Levante y coloque con cuidado la parte superior del Lift and carefully place the Pizza Oven top onto horno pizza a la parte inferior de acuerdo a la the bottom according to the front mark from the marca delante de la etapa anterior.
- Página 10 Cambridge Fully Assembled Outdoor Pizza Oven Fully Assembled Outdoor Pizza Oven: Step 4 Should you want to move the unit in the future DO NOT GLUE the filler blocks in place. Filler Blocks Filler Blocks Paso 4: Step 4: El último paso es aplique adhesivo concreta e instalar los bloques de relleno en los bolsillos de la horquilla.
- Página 11 INITIAL CURING OF YOUR NEW CAMBRIDGE OVEN: It is of the utmost importance that your new Cambridge Pizza Oven undergoes a curing or “breaking in” period before firing to full heat. Your oven, will have to burn off the oils in the metal. If not heated slowly, the moisture will turn to steam and potentially cause cracks on the pizza stone.
- Página 12 CURADO INICIAL DE SU NUEVO HORNO DE CAMBRIDGE: Es primordial que su nuevo horno de la pizza de Cambridge experimenta un curado o la “adaptación” período antes de encender a calentar por completo. Su horno, aunque la fibra de acero reforzada, to- davía tendrá...
- Página 13 Cambridge Fully Assembled Outdoor Pizza Oven Wood Fired Pizza Dough Recipe (for approx 12-15 ten inch pizzas): Ingredients: 6 ¾ loosely filled cups all purpose flour (imported “flour type 00” is best but all purpose will work well.) ½ oz. active dry yeast (or one tablespoon)
- Página 14 Cambridge Fully Assembled Outdoor Pizza Oven Receta encendida madera de la pasta de la pizza (para aproximadamente 12-15 diez pizzas de la pulgada): Ingredientes: 6 3/4 basos de harina de uso múltiple libremente llenada (el “tipo de harina importado 00” es el mejor pero de uso múltiple trabajará...