Rizzoli ST Série Manuel D'utilisation page 108

The use of economic and ecologic combusti-
bles, the sweet warm of natural fire, the swe-
et fragrance of the wood of our forests are
the qualities that make wood fired cookers
indispensable in every house.
Your choice fell upon a Rizzoli cooker, result
of a tradition started in 1912 when Carlo Riz-
zoli began the production of wood fired coo-
1.1 INSTRUCTIONS
• During the installation and the connection
to the chimney it is necessary to follow
strictly what is requested from all the Eu-
ropean, national and local laws.
• For the connection of the device to
the chimney you must contact a chim-
ney-sweeper anyway.
• The extracting fans, if working in the same
room in which the device is installed, may
generate problems if there is not enough
ventilation.
• The grids and the ventilation holes must
not be obstructed when you use the de-
vice.
• The installation must ensure that it is possi-
ble to clean the device and the flue.
• During the cooking and in general when
using the thermal cooker you should not
wear easily inflammable dresses.
• When using the thermal cooker, some
parts of the device may be very hot, keep
attention not to lean and not to touch by
hand hot parts (frame, plate and doors).
Keep more attention in presence of chil-
dren.
• The fire door must always be closed except
for lighting operations, fire feeding oper-
ations and cleaning of ash drawer.
• The first lightings of the thermal cook-
er and the first seasonal lightings must
kers with the typical style of the valley in the
dolomites.
Year after year Rizzoli continued to refine its
cookers using even more advanced technolo-
gies, but without losing contact with the ele-
gance, the beauty and the functionality of the
original product.
1. WARNINGS
be done with temperate fire (not much
combustible), in order to prevent possible
breakings of the internal parts.
• Check regularly the seals, the carbon and
ash residuals of the thermal cooker, of the
fume-circuit and of the chimney connec-
tion.
• Contact regularly an experienced techni-
cian for checking and cleaning of the ther-
mal cooker.
• Clean the plate after every use of the ther-
mal cooker and make regularly the specif-
ic maintenance as described at point 7.7
• Clean the chimney at least every six months
of continuative use or at least once a year.
• Check regularly the level of the water and
if necessary fill it up.
• In addition to the cleaning, to the verify
of the seals and to the maintenance of the
plate, it is not necessary any other specif-
ic periodic maintenance for the thermal
cooker.
• After a long period in which you do not
use the thermal cooker, check carefully
that obstructions are not present and that
the cooker works regularly.
• Use only original or authorized spare parts.
• Do not make any unauthorized modifica-
tion.
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