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NAPOLI PIZZA OVENS CARE & USE/INSTALLATION
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9
BAKING IN WINDY CONDITIONS
Outdoor cooking can create more heat than interior
kitchen ranges.
These high-performance burners require a constant, steady
supply of fresh air to mix with the fuel. Your Lynx oven pulls
air in through the front and vents hot gases out through the
vent stack.
Using your oven in windy conditions may disrupt the air
flow. If, while using your oven burners on high and the door
closed, you notice that the temperature gauge fails to rise
... be careful. If wind has kept hot gases from exiting the
rear of the oven the control panel and knobs may have
become extremely hot.
Your Napoli pizza oven is provided with a reversible oven
exhaust vent which can be configured to vent to the front
or to the rear. The stack can be repositioned to minimize
wind disruption.
To reverse the exhaust vent direction simply lift the vent
from the oven mounting position and turn it around to face
the opposite direction. The vent will rest in place without
the use of fasteners. Be sure oven is off and cooled before
reversing the vent stack.
NOTE: Do not operate the oven with the exhaust vent
removed.
But there are a few things you can do to further prevent
the possibility of improper heat buildup:
• If you suspect the oven is overheating, using an oven
mitt, open the front door. Then adjust the burner control
knob to a lower setting.
• Install your oven with a wind break behind it.
• Reposition the exhaust stack to face away from the
prevailing wind.
Please Note: Any damage caused from use in windy
conditions, such as melted knobs or igniter wires,
or control panel discoloration from heat buildup, is
excluded from warranty coverage.
Air enters through the front of the oven.
FRESH AIR IN
EXHAUST AIR OUT
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