# Earthstone Wood and Gas-Fired Pizza Ovens: Installation and Care > How to install, cure, fire, clean and look after Earthstone wood-fired and gas-assisted pizza ovens, from Earthstone's installation instructions. How-to by Norpex. Published 2026-11-01, updated 2026-11-01. Canonical: https://norpex.ca/guides/earthstone-wood-and-gas-fired-pizza-ovens ![Earthstone Model 110 pre-assembled brick oven core with its Earthstone door](https://norpex.ca/m/be/07/be07da4b9cab70bfba2dd22073117cb9d183cc433b9abc7b28687e6592069f41.jpg) Pictured: [Earthstone Model 110 Brick Oven](https://norpex.ca/product/earthstone-wood-gas-fired-brick-oven-model-110) This guide outlines the correct installation procedures, clearances, venting requirements, curing, daily operation, and cleaning for Earthstone wood and gas-fired pizza ovens, based on the manufacturer's own instructions for PA, PAG, PAGW and Due' series models. ## Key takeaways - All gas, water, and electrical connections must be performed by a qualified, licensed installer in accordance with local codes. - Minimum clearances to combustible construction are 1 inch at the sides, 3 inches above the oven, and 48 inches from the oven opening to any wall projecting forward. - Cure the oven with small one-hour fires, one a day: six days for the standard pre-assembled ovens, two for the Due' series. - For gas-assisted models (PAG/PAGW), never close the door while the gas burner is on; a 24 inch by 24 inch combustion air opening is mandatory. - Daily care includes removing ashes with a metal scoop or fire-safe vacuum, mopping the hearth with a damp cloth, and disposing of ashes in a sealed metal container. ## Which manual covers your Earthstone oven Earthstone ovens in our product list fall into two construction families: the standard pre-assembled wood-fired PA series (including PAG and PAGW gas/wood combination models) and the Due' series. The standard models are covered by Earthstone's Pre-Assembled Installation Instructions for PA, PAG and PAGW Oven Series. The Due' ovens (90-Due, 110-Due, 130-Due) have their own manual, the Pre-Assembled Installation Instructions for Due' Oven Series. Gas-assist models—designated PAG and PAGW—require an additional document: the Installation, Operation and Maintenance Instructions for Gas Fired Oven. This addendum explains gas burner installation, operation, controls, and maintenance that complement the wood-fire instructions. Always use the manual that matches your oven's series, and keep the gas addendum with it if the oven has a gas burner. ## Pre-installation clearances and space requirements Before positioning the oven, verify that the space meets the minimum clearances stated in the installation manuals. For the standard PA/PAG/PAGW series list these requirements: 1 inch minimum clearance to any combustible sidewall, and 3 inches minimum between any combustible material and the top of the metal oven enclosure. If a combustible sidewall extends forward past the oven opening, it must be at least 48 inches from the side of the door opening to the wall surface; otherwise a U.L.-listed wall shield is required. Adjacent combustible flooring that projects in front of the oven must be at least 30 inches from each side of the door opening and 36 inches from the front. The same figures are confirmed in the Due' series installation instructions. Never pack the required air spaces with insulation or other materials. The gas addendum further stipulates that PAG and PAGW models need a minimum 24 inch by 24 inch opening on the bottom half of the oven for combustion air; a sealed enclosure around the shell can starve the burner and cause improper operation. Ceiling height matters: with a Type I exhaust hood, the installation requires 105 inches of height; for direct venting, 83 inches is sufficient. These dimensions are given. - 1 inch clearance to combustible sidewalls - 3 inches clearance from top of oven enclosure to combustibles - 48 inches from oven opening to any forward combustible wall (unless shielded) - 30 inches from each side of door opening to combustible floor; 36 inches from the front - 24" x 24" minimum combustion air opening for gas models (bottom half of oven) - 105 inch ceiling height with Type I hood; 83 inches with direct venting ## Anchoring and floor preparation Earthstone ovens are heavy and top-heavy. The lifting specify forklift capacities: for models 90 and 110, 6000 lb; for models 120, 130 and 160, 10,000 lb. The Due' series manual lists 7,000 lb for 90-Due, 10,000 lb for 110-Due, and 12,000 lb for 130-Due. Always use professionals trained in heavy equipment handling. Set the oven on a level floor and shim as necessary. Use the base plates as a template to drill holes for ½ inch diameter anchor bolts, embedding them at least 4 inches into the concrete slab. Three anchors per side, coated with Simpson's epoxy, are required. Remove the horizontal front angle after the oven is in place. ## Venting: Type I hood vs. direct venting The manuals describe two acceptable venting methods: a Type I grease hood installed per NFPA 96, and direct venting using a U.L.-listed grease duct/building heating appliance chimney. The local building department decides which method is acceptable. It is never appropriate to use Class A or B vent in any part of the exhaust system, and exhaust systems for solid-fuel equipment must not combine with those serving other cooking equipment. For a Type I hood, the standard PA/PAG/PAGW manual shows minimum dimensions of 40 inches wide, 37 inches deep, and 22 inches high, with duct velocity 1500–2500 FPM and volume 800–1000 CFM. The Due' manual adjusts the length to match the oven: 40 inches for 90-Due, 52 inches for 110-Due, 60 inches for 130-Due, 72 inches for a 110-Due double entrance, and 90 inches for a 130-Due double entrance—all with the same 37 inch depth and 22 inch height. The hood front must set forward 10 inches from the oven face, grease filters must be steel baffle type at the rear, and the sides must extend at least 6 inches beyond the door opening. Direct venting connects a U.L.-listed grease duct chimney to the oven flue collar. The standard and Due' manuals state that models 90 and 110 use 6 inch inside diameter duct, while models 130 and 160 use 8 inch duct. Volume at the flue collar is 150–250 CFM for standard ovens and 200–500 CFM for Due' ovens. Any wood stored in the same room must not exceed a one-day supply. ## Curing the oven before first use All Earthstone ovens are pre-cured at the factory, but the masonry still requires initial small fires to drive out residual moisture and complete the cure. The number of curing fires differs between the manuals. The standard pre-assembled oven operating direct that "the first six fires should be small in order to properly cure the masonry in the unit. One fire each day for one hour, for a total of six days." The Due' manual states the oven is pre-cured however the first two fires should be small, one each day for one hour for a total of two days. Do not use any fuels other than seasoned or dried untreated wood during curing. Keep the door off and maintain the same clearance to combustibles in front of the oven as during regular operation. Proceed to cooking only after the curing sequence is complete and the hearth temperature is at least 500°F. ## Daily operation (wood-only PA vs. gas-assisted PAG/PAGW) For wood-fired PA models, the operating steps are detailed in the standard manual. Turn on the exhaust fan and make-up air blowers before lighting. Place a small amount of wood and kindling over a fire-starter block; never use more than four pieces of wood at a time. Do not elevate the fire—build it directly on the hearth. Use only seasoned, untreated hardwood such as oak, almond, or fruit woods. Keep a proper fire extinguisher rated for wood fires nearby. The unit is intended for attended operation only; trained personnel must supervise the oven at all times. Once the oven reaches at least 500°F as indicated by the dial temperature gauge, push the wood and ash to the rear and sides. Insert the ash barrier to separate the cooking area, clean the hearth with a metal ash scoop, and mop with a damp cloth before placing food. Direct food contact with the hearth is limited to pizzas and bread products only; all other foods must be placed on an appropriate pan. If flame spills from the door opening or the temperature exceeds 1000°F, the oven is overfired—reduce fuel immediately. For gas-fired PAG and PAGW models, the gas addendum describe the burner controls: a main ON/OFF switch, a HI/OFF or HI/LO selector, a black dial to set temperature, and a red button that shows the set temperature when pressed. After confirming the gas control valve is open, set the thermostat to between 650°F and 750°F, move the switch to HI/LO, and turn the main power on. A spark ignites the main burner. Never close the oven door while the oven is fired; the door can be set at a 45-degree angle for faster heat-up. For PAGW combination ovens, a small wood fire can be burned on the opposite side of the gas burner for flavour, but the main heat source remains the gas burner. All wood embers must be placed directly on the side opposite the gas burner. The video "Earthstone Ovens - Gas Fire Oven Start Up Procedures" demonstrates this start-up sequence. ## Cleaning, maintenance and troubleshooting Daily cleaning begins after the oven temperature is at least 500°F. The preface to the standard and Due' manuals ( and, respectively) instruct that ashes be removed with a metal ash scoop, shovel, or a suitable fire-safe vacuum with long metal wand extensions, then the hearth is mopped with a clean damp cloth. Place the ashes in a metal container with a tight lid, set it on a non-combustible floor well away from combustible materials, and let all cinders cool before final disposal. At the end of each shift, thoroughly sweep the area around the oven, pick up non-combustible mats, and wet down brooms to extinguish any hot coals. For gas ovens, the burner requires periodic cleaning. The gas addendum provides the steps: disconnect the power supply, disconnect the spark igniter cable, unscrew the gas supply line fitting nearest the burner, tilt the opposite end up, and slide the burner out. Clean all jet holes with a wire brush, then reinstall in reverse order and check for leaks using a soapy water solution—never an open flame. Creosote and grease accumulation in the flue and exhaust duct must be monitored. The gas addendum directs that the oven flue, exhaust duct, and power ventilator be inspected at least twice monthly. If buildup is found, contract qualified chimney and duct servicing personnel to remove it. Grease filters can be removed and cleaned in a dishwasher or sink. Never clean the unit, hood, or vent while hot or while the oven is being fired. For gas models, the addendum shows correct and incorrect combustion-air set-ups: a missing or blocked 24 in. x 24 in. opening, a sealed enclosure around the oven shell, or a return-air system in the same space can starve the burner. If the appliance malfunctions, contact the manufacturer's authorized service network. ## Videos from the maker - [Earthstone Ovens - Gas Fire Oven Start Up Procedures](https://www.youtube.com/watch?v=f5rHl5AwrL8) (Earthstone) ## Common questions ### What clearances must be maintained around an Earthstone oven? According to the installation manuals, maintain a minimum of 1 inch to combustible sidewalls, 3 inches from the top of the oven enclosure to combustibles, and 48 inches from the oven opening to any combustible wall projecting forward (or use a U.L.-listed wall shield). Combustible floors must be at least 30 inches from the sides of the door opening and 36 inches from the front. ### How do I properly cure a new Earthstone oven? The oven is pre-cured at the factory. The standard PA/PAG/PAGW manual specifies building one small fire each day for one hour, repeated for six days. The Due' series manual states one small fire each day for one hour, for two days. Follow the number in the manual for your model series. ### Can I close the oven door while the gas burner is running? No. The gas addendum says the oven door should never be closed while the oven is fired; it can be set at a 45-degree angle for faster heat-up. On PAGW combination ovens, any wood embers go directly on the side opposite the gas burner. ### What is the daily cleaning procedure for the hearth? Earthstone's manuals state that once the oven is at least 500°F, remove ashes with a metal scoop or fire-safe vacuum, then mop the hearth with a clean damp cloth. Place ashes in a tight-lidded metal container on a non-combustible surface until all cinders have cooled. ### What type of venting is required for commercial installation? The local building department determines whether a Type I grease hood per NFPA 96 or a U.L.-listed grease duct chimney (direct venting) is required. The manuals provide dimensions and airflow requirements for both methods. Class A or B vent must never be used, and solid-fuel exhaust must not combine with other equipment exhaust. ## Related guides - [Pizza Oven Buying Guide: Deck, Conveyor, Wood-Fired or Countertop](https://norpex.ca/guides/pizza-oven-buying-guide) - [Valoriani Wood-Fired Pizza Ovens: Installation, Curing and Care](https://norpex.ca/guides/valoriani-wood-fired-pizza-ovens-guide) ## Shop the catalogue - [Wood-Fired Pizza Oven](https://norpex.ca/products/wood-fired-pizza-oven)