Operation Manual for T & A Models

(T02, T04, T06, A02, A04, A06 )

Note: This appliance is designed for indoor use only and must be operated under a ventilation hood.

Our Certifications

Warnings & Recommendations

1. Certified Gas Technician Required: You must hire a certified technician to install and connect your tandoor to the main gas line. Do not attempt to connect it yourself.
2. Use of Certified Flexible Gas Hose: The gas technician must use a blue, flexible hose that is CSA certified for the gas connection.
3. Securing the Tandoor: Secure the tandoor to the wall using a chain for added stability and safety.
4. Lid Usage: When operating the tandoor, never fully cover the top and side lids, as excessive heat buildup could damage the gas components and crack the clay.
5. Cleaning: Clean the interior floor of the Tandoori Oven every 3-4 days to remove burned residues, as these are harmful to health and can also damage gas components.
6. Gas Valve Operation: The yellow gas valve outside the tandoor controls the gas flow to the burner. Adjust it as needed, but never operate the tandoor at full heat capacity; doing so may cause damage to the gas components and the clay pot.
7. Flammable Vapors: Do not store or use gasoline or any other flammable vapors near the tandoor or other appliances. Ignoring this may result in hazardous fires or explosions, leading to serious injuries or property damage.

Note: It is your responsibility to ensure that your tandoor is properly assembled, installed, and maintained. Carefully following this manual’s instructions is crucial for safety.

For Your Safety

1. Turn off the gas supply to the appliance.
2. Extinguish any open flames.
3. Lift the tandoor lid.
4. If the odor persists, immediately contact your gas supplier or the fire department.

Step-by-Step Guide: Lighting up the T Model Tandoors for the First Time:

Installation Guidelines

• In the U.S.A.: Follow the National Fuel Gas Code ANSI Z223.1/NFPA 54.

Safety Tips for Installation

• Indoor Use Only: Use the tandoor only indoors, under a ventilation hood.
• Clear Area: Always keep the area around the tandoor free of combustible materials, gasoline, or other flammable liquids.
• Ventilation: Do not block the combustion or air ventilation flow to the tandoor.
• Unattended Operation: Do not leave the tandoor unattended while it is in operation.
• Children and Safety: Ensure children do not operate or play near the tandoor.
• Alcohol and Drug Influence: Avoid using the tandoor under the influence of alcohol or drugs.
• Tandoor Movement: Do not attempt to move the tandoor while it is in use.

Clearance Instructions: When positioning your tandoor, maintain a minimum clearance of:

• 15 cm (6 inches) from both sides.
• 15 cm (6 inches) from the back.
• This equipment must be installed under a ventilation hood only.

Electrical Caution

• If any accessory on the tandoor requires an external power source, ensure it is grounded according to local laws or, if absent, with the Canadian Electrical Code CSA C22.1 or the National Electrical Code ANSI-NFPA 70 in the U.S.
• The three-prong plug provides shock protection. Plug it directly into a properly grounded receptacle. Do not cut or remove the grounding prong.
• Keep electrical cords and fuel supply hoses well away from heated surfaces.

Additional Safety Measures

• Always turn off the Gas valve when the tandoor is not in use.
• Lock at least two of the tandoor’s wheels during operation to prevent movement.

Flexible Gas Hose & Regulator

• • Keep grease or other hot materials away from the flexible Gas Hose, ensuring it does not come into contact with any hot surfaces.
  • Visually inspect the entire flexible connector assembly before each use.
  • Perform a leak test before lighting the Gas Tandoor each day or after any gas component replacement.

Warning: Ignoring these instructions may result in a fire, causing serious injury or even death.

Performing a Leak Test

What You’ll Need

1. A mixture of 50% liquid dish soap and 50% water.
2. A brush or cloth to apply the mixture.

Leak Test Procedure

• Test the flexible gas hose connections, valve connections and all joints of your tandoori oven.
• With the gas supply valve in the OFF position, turn on the main gas valve.
• Brush the soap and water solution onto all connections and components.
• Watch closely for growing bubbles; these indicate a leak.
• If a leak is detected, do not use the tandoor. Shut off the gas source immediately and contact a certified gas technician for repairs.

Warning: Failing to perform this test correctly may lead to a hazardous fire or explosion.

Quick Guide for Performing Leak Test

Using Your Appliance Correctly

Lighting

• Before each use, inspect all hoses and gas supply lines for any visible damage. If any damage is found, do not use the tandoor.
• Important:
  • Always remove the lid before lighting.
  • Do not lean over the tandoor when lighting the burner.
  • Check the flame visually each time. If the flame is unusually small or smoky yellow, turn off the tandoor and call a certified technician.
  • Note: Always light the Tandoor from side window. Never ignite it from the top.

First-Time Lighting Procedure

1. Remove the top lid before lighting.
2. Turn off the yellow gas valve at the front.
3. Open the main gas valve located before the blue flexible hose.
4. Check all gas connections for leaks using an approved leak detector.
5. Press and hold the red button on the safety valve, then light the pilot. Hold the Red button for at least 2 minutes.
6. Once the pilot is lit, slowly turn on the yellow gas valve at the front to light the burner.

Shutting Down Your Tandoor

• Nightly Shutdown: Turn off the yellow gas valve at the front to keep the pilot lit.
• Complete Shutdown: Turn off both the main gas valve before the blue flexible hose and the yellow valve at the front.

Lid Position

• Always keep the tandoor covered with the lid when not in use.
• When using the tandoor, do not completely cover it with the lid.
• Metal Plate Assembly: Step-by-Step Guide for Assembling the Metal/Baffle Plate

Cleaning & Maintenance

• Burner: Clean the burner at least twice a year using a brass bristle brush. Ensure all burner ports are clear, but do not enlarge them. If damage is found, replace the burner.
• Metal Plates: Scrub the plate with a brass brush and wash with mild detergent. If rust appears, use a scrub pad to remove it. Replace the plate if excessive wear is evident.
• External Surface: Clean the tandoor’s external stainless steel surface daily with a wet cloth and kitchen disinfectants. Ensure all grease, dust, and food particles are removed before lighting.
• Skewers: Keep your skewers sparkling clean by giving them a quick scrub with warm soapy water after each use – it’s the secret to perfectly grilled flavors every time!

Warning: Too much grease buildup can lead to fire hazards and promote the growth of bacteria.

Curing the Clay Pot for First-Time Use

• Preparation: You must cure the tandoor’s clay portion before first use to seal and treat it, which extends its lifespan. Repeat every 2-3 months for best results.

Ingredients

• Mustard oil: 1.5 liters
• Jaggery (Gur): 1 kg
• Spinach (Palak): 1 kg
• Salt: 10 teaspoons
• Turmeric powder (Haldi): 10 teaspoons

Directions

1. Mix the ingredients into a liquid.
2. Rub the mixture onto the clay using a cloth.
3. Allow the tandoor to absorb the mixture for 30 minutes. Repeat steps 2 and 3 three more times.
4. Heat the tandoor slowly for 48 hours.
5. Once cooled, wipe off any remaining mixture with a soft cloth.

Your Tandoor’s First Steps: Complete Guide to Curing and Seasoning:

Other Useful Links:

Step-by-Step Guide for Replacing the Thermocouple

Operation Manual for Charcoal & Wood-Fired Tandoors

(CS03, CS04, CU02, CU04, CU06, R26, R28, R32 )

Operating Your Tandoor

• Curing the Clay Pot: Before using the tandoor for the first time, it is essential to perform the curing of the clay pot. This process seals and treats the clay, extending the life of your tandoor.
• Charcoal for Charcoal-Operated Tandoors: For charcoal-operated models, you can purchase charcoal either online or from a restaurant supply store. Make sure you have enough on hand before operating.
• Heat-Up Time: In the morning, the tandoor typically takes around 30 minutes to heat up. Therefore, plan your cooking schedule accordingly.
• Training Resources: If you are not a trained chef, it is recommended to visit YouTube and watch instructional videos on operating the tandoor safely and efficiently.
• Stability: For added safety, always secure the oven to the wall to prevent any movement during use.
• Lid Usage: While operating, avoid completely covering the top and side lids, as this can cause overheating and potential damage.
• Cleaning Routine: To maintain hygiene, clean the oven floor every 3-4 days. This helps prevent residue buildup, ensuring better performance.
• Lighting Procedure: Never light your tandoor from the top; instead, always light it through the side window for safety.
• Temperature Caution: Avoid using the tandoor at full heat capacity, as doing so may damage its components.
• Storage of Flammable Substances: Do not store any flammable substances near the oven to prevent fire hazards.
• Indoor Use: If using the tandoor indoors, it is necessary to have a canopy hood installed, as carbon dioxide and carbon monoxide emissions can be harmful.

Step-by-Step Guide: Lighting up the Charcoal or Wood-Fire Model Tandoors for the First Time:

Tandoor Fire Prevention

• Preventing Grease Buildup: Excessive grease or residue on your cooking system can increase the risk of fire. Therefore, it’s crucial to clean your cooking system regularly.
• Cleaning Guidelines: Follow the manufacturer’s instructions carefully for proper cleaning and maintenance to ensure the tandoor remains safe and efficient.

Tandoor Lid Position

• When Not in Use: Always keep the tandoor covered with the lid to maintain cleanliness.
• During Operation: However, while using the tandoor clay oven, do not cover it completely with the lid, as this can cause overheating.

Tandoor Maintenance and Cleaning Tips

• Ash Removal: Remove the ash from the tandoori oven the next morning, once it has returned to a safe temperature. This helps prevent residue buildup that can affect performance.
• Cleaning Residue: Use a broom or vacuum to effectively clean the residue left inside the tandoor.
• External Cleaning: Clean the external stainless steel surface daily with a wet cloth and disinfectant. This keeps the tandoor hygienic and looking its best.
• Skewers: Keep your skewers sparkling clean by giving them a quick scrub with warm soapy water after each use – it’s the secret to perfectly grilled flavors every time!

Curing the Clay Pot for First-Time Use

• Initial Preparation: Before you start the tandoor for the first time, you must prepare the clay portion. This process seals and treats the clay, which in turn extends the lifespan of your tandoor.
• Routine Maintenance: For the best results, repeat this procedure once every 2-3 months.

Ingredients:

• Mustard oil: 1.5 liters
• Jaggery (Gur): 1 kg
• Spinach (Palak): 1 kg
• Salt: 10 teaspoons
• Turmeric powder (Haldi): 10 teaspoons

Directions:

1. Mix (grind) the ingredients in a pot until they form a liquid.
2. Using a cloth, rub the mixture on the clay portion of your tandoor thoroughly.
3. Let the tandoor absorb the mixture for 30 minutes. Then, repeat steps 2 and 3 three more times for complete curing.
4. Light your tandoor on low heat for 48 hours to allow the clay to set.
5. After the tandoor cools down, use a soft cloth to remove any remaining mixture, ensuring the surface is clean and ready for use.

Your Tandoor’s First Steps: Complete Guide to Curing and Seasoning: