Cola termo emmanuelle Panduan Pemasangan, Penggunaan, dan Pemeliharaan - Halaman 13
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Halaman Cetak3.3 Lighting and controlling the fire
To light the fire, it is advisable to use small sticks of wood and newspaper, or other means available on the
market (excluding any flammable liquid substance).
During the lighting stage, the air control on the ash door must be fully open and the thermostat in position 5;
once the stove is lit it is used to regulate stove heat output. During this stage it is also advisable to open the
damper by moving the knob to position Z.
When the stove is hot, adjust the primary air as described in the following paragraph and close the damper by
moving the lever to position A.
Never use petrol, alcohol or other flammable liquids to light the fire.
3.4 Adjusting the combustion air
The combustion air and the heating power are adjusted by a revolving control (B) located on the ash door and
the thermostat (G). In addition to the combustion air adjustment, the flue is the most important factor affecting
combustion intensity and therefore the cooking and heating power of your EMMANUELLE heating stove.
The greater the draught, the less combustion air the stove will require, and vice versa.
Optimum combustion conditions are obtained when, on loading wood, the air necessary for combustion
(controlled by the thermostat) enters through the grate.
3.5 Normal operation
Remove the ash from the grate every time before loading fuel. Put 2-3 logs of wood on the bed of embers. The
combustion air is adjusted by turning the air control on the ash the door and the thermostat; despite the large
capacity of the combustion chamber, it is advisable to only load a max. of 2-3 logs at a time. Overloading does
not increase efficiency, but will overheat the stove, damaging it.
3.6 Operation with partial feed
Heat output can be controlled by reducing the combustion air. To guarantee operation for many hours at low
heat, the primary air valve must only be opened at minimum. With partial feed operation, a patina may form on
the glass due to the low temperature in the fire zone.
In any case, a continuous fire with low output is not advisable.
3.7 Using the hob and electric oven
For any information regarding hob use and maintenance, consult the Manufacturer's manual.
3.8 Operation in off season
With outside temperatures above 15° C, the draught m ay be affected, resulting in a decrease in heat output and
therefore flue gases not completely exhausted (smell of smoke in the room). In this case it is advisable to
remove the ash from the grate and increase the combustion air. Put less fuel on the fire and clean the grate
more frequently.
3.9 Wood-fired oven operation
The wood-fired stove has a static oven with capacity of 42 litres, covered entirely in stainless steel sheet and
provided with 2 racks for holding trays.
A thermometer for controlling the temperature inside the wood-fired oven is installed on the glass of the
enamelled door.
When the stove is lit for the first time, the wood-fired oven should only be used after 1-2 hours operation at 200-
250°C with the oven door left ajar to eliminate fum es produced by manufacturing process residuals such as
grease, oil and sealants.
To reach adequate cooking temperatures, make sure the damper lever is in position "Z"
and increase the primary air if necessary.
Clean the wood-fired oven every time it is used, following the instructions given in the section on cleaning.
The wood-fired oven must only be used for its intended purpose, i.e. for cooking food; any other use is
improper and potentially dangerous .
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T.Emmanuelle