28
TERMS OF REFERENCE AND FUNCTION
Backdrafting:
The emission of smoke and/or air through
the stove when a flow reversal occurs in the chimney,
caused by wind conditions or negative pressure within the
building.
Backpuffing:
The momentary emission of smoke through
openings in the stove when oxygen is admitted to an
oxygenstarved fire. When a door or the bell dampers are
opened, the sudden charge of air may not be immediately
absorbed by the chimney system, resulting in a backpuff of
smoke.
To help eliminate this problem ensure that the oven damper
is open before opening the ash pan or firedoor. Open the
doors slowly to allow the smoke to clear from the chimney
system.
Bank (the fire):
Loading the firebox with fuel (wood or coal)
to produce a long burn cycle. Banking can only be accom-
plished on a good bed of coals.
Creosote:
When wood is burned slowly, it produces tar and
organic vapors, which combine with expelled moisture to
form creosote.
Creosote vapors condense in the relatively cool chimney
flue of a slow burning fire resulting in creosote residue
accumulating on the flue lining. When ignited, this creosote
makes an extremely hot fire.
Establish a routine for the fuel, wood burning and firing
technique. Check daily for creosote buildup in the pipe and
chimney until experience shows how often you need to
clean to be safe.
The hotter the fire and/or the drier the wood, the less creo
-
sote is deposited. We recommend burning your stove with
all the combustion air dampers open for at least an hour
each day.
Weekly cleaning may be necessary in mild weather; month-
ly cleaning may be enough in the coldest months.
Key Plate:
The cast iron section on the stove top which is
lifted for fuel loading or to make repairs in the firebox.
Key Plate Lift Handle:
The handle used to lift the key plate
to allow access to load the firebox.
Lid:
The removable round cast iron disks on the stove top.
Can be removed to allow access to clean the flue chamber
above the oven.
Lid Lifter:
The tool used to remove the lids, open and
close the firebox doors, and adjust the bell and oven damp
-
ers (see figure 20 and 21).
Oven Cleanout Door:
The door under the oven that is
removable to allow access to scrape ashes out of the flue
passage around the oven.
Oven Damper:
The shutoff for routing the heat smoke and
gases either directly out through the flue or around the
oven.
When ‘open’ the smoke, heat and gases will exhaust di
-
rectly out the flue. This is the position used during the initial
firing of the stove.
When ‘closed’ the smoke, heat and gases will be routed
around the oven heating the oven, cooking surface and
more of the stove mass. When the oven damper is ‘closed’
more resistance is put on the chimney system.
Opening any doors or lifting the key plate with the oven
damper closed will result in backpuffing. Always open the
oven damper before opening the ash pan door, firedoor or
key plate.
Oven Flue Passage:
The air space around the oven (be
-
tween the oven top and the cooking surface, the right side
of the oven and the right side of the stove, and the bottom
of the stove and bottom of the oven) through which heat,
smoke and gases travel.
This resulting travel heats the oven when the oven damper
is in the ‘closed’ position.
Oven Rake (Ash Scraper):
The tool used to scrape creo-
sote and ash from the flue chamber around the oven.
Warming Shelf:
The storage and warming area mounted
to the base of the stove. Provides overhead storage and
warming for plates and foods.
Water Jacket:
A hollow collector which is installed in the
firebox through which water flows is heated and is circu
-
lated to a storage tank, either by convection flow or by a
small pump.
This system may be used for domestic hot water or base-
board heating. Installation should be carried out only by a
qualified plumber. Ask your dealer, or call or write us for an
installation guide.
