THERMOROSSI BOSKY CHEF Fiori, Installation, User & Service Manual

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Two pieces of equipment will help here, a moisture meter will tell you what the moisture content of
your wood is and a stove top thermometer will tell you what temperature your appliance is running at.
Both of these are available from us.
COAL
Firstly and most importantly we must say that you cannot burn coal on any appliance in a
smoke controlled area unless the appliance is specially designed and approved according to
statutory requirements.
If you wish to burn ordinary house coal on a chef or chef F you need to know how to do it, and that the
chef or chef F has the necessary design features. Do not use petrocoke as this will damage the
appliance.
The main problems are nearly always caused by: -
Putting too much coal on a fire which is almost out and then opening the ash pan door to increase the
draw.
Running the appliance at too low a temperature causing the fire to smoulder continuously.
Not riddling the fire often enough so preventing the required amount of combustion air reaching the
fire
If you put masses of coal on a low fire and then open the bottom ash access door, the result will be
that the fire will produce too much smoke which cannot burn or which when it bursts into flames will
cause a small explosion in the firebox and also up the chimney, the latter being particularly
dangerous.
The name of the game is to keep your fire burning healthily. Build it up with small amounts regularly
rather than large amounts infrequently and use coal no smaller than doubles. Cobbles are better
because they allow plenty of air to get around the firebox.
When loading the fire with a fresh change of coal, if it is possible rake the hot or glowing embers to
the front of the firebox and pout the new coal to the back. In this way the new coal will burst into
flames more quickly and the bright embers will encourage the smoke to ignite quickly.
Slack, shale, singles or small fuel will simply stop air getting through and cause the sooting and
exploding problems, which are to be avoided. Regular riddling is of prime importance, as mentioned
earlier.
If you get it wrong - you will normally do it in the first week or month. In some cases the result can be
a blocked chimney in less than a week. The part of the chimney, which blocks up first, will be the pipe
connecting the cooker to the chimney. This pipe must be as near vertical as possible for coal burning.
Rear outlet flues or bends are to be avoided at all costs, according to building regulations the
minimum angle a flue pipe can run is 45 dg., although we think a minimum of 60 dg is better.
Regular cleaning of the appliance and the chimney is essential the frequency of such cleaning would
be established by experience but we would think once every 6 weeks would be adequate.