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990-WNWD-I03-020317
Fig 15 Cooker tool
ASH REMOVAL
When burning wood, only remove small amounts of ash from
the grate, leaving ideally 30mm depth of ash in the bottom for
best performance.
When burning solid fuel, deash regularly.
TYPES OF FUEL
Seasoning and storing firewood.
Wood, which has recently been cut and is still full of sap and
moisture is known as "green" wood.
Greenwood will generally burn poorly and inefficiently, because it
can have over 50% water in its cells. It may be hard to light,
smoulder, not put out any heat and cause more than the usual
amount of creosote to build up in your chimney.
So your aim should be to dry the wood out to below 25% moisture
content, this process is called seasoning. As the name implies, you
should store your wood for a season or so, while it dries, but there
are things you can do to speed up seasoning by cutting the wood
earlier, rather than just before you use it.
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