22
Hampton HI300 Wood Cast Insert
22
operatinG instructions
asH disposal
During constant use, ashes should be removed
every few days. Please take care to prevent the
build-up of ash around the start-up air housing
located inside the firebox, under the loading
door lip.
do not alloW asHes to Build up to
tHe loadinG doors.
Only remove ashes when the fire has died down.
Even then, expect to find a few hot embers.
Always leave 1 to 2 inches of ash in the bottom
of the firebox. This helps in easier starting and
a more uniform burn of your fire.
Ashes should be placed in a metal container with
a tight fitting lid. The closed container of ashes
should be placed on a noncombustible floor or
on the ground, well away from all combustible
materials, pending final disposal. If the ashes
are disposed of by burial in soil or otherwise
locally dispersed, they should be retained in the
closed container until all cinders have thoroughly
cooled. Other waste should not be placed in the
ash container.
removal for cleaning
Removal of your insert for cleaning purposes
is usually not required if a proper installation
has been done. In the event that removal is re-
quired, be sure not to damage any parts needed
for re-installation. In most cases removal and
replacement of the baffle system should allow
full access for cleaning.
WarninG: things to remember in
case of chimney fire
:
1) close draft control
2) call the fire department
Ways to prevent and
keep unit free of creosote
1)
Burn insert with draft control wide open for
about 45 minutes every morning during
burning season. This helps to prevent creo-
sote deposits within the heating system.
2)
Burn insert with draft control wide open for
about 10 - 15 minutes every time you add
fresh wood. This allows the wood to achieve
the charcoal stage faster and burns up any
wood vapors which might otherwise be
deposited within the system.
3) only burn seasoned wood!
Do not burn
wet or green wood. Seasoned wood that
has been dried at least one year must be
used.
4)
A small hot fire is preferable to a large
smouldering one that can deposit creosote
within the system.
5)
Check the chimney at least twice a month
during the burning season for creosote
build-up.
6)
Have chimney system and unit cleaned
by competent chimney sweeps twice a
year during the first year of use and at
least once a year thereafter or when a
significant layer of creosote has accu-
mulated (3mm / 1/8" or more) it should be
removed to reduce the risk of a chimney
fire.
creosote
When wood is burned slowly, it produces tar
and other organic vapors, which form creosote
when combined with moisture. The creosote
vapors condense in the relatively cool chimney
flue of a slow-burning fire. As a result, creosote
residue accumulates on the flue lining. When
ignited, this creosote can make an extremely
hot fire.
fan operation
The fan is to be operated only with the draft
control rod
pulled out at least 1/2" from the
fully closed position.
The fan is not to be
operated when the draft control rod is in the
closed position (pushed in). The fully closed
position is the low burn setting.
The fan unit must not be turned on until a fire
has been burning for at least 30 minutes and
the unit is hot enough. As well, after each fuel
loading the fan must be shut off until 30 minutes
has elapsed.
To operate fan automatically, push switch on
side of fan housing to "Auto" and second switch
to either "High" or "Low" for fan speed. The
automatic temperature sensor will engage the
blower when the unit is at temperature and will
shut off the blower once the fire has gone out
and the unit has cooled to below a useful heat
output range.
To manually operate the fan system, push the
first switch to "Man" and second switch to either
"high" or "Low". This will bypass the sensing
device and allow full control of the fan. Switching
from "Auto" to "Manual" or "High" to "Low" may
be done at any time.
Wood storaGe
Store wood under cover, such as in a shed, or
covered with a tarp, plastic, tar paper, sheets
of scrap plywood etc., as uncovered wood can
absorb water from rain or snow, delaying the
seasoning process.
