25
MAINTENANCE
Oven Flue Passage
As heat, smoke and gases travel around the oven, fly ash
and often creosote are left behind. The frequency of clean-
ing of the oven flue will depend on your use, burning habits
and the wood you burn. If a ‘fly ash’ which is very fine and
light in color, is what is left behind in the oven flue chamber,
it is a good indication you are burning your stove well.
If a sticky black ash is what you observe, you are burn
-
ing wood which is too wet or the stove is not burning hot
enough as a result of a poor chimney. Your dealer can help
you correct this.
Follow this procedure when cleaning around the flue pas
-
sage:
1) Clean the oven flue chamber by removing the top lids
and scraping the ash to the sides.
2) Then scrape the sides so the ash falls to the bottom.
3) All the ash may then be scraped into a metal container
through the ash cleanout door with the ash scraper.
4) Follow the procedure for ash disposal (see page 20)
when cleaning the oven flue chamber, and chimney
connector system.
Creosote buildup in the oven flue chamber can lead to
rusting, a bad odor, and chimney fires. Check for creosote
regularly and clean it out upon discovery.
Creosote is a tell tale condition of burning wet wood, a
practice which should immediately be discontinued.
Figure 27
Oven damper track
should be cleaned peri-
odically.
Oven
damper
Scrape down the sides of flue
passage to the bottom flue
passage.
Scrape ash in the bottom
flu passage and remove
through the clean out
door opening.
Ash clean out door-lift
slightly to remove
Remove lids to gain
access to flue passage
Remove keyplate and
lids to scrape upper
flue passage