8
FLUE LINERS
Chimney’s lined with salt glazed earthenware pipes
are acceptable if the pipes comply with EN 1457 and
must be 125mm (5”). When lining an existing chim-
ney, a liner approved to B.S. 4543, Parts 1, 2, & 3
should be used. The liner should be secured at the
top and bottom by using a closure/clamping plate
firmly sealed and secured, and an approved termi-
nal used at the top.
It is essential that every flue system be inspected
and tested by a competent person for its correct
effectiveness, to ensure that the combustion prod-
ucts are completely discharged to the outside
atmosphere.
SEALING
This cooker and flue system operate under a nega-
tive pressure, it is essential that all flue joints are
tightly sealed against flue gas leakage and tested
accordingly.
CONNECTIONS
This appliance may be connected either direct verti-
cal or horizontal.
THE HORIZONTAL CONNEC-
TION MUST NOT EXCEED 300MM IN LENGTH.
Blocked chimneys are dangerous. Keep chim-
neys and flueways clear.
Where an appliance spigot or flue pipe pro-
trudes into the chimney, care should be taken to
ensure that it does not block the chimney.
VENTILATION AND COMBUSTION AIR
REQUIREMENTS
It is imperative that there is sufficient air supply to
the burner of the cooker in order to support correct
combustion.
The air supply to this appliance must comply with
B.S. 5410 Part 1.
The minimum effective air requirement for this appli-
ance is 50 cm
2
. When calculating combustion air
requirements for this appliance use the following
equation: 550mm
2
per each kW of maximum rated
output above 5 kW. These requirements are illus-
trated in OFTEC Technical Book No.3 & B.S. 5410
Part 1.
If there is another appliance using air fitted in the
same or adjacent room, it will be necessary to refer
to B.S. 5410 Part 1 to calculate the additional air
supply. All materials used in the manufacture of air
vents should be such that the vent is dimensionally
stable, corrosion resistant, and has no provision for
closure. The effective free area of any vent should
be ascertained before installation.
The effect of any grills should be allowed for when
determining the effective free area of any vent.
Air vents direct to the outside of the building should
be located so that any air current produced will not
pass through normally occupied areas of the room.
An air vent outside the building should not be locat-
ed less than the dimensions specified within the
Building Regulations and B.S 5410 Part 1 from any
part of any flue terminal. These air vents must also
be satisfactorily fire proofed as per Building
Regulations and BS 5410 Part 1.
Air vents in internal walls should not communicate
with bedrooms, bedsits, toilets, bathrooms or rooms
containing a shower.
Air vents traversing cavity walls should include a
continuous duct across the cavity. The duct should
be installed in such a manner as not to impair the
weather resistance of the cavity.
Joints between air vents and outside walls should be
sealed to prevent the ingress of moisture. Existing
air vents should be of the correct size and unob-
structed for the appliance in use. If there is an
extraction fan fitted in the room or adjacent rooms
where this appliance is fitted, additional air vents will
be required to eleviate the possibility of spillage of
products of combustion from the appliance/flue
while the fan is in operation. (Refer to B.S. 5410
Part 1).
Where such an installation exists, a test for spillage
should be made with the fan or fans and other
appliances using air in operation at full rate, (i.e.
extraction fans, tumble dryers) with all external
doors and windows closed.
If spillage occurs following the above operation, an
additional air vent of sufficient size to prevent this
occurrence should be installed. If spillage continues
then the appliance should be shut down and the flue
system examined.
DRAUGHT REQUIREMENTS
The Errigal Oil Cooker requires a steady draught of
:
0.02” wg - 0.06” wg
(0.5mm wg - 1.5mm wg)
When a draught of over 0.06”wg is recorded, the
spin valve on the bonnet door can be opened
(draught stabiliser) allowing the flue pull on the cook-
er to be reduced. (see Fig. 10)
