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Installation and operation manual - Bistro woodburning cookstove
ENGLISH
DETAIL C
DETAIL C
The control of the primary and secondary
air inlet is simultaneous and is done with a
single regulation control, located under the
combustion chamber door.
The optimum regulation of the air inlet can
vary according to various factors, such as the
chimney flue, the temperature of the cookstove
and, the quality of the firewood (moisture, size
and shape).
Do not alter the air regulation control
to increase firing for any reason.
Figure 12: Air Intake Control
5.6.1 Regulating the air during lighting
Opening the air inlet completely is mandatory during the lighting, and it is recommended to leave
the door ajar during lighting as well, in order to avoid condensation of fumes on the glass. Wait
enough time (until the hearth has warmed up) before starting to regulate the air inlet.
5.6.2 Regulating the air during combustion
Controlling the air intake is the recommended way to help adjust the temperature of the cooking
surface and one of the two recommended ways to adjust the oven temperature. Once the fire
is well established in the combustion chamber, when the flames are vivid and there is a good
bed of embers, it is possible to close the air intake. The more it will be reduced, the more the
combustion will be regulated to stretch over time. On the other hand, you need a very strong
combustion to completely shut off the air intake. It is recommended to reduce it between
15 and 40%.
5.7 Carbon Monoxide
When unburned logs remain in the firebox and the flame disappears, go outside and look at the
chimney exit. If there is visible smoke, it means that there is still combustible to burn but that
the fire lacks air to burn properly. In this situation, the CO rate will increase so it is important to
react. Open the door slightly and move the log with a poker. Turn it over and create a passage
for the air below, making a trench with the coal bed. Add small pieces of wood to restart the
combustion.
Summary of Contents for DB04815
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