1110
Distance to furniture
The recommended minimum distance from stove to furniture is 30 inches. Note that some
furniture is more easily affected by heat and may need to be moved to a greater distance. This
is your responsibility.
In addition other combustible materials, away from the stove. In general, a distance of 30 inches
must be maintained between the stove and moveable combustible item such as drying clothes,
newspapers, firewood etc.
Note:
Acid Protection
If acid-washing the masonry around the stove, protect the stove surface with an acid-proof
cover
Fresh Air Inlet
Unless there is deemed to be sufficient ambient leakage of air into the room via doorways,
windows and the like, a dedicated fresh air inlet will be needed. This inlet should have 2 square
inches (1250 square mm) of free air space. This is particularly important where the room is
well sealed, or where an extractor hood or ventilation system disturbs the natural air pres-
sure. Such an inlet should not be on a wall that is usually subject to negative pressure from
normal wind pattern. Avoid placing the inlet directly across the room from the stove, thus
causing a cold air draft.
2.0 Operation
2.1 Before you start firing
For Use with Solid Wood Fuel Only. Do Not Overfire, If Heater or Chimney Connector
Glows You Are Overfiring. Inspect and Clean Chimney Frequently. Under Certain
Conditions of use creosote buildup may occur rapidly. Because of risk of smoke and flame
spillage, operate only with door fully closed.
Caution:
Hot while in operation. Keep children, clothing and furniture away. Contact may cause
skin burns.
Do not use chemicals or fluids to start the fire.
Do not burn garbage or flammable fluids.
Do not use gasoline, gasoline-type lantern fuel, kerosene, charcoal lighter or fluid or similar
liquids to start or freshen up a fire in this heater. Keep all such liquids away from the heater
while it is in use.
Choosing your fuel
All types of natural wood can be burned on your stove, but they must be well-seasoned and
dry. Once the wood is cut to length, it should be split down middle - to suit the dimensions
given below - to allow moisture to evaporate
Cut the wood to a length of max 17 inches (43 cm) and approx. 3 to 3.5 inches (7-8 cm) in
section. If you can weigh your wood, aim for around 2 lbs. For correct combustion and heat
output, wood fuel should contain no more than 20% moisture; this can easily be checked by
using the Morsø Moisture Meter (part # 62929900)
To naturally season wood fuel, stack and store it under cover in an airy location where fresh air
can move through each piece. Some soft woods may take as little as one good summer to season
whereas harder woods such as oak, maple, and elm may require seasoning up to 18 months.
Avoid overly dry wood that is gray in color as under certain conditions it can cause performance
problems, such as back-puffing and sluggishness. Well seasoned wood will be light to hold and
will show signs of cracking from the center-out in the ends. If your wood spits or sizzles when
burnt, and your stove’s door glass persistently mists up, your wood is not properly seasoned.
Never use drift wood (from the sea), whose salt content may cause corrosion, nor construction
wood that may have been impregnated with chemicals.
Starting the First Fire
The initial fire should be small, so that the stove paint can cure and the main plates of the
stove can settle into position. Some fumes will be given off by the paint. Ventilate the room
during this phase.
The setting of the air control, lighting techniques and loading intervals will depend on chimney
draft, the fuel used, the heat required and so on. Some basic techniques are outlined below.
(4 Seiten)
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