Heavy duty woodburner!

[Farside]

Is that similar to internet banking------- but done at night ??

Or underground banking in Hatton Garden?

 

[julianf]

I think they did away with flu dampers, saying they were dangerous im sure I read it somewhere

Loads of things still have them, but, AFAIK, the current idea is to have them designed so as they will not fully close.

We have a rayburn, and the dapener is a sliding plate. I think (although im not sure) that earlier rayburns had a longer plate, so as it could fully close off the flue, whilst, on ours, the plate is shorter, so as, even when fully in place, it does not cover all of the flue way.

We use the dampener on the rayburn, as none of the rest of it seals that well, and its one of the ways to reduce the draw.

Our logburner has no dampener, but the inlet vents will seal well enough to extinguish the fire. No dampener is needed on the logburner as the draw can be entirely limited by the intake.

I think, but, again, am unsure, that that sort of sealing is not common on current builds.


100% of our DHW and heating (and most of our cooking) here comes from the rayburn and the log burner.

 

[the snooper]

Loads of things still have them, but, AFAIK, the current idea is to have them designed so as they will not fully close.

We have a rayburn, and the dapener is a sliding plate. I think (although im not sure) that earlier rayburns had a longer plate, so as it could fully close off the flue, whilst, on ours, the plate is shorter, so as, even when fully in place, it does not cover all of the flue way.

We use the dampener on the rayburn, as none of the rest of it seals that well, and its one of the ways to reduce the draw.

Our logburner has no dampener, but the inlet vents will seal well enough to extinguish the fire. No dampener is needed on the logburner as the draw can be entirely limited by the intake.

I think, but, again, am unsure, that that sort of sealing is not common on current builds.


100% of our DHW and heating (and most of our cooking) here comes from the rayburn and the log burner.

I'd have a wood burner but the other half won't entertain the idea

 

[J.B. Welding]

Loads of things still have them, but, AFAIK, the current idea is to have them designed so as they will not fully close.

We have a rayburn, and the dapener is a sliding plate. I think (although im not sure) that earlier rayburns had a longer plate, so as it could fully close off the flue, whilst, on ours, the plate is shorter, so as, even when fully in place, it does not cover all of the flue way.

We use the dampener on the rayburn, as none of the rest of it seals that well, and its one of the ways to reduce the draw.

Our logburner has no dampener, but the inlet vents will seal well enough to extinguish the fire. No dampener is needed on the logburner as the draw can be entirely limited by the intake.

I think, but, again, am unsure, that that sort of sealing is not common on current builds.


100% of our DHW and heating (and most of our cooking) here comes from the rayburn and the log burner.

Again, doing things 'properly', and conforming to current regs, a 'tightness test' is part of the testing for all approved appliances. This is where all the rope seals come into play and do their part to stop any draw. I make the doors and ovens etc for a chap that makes masonry stoves- http://moslinstoves.co.uk/index.html although rare in this country they are excellent things, like a big wood fuelled storage heater. They must be completely sealed off as the idea is you burn them hard then shut them down to stop any draw cooling the brick and thus keeping them warm for as long as possible (24 hours or more).
The damper should never completely close in any design and a guide is to leave 5% of the chimney area open.
Would your wife like one of these in the house Snooper? I might be able to wangle you a deal...

 

[julianf]

Im almost 100% sure that, when i was visited a rayburn show room a while back, the doors on the current model were still a cast to cast meet, without any rope. (and i dont believe an especially engineered mating surface)

Im not sure how this would fit with the "conforming to current regs, a 'tightness test' is part of the testing for all approved appliances" bit? Maybe they dont conform, but they still sell them... ?
Or maybe the "tightness test" isnt that tight! : )

 

[Farside]

Maybe ancient designs have a derogation for antiquity purposes.

 

[waddycall]

Again, doing things 'properly', and conforming to current regs, a 'tightness test' is part of the testing for all approved appliances. This is where all the rope seals come into play and do their part to stop any draw. I make the doors and ovens etc for a chap that makes masonry stoves- http://moslinstoves.co.uk/index.html although rare in this country they are excellent things, like a big wood fuelled storage heater. They must be completely sealed off as the idea is you burn them hard then shut them down to stop any draw cooling the brick and thus keeping them warm for as long as possible (24 hours or more).
The damper should never completely close in any design and a guide is to leave 5% of the chimney area open.
Would your wife like one of these in the house Snooper? I might be able to wangle you a deal...

Tightness testing isn't a requirement for wood burning stoves. In fact making stoves too airtight can be dangerous and can result in flue gas explosions.

 

[Gareth J]

Im almost 100% sure that, when i was visited a rayburn show room a while back, the doors on the current model were still a cast to cast meet, without any rope. (and i dont believe an especially engineered mating surface)

Im not sure how this would fit with the "conforming to current regs, a 'tightness test' is part of the testing for all approved appliances" bit? Maybe they dont conform, but they still sell them... ?
Or maybe the "tightness test" isnt that tight! : )

The oven doors don't have combustion gasses behind them so ignore them. The fire box door is indeed unsealed but this is where air enters the stove, the constant chimney draw will always pull gasses up and away.

The top plate, under which combustion gasses do pass is rope sealed.

 

[waddycall]

The oven doors don't have combustion gasses behind them so ignore them. The fire box door is indeed unsealed but this is where air enters the stove, the constant chimney draw will always pull gasses up and away.

The top plate, under which combustion gasses do pass is rope sealed.

The oven vent is open to the flue way below the hot plate so flue gasses can get into the oven. The castings on Rayburns are machined to give a good fit. Leaky oven doors aren't much use either.

 

[J.B. Welding]

My area of expertise lies within the murky writings of EN303-5 which is applicable to solid fuelled boilers up to 500kWhth-the tightness test of the closed down boiler,chimney blanked off, is carried out using a manometer and is similar to a drainage system test. I would look up the dinky stove regs if I had time but they take a long time to get through. A Rayburn would have come under the above regs, but as the design is so old they will have grandpa rights and unless they do a total redesign they can probably still get away with an unsealed fire box door. We used to burn dross in our old Rayburn which would sit and smoulder for hours until the gassified coal would get hot enough to ignite and BOOM! enough to lift the hotplates an inch or 2 off the old beast and bloomin stinkin, never been a big fan of their small fireboxes and lack of air controls, but they are better than nowt.

 

[waddycall]

Room heaters/ wood burners ( with or without boilers) need to comply with BS EN 13240 or 13229 for insets, for now. I think range cookers are covered by BS EN 12815 but I'm not particularly familiar with that.

 

[Gareth J]

The oven vent is open to the flue way below the hot plate so flue gasses can get into the oven. The castings on Rayburns are machined to give a good fit. Leaky oven doors aren't much use either.

Don't remember any vents into/out of the ovens on any of the 3 Rayburn's I service. But they are all the same model (OF7) so maybe others differ or maybe I missed it. I suppose there probably is a vent into the chimney to extract steam from cooking food.

 

[michaellane92]

I just think it looks good