Handleiding Cola Termo Diana (pagina 11 van 17) (Engels)

Installation, use and maintenance

manual

Heating stove

model TERMO DIANA CERAMIC

Read the instructions carefully before installation and startup

48.41.35.070.EN-07/09

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Termo Diana ceramic

1 - GENERAL INFORMATION

1.1 Introduction

1.2 Safety rules

1.3 Technical description

1.3.1 Fire door and ash pan

1.3.2 Thermometer

1.3.3 Primary air thermostat

1.3.4 S/steel baffle cleaning plate

1.3.5 Oven

1.3.6 Bypass damper

1.3.7 Cast iron hotplate

1.4 Fuel

1.5 Accessories supplied

1.6 Reference standards

1.7 Dataplate

1.8 Ordering replacement parts

1.9 Heating stove decommissioning

2 – TRANSPORT AND INSTALLATION

2.1 Packing, handling, shipment and transport

2.2 Plinth panel assembly

2.3 Ceramic tile assembly instructions

2.4 Instructions for safe installation

2.5 Connection to the flue

2.6 Plumbing diagram

2.7 Air flow in room

2.8 Bottom baffle

2.9 Advice on flues and connections

3 – STOVE USE

3.1 Introduction

3.2 Startup

3.3 Adjusting the combustion air flow

3.4 Lighting and controlling the fire

3.5 Normal operation

3.6 Operation with slow combustion

3.7 Operation in off season

3.8 Oven operation

3.9 Idle period and summer

4 – ROUTINE STOVE CLEANING AND MAINTENANCE

4.1 Removing the ash

4.2 Cleaning the glass

4.3 Cleaning the cast iron hotplate

4.4 Cleaning the oven and baffle

4.5 Cleaning the pipes and flue

5 – TROUBLESHOOTING

5.1 The stove does not work

5.2 Difficult lighting

5.3 Smoke leaks

5.4 The glass gets dirty quickly

5.5 Condensate in the heating chamber

5.6 The oven does not heat

5.7 Radiators or heating system inefficient

6– ENCLOSURES

6.1 Warranty certificate

6.2 “CE" marking information

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Termo Diana ceramic

1 - GENERAL INFORMATION

1.1 Introduction

Dear Customer

First of all we wish to thank you for the trust placed in us by purchasing one of our products. Please read and

carefully follow the advice given in this installation, use and maintenance manual in order make best use of the

product.

Make sure:

- installation, testing and cleaning are carried out according to that described in this

manual, and in compliance with local regulations, including the national and

European reference standards; otherwise the product warranty will be invalidated.

- to have the flue inspected by a specialised technician.

For operation faults, doubts or problems please contact your nearest service centre.

1.2

Safety rules

- Read and follow the instructions given in the installation, use and maintenance manual.

-

With the HEATING model

, the stove must never be used without being connected to the heating system and

without water in the heating chamber.

- Connect the stove to an approved flue not shared with other appliances.

- Make sure the stove is cold before carrying out any cleaning or maintenance.

- Do not use flammable liquids or substances such as alcohol or hydrocarbons to light the stove.

- The stove is suitable for intermittent combustion and must only be used

with fuels having the characteristics described in this manual.

- The room where the stove is installed must have openings or air inlets communicating

with the outside of the house and able to ensure a sufficient air change.

- Never close the combustion air inlet and fume outlet openings.

- Do not handle easily flammable or explosive substances in the vicinity of the stove when it is operating.

- During operation, the intense heat generated by combustion of the wood makes the outside surfaces of

the stove very hot, and in particular the fire door, handle, fume exhaust pipe and cover; therefore

avoid contact with such parts without suitable protection.

- Keep objects which are not heat resistant at a suitable distance.

- Clean the ash pan regularly.

- Hot ashes must not be put in waste bins or left unattended outdoors.

- Warn children and guests about the hazards described above.

- In case of operation anomalies, relight the stove only after eliminating the cause of the problem.

- Very hot fats and oils tend to catch fire easily, therefore food rich in fatty substances must be prepared with

maximum attention.

- If a foul air/steam extractor hood is operated in the same area or near the stove, burnt gases may escape from

the fire door during loading, if the room is not adequately aired from the outside.

- The oven/food-warmer must only be used for its intended purpose, i.e. for heating and/or cooking food; any

other use is deemed improper and hazardous.

The Manufacturer declines any liability for problems, breakage or accidents due to non-compliance

with or failure to apply the instructions given above and in the manual.

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Termo Diana ceramic

1.3 Technical description

The TERMO DIANA heating stove is suitable for heating the home with natural convection and through the

plumbing circuit, and for cooking food on the cast iron hotplate and in the oven.

The heating stove has been tested with wood fuel and meets the requirements of Standard UNI EN 12815.

Structure :

in steel and cast iron

Radiant hotplate:

in cast iron

Fire door :

H x W 225x245 mm

Combustion chamber :

in Fe 360 steel plate thick.4 int. and 3 mm ext.

Oven :

In stainless steel H x W x D 325x270x450 mm

Flue pipe :

150 mm

Fume outlet :

Top (rear with modification)

Flue gas temperature :

253.5 °C

Required draught :

10 – 14 Pa

Nominal power :

23.71 kW

Water heating power :

13.79 kW

Max. wood consumption :

7.8 kg/h

Max. fume flowrate :

11.87 g/s

Efficiency :

70.4 %

Exchanger capacity :

18 litres

Max. operating pressure :

2 bar

Weight :

200 kg

Min. distance rear - sides :

200 mm

External dimensions :

H x W x D= 870x964x620 mm (fig.2)

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Termo Diana ceramic

387

454

744

792

82

70

Fig.1 Attacchi idraulici

531

814

964

620

870

849

A

G

M

P

R

S

D

M=

System delivery (1" female)

P= Probe pocket connection (1/2" female)

R= System return (1" female)

S= Chamber drain connection (1/2"

female)

846

105

110

550

Fig 2 Diana dimensions

B

C

F

E

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Termo Diana ceramic

1.3.1 Fire door and ash pan (A)

The fire door is opened by pulling the handle outwards; a protective glove is supplied for that purpose (the

handle becomes very hot). There are narrow air slots around the top and bottom edges of the glass door to

keep the glass clean.

1.3.2 Thermometer (B)

It measures the water temperature inside the heating chamber by means of a probe placed on the side.

1.3.3 Primary air thermostat (C)

The primary air is controlled by means of a thermostat located at the bottom on the right of the box.

It is adjusted with the knob (accessed by opening the box), as shown in the figure below.

A

C

1.3.4 S/steel baffle cleaning plate (D)

The bottom of the oven consists of a 4mm thick stainless steel plate which can be easily removed to allow

cleaning of the baffle and removal of any deposits under the oven.

During stove operation the stainless steel plate must be in place resting on the ceramic fibre seal and

hermetically close the oven.

1.3.5 Oven (E)

The oven is heated by the flow of combustion gases around it and its temperature can be read on the

thermometer located on the door glass. A sufficient draught and clean fume ducts are essential for optimum

efficiency. The oven is supplied with two racks. When putting pans in the oven, take into account the possible

rising of food and the minimum space between pans and the sides of the oven (min. 20 mm).

1.3.6 Bypass damper (F)

The bypass control lever is located above the oven door. Pulling the lever towards the front of stove (1) forces

the flue gases to flow around the oven, thus evenly increasing the temperature (advisable for normal operation).

When the lever is pushed towards the inside of the stove (0) the flue gases flow over the oven and under the

cast iron hotplate directly towards the flue outlet collar (advisable in the lighting stage).

Fig 4

Bypass damper

1 0

1.3.7 Cast iron hotplate (G)

The cast iron hotplate has concentric rings of max. diameter 320 mm in the fire zone and a rectangular plate for

possible insertion of a tank containing water. The rings can be removed using the poker, to inspect the chamber

or for inserting cauldrons.

(A) Open

(C) Closed

Fig. 3 Primary air thermostat

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Termo Diana ceramic

1.4 Permissible and non-permissible fuels

Permissible fuels are natural-type logs of wood, dry and resin-free (beech, oak and birch), 20-25 cm long. The

wood should be seasoned for at least two years; the maximum recommended moisture content is 20%, in order

to ensure combustion without smoke and soot.

Do not use:

- coal dust;

- thinly cut pieces of wood (permissible only in the lighting stage);

- bark and chips;

- waste in general;

- treated paper and cardboard;

- wood treated with protective substances.

The burning of waste is prohibited according to European and national laws.

- The burnt gases produced by the combustion of unsuitable materials can cause damage to the stove

and flues, and compromise your health.

- The use of any fuel not complying with that specified above

invalidates the warranty.

1.5 Accessories supplied

The supply includes:

- operating instructions;

- poker;

- glove for hot handles.

1.6 Reference standards

EN 12815 : European standard for solid fuel burning heating stoves, containing the technical requirements for

design, fabrication, construction, safety and performance, instructions and markings, together with the relevant

type testing methods.

Standards EN 60335-1 and EN 50165: standards regarding electrical equipment on

non-electric appliances.

UNI 10683/98: Standard prescribing the installation requirements for heat generators or appliances also

intended for cooking food, such as stoves and heating cookers with natural draught on fume side and forced

draught with thermochemical power of <35kW burning natural wood.

1.7 Dataplate

The dataplate is located on the back of the stove. It gives the following data :

- model;

- serial number;

- type of fuel;

- heat output;

- min. – max. consumption;

- min. flue draught;

- average flue gas temperature;

- min. – max. efficiency;

- flue pipe size;

- stove external dimensions;

- minimum safety distance;

- weight.

1.8 Ordering replacement parts

For the end-user:

Contact the service centre and/or your dealer to order replacement parts.

For the dealer:

To request any replacement parts contact the Cola s.r.l. service centre and/or send a fax clearly specifying the

following:

- stove model;

- serial number;

- date of purchase;

- list of replacement parts;

- details of faults.

- Operations on parts must be carried out by authorised and/or qualified personnel

.

- Only use original Cola replacement parts.

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Termo Diana ceramic

1.9 Heating stove decommissioning

For disposal, the heating stove must be sealed inside strong packing; contact your local authority for information

on how to proceed in accordance with the current local regulations.

2 – TRANSPORT AND INSTALLATION

2.1 Packing, handling, shipment and transport

The stove can be lifted using a lift truck, inserting the forks (of suitable length) in the special spaces in the

wooden packing.

Make sure the equipment used for lifting and transport can take the weight of the stove, specified on the

dataplate and in this manual.

Avoid taking the load in areas where it could be a danger if dropped.

Set the stove down on the floor carefully without bumping, and position it in the required place; make sure the

floor can take the weight of the stove, otherwise consult a specialised technician.

In order to prevent damage to the plinth, the Manufacturer requires the assembly of such parts after the stove is

positioned.

2.2 Plinth panel assembly

1- Insert the tab of the side panel in the special space (Fig. 5a- 5b)

Fig.5a

Fig. 5b

2- Secure the side panel with the fixing screws (fig. 6)

Fig 6

3- Fit the front panel and secure it with the fixing screws (fig.7a-7b)

Fig. 7a

Fig. 7b

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Termo Diana ceramic

2.3 Ceramic tile assembly instructions

Assemble the ceramic tiles as follows:

COLA ceramics are handicraft production and therefore may have minor surface imperfections such as tiny

spots or slight colour differences.

It is advisable to use a soft dry cloth to clean the ceramic surfaces; the use of detergents could highlight any

imperfections.

2.4 Instructions for safe installation

Correct operation of a cooker or heating stove depends above all on its installation, which must be carried out

by a competent person in compliance with the current safety regulations.

The unit must be placed on a floor able to take its weight; otherwise see a specialised technician for the

corrective measures to be taken.

An incorrectly installed stove can be the cause of serious accidents (flue, insulation materials, etc.,

catching fire).

Fig.8 Undo the screws fixing the rear

tile trim (A).

Fig.9 Insert the tiles in the groove of the front tile

trim (B) taking care not to chip them.

B

Fig.10 position two of the rubber buffers

supplied on the top edges of the

ceramic tiles and the plinth

A

Fig.11

detail showing positioning of

rubber buffers on the ceramic tiles

(Fig.13) refit the trim,

taking care not to drop the

tiles and making sure they

are prop

erly inserted in

the front groove (b)

(fig.12)

position two rubber buffers on

each tile as shown

10

cm

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Termo Diana ceramic

The heating stove must never be used without being connected to the heating system and respective

circuit with open expansion tank.

The sides and back must be at least 20 cm from flammable materials. If the floor is made of flammable material

(wood, carpets, etc.) provide for a protection base in sheet metal (recommended min. thickness 2-3 mm).

2.5 Connection to the flue

The TERMO DIANA heating stove must be connected to the flue by means of the collar on the hotplate, using

flue pipes that are readily available on the market. Connection to the chimney must be made using sturdy,

stable pipes, with a recommended minimum wall thickness of 1.5-2 mm. The flue pipe must possibly be straight,

to avoid pressure losses, and towards the flue. The ends of the flue pipe must be tight.

To ensure regular operation, the flue draught with stove operating must be between 10 and 14 Pa.

For optimum stove efficiency, a draught control or

damper must be fitted in the

flue pipe or chimney.

Every unit must eliminate the fumes through its own flue; never use the same flue for several units.

2.6 Termo Diana plumbing diagram

2.7 Air flow in room

M - delivery F 1”

R - return F 1”

P - hole for probe pocket F ½ “

S

-

drain F ½ “

Water system SUPPLY

E – connection M ½ “

Water drain in overpress. – temp.

F – connection M ¾ “

Wood-burning

heating

chamber

1st CIRCUIT

heating

A - delivery M 1”

B

-

delivery M 1”

2nd CIRCUIT

DHW

C - delivery M ½ ”

D

-

delivery M ½ ”

(G)

External circuit to be created at the customer's premises

Vc = volume of water in combustion chamber

Vt = volume of water in pipes

Vv = volume of water in expansion tank Vv = 0.05 (Vc + Vt)

H > pump ( H greater than head h of circulating pump)

KEY - WOOD-BURNING STOVE SYSTEM

1) Drain cock 9) Filling cock or float valve

2) Heating chamber/circuit air vent 10) Heating chamber filling pipe 1”

3) Thermal relief valve T>95°C 11) Safety and vent pipe 1”

4) Safety valve P max. 3 bar 12) Shutoff cock

5) Delivery manifold 1” 13) Electric circulating pump

6) Return manifold 1” 14) Non-return valve

7) System-door box (SA) Room temperature probe

8) Open expansion tank (ST1) delivery temperature probe

(ST

2) return temperature probe

KEY - DHW AND HEATING SYSTEM

(20) System shutoff cock (30) Boiler shutoff cock

(21) Filter in line (31) Water storage boiler 80-115 L

(22) Hydraulic manifold (32) Supplementary heater

(23) Zone solenoid valve (33) Filling and safety assembly

(24) Radiator (34) Distribution manifold

(25) Heating equipment (35) Sink with mixer

(ST1) zone temperature probe 1 (36) Bathtub with taps

(ST2) zone temperature probe 2 (37) Shower with mixer

(STB) Boiler temperature probe

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Termo Diana ceramic

The air necessary for combustion, i.e. up to 25 m³ every hour, must be ensured in rooms where stoves with

natural flue draught are installed. The air change must occur through several fixed openings to the outside,

whose cross section must comply with the current local regulations. Such openings must be protected with

grilles and must never be obstructed.

If the air is insufficient, even the operation of an extractor hood in the room or exhaust fans can negatively affect

stove operation.

2.8 Bottom baffle

Before lighting the stove make sure the bottom baffle located under the removable stainless steel oven plate is

correctly positioned (as shown in the figure).

To remove the stainless steel plate see par. 4.4.

2.9 Advice on flues and connections

Flues must be made from suitable materials and perfectly insulated, with characteristics that prevent

temperature decreases.

The inner walls must be perfectly smooth without any narrowing or protrusions along the entire length, so as not

to create friction or vortices in the smoke which could cause a considerable reduction in draught.

Any cleaning and inspection doors must be perfectly closed during operation.

The flue outlets must be 0.5 m higher than any obstacles within a radius of 10 m and must end with chimney

caps or cowls having a useful outlet cross section of at least double that of the flue.

The following two figures give the data regarding the distances and positioning of chimney caps in conformity

with the provisions of UNI 10683/98.

obstacle

Less than 5

m

Min 0.5m

approx. 0.5 m

Min 0.5m

The chimney outlet must be at least

0.5 m higher than any obstacle

within a radius of 10 m.

fig. 15 Chimney cap positioning and distances

Make sure the bottom baffle is properly

fitted and allows the flow of flue gases

Fig. 14 bottom baffle

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Termo Diana ceramic

Roof

slope

(α)

(α) (α)

(α)

Distance A H

15° 1.00 m

30° 1.30 m

45° 2.00 m

60°

More than 1.85 m

2.60 m

UNI 10683/98 tables

Before connecting a heating stove to an existing chimney, in addition to complying with that described above,

make sure there are no openings or cracks where air could enter and cause a temperature decrease affecting

the draught.

Also make sure there are no hindrances caused by foreign bodies or a build-up

of soot.

The first connection

section leaving the stove

should be vertical,

whereas the flue

connection to the

chimney (which goes to

the chimney cap) must

only enter by a few cm,

so as not to reduce the

cross section of the flue.

If the flue is not

perpendicular to the

chimney, it is advisable

to make the connection

with special steel fittings

that allow a maximum

slope of 45°.

If the walls and ceiling

are made of flammable

materials, the parts in

contact with the flue must be suitably insulated. All connection

joints must be carefully sealed, in particular where the connection enters the flue.

If there are several heating stoves in the same home, each must have its own flue. It is inadvisable to make

openings in the flue for other appliances, since the draught could be negatively affected.

According to Standard UNI 7429, the chimney cap must meet several requirements; above all, it must have a

useful outlet cross section at least double that of the flue. It is also advisable to install an "antiwind" cap that

guarantees fume exhaust even in the presence of strong horizontal winds.

YES NO

NO YES YES

Fig 17 Chimney cowls

Roof

slope

(α)

(α) (α)

(α)

Distance B H

15° 0.50 m

30° 0.50 m

45° 0.50 m

60°

Less than 1.85 m

0.50 m

NO

YES

MAX 45°

Fig.16 stove - flue connection

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Termo Diana ceramic

3– HEATING STOVE USE

3.1 Introduction

Never leave children unsupervised in the vicinity of the stove; there is a very high risk of burns from the hot

surfaces.

Also:

- never use the stove with the fire door open;

- do not store firelighters or other easily combustible materials near the stove;

- do not move or lift the stove using the handles.

3.2 Startup

When lighting the stove the first time, bad odours may be created, therefore air the room thoroughly.

When lighting the stove the first time, allow it to burn with a low flame for many hours (ash door air control open

30%).

The heat can then be increased a little at a time, so that the stove expands slowly and the sealants and putties

dry.

3.3 Combustion air adjustment

The primary air is controlled by the thermostat located on the right of the box.

Optimum combustion conditions are obtained when, on loading wood, the air necessary for combustion

(controlled by the thermostat) enters through the grate.

3.4 Lighting and controlling the fire

To light the fire, it is advisable to use kindling and newspaper, or other means available on the market

(excluding any solid or liquid flammable and/or explosive substance).

During the lighting stage it is also advisable to open the bypass damper by pushing the knob towards the back

of the stove.

When the stove is hot, adjust the primary air as described is the following paragraph and close the damper by

pulling the lever towards the front of the stove.

Never use petrol, alcohol or other flammable liquids to light the fire.

3.5 Normal operation

Remove the ash from the grate every time before loading fuel. Put 2-3 logs of wood on the bed of embers for

even consumption and good efficiency.

Despite the large capacity of the combustion chamber, it is advisable to only load a max. of 2-3 logs at a time.

To obtain nominal heat output the hourly consumption of wood is approx. 7.8 kg. Overloading does not increase

efficiency, but will overheat the stove, damaging it.

3.6 Operation with slow combustion

Heat output can be controlled by reducing the combustion air. To guarantee operation for many hours at low

heat, the primary air control must be opened at minimum.

With partial feed operation, a patina may form on the glass due to the low temperature in the combustion

chamber.

In any case, a continuous fire with low output is not advisable.

3.7 Operation in off season

With outside temperatures above 15°C, the draught m ay be affected, resulting in a decrease in heat output and

therefore flue gases not completely exhausted (smell of smoke in the room). In this case it is advisable to

remove the ash from the grate and increase the combustion air. Put less fuel on the fire and clean the grate

more frequently.

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Termo Diana ceramic

3.8 Oven operation

The stove has a static oven with capacity of 39 litres, covered entirely in stainless steel sheet and provided with

2 grills for holding trays.

A thermometer installed on the glass of the enamelled door shows the oven temperature.

The bypass damper must be closed to reach adequate cooking temperatures (see par. 1.3.6)

When the stove is lit for the first time, the oven should only be used after 1-2 hours operation at 200-250°C with

the oven door left ajar to eliminate fumes produced by manufacturing process residuals such as grease, oil and

sealants.

Clean the oven every time it is used, following the instructions given in the section on cleaning.

The oven must only be used for its intended purpose, i.e. for cooking food; any other use is improper

and potentially dangerous.

3.9 Idle period and summer

In summer, it is advisable to clean the combustion chamber, ash pan, oven flue gas ducts, chimney and flue;

also,

remove all residuals on the inside and outside of the stove, check all seals and replace them if necessary.

The appearance of the hotplate and other cast iron parts can be preserved by using neutral vaseline.

At the end of maintenance operations, close the doors and air controls to prevent the dust, etc., from entering.

If the stove is not going to be used for a long period, after the above operations and disconnecting from the flue

it is advisable cover it with a protective cloth and store in a safe and protected place.

4 – ROUTINE STOVE CLEANING AND MAINTENANCE

Good maintenance will help improve stove operation, efficiency and service life.

Every day, before lighting the fire, remove any unburnt residuals on the grate and the ashes in the ash pan

zone.

4.1 Removing the ash

The DIANA stove has a removable cast iron grate which should be cleared of ash, using the poker supplied,

every time before loading fuel.

Make sure to periodically empty the ash pan, since the accumulation of ash under the grate hinders the flow of

combustion air. Otherwise the grate will overheat and may become damaged.

To prevent the risk of fire, allow the ashes to cool outdoors in a metal container or in the stove and

eliminate them in compliance with current local regulations.

4.2 Cleaning the glass

The glass can be cleaned using a damp cloth and normal non-abrasive detergents.

Remove any encrustations with suitable detergents, before they become dry.

The ceramic glass can withstand temperatures of around 750°C : in case of breakage, it is advisable to replace

it with an original glass from COLA.

The glass must only be cleaned when the stove is cold.

4.3 Cleaning the cast iron hotplate

Before lighting the stove for the first time, make sure to carefully clean the hotplate with an absorbent cloth in

order to remove the protective grease.

Before first use and after cleaning, the hotplate should be preheated for about half an hour with the oven door

open and the bypass damper lever pushed towards the inside of the stove.

For regular cleaning of the cast iron part of the hotplate, it is advisable to use slightly abrasive materials (e.g.

sandpaper or steel wool), rubbing in the direction of the surface finish.

At the end of the season it is advisable to apply a film of olive oil or neutral vaseline on the cast iron hotplate to

protect it.

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Termo Diana ceramic

4.4 Cleaning the oven and baffle

It is advisable to clean the oven when half-cold or cold and every time after it is used, in order to prevent grime

forming on the surfaces.

To clean the stainless steel surfaces of the oven, use a non-abrasive detergent with a soft cloth, rinsing

thoroughly to remove all traces of detergent which could otherwise contaminate food or cause corrosion.

To clean the baffle located under the oven, open the stove oven door, remove the steel plate and clean.

4.5 Cleaning the pipes and flue

A reduction in heat output is nearly always due to obstruction of the flue. Also, the presence of burnt gases with

odours can be a sign of an obstructed flue.

The flue of your stove must be cleaned at regular intervals. The amount of soot and the frequency of cleaning

will depend largely on the type of fuel and the type of use (low or high heat output).

Clean the flue pipes, proceeding as follows :

- clean only when the stove is off;

- close all openings which are not to be cleaned;

- remove the flue pipes and clean them outdoors;

- detach and suck all deposits inside the stove, after removing the hotplate rings and their support;

- all deposits on the grate or in the ash pan must be eliminated

When refitting the pipes, take care not to damage the enamelled or painted parts and the seals.

Dispose of cleaning waste in accordance with the current local regulations.

5 – TROUBLESHOOTING

5.1 The stove does not work

- Make sure the connection and size of the flue are suitable for the stove's heating power.

- Make sure the flue is constructed in conformity with the current regulations.

- Make sure the flue inspection doors or openings are closed and sealed.

- Make sure no other appliances are connected to the flue.

5.2 Difficult lighting

- Open the primary air control and the damper.

- Use wood and lignite blocks with a low moisture content.

- Make sure the room is well-ventilated, to ensure a sufficient amount of oxygen in the air.

- Make sure the flue is suitable for the stove's heating power

Fig.18 Removing the Diana oven base plate

(to remove the oven base plate, remove the grate and

respective oven side su

pports, lift and tilt the stainless steel

plate, then remove it as shown in the figure).

Fig. 19 Detail of the DIANA bottom baffle

(Clean the

surface under the bottom baffle, taking care not to cut

yourself on the sharp edges)

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Termo Diana ceramic

5.3 Smoke leaks

- Check the flue draught.

- Make sure the flue pipe connection complies with the seal requirements.

- Make sure the ash does not obstruct the primary air grate.

- Make sure combustion residuals do not block the flue pipe.

- Make sure the primary air control is open.

5.4 The glass gets dirty quickly

- Make sure the fuel is of a recommend type.

- Make sure the wood is seasoned and dry.

- Too much fuel in the combustion chamber.

- Check the flue draught.

5.5 Condensate in the combustion chamber

-

Make sure the procedure for first lighting has been carried out.

- Make sure the fuel is of a recommend type.

- Make sure the wood is seasoned and dry.

- Make sure the flue is insulated and complies with the applicable standards.

- Check the flue draught.

- Check the pump startup thermostat or the pump activation temperature setting.

5.6 The oven does not heat

-

Make sure the oven door is properly closed.

- Make sure the damper is closed (pos.1).

- Make sure the fuel burns normally.

- Make sure there is sufficient flue draught.

- Make sure the flue gas ducts are clean.

5.7 Radiators or heating system inefficient

-

Check opening of the system shutoff valves.

- Vent any air from the radiators.

- Make sure there is water in the system.

- Check thermostat operation and its correct position.

- Check pump operation and activation temperature (50-60)°C

6– ENCLOSURES

6.1 Warranty certificate

For the warranty terms contact the importer or the authorised agent.

The product warranty is cancelled in case of any problem, breakage or accident due to non-compliance with the

instructions given in this manual.

The company reserves the right to make technical or aesthetic modifications to the products at any time without notice.

The drawings, measurements, diagrams and any other configurations are given only by way of example

16

Termo Diana ceramic

6.2 “CE" marking information

"CE" MARKING INFORMATION ref. TermoDIANA

09

EN 12815

Solid fuel burning appliances

Minimum distance from flammable

materials

:

min. 200 mm

CO emission in fumes

:

0.560%

Max. permissible water pressure :

2 bar

Flue gas temperature

:

253.5 °C

Nominal heat output :

23.71 kW

13.79 hot water production

9.92 output in heating

Efficiency

:

70.41 %

Type of fuel

:

Wood logs

Rated electrical power

:

-

Rated voltage

:

-

Rated frequency

:

-

Cola Termo Diana Handleiding

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