Filter
Top Products
Page 37
32198A February 15, 2002 32198A February 15, 2002
Cape Cod Wood Stove
R
FLUE DRAFT
A proper amount of flue draft is required to
assure the safe and efcient operation of the Cape
Cod woodstove. Flue draft is measured as negative
pressure in the chimney. The amount of negative
pressure determines the strength of the draft. This
draft performs two important roles in the operation of
the woodstove. It draws the combustion air into the
rebox, and pulls the smoke out of the chimney.
There are three basic criteria essential in establish-
ing and maintaining the ue draft:
1. Availability of combustion air
2. Heat generated from the re
3. Diameter & height of the ue system
These three factors work together as a system to
create the ue draft. Increasing or decreasing any one
of them will affect the other two and thus change the
amount of draft in the entire system.
1. Availability of combustion air: A source of
air (oxygen) is necessary in order for combustion to
take place. The combustion air in the Cape Cod enters
the rebox through two openings in the body of the
stove. These openings are regulated by the Primary and
Rear start-up air controls, (see page 28 for operation
of these controls). It is important to realize that
whatever combustion air is consumed by the fire
must be replaced. If you are using room air, the
air is replaced via air leakage that occurs around
windows and under doors, etc. However, in most
newly constructed houses, mobile homes, or even
existing homes that are tted with tightly sealed doors
and windows, the area from which the combustion air
is taken is relatively air tight. In these cases, an outside
air source must be made available to feed combustion
air from outside the home into the stove. An outside
air kit is available for the Cape Cod as an option. The
kit is a requirement for mobile home installations.
(See Accessories on page 11).
2. Heat generated from the re. Most of the
heat produced from the re is transferred into the
heat exchanger of the insert, then into the room.
However, part of this heat escapes up the chimney
taking smoke and other combustion gases with it.
The Cape Cod extracts heat so efciently that the
amount escaping through the ue is minimal. (Refer
also to Operating Tips, Opacity, on page 28). This
is one reason for the importance in burning dry,
seasoned wood. The heat generated from the re
should be warming your home and establishing the
ue draft, not evaporating the moisture out of wet,
unseasoned wood. resulting in wasted heat.
3. Diameter and height of ue system. A
specic volume of air, determined by the diameter
and height of the chimney connector and chimney, is
contained within the ue system. As heat from the
re enters the ue, it warms this air causing it to rise.
The air moving up the ue draws smoke and more
heated air from the re with it, thus establishing draft.
The amount of draft depends on the temperature of
the heated air and the volume of air that is contained
in the ue system.
TROUBLE-
SHOOTING