WOOD SUPPLY
Some important rules for preparing good firewood are: Cut, split and stack the wood in the early spring and let it stand in the sun and wind all summer.
Whether you purchase your wood or cut it yourself, spring is the best time to buy or cut your wood to insure it is good and dry come winter. If you live in a damper climate, it will take longer for the wood to season.
By far the most important characteristic of any firewood is its moisture content. Firewood with a moisture content higher than twenty percent will burn, but it will be hard to light and keep burning, will make a lot of smoke and will produce less efficient fires with lower sustained BTU output. Plus much of its energy content will be wasted right up the chimney. Firewood should be between 15 and 25 percent moisture to burn properly and to get that dry it must be split and stacked in the open for at least a full summer.
All wood burns, but wood that’s cut green (between 50 and more than 100 percent moisture content) burns with more difficulty, because the water in the wood must be boiled off before the actual wood fiber can burn.
Green wood can produce more
When you stack your wood, you should stack it in an open location where the summer sun can warm it and breezes can help remove moisture. Be sure to cover the top of the wood pile to keep the rain out. It is important that you do not stack unseasoned wood in an unventilated area for it will not dry properly. You shouldn’t allow your firewood to lay on the ground for more than a couple days before stacking , or it will start to mold and rot quickly.
Once your wood is seasoned, store it in a dry location before burning.
CLEARANCES
COMBUSTIBLE WALL
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WALL |
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COMBUSTIBLE | 22” | MINIMUM CLEARANCES |
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FLUE | TO A COMBUSTIBLE | |
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Sides of furnace, 12”; Rear of furnace, 15” (allow approxi- mately 20” for the return box); Front of furnace, 36”; Heat Duct, 2” for the first 9 feet then 1” thereafter.
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FLUE PIPE INSTALLATION
Clearances to combustible materials will vary with the type of flue connection used. Be sure to maintain the specified clearances for your type of installation.
TYPE OF FLUE | REQUIRED | ||||||
CONNECTION | CLEARANCE | ||||||
.....Class A 103HT |
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Double Wall, Stainless Steel or | 6” |
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24 Gauge or Heavier | 20” |
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Single Wall Stainless Steel |
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or Black Pipe |
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The above clearances to combustibles must be
maintained.
CHIMNEY REQUIREMENTS
A Class “A” HT 2100 All Fuel 6” Chimney Pipe and Base Plate should be used for the installation. See Illustration. Place the Base Plate over the flue outlet of the furnace and drill eight(8) pilot holes into the Cabinet Top. Apply a generous amount of high temperature sealant to the bottom of the base plate, and around the flue outlet. Position the base plate over the flue and secure with the eight(8) screws provided. Then attach the flue pipe sections.
A minimum chimney height of 6 feet is required not including the rain cap. In order to determine proper chimney height above the roof, measure from the side of the chimney hori- zontally. As you move up the chimney, the length increases. Once this measurement reaches 10 feet, this is the base height of the chimney. The chimney must be 2 feet taller than the base height. If the chimney is closer than 10 feet from the peak of the roof, the chimney must be 2 feet taller than the peak of the roof. The 2 feet measurement does not include the rain cap.
Once correct chimney height is achieved, check the chimney draft. It should not exceed 0.06 inches of water column. Then secure with three screws at each joint and attach guy wires down to the rings located around the top of the furnace cabinet.
See illustration.
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