Wood burning stove - How it Heats

Reliability and efficiency lie at the heart of the Rayburn concept. Designed by engineers and hand built by craftsmen, the Rayburn delivers assured performance year after year.

Around the country thousands of homes depend upon Rayburn for central heating, domestic hot water and cooking. It is a combination of `a good product well made` and the use of the very latest technology that help the Rayburn perform so well.

A clean burning, wood fired Rayburn uses indirect heat technology to create a stable, controllable heat source. Heat is transferred from the fire to the heavy, heat retentive castings by the radiation, the top of the oven being heated by flue gases passing over it. A unique triangular box under the oven reflects upwards to distribute heat across the floor of the oven. Inside, a special convector duct ensures that heat is conveyed to all parts evenly.

In a Rayburn, there are no oven flues to become blocked that could mean weekly cleaning as with some other wood burning stoves. There's little residual soot or dust, just the combustion gases being utilised to the full before being released cleanly via the chimney.

Mounted into the top of a Rayburn is a large, cast-iron hotplate, underneath which are deep fins angled directly above the fire to collect and concentrate the heat. The heat is then graduated across the hotplate from left to right. The hotter left side being perfect for fast stir-frys and quick boiling - just slide across to simmer. And, as many a Rayburn enthusiast will confirm, its superb built-in griddle makes it perfect for toast, toasted sandwiches and pancakes etc.

Firebox

For best results use a mixture of soft and hard woods. Dry soft woods give a quick, hot fire to bring the stove quickly up to temperature after idling. Burn hard woods for more prolonged burning once a desired temperature has been reached or for through the night.

Spinwheel

This controls the amount of air to the fire. The more open the higher the burn - adjust to set the fire at the stable level. For overnight banking, the spinwheel should be turned until it is almost closed so that the fire burns low and slow.

Hotwater

With all four water heating Rayburns, domestic hot water is provided 24 hours, completely automatically with no attention necessary. Some models can be adjusted seasonally to limit the output as required therefore conserving fuel.

Thermostat

This simple control is fitted to the 345W and the 355SFW to allow the temperature circulating through the radiators to be adjusted. It automatically adjusts the air flow to the fire working in conjunction with the central heating thermostats to maintain a constant temperature.

There's more to discover, controls to tweak to set your Rayburn just so - the Chimney Damper, Flue Dilution Lever, Secondary Air Slide, Priority Damper - all there to provide maximum flexibility, performance and economy. But finding out is half the pleasure as you learn to enjoy life more with your Rayburn.

COOKER

1. The Hotplate
A solid one-piece cast iron construction, with heat graduated along its length. Just like a professional chef`s Hotplate, pans are simply slid from simmer to boiling, or any temperature in between, eradicating the need to be constantly handling controls and glancing under pans. Hotplate heat can be adjusted, and larger models will accommodate up to five saucepans. A useful integral pan stand is an additional feature of Power Flue Cookers.

2. Heat Source/Burner Unit
Different models have different types of burners, from the traditional continuous burning Rayburn to advanced high power units which allow on/off operation.

3. Insulated Lids
The characteristic insulated lids are a stylish feature of the true range. When in the closed position they retain Hotplate heat, leaving the highly polished finish warm to the touch.

4. Main Oven
Another authentic range feature is the Rayburns cast iron main oven. All models include this large oven, which is ideal for all types of cooking, baking roasting and slow cooking. Being made from cast iron and using indirect heat, the oven can cook in the gentle way that is unique to a real range. A thermodial in the main oven door shows a guide to the centre oven temperature.

5. Lower Oven
Models featuring a cast iron lower oven operate at half the main oven temperature; sheet metal versions maintain heat at one third of the main oven settings.

HEATRANGER

1. The Hotplate
A solid one-piece cast iron construction, heat graduated along its length. Just like a professional chef`s hotplate, pans are simply slid from simmering to boiling, or any temperature in between, eradicating the need to be constantly handling controls and glancing under pans. Hotplate heat can be adjusted, and larger models will accommodate up to five saucepans.

2. Heat Source/Burner Unit
The heart of the Rayburn. Different types of burners are available, from the traditional continuous burning Rayburn or the modern technology of powerful burners allowing intermittent on/off operation. Gas and oil central heating models generally have two burners, and most have an integral programmer.

3. Insulated Lids
The characteristic insulated lids are a stylish feature of the true range, when in the closed position they retain Hotplate heat, leaving the highly polished finish warm to the touch.

4. Main Oven
Another authentic range feature is the Rayburns cast iron main oven. All models include this large oven, which is ideal for all types of cooking, baking, roasting and slow cooking. Being made from cast iron and using indirect heat, the oven can cook in the gentle way that is unique to a real range. A thermodial in the main oven door shows a guide to the centre oven temperature.

5. Lower Oven
Models featuring a cast iron lower oven operate at half the main oven temperature; sheet metal versions maintain at one third of the man oven setting.