SOLZAIMA Pepper 70 Bedienungsanleitung
Instruction Manual
English
Local Heating Cookers
Pepper 70|Pepper 90
This product is an equipment for cooking and heat production for space heating, so you
should always read the Instruction Manual carefully before you start using your new
equipment.
Mod. 97 – A
Thank you for purchasing a SOL AIMA appliance.
Please read this manual carefully and retain it for future reference.
* All products here detailed meet the requirements of the EU Construction Products
Regulation (No. 05/2011) and bear the EC conformity marking;
* SOLZAIMA disclaims any responsibility for damage to the unit when installed by non-
qualified personnel;
* SOLZAIMA disclaims any responsibility for damage to units not installed and operated
in compliance with the instructions included in this manual;
* All local regulations, including but not limited to national and European standards,
must be observed when installing, operating and servicing the unit;
* The Local Heating Cookers are tested according to the EN12815 Standards;
* Whenever you need assistance you should contact the supplier or installer of your
equipment. You should provide the serial number of your cooker that is on the
nameplate placed on the ash basket support box.
* Technical assistance should be carried out by the installer or supplier of your
equipment, except in special cases, after assessment by the installer or technician
responsible for the assistance, who will contact SOLZAIMA if he deems it necessary;
You may contact us via email, using the following address: apoio.cliente@solzaima.pt
Contents
1. Solzaima ...................................................................................................... 1
2. Technical Specifications .................................................................................. 2
. Knowing the equipment... ...............................................................................
4. Installation ...................................................................................................
5. Instructions for Use........................................................................................ 9
6. Troubleshooting ........................................................................................... 15
7. End of Life of a Wood Cooker ........................................................................ 15
8. Sustainability .............................................................................................. 16
9. Glossary ..................................................................................................... 16
10. Warranty ................................................................................................ 18
11. Statement of Performance ........................................................................ 26
1
1. Solzaima
Solzaima's vision has always been to provide clean, renewable and more cost-effective
energy. This is why we have been manufacturing biomass units and heaters for the past
45 years.
As a result of the persistence and unconditional support from a network of partners,
Solzaima is currently the leading manufacturer of biomass heating units, especially with
its range of central heating stoves with backboilers.
We provide approximately 20.000 homes a year with biomass heating solutions. This
market has been growing at annual rate of 20%, indicating that consumers are
becoming increasingly aware of ecological and more cost-effective heating solutions.
Solzaima is the only Portuguese manufacturing company to have obtained ISO 9001
International Quality Certification and ISO 14001 International Environmental
Certification– because we believe in high standards and aim to lead by example.
2
2. Technical Specifications
Local Heating Cookers are equipment intended for cooking and for heating the
environment where the equipment is installed. The stoves are intended for domestic use
and may not be used for commercial purposes.
Features Pepper 70 Pepper 90 Units
Weight 110 125 kg
Height 850 850 mm
Width 750 950 mm
Depth 650 650 mm
Oven Dimensions (WxHxD) 260x 0x440 260x460x440 mm
Diameter of the fume
discharge pipe 120 120 mm
Maximum heating capacity 150 175 m³
Maximum wood length* 250 250 mm
Rated thermal power 6, 6,8 kW
Fuel consumption 1,9 2,05 kg/h
Thermal yield at rated
thermal power 76,4 76, %
CO Emissions 13%O
2
0,88 0,96 %
Max. fume temperature 205 179 °C
Draught in the chimney 1 1 Pa
Energy classification A A
-
Table 1 - Technical Specifications of each Equipment
* The firewood should have a moisture content of less than 20%.
3
1
2
4
5
6
7
3. Knowing the equipment...
Figure 1 - Wood burning cooker Pepper
1. Combustion chamber door
2. Ash drawer door
. Combustion regulator
4. Wooden drawer
5. Smoking outlet on the side
6. Oven door
7. Cleaning access door
4. Installation
Attention: all local regulations and standards must be observed when installing this
equipment.
Check immediately upon receipt that the product is complete and in good
condition.
If there is any defect or malfunction, do not install the equipment and ask for
the presence of the equipment supplier or a brand technician on site.
4
4.1. Combustion Air and Gas Circulation
4.1.1. Theoretical notions for chimneys installations
There are some existing factors that can cause significant changes in the depression
created in your chimney and consequently on the smoke draft that will have on your
equipment.
The combustion created in your equipment, generally increases greatly the temperature
at the beginning of your chimney in view of the exterior temperature. This fact causes
low pressure in the inner part of your chimney (near the cooker) which conjugated with
a superior pressure on the outdoor air to chimney creates the strength that causes a
natural movement of the flue gases through the chimney flue, which we name of natural
draft or “chimney effect”, which also generates the inlet of air necessary for combustion
inside the stove. The taller your chimney is, the greater the difference of pressures and
therefore the greater the natural suction or chimney effect.
This effect has on its base a physical measuring that indicates that the minimum height
of the chimneys must not be inferior to 4 metres, in relation to an average altitude of the
land, to average ambient temperature differences, and to average temperatures of the
wood cooker functioning. However, this measurement is not compulsory, once there can
be chimneys functioning well with less height and other chimneys with superior height
functioning worse. In order to install efficient chimneys, the reasons for this
phenomenon must be understood. Beyond these geographic factors (altitude, exposure
to the sun, direction) and of atmosphere (rain, fog, snow) that influences the chimney
draft and it’s depression as well as the ability to draw the smoke from the stove, there is
still another factor to consider that in many cases is crucial – the wind.
In fact, the predominant wind (which depends many times on the land morphology and
house implanting zones) can cause many relevant changes to the depression created in a
chimney, that is, wind with a predominant arising flow, causes an increase of depression
on the chimney and that justifies better drafts. Contrary, a predominant descendant
wind causes decrease of the depression effects, which means that it eliminates the
capacity and extraction of chimneys. A predominant crosswind has an effect that
depends on how the chimney is installed.
For one to understand this effect, we can evince that a descendant wind at 45° with a
velocity of 8 m/s (on a wind beaufort scale from 0 (calm) to 12 (hurricane), corresponds
to a wind of 5 (fresh breeze) causes a pressure increase effect about 17 Pa, which can
eliminate the effect that a chimney has, for example a normal depression of 12 Pa.
5
Besides the direction and force of the wind and surrounding land morphology, the
location and form of installing the chimney in relation to the residency is also a factor to
consider.
The differences of depression caused by exterior wind, are also felt inside the house and
the installation of cookers on the zone exposed directly to wind can increase the
depression on the chimney, fact that competes with the depression caused by the wind
on the house exterior, that functions inversely, that is, the minor depression zone will be
the zone directly exposed to the wind. Generally, this isn’t a problem and the depression
caused by the height of the chimney eliminates this effect, but every time that this
situation is verified, it can be compensated by installing the chimney in a zone least
exposed, increasing the capability of the chimney depression.
6
4.1.2. Installation Advices
* This type of unit should be installed in a well-ventilated area. Any air intake grilles
should be placed in locations that are not liable to become blocked, so that the place of
installation has sufficient air in the order to avoid a poor draft;
* The combustion air enters the unit through a system that controls the burn intensity.
This flow should be kept clear at all times;
* The ventilators that extract air from the room, must not be used;
* Use of this unit at the same time as other heating devices that require an air supply
may necessitate additional air inlets. The installer should assess the situation in light of
total air flow requirements;
* For your unit to function in normal conditions the combustion gas draft must create a
draught of 12 Pa one metre above the throat of the flue. If this is not achieved in your
chimney, your wood-burning cooker may not work properly, for example, by throwing
smoke outdoors or consuming excess wood. For proper installation, at least 78,7 inches
(2 metres) of metal rigid flue tube with the same diameter as the unit's smoke outlet
should be fitted vertically above the unit. If this not achieved on your chimney, your unit
might not function correctly, leading to smoke to the exterior or excess of wood
consumption. After this section, sections of tubing with a maximum angle of 45° may be
used (in this case the chimney should be cleaned once a year); the following figure
illustrate correct and incorrect angles for installing a bend.
45º45º45º
45º45º
Correct angle for bends Incorrect angle for bends
* A single-walled tube installed on the outside of a building or in areas subject to
thermal variations, results in the condensation of water vapour in the combustion gases.
Instead, use of a double-walled, insulated tube is recommended;
* The tube unions must be well sealed to prevent air entering through possible gaps;
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