Cadel MINI User manual

©2017 CADEL srl | All rights reserved – tutti i diritti riservati
en WOOD COOKING STOVE
installation, use and maintenance manual
nl HOUTKEUKEN
handleiding voor installatie, gebruik en onderhoud
diamante - smart - maxi - master - gemma - tilde - vesta - taurus - mini smart
mini - ghibli - jolly - opale 60 - country - rubino - club - opale 80

2WOOD COOKING STOVES
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Summary
1 MANUAL SIMBOLOGY ......................................... 3
2 DEAR CUSTOMER ................................................. 3
3 CAUTIONS ............................................................ 3
4 WARRANTY CONDITIONS .................................... 3
5 SPARE PARTS......................................................... 4
6 WARNINGS FOR THE CORRECT DISPOSAL OF THE
PRODUCT ..................................................................... 4
7 PACKAGING AND HANDLING............................ 5
7.1 PACKAGING ....................................................5
7.2 STOVE HANDLING............................................ 5
8 CHIMNEY FLUE ..................................................... 5
8.1 INTRODUCTION ................................................5
8.2 CHIMNEY FLUE..................................................5
8.3 TECHNICAL FEATURES...................................... 5
8.4 HEIGHT-DEPRESSION ........................................ 6
8.5 MAINTENANCE.................................................6
8.6 CHIMNEY POT................................................... 6
8.7 CHIMNEY COMPONENTS ................................ 7
8.8 EXTERNAL AIR INLET.......................................... 7
8.9 CHIMNEY FLUE CONNECTION ........................ 8
8.10 EXAMPLES OF CORRECT INSTALLATION........ 9
9 FUEL..................................................................... 10
9.1 FUEL................................................................. 10
10 INSTALLATION .................................................... 11
10.1 INTRODUCTION .............................................11
10.2 OVERALL DIMENSIONS ................................. 12
10.3 GENERAL INSTALLATION............................... 13
10.4 LEVELLING......................................................14
10.5 ELECTRIC CONNECTION .............................. 15
11 USE ...................................................................... 15
11.1 ATTENTION .....................................................15
11.2 INTRODUCTION .............................................16
11.3 IGNITION ........................................................ 16
11.4 STOVE REFILLING ...........................................17
11.5 BAKING .......................................................... 17
11.6 HOODED TOP................................................ 17
11.7 VENTILATION..................................................17
11.8 ADVERSE WEATHER CONDITIONS ............... 18
11.9 CREOSOTE DANGER .................................... 18
11.10 FIRE EXTINGUISHING IN CASE OF FIRE........ 18
12 MAINTEINANCE .............................................. 18
12.1 INTRODUCTION .............................................18
12.2 BURNING POT AND ASH TRAY CLEANING .... 18
12.3 FUME PIPES ANNUAL CLEANING ................. 19
12.4 GENERAL CLEANING.................................... 19
12.5 CLEANING OF PAINTED METAL PANELS...... 19
12.6 CLEANING OF CERAMIC PANELS................ 19
12.7 GLASS CLEANING ......................................... 19
12.8 OVEN CLEANING.......................................... 19
12.9 COOKTOP CLEANING .................................. 19
12.10 FUME PASSAGES CLEANING ...................... 19
12.11 FANS CLEANING......................................... 20
12.12 FAN REPLACEMENT ..................................... 20
12.13 SWITCH REPLACEMENT ............................... 21
12.14 GASKET REPLACEMENT ............................... 21
12.15 OVEN LIGHT REPLACEMENT ....................... 21
12.16 HEART BREAK ............................................... 21
13 IN CASE OF ANOMALY...................................... 22
13.1 PROBLEM SOLVING ....................................... 22
14 TECHNICAL DATAS............................................. 23
14.1 WIRING SCHEME ............................................ 23
14.2 FEATURES ........................................................ 24

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WOOD COOKING STOVES
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1 MANUAL SIMBOLOGY
• The icons with the stylized gures indicates whom the subject dealt in the paragraph is addressed to (between
the User and/or the Authorized Technician and/or the Specialized Stove-repairer).
• WARNING symbols indicates an important note.
USER
AUTHORISED TECHNICIAN
(ONLY to interpret or the Stove-manufacturer or the Authorized
Technician of Technical Assistance Service approved by the Stove-
manufacturer)
SPECIALIZED STOVE-REPAIRER
CAUTION:
READ CAREFULLY THE NOTE
CAUTION:
DANGER OR IRREVERSIBLE DAMAGE POSSIBILITY
2 DEAR CUSTOMER
• Our products are designed and manufactured in compliance with standards EN 13240 for wood stoves,
EN 14785 for pellet stoves, EN 13229 for re places, EN 12815 for wood cooker stoves, C.P.R. 305/2011 for
manufacturing products, Re n.1935/2004 for materials and objects which are in contact with foods, Dir.
2006/95/CEE for low tension, Dir.2004/108/EC for Electromagnetic compatibility.
• Read carefully the instruction contained in this manual to obtain the best efciency.
• This instruction manual is an integral part of the product: make sure it is delivered with the appliance also in
case of sold to others. In case of loss please ask a copy to your local Technical Assistance Service.
In Italy biomass system installation below 35 kW must comply with MD 37/08. Every qualied
installer who own these requirements, has to issue the certicate of conformity for the
installed system ("system" means: stove + chimney + air inlet).
• According to (EU) No. 305/2011 regulation, the " Declaration of Performance" is available online at the web
sites:
- www.cadelsrl.com
- www.free-point.it
3 CAUTIONS
• All the pictures carried in this manual are only for indicative and explanatory purpose and could therefore
slightly differ from your appliance.
• The referring appliance is those you purchased.
• In case of doubts or difculties in the comprehension or for problems not described in this manual, please
promptly contact your distributor or installer.
4 WARRANTY CONDITIONS
The company guarantees the product, with the exception of elements subject to normal wear listed below, for
a period of 2 (two) years from the date of purchase attested by:
• a document to serve as proof of purchase (invoice and/or receipt) that shows the name of the vendor and
the date on which the purchase was made;
• forwarding of the completed certicate of guarantee within 8 days of purchase.
Furthermore, the product must be installed and started by specialised personnel who must, where provided,
issue a declaration of conformity of the plant and of the proper functioning of the product, for the warranty to

4WOOD COOKING STOVES
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be valid and effective.
We recommend testing the product before completion with the relative nishes (claddings, painting of walls, etc.).
Installations not meeting the current standards, improper use and lack of maintenance as expected by the
manufacturer, void the product warranty.
The guarantee is valid on the condition that the instructions and warnings contained in the use and maintenance
manual are observed, and therefore the product is used correctly.
The replacement of the entire system or the repair of one of its components does not extend the guarantee
period, and the original expiry date remains unchanged.
The guarantee covers the replacement or free repair of parts recognised as being faulty at source due to
manufacturing defects.
To benet from the guarantee, in the event of a fault, the customer must have the guarantee certicate and
present it with the proof of purchase document to the Technical Assistance Ofce.
The guarantee does not cover malfunctions and/or damage to the appliance that arise due to the following causes:
• Damage caused during transportation or relocation.
• All parts that develop faults due to negligence or improper use, incorrect maintenance, installation that does
not comply with the manufacturer's instructions (always refer to the installation and use manual provided with
the appliance).
• Incorrect dimensioning with regards to the use or faults in the installation or failure to adopt the necessary
devices to guarantee proper execution.
• Improper overheating of the equipment, use of fuels not conforming to the types and quantities indicated in
the instructions provided.
• Further damage caused by incorrect user interventions in an attempt to x the initial fault.
• Worsening of the damage due to the continued use of the equipment by the user, once the defect has been noticed.
• In the presence of a boiler, any corrosions, incrustations or breaks caused by water ow, condensation, hardness
or acidity of the water, improperly performed descaling treatments, lack of water, mud or limescale deposits.
• Inefciency of chimneys, ues or parts of the plant affecting the equipment.
• Damage caused by tampering with the appliance, atmospheric agents, natural disasters, vandalism,
electrical discharges, res, faults in the electric and/or hydraulic system.
• Failure to have the stove cleaned on an annual basis by an authorised technician or qualied personnel will
result in the loss of the warranty.
Also excluded from this guarantee are:
• Parts subject to normal wear such as gaskets, glass, claddings and cast iron grids, painted, chrome-plated or
gilded parts, handles and electric cables, bulbs, indicator lights, knobs, all parts which can be removed from
the hearth.
• Variations in colour of the painted or ceramic/serpentine parts and craquelure ceramics as they are natural
characteristics of the material and product use.
• Masonry work.
• Plant parts (if present) not supplied by the manufacturer.
Any technical interventions on the product to eliminate the above-said defects and consequent damages must
be agreed upon with the Technical Assistance Centre, who reserves the right to accept the relative appointment
or not. However, said interventions will not be carried out under warranty but as technical assistance to be
granted at part of any eventual and specic agreed conditions and in accordance with the fee in force for the
work to be carried out.
The user will also be charged for any costs incurred to remedy the incorrect technical interventions, tampering
or damage to the appliance, not attributable to original faults.
Save for the legal or regulatory limits, the guarantee does not cover the containment of atmospheric and
acoustic pollution.
The company declines all liability for any damage which may be caused, directly or indirectly, to persons,
animals or objects as a consequence of non compliance with any prescription specied in the manual, especially
warnings regarding installation, use and maintenance of the appliance.
5 SPARE PARTS
For each repair or adjustment which should be necessary, please contact the dealer where you purchased your
stove or your nearest Technical Assistance Service, specifying:
• Appliance model
• Serial number
• Type of problem
Use only original spare parts which you can nd at our Technical Assistance Services.
6 WARNINGS FOR THE CORRECT DISPOSAL OF THE PRODUCT
The owner is the sole party responsible for demolishing and disposing of the product. This must be performed in
compliance with laws related to safety and environmental protection in force in his/her country.
At the end of its working life, the product must not be disposed of as urban waste.
It must be taken to a special differentiated waste collection centre set up by the local authorities or to a retailer
that provides this service.
Separating and recycling prevents potential negative effects on the environment and health (often caused by
inappropriately disposing of product parts). It also allows materials to be recovered in order to obtain signicant
savings in energy and resources.

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7 PACKAGING AND HANDLING
7.1 PACKAGING
• The packaging is made up of recyclable cardboard boxes according to RESY standards, recyclable
expanded polystyrene inserts and wooden pallets.
• All packaging materials can be re-used for a similar use or eventually discharged as waste assimilable to the
municipal solid ones, in accordance with current regulations.
• After having removed the packaging please assure you about the integrity of the product.
7.2 STOVE HANDLING
Both whether the stove is packed or not it is necessary to observe the following instructions for handling and
transporting the stove from its sale point to its installation point and for any future movements:
• The stove must be handled with idoneous means paying attention to the existing safety regulations;
• do not turn the stove upside down and/or upset it on one side, but keep it in vertical position or as accorded
with the constructor instructions;
• if the stove is made up of ceramic, stone, glass or any particularly fragile material components, all must be
moved with the utmost care.
8 CHIMNEY FLUE
8.1 INTRODUCTION
This chapter about the Chimney Flue has been drawn up in cooperation with Assocosma (www.assocosma.org)
and is based on European Standards (EN 15287 - EN 13384 - EN 1856 - EN 1443) and UNI 10683:2012.
It provides instructions for a good and correct execution of the chimney ue but it does not absolutely replace
the current standards which the qualied manufacturer/installer should comply with.
8.2 CHIMNEY FLUE
The chimney ue or chimney is of great importance for the correct running of the heating
appliance.
• It is fundamental that the chimney ue is perfectly built and always maintained with a perfect efciency.
• The chimney ue must be sole with insulated stainless-steel pipes or installed on the existing chimney ue.
• Both this solutions must be endowed with an inspection door.
8.3 TECHNICAL FEATURES
Fig. 1 - Inclined roof
LEGEND Fig. 1 page 5
1Height over the ridge of the roof = 0,5 mt
2Roof inclination ≥10°

6WOOD COOKING STOVES
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LEGEND Fig. 1 page 5
390°
4Measured distance at 90° from the roof surface = 1,3 mt
• The chimney ue must be sealed from fumes.
• It must have a vertical run without narrowing. It must be realized with fume and condensation resistant
materials with thermal insulation and able to last against usual mechanical stresses.
It must be insulated to avoid condensation and to reduce fume cooling effects.
• The stove must be spaced out from fuels or ammable materials with an air gap or with insulating materials.
Check the distance with the chimney manufacturer.
• The chimney entrance must be placed in the same room where the appliance is installed or otherwise in
the adjacent room and it must be provided with a solid and condensation collection chamber under the
entrance, accessible through the sealed metal gate.
• The inner section of the chimney ue can be round (the best one) or square and the jointed sides must have
a minimum radius of 20 mm.
• The section dimension must be minimum Ø150 mm and maximum Ø240 mm.
• Made the efciency of the chimney ue overhauled by an expert stove-repairer and if necessary cover the
chimney ue with materials in compliance with current regulations.
• The ue system must be placed on the roof.
• The chimney ue must be provided CE in accordance with EN 1443 regulation. Please nd attached an
example of label:
Fig. 2 - Example of label
8.4 HEIGHT-DEPRESSION
The depression (draught) of a chimney ue depends also on its height. Check the depression with the values
provided at FEATURES apage 24. Minimum height 3,5 meters.
8.5 MAINTENANCE
• The fumes extraction pipes (fumes conduit + chimney ue + chimney pot) must always be cleaned, scrubbed
and checked by an expert stove-repairer, in compliance with current regulations, with the instructions of the
stove-manufacturer and the directives of your insurance company.
• In case of doubts, please follow the most restrictive regulations.
• Have your chimney ue and chimney pot checked and cleaned by an expert chimney sweep at least once
a week. The chimney sweep has to release a written declaration about the security of the system.
• Not cleaning compromise safety.
8.6 CHIMNEY POT
Fig. 3 - Anti-wind chimney pots
The chimney pot is important for the correct running of the heating appliance:
• We recommend using an anti-wind chimney pot, see Fig. 3 page 6.
• The hole width for fumes exhaust must be the double of the chimney ue width and tted in a way that the
fume exhaust is assured also in case of wind.
• It should prevent the inltration of rain, snow and animals.

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• The outlet height in the atmosphere must be away from the reux area caused by the roof structure or by
obstacles laying nearby (see TECHNICAL FEATURES apage 5).
8.7 CHIMNEY COMPONENTS
Fig. 4 - Chimney components
LEGEND Fig. 4 page 7
1Chimney pot
2Fume outlet
3Chimney ue
4Termal insulation
5External wall
6Chimney union
7Fume pipe
8Heat generator
9Inspection door
10 Damper
11 Exhaust stub pipe
8.8 EXTERNAL AIR INLET
Fig. 5 - Direct air inow

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LEGEND Fig. 5 page 7
1Room to ventilate
2External air inlet
• The room must be endowed with an external air recycling for a good climate in your ambient.
• The air inow from outside to the inner occurs directly, through an opening on the external wall of the room
(see Fig. 5 page 7).
• The air inlet should have a total net surface of 100 sqcm2: the aforesaid surface is to widen if inside the room
there are other activated appliances (for example: electric ventilators for foul air suction, cooker hoods, other
stoves, etc...) which depress the environment.
• At switched on appliance it is necessary to check that the pressure fall between the room and the outside
does not exceed 4,0 Pa value: if necessary widen the air inlet (EN 13384).
• The air inlet must be realized at a height close to the oor with an external grid against birds. In such a way it
cannot be obstructed by any object.
• In case of installation with sealed-chamber the air inlet is not necessary.
8.9 CHIMNEY FLUE CONNECTION
Your stove works through a natural draught. It is obligatory to check that all pipes are realized in compliance
with the following regulation on material selection: EN 1856-1, EN 1856-2 e UNI/TS 11278. All must be effected by
specialized personnel or companies as provided by UNI 10683:2012.
• The connection between the appliance and the chimney ue should be short in order to favor the draught
and to avoid condensation in the pipes.
• The fume conduit should be equivalent or longer than the outlet joint ones.
• Some stove models are endowed with a lateral and/or back exhaust. Check that the unused exhaust is
sealed with the plug given with standard equipment.
SYSTEM TYPE Ø150 mm PIPE Ø240 mm PIPE
Minimum vertical length 1,5 mt 2 mt
Maximum length (with 1 union) 6,5 mt 10 mt
Maximum length (with 3 unions) 4,5 mt 8 mt
Maximum number of unions 3 3
Level section (minimum inclination 3%) 2 mt 2 mt
Installation at a height above 1200 m a.s.l. NO Obligatory
• Use a specic plate pipe for stoves.
• It is forbidden to use metal, bre cement or aluminium exible pipes.
• For change of direction it is obligatory always to use a T-union (or a curve not with right angle) with inspection
plug which enables an easy periodic cleaning of the pipes.
• Please assure you that after the cleaning the inspection plugs are sealed with its efcient gasket.
• It is forbidden to connect more appliances to the same fume conduit.
• It is forbidden to convey in the same fume conduit exhausts from overhanging cooker hoods.
• It is forbidden to exhaust ue gases directly from the wall towards the outside and closed spaces also at open
top.
• It is forbidden to connect any other appliance (wood stoves, cooker hoods, boilers, etc...).
• The fume conduit must be placed at a distance of minimum 500 mm from ammable or heat-susceptible
components.
• The fume conduit must be connected with stove exhaust in a xed and tight manner, and if required with the
insertion of a damper (see FEATURES apage 24).

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8.10 EXAMPLES OF CORRECT INSTALLATION
Fig. 6 - Example 1
LEGEND Fig. 6 page 9
1Insulating material
2Exhaust stub pipe
3Inspection plug
4Minimum safety distance = 0,5 mt
5Damper
• Chimney ue installation Ø150 mm with an enlarged drilling for pipe transit.
Fig. 7 - Example 2
LEGEND Fig. 7 page 9
1Insulating material
2Inspection plug
3Chimney inspection entrance
4Minimum safety distance = 0,5 mt
5Inclination ≥ 3°
6Level section ≤ 1 mt
7Damper
• Old chimney ue with an inserted pipe of minimum Ø150 mm and with an external door which enables the
chimney cleaning.

10 WOOD COOKING STOVES
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Fig. 8 - Example 3
LEGEND Fig. 8 page 10
1Insulating material
2Inspection plug
3Minimum safety distance = 0,5 mt
4Damper
• External chimney ue entirely made up of insulated stainless steel pipes, i.e. with double wall of minimum Ø150
mm: all must be rmly attached to the wall. For chimney against wind effects please (see Fig. 3 page 6).
• Ducting system through T-unions which enables an easy cleaning without disassembling the pipes.
We recommend to check with your chimney ue manufacturer the safety distances which
must be respected and the type of insulating material. The aforesaid regulations are valid
also for holes made on the wall (EN 13501 - EN 13063 - EN 1856 - EN 1806 - EN 15827).
9 FUEL
9.1 FUEL
• The allowed fuel is rewood and its derivatives (lignite blocks, compressed sawdust, etc.) with a maximum
water content of 20%.
• To obtain good rewood, it must be seasoned outside for at least 2 years in a place protected from the
weather.
• If the wood is purchased it must comply with standard EN 14961.
Using damp wood or scraps of bark results in the formation of creosote in the ducts and in
the hearth. The heat output of damp wood is much lower than the heat output of dry wood
and pollutes a lot more.
• To know the lenght of wood log to use, check the dimensions of stove combustion chamber.
• Here following some information about the quality of different type of woods:
TYPE OF WOOD QUALITY % PERFORMANCE
Oak Excellent 100
Hornbeam Excellent 100
Ash Very good 92
Maple Very good 91
Birch Good 89

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TYPE OF WOOD QUALITY % PERFORMANCE
Elm Good 84
Beech Good 80
Willow Sufcient 71
Spruce Sufcient 70
Red deal Fair 67
Larch Fair 66
Lime Worst 57
Poplar Worst 50
10 INSTALLATION
10.1 INTRODUCTION
• The assembly position dipends on environment, exhaust, chimney ue.
• Check with local authorities if there are any restrictive regulations which regard the combustible air inlet,
room ventilation, fume exhaust system together with chimney ue and chimney pot.
• The manufacturer declines any responsibility in case of installation which are not in compliance with current
regulations, in case of a wrong room ventilation system, in case of an electric connection which is not in
compliance with regulations and in case of a wrong use of the appliance.
• The installation must be executed by an authorized technician, who must release to the user a declaration of
conformity of the system and will assume the whole responsibility on the nal installation and on the resulting
good running of the product.
• Check if there is the combustible air inlet.
• Check the probable presence of other stoves or appliances which could depress the room (see EXTERNAL
AIR INLET apage 7).
• Check at switched on stove if there is the presence of CO in the room.
• Check if the chimney has the necessary draught.
• Check if during the fume passage all has been executed in safety (probable fume losses and distances from
ammable materials, etc.…).
• The installation of the appliance must enable an easy access for appliance, fume exhaust pipes and chimney
ue cleaning.
• The installation must enable en easy access to the electric connection plug (see ELECTRIC CONNECTION
apage 15).
• It is forbidden to install the stove in bedrooms, bathrooms and in rooms used for storing combustible materials.
• In any case the stove must not be installed in rooms where it can get in touch with water or water splashes
because this can cause burn hazards and short-circuit.
• To install more appliances, the external air inlet must be correctly dimensioned (see EXTERNAL AIR INLET apage 7).
• Only in room used as kitchen is possible to use appliances for cooking with its hood without steam extractor.
• Only type "C" appliances are allowed and not type "B": make reference to regulations active in the country
where the appliance is installed.
• The appliance is suitable for installation with a shared ue.

12 WOOD COOKING STOVES
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10.2 OVERALL DIMENSIONS
Fig. 9 - Overall dimensions
Please nd here following the table with the measures for each stove model:
MODEL POS.1 POS.2 POS.3 POS.4 POS.5 POS.6 POS.7 POS.8
POS.9
(12 cm
exhaust
diame-
ter)
POS.10
(12 cm
exhaust
diame-
ter)
POS.11
(13 cm
exhaust
diame-
ter)
MINI 45 cm 85 cm 60 cm 22,5 cm -19 cm - - NO YES NO
GHIBLI 60 cm 85 cm 60 cm 30 cm -19 cm - - NO YES NO
JOLLY 60 cm 85 cm 60 cm 30 cm
15,5 cm 19 cm 12 cm 74 cm YES YES YES
COUNTRY 60 cm 85 cm 60 cm 30 cm
15,5 cm 19 cm 12 cm 74 cm YES YES YES
OPALE 60 60 cm 85 cm 60 cm 30 cm
15,5 cm 19 cm 12 cm 74 cm YES YES YES
RUBINO 69 cm 85 cm 56 cm
34,5 cm 20 cm 15 cm 17 cm 74 cm YES YES YES
CLUB 80 cm 85 cm 60 cm 40 cm
15,5 cm 19 cm 13 cm 74 cm YES YES YES
OPALE 80 80 cm 85 cm 60 cm 40 cm
15,5 cm 19 cm 13 cm 74 cm YES YES YES
DIAMANTE 82 cm 85 cm 55 cm 41 cm
16,5 cm 15 cm 14 cm 74 cm YES YES YES
SMART 82 cm 85 cm 55 cm 41 cm
16,5 cm 15 cm 14 cm 74 cm YES YES YES
MAXI 90 cm 85 cm 60 cm 45 cm
20,5 cm 19 cm 18 cm 74 cm YES YES YES
MASTER 87 cm 86 cm 58 cm
43,5 cm -18 cm 28,5 cm 77 cm NO YES YES
GEMMA 87 cm 86 cm 58 cm
43,5 cm -18 cm 28,5 cm 77 cm NO YES YES
TILDE 85 cm 83 cm 61 cm
42,5 cm -19 cm - - NO YES NO
VESTA 83 cm 90 cm 58 cm -
16,5 cm 18 cm - - YES NO NO
TAURUS 83 cm 90 cm 58 cm -
16,5 cm 18 cm - - YES NO NO
MINI SMART 69 cm 85 cm 56 cm -20 cm 15 cm - - YES NO NO

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10.3 GENERAL INSTALLATION
Fig. 10 - General installation
POS.1 POS.2 POS.3 POS.4 POS.5 POS.6
MINI 20 cm 24 cm 100 cm 30 cm 50 cm
GHIBLI 20 cm 24 cm 100 cm 30 cm 50 cm
JOLLY 20 cm 24 cm 100 cm 30 cm 50 cm
COUNTRY 20 cm 24 cm 100 cm 30 cm 50 cm
OPALE 60 20 cm 24 cm 100 cm 30 cm 50 cm
RUBINO 20 cm 24 cm 100 cm 30 cm 50 cm
CLUB 20 cm 20 cm 100 cm 30 cm 50 cm
OPALE 60 20 cm 20 cm 100 cm 30 cm 50 cm
DIAMANTE 20 cm 20 cm 100 cm 30 cm 50 cm
SMART 20 cm 20 cm 100 cm 30 cm 50 cm
MAXI 20 cm 20 cm 100 cm 30 cm 50 cm
MASTER 41 cm 47 cm 100 cm 30 cm 50 cm
GEMMA 41 cm 47 cm 100 cm 30 cm 50 cm
TILDE 20 cm 20 cm 100 cm 30 cm 50 cm
VESTA 20 cm 24 cm 100 cm 30 cm 50 cm
TAURUS 20 cm 24 cm 100 cm 30 cm 50 cm
MINI SMART 20 cm 24 cm 100 cm 30 cm 50 cm

14 WOOD COOKING STOVES
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Fig. 11 - Distances from walls
LEGEND Fig. 11 page 14
1min. 600 mm
2Distance from tted units = 200 mm
3min. 450 mm
4Distance from tted units = 200 mm
5600 mm
6Distance from side panels under the hot plate = 200 mm
7Distance from side panels under the hot plate = 200 mm
8Distance from ammable oor = 0 mm
9750 mm
10 Front distance from ammable material = 1000 mm
11 45°
12 Thickness of rear ammable panel insulating material = 40 mm
13 Insulating material (thermal conductivity of 0,07 W/mK at 200°C)
• According to the choosed model, the wood stove can be installed apart, pulled over a wall or recessed
between two walls.
• Possible adjacent pieces of furniture's sides and the back side of the stove must be made up of high
temperature resistance (200°C) and reproof materials.
• Also the back side over the cooktop must be made up of high temperature resistance (200°C) and reproof
materials. Do not use wood backs.
• In case od apart installed stove, it must be detached from possible walls and/or pieces of furniture, with a
minimum air ow at the sides and at the back in order to allow an appliance cooling and a good distribution
of heat in the environment (see Fig. 10 page 13).
• For re regulations distances from ammable or sensible to heat materials must be respected (sofas, pieces
of furniture, wood coatings etc...) as described in Fig. 10 page 13).
• If highly ammable materials (curtains, carpets, etc...), all these distances must be increased of 1 meter.
• In some countries also loadbearing masonry walls are considered ammable.
• If the oor is made up of ammable material, an unburnt material cover must be realized (steel plate,
refractory, marble...). For cover dimensions see Fig. 10 page 13.
• Check if the oor has a proper load capacity. If the existing manufacture does not reach this requirement,
proper measures must be taken (for example a load distribution plate).
• If air recirculation hoods are used, they must be suitable to be used over the stove and must be placed at a
distance of minimum 60 cm.
10.4 LEVELLING
All stove models are endowed with adjustable feet which allow a plumbed appliance and a better adaptability
for recess.

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WOOD COOKING STOVES
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Fig. 12 - Feet adjustment
Stoves with feet for baseboard allow a front feet retraction for a perfect alignment with the baseboard (for
example for the recess between pieces of furniture of a kitchen). For this adjustment it is sufcient to remove
completely the wood drawer by slightly raising it, then loosen the 17-mm bolts placed abowe the front feet (see
Fig. 12 page 15), move the feet and tighten the bolts.
Pay attention to models recessed in a marble top. If the stove needs to be removed from
the furniture, the feet must be lowered till the cooktop is under the marble top level and
now the appliance can be removed.
10.5 ELECTRIC CONNECTION
Some wood stove models are endowed with a forced ventilation system, so they need an electric connection.
Warning: the appliance must be installed by an authorized technician!
• The electric connection occurs through a cable with plug put in an electric socket which is able to support
charge and tension specic of every model, as described in the technical datas table.
• The plug must be easily accessible when the appliance is installed.
The cable must not get in touch with the fume exhaust pipe and nor with every other part
of the stove.
• Please further assure you that your network is endowed with an efcient earth connection: if it does not exist
or if it is not efcient, please endow you with one in compliance with the law.
• Do not use extension cables.
• If the feeder cable is damaged, it must be replaced by an authorized technician.
• When the stove is not going to be used for a long period of time, it advisable to remove the plug from the
socket on the wall.
11 USE
11.1 ATTENTION
This appliance must not be used by people (childreen included) with reduced mobility,
psycological deseases or without experience and knowledge except in case of supervision
or instruction about the use of the appliance by people responsible for their safety.

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Childreen must be constantly overseen in order to assure that they do not play with the
appliance.
During its running, the stove reaches high temperatures: keep away childreen and animals
and for your safety please use appropriate reproof devices, such as heat-protecting gloves.
11.2 INTRODUCTION
To have the best performance with the lowest consumption please follow the here descripted instructions.
• Wood ignition occurs very easily if the installation is correct and if the chimney ue is efcient.
• By rst ignition of the stove hold a slow re for at least 4-5 hours in order to allow the material of which
the heater and the hearth are made up of to adjust the inner mechanical stresses. This operation must be
executed at least 3-4 times a year.
• Plant fat waste and varnishes can release bad smells and smoke during rst working hours: it is advisable to
ventilate the room because they can be noxious to people and animals.
• If inside the combustion chamber there are booklets, manuals, etc..., remove them.
• Check that the plug is inserted in the power socket (this only applies to forced ventilation stoves).
11.3 IGNITION
Fig. 13 - Stove example 1 Fig. 14 - Stove example 2
LEGENDA Fig. 13 page 16 Fig. 14 page 16
1Starting-up valve
2Damper
3Manual primary air register +/-
4Fan switch
5Automatic primary air valve +/-
6Fume valve
• If inside the combustion chamber there are booklets, manuals, etc..., remove them.
• Check if the plug is correctly inserted in the electric socket (only for stoves with forced ventilation).
• Completely open the primary air inlet register, open the start-up valve (present only on stoves with oven) and
the damper (see Fig. 13 page 16 and Fig. 14 page 16).
• Put the re-starter bars and seasoned wood logs into the burning pot.
• Ignite the bars and right after insert well seasoned wood logs and close the oven door.
For a better yield, as soon as there is a live ame, iti is advisable to close the primary air valve to the minimum

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WOOD COOKING STOVES
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(see Fig. 13 page 16) and the start-up valve in order to have the maximum performance (nominal output) with
the lowest fuel consumption.
We remind that when the start-up valve is closed, the hot combustion fumes are forced below the plate around
the oven, this promotes the heating of the oven and a greater radiant heating power of the stove.
Master and Gemma models (see Fig. 14 page 16) are andowed with a primary air register woth an automatic
valve through a probe which automatically opens ond closes according to heart inner temperature. When the
ame is high the valve closes in order to let seep less air. So it is advisable once having ignited the re to keep
the valve at (-).
Once the start-up valve has been closed, if fume have difculties in turning around the oven, there is an additional
fume valve below the oven (see Fig. 14 page 16), by pulling the lever the fume passage is shortened.
11.4 STOVE REFILLING
Open the re door with naked ames can be dangerous for user and/or home.
During operation some external parts can reach high temperatures. During relling fases use
proper protection gloves given as equipment.
• It is advisable to rell the stove only when on the rebox are only embers.
• Please proceed as follows: close the primary air valve, open the re door slowly, shake the ash with the
appropriate instrument, insert wood in the hearth, close the door and adjust again the primary air valve.
11.5 BAKING
When the stove has been working, close the start-up valve and wait till the oven reaches the needed temperature.
We remind that the oven temperature is proportional to burning rate and needs a constant burning on order to
avoid temperature leaps inside the oven.
Stove's ovens are endowed with a thermometer which checks the temperature in the position they are installed
in. To have the real temperature in the inner of the oven the datas need to be increased of 20°C.
Fig. 15 - Oven thermometer
THERMOMETER POSITION CAKE ROAST MEET BREAD
OVEN INNER TEMPERATURES 115 °C 180 °C 240 °C
11.6 HOODED TOP
By request some models are endowed with a hooded top which must not ever be placed on the still hot cooktop
beacause of overheating. Once placed the hooded top, the kitchen becomes a worktop.
Pay attention not to scratch it by moving pans and pots.
11.7 VENTILATION
Some models are endowed with a forced ventilation system with a manual reset: turn it on and off through the
switch (see Fig. 13 page 16).
The air blowed by fans keeps the stove at a lower temperature thus avoiding excessive stresses to materials of
which the stove is made up and at the same time heats the environment homogeneously.
Make periodically sure about the effective operation on the fan.

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In case of black out or if the ventilation is out of order, the stove can work in the same way
provided that using a low ame.
Thus do not load the hearth with wood excessively. In case that the fan is out of order,
contact an authorized technician who will replace it woth an original spare part.
11.8 ADVERSE WEATHER CONDITIONS
When the external temperatures are severe and/or there are adverse weather conditions (strong wind), the
chimney is subjected to a lack in draught thus impeding a correct fume expulsion.
• Fill the heart with few wood logs and keep air register valves opened completely.
11.9 CREOSOTE DANGER
The use of humid and/or bad quality wood (for example resinous wood) cause creation of
creosote along the chimney ue obstructing fume passages.
The creosote is ammable and if amassed over the time it must be removed in order to
prevent the risk of re of the chimney ue.
11.10 FIRE EXTINGUISHING IN CASE OF FIRE
• In the event of re, close the air regulating valve and call the re brigade immediately.
• Never use water to put out the re inside the combustion chamber.
• Use an extinguisher and call the re brigade immediately.
• When the re has stopped burning, have the ue inspected by a specialised heating engineer.
12 MAINTEINANCE
12.1 INTRODUCTION
For a long working life of the stove, have a periodic cleaning of the stove as described in the following paragrafs.
• Fume outlet pipes (fume conduit + chimney ue + chimney pot) must always be cleaned, scrubbed and
checked by an authorized technician in compliance with local regulations, with the instructions of the
manufacturer and those of your insurance company.
• If there are no local regulations and no instruction from your insurance company, it is necessary to have your
fume pipe, chimney ue and chimney pot cleaned at least once a year.
• It is also necessary to have the combustion chamber, motors and fans cleaned and to have the gaskets and
the electronical elements (if there are) checked at least once a year.
All these operations must be planned in time with your Autorized Technical Assistance
Service.
• After a long ineffective time, before turning on the stove check if there are obstructions in the fume exhaust.
• If the stove had been using continuously and intensely, the whole system (chimney included), must be
cleaned and checked more frequently.
• In case of replacement of damaged pieces please ask for the original spare part at the Autorized Retailer.
12.2 BURNING POT AND ASH TRAY CLEANING
For a good combustion, before of every stove ignition, remove the ash which has settled in the burning pot. The
abundant ash obstructes the primary air ow which is fundamental for a good combustion.
• Remove ash from the burning pot by shaking it to let it fall in the ash tray.
• If full, the sah tray must be empty.
• Ash must be kept in a metal container with sealed cap, the same container must not ever be in contact with
ammable materials (for example lent over a wooden oor), as ash inside keeps embers glowing for a long
time.

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• Only when the ash is completely extinguished can be throuwn in the organic waste.
• Clean the ash also in the ash compartment.
12.3 FUME PIPES ANNUAL CLEANING
Clean once a week from soot with brushes.
The cleaning operation must be executed by a specialized stove-repairer who will provide for the cleaning of
fume pipe, chimney ue and chimney pot. He will also check their eciency and will release a written declaration
of the safety of the appliance. This operation must be executed at least once a year.
12.4 GENERAL CLEANING
For cleaning external and inner parts of the stove do not use steel wools, muriatic acid or other corrosive and
abrasive materials.
12.5 CLEANING OF PAINTED METAL PANELS
To clean painted metal panels use a soft cloth. Do not use degreasant agents like alcool, diluents, acetone,
gasoline because these could irremediably damage the varnish.
12.6 CLEANING OF CERAMIC PANELS
Some stove models has an external lining made up of ceramic. These pieces are handmade therefore they
could inevitably present crazings, seedinesses, shadings.
To clean ceramic panels use a soft and dry cloth. If using any cleaners this will seep through the crazings putting
them in evidence.
12.7 GLASS CLEANING
The glass-ceramic of the re door is able to stand till 700°C but not to thermal shocks. The probable cleaning with
usual sale product for glass cleaning must be effected at cool glass in order to avoid explosions.
12.8 OVEN CLEANING
Clean the oven inner after every cooking by using a soft cloth with hot water or appropriate products.
Do not ever use a steel wool as they could irreparably damage the surfaces.
12.9 COOKTOP CLEANING
The cast iron plate has an oily protection on th surface which wears out over the time by the use. This could
cause dark or rusty spots on the plate surface. To contrast this problem during log period of no use of the stove,
clean the top with ne-graned emery cloth and then oil the surface with liquid parafn.
12.10 FUME PASSAGES CLEANING
Clean every year (and if necessary even every month) the oven fume passages inner by scratching and drawing
combustion remains present on the bottom of the boiler.
To have acces to fume passages extract the inner bottom of the oven (see Fig. 16 page 20).

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Fig. 16 - Extract the the bottom of the oven
When nished the cleaning, ALWAYS replace the oven bottom in its original position!
12.11 FANS CLEANING
For models with ventilation, clean every the year the room fan from ash or dust which can cause a blade
unbalance and a greater noise.
As this operation is so delicate it must therefore be executed by an Authorized Technician.
12.12 FAN REPLACEMENT
Fig. 17 - Fan replacement
LEGEND Fig. 17 page 20
1Screws
2Fan protection carter
3Fan
For fan replacement proceed as follows: