Cola DIANA CERAMICA User manual

Installation,
use and maintenance manual
Woodburning cooker
model DIANA CERAMICA
Read the instructions carefully before installation and startup.
48.41.30.060.EN-07/09

1
DIANA
1 –GENERAL INFORMATION
1.1 Introduction
1.2 Safety rules
1.3 Technical description
1.3.1 Fire door and ash pan
1.3.2 Primary air flow control
1.3.3 Stainless steel oven base plate
1.3.4 Oven
1.3.5 Oven bypass damper
1.3.6 Secondary air flow control
1.3.7 Cast iron hotplate
1.4 Permitted and prohibited fuels
1.5 Accessories supplied
1.6 Reference standards
1.7 Dataplate
1.8 Instructions for ordering replacement parts
1.9 Disposal of the cooker
2 –TRANSPORT AND INSTALLATION
2.1 Packing, handling, shipment and transport
2.2 Plinth panels assembly
2.3 Ceramic tile assembly instructions
2.4 Installation instructions
2.5 Connection to the flue
2.6 Room ventilation
2.7 Bottom flue gas baffle
2.8 Advice on flues and connections
3 – USE OF THE COOKER
3 . 1 Introduction
3.2 Adjusting the combustion air flow
3.3 First lighting
3.4 Lighting and refuelling the cooker
3.5 Normal operation
3.6 Slow burning operation
3.7 Warm weather operation
3.8 Operation of the oven
3.9 Idle/summer period
4 – ROUTINE CLEANING AND MAINTENANCE OF THE COOKER
4.1 Ash removal
4.2 Cleaning the glass
4.3 Cleaning the cast iron hotplate
4.4 Cleaning the oven and the flue gas baffle
4.5 Cleaning the pipes and the flue
5 – TROUBLESHOOTING
5.1 The cooker does not work
5.2 The cooker is difficult to light
5.3 Smoke leakage
5.4 The glass gets dirty quickly
5.5 Condensation in the firebox
5.6 The oven does not heat up
6– ATTACHMENTS
6.1 Warranty certificate
6.2 CE marking information

2
DIANA
1 –GENERAL INFORMATION
1.1 Introduction
Dear Customer,
First of all we wish to thank you for the trust placed in us by purchasing one of our products. Please read and
carefully follow the advice given in this installation, use and maintenance manual in order make best use of the
product.
Make sure:
-that the cooker is installed, tested and cleaned in accordance with the instructions given
in this manual and in compliance with applicable local regulations, including the
requirements of National and European standards; failure to do so will void the product
warranty.
-that the flue is inspected by a specialised technician.;
For operating faults, doubts or problems, please contact your nearest service centre.
1.2 Safety rules
- Read and follow the instructions given in the installation, use and maintenance manual
-Connect the stove to an approved flue not shared with other appliances.
-Make sure the stove is cold before carrying out any cleaning or maintenance.
-Do not use flammable liquids or substances such as alcohol or hydrocarbons to light the stove.
-The stove is suitable for intermittent combustion and must only be used
with fuels having the characteristics described in this manual.
-The room where the stove is installed must have openings or air inlets communicating
with the outside of the house and able to ensure a sufficient air change.
-Never close the combustion air inlet and fume outlet openings.
-Do not handle easily flammable or explosive substances in the vicinity of the stove
when it is operating.
-During operation, the intense heat generated by combustion of the wood makes the outside surfaces of
the stove very hot, and in particular the fire door, handle, fume exhaust pipe and cover.
Therefore avoid contact with these parts without suitable protection.
-Keep objects which are not heat resistant at a suitable distance.
-Clean the ash pan regularly.
-Hot ashes must not be put in waste bins or left unattended outdoors.
-Warn children and guests about the hazards described above.
-In case of operation anomalies, relight the stove only after eliminating
the cause of the problem.
-The oven/food-warmer must only be used for its intended purpose, i.e. for
heating and/or cooking food; any other use is deemed improper and hazardous.
.
Cola s.r.l. declines any liability for problems, breakage or accidents caused by failure to follow or apply
the instructions contained in this manual.

3
DIANA
1.3 Technical description
The DIANA is a solid fuel cooker designed for room heating and for cooking food both on the hotplate and in the
oven.The cooker has been tested with firewood logs and meets the requirements of UNI EN 12815.
Structure:
steel and cast iron
Radiant hotplate:
cast iron with chrome-plated steel handrail
L x D 846x550 mm
Fire door aperture:
H x W 225x245 mm
Firebox :
in 60 mm thick refractory material
Oven :
stainless steel H x W x D 325x270x450 mm
Rated heat output :
12.86 kW
Efficiency:
72.58 %
Wood consumption :
3.96 kg / h
Flue pipe:
150 mm
Flue outlet:
top (rear with modification)
Max. flue gas temperature:
289.7 °C
Flue draught required:
10 – 14 Pa
Weight:
211 kg
External dimensions:
H x W x D 850x970x610 mm
Safety clearance:
200 mm

4
DIANA
F E
A
B
C
D
I
Fig 1 Dimensions cooker Diana
1.3.1 Fire door and ash pan (A)
The fire door is opened by pulling the handle outwards; use the protective glove supplied with the cooker as the
handle is hot. Thin slots around the top and bottom edges of the glass door provide an airwash to keep the
glass clean.
1.3.2 Primary air flow control (B)
1
3 2 1
Fig.2
Primary air flow control
1.3.3 Stainless steel oven base plate (C)
The bottom of the oven is formed of a 4mm thick
stainless steel plate which can be easily removed to allow cleaning of the flue gas baffle and removal of any
sediment formed underneath the oven.
During operation of the cooker, the stainless steel plate must always be in the correct position, resting on the
ceramic fibre gasket so that the oven is hermetically sealed.
1.3.4 Oven (D)
The oven is heated by the flue gases that flow around it; the oven temperature is indicated on the thermometer
located in the door glass. An adequate flue draught and clean flueways are essential for maximum efficiency.
The oven is supplied with two shelves. When putting the pans into the oven, remember to allow space for the
food to rise, where applicable, to ensure a minimum clearance of 20 mm is maintained between the pan and the
sides of the oven.
The primary air flows into the bottom of the cooker
through the ash pan and the grate. Primary air is
necessary for the combustion process; it is
therefore important to empty the ash pan regularly
to prevent a build up of ash blocking the primary
air inlet. When the control is moved fully to the left,
the primary air inlet is closed; when the control is
moved fully to the right, the air inlet is opened to
the maximum.