Cola MINI JOHANNA User manual

Installation,
use and maintenance manual
MINI JOHANNA model stove
Read the instructions carefully before installation and startup
48.41.30.130.EN 0
7
-
0
9

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1 - GENERAL INFORMATION
1.1 Introduction
1.2 Safety rules
1.3 Technical description
1.3.1 Fire door
1.3.2 Ash door
1.3.3 Primary air control
1.3.4 Baffle inspection door
1.3.5 Oven
1.3.6 Secondary air
1.3.7 Cast iron hotplate
1.3.8 Baffle control lever
1.4 Fuel
1.5 Accessories supplied
1.6 Reference standards
1.7 Dataplate
1.8 Ordering replacement parts
1.9 Stove decommissioning
2 – TRANSPORT AND INSTALLATION
2.1 Packing, handling, shipment and transport
2.2 Instructions for safe installation
2.3 Connection to the flue
2.4 Room ventilation
2.5 Advice on flues and connections
3 – STOVE USE
3.1 Introduction
3.2 Startup
3.3 Lighting and controlling the fire
3.4 Adjusting the combustion air
3.5 Normal operation
3.6 Operation with slow combustion
3.7 Operation in off season
3.8 Oven operation
3.9 Idle period and summer
4 – ROUTINE STOVE CLEANING AND MAINTENANCE
4.1 Removing the ash
4.2 Cleaning the glass
4.3 Stove cladding maintenance
4.4 Cleaning the cast iron hotplate
4.5 Cleaning the oven
4.6 Cleaning the flue and baffle
5 – TROUBLESHOOTING
5.1 The stove does not work
5.2 Difficult lighting
5.3 Smoke leaks
5.4 The glass gets dirty quickly
5.5 Condensate in the combustion chamber
5.6 The oven does not heat
6– ENCLOSURES
6.1 Warranty certificate
6.2 CE marking information

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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 :
-installation, testing and cleaning are carried out according to that described in this manual, and
in compliance with local regulations, including the national and European reference standards;
otherwise the product warranty will be invalidated.
-to have the flue inspected by a specialised technician.
For operation 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.
- With the HEATING model , the stove must never be used without being connected to the heating system and without
water in the heating chamber.
-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 such 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.
- Very hot fats and oils tend to catch fire easily, therefore food rich in fatty substances must be prepared with
maximum attention.
- If a foul air/steam extractor hood is operated in the same area or near the stove, burnt gases may escape from the
fire door during loading, if the room is not adequately aired from the outside.
- 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.
The Manufacturer declines any liability for problems, breakage or accidents due to non-compliance with or
failure to apply the instructions given above and in the manual.
.

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1.3 Technical description
The MINI JOHANNA solid fuel burning stove is suitable for cooking food on the cast iron hotplate and in the oven,
and for heating the home.
The stove has been tested with wood logs and meets the requirements of German Standard DIN 18880.
Structure : in steel and cast iron
Radiant hotplate :
in cast iron with chromed steel handrail
W x D 750x500mm
Fire door : H x W 220x160 mm
Combustion chamber : in 60 mm thick refractory material
Oven : stainless steel H x W x D 265x285x425 mm
Nominal heat output : 6 kW
Efficiency : 76 %
Wood consumption : 1.78 kg / h
Flue pipe : 120 mm
Fume outlet : Top (rear with modification)
Max. fume temperature :
225 °C
Average CO content at 13%
O
2
0,38%
Required draught : 10-14 Pa
Weight : 205 kg
External dimensions : H x W x D 850x921x610mm (fig.1)
Safety distance : 300 mm

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A
D
B
C
F
E
Anello fumi Ø 120mm
Diametro max 270mm
Fig 1 Mini Johanna dimensions
FG H
1.3.1 Fire door (A)
The fire door is opened by pulling the handle outwards; use the protective glove supplied with the stove when the
handle is hot. There are air inlet slots around the top and bottom edges of the fire door to keep the glass clean.
1.3.2 Ash door (B)
The ash door is opened by pulling the handle outwards, to access a compartment with a removable ash pan inside.
1.3.4 Baffle inspection door (D)
This door gives access to the baffle located under the oven for cleaning.
Fig.2 Primary air control
1.3.3 Primary air control (C)
By means of the revolving air control on the ash door the primary
air can flow into
the lower part of the stove through the ash pan and grate. The primary air is
necessary for the combustion process, therefore make sure to empty the ash pan
regularly so that the ash cannot obstruct the combustion air inlet. When the arr
ow
is in position 0, the air inlet is closed; when the arrow is in position 3, the air inlet is
fully open.
Warning: Wider adjustments can cause overheating and damage to the stove

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1.3.5 Oven (E)
The oven is heated by the combustion gases flowing around it and its temperature can be read on the thermometer on
the door glass. A sufficient draught and clean fume ducts are essential for optimum efficiency. The oven is supplied
with two grilles. When putting pans in the oven, take into account the possible rising of food and the minimum space
between pans and the sides of the oven (min. 20 mm).
1.3.6 Secondary air (F)
The stove secondary air is for burning unburnt gases produced by the combustion process.
The secondary air must be opened especially when burning wood.
It is controlled by the lever on the back of the stove: in position A the secondary air is fully open and in position Z it is
closed.
1.3.7 Cast iron hotplate (G)
The cast iron hotplate has concentric rings of max. diameter 270 mm in the fire zone and a rectangular plate for
possible insertion of a tank containing water. The rings can be removed using the poker, to inspect the firebox or for
inserting cauldrons.
1.3.8 Baffle control lever (H)
By turning the lever located on the left of the flue connection to position Z, the fumes are forced to flow around the
oven, thus raising the temperature in an even way. When the lever is turned to position A, the combustion gases flow
over the oven and under the cast iron hotplate directly towards the outlet collar.
Position “A” is advisable when lighting the stove and during summer operation.
Position "Z" must be used for oven cooking.
1.4 Permissible and non-permissible fuels
Permissible fuels are natural-type logs of wood, dry and resin-free (beech, oak and birch), 20-25 cm long. The wood
should be seasoned for at least two years; the maximum recommended moisture content is 20%, in order to ensure
combustion without smoke and soot.
Do not use:
-coal dust;
-thinly cut pieces of wood (permissible only in the lighting stage);
-bark and chips;
-waste in general;
-treated paper and cardboard;
-wood treated with protective substances.
The burning of waste is prohibited according to European and national laws.
The burnt gases produced by the combustion of unsuitable materials can cause damage to the stove and
flues, and compromise your health.
The use of any fuel not complying with that specified above invalidates the warranty.
1.5 Accessories supplied
The supply includes: instruction manual, poker, protective glove for hot handles.
1.6 Reference standards
European Standard EN 12815: standard for solid fuel burning stoves, containing the technical requirements for design,
manufacture, construction, safety and performance, instructions and markings, together with the relevant type testing
methods.
UNI 10683/98: Standard prescribing the installation requirements for heat generators or appliances also intended for
cooking food, such as stoves and heating cookers with natural draught on fume side and forced draught with
thermochemical power of <35kW burning natural wood.

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1.7 Dataplate
The dataplate is located on the back of the stove. It contains the following data:
-model;
-serial number;
-type of fuel;
-heat output;
-max. consumption;
-min. flue draught;
- average flue gas temperature;
- efficiency;
-flue pipe size;
- stove external dimensions;
-minimum safety distance;
- weight.
1.8 Ordering replacement parts
For the end-user:
Contact the service centre and/or your dealer to order replacement parts .
For the dealer:
To request any replacement parts contact the Cola s.r.l. service centre and/or send a fax clearly specifying the
following:
-stove model;
-serial number;
-date of purchase;
-list of replacement parts;
-details of faults encountered.
N.B. - Operations on parts must be carried out by authorised and/or qualified personnel.
- Only use original Cola replacement parts.
1.9 Stove decommissioning
For disposal, the stove must be sealed inside strong packing; contact your local authority for information on how to
proceed in accordance with the current local regulations.
2 – TRANSPORT AND INSTALLATION
2.1 Packing, handling, shipment and transport
The stove can be lifted using a lift truck, inserting the forks (of suitable length) in the special spaces in the wooden
packing.
Make sure the equipment used for lifting and transport can take the weight of the stove, specified on the dataplate and
in this manual.
Avoid taking the load in areas where it could be a danger if dropped.
Set the stove down on the floor carefully without bumping, and position it in the required place; make sure the floor can
take the weight of the stove, otherwise consult a specialised technician.
2.2 Instructions for safe installation
Correct operation of a heating stove depends above all on its installation, which must be carried out by a competent
person, in compliance with the current safety regulations.
An incorrectly installed stove can be the cause of serious accidents (flue, insulation materials, etc., catching
fire).
The sides and back must be at least 20 cm from flammable materials. If the floor is made of flammable material (wood,
carpets, etc.) provide for a protection base in sheet metal (recommended min. thickness 2-3 mm).

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Roof
slope (α)
(α)(α)
(α) Distance A H
15° 1.00 m
30° 1.30 m
45° 2.00 m
60°
More than 1.85 m
2.60 m
2.3 Connection to the flue
The MINI JOHANNA stove must be connected to the flue by means of the collar on the hotplate, using flue pipes that
are readily available on the market. Connection to the flue must be made using strong and stable pipes (recommended
min. thickness 1.2-2 mm). The flue pipe must possibly be straight, to avoid pressure losses, and towards the flue. The
ends of the flue pipe must be tight.
To ensure regular operation, the flue draught with stove operating must be between 10 and 14 Pa.
For optimum stove efficiency, a draught control or damper must be fitted in the flue pipe or chimney.
Every unit must eliminate the fumes through its own flue; never use the same flue for several units.
2.4 Room ventilation
The air necessary for combustion, i.e. up to 25 m³ every hour, must be ensured in rooms where stoves with natural flue
draught are installed. The air change must occur through several fixed openings to the outside, whose cross section
must comply with the current local regulations. Such openings must be protected with grilles and must never be
obstructed.
If the air is insufficient, even the operation of an extractor hood in the room or exhaust fans can negatively affect stove
operation.
2.5 Advice on flues and connections
Flues must be made from suitable materials and perfectly insulated, with characteristics that prevent temperature
decreases.
The inner walls must be perfectly smooth without any narrowing or protrusions along the entire length, so as not to
create friction or vortices in the smoke which could cause a considerable reduction in draught.
Any cleaning and inspection doors must be perfectly closed during operation.
The flue outlets must be 0.5 m higher than any obstacles located less than 10 m away and must end with chimney
caps or cowls having a useful outlet cross section of at least double that of the flue.
The following two figures give the data regarding the distances and positioning of chimney caps in conformity with the
provisions of UNI 10683/98.
obstacle
Less than 5 m
Min 0.5m
Min 0.5m
Approx. 0.5m
Min 0.5m
The chimney mouth must be at least
0.5m from the top of any obstacle
within a range of 10
m
fig. 3 Chimney cap positioning and distances
UNI 10683/98 tables
Roof slope (α)
(α)(α)
(α)
Distance B H
15° 0.50 m
30° 0.50 m
45° 0.50 m
60°
Less than 1.85 m
0.50 m

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Before connecting a heating stove to an existing chimney, in addition to complying with that described above, make
sure there are no openings or cracks where air could enter and cause a temperature decrease affecting the draught.
Also make sure there are no hindrances caused by foreign bodies or a build-up of soot.
The first connection
section leaving the stove
should be vertical,
whereas the flue
connection to the
chimney (which goes to
the chimney cap) must
only enter by a few cm,
so as not to reduce the
cross section of the flue.
If the flue
is not perpendicular
to the chimney it is
advisable to make
the connection with
special steel fittings that
allow a maximum slope
of 45°.
If the walls and ceiling are made of flammable materials, the parts in contact with the flue must be suitably insulated. All
connection joints must be carefully sealed, in particular where the connection enters the flue.
If there are several heating stoves in the same home, each must have its own flue. It is inadvisable to make openings
in the flue for other appliances, since the draught could be negatively affected.
According to Standard UNI 7429, the chimney cap must meet several requirements; above all, it must have a useful
outlet cross section at least double that of the flue. It is also advisable to install an "antiwind" cap that guarantees fume
exhaust even in the presence of strong horizontal winds.
NO YES YES
Fig. 5
Chimney caps
3– STOVE USE
3.1 Introduction
Never leave children unsupervised in the vicinity of the stove; there is a very high risk of burns from the hot surfaces.
Also:
--never use the stove with the fire door open;
--do not store firelighters or other easily flammable materials near the
-stove.
--do not move or lift the stove using the handles.
NO
NO
SI
MAX 45°
Fig.4 Stove-chimney
connection
YES NO
NO

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3.2 Startup
When lighting the stove the first time, bad odours may be created, therefore air the room thoroughly.
When lighting the stove the first time, allow it to burn with a low flame for several hours (air control on ash door open
30%) and with very little fuel.
The heat can then be increased a little at a time, so that the stove expands slowly and the sealants and putties dry.
During the heating and cooling cycles, the combustion chamber in refractory cement undergoes heat stress and
expansion, which causes fine cracks to form. Such cracks do not affect stove efficiency or its service life.
3.3 Lighting and controlling the fire
To light the fire, it is advisable to use small sticks of wood and newspaper, or other means available on the market
(excluding any solid or liquid flammable and/or explosive substance).
During the lighting stage, the air controls on the fire door must be fully open; once the stove is lit, they are used to
regulate the heat output. During this stage it is also advisable to open the damper by moving the lever to position A.
When the stove is hot, adjust the primary and secondary air and close the damper by moving the lever to position Z.
Never use petrol, alcohol or other flammable liquids to light the fire.
3.4 Adjusting the combustion air
Primary air:
the primary air is adjusted using the manual revolving controls located on the ash door, and feeds the fire through the
grate.
Secondary air:
the secondary air enters the stove by means of the control located on the back.
Optimum combustion conditions are obtained when, on loading wood, the air necessary for combustion enters through
the grate, whereas the secondary air, entering through air control, ensures the completion of combustion in the upper
part of the firebox.
3.5 Normal operation
Remove the ash from the grate every time before loading fuel. Put 2-3 logs of wood on the bed of embers.
Despite the large capacity of the combustion chamber, it is advisable to only load a max. of 2-3 logs at a time.
Overloading does not increase efficiency, but will overheat the stove, damaging it.
3.6 Operation with slow combustion
Heat output can be controlled by reducing the combustion air. To guarantee operation for many hours at low heat, the
primary and secondary air controls must be opened at minimum.
With partial feed operation, a patina may form on the glass due to the low temperature in the combustion chamber.
In any case, a continuous fire with low output is not advisable.
3.7 Operation in off season
With outside temperatures above 15°C, the draught may be affected, resulting in a decrease in heat output and
therefore flue gases not completely exhausted (smell of smoke in the room). In this case it is advisable to remove the
ash from the grate and increase the combustion air. Put less fuel on the fire and clean the grate more frequently.
3.8 Oven operation
The stove has a static oven with capacity of 32 litres, covered entirely in stainless steel sheet and provided with 2
grilles for holding trays.
A thermometer installed on the glass of the enamelled door shows the oven temperature.
When the stove is lit for the first time, the oven should only be used after 1-2 hours operation at 200-250°C with the
oven door left ajar to eliminate fumes produced by manufacturing process residuals such as grease, oil and sealants.
To reach adequate cooking temperatures, make sure the damper lever is in position “Z”
and if necessary increase the primary and secondary air.
Clean the oven every time it is used, following the instructions given in the section on cleaning.

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The oven must only be used for its intended purpose, i.e. for cooking food; any other use is improper and
potentially dangerous .
3.9 Idle period and summer
In summer, it is advisable to clean the combustion chamber, ash pan, fume ducts in the oven, the chimney and flue;
also, remove all residuals on the inside and outside of the stove, check all seals and replace if necessary.
The appearance of the hotplate and other cast iron parts can be preserved by using neutral vaseline.
At the end of maintenance operations, close the doors and air controls to prevent the dust, etc., from entering.
If the stove is not going to be used for a long period, after the above operations and disconnecting from the flue it is
advisable cover it with a protective cloth and store in a safe and protected place.
4 – ROUTINE STOVE CLEANING AND MAINTENANCE
Good maintenance will help improve stove operation, efficiency and service life.
Every day, before lighting the fire, remove any unburnt residuals on the grate and the ashes in the ash pan zone.
4.1 Removing the ash
The MINI JOHANNA stove has a removable grate which should be cleared of ash, using the poker supplied, every time
before loading fuel.
Make sure to periodically empty the ash pan, since the accumulation of ash under the grate hinders the flow of
combustion air. Otherwise the grate will overheat and may become damaged .
To prevent the risk of fire, allow the ashes to cool outdoors in a metal container or in the stove and eliminate
them in compliance with current local regulations.
4.2 Cleaning the glass
The glass can be cleaned using a damp cloth and normal non-abrasive detergents.
Remove any encrustations with suitable detergents, before they become dry.
The ceramic glass can withstand temperatures of around 750°C : in case of breakage, it is advisable to replace it with
another original glass supplied by Cola.
The glass must only be cleaned when the stove is cold.
4.3 Stove cladding maintenance
Clean the cladding only when the stove is cold. The ceramics are handicraft production and therefore may have minor
surface imperfections such as tiny spots or slight colour differences.
It is advisable to use a soft dry cloth to clean the ceramic surfaces; the use of detergents could highlight any
imperfections.
4.4 Cleaning the cast iron hotplate
Before lighting the stove for the first time, make sure to clean the hotplate with an absorbent cloth in order to remove
the protective grease.
Before first use and after cleaning, the hotplate should be preheated for about half an hour with the oven door open and
the damper lever in position A.
For regular cleaning of the cast iron part of the hotplate, it is advisable to use slightly abrasive materials (e.g. sandpaper
or steel wool), rubbing in the direction of the surface finish. At the end of the season it is advisable to apply a film of
olive oil or neutral vaseline on the cast iron hotplate to protect it.
4.5 Cleaning the oven
It is advisable to clean the oven when half-cold or cold and every time after it is used, in order to prevent grime forming
on the surfaces.
To clean the stainless steel surfaces of the oven, use a non-abrasive detergent with a soft cloth, rinsing thoroughly to
remove all traces of detergent which could otherwise contaminate food or cause corrosion.
To clean the baffle located under the oven, open the stove oven door, remove the steel plate and clean.

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4.6 Cleaning the flue and baffle
A reduction in heat output is nearly always due to obstruction of the flue. Also, the presence of burnt gases with odours
can be a sign of an obstructed flue.
The flue of your stove must be cleaned at regular intervals. The amount of soot and the frequency of cleaning will
depend largely on the type of fuel and the type of use (low or high heat output).
Clean the flue pipes, proceeding as follows:
- Clean only when the stove is cold;
- Close all openings which are not to be cleaned;
- Remove the flue pipes and clean them outdoors;
- Remove and suck all deposits inside the stove, after removing the hotplate rings and their support;
- Remove all residuals on the grate or in the ash pan
- Open the opening “D” for cleaning (see page 4);
- Remove the layer of soot under the oven zone using scraper;
After cleaning all the flue, close the opening “D” under the oven zone.
Before refitting the hotplate rings, check the brick lining of the fire zone. Fine cracks in the lining are inevitable, and do
not affect stove operation. Minor damage can be repaired using refractory mortar
5 – TROUBLESHOOTING
5.1 The stove does not work
- Make sure the connection and size of the flue are suitable for the stove's heating power.
- Make sure the flue is constructed in conformity with the current regulations.
- Make sure the flue inspection doors and openings are closed and sealed.
- Make sure no other appliances are connected to the flue.
5.2 Difficult lighting
- Open the primary air control and the damper.
- Use wood with low moisture content.
- Make sure the room is well-ventilated, to ensure a sufficient amount of oxygen in the air.
- Make sure the flue is suitable for the stove's heating power.
5.3 Smoke leaks
-Check the flue draught.
-Make sure the flue pipe connection complies with the seal requirements.
-Make sure the ash does not obstruct the primary air grille.
-Make sure combustion residuals do not block the flue pipe.
-Make sure the primary air control is open.
5.4 The glass gets dirty quickly
-Make sure the fuel is of a recommended type.
-Make sure the wood is seasoned and dry.
-Too much fuel in the combustion chamber.
-Make sure the secondary air control is correctly adjusted.
-Check the flue draught.
5.5 Condensate in combustion chamber
- Make sure the procedure for first lighting has been carried out.
-Make sure the fuel is of a recommended type.
-Make sure the wood is seasoned and dry.
-Make sure the flue is insulated and complies with the applicable standards.
-Check the flue draught.
5.6 The oven does not heat
- Make sure the oven door is properly closed.
-Make sure the damper is closed (pos. “Z”)
-Make sure the fuel burns normally.
-Make sure there is sufficient flue draught.
-Make sure the combustion gas ducts are clean.

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6– ENCLOSURES
6.1 Warranty certificate
For the warranty terms contact the importer or the authorised agent.
The product warranty is cancelled in case of any problem, breakage or accident due to non-compliance with the
instructions given in this manual.
The company reserves the right to make technical or aesthetic modifications to the products at any time without notice.
The drawings, measurements, diagrams and any other configurations are given only by way of example.

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6.2 CE marking information
Cola
07
EN 15815
Roomheater fired by solid fuels
Ref. MINIJOHANNA
Safety distance to adjacent combustible materials
Rear – right/left side - floor
:
300-300-0 mm
Emission of CO to 13% O2 in combustion products :
0,380 %
Maximum operating pressure :
-
Flue gas temperature :
225 °C
Nominal heat output :
6 kW
Energy efficiency :
76 %
Fuel types :
Legna in tronchetti
Wood logs