Cola TERMO JOHANNA User manual

Installation,
use and maintenance manual
Continuous burning heating stove
model TERMO JOHANNA – TERMO JOHANNA Sx
Read the instructions carefully before installation and startup
48.41.35.022.EN 07-09

1 Termo JOHANNA
1 - GENERAL INFORMATION
1.1 Introduction
1.2 Safety rules
1.3 Technical description
1.3.1 Ash and fire door
1.3.2 Secondary air control
1.3.3 Primary air thermostat
1.3.4 Bypass damper
1.3.5 Cast iron hotplate
1.3.6 Oven
1.3.7 Flue pipe connection collar
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 Plumbing diagram
2.5 Room ventilation
2.6 Bottom baffle
2.7 Advice on flues and connections
3 – STOVE USE
3.1 Introduction
3.2 Startup
3.3 Combustion air adjustment
3.4 Lighting and controlling the fire
3.5 Normal operation
3.6 Operation with slow combustion
3.7 Between-season operation
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 Cleaning the cast iron hotplate
4.4 Cleaning the oven
4.5 Cleaning the cladding
4.6 Cleaning the flue pipes 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 heating chamber
5.6 The oven does not heat
5.7 Radiators or heating system inefficient
6– ENCLOSURES
6.1 Warranty certificate
6.2 "CE" marking information

2 Termo JOHANNA
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.
1.2Safety 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.

3 Termo JOHANNA
1.3 Technical description
The TERMOJOHANNA is a solid fuel continuous burning heating stove suitable for heating the home
by natural convection and through the plumbing circuit, and for cooking food on the cast iron hotplate
and in the oven.
The heating stove has been tested with wood logs and meets the requirements of Standard EN
12815.
Structure:
in steel and cast iron
Radiant hotplate:
in cast iron
Fire door:
H x W 225x245 mm
Combustion chamber: in Fe 360 steel plate thick.4 int. and 3 mm ext.
Oven:
In stainless steel H x W x D 255x320x510 mm
Flue pipe:
150 mm
Fume outlet:
Top (rear with modification)
Flue gas temperature:
283 °C
Average CO content at
13% O2
0,674%
Required draught:
10 – 14 Pa
Nominal power:
27 kW
Water heating power:
21.5 kW
Wood consumption:
8.7 kg/h
Efficiency:
73 %
Exchanger capacity:
25 litres
Max. operating pressure:
2 bar
Weight :
250 kg
Min. distance rear - sides:
200 mm
External dimensions:
H x W x D= 880x1070x680 mm (fig.1)

4 Termo JOHANNA
Fig.1a - Termo Johanna stove dimensions
Legenda:
A- Fire door
B- Ash door
C- Combustion air control
D- Combustion air thermostat
E- Screw for raising the grate
F- Oven door
G- Inspection door
H- Flue outlet Ø150mm
I- Flue bypass control lever
L- Hotplate
M- System delivery(1" female)
N- Probe pocket connection (1/2" female)
O- System return (1" female)
P- Chamber drain connection (1/2" female)
Q- Rear flue outlet Ø150mm

5 Termo JOHANNA
Fig.1b - Termo Johanna sx stove dimensions

6 Termo JOHANNA
The Thermostat
(D)
controls the inlet of combustion air and thus
automatically adjusts the temperature of the water inside the
combustion chamber between 0 and 70 °C. With the thermostat
set to zero and the secondary air control closed, the heating stove
will tend to die out due to a lack of combustion air.
When the thermostat is set to position 5, the combustion air is
controlled to keep the heating chamber water at a constant
temperature of 70°C.
1.3.1 Fire door (A) and ash door (B)
The doors are opened by turning the handles; when the heating stove is operating, it is advisable to
use the protective glove supplied to open the fire door and the oven door.
A combustion air (secondary air) control (C) is incorporated in the ash door.
1.3.2 Secondary air
control (C)
1.3.3 Primary air thermostat (D)
1.3.4 Bypass damper (I)
1.3.5 Cast iron hotplate (L)
The cast iron hotplate has concentric rings of max. diameter 320 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 chamber or for inserting cauldrons.
CLOSED
OPEN
C A
The combustion air is regulated with the aid of a control device
(C)
located on the ash door (B)
. Extra combustion air can be obtained
by leaving the ash door open, only in the lighting stage
; (NB: during
normal operation the door must remain closed).
In position 3 (combustion air max. opening) the heating stove
reaches nominal heat output.
The se
condary air control must be set to zero (closed) when
combustion is controlled with the thermostat (D).
This control is located on the hotplate, next to the flue pipe.
Position Z (zu) indicates that the damper is open, i.e. the flue
gases are conveyed directly to the outlet, whereas in position A
(an) the damper is closed and the flue gases are conveyed to
the oven to ensure even heating.
Position Zis advisable in the lighting stage.
Position Amust be used for oven cooking.

7 Termo JOHANNA
1.3.6 Oven (F)
When using the oven the bypass damper (I) must be set to Aso that the flue gases are constantly
conveyed to the oven zone. The grate must be cleaned and the fire zone constantly fed with
medium-small size fuel to ensure an even and constant oven temperature.
The oven is supplied with two racks. 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).
Important: Adequate draught and a clean flue are important for ensuring good oven cooking.
N.B. When the heating stove is used for cooking on the hotplate and in the oven, it is advisable to
raise the ash grate by turning the screw (E) with the wrench supplied.
1.3.7 Flue pipe connection collar (H)
The flue pipe connection collar is located at the right on the heating stove plate.
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:
- operating instructions;
- poker;
- glove for hot handles.
1.6 Reference standards
EN 12815 : European standard for solid fuel burning heating stoves, containing the technical
requirements for design, fabrication, 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.
1.7 Dataplate

8 Termo JOHANNA
The dataplate is located on the back of the stove. It gives the following data:
- model;
- serial number;
- type of fuel;
- heat output;
- min. – max. consumption;
- min. flue draught;
- average flue gas temperature;
- min. – max. 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 data:
-stove model;
-serial number;
-date of purchase;
-list of replacement parts;
-details of faults.
- Operations on parts must be carried out by authorised and/or qualified personnel.
- Only use original Cola replacement parts.
1.9 Heating stove decommissioning
For disposal, the heating 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

9 Termo JOHANNA
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 heating stove must never be used without being connected to the heating system
and respective circuit with open expansion tank.
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).
2.3 Connection to the flue
The TERMO JOHANNA heating 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 chimney must
be made using sturdy, stable pipes, with a recommended minimum wall thickness of 1.5-2 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 Termo Johanna plumbing diagram

10 Termo JOHANNA
The layout shown is an example of how to create a system complying with the regulations: make
sure to use safety devices such as pressure and temperature relief valves as well as the open
expansion tank.
2.5 Room ventilation
M - delivery F 1”
R - return F 1”
P - hole for probe pocket F ½ “
S - drain F ½ “
1st CIRCUIT
heating
A - delivery M 1”
B
-
delivery M 1”
2nd CIRCUIT
DHW
C - delivery M ½ ”
D
-
delivery M ½ ”
Water system Supply
E – connection M ½ “
Water drain in overpress. – temp.
F – connection M ¾ “
(G) External circuit to be created at the customer's premises
Vc = volume of water in combustion chamber
Vt = volume of water in pipes
Vv = volume of water in expansion tank Vv = 0.05 (Vc + Vt)
H > pump ( H greater than head h of circulating pump)
KEY - WOOD-BURNING STOVE SYSTEM
1) Drai
n cock 9) Filling cock or float valve
2) Heating chamber/circuit air vent
10) Heating chamber filling pipe 1”
3) Thermal relief valve T>95°C11) Safety and vent pipe 1”
4) Safety valve P max. 3 bar 12) Shutoff cock
5) Delivery manifold 1” 13) Electric circulating pump
6) Return manifold 1” 14) Non-return valve
7) System-door box (SA) Room temperature probe
8) Open expansion tank (ST1) delivery temperature probe
(ST2) return temperature probe
KEY - DHW AND HEATING SYSTEM
(20) System shutoff cock (30) Boiler shutoff cock
(21) Filter in line (31) Water storage boiler 80-115 L
(22) Hydraulic manifold (32) Supplementary heater
(23) Zone solenoid valve (33) Filling and safety assembly
(24) Radiator (34) Distribution manifold
(25) Heating equipment (35) Sink with mixer
(ST1) zone temperature probe 1 (36) Bathtub with taps
(ST2) zone temperature probe 2 (37) Shower with mixer
(STB) Boiler temperature probe
Fig 2 Example of plumbing system
Wood-burning heating chamber

11 Termo JOHANNA
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.
2.6 Bottom baffle
Before operating the stove, make sure the bottom baffle, located under the removable stainless
steel oven plate is correctly positioned, i.e. that it allows a sufficient flow of flue gases for proper
operation.
2.7 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 within a radius of 10 m 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
At least 0.5m
At 0.5m
approx 0.5m
Min 0.5m
fig. 3a Chimney cap positioning and distances
The chimney outlet must be at least
0.5 m higher than any obstacle
within a radius of 10 m.
fig. 3b Chimney cap positioning and distances
UNI 10683/98 tables

12 Termo JOHANNA
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
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.
YES NO
NO YES YES
Fig 5
Horizontal winds
3– HEATING STOVE USE
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
NO
NO
YES
MAX 45°
Fig.4 stove
-
flue connection

13 Termo JOHANNA
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.
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 many hours. The heat
can then be increased a little at a time, so that the stove expands slowly and the sealants and
putties dry.
3.3 Combustion air adjustment
The combustion air and heating power are adjusted by the revolving control (C) located on the ash
door and by the thermostat (D).
In addition to the combustion air adjustment, the flue is the most important factor affecting
combustion intensity and therefore the cooking and heating power of your JOHANNA heating
stove.
The greater the draft, the less combustion air the stove will require and vice versa.
Optimum combustion conditions are obtained when, on loading wood, the air necessary for
combustion (controlled by the thermostat) enters through the grate.
3.4 Lighting and controlling the fire
Adjust the bypass damper (I) to position Z, keeping the combustion controls Cand D fully open.
To light the fire, it is advisable to use kindling and newspaper, or other means available on the
market (excluding any flammable liquid substance).
When the fire is burning well, it is possible to adjust the combustion air by operating the thermostat
Dand the control C according to the required heat: position 1 obtains slow burning and therefore
moderate heating; position 3 provides a large amount of air and therefore fast burning and a high
heat output.
The ash door must always be closed when the stove is operating, to avoid damage due to
overheating.
Never use petrol, alcohol or other flammable liquids to light the fire.
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 for even consumption and good efficiency.
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

14 Termo JOHANNA
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 Between-season operation
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 42 litres, covered entirely in stainless steel sheet and
provided with 2 grills 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.
Clean the oven every time it is used, following the instructions given in the section on cleaning.
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, oven fume ducts, 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

15 Termo JOHANNA
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 JOHANNA continuous burning 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 deposits 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 an original glass from COLA.
The glass must only be cleaned when the stove is cold.
4.3 Cleaning the cast iron hotplate
Before lighting the stove for the first time, make sure to carefully clean the hotplate with hot soapy
water, rinse with clean water and dry.
Before first use and after cleaning, the hotplate should be preheated for about half an hour with the
oven door open and the bypass damper lever in position ‘Z’. 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.
4.4 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.
4.5 Cleaning the cladding
COLA 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.
4.6 Cleaning the flue pipes and baffle

16 Termo JOHANNA
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 off;
- 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 the oven base plate as shown in the figure opposite,
then scrape the soot off the area under the oven.
- all the deposits present on the grate or in the ash pan must
be eliminated
When refitting the pipes, take care not to damage the
enamelled or painted parts and the seals.
Dispose of cleaning waste in accordance
with the current local regulations.
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 or 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 and lignite blocks with a 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 grate.
- 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 recommend 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 the heating chamber
- Make sure the procedure for first lighting has been carried out.
- Make sure the fuel is of a recommend 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.
- Check the pump startup thermostat or the pump activation temperature setting.
5.6 The oven does not heat
- Make sure the oven door is properly closed.

17 Termo JOHANNA
- Make sure the damper is closed (pos. “A”).
- Make sure the fuel burns normally.
- Make sure there is sufficient flue draught.
- Make sure the flue gas ducts are clean.
5.7 Radiators or heating system inefficient
- Check opening of the system shutoff valves.
- Vent any air from the radiators.
- Make sure there is water in the system.
- Check thermostat operation and its correct position.
- Check pump operation and activation temperature (50-60)°C
6– ENCLOSURES
6.1Warranty 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.

18 Termo JOHANNA
6.2 "CE" marking information
"CE" MARKING INFORMATION
"CE" MARKING INFORMATION ref. TermoJOHANNA
07
EN 12815
Solid fuel burning appliances
Minimum distance from flammable
materials (rear – right/left side – floor)
:
200-200-0 mm
CO emission in fumes
:
0.674%
Max. permissible water pressure :
2 bar
Flue gas temperature :
283°C
Nominal heat output :
27kW
21.5 hot water production
5.5 output in heating
Efficiency
:
73 %
Type of fuel
:
Wood logs