Cola ELY User manual

Installation, use and maintenance
manual
ELY
model wood stove
Read the instructions carefully before installation and start-up
48.41.12.010.GB-07/09

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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 Food-warmer
1.3.3 Primary air control
1.3.4 Secondary air
1.4 Fuel
1.5 Accessories supplied
1.6 Reference standards
1.7 Dataplate
1.8 Instructions for 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 Start-up
3.3 Lighting and controlling the fire
3.4 Normal operation
3.5 Operation with partial feed
3.6 Off-season operation
3.7 Food-warmer operation
3.8 Idle period
4 – ROUTINE STOVE CLEANING AND MAINTENANCE
4.1 Removing the ash
4.2 Cleaning the glass
4.3 Cleaning the flue
4.4 Cleaning the food-warmer
4.5 Cladding maintenance
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 The food-warmer 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:
- to carry out installation, testing and cleaning according to that described in this manual;
- to have the flue pipe 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
-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.
.
The manufacturer declines any liability for problems, breakage or accidents caused by failure to follow
or apply the instructions contained in this manual.

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1.3 Technical description
The wood stove is suitable for natural convection heating of homes. It has been tested with wood fuel and meets
the requirements of Standard EN 13240.
Structure
Dimensions of combustion chamber
In cast iron H x W x D
Nominal heat output
CO with 13% O2
Efficiency
Exhaust fume max. temperature
Max. hourly wood consumption
Food-warmer useful volume
Required draught
Front fire door H x W
Fume outlet pipe
Weight
Minimum safety distance
(rear-right side-left side)
Dimensions (H x W x D)
steel and cast iron
306 x 274 x 339 mm
6.9 kW
0.148 %
71.14 %
226.3 °C
2.03 kg/h
19.5 litres
10 - 14 Pa
231 x 260 mm
Ø 120 mm
135 kg
200 mm
1208 x 471 x 488mm (fig. 1)
E
D
C
B
A
Fig. 1 Dimensions stove mod. ELY

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1.3.1 Firebox door (C) and ash door (A)
The doors are opened by pulling the handles outwards. A protective glove is supplied for opening the stove fire
door zone (the handles become very hot). The ash zone has an adjustable combustion air inlet opening for use
during the lighting stage.
1.3.2 Food-warmer (E)
The food-warmer temperature increases as a result of the hot combustion gases flowing around it. A sufficient
draught and clean fume ducts are essential for optimum efficiency.
The food-warmer is supplied with two grilles. Its temperature can be read on the thermometer on the door glass
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;
-wood cut into thin pieces (only permitted as kindling);
-bark and chips;
-waste in general;
-treated cardboard and paper;
-wood treated with protective substances.
The burning of waste is prohibited according to European and national laws.
Burnt gases produced by the combustion of unsuitable materials can damage the stove and flue, 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
Standard EN 13240 : European standard for solid fuel-burning heating appliances, containing the technical
specifications for correct construction in terms of design, operation and safe use.
UNI 10683/98: standard prescribing the installation requirements for heat generators or appliances also
intended for cooking food, such as stoves and heating stoves with natural draught on fume side and
forced draught with thermochemical power of 35kW using natural wood.
1.7 Dataplate
The dataplate is located on the back of the stove. It contains the following data:
- model;
-serial number;
-type of fuel;
-nominal heat output;
-CO with 13% O2;
-thermal efficiency
1.3.2 Primary air control (A)
By means of the revolving air control on the firebox 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
comb
ustion process, therefore make sure to empty the ash pan regularly so that the ash
cannot obstruct the combustion air inlet. When the arrow 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.
- hourly consumption;
-flue pipe size;
-stove external dimensions;
-minimum safety distance;
- weight.
1.3.4 Secondary air (D)
The knob for the secondary air control is located above the
firebox door. (see fig. opposite)
The secondary air is for burning unburnt gases produced by
the combustion process.
Closed position
Fully open position

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1.8 Instructions for ordering replacement parts
For the end-user:
Contact your service centre and/or 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.
- All work on parts must be carried out by authorised and/or qualified personnel.
- Only use original replacement parts
1.9 Stove decommissioning
For disposal, the stove must be sealed inside strong packing; contact the local authority in charge of such
operations in order to proceed according to 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 contact a specialised technician.
2.2 Instructions for safe installation
The stove must be installed by a technician, taking into account the local, national and European regulations.
The stove must be placed on a floor able to take its weight; otherwise corrective measures can be taken
according to the advice of specialised technicians. Do not keep flammable or heat-sensitive parts near the
glass. The minimum front distance for the protection of flammable objects is 80 cm. Flammable or heat-sensitive
parts must be at least 20 cm from the side and the back wall. If the support base is made of flammable material
(wood, cork, etc.) a protection base in 2-3 mm thick steel plate or a sheet of toughened glass must be provided.
2.3 Connection to the flue
The stove must be connected to the flue with connection supports placed on the top part of the stove body and
by means of flue pipes readily available on the market. Connection to the chimney must be made using strong
and stable pipes at least 1.2-2 mm thick. The flue pipe must possibly be straight, to avoid pressure losses, and
towards the flue. The single parts of the exhaust gas pipe must be tight.
To ensure regular operation, the flue draught with stove operating must be between 10 and 14 Pa.
For maximum stove efficiency, a draught control or damper should be installed 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 20 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. These 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.

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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
2.5 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 doors for cleaning and inspection 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 0.5 m
At least 0.5 m
Approx. 0.5m
At least 0.5 m
The chimney outlet must be at least
0.5 m higher than any obstacle within
a radius of 10 m.
fig.2 Chimney cap distances and positioning
UNI 10683/98 tables
Before connecting 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.
Make sure there are no
obstructions caused by foreign
bodies or a buildup 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.
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. 3 Stove-chimney connection

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NO YES YES
YES NO
Fig.4 Chimney caps
3 – STOVE USE
3.1 Introduction
Never leave children unsupervised in the vicinity of the stove; the risk of burns caused by the hot parts is very
high.
Also:
-never use the stove with the firebox or ash door open;
-do not keep firelighters or easily flammable materials near the stove;
-do not move or lift the stove using the handles
.
3.2 Start-up
With first start-up, bad odours may be created, therefore air the room thoroughly especially when lighting the
stove the first time.
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%).
The heat can then be increased a little at a time, so that the stove expands slowly and the paint and putty dry.
3.3 Lighting and controlling the fire
To light the fire it is advisable to use kindling and newspaper, or other means available on the market (excluding
any flammable liquid substance).
The air control on the ash door must be open, and is used for adjusting stove heat output after the lighting
stage.
The secondary air also keeps the glass clean, therefore it is advisable to always keep this air control slightly
open when the stove is hot.
The ash door must always be closed when the stove is operating, to avoid damage due to overheating.
3.4 Normal operation
Remove the ash from the grate each 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.
3.5 Operation with partial feed
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 only be opened at minimum. With partial feed operation, a
patina may form on the glass due to the low temperature in the fire zone. In any case, a continuous fire with low
output is not advisable.
3.6 Off-season operation
With outside temperatures above 15°C, the draught m ay 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.

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3.7 Food-warmer operation
The stove has a food-warmer with capacity of approx. 19.5 litres, covered entirely in stainless steel and
provided with 2 racks for holding trays.
A thermometer installed on the glass of the enamelled cast iron oven door shows the food-warmer temperature.
When the stove is lit for the first time, the food-warmer should only be used after 1-2 hours operation at 200-
250°C with the door left ajar to eliminate fumes pr oduced by manufacturing process residuals such as grease,
oil and sealants.
Clean the food-warmer after each use, following the instructions given in the section on cleaning.
The food-warmer must only be used for its intended purpose, i.e. for warming food; any other use is
improper and potentially dangerous.
3.8 Idle period
If the stove is not used for long periods it is advisable to store it in a safe and protected place.
To best preserve the stove:
- carefully clean it, and replace any damaged parts if necessary;
-cover it to protect from dust.
4 – ROUTINE STOVE CLEANING AND MAINTENANCE
Good maintenance will help improve stove operation, efficiency and service life.
Every day, before lighting the fire, make sure to clean the grate of any unburnt residuals and remove the ash
from the ash pan zone.
4.1 Removing the ash
The 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.
Hot ashes must not be put in waste bins or left outdoors. To prevent the risk of fire, allow the ashes to
cool outdoors inside a metal container.
4.2 Cleaning the glass
The glass can be cleaned using a damp cloth and specific non-abrasive detergents.
Do not clean the glass during stove operation. The glass must be cleaned only when the stove is cold.
4.3 Cleaning the flue
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 its use (low or high heat output).
To avoid unnecessary dust, carry out cleaning according to the following instructions:
-clean only when the stove is off;
-close all the openings that must not be cleaned;
-remove the flue pipe and clean outdoors;
-remove the deposits inside the stove with a wire brush;
- remove the food-warmer; to do this, proceed as follows:
- undo the 4 screws fixing the frame with food-warmer door to the stove,
- undo the screw supporting the back of the food-warmer,
- remove the food-warmer from the stove.
- all the residuals removed from the grate or the ash pan must be taken away;
-in any case detach the pipe from the chimney.
Carefully close the openings for cleaning and also check the closure seals. They must be replaced if damaged
when removing the cover during cleaning.

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4.4 Cleaning the food-warmer
It is advisable to clean the food-warmer 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 food-warmer, use a non-abrasive detergent with a soft cloth and
rinse thoroughly to remove all traces of detergent which could otherwise contaminate food or corrode the food-
warmer.
4.5 Cladding maintenance
Clean the cladding only when the stove is cold
The ceramic tiles 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
flaws.
5 – TROUBLESHOOTING
5.1 The stove does not work
-Make sure the connector 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 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 properly seasoned and dry.
-Too much fuel in the combustion chamber.
- Check the flue draught.
5.5 The food-warmer does not heat
- Make sure the food-warmer door is properly closed.
-Make sure the fuel burns normally.
-Make sure there is sufficient flue draught.
-Make sure the flueways are clean.
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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CE MARKING INFORMATION
Cola
07
EN 13240
Apparecchio domestico a combustibile solido
Roomheater fired by solid fuels
Ref. ELY
Distanza di sicurezza da materiali infiammabili
Safety distance to adjacent combustible materials :
200 mm min
Emissioni di CO al 13% O2 nei prodotti di combustione
Emission of CO to 13% O2 in combustion products :
0,148 %
Pressione operativa massima
Maximum operating pressure :
-
Temperatura gas di scarico
Flue gas temperature :
226,3 °C
Potenza termica nominale
Nominal heat output :
6,99 kW
Rendimento
Energy efficiency :
71,14 %
Tipi di combustibile
Fuel types :
Legna in tronchetti
Wood logs