Drolet DB04816 User manual

CONTACT LOCAL BUILDING OR FIRE OFFICIALS ABOUT RESTRICTIONS AND INSTALLATION INSPECTION REQUIREMENTS IN LOCAL AREA.
READ THIS ENTIRE MANUAL BEFORE INSTALLATION AND USE OF THIS WOOD BURNING COOKSTOVE. FAILURE TO FOLLOW
THESE INSTRUCTIONS COULD RESULT IN PROPERTY DAMAGE, BODILY INJURY OR EVEN DEATH.
Installation and Operation Manual
BISTRO WOOD BURNING
COOKSTOVE
(DB04816 model)
Distributed by
My Fireplace Australia PTY Ltd
www.myfireplaceaustralia.com.au
20 Auto Way
Pakenham, Victoria 3810 AUSTRALIA
Phone: [phone]
Fax: [phone]
Email: [email protected]
Printed in Canada
READ AND KEEP THIS MANUAL FOR REFERENCE
46332A
2022-12-05
This manual is available for free download on the distributor’s web site. It is a copyrighted document. Re-sale is strictly
prohibited. The distributor may update this manual from time to time and cannot be responsible for problems, injuries,
or damages arising out of the use of information contained in any manual obtained from unauthorized sources.

Page 3
Installation and Operation Manual - Bistro
We want to congratulate you
on your purchase and wish
to help you get maximum
satisfaction from your wood
fire. In the pages that follow,
we will give you advice on
wood heating and controlled
combustion as well as
technical specifications
regarding installation,
operation and maintenance of
the model you have chosen.
The instructions pertaining to
the installation of your wood
fire comply with AS/NZS
4012/4013 (2014) and AS/NZS
2918:2018 standards.
Please read this entire manual
before you install and use your
new wood fire. Failure to follow
instructions may result in
property damage, bodily injury,
or even death. It is important
that you follow the installations
guidelines exactly.
Consult your local city,
borough or shire council about
restrictions and installations
requirements in your area and
the need to obtain a permit.
KEEP THIS INSTRUCTION
MANUAL FOR FUTURE
REFERENCE.
THANK YOU FOR CHOOSING
THIS WOOD FIRE.
If this wood fire is not
installed properly, heat
sensitive materials
near it may overheat
and catch fire.
To reduce the
risk of fire, follow
the installation
instructions in this
manual.
Dealer:
Installer:
Phone Number:
Serial Number:

Page 4 Installation and Operation Manual - Bistro
TABLE OF CONTENTS
PART A - OPERATION AND MAINTENANCE .............................................................................. 7
1. Safety information................................................................................................................... 7
2. General Information ................................................................................................................ 8
2.1 Specifications..................................................................................................................... 8
2.2 Dimensions ........................................................................................................................ 9
2.2.1 Combustion Chamber Dimensions............................................................................10
2.3 Zone Heating and How to Make it Work for You...................................................................11
2.4 The Benefits of Low Emissions and High Efficiency..............................................................11
2.5 Drolet’s Commitment to You and the Environment................................................................11
2.5.1 What is This Wood fire Made Of? .............................................................................11
3. Fuel ........................................................................................................................................ 12
3.1 Materials that should not be burned ...................................................................................12
3.2 How to Prepare or Buy Good Firewood...............................................................................12
3.2.1 What is Good Firewood? .........................................................................................12
3.2.2 Tree Species ...........................................................................................................12
3.2.3 Log Length .............................................................................................................13
3.2.4 Piece Size...............................................................................................................13
3.2.5 How to dry firewood ................................................................................................14
3.2.6 Judging firewood moisture content...........................................................................14
3.2.7 Compressed Wood Logs .........................................................................................15
4. Operating Your Wood re ..................................................................................................... 15
4.1 Components use ...............................................................................................................16
4.1.1 Oven ......................................................................................................................17
4.1.2 Cast iron cooking surface ........................................................................................18
4.2 Gas path...........................................................................................................................19
4.3 Using a Blower (optional) ...................................................................................................20
4.4 Your first fires ....................................................................................................................20
4.5 Lighting fires .....................................................................................................................21
4.5.1 Conventional fire starting .........................................................................................21
4.5.2 The Top Down Fire ..................................................................................................22
4.5.3 Two Parallel Logs ....................................................................................................22
4.5.4 Using Fire Starters...................................................................................................22
4.6 Maintaining Wood Fires......................................................................................................22
4.6.1 General Advice........................................................................................................22
4.6.2 Ash Removal...........................................................................................................23
4.6.3 Raking Charcoal......................................................................................................23
4.6.4 Firing Each New Load Hot .......................................................................................24
4.6.5 Turning down the Air Supply ...................................................................................24

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Installation and Operation Manual - Bistro
4.7 Building different fires for different needs.............................................................................24
4.7.1 Small Fires to Take the Chill Off the House ................................................................25
4.7.2 Long Lasting Low Output Fires.................................................................................25
4.7.3 High Output Fires for Cold Weather ..........................................................................25
4.7.4 Maximum Burn Cycle Times.....................................................................................25
4.7.5 North-South Fires Versus East-West Fires.................................................................26
5. Maintaining your wood heating system ............................................................................... 26
5.1 Wood fire maintenance ......................................................................................................26
5.1.1 Plated finish maintenance ........................................................................................26
5.2 Glass Door........................................................................................................................26
5.2.1 Cleaning .................................................................................................................26
5.2.2 Replacement...........................................................................................................27
5.2.3 Replacing the glass gasket and/or the glass of the combustion chamber....................28
5.2.4 Replacement of the glass (no-gasket) .......................................................................29
5.3 Door or the combustion chamber .......................................................................................30
5.3.1 Door adjustment .....................................................................................................30
5.3.2 Door Alignment .......................................................................................................31
5.3.3 Gasket ...................................................................................................................32
5.3.4 Replacing the door gasket .......................................................................................32
5.3.5 Cleaning and painting the wood fire..........................................................................32
5.4 Flue and flue system maintenance ......................................................................................33
5.4.1 Why flue system cleaning is necessary .....................................................................33
5.4.2 How often should you clean the flue system?............................................................33
5.4.3 Cleaning the flue system..........................................................................................34
PART B - INSTALLATION............................................................................................................ 35
6. Safety Information................................................................................................................. 35
6.1 Summary of installation cautions and warnings....................................................................35
6.2 Regulations Covering Wood fire Installation .........................................................................36
7. Clearances to Heat-Sensitive Materials............................................................................... 37
7.1 Location of the Certification Label ......................................................................................37
7.2 Clearances to Walls and Ceiling..........................................................................................37
7.3 Floor Protector ..................................................................................................................38
7.4 Reducing Wall and Ceiling Clearances Safely.......................................................................38
8. The Venting System .............................................................................................................. 40
8.1 General ............................................................................................................................40

Page 6 Installation and Operation Manual - Bistro
8.2 Suitable Chimneys.............................................................................................................40
8.2.1 Factory built insulated flue kits .................................................................................40
8.2.2 Masonry Flue System ..............................................................................................41
8.3 Minimum Flue Height .........................................................................................................41
8.4 The Relationship Between the Chimney and the House........................................................42
8.4.1 Why Inside Chimneys Are Preferred ..........................................................................42
8.4.2 Why the Chimney Should Penetrate the Highest Heated Space..................................43
8.5 Installing the Flue Connector ..............................................................................................43
Appendix 1: Optional Fresh Air Intake Kit Installation............................................................. 45
Appendix 2: Blower Installation ................................................................................................ 46
Appendix 3: Removing the Decorative Panels......................................................................... 47
Appendix 4: Air Tubes and Bafe Installation .......................................................................... 48
Appendix 5: Exploded Diagram and Parts List........................................................................ 50

Page 7
Installation and Operation Manual - Bistro
PART A - OPERATION AND MAINTENANCE
Please see Part B for installation instructions.
1. Safety information
• HOT WHILE IN OPERATION, KEEP CHILDREN, CLOTHING AND FURNITURE AWAY.
CONTACT MAY CAUSE SKIN BURNS. GLOVES MAY BE NEEDED FOR WOOD FIRE
OPERATION.
• Using a wood fire with cracked or broken components, such as glass or firebricks or baffles may
produce an unsafe condition and may damage the wood fire.
• Open the air control fully before opening firing door.
• Operate only with door fully closed. if door is left partly open, gas and flame may be drawn out of
the opening, creating risks from both fire and smoke.
• This wood fire is not designed to be used with the door open. the door may be open only during
lighting procedures or reloading. do not leave the wood fire unattended when the door is slightly
opened during ignition. always close the door after ignition.
• NEVER USE GASOLINE, GASOLINE-TYPE LANTERN FUEL (NAPHTHA), FUEL OIL, MOTOR
OIL, KEROSENE, CHARCOAL LIGHTER FLUID, OR SIMILAR LIQUIDS OR AEROSOLS TO
START OR ‘FRESHEN UP’ A FIRE IN THIS WOOD FIRE.KEEP ALL SUCH LIQUIDS OR
AEROSOLS WELL AWAY FROM THE WOOD FIRE WHILE IT IS IN USE.
• Do not connect to any air distribution duct or system.
• Do not store fuel within heater minimum installation clearances.
• Burn only seasoned natural firewood.
• The use of some types of preservative-treated wood as a fuel can be hazardous.
• DO NOT BURN:
- garbage of any kind,
- coal or charcoal,
- treated, painted or coated wood,
- plywood or particle board,
- fine paper, colored paper or cardboard,
- salt water driftwood, or
- railroad ties.
• Do not elevate the fire by using a grate in this wood fire.
• This appliance should be maintained and operated at all times in accordance with these instructions.

Page 8 Installation and Operation Manual - Bistro
2. General Information
2.1 Specifications
Model # Bistro woodburning cookstove (DB04816)
Colour Metallic Black
Combustible Hardwood
Test Standard (safety) AS/NZS 2918 (2018)
Type of blower (optional) 100 CFM blower with variable speed control
Flue Outlet Diameter 152mm
Flue Spigot dimensions OD: 168mm / ID: 154mm
Flue system (option 1) Triple skin flue kit with 8” (203mm) decro-mesh
Flue system (option 2) Double sleeved flue kit
Minimum Flue Height (from floor protector) 4.6 meters
Cast iron thickness (top) 8mm
Ceramic glass thickness 4mm
Maximum Log Length 508mm East-West orientation *
Log loading East-West orientation *
Overall Firebox Volume 0.064 m³
Shipping Weight 261kg
Baffle Material Vermiculite
Oven Dimension W: 457mm / D: 177mm / H: 381mm
* East-West orientation: Through the door you see the longitudinal side of logs.

Page 9
Installation and Operation Manual - Bistro
2.2 Dimensions
Figure 1: Top view
Figure 2: Front view Figure 3: Side view
BISTRO WOOD BURNING COOKSTOVE (DB04816)
© 2022, FABRICANT DE POÊLES INTERNATIONAL INC. TOUS DROITS RESERVÉS / ALL RIGHTS RESERVED
13 1/2"
342mm
26 7/8"
683mm
O6"
150mm
27"
686mm
39 1/4"
996mm
41 7/8"
1065mm
16 1/2"
419mm 7 1/2"
189mm
16 1/2"
419mm
4 1/2"
113mm
OPTION
OPTION
31 7/8"
811mm
21 3/8"
543mm
27 1/2"
699mm
12 1/8"
307mm
7 1/8"
180mm
BISTRO WOOD BURNING COOKSTOVE (DB04816)
© 2022, FABRICANT DE POÊLES INTERNATIONAL INC. TOUS DROITS RESERVÉS / ALL RIGHTS RESERVED
13 1/2"
342mm
26 7/8"
683mm
O6"
150mm
27"
686mm
39 1/4"
996mm
41 7/8"
1065mm
16 1/2"
419mm 7 1/2"
189mm
16 1/2"
419mm
4 1/2"
113mm
OPTION
OPTION
31 7/8"
811mm
21 3/8"
543mm
27 1/2"
699mm
12 1/8"
307mm
7 1/8"
180mm
BISTRO WOOD BURNING COOKSTOVE (DB04816)
© 2022, FABRICANT DE POÊLES INTERNATIONAL INC. TOUS DROITS RESERVÉS / ALL RIGHTS RESERVED
13 1/2"
342mm
26 7/8"
683mm
O6"
150mm
27"
686mm
39 1/4"
996mm
41 7/8"
1065mm
16 1/2"
419mm 7 1/2"
189mm
16 1/2"
419mm
4 1/2"
113mm
OPTION
OPTION
31 7/8"
811mm
21 3/8"
543mm
27 1/2"
699mm
12 1/8"
307mm
7 1/8"
180mm

Page 10 Installation and Operation Manual - Bistro
2.2.1 Combustion Chamber Dimensions
Figure 4: Door opening
Figure 5: Front view - Combustion chamber Figure 6: Side view
17 1/2"
444mm
9"
228mm
21"
533mm 16 1/2"
419mm
11 7/8"
303mm
5/16"
7mm
3/16"
5mm
BISTRO WETBACK BURNING COOKSTOVE (DB04816)
© 2022, FABRICANT DE POÊLES INTERNATIONAL INC. TOUS DROITS RESERVÉS / ALL RIGHTS RESERVED
18"
458mm
7 3/4"
197mm
2 7/8"
72mm
7/8"
21mm
15 1/8"
385mm
17 1/2"
444mm
9"
228mm
21"
533mm
16 1/2"
419mm
11 7/8"
303mm
5/16"
7mm
3/16"
5mm
BISTRO WETBACK BURNING COOKSTOVE (DB04816)
© 2022, FABRICANT DE POÊLES INTERNATIONAL INC. TOUS DROITS RESERVÉS / ALL RIGHTS RESERVED
18"
458mm
7 3/4"
197mm
2 7/8"
72mm
7/8"
21mm
15 1/8"
385mm
17 1/2"
444mm
9"
228mm 21"
533mm
16 1/2"
419mm
11 7/8"
303mm
5/16"
7mm
3/16"
5mm
BISTRO WETBACK BURNING COOKSTOVE (DB04816)
© 2022, FABRICANT DE POÊLES INTERNATIONAL INC. TOUS DROITS RESERVÉS / ALL RIGHTS RESERVED
18"
458mm
7 3/4"
197mm
2 7/8"
72mm
7/8"
21mm
15 1/8"
385mm

Page 11
Installation and Operation Manual - Bistro
2.3 Zone Heating and How to Make it Work for You
Your new Bistro wood burning cookstove is a space heater, which means it is intended to
heat the area it is installed in, as well as spaces that connect to that area, although to a lower
temperature. This is called zone heating and it is an increasingly popular way to heat homes or
spaces within homes.
Zone heating can be used to supplement another heating system by heating a particular space
within a home, such as a basement family room or an addition that lacks another heat source.
Although the wood fire may be able to heat the main living areas of your house to an adequate
temperature, we strongly recommend that you also have a conventional oil, gas or electric
heating system to provide backup heating.
Your success with zone heating will depend on several factors, including the correct sizing and
location of the wood fire, the size, layout and age of your home and your climate zone. Three-
season vacation homes can usually be heated with smaller wood fires than houses that are
heated all winter.
2.4 The Benefits of Low Emissions and High Efficiency
The low smoke emissions produced by the special features inside the Bistro firebox mean that
your household will release up to 90 percent less smoke into the outside environment than if you
used an older conventional wood fire. But there is more to the emission control technologies
than protecting the environment.
The smoke released from wood when it is heated contains about half of the energy content of
the fuel. By burning the wood completely, your wood fire releases all the heat energy from the
wood instead of wasting it as smoke up the flue system. Also, the features inside the firebox
allow you to reduce the air supply to control heat output, while maintaining clean and efficient
flaming combustion, which boosts the efficient delivery of heat to your home.
The emission control and advanced combustion features of your wood fire can only work properly
if your fuel is in the correct moisture content range of 15 to 20 percent. See Section 3 of this
manual for suggestions on preparing fuelwood and judging its moisture.
2.5 Drolet’s Commitment to You and the Environment
The Drolet team is committed to protecting the environment, so we do everything we can to use
only materials in our products that will have no lasting negative impact on the environment.
2.5.1 What is This Wood fire Made Of?
The baffle is made of vermiculite compressed with a binder to form a rigid board. Vermiculite
can withstand temperatures above 2.000°F. It is not considered hazardous waste. Disposal at a
waste management center is recommended.
The paint coating on your wood fire is very thin. Its VOC content (Volatile Organic Components)
is very low. VOCs can be responsible for smog, so all the paint used during the manufacturing
process meets the latest air quality requirements with regards to VOC reduction or elimination.
The air tubes are stainless steel, which can also be recycled.

Page 12 Installation and Operation Manual - Bistro
Firebrick is mainly composed of silicon dioxide, also known as silica, an earth derived product.
It is most commonly found in nature in the form of sand and clay. Disposal at a landfill is
recommended.
The door and glass gaskets are fibreglass which is spun from melted sand. Black gaskets have
been dipped into a solvent-free solution. Disposal at a landfill is recommended.
The door glass is a 4 mm thick ceramic material that contains no toxic chemicals. It is basically
made of raw earth materials such as sand and quartz that are combined in such a way to form
a glass at high temperatures. Ceramic glass will not re-melt in the same way as normal glass,
so it should not be recycled with your regular household products. Disposal at a landfill is
recommended.
3. Fuel
3.1 MATERIALS THAT SHOULD NOT BE BURNED
- GARBAGE OF ANY KIND,
- COAL OR CHARCOAL,
- TREATED, PAINTED OR COATED WOOD,
- PLYWOOD OR PARTICLE BOARD,
- FINE PAPER, COLORED PAPER OR CARDBOARD,
- SALT WATER DRIFTWOOD,
- MANUFACTURED LOGS CONTAINING WAX OR CHEMICAL ADDITIVES,
- RAILROAD TIES,
- LIQUIDS SUCH AS KEROSENE OR DIESEL FUEL TO START A FIRE.
3.2 How to Prepare or Buy Good Firewood
3.2.1 What is Good Firewood?
Good firewood has been cut to the correct length for the wood fire, split to a range of sizes and
stacked in the open until its moisture content is reduced to 15 to 20 per cent.
3.2.2 Tree Species
The tree species the firewood is produced from is less important than its moisture content.
The main difference in firewood from various tree species is the density of the wood. Hardwoods
such as gums, Manuka or ironbark are denser than softwoods. Hard wood will produce long-
lasting coal beds combined to more heat and longer burn cycles.
Old, leaky cast iron wood fires wouldn’t hold a fire overnight unless they were fed large pieces
of hardwood. That is no longer true. You can successfully heat your home by using less wood
and give the forest a break at the same time.

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Installation and Operation Manual - Bistro
3.2.3 Log Length
Logs should be cut about 25 mm (1") shorter than the
firebox so they fit in easily. Pieces that are slightly too
long make loading the wood fire very difficult. The most
common standard length of firewood is 400 mm (16").
The pieces should be a consistent length, with a
maximum of 25 mm (1") variation from piece to piece.
3.2.4 Piece Size
Firewood dries more quickly when it is split. Large unsplit rounds can take years to
dry enough to burn. Even when dried, unsplit logs are difficult to ignite because they
don’t have the sharp edges where the flames first catch. Logs as small as 75 mm (3")
should be split to encourage drying.
Wood should be split to a range of sizes, from about 75 mm to 150 mm (3" to 6")
in cross section. Having a range of sizes makes starting and rekindling fires much
easier. Often, the firewood purchased from commercial suppliers is not split finely
enough for convenient stoking. It is sometimes advisable to resplit the wood before
stacking to dry.

Page 14 Installation and Operation Manual - Bistro
3.2.5 How to dry firewood
Firewood that is not dry enough to burn is the cause of most complaints about wood fires.
The complaints usually involve a lack of heat and dirty door glass.
Here are some facts to consider in estimating drying time:
− Firewood takes a long time to dry;
− Firewood bought from a dealer is rarely dry enough to burn, so it is advisable to buy the wood in
spring and dry it yourself;
− Drying happens faster in dry weather than in damp, maritime climates;
− Drying happens faster in warm summer weather than in winter weather;
− Small pieces dry more quickly than large pieces;
− Split pieces dry more quickly than unsplit rounds;
− Softwoods take less time to dry than hardwoods;
− Hardwoods like gums, Manuka and ironbark can take one, or even two years to dry fully, especially
if the pieces are big;
− Firewood dries more quickly when stacked in the open where it is exposed to sun and wind; it takes
much longer to dry when stacked in a wood shed;
− Firewood that is ready to burn has a moisture content between 15 and 20% by weight and will allow
your wood fire to produce its highest possible efficiency.
3.2.6 Judging firewood moisture content
You can find out if some firewood is dry enough to burn by using these guidelines:
− Cracks form at the ends of logs as they dry;
− As it dries in the sun, the wood turns from white or cream
coloured to grey or yellow;
− Bang two pieces of wood together; seasoned wood sounds
hollow and wet wood sounds dull;
− Dry wood is much lighter in weight than wet wood;
− Split a piece, and if the fresh face feels warm and dry it is dry
enough to burn; if it feels damp, it is too wet;
− Burn a piece; wet wood hisses and sizzles in the fire and dry
wood does not.
You could buy a wood moisture meter to test your firewood.

Page 15
Installation and Operation Manual - Bistro
3.2.7 Compressed Wood Logs
Do not burn manufactured logs made of wax impregnated
sawdust or logs with any chemical additives. Manufactured
logs made of 100% compressed sawdust can be burned, but
use caution in the number of these logs burned at one time.
Start with one manufactured log and see how the wood fire
reacts. You can increase the number of logs burned at a time
to making sure the temperature never rises higher than 246°C
(475°F) on a magnetic thermometer for installation on wood
fire flue. The thermometer should be placed about 450 mm
(18") above the wood fire. Higher temperatures can lead to
overheat and damage your wood fire.
4. Operating Your Wood fire
Before using the stove, install the wood handles located in the user manual kit.
• Install the blower (see «Appendix 2: Blower Installation»),
The following step is optional :
• Install the fresh air intake (see «Appendix 1: Optional Fresh Air Intake Kit Installation»).
• NEVER OVERFIRE YOUR WOOD FIRE. IF ANY PART OF THE WOOD FIRE STARTS TO GLOW
RED, OVER FIRING IS HAPPENING. READJUST THE AIR INTAKE CONTROL AT A LOWER
SETTING.
• NEVER LOAD YOUR WOOD FIRE UP TO THE BAFFLE. ALWAYS LEAVE 5 TO 10 CENTIMETERS
TO ALLOW PROPER COMBUSTION THROUGH SECONDARY AIR OPENINGS (NEVER PUT
WOOD ABOVE THE FIREBRICK LINING ON THE FIREBOX). THIS WILL ALSO PREVENT
OVERFIRING OF YOUR WOOD FIRE.
• SHOULD THERE BE A SOOT OR CREOSOTE FIRE IN YOUR FLUE SYSTEM, CLOSE THE AIR
CONTROL COMPLETELY. IMMEDIATELY CALL THE FIRE DEPARTMENT.
A
B
C

Page 16 Installation and Operation Manual - Bistro
4.1 Components use
Cooking with a wood-burning cookstove is an art that requires several attempts to get to know
and control the appliance. Many factors can influence how the cookstove will heat the oven and
the cooking surface. Among them, the type of fuel used and its quality, the size of the logs and
when to load before cooking. It is therefore recommended to do several tests to make the Bistro
your own.
AOven thermometer
BCombustion chamber
CAir control
DCast iron cooking suface
EStainless steel oven
FCooking grills
GAsh pan
FIGURE 4
A
B
C
D
E
F
G
Figure 7: Component Location
It is prohibited to put or store inside the required appliance clearances: alcohol,
gasoline, liquid fuel, flammable materials, ashes, paper and wood.

Page 17
Installation and Operation Manual - Bistro
4.1.1 Oven
Figure 8: Oven door closed
Figure 9: Oven door open
The cooker has a stainless steel oven to cook or bake food. The panoramic glass of the oven
door allows you to watch your meal without having to open the door. During cooking, keep the
oven door closed to maintain a constant temperature.
The oven cooking temperature can be adjusted using the air intake control (see section «4.6.5
Turning down the Air Supply») or by opening or closing the oven door. For even cooking, turn the
kitchen accessory used (plate, frying pan, dish, etc.) by 180° at half the cooking time.
A cooking grid is supplied with the cooker, allowing food to be cooked at center or bottom of
the oven.
The thermometer integrated in the oven door simplifies the temperature reading. The dial can
indicate temperatures ranging from 150°F to 750°F (Approximately 50°C to 400°C).
The ambient air inside the oven can vary by approximately 50°F between the hottest point and
the coldest point. Typically, the coldest spot is at the front left of the oven, near the doorknob,
and the hottest spot is at the rear right, completely opposite. The oven wall temperature is not
necessarily equal to room temperature. The thermometer indicates the ambient temperature at
a specific point in the oven, which is why the temperature indicated by the thermometer is for
reference only.

Page 18 Installation and Operation Manual - Bistro
4.1.2 Cast iron cooking surface
9 13/16"
249mm
7 1/2"
191mm
Figure 10: Cast iron cooking surface
It is not recommended to cook food directly on the cast iron top, as the paint used is
not food grade.
The cast iron cooking surface on the top of the range is designed to provide intense heat to allow
food to be cooked. It was designed to cook with kitchen accessories (frying pan, saucepan,
etc.). It is recommended to use heat resistant cast iron or aluminum accessories for best results.
The temperature of the cooking surface is not necessarily uniform.
The temperature of Cast iron top cooking can be adjusted with the air intake control.
To reduce the discomfort due to the heat coming from the combustion chamber, it is recommended
to cook on the side of the appliance.

Page 19
Installation and Operation Manual - Bistro
4.2 Gas path
Figure 11: Gas path
The gas path is in fact the circuit followed by the hot gases emitted by burning wood. This circuit
is used to heat the stainless steel oven and the cast iron cooking surface.
1. The primary air supply provided by the pilot feeds the wood combustion.
2. Wood burning in the combustion chamber gives off particles and hot gases heading upwards.
3. The secondary air supply from the tubes at the top of the combustion chamber burns a second
time gases and particles. This process makes the combustion cleaner and allows to regulate the
efficiency of the fire.
4. The gases burned twice are then guided by the baffle towards the front of the combustion chamber.
5. The gases then divide in two, passing through the ducts to the left and right of the oven and
joining between the oven and the cooking surface. This portion of the journey is the one that
allows for gases to transmit their heat to the oven and to the cooking surface. The path borrowed
by gases has an impact on heat distribution. For example, if the fire is further to the left in the
combustion chamber, the heat released may pass more through the ducts to the left of the device.
The temperature of the cast iron cooking surface may therefore vary according to the path taken
by the gases. On the other hand, the oven tends to keep a relatively uniform temperature thanks
to its insulation.
6. The gases finally escape through the chimney.

Page 20 Installation and Operation Manual - Bistro
4.3 Using a Blower (optional)
It is possible, on wood stoves, to install a fan (depending
on your product, it could be included or sold separately).
See the Exploded View and Parts List in the Wood Stove
Installation and Operation Manual for the original part
number.
The blower is installed on the back of the stove to increase
the airflow through the heat exchanger and improve hot air
circulation in the room. When used regularly, the blower can
provide a small increase in efficiency, up to 2%. However,
the use of a blower should not be used as a way to gain
more output from a stove that is undersized for the space
it is intended to heat.
Ensure the blower cord is not in contact
with any surface of the wood fire to prevent
electrical shock or fire damage. Do not run
cord beneath the wood fire.
Figure 12: Air flow with a blower
The blower has a rheostat that can be adjusted in three different
positions; either from high (HI) to low (LO) or closed (OFF).
Allow the stove to reach operating temperature (approximately
one hour) before turning on the blower, since increased airflow
from the blower will remove heat and affect the start up
combustion efficiency.
It is possible to add a heat sensor, sold seperatly, to the blower.
When the blower is ON, it will start automatically when the
stove is hot enough and it will stop when the stove has cooled
down. Therefore, the blower speed control can be left at the
desired setting.
OFF
HI
LO
Figure 13: Blower rheostat
4.4 Your first fires
Two things will happen as you burn your first few fires; the paint cures and the internal components
of the wood fire are conditioned.
As the paint cures, some of the chemicals vaporize. The vapors are not poisonous, but they do
smell bad. Fresh paint fumes can also cause false alarms in smoke detectors. So, when you
first light your wood fire, be prepared by opening doors and/or windows to ventilate the house.
As you burn hotter and hotter fires, more of the painted surfaces reach the curing temperature
of the paint. The smell of curing paint does not disappear until you have burned one or two very
hot fires.
Burn one or two small fires to begin the curing and conditioning process. Then build bigger
and hotter fires until there is no longer any paint smell from the wood fire. Once the paint smell
disappears, your wood fire is ready for serious heating.