Stanley Errigal and Installation guide

Errigal
Wood Burner
Training
Manual

Contents Page No.
Section 1: Overview 1
1.1 Product Features 1
1.2 Technical Specifications 1
1.3 Accessories 2
Section 2: Installation 5
2.1 Flue Connection 5
2.2 Clearance to Combustibles 7
2.3 Ventilation Requirements 10
2.4 Pre-Installation Assembly 10
Section 3: Operation 12
3.1 Lighting the Cooker 12
3.2 Controlling the Fire 13
3.3 Refuelling 13
3.4 Overnight Burning 14
3.5 Flue Cleaning 14
3.6 General Cleaning 16
Section 4: Part Replacement Procedure 17
Appendix 1: Warranty Policy
Appendix 2: Platerack & Splashback Parts List
Appendix 3: Side Shelf Parts List
Appendix 4: Warming Oven & Splashback Parts List

Section 1: Overview Page 1

Section 1: Overview Page 1
Section 1: Overview
1.1 Product Features
Figure 1.1: Schematic of Cooker
1.2 Technical Specifications
Descri
p
tion Unit
Weight lbs 743
Log Size Inches 16
Flue Outlet Inches 6
Oven Volume in33022
Oven Size Inches 15 (D) x 13 (H) x
15 ½ (W)
Hotplate Area in2704
Firebox Size Inches 16 (D) x 13 (H) x
9 ½ (W)
Firedoor Opening Size (Front Loading) Inches 6 (H) x 9 ½ (W)
Hotplate Opening Size (Top Loading) Inches 14 5/8 (D) x 7
9/10 (W)

Section 1: Overview Page 2
Front View A B C D E F
34” 5/8 35” 5/8 20” 37” 2/5 17” ¾ 17” ¾
Side View G H J K L M
54” 5/8 22 “ ¼ 11” ½ 28” 11/20 1” 13/20 6” 3/10
1.3 Accessories
There are three accessory items available for the Errigal Cooker that can enhance the cooker
appearance and add extra surface & storage space. They can be fitted either during or after the
cooker installation has been completed depending on the flue configuration used and they are as
follows:
1. Platerack & Splashback Assembly – see Figure 1.2
2. Warming Shelf – see Figure 1.3
3. Warming Oven & Splashback Assembly – see Figure 1.4
Figure 1.2 Figure 1.3

Section 1: Overview Page 3
Figure 1.4
A. Platerack & Splashback Assembly – Part Code: AWPWBCD
The platerack when fitted increases the overall height of the cooker by 20” and provides an
increased plate storage area of 35” (wide) x 11” deep.
If the flue pipe is to be connected to the top outlet connection on the bonnet, the platerack assembly
must be fitted before the flue pipe is fitted to the cooker as shown in Figure 1.2. The platerack &
splashback assembly is fitted using the following procedure (refer to Appendix 2 for Exploded
View & Parts List):
1. Remove the four ¼” round head screws from the hob and loosely fit the LH & RH
standard pieces to the hob using the same screws.
2. Position the Inner Splashback (folded edge to the top) at the back of the Standard pieces
and fasten it loosely to the standards using the 3/16” round head screws & nuts.
3. Insert the towel rail into the front recess on the standard pieces and secure with a No.10
self tapping screw on each side.
4. Place the two slotted rack sections in position ensuring that they rest correctly in the
flange of the splashback and over the towel rail with the end pieces of the rack sections
fitting into the standard at each side.
5. Fit the filler section between the two rack sections and secure in place using the four ¼”
countersunk screws and nuts.
6. Tighten up all the screws and bolts to ensure that the unit is rigid.
7. Fit the outer splashback to the inner splashback using the four No.10 self tapping
screws.
B. Warming Shelf – Part Code: 1590011
The warming shelf allows for an increase in the hob area of approximately 8.5” on each side of the
cooker with the shelf spanning the depth of the hob. The warming shelf comes as a standard
assembly which can be fitted to either side of the cooker as required and it is fitted using the
following procedure (refer to Appendix 3 for Exploded View & Parts List):
1. Remove the two ¼” round head screws from the side of the hob and the two ¼” round
head screws from the side of the front frame.
2. Fix the bracket to the warming shelf using the ¼” x 1” hex head bolt and 3/8” washer.
3. Loosely fit the warming shelf assembly to the hob using the two ¼” x ¾” hex head bolts
and to the front using the ¼” round head screw.

Section 1: Overview Page 4
4. Position the warming shelf so that the top face is flush with the surface of the hob & the
front edge is in line with the front edge of the hob and tighten all screws to secure in
position.
C. Warming Oven & Splashback Assembly – Part Code: AWOOFCD & AWOWBCD
The warming oven when fitted increases the overall height of the cooker by 24” and provides an
increased plate storage area internal to the warming oven of 13” (wide) x 9” ½ (deep) x 6” 7/8
(high) either side of the flue channel & an area of 33” (wide) x 10” (high) on top of the warming
oven .
If the flue pipe is to be connected to the top outlet connection on the bonnet, the warming oven
assembly must be fitted before the flue pipe is fitted to the cooker. The warming oven & splashback
assembly is fitted using the following procedure (refer to Appendix 4 for Parts List):
1. Remove the four ¼” round head screws from the hob and loosely fit the two standard
pieces.
2. Fit the towel rail between the two towel rail brackets and fit the brackets to the top of the
warming oven using the two ¼” Hex Head bolts.
3. If connecting the flue pipe to the top outlet connection on the bonnet, remove the top
flue blanking plate by removing the four self tapping screws.
4. Place the warming oven on top of the standards and fix in place using the four ¼” x 1”
countersunk screws and nuts (with the nuts located inside the warming oven).
5. Position the Inner Splashback (folded edge to the top) at the back of the Standard pieces
and fix to the standards using the 3/16” round head screws & nuts.
6. Tighten up all the screws and bolts to ensure that the unit is rigid.
7. Fit the outer splashback to the inner splashback using the four No.10 self tapping
screws.

Section 2: Installation Page 5
Section 2: Installation
2.1 Flue Connection
Note: It is imperative that all requirements regarding the flue system are adhered to when installing the
cooker, as a failure to do so could result in a loss in performance of the cooker.
A. Basic Flue Requirements
The stove should be connected to a flue system capable of producing a continuous draught of 2mm
(0.080”) w.g.
The vertical flue height should exceed 4.57 metres (15 feet) measuring from the floor on which the range
is installed.
The horizontal flue section exiting the stove should not exceed 150mm (6”).
The flue should be vertical wherever possible and where a bend is necessary it should not make an angle
of more than 45° with the vertical.
The flue exit should be positioned to allow the gases to vent into clear air, away from turbulence caused
by roof structures. Figure 2.1 shows the minimum flue termination clearance distance that should be
adhered to all times.
Figure 2.1
A suitable flue terminal should be fitted at the flue exit point.
The chimney serving the cooker should not serve any other appliance.
The chimney should be readily accessible for inspection and cleaning.

Section 2: Installation Page 6
B. Connection to Existing Chimney
The Chimney should adhere to the basic flue requirements and also the following:
The chimney should be inspected for condition and code compliance prior to installation.
The chimney must be constructed in accordance with NFPA 211 code.
The chimney must have a minimum cross sectional area of a diameter of at least 6” and not greater than
a diameter of 9”.
All joints should be sealed with fire cement with any flue pipes with spigot & socket joints fitted with
the socket on top.
A section of rigid pipe should be connected directly to the cooker.
Figure 2.2: Example of Connection to Existing Chimney

Section 2: Installation Page 7
C. Fabricated Flues
Fabricated Flues should adhere to the basic flue requirements and also the following:
The flue pipe should be 6” internal diameter and of a Factory Built UL Listed Residential Type HT &
Building Heating appliance chimney and acceptable to the local building core.
Connectors used should be securely supported with joints fastened with sheet metal screws, rivets or
other approved means.
When passing through a wall or partition of combustible construction, the installation shall conform to
CAN/CSA – B 365 Installation code for Solid Fuel Burning Appliance & Equipment.

D. Flue Outlet Connections
The cooker can be connected to the chimney by means of a top outlet connection through the bonnet supplied
with the cooker or by fitting a spigot to the back of the unit for a back outlet connection. For back outlet
connection, remove the sheet iron blanking plate on the back heat shield by loosening the two self tapping
screws and remove a section of the rockwool insulation to allow for access to the back flue blanking plate.
Remove the back flue blanking plate by loosening the two ¼” fixing screws and using the same screws, fit the
back flue spigot (see Figure 2.3). For top outlet connection, remove the top blanking plate by removing the two
¼” x ½” round head screws, fit the bonnet body to the hob casting using the same two ¼” screws and sealing
the joint between the bonnet body and hob with suitable fire cement (see Figure 2.4).
Figure 2.3: Back Flue Outlet Figure 2.4: Top Flue Outlet
2.2 Clearance to Combustibles
It is recommended that the cooker is installed on a solid level non combustible hearth with the hearth extending
around the unit as shown in Figure 2.5. If installing the cooker on a combustible floor, a floor protector
consisting of a non combustible material at least 3/8” thick (or ¼” thick covered with a 1/8” sheet of metal) is
required to cover the area under the unit and also the area around the unit as shown in Figure 2.5.

Section 2: Installation Page 8
Figure 2.5: Hearth Dimensions
The following clearances to combustible materials must be maintained at all times:
From the front of the unit – 48”
From the back of the unit (Top Outlet Configuration) – 16”
From the back of the unit (Back Outlet Configuration) – 6”
From the RHS of the unit – 6”
From the RHS of the unit with optional side shelf fitted – 10”
From the LHS of the unit – 12”
From the flue pipe on Top Outlet Configuration – 18”
Figure 2.6

Section 2: Installation Page 9
Figure 2.7
The clearances may be reduced with the use of protection for the combustible walls and ceilings. If ULC/UL
Labelled Heat Shields installed in accordance with the manufacturers instructions or any shields complying with
the requirements of the “Installation Code for Solid Fuel Fired Appliances CAN31336” or with the
requirements of the “Standard for Chimneys, Fireplacs and Vents NFPA No. 211” are fitted, the clearances to
combustibles can be maintained as follows:
From the front of the unit – 48”
From the back of the unit – 4”
From the RHS of the unit – 6”
From the RHS of the unit with optional side shelf fitted – 10”
From the LHS of the unit – 12”
From the flue pipe on Top Outlet Configuration – 18”
Figure 2.8 Reduced Clearance to Combustibles

Section 2: Installation Page 10
2.3 Ventilation Requirements
The air supply to this appliance must conform to the relevant regulations and the minimum effective
air requirement for this appliance is 65 cm2.
All air vents fitted direct to the outside of the building should be fire proofed, sealed to prevent the
ingress of moisture and fitted as specified by the relevant local & national regulations.
If there is another appliance using air fitted in the same or adjacent room, the minimum air
requirement will need be recalculated.
On completion of the installation a spillage test should be conducted with all other air using
appliances operating at full rate.
2.4 Pre-Installation Assembly
The following procedure should be followed to assembly the cooker before it is positioned in its final
installation position (refer to the exploded view in section 4 for part number references):
1. Remove the outer packaging from the unit and remove the packaging strip from the side of the cooker.
2. Remove the back heat shield (77) from the unit by removing the four hex head self tapping screws (two
on each side). Remove all the loose components from the top of the cooker, the firebox & the oven (see
Figure 2.9). Remove the three doors (2, 3 & 57) by lifting them off the hinge pins on the front casting
(1)
Figure 2.9
3. Place a set of supports, approximately 18” high and sufficiently strong enough to support the weight of
the cooker, behind the cooker and tilt the cooker backwards so as to lay the back of the cooker on the
supports as shown in Figure 2.10.
4. Fit the four legs (36) to the four corners of the base casting (13) using the four M10 x 20mm hex head
bolts & washers.
5. Lift the cooker off the supports onto the legs taking care not to put excess pressure on the legs.
6. Join the two sections of the front plinth (37 & 38) together by screwing the name plate (51) into position
between the two sections using the back fixing strip (54) and the two ¼” x 1 ¾” countersunk screws
with nuts.
7. Fit the complete skirting under the front of the cooker inside the front legs using the ¼” x ¾” round head
screws and nuts (see Figure 2.11).

Section 2: Installation Page 11
Figure 2.10 Figure 2.11
8. Fit the back heat shield to the back of the cooker using the four self tapping screws on each side.
9. Configure the cooker for top flue outlet or back outlet configuration as required as described in Section
2.1 – D.
10. Move the cooker into the final installation position ensuring that all clearance to combustible guidelines
are adhered to (see section 2.2).
11. Refit the grate (41) and firebox linings (44, 45, 46, 47, 48 & 49) to the firebox as described in Section 4.
12. Place the oven damper (63) into position on the top of the oven and place the round hotplate (20) on the
hob (18) above it. Place the two round cleaning cups (15) into position on the hob.
13. Check that the oblong hotplate seal (76) is correctly positioned into the respective groove on the hob and
refit the oblong hotplate (19) onto the hob.
14. Fix the towel rail brackets (25 & 26) onto the front casting (1) using the two ¼” fixing screws ensuring
that the towel rail (78) if fitted between the brackets.
15. Place the cast iron shelf (12) & the sheet iron shelf (92) in position in the oven.
16. Place the cleaning door (59) into position on the front casting (1) underneath the oven cavity.
17. Refit the three doors (2, 3 & 57) onto the front casting.
18. Connect the chimney system to the cooker as per the requirements outlined in section 2.1.
Note: If using the top flue outlet configuration, the optional platerack & splashback must be
fitted to the cooker before the flue pipe is connected to the bonnet.

Section 3: Operation Page 12
Section 3: Operation
3.1 Lighting the Cooker
Note: The first few fires should be relatively small to permit the cement seals to set and to
season the cooker. During these firings it will be necessary to have a window open to
vent any fumes produced from coatings being burnt off that are added to aid storage
of the unit. To reduce the any potential fumes, an excess coating should be removed
from the oblong hotplate (19) & round hotplate (20) using a dry cloth.
1. Open the fire door (57) and remove all debris from the grate.
2. Open the ashpit door (3) and remove & empty the ashpan (70). Replace the ashpan and close
the ashpit door.
3. Lay a few crumpled sheets of paper on the grate and add a few small dry pieces of sticks or
kindling.
4. Rotate the spin valve (58) on the fire door fully anti-clockwise to set to the maximum
opening (see Figure 3.1).
Figure 3.1
5. Turn the flue damper anticlockwise to the open position using the operating tool (30) (see
Figure 3.2).
6. Turn the oven damper anticlockwise to the closed position using the operating tool (see
Figure 3.3).
7. Light the fire and close the firebox door.
8. When a good fire is established, open the fire door (or lift up the oblong hotplate) and load
the larger pieces of dry wood until the firebox is half filled. When the larger pieces have
caught fire add full sized logs as required.
Note: The appliance should not be operated with the Ashpit Door open.

Section 3: Operation Page 13
Figure 3.2
Figure 3.3
3.2 Controlling the Fire
When the fire has been established, turn the oven damper clockwise to the open position and the
turn the flue damper clockwise to the closed position. The burn rate of the fuel is then controlled
using the spin valve (58) on the fire door. To achieve a certain oven temperature, it is recommended
to open the spin valve to maximum until the oven thermometer (74) shows a temperature
approximately 25° C below the temperature required and then adjust the oven damper & spin valve
as required to achieve the desired temperature without exceeding it. The settings required to achieve
certain temperatures will vary dependant on a particular installation & the flue system to which the
cooker is connected so a little practice with the cooker will be required to determine the settings
must suitable to achieve the desired oven temperatures.
3.3 Refuelling
Before refuelling the unit, the flue damper should be opened and the oven damper closed. The
desired amount of fuel can then be added either through the fire door (57) or by lifting the oblong
hotplate (19) using the hotplate lifting tool as shown in Figure 3.4. After refuelling, the flue damper
should be closed and the oven damper returned to its original set position.

Section 3: Operation Page 14
Figure 3.4
3.4 Overnight Burning
As with the settings required to achieve certain oven temperatures, a little bit of practice will be
required to determine the control settings required to achieve an overnight burn. The following
guideline procedure will help to determine what control settings are required with the spin valve &
oven damper adjusted as required:
1. With the fire established, open the spin valve a quarter of a turn.
2. Close the oven damper to a quarter of its maximum opening.
3. Lightly riddle the bottom grate (see Figure 3.5) and re-fuel until the firebox is full.
4. In the morning, open the spin valve and oven damper.
5. Lightly riddle the bottom grate and when the fire is burning well, add fuel as required.
Figure 3.5
3.5 Flue Cleaning
It is recommended that the flue pathways are cleaned thoroughly once a week starting off and this
period can then be extended depending on the level of soot deposits removed and the level of usage.
It is recommended that the chimney connector is inspected frequently and cleaned on an annual
basis.
The following procedure should be used to clean the flue pathways with:
1. Remove the oblong hotplate (19), the hot ring (20), the oven damper (63), the bonnet door
(56) and the hob cleaning cups (15) as per Figure 3.6. If the back flue outlet configuration is
used, remove the hob blanking plate (91) instead of the bonnet door.

Section 3: Operation Page 15
2. All soot deposits on the top of the oven underneath the hob should be brushed into the
firebox and using the flue brush provided with the cooker, the back flue pathway underneath
the bonnet should be cleaned (see Figure 3.7).
Figure 3.6 Figure 3.7
3. All soot deposits which have accumulated on the side of the oven should be brushed
downward as shown in Figure 3.8.
4. Open the oven door (2), remove the cleaning door (59) from underneath the oven cavity and
using the scraper tool (95) provided, remove all the accumulated deposits from the side flue,
back flue and base plate (see Figure 3.8). Replace the cleaning door.
Figure 3.7 Figure 3.8
5. Refit the oblong hotplate (19), the hot ring (20), the oven damper (63), the bonnet door (56)
and the hob cleaning cups (15) ensuring that the underside of each of these parts as been
thoroughly cleaned. When refitting the oblong hotplate ensure that the oblong hotplate seal
(76) is correctly positioned into the respective groove on the hob.

Section 3: Operation Page 16
3.6 General Cleaning
Cleaning of the different constituent parts is carried as follows:
Part Cleaning Guidelines
Mild Steel Parts Use only washing up liquid in hot water with a lint free cloth. Dry off
and apply a coat of good quality polish.
Ovens Grease spillages will burn off from the oven interior when the oven is
hot and any other loose materials can be wiped away with a cloth when
cold. Stubborn stains in the oven and shelves can be removed with steel
wool or a wire brush.
Hotplate Use a small amount of oil or a fine grade steel wool to remove rust and
cooking stains. Dry off with a lint free cloth and apply a light coat of
cooking oil to preserve the finish.
Enamel Surfaces 1. Wipe over daily with a soapy damp cloth, followed by a polish with
a clean dry duster.
2. For stubborn deposits a soap impregnated pad can be carefully used.
3. Use only products recommended by the Vitreous Enamel
Association.
4. Do not use abrasive pads or oven cleansers containing citric acid.

Section 4: Part Replacement Procedures Page 17
Section 4: Part Replacement Procedures