Seasonal Stoppages; Troubleshooting Guide - Bronpi COCINA 70 Instructions D'installation

In the bottom part of the oven you should find a register where the soot is located, for its proper
cleaning you shoud take it apart following the next steps (see drawing D18):
• Lossen both screws from the lid of the register
• Clean the area with the rack provided
• Put the lid again by tightening the screws, be sure that the register remains hermetic by
checking the ceramic rope.
These procedures must be carried out at least 2-3 times a year (depending on use)

11. SEASONAL STOPPAGES

After cleaning the chimney and the kitchen by removing the ash and other residues, close all doors
and regulators.
It is recommended to clean the chimney at least once a year. Meanwhile, check the joints because if they are not in good condition (they do
not adjust to the door), they do not guarantee the proper operation of the kitchen! For this reason, it would be necessary to change them. You
can find this spare part in the same Bronpi distributor where you bought your kitchen.
If there is humidity in the place where the kitchen is installed, put absorbent salts inside the equipment. Protect the internal parts with neutral
vaseline in order to keep the appearance along the time.

12. TROUBLESHOOTING GUIDE

PROBLEM POSSIBLE REASON
The kitchen
Inappropriate use of the kitchen
gives off smoke
Smoke duct is cold
Smoke duct is obstructed
Smoke duct is oversized
Smoke duct is tight
The draw is not enough
Smoke duct with infiltrations
More than one equipment connected to the
duct
Air returns
Inappropriate use of the kitchen
Combustion range too low. Lack of draw
Excessive ash accumulation
The smoke duct does not protrude the top
of the roof
Combustion out The door is not sealed properly or is open
of control
Excessive draw
Refractory sealing plaster is damaged
Smoke duct is oversized
Strong winds
Green or wet wood with bad quality
Insufficient heat Green or wet wood with bad quality
Lack of primary air
Smoke duct with air infiltrations
Masonry exterior of the chimney is cold
Heat loss in the house
Table 2 ** The note PROFES means that the task must be done by a professional.
INSTALLATION, OPERATING AND SERVICING INSTRUCTIONS
SOLUTION
Open the primary air intake a few minutes and then open
the door
Pre-heat the kitchen
Check the duct and the connector to see if it is obstructed or
has excessive soot
Install an appropriate diameter
Install an appropriate diameter
Add length to the chimney
Seal connections between sections
Disconnect the rest of equipments and seal the entrances
Open completely the primary air intake and, later, the door
during a few minutes
Use the kitchen with an appropriate range. Increase the
primary air intake
Empty the ash pan frequently
Add length to the chimney
Close the door or change the sealing cords
Check the installation or install a draft-diverter valve
Check the joints and use refractory putty
Install an appropriate diameter
Install an appropriate chimney cowl
Use dry wood. Air dried during at least 1 year
Use dry wood. Air dried during at least 2 years
Increase the primary air intake
Use an insulated system of chimney
Insulate thermally the chimney
Seal windows, openings, etc
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D18
PROFES
PROFES
PROFES
PROFES
PROFES
PROFES
PROFES
PROFES
PROFES
PROFES
PROFES
PROFES
PROFES
KITCHENS