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AIR FOR COMBUSTION
It is necessary to ventilate continuously the space included between the upper part, the sides of the device and the deflector of the
fire-proofing material of the hood.
For this reason, it is necessary to foresee an intake of air from the bottom (intake of fresh air) and a high output (output of hot
air). The spaces foreseen for the circulation of air indicated in
In this way, the following targets are achieved:
• a greater safety
• an increase of the heat created by air circulation around the device
• a better working of the appliance
The heat vent grating
This must always be installed since its function is that of letting the heat collected within the hood (overpressure) flow out
into the room.
ATTENTION: We recommend making the counterplate in fire-retardant plasterboard with self-supporting metal frame, so
that its weight does not bear on the aesthetic covering (marble). We recommend providing an inspection door on the
counter plate or elsewhere as suitable to provide easy accessibility and visibility of the safety devices (pressure gauges,
valves,..).
ExTERNAL AIR INTAKE
There MANDATORY be sufficient quantity of air for combustion and re-oxygenation of the room to ensure the device will work
properly. There should therefore be vents letting air in from outside the building and enabling circulation of air for combustion even
when the doors and windows are closed.
•
The air intake must be in a position where it cannot be obstructed.
•
The air intake should communicate with the room in which the device is installed and be protected with a grille.
•
Vents may communicate with adjacent rooms but NOT with garages, kitchens, bathrooms or boiler rooms (FORBIDDEN).
•
Any extractor hoods in the room where the device is installed must NOT operate at the same time as this could cause smoke
to enter the room, even with the fireplace's door closed.
Minimum dimensions
(Picture
A – natural convection:
B – forced convection:
* (For a better comfort and corresponding oxygenation of environment, the combustion air can be directly withdrawn at the outside
through a junction (B1) which is to be connected with a flexible pipe (not furnished)for the external air intake. The connection pipe
must be flat with a minimum diameter of (B1
connection with the outside it must be endowed with a special windbreak.)
VENTILATION HOOD OR ADJACENT LOCAL
The product can distribute heated air by natural convection or forced convection by means of a centrifugal fan; therefore, during
installation, it is necessary to establish the type of ventilation or convection to be adopted:
A) NATURAL CONVECTION:
To ease the natural circulation of air (upward movement due to the heating of the same) in the external enclosure of the stack, it is
necessary to remove the underlying semi-blanks (see
By choosing this convection system, it is recommended not to install the electrical fan.
B ) FORCED CONVECTION:
By installing a centrifugal fan, it is possible to distribute hot air to adjacent rooms by means of ducts with a length up to 4 meters. In
this case, do not remove the underlying semi-blanks (see
The covering of each product is equipped with 2 outputs with a diameter of 150 mm for the connection of pipes resistant to heat.
a)
Perform the drilling on the walls or on the existing hood to allow the passage and the application of the (fire-resistant) hoses
with a 15 cm diameter equipped with related openings.
b)
Fasten the pipes by means of clamps to the related collars and openings, after having removed the semi-blanks caps.
24
Top:
Minimum opening 800 cm
Base:
Minimum opening 600 cm
(Picture 7
pos. 6) has to be installed on the upper part of the hood at about 20 cm from the roof.
15):
300 cm
2
150 cm
external air intake for the stack, if present (*B1);
2
150 cm
external air intake for the fan, if present (B2);
2
150 cm
internal air intake for the fan, if present (C);
2
Picture
15), a maximum length of 4 m and with no more than 3 bends. If there is a direct
Picture
Picture 7
-
Picture 14
2
2
12).
Picture
12).
ENgLIsH
represent the minimum requirements:
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