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5. Normal påfyring bør ske, mens der endnu er gder til-
bage. Fordel gderne i bunden, dog est foran i ovnen.
6. Der lægges 2-3 stykker bnde à ca. 0,6 kg og ca. 25
cm lange ind over gderne i ét lag med en afstand på ca. 1
cm mellem træstykkerne.
7. Når den sekundære lufttilførsel (øverste ventil) er åb-
net på max. og dørene lukkes, vil den friske træ mængde
under normale forhold være antændt på et par minutter.
8. Herefter justeres den sekunre luftngde ned til den
ønskede position, og den optimale forbrænding vil fortsætte
til grundglød.
Man skal sikre sig, at der altid er luft (ilt) nok til at op-
retholde klare og blivende ammer under og efter ned-
justering af forbrændingsluften.
Under den nominelle afprøvning lå påfyldnings-intervallet
på 60-70 minutter.
9. En ny portion træ kan påfyres på samme måde som an-
givet i pkt. 5 & 6.
Vigtigt!
Det er vigtigt, at den friske tngde hurtigt be-
gynder at bnde. En hurtig antændelse af bn-
det ops ved at åbne forbndingsluften på max.
eller ved at lade døren stå på klem for at tilføre den
ngde luft, der skal til for at antænde tet.
Hvis bndet derimod kun ulmer, giver det en kraftig
røgudvikling, som i værste fald kan forårsage en eks-
plosionsagtig antændelse af røggasserne med risiko
for såvel materielle skader som personskader.
12


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