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5. Normal påfyring bør ske, mens der endnu er gder til-
bage. Gderne fordeles i bunden, dog est foran i ovnen.
6. Der lægges 2 stykker bnde à 0,5-0,7 kg og ca. 25-30
cm lange ind over gderne i ét lag med en afstand på ca. 1
cm mellem træstykkerne.
7. r lufttilførselen er åbnet på max. og døren lukkes, vil
den friske træ mængde være antændt på et par minutter.
8. Herefter justeres forbrændingsluften ned til den ønskede po-
sition, og den optimale forbnding 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 påfyldningsintervallet
på 60-70 minutter.
9. En ny portion træ kan påfyres på samme måde som
angivet i pkt. 5 & 6.
Vigtigt!
Det er vigtigt, at den friske træmængde 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 annde 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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