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5. Normal påfyring bør ske, mens der endnu er gløder til-
bage. Gderne fordeles i bunden, dog est foran i ovnen.
6. Der lægges 3 stykker bnde à ca. 0,7 kg og ca. 40 cm
lange ind over gløderne i ét lag med en afstand på ca. 1 cm
mellem tstykkerne.
7. r lufttilrselen er åbnet på max. og døren lukkes, vil
den friske træ mængde være antændt på et par minutter.
8. Herefter justeres den sekundære 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 påfyldningsintervallet
på 70-80 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 tmængde hurtigt be-
gynder at bnde. En hurtig antændelse af bræn-
det ops ved at åbne forbrændingsluften på max.
eller ved at lade døren stå på klem for at tilføre den
ngde luft, der skal til for at antænde træet.
Hvis bndet derimod kun ulmer, giver det en kraftig
røgudvikling, som i værste fald kan forsage en eks-
plosionsagtig antændelse af røggasserne med risiko
for såvel materielle skader som personskader.
12


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