- Cooking with solid fuel is increasingly popular but requires extremely careful planning and design to ensure safe operation
- The factors are more complex then can be explained in a simple summary such as this and BWF will be pleased to provide further advice as necessary however the key points to consider are:
- Is the appliance intended to use wood or charcoal fuel – use of wood brings with it even more stringent safety requirements.
- Control and management of CO and CO2 during and after use of the solid fuel appliance – usually achieved by using a fully automated CO/CO2 sensing system which switches on and ramps the fan speeds up and down in response to CO/CO2 concentration detected
BWF generally use Trent controls for such systems (See photo right).
- Management of the high levels of heat produced – usually achieved using high or ultra high temperature rated fans. BWF generally use fans from the Systemair MUB/T range or when specifying a system to deal with a wood fired pizza oven, fans from the Exodraft range
- Management of the fire safety risks posed – use of wood fuel will require specification of insulated stainless steel ductwork
