Specifications

Your guide to flue types and options
What is a flue and what does it do?
When we burn a fuel to release heat, gases are produced that need to be safely discharged to the outside
atmosphere, where they quickly and harmlessly disperse. Solid fuel and wood burning appliances need a flue
to create a movement of air and thus oxygen across the firebed to make them burn. The ‘flue’ is the means
used to convey the ‘products of combustion’ from the cooker to outside. Any objectionable smells created are
therefore also carried away by the flue.
A flue can be part of a chimney, but there are various types and options. Rayburn cookers offer a choice of
three flue options, dependent on the model: conventional, balanced and power flue.
Conventional flue
A conventional flue (also known as open flue) uses a flue continuously rising from the top of the cooker and
terminating above the highest part of the roof. A chimney built of stone or brick can be used for this purpose,
providing that the inside is lined with an acid resistant material, again commonly referred to as the ‘flue’.
Alternatively the flue-pipe from the cooker can be taken all the way up using special prefabricated flue systems
consisting of twin-wall pipe and usually manufactured from stainless steel.
Conventional flued cookers can be sited on internal or external walls within the property as convenient.
Models requiring conventional flues or open flues:
Oil - 200, 300, 400, 600, 800
Gas - 200, 480AG
Multifuel & Wood - 200, 300
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Power flue / Balanced flue (gas models)
Balanced flue (oil models)
Conventional flue