windyhill4.2 wrote:Thanhs for the good info,from both of you,Randy & Paul,with warming oven,where does the flue top 90 come off at what height ? Haven't had the time yet to look up the sq.in. formula but those old ranges only hold about 20# if i recall right,would be about 240,000 btu to burn in 6 hrs = 40,000 btu/hr.,not sure if these figures are close to right & if they are, 40k is on the low side for 1200 sq.ft . good to have both of you guys back on this thread!!!
As I've mentioned, my stove is small-ish size-wise. The fire box is also on the small side compared to the same model only a few years later. And, it has the original fire brick liners which tend to be thicker then the ones I've seen in restored stoves. Plus mine has 110 years of scale build-up making the fire box that much narrower.
Even at that, from an empty firebox start, my range holds roughly 25 pounds of nut coal. It goes through 25 pounds every 24 hours in the shoulder months and 30-32 pounds a day in the coldest months. It will easily go 10-11 hours damped down through the night maintaining 600-700 degrees over the firebox end, with stack temps of 105-110, 36 inches up from the cook top, the the next morning. In oven mode and water tank flue also on, it has over 45 square feet of external heat radiating surface area and a total 12 feet internal flues length. Restored with new firebox liner it will hold closer to 28-30 pounds of nut coal - obviously less with stove coal.
A Stove like Randy's is larger and a more common size of stoves of the early 1900's, with a larger firebox and oven. I think that with more time burning coal he'll find that his range will have more heat output, and likely run about an hour longer overnight then mine can.
I don't leave the oven door open to get more heat out because I have to re-seal it, which Randy found made a big difference. From Randy's feed back, I'll be trying that as soon as I get the oven seams re-sealed to see what it does for room temps at the same damper settings I use now. I know it will open the inner surfaces of the oven flues to heating the room, but I don't know what it will do to the draft pulling that much heat out of the flues.
Randy and I have been swapping what we learn as we go. But, even after 8 years of running the stove for heating and cooking, 8-9 months a year, plus talks with the girl friend and her father about the 40 years they used their Rathbone and Sard range, these old kitchen ranges are so versatile, I'm still learning tricks about operating it.
That versatility is the main reason I started this thread.