Around the UK thousands of homes depend upon Rayburn for central heating, domestic hot water and peerless cooking ability. It is a combination of a good product well made and the use of the very latest technology that help the Rayburn perform so well.

The first choice you need to make is whether you want your Rayburn to provide cooking only or hot water and central heating.

The Rayburn Difference

• Semi-heatstorage cooker, controllable, and flexible
• Choice of continuous burning or on/off (intermittent) operation, dependent on model
• Temperature can be varied - turned up and down
• Rectangular hotplate, graduated in temperature from boiling to simmering
• Available in natural or propane gas, commercial kerosene, solid fuel and woodburning
• Wide choice of models available: cooker only, cooker and domestic hot water, or cooker with domestic hot water and central heating

• The cast iron lower Cooking Oven (available on selected models) operates at about half the temperature of the Main Oven
• The sheet metal lower Warming Oven (available on selected models) operates at about a third of the temperature of the Main Oven ideal for warming plates
• The Thermodial on the main oven door gives a guide to centre oven temperature
• Delivered as a complete appliance (except Rayburn 800 Series)
• Power flue option (Cookmaster)
• Balanced Flue option (Heatranger)
  

Rayburn Key Features

Cookmaster
From high-heat cooking which quickly brings out the best in vegetables to gentle roasting and brilliant baking; The Cookmaster is master of all culinary styles. The Cookmaster’s strength is its versatility. The Rayburn Cookmaster is an authentic range cooker benefiting from indirect heat technology. We call this ‘kind-to-food’ heat because rather than allowing food to dry out it seals in the flavours and natural juices, creating healthier, more delicious dishes. Truly an object of desire, manufactured from cast iron and enamelled in an attractive choice of colours, a Cookmaster will transform your kitchen into a warm and welcoming space.

Heatranger
The Rayburn Heatranger offers all the benefits of a Cookmaster plus it delivers hot water and/or central heating along with great cooking performance. Thermostatically controlled to automatically maintain a constant temperature. The Heatranger saves space by combining cooking and heating in one compact unit. Truly an object of desire, manufactured from cast iron and enamelled in an attractive choof colours, a Heatranger will transform your kitchen into a warm and welcoming space.

The thermodial
Common to both the Cookmaster and the Heatranger, the Thermodial gives a guide to the internal oven temperature.
Simmer 90 - 150ºC
Bake 150 - 200ºC
Roast 200 - 250ºC

Glossary

The codes for Rayburn models are broken down into four key parts for easy understanding*

                440KB

Flue Types:

Conventional
Also known as Open Flue: The Rayburn needs to be installed with the flue piping going into a lined masonry chimney or a pre-fabricated twin-wall system.

Balanced Flue
The Rayburn must be positioned against an outside an outside wall for this option.  No chimney is needed; the flue pipe goes directly through a suitable outside wall.

Wall thickness:  

• Standard: 250mm to 430mm
• Optional Extension: 430mm to 880mm

Power Flue*
Rayburns with power flues can be positioned virtually anywhere in the home, up to a maximum of 5 metres and 5 bends from the outside.  A 2" (50mm) pipe travels from the Rayburn to a fan on the outside wall.
* Only available on Rayburn Cookmaster Models.

Consumption

Rayburns are all about choice and flexibility. Some models are designed to burn continuously and are adjustable between idling and higher burning rates, whilst others are intended to be used as on/off cookers; fully programmable for intermittent use. It is, therefore, difficult to generalise on or predict fuel consumption, taking into account the variable factors such as amount of usage and size of heating system etc, which will vary considerably from household to household. The following figures are chosen as typical examples of average fuel consumption and may be of assistance. Figures quoted are approximate over a 24 hour period.

22 hours idling + 2 hours at full burning rate.  Cooking + 455 litres (100 gallons) of domestic hot water + background warmth to the kitchen

Full burning rate for cooking - 2 hours.  Off - 22 hours.

Full burning rate for cooking - 2 hours + central heating for 6 hours + 455 litres of domestic hot water

Plinth

Plinths are only required if you want to alter the height of your Rayburn.

• Rayburn XT, 800 and 400 Series are of standard worktop height (910mm) and do not require a plinth.
• 200 and 300 Series have a working height of 820mm and therefore require a plinth of 90mm if you wish to raise the cooker to standard work top heigh.
• The plinth must also be made of noncombustible material and be of the same width and depth as the base of the Rayburn.

Base / Hearth / Plinth

Base
If a plinth is required in order to raise the height of the Rayburn then a base (hearth) of non-combustible material is required.

The correct base for a Rayburn to stand on is important:

• It must be of a non-combustible material, e.g. stone or concrete
• Building Regulations demand that is shoudl be non-combustible for a minimum thickness of at least the dimensions shown.
• It must also be strong enough to carry the weight of the Rayburn
• Specialist advice may be required if the Rayburn is not to be installed on a solid ground floor, e.g. If there are cellars underneath or the floor is suspended.
• It must be absolutely level in all directions.

Hotplate
The hottest side of the hotplate varies depending on the model. 400 Series models are hottest on the right hand side. The 800 Series cookers are hottest middle to right hand side. Other models are hottest on the left hand side.

So to find out how your Rayburn works click on the appropriate product.