What is a flue and what does it do?
When we burn a fuel to release heat, gases such as
Carbon Dioxide and water vapour together with some solid
particles are produced, depending on the fuel being used.
These need to be safely discharged into the outside
atmosphere, where they quickly and harmlessly disperse. Solid
fuel and wood-burning appliances need the flue to create a
movement of air and thus oxygen across the firebed to make
them burn. At some point of time in the burning cycle smoke
may be produced or other particles which must also be taken
away from the living areas.
The 'flue' is the means used to convey these 'products
of combustion' from the cooker to outside.
Today's range cookers are highly efficient, incorporating
state of the art burners and technology, thereby minimising
emissions. Good news for our planet.
A flue can be part of a chimney, but there are various
types and options, including models that can be flued directly
through an outside wall.
The flue from a range cooker has one other important
function to perform. During oven cooking operations, moisture
is naturally driven off from the food. Our ovens are
directly connected to the outside atmosphere, usually through
the flue system, avoiding condensation and steam in the
kitchen. So there's no need to deliberately open windows as
you might need to with a conventional oven.
The cast-iron ovens have high surface temperatures
ensuring that any fat splashes carbonise to powder; in effect,
self cleaning. Any objectionable smells created are therefore
also carried away by the flue.