Flues

because ovens are vented....

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.