Shacklock Orion Coal Range #1 Left Hand

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Front / top view:

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Front view:

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Pot rack / foot rack:

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Fire doors closed:

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Bottom fire door open for hotter burn (more oxygen):

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Top fire door open for fuel load or an even hotter burn:

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Small amount of cosmetic pitting but nothing too bad:

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Hot plate removal tour:

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Hot plate removal tour:

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Hot plate removal tour:
Wetback visible left, rear & right of grate (fire sits in the weback jacket):

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Hot plate removal tour:
The grate is great! (I had to say that :)

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Oven bypass lever in; normal operation. Hot flue gasses circulate 5 sides of the oven:

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Oven bypass lever out; fire start mode. Hot flue gasses bypass the oven (well it hits the firebox side) & goes up the chimney. This is done as initally the chimney is cold & doesn't draw (suck). Once the flue is hot, you can close the bypass and the hot flue gasses can be sucked over, down, under & behind the oven & up the chimney.:

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Ash pan in:

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Ash pan partially out:

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Rack view:
There are a couple of soft dents on the upper part of the flue. They're small / soft and are at the back of the stove up high so are not normally visible. Here I've flood lit from below the rack & flue hence the unusual orange/yellow colour.

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Hot plate lifter tool. Repair in background:

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Flue open: Increase airflow for a hotter burn.
Small chip off the bottom of one of the splash guards:

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Flue constricted: Cooler / slower burn.

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Inside the oven:

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Rear view right side. Wetback (a water heating 'U' shaped "jacket" that envelops the fire) connections visible:

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Rear view left side:

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What is an Injector Tee?

What is a tempering valve?

Links

An Auckland based company that sells all coal range related stuff: Broady's

Wikipedia

Te Ara Encyclopedia of New Zealand

Cooking with Coal

Building the new world

Dictionary of New Zealand Biography

Interesting / related stuff

Coving Dimensions Trivia

Coal Range Instructions

COAL OVENS.

1.  To make fire burn :
    (a)  Have chimney damper vertical.
    (b)  Have oven damper out.

2.  To heat the oven :
    (a)  Have the chimney damper vertical.
    (b)  Have the oven damper in.

3.  To bank the fire or cool the oven :
    (a)  Have the chmney damper horizontal.
    (b)  Have the oven damper in.

To cool the oven further :
    (a)  Place a pan of water at the bottom of the oven.
    (b)  If necessary, place a second pan of water higher in the oven.

Note :  That the coal oven is at slightly different temperature at
        different parts.  the temperature is higher at the top, and
        at the side nearest the fire-box.

  Coal range.

  A coal range which has as much insulation as possible should
be selected to avoid waste of heat.  Over 90 per cent of the heat
generated in the ordinary kitchen range is usually lost.
  Ashes should be shaken down gently, leaving a thin layer of
half-burned coal in the bottom of the grate, or if the coal is
burned out, a thin layer of fresh coal may be placed upon the
bottom of the grate.  Usually a half turn of the grate is suffi-
cient to shake down the ashes without shaking out any half-
burned coals.
  In keeping a fire in a range, it is better to add a small amount
of coal each time and fire often.  The bed of live coals should not
be entirely covered with coal but spaces should be left through
which enough heat can pass to fire the gases as they distill off
from the new coal; gases that go up the chimney are lost.
  The grates should be kept clean and clear of clinkers, and
caking of ashes and cinders at the bottom of the fire should be
avoided.
  In kindling a fire, crumpled paper or shavings may be used,
across which kindling is laid in a way to provide air spaces;
a few pieces of hard wood are added to the kindling and a little
coal, followed by more later.

INSTALLATION AND OPERATION OF A
Shacklock '501'

* THE '501' RANGE has been designed with a very much greater degree of air
  control than any of its predecessors, and thus will not only operate on much
  less fuel, but can also be left burning quietly for very long periods without the
  fire going out.  This excellent feature does, however, mean that it has to be
  installed with a much greater attention to detail than our earlier ranges.  Time
  spent when installing the range to ensure that there are no air leaks into the
  chimney will be rewarded by economy and satisfaction in its use.  The salient
  point is that air should only enter the system through the air intake.  No air
  should leave the top of the chimney which has not travelled through the fire.
  Hence a perfect air seal around the body of the range is desireable for
  utmost efficiency and economy.

GENERAL INFORMATION
1. Unit to be installed to N.Z. Standard 7421 (1985) 2918

2. Check with your local building inspector as to the need for a building permit
   and complience with any special bylaws.  Notify your insurance company
   that a coal range has been installed.

3. Unit must be installed by a qualified plumber.

SEALING RANGE
1. When the range is put into the chimney opening with enamel top removed,
   all free spaces around the range should be filled with gravel or 'K' wool -
   anything but concrete or beach sand.  The space between H.W. cylinder and
   range boiler pipes through the wall can also be filled.  The edges and down the
   sides of range can be sealed with plaster or putty.

2. It is also very important to seal inside where the flue sits on top of range.  The
   gap between steel flue and cast spigot.  Access to this is made by removing the
   soot door and wing damper in flue.  Be careful to hold wing damper when
   removing soot door as it is possible for wing damper to drop into flue and is
   very difficult to retrieve from base of range.

3. The register sheet must be airtight.  Seal all gaps.

4. The flue must have clear exit into the chimney.  Must not be blocked by protruding
   brickwork or mortar.  Should be sealed where it penetrates register.

5. It is extremely important that the round copper pipes between H.W. cylinder
   and boiler or range are not less than 32mm dia (1 1/4") any reduction will
   cause efficiency loss and damage to the stainless steel wetback.  Also voids
   any guarantee.

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INBUILT MODEL

A  920 wide   (range masonry gap)
B  520 deep   (range masonry gap)
C  1350 high  (range masonry gap) 
D  50mm thick (hearth) 
E  300 deep   (hearth)

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Shacklock Coal Range Instruction Manual
OPERATION OF RANGE --
1. Ashbox Door Air Control - Open to full extent first lighting fire.  Close
   required amount of air flow needed for normal use.  Close completely for
   overnight banking.  Experience with various fuels will show to what degree it
   may be shut.

2. Direct Damper Over Oven - Pull forward to open.  It is only used to bring fire
   up quickly.  Must be pushed fully closed when cooking.  Do not leave fully open
   for long periods.

3. Flue Wing Damper - When handle vertical it is fully open and closed when
   horizontal.  This is the control for the range and can be fully closed to bank fire.

4. Heat indicator on oven door is a visual measure of heat rather than a
   thermometer.  In other words, should be treated as such and used in the light of
   owners cooking experience with the range.

5. Stoking - Firebox should be fed through the firedoor rather than the top.  Fuel
   should not (if using coal) be allowed to be higher than the side of basket wall
   next to oven.  The will give best heat and not cause unnecessary build-up of
   soot.  Greater economy will be achieved.  The motto is "a little more
   often than a lot at one time"

CLEANING
The air passages in the range and flue must be kept clear.  The quality of fuel in
use determines how frequently this needs to be done.  Poorly installed ranges with
poor drafts soot up more quickly.

Tools For Cleaning
Soot Rake and Flue Brush

1. Flue brush should be used up and down the flue to allow soot to drop to bottom
   of flue.

2. Soot from top of oven can be brushed off to oven top down through cavity to
   bottom of range.

3. Using soot rake through soot door at the bottom middle front of range.  Soot
   should be dragged from rear bottom of flue and LH or RH sides of range.  It is
   very important that these passages are kept clear.  First sign of blockage is
   smoke emitting from the fire squares and lids.

4. Because of intense heat fire square and lid discolouration can be treated
   when warm with salt free fat (such as mutton fat) or black boot polish.

Ranges And Their Operation