fumes from oil fired rayburn

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Re: fumes from oil fired rayburn

Postby Lynda Lynch on Tue Mar 20, 2018 10:53 am

If you need any further information I will do my best! Lynda
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Lynda Lynch
 
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Re: fumes from oil fired rayburn

Postby escort on Wed Mar 21, 2018 7:55 am

It looks clean enough under there. The D shape baffle is there to direct heat towards the boiler and if the Aga heats water it is in the correct position, although I personally would create a few mm gap at the other side by pulling it slightly left.
Either way the baffle plate should have no bearing on any fume smells.
I would suspect a weaping joint either at the front elbow of the elbow beneath the burner. Also make sure the hot spot is seated correctly and not sat on any insulation.
When the burner is hot there should be no yellow at all and if you see any around the lighting flap find a bolt that fits snugly into the lighting flap hole.
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Re: fumes from oil fired rayburn

Postby Lynda Lynch on Wed Mar 21, 2018 9:27 am

Good morning,
Thank you for your reply.
We will investigate the oil pipe. We already have a small bolt on the lighting hole.
As the exhaust fumes were in the top oven, should there be any gaps around the joints of the oven? If so, should they be sealed with fire cement? There appears to be a tiny vent or crack at the top, back of the oven. There was no oil smell, definitely exhaust fumes.
I will report progress!
Thank you again,
Lynda
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Re: fumes from oil fired rayburn

Postby john on Wed Mar 21, 2018 1:11 pm

All looks pretty reasonable in there lynda!
There is indeed a vent tube from the top oven into the flueway but you may be seeing a small gap between castings. This should not cause major fume leaks as the flue draught should always keep the oven under negative pressure. This is intentional in order to extract steam from normal cooking. A further vent tube also connects the bottom oven to the top one .
Any obstruction in the chimney will give you the symptoms you describe so ensure the chimney is clear and drawing well.

Another factor which may be worth checking is the position of your burner . Looking down on it from the top it does not look central in the barrel. If the flame impinges on the lower lip of the barrel you may get smells caused by incomplete combustion. If this has not been a problem in the past then it may be as simple as pulling the burner forward a few millimetres after you replace the hook on door.
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Re: fumes from oil fired rayburn

Postby Lynda Lynch on Wed Mar 21, 2018 2:44 pm

Thank you John.
We believe that the chimney is clear, it was a new liner less than a year ago and we did not have any soot in the flue area which we can access. There is a VERY good pull, probably too much at the moment as we have another gale! Regarding the position of the burner, it certainly is not central, to be so it would need to be positioned nearer the back, however, the base plate is as far back as possible. Prior to the service we have never experienced any problems with fumes.
My husband is wondering if he cut the wicks too deeply. The wick is 1" deep and he made the cut - outs about ½ ", I think that is deeper than usual. Should this be barely ¼" ? I would love this to be the problem!
The plan is to check the joints, new wick, light up and PRAY!
Regards, Lynda
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Re: fumes from oil fired rayburn

Postby john on Thu Mar 22, 2018 4:32 pm

Even if he has cut the notches too deep it will not have an adverse effect .
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Re: fumes from oil fired rayburn

Postby Lynda Lynch on Sun Mar 25, 2018 1:26 pm

Dictated by my husband......
Gentlemen,
Re our Aga Saga.
Thank you all you Aga tipsters for your advice to date and suggestions to resolve our dilemma.
Unfortunately we still have some fumes, not nearly as bad as they were, but ever present.
The flue is clean, we had the chimney swept on Saturday, there was no significant soot and no blockages, we even checked to see if the cowl had any obstruction.
There is no blockage within the cooker, all the vents are clear,
New wicks fitted.
When on gravity feed the oil is sufficient for the cooker to tick over on a very low temperature, the mercury only just registers on the gauge. I think that the 'drip' is about one a second (me counting!)
It is possible that the burner might not be completely level, it was but in re-connecting the supply pipe it might have moved fractionally : I have to borrow a steel spirit level to check while it is alight.
There are still fumes in the top oven, 400°f on number 3, good hot water.
We live in a very exposed location but the wind, or lack of it, does not seem to affect the fumes.
We have a large filter on the oil tank as we suffered with 'dirty' oil.
Unfortunately our Aga Professor lives more than a hundred miles away, he originally installed the cooker.
I have owned an Aga since 1970, and I have never encountered any problems with fumes.
Any further suggestions?
Malcolm and Lynda
Are there any other suggestions?
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Re: fumes from oil fired rayburn

Postby john on Sun Mar 25, 2018 6:57 pm

A small amount off the level will hardly trouble it .

It sounds like the "idling" rate may be too low!
The mercury should be more or less at the top end of the black band . "Barely registering" is way too low .
At that I would expect a wick to go out, or the burner to go off vaporising and there may be fumes as a result . high running should take away the fumes but there may be residues leaving a residual smell, and at a lowish thermostat setting it will soon be back onto its idling rate again.
Can you take and post a pic of the burner when it has been on idle for an hour or so. The idling flame should reach the top of the burner outer shell which should be glowing.
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Re: fumes from oil fired rayburn

Postby Lynda Lynch on Sun Mar 25, 2018 9:33 pm

Hello yet again John,
Thank you for your reply.
When the cooker used to be on "gravity feed" the temperature was probably about 250 in the top oven, atm when the pump is turned off I estimate that it is nearer 150 At present the pump is on and the dial is at 3.
The photo is taken NOW, both of the thermostat and the cans.
We have just now turned off the pump, I will take photos in a couple of hours or so.
Lynda.
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Re: fumes from oil fired rayburn

Postby Lynda Lynch on Mon Mar 26, 2018 2:37 am

Hello John, reporting in at 03.20, it was a great party,
As you can see the oven temperature did not drop that much, but although remaining alight the flame was hardly visible. After taking the photo Malcolm turned on the pump, the yellow flame was apparent within a couple of minutes. Five minutes
later we have a blue even flame forming a cone.
Regards, Lynda
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Re: fumes from oil fired rayburn

Postby Lynda Lynch on Mon Mar 26, 2018 2:41 am

As you can see I posted these in the wrong order, here's the one taken on gravity feed. L
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Re: fumes from oil fired rayburn

Postby Lynda Lynch on Mon Mar 26, 2018 2:46 am

I was misinformed, no cone!
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Re: fumes from oil fired rayburn

Postby Lynda Lynch on Mon Mar 26, 2018 8:20 am

Morning! Photo at 09.15. Oven temperature 400.
Lynda
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Re: fumes from oil fired rayburn

Postby john on Mon Mar 26, 2018 6:02 pm

Hi Lynda and Malcolm.
I think there is little doubt that the burner is going too low and then flaring as you switch back on to high . The "morning" blue flame is clear but not the good blue cone that you should have. I think you need to get the fuel rates corrected but the first step should be to clean the metering spool which may be obstructed. That alone may be sufficient in itself.

It is possible that the outer wick is going out altogether which would give a fumey burn both inside the kitchen and may be detectable outdoors too.

Are you happy to deal with the mechanicals of the oil control yourselves , or would you need to call in Professor Aga
I have tried to upload a pdf of the exercise but it looks like pdf is not permitted

If you pm your email address to me I will send it to you
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