Wood only Rayburn Range Cookers
For those who know that they will only ever want to burn wood, Rayburn have created models with grates specifically designed to optimise the combustion potential of wood. Wood only models are designates with a “W”.
Rayburn 345W Heatranger Range Cooker
The Rayburn 345W Heatranger range cooker provides cooking, hot water and central heating sharing many of the features of the larger output 355SFW. However, the wood only 345W has a unique benefit, in that it currently qualifies for a reduced rate of VAT as a part of a Government incentive for more people to use wood only fuelled central heating boilers as a means of heating their homes. Please call the Spillers Rayburn Sales Team on 01460 67878.
Rayburn 300W Cookmaster Range Cooker
The 300W Cookmaster is Rayburn’s wood fuelled cooker only model and as it does not only feature a boiler it means that it can benefit from a larger fire box instead. As a result the Rayburn 200W Cookmaster boasts an increased fuel load of approximately 20kg of logs and which also means that the logs can be larger 16 inches rather than 12 inches for other models.
If you want to enjoy the flexibility of burning a wider range of solid fuels, such as Manufactured Smokeless Fuel (MSF) compressed heat logs or peat briquettes as well as wood, then you select a model with “SFW” which stands for Solid Fuel & Wood (200SFW, 212SFW, 216SFW and 355SFW).
Wood Fired Rayburns – More Information
A clean burning wood fired Rayburn uses indirect heat technology to create a stable, controllable heat source. Heat is transferred from the fire to the heavy, heat retentive castings by radiation, the top of the oven being heated by flue gasses passing over it. A unique triangular box under the oven reflects upwards to distribute heat across the floor of the oven, inside a special convector duct ensures that the heat is conveyed to all parts evenly.
In a Rayburn, there are no oven flues to become blocked that could mean weekly cleaning as with some other wood burning cookers. There is little residual soot or dust, just the combustion gasses being utilises to the full before being released cleaning via the chimney.
Mounted into the top of a Rayburn is a large, cast iron hotplate, underneath which are deep fins angled directly above the fire to collect and concentrate the heat. The heat is then graduated across the hotplate from left to right. The hotter left side being perfect for fast stir-fry's and quick boiling – just slide across to simmer. And, as many a Rayburn enthusiast will confirm, it’s superb built-in griddle makes it perfect for toast, toasted sandwiches and pancakes.
