Two ovens, hot top, hot water, central heating

Press, 2 March 1984, Page 9

Two ovens, hot top, hot water, central heating

Taylors, Ltd, of Christchurch, have been appointed the sole agents in New Zealand for the Bosky space-heating, solid-fuel cookers. Two companies, one Italian and one English, have got together to design a product with up-dated technology and modern manufacturing methods. 1. The complete top is a hot plate. Bring a pan to the boil on the fast heat side, them move it across to simmer. 2. Bosky gives controllable heat to 15 radiators, and water for baths for the whole family. 3. The main oven is big enough for a large turkey, and the warming oven can slow cook a casserole. 4. Bosky cookers are standard, work-top height and only 60cm from front to back. £ Switches are easily accessible when the door is open, but away from temptation to children when the door is shut. 6. Robust, smoked-glass oven door. 7. Choice of front or top loading. 8. The direct draught flap at the base of the flue quickly pulls the fire towards the flue, drawing smoke away during loading. 9. The burning rate is highly controllable.

10. The water temperature is controlled by thermostat which adjusts the primary air inlet. A manual burning boost gives more rapid heat-up for boiling a kettle, or after lighting. 11. The colour choice is polar white or two-tone caramel. 12. The oven is switched on when it is needed and off when it is finished with; a constant oven temperature is ensured with the thermo-statically-controlled electric element.

13. The three-position grate allows the fire to be brought nearer to the hot plate; A lower position concentrates the heat into the hot water system. In summer, a high position reduces the water heat output and provides hot water and cooking heat only. 14. The flue draught control box gives accurate control and easy access for cleaning. 15. The big hot plate is protected by stainless steel insulating covers, the central one being a kettle flap.

The hot water jacket wraps around the four sides of the fire box and also extends to the flue passages. To heat the oven, flue gases are diverted over the top of it and round its sides, giving an even temperature within.