All very informative but can I add a small point regarding the new wicks … it’s my belief that the purpose of the cutouts in the wick is so that they line up with the oil supply lines that emanate from the central well.
Hi!! Out of curiosity what would you charge to come out and clean one of these ovens. Buying a house in Peterborough that has one but with seven ovens I believe (really big ones) and it is oil.
Ah sorry I just did this video for a friend who was thinking about offering this as a service in his business. I think it's probably about £200 for someone to come and do it
@@phoenixmotos9712 first time last month Iv'e had to do mine in a few years of servicing, if you check them next time you might see some carbon build up. I saw someone using a hacksaw blade which is flexible to clean these out.
I have just cleaned my uncles rayburn and there's a steel pipe about 10cm long going from the copper pipe to the middle of the of the burner with a hole through it around 8mm big. Going by what you have done with a 3.5mm drill bit does it mean this short piece of steel pipe has much to bigga bore through it?
@@thundertiger76 no problem - there will obviously be a difference - maybe the flow is controlled by a smaller jet near the burner? Anyway check it out next time
@@phoenixmotos9712 No jet as such, the exit hole for the oil is nearly as big. I assume it fills up the cup like shape well until it flows through the channels to the wicks?
Post '74 eligible, 'cooking' version of the Aga 400. Over engineered, so rather a dumpling. Poorly suspended and terrible rider ergonomics made worse with that quirky low handlebar. Obviously over fuelled with an antiquated ignition system. However, hotter parts are available and once warmed through the wick can be wound up to produce tasty performance, enough to roast the oppostion. Clearly built to last and easily maintained.
All very informative but can I add a small point regarding the new wicks … it’s my belief that the purpose of the cutouts in the wick is so that they line up with the oil supply lines that emanate from the central well.
I have never lined them up…
I line them up with the radial channels.
Very informative - thank you kindly
Glad it was helpful!
Hi!! Out of curiosity what would you charge to come out and clean one of these ovens. Buying a house in Peterborough that has one but with seven ovens I believe (really big ones) and it is oil.
Ah sorry I just did this video for a friend who was thinking about offering this as a service in his business. I think it's probably about £200 for someone to come and do it
You didn't seem to need to clean the radial channels between the rings. They are a pain to clean out as there is no straight access to them to drill.
I don't see that they get blocked at all - do yours?
@@phoenixmotos9712 Yes, they are partly clogged and tricky to access.
How weird - literally the blocking i get is the central crucible and and passageway to it
I wonder if soaking yours in a solvent and using something like a pipe cleaner would work?
@@phoenixmotos9712 first time last month Iv'e had to do mine in a few years of servicing, if you check them next time you might see some carbon build up. I saw someone using a hacksaw blade which is flexible to clean these out.
Very good
Cheers
I have just cleaned my uncles rayburn and there's a steel pipe about 10cm long going from the copper pipe to the middle of the of the burner with a hole through it around 8mm big. Going by what you have done with a 3.5mm drill bit does it mean this short piece of steel pipe has much to bigga bore through it?
Maybe it is a much bigger bore but that would suggest a much greater oil flow - get some pics if you can
@@phoenixmotos9712 I’ve screwed it back together now, I wished I had taken a photo before I done that, dam! Thanks for the reply by the way…
@@thundertiger76 no problem - there will obviously be a difference - maybe the flow is controlled by a smaller jet near the burner? Anyway check it out next time
@@phoenixmotos9712 No jet as such, the exit hole for the oil is nearly as big. I assume it fills up the cup like shape well until it flows through the channels to the wicks?
Post '74 eligible, 'cooking' version of the Aga 400.
Over engineered, so rather a dumpling.
Poorly suspended and terrible rider ergonomics made worse with that quirky low handlebar. Obviously over fuelled with an antiquated ignition system.
However, hotter parts are available and once warmed through the wick can be wound up to produce tasty performance, enough to roast the oppostion.
Clearly built to last and easily maintained.