Reviewing the Rizzoli LT90 Wood Burning Thermo-Hydro Cookstove
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- เผยแพร่เมื่อ 16 ก.ค. 2024
- This week, we are offering a review of our new Rizzoli LT90 Wood Burning Thermo-Hydro Cookstove, which is our primary source of home heating and seconds as a cooking appliance. It has a few noteworthy aspects, but suffice it to say, we are absolutely thrilled with it!
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As a Italian engineer with lots of tech experience and having grown up with the non thermal version of these, this is the best video iv come across so far.
great tech details without losing people in the weeds. please continue to update us as time goes on
I've been told for a cook stove you want 3 types of fuel-
Corn cobs for very hot fire or bring up oven temp.
Soft wood like willow for hot fast fire.
Hardwood for slow long burning cooler fire.
what a great looking stove. And it heats water to heat the floors. The piping and wiring downstairs looks a little daunting for the amateur but does look effective. Glad it worked out as good/better than expected.
Those "Spineless person cookies" are shortcrust pastry, I've just doublechecked on the manual! I've ordered the STP model , I'm wainting to install it! I'm from italian alps!
Thanks! That sounds like a much better translation!🤣
Very very nifty guys. The house was designed wonderfully and holds that heat like a champ. Super nice cook stove, I looked at one of these models as a supplemental heat source in my home, and decided that it was too cost prohibitive. The way you've got it integrated makes much more sense. Nice video you guys!! Blessings for a wonderful Christmastide and happy New Year 🙏❣️🙏
Beautiful.
On one of your older videos, you mentioned about building a washing machine and I am waiting for the video about it.
Keep up with the good work around there.
I’m not sure which video you are referring to, or what exactly was said, but I do recall, mentioning that we had picked up an old ringer washer. The plan was to have a horse powered treadmill to provide the power to run the washer. Exercise the horse, and do laundry simultaneously.🤣. Although this is still part of the long-term plan, I’m afraid the short term situation has temporarily changed. We have been far busier than we expected, so we went ahead and purchased a standard electric washing machine to save some chore time, and we’ve had to postpone the purchase of the treadmill Until we save up additional funds. I think I’m looking forward to that purchase more than anything! It will be an excellent addition to the farm for many reasons!
Woohoo! Thanks for making this video. We’re ordering our stove in the next couple of weeks. Very informative. Can you explain a bit more about why you didn’t choose to use it to heat domestic hot water?
Originally, we had planned to connect the two with the heat exchanger. Unfortunately, the stove was so delayed that we had to run the normal plumbing and water heater separately. Thank you. Then, when the stove finally arrived, we were just in a race to get it working before that arctic storm came in. That’s why the plumbers were here until one in the morning! at this stage of our build, it is now cost prohibitive to go back and reconnect, so it is a goal for the future when other portions of our build have been completed.
Looks nice cooker and boiler. Would like to neaten up the pipework above tank and at least clip it to the wall neatly. Would of looked better in copper pipe.
Agreed on both accounts. I’ve made some modifications since this video and I do intend to change the piping around once I install a heat exchanger for the hot water heater. I was a rookie at this and relied on some professional plumbers to help me out. Unfortunately, they didn’t have a lot of experience with it either, but I think it’s safe if not attractive.
There should be a hi-vent or central air separator on the hot side of the hydronic system to get air out. I would recommend a hi-vent on top of your buffer tank too. I laughed when you recommended getting a licensed plumber or HVAC tech. Most HVAC/Plumbers wouldn't even consider working on something like this supplied by a customer. At least that was my experience with my indoor wood gasification boiler.
I have a vent at the top of the hot return and one on the buffer tank. We also have air bleed valves on the manifolds. It took quite a bit of cycling to get all the air out. As far as the plumber you’re right. My plumber didn’t feel confident doing it so he had another plumber more experienced with hydronics help him out.
Great video - with really good information. I also do have a Rizzoli at home (ML80) and love it. By the way - I also had to wait almost a year to get it. But now I am very greatful and happy with it. One thing I still do not really get is the cleaning of the surface... how do you do it? Is there an easy way? Thank you - Greetins form Austria (very close to Italy :) ...so not Australia :) )
To clean the surface, I use the product they sent with the stove. The first product is in a gray jar, which is somewhat like a rubbing compound. It’s a white cream that is somewhat gritty and dries on the surface. I then just wipe it off with paper towels. After that I apply the oil they sent with the stove. Most of the oil burns off after you light the stove, but it does protect it from rust and stains. By the way, back in 1999 I spent five days in Vienna. I absolutely loved it and want to return someday. I would love to see more of the Austrian countryside as I spent most of my time in the city.
I love this stove, but as an American I'd be a little daunted for the thermometer to be Celsius instead of F. I guess I'd get the hang of it. (Fahrenheit shaming. LOL. Hanging my head.)
I have a Fahrenheit to Celsius conversion chart on the side of my refrigerator. 😊
I wish this burned wood and coal. Always nice to have that option on a quality stove, which this definitely seems to be.
Thanks so much for the great video . Very useful for people thinking about purchasing one. I know the fire burns hot and for about 1.5 hrs per load, but can you tell me approx how many hours later you might find coals to easily fire it up again ?
Sebastian
On average, I’d say we can have a decent fire for 1.5 hours, and then coals hot enough to restart a fire for maybe another half hour. After that, the coals are pretty much going to trickle down to nothing and you’d have to do a bit of work to get a fire going again.
🙂
Thanks for the information on burn times . That is very helpful.
Here is a trickier question ! Do you have any guess on how much hot water it can generate within the 1.5 hour burn?
We currently have an old Rayburn stove that heats water but without a secondary burn design it’s not very efficient. But I am also realizing our easiest gains in efficiency are likely to be aging our firewood an additional year !
That’s a good question, but I haven’t measured that. The best way to do it would be to measure temperature change of the buffer tank and calculate heat loss through the floor. I don’t have temperature gauges inside the buffer tank but I do have gauges on the distribution manifold. I’ll see what I can come up with.
Thanks! After I commented I realized that there is a stove specification of the BTU that goes into the water and that a BTU is a 1 degree F temp rise in a pound of water. I am thinking that it might therefore generate 30-45 gal of very hot water per burn cycle . A lot of variables! But a lot more hot water than a stove like Vermont Bun Baker that has a small water heat exchanger and generates a few gallons per hour.
Hello,
im a engineer with have experience on the technical side of some of these stoves. Manufacturer literature states 5.7 kw or approx 19,500 btu to atmosphere and 6.5kw or approx 22,900 btu to water. hard to say what exact burning conditions to achieve this as its not specified. as with any situation, its subjective. buffer tanks are MANDATORY with these stoves, cannot go wrong with going bigger.
I wonder if you could leave the oven bypassed when you aren't using the oven. If you did that, wouldn't the right side of the top stay cooler and allow you to move the pot to the right to cook slower?
I’ve been experimenting with that. Referencing the video you sent, notice the chimney is more in the center, closer to the burners. Closing the oven vent allows his exhaust to go straight back to the chimney. Closing, mine still sends it over the top of the oven and that right portion of the cooktop. However, I have noticed that the bottom, right corner is cooler. it sure is an art, maybe after a year I’ll be much better.
@@ADifferentWay Your turkey turned out beautifully. We all have to work around the limitations of whatever wood cook stove we have. A trivet with taller than usual feet would reduce the heat. So maybe multiple trivets of different heights and builds could give you more variable temperatures?
That is a very complicated system! How much did it cost you-- stove plus water heating stuff?
The stove, plus chimney, piping, pumps, tanks, thermostats, etc, probably ran roughly around $9000. We would not necessarily recommend this as a secondary or replacement system due to the cost and complexity. If you already have HVAC installed, it’s probably not worth it. However, for a new build, as in our case, when you are going to be installing an entire system anyway, then this is very comparable in price and well worth it!
@@ADifferentWay I assume you don't figure your labor (I never do); but does that include labor cost for plumbers?
I think the labor added another roughly $5000 to the project. The entire cost start to finish was approaching $15,000.
Boneless brisket.
You might want to know that old-timers explained they used "kitchen wood" for cooking in a wood cook stove. "Kitchen wood" is simply unsplit lengths of round branches 2-4" thick. There is a great video of a guy roasting a turkey in an old wood stove. He started the fire, then let it burn down. Then, every 15-20 minutes he added one more length of "kitchen wood". You can see his very entertaining video at th-cam.com/video/vBAYk2BaGmI/w-d-xo.html
Yes, those smaller branch pieces also have more condensed grain than split wood from the trunk which means they last a little longer and burn more even. i’m sure thankful for the glass door I have, so I don’t have to open the top to look at the fire. I also don’t have to open the oven to check temperature because it’s on the glass oven door. His adding the wood from the top intrigued me though. I did some experimenting this morning and realized that opening the firebox door significantly dropped the oven temperature for a brief while. Adding from the top does not do that because the draft does not change when you open the top. I just learned something… That’s why I love comments.
@@ADifferentWay Ah, that's very interesting. And may be why older stoves often had a way to add wood from the top. Thanks for experimenting and sharing!