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Design Considerationsfor

Pipe Burner

Heating Systems

Rev2.1

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Thank you for purchasing a Burners, Inc. pipe burner. This burner has been built using exactingstandards and manufacturing techniques in order to insure you a quality product which will giveyou many hours of worry-free service.

It is our goal to give you a top quality product. In order to insure this, we have developed the fol-lowing installation guidelines for you to reference. As every installation is a little different, these

instructions represent a basic installation. If these instructions do not generally represent your in-stallation requirements, please contact our technical support staff. We will be happy to offer addi-tional assistance in your installation.

General InstallationThe successful design of an oven or furnace burner system requires the appropriate design of fourfundamental aspects of combustion: (1) Gas Supply, (2) Air Supply, (3) Head Space, and (4) Vent-ing.

Basic Pipe Burner Diagram

1. Gas SupplyIn order for a burner to operate at full capacity, the gas supply piping must provide the burner witha sufficient volume of clean fuel at the correct operating pressure. As a rule of thumb, all propaneoperated pipe burners will operate at 11 water column (WC), and all natural gas pipe burners willoperate at 8WC. It is important to remember that a burner which is designed for propane, can notbe used with natural gas and a burner designed to operate on natural gas, can not be used withpropane. You must also know the BTU rating for your burner. With this information, please referto the chart in the back of this manual for proper gas supply line sizing.

2. Air SupplyAll pipe burners require sufficient amounts of both primary and secondary air for safe and efficientcombustion. If your system is lacking on either primary or secondary air volumes, your burner willnot operate correctly, and my cause your system to act erratically.

Primary air is the air which is pulled into the burners mixer (the mixer is located at the beginningof the pipe burner). The amount of primary air is controlled by the air shutters (located on themixer). The air shutters can be adjusted by loosening the jam nut, re-locating the air shutters, andre-tightening the jam nut. Insufficient primary air results in low flame temperature and will eventu-ally cause carbon build-up in your system. This carbon will act as an insulator, and will further de-crease the efficiency of your system. Insufficient primary air is evidenced by candle-yellow typeflames present on the burner. Simply opening the air shutters will usually provide adequate pri-mary air. If the gas orifice is over-sized, it may be impossible to correctly adjust the primary airshutters to allow for sufficient primary air to enter the pipe burner.

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Secondary air is the air which is pulled into the final combustion (flame) from around thepipe burner. There are no adjustments on the burner to control the amount of secondaryair. The burner will only use enough secondary air to complete proper combustion. How-ever, if the pipe burner is located in an area which restricts the amount of secondary airthe burner can use, the pipe burner will begin to act erratically (for example - there is not

enough fresh air inlet openings underneath the burner). Lack of secondary air will alsoresult in carbon build-up. Also, a lack of secondary air is evidenced by a lazy, undefined,bluish flame which will often be visible away from the burner.

When designing your system, consider the pipe burner placement. It is not recommendedthat the burner be located directly near floors or walls of the system. It is also recom-mended that you allow for sufficient amounts of secondary air to enter into the system.Please remember, that even with careful planning, it is sometimes necessary to enlarge oradd secondary air openings.

3. Head SpaceHead space is the distance between the top of the burner and the bottom of the surfacebeing heated. Proper head space allows for room to complete the flame combustion.Adequate head space allows for all burner flames to be visible and well-defined. The in-ner cone of the flame should not strike the surface being heated. If this is allow to occur, itmay result in incomplete combustion and/or the presence of gas odor in the exhaust of thesystem.

As a rule of thumb, a single pipe burner should have a head space equal to approximatelytwo time the diameter of the burner. Add 1/2 for every additional burner added to thesystem.

Insufficient head space can be extremely dangerous, as it often results in incomplete com-bustion and the release of un-burned gas into the work environment. This problem mustbe resolved immediately.

4. Venting

Once hot gasses and the products of combustion have heated the work, they must beproperly vented from the system. As a rule of thumb, figure on a minimum of one squareinch of flue venting for every 6,500 BTUs of burner output along the entire length of theburner. We always recommend rounding up for safety. In addition to providing a suffi-cient area, all venting must be un-obstructed. There must be a natural flow upward andoutward for proper venting to occur.

Once vented, all products of combustion must be collected in a vent hood or canopy and ventedout of the building. The build-up of combustion gasses in an occupied work environment is ex-tremely dangerous and can cause death.

At no time should vented exhaust gas be allowed to occupy a work environment. This problemmust be corrected immediately prior to operating the system.

It is also important to mention that it may be necessary to contact your local municipalbuilding department in order to determine if special installation considerations must bemade, or special installation or operating permits must first be obtained. In the lack ofany local building codes or requirements, you must always follow the standards of instal-lation, outlined by NFPA 86 Standards for Ovens & Furnaces, as well as, ANSI StandardsZ21.30 - Installation of Gas Appliances and Gas Piping.

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Basic Trouble Shooting Techniques

A) Does the pipe burner work?

Is the burner getting any fuel - Is the fuel supply turner ON

Is the burner getting the correct amount of fuel - refer to section 1) Gas Supply Are the ports in the top of the burner clogged - clean if necessary

Are the air shutters loose - align and tighten

Is there adequate fresh air inlet openings and vented exhaust - see sections 3) & 4)NOTE - Propane systems, low on fuel will not work correctly - use a full tank

B) Does pipe burner get hot enough?

Is the burner getting the correct amount of fuel - refer to section 1) Gas SupplyNOTE - Propane systems, low on fuel will not work correctly - use a full tank

Check with the system manufacturer for proper operating limits

Is there adequate fresh air inlet openings and vented exhaust - see sections 3) & 4)When re-locating the burner to a different elevation, it may be necessary to re-adjust the pri-mary air shutters.

This publication is provided by Burners, Inc. as a general guideline for a safe and efficient de-sign guideline. This information is not recommended to be an installation manual. For specificand particular information, please consult the system manufacturer.

Burners, Inc. - P.O. Box 369 - Milford - Michigan - 48381Telephone (248) 676-9141 - Fax (248) 684-4475

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Gas Pipe Sizing Charts

PROPANE - 11 water column

NATURAL GAS- 8 water column

These charts are intended to be used a reference only. Any bends, elbows or other fittings will deratethese btu capacities. Please consult your system installer for exact btu capacities.

Pipe Length 1/2 3/4 1 1-1/4 1-1/2

10 ft. 275,000 567,000 1,071,000 2,205,000 3,307,000

20 ft. 189,000 393,000 732,000 1,496,000 2,299,000

30 ft. 152,000 315,000 590,000 1,212,000 1,858,000

40 ft. 129,000 267,000 504,000 1,039,000 1,559,000

50 ft. 114,000 237,000 448,000 913,000 1,417,000

60 ft. 103,000 217,000 409,000 834,000 1,275,000

80 ft. 89,000 185,000 346,000 724,000 1,086,000

100 ft. 78,000 162,000 307,000 630,000 976,000

Pipe Length 1/2 3/4 1 1-1/4 1-1/2

10 ft. 174,000 363,000 684,000 1,404,000 2,103,000

20 ft. 119,000 249,000 470,000 965,000 1,445,000

30 ft. 96,000 200,000 377,000 775,000 1,161,000

40 ft. 82,000 171,000 323,000 663,000 993,000

50 ft. 73,000 152,000 286,000 588,000 880,000

60 ft. 66,000 138,000 259,000 532,000 798,000

80 ft. 56,000 118,000 222,000 456,000 683,000

100 ft. 50,000 104,000 197,000 404,000 605,000

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PIPE BURNERSBurners, Inc. pipe burners are manufactured for many commercial & industrial uses and fit a variety of applications.They are custom made to meet your specifications. We offer a wide selection of pipe diameters and your pipeburner can be made to any length. A Burners, Inc. technical support representative can assist you in determiningthe correct specifications for your application.

Pipe Flame Total BTU / hrSize Lgth Lgth (x 1000)1/2 12 17 61/2 16 21 71/2 20 25 83/4 12 18 93/4 18 24 103/4 24 30 113/4 30 36 131 18 26 111 24 32 141 30 38 171 36 44 191 42 50 201 48 56 211 1/4 24 33 15

Pipe Flame Total BTU / hrSize Lgth Lgth (x 1000)1 1/4 30 39 191 1/4 36 45 221 1/4 42 51 261 1/4 48 57 301 1/4 54 63 341 1/2 18 29 241 1/2 24 35 311 1/2 30 41 391 1/2 36 47 431 1/2 42 53 45

Pipe Flame Total BTU / hrSize Lgth Lgth (x 1000)1 1/2 48 59 471 1/2 54 65 512 36 50 612 42 56 652 48 62 672 54 68 712 60 74 732 66 80 762 72 86 792 84 98 82

All pipe burners come complete with valve, mixer, air shutter & engineered pipe.The standard inlet connection, for most burners is 9/16"-10 LH.

Cooker Burner Valve/ Orifice Assemblies

We offer both a standard orifice assembly (CV series) and acombination Valve/Orif ice Assembly (FV-11 style) for our CV seriescooker burners and pipe burners. All of our orifices are made in ourfactory and can be ordered with a wide variety of inlet connections.Our standard inlet connections are 9/ 16-18LH hose inlet and1/ 4 mpt pipe thread inlet. Pleasespecify the burner model number andBTU rating at the t ime of ordering.

FV-11Valve / Orifice Assembly

CV seriesOrifice Assembly