Our newly purchased CD33 has a Hillerange pressurized alcohol stove with an oven. It works fine, but there is a missing piece. I assume there should be a metal plate of some sort over the top of the oven burner, but we don't have one. This produces quite a hot spot! I called the company in LA, and spoke to someone who said yes there should be a plate there, no they don't sell them, and she thought it was made of 1/2" stainless steel! I find this a bit hard to believe.
Could anyone tell me what this plate is made of, and what size it is? Is is just a flat plate, or are there some edges of some sort? How close does it come to the side of the oven? I'm hoping to make a replacement. Thanks!!
I searched this site and found a lot of complaints about pressurized alcohol stoves. I assume those folks haven't had experience using pressurized gasoline backpacking stoves. The principle is the same, but this alcohol business is pretty tame. We have had some spectacular pyrotechnics over the years with gasoline.
Tom Keevil
Rover, CD 33
Charleston, Oregon
sharphat@mind.net
Seaward Hillerange Oven Help
Moderator: Jim Walsh
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Kevin L.
Re: Seaward Hillerange Oven Help
Tom,
There is a sheet steel plate in the bottom of the oven, probably the same material as the oven interior is fabricated from.... +/- 20ga steel with porcelain. The plate has downturned flanges on the front and the sides. It laps over a crossbar at the front of the oven and has a locating hole that rests over a pin in the crossbar. The side flanges extend past the back of the plate and tab into vertical slots in the back of the oven.
Since you probably don't have porcelain enameling facilities, stainless is probably your best option.
Someone on the board may volunteer to take a picture of one for you, I think Larry D. has a digital camera and I think the same oven. If not, I am going to my boat this weekend and can sketch it with the measurements for you if you send me a email with your snail mail address.
Yes, lots of folks here don't like alcohol. My Hillerange unit was set up for kerosene, and after replacing the 20-year old burners with new ones, it works great. I wouldn't trade it for propane.
Good Luck,
Kevin LeMans
CD30 Raconteur
San Francisco
lemans@gte.net
There is a sheet steel plate in the bottom of the oven, probably the same material as the oven interior is fabricated from.... +/- 20ga steel with porcelain. The plate has downturned flanges on the front and the sides. It laps over a crossbar at the front of the oven and has a locating hole that rests over a pin in the crossbar. The side flanges extend past the back of the plate and tab into vertical slots in the back of the oven.
Since you probably don't have porcelain enameling facilities, stainless is probably your best option.
Someone on the board may volunteer to take a picture of one for you, I think Larry D. has a digital camera and I think the same oven. If not, I am going to my boat this weekend and can sketch it with the measurements for you if you send me a email with your snail mail address.
Yes, lots of folks here don't like alcohol. My Hillerange unit was set up for kerosene, and after replacing the 20-year old burners with new ones, it works great. I wouldn't trade it for propane.
Good Luck,
Kevin LeMans
CD30 Raconteur
San Francisco
Tom Keevil wrote: Our newly purchased CD33 has a Hillerange pressurized alcohol stove with an oven. It works fine, but there is a missing piece. I assume there should be a metal plate of some sort over the top of the oven burner, but we don't have one. This produces quite a hot spot! I called the company in LA, and spoke to someone who said yes there should be a plate there, no they don't sell them, and she thought it was made of 1/2" stainless steel! I find this a bit hard to believe.
Could anyone tell me what this plate is made of, and what size it is? Is is just a flat plate, or are there some edges of some sort? How close does it come to the side of the oven? I'm hoping to make a replacement. Thanks!!
I searched this site and found a lot of complaints about pressurized alcohol stoves. I assume those folks haven't had experience using pressurized gasoline backpacking stoves. The principle is the same, but this alcohol business is pretty tame. We have had some spectacular pyrotechnics over the years with gasoline.
Tom Keevil
Rover, CD 33
Charleston, Oregon
lemans@gte.net
-
Larry DeMers
Re: Seaward Hillerange Oven Help
Tom,
Yup, I can take a picture for you..or, I can supply you with this plate for free! You pay shipping. heh..I love our alcohol stove, and this past winter, I bought a used kerosene hillerange and stripped it down and then rebuilt it using all new alcohol burner components. Works great! I do have the old stove in the garage ..for this purpose actually. There is a spare diffusion plate for the oven too..as well as the stainless grates that mount on the sides of the oven inside (the rails that the shelfs ride on). Let me know how much of this you need..e-mail me directly please at addr. below.
Cheers,
Larry DeMers
s/v DeLaMer
Cape Dory 30
demers@sgi.com
demers@sgi.com
Yup, I can take a picture for you..or, I can supply you with this plate for free! You pay shipping. heh..I love our alcohol stove, and this past winter, I bought a used kerosene hillerange and stripped it down and then rebuilt it using all new alcohol burner components. Works great! I do have the old stove in the garage ..for this purpose actually. There is a spare diffusion plate for the oven too..as well as the stainless grates that mount on the sides of the oven inside (the rails that the shelfs ride on). Let me know how much of this you need..e-mail me directly please at addr. below.
Cheers,
Larry DeMers
s/v DeLaMer
Cape Dory 30
demers@sgi.com
Kevin L. wrote: Tom,
There is a sheet steel plate in the bottom of the oven, probably the same material as the oven interior is fabricated from.... +/- 20ga steel with porcelain. The plate has downturned flanges on the front and the sides. It laps over a crossbar at the front of the oven and has a locating hole that rests over a pin in the crossbar. The side flanges extend past the back of the plate and tab into vertical slots in the back of the oven.
Since you probably don't have porcelain enameling facilities, stainless is probably your best option.
Someone on the board may volunteer to take a picture of one for you, I think Larry D. has a digital camera and I think the same oven. If not, I am going to my boat this weekend and can sketch it with the measurements for you if you send me a email with your snail mail address.
Yes, lots of folks here don't like alcohol. My Hillerange unit was set up for kerosene, and after replacing the 20-year old burners with new ones, it works great. I wouldn't trade it for propane.
Good Luck,
Kevin LeMans
CD30 Raconteur
San Francisco
Tom Keevil wrote: Our newly purchased CD33 has a Hillerange pressurized alcohol stove with an oven. It works fine, but there is a missing piece. I assume there should be a metal plate of some sort over the top of the oven burner, but we don't have one. This produces quite a hot spot! I called the company in LA, and spoke to someone who said yes there should be a plate there, no they don't sell them, and she thought it was made of 1/2" stainless steel! I find this a bit hard to believe.
Could anyone tell me what this plate is made of, and what size it is? Is is just a flat plate, or are there some edges of some sort? How close does it come to the side of the oven? I'm hoping to make a replacement. Thanks!!
I searched this site and found a lot of complaints about pressurized alcohol stoves. I assume those folks haven't had experience using pressurized gasoline backpacking stoves. The principle is the same, but this alcohol business is pretty tame. We have had some spectacular pyrotechnics over the years with gasoline.
Tom Keevil
Rover, CD 33
Charleston, Oregon
demers@sgi.com
-
D. Stump, Hanalei
Re: Ah, a clarification..............
Captain Keevel,
I'm not sure if Kevin and Larry might not have confused you. There is NO plate directly over the burner, call it a diffusion plate. Instead, there is just the bottom of the oven compartment itself. The shelf on my Hillerange attaches to the back of the unit with 2 sheet metal screws, it sits on flanges molded on each side of the oven(same as what the shelves ride on), and the bottom wraps around the front of the flanges on each side to hold down the front edge. I suspect that this is what is missing from your stove. Larry said he will send you dimensions. Get them and go to a tin knocker and have them bend you up one from stainless steel, probably 20 guage or so.
The reason your bottom is probably missing (well, the stoves bottom, NOT yours!)is that the sheet metal screws that hold the back of the bottom pull through pretty easy. If that happened, previous owner probably just removed the bottom. They pulled through on mine also, so I removed the back of the oven and secured the bottom with sheet metal speed nuts. I suppose you could just use larger sheet metal screws to accomplish the same thing. Oh, do you end up with a hot spot in the center of the bottom of the oven, sure, but it does not affect the operation of the oven. You don't cook anything on the bottom of the oven anyhow. FWIW..............
Dave Stump
Captain Commanding
s/v Hanalei
I'm not sure if Kevin and Larry might not have confused you. There is NO plate directly over the burner, call it a diffusion plate. Instead, there is just the bottom of the oven compartment itself. The shelf on my Hillerange attaches to the back of the unit with 2 sheet metal screws, it sits on flanges molded on each side of the oven(same as what the shelves ride on), and the bottom wraps around the front of the flanges on each side to hold down the front edge. I suspect that this is what is missing from your stove. Larry said he will send you dimensions. Get them and go to a tin knocker and have them bend you up one from stainless steel, probably 20 guage or so.
The reason your bottom is probably missing (well, the stoves bottom, NOT yours!)is that the sheet metal screws that hold the back of the bottom pull through pretty easy. If that happened, previous owner probably just removed the bottom. They pulled through on mine also, so I removed the back of the oven and secured the bottom with sheet metal speed nuts. I suppose you could just use larger sheet metal screws to accomplish the same thing. Oh, do you end up with a hot spot in the center of the bottom of the oven, sure, but it does not affect the operation of the oven. You don't cook anything on the bottom of the oven anyhow. FWIW..............
Dave Stump
Captain Commanding
s/v Hanalei
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Kevin L.
Not so fast, Dave.....
Captain Sir,
Me thinks your stove is different from mine (and I believe Larry's).
I don't recall what vintage your CD is. Mine is an 81. The Hillerange on my boat definately has a removable diffusion plate (not a shelf as you describe) that tabs into the back of the oven and then sits on a crossbar spanning the front of the oven opening.
There was probably more than one design for these stoves. It would probably behove our Captain Keevel to post a photo of the interior of his oven so that we can see what he's got, No?
Kevin LeMans
CD30 Raconteur
San Francisco
lemans@gte.net
Me thinks your stove is different from mine (and I believe Larry's).
I don't recall what vintage your CD is. Mine is an 81. The Hillerange on my boat definately has a removable diffusion plate (not a shelf as you describe) that tabs into the back of the oven and then sits on a crossbar spanning the front of the oven opening.
There was probably more than one design for these stoves. It would probably behove our Captain Keevel to post a photo of the interior of his oven so that we can see what he's got, No?
Kevin LeMans
CD30 Raconteur
San Francisco
D. Stump, Hanalei wrote: Captain Keevel,
I'm not sure if Kevin and Larry might not have confused you. There is NO plate directly over the burner, call it a diffusion plate. Instead, there is just the bottom of the oven compartment itself. The shelf on my Hillerange attaches to the back of the unit with 2 sheet metal screws, it sits on flanges molded on each side of the oven(same as what the shelves ride on), and the bottom wraps around the front of the flanges on each side to hold down the front edge. I suspect that this is what is missing from your stove. Larry said he will send you dimensions. Get them and go to a tin knocker and have them bend you up one from stainless steel, probably 20 guage or so.
The reason your bottom is probably missing (well, the stoves bottom, NOT yours!)is that the sheet metal screws that hold the back of the bottom pull through pretty easy. If that happened, previous owner probably just removed the bottom. They pulled through on mine also, so I removed the back of the oven and secured the bottom with sheet metal speed nuts. I suppose you could just use larger sheet metal screws to accomplish the same thing. Oh, do you end up with a hot spot in the center of the bottom of the oven, sure, but it does not affect the operation of the oven. You don't cook anything on the bottom of the oven anyhow. FWIW..............
Dave Stump
Captain Commanding
s/v Hanalei
lemans@gte.net
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D. Stump, Hanalei
Re: Good point.........
Captain Lemans,
Hanalei is a 1984 CD-30C, and yes, it does sound as if the Hillerange IS different. Now I wonder if the oven would work better or any differently with the diffuser plate. Maybe it doesn't make any difference, the whole bottom of my oven will heat up, just has a hot spot, but that hasn't deformed or discolored the oven bottom.
This is some site...........
Dave Stump
Hanalei
Hanalei is a 1984 CD-30C, and yes, it does sound as if the Hillerange IS different. Now I wonder if the oven would work better or any differently with the diffuser plate. Maybe it doesn't make any difference, the whole bottom of my oven will heat up, just has a hot spot, but that hasn't deformed or discolored the oven bottom.
This is some site...........
Dave Stump
Hanalei
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Larry DeMers
Re: Ah, a clarification..............
I resemble that remark good SIR!. Cornfused..that is.
My stove is as Kevin & I described it Dave. Must be you had a different model, which does bring up the interesting question of what exaqctly IS missing from Tom's stove. My bottom defuser is located BELOW the bottom shelf. IT is tabbed into slots in the back, and has a small lip that sits on a bar across the threshold I believe (hey, not bad for a poor memory equipped refugee from the 60's, 70's and 80's).
THe stove does not seem to have too much of a hot spot in the center, although we usually rotate the food 180 deg. about 1/2 the way through.
Cheers,
Larry DeMers
demers@sgi.com
My stove is as Kevin & I described it Dave. Must be you had a different model, which does bring up the interesting question of what exaqctly IS missing from Tom's stove. My bottom defuser is located BELOW the bottom shelf. IT is tabbed into slots in the back, and has a small lip that sits on a bar across the threshold I believe (hey, not bad for a poor memory equipped refugee from the 60's, 70's and 80's).
THe stove does not seem to have too much of a hot spot in the center, although we usually rotate the food 180 deg. about 1/2 the way through.
Cheers,
Larry DeMers
D. Stump, Hanalei wrote: Captain Keevel,
I'm not sure if Kevin and Larry might not have confused you. There is NO plate directly over the burner, call it a diffusion plate. Instead, there is just the bottom of the oven compartment itself. The shelf on my Hillerange attaches to the back of the unit with 2 sheet metal screws, it sits on flanges molded on each side of the oven(same as what the shelves ride on), and the bottom wraps around the front of the flanges on each side to hold down the front edge. I suspect that this is what is missing from your stove. Larry said he will send you dimensions. Get them and go to a tin knocker and have them bend you up one from stainless steel, probably 20 guage or so.
The reason your bottom is probably missing (well, the stoves bottom, NOT yours!)is that the sheet metal screws that hold the back of the bottom pull through pretty easy. If that happened, previous owner probably just removed the bottom. They pulled through on mine also, so I removed the back of the oven and secured the bottom with sheet metal speed nuts. I suppose you could just use larger sheet metal screws to accomplish the same thing. Oh, do you end up with a hot spot in the center of the bottom of the oven, sure, but it does not affect the operation of the oven. You don't cook anything on the bottom of the oven anyhow. FWIW..............
Dave Stump
Captain Commanding
s/v Hanalei
demers@sgi.com
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Tom Keevil
Re: Seaward Hillerange Oven Help
I want to thank everyone for their help. This board is a marvelous resource. Larry deserves a gold star. To clarify the historical aspects of this, my oven appears to be the same as Kevin's and Larry's. Our boat is a 1982 CD33, hull #66, so there must have been a change made in later years.
sharphat@mind.net
Tom Keevil wrote: Tom Keevil
Rover, CD 33
Charleston, Oregon
sharphat@mind.net