Find your ideal Tromen.
We help you to solve all your doubts about our products.
Tromen, a leader in wood-burning heating for over 25 years, offers the widest range on the market, designed to meet a variety of design and heating capacity needs:
Heat Output Range: We offer units ranging from 6,000 to 28,000 kcal/h, capable of heating everything from small rooms to large spaces.
Freestanding Units: Units designed to rest directly on the floor (or a non-combustible base). These units do not need to be recessed, allowing all sides to remain unobstructed for optimal heat circulation.
Built-in Units: Ideal for installation in masonry structures, whether in existing homes undergoing renovation or in new construction projects.
Combination Units (Heating + Gourmet): Exclusive models that combine the heating power of a wood-burning stove with a built-in oven on top, allowing you to use the heat from the fire for cooking.
To choose the right model, the most important factor is the volume of air the unit needs to heat. Follow these steps to make the right choice:
A key tip: The unit's location is crucial. Installing it in a central position within the room ensures much more even heat distribution.
In climates with consistently low temperatures, the standard calculation based on square meters is not sufficient. We recommend following these guidelines:
Although they are often used interchangeably, the real difference lies in combustion technology and safety:
Similar terms: You can refer to your heating system by any of these names, but older models (cast-iron stoves or standard stoves) are typically single-burner units and lose a lot of heat through the chimney.
The Tromen Advantage: All our stoves feature a dual-combustion system and a sealed chamber. This means they burn both the firewood and the gases it releases, delivering twice the heat with half the fuel consumption, greater cleanliness, and complete safety by preventing sparks or odors from escaping into the room.
We have an extensive network of distributors throughout the country. To make your purchase easier, we suggest the following:
Retail locations: You can find the store nearest to your home by visiting our [Where to Buy], where you’ll see an interactive map with all our retailers.
Suggested retail prices: The recommended retail prices are listed on each product page on this website.
Advice and Inventory: We recommend contacting your chosen dealer directly to check immediate availability and local financing options.
Our Stoves delivered ready for installation, but the exterior components are sold separately because every installation is unique.
Sold separately: The installation kits, since the number of ducts and accessories varies depending on the ceiling height or whether the outlet needs to go through a wall. We also offer a line of maintenance, cleaning, and firewood storage accessories that complement the use of your equipment.
Recommendation: Before making your purchase, consult your dealer to determine which kit is best suited to your home’s structure to ensure optimal draft and safe operation.
It is of the utmost importance for your equipment and the installation that the kits are genuine TROMEN products to ensure proper warranty coverage.
To ensure that the dual-combustion system works properly and to keep your home safe, you must meet the following requirements:
Ventilation: Every wood-burning heater requires a flue that must end at “open air” (above the highest point of the roof) to ensure proper draft.
Non-combustible surface: The equipment must be placed on a level surface made of material, stone, or a protective plate.
Safety distances: Maintain the minimum clearances from walls and furniture to prevent accidents caused by heat radiation.
Pipe diameter: The installation must comply with the measurement in inches for each model. We recommend consulting your unit’s manual to purchase the installation kit with the exact outlet diameter.
It is called “four winds”HEIGHT point HEIGHT your ceiling where air circulates freely from any direction, without any obstacles getting in the way.
It is essential to meet this requirement for two reasons:
Preventing smoke backdraft: If the chimney cap is lower than the roofline, a water tank, or a nearby wall, the wind can “bounce off” and enter the flue, pushing smoke back into your home.
Ensuring proper draft: For the double combustion system to work, the unit needs to “draw in” air. Being in an open area ensures that the draft is constant and efficient.
Rule of thumb: The brim should extend at least 50 cm the HEIGHT point HEIGHT any structure or obstacle located within a close radius of the exit.
Lining involves placing a second pipe with a larger diameter over the existing outlet pipe and sealing the space between them with fiberglass insulation. It is required for all outdoor installations or pipes passing through roofs for three reasons:
Improves draft: Keeps the flue warm all the way to the outlet. If the air cools before exiting, the smoke becomes heavy and may flow back into the room.
Fire safety: Protects flammable materials (such as wood in ceilings, tongue-and-groove paneling, or ceiling insulation) from the extreme heat generated by combustion.
Waterproofing: Prevents rainwater from entering the building's structure.
Key installation tip: For optimal performance, the ducts should be installed in reverse:
Internal flue (smoke): The upper section fits inside the lower one, so that any residue or condensation falls inside the unit and does not soil the exterior.
Outer duct (jacket): The upper section fits over the lower section, acting as a “roof tile” that prevents rainwater from entering.
No, to ensure efficient and safe airflow, any bends in the ductwork must always be made using45° elbows. There are three main reasons for this:
Gas flow: Smoke and hot gases need to flow upward in a steady stream. A 90° angle creates a sudden “barrier” that can cause smoke to back up into the room.
Accumulation of debris: Soot and resin from the firewood tend to accumulate more easily in right angles, increasing the risk of blockages and fires in the flue.
Maintenance: The 45° bends allow the cleaning brushes to pass through easily, ensuring that preventive maintenance on your equipment is effective.
Yes, it is possible, provided that these technical requirements are met to ensure proper printing:
Use of 45° elbows: To pass through the wall, right angles (90°) should not be used. Two 45° elbows are used to allow smoke to flow unobstructed.
Duct bendheight: The first elbow must be positioned at least 1 meter from the appliance’s flue outlet . This initial vertical section allows the hot air to gain the necessary velocity to flow out through the duct.
External vertical section: Once the duct passes through the wall, it must run vertically up the outside of the house until it extends above the roofline (venting to all four directions).
Mandatoryinsulation: The section exposed to the elements must be insulated with glass wool to prevent the outside cold from cooling the smoke and causing backdrafts.
To convert your old open-hearth fireplace to a double-combustion system, you should check three key points:
Recommendation: Before purchasing, ask your installer or dealer to check the condition of your chimney to make sure the new flue has a clear path to the outside.
To ensure safe operation and prevent heat from damaging surfaces or furniture, it is essential to maintain safe distances.
Rule of thumb: When in doubt, it’s always better to leave a wider gap to allow for better circulation of hot air and extend the life of your wall coverings.
The initial startup is essential for the equipment components to settle in. Follow these steps to ensure a successful process:
1. The Curing Process (What You Need to Know): During the first 2 or 3 times you turn it on, it’s normal for the heater to give off an odor or a little smoke from its surface. This happens because the heat-resistant paint is still setting as it heats up.
Important: During this process, do not touch the equipment, place objects on it, or attempt to clean it, as the paint is still curing and you could damage it or cause it to peel. Keep the area well ventilated until the odor has completely disappeared.
2. Ignition Technique:
Preparation: Place air-dried paper and small pieces of wood on the bottom of the firebox.
Airintake: Open the air damper all the way and leave the door slightly ajar for the first few minutes to help establish the initial draft.
Build the fire gradually: Once the small pieces of wood have caught fire, add medium-sized logs. Only when you have a good bed of embers should you add the large logs.
Adjustment: Once the fire has stabilized, close the door and adjust the air intake according to the desired heat output.
To get the most heat with the least amount of fuel, the key is not just the type of tree, but the condition of the wood.
Caloric Content Table (kcal/kg)
As you can see in this table, the heat output per kilogram is similar across species; the real difference lies in how much space they take up and how long they stay lit:
Tromen Tip: Mix and match wood types. Start with lighter wood to get the fire going, then switch to harder wood to keep it burning. This will help you optimize fuel consumption and extend the life of your heater.
Heat exchangers allow a portion of the generated heat to be used to heat adjacent rooms or a floor above, taking advantage of the fact that hot air always rises.
Ideal location: They work best in “half-wall” environments or rooms located directly above the unit.
Short sections: The air cools quickly as it travels; therefore, long horizontal sections are not effective.
Natural circulation: The system operates by natural convection. The use of forced-air fans or blowers inside the ducts is not recommended.
Recommendation: A ventilation grille at the top of the wall is usually more effective at allowing accumulated heat to escape into the adjacent room.
This is not recommended. Tromen appliances are designed to use firewood as fuel. Any technical modifications carry the following risks:
Voiding of Warranty: Any modifications made to the original equipment automatically void the manufacturer's warranty.
Safety and Performance: Gas burners require specific ventilation systems and safety valves that are not part of the structure of a wood-burning heater.
Regulations: A modification of this kind does not comply with the certifications required by gas regulatory agencies, which could pose a safety risk to your home’s gas system.
Note: If you do decide to make an adaptation, it is mandatory consult a licensed gas technician who will assume technical responsibility for the installation and verify that all applicable safety measures are met.
To keep your Tromen running as smoothly as it did on day one and ensure it remains safe at all times, preventive maintenance is essential.
Routine Cleaning (During the Season):
Ashtray: Empty it regularly to ensure that the bottom air intake does not become blocked.
Glass: Clean it while it's cool using a damp cloth and a little fine ash (which acts as a natural polish) or specialized cleaning products.
Air damper: If you notice that the draft is weakening, remove the air damper (the upper inner plate) and clean out any accumulated soot. Make sure the dual-combustion holes are unblocked and facing downward.
Deep Cleaning (Annual – End of Season): It is mandatory to perform a complete cleaning of the ducts at the end of each winter:
Clearance: Remove the cap (on the outside) and the temperature control (on the inside). This clears the duct from end to end.
Chimney sweeping: Use a brush with a diameter that matches your chimney’s diameter; this brush should be operated by a rope at both ends to dislodge soot and resin buildup from the flue. Another tool that can be used is a chain that runs through the flue; by gently tapping it, you can dislodge residue stuck to the inside walls. This method is particularly useful for wall-mounted installations with elbows, counter-elbows, and sloped sections, where larger amounts of soot tend to accumulate.
Inspection: Check the condition of the cap. If it shows signs of severe corrosion or is heavily clogged, it's time to replace it.
Smoke entering the room when you open the door is usually a sign that the “draft” (air suction) is failing. Check these key points:
Damp firewood: This is the most common cause. Damp wood does not generate enough heat to push the gases upward, causing the smoke to “hang” and escape when the door is opened.
Insufficient height (Cuatro Vientos): If the vent does not extend above the highest points of your ceiling, the wind may cause the smoke to bounce back and be pushed back into the duct.
Clogged flues: Accumulated soot reduces the diameter of the flue. If the smoke cannot escape freely upward, it will try to escape through the door.
Lack of insulation (lining): If the outer pipe is cold, the smoke cools down, becomes heavy, and does not rise. Insulation with glass wool is essential for maintaining the heat in the flue.
Wall Installation (Elbows): If the 45° elbows are installed at an inappropriate height or the external vertical run is too short, the smoke encounters too much resistance to escape.
Registration is 100% digital. All you need to do is fill out the form in the “Upload Your Warranty” section with your personal information and your device’s details.
Important: You must attach a photo or file of the purchase invoice to verify the coverage start date. Once submitted, your device will be registered in our database for any future support.
You can purchase genuine Tromen replacement parts in two ways:
Online Store: Shop directly and securely through our website.
Dealer Network: Check our network of stores nationwide.
Recommendation: Have your device model number handy to ensure that the replacement part (such as the glass) is the exact size you need.
It is essential to wait until the glass is completely cool. Never pour cold water on hot glass, as the thermal shock can cause it to shatter. To clean it, use a damp cloth with a little fine ash from the same stove (an excellent natural abrasive) or a mild degreaser. Avoid steel wool or sharp objects that could scratch the surface.
To keep your Tromen in top condition, it is essential to follow these care instructions:
Location: The equipment must always be placed in a dry location, protected from the elements such as rain, intense sunlight, dust, or constant humidity.
Pre-cleaning: Never store the equipment with ash or food residue. Accumulated ash retains moisture and accelerates corrosion of the base and hardware.
Using protective covers: If you use a protective cover, keep in mind that using one does not guarantee that the product will not rust if there is moisture in the air.
Regular maintenance is the key to extending the life of your equipment and ensuring the quality of your cooking.
Grills and domes:
Enameled Modules: Once the grill is warm (not hot), clean it with a soft sponge, water, and degreaser. Because it has a vitrified surface, grease comes off easily without the need for sanding or scraping.
Cast Iron Cookware: While the pans are still warm, scrape off any food residue. Then, always apply a thin layer of cooking oil to protect the metal from rusting.
Ovens:
It is essential to clean the cooking surface and remove any food or grease residue after each use. This prevents residue from burning during the next use and affecting the flavor of your food. Clean the racks and inner trays regularly with water and detergent.
The air regulator acts as the "throttle" for your equipment. Using it correctly allows you to control the temperature and fuel consumption:
Completion (Closed): When you're done, you can close it completely so that the remaining firewood smolders out slowly and the stove retains the residual heat.
It’s not necessary. Our grills are made of heavy-duty materials designed to withstand direct heat on the base. In fact, not placing bricks underneath makes it easier to clean out the ashes and prevents moisture from building up between the bricks and the steel, extending the grill’s lifespan.
Our convection ovens feature two separate exhaust vents to ensure clean and safe cooking:
Flue gas outlet: This is the outlet for the smoke generated by the firewood in the lower burner. These gases circulate through the surrounding chamber to heat the oven and must be vented to the outside.
Cooking Vapor Vent: This refers to the release of odors and steam emitted by food as it cooks inside the cooking chamber.
Important: Both vents must be clear and connected to their respective ducts to ensure that smoke does not mix with the food and that the environment remains free of fumes.
When installing an oven inside a barbecue area or kitchen, it is essential to follow the same safety guidelines as for a wood-burning stove:
Exhaust to All Directions: The flue must extend above the highest point of the roof (ridge) to ensure that the wind does not blow smoke back into the house.
Use of Duct Sleeving: Any section of ductwork that passes through wooden roofs, ceilings, or is exposed to the outdoors must be insulated (a larger-diameter pipe with glass wool in the middle). This prevents fires caused by heat transfer and avoids thermal shock, which can reduce draft.
Sealing Ducts: Always use high-temperature sealant on pipe joints to prevent smoke from leaking into the room.
"Curing" serves two purposes: to stabilize the exterior paint and to prepare the surface where you'll be cooking.
Paint Curing (Ovens and Racks)
All of our equipment (except for ceramic kilns) comes with factory-applied pre-cured paint that fully cures when first exposed to intense heat.
Odor and smoke: It is normal for a paint odor to be released the first time you turn it on. This will only happen once.
Do not touch the surface: During this initial curing process, do not touch the exterior paint of the equipment, as it is hot and in the process of setting, and could be damaged or marked.
Preparing the cooking surface
Before using them for the first time, we recommend cleaning these surfaces with a soft sponge, water, and a degreaser. Depending on the finish of your hardware, the procedure varies as follows:
Tiled Modules: No oil seasoning required. You only need to light an initial fire to sanitize the grill, then wipe it down with a damp cloth once it has cooled slightly.
Iron Modules (Basic Steps): 1. Build a moderate fire to heat the ironware. 2. Apply a thin layer of cooking oil or grease with a cloth. 3. Let the fire burn out. This will create a protective film against rust.
Important: Ceramic ceramic kilns do not require this paint curing process; their maintenance is different due to the refractory materials they are made of.
Yes, our gas models are designed to run on both natural gas and liquefied petroleum gas (LPG).
Factory settings: Generally, the equipment is designed for natural gas.
Conversion: If you need to use bottled gas, the unit includes a set of injectors to perform the conversion.
Installation: It is essential that the replacement of injectors and the connection to the gas line be performed by a licensed gas technician to ensure the safety and proper operation of the burners.
The actual capacity of a grill depends both on the surface area of the grates and the type of cut you choose to grill. Cooking compact cuts (such as rump tips) is not the same as cooking cuts that require a lot of surface area (such as racks of ribs or whole flank steaks).
To help you get your bearings, you can use these reference dimensions:
Standard-size models (over 60 cm wide): These are ideal for family barbecues for 4 to 6 people.
If you're cooking quick-cooking cuts or HEIGHT cuts, you can easily make the most of its capacity. These models are ideal for balconies or patios thanks to their balance of size and performance.
Large-capacity models (over 90 cm wide): Recommended for 8 to 10 people or for those who enjoy cooking multiple cuts of meat simultaneously along with side dishes (vegetables, cheese skewers, or small platters). This extra space allows you to manage different cooking temperatures at the same time without crowding the food.
Key fact: Grills with a separate firebox utilize 100% of the cooking area, maximizing heat distribution across the entire surface and making it easier to handle food.
Our outdoor dining collection is designed to fit any space, from an urban balcony to a professional garden:
Grills (Wood-Fired and Electric): We offer a wide range of grills, from compact and portable models to high-capacity options. We also offer an electric version designed specifically for indoor use or on balconies where smoking is not permitted.
Ovens (Wood-Fired and Gas): Includes convection models that separate the fire from the food for a unique flavor, and high-efficiency ceramic ovens. We offer gas models for those seeking instant ignition and precise temperature control.
Fogoneros and Duomos: From compact circular units with a grill module—ideal for small spaces—to 360° cooking stations that integrate multiple modules (grill, griddle, rotisserie, skewers, and cutting boards). The larger units function as true outdoor kitchens, allowing for a variety of cooking techniques in a single location.
If you have any other questions Complaint, do not hesitate to contact us.