The most important part of the samovar, often characterized by a beautiful shape, is the body (urn) of the samovar. Boiling water is poured into the body . An equally important detail – a special compartment for the fuel, which is located in the center of the samovar’s body, inside – is called a jug or chimney .

At the bottom of the urn there is a fire grate, on which fuel is placed. The body connects to the bottom – base of the samovar, to which the legs are attached. This transition from the urn to the base is called the neck – it is narrower than the body itself; in the upper part of the neck there are slots – openings, usually ornately decorated, through which air passes, necessary to maintain the combustion process in the fryer. At the junction of the neck and the base, from the inside, there is an ash-pit. Wood fuel combustion products accumulate here: ash, coals. Ash-pit is not tight. It can be opened and ash and ash removed.

Handles are located on the side of the urn – paired, curved metal plates with a wooden rollers in between. Wooden rollers or cone grips , worn on special rods – knob bolts, are made to facilitate the transfer of the samovar from one place to another and to protect your hands from getting burnt.

On the front of the urn is the faucet, which consists of a key and a valve handle – a curved plate connected to the key for easy turning. Through the faucet spout, boiling water is poured from the samovar into cups. The faucet is attached to the body by an escutcheon plate – a special thickening around the faucet for a more reliable connection.

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A circular plate is put on the upper part of the samovar’s body – a ring which serves as a support for the lid. The lid closes the samovar urn and does not allow water to boil away. In the center of the lid there is a hole equal in diameter to the chimney, the lid is capped onto the chimney. Also, small round holes with a hinged lids can often be seen on top of the lid, these are steam vents: when the samovar begins to boil, steam is released through the steam vents.

The crown is placed on the lid – a stand for a teapot, which is often placed on top of a samovar for heating and drying, as well as to better “infuse” tea. The crown also masks the portion of the chimney that rises above the lid.

At the very top of the samovar is a small cap . The cap closes the upper hole of the chimney and stops the combustion process in the samovar, as it prevents the constant flow of air through the chimney. To operate the samovar, the cap must first be removed.

On the cap and the lid there are small handles, round wooden knobs, which are fastened with the help of small hollow cylinders worn on screws – knob bolts. Wooden knobs protect your hands from contact with hot metal, since it is precisely these parts of the samovar – the lid, the cap, and the side handles – that the user touches during the operation of the samovar. Knob bolts are fastened with special conical nut screws – raspberries .

This design is required for any kind of samovar.

The dimensions, volume, shape of the case and other details change, but all of the above are necessary for the operation of the samovar.