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.