The most important part of the samovar, often featuring a beautiful and distinct shape, is called the body or urn. Water is poured into the urn so it can be boiled. Equally important part of the samovar is the jug or chimney, which is a special compartment for the fuel, located at the center of the urn.
The wood is placed on the fire grate in the bottom part of the urn. The body or urn rests on the base of the samovar, where supporting legs are attached. The transition from the urn to the base is called the neck, which is typically more narrow than the urn, and has special openings or slots in it’s upper part. Slots are necessary for the air to pass and maintain the combustion process. Samovar’s ash-pit is located between the neck and the base. Residue from burning wood, such as ash and coals, are accumulated in the ash-pit, so they can be easily removed after use.
Handles are located on the sides of the urn. They are usually curved metal plates with wooden rollers. Wooden rollers or cone grips, placed on special rods – knob bolts, are used to facilitate the transfer of the samovar from one place to another and to protect your hands from getting burnt.
The faucet is located on the front of the urn and consists of a key and a valve handle – a curved plate connected to the key. Boiling water is poured into cups through the faucet spout. The faucet is attached to the body by an escutcheon plate – a special thick plate around the faucet that ensures that the faucet is securely attached.