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On February 22, 2012 I did three boiling tests.

The first test was carried out on a normal propane gas burner that I have in my kitchen.

http://youtu.be/w8OdW_GEhWo
Here it took 6 minutes and 6 seconds to bring one liter of water to a boil.
The burner shown in this video is a very efficient premix gas burner.
But since it operates solely by means of convection, its performance is not optimal.

The second test was carried out using the 150 gasifier:

http://youtu.be/jK3UTe1Lxqk
Here it took 3 minutes and 42 seconds to bring one liter of water to a boil.
Note that the same pan without a lid was used in these two boiling tests.
Here heat is transferred by both convection and thermal radiation.

The third test was carried out using an insulated electric water kettle, as shown here:
http://dl.dropbox.com/u/22013094/150%20Gasifier/Boiling/IMG_1042.JPG
Here it took 3 minutes and 25 seconds to bring one liter of water to a boil.
In this way I was able to compare the two previous results
with what could be considered to be the fastest way to boil water in a kitchen setting.

I wonder if you have found any technical design literature for this added radiative mesh? (Materials, wire diameters and spacing, etc?)

I have no theoretical understanding with regard to what is happening with the wire mesh dome.
I tried flat wire mesh, and this did not work at all.
The wire mesh has to be in the form of a dome to accommodate the small diffusion tail that you see here:
http://youtu.be/WXZvvoxCm1g

I tried wire meshes of various apertures.
If the aperture of the wire mesh is too big, the flames are not contained properly under the dome.
If the burning of gases takes place above the dome, the dome does not turn red hot.
This week I will experiment with much finer wires and apertures.

Also, if I turn down the primary air to a point where much less gas is produced,
combustion no longer takes place at the burner holes but within the apex of the dome.
Here a most unusual but stable cloud of burning gases is formed.

Open Space is a concept to give freedom to the people. Within minimum given place, people would have access to Fire to cook (good stove), have access to food, water for drinking, source for light (apart from stove, some light from solar powered lamps), place for communication and networking with others and a place for reading books, news papers, etc. These type of "Open Spaces" would be kept in public places, especially for the poor people to access all the above facilities..

Open Space was designed by Dr. N. Sai Bhaskar Reddy..being facilitated under the theme "Be-Cause".. for the urban poor people...
http://e-openspace.blogspot.in/Nike Jordan Super Fly 5

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Forum on Clean Cookstoves and Fuels will be held in Phnom Penh, Cambodia from March 18-22, 2013.

Proceedings are Posted

  • A Progress Report
  • Presentations and notes from plenary, breakout, and intensive learning sessions
  • Posters displayed during the poster session
  • Photos taken throughout the week
  • An updated participant roster

Link to the Forum Proceedings: https://unfoundation.box.com/CleanCookingForum2013

Forum on Clean Cookstoves and Fuels were held in Phnom Penh, Cambodia from March 18-22, 2013.

The Forum will focus on methods to drive innovations in research, market development, standards and testing, policy development, and other topics. The first day (March 18th) will feature in-depth topical workshops topics such as gender, finance and health. The following three-days (March 19-21) will include sessions with thematic tracks in areas such as project development, fuels, standards and testing, financing, research, and capacity building.

For more information see
http://www.cleancookstoves.org/document-page/coming-soon-biennial-clean-...

or email: forum@cleancookstoves.orgOriginals Campus

Understanding Stoves Book Cover

Understanding Stoves is book about stoves written by Dr N Sai Bhaskar Reddy. This book is declared as 'Open Knowledge', Published by MetaMeta, Netherlands

http://www.metameta.nl/wordpress/wp-content/uploads/2012/10/Understandin...
or
http://www.metameta.nl/ link found in Home Pageair max 90 essential white

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This study Putting the cook before the stove: A user-centred approach to understanding household energy decision-making from the Stockholm Environment Institute takes a look at existing cooking patterns in the Haryana State in northern India where several improved cooking stove projects have taken place.

In the study location, the researchers extensively interviewed householders about their stove building and cooking habits. In this area, Mothers and daughters often build portable or fixed place Chulha stoves that they use to burn dung, wood and straw. The authors did a great job of interviewing stove users and attempting to understand from the users point of view, why these unimproved mud stoves were used more often than the improved stoves that they had available.

Burning dung, is a vital part of the local economy and culture of this place, and the women cooking, use the dung for low simmering, in a purpose-built mud stove. It doesn't look like that stove usage was effectively replaced by the improved stoves that have been introduced in this area. The local cooks also pan fry and then bake roti, which they bake pretty easily in the local chulah stove, and the Philips and Oorja stoves don't have a place to do this baking.

It seems like cooks in this area don't mind having multiple stoves for different purposes, and this type of study is essential to understanding what the cooks needs are before we try to address those with improved stoves.
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B/S/H BSH Bosch und Siemens Hausgeräte GmbH has decided to continue the Protos plant oil cookstoves that they had been working on in Indonesia, and instead made the technology publicly available for commercial manufacturers:
http://www.bsh-group.com/index.php?12765

The family of plant oil stoves, including the Protos stoves, were designed to be safe, and reliable cookstoves for low income residents of Indonesia. BSH found that despite having a lot of plant oil available, there was no reliable network of distribution of that oil, and it was keeping users from being able to use the stove. The plant oil stoves also require a lot more cleaning and maintenance than kerosene stoves. Between the difficulty in getting fuel, and the additional maintenance, it was difficult to expand the stove project beyond the initial pilot projects, and BSH eventually concluded that this project was unfeasible.

There's more detail on their web site: http://www.bsh-group.com/index.php?109906
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Read Saving 50% Cooking Energy with a Metal Improved Cooking Stove (ICS)

by Sjoerd Nienhuys.

In this Technical Working Papger, he generously shares his experience improving specific technical problems with stoves in Tajikistan, Pakistan and Afghanistan. In this report, he presents and improved pot skirt, stove, and chimney design for street vendors and restaurants. And he considers the multiple challenges faced by poor people in the Himalayas, where it is very cold, and there is very little wood available. This paper includes plans for a modified bread oven that can be used as a space heater in the winter time, as well as carefully considering the many factors that go into building and using the new design.

In addition to the attached paper, Sjoerd has drawings and other information on his web site: http://www.nienhuys.info

MIT has recently published the paper "Up in Smoke" by Rema Hanna, Ester Duflo and Michael Greenston which studies the a randomized installation of the Chullah in India. The study participants received skilled help in installing the Chullah stove and minimal help in maintaining them.

The Study is published Here:
http://www.charcoalproject.org/2012/04/news-clean-cookstoves-draw-suppor...
this link is shorter http://bit.ly/IfI0ZL

Muhammad Nurhuda from the Physics Department, Brawijaya University
in Malang, Indonesia

They have developed a various biomass stoves ( Kompor Biomass ) The fuels also vary from chopped woods/twigs, pellet, palm kernel shell, hazelnut kernel shell, corncob, etc..

And they have a nice collection of YouTube videos:

All stoves presented above are of TLUD types, but the combustion is improved by using pre-heating and counter-flow burning mechanism. The one intended for palm kernel shell utilizes diffused-combustion mechanism, in addition to pre-heating and counter flow mechanism.

The latest one

http://www.youtube.com/watch?v=b70z9-0nK6E

is devoted for institutional cook stove or small restaurants.

Very recently, we have also developed a new rocket stove. The combustion in this new rocket stove is improved by introducing counter-flow burning mechanism.

http://www.youtube.com/watch?v=kID0YL6TyqA

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