<div dir="ltr"><div><div><div><div>Dear Lloyd,<br><br></div>what you require sounds like a possible application for the IntensiFire.<br><br>I can't promise you open source or off the shelf, or even the capacity yet to build what you are after. Probably won't get much biochar either.<br>
<br></div>What I can offer is super clean combustion (zero CO and possibly zero PM10) particularly with auger fed fuel to keep combustion in the sweet spot. I have also built a prototype woodstove that will burn green wood with no visible smoke.<br>
<br></div><div></div><div><br></div>Kind Regards<br><br></div>Jason<br><a href="http://www.intensifire.co.nz/">http://www.intensifire.co.nz/</a><br></div><div class="gmail_extra"><br><br><div class="gmail_quote">On Wed, May 21, 2014 at 7:14 AM, Lloyd Helferty <span dir="ltr"><<a href="mailto:lhelferty@sympatico.ca" target="_blank">lhelferty@sympatico.ca</a>></span> wrote:<br>
<blockquote class="gmail_quote" style="margin:0 0 0 .8ex;border-left:1px #ccc solid;padding-left:1ex">
<div text="#000000" bgcolor="#FFFFFF">
<div>Crispin (and all), [CC; gasification
list]<br>
<br>
This is a very interesting conversation regarding ND TLUD power
(heat) variability and its implications, and (as you know) I do
have a keen interest in this topic since being introduced to the
TLUD 'stove' concept back several years ago (by Dr. Anderson, when
he came to Ontario to demonstrate his small "Champion" stove and
similar devices at the Laepple farm in June 2009), especially
since the TLUD is one of the few simple technologies that can
produce biochar cleanly at a small (or possibly at a medium) scale
for local use ~ while producing (hopefully) useful amounts of
energy (heat).<br>
<br>
What I am working on right now here in Toronto might interest
you or others on this list.<br>
I have been approached by a business in Toronto that would like
to be able to implement a small-scale char-making technology at
their manufacturing site in the Toronto area (GTA) that would
utilize the (dry) 'residuals' from their food production process
in order to make heat energy that could lower their (fossil)
energy use [natural gas costs] while also turning their (dry)
'food waste' into a biochar (and/or high-char ash) that could be
re-integrated back into a (wet) food composting system
(vermicompost) that is already being implemented onsite at their
operations here in the city.<br>
<br>
The primary use of the heat would be to heat up water, but it
would also be welcome if it could be used in the preparation of
the 'raw' food (drying, roasting certain products to a certain
temperature -- i.e. an 'oven') that goes into their recipes, which
includes 'fair-trade' sourced (temperate and tropical) foodstuffs
that have been either grown or imported into Canada in bulk, and
which are prepared on-site (including de-hulling etc. of several
of the key ingredients).<br>
Essentially, this company would like to know if it might be
possible to come up with either a "customized" or an
"off-the-shelf" system that has a fairly small footprint (about
the size of a <a href="http://en.wikipedia.org/wiki/Pallet#Dimensions" target="_blank">shipping
pallet</a>, or ~16 sq. ft = 40" × 48", as commonly used in the
food industry) that would be able to meet the following
requirements:<br>
<br>
<ul>
<li>Provides space heating and/or hot water heating (for their
kitchen), with the possibility also for using the heat for
"roasting" their ingredients (@ ~140 Celsius max. -- possibly
using a heat exchanger, if necessary).</li>
<li>something flexible and rugged</li>
<li>can accept multiple fuel inputs (different sized feedstocks,
different moisture/energy content -- not just woodchips)</li>
<li>no smoky emissions (after-burner, if necessary) so that it
can meet local emissions regs<br>
</li>
</ul>
<br>
Of course they are interested also in custom of "commercial"
gasifiers [as well], but small systems (stoves) that could do the
job they are seeking might suffice, although they probably want
the system to be as automated (hands off) as possible to that the
minimum amount of human intervention is required... although it
would need to be as low-cost as possible (almost a "DIY" system --
they could actually make it themselves since they do have some
expertise, including a machinist & a "master builder" who has
built and operated a series of gassifier stoves for several years
and "who is more than capable of manufacturing" something -- if
they had the 'plans' for an open-source system/design that could
do the job).<br>
<br>
Ideally this company would be interested in seeing 2 or 3 designs
that might work for them (a few devices that they could initially
assess)... so that they could work with the designers to get more
details. They would then choose a final design that they would
then incorporate into their head office (operations), but then
possibly also into a "franchise system" that they are designing
(and that would operate like a "food truck" would in <i>any</i>
city ~ except instead of the truck being electricity or natural
gas or propane-powered, the 'portable' food production/processing
system would operate partially off of its own 'waste'... and/or
wood chips [or pellets] that could be produced or supplied locally
~ possibly even from chipped shipping pallets that have <i>only</i>
transported food products -- i.e. clean, 'food-grade' "green
waste" like the type that can be found at the back of nearly every
supermarket in the country... including all the broken ones.)<br>
<br>
<img src="cid:part2.08070802.06020208@sympatico.ca"><br>
<br>
Regards,<br>
<pre cols="72"> Lloyd Helferty, Engineering Technologist
Principal, Biochar Consulting (Canada)
<a href="http://www.biochar-consulting.ca" target="_blank">www.biochar-consulting.ca</a>
48 Suncrest Blvd, Thornhill, ON, Canada
<a href="tel:905-707-8754" value="+19057078754" target="_blank">905-707-8754</a>
CELL: <a href="tel:647-886-8754" value="+16478868754" target="_blank">647-886-8754</a>
Skype: lloyd.helferty
Steering Committee coordinator
Canadian Biochar Initiative (CBI)
CURRENTS, A working group of Science for Peace
<a href="http://www.scienceforpeace.ca/currents/" target="_blank">http://www.scienceforpeace.ca/currents/</a>
President, Co-founder & CBI Liaison, Biochar-Ontario
National Office, Canadian Carbon Farming Initiative (CCFI)
Organizing team member, 2013 N/A Biochar Symposium:
<a href="http://www.carbon-negative.us/symposium" target="_blank">www.carbon-negative.us/symposium</a>
Member of the Don Watershed Regeneration Council (DWRC)
Manager, Biochar Offsets Group:
<a href="http://www.linkedin.com/groups?home=&gid=2446475" target="_blank">http://www.linkedin.com/groups?home=&gid=2446475</a>
Advisory Committee Member, IBI
<a href="http://www.linkedin.com/groups?gid=1404717" target="_blank">http://www.linkedin.com/groups?gid=1404717</a>
<a href="http://www.facebook.com/group.php?gid=42237506675" target="_blank">http://www.facebook.com/group.php?gid=42237506675</a>
<a href="http://groups.google.com/group/biochar-ontario" target="_blank">http://groups.google.com/group/biochar-ontario</a>
<a href="http://www.meetup.com/biocharontario/" target="_blank">http://www.meetup.com/biocharontario/</a>
<a href="http://www.biocharontario.ca" target="_blank">http://www.biocharontario.ca</a>
<a href="http://www.biochar.ca" target="_blank">www.biochar.ca</a>
"Producing twice as much food with diminishing resources, without further loss of natural habitats and biodiversity and in a changing climate may be the greatest challenge facing humanity."
- Lloyd Helferty</pre>
On 2014-05-19 7:38 PM, Crispin Pemberton-Pigott wrote:<br>
</div>
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Dear Roberto</div>
<div style="width:100%;font-size:initial;font-family:Calibri,'Slate Pro',sans-serif;color:rgb(31,73,125);text-align:initial;background-color:rgb(255,255,255)">
<br>
</div>
<div style="width:100%;font-size:initial;font-family:Calibri,'Slate Pro',sans-serif;color:rgb(31,73,125);text-align:initial;background-color:rgb(255,255,255)">
I agree with your analysis. There is a lot of merit in keeping
the secondary flame in close proximity to the top of the fuel
bed. The most important is that the secondary flame is harder to
put out with a slight breeze (because it relights). The second
is that when the primary air is turned down to control the
power, the secondary flame is able to remain hot enough to stay
alight. Combined with external, down-drafting secondary air
preheating (not like the Peko Pe) one can maintain the secondary
air feed ration under different primary air conditions. </div>
<div style="width:100%;font-size:initial;font-family:Calibri,'Slate Pro',sans-serif;color:rgb(31,73,125);text-align:initial;background-color:rgb(255,255,255)">
<br>
</div>
<div style="width:100%;font-size:initial;font-family:Calibri,'Slate Pro',sans-serif;color:rgb(31,73,125);text-align:initial;background-color:rgb(255,255,255)">
Read and heed! TLUD's are not succeeding in meeting the turndown
ratios required by ordinary cooking. To burn clean at different
burn rates, whatever the fuel, you have to control both the
primary and secondary air flows. </div>
<div style="width:100%;font-size:initial;font-family:Calibri,'Slate Pro',sans-serif;color:rgb(31,73,125);text-align:initial;background-color:rgb(255,255,255)">
<br>
</div>
<div style="width:100%;font-size:initial;font-family:Calibri,'Slate Pro',sans-serif;color:rgb(31,73,125);text-align:initial;background-color:rgb(255,255,255)">
While a 'double controller' can work, turning the secondary air
down at exactly the same time as the primary leads to a 2-3
minute period of very high PM and or CO and VOC's because of the
retained heat in the fuel bed and stove body. This is worse if
the combustion chamber is ceramic or cast iron. </div>
<div style="width:100%;font-size:initial;font-family:Calibri,'Slate Pro',sans-serif;color:rgb(31,73,125);text-align:initial;background-color:rgb(255,255,255)">
<br>
</div>
<div style="width:100%;font-size:initial;font-family:Calibri,'Slate Pro',sans-serif;color:rgb(31,73,125);text-align:initial;background-color:rgb(255,255,255)">
If the secondary air feed it an automatic, buoyancy-driven
supply, it will draw in additional air as required during the
cooling-off period. This explains the strange layout of the air
supply in a Vesto Stove which tried to address the problems
inherent in David Hancock's (very advanced at the time) 1984
Tsotso Stove (which is still in production). </div>
<div style="width:100%;font-size:initial;font-family:Calibri,'Slate Pro',sans-serif;color:rgb(31,73,125);text-align:initial;background-color:rgb(255,255,255)">
<br>
</div>
<div style="width:100%;font-size:initial;font-family:Calibri,'Slate Pro',sans-serif;color:rgb(31,73,125);text-align:initial;background-color:rgb(255,255,255)">
Regards </div>
<div style="width:100%;font-size:initial;font-family:Calibri,'Slate Pro',sans-serif;color:rgb(31,73,125);text-align:initial;background-color:rgb(255,255,255)">
Crispin in Seoul enjoying spring<br>
</div>
</blockquote>
<snip><br>
</div>
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