[Stoves] Very small stoves and reheating food

[Frank Shields]

Dear Crispin,

 

And I have some charcoal that will ignite paper below 100c. Must be
something we can add or way to make it to light easier. Perhaps adding an
iron rich solution to the biomass before making into char? Or something
else. 

 

Frank

 

 

Frank Shields

Control Laboratories, Inc.

42 Hangar Way

Watsonville, CA  95076

(831) 724-5422 tel

(831) 724-3188 fax

 <http://www.biocharlab> www.biocharlab.com

 

 

 

 

 

 

 

 

From: Stoves [mailto:stoves-bounces at lists.bioenergylists.org] On Behalf Of
Crispin Pemberton-Pigott
Sent: Monday, October 22, 2012 6:50 AM
To: Stoves
Subject: Re: [Stoves] Very small stoves and reheating food

 

Dear Paul

Good point. Charcoal has a bad name re the lighting speed because most
people do not know how to light it quickly. In the case of a Sarai it is
ignited with a piece of paper and burns well in a tiny chimney. 

With a 'toy Jiko' like the Senegal tea stove it is pretty slow but that is
the point. It heats one cup of water and keeps it hot. 

It would be nice if Peter Coughlin commented on this. He reads the list. He
has been promoting a conical accelerator over a standard load in the POCA.
It reduces ignition time from 20 minutes to 2 and saves a bit of fuel to
boot. 

The cone dimensions are relevant to the diameter of he fuel pile. The one
Peter makes is 500mm high, 125mm diameter at the bottom and 75 at the top. 

Light the tinder and place the cone on. It is less than a minute to get
flames out the top after 2 minutes is I'd properly lit. 

In Zambia people use a tube not a cone which is much less effective. Maybe
50 dia. 

The cone saves enough to pay for itself. 

There is a general rule about high carbon fuels which is that they need
draft to get going as the Hydrogen found in biomass is not available (easy,
high heat). 

Regards
Crispin

  _____  

From: Paul Anderson <psanders at ilstu.edu> 

Date: Mon, 22 Oct 2012 08:19:29 -0500

To: Discussion of biomass cooking stoves<stoves at lists.bioenergylists.org>

Cc: Crispin Pemberton-Pigott<crispinpigott at gmail.com>

Subject: Re: [Stoves] Very small stoves and reheating food

 

Crispin and all,

Please correct or confirm my impressions that charcoal would not be very
good for a short 5 to 10 minute heating job.  Charcoal is relatively slow to
start.     (But it could be fine for food warming or tea during a
night-guard's many hours in the cool/cold of the night).

And the Sarai cooker uses little fuel but is for cooking multiple foods in
vertical containers and is not associated with short-term cooking.

If you have experience, please comment about charcoal and short-term fire
needs.    

Paul



Paul S. Anderson, PhD  aka "Dr TLUD"
Email:  psanders at ilstu.edu   Skype: paultlud  Phone: +1-309-452-7072
Website:  www.drtlud.com

On 10/22/2012 1:24 AM, Crispin Pemberton-Pigott wrote:

Dear Friends

 

Very small fires for warming food (in developing countries) are often made
using charcoal. A Senegalese night guard's tea making stove is a good
example. Food warming can be done using waste charcoal. A samovar uses
charcoal because it is indoors. The Sarai stove uses about 100 g of
processed charcoal dust. There seems to be consumer and market agreement
that this works.

 

Regards

Crispin

 

 

[Joyce]

I lived in a tropical country and had an employer-provided fridge and
freezer but no electricity for about six months. (I did store food supplies
in both, as they kept insects out of the cornflakes etc.)  Since I was
working as well as my husband, I got into the 

 






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