[Stoves] Stoves Digest, Vol 37, Issue 24

[Crispin Pemberton-Pigott]

Dear Nate

 

I am experimenting with a different form of stability as the chances of a
pot tipping over are not as great as that of a pot falling off. If the
support triangle or square of a stove is relatively then putting on a large
diameter pot is dangerous because it easily falls over spilling hot water on
everything and everyone.

 

We are looking at a rice steaming soblok as the most dangerous local cooking
container. It has a hollow space at the bottom where water is boiled
continuously, a platform for holding the rice which is more dense than
water, and a tall pot with little space above. When tilted the centre of
gravity moves more than it would if there was no steamer section.

 

When that same pot is used for boiling water it is relative tall for its
diameter. When tilted the water shifts to the outside moving the CG more
than the tilt of a solid object.

 

I was thinking of a spec whereby the pot supports should be adequate to
cause the water to spill out of an 80% full pot before falling over. It is a
test that can be done mathematically as well as practically.

 

Interested?

 

Regards

Crispin in Jakarta

 

From: Stoves [mailto:stoves-bounces at lists.bioenergylists.org] On Behalf Of
Nathan Johnson
Sent: Monday, September 23, 2013 11:28 PM
To: <stoves at lists.bioenergylists.org>
Subject: Re: [Stoves] Stoves Digest, Vol 37, Issue 24

 

Hi Lanny,  

 

There are two methods and metrics commonly used to measure the
susceptibility of a stove from tipping over

1) method -- with a stove standing vertically, tilt the stove to one side
until it falls over; metric -- the angle that the stove can be tilted away
from vertical before it tips over on its own (typically used for portable
stoves)

2) method -- apply a specified horizontal force to the stove; metric -- if
the stove tilts, moves, deforms, or falls over when the force is applied
(typically used for larger stationary stoves)

 

Protocols should not specify the required size of the base to prevent
tipping. That decision is left to the designer based on his/her findings
from the safety tests. 

 

Most protocols do not require pots present on the stove. Yet, as you note, a
pot can affect the stove's risk of tipping. No doubt all aspects of the
cooking system--stove, user, pots/utensils, kitchen--affect cooking safety.
Many people in the stove community tend to consider the larger contexts that
influence the efficacy of technical designs. I have a similar viewpoint, and
chose to include the stove when developing a new set of safety guidelines
tailored to biomass cookstoves. You can find my work on stove safety here
http://community.cleancookstoves.org/user_content/files/003/052/3052100/a8d6
6ebfa9745553fb1d971160a282d4-bssp1.0.pdf The text is copied from my Master's
Thesis. Let me know if you want a copy of the full text. 

 

Best regards, 

Nate

 

--
Nathan Johnson
Assistant Professor
Department of Engineering & Computing Systems
Arizona State University



 

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