[Stoves] Patong Patong The Brick Stove Carbonizer Jan to June 2015.pdf
Paul Anderson
psanders at ilstu.edu
Fri Jun 5 22:34:19 CDT 2015
Jed,
Congratulations!!! well done. Those of us who have not developed
skills for working with clay need people like you with those skills.
Some observations:
1. You wrote:
> /One set of meal for a person of six require about 2 kg.ofcanarium
> shells at a cost of Php 8 per meal or Php 24 daily. After each day,
> about 1.5 kg of char may be harvested and this has a market value of
> Php 37.50 !!/ Thus a net of Php 13.50 daily.
Only 0.5 kg weight loss??? And that is only 25% of the original weight
of the fuel??? Something seems to not be correct. Please verify.
2. Your description indicates that you are trying to save the created
char (whatever amount is still there after the cooking is finished) by
blocking off the air inlets. It would be better (IMO) if you simply
pulled out the remaining char to be quenched in a bucket with some water
or in a truly air-tight container or smothered with sand that also cools
the char to where it will not be char-gasifying with the surrounding
air. But do not leave the created char in the stove. That is asking
too much from the stove that has done a wonderful job for cooking, but
it is not designed for extinguishing charcoal. The very smallest
amount of incoming air will sustain the char-gasification and consume
your char.
3. Your method of operation is correct for adding raw fuel on top of
the charcoal that was created. The HEAT FROM BELOW is pyrolyzing the
new fuel (and without any migratory pyrolytic front (MPF)), with the
gases rising up and getting to the incoming secondary air for combustion
as the cooking fire. You are correctly NOT trying to cook with the
charcoal as the source of cooking heat. Your method correctly utilizes
the height of the riser (internal chimney below the pot).
[[[ *_IF _*the cooking is to be done by the charcoal, the pot should be
placed very close to the burning char, and no new raw biomass fuel would
be added. That way of cooking is with the TChar concept (described at
my website for those who do not know this method) which does NOT allow
adding more raw biomass during the charcoal-stove stage of cooking. ]]]
4. Your stove does have two stages or phases of making heat. The
first stage is TLUD, but I think that it is incorrect to say that the
second stage that is running as a Rocket stove. It does not seem to
have a shelf for the fuel with air entering under the burning tips of
the inserted fuel.
What you have is (first stage) a TLUD stove with a MPF, and then (second
stage) a bottom-burning heat source that pyrolyzes the fresh fuel that
is placed upon the column of created charcoal, which is a form of
bottom-burning up-draft. That might be called BBUD, but that acronym
is not well established. It is not a bottom-LIT. It was lit at the top
and the fire reached the bottom and then burning continues at the
bottom, but with LIMITED primary air (which is a gasifier
characteristic.). (I have written some about this in the
"Micro-gasification Terminology...." document at my website:
www.drtlud.com (see Quick Picks listing to find the document.)
It is important to understand what is actually happening in your
stove. I think what you are doing will become increasingly common as
TLUD stoves are created with interiors (grates, walls, etc.) that can
withstand the high heat of char-gasification that is so destructive to
metal. YOUR stove greatly overcomes that problem by having a ceramic
interior. Again, CONGRATULATIONS!!!!!!!!!
Paul
Doc / Dr TLUD / Prof. Paul S. Anderson, PhD
Email: psanders at ilstu.edu
Skype: paultlud Phone: +1-309-452-7072
Website: www.drtlud.com
On 6/5/2015 9:53 AM, Joshua Guinto wrote:
>
> My goal is to have a stove that can be manufactured by village
> artisanal workshops with a regulatory entity that ensures the quality
> and safety. I also hope that there would be a social enterprise that
> would support the purchase of the stoves in favor of the struggling
> food entrepreneur. Finally i would hope that the food business sector
> will eventually shift towards the use of sustainable fuel supplies and
> then help regenerate our denuded forests, farms and gardens.
>
> There is still a long way to go and there are so much that are still a
> lot unknown. Thanks for all the questions. I will use them as
> guideposts towards these discoveries.
>
> Regards
>
> *Joshua B. Guinto
> *Specialist, Appropriate Technology
> MSc Management of AgroEcological Knowledge and Social Change (MAKS)
> Wageningen University, The Netherlands 2006 to 2008*
> *
>
> 2015-06-05 22:27 GMT+08:00 <cec1863 at gmail.com <mailto:cec1863 at gmail.com>>:
>
> Bravo on all fronts. Assuming you can get efficiency up and
> emissions down so that the stove performs well on standard tests
> and equally well under real conditions of use outside the lab, now
> the operator, socio-economic, cultural, and environmental
> performance assessment begins: do we know who your PPBricStove is
> to be used by? Who will fork over the money to buy it after the
> performance settles down? Can it be modularized and mass produced
> or mass crafted in small workshops? Will it fly off out of the
> store or market stall without subsidy? Does it function well
> enough to be welcomed into most kitchens in your area and also by
> small scale commercial food vendors and small scale home
> 'industrialists"? Can it compete head to head woith well
> established traditional stoves?
>
> Sent from my BlackBerry 10 smartphone.
> *From: *Joshua Guinto
> *Sent: *Friday, June 5, 2015 7:53 AM
> *To: *Discussion of biomass cooking stoves
> *Reply To: *Discussion of biomass cooking stoves
> *Subject: *Re: [Stoves] Patong Patong The Brick Stove Carbonizer
> Jan to June 2015.pdf
>
>
> Dear Crispin
>
> Thanks for the compliments.
>
> About the pot rest, its still early to tell as the stove is just a
> few weeks old. But that will be a good point of observation, that
> is if it gets coated with sooth or the sooth gets burned all the way.
>
> I would like to promote the char making mechanism of this stove
> for several reasons.
>
> First is the charcoal here at my locality is more expensive than
> raw fuel. Canarium yields a premium kind of charcoal. The
> following is my quick computation of the local market prices of
> fuel and charcoal:
>
> /One set of meal for a person of six require about 2 kg.ofcanarium
> shells at a cost of Php 8 per meal or Php 24 daily. After each
> day, about 1.5 kg of char may be harvested and this has a market
> value of Php 37.50 !!/ Thus a net of Php 13.50 daily.
>
> Retail stores sell charcoal at Php 10 per 400 gram packets. A
> family consumes at least 3 packets daily or at least Php 30 daily
> for wood charcoal for their meals.
>
>
> Another reason is because the char from gasification is of higher
> quality (porosity) than charcoal produced from conventional earth
> kilns. As an independent consultant, I am actively involved in
> waste management and urban gardening campaigns at disaster prone
> communities here in the Philippines. Stoves, bio char, waste
> management, sanitation and gardening comes tightly altogether.
>
>
> Regards
>
>
> JEd
>
>
>
>
>
>
>
>
> *Joshua B. Guinto
> *Specialist, Appropriate Technology
> MSc Management of AgroEcological Knowledge and Social Change (MAKS)
> Wageningen University, The Netherlands 2006 to 2008*
> *
>
> 2015-06-05 9:43 GMT+08:00 Crispin Pemberton-Pigott
> <crispinpigott at outlook.com <mailto:crispinpigott at outlook.com>>:
>
> Dear Joshua
>
> I congratulate you on incorporating multiple innovations on
> the stove. I really like the use of a handful of sand (or
> grog) as an air controller. Usually available everywhere!
>
> The pot rest looks really strong. Does it get coated with soot?
>
> I am wondering why you are creating charcoal instead of
> optimising the operating cost. The fuel is purchased and the
> cost of operation would be reduced if you burned the all fuel
> purchased. Does anyone want to buy the charcoal from this process?
>
> Thanks
> Crispin in Java
>
> Joshua Guinto <mailto:jed.building.bridges at gmail.com> has
> shared the following PDF:
>
> Patong Patong The Brick Stove Carbonizer Jan to June 2015.pdf
> <https://drive.google.com/file/d/0B_QmamNABHVRaVdIWTd3QXRoUnc/view?usp=sharing_eid&invite=CNmUnMUN>
>
> Sender's profile photoDear Dr. Paul, Dean, Ron, Art, Anders,
> Kirk, JJ, Jon, Richard, and Everyone
>
> I hereby share with you the second stage of my work on the
> brick stove gasifier/carbonizer. It began from the lessons i
> learned during the 2014 Stove Camp at Aprovecho. where i
> learned how to overcome the limitations of the holey roket i
> built. It was then when i realized the low firepower of the
> stove, the difficulty of feeding the fuel and the fragility
> during transport.
>
> Please see https://drive.google.com/drive/my-drive
>
> From November 2014 until now, i tinkered with so many
> fronts:preparing the best clay recipe, pulling in secondary
> air, making the shape and size of each bricks, creating the
> moulds, designing the fuel ports, the air controls, the metal
> shell, the pot rest, harvesting the char etc.
>
> I hereby share with you all my work in the attached photo
> narrative. At the same time i would like to solicit more
> comments on how to improve further, Also i would like to find
> support to have this stove model tested in the laboratory.
>
> A smaller model for the kitchen in now underway on a test
> manufacturing mode.
>
> Kind regards to everyone.
>
> Jed
>
>
> Joshua B. GuintoSpecialist, Appropriate Technology
> MSc Management of AgroEcological Knowledge and Social Change
> (MAKS)
> Wageningen University, The Netherlands 2006 to 2008
>
> *Open*
> <https://drive.google.com/file/d/0B_QmamNABHVRaVdIWTd3QXRoUnc/view?usp=sharing_eid&invite=CNmUnMUN>
>
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> Google Drive: Have all your files within reach from any device.
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