[Stoves] Stoves for School Kitchen

[Jeff Holiman]

Greetings.

I appreciate you looking into improved methods. I have a little experience
with the InStove, an institutional rocket stove manufactured to very tight
tolerances and respectable emission performance.  They have a briquette
press to turn agriwaste into fuel for stoves.  They even offer a way for
you to be a local manufacturer for local economic stimulus if that is in
your mission.
I am copying Fred Colgan www.instove.org who can help answer any questions
that you might have.
Kind regards,
Jeff
On Apr 4, 2016 12:58 PM, "Tony Vovers" <vovers1 at gmail.com> wrote:

> Dear Stoves experts I am looking for some advice and help from experts in
> the field on a specific project.
>
> Cooking Stoves for a School
>
>
>
> Currently this international school in Indonesia is using Rocket style
> cookstoves with sawdust as fuel source. (and some used timber/bamboo)
>
> Typical daily activity is to prepare food for up to 600 people, smaller
> breakfast, full on lunch.
>
> The stoves are used for all types of cooking, typically in large pots
> 20-40lt. There are up to 10 stoves running at any one time in a covered but
> not indoor area.
>
> Most of the stoves are constructed from bricks with some metal gratings
>
> The current cookstoves were a part of a previous environmentally focused
> student lead project.
>
>
>
> The key issues are:
>
> The rocket stoves though not very labor intensive are normally not
> functioning even close to original designs in practice with variable output
> and quite often loss of the “rocket” during burn.
>
> The kitchen staff do not have a lot of time to devote to maintenance and
> operation, they need a stable and repeatable solution.
>
> The current stoves are not very efficient creating considerable smoke,
> attempts to add some forced air as both primary and secondary air have been
> largely unsuccessful (too complicated to control)
>
>
>
> This link shows some pictures of current setup:
>
> https://goo.gl/photos/6PfARtHjAYwB66oo8
>
>
>
>
>
> I have been following this list now for last 6 months or so and reviewing
> with interest many of the projects in particular the TLUD concepts and some
> of the innovative use of venturi from both air and water(steam) and am
> looking for some advice/ideas to move ahead with a better concept and
> direction for both the stoves and maybe the fuel in this application.
>
>
>
> Key design points for up to 10 stoves:
>
> Sawdust as fuel source
>
> Fast load and start
>
> 2-4 hours of efficient burn time (prefer continuous feed if practical for
> some units)
>
> 20-40Liter Cook Pots or Wok of similar size.
>
> Ability to adjust or divert heat as temperature control
>
> Simple maintenance and control, long stove life
>
> Control of effluent / exhaust in the work area – we are thinking in terms
> of chimneys or ducting.
>
> Current stoves vent around the pot.
>
> Fuel – is it worth to add steps (pelletizing?) to the fuel preparation
>
>
>
> Soft features:
>
> Ability to use instrumentation and control for development of project and
> student training on the use of advanced cook stoves, on use of BioFuels for
> cooking and Biochar creation and to develop the best in class design for
> this kitchen.
>
> Primary& Secondary air measurement and control
>
> Monitoring/Observing the burn real time (hard to see under the potJ)
>
> Burn efficiency (thermal and chemical) monitoring/measurement and effluent
> testing, both gases and solid waste
>
> Overall energy efficiency – low / no use of external power (electricity)
> preferred but not a showstopper
>
>
>
> Longer term if project is successful simpler designs would be rolled out
> to neighboring school and community facilities as currently the sawdust is
> available as a local “waste” product. It is very likely that existing TLUD
> designs can fit the community needs but some convincing is needed for the
> local community.
>
>
>
> I understand that this is a little away from the typical focus of this
> group but there is no doubt that at the moment Indonesia has a massive
> “burning” problem affecting health and well being of people and animals. We
> want to increase students knowledge and interest in the real opportunities
> that managed burning and Biochar creation could have over the current
> practices of open fires for both cooking and disposal of organic waste.
>
>
>
> For sure whatever we end up doing will be shared with this (stoves)
> community.
>
> We expect some or all of this project to be student lead or student
> involved.
>
> Some key questions:
>
> Is TLUD the recommended solution type for this application or is some
> other approach more suitable?
>
> How to maintain cooking efficiency but include exhaust duct/chimney in the
> design?
>
> If continuous feed or in-situ reloading is not feasible is there some kind
> of quick change design that would allow cooking to resume with minimal
> downtime between burns?
>
> Is there something that could be done with multiple stoves to simplify
> design (ducting?)
>
> Are bricks and mortar a suitable building material or should the focus
> move to steel?
>
> How to efficiently “tune” a stove for efficiency – correct amounts of
> primary, secondary air. Previous local experiments are inconclusive as
> there have been far too many variables.
>
> Is sawdust a suitable fuel?? or should it be compressed/pelletized for
> use??
>
>
>
> Tony Vovers
>
> +62 (813) 3888 9062
>
>
>
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