[Stoves] Fuel Management - Bamboo Sawdust

[Roberto Poehlmann]

Hi Tony,

This is a sawdust stove from Tanzania:



https://www.ashden.org/winners/ksg08



There is a video, where you can see the stove in operation, with no smoke
and without a tall flame.



Also there is a contact email and a case study document.


The low part of the stove is like a typical sawdust stove, similar to a
rocket stove with a central hole. The interesting part is the
heat-spreader, different to others sawdust stove.




Greetings

Roberto Poehlmann

Valdivia

Chile





“

Dear stovers



Looking for some advice or suggestions to utilise a source of excess

sawdust for institutional cookstoves at a school. in Indonesia.



After several attempts with various devices to burn the sawdust directly

have failed to be accepted by the kitchen over time I am now looking to

better fuel management as the solution.



Looking for simple lowcost options for Pelletizing or making briquettes

from the sawdust.



In various postings I have found reference to managing sawdust/husk fuel

using cowdung as a binding material and simple screw or lever based press

to create briquettes or cakes that are dried.



Although dung is locally available there is considerable resistance from

the staff to incorporate dung into the kitchen setting as part of the fuel.



The volume of source material available (6-8sacks/day) does not justify a

pelletizing machine and we feel this opportunity could make for a good

student lead project to create a sustainable fuel management process for

the kitchen/support staff.



The available sawdust fuel is from treated bamboo from local factory which

has some moisture content (18-20%) at time it is created.



I have seen reference to other "binding materials" or even partial

pyrolysis to bind the fuel and am looking for some suggestions of things to

try for a local pelletizing/briquetting process.

Or some arguments to accept dung as binding material.



We need to generate enough fuel to feed 6-8 stoves operating over 2-4 hours

food prep time on a daily or twice daily basis with reasonable efficiency.



Suggestions??



Tony Vovers

+62 (813) 3888 9062 (HP)

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