[Stoves] Fuel Management - Bamboo Sawdust

Anh Nguyen ntanh72 at gmail.com
Thu Mar 16 10:46:40 CDT 2017


Hi Tony,

Dr. Do Duc Khoi. PED, Vietnam has stove that can burn saw dust. Below is
the household size, I believe he has the institutional version too.

https://www.youtube.com/watch?v=ivWU2rbBBDY

The Video is in Vietnamese but you can see how the stove burn both wood and
lose biomass.

Mr. Khoi, are you in the mailing list too?

Anh
Green Generation, Vietnam

On Tue, Mar 14, 2017 at 11:48 PM, Tony Vovers <vovers1 at gmail.com> wrote:

> 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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