[Stoves] GARI FRYING STOVE

Sun Mar 21 00:26:46 CDT 2021

Good Morning everyone
Sorry for the little silence.
I admit being busy with DEWATERING. It's true the Garry processing is
something am just getting started with. But at same moment am not only
collecting devices for it but also processing of peelings .
Soy strategy will be based on 3 axes :
All around CASSAVA & BIOMASS
First and obvious it's GARRY PRODUCTION
Second PEELING VALORISATION (To Produce ANIMALS FEEDS)
Third will be BIOCHAR PRODUCTION.
Also o believe the TLUD that am going to use on the GARRY FRYING will also
be useful for MEAT & FISH DRYING.
But at moment I haven't started working on it yet as DEWATERING Is step i
haven't mastered yet.
Here are few pictures from the system's am Building for
CASSAVA GRATING (done)
PEELING PULVERIZER (done)
CASSAVA DEWATERING (still working on)
Will keep you posted as am moving forward.
Also for the kiln to produce BIOCHAR & TLUG i wonder how i can have Design
of system to reproduce and experiment with them.
The BIOCHAR KILN from because using a Gallons will be expensive compared to
something bigger.
I also admit that am working almost alone and few people are interested in
what am trying to implement.
Thanks

On Tue, Mar 16, 021, 2:17 AM Ronal Larson <rongretlarson at comcast.net> wrote:

> Marc,  Christa, stoves list.  and ccs
>
> 1.  Christa has provided good guidance here. Thanks.   Be sure to read her
> book at
>
> https://energypedia.info/wiki/File:Micro_Gasification_2.0_Cooking_with_gas_from_dry_biomass.pdf
>
> 2.   Here is one possible way to get a start at roasting the gari: with
> much lower power levels
>
> 3.   I assume everyone on this thread will know the meanings of PA and SA
>  (primary and secondary air), but Christa’s book will go into those terms
> fully.  As well aa the placement of the holes.  It is relatively rare to
> have only a single combined air entry - but that is a natural choice with
> this new added inner cylinder - and the need to empty. The drum here is
> modified by only the single PA. + SA hole.  A 2 or 3 cm diameter hole
> should be enough.  Air supply controlled by a cone or other type “door”.
>
> With two inner cans,  there could be almost continuous roasting.
> Interchanging might be possible in less than a minute.
>
> That inner cylinder is sketched here as having half the drum diameter - so
> two can be made from a second drum.   This ratio should drop the max power
> level by a factor of four.  It would - at 27.5 cm - be a large TLUD.  And
> its height also would be large in the TLUD world.
>
> The new gap between the inner and outer cylinders provides multiple
> functions:
>
> a.  The inner cylinder can now be removed (with hooks?) for replacement
> and unloading (by tipping-over nearby).  Much more convenient than tipping
> a full drum.  Better to have two people make the exchange, but one strong
> person might do it.
> b.  It allows preheating of both primary and secondary air.  I show the PA
> + SA  entry hole below mid-height - but some testing will provide an
> optimum. (All on the same can if you can plug unused holes)
> c.    More efficient (more roasting for the same fuel input) - because of
> less radial hat loss.
> d.  Safer for the operator.
> e.   The inner cylinder diameter can be varied to give higher or lower
> power levels (toasting temperatures).  Half the outer diameter might be
> good enough if the turn down ratio (PA amount) can be made small enough
>
> The inner cylinder needs a cap at the bottom, with holes. Seven shown here
> - but the number depends on the size of the chisel or pick ax or drill used
> to make them.  Small enough that the produced char can’t fall through.
> Three or 4 caps can be made from one drum top or bottom.
> The cap can be welded to the cylinder - or secured withed with 40r screws
> through four corners starting with a square sheet steel of almost any
> thickness.
> The inner drum can rest on three or more bricks or flat stones.  Their
> height can be used to vary the gap at the top.
>
> Instead of making two inner cylinders  from a drum - it may be cheaper to
> use new thinner sheet steel
>
> There are many means for getting a best gap for the flame exiting under
> the “wok’’-sshaped roasting pan.  None shown here.
>
>
> Anyone see why this sort of an inner cylinder might not work for Marc.?
> This still looks like a good way to get more biochar to put in the ground
> - and grow bigger casaava/manioc/yucca.  And make money (from the produced
> char) instead of spending time or money on fuel.
>
>
> 4.   I joined Michael Shafer In trying to find out why we got that strange
> message on naming.  No response yet..
> Anyone know why that might have come in?
>
>
> Ron
>
>
> On Mar 15, 2021, at 8:27 AM, Christa Roth (bioenergylist) <
> stoves at foodandfuel.info> wrote:
>
> @Ron: a little clarification: Gari is roasted cassava also known as manioc
>  that has been soaked and crushed before then being roasted in a large pan
> into a dry flour-like product that can be stored.
>
> The Tapioca I know comes from a palm tree.
>
>
> On gari processing: a lot has been tried in Ghana and Nigeria already. Not
> all successful. Especially the larger pans. We tried with a smaller pan and
> a TLUD with a firechamber of about 18 cm diameter and that gave an
> appropriate heat output for the most frequent gari roasting pan that is
> often made from the lid of a 55 gallon drum. We used wood chips as fuel. I
> can’t find the photos of that any longer.
> I do have photos of the trials roasting gari with a JumboZama from Rocket
> Works underneath.
>
>
> @ Marc Stephan Nkouly: if you are looking for 'a SYSTEM to SMOKE FISH &
> PIG MEAT as those are things am also planning to implement in the farm‘ I
> recommend you look at that video Owen Mbilizi and Christa Roth: Progress on
> Chitofu 3in1, climate friendly fish processing technology in Malawi:
> https://youtu.be/QFXrvq9rXaI which shows a smoking cupboard on top a an
> institutional stove.
> A TLUD from a 55 cm diameter drum will give you too much heat output. You
> would need a smaller TLUD: remember - diameter of the fire chamber means
> firepower, height the duration of the burning process.
> For more info consult
> https://energypedia.info/wiki/File:Micro_Gasification_2.0_Cooking_with_gas_from_dry_biomass.pdf
>
> <IMG-20180214-WA0004 maxi zama gari pan ghana.jpeg>
>
>
>
> Christa Roth
> stoves at foodandfuel.info
>
> COVID-19 is real!
> Please Protect Yourself and Others: Practice hygiene - Keep physical
> distance - Wear a reusable community mask in public places to cover your
> nose and mouth
>
> Together we can stop the spread of Corona Virus
>
>
>
>
>
>
> Am 14.03.2021 um 17:28 schrieb Marc Stephan Nkouly <mcsteann at gmail.com>:
>
> Greetings
> Effectively the description is EXACT. Now coming to the fact the heat is
> more higher than what I need it simply means i should look for a different
> strategy.
> Or maybe focus on a different products ?
> It's true am really interested in creating values in my farm.
> In fact as much as am whiling to be doing research i can't ignore the fact
> am first in a position to make sure I can develop a sustainability strategy
> before I can think about research and development.
> Feel free to propose designs i can implement to :
> #Produce CHARCOAL with Biomass
> #Produce BIOCHAR with Biomass
> or even a SYSTEM to SMOKE FISH & PIG MEAT as those are things am also
> planning to implement in the farm.
> It's true the Garry I want to even venture into is to make sure I can be
> having small Income to sustain the Integrated farm Activities.
> In fact i simply find unfortunate that my family is owning land and with
> my little means I can't exploit it effectively.
> So am whiling to collaborate with anyone who can guide me to realise
> things in the farm.
> Will share pictures of the Garry process as soon as I get started.
> Thanks
>
> On Sat, Mar 13, 2021, 10:40 PM Ronal Larson <rongretlarson at comcast.net>
> wrote:
>
>> Marc and ccs, adding six new
>>
>>         Yours is a most welcome message.
>
>
> <snip to save space >
>
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