[Stoves] Urgent Support Gaza Industrial Stove Design

[Harris, Kirk]

Christina,

Looks like a TLUD stove.  Are both primary and secondary forced air?

Construction:

Close all the holes in the sides of the inner chamber except the top 
row.  Double or triple the number of holes in the top row.

Cut out the pot stand angle iron over the hole to get more even heating 
of the pot.  Better yet, place the angle iron radially instead of 
parallel.  Do not cover the hole.  Turn the angle iron over so a flat 
side is attached to the top, and a vertical side of the angle iron rises 
for the pot stand in an L shape.

Add a concentrator (a plate of metal with a moderately smaller diameter 
hole in it) to the top of the combustion chamber to concentrate the gas 
and heat for better combustion.  Make the hole around 18 to 20 cm, 
centered over the combustion chamber.

You could probably get by with natural draft, getting rid of the solar 
panel, battery, wiring, and fan, if the bottom of the stove is open to 
allow air in.  The photo of the functioning stove shows way to much 
flame.  At least reduce the fan speed.

Use a larger pot for more efficient heat transfer.  Optional: Adding a 
skirt around the pot would increase the heat transfer and reduce the 
fuel use.

Use:

Be sure the cook knows the proper function of the stove.  Add the fuel 
up to, but not above the top row of holes on the sides of the inner 
chamber (now the only holes in the sides).  Ignite the fuel on the TOP 
only.  Do not add more fuel, it is a batch type stove.    After the 
flame stops, remove the chamber and dump its contents, then add more 
fuel to repeat the next burn.  Char can be burned, but it is very hot, 
and corrosive to the metal (shouldn't be a problem since the chamber is 
removable and replaceable).

Wishing You well,

Kirk H.

On 11/14/2023 1:00 PM, Christina Espinosa wrote:
> Hi Listserv!
>
> I have a team in Egypt working on a quick manufacturing design to be 
> able to send into our cooking partners in Gaza ASAP. Rules are strict 
> on what gets let in and there is almost no fuel inside Gaza for 
> cooking. They currently have a pellet design with a fan. I was hoping 
> that someone might be willing to jump on a call with me or the team 
> there ASAP to try and troubleshoot some problems they have in the 
> design. This is where they are at now. But they need to be able to 
> make these ASAP and all of the large manufacturers have long turn 
> arounds and shipping costs.
>
> Please let me know if anyone would be able to help.
>
> You can email me directly at Christina at wck.org
>
> Best,
>
> Christina
> Director of Clean Cooking
> World Central Kitchen
>
>
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