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</o:shapelayout></xml><![endif]--></head><body lang=EN-CA link="#0563C1" vlink="#954F72"><div class=WordSection1><p class=MsoNormal>Dear Friends<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>Here is a typical ‘commercial’ Keren stove in use at the market in Yogyakarta. The stove is expected to have a short life (a few weeks) and they break catastrophically, meaning they drop the pot. So this picture shows how the problem is dealt with: add a frame to hold the pot and place the stove under it. It lasts a lot longer.<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>The stove Philippine stove Rebecca is promoting uses a similar strategy: the hottest and most likely-to-fail component is the combustion chamber and the pot does not sit on it. There is an outer shell that is subject to far less stress and the pot sits on that instead. <o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>As a construction principle it is a good approach and can be done much cheaper than the steel version. Commercial cookers will still probably invest in the steel frame, but there are other advantages to the double-walled construction, primarily it offers the possibility of using the space to create hot secondary air.<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>Regards<o:p></o:p></p><p class=MsoNormal>Crispin<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p></div></body></html>