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<p>Hi Tony,</p>
<p>a friend in Zimbabwe constructed a very simple metall stove for
burning plain sawdust/woodchips. It burned very well for about two
hours. If you are interested, I can send you a drawing.</p>
<p>Cheers,</p>
<p>Ingelore Kahrens<br>
</p>
<br>
<div class="moz-cite-prefix">Am 14.03.2017 um 17:48 schrieb Tony
Vovers:<br>
</div>
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<div>Dear stovers</div>
<div><br>
</div>
<div>Looking for some advice or suggestions to utilise a source
of excess sawdust for institutional cookstoves at a school. in
Indonesia.</div>
<div><br>
</div>
<div>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.</div>
<div><br>
</div>
<div>Looking for simple lowcost options for Pelletizing or
making briquettes from the sawdust.</div>
<div><br>
</div>
<div>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.</div>
<div><br>
</div>
<div>Although dung is locally available there is considerable
resistance from the staff to incorporate dung into the kitchen
setting as part of the fuel.</div>
<div><br>
</div>
<div>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.</div>
<div><br>
</div>
<div>The available sawdust fuel is from treated bamboo from
local factory which has some moisture content (18-20%) at time
it is created.</div>
<div><br>
</div>
<div>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. <br>
</div>
<div>Or some arguments to accept dung as binding material.</div>
<div><br>
</div>
<div>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.</div>
<div><br>
</div>
<div>Suggestions??</div>
<br clear="all">
<div>
<div class="gmail_signature" data-smartmail="gmail_signature">
<div dir="ltr">
<div>
<div dir="ltr">Tony Vovers</div>
<div>+62 (813) 3888 9062 (HP)</div>
</div>
<div><br>
</div>
</div>
</div>
</div>
</div>
<br>
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