Journal articles: 'Stoves Design'

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Hariyanto, Kris. "Performa Pembakaran Kompor Biogas Menuju Desa Mandiri Energi di Yogyakarta." Conference SENATIK STT Adisutjipto Yogyakarta 2 (November 15, 2016): 151. http://dx.doi.org/10.28989/senatik.v2i0.58.

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Biogas is an alternative energy sources as a substitute for fossil fuels in household activities daily, but there are obstacles in the use of biogas, namely the difficulty of arranging a flame that is stable and fuel consumption relatively less efficient biogas. So it takes a design development system that will produce a burning stove produces biogas-fueled stove fits the purpose of research, on the other hand biogas stove should be simple, cheap production price, maximum efficiency and safe to use. Stages in the study include: desk assessment, creation of objective requirements desing, manufacture conceptual and basic design, manufacture real stove. As for knowing the performance of the stove carried ujji stove performance are: test flame stability and efficiency. The results showed that the efficiency of the biogas stove design results in only 31 percent higher than the efficiency of biogas stoves old design, while the fuel consumption of biogas stoves new design is 16 percent lower when compared with fuel consumption of biogas stoves old design. In terms of manufacture and ease of repair and maintenance of gas cookers new design is more easily repaired and easy to make and simple in form compared with the old design biogas stoves. Keywords— design, efficiency, biogas stoves, fuel consumption

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groft, tammis kane. "Cast with Style: Nineteenth-Century Cast-Iron Stoves." Gastronomica 5, no. 1 (2005): 19–24. http://dx.doi.org/10.1525/gfc.2005.5.1.19.

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Cast With Style: Nineteenth-Century Cast-Iron Stoves During the nineteenth century Albany and Troy, New York manufacturers were considered to be among the largest producers of cast-iron stoves in the world. Stoves made in these two upstate New York cities were renowned for their fine-quality castings and innovations in technology and design. The strategic location of Albany and Troy, located nine miles apart on opposite banks of the Hudson River, afforded easy and inexpensive transportation of raw materials to the foundries, and finished stoves to worldwide markets. Cast-iron stove making reached its highest artistic achievement and technological advancements between 1840 and 1870. Flask casting and the advent of the cupola furnace permitted more elaborate designs and finer-quality castings. Stove designers borrowed freely from architectural and cabinet-makers design books, a process that resulted in the use of Greek, Roman, Egyptian and Rococo revival motifs; patriotic symbols, and lavish floral designs, all reflecting current taste and sentiment Stove types produced included Franklin, box, dumb, base-burner, parlor, cook stoves and ranges and parlor cook stoves. However, the stoves that attracted the most attention and helped to secure the reputation of Albany and Troy, as innovators in technological and decorative designs were the column parlor stoves produced during the 1830s and 1840s. These stoves were a focal point for a Victorian parlor because the overall designs incorporated current tastes in architecture, furniture and other decorative arts. The decline of the stove industry in Albany and Troy began slowly after the Civil War, when companies went back into full production and glutted the market. Also, new deposits of iron ore were discovered in the Great Lakes region, and entrepreneurs were quick to see the potential of large western markets and began building foundries in Chicago and Detroit. As the century closed, the demands for iron were shifting toward steel.

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Hariyanto, Kris, and Benedictus Mardwianta. "VARIASI SUDUT PANCAR BURNER CUP UNTUK MENINGKATKAN PERFORMA PEMBAKARAN PADA KOMPOR BERBAHAN BAKAR BIOGAS MENUJU DESA MANDIRI ENERGI DI YOGYAKARTA." Angkasa: Jurnal Ilmiah Bidang Teknologi 8, no. 2 (August 25, 2017): 47. http://dx.doi.org/10.28989/angkasa.v8i2.118.

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Biogas is an alternative energy sources as a substitute for fossil fuels in household activities daily, but there are obstacles in the use of biogas, namely the difficulty of arranging a flame that is stable and fuel consumption relatively less efficient biogas. So it takes a design development system that will produce a burning stove produces biogas-fueled stove fits the purpose of research, on the other hand biogas stove should be simple, cheap production price, maximum efficiency and safe to use. Stages in the study include: desk assessment, creation of objective requirements design, manufacture conceptual and basic design, manufacture real stove. As for knowing the performance of the stove carried stove performance tests are: test flame stability and efficiency. The results showed that the efficiency of the biogas stove design results in only 31 percent higher than the efficiency of biogas stoves old design, while the fuel consumption of biogas stoves new design is 16 percent lower when compared with fuel consumption of biogas stoves old design. In terms of manufacture and ease of repair and maintenance of gas cookers new design is more easily repaired and easy to make and simple in form compared with the old design biogas stoves.

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Hariyanto, Kris, and Benedictus Mardwianta. "PENINGKATAN PERFORMA HASIL PEMBAKARAN MENGGUNAKAN MIXING COMBUSTION CHAMBER PADA KOMPOR BERBAHAN BAKAR BIOGAS MENUJU DESA MANDIRI ENERGI DI YOGYAKARTA." Angkasa: Jurnal Ilmiah Bidang Teknologi 8, no. 1 (August 31, 2017): 115. http://dx.doi.org/10.28989/angkasa.v8i1.137.

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Biogas is an alternative energy sources as a substitute for fossil fuels in household activities daily, but there are obstacles in the use of biogas, namely the difficulty of arranging a flame that is stable and fuel consumption relatively less efficient biogas. So it takes a design development system that will produce a burning stove produces biogas-fueled stove fits the purpose of research, on the other hand biogas stove should be simple, cheap production price, maximum efficiency and safe to use. Stages in the study include: desk assessment, creation of objective requirements desing, manufacture conceptual and basic design, manufacture real stove. As for knowing the performance of the stove carried ujji stove performance are: test flame stability and efficiency. The results showed that the efficiency of the biogas stove design results in only 31 percent higher than the efficiency of biogas stoves old design, while the fuel consumption of biogas stoves new design is 16 percent lower when compared with fuel consumption of biogas stoves old design. In terms of manufacture and ease of repair and maintenance of gas cookers new design is more easily repaired and easy to make and simple in form compared with the old design biogas stoves.

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Motyl, Przemysław, Marcin Wikło, Julita Bukalska, Bartosz Piechnik, and Rafał Kalbarczyk. "The new design of the wood stove based on the numerical analysis and experimental research." E3S Web of Conferences 154 (2020): 04001. http://dx.doi.org/10.1051/e3sconf/202015404001.

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In Europe, especially in Poland, wood-fired stoves remain one of the most popular renewable household heating. The use of wood logs in small-scale units stoves are expected to increase substantially. The work proposes a comprehensive approach to modify the design of wood stoves with heating power up to 20 kW, including design works, simulations, and experimental research. The article also presents the numerical study of a combustion process including fluid flow, chemical combustion reaction, and heat exchange in the wood stove. The retrofit enhanced a more stable heat release from the wood stove, which increased efficiency and reduction of the harmful components of combustion.

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Bantu, Anthony A., Gilbert Nuwagaba, Sarah Kizza, and Yonah K. Turinayo. "Design of an Improved Cooking Stove Using High Density Heated Rocks and Heat Retaining Techniques." Journal of Renewable Energy 2018 (October 28, 2018): 1–9. http://dx.doi.org/10.1155/2018/9620103.

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In sub-Saharan Africa, dependence on wood fuel has caused significant depletion of vegetative resources. Whereas there exist hundreds of improved cooking stoves, many have not reached their maximum potential because their designs are predominantly focused on either fuel efficiency or reduced smoke. This research designed and fabricated an improved charcoal stove using high density rocks and heat retaining techniques. The aim was to retain heat and minimise heat losses in cooking devices with a sole purpose of reducing the amount of fuel used during cooking. The stove design herein incorporates the interaction of physical and thermal properties of granite rocks with heat loss theories to give a thermal efficient unit. The stove was estimated to cost US$ 36 which compared favourably with most of the improved charcoal stoves on international market (US$ 3–50 US$). This study revealed that, by introducing the new stove design and insulation, the granite rocks depicted high thermal storage properties with potential for reducing fuel use by over 78% with reference to the open fire stove. The designed granite rock stove therefore paves way for the use of high density rocks in improved cook stoves to achieve high performance energy efficient systems that can sustainably put to use vegetative resources.

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Palanisamy, Muthukumar, Lav Kumar Kaushik, Arun Kumar Mahalingam, Sunita Deb, Pratibha Maurya, Sofia Rani Shaik, and Muhammad Abdul Mujeebu. "Evolutions in Gaseous and Liquid Fuel Cook-Stove Technologies." Energies 16, no. 2 (January 9, 2023): 763. http://dx.doi.org/10.3390/en16020763.

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The rapidly growing global demand for pollutant-free cooking energy has proliferated the research and development of energy efficient and clean cook-stoves. This paper presents a comprehensive review on the gradual improvements in cook-stove designs, focusing on gaseous and liquid fuel-operated cook-stoves around the world. Various literatures concerning the technical aspects such as design and testing, are brought together to provide an insight into the present status of developments in cook-stoves. This review of cook-stove performance covers topics such as stable operating conditions, flame propagation aspects, heat transfer and temperature distribution within the burner, fuel consumption, thermal efficiency, and emissions. Covering both laboratory-scale and field studies, the various cook-stove technologies reported so far are summarized with relevant comments regarding their commercial viabilities. The numerical modeling of combustion in cook-stoves; human health and the environmental impacts of unclean cooking technologies; and various schemes, strategies, and governmental initiatives for the promotion of cleaner cooking practices are also presented, with suggestions for future work.

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Ferriz Bosque, Elena, Luisa M. Muneta, Gregorio Romero Rey, and Berta Suarez. "Using Design Thinking to Improve Cook Stoves Development in Mexico." Sustainability 13, no. 7 (March 31, 2021): 3843. http://dx.doi.org/10.3390/su13073843.

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A traditional use of bioenergy is the main source of residential energy in developing countries, essentially using firewood to cook, boil water or heating affecting people in developing countries. Improved kitchens are more efficient and less polluting, and there is a need to evaluate different design options to facilitate their adoption. There are different types of very economical improved cook stoves with high combustion efficiency. In Mexico, multiple projects about cook stoves have been carried out, the root of this study being one of them, the Patsari cook stoves. The goal of this project was to modify previous designs to align with the habits and traditions. This study shows the importance of including the participation of the users in the design of the portable model of the Patsari cook stoves, applying Design Thinking methodology. Many designs or design changes have been done on cook stoves by different researchers, but users do not adapt to them. This article, through a field study, shows the importance of theoretical analyses along with user experiences to facilitate the adoption of these improves cook stoves and ensure their success.

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Ramadhan, Ramadhan, Kadir Kadir, Kadir Kadir, La Hasanudin, and La Hasanudin. "Desain dan Analisa Pembakaran Kompor Briket Biomassa." Enthalpy : Jurnal Ilmiah Mahasiswa Teknik Mesin 5, no. 1 (March 31, 2020): 27. http://dx.doi.org/10.55679/enthalpy.v5i1.11622.

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The furnace is a device used to convert potential energy into heat energy. Furnace for the community is one of the important tools for cooking. Combustion is the reaction of a substance with oxygen (O2 ). Combustion is one of the most widely used biomass energy conversions because it produces direct thermal energy. The purpose of this research is to analyze the number of holes and analyze the comparison of burning briquette stoves with kerosene stoves. The data collection method is carried out by direct observation of the community and collecting references from related books and journals. Analysis conducted on the number of holes in the briquette stove (21, 33 and 43) shows the most effective results in the use of briquette stoves are briquette stoves which have 43 holes. The time to heat the water is 15 minutes with the same amount of water and fuel volume, the water volume is 500 ml and 600 grams of fuel and the final temperature is 100 oC. The heating time of kerosene stove is 12 minutes and the heating time of briquette stove is 15 minutes.Keywords: Briquette stove, hole variation, design, combustion, efficiency

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Rabby, Md Insiat Islam, Md Wasi Uddin, Mahafuzur Rahman Sheikh, Humayun Kabir Bhuiyan, Tazeen Afrin Mumu, Fabliha Islam, and Afsana Sultana. "Thermal performance of gasifier cooking stoves: A systematic literature review." F1000Research 12 (January 10, 2023): 38. http://dx.doi.org/10.12688/f1000research.126890.1.

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A systematic literature review was conducted to summarize the overall thermal performance of different gasified cooking stoves from the available literature. For this purpose, available studies from the last 14 years (2008 to 2022) were searched using different search strings. After screening, a total of 28 articles were selected for this literature review. Scopus, Google Scholar, and Web of Science databases were used as search strings by applying “Gasifier cooking stove” AND “producer gas cooking stove” AND “thermal performance” keywords. This review uncovers different gasified cooking stoves, cooking fuels, and fabrication materials besides overall thermal performances. The result shows that the overall thermal performance of different gasified cooking stoves was 5.88% to 91% depending on the design and burning fuels. The premixed producer gas burner with a swirl vane stove provided the highest overall thermal performance range, which was 84% to 91%, and the updraft gasified stove provided the lowest performance, which was 5.88% to 8.79%. The result also demonstrates that the wood pellets cooking fuel provided the highest thermal performance and corn straw briquette fuel provided the lowest for gasified cooking stoves. The overall thermal performance of wood pellets was 38.5% and corn straw briquette was 10.86%.

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Prajapati, S., B. Rijal, M. Rijal, and B. Barat. "Design optimization of improved cooking stove." Nepal Journal of Environmental Science 2 (December 8, 2014): 63–66. http://dx.doi.org/10.3126/njes.v2i0.22744.

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Improved cooking stove (ICS) has provided the emerging opportunities, especially in the developing nations, considering the fact that it is more efficient and environment friendly than conventional cooking stoves. The paper briefly discusses about the design optimization of ICS. Current models are designed predominantly based on maximum energy conversion rather than coupling it with the original habits of users. There are various factors to be considered during the design of the cooking stove. The optimum design has the maximum efficiency resulting in low carbon emission, low kitchen indoor pollution, low fuel wood consumption and finally conserves the environment.

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Bello, Segun R., M. A. Onilude, and T. A. Adegbulugbe. "Design and Performance Evaluation of Supplemental Air Supplied Charcoal Stove." International Letters of Chemistry, Physics and Astronomy 54 (July 2015): 1–10. http://dx.doi.org/10.18052/www.scipress.com/ilcpa.54.1.

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Improved charcoal stoves are known to generally develop high thermal efficiencies, but most generate appreciable level of gas emissions which has made them unsuitable for use within residential buildings. In order to eliminate this constraint, a supplemental air supply power pack was introduced to improve charcoal stove thermal and aesthetic performance. This paper described the experimental setup, test procedures and results showing optimized performance. Comparison between performance characteristics shows the air aspirated stove and other improved charcoal stove showed more than 20% increased efficiency, power input of 2.26 kW (0.691Kw/hr) and overall thermal efficiency of 36.74% for the improved stove, the stove is thermally efficient more than the traditional stove.

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Bello, R. Segun, M. A. Onilude, and T. A. Adegbulugbe. "Design and Performance Evaluation of Supplemental Air Supplied Charcoal Stove." International Letters of Chemistry, Physics and Astronomy 54 (July 3, 2015): 1–10. http://dx.doi.org/10.56431/p-6074h2.

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Improved charcoal stoves are known to generally develop high thermal efficiencies, but most generate appreciable level of gas emissions which has made them unsuitable for use within residential buildings. In order to eliminate this constraint, a supplemental air supply power pack was introduced to improve charcoal stove thermal and aesthetic performance. This paper described the experimental setup, test procedures and results showing optimized performance. Comparison between performance characteristics shows the air aspirated stove and other improved charcoal stove showed more than 20% increased efficiency, power input of 2.26 kW (0.691Kw/hr) and overall thermal efficiency of 36.74% for the improved stove, the stove is thermally efficient more than the traditional stove.

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Onyeneke, Robert Ugochukwu, Chinyere Augusta Nwajiuba, Jane Munonye, Uwazie Iyke Uwazie, Nkechinyere Uwajumogu, Christian Obioma Uwadoka, and Jonathan Ogbeni Aligbe. "Improved Cook-stoves and Environmental and Health Outcomes: Lessons from Cross River State, Nigeria." International Journal of Environmental Research and Public Health 16, no. 19 (September 20, 2019): 3520. http://dx.doi.org/10.3390/ijerph16193520.

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This paper studies a topic in the triangle of environment, development and health—the effectiveness of the improved cooking solution. While a range of improved cook-stoves (ICS) is available in the market, since decades with a number of new entrants from recent years, adoption is still low in many developing regions, such as sub-Saharan Africa, also because stove performance is sometimes found to be deficient. However, in Nigeria, Africa’s most populous country, few improved cook-stove interventions are on-going. Incidentally, there is little evidence on the effect of improved cook-stoves on different components of health and environmental outcomes in rural Nigeria. This study, using cross-sectional data from Cross River State, the State with the largest forest area in the country, analyzed the impacts of locally designed improved cook-stoves on the environmental and health outcomes of rural women. A sample of four hundred (400) married women was drawn from eight rural communities with the highest concentration of improved cook-stove users. The woman in-charge of cooking in each household was the respondent. Also, in each household, the household head (if different from the primary cook) was interviewed. Using inverse propensity score weighting for data analysis, we found significant fuel and time savings from the adoption of the cook-stove. However, this study found no evidence of the reduction of indoor air pollution associated diseases given stove design and users’ behavior. This underscores the need to revisit the design of the stove and consider users’ cooking behavior in the design.

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Swaminathan, Rajaram, and Hileni Amupolo. "Design and Testing of Biochar Stoves." Open Journal of Applied Sciences 04, no. 14 (2014): 567–72. http://dx.doi.org/10.4236/ojapps.2014.414056.

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., Almuzakkir, Muhammad ., and Adi Setiawan. "Performance Test of a Household Rocket Stoves Fired with Coconut Frond, Coconut Shell and Bamboo." International Journal of Research and Review 8, no. 1 (November 23, 2021): 59–64. http://dx.doi.org/10.52403/ijrr.20210107.

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Fuel is something that is very important in everyday life. Almost every human being needs fuel to meet their needs and support their activities, for example cooking in household needs. Currently, fossil fuels or fuel oil (BBM) are still widely used to meet demand, however, it should be noted that fossil fuels or fuel oil (BBM) are non-renewable natural resources. The biomass rocket stove is one of the modern stove innovations that uses biomass energy as the main energy source. Rocket stoves are designed to increase fuel efficiency with thermal efficiency, a combination of the increased combustion efficiency and heat transfer associated with burning briquette fuel. The purpose of this research is to design and manufacture rocket stove fired with coconut and bamboo biomass for household needs as well as developing methods and equipment for performance testing of rocket stoves. In this study, several steps were carried out, including designing a rocket furnace, selecting biomass fuel and testing the performance of a rocket furnace. From the design of the biomass stove, it is noteworthy that the design with two holes makes the combustion air easily enters and makes combustion in the furnace more perfect and efficient. Water boiling test using three types of solid fuels with the cold start condition suggested that the highest thermal efficiency was coconut fronds with a value of 38% and the lowest thermal efficiency was found from coconut shell combustion, i.e. 22%. During hot start test, the highest thermal efficiency was obtained from coconut fronds firing with a value of 41%. Moreover, with simmer water boiling test method, firing the rocket stove with coconut fronds showed the highest thermal efficiency with a value of 37%. Keywords: Rocket Stoves, Coconut Fronds and Shells, Bamboo, Thermal Efficiency, .Water Boiling Tests.

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Setiyadi, Surawan, and Dendra Alfi Nugroho. "Perancangan Alat Pencegah Kebakaran Rumah Akibat Kelalaian Manusia Mematikan Kompor Gas Berbasis Mikrokontroler Arduino yang Terintegrasi dengan Smartphone." Journal of Electrical And Electronics Engineering 3, no. 1 (January 21, 2021): 82. http://dx.doi.org/10.33021/jeee.v3i1.1406.

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Many know that the activities of most people who are at home certainly cannot be kept away from the name of cooking with gas stoves. But it was a concern because of the many cases that occurred related to gas stoves. Often from most people when cooking they forget to turn off the stove because of other activities or even leave. This can lead to potential house fires. To overcome this problem, we need a tool that can detect the condition of the gas stove, in order to prevent undesirable things from happening earlier. To avoid undesirable events due to human negligence turning off the gas stove. So the design of making tools that can determine whether there is activity of moving objects in front of the gas stove. So that if the gas stove is still burning, the gas stove will automatically turn off or be turned off remotely by the homeowner by giving notification to the homeowner's handphone.

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Романчиков, Сергей, and Sergei Romanchikov. "Convection Type Electric Stove with Air Ionization." Food Processing: Techniques and Technology 48, no. 4 (February 13, 2019): 131–38. http://dx.doi.org/10.21603/2074-9414-2018-4-131-138.

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Increasing the efficiency of electric stoves currently remains an unsolved problem. The present study proposes a new design scheme for the electric convection stove with an air ionization device (Electric Stove PE-UIEV). This will reduce energy costs and speed up the cooking process. The stove in question is based on the method of electrothermal convection of heat-exchange surfaces of the frying deck. The proposed design reduces the formation of carcinogenic substances and improves the taste of fried and stewed dishes. The improved device increases the heat transfer coefficient from the burner surface to the cooker by 3 times since it creates better conditions for electrothermal convection. Treating air with electricity gives it adhesive properties: the air sticks to grounded surfaces of boilers. Ionized air intensively performs the function of heat carrier. Ionization reduces carcinogenic substances by 2–4 times and disinfects of ready-made dishes. The practical significance of the technical solution lies in the fact that the proposed design reduces the load on the ventilation and air conditioning system. In addition, the stove can be used for cooking in restricted (closed) spaces, and it improves the taste quality indicators. Unlike other stoves, this one reduces hot air circulation and, thus, its losses.

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Gamser, Matthew S. "Biomass stoves: Engineering design, development and dissemination." Research Policy 17, no. 2 (April 1988): 113–14. http://dx.doi.org/10.1016/0048-7333(88)90026-1.

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Bradnum, Chris. "The Manica Charcoal Stove Project." Journal of Energy in Southern Africa 24, no. 2 (May 1, 2013): 2–15. http://dx.doi.org/10.17159/2413-3051/2013/v24i2a3125.

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A study was conducted by staff and students from the Department of Industrial Design in the Faculty of Art, Design and Architecture (FADA) at the University of Johannesburg on alternative charcoal stove design under the title Manica Charcoal Stove Project for developing communities. The project was started in support of the principle designs developed for the Maputo Ceramic Charcoal Stove, now known as the Poupa Carvão (POCA) charcoal stove, developed by Crispin Pemberton-Piggott of the Program for Biomass Energy Conservation (ProBEC) which is supported by GIZ. A research group consisting of two academic staff members and four 3rd year Industrial Design students visited the town of Manica in Mozambique in 2008 to complete user field testing and use these results to inform alternative charcoal stove designs. The project falls under the broad area of design for social development and expands on aspects of community centred design developed within the Department of Industrial Design at the University of Johannesburg. This paper briefly describes the research method and the design process used to develop the stove concepts. It discusses aspects related to the design of new charcoal burning stoves and touches on the manufacturing systems available for stove production in the region. It evaluates the principles of user centred design in developing community projects and gives direction to further studies of this kind.

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Wulandari, Aulia Eka, Sekar Madu Kusumawardani, Mutiara Amelia Sabrina, Sofi Arofah, Siti Nur Shifa Sholihat, Dadi Rusdiana, Tri Suwandi, and Muhammad Aziz. "Design of Rice Husks Gasification Stove." ASEAN Journal of Science and Engineering 1, no. 1 (April 19, 2021): 1–8. http://dx.doi.org/10.17509/ajse.v1i1.33644.

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The human population increases every year, reported from the official website of the United Nation, in 2011 the world population reached 7 billion people. Then in 2016 reached 7.4 billion people and the world population in 2020 reached 7.7 billion people. It is estimated that by 2030 it will grow to 8.5 billion people and by 2050 to reach 9.7 billion inhabitants. which makes energy needs also increase. With these facts, we design gasification stove biomass energy that aims to reduce the use of non-renewable fuels. The study aims to design a rice husks gasification stove to minimize agricultural waste. In this study, there is an innovation in tar reduction using dolomite as a catalyst. This research uses qualitative research methods that are presented descriptively. The gasification stove design is inspired by the oil stove with the addition of an iron pipe that serves as an oxygen supplier. The design of gasification stoves using rice husk as fuel was successfully carried out. This stove is proven to be one of the tools to maximize the potential of using rice husks as fuel. Finally, we hope that this research can continue to be refined in further studies to maximize the utilization of rice husk waste as renewable alternative energy.

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Chung, Gyang Davou, Pahalson C. A. D, and Jennifer Kadala. "Design and Implementation of Concrete Thermal Storage Stove." International Journal of Engineering and Advanced Technology 10, no. 2 (December 30, 2020): 15–21. http://dx.doi.org/10.35940/ijeat.a1085.1210220.

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Cooking has been an important part of mankind civilization. Several means of providing controlled heat for cooking had been developed in the past. However, as civilization grows, the use of refine fossil fuel and electric stoves became the dominant means of providing heat for cooking. The cost of refine fossil fuel had regularly fluctuated and generally increases on average. In some locations in the world, the time for supply of electricity and the duration of it availability is unpredictable. Also, the cost of electricity varies between the day and the night in some countries. These problems led to the development of a thermal storage stove. The stove use electric heating elements for direct cooking and charging the thermal energy storage unit. The stored heat energy will be use at any time of the day. The stove with a theoretically estimated heat energy storage capacity of 2.7 MJ was constructed. And from measurements, the device was found to be more effective in the first 10 hours when charged to a device dependent temperature factor of about 82 0C.

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Barnes, Douglas F., Keith Openshaw, Kirk R. Smith, and Robert van der Plas. "THE DESIGN AND DIFFUSION OF IMPROVED COOKING STOVES." World Bank Research Observer 8, no. 2 (1993): 119–41. http://dx.doi.org/10.1093/wbro/8.2.119.

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López-Martínez, Octavio, and Heriberto Emilio Cuanalo de la Cerda. "Participatory action research in the design, construction and evaluation of improved cook stoves in a rural Yucatec Maya community." Action Research 18, no. 4 (April 29, 2017): 490–509. http://dx.doi.org/10.1177/1476750317704047.

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Different initiatives have promoted the use of improved cook stoves around the world. Their goal has been to eradicate cooking over open flame inside dwellings because it is associated with health problems, inefficient resource use and greenhouse gas emissions. Most of these improved cook stoves initiatives depend heavily on expert-generated solutions, treating users as mere recipients. However, they have had little success in terms of adoption rates. Their failures are due to myriad factors, highlighting the complexity of this problem. In the rural community of Yaxcabá, Mexico, most households use wood as a cooking fuel in small fire pits. As an alternative approach to this problem, we proposed a project to create an improved cook stoves based on dialogue with community members. We used a systems approach to analyze the large number of variables involved in the problem. Following participatory action research approach, we worked with 17 participants forming two groups in a process of self-diagnosis, design, construction and evaluation of two improved cook stoves models. The participants stated that the resulting improved cook stoves offered multiple advantages over previous devices, particularly in sociocultural, environmental and comfort aspects.

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Sakulin, A. V., S. I. Gershkovich, F. R. Iksanov, A. V. Vitovsky, V. A. Musevich, N. V. Vikhrova, M. Ya Kalugina, B. N. Prokof'ev, and Yu A. Murzin. "Experience of using JSC BKO materials in the construction of hot blast stove of the Kalugin design (VNK)." NOVYE OGNEUPORY (NEW REFRACTORIES), no. 7 (September 18, 2020): 3–10. http://dx.doi.org/10.17073/1683-4518-2020-7-3-10.

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The results of the application of products developed by Borovichi refractories plant (JSC BKO) for hot blast stoves of the Kalugin design (VNK, JSC «KALUGIN») are presented. The main trends of improving the technologies used in the reconstruction and construction of hot blast stoves, which radically increase the technical and economic indicators and efficiency of thermal units.

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Tadesse, Mulugeta. "The Developmental Patterns of Injera Baking Stoves: Review on the Efficiency, and Energy Consumption in Ethiopia." International Journal of Mechanical Engineering 7, no. 1 (January 25, 2020): 7–16. http://dx.doi.org/10.14445/23488360/ijme-v7i1p102.

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Injera will continue to be the staple food for Ethiopians and Eritreans and some parts in east Africa in years to come. In order to efficiently bake Injera using various types of stoves, research and development work for Injera baking have been conducted so far and is critical. The use of energy sources is dominantly biomass is used for Injera baking followed by electricity yet. Electricity is mainly used in urban dwellers of the country which is limited one. Alternative energy sources such as solar thermal and biogas can be used for baking Injera alternatively. There are different types of Injera baking stoves design in Ethiopia using biomass energy such as open fire three stone stove, Mirt stove (includes improved one with high chimney, stand types), Burayou Injera baking stove Sodo, Awuramba, Tehesh indicating developmental patterns of stove based on the aim to reduce specific fuel consumption as well as efficiency by reducing energy losses during baking. Thus, it is determined that the average specific fuel consumption of three stone open fire was 929 g/kg of Injera, Mirt stove is 535g/kg of Injera, Gonziye is 617 g/kg of Injera, Awuramba is 573 g/kg of Injera while Sodo is 900 g/kg of Injera. The other Injera baking stoves were developed for baking Injera using solar thermal energy and biogas sources are designed to attain the average required surface temperature of Injera baking pan or Mitad. It is found that the average surface temperature of the concentric type solar thermal Injera baking stove is 148 oC, parabolic type solar Injera baking stove is 200 oC, electric stove is 225 oC using 3.75 KW electricity, WASS electrical is 220 oC consuming 1.4 KW electricity and biogas 210 oC. Further investigation needed to continue the developmental patterns of Injera baking system by improving the efficiency of the stove by reducing energy losses there has needed that the baking pan or Mitad to be improved.

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Akinbomi, J. G., K. F. K. Oyedeko, L. Salami, K. A. Aminu, A,N, Anozie, and J. A. Sonibare. "DESIGN IMPROVEMENT OF A GAS-FIRED PYROLYSIS REACTOR." Engineering and Technology Research Journal 5, no. 2 (September 24, 2020): 22–29. http://dx.doi.org/10.47545/etrj.2021.6.1.073.

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Design defects in a reactor often results in poor reactor performance. This study examined the effects of variations in burner holes and air to fuel ratio on thermal efficiency and emission characteristics of three locally fabricated gas cooking stoves with 48, 96 and 144 burner holes. The purpose of the study was to use the stove design with optimal efficiency and lowest emissions, as a model for improving the design of a gas-fired pyrolysis reactor that had air-fuel intake port defect with consequent incomplete combustion. The results of the study showed that stove with 96 burner holes produced the lowest emissions of 89.672 mg/m3 while stove with 144 burner holes was found to be the most fuel efficient with efficiency of 69.0. The results imply that a trade-off exists in the design of the burners to achieve either the most environmentally-friendly or most fuel-efficient burner. However, a compromise of the two objectives of maximizing fuel efficiency and minimizing emissions was reached by choosing as a model, the burner having 96 holes with thermal efficiency of 64.3% and emissions of 89.672 mg/m3 over burner having 144 holes with thermal efficiency of 69.0% and emissions of 258.974 mg/m3 . Keywords: Air flow, , Burner Holes, Combustion, Emissions, Improved design, Thermal ef

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Hoffmann, Errol R., and Alan H. S. Chan. "Alternative approaches to the design of four-burner stoves." Ergonomics 54, no. 9 (August 17, 2011): 777–91. http://dx.doi.org/10.1080/00140139.2011.597879.

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Motyl, Przemysław, Marcin Wikło, Julita Bukalska, Bartosz Piechnik, and Rafał Kalbarczyk. "A New Design for Wood Stoves Based on Numerical Analysis and Experimental Research." Energies 13, no. 5 (February 25, 2020): 1028. http://dx.doi.org/10.3390/en13051028.

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This work proposes a comprehensive approach to modifying the design of wood stoves with a heating power up to 20 kW, including design works, simulations, and experimental research. The work is carried out in two stages. In the first part, a numerical model is proposed of the fireplace insert including fluid flow, the chemical combustion reaction, and heat exchange (FLUENT software is applied to solve the problem). The results of the simulation were compared with the experiment carried out on the test bench. A comparison of the experimental and numerical results was made for the temperature distribution along with the concentration of CO, CO2, and O2. Construction changes were proposed in the second stage, together with numerical simulations whose goal was an increase in the efficiency of the heating devices. The results obtained show that the average temperature in the chimney flue, which has a low value that is a determinant of the higher efficiency of the heating devices, was reduced relative to the initial design of the fireplace intake by 11%–16% in all cases. The retrofit enhanced stable heat release from the wood stove, which increased the efficiency and reduced the harmful components of combustion.

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Zhang, Xi Lai, Shi Ping Jin, Yi Yang, Shun Li Fang, Wu Qi Wen, and Su Yi Huang. "Experimental Study on the Uniformity of Velocity Distribution of Rectangular Burner Outlet of Hot-Blast Stove." Advanced Materials Research 396-398 (November 2011): 669–73. http://dx.doi.org/10.4028/www.scientific.net/amr.396-398.669.

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The flow in the burner is impacted by many factors, including the big bulk of the modern hot-blast stove, complex pipeline and too many valves. The length-width ratio of internal-combustion hot blast stoves is so high that non-uniform velocity distribution is easily brought forth along its length. Considering a real burner, a 1:5 scale model is established in this paper. The impact of the deflector on the velocity distribution of the nozzle exit is analyzed in the experiment, providing a basis for practical engineering design.

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Setiawan, Dwi, Johanis Rumengan Pangala, Abdul Baits Dehana Padma Swastika, and Armansyah Halomoan Tambunan. "Technical Feasibility to Utilize Wasted Empty Fruit Bunch from Small Scale Farms for Simultaneous Production of Biochar and Electricity." International Journal of Oil Palm 3, no. 3 (December 30, 2020): 88–98. http://dx.doi.org/10.35876/ijop.v3i3.54.

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Biochar production by pyrolysis stove and utilization of the excess heat to generate electricity, simultaneously, could improve the performance of the whole system, and give a significant solution to both energy and environmental problems. This is especially if implemented as a stand-alone facility and applied in a remote area. The purpose of this study is to evaluate technical feasibility and strategy in using pyrolysis stoves to produce biochar and generate electricity by ORC, simultaneously. This study combines various data obtained previously, which consists of pyrolysis stove design and performance test for simultaneous biochar production and thermal energy use, and ORC experiments for electricity generation. Those data then was used to analyze the technical feasibility of the simultaneous production of biochar and electricity generation using the excess heat from the pyrolysis stove. The integration of the pyrolysis stove with the ORC was conducted in a simulative study. The results showed that biochar produced using the pyrolysis stove has characteristics that are very supportive for use as a soil enhancer. Excess heat from the pyrolysis stove during the production of biochar can be used to fuel the ORC system to generate electricity. The optimum biochar yield and thermal efficiency of the ORC were found to be optimum at the stove's airflow rate of 0.034-0.035 kg/s. Accordingly, a combination of biochar production and electricity generation using the ORC system is considered to be technologically feasible to meet the sustainability requirement.

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Cabrera-Torres, Carolina Priscilla, Maribel Albertina Díaz-Váasquez, Rosa Jeuna Diaz-Manchay, Victoria Sattler, Roseline Jean-Louis, Lisa Thompson, and Franco León-Jiménez. "Women's experiences with mixed use of wood and gas cookstoves and fuels in rural Lambayeque, Peru." Revista del Cuerpo Médico del HNAAA 13, no. 2 (August 9, 2020): 134–40. http://dx.doi.org/10.35434/rcmhnaaa.2020.132.662.

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Introduction: Despite program efforts to encourage use of clean cookstoves and fuels to mitigate climate change, many communities continue to use wood-fueled open fires. Objectives: Describe experiences of participants with mixed use of cooking and fuel technologies (e.g. open fires and chimney stoves using wood and liquefied petroleum gas (LPG) stoves) in rural Lambayeque, Peru in 2018. Material and methods: Fifteen participants were interviewed using a qualitative exploratory research design. Data was collected through semi-structured interviews and analyzed using thematic content analysis. Results: Four categories emerged: decisions about acquiring cooking fuels are primarily based on cost; plastic trash is used to light wood-burning stoves; decisions to use gas over wood are based on quick food cooking time; and benefits and health problems are recognized, but mixed use of fuels persist. Conclusion: Use of both traditional wood cookstoves and plastic trash to ignite fires were used frequently because both are free or cheap. The environmental impact of cutting down trees isn't considered important, but interviewees did notice detriments to their wellbeing. Although gas stoves are used and benefits were mentioned, use of traditional stoves persists. We recommend that policy makers in Peru begin to address barriers to full adoption of new clean cooking technologies and consider governmental subsidies to meet families' spending priorities.

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Kornelius, G., S. Kruger, R. Fouchee, and H. Van Wyk. "A wood gasification stove for domestic use: Design, performance and emission factors." Clean Air Journal 22, no. 2 (December 3, 2012): 14–16. http://dx.doi.org/10.17159/caj/2012/22/2.7078.

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It has been shown that large numbers of low-income SA households use wood for domestic cooking and spaceheating purposes and are exposed to high concentrations of air pollutants emitted from the unsophisticated appliances being utilised. Although the related problem of exposure to coal smoke from domestic fires has been and is being addressed, wood smoke exposure remains a pressing problem. The design of a more efficient wood using appliance therefore has the potential to reduce the particulate matter exposure of a considerable portion of the SA population. This paper presents the design of a natural draft wood gasification stove for domestic use based on the inverted downdraft principle. Prototypes have been built in two sizes, suitable for relatively unsophisticated manufacturing techniques. The results of performance testing as well emission factor determination are presented. It is shown that simple wood gasification stoves can at least be used for cooking, with a considerable reduction in exposure of household members to particulate matter inhalation.

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Murčinková, Zuzana, Marek Kosturák, and Jozef Ferenc. "Testing of proposed design of stove-powered thermoelectric generator using natural and forced air cooling." Advances in Mechanical Engineering 13, no. 1 (January 2021): 168781402098776. http://dx.doi.org/10.1177/1687814020987761.

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This paper presents the prototype design, implementation and testing of a thermoelectric generator unusually applied to the fireplace stoves. The tested low-cost thermoelectric generator can be used as an alternative low source of electricity in areas with limited access to public electricity networks. Moreover, inclusion of a thermoelectric generator in the fireplace stove structure is novelty and interesting accessory in offer for customer. This study focuses on testing and determining the output values of voltage and current of the initial design using the natural and forces air cooling. The results are obtained by developed measuring device for that testing. The low-cost thermoelectric generator provided the power of 1.5 W at temperature difference 94°C using forced air cooling. Thus a thermoelectric generator prototype design is suitable for powering LED lighting and fans or recharging a mobile phone battery.

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Mal, Risha, Rajendra Prasad, and Virendra K. Vijay. "Design and performance evaluation of thermoelectric generator stove and comparison with traditional, natural and forced draft stoves." International Journal of Energy Technology and Policy 11, no. 3 (2015): 220. http://dx.doi.org/10.1504/ijetp.2015.073793.

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Soini, Eija, and Richard Coe. "Principles for design of projects introducing improved wood-burning cooking stoves." Development in Practice 24, no. 7 (September 30, 2014): 908–20. http://dx.doi.org/10.1080/09614524.2014.952274.

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Ravi, M. R., Sangeeta Kohli, and Anjan Ray. "Use of CFD simulation as a design tool for biomass stoves." Energy for Sustainable Development 6, no. 2 (June 2002): 20–27. http://dx.doi.org/10.1016/s0973-0826(08)60309-9.

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Vorosne-Leitner, Anita, Laszlo Kajtar, and Jozsef Nyers. "Indoor environmental assessment method in residential kitchen." Thermal Science 24, no. 3 Part B (2020): 2055–65. http://dx.doi.org/10.2298/tsci180527318v.

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Nowadays, energy consumption, environmental protection and safety are fundamental issues in design process. In order to reduce energy consumption, buildings become increasingly insulated and air tight. It has controversial effect on indoor environment, therefore, it has become essential to apply an effective ventilation system. This requires detailed design, especially if there is a strong, local source in the space. In residential buildings, gas stoves are significant source of gaseous pollutants and heat load. Indoor environmental assessments have been carried out in order to evaluate the key parameters. The aim of this studies is to develop a new design and monitoring method of residential kitchens with gas stoves. Primary results of laboratory researches indicate that the largest stovetop burner with power of 2.8 kW, has the main role. Significant emissions of NOx have been measured, in an average size kitchen (Vroom = 36 m3) the Hungarian standard NOx concentration level (200 ?g/m3) can be ensured with an exhaust air-flow of 1102 m3/h. With respect of thermal environmental parameters, heat loads of residential gas stoves could be characterized with convective heat transfer coefficient of 4.5 W/m2K and radiant heat transfer coefficient of 5.9 W/m2K. As regards thermal comfort parameters, predicted mean rate index in proved to be applicable in residential kitchens from ?0.3 to +2.0. However draught rating cannot be applied, with respect to the temperature limitations.

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Jayaraman, S., M. Siddhartha Bhatt, and Ramamohana Rao. "Studies on thermal performance of certain wood burning cook stoves and design of a high efficiency cook stove." International Journal of Energy Research 13, no. 1 (1989): 103–22. http://dx.doi.org/10.1002/er.4440130110.

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Jansri, S. N., M. Kumpanalaisatit, and T. Sataklang. "Household Biomass Gas Stove Performance and Exhaust Gas Emission." AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment 3, no. 1 (December 24, 2019): 19–20. http://dx.doi.org/10.29165/ajarcde.v3i1.17.

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This work focuses on the design of the household biomass gas stove which is suitable for the lifestyle of the Thai northern people. In addition, the performance and exhaust emission of the stove - updraft gasifier - was design per the community requirement were evaluated. The stove consists of a combustion chamber – a primary chamber - and a secondary chamber with the primary and secondary air inlet of 0.016 and 0.002 m2, respectively. Moreover, the flow rate of primary air and secondary air was 0.456 and 1.340 kg/s, respectively. The performance of the stove was analyzed by the water boiling test technique and the emission of exhaust gas was evaluated with a fuel gas analyzer. The result indicated that the thermal efficiency of the stove was 44.84%. The specific fuel consumption was 0.029 kg/kg of water. Comparing the designed stove with the traditional clay brazier stove, the performance of the designed stove was higher than the traditional stove. The emission comparison between the designed household biomass gas stove, the traditional stove and the Thai exhaust gas emission standard indicated that both stoves released NOx and SO2 which are less than the standard whereas CO emission of the designed stove conformed to the standard. This work confirmed that the efficiency and the exhaust gas emission of the designed stove are better than the traditional stove. Therefore, this household biomass gas stove could replace the conventional stove

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Liyew, Kassa W., Nigus G. Habtu, Yoann Louvet, Dawit D. Guta, and Ulrike Jordan. "Technical design, costs, and greenhouse gas emissions of solar Injera baking stoves." Renewable and Sustainable Energy Reviews 149 (October 2021): 111392. http://dx.doi.org/10.1016/j.rser.2021.111392.

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Bista, Saurav Raj, Bivek Baral, Utsav Raj Aryal, and Nischal Chaulagain. "Analysis of Flow Dynamics of Carbon Monoxide Emitted from Cook Stoves in Closed Room Using CFD." Journal of the Institute of Engineering 15, no. 3 (October 13, 2020): 69–72. http://dx.doi.org/10.3126/jie.v15i3.32011.

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Wood being one of the major sources for cooking in developing countries has also been key for indoor air pollutions. Many studies and improvements on the stove have been conducted to enhance combustion efficiency and minimize emission. Although many Improved Cooking Stoves (ICS) programs has been widespread, due to design limitation together with operational and fuel factors have hindered the targeted emission reduction. Several studies in developing countries have shown that the even ICS have not been able to reduce the adverse impact on human health due to the use of solid biomass fuel. Despites the limitation in stove performance, alternatives have to be used to reduce the indoor air pollution till better cooking and heating system is in place in the developing countries. Proper ventilation and stove placement might be one of the few solutions. To provide an effective passive ventilation scheme, flow dynamics of the pollutants from stove to indoor space and outdoor needs to be predicted. This paper discusses about the application of Computational Fluid Dynamics (CFD) tool to predict the pollution flow pattern and dispersion dynamics with different ventilation placement and stove location. The study also considers potential thermal energy conservation in the living space with optimum ventilation.

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Zulfadli, Juliem, and Habibullah Habibullah. "Perancangan Sistem Kontrol Kelistrikan Otomatis Kompor Listrik Halogen Berbasis Mikrokontroler." JTEIN: Jurnal Teknik Elektro Indonesia 2, no. 1 (May 28, 2021): 119–27. http://dx.doi.org/10.24036/jtein.v2i1.140.

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Abstract- The stove is one of the main tools used in households. Used to heat an object in the form of food. In its development, the stove used for cooking has experienced many advances, one of which is an electric stove. Currently electric stoves on the market, especially the electric stove, halogen heater, single ceramic stove, are available in the form of a rotary switch on / off. The purpose of writing this scientific research is to design an automatic control system on this single ceramic stove type halogen electric stove. Where previously stove control using only a rotary switch was changed to automatic control via a keypad in the form of a timer and temperature input with a digital display via LCD. The electrical components used are the Arduino Mega 2560 microcontroller as the control center, MAX6675 as a temperature sensor, ACS712 sensor to read current values, ZMPT101B sensor to read voltage values, relay as electric switch, buzzer as alarm, keypad as input and LCD as display output on electric stove. The results of this design were obtained in accordance with what was the goal of this scientific research where previously the electric stove was manually controlled to be converted into automatic control by inputting the required temperature value and working based on the temperature setpoint input and displaying the amount of energy released on the electric stove. Keywords— Arduino Mega 2560 Microcontroller, MAX6675, LCD, Keypad, Halogen Electric Stove.

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Hasan, Hafidh, Sri Haryani Anwar, and Syarifah Rohaya. "Perbaikan desain tungku hemat energi untuk produsen keumamah di Kota Banda Aceh (Design improvement of energy-efficient stove for keumamah producers in Banda Aceh)." Buletin Pengabdian: Bulletin of Community Services 1, no. 1 (April 1, 2021): 38–43. http://dx.doi.org/10.24815/bulpengmas.v1i1.20120.

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ABSTRAKPengabdian kepada masyarakat (PKM) ini bertujuan mengidentifikasi masalah dan memberikan solusi pada tahap perebusan ikan tongkol sebelum dikeringkan menjadi keumamah. Mitra PKM selama ini menggunakan tungku terbuka yang pembakarannya tidak sempurna sehingga membutuhkan banyak biomassa kayu. Pembakaran dengan tungku terbuka ini menghasilkan banyak asap, jelaga, dan gas-gas polutan. Akibatnya pembelian kayu bakar menjadi belanja bahan terbesar setelah ikan dan berdampak mengurangi margin keuntungan pengusaha. Gas-gas polutan dan asap serta partikel sisa pembakaran berdampak negatif kepada kesehatan pengusaha, pekerja, kualitas, kenyamanan dan ketentraman lingkungan di sekitar tempat usaha. Solusi yang diberikan kepada kedua mitra adalah desain khusus dan pembuatan tungku hemat energi yang menerapkan teknologi tepat guna dengan pengurangan konsumsi biomasa kayu sampai 33% serta meminimalkan asap dan gas-gas polutan. Penggunaan tungku hemat energi ini dapat mengurangi pengeluaran untuk biomasa kayu, perbaikan kenyamanan dan ketentraman lingkungan sekitar usaha serta meningkatkan kesejahteraan pengusaha keumamah. Disamping itu, kualitas keumamah, daya saing, dan perluasan lapangan kerja bagi masyarakat sekitar juga meningkat dan memberikan efek multiplying bagi pertumbuhan ekonomi di sekitar lokasi usaha.Kata kunci: tungku hemat energi, keumamah; biomasa kayu, energi terbarukan ABSTRACTThis community service (PKM) aims at identifying problems and providing solutions for keumamah producers, particularly at the stage of fish boiling prior to the drying of keumamah. PKM partners have been using open stoves with incomplete combustion, thus requiring a lot of wooden biomass. Combustion with this open furnace produces a lot of smoke, soot and pollutant gases. As the results, the purchase of firewood is the biggest material spending after fish and has an impact on reducing the profit margins of producers. Furthermore, pollutant gases and smoke and combustion particles have a negative impact on the health of employers, workers, quality and comfort as well as the environment around and in the production site. The solution given to the two partners is the specially designed and manufactured energy-efficient stoves that include appropriate feature to reduce wooden biomass consumption by up to 33% and minimize smoke and pollutant gases. The use of energy-efficient stoves can reduce expenses on wood biomass, improve comfort and peace of the environment around the business location and improve the welfare of the producers. In addition, the quality of the public life, competitiveness and expansion of employment opportunities for the surrounding community also increase and provide a multiplying effect for economic growth around the business location.Keywords: energy-saving stove, keumamah, wooden biomass, renewable energy

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Srinivasan, Naveen Raj, Akash Venkateshwaran, S. Akash Menon, J. Chamala Vaishnavi, D. Srajaysikhar, and K. Janardhan Reddy. "Development of a Flame Shield for use in Domestic Gas Stoves." IOP Conference Series: Earth and Environmental Science 850, no. 1 (November 1, 2021): 012003. http://dx.doi.org/10.1088/1755-1315/850/1/012003.

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Abstract Gas stove is one of the most common and basic domestic appliances found in any home in the subcontinent. It is the foremost article used for cooking at home, and thus necessitates interaction with it by the users in a significant way. Despite the advent of more advanced devices like the microwave oven or the induction cooktop, a traditional gas stove reigns supreme in the lives of homemakers. Therefore, an endeavor was undertaken to design a product that would improve the usage and performance of a gas stove, by way of alleviating the general problems faced by users in its operation. Design thinking strategies had been followed throughout the stages of the product development, beginning with a customer survey to understand the desirable needs, followed by translating them into tangible target specifications for the product to achieve, and finally using the ideation techniques to develop the concepts into feasible product. The morphological method of concept generation yielded possible concepts aimed towards a solution, which were evaluated by following the analysis techniques of Forced Decision (FD) and Decision Alternative Ratio Evaluation (DARE). The filtered concept was then subjected to product architecture design, where it was given an efficient physical form by using the Computer Aided Design (CAD) software SolidWorks, and lastly, the parametric design result was evaluated by means of various Design For Excellence (DFX) guidelines. The product turned out to be an appendage to the existing stove, that would shield the flame and provide efficient operation along with enhanced safety and ease of use, as validated by DFX principles and a Computational Fluid Dynamics (CFD) study to gauge its performance in relation to that of a standalone gas stove. This paper comprises of expositions of all the aforementioned processes as carried out, along with the final result, and pertinent analyses.

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Hasan, Hafidh, and Sri Haryani Anwar. "PENGENALAN DAN PEMANFAATAN TUNGKU BIOMASA DENGAN PEMBAKARAN BERSIH BAGI PENGUSAHA IKAN KAYU (KEUMAMAH) DI KOTA BANDA ACEH." JUARA: Jurnal Wahana Abdimas Sejahtera 2, no. 1 (January 24, 2021): 43. http://dx.doi.org/10.25105/juara.v2i1.8726.

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<p>Keumamah is made from the preservation of eastern little tuna (Euthynnus affinis). For keumamah production, boiling of fresh eastern little tuna in water, is one of the main process which requires a lot of energy. The keumamah producers utilize three-stone like stove with wood biomass as the fuel. The stove adoption is economically motivated since the fuel is cheaper than other form of commercial energy and relatively easy to obtain. However, the stove is inefficient and wasting the wood. Inefficient burning of wood releases smoke and volatile organic compounds (VOC) which are dangerous to human health and harmful for the environment. Therefore, in this community development program, two keumamah producers, located near Lampulo fish harbour - in Banda Aceh, were introduced to better practices in utilizing biomass wood as energy source. They were firstly given the information on the reverse impacts on health and environment introduced by three-stone like stove. The team has developed an improved biomass stove with improved efficiency, less fuel consumption and much cleaner combustion. Later this clean better design biomass stove with its advantages was introduced. From the test of performance, the stoves showed: 1) faster cooking time; 2) reduce fuel consumption by nearly 30%; 3) reduced smoke; and 4) flexible usage of working space with modular design. It is the intentions of this program for the stove to benefit the keumamah producers and their workers with less expending for fuel and cleaner work environment. </p>

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Betancourt Astete, Robinson, Nicolás Gutiérrez-Cáceres, Marcela Muñoz-Catalán, and Tomas Mora-Chandia. "Direct Improvement in the Combustion Chamber and the Radiant Surface to Reduce the Emission of Particles in Biomass Cooking Stoves Used in Araucanía, Chile." Sustainability 13, no. 13 (June 27, 2021): 7205. http://dx.doi.org/10.3390/su13137205.

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Solid particle emissions from burning wood in three internal combustion biomass cooking stoves commonly used in southern Chile were compared. Each stove was used to show differences in sealing systems, combustion chamber shape, and heating surfaces in order to optimize biomass combustion and the energy produced at a low manufacturing cost. The influence of cooking stove design along with particle and gas emissions that resulted from the biomass combustion within the cooking stove was investigated in this study. Levels of diverse atmospheric contaminants, such as particulate matter, emission factor, NOx, CO2, and CO, and the temperature of the flue gases were determined with the Ch-28 method and UNE-EN 12815. The average emission of particulate matter was significantly reduced by modifying the geometry of the combustion chamber and heating surface of each stove, resulting in 5 g/h particle emissions in conventional equipment and 2 g/h in the improved equipment. In relation to gas emissions, there was a 25% maximum decrease in NOx gases and 35% in CO after modifying the heating surface of each stove. This background supports the evidence of technological improvement with high environmental impact and low economic cost for local manufacturers.

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Syahrir, Muhamad Ashar, Lukas Kano Mangalla, and Al Ichlas Imran. "Pengembangan Desain Kompor Gasifikasi Top Lith Up Draft (TLUD)." Enthalpy : Jurnal Ilmiah Mahasiswa Teknik Mesin 6, no. 3 (October 7, 2021): 81. http://dx.doi.org/10.55679/enthalpy.v6i3.20972.

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The use of environmentally friendly stoves in the household sector can be an alternative to overcome the limited use of kerosene and the constrained supply of LPG. The purpose of the study was to develop a gasification stove design with the concept of Top Lith Up Draft on several variations of the column, namely without columns, column 2 holes and column 4 holes using cashew shell fuel which produces optimal gas fuel. The research method is the Top Lith Up Draft method, which is a gasification process semi-gasifier technology method that can produce fewer emissions that can harm human health. The results obtained indicate that the development of the TLUD gasification stove design from several variations of the column functions well. The gasification testing process carried out for the three variations of the column used resulted in good temperature values, namely for variations without a temperature column of 829 , column 2 holes of 935 , and column 4 holes of 934 . The best column variation is the 2 hole column with the highest temperature value of 935. Kata kunci: Gasification, TLUD, cashew shell, efficiency.

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Ndécky, André, Sébastien Gamache, Fabé I. Barro, and Issakha Youm. "Application of Statistical Design of Experiments to Performance Analysis of Charcoal Cooks Stoves." International Journal of Clean Coal and Energy 07, no. 03 (2018): 39–57. http://dx.doi.org/10.4236/ijcce.2018.73003.

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., Ismail, Tri Astuti Setyorini, and Ida Wiwin Arochmawati. "Marketing Plan, Operational Plan, and Human Capital Plan as Efforts to Achieve the Short-Term Strategy of PT Bestindo Jaya Indonesia." International Journal of Research and Review 9, no. 6 (July 1, 2022): 394–405. http://dx.doi.org/10.52403/ijrr.20220642.

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The research objectives were (1) to analyze the achievement of 10% market share of PT Bestindo Jaya Indonesia’s gas stoves in Indonesia for 10 years, (2) to improve the ability to assemble flatbed folding burners gas stove with INS (Indonesian National Standard) quality using modern technology, and (3) analyze the allocation of human resources according to the company’s needs. This research used an ethnographic qualitative approach to take effective business decisions for PT Bestindo Jaya Indonesia. The recommended alternative strategies were marketing penetration to achieve the target market share; employee training and establishment of a quality management system to improve product assembly capabilities; and the implementation of the Human Capital management strategy program design to conform the allocation of human resources to the company’s needs. Keywords: Marketing Plan, Operational Plan, and Human Capital Plan.

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Journal articles on the topic 'Stoves Design'

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