Forest Products Research Division

Royal Forest Department

Ministry of Agriculture and Coo~perativt's

IMPROVED BIOMASS
COOKING STOVE
FOR HOUSEHOLD USE

Submitted to the
National Energy Administration
Ministry of Science, Technology and Energy

Under the
Renewable Nonconventional Enu.rgy Protect
Royal Thai Government
U.S. Agen~cy (or International Development

\~
 "Household development in any soc-ety
can only be achieved when the most iLaportant
part of the kitchen, the ciokstove, has also
been improved."
 ACKNOWLEDGEMENTS

I wish to express my appreciaticn to USAID/Thailand, to the Natio:lal

Energy Administration and Department of Technical and Economic Cooperation
for their support and for providing a timely opportunity to prove the wood
energy conservation case In rural application. The Royal Forest Department
responded eagerly to the request for project personnel and facilities needed
for implementation.

I am obliged to Mr. Suthi Harnsongkram, the Director of Forest Products

Research, who had kindly helped in the execution of the project plan in his
capacity as the Department's Director General.

Acknowledgements are due Miss Pojanee Jongjitirat of KMIT for the

preparation of the main part of this final report and for helping with the
stove's promotional training; Mr. Banyat Srisom for the final improved stove's
technical drawings, development of produztion technique and quality control
for improved designs, and helping with the stove's promotional training;
Mr. Piroj Uttarapong of Kasetsart University for assisting in test data
compilation, stove cataloguing, and promotional training.

Mr. Arkom Vejsupasook. the component assistant, Mr. Songdham Jaikwang,

and Miss Malee Rungsrisawadth, project officers, were indispensable for the
day-to-day project operation, by conducting the experiment and collection of
data, commissioning the improved stove's production, and organizing of
promotional training programs.

Personally, I wish to extend my special thanks to Mr. Sompongse Chanta­

vorapap, the project manager, and Mr. Minta a Silawatshananai, the USAID
project officer, for their unfailing assistance whenever problems arose.

I am also grateful to my research colleaques whose names are all listed

in the Annex for their invaluable contribution to the success of this project.

Finally, credit is given to secretarial and the editorial staff of the

Office of Project Support who patiently strived for a quality final report.

Aroon Chomcharn
Component Leader
Stove Improvement Component
Royal Forest Department
 CONTENTS

Page
EXECUTIVE SUMMARY ...................................................... 11
List of Tables .......................................................... 17
List of Figures ......................................... :.............. 21
Terms and Abbreviations ............................................... 25

CHAPTER 1 INTRODUCTION

A. The Project ........................................... 31

B. Historical Background ................................. 32
C, Statement of the Problem ............................... 34
D. Objectives of the Study ............................... 36
E. Potential Benefits for Rural Development .............. 37
F. Scope of Work ......................................... 37
CHAPTER 2 REVIEW OF LITERATURE

A. Stove Construction and Design ......................... 43

B. Standard Methods of Testing Stove Performance ......... 48
C. Factors Affecting Stove Performance ................... 51
D. Conclusion ............................................ 53
C1APTER 3 PLAN AND DESIGN OF THE PROJECT

A. Laboratory and Facility Set Up ........................ 57

3. Collection of Existing Local Stoves ................ 57
C. Investigation of Existing Stove Performance ........... 58
D. Analysis of Stove Physical Factors ..................... 58
E. Development of Improved Prototype ..................... 58
F. Testing of Prototype and Remodif.cation ............... 58
G. Production of Developed Stoves ........................ 59
H. Field Promotion of Developed Stoves ................... 59
CHAPTER 4 EXPERIMENTAL TECHNIQUES AND PROCEDURES

A. Fuel Type and Preparation .............................. 63

B. Tests of Existing Thai Cooking Stoves ................. 64
 CONTENTS (continued)
Page

C. Test for the Effect of Internal Variable on

the Charcoal Bucket Stove ............................ 66
D. Test for the Effect of External Variables on
the Charcoal Bucket Stove ............................ 68
E. Test for the Effect of Variables on the
'Non-chimneyed Wood Stove ............................. 70
F. Test for the Effect of External Variables on
the Non-chimneyed Wood Stove ......................... 71
G. Test for the Effect of Internal Variables on
CIimneyed Wood Stove ................................. 72

H. Test for the Effect of Internal Variables on

Chimneyed Rice Husk Stove ............................ 73
I. Test for the Effect of Internal Variables on
Non-chimneyed Rice Husk Stove ........................ 73
J. Development of Improved Stove Prototype ......... 04... 75

CHAPTER 5 ANALYSIS OF RESULTS AND DISCUSSION

A. Physical Structure of Commercial Stoves .............. 79

B. Terminology .......................................... 85
C. Performance of Commercial Stoves Tested ............... 85
D. The Effect of Internal and External Variables ........ 99

CHAPTER 6 THEORETICAL,ANALYSIS OF CHARCOAL STOVE

A. Mathematical Model of the Bucket Stoves ............. 135

B. Evaluation of Parameters ............................. 143
C. Model Application .................................... 144

D. Discussion and Evaluation ............................ 162

CHAPTER 7 STOVE MODELS DEVELOPED

A. Improved Stove's Terminology ......................... 167

B. Improved Charcoal Stove Model "RFD-1"................ 173
C. Improved Non-chimneyed Wood Stove Model "RFD-2"........ 175
D. Improved Chimney Wood Stov . .......................... 180

E. Improved Non-chimneyed Rice Husk Stove ............... 186

F. Improved Chimneyed Rice Husk Stove Model "RFD-3"....... 187

 CONTENTS (continued)
Page

CHAPTER 8 IMPROVED STOVE DESIGNS AND PRODUCTION

A. Technical Drawings of Improved Stove .................. 197

B. Construction Instructions ............................ 197
C. A Mass Production Scheme to Make Charcoal and
Wood Stoves Using the Hydraulic Press ................ 209

CHAPTER 9 IMPROVED STOVE PROMOTION

A. Overall Target of Stove Promotion .................... 213

B. Creation of Public Awareness ......................... 215
C. Introduction/Training on Efficient Stoves ............ 216
D. Introduction and Distribution of Sample Stove
to Hnusehold Users ................................... 229
E. Organization of Stove Manufacturers to Produce 229
Improved Design Stoves ..............................

CHAPTER 10 CONCLUSIONS.......................................237

CHAPTER 11 RECOMMENDATIONS . ................................... 241

ANNEXES
245
I. Commercial Charcoal Bucket Stove Investigated .........
II. Commercial and User Built Wood Stove Without
Chiminey Investigated ................................. 285
III. Commercial Wood Stove With Chimney Investigated ...... 303
IV. Commercial Rice Husk Stove With Chimney
Investigated ......................................... 309
V. List of Staff and Personnel for Stove Improvement
Component ............................................ 317

REFERENCES .........................................................321
 EXECUTIVE SUMMARY

Energy for household cooking in Thailand depends largely on biomass

mainly in the form of wood and charcoal. The annual consumption of both
fuels in terms of solid wood is approximately 40 million cubic meters, with
in estimated value of well over 7.5 billion baht. If this quantity of
wood fuel were to be provided by commercial fuels such as kerosen LPG and
LNG, the national spending on such imports would be at least three times
higher. Furthermore, many problems would exist both with effectively
distributing these forms of energy to rural areas, as well as with its pro­
hibitive cost.

Statistics on wood consumption of the country reveal that the use of

wood for fuel is approximately 75-80% of all uses (with such purposes as
construction and industrial applications comprising the remainder). This
consumption ratic indicates that the country's dependence on wood fuel is
likely to persist for a long time to come.

The present scarcity of fuelwood has already appeared in many areas

of the country. This will occur more frequently as the natural forest
diminishes and the population increases. In order to correct this problem,
in addition to planting morc fast-growing species of trees, conservation
through the improvement of inefficient cooking stoves is necessary. As
a cnnsequeD-e the Cooking Stove Improvement for Household Use Project was
launched.

The objectives of the project were:

a) to investigate the performance of existing stoves currently
used in Thailand,
b) to make necessary improvements on each type of stove (charcoal,
wood, and agriresidue) for better fuel efficiency and ease of
operation,
c) to establish improved stove production techniques suitable
for small-scale rural industries,
d) to disseminate information, technology and/or improved
hardware to stove users, manufacturers, and the general
public, and
e) to increase the number of trained personnel and institutional
research facilities for future campaigns investigating
efficient biomass cooking stoves.

This project component was operated by the Forent Products Research

Division of the Royal Forestry Department. The operation phase was
started in March 1982 and ended in September 1984. Activities undertaken
included collection and selection of commercial stoves, stove development
to yield better design, prototype testing, improved stove production and
fabrication, and promotion of the improved final models.

11
Accomplishments can be summarized as follows:
1) The performance of household cooking stoves in Thailand
(both commercial and user-built models) was investigated.
2) Based on the heat utilization efficiency (HU) rating under
the same test standard, it was found that the average HU's
for LPG, pressurized kerosene, charcoal bucket, nonchimneyed
wood, chimneyed wood, nonchimneyed rice husk, and chimneyed
rice husk stoves were 46, 48, 27, 20, 12, 16, and 5% respec­
tively.
3) The improvements on the five generic types of biomass stoves
mentioned above have resulted in HU increases of 26% for
chqrcoal, 35% for nonchimneyed wood, 58% for chimneyed wood,
20% for nonchimneyed rice husk, and 100% for chimneyed rice
husk stoves as compared with the average existing models.
4) In addition to the HU increase (indicating the net increase
in work output per unit fuel input), certain stove feature­
were also improved -- particularly the stove rim design to
accommodate various sizes of pots and pans, fire-resistant
characteristics of pottery liners for charcoal and wood
stoves, and increases of their service lives.
5) A better clay raw material for pottery liner stoves was
identified and a production technique suitable for rural
industries developed. A trial production by village stove
makers employing this technique was successful. 2000 char­
coal and 1200 wood stoves of acceptable quality were obtained
with good production precision.
6) The component conducted nine improved stove training courses
for concerned rural government officials and rural stove
users. The reception for the improved models (particularly
charcoal and nonchimneyed wood stoves) was very encouraging.
The reception for rice husk stoves was also enthusiastic,
but was restricted to a few rural areas only.
7) During the trial promotion, approximately 1500 charcoal,
800 nonchimneyed wood, 150 nonchimneyed rice husk, and 50
chimneyed rice husk stoves were distributed to trainees,
to interested government and private organizations, and
to individual users upon request.
8) As a result of the project implementation, a modest stove
laboratory, adequately equipped with basic facilities for
future work, was established at RFD.

12
 CONCLUSIONS

As a result of the implementation of the Improved Biomass Cooking Stove

Component, many activities and achievements took place. Accomplishments can
be described as follows:

1. As a part of institution strengthening, the component has succeeded in

establishing a cooking stove testing laboratory at the Forest Products
Research Division, Royal Forest Department. Thrcugh project funding, the
laboratory was equipped with invaluable, basic test instruments and
facilities--including a microcomputer system for future applications.

2. Long-term training of project personnel to increase their fLcure

capabilities was minimum bccause time was short (30 months) and they were
needed on site to carry out project tasks. Therefore, all technical personnel
were indispensable for project implementation. They could not be spared for
long term training.

3. The component has produced five generic types of improved cooking stoves:
namely, the charcoal bucket stove, wood stoves with and without chimneys, and
rice husk stoves with and without chimneys. The absolute heat utilization for
charcoal and both types of wood stoves increased up to 7% over that of the
average commercial models. Further, an increase of 5 and 3% was achieved
with rice husk stoves with and without chimneys respectively. In terms of
comparative efficiency increases, the charcoal stove reached a 26% increase
over the average commercial models, while for wood stoves with and without
chimneys they were 58 and 35% respectively. The increase for the rice husk
stove with chimney was 100%, or double the efficiency of the average
commercial models. The rice husk stove without chimney had the least
increase, 15 - 16%.

4. The investigation conducted on existing commercial stoves revealed that

fuel efficient cooking stoves for charcoal, wood, or rice husk are rare. The
laboratory tests have led to the identification ot the stoves' critical
physical parameters. They consist of stove weight; exhausted gap/area;
combustion chamber capacity; rim design for proper fit of variously-sized
pots and pans; grate-to-pot distance; grate parameters such as hole area, hole
size and distribution, and thickness; height of chimney, and flue gas baffle
(for chimneyed stov;es). Other strong factors also influencing stove
performance are external variables--fuel load or fuel feeding rate, amount of
water to be boiled, and the wind factor. The information obtained was later
used for redesigning the improved stove models.

5. Good quality clay material suitable for stove manufacturing has been
identified and a production technique has also been developed for small-scale
and home industries. Local stove manufacturers in one district of Roi-et
Province were trained without any difficulty in this technique of stove
production. improved stoves, particularly charcoal and nonchimney wood models,
are heat refractory and can withstand thermal shock much better than present

13
commercial ones. In addition, the application of the internal mold has
greatly improved the precision necessary to control the critical internal
dimensions. This method was found to be superior'to the traditional one
using an external mold which hardly conLrolled the internal dimensions.

6. The production cost of the improved models as described in (2) above

presently is approximately 2.5 times more than the cost of he poorer quality
commercial models. Howevdr, when compared with top quality charcoal bucket
stoves sold in the market, the improved models' cost is 25 - 30% lower.
Therefore, in long-term commercial production, the improved models will be
competitive when production increases and more improved stoves reach the
market.

7. So far, nine improved stove promotion and training programs have been
carried out among villagers at various places around the country. The
reception for the charcoal bucket and the non-chimney wood stoves was very
gdod, while the good reception of the rice husk chimneyed stove was limited
to a few localities where only rice husk is available. The chimneyed wood
and non-chimneyed rice husk stove are of less interest to rural users than the
charcoal bucket and the non-chimneyed wood and the rice husk chimneyed stove.
It is believed that with good follow-up and promotional effort, some of the
improved developed models will withstand harsh use and serve users well in
rural kitchens. However, these long-term results are yet to be seen.

8. Because of time constraints, the project had a limited time to approach

manufacturers on a large scale. However, among a few large manufacturers in
the Central area, the response to the idea of mass production of the
developed models was not enthusiastic. This lack of enthusiasm is perhaps
a result of stove manufacturers being accustomed to the production of their
rough products and being reluctant to manufacture stoves with which they have
little or no experience. Moreover, they probably want to see the market for
high quality, efficient stoves develop first before committing their resources
to their production. Therefore, more time and more education are needed for
them to change their attitude and adapt their production techniques.

14
 RECOMMENDATIONS

On the basis of the overall work of this project, some recommendations

are presented below:

1. Because stove development and promotion involve the social customs and
habits of millions of people in Thailand and around the world, it is highly
recommended that stove research and development be carried on to furtner
improve present designs and find more alternatives for users.

2. Stove development should emphasize each generic type of stove; namely,

charcoal, wood with and without chimney, and agrirenidue stoves with and
without chimney so that users have choices.

3. Stove research and development must not only emphasize the good
conversion efficiency, but it most also facilitate ease of use and other
cooking functions, without causing undue change in people's cooking habits.

4. Stove promotion i.sa most difficult activity. It will take a great

deal of time and resources. Therefore, continuous effort must be made for
at least five years with reasonable financial and human resource support in
order to see a real impact among 6 million rural users.

5. In Thailand there are quite a few researchers and interest groups working
on stove development and promotion. Unfortunately, all lack guidelines and
coordination. For national stove programs to be directed toward this common
goal, leading government agencies are needed to provide close coordination.

6. During the course of stove development, many contacts were made with
experienced stove manufacturers. It was found that, regardless of their
long experience, their basic understanding of good stove configuration, design
and its performance was very much lacking. This problem was also manifested
in the presence of a large majority of poor quality and less efficient
commercial stoves in the market. Therefore, it is strcngly recommended that
concerned government agencies take an initiative toward arranging formal
training programs for the promotion of the essential, scientific knowledge
required among stove manufacturers. Incentives or approaches such as offering
a certificate and/or reward to manufacturers of efficient stolres would be
a highly motivating factor.

7. The lack of understanding among users on the criteria for selection and
use of efficiett cooking stoves was also evident. Therefore, the concerned
government agency should establish a long--range,adequately funded educational
campaign program for efficient stoves--particularly through primary and
secondary school systems.

8. The cost of improved design stove production is still high. If simple

hydraulic molding can be developed and employed at the village level,
production costs can be greatly reduced. Under these conditions stove
dimensions will be more precise and the production rate will be increased
significantly.

15
9. Selection of clay raw material and improvement of the clay mixture and
firing to attain a product with fire resistant characteristics (particularly,
the charcoal stove body) are essential to a stove's long service life. The
weight of the stove also needs further reduction (to achieve peak performance
with even lower charcoal loads).

10. The improved non-chimneyed wood stove is quite efficient for the present
developed model. It can conveniently be used to replace three-rock stoves.
However, the same problems exist in its mass production techniques as ex.st
for the charcoal stove.

11. Smoke in the kitchen is a problem inherent in non-chimneyed wood stoves

including the three-stone and open fire. Research should be carried out in
Thailand to determine whether smoke from undeveloped and even developed stoves
(which noticeably gives less smoke over the undeveloped ones), has any
significant effect on long-term health of users.

12. Up to the present time, the one hole chimneyed wood stove has attained
an efficiency up to only 18-19%. In addition, there are problems fitting
pots and pans to this stove. Therefore, it is recommended that development
on this type of stove be continued in order to improve both heat utilization
efficiency and compatability with various pots and pans. Moreover, the stove
material (as in the case of the non-chimneyed wood stoves and the charcoal
stove) shoul] also be investigated.

13. Even though, at present, the chimneyed rice husk stove is still not
popularly used in Thailand, the chance for this stove to become popular in
certain regions is high. This is because it can use granulated fuels other
than rice husk (such as sawdust, peanut shell, seed waste, household biomass
scraps, etc). There are several further improvements that need consideration.
These include the improvement of the stove's configuration to fit various
pots and pans and reduction of its weight so that sometimes it can be moved
around the house (yard) when needed. For two people to carry the stove, the
weight should not exceed 50 kg.

14. The experience gained from the stove promotional campaigns among rural
users, even in its short duration, strongly indicated that there is a good
chance of success in replacing relatively inefficient stoves among 6 million
rural Thai families with efficient stoves. It is, therefore, recommended that
the government support a nationwide efficient stove promotional campaign for
users and manufacturers as soon as possible.

15. Since better biomass cooking stoves, in part, mean better living
for millions of rural families around the world, the idea of
continuous development to attain even better performance than the present
developed models should be the challenging subject among applied research
scientists and concerned institutions.

16
 LIST OF TABLES

Table Title Page

4.1 Characteristics of Biomass fuel use in the experiment

-. ooo........ 64

5.1 Physical dimensions of tested charcoal stoves .......... ... 80

5.2 Physical dimensions of tested wood stoves without chimneys ...... 82

5.3 Physical dimensions of tested wood stoves with chimneys ......... 84

5.4 Physical dimensions of rice husk stoves without chimney ......... 86

5.5 Physical dimensions of rice husk stoves with chimney ............ 87

5.6 Average testing results of commercial charcoal stoves ........... 88

5.7 Average testing results of wood stoves without chimney .......... 96

5.8 Average testing results of wood stoves with chimney ............. 97

5.9 Average testing results of rice husk stoves with chimney .........98

5.10 Average testing results of rice husk stoves without chimney ..... 100

5.11 Test result of the effect of stove gap/exhausted area

on HU and time to bo>i ........................................... 103

5.12 Test results of the effect of grate hole area on HU and

time to boil .............................................. 104

5.13 Test re;ult of the effect of grate-to-pot distance on HU

and time to boil ............................................... 107

5.14 Test result of the effect of combustion chamber size on

HU and time to boil ............................................. 108

5.15 Test result of the effect of air inlet door on HU and

time to boil .................................................... 110

5.16 Test result of the effect of grate thickness on stove

performance ..................................................... 113

5.17 Test result of the effect of insulation on HU and time to boil ...113

5.18 Test result of the effect of stove weight on the HU

and time to boil ................................................ 115

5.19 Test result of the effect of initial weight of charcoal

on stove HU and time to boil ................................... 116

17
 LIST OF TABLES (continued)

Table Title Page

5.20 Test result of the effect of initial weight of water
on HU and time to boil .......................................... 117

5.21 Test result of the effect of pot size on HU and time to boil .... 119

5.22 Test result of the effect of charcoal size on HU and time

to boil ......................................................... 120
5.23 Test result of the effect of wind on HU and time to boil ........ 121

5.24 Test result of the effect of air relative humidity on

HU and time to boil ............................................. 122

5.25 Test result of the effect of stove gap on HU and time

to boil of the wood stove ....................................... 123

5.26 Test result of the effect of grate on HU and time to

boil of wood stove .............................................. 124

5.27 Test result of the effect of grate hole area on wood

stove performance ............................................... 126
5.28 Test result of the effect of grate-to-pot distance on

stove performance ............................................... 127

5.29 Test result of the effect of wind on wood stove performance ..... 128
5.30 Test result of the effect of firewood feeding rate on the
stove performance ............................................... 130

6.1 Group of stoves that have similar behavior and show good
correlation in regression analysis .............................. 150

7.1 Physical characteristics of RFD-1 charcoal stove relating

to external variablec ........................................... 174

7.2 Average test results of RFD-I charcoal stove under

different use conditions ........................................ 174

7.3 Test results of improved nonchimneyed wood stove model

RFD-2 with bucket ............................................... 179

7.4 Performance of the prototype improved chimneyed wood stove ...... 185
7.5 Test results of improved chimneyed rice husk stove model RFD-3 .. 191

8.1 Compositions and fired resistant property of some local

clay materials used for stove and pottery productions ........... 199

18
 LIST OF TABLES (continued)

Table Title Page

941 Comparison test for efficiency.between developed and

commercial stoves in Mahasarakarm ............................... 217

9.2 Comparison test for efficiency between developed and

commercial stoves in Saraburi ................................... 219

9.3 Comparison test for efficiency between developed and

commercial stoves in Sakolnakorn ................................ 221

9.4 Comparison test for efficiency between developed and

commercial stoves in Pitsanulok ................................. 225

9.5 Comparison test for efficiency between developed and

commercial stoves in Saraburi ................................... 226

9.6 Comparison test for efficiency between developed and

commercial stoves in Chachoengsoa ............................... 227

9.7 Comparison test for efficiency between developed and

commercial stoves in Mahasarakarm ............................... 228

9.8 Comparison test for efficiency between developed and

commercial stoves in Saraburi ................................... 230

9.9 Comparison test for efficiency between developed and

commercial stoves in Nan ........................................ 231

19
 LIST OF FIGURES
Figure Title Page

5.0 Time-temperature characteristic curves of charcoal

bucket stoves ......................................... ..... ... 90

5.1 Pe,-t rmance rating based on heat utilization efficiency

(HU) of commercial charcoal bucket stoves ........................ 91

5.2 Performance rating based on time to boil of commercial

charcoal bucket stoves .......................................... 92

5.3 Performance rating based on heat utilization efficiency

(HU) of nonchimneyed and chimneyed wood stoves .................. 94

5.4 Performance rating based on time to boil of nonchimneyed

and chimneyed wood stoves ....................................... 95

5.5 Performance rating based on heat utilization efficiency

(HU) of nonchimneyed and chimneyed rice husk stoves ............. 101

5.6 Performance rating based on time to boll of nonchimneyed

and chimneyed rice husk stoves .................................. 102

5.7 The effect of exhausted gap on the stove efficiency and

time to boil ...................................................105

5.8 The effect of the grate hole area on the stove efficiency
and time to boil ...... ............ ............................. 106

5.9 The effect of grate--to-pot distance on the stove

efficiency and time to boil .................................... 109

5.10 The effect of combustion chamber volume on the stove

efficiency and time to boil of three different stoves tested .... 11

5.11 The effect of air inlet door on the stove efficiency

and time to boil ................................................ 112

5.12 The effect of grate thickness on the stove efficiency

and time to boil ...................... 114

5.13 The effect of the initial weight of charcoal on the

stove efficiency and time to boil ............................... 118

5.14 The effect of exhausted gap on efficiency of various

wood stoves ................................................... 125

5.15 The effect of grate-to-pot distance on the heat utilization

efficiency (HU) of wood stoves .................................. 129

6.1 Structure of the ideal Biomass cooking stove ................. 137

P-,. 21
 LIST OF FIGURES (continued)
Figure Title Page
6.2 Geometry of the ideal stove ..................................... 145

6.3 Relationship between the area of the opening for inlet

air and the grate hole area ..................................... 147

6.4 Relationship between exhaust area and gap height ................ 148

6.5 Relationship between variable X, defined in equation (49),

and time to boil ................................................ 151

6.6 Model prediction of the effect of grate-to-pot distance

on the stove efficiency, stove mass and time to boil ............ 153

6.7 Model prediction of the effect of wall thickness on the

stove efficiency, stove mass and time to boil ................... 154

6.8 Model prediction of the effect of inside diameter of stove

at the bottom on the stove efficiency, stove mass and time
to boil ......................................................... 156
6.9 Model prediction of the effect of inside diameter of stove
at the pot stand on the stove efficiency, stove mass and
time to boil ................................................... 157

6.10 Model prediction of the effect of gap height on the stove

efficiency, stove mass and time to boil ......................... 158

6.11 Model prediction of the effect of grate diameter on the

stove efficiency, stove mass and time to boil ................... 160

6.12 Model prediction of the effect of grate hole area on the

stove efficiency, stove mass and time to boil ................... 161
7.1 Drawing of improved charcoal bucket stove showing various
parts of the construction and terminology ....................... 168

7.2 Drawing of improved nonchimneyed wood stove showing parts

of the construction and terminology ............................. 169

7.3 Drawing of developed chimneyed wood stove prototype

showing the construction and terminology ........................ 170

7.4 Drawing of improved nonchimneyed rice husk stove showing

the construction and terminology ......................... ...... 171

7.5 Drawing of improved chimneyed rice husk stove showing the

construction and terminology ............................ .. . 172

7.6 Improved charcoal stove model "RFD-I" ...... ...... .177

22
 LIST OF FIGURES (continued)
Figure Title Page

7.7 Improved charcoal stove model "RFD-I" .......................... 178

7.8 Improved nonchimneyed wood stove model "RFD-2"................... 181

7.9 Improved nonchimneyed wood stove model "RFD-2" ................. 182

7.10 Prototype of developed chimneyed wood stove showing

different parts of construction ................................ 183

7.11 Nonchimneyed rice husk stove, the "Improved Meechai" model ..... 189

7.12 Improved rice husk stove with chimney, the "RFD-3" model ....... 193

8.1 Technical Drawing of the Improved Charcoal Stove ............... 201

8.2 Technical Drawing of the Improved Wood Stove ................... 202

8.3 Technical Drawing of the Improved Rice Husk Nonchimneyed Stove . 203

8.4 Technical Drawing of the Improved Rice Husk Stove with

Chimney ........................................................ 204

8.5 Preparation of biscuits and firing to be used later for

clay mixture ................................................... 205

8.6 Production of charcoal stove on the potter's wheel

using the internal mold ........................................ 205

8.7 Disassembling of the internal mold from a newly made

charcoal stove ................................................. 206

8.8 Improved charcoal and wood stove after finished firing

and ready for further fabrication .............................. 206

8.9 Grate hole design for charcoal stoves .......................... 208

8.10 100-ton hydraulic automatic press machine for charcoal

and wood stove ................................................. 210

9.1 Introduction of developed stoves to participants ............... 233

9.2 Stove contest for efficiency comparison between commercial

stoves and developed models .................................... 233

9.3 Trainee participation in installing stov's parts .............. 234

9.4 Distribution of developed stoves to all participants ........... 234

23
 TERMS AND ABBREVIATIONS

A total surface area, sq cm

Ae gap area, sq cm

Ag grate hole area, sq cm

Ai area of opening for the inlet air, sq cm

cpw heat capacity of wLter, J/gm C

D wall thickness, cm

D outside diameter of the stove at the bottom, cm

b
Dg outside diameter of the stove at the grate position, cm

Dt outside diameter of the stove at the pot stand, cm

db inside diameter of the stove at the bottom, Cm

d inside diameter of the stove at the grate position, cm

g

dt inside diameter of the stove at the pot stand, cm

Ec heating value of charcoal, 26340 J/gm

Ef heating value of fuel, J/gm

Ek heating value of wood kindling, 17890 J/gm

F12 view factor from surface 1 to surface 2

G gap height, cm

Gr Grashof number

AH heat of combustion, J/gm

H grate-to-pot distance, cm

Hba distance between the base and the apex of the outside cone, cm

Hgb distance between the grate and the base of the outside truvcated
cone, cm

25
Htg distance between the grate and the potstand of the outside cone,
cm

HU heat utilization efficiency, %

h heat transfer coefficient, W/sw cm C

hba distance between the base and the apex of the inside cone, cm

hfg latent heat of vaporization, J/gm

hgb distance between the grate and the base of the inside truncated
cone, cm

htg distance between the grate and the pot stand of the inside cone,
cm

k thermal conductivity, J/cm s'C

L heat of vaporization of water at lO0C, 2256 J/gm

mc mass oZ charcoal, gm

m stove weight, kg

IV rate of evaporatcd water, gm/s

m initial weight of water, gm

Qabs rate of heat absorption, J/s

Qh rate of heat supplied to water, J/s

QI rate of heat loss, J/s
Qsens sensible heat of water, J

&w rate of heat absorbed by water, J/s

qcond heat flux by conduction, J/s sq cm

c dd heat flux by radiation, J/s sq cm

S specific heat of water, 4.18 J/gm

surface area of pot, sq cm

T 0
temperature, C

Tamb ambient room temperature, 0

C

Tboil boiling water temperature, 'C

T water temperature, 'C

26
T temperature of water at start of test, OC

T2 temperature of water at boiliDg point, *C

TTB time to boil, min

t time, min

vc velocity of buoyant gas, cm/s

W weight of water in pot at start of test, gm

Wc weight of charcoal remaining at end of each test, gm

We weight of water evaporated at end of each test, gm

Wf weight of fuel used, gm

Wk weight of kindling, gm

p density, g/cu cm

a Stefan-Boltzmann consta.t

efficiency of stove, %

27
Chapter 1

Introduction
 INTRODUCTION

This publication presents th3 major findings on the testing and

development of biomass cooking stoves in Thailand--stoves that use wood,
chtrcoal and agricultural residues. The Stove Improvement Project has four
major parts responsible for different project functions;

1. Stove Testing: Selection of available commercial stoves to be tested;

2. Stove Development: Measurement and analysis of stove performance to

yield designs of new models;

3. Stove Construction and Fabrication: Production of engineering drawings

of the newly developed designs as well as construction and fabrication
of the stoves; and

4. Stove Promotion: Carrying out field promotion for the newly developed,
highly efficient stoves.

A. THE PROJECT

Stove Improvement is one component of 14 separate components involved in

the Renewable Nonconventional Energy Project #493-0304. Projects carried out
include:

Industrial Biogas
Biomass Gasification
Charcoal Improvement
Energy Master Plan Support
Micro-Hydro Project
National Energy Information Center
Pyrolysis of Rice Husks
Regional Energy Centers
Solar Thermal Processes
Solar/Wind Assessment
Stove Improvement
Village Survey
Village Woodlots
Water Lifting Technology

This Project is jointly funded by the United States Agency for

International Development (USAID) and the Royal Thai Government through the
National Energy Administration (NEA) and Royal Forest Department. The Stove
Improvement program is operated by the Forest Products Research Division of
the Royal Forest Department.

31
 B. HISTORICAL BACKGROUND

This section briefly discusses the evolution of cooking stoves in the

world (and Thai cocking stoves in particular) in terms of popular types of
hardware and cultural and social habits associated with various models.

Evolution of Cooking Stoves in the World

Evidence of the use of biomass fuel, particularly wood, has been found
within the caves of Peking man as early as 400,000 years ago (Bronowski,1973).
At that time, biomass was presumably used as fuel for weather conditioning
(warmth). Its application to cooking developed later. While styles and
methods of cooking have developed into a variety of artistic and elaborate
forms, the biomass cooking stoves which are the hardwar-e supporting this
activity (as holders for cooking utensils and as fuel combustion chambers)
have changed very littlu in structure and performance from their ancient
predecessors.

When compared with modern stoves such as oil, gas, and electric, the
biomass cooking stoves are far less efficient. The efficiency of kerosene or
LPG fuelled stoves can be as high as 45-48%, while that of a wood stove
averages only 15-20%. Even though the -ap in efficiency is partially explained
by the lower calorific value of the wood fuel, the main problem still rests
heavily on the hardware design of the stove itself.

The development of stoves can be seen as eccurring over two periods of

time. The first period began with the birth of the three stone stove and
continued until the discovery and application of electricity. The second
period has lasted from that time until the present. While the latter period
amounts to only about 100 years, the first period lasted many thousands of
years.

The slow development of biomass cooking stoves in the early period can
be explained by the abundant supply of wood and the consequent lack of any
demand for higher efficiency stoves. Most of the effort toward improved stove
design in the second period of time has been in the area of the electric, gas,
and oil stoves popular in western countries. The application of scientific
principles and knowledge to the design of better biomass cooking stoves has
been neglected. However, as the world population has increased tremendously
in the last 100 years, particularly in poor and less developed countries Lhat
are dependent on biomass cooking stoves, the demand for wood fuel has risen
sharply. The increase in demand coupled with the rapid loss of forest land
to agriculture has made the procurement of wood for cooking both difficult
and expensive. With the current situation, the time has come for humankind
to start applying modern engineering principles to the design of biomass
cooking stoves in order to improve this long neglected but widely and daily
used appliance.

32
History of Thai Cooking Stoves

In Thailand, as in many developing countries, a large majority of people

cook meals with biomass fuels. The largest proportio.. of biomass fuel
consumption consists mainly of wood (59.8%) and charcoal (29.9%) (Pounoum,
Wongopalert, and Arnold 1982). Other types of biomass used as cooking fuel
make a considerably smaller contribution. These include rice husk (8.0%),
rice straw (1.7%), and coconut shell (0.6%). The wood and charcoal consumption
in terms of solid wood are reported to be 40 million cubic meters annually.
The quantity of solid fuel used for cooking is certainly going to increase in
the near future because of the increase in population. Substitution with other
fuels will be limited. This increasing trend of fuelwood consumption cannot
be ignored because it results in a greater demand on the fuelwood supply. In
fact, a fuelwood scarcity has already occurred in many areas of the country.

Cooking in Thailand relies heavily on wood because of its ideal nature

as a fuel. However, most of the biomass stoves used by Thai families are still
inefficient. If the efficiency of the stove could be improved by only 5-10%
(in fact 50% improvement can be achieved over the average commercial models),
the quantity of wood and charcoal consumed by 6 million rural families in
Thailand can be greatly reduced.

A survey of popular types of biomass cooking stoves is very essential

because it can be used as a guideline for stove improving strategies. Many
new designs of highly efficient stoves have failed to gain popular acceptance
because the new models require changes in family cooking habits and social
traditions. In addition, the operation of newly introduced designs is often
more difficult. Hence, some important factors influencing the acceptance of
highly efficient stoves by rural families are considered in the following
discussion of hardware and cultural and social habits.

PopuZar types of hardware

A survey of cooking hardware used by Thai rural families (Pounoum,

Wongopalert, and Arnold 1982) reported that the most popular type was a
bucket stove which accounted for 71% of rural families. Eighteen percent of
rural families use the three-stone stove and 11% use other types of stoves
that use fuel such as rice husk, sawdust, biogas, etc. The bucket stoves
commercially sold in the markets are primarily designed for charcoal. However,
some bucket stoves are designed for dual purposes where either charcoal or
wood can be used for fuel. Unfortunately, these dual features have
significantly compromised the stove efficiency (to be discussed later in this
report). Prices vary from 20 baht to 300 baht depending on design, workman­
ship and bucket materials. For example, a stainless steel bucket stove may
cost 150 baht a piece: it is the most expensive stove.

The bucket stove is believed to have originated in China as it is known

by Chinese name, "Ang-lo", which means "red color" (the color of low
temperature fired clay). The period in which the bucket stove was brought
to Thailand is not known. It possibly could have been brought here as long
as 1,000 years ago during the earliest trade between Thailand and China during
the Sukhothai Period. Or, on the other hand, the bucket stove may have come

33
 with Chinese migration during the Chinese civil war because the word "Ang-
Lo" is from the dialect of one Chinese ethnic group that migrated to Thailand
in large numbers during that time. If this is true, then the time of its
appearance in Thailand would be only about 100 years ago.

The three-stone is really an ancient cooking stove used throughout the

world that may have originated hundreds of thousands of years ago. It still
exists today, and in Thailand is used only with wood. For other oiomass,
such as rice husk, sawdust, and peanut shells, the other stove is used,
particularly in central areas where fuelwood is scarce. Rice husk stoves
normally include chimneys because burning husks requires an induced draught
to facilitate continuous combustion. Recently, non-chimney rice husk stoves
have been found being used by some Kampuchean refugee families at Kao-I-Dang,
Refugee Camp in eastern Thailand. Both types of rice husk stoves, chimney and
non-chimney, have not been widely used in Thailand so far.

Cutlturci and .ociaZ habits

The size of a Thai family averages 6 persons. To cook food for this
number of people usually takes about 45 minutes to 1 hour. Most of the
cooking is of rice (boiling or steaming), with an average cooking time of
about 15-30 minutes. Meat and vegetable dishes are usually cooked rapidly
thereafter and, hence, the cooking time is less than 10 minutes/dish. This
kind of cooking always requires high heat intensity, and therefore, a one­
hole stove is preferred over multiple ones. Furthermore, in Thai culture,
members of the family do not gather around the fireplace after the meal,
drinking tea or coffee. Hence, the second pot hole (used for warming a hot
drink) is not needed. Neither hot water for bathing nor room heating is
required.

For these characteristics and cooking practices of Thai families, the

bucket stove is considered the most suitable and, therefore, has become the
most popular type of cooking stove throughout the country. It is believed
that at least 4 million bucket stoves are being employed in Thailand at
present.

C. STATEMENT OF THE PROBLEM

The problems associated with biomass cooking stoves are discussed in the
following section.

Use of Inefficient Cooking Stoves

Rough efficiency tests have been performed on commercial charcoal, wood

as well as three-stone stoves at the user end (Pounoum, Wongopalert, and
Arnold 1982). It was found that most biomass stoves are inefficient. For
example, the average efficiency of wood burning stoves is 13.6%, and charcoal
bucket stoves 21.6%. The low efficiency performance of cooking stoves is due
mainly to poor design. For instance, the bucket stoves available on the
market usually have an overly large exhaust gap through which a large

34
quantity of sensible heat escapes. The stove rim is also poorly designed
and can accommodate only a few pots and pans. Some wood stoves do not have
grates and hence air for combustion is distributed pQorly, resulting in
poor combustion of the fuel.

Lack of Knowledge and Awareness in Selecting Good Stoves

Almost all people who use biomass cooking stoves daily seem to be
unconcerned about the stove performance. This may be due to the lack of
awareness and knowledge of how a good stove could perform and the inability
to recognize higher efficiency stoves. The selection of the appropriate type
of stove for specific biomass fuel is also very important. For example, if
charcoal is uced in a bucket stove designed for wood, the efficiency of that
stove will be reduced at least oy 5-10%.

Lack of Interest and Knowledge axnong Manufacturers in the

Production of Good Stoves

Even though there exist some large bucket stove manufacturers in Thailand.
the majority of biomass cooking stoves are generally produced within family
industries where members of the family do the work. Stove manufacturing
knowledge (or poor knowledge) and skill has usually been passed down through
new members over time. However, after conversing with many manufacturers, it
was found that most of them still lack the interest and knowledge to recogPize
the essential features of good stoves. The idea of competing for cheaper
products among stove manufacturers without concern for quality is quite
prominent. This has brought about poor efficiency and durability of stoves
on the market.

Lack of Knowledge of Stove Maintenance

Commercial stoves are made of a low temperature fired clay material.

Their durability when exposed to very high temperatures, such as the hot
glowing charcoal bed in the combustion chamber, is such that it will last
only about 3-6 months at the most without an outside restraining device. If
this fired clay stove is bucketted and prorerly filled with insulating
materials and lined around the inside wall with an inexpensive refractory
mixture, the service life of the stove can be prolonged to approximately 1
year. Good care of stoves such as the repairing or the replacing of the
grate, refractory lining, and rim sealing can greatly help to extend the
stoves life expectancy. Unfortunately, most household tenders also lack
this knowledge. In addition, it has been found that quite often the stove
is overloaded with charcoal above the combustion chamber and hence, the
cooking pot that rests on the charcoal bed will directly assert its own
weight on to the grate. This will daanage the grate and cause stove
degradation. Hot liquid splashing on to the stove rim and inside the
combustion chamber due to severe boiling also affects the stove's life
expectancy because it will cause the stove's rim and body to crack.

35
Lack of Understanding of Fuel Preparation

Wet fuel burns less effectively than dry fuel because part of the heat
of combustion is consumed to evaporate the water. Fresh wood generally
contains about 50% moisture; therefore, wood should be ideally dried down to
a moistura content of approximately 15%-12% before use. This can be done
easily by placing it under the grate during cooking, or by letting it air dry
for several days after splitting. It was found that many househola cooks do
not practice fuelwood preparation and drying. Another factor that
contributes to the inefficient consumption of fuel is the lack of understanding
of fuel use. For example, some household cooks insert a large piece of log
into the stove. This kind of practice not only prolongs cooking time but also
requires more firewood. In addition, the heavy wood piece can damage the
stove structure easily. Smaller sized wood burns more effectively than fuel
of a larger size, since a smaller size has a larger surface area of combustion
with air. Therefore, large pieces of wood should be split or chopped into
smaller ones for more efficient use of fuel.

High Cost, Limited Production and Distribution of Good Stoves

Since the main energy sources for cooking in Thailand are wood and
charcoal, the degradation of natural forest has become evident in many areas
of the country. The rate of deforestation has increased tremendously during
the last decade. For example, the forest areas of the country have been
reduced from 273,628 sq.km. in 1961 to 156,600 sq.km. in 1982 (Forestry
Statistics 1982). Even though the depletion of the forest is not only caused
by the consumption of fuelwood for cooking but also by slash and burn
agriculture, road construction, etc., 40 million cu.m./yr of wood fuel is
used for cooking alone. This will contribute significantly to the wood
scarcity problem in the near future.

Fortunately, commercial, fast-growing tree plantations that produce fuel

(such as the mangrove, Eucalyptus, and Casuarina) can somewhat reduce the
depletion of wood. However, if the commercial wood plantations are not
expanded on a large scale, or are developed without the attempt to reduce
heavy woodfuel consumption by initiation of efficient stoves, or by encouraging
the people to grow more wood for their own use, Thailand's natural forests
can become exhaused within a very short time.

D. OBJECTIVES OF THE STUDY

The following are the five major objectives of the study:

1. Tu established a model stove testing and evaluation center to

accommodate the national need for present and future research and
development of biomass cooking stoves.

2. To conduct a systematic investigation on present performance of existing

stoves being used in Thailand.

36
3. To make necessary improvements in terms of heat conversion efficiency,
ease of operation and durability for three generic types of stove;
namely, charcoal, wood, and rice husk/agriresidue.

4. To develop an improved stove production technique suitable for present

small scale and medium scale rural industries.

5. To disseminate information, improved hardware and/or technology generated

by this study to stove users, manufacturers, and the general public.

E. POTENTIAL BENEFITS FOR RURAL DEVELOPMENT

The potential benefits expected to be gained by the people who live in

rural areas of Thailand are:

1. Decrease in national overall fuelwood consumption, and hence, an indirect

decrease in the rate of deforestation.

2. Helping stimulate the establishment of indigenous renewable sources of

energy in community, village and private woodlots through the popular
employment of efficient biomass cooking stoves.

3. Retarding the rate of increase of imported petroleum derived cooking

fuels.

4. Reduction of cooking time as well as ease of cooking through the use of

highly efficient stoves and also a plausible reduction in kitchen air
pollutants due to mre complete combustion of the fuel.

5. Individual savings on stove costs and woodfuel costs due to longer service
life and better efficiency.

6. The improvement of material and technology for constructing the developed

stoves combined with the better understanding of stove operation, care,
and maintenance will altogether help the economy of stove producers and
users in the long run.

F. SCOPE OF WORK

The stove improvement component project was designed to invertigate types

of biomass fuels and types of cooking stoves. Charcoal, wood, and rice husk
are the prominent biomass fuels used in Thailand and, hence, were to be
selected for this study. The popular types of cooking stoves among users and
those which are strictly used for household cooking were to be chosen for stove
development. A detailed scope of work which includes laboratory set up, stove
testing, analyses of stove performance, designs of developed models,
construction and fabrication, and stove promotion follows. These lists
present the steps that were to be taken for all aspects of the project.

37
Laboratory Set Up

1. Selection of the site and laboratory construction at the Royal Forest

Department.

2. Acquisition of test instruments and facilities.

3. Acquisition of technical consultants and researchers.

Stove Testing Program

1. Collect from the field various models of stoves used in different parts
of Thailand.
2. Select fuels to be used in tests and determine standard fuel preparatior
methods.

3. Select appropriate cooking and water boiling experiments and techniques.

4. Test the cooking stoves according to the selected testing experiment.

Analyses of Stove Performance Yield Design of Improved Model

1. For each model tested, determine the design parameters to be modified.

2. Measure the performance of stove models and the effects of changas in

design parameters; performance measures include fuel consumption, rate
of heat generation, cooking and boiling times, and efficiency
determination.

3. Select stove designs which have good performance characteristics.

4. Design the prototype of developed models.

Stove Construction and Fabrication

1. Discuss with village craftsmen the methods of fabrication, the materials

available for fabrication and the cost of constructing the units.

.2. Select and improve clay materials for stove production.

3. Improve technique of stove production.

4. Trial production of developed stoves in actual small scale rural stove

manufacturing factories.

5. Prepare stove guideline for fabrication, use, and maintenance.

6. Prepare technical drawings of developed stoves.

38
Stove Promotion

1. Introduce developed stoves through gwernment agencies and villagers

via training courses, and informatioh!brochure distribution.

2. Organize stove manufacturers to produce improved design stoves.

3. Distribute stove sampleb to household users in rural areas via Regional

Energy Center of NEA.

39
 Chapter 2

Review of Literature

Par. 'Z ,,,

., " "j.
" ' ' 2- c.
 REVIEW OF LITERATURE

Biomass cooking stoves have been used by human beings for a long time
but the knowledge of how various stove designs perform under different
conditions is still vague. Most of the work done in the past was directed
at trying to improve stove configuration; a few studies attempted to
develop methods of testing stove performance. In this Chapter, a review of
stove construction and design, methods of testing stove performance, and
factors affecting stove performance will be presented.

A. STOVE CONSTRUCTION AND DESIGN

Various stove configurations are seen in Thailand and overseas. The

variation comes about as a consequence of cooking habits and simplicity.
In some countries people prefer to sit while cooking, while in others
standing is preferred. To suit such cooking habits, stoves are constructed
differently. In this section, construction and design of open fire Thai
stoves, and overseas stoves are reviewed.

Open Fire Stoves

The open fire stove is a primitive stove which is still widely used in
the developing world. The fire is encircled by more stones, bricks,cement,
or lumps of other incombustible material. The open fire stovesometimes
called the three-stone stove (or fire), has no cost; no special materials
or tools are needed to construct it and it can be located anywhere.
Moreover, the heat output from the fire can be controlled by adding or
withdrawing fuel.

Many different arrangements are found. Many countries use metal trivets;
the trivet consists of a horizontal metal ring to which three legs are
attached. in Senagal, 55% of the rural population uses trivets (Modon et
al., 1982).

Thai Stoves
A variety of stoves can be found in Thailand, both user built and
commercially manufactured. Charcoal bucket stoves, which can be found almost
everywhere in Thailand, have been studied by Thai investigators (Osuwan and
Boonyakiat, 1982). The structure of this stove will be described in a later
chapter, The book by Dunn, et al.(1982) and De Lepeleria.et al.(1981) also
has detailed descriptions. Since the Thai charcoal bucket stove was
investigated in this study, it is appropriate to review the literature and
the various investigations already conducted.

43
Thai Charcoal Bucket Stove

Although there are various kinds of bucket stoves in Thailand, they

have a common structure. The stove is normally made of fired clay in the
shape of an inverse truncated cone, (or cylinder) which is placed in a
metal (generally zinc) bucket-liked container; hence, the name "bucket
stove." Charcoal is the main fuel for this kind of stove.

In 1982, Meta Systems Inc. Thai Group, sponsored by USAID, investigated

the performance of Thai charcoal bucket stoves made by different local
manufacturers (Pounoumet al., 1982). The group utilized boiling water tests
and cooking tests (described later in this chapter) in their study. Using
the water boiling tests, they found that the ratio between the water and the
fuel affected stove performance more than the size of stove and cooking
vessel. Time to boil ranged from 11 to 51 minutes. Pounoum et al.(1982)
also considered the effect of starter fuels on stove efficiency, since
starter fuels vary among villagers. Using the "cooking test," they compared
the quantities of fuel, food and water used in cooking rice. The average
amount of released heat from the fuel consumed was found to be 3.2 kilo­
calories per gram of food cooked. Further, stove efficiency obtained from
"the water boiling test" demonstrated that the average value used by food
in cooking was 650 calories per gram of food.

Osuwan and Boonyakiat (1982) applied water boiling tests to examine the
performance of Thai charcoal bucket lLoves. They found that stove performance
was affected by stove size, air inlet area, gap height, grate hole area,
aluminium pot size, quantity of water used in the test, and quantity and mass
of charcoal. Their results showed that stove performance improves if stove
diameter is increased, or the air inlet area is decreased, or the gap height
is reduced. The efficiency of stove performance varied from 20.86 to 33.95%.

feechai rice husk stove (Meechai, undated)

The Meechai stove *iscomposed of four structural metal pieces: a cone,

a stove body, stands, and an ash receiver. The cone, the stove body and
the ash receiver are made from scrap metal or galvanized sheet; the stands
are steel rods. The stove body is put into the cone, which itself is set
on the stands; rice husks fill the space between the stove body and the cone.
At the apex of the cone, an ash removal service is positioned to let the ash
fall out of the stove.

Sooksunt economy stove (Sooksunt, 198Z)

The Sooksunt stove can be made of bricks, cement, or a mixture of clay
and rice husk. It has a chimney. There are three types. Type 1 can be
used with any kind of fuel except rice husk and sawdust. Type 2 can be
used with any fuel. Type 3 is designed for the Hill Tribes in Thailand and
cannot use rice husk or sawdust as fuel. Detailed designs can be found in
the article by Sooksunt (1981).

The rice cooking test was performed to test cooking time. For a
family of 5 people, the Sooksunt stove can steam rice in 30 minutes. The
time used as reported was not much different from that required by gas stoves.

44
 The stove is recommended for a medium income family (Intrapanich, 1981)

because it can use any waste materials as fuels.

Swat stove (Suwat, undated)

The Suwat 6tove has two pot holes; each pot hole is made from steel and
insulated with sand, ash, clay, and cement. The first pot hole is above the
combustion chamber; the second is located between the first and a steel
chimney. An efficiency of approximately 23% has been obtained from the stove
when sawdust is used as fuel, ana 17% when rubber wood wastes are used.

Nai La stove

The Nai La stove is made from a cylindrical paint can, 6-7 inches in
diameter and 12 inches high. At the lower part of the can, 2" x 2" air
inlet hole is cut away to be used as the ignition port. Since the stove is
made from a can, it is sometimes called a "canned stove" (Bumroong, 1981).

Fuels used are normally sawdust and rice husk, The packing of fuel is
achieved by placing a long bamboo stick or a pipe at the axis of the can.
After the can is filled with fuel and compressed in the bucket, the stick
is pulled out, leaving a hole for combustion along the tunnel from the
outway ignition port.

It has been found that stove efficiencies are 14-16%, and 12% when
sawdust and rice husk are used as fuel, respectively.

Noi Palipu (1981) has improved this stove in both construction materials
and size to gain more durability and reliability for daily practical use.

This stove has been recommended for the family with low income since
the material for construction is inexpensive and easy to find (Intrapanich,
1981).

Economy fixed stove

The Economy fixed stove is made of cement and brick, or clay. There
are two pot seats aligned with a chimney. The stove base is tilted such
that the distance between the base and the chimney is lower than that between
the base and the pot seat. Fuel can be wood or rice husk.

Overseas Stoves

Stoves found in developing countries are summarized below.

Traditional stoves

The traditional Bangladesh Chula consists of a short, slightly downward­

sloping tunnel dug into the ground, with a pothol, cut in the roof at the
end. The fire is lit beneath the pot and is kept alight by feeding it with
fuel pushed in from the open end of the tunnel. In some cases, the size of
the firing chamber is increased, and two potholes are provided. The depth

45
of the firing chamber in these Chula stoves is approximately 40-55 cm. (Omar,
undated).

Tungku Muntilan (Joseph et aL, 1980) report that a traditional stove

constructed in Magelang, Central Java, Indonesia, is constructed from clay
and has approximate dimensions of 65 cm x 33 cm x 22 cm. It weighs
approximately 20 kgs. There are two poL seats, the second acting as a chimney.
The stove is sun dried, not fired. It hardens after use in the kitchen.

Portable stoves

In Kenya and other East African countries, a metal stove called a Jiko
(Foley and Moss, 1983) is made from scrap metals in the form of a cylinder
approximately 25 cm in diameter and 15 cm high. It has a perforated metal
grage mid-height. Pot supports are fixed to the top edge and project
inward a few centimeters. Fueling is done by feeding small pieces of
charcoal around and under the pot, or by lifting the pot. Ashes are removed
through a small side door at the base of the stove. This door can be used
as a means of controlling the flow of air to the grate.

In India, a stove made of light sheet steel is equipped with a carrying

handle, like that on the bucket. In some areas, the stove is lined with
mud and cement. This insulates the stove, and cuts down on the radiant heat
loss from tne sides (Gupta and Usha, 1980).

A cylindrical stove with an outside wall of steel and an inner lining

of cement is also used in Indonesia. The grate consists of iron bars fixed
into the lining (de Lepeleire et aL, 1981).

The Rural Znergy Laboratory of the Central Power Research Institute,

Bangalore (India), has developed a stove, called a Priyagni (Cookstove
Bulletin, 1984). The stove is cylindrically shaped with metal stands to
keep it steady and help in moving it. A cylindral combustion chamber closed
both at the top and the bottom has slotted plates of a particular pattern,
A grate is fitted inside the chamber slightly above the bottom slotted plate.
The dimensions of the slotted plate and the chamber have been proportioned
to achieve improved combustion. An aluminium sheet lining is also provided
in the chamber to reflect heat and to reduce wall radiation loss. The stove
has been produced in 3 different sizes--small, medium and large.

The Keren stove, a stove widely used in Central Java for boiling water
and frying, is made of fired clay. It consists of a spherical firebox over
which a pot is placed. There are 7 holes (1.5 cm in diameter) spaced evenly
around the sides at the base of the firebox. The diameter of the firebox
is 24 cm and the height is 16 cm. The enl:rance cf the firebox is 18 cm widL
and 7 cm high. The stove weighs 3 kgs (Joseph eL al, 1980).

The single pot ceramic Chula is found n many Asian countries. It is

called Keren in Indonesia, Kamado cooker in Japan. This stove is usually
cylindrical, approximately I cm in diameter and 10 cm in height, weighs
about 5 kg and is easily portable. Fuel is added through a hole in the side
at ground level. Wood, straw, dung, and other materials are burned as fuel.

46
When charcoal is used as fuel, a grate is required (Foley and Moss, 1983).

Tunga Sae, used in urban areas of Indonesia, is made from clay by a

potter using either a pottery wheel and/or coiling techniques. It consists
of a firebox, a connecting flue and a second pot seat. The connecting flue
slopes up from the firebox and has a cross-section of 8 cm x 8 cm. The
firebox has a height of 21 cm and a diameter of 24 cm. The second pot seat
Las a height of 25 cm and a diameter of 20 cm. The stove weighs 8 kgs.
Wood or wastes can be burned in this stove. When the first pot boils, it can
be interchanged with the second pot to achieve faster cooking time and lower
wood consumption. The first pot, now on the back hole, will simmer while
the pot on the front is brought to boil (Joseph et al, 1980).

A stove especially made for burning rice husk is used in Bali. It

simply consists of an open-top oil drum with a hole in the side at ground
level. Before loading it with rice husk, a thick stick is laid horizontally
across the bottom of the drum from the center outward through the hole in
the side. Another stick is held vertically at the center. The rice husk
is then packed tightly around the two sticks. When a fire is required, the
sticks are removed, leaving passage for air through the opeuing in the side,
across the base, and up through the center of the fuel bed. The fire is
kindled at the bottom, and provides approximately two hours burning (Cook
Stoves Handbook, 1982).

Recently, a company in the U.S.A. designed and constructed a portable

stove, called the Z Stove (private communication). The stove is made of
a pop-riveted, galvanized sheet steel box 7 x 7 inches square, 10 inches
tall and 4 pounds in weight. The stove features a cylindrical firebox inside,
with a galvanized screen fire grate at its bottom, an aperture for inserting
bits of fuel, a small drawer beneath the grate for insertion of kindling, a
draft/damper control, an X-type cooking vessel support and a wire bale
handle. The stove can burn any solid fuel from wood to animal dung. The
manufacturer claims that the stove is highly efficient. However, ITDG testing,
showed that the Zip was 25.4 to 29.7% efficient (from Testing of the Zip Stoves,
Stove Project Technical Notes No. 3).

Fixed stoves

Fixed stoves are usually constructed from mud, mud and clay bricks, or
mud and sand. Collectively, these are often referred to as mud stoves, When
constructed, these stoves are sometimes coated with a thin paste of cowdung
to prevent them from cracking.

In a simple fixed stove design, fire surrounds three sides with an

opening for fuel at the front. It is built to take a single pot. The pot
is sometimes seated on three or more small raised mounds around the pot hole.
These permit the hot gases and smoke from the fire to escape upwards around
the sides of the pot. In other cases the pot sits tightly into the pot­
hole. In some rural areas of India, the opening for the fuel is bridged
across to provide a complete surrounding for the bottom of the pot (Cook
Stove Handbook, 1982).

47
 Many types of mud stoves have two or more potholes. Magan Choolah stoves
in India are made from mud, dung or straw cuttings and cowdung. This stove
has three potholes situated at the three corners of a triangle and
interconnected by ducts. The hot gases pass ftom the first pot seat to the
second, and then to the third. One damper is rositioned in the connecting
duct between the first and second pot seat to control the rate of combustion.
A chimney is incorporated as a smoke outlet (Tata, 1979). Similar mud stoves
are found in the urban areas of Indonesia (de Lapeleire et al, 1981).

A smokeless HERL Choolah stove was designed at the Hyderabad Engineering

Research Laboratories in Hyderabad, India (Tata, 1979). It is made from
bricks and mud or only mud. There are 4 pot seats situated on a L-S shaped
duct, the first three are for cooking, the fourth is for heating water. One
damper is positioned inside the connecting duct between the fourth pot
seat and the chimney to control the rate of combustion. Only the first pot
seat receives the maximum heat. When one or two pot seats are in use, the
others are kept closed.

In some mud stoves with two or more potholes, these potholes are
positioned more or less symmetrically over the firing chamber and each pot
obtains roughly the same amount of heat. One of these stoves is an improved
HERL Choolah, which has three pot seats (Tata, 1979). A variety of forms
(varying only in detail) are used in different parts of Indonesia (de
Lapeleire et al, 1981; Singer, 1961).

The Lorena mud stove which was developed at the Ahagui Experimental
Station, Guatemala has five openings, for cooking and a chimney for smoke
outlet (Tata, 1979; Kaufman, 1983). The first pct is heated directly by
fuel; the others are heated by the hot gases which pass through a long system
of ducts connecting one pot seat to others. There are three dampers: the
first is in the duct that connects the mouth of the stove to the first pot
seat; the second is between the second and the third pot seats; and the
third is between the fourth and the fifth pot seats,

B. STANDARD METHODS OF TESTING STOVE PERFORMANCE

Although human being have been using biomass cooking stoves for a long
time, standard methods of comparing stove performance evolved only recently.
Joseph and Shanahan (1980) realized the necessity of standardizing testing
methods; they found that improper stacking of wood could produce as much
as a 100% in difference performance figures.

A few methods of testing have been proposed (Joseph and Shanahan, 1980;
Joseph, 1979). For a stove test to be useful, Joseph (1979) recommends that
the test should be simple, reproducible, adaptable to any fuel stove, and
reflect local cooking practices. It is found that neglecting the last
recommendation can cause a poor stove performance when used with different
practices (Joseph and Shanahan, 1980).

In addition, Joseph (1979) suggests that the tests should be atle to

determine the amount of energy used to cook a meal or boil water, and the
amount of biomass fuel consumed. The reason for these two determinations

48
is that the first will give the heat utilization or cooking efficiency, and
the second the combustion efficiency.

The performance of a stove is usually expressed in terms of heat

utilization. This term is defined as "the ratio of heat absorbed by the
water to heat liberated fL:om the burning biomass" (Joseph and Shanahan, 1980).
There are two kinds of he.It utilization: one does not include the heat
required in evaporating, the other includes the heat required in evaporating.

Another term that is sometimes used in comparing stove performance is

"burning rate". Burning rate is defined as the amount of wood (biomass)
burnt (in the experiment) divided by the duration (of the experiment)
(Joseph and Shanahan, 1980). The burning rates are found to vary with size
of wood.

Two types of tests are commonly cariied out on stoves: one is the
"boiling water" test, and the other is the "cooking food". Other tests such
as combustion tests are also sometimes used (Joseph, 1979).

Boiling water tests

There are 4 tests being used as standard methods:

1. A fixed quanLi'v of water is evaporated, with fuel and time as

variables.

2. Quantities of fuel and water are fixed, with time as a variable.

3. A fixed quantity of fuel is burnt, with the quantity of water

evaporated and time as variables.

4. The quantity of water evaporated within 30 minutes is determined,

with fuel as a variable.

Water boiling tests have been used by the Department of Applied Physics
and Mechanical Engineering at Eindhoven University of Technology in the
Netherlands, to study the performance of the Family Cooker and the De
Lepeleire/Van Daele stove.

Ponnoum et al.(1982) have used the boiling water tests in studying the
performance of charcoal bucket stoves and wood stoves in Thailand. They
found difficulty in identifying the time at which boiling started.

Joseph et al.(1980) have developed another method of testing. They

set the boiling time and vary the time for evaporation. For example, a
pot of water takes a certain time, say "t" minutes, to boil. The water is
then allowed to evaporate for 10, 20, 30, and 60 minutes. At the end of
the experiment, the following measurements are recorded:
" Weights of wood used and remaining and
" The amount of water evaporated at each evaporating time. These
measurements are then used to calculate heat utilization.

49
 Cooking food tests
Simulated cooking tests measure the amount of fuel used and the time
taken to cook a variety of standard meals under controlled conditions. The
principle objective of the cooking test is then to determine the influence
of the stove design on the amount of fuel used and time taken to cook a meal
(Joseph and Shanahan, 1980).

Cooking rice tests have been used by Pennoum et al.(1982) in

investigating the performance of charcoal bucket stoves and wood stoves in
Thailand. They measured the quantities of fuel, food, and water used. All
the tests were performed with metal cooking vessels. Regular rice was
placed in a pot and covered with water. The qua;city of rice and the ratio
of water-to-rice was determined based cn household practices. The water and
rice were brought to a boil. After a short period of time the excess water
was poured off and the rice dried either over the fire or away from the
fire. The rice cooking took from 25 to 40 minutes.

One important point that must be stressed to investigators using this

kind of test is that the tests should involve cookinp loca. dishes and that
it is necessary to prepare the food in the same way for each test, using
the same type of food. To obtain such information, a survey of the villagers'
cooking habits must be performed. This approach has been carried out
carefully by Pennoum et al.(1982) in their investigation of stove
performance in Thailand. Designers also need to devise their own grading
systems in collaboration with local women, to ascertai,. what the women
regard as "cooked" food--for all the types of cooking (frying, baking,
stewing, etc.). It is also important to get different village women to
use the stove to cook these same meals and see if there is a change in the
time taken and fuel wood used (Joseph, 1979).

Steaming and open steaming are the two processes frequently used in
cooking (Joseph, 1979). Steaming involves bringing water to boil and letting
it evaporate. The steam then passes through the food. Some of the steam
escapes and some condenses on the food and on the lid. If there is no food
in the pot, the amount of heat required to totally evaporate the water is
less than if there is food. Consequently, steaming of food cannot be
simulated using only boiling water. In the case of open steaming, a small
amount of food is placed in a relatively large pot of water, which is
evaporated slowly. Most of the energy involved in the cooking process is
used in the boiling and evaporating of water. Thus boiling water can
simulate the process of slow open steaming. The simulation can also be
applied to stewing.

Combustion test

In combustion tests (Joseph, 1979), gas analysis and measurement of the

stack temperature were obtained. These data gave a measure of how much heat
was being lost due to process combustion. According to this test, fuel is
burning efficiently if:

50
 " The percentage of CO is less than 0.5%;
" The average amount of oxygen in the flue gas is less than 11%; and
" The average carbon dioxide content in the flue gas is approximately
6-8%.

Measurement of the chimney temperature, in the combustion test, indicates

how much heat is being transferred to the pots. A high stack temperature
means that the pots cannot absorb the amount of heat being liberated. As
the temperature of gases decreases, the amount of air being drawn into the
combustion chamber also decreases.

C. FACTORS AFFECTING STOVE PERFORMANCE

Problems that occur in the stove are classified and discussed below.

Convective heat loss

Convection is the mechanism by which gas moves up due to a difference

in temperature. In stoves, convection can occur through the exhaust gap.
When gas with a high temperature leaves the stove, it carries thermal energy
with it. This energy is considered a loss.

Wind promotes this mode of heat loss. An example is the open fire.
Efficiency of an open fire drops in the windy condition since the fire is
not protected. Efficiency can be improved by constructing a shield to
protect the fire from the wind. It is found that the efficiency of an
open fire stove increases to approximately 17 percent when the fire is moved
into the kitchen (Vita News, 1984),

In bucket stoves, it is found that stove efficiency can be increased

by reducing the size of the exhaust area (Somzhai and Kanchana, 1983). The
improvement is due to the reduction of convective heat loss through the gap.

In stoves with many pot seats such as the Smokeless HERL Choolah.
convection can be reduced by closing t,e seats that are not used (Tata, 1979).
When all the seats are used, the convective loss is low since hot gases have
to pass all the pot holes; hence, a higher proportion of the heat contained
in them is usefully absorbed.

Conductive heatloss

Conductive heat loss occurs when the stove is not well insulated. Such
loss is seen in the metal stove. To reduce this loss, the stove has to be
insulated. However, thick insulation can also reduce stove performance
during one or two hours of cooking, since massive walls absorb more heat
than bare walls lose to the outside (Vita News, 1984).

51
 Radiative heat loss

Since heat is transferred to the pot mainly by radiation, any loss due
to radiation can affect stove efficiency. It is believed that radiative
heat loss can occur through the exhaust gap (Somchai and Kanchana, 1983).
Reducing the gap will decrease the radiative heat loss, and hence, impiove
stove performance. In the case that the pot does not fit the pot seat,
radiative heat loss is high.

Size of fuel

One of the problems affecting the comparison of stove performance (even

when stoves and test conditions are standardized) is the size of the fuel
used. It is found that the efficiency of the bucket stove increases when
the size of the charcoal decreases (Somchai and Kauchana, 1983).

Types of biomass

There are many kinds of biomass fuel that can be used in stoves. They
include wood, charcoal, and agricultural wastes such as rice husk. These
fuels, when combusted, supply heat unequally. Chomcharn et al (1981) used
the water boiling test to study the efficiency of a bucket stove fuelled by
different types of charcoals, different firewood species, sawdust, rice
husk, and lignite briquets. They found that the efficiency of the bucket
stove varied with the fuel type used and ranged from 18.5 to 33.1%.

Air supply

Since the energy obtained in the stove is the energy from combustion,
the degree of combustion strongly limits stove performance. There is no
doubt that wood, which has a high heat of combustion, will poorly render
heat under the conditions of insufficient supply or undersupply of air. On
the other hand, if air is oversupplied, a certain amount of heat will be
used in raising the temperature of excess air. This air then leaves the
stove together with the exhaust gas. In this latter case, stove performance
also decreases.

Internal variables

The initial project study that appeared in the interim report (Sherman
and Bunyat, 1983) revealed that the internal variables of the charcoal
stove(such as stove weight, grate hole area, exhaust area, air inlet area,
and slope of the inner wall) strongly affect stove performance.

Stove material

As a stove caiibe made from either clay, cement, or metal, its

efficiency varies. Openshaw (undated) compared metal and clay cooking
stoves. He found that 40% of charcoal used could be saved by the household
if the household used a clay stove instead of metal stove. In addition, the
material chosen more or less reflects the long term service ability.

52
 D. CONCLUSION

In the above review of the literature, it is apparent that there are

many problems associated with biomass household cooking stove research,
development and use. Therefore, before researchers embark on a stove
development program they must first accommodate the mult4-faceted complex
of problems of cooking stoves. Precognition of and distinctions between
should be made regarding the following:

" Stove types and kinds: chimneyed or non-chimneyed, single pot or

multille pot holes, appropriate size to suit the need for individual
or family in the working area.

* Social nature or tradition of cooking: size of the family, normal

duration of cooking time, low heat vs intense heat requirement,
cuisine, extra services required from the stove besides cooking, etc.

" Special requirements for stove users: speediness in cookiaig, ease

of operation, reliability and consistency of stove performance, and
the accommodation of various sizes and shapcs of pots, pans, and
woks.

" Materials and techniques for construction: inexpensive, locally

available material vs expensive exotic material, simple construction
vs complicated construction, and the stove's durability.

" Fuel types and physical characteristics: charcoal, wood or agri­

residues, fuel's forms in lump, long stick, chip, granule, dust,
briquette and etc., fuel's moisture content, density, specific heat
of combustion, soundness of the fuel, i.e. fresh or biodegradable.

" Methods for testings and performance evaluations of cooking stoves:

water boiling vs simulated food cooking tests, duration of tests,
assignments of dependent and independent measuring criteria such as
time, fuel load, water evaporated, etc.

53
 Chapter 3

Plan and Design of the Project

prwIaa
 PLAN AND DESIGN OF THE PROJECT

The project design aimed at:

* Establishing a laboratory and facility to perform project tasks as
well as for long-term stove improvement research and development;

" Collecting existing local stoves for testing and evaluation;

* Investigating existing stove performance;

" Analyzing the physical factors of stoves that inhibit performance;

" Developing an improved prototype;

" Testing the prototype and its remodification;

" Producing developed stoves; and

" Promoting developed stoves in the field.

A. LABORATORY AND FACILITY SET UP

The project required an experimenting room for testing stove performance.

An area of approximately 80 sq.m. was located behind the Forest Research
Institute at the Royal Forest Department in Bangkok. The room consisted
of space for storing the stoves, two large cement top counters for handling
hot stoves during the testii.g, a sink with tap water for cleaning purposes,
and an exhaust hood with ventilation fans fpr outletting the combustion
smoke. All tests were conducted in this natural environment.

The instruments applied to accompany the tests included: 3 weighing

scales of different ranges from 500 gm, 7 kg, and 20 kg. 3 cromel/alumel
thermo-couple and digital thermometers with a range of 0-800 °C for
temperature measurement; bulk thermometer with a range of 0-100 'C; hygrometer
for humidity measurement; electric oven for fuel drying; a series of
aluminum cooking pots with sizes ranging from 16 cm to 32 cm; measuring
tapes and calipers for dimensional measurements; and workshop tools.

B. COLLECTION OF EXISTING LOCAL STOVES

As previously mentioned, the three generic types of biomass cooking

stoves (which consist of the charcoal stove, wood stove, and rice husk
stove) were the main concern of the project for further development. The
task of this phase was to collect as many of the various kinds (with various
features) of these three types of stoves. Since biomass cooking stoves

57
were widely distributed throughout the country, a stove collecting team was
sent out to various locations to collect the stove samples and bring them
back to the laboratory for testing.

C. INVESTIGATION OF EXISTING STOVE PERFORMANCE

Efficiencies of all collected stoves were evaluated using the same

standard testing conditions which is described in the next chapter. All
calculations based on data received from the stove testing were done on
an IBM main frame computer at Kasetsart University. The results were
analyzed closely for relevant relationships between the efficiency and the
physical structure of the stoves. This information was critical for stove
development.

D. ANALYSES OF STOVE PHYSICAL FACTORS

The stoves physical factors (such as section for air inlet, area for
exhaust gas outlet, combustion chamber, grate, stove body, etc.) were
analyzed. If one of these factors was changed so was the geometry of the
stove. Such an effect was classified as an internal variable. There was
another group of variables that had no effect on the geometry of the stove
when their values changed (wind velocity, humidity, air temperature, pot
size, etc.). This group made up the external variables. The effects of
both the internal and external variables on the performance of stoves were
studied. The understanding of their effects on the stove performance
would be crucial in designing stoves with high efficiency.

E. DEVELOPMENT OF IMPROVED PROTOTYPE

When the order of most important variables chat affected the efficiency
of the stove was determined from the test analysis, design of high
efficiency stoves corresponding to the prominent variables was then
accomplished. Technical drawings of thu stove prototype were made.

After achieving the dusign of the stove prototype, the next step
involved the selection of suitable quality stove materials, and, finally,
construction of the stove prototype. Stove assembly closely followed the
guidelines of the technical drawing.

F. TESTING OF PROTOTYPE AND REMODIFICATION

The finished stove sample was then subjected to the same efficiency
tests. The results were compared with the existing stoves. This step
might be carried out several times to assure that the developed stoves had
reliable performance and high efficiency.

58
 G. PRODUCTION OF DEVELOPED STOVES

Several manufacturers were selected for the production of the developed

stoves. Guidelines and information were provided to the manufacturers to
enoure consistency of the products made in large quantities.

H. FTELD PROMOTION OF DEVELOPED STOVES

The developed stoves were introduced to the public via mass media,
schools, rural development organizations--both private and governmental.
Relevant information for stove promotion was distributed in the form of
pamphlets, manuals, brochures. Short term instruction on how to make, to
select, and to properly operate various types of cookstoves that conserve
wood and other biomass resources were also provided. Training of villagers,
village leaders and rural development officers on the fabrication and
selection of good stoves was also undertaken.

59
 Chapter 4

Experimental Techniques and Procedures

• ,' (Q\
 EXPERIMENTAL TECHNIQUES AND PROCEDURES

This chapter will discuss the experimental techniques and ?rocedures

involved in selecting and preparing fuels (firewood, charcoal, and rice husk),
testing local existing cooking stoves, standard testing conditions, definition
of heat utilization efficiency, and testing for the effects of the internal
and external variables of charcoal and wood stoves.

A. FUEL TYPE AND PREPARATION

Besides having appropriate kinds of fuels for the three generic types
of cooking stoves (namely, firewood, charcoal, and rice husk) preparation of
the fuels was necessary to ready them for testing. Using fuels with varying
characteristics can lead to inaccurate stove performance measurements. The
following sections discuss the method of preparing the fuel by *ype of fuel.

Firewood

Firewood selected for the experiment was approximately 4 year old

plantation grown Casuarina junghuniana. The diameter was between
2.5 - 7.5 cm. Each piece was then split laterally into 2 - 4 smaller pieces
and sun-dried for several days.

Charcoal

In urban areas, charcoal is the most popular fuel for cooking. It

burns withcut 6moke or smell and is thus suitable for indoor use. The
charcoal used in the experiment wa.3 produced from plantation grown Rhizophora
apiculata, a premium mangrove species for charcoal making. The selected
species was approximately 10 - 12 years old and of a diameter of about
2.5 - 5 cm, The process of firing the wood into charcoal occurred in standard
commercial brick beehive kilns.

Rice husk

In the central area of Thailand, rice husk is often used for cooking.
It is usually used in a rice husk stove. The cost of this fuel is very low.

The rice husk used in the laboratory was obtained fresh from a
commercial rice mill near Bangkok. It was dried later under laboratory
conditions.

The important characteristics of firewood, charcoal, and rice husk used

in the experiment are summarized in Table 4.1.

Fuels used in all of the experiments were acquired in large quantity and
stored inside the test building under the same conditions.

63
 Table 4.1 Characteristics of Biomass Fuel Used in the Experiment

Fuel Density Moisture content Heating value

(gm/cm) (%) (MJ/kg) (Kcal/kg)

Charcoal 0.78 3.5 - 5.0 26.34 6,300

Wood 0.75 - 0.85 10.0 - 13.0 17.89 4,230
(ave. 0.79)
Rice husk 0.11 10.0 - 13.0 13.79 3,300

B. TESTS OF EXISTING THAI COOKING STOVES

Approximately 36 different types of charcoal bucket stoves, 39 wood

stoves, and 5 rice husk stoves were brought back to the laboratory for
performance evaluation. The physical dimensions of every stove were measured
and recorded. These physical values were very important variables, and were
used later in the analyses. All tests were performed by the Royal Forest
Department staff. During each test run, combustion characteristics and stove
behavior were observed clo-sely. The numerical, measured values of required
information on water, ambient temperature, humidity, fuel weight, water
weight, etc. were recorded on a data sheet. Efficiency for each test run
was then evaluated, and the calculations were performed by an IBM mainframe
computer at Kasetsart University.

In order to study the performance and efficiency of various types of

stoves, standard testing conditions need be followed. The procedure used
in these experiments is summarized in the following section.

64
Standard Testing Conditions

All the tests were conducted under the following standard conditions:

" Pot diameter: 24 cm (pot no. 24). (This pot size is commonly found
in rural kitchens);

* Wood kindling weight: 50 gm for wood stove, 30 gm for charcoal and

rice husk stoves;

" Fuel weight: for charcoal, use 400 gm, for wood and rice husk,
feed in at normal rate as needed;

" water weight: 3,700 gm.

The pot is weighed and filled with 3,700 gm of water. The initial
temperature of the water is controlled at 28 ± 10C, 50 gm of kindling is
placed into the combustion chamber and ignited. About 30 seconds of lighting
time should be sufficient to ensure that the kindling is ignited. The
charcoal is then loaded onto the burning kindling. The pot is covered with
a lid and is placed on the stove and the time is immediately recorded. The
temperature of the water in the pot is measured every few minutes until the
water starts to boil. Time required to bring the water from its initial
state to the state of boiling is noted; the noted time is called "time to
boil". Time to boil is one of the important variables which determine
the characteristic performance of a cooking stove.

When the water starts to boil, the lid is removed and boiling is
continued for 30 minutes. After 30 minutes, any water remaining in the pot
is reweighed as is any remaining fuel. The amount of water evaporated
and the weight of the charcoal consumed in the test are then calculated.
For wood and rice husk stcves, the test proccdures are carried out in the
same manner.

Stove efficiency is calculated from the data gathered in the procedure

discussed above. The term "efficiency" will be used interchangeably with
"heat utilization efficiency" in order to conform with the use of this word
in other publications.

Heat Utilization Efficiency (HU)

The heat utilization efficiency (HU) is the percentage of actual energy

transferred from potential energy stored in the fuel to the water in the pot.
The equation for determining the HU value is adapted from Joseph (Joseph,
1979).

65
 SX W (Tf - T) + (L x W)
U, Z
2 X 100
[(EfX Wf) + (EX W] x
(E W

Where, S = Specific heat of water, 4.18 J/gm

Wm
M Weight of water in pot at start of test, 3,700 gm

Tf 2 Temperature of water at boiling point, 1000 C

T a Temperature of water at start of test, 0

C

L Latent heat of water at 1000 C, 2,256 J/gm

We - Weight of water evaporated at end of each test, gm

Efm = heat value of fuel, J/gm

Wf - Weight of fuel used, gm

E - Heat value of wood kindling, J/gm

Wk Weight of kindling, gm
E Co - Heat value of charcoal, J/gm

W = Weight of caarcoal remaining at end of each test, gm

c

C. TEST FOR ':HE EFFECT OF INTERNAL VARIABLE

ON THE CHARCOAL BUCKET STOVE

Most Thai bucket stoves have the following important physical features:

* Stove gap/exhaust area;

* Grate hole area;

* Grate-to-pot distance;
* Combustion chamber size;

* Air inlet door; and

* Crate thickness.

66
 The variation of one of the above characteristics is expected to have
an impact on stove performance. These variables, moreover, are properties
of the stove itself. Hence, they can be called the internal variables.

To study the effect of one of the internal variables, it is necessary

that the others are kept unchanged, or constant. The variable that is tested
is varied in the range of its physical limit. Additional tests on a few
more stoves may be required to confirm the effect of that variable on stove
performance. This experimental technique was used in all project experiments.

Stove Preparation for the Internal Variables Study

Stove gap/exhaust area

The stoves used in this study were stove nos. 1/5 and 1/31; their
respective gap areas were 98.4 and 98.6 cm. For these two stoves, the time
to boil and the charcoal consumption were experimentally determined; the HU
values were subsequently calculatad. The gap areas of each stove was then
reduced three times by adjusting the pot rest. The gap area tested on stove
no. 1/5 was 86.1, 65.6, and 20.5 cm. The gap areas tested on stove no. 1/31
were 86.0, 65.6 and 40.2. The stoves were retested for time to boil and
charcoal consumption.

Although the exhaust area did not appear in the equation for finding the
HU value, it can indirectly affect stove performance. The exhaust area
regulates the flow rate of the exhaust gas from the combustion chamber. As
a consequence, the loss of heat, due to natural convection of gas through
the gap, varies accordingly. For this reason, the exhaust area of the gap
had to be considered as one factor that influenced stove performance. In
this study, the gap area was reduced by adding clay to its width; this means
that after the addition of clay, the length of the exhaust area is virtually
unchanged. The variation of exhaust area, then, can be represented by the
change in gap height.

Total grate hole area

Stove no. 1/5 was used in this experiment. The diameter of the grate
was 15 cm, and the total grate area was 176.5 cm. The total grate hole area
was 80.0 cm,

To study the effect of grate hole area on stove performance, the grate
hole area had to be varied by reducing the number of holes. The hole
reduction was carried out by plugging the chosen holes with a rice husk
ash and clay mixture. However, it should be kept in mind that the holes
chosen to be filled up were distributed properly so that the inlet air, after
reducing the grate hole area, was still distributed uniformly.

Two tests using gap height as a parameter were performed to study the
effect of the grate hole area on stove performance; both tests used stove
no.1/5. The grate hole areas, with the above procedure, were set at 80.0,
52.8 and 26.4 cm. The gap height of the stove was changed, using the method

67
described in the above section on stove gap/exhaust area. It was 0°5 cm in
the first test and 2.5 cm in the second.

Grate-to-pot distance

Grate-to-pot distance is defined as the distance measured from the

surface of the grate to the pot bottom. This internal variable has a direct
effect on stove performance; if the distance is small, the pot is iear the
flame and stove performance is good--as would be expected. On the contrary,
a large distance would render a poor stove performance. However, too small
a distance will restrict charcoal loading and charcoal capacity.

Stove no. 1/4 was used in this experiment. The grate-to-pot distance
was varied from 7.5 cm to 9.3 cm and then to 11.0 cm. A distance of less
than 7.5 is not recommended since the combustion chamber becomes too small
to hold enough charcoal to cook a meal. Time to boil, the amount of water
evaporated and the amount of charcoal consumed were all recorded.

Combustion chcanber size

The test for the effect of combustion chamber size on stove performance
used three charcoal bucket stoves: stove nos. 1/28, l/A3, and l/Dl. The
respective volumes of the combustion chamber were 4,216, 2,460, and 2.946 cm.
After the first series of tests was completed, the volume of each stove's
combustion chamber was reduced by increasing the lining thickness to
3,414 cm (for stove no. 1/28), 1,787 cm (for stove no. 1/A3), and 1,510 cm
(for stove no. I/Dl). All stoves were then subjected to the same test.

Air inZet door

Stove no. 1/5 was used to study the effect of the air inlet door area
on its performance. The stove had a gap height of 1 cm and an air inlet
door area of 66 cm. The area was later reduced to 49.5, 33.0, and 16.5 cm,
which corresponded to 75, 50 and 25% of the initial area. The stove (as
each door area was reduced) was tested for performance.

Grate thickness

Stove nos. l/E3 and I/E4 were tested for grate thickness. The grate
thickness for both stoves was initially 2.0 cm and was later changed to
3.6 cm. At these two grate thicknesses, the test for the efficiency was
performed.

D. TEST FOR THE EFFECT OF EXTERNAL VARIABLES OF THE

CHARCOAL BUCKET STOVE

In the previous section, the internal variables--the properties of the

stove--were discussed. There is another group of variables that can affect
the performance of the stove, but they are not the properties of the stove
itself. The variables in this group are called the external variables.
Examples of them are;

68
 * Initial weight of charcoal;

e Initial weight of water;

* Pot size;

e Charcoal size;

e Wind effect; and

* Humidity effect.

To study the effects of the external variables (pot size, charcoal size,
wind and humidity) a laboratory test was conducted, using the same testing
procedure described in this chapter in the section on Standard Testing
Conditions. For the initial weight of charcoal and the initial weight of
water, the other two external variables, one of them is varied at a time.

Stove Preparation for the External Variable Study

The external variable experiments tested the initial weight of charcoal,

the initial weight of water, the pot size, the charcoal size, the wind effect,
and the humidity effect. Procedures are discussed below.

Initial weight of charcoal

Stove no. 1/5 was used in this experiment. The first test for stove
performance was performed with the initial weight of charcoal at 300 kg and
the initial weight of water at 2,300 kg.

The experiments were then repeated, keeping the same initial weight of
water, but changing the initial weight of the charcoal to 350 and 450 gm.

The above procedure was repeated with the initial weights of water set
at 3,000 and 3,700 gm. The results obtained from the experiments were used
in calculating the HU values of the stove.

Initial weight of water

The experimental technique for this study was described in the

last section. The data is analyzed to obtain effect of initial weight of
water on stove performance.

Pot size

Stove nos. 1/4 and l/E3 were used in this experiment. Three different
pots with diameters of 24, 28, and 32 cm were used. The test was carried
out under standard conditions.

69
 CharcoaZ size
In order to study the effect of charcoal size on stove efficiency, a
long piece of charcoal (an approximately uniform cross section) was cut
into pieces. These were then used in the experiment. The term "size", in
fact, refers to the length of the charcoal. In this test, two different
lengths of charcoal were used: 2.54, and 10.16 cm. Stove nos. 1/5, 1/12,
1/14 and 1/20 were used in the test.

Wind effect

Stove nos. 1/2, 1/5, 1/17, and 1/20 were used to test the effect of
wind. Wind was induced by an electric fan; the speed was measured by an
anemometer. The tests were first performed without turning on the fan; this
represents the condition without wind effect--the reference condition.
Later, the tests were repeated with the fan on. The wind speed for stove
nos. 1/2, 1/5, 1/17 as measured was 80 m/min, and for stove no. 1/20 was
86.7 m/min.

Humidity

Stove no. 1/5 was used in the experiment. The humidity of the
experimenting room was measured by a psychrometer (wet and dry bulb thermo­
meters). In order to test the stove under an environment of varying
humidity the test was performed at various times of day and in different
seasons. The percentages of humidity recorded on six experimental days were
68, 74, 76, 78, 80, and 92.

E. TEST FOR THE EFFECT OF VARIABLES ON THE

NON-CHIMNEYED WOOD STOVE

Similar to the charcoal bucket stove, the internal variables being

studied include:

9 Stove gap/exhaust area;

9 Grate hole area;

e Grate-to-pot distance;

* Air inlet door; and

e Ratio of exhaust area to grate hole area.

The variation of one of the above characteristics is expected to

affect the performance of the wood stove in a manner similar to that of the
charcoal stove.

70
Stove Preparation for the Internal Variables Study

Stove gap/exhaust area

Twenty-two wood stoves, having different gap areas and being made by
different manufacturers, were tested for the effect of the gap on stove
performance. The gap heights ranged from 1 to 3.0 cm. Each stove was tested
at least three times. Time to boil was recorded, and the HU values were
calculated from the difference between the amounts of wood initially put into
and left in the stove.

Total grate hole area

To investigate the impact of the grate hole area on stove performance,
wood stoves from various sources were used. The stoves were divided into
3 gro:tps according to the number and the size of the grate holes. Group A
had 37 grate holes with a diameter of 2.5 cm; in group B, the hole was
1.5 cm in diameter, ard the total number of holes was 90; group C had 61
holes, each of which was 1.23 cm in diameter. Every stove in the test had
the same grate-to-pot distance of 12 cm.

Grate-to-pot distance
More than twenty wood stoves were used to study the effect of grate-to­
pot distance on stove performance. The distance ranged from 9 to 17.5 cm.
The stoves were again obtained from different manufacturers. Each stove
was tested at least three times.

Air inlet door

The impact of the air inlet door on stove performance was studied with
the wood stoves having door open at first and closed later. Each stove was
tested at least three times. Time to boil and HU value were then calculated.

F. TEST FOR THE EF}'ECT OF EXTERNAL VARIABLES OF THE

NON-CHIMNEYED WOOD STOVES

Only the effect of wind velocity and fuel feeding rate were studied.

Stove Preparation for the External Variables Study

Wind effect
The effect of wind on stove performance was studied. Three stoves
were used in this investigation; each was run at least three times under
two conditions--with and without wind. Wind was induced by an electric
fan. The wood stoves came from differen. manufacturers. Time to boil
was noted and the HU values were calculated.

71
 Fuel feeding rate
In this Lest, the wood was fed into the stove at different rates. The
rate was measured along with the weight of wood, since wood was put into
the stove at regular intervals Three rates were studied, labelled low,
medium and high. The tests were performed using two wood stoves, one with
a grate height of 12 cm and the other with a grate height of 15 cm. The
weights of wood for the low, medium and high rates were 0.84 kg, 1.00 kg,
and 1.21 kg, respectively, for the first stove. The weights of wood for
the second stove were 1.31, 1.53, 1.75 kg, which reflect the low, medium,
and high rates of fuel feeding, respectively.

G. TEST FOR THE EFFECT OF INTERNAL VARIABLES ON

CHIMNEYED WOOD STOVE

Stove performance tests were conducted on three wood stoves with a

chimney. They wer used to test the effect of chimney materials, metal ring
around the pot hole and the baffle. No external variables were investigated.

Stove Preparation for the Internal Variable Study

Metal ring around pot hole

Performance of wood stove no. 2/11 was measured for the effect of the
metal ring around the pothole. The stove initially had a metal ring. After
it had been tested, the ring was then removed. The stove was then retested.
All the necessary data for comparing efficiency were recorded.

Chimney material
To study the effect of chimney material on stove performance, stove
no. 2/12 was used. The stove was first tested as initially constructed.
Later, the chimney material was changed to iron, and the stove was then
retested. The material was changed again to cement and another test was
performed. Data were recorded under each condition.

Baffle
Stove no. 2/12 (the same stove used to investigate the effect of chimney
material) has no baffle between the firing chamber and the chimney; therefore,
it was used to study the effect of a baffle on stove performance. Two
kinds of baftles were examined: one made of fire clay and the other made of
iron. The iron baffle was tested first. The standard test was then applied
to estimate stove efficiency. The iron baffle was then replaced by a fire
clay baffle and the te-st was repeated.

72
 H. TEST FOR THE EFFECT OF INTERNAL VARIABLES ON
CHIMNEYED RICE HUSK STOVE

Four internal variables were investigated for their effects on the

performance of the chimneyed rice husk stove. They were the fuel gas outlet
area, base-to-pot distance, firing chamber, and chimney height.

Stove Preparation for the Internal Variable Study

Fuel gas outlet area

A chimneyed wood stove was used to study the effect of the fuel gas
outlet area on stove performance. The initial outlet area of the stove was
95.0 sq cm. This area was reduced by adding clay to the outlet in the
second and the third runs; the areas were 47.0 and 38.0 sq cm, respectively.
In each case, time to boil and amount of fuel used were recorded.

Base-to-pot distance

To study the effect of base-to-pot distance on the performance of the

chimneyed wood stove, stoves with different distances were used, In the
test, the distances were varied from 18.0 to 36.0 cm. Each stove was tested
at least 3 times. Data on time to boil and amount of fuel used were collected.

Firing chamber

The effect of the firing chamber on stove performance was studied by

varying the size of the chamber. This was done by adding clay to the
chamber to reduce its volume. The initial size of the firing chamber was
16,600 cu cm; it was then reduced 3 times. The volume became 16,400,
12,600, and 12,400 cu cm, respectively. Data were collected for time to
boil and amount of fuel used.

Chimney height

The chimney height is another parameter that affects the performance

of the stove, since height causes change in the rate of exhaust outflow.
To study this effect, the chimney of a stove was decreased from 230 to 200 cm.
Time to boil and amount of fuel used before and after reducing chimney height
were recorded.

I. TEST FOR THE EFFECT OF INTERNAL VARIABLES ON

NON-CHIMNEYED RICE HUSK STOVE

Since there are many kinds of non-chimneyed rice husk st'ves, testing
all the stoves marketed would have been tedious. Only one stove design was
chosen as the representative of non-chimneyed rice husk stoves. This stove
was designed by Mr. Meechai.

73
 The Meechai stove consists of 2 parts -- the outer cone and the
inner cylinder. For the outer cone, the following parameters were
studied: height, upper diameter, lower diameter, slope angle of cone,
and number of air inlet holes. For the inner cylinder, the effects of
height, exhaust area, and fuel flow area were investigated. The dimensions
of the reference Meechai stove are as follows:

Outer cone

Height 37.0 cm.

Upper diameter 46.0 cm.
Lower diameter 8.0 cm.
Slope angle of cone 63.0 deg.
Number of air inlet holes 329

Inner cylinder

Diameter 16.0 cm.

Exhaust area 184.0 sq cm.
Fuel flow area 163 sq cm.

Stove Preparation for the Internal Variable Study

Height of the outer cone

Four Meechai stoves were used to study the effect of the height of the
outer cone on stove performance. The heights were 30.5, 33, 37.0, and
47.0 cm. Time to boil and amount of fuel used were recorded.

Upper diameter of the outer cone

To investigate the impact of the upper diameter of the outer cone on

Meechai stove performance, three stoves were used. The diameters of the
stoves were 46.0, 43.0, and 41.0 cm.

Lower diameter of outer cone

Three stoves were used to study the effect of the lower diameter of the
outer cpne on stove efficiency. These stoves had diameters of 8.0, 9.0,
10.9 cm, respectively. The water bciling test was used to compare stove
efficiency. Time to boil and amount of fuel used were noted.

74
 Nwnber of air inlet holes

The Meechai stove is similar to other types of stoves in that air inlet
holes control the supply of fresh air to combustion. Indeed, the number of
air inlet holes has some impact on stove performance. The investigation
used stoves with the following numbers of holes: 331 and 274. Each stove
was tested at least 4 times.

Height of inner cylinder

The inner cylinder contains the firing chamber. As a consequence, the
height of the cylinder was expected to affect stove performance. Only three
stoves were used in the study. Each was tested at least 5 times. The
heights of these three stoves were 16.0, 19.0, 20.0 cm.

Exhaust area
To investigate the effect of the exhaust area, four stoves were subjected
to the test. The exhausc areas were 184, 165, 129, 123 sq cm, respectively.

Fuel flow area

Rice husk in Meechai stove has two roles--it is used as fuel, and it
insulates the stove. The insulating rice husk, which is situated in the
space between the inner cylinder and the outer cone, sooner or later becomes
fuel for combustion. Thus, the fuel flow area should control the fuel
supply to the stove. To verify this hypothesis, four stoves with the fuel
flow areas of 163 and 184 sq cm were tested. Each stove was run at least
two times. Data on time to boil and amount of fuel consumed were recorded.

J. DEVELOPMENT OF IMPROVED STOVE PROTOTYPE

Using the techniques outlined in the previous sections, the effects of

both internal and external variables on stove performance were studied. The
results were then used to design a high performance stove. To achieve this
end, all the internal variables had to be analysed carefully. The analysis
indicated which factors contributed significantly to stove performance.

Five prototypes of different stoves were developed; they were prototypes

of a charcoal stove, a wood stove with and without chimney, and a rice husk
stove with and witbout a chimney. These prototypes were then tested to
ensure high performance prior to commissioning persons to produce the stove
in quantity fo- trial promotion.

75
 Chapter 5

Analysis of Results and Discussion

 ANALYSIS OF RESULTS AND DISCUSSION

This chapter analyzes the measured values of the physical structure of

commercial stoves. Performance and characteristics of tested commercial
stoves are evaluated and discussed. An intensive analysis of the internal
and external variables affecting commercial charcoal and non-chimneyed wood
stoves performance is presented in the chapter.

A. PHYSICAL STRUCTURE OF COMMERCIAL STOVES

Of the five types of biomass cooking stves already mentioned, the

commercial charcoal bucket stove and the wood bucket stove without chimney
are the most popular in Bangkok and urban areas. Their structure consists
of an inverted truncated cone made of fired clay placed inside the metal
sheet bucket. The prominent component parts of both charcoal and wood bucket
stoves that may influence the stove's behavior are: pothole diameter,
size of fuel firing chamber, grate diameter, grate hole area, grate thickness,
grate-to-pot distance, exhausted gap, stove wall thickness, and air inlet
area. Most bucket stoves are insulated with a mixture of rice husk ash and
clay. Since the fuel feeding method of a wood stove differs from that of
a charcoal stove, the wood stove includes a small removable feeding port
above the air inlet door. In practice, this bucket wood stove is often
used for charcoal fuel also.

While the structures of the bucket stove for charcoal and wood use in
urban areas are similar, the physical appearance of the wood stove in rural
areas may vary from place to place. Some wood stoves are shaped like a dome,
some like a horseshoe, an enclosed horse shoe, a pit in the ground and three
stones; almost none have any insulation or grates.

The measured physical dimensions of charcoal and non-chimneyed wood

stoves are shown in Table 5.1 and Table 5.2. Since their shapes are so
diverse, the appearance of each iidividual stove is fully displayed by the
photographs in Annex I and II at the end of this report.

For wood stoves with chimneys, there are three distinct models, namely
Saeng Pen, Samrong, and Banpong. Their physical configurations can be seen
in Annex III. The main structural components cf this stove are much the
same as those of the wood stove without chimney, except for a fuel gas outlet
port with connected chimney located at the opposite side of the fuel feeding
port. The dimensions of the fuel gas outlet area and the chimney as well
as other important structures are listed in Table 5.3.

For the rice husk stove without chimney, the only practical type found
is used by the Kampuchean refugees in Khao-I-Dang camp and is called the
"Meechai Stove". (See the photograph in Chapter 7). This kind of rice
husk stove was constructed from a rough drawing at the RFD workshop and was
tested for performance. Its main features consist of an outside fuel
receptacle cone and an inner combustion cylinder. Between these two parts
 Table 5.1 Physical dimensions of tested charcoal stoves

Code Name/source Stove Pot hole Firinq Grate Grate Exhaust Ave.wall Air inlet
no. -t -diameter chamber dia hole no.of hole thickness to pot oap area thickness area
2 2
(cm) (cm) (cm ) (cm) dia hole area (cm) (cm) (c=) (cm , (cm) (cm )
2
(cm) (cm )

1/2 Rangsit 12.2 19.0 2426 17.5 1 .3 85 112.0 4.0 12.0 2.0 96.0 5.8 70.0
1/3 Rangsit 8.7* 19.0 2426 17.7 1.3 85 112.0 3.5 12.0 1.8 97.0 4.1 70.0
1/4 Ranosit 12.8 19.0 2426 17.5 1.3 85 112.0 4.0 1Z.? 1.5 76.0 5.9 70.0
I/5 Rangsit(atainless case) 9.3 16.0 1575 11.0 1.3 61 80.0 3.5 12.0 1.0 41.0 5.7 66.0
1/6 Rangsait 8.6 20.0 2065 !5.5 1.2 61 69.0 3.5 12.0 1 .0 41.0 5.8 66.0
1/7 Ayudthava 6.4 21.0 1931 19.0 2.1 19 66.0 3.5 12.0 1.0 41.0 5.8 66.0
1/8 Unknown 8.1 18.0 1831 17.5 1.8 19 48.0 1.8 6.5 2.0 68.0 3.8 60.0
1/9 Chachoenosao 8.1 18.0 1832 15.7 1.8 19 48.0 2.0 9.0 1.5 70.0 5.4 55.0
CD 1/10 Unknow 6.6 21.0 2475 18.5 2.4 19 86.0 1.8 8.0 1.0 90.0 3.4 66.0
1 /11 Unknown 4.3 20.0 2176 18.0 1.6 27 54.0 1.6 10.0 2.0 80.0 2.2 58.0
1/12 Booopararm 7.2 21. 2856 19.5 1.5 37 65.0 1.6 10.0 2.0 80.0 2.2 58.0
1/13 Samvakohichal 10.7 22.0 2390 18.5 1.9 27 96.0 1.8 10.0 1.6 74.0 6.2 48.0
1/14 Booopararm 19.0 20.0 3464 19.0 1.5 37 65.0 2.0 11.0 2.5 113.0 6.1 60.0
l.'.- Banolane 10.0 20.0 2865 19.0 1.5 36 65.0 1.2 9.0 2.0 108.0 6.0 76.0
1 16 Ayudtha.ya 6.7 21.0 2618 14.5 2.0 19 59.0 2.0 7.5 1.0 45.0 3.4 66.0
1/17 Cholburi 5.9 17.0 2013 15.0 1.6 27 54.0 1.5 10.4 1 .2 50.0 4.7 60.0
 Table 5.1 (continued)

Code Name/source Stove Pot hole Firing Grate Grate Exhaust AveWall Air inlet
no. wt diameter chamber die hole no.of hole thickness to pot oap area thickness area
2 2
3
(cm) (cm ) (cm) die hole area (cm) (cm, (cml (cm ) (cm) (cm
(cm)
2
(cm) (cm )

1/18 Cholburi 7.2 21.0 3202 18.5 1 .8 27 68.0 1.9 11.0 2.0 96.0 3.9 70.0
1/19 Samrono 10.5 18.0 3042 15.5 1 .8 37 94.0 1.8 11.0 2.5 101.0 6.3 70.0
1/20 Cholburi 10.2 23.0 2516 20.0 ( .8 37 94.0 1.9 7.0 2.0 102.0 5.3 70.0
I-, Darnkvian 11.1 22.5 2414 20.0 1.8 27 68.0 (.8 9.0 3.0 107;.0 4.5 80.0
1/22 anpong 9.5 20.0 3155 18.5 1.5 48 85.0 2.5 11.0 0.8 38 3.4 80.0
1/23 Raegsit 7.2 16.0 1575 15.0 1.3 61 80.0 3.9 12.0 1.0 41.0 4.2 66.0
1/24 Cholburi 13.8 22.0 3815 10.5 1.9 27 77.0 2.2 11 .0 2.2 112 6.1 108.0
1/25 Rangsit 13.2 19.0 2426 27.0 1.3 85 112.0 4.0 9.0 2.0 96.0 6.2 70.0
1/26 Darnkwian 6.6' 23.0 2700 20.0 (.8 30 75.0 1.6 9.5 1.5 90.0 2.9 86.0
1/28 Sa-Sua 12.2 23.0 4216 20.0 1.6 37 74.0 2.2 10.0 2.3 131.0 4.5 124.0

1/29 Sa-Sua 13.3 19.0 3414 17.0 1.6 37 74.0 2.0 11.5 2.0 85.0 4.8 124.0
1/30 Nakornchaisri 18.0 20.0 2992 19.0 1 .5 73 131 3.5 12.0 2.0 102 3.7 127.0

1/31 Nekornchaisri 11.8 17.0 2250 16.5 1.4 61 94.0 3.0 12.0 0.5 20.0 -6.2 88.0
1/32 Nakorncheisri 8.2 20.0 2992 19.0 1.5 73 131 3.5 12.0 2.0 102.0 3.7 127.0
1/33 Nakornchaisri 6 7. 17.0 2550 17.0 1.4 61 94.0 3.0 12.0 0.5 20.0 3.8 88.0

1/34 Bangsue 10.0 20.0 2829 18.0 1.8 27 68.0 1.5 9.0 .8 103.0 6.3 105.0
1/35 Ban.sue 8.0 17.0 2176 16.0 1.6 27 54.0 1.6 11.0 1.7 82.0 5.6 81.0
1/26 Bangsue 6.5 15.0 1568 13.5 1.7 19 44.0 * .6 9.5 1.9 56.0 6.2 75.0
1/37 BooPpararm 6.5 15.0 1130 13.0 1.3 19 25.0 1.6 -9.0 0.7 60.0 4.6 38.0
1/38 Unknown 10.0 19.0 2000 16.0 1.0 89 70.0 1.9 10.0 1.9 122.0 4.2 66.0

fNaked stove without insulation and bucket.

 Table 5.2 Physical dimensions of tested wood stoves without chimney

Code Name/ourte Stove Stove Pot hole Firing Grate Grate/bese txnaust Wall Pri -ary Feedin
no. -t ht diameter chamber dia hole no.of hole to pot oac area thicxness air tor: port
2 2
(cm) (cm) (qa) (cm3 (cm) dia hole area (cm Ic.; (c ) (cml (cm ( )
2
(cm) (cm )

1/2 Rangsit 12.2 27.0 19.0 2426 17.5 1 .3 35 112.0 12.0 2.0 36.0 6.0 70.0 54.0

1/8 Unknown 8.1 18.5 18.0 1832 17.5 1 .8 19 48.0 9.0 1 .5 70.0 5.4 75.0 55.0
1/9 Chachoenc-ao e.7 2-.0 23.0 3232 20.5 1 .8 37 94.0 6.5 2-.0 62.0 4.8 90.0 57.9

1/12 Ecoooararm 7.2 22.5 21.0 2851 19.5 1 .5 37 65.0 9.0 2.0 80.0 4.6 118.0 60.0

1/13 Samakohichai 10.9 18.0 22.0 2390 18.5 1 .9 27 76.0 10.0 1 .6 74.0 6.2 48.0 44.0
1/19 Samronge 18.0 16.5 18.0 3040 15.5 1 .8 27 94.0 11.0 2.5 101.0 6.3 70.0 56.3

1:20 -holburi 10.2 24.0 22.0 2516 20.0 1 .8 37 94.0 7.0 2.0 102.0 5.3 70.0 13.7

1/21 Darnkwian 11.4 30.0 22.5 2414 20.0 1.8 27 68.0 9.0 2,.0 107.0 4.5 34.5 80.0

1/24 :holbur- 13.8 27.0 22.0 3815 20.5 1.9 27 77.0 11.0 2.: 112.0 6.1 10E.0 224.0
1,'25 Rangsit 12.2 30.0 19.0 2426 27.0 1 .3 85 112.0 9.0 2.0 96.0 6.0 78.0 81.3

2 11 Roi-et (oricinall 5.9 21.C 22.0 7600. no grate 20.9 1 .3 25.3 2.0 - 296.4
2/2 Thick dome, tIay 11.8 14.8 22.0 5800 14.3 2.1 162.0 7.0 - 181.5

2.:3 Thick horse shce. clay 18.2 15.3 25.0 £870 1. .4 8S.3 6.0 - 225.0

2'4 morn PaKred, mt ,ied 2.5 12.0 27.0 7440 24.5 1.5 90 160.9 12.0 2.5 90.7 1.7 20.0 243.0
I
2'5 .rn Pa5e, s.ca: 2.6 12.0 18.0 3600 - no grate - 14.0 5.0 210.0 2.0 - 280.0
 Table 5.2 (continued)

Code Name/source Stove Stove Pot hole Firing Grate Grate/base Exhaust wall Primary Feeding
no. wt ht diameter chamber dia no.of
hole hole to pot qap area thickness air port port
(cm) (cM) (cm) (cm ) (cm) dia hole
2 2
area (cm) (c--) (cm ) [ c2 (. )
2
(cm) (cm )

2/6 Tripod 0.9 14.0 2C.0 4080 no grate 14.0 - - - - 82.0

2/7 Morn Pakrad, larae 3.3 14.0 27.0 7440 - 14.0 5.4 222.6 2.0 - 332.0
2/8 Modified Ro±-et, clay 6.6 15.0 22.0 4560 14.8 1.0 55.5 3.8 - 204.3
2/9 Norse shoe, clay 8.1 13.4 25.0 6380 - 11.5 2.5 197.1 5.5 - 208.0
2/10 Thin horse shoe, clay 7.4 14.0 22.0 4560 12.0 3.6 77.6 3.8 - 325.0
2/13 Dome, clay 9.3 15.0 24.0 5400 24.5 1.5 9:.O 160.9 14.5 1.3 62.4 4.0 60.0 175.0
2/16 Pot shaoed, clay 10.3 18.5 22.0 7030 1 no grate 18.0 1.8 86.4 5.0 - 157.5
2/22 Dome with cap, clay 11.3 18.7 22.0 6840 24.5 1.5 91.0 160.9 17.2 1.5 73.1 3.3 76.0 202.0
2/23 odified Roi-It. clay 14.0 19.0 24.5 4950 24.5 1.5 910 160.9 12.2 1.8 86.6 3.5 115.0 114.0
2/24 Cylinder, steel 3.7 17.0 17.0 2040 23.4 1.2 89.0 99.6 13.0 0.6 32.2 1.8 42.0 94.5

Note stove 1/2 -1/25 are nf the bucket type asid 2/1 - 2/24 are the non-bucket
 Table 5.3 Physical dimensions of tested wood stoves with chimney

Code flaei Source StD'e st-Ve Pot hcle Firin. Grate Grate Flue cas A.e.'all n.ir- - i.-no Chimney

no. "t nt diameter thamner die hole no.of hole to pot out'et thicktness air port Dart hr
2
(-) (cm) (Cm, (crn ) (cm) Icm) hole area cm) c.-; (c c" (CM)
[c2)

2/11 Saenq Pen 24.S 235 19.0 5190 22.0 2.0 22 72.2 17.0 75.2 4.3 34.0 20.3 71.0

2/12 Sarc'onq 24-3 3:-5 20.9 4400 20.5 0.5 3. 65.4 1".0 22.5 4.2 185.7 11! .r 80.0

2/15 BarDonq -5 25.3 29.0 5890 24.5 2.0 30.3 44.3 12.0 22.A ".0 216.0 24:.) 230.0
there is a gap through which the rice husk flows. The slope of the outside
cone plays an important role in facilitating the rice husk's slide to the
combustion zone. The combustion air is drawn in through the punched holes
evenly distributed oilthe lower part of the outer cone wall. A list of the
physical dimensions of rice husk stoves without chimneys is shown in Table
5.4.

For rice husk stoves with chimneys, five recognizable makes are found,
namely Ngo Gew Ha of Lamlooka, Thai Charoen of Rangsit, Takeseng of
Banglane, Sayun of Samrong, and Sooksunt of Dhonburi. The rice husk stoves
are made of either cement or fired clay. They are quite heavy, a factor
decreasing their popularity. The prominent features of this type of stove
include a pothole, firing chamber, grate, air inlet port, fuel gas outlet
port, chimney, ash removed port, and stove high mass body. The physical
dimensions of the five stoves described above are measured and presented
in Table 5.5. Photographs of these stoves are shown in Annex IV.

B. TERMINOLOGY

For clarity, the terminology used for describing the features of each
type of stove is presented in Fig. 7.1 to 7.5 in Chapter 7.

C. PERFORMANCE OF COMMERCIAL STOVES TESTED

The performance of the charcoal stove, wood stove with and without
chimneys and rice husk stoves with and without chimneys is discussed as
follows:

Charcoal Stove

The results of 34 commercial stove performance tests shown in Table 5.6

indicate that their efficiencies vary from 23% - 32%. The time to bring
water from the iiritial controlled temperature to the boiling point varies
from approximately 17 minutes - 32 minutes. The rate of fuel consumption or
burning rate varies from about 6 gm/min to nearly 8 gm/min Fig. 5.1 and
Fig. 5.2 show the plotted values between the individual stove and its
efficiency and the stove and its time to boil.

The stoves with high efficiency (such as stove no. 31, 17, 36, 5 and
33) have shown a prominent effect on the rate of bringing water temperature
to boiling. That is, the time to boil of a group of high efficiency or good
stoves is shorter than a group of low effieicney or poor stoves.

Time-temperature characteristic curves of poor and good charcoal stoves

are shown in Fig. 5.0.

85
 Table 5.4 Physical dimensions of rice husk stoves without chimney

Code Outer cone Air inlet Inner cylinder

no. Upper Lower Insulation PExhaus,-d Fuel flow gap
diameter diameter height No. 6, cm. Iame ter tIe
ight area area
(cm.) (cm.) (cm.) (cm.) (cm.) (cm) cm)

A 46.0 8.0 37.0 329 0.6 no 21.0 16.0 184.0 163.0

B 46.0 8.0 37.0 329 0.6 yes 21,0 16.0 165.0 163.0
C 43.0 9.0 30.5 331 0.6 yes 21.0 16.0 165.0 163.0
D 43.0 9.0 30.5 331 0.6 yes 21.0 20.0 129.0 184.0
£ 43.0 9.0 30.5 331 0.6 yea 21.0 16.0 184.0 163.0
F 43.0 9.0 30.5 274 0.9 yes 21.0 19.0 123.0 163.0
0 41.0 10 33.0 274 0.9 yes 21.0 19.0 123.0 163.0
F) 41.0 10 33.0 274 0.9 no 21.0 16.0 165.0 163.0
1 41.0 10 33.0 274 0.9 no 21.0 20.0 129.0 184.0

86
 Table 5.5 Physical dimensions of rice husk stoves with chimney

Code Name/scure Stove Stove Pot hole Firing Grate Air inlet Flue gas Chi.mtney Base to pot
I". ht diameter chamber slooe area outle- area ht distan=e
( . (cm) (cm) (cm3 (cm2 (cm2) (cm) (cm)

3/2 Nc Ge, Ia e5.o 38.0 32.0 19,000 45 490.0 78.0 240.0 29.0
3/3 Thai tnaroen 96.0 39.0 21.0 17,100 47 420.0 78.0 240.0 29.0
3/4 Thai :aroen 96.0 29.0 32.0 16,600 44 442.0 95.0 240.0 26.0

3/4A1 Thai Charven 96.7 39.0 33.0 16,400 44 442.0 47.0 240.0 26.0
3/4A3 Thai Charoen 96.7 39.0 33.0 16.400 44 442.0 95.0 240.0 26.0
3/480 Thai Charo-n 94 .0 39.0 '3.0 12,600 44 442.0 95.0 240.0 26.0
0o
4 3/482 Thal Charven 96.0 39.0 33.0 12.400 44 442.0 38.0 240.0 26.0
3/5 Banolane 95.5 59.0 30.0 19,100 40 723.0 113.0 230.0 36.0
3/5A Sanolane 95-5 S.u 30.0 19,100 40 703.0 113.0 200.0 36.0
3/5I Banalane 95-5 59.0 30.0 19,100 40 703.0 4C.0 230.0 36.0
3/5A2 5anolane 95.5 59.0 30.0 18,100 40 703 116.0 230.0 36.0

3/6 Sayun 65.0 28.0 27.0 6,200 41 362.5 28.0 240.0 23.0
3/8 Sooksunt 62.0 22.5 28.0 10.600 47 270.0 71.0 160.0 18.0
3/8C2 Sooksunt 62.0 22.5 28.0 10,600 30 210.0 71.0 160.0 18.0

Stnv- numbers which followed by latter codes such as A, AI,82, and C2 indicate that modificatiors have been made to the
oriqinal models to observe the performance responses.
 Table 5.6

Average testing results of commercial charcoal stoves

Stove No. of Fuel used Burning rate Time to boil Heat conversion
no. test (gm) (gm/min) (min) efficiency(%)

1/2 6 337.0 6.57 21.7 24.96

1/3 6 332.0 6.17 22.3 25.70
1/4 6 340.0 7.01 18.8 28.19
1/5 18 330.0 6.47 21.1 30.53
1/6 3 316.0 5.45 18.0 28.53
1/7 6 316.0 5.45 28.0 25.61
1/8 3 323.0 5.65 27.3 24.07
1/9 3 313.0 5.9i 23.0 28.42
1/10 3 295.0(min) 4.81(min) 31.7 26.54
1/11 3 312.0 5.96 22.3 26.41
1/12 7 316.0 6.01 22.6 29.02
1/13 11 325.0 6.05 23.9 26.12
1/14 6 327.0 5.73 27.2 23.53(min)
1/15 9 323.0 5.92 24.6 27.21
1/16 6 301.0 5.29 27.2 27.45
1/17 6 320.0 6.42 20.0 32.30
1/18 7 325.0 6.17 23.6 26.85
1/19 8 344.0 6.45 23.8 23.89
1/20 6 315.0 5.10 32.0(max) 24.94
1/21 3 313.0 5.47 27.3 24.73
1/22 3 317.0 5.96 23.3 28.11
1/23 6 322.0 6.27 21.5 29.17
1/24 6 327.0 6.23 22.7 25.60
1/26 3 325.0 6.07 23.7 24.36
1/28 9 342.0 6.82 20.1 25.60
1/29 4 343.0 6.86 20.0 25.85

88
 Table 5.6

(continued)

Stove No. of Fuel used Burning rate Time to boil Heat conversion
no. test (gm) (gm/min) (min) efficiency(%)

1/30 7 36 4.0(max) 7.77(max) 16.9 24.25

1/31 6 334.0 7.17 16.7(min) 32.43(max)
1/32 8 360.0 7.57 17.6 24.61
1/33 3 340.0 7.04 18.3 30.51
1/34 5 336.0 6.58 21.2 26.07
1/35 6 340.0 6.83 19.8 27.35
1/36 5 322.0 6.34 20.8 30.67
1/37 3 322.0 5.75 26.0 28.07

Average 327.0 6.21 22.8 27.00

89
 Figure 5.0 Time-Temperature characteristic
curves of charcoal bucket stoves

31175 AiN 14 20

/'
90
/ .20
.*"
14

so

U
70
4 "Good stove Poor stove

(60 Stove No. 31 17 .5 AN 19 14 20

' HU % 32.4 32.3 30.5 34.4
$4s-o
Time to boil (min.) 17 18 19 20 24 26 29
a)4) " Boiling duration (min.) 30 30 30 30 9 10 11
40 / /' " Last temperature (C) 97 96 96 97 88 87 89
Total operation time (min.) 47 48 49 50 54 56 59
30

20

10'

0
10 20 30 40 50 60
Time of operation, min.
 Figure 5.1 Performance rating based on heat utilization
33 efficiency (lU) of cormnercial charcoal bucket stoves.

32

31

30

29

28
dP

27

26

25

24

23

22

21

20

19 1

STOVE NUMBER
 34

33
Figure 5.2 Performance rating based on time to boil of
commercial charcoal bucket stoves.
32

31

30

29

28

27

28

25

24

r,23

H22
.0
0
4J 2 1

Is

17

17

16

14

13

12

11

L N M H M '1 1-1 r-1 4.-H M J N N C1 N'J 'M H4

STOVE NUMBER
92
 Wood Stove without Chimney
25 wood stoves were subjected to the performance tests. The results
show that the efficiency of non-bucket wood stoves i.e., stove No. 2/1 to
2
/24,varies from 14% - 23%. For bucket-type wood stove, (stove No. 1/2 to
1/25), the efficiency varies from 18 - 25%. (See Fig. 5.3 - 5.4 and Table
5.7). The time to boil for both types of stoves ranges from 17 - 19 min.
and fuel burning rates range from 22 - 35 gm/min. The wood stoves with
buckets have much the same level of effective performance as these non­
bucket counterparts (that is around 21%).

Wood Stove with Chimney

Table 5.8 and Fig. 5.3 and 5.4 show that the efficiency of stove No.
2/11, 2/12 and 2/15 is 13.88, 16.30 and 11.0, respectively. T,.z time to
boil is in the range of 17 - 19 minutes.

These chimneyed stoves perform at a considerably low level when

compared to the wood stove without chimney. Hence, the wood stove with
chimney can be regarded as an inefficient type of cooking stove. The low
HU and long time to boil of commercial chimneyed wood stoves as compared
with the nonchimneyed are mainly caused by two factors;

a) Too much heat (and flame) loss has occurred through the flue gas
exit hole which is located just the opposite of the fire feeding
port and no flame restriction or baffle exists.

b) The stoves are poorly designed in such a way that only a small
portion of the pot bottom comes into contact with the flame,
thus causing poor heat transfer.

Rice Husk Stove with Chimney

From Table 5.9, the performance of the six original models tested were
as follows. The heat utilization efficiency ranged from 4.2 to 7.1% and
averaged 5.6%. Time to boil was between 18.5 - 28.2 minutes and averaged
23.4 minutes. The burning rate ranged from 58.5 - 160.7 gm/min and
averaged 99.8. The overall rice husk consumption per test was on the
average 5.2 kg.

After the original designs were modified according to the specifications

in Table 5.5, their performance improved considerably. The average HU
increased to 8.3%. Time to boil varied greatly (15.7 - 30 min), but on the
average remained like the unmodified model. The big reduction was in the
fuel used and the average burning rate which were 4.0 kg and 79 gm/mmn
respectively. This is equivalent to approximately a 25% fuel saving. The
very low efficiency value of the original models is due mainly to a great
amount of heat loss through the flue gas exit. For example, for stoves 3/4
and 3/4A1, the efficiency of the former is increased by 100% (from 5.15 to
10.30%) upon reducing the area of the flue gas outlet by one half (from

93
 27

26

25 Ficure 5.3 Performance rating based on heat utilization efficiency

(HU) of nonchimneyed and chimneyed*wood stoves.
24

23

22

21

dP 20

19

Z
18

17

16

15

14

13

12

STOVE NUMBER
 2. Figure 5.4 Performance rating based on time to boil

21- of nonchimneyed and chimneyed*wood stoves.

26­

19-­

1--

15

13­

12­

o .1
0

10"
0

E-4 W RI

7,

7-­

4"

(N ('TC I1(N(4HHN Cq ( ' .4 (N H H H. C WH

H ~ ~ H H' ~ N ~ HCJH CJ'

~N C
HN'(N N HH (N H CN 1- N

STOVE NUMBER
95
 Table 5.7

Average testing results of wood stoves without chimney

Stove No. of Fuel used Burning rate Time to boil Heat conversion
no. test (gm) (gm/min) (min) efficiency(%)

2/1 6 1483 35.36(max) 12.0 17.59

2/2 3 1308 31.08 14.0 19.25
2/3 4 1251 28.60 13.7 19.08
2/4 3 1134 25.80 14.0 20.96
2/5 4 1078 23.07 17.0 23.57
2/6 4 1394 30.23 16.2 14.20(min)
2/7 3 1372 28.13 18.7(max) 15.39
2/8 4 1236 27.46 15.0 20.92
2/9 4 1266 27.84 15.5 19.48
2/10 3 1303 28.74 15.3 16.77
2/13 3 1192 25.29 17.0 20.20
2/16 3 1468 31.50 16.7 14.37
2/22 6 1258 29.31 13.0 23.80
2/23 6 1143 25.82 14.5 23.20
2/24 5 1034 22.57(min) 16.0 23.47
1/2 3 1337 31.09 13.0 20.80
i/8 3 1253 26.48 17.3 18.30
1/9 3 1625 34.24 17.3 14.48
1/12 3 1265 28.77 14.0 21.01
1/13 3 1202 27.34 14.0 20.99
1/19 3 1330 30.00 14.3 17.75
1/20 3 1415 32.19 14.0 20.60
1/21 3 1367 29.75 16.0 21.63
1/24 8 1059 24.40 13.5 25.90
1/25 10 1054 25.28 ll.8(min) 25.90(max)

Average 1273 28.41 14.3 19.8.

96
 Table 5.8

Average testing results of wood stoves with chimney

Stove No. of Fuel used Burning rate Time to boil Heat conversion
no. test (gm) (gm/min) (min) efficiency(%)

2/11 3 1316 27.0 18.7 16.32

2/12 3 1247 26.2 17.70 16.30
2/15 3 2186 46.5 16.7 11.0

Average 1583 33.2 17.7 14.54

97
 Table 5.9

Average testing results of rice husk stoves with chimney

Stove No. of Fuel used Burning rate Time to boil Heat conversion
no., test (gm) (gm/min) (min) efficiency(%)

3/2 5 5863 117.30 20.0 5.48

3/3 4 5147 93.30 25.2 4.95
3/4 4 5303 103.59 21.3 5.15
3/5 4 7789 160.70(max) 18.5 4.24(min)
3/6 3 3736 65.56 27.0 7.13
3/8 5 3394 58.49 28.2(nax) 6.57

Original model ave. 5205 99.82 23.4 5.59

3/4 Al 3 4472 84.45 23.0 10.30

3/4 A3 3 3513 68.07 21.7 7.48
3/4 BI 3 3877 70.57 25.0 7.23
3/4 B2 3 2531 42.23 30.0 9.16
3/5 A 4 6686 139.10 18.0 5.15
3/5 Al 3 4280 93.74 15.7(min) 7.05
3/5 A2 3 4436 88.12 20.3 11.14(max)
3/8 C2 3 4
2498 8.46(min) 21.7 9.23

Modified models ave. 4037 79.34 21.9 8.34

* The test condition deviates from normal, using pot 30 cm.

diameter.

98
95 to 47 cm2 ). The same result was also obtained from stove Number 3/5 and
3/5Al where the efficiency was increased by 66% with the reduction of the
original flue -as exit by approximately 60%. The chimney height also has
an impact on the stove efficiency since too high a chimney causes high
suction of hot gas; too low a chimney hinders the outflow of the gas and
creates a difficulty in initial ignition. In both cases poor heat
utilization efficiency will result. Stove No. 3/5 and 3/5A illustrate this
effect.

These trial modifications were later used as the bases for redesigning
the improved model.

Block diagrams in Fig. 5.5 and 5.6 show the HU and time to boil of the
rice husk stove plotted against the stove number.

Rice Husk Stove without Chimney

Test results from Table 5.10 have indicated that the stove made
according to the original drawing (that is, stove code A but with better
steel material for construction) had the HU of 17% and time to boil of
approximately 14 minutes. Various trials of modifications of physical
structures shown in Table 5.4 (stove code B to I) took place such as the
insulation of outer cone, changing of cone slope, changing size and number
of air inlet holes, the inner cylinder height and exhausted gas outlet, and
rice husk flow gap between the outer cone and inner cylinder. These
parameters have, more or less, some influence on the stove performance. The
reduction of exhausted area seems to increase the stove efficiency, as
indicated by stoves B and D in Table 5.4. Stoves B and C illustrate the
effect of the height of the outer cone: the HU increases from 15.34 to
18.58% when the height decreases from 37.0 to 30.5 cm. However, the best
combination was obtained from stove G where the HU and TTB are 20.3% and
11.4 minutes respectively. This stove was used as a basis for the improved
model.

The foregoing sections summarize the stove testing results. A thorough

analysis of the results of stove testing needs a knowledge of heat and mass
transfers. To illustrate such a method of analysis, the results of testing
the charcoal bucket stove and the wood stove without chimney will be discussed
in detail in the following section.

D. THE EFFECT OF INTERNAL AND EXTERNAL VARIABLES

This section studies the effect of various factors on stove performance.

The factors are divided into 2 main groups according to their characteristics:
first, properties that are fixed for a stove such as the stove gap and inlet
air area; secondly, properties that can be changed such as wind, humidity,
and charcoal weight. The first group is called internal variables, and
the second the external variables.

99
 Table 5.10

Average testing results of rice husk stove without chimney

Stove No. of Fuel used Burning rate Time to boil Heat conversion
no. test (gm) (gm/min) (min) efficiency'(%)

A* 6 1929 44.04 13.8 16.97

B 2 2002 47.12 12.5 15.34
C 4 1628 38.73 12.0 18.58
D 5 1804 42.75 12.2 18.32
E 3 1848 42.69 13.3 16.00
F 5 1736 41.24 12.2 19.52
G 5 1887 45.57 11.4 20.29
H 5 1704 40.36 12.2 17.68
1 5 1755 42.39 11.4 18.87

Average 1810 42.77 12.3 21.70

* The model A is an original design.

100
22

21 Figure 5.5 Performance rating based on heat utilization

20 efficiency (HU) of nonchimneyed and chimneyed

rice husk stoves.
19

LB

17

16

15

14

13

12

11

10

5.

4 -I JA Ie cI
4
0-och'Je ec- cl i:xi &

STOVE NUMBER

101
 Figure 5.6 Performance rating based on time to
boil of nonchimneyed and chimneyed rice
husk stoves.

34

32

30

28

28

24

* 22­

20.

18- 4 -­
L4.

12

10

nncn aye i -- -c c l Ie

4-.

STOVE NUMBER

102
Internal Variables

The internal variables are the characteristics that come with the stove.
They include all the geometrical structure of the stove., .rtove exhaust gap,
grate-hole area, grate-to-pot distance, combustion chamber size, air inlet
door, and grate thickness. The results of changing such variables will be
discussed. For all terms used In the following section please refer to the
illustration in Fig 7.1 in Chapr;er 7.

Exhausted gap/exihausted area

Test condition: Charcoal 400 gm.

water 3,700 gm.
pot diameter = 24 gm.

Table 5.11 Test results of the effect of stove gap/exhausted area on HU and
time to boil.

Stove No. of Gap area Gap height Time to boil Unburned HU

No. tests (sq cm) (cm) (min) charcoal (%)
(sm)

1/5 3 20.5 0.5 19.0 92 34.5

4 65.6 1.6 18.0 70 29.7
3 86.1 2.1 18.7 62 28.0
4 98.4 2.4 18.0 54 27.2
1/31 3 40.2 1.1 16.0 60 32.8
3 65.6 1.6 16.3 60 29.3
3 86.0 2.2 16.0 52 28.3
3 98.6 2.6 18.0 48 26.6

Results and Discussion

From Table 5.11, as the exhausted gap increases from 0.5 cm to 2.4 cm
for stove No. 1/5, and from 1.1 cm to 2.6 cm for stove No. 1/31, the HU
value decreases from 34.5 to 27.2% and 32.8 to 26.6%, respectively. With
stove No. 1/5, when the exhausted gap is increased by a factor of 4.8, the
stove efficiency is decreased by the ratio of 21% of the original value.
Similarly, an increase of the gap by a factor of 2.3 in stove No. 1/31
decreased the stove efficiency by the ratio of 19%. Hence, both stoves
show an identical trend.

103
 The efficiency of the stoves is inversely proportional to the exhausted
gap or the exhausted area. The larger the exhaust area, the greater a
combustion heat energy that is allowed to escape through it. The optimum
gap determined from this experiment is 0.5 cm. From Fig. 5.7, if both lines
are extrapolated, the efficiency of the stoves should be even higher, or
approaching infinity as the gap area approaches zero. However, with the
real physical structure of the stove, the exhausted gap of under 0.5 cm is
considered the minimum limit for combustion air to flow through, without
disturbing the optimum combustion rate, particularly when oper:ating the
stove from cold conditions.

Grate hoZe area

Test condition: charcoal = 400 gm.

water = 3,700 gm.
pot diameter = 24 cm.

Table 5.12 Test results of the effect of grate hole area on HU and time to
boil.

Stove No. of Gap height Grate hole area Time to boil Unburned HU
No. tests (cm) % (cm2 ) (%)* (min) charcoal (%)
(gm)
1/5 3 0.5 80.0 45.3 19 S2 34.5
3 52.8 29.9 21 S8 34.1
5 26.4 14.9 26 109 32.3
1/5 4 2.5 80.0 45.3 18 54 27.3
3 52.8 29.9 20 67 27.1
3 26.4 14.9 24 87 27.0
* -% of total grate area

Results and Discussion

From Table 5.12, and Fig. 5.8 the efficiency of the stove increases with
the increase in grate hole area. With a smaller gap of 0.5 cm, the effect
is, however, more prominent than with the larger gap of 2.5 cm. This should
be expected since the gap has proven to be a strong factor controlling the
stove efficiency as previously discussed.

Grate hole area has a strong influence on time to boil and the amount
of unburned charcoal. At 0.5 cm gap, time to boil increases from 19 to
26 minutes and the amount of unburned charcoal increases from 92 to 109 gm
as its grate hole area decreases from 80 to 26.4 sq cm. Similarly, at
2.5 cm gap, the decrease in the grate hole area by the same amount causes
time to boil and the amount of unburned charcoal to increase from 18 to 24
minutes and 54 to 87 gm, respectively.

104
 36 20

34 -. 319

1/5
13 .TTB
32 - 1/31 18
0

II .0

30 0. 31
00

28 - -A16
)(1/5 3HU
01/3 1
261 15
0 0.5 1.0 1.5 2.0 2.5 3.0 3.5 4.0
gap, cm.

Fig. 5.7 The effect of e,:hausted gap on the stove efficiency and
time to boil.

105
36 128

34- 0 HU 26

32 1.,0\'.
3gap.5 cm. 24
24o

\ 0

30 N I 22P

28-. 220­

28 gap 2.5 cm. -TTB 20

Y" '" AHU

26 I I I N - . TTB 18
10 20 30 40 50 60 70 80 90

Grate hole area, cm.

Fig. 5.8 The effect of the grate hole area on che stove efficiency
and time to boil.

106
 Grate-to-pot distance

Test condition: charcoal = 4O gm.

water = - 3,700 gm.
pot diameter = 24 cm.

Table 5.13 Test result of the effect of grate-to-pot distance on HU and time
to boil.

Stove No. No. of test Grate-to-pot distance Time to boil HU

(cm) (min) (%)
1/4 6 11.0 18.8 28.2
5 9.3 15.4 31.1
6 7.5 19.0 28.2

Results and Discussion

The curve as shown in Fig. 5.9 indicates that the optimum value of
grate-to-pot distance is 9.3 cm. At this point the stove yields 31%
efficiency.

The grate distance is one o± the important factors that distinctly

influence the stove performance. A parabolic curve means that either too
short or too long a grate-to-pot distance will lower the stove efficiency.
With the shallow grate, the hot charcoal bed is closer to the gap and more
heat will be lost through it by radiation. In addition, the shallow grate
will decrease the firing chamber capacity, causing a packing up of charcoal
up to the pot bottom. Consequently, the draft from the bottom is limited
and poor combustion results. On the other hand, if the grate is too far
from the pot, the stove efficiency will fall again. This can be explained
in terms of radiative heat flux from surface 1 to surface 2 which is
inversely proportional to the distance. Hence, when the grate-to-pot
distance is past the optimum value the efficiency begins to fall. From this
experiment witl- the medium stove size (23.5 cm pot hole diameter) and
400 gm of charcoal load, the cptimum value of grate-to-pot distance is about
9 cm.

Combustion chmber size

Test condition: charcoal 400 gm.

water 3,700 gm.
pot diameter = 24 cm.

107
Table 5.14 Test result of the effect of combustion chamber size on HU and
time to boil.
Stove No. No. of test Combustion chamber volume Time to boil. HU
(cu cm) (min) (%)
1/28 9 4,216 20.1 25.6
4 3,414 20.0 25.9
l/A3 4 2,'.0 15.7 30.8
3 1,787 18.0 33.1
I/D1 4 2,946 19.7 26.9
4 1,510 18.0 30.6

Results and Discussion

It can be seen from Table 5.14 and Fig. 5.10 that the decrease in
combustion chamber increases the HU value of the stove. For example, the
HU value of stove No. 1/A3 increases from 30.8 to 33.1% when the combustion
chamber decreases from 2,460 to 1,787 cu cm; the HU value of stove No. l/Dl
also increases from 26.9 to 30.6% corresponding to the decrease in the
chamber from 2,946 to 1,510 cu cm. Not much increase in the HU value of
stove No. 1/28 is observed as the result of the reduction of the chamber
because the percentage of reduction from original design is smallest.
Besides, this stove has many features in addition to the chamber size that
are poorly designed (see Annex I).

The volume of the combustion chamber is reduced by adding a clay-rice

husk ash mixture to the inside wall of the stove. By doing so, the wall
thickness increases; consequently, the insulation may improve slightly. But
more importantly, the diameter of the combustion chamber decreases due to
the enlargement of the stove wall. With the same amount of charcoal being
loaded, the distance between the glowing charcoal and the pot bottom gets
nearer as compared with the stove without reducing the combustion chamber.
As a consequence, more radiative heat can reach the water as the distance
becomes smaller.

For stove No. 1/28, the reduction of the chamber does not show a
significant effect on the performance. This is due to the fact that although
its volume is reduced from 4,216 to 3,414 cu cm, the chamber size is still
quite large to contain 400 gm of charcoal. The distance between the glowing
charcoal and the pot bottom would therefore vary slightly when the same
amount of charcoal is loaded. The improvement of the radiative heac transfer
is, hence, insufficient to clearly reflect its effect on the stove
performance. However, a slight increase of the HU value can be noticed
from the experiment.

108
32 20

31 19 .
TTB

0
/18 .o
30 0

/.

29
// " 17

/ HU
28- 16

27 1 15
5 6 7 8 9 10 11 12 13
Grate-to-pot distance, cm.

Fig. 5.9 The effect of grate-to-pot distance on the stove efficiency

and time to boil

109
 Ai, inZet door
Test condition: charcoal 400 gm.
water 3,700 gm.
pot diameter = 24 cm.

Table 5.15 Test result of the effect of air inlet door on HU and time to boil.

Stove No. No. of tests Exhausted gap Air Inlet opening Time to boil HU
(cm) (%) (sq cm) (min) (%)
1/5 18 1 100 66.0 21.0 30.5
8 75 49.5 24.9 29.6
7 50 33.0 22.1 29.8
7 25 16.5 22.6 30.9

Results and Discussion

The effect of air inlet door area is small. The air inlet varies from
100% opening down to 25%, the HU value only differs by 1.3%. See Fig. 5.11.

Since the amount of air flow through the stove combustion chamber is
governed by the temperature gradient Detween the air inlet door and the
exhausted gap, if the inlet opening gets smaller, by the equation of
continuity, i.e., Qair = AVi - A2V2 = constant, the velocity of the
inlet air will be increased. Hence, the combustion rate will not be affected
by the supply of oxygen in the air. This is why the HU value of Fig. 5.11
is constant. The time to boil, however, shows the tendency of increasing
as the air inlet area is decreased.

Grate thickness

Test condition: charcoal = 400 gm.

water = 3,700 gm.
pot diameter = 24 cm.

110
 # 1/28
34 ­ 20

32 - HU 19

/./"A -.- TTB

30 A18 .
g 0

28 /1

/
26 / o-"2/28 16

24 I I I I 15
1000 1500 2000 2500 3000 3500 4000 4500 5000
3
Combustion chamber volume, cm

Fig. 5.10 The effect of combustion chamber volume on the stove efficiency
and time to boil of three different stoves tested.

111
50 25

45-
HU 24
45--. TTB
HUH 2

40 23 -0
....... .......... -=W
AA

35 0 0 HU 22 H

30 TTB 21

25 I 20
20 30 40 50 60 79 80 90 100 110

Air inlet door opening, %

Fig. 5.11 The effect of air inlet door on the stove efficiency
and time to boil.

112
Table 5.16 Test result of the effect of grate thickness on stove performance

Stove No. No. of test Grate thickness Time to boil HU

(cm) (min) (%)

1/E3 5 2.0 16.6 31.3

5 3.6 16.0 34.1
1/E4 5 2.0 19.4 30.1
5 3.6 16.8 33.6

Results and Discussion

Only two values of grate thickness, as restricted by the stove firing

chamber and grate-to-pot distance parameters, were chose- for the experiment:
2 cm and 3.6 cm. The tests for efficiency were perform, in stove No. l/E3
and l/E4. The test results from Table 5.16 and Fig. 5.12 showed that the
thicker grate gives a higher efficiency. The HU values for the first stove
are 31.3 and 34.1% for the grate of 2.0 and 3.6 cm thick, and 30.1 and 33.6%
for the second stove, respectively.

With the thicker grate, the heat lost by conduction is smaller because
the grate is made of clay and rice husk ash which is a considerably good
insulator. Thereforet, the thicker grame seems to be the best (as long as
the thickness incre e has not significantly altered other physical para
meters). Time to boil seems to slightly increase as the result of this
change. However, more experiments should be performed to determine the
optimum value of grate thickness based on different size of stoves.

Stove insulation

Test condition: charcoal 400 gm.

water 3,700 gm.
pot diameter = 24 cm.

Table 5.17 Test result of the effect of insulation on HU and time to boil.

Pair No. Stove No. Insulation Time to boil HU

(min) (%)
1 1/3 no 22.3 25.7
1/4 yes 18.8 28.2
2 1/23 no 21.5 29.2
1/5 yes 21.1 30.5
3 1/33 no 18.3 30.5
1/31 yes 16.7 32.4

113
35 20

A l/E3 - HU
34 -.- TTB 19

l/E4
33 ' 18

0
32 17
1/E4

31 - 0 1/E3
16
/ /E
30 10 ­ 1 - 15
1 3 4 5 6 7 8
Grate thickness, cm

Fig. 5.12 The effect of grate thickness on the stove efficiency

and time to boil

114
Results and Discussion
The bucket stove as the name implies has a bucket to contain the pottery
body inside; between the bucket and the body is found insulation normally
made from rice husk ash-clay light weight material. The function of the
insulation and the bucket are threefold: that is, to minimize heat loss from
the inside wall; to provide the constraint against thermal expansion without
causing stove cracking or the stove integrity in long term service; and to
facilitate transportability of users both frow the market and during use.
To study the effect of insulation, a matched pair of identical stoves were
tested (one with,the other without insulation and bucket); the results are
as shown in Table 5.17. From Table 5.1 it is quite apparent that the
non-insulated stove performs more poorly than the insulated counterparts.
The pair of larger size stoves (No. 1/3 and 1/4) showed a stronger effect
than the smaller size pair in both HU% and time to boil. This may be due
to the fact that a larger size stove has greater surface area for heat loss
than the smaller one.

Stove's weight

Test condition: charcoal = 400 gm.

water = 3,700 gm
pot diameter 24 cm.

Table 5.18 Test result of the effect of stove weight on the HU and time to
boil.

Pair No. Stove No. Stove weight Time to boil HU

(kg) (min) (%)

1 1/2 12.2 21.7 25.0

1/5 9.3 21.1 30.5
2 1/30 18.0 16.9 24.3
1/31 11.8 16.7 32.4
3 1/32 8.2 17.6 24.6
1/33 6.7 18.3 30.5
4 1/35 8.0 19o8 27.2
1/36 6.5 20.8 30.7

Results and Discussion

Heat absorption by the stove largely depends on its weight. This is
particularly true for the household cooking stove where it is normally started
from cold conditions and used for a short duration (within one hour) with

115
limited charcoal load. Almost all of the stoves tested regardless of this
variation in physical parameters show that the charcoal stove efficiency
varies more or less inversely with its weipht. The stove sample pairs in
Table 5.18 come from the same make and debign.

From Table 5.18, it is quite clear that the stove weight has a strong
effect on the stove heat utilization efficie-cy but almost no effect on the
time to boil. It must be pointed out, however, that the chamber size of
each stove in the pair studied was not the same. It was larger for the
heavier stove. Therefore, combustion chamber size must also be combined
with the stove weight. It is not possible to single out the weight factor
alone.

The Effect of External Variables

The external variables are the environmental factors. These include

the initial weight of charcoal and water, pot size, charcoal size, wind,
and air relative humidity.

Initial weight of charcoal

Test condition: pot diameter = 24 cm.

exhausted gap = 1 cm.

water weight = 2,300, 3,000, 3,700 gm.

Table 5.19 Test result of the effect of initial weight of charcoal on stove
HU and time to boil.

Stove No. No. of test Water weight Charcoal weight Time to boil HU
(gm) (gm) (min) (%)

1/5 5 2,300 300 17.0 26.3

4 350 14.0 27.6
4 450 13.0 30.8
1/5 4 3,000 300 16.5 30.1
4 350 16.5 30.8
4 450 16.8 32.2
1/5 4 3,700 300 24.0 30.7
4 350 21.0 30.5
4 450 19.0 32.0

116
Results and Discussion

In this experiment, the weight of charcoal varied from 300 to 350 and
450 gm, and the weight of water controlled at 3 levels: 2,300, 3,000, and
3,700 gm. Test results from Taole 5.19 and Fig. 5.13 showed that at all
water weight levels, the eff.ciency of the stove increases witi the increase
in charcoal load. The trend is weaker, however, as Lhe amount of water I s
increased to the highest !nevel (3,700 gi) Time to boil is also reduced as
the charcoal load is increased.

These behaviors should be n.:-: L,tcd because whC1 Lhe amount of charcoal
increases, the distance between the top charcoal layer and the pot bottom
decreases as previously discussed. 'urthermore, the increase in charcoal
load has contributed to more energy input but with a lower percentage of
heat loss due to the absorption by the the stove's mass.

InitiaZ weight of water

Test condition: pot diameter = 24 cm.

charcoal weight = 300, 350, 450 gm.
exhausted gap = 1 cm.

Table 5.20 Test result of the effect of initial weight of water on HU and
time to boil.

Stove No. No. of tests Charcoal weight Water weight Time to boil HU
(gm) (gm) (min) (%)
1/5 4 300 2,300 17.0 26.3
4 3,000 16.5 3001
4 3,700 24.0 . .7
1/5 4 350 2,300 14.0 27.6
4 3,000 16.5 30.8
4 3,700 21.0 30.5
1/5 4 450 2,300 13.0 30.8
4 3,000 16,8 32.2
4 3,700 19.0 32.0

117
 36 - 24

\.. TIME TO BOIL

34 \"22 - WATER WIGHT
34 0 2,300 Sm

A 3,000 gm

a 3,700 gm 0
32

0 o 16 0
2
S30

28-L6
0

261 0 L4

SIII I I I 1

242001 450 500 550 600

200 250 300 350 400
Charcoal weight, gm
Fig. 5.13 The effect of the initial weight of charcoal on the stove
efficiency and time to boil

118
Results and Discussion
The effect of initial water weight variation on the HU and time to boil
was tested at three charcoal load levels. Test results from Table 5.20 shows
that, in most cases, the efficiency increases slightly with the increase of
initial water weight. The effect is considerably noticeable only when the
water weight is increased from 2,300 gm to 3,000 gm, but after that point
the efficiency seems to reach the peak regardless of chaxcoal load. The
increased in time to boil is evident as the amount of water is increased.

Theoretically, the amount of heat required to increase the temperature

up to its boiling point is proportional to the amount of water. Therefore,
it is no surprise that time to boil increases from 17.0 to 24.0 minutes in
the 300 gm charcoal loadfrom 14.3 to 21.0 minutes in the 350 gm charcoal,
and from 13.0 to 19.0 minutes in the 450 gm charcoal load as the weight of
water increases from 2,300 to 3,700 kg. As for the HU, since the geometrical
structure of the stove has not changed, heat produced by combustion of
charcoal occurs at the same rate. Therefore, the rate of heat transfer to
the water is not varied by the amount of water. Consequently, the
accumulation of energy by the water is unchanged. Even after the temperature
of water reaches the boiling point, heat accepted by the water within half
an hour of prolonged boiling is not different for all cases. The
efficiency of the stove, therefore, is not greatly effected by the change
of the initial weight of water particularly when the charcoal load satisfies
the combustion chamber capacity as in the case of 350 and 450 gm.

Pot size

Test condition: charcoal weight = 400 gm.

water weight 3,700 gm.

Table 5,21 Test result of the effect of pot size on HU and time to boil,

Stove No. No. of tests Pot size Time to boil HU

(cm) (min) (%)

1/4 6 24 18.8 28.2

5 28 16.4 28.5
5 32 16.4 28.1
1/E3 5 24 16.5 34.1
3 28 15.0 34.1
3 32 16.0 34.8

119
 Results and Discussion

The size of the cooking containers does not affect the efficiency of
the stove. As shown in Table 5.21, the HU values are nearly constant when
the size of the pot varies without changing the amount of water. This is
due to the fact that in changing the pot size, the geometrical structure
has not changed significantly: the distance between the top glowing
charcoal layer to the pot bottow will change only slightly;i.e., a larger
pot sits higher on the stoVe'S pot rests but at the same time a larger pot has
more heat absorbing surface at the bottom and side wall. However, one might
expect more heat loss in the larger pot than in the smaller one, owing to a
larger surface exposed to the surroundings but this may be offset by the
greater water evaporating surface for the larger pot size, The effect of pot
size on time to boil seems to be insignificant within the size range tested.

Charcoal size
Test condition: charcoal weight 400 gm.
water weight = 3,700 gm.
pot diameter = 24 cm.

Table 5.22 Test result of the effect of charcoal size on HU and time to boil,

Stove No. No. of tests Charcoal size Time to boil HU

(cm) (mill) (%)
1/5 3 2.54 18.3 31.5
3 10.16 18.3 31.6
1/12 3 2,54 17.7 27.5
3 10.16 22.3 28.0
1/14 3 2.54 17.0 24.4
3 10.16 23.7 23.8
1/20 3 2.54 19.0 24.5
3 1016 23.7 25.5

Results and Discussion

Table 5.22 indicates that the size of the charcoal has an insignificant
effect on the stove efficiency. Time to boil increases as the size of the
charcoal increases: 17.7 to 22.3 minutes in stove No. 1/12, 17.0 to 23.7
minutes in stove No. 1/1'#, and 19.0 to 23.7 minutes in stove No. 1/20. For
stove No. 1/5, the time to boil does not change. This observation can be
perhaps explained by the fact that the design of this stove, particularly

120
the grate, is superior to others and therfore can zompensate for charcoal
size while the average design can not.

The increase in time to boil could be attributed to the decrease in

burning surface of the larger size pieces charcoal. During the heating up
time, heat is released from the combustion faster when the charcoal size is
small, and vice versa. Therefore, the water needs a shorter time to boil
with the small-size charcoal. However, a larger amount of charcoal is used
up during the heating-up process. When the experiment is in the boiling
period, the rate of heat released from the small-size charcoal diminishus
because a large portion of the charcoal was ised previously. The overall
effect is that the efficiency is not significantly different between the
two charcoal sizes investigated.

Wind

Test condition: charcoal weight = 400 gm.

water weight = 3,700 gm.
pot diameter = 24 cm.

Table 5.23 Test result of the effect of wind on HU and time to boil

Stove No. No. of tests Wind spped Time to boil HU

m/min min rel. change % % rel. change %

41 8 0 21.1 30.5
1/5
1 3 80 18.0 -14.7 22.6 -26

80 7 0 22.6 18.4
1/12 2 3 80 23.3 + 5.7 18.4 -36

1/17 50 6 0 20.0 32.3

1.2 3 80 26 +30.0 21.9 -32

113 6 0 27.2 23.5

1/14 2.5 3 80 not boil + 15.6 -34

1/20 102 6 0 30.3 24.9

2 3 80 not boil + 16.6 -33

Results and Discussion

The effect of wind was simulated by the use of an electric fan

approximately 16 inches in diameter placed at the distance of about 2 m from
the stove air inlet port. The wind speed was measured by a vane type
anemometer located right in front of the air inlet port. The result from

121
Table 5.23 shows that the stove efficiency drops drastically when subjected
to the wind of 80 m/mn (or 4.8 km/hr). The drop in HU relative to original
value (without the wind) ranges from 26 - 36%. Time to boil,except for stove
number 1/5, increased as little as 6% of original value to 30% and even to
infinity in the case of stove number 1/14 and 1/20 where the water cannot be
brought to the boil. It is interesting to note that stove number 1/5 has
less time to boil when subjected to wind and the least change in HU. The
behivior of this stove can be simply explained by the better control of heat
loss since its exhausted gap/area (1 cm/41 cm2 ) is very narrow (Table 5.1).
For those stoves with wider gaps and exhausted areas such as number 1/14 and
1/20 (where the exhausted gaps/areas are 2.5 cm/113 cm2 , and 2.0 cm/102 cm2 ,
respectively), the HU drops and time to boil increases considerably.

Air relative humidity

Test condition: charcoal weight = 400 gm.

water weight = 3,700 gm.
pot diameter = 24 cm.

Table 5.24 Test result of the effect of air relative humidity on HU and time
to boil.

Stove No. No. of tests Humidity Time to boil HU

(%) (min) (%)
1/5 1 68 23.0 29.0
2 74 20.5 31.6
1 76 21.0 31.6
1 78 22.0 31.3
1 80 19.0 30.6
3 92 22.7 29.2

Results and Discussion

The effect of air relative humidity on the HU and time to boil was
investigated using tha test results that were previously recorded over a
long period of time in which changes in humidity had actually occurred. The
test results in Table 5.24 indicate that the HU and time to boil do not vary
with the humidity.

Air relative humidity presumably should influence the rate of water

evaporation from the pot during boiling. For example, at low relative
humidity the evaporation rate should be higher and vice versa. However,
this has proved not to be the case. The plausible explanation is that at

122
a very high vapor pressure of the boiling water, resulting from an inteluse
heat generated by the glowing charcoal under the pot, more than enough energy
potential is created to evaporate the weter from the pot.

The change in air relative humidity, therefore, can have essentially no

additionai effect on the evaporation rate.

E. WOOD STOVE WITHOUT CHIMNEY

In investigating the performance of the wood stove without chimney, the

variables are also classified in a similar way as in the charcoal stove.
They are divided into two groups--internal and external variables.

Internal Variables

In this section, the effect of internal variabaes are studied. These

internal variables are stove gap, grate vs nongrate, grate hole area, and
grate-to-pot distance.

Stove gap/exhausted area

Table 5.25 Test result of the effect of stove gap on HU and time to boil of
the wood stove.

Stove No. No. of tests Gap exhausted Time to boil HU

(cm) (min) (%)

2/25R 5 1 12.6 28.92

2/88 4 1 11.2 27.62
2/lB 5 1.5 12.4 27.34
2/13E 5 1.3 12.0 27.04
2/24R 8 0.63 13.5 25.93
2/5B 3 1.5 12.7 25.71
2/22B 8 1.5 14.0 24.43
2/4B 3 2.7 11.0 23.47
2/23 6 1.8 14.5 23.20
2/9B 8 2.0 12.0 22.76
2/21N 3 3.0 16.0 21.63
2/12S 3 2.0 14.0 21.01
2/13S 3 1.6 14.0 20.99
2/2S 3 2.0 13.0 20.80
2/20S 3 2.0 14.7 20.69
2/18S 3 2.0 13.7 20.28
2/24S 3 1.5 14.3 20.19
2/8S 3 1.5 17.3 18.13
2/19S 3 2.5 14.3 17.75
2/9S 3 3.0 17.3 14.48

123
Results and Discussion

As indicated with the charcoal stove, the gap has an effect on the stove
efficiency. In the case of the wood stove, even when the mechanism of heat
transfer is different, this effect is also observed. Fig. 5.14 is the
plot of the HU values of wood stoves from various manufacturers against the
gap heights. The scattering of points in the g~r is due to variations of
stove geometry of different makes. Nevertheless, the trend can be deduced
easily; as the gap height decreases, the stove efficiency increases.

The increase of stove efficiency with the decrease of gap can be

explained in the same line as that of the charcoal stove. When the gap is
large, heat is easily lost through the gap by the flame and exhaust gas
convections. With the smaller gap the flame from burning firewood has a
better contact with the pot side wall before exit to the atmosphere.

Grate vs nongrate dsiw>

Table 5.26 Test result of the effect of grate on HU and time to boil of wood
Stove.

Stove No. of Base or grate-to- Firewood Time to boil HU Remarks

'a. tests pot-distance, cm used, gm min %

2/5 4 14.0 1,078 17 23.6 stove

2/6 4 14.0 1,394 16.2 14.6 group
2/7 3 14.0 1,372 18.7 15.4 without
2/9 4 11.5 1,266 15.5 19.5 grate
2/10 3 12.0 1,303 15.3 16.8

Average 13.1 1,283 16.5 17.9

2/4 3 12.0 1,134 14 21.0 stove

2/13 3 14.5 1,192 17 20.2 group
2/22 6 12.2 1,258 13 23.8 with
2/23 6 12.2 1,143 14.5 23.2 grate
2/24 5 13.0 1,034 16 23.5

Average 12.8 1,152 14.9 22.3

124
Fig. 5.14 The effect of exhausted gap on efficiency of various wood
stoves.

30

0
0 0

0 o0
20
20

0
0

0 0

10 1 2 3 cm

Exhausted Gap

125
 Results and Discussion
Comparing the two designs of wood stove (with and without
grate), the
test results in Table 5.26 indicate that with comparable
base or grate-to­
pot distance the stove group with grate has a much better
heat utilization
efficiency on the average.' The absolute efficiency
difference is 4.4%. The
times to boil are 16.5 and 14.4 minutes for the group
without and with grates
respectively. This difference, however, is considered
to be insignificant
for practical use. The stove with grate consumes approximately
10% less
fuel on the average than the group without grate.

The reason for the better performance of the stove with

grate is that
the primary air induced from underneath the grate contributes
to a more
complete combustion of fuel than those stoves without
grates where the air
can enter the combustion chamber through the firewood
feeding port only.
The poorer combustion of nongrate stoves can be easily
observed by the end
of the test since more unburned charcoal remains.

Grate hoie area

Table 5.27 Test result of the effect of grate hole area on wood
stove
performance.

Stove No. of Grate hole Time to boil

No. test HU
number diameter area min average % average
(cm) (sq cm)
2/8B 4 90 1.5 159.0 11.2 27.68
2/23 6 90 1.5 159.0 14.5 23.20
2/lB 5 90 1.5 159.0 12.4 27.34
2/13E 5 90 1.5 159.0 12.0 27.04
2/22B 8 90 1.5 159.0 14.0 24.43
2/1GI 7 90 1.5 159.0 12.4 25.97
2/24R 8 90 1.5 159.0 13.5 25.93
2/25B 4 90 1.5 159.0 11.7 17.7 25.27 25.5
2/8E 9 37 2.5 181.6 16.7 25.57
2
/20A 10 37 2.5 181.6 15.9 23.56
2/13B 8 37 2.5 181.6 12.0 14.9 22.76 24.0
2/8GI 4 61 1.23 72.5 12.0 26.36
2/IA 6 61 1.23 72.5 13.8 12.9 25.12 25.7

126
Results and Discussion

The effect of grate hole area on the stove efficiency was studied by
selecting stoves of different grate designs. Three sets of hole diameter
and a varying number of holes were investigated; they are: A, 2.5 cm
diameter and 37 holes; B, 1.5 cm diameter and 90 holes; and C, 1.23 cm
diameter and 61 holes. The respective grate hole areas of A, B, and C are
181.6, 159.0, and 72.5 sq cm. The efficiencies of A, B, and C are shown
in Table 5.27. Only a slight increase in the stove efficiency with the
decrease in the total grate hole area was observed: the efficiency of A
was 24.0%, B 25.5%, and C 25.74%.

The above phenomenon can be explained in terms of radiative heat loss.

Through the grate holes, radiative heat can easily pass to the ash chamber.
Consequently, a grate with a smaller total hole area improves the performance
of the stove. In addition, the secondary air is always available through
the firewood feeding port; therefore, the reduction of primary air itilet
area by almost 2/3 does not cause the stove performance to change significantly.

&rate-to-pot distance

Table 5.28 Test result of the effect of grate-to-pot distance on stove

performance.

Stove No. of Grate distance Time to boil HU

No. tests (cm) min average (%) average

2/Al 3 9 15.0 23.04

2/AlA 4 9 14.5 24.48
2/AlAl 3 9 15.0 25.70
2/A2A 4 9 14.25 26.00
2/A2 3 9 14.67 14.7 24.32 24.7
2/Cl 5 10 14.6 25.10
2/CIA 4 10 14.75 27.12
2/D2A 4 10 15.25 25.20
2/D2 3 10 14.66 25.34
2/E2 3 10 16.0 25.00
2/Fl 6 10 15.33 26.05
2/lG 3 10 15.66 15.2 25.65 25.6
2/A2 5 11 15.6 27.53
2/A3A 4 11 18.0 26.82
2/A4A 3 11 18.0 28.0
2/A4 5 11 18.0 17.4 28.25 27.7
2/C2 5 12 15.2 23.78
2/C2A 4 12 14.5 25.87
2/DI 3 12 13.67 25.00
2/DIA 4 12 13.75 26.82
2/F2 6 12 14.5 26.35
2/F2A 3 12 14.33 14.3 26.80 25.8
2/30B 6 13 21 19.11
2/30A 3 15 18.33 l'.75
2/30 3 16 28.67 15.67

127
Results and Discussion

The effect of the grate-to-pot distance on the stove performance is

shown in Table 5.27 and Fig. 5.15. As the distance increases from 9 cm to
about 11.0 cm, the average efficiency increases from 24.7 to 27.7%. However,
as the distance increases further, tile stove efficiency drops. This
behavior is also observed with the charcoal stove.

At the small grate-to-pot distance, it is likely that the glowing wood

is too near to the gap, causing high convective heat loss through the gap.
Moreover, with too small a distance, fUrewood pieces would tend to jam up
the combustion chamber causing limited flame to come into contact with the
pot bottom and insufficient temperature of the chamber itself to initiate
off-gas combustion with the incoming secondary air. When the distance
increases, this loss reduces; the performance, hence, improves. However,
at great distances the radiative heat which is intercepted by the pot drops
more quickly than the decrease in heat loss through the gap, resulting in
the poor performance of the stove.

External Variables

Only two external variables are studied: wind effect, and fuel feed
rate.

Wind effect

Table 5.29 Test result of the effect of wind ol wood sto.'e performance.

Stove No. No. of tests Wind velocity Time to boil HU

(km/hr) (min) (%)
2/2S 3 normal 13.0 17.65
2/2B 3 6.3 13.7 16.21
2/21N 3 normal 16.0 21.63
2/21W 3 6.0 14.7 17.03
2/25C 8 normal 11.9 21.64
2/25D 3 5.0 14.0 14.58

Results and Discussion

From Table 5.28, wind is found to have a strong effect on the efficiency
of the wood stove, in one experiment, the HU values dropped from 21.63% to
17.03%, when the wind is induced through the use of an electric fan. In
another experiment, the IIUvalues decreased from 21.64 to 14.58%. All of

128
Fig. 5.15 The effect of grate-to-pot distance on the heat utilization
efficiency (HU) of wood stoves

30

00
20 0

00
0

10tI I I I
10
9 10 11 12 13 14 15 16 17

Grate-to-pot distance, cm

129
the experiments, including those with the charcoal bucket stove, indicate
a similar effect when the stove is subjected to wind. The amount of drop
in efficiency, however, depends on the design characteristics, particularly
the exhausted gap and fuel feeding port size.

The decline in performance is due to the increase of heat loss by

flue gas and flame convection through the gap, and the oversupply of air to
the combustion. If more air is supplied than required by the combusited
woL., the heat-up of excess air will decrease the temperature of the
combustion chamber. Therefore, the warm excess air, which contains a large
amount of thermal energywill be lost with the flue gas.

FueZ feed rate

Table 5.30 Test result of the effect of firewood feeding rate on the stove
performance.

Stove No. No. of Average feeding rate Time to boil HU Remarks

tests gm/min min %

2/8E 3 21.5 13.8 24.8 grate-to­

3 25.7 11.3 22.5 pot
distance
3 27.9 15.0 18.5 = 12 cm
2/13A 3 31.6 11.4 23.5 for both
tests
3 38.8 9.7 21.9
2 42.0 9.4 20.9

Results and Discussion

Unlike the charcoal stove where the fuel is loaded in the combustion
chamber at one time at the begining of ignition, the wood stove needs to be
fed with firewood gradually and at a proper.distance to obtain the best
combustion flame directed toward the pot bottom. The firewood feeding rate
as shown in Table 5.29 indicates that this factor is quite sensitive to the
efficiency of the stove. A higher feed rate causes the drop in HU for both
stoves evaluated. The time to boil shows a decreasing trend as the feed rate
is increased (with one exception, for stove number 2/8E, where at the fastest
rate of 27.9 gm/min the time to boil increases). This may be due to the clogged
up combustion chamber and firing since this stove has a small firewood feeding
port and combustion chamber.

130
 The drop in HU with a faster firewood feeding rate can be recognized
by two important phenomena; first, the rate of heat absoption by the pot
is not directly proportional to the rate of heat released by the fuel,
particu7iarly when the flame is forced through the exhausted gap with poor
contact with the pot side; secondly, the clogging-up effect of the
combustion chamber when too much or too fast firewood is fed in causes the
incomplete combustion of hot gas.

131
 Chapter 6

Theoretical Analysis of Charcoal Stove

 THEORETICAL ANALYSIS OF THE CHARCOAL STOVE

A. MATHEMATICAL MODEL OF THE BUCKET STOVES

As seen in the preceding sections, the effects of only a few factors on

stove efficiency were studied experimentally. These factors include the
distance from grate to pot H, the grate hole area Ag, the gap height G, the
wall thickness D, and the stove weight ms . Consequently to be of any use,
any mathematical model of the stoves has to relate the efficiency to these
factors. It is the purpose of this section to develop such a model.

Prior to the development of the mathematical model, an understanding of

the heat transfer mechanisms occuring in the stove is essential. These
mechanisms are briefly described in this section. They are then related to
the above factors. The model is subsequently developed; parameters in the
model are evaluated by fitting the model to the experimental results shown
in the previous sections. With the obtained values of the parameters, the
model is used to predict the change of efficiency due to variation of one of
the factors.

Mechanisms Occuring in the Stove

A known amount of charcoal is loaded into the stove grate and ignited.
Air flows in by natural convection through the inlet opening to accelerate
combustion; this operation is continued until all the charcoal is burned.
During the cooking operation, most of the heat from the combustion is
consumed to raise the temperature of the charcoal to its burning point; if
the process is assumed adiabatic, the combustion temperature will vary
depending on the geometrical structure of the stove, the supply of air, and
the arrangement and the amount of charcoal loaded.

Air is naturally drawn into the stove due to the difference in pressure
from the outside to the inside. The flow rate of air is, hence, dependent
on the pressure difference and also on the air inlet area.

In the combustion chamber, oxygen in the air oxidizes carbon in the

charcoal, producing heat. The amount of heat produced varies with the
condition of combustion: if a large quantity of charcoal is loaded and the
air supply is not sufficient, the combustion is incomplete; on the other
hand, if air is sufficiently supplied or oversupplied, the combustion is
complete. The former condition yields less heat than the latter. However,
oversupply of air tends to bring the stove temperature down. Consequently,
heat produced by the combustion depends on the amount of charcoal and the
flow rate of air.

135
 Heat from the combustion of charcoal diusipates by three modes:
conduction, convection, and radiation (see Thomas, 1980). The conductive
heat transfers through the wall of the stove and the wall of the pot. During
the transient state some heat is stored in the stove material, resulting in
an increase of the temperature. This amount of stored heat varies directly
with the mass and the temperature increment from its initial value to the
steady-state value. At the steady state, according to the Fourier law of
heat conduction, heat, conducedt through the stove wall, varies inversely
with the wall thickness and directly with the temperature gradietit across the
wall.

The air, after combustion with the charcoal, has a low density due to
the increase in ;emperature. As a consequence, the exhaust air, carrying
some heat with it, rises and leaves the stove through the gaps between the
stove and the pot. A portion of the heat is released to the pot by
conduction when the exhaust air (or the flame) comes into contact with the
pot bottom; the remainder,accompanying the exhaust air out of the stove, can
be considered as a loss. The whole mechanism here is actually natural
convection. The flow rate of the exhaust air, hence, depends on the gap area
and the pressi're gradient.

The third form of heat transfer in the stove is radiation. It is the

most important mode among the thrLe since, according to the Stefah-Boltzmann
law, the radiative energy from a surface, having an absolute temperature
higher than 00K, varies with the temperature to power four. With the
temperature of the charcoal or the flame much higher than the temperature of
the pot, the net flux of radiative energy from the flame to the pot is
enormous. However, the net energy flux intercepted by the pot bottom decreases
as the distance between the flame and the pot increases. The change in the
net flux due to the change in the distance is commonly explained by the
concept of view factor, which is simply defined as the ratio of the radiation
from one surface intercepted by another surface to the total radiation from
the first surface. The pot bottom, as the second surface in this definition
gains the radiative energy from the charcoal, which acts as the first surface,
1
y the amount proportional to the view factor from the charcoal to the pot.
If the radiation is envisaged as energy particles or photons propelled
outward from the flame in a random manner, the chance that the photons will
hit the pot bottom diminished when the distance increases and the view factor
decreases. Consequently, the radiative energy gained by the pot decreases
with increasing distance.

The above view of the heat transfer mechanisms in the stove lays the
basis of modelling. It will include all the essential characteristics of the
stove studied in experiments: the grate hole area Ag, relating to the natural
convection of inlet air; the stove mass weight Ms , connected to the heat
stored in the material of the stove; the gap height G, associated with the
natural convection of t:,e exhaust air; the wall thickness D, related to the
heat conduction; and th! distance from grate to pot H, pertaining to the
radiation (see Fig. 6.1).

136
Fig. 6.1 Structure of the ideal Biomass cooking stove:
a - pot stand;
b - exhause gap;
c - grate to pot distance;
d - combustion chamber;
e - grate;
f - ash compartment;
g - opening for inlet air;
h - stove base;
i - stove width.

137
Mathematical Modelling

Heat from the combustion dissipates, as previously explained, by

conduction, natural convection, and radiation. Heat fluxes resulting from
these modes of heat transfer may be estimated from some mathematical
relations available in many standard textbooks concerning heat transfer.
Examples are books by Bird et al.(1960), Thomas (1980), Bennett and Myers
(1974).
For conduction of heat through solid slab, heat flux can be calculated
from the Fourier's law of heat conduction. If the slab has a thickness of D,
the two surfaces at different temperature T1 and T (T > T ), and its
2 1 2
thermal conductivity of k, heat flux qcond at steady state, according to the
Fourier's law, can be expressed as:

qcond = k(T1 - T2 )/D (1)

In the process of natural convection, it has been known that this mode
of heat transfer is strongly dependent on the value of Grashof number, which
is proportional to the temperature difference. The analysis of natural
convection of fluid between two parallel infinite plates at different
temperatures, aligned with the gravitation direction, shows the velocity of
the buoyant fluid to vary directly with the Grashof number (Bird et al, 1960).
Undoubtedly, the natural convection between two plates is quite different
from what actually occurs in the stove. However, it exemplifies the afore­
mentioned fact that natural convection is a function of the Grashof number.
or, as a consequence, due to the definition of the Grashof number, a function
of temperature difference, that is:

Vconv = f(Gr) (2)

in which vconv is the velocity of the buoyant gas and Gr is the Grashof
number.

Heat fluxes due to radiation between two isothermal surfaces 2, a is

factors between the surfaces are known, can be calculated from

qrad = oF1 2 (r - Ti) (3)

in which qrad is the radiative heat flux from surface 1 to surface 2, a is
Stefan-Boltzmann constant, F1 2 is the view factor from surface 1 to surface
2, and T1 and T2 are the respective temperatures of surfaces 1 and 2.

For radiation between two circular discs of equal diameter, the view
factors between the two discs have been calculated analytically and plotted
against the ratio of the diameter to the distance between the discs (Thomas,
1980). If the diameter is unchanged, the view factor is approximately
proportional to the inverse of the distance H:

F1 2 = 1/H (4)

138
 To simplify the modelling, the following assumptions are made:

1. Flame temperature is constant (about 800*C).

2. Time and fuel required to increase the temperature of the fuel bed
from its initial value (i.e. ambient temperature) to the final temperature
at 800C are negligible.

3. The rate of combustion is proportional to the air mass flow rate

into the bed.

4. Density of the stove material p, and heat capacity 4p, thermal

conductivity k are constant.

5. The wall thickness is uniform.

6. The diameter of the grate and the diameter of the pot are constant.

7. Only part of the radiation is considered as useful in heating, the

other modes of heat transfer contribute to heat loss.

Since the air flow into and out of the stove is by natural convection,
the velocity of the air is a function of the Grashof number. The relation
between vconv and Gr in this situation can be obtained experimentally.
However, no experiments with the purpose of procuring such relations have been
performed. In order that the modelling can proceed, the relationship has to
be assumed. For simplicity, a linear relationship between the velocity of
buoyant gas and the Grashof number is adopted:

Vconv = (constant) Gr (5)

or
Vconv = (constant) (Tflame - Tamb) (6)

in which Tflame and Tamb are the respective temperatures of the flame and
the surroundings.

Due to assumption 1, that the flame temperature Tflame is ccnstant,

Fig. 6 indicates that the velocity of the upflow gas is constant:

Vconv = constant (7)

For air inlet, the air has to pass the grate holes before it is
consumed in the combustion process. With constant air velocity, the volume
flow rate is proportional to the grate hole area Ag. Consequently, the mass
flow rate of the inlet air is also in proportion to the grate hole area.

Assumption 3 and the argument in the previous paragraph give the

consumption rate of charcoal in the following form:

- dm c/dt = aA (8)

in which mc is the mass of charcoal, t is time, and a is a constant.

139
 Similarly, the volume flow rate of exhaust gas, which leaves the stove
through the gap, varies directly with the gap area. It was found later that
the gap area changes in a linear fashion with the gap height G. Thus,
volume flow rate, or, in other words, the mass flow rate of the exhaust gaL
is proportional to the gap height G. Since the flame temperature is assumed
constant, the heat loss due to this process then varies linearly with the
gap height G. If Qconv is the rate of heat loss,

=
Qconv BG (9)
in which B is a consti't.

At the initial time the temperature of the stove material is the same
as the ambient temperature; the temperature increases to a certain value at
steady state. The constancy of thermal conductivity indicated in assumption
4 assures a linear temperature profile across the stove wall when the system
is steady. Since the flame temperature is constant for any thickness of the
wall, the temperature difference across it is also constant. Heat stored
in the stove material can, hence, be calculated from the average temperature,
which is unchanged for any stove. With the assumption of constant heat
capacity, the total heat absorbed by the stove mass Qabs is proportional to
the mass m. Dividing the total absorbed heat with the total heating time
yields the rate of heat absorption Qabs:

Qabs = Ems (10)

in which c is a function of time and physical properties of stove material.

For convenience, e is assumed constant.

The rate of heat transferred through the wall by conduction Qcond is

estimated from Eq (1):

Qcond = kA(Tflame - Tamb)/D (11)

in which A is the total surface area of the stove wall.

Since the density of the stove material is p, and the wall thickness
is uniform, the area A can be related to the mass m s and the thickness D:

ms = pAD (12)
Substitution of Eq (12) in Eq (11) gives

Qcond = k(Tflame - Tamb)ms/pD 2 (13)

or
Qcond , 6ms/D 2 (14)
in which 6 = k(TfJame - Tamb)/P (15)
Total heat generated by the combustion is proportional to the rate of
combustion if heat of combustion is constant: If Qcomb is the rate of heat
generated, equation (8) gives

140
 Qcomb , a*Aq (16)

in which a* is the product of a and the heat of combustion per mass of

charcoal consumed.

Subtraction of conductive heat and convective heat from the total heat
generated from the combustion would give the radiative heat:
= 2
Qrad a*A - OG - Em s - 6m /D (17)

in which Qrad is the rate of heat transfer by radiation.

Not all the radiative heat is used in boiling water. The amount of this
heat varies with the view factor between the pot and the charcoal, which,
according to Eq (4), is approximately in proportion to the inverse of the
distance between the grate and the pot bottom H. If h is the rate of hea.
supplied to the water,

Qh = YQrad/H
(18)

in which y is a constant.

Substitution of equation (17) into equation (18) gives

2
Qh = y(a*Ag - OG - Ems - 6ms/D )/H (19)

Fig. 19 will be used as a means of estimating the heat in bringing the

temperature of water from the initial state to the state of boiling, and
in evaporating water.

Period of heating water

In this period, water is heated from the ambient temperature Tamb to

the boiling point Tboil. Since the cooking pot used in this work is made of
aluminium which has the property of good thermal conduction, the heat that
is intercepted by the pot is partially transferred to heat the water and the
remainder is lost through the pot surface. If k and QI are the rates of
heat absorbed by water and heat loss respectively, then

= (20)
Q1 Qw + QI
Part of the heat that is absorbed by the water prior to its boiling is given by:

Qw = mwocpwdTw/dt (21)

in which mo is the initial mass of water, cpw is the heat capacity of water,
and Tw is the water temperature at time t. The heat loss through the pot
surface is given by:

Q = hS(Tw - Tamb) (22)

in which h is the heat transfer coefficient, and S is the surface area of

the pot.

141
 Substitution of Eqs (21) and (22) into Eq (20) give

h = m.oCpwdTw/dt + hS(Tw - Tamb) (23)

The solution of this differential equation is

Tw = BI/B 2 + (Tamb - Bl/B 2 ) e-B2t (24)

in which B1 = (Qh - hSTamb)/woCpw (25)

B2 = hS/mwocpc, (26)
Substitution Eqs (19), (25), and (26) into Eq (24), and then rearranging
the result of substitution, one gets
T = T + y(* Ag - G - Rms - ms/D 2 ) (i e -B 2 t(
amb hSH - (27)
Eq (27) is used to estimate the time required to increase the temperature

of water from the ambient value to its boiling point.

Period of boiling

At boiling, the water molecules begin to move turbulently and become

loosely bound. Eventually, some of the water molecules with enough
kinetic
energy will be able to escape from the water surface in the form
of vapor.
If the rate of heat consumed in evaporating water is mvhfg, the
overall energy
balance is

H (a*Ag - OG - ems - 6ms/D 2 ) - hS(Tboil Tamb) = 4hfg (28)

in which kv is the rate of evaporated water and hfg is the latent
heat of
vaporization.

If t2 is the total time used in the experiment and t is the time

I
required in heating the water from its initial state to boiling,
then the
total heat consumed in boiling can be obtained by multiplying Eq
(28) with
t2 - tl:

[H (*Ag - - Ems - 6ms/D 2 ) - hS(Tboil - Tamb)] (t2 _ t1 )

= mvhfg(t 2 - tI ) (29)

The results in parts A and B are used to estimate the efficiency

of
the stove.

Efficiency of stove

The heat utilization or the efficiency of the cooking stove n is

defined as the ratio of the heat consumed in heating and boiling
water to
the total heat input into the system. Since the rate of combustion
is not
a function of the charcoal mass as seen in Eq (8), the efficiency
q can be
expressed as

142
 Qsens + khfg (t2 - tl )
aA AH t2 (30)

in which AH is the heat of combustion, and Qsens is the sensible heat of

water in increasing the temperature from the ambient to the boiling point.

The time required to increase the Lehiperature of water, in the experiment,

is usually less than the time required to reach the boiling point.
Although the difference between the heating time and the boiling time is
not really insignificant, the sensible heat will be excluded from Eq (30).
This action is done for two reasons: one, the mass of water is not taken as
one of the variables in this work; two, including the sensible heat adds at
least one more variable, which not only complicates the evaluation of
parameter, but may also obscure the effect )f other variables. Furthermore,
heat loss through the pot surface will be neglected in Eq (29). Hence, the
efficiency of the stove becomes
Y(a*Ag - $G - ems - 6ms /D 2 ) (t 2 - t1 ) (31)
aA HAH t2

Eq (31) can be simplified where the constants are lumped together:

t2 - t t2 - t1 a t 2 -t 1 ms t2 - t1
= a 2H _ a2 AHt a3 ms( A 2Ht2 ) -a4 2 AH (32)

in which a, = y (33)

a2 = y /aAH (34)

a3 = ye/aAH (35)

a4 = y6/aAH (36)

Eq 32 is actually linear with respect to the parameters. This fact

can facilitate the method of evaluating the parameters.

B. EVALUATION OF PARAMETERS

Since Eq 32 is linear, the least square method or the method of

multiple linear regression would be appropriate in evaluating the parameters
al, a2, a3 , and a4 . However, with either method, Eq 32 has to be rearranged
into the standard form:

= alX 1 + a 2X 2 + a3X 3 + a4X4 (37)

in which X1 = (t2 - tl)/Ht 2 (38)

x2 = X1G/Ag (39)

X3 = Xlms/Ag (40)

= X3 /AgD 2 (41)

143
 The method of multiple linear regression, which can be found in many
textbooks on Statistics (e.g. Walpole and Myers, 1972; Hoel, 1971), is
adopted in this work. The input data of those physical factors described
earlier are selected from the previous baseline survey which consists of
thirty-six bucket-type stoves. All the calculations are done by an INTRA
microcomputer; the program is written in BASIC. The correlation coefficient
from the calculation vith boiling time of 30 minutes is found to be very
small, indicating the fluctuation of the data. This fluctuation is believed
to be due to the fact that the stoves, obtained from thirty-six different
locations throughout the country, have variable properties and composition
which violaces one of the assumptions.

Another reason for poor fitting can be due to some of the assumptions
used in developing the model. For example, e, which is the function of time
and physical porperties of the stove, may have a severe effect on the stove
behavior. This function is, however, difficult to obtain. The number of
parameters in the model of the bucket stove, which is a complicated system,
may not be sufficient; and some of the other effects such as the
sensible heat excluded from the equation of efficiency may be required.
But too many parameters obscure the effect of variables under investigation
and can, in some situations, lessen the value of the model. Another violation
of the assumptions is the nonuniformity of the wall thickness; the Thai
bucket stove generally has its wall area thicker near the base than that near
the top of the stove.

An alternative approach for the application of the model is to group

the stoves that have similar effects, such as a group that would give a
correlation coefficient greater than 90%. This is done with the INTRA
microcomputer, the grouping is carried out randomly. The result from this
analysis shows that the maximum of fifteen stove combinations would
compromise the requirement. One of such groups is shown in Table 1 for which
the correlation coefficient is 94%; the values of al, a, a3 , and a are
4
653.8 em, 5,717.01 cm2 , 26.23 cm2 /kg, and 5,282.13 cm / g, respectively.
This group is LSed in the next step; i.e. studying the performance of the stove
when one of the variables is changed while others are kept constant.

C. MODEL APPLICATION

The model developed in the preceding sections is kept as simple as

possible; it requires minimum knowledge of the stove characteristics. In
this section, the simulation of the model is carried out to investigate
the effect of each variable on the efficiency of the stove.

Prior to simulation, owing to the geometrical variation of the hand-made

stoves sold in the Thai market, an ideal stove is required to represent the
actual ones. The stove is simply idealized as being enclosed by two
coaxial truncated cones as illustrated in Fig. 6.2; the stove thickness
(i.e. the distance between the cones) is assumed uniform. When the concept
of similar triangles is applied to the ideal stove (see Annex 3),the
following relationships are obtained:

144
 %

I' i I
1i1
/
:I'
, '1
-I I I,

k- 'pe-

Fig. 6.2 Geometry of the ideal stove: the dimension of the outer
and the inner cones are respectively symbolized by
capital and small letters.
 m= 12 (Dt g) d3) - - d3)) (Ae + A1 )D] (42)

Dt = dt + 2D (43)
D(dt - dg)
Db = db + D - H (44)

Dg = dg + 2D (45)

in which Dt, dt are the respective outside and inside diameters of the stove
at the pot stand,

Db, db are the respective outside and inside diameters of the stove
at the bottom,
Dg, dg are the respective outside and inside diameters of the stove
at the grate position,

Ae is the gap area,

Al is the area of opening for the inlet air.

There are seven variables that completely fix the geometry of the stove;
they are: the three inside diameters dt, dg, and db; the wall thickness D;
the grate-to-pot distance G; the gap area Ae; and the area of the opening for
the inlet air A1 (the dimensions of D, H, Ae and Ai are shown in Fig. 61.).
Among these seven varibles, Ae and Ai are not the variables in the model.
Therefore, they have to be related to other variables. Fig. 6.3 and 6.4
illustrate the relationship between the air inlet area Ai and the grate hole
area Ag, and between the gap area Ae and the gap height G, respectively.
When straight lines are drawn through these points, it is found that
Ai = 0.82 Ag and Ae = 48 G. Substitution of these relationships in Eq (42)
givesm = [2D D (D3 - dt) - (Db - d)} 2 - (48G + 0.8 Ag)D] (46)
12(D t - Dg) P b b9

The efficiency of the stove in Eq (32) also depends on the time tl

required to heat the water to the boiling point. From Eq (27), the estimation
of t1 can be achieved if B 2 is known. This implies the necessity of
evaluating B2 . There are two ways that the value of B 2 caa be estimated: one
way is to employ the relation in Eq (26), and the other is to utilize the
available experimental data. The first method requires the values of the
heat transfer coefficient h and the heat transfer area S; both values have
to be estimated. To avoid such approximation of h and S, and in order to
fully utilize the experimental results, the second method is chosen.

Substituting t and Tw in Eq (27) by tI and Tboil, and then rearranging

it, one gets:
1 (Tboil - Tamb) hSH
t T2 [B y(a*Ag - 8G - ems - 2) ] (47)

146
150­

4+
w +
+
+ + +e

+
100

50
0 5b 16o iA
2
Grate hole area, cm

Fig. 6.3 Relationship between the area of the opening for inlet air
and the grate hole area.

147
 2001

160"
N

U) 80-12

0 0~5 .0 1.5 2.0 2.5 3.o

Gap height, cm.

Fig. 6.4 Relationship between exhaust area and gap height.

148
 With the relationships in Eq,(33) to (36) and the fact that a* = aAH,

Eq (47) can be expressed as:

x = (I = e-B 2 tl)/p (48)

in which x = H/(alAg - a 2G - a3m s - a4ms/D 2 ) (49)

p = (Tboil - Tamb)hS/a AH (50)

Eq.(48) indicates that x increases from zero to 1/p as t, increases

from zero to infinity. With the values of al, a a3 , and a4 obtained in
the section of parameter evaluation, x can be calculated for each pot in
Table 6.1 and then plotted against the heating time tI . An exponential curve
is drawn through the points as shown in Fig. 6.5; it appears to approach
the value of x = 3.5 x 10- 4 when t, approaches infinity. Hence, 1/p equals
3.5 x 10- 4 . B 2 , evaluated at t, of 1$ minutes, is found to have the value
of 0.07; this value, according to Eq.(26), implies that in the heating
period, energy stored in the water is much greater than heat lost through
the pot surface. Since the time to heat water is usually less than the
boiling time, energy used in heating would be less than energy used in
boiling. Consequently, the loss of heat through the pot surface, in the
period of boiling, is much smaller than the energy consumed in evaporating
water. Neglecting the heat loss in deriving the equation of efficiency is,
therefore, approved and acceptable.

To estimate the mass of stove by Eq. (46), the density of the stove
material, which is fired clay, is required. But, as the stoves tested in
this work come from various places in Thailand, each stove would have been
subject to particular and different treatment during the process of
manufacture. This, of course, would cause a variation of density. Moreover,
the stoves, after being tested, are still in good condition, so they are
kept for further use. The density of the stove material, necessarily, has to
be estimated from other clay products of similar make such as bricks. It is
found that bricks have densities ranging from 103 to 128 lb/ft 3 (Perry and
Chilton, 1973). As an illustration of model simulation, the density of the
3
kg/cm 3 .
-3
stove material is taken to be 110 lb/ft or equivalent 1.76 x 10

The following dimensions are chosen to represent the standard

dimensions of the stove: H = 10 cm, D = 5 cm, G = 1.8 cm, d = 15 cm,
dt = 20 cm, db = 10 cm, and A = 80 cm2 . These values are In the range of
the dimensions of the stoves Investigated in the present work. The stove
with this standard structure has the efficiency of 28.73% when boiling is
kept for 30 minutes, the mass of 10 kg and the time to boil of 19.9 minutes.

With the above standard values of geometrical dimensions, and the values2
of the parameters previously obtained (i.e., a1 = 653.8 cm, a 2 = 5,717.01 cm
2 5
a3 = 36.23 cm /kg, a4 = 5,282.13 cm /kg, and B2 = 0.07), the simulation is
carried out to study the effect of each variable on the efficiency, the mass
of the s'ove, and the time to boil.

149
Table 6.1 Group of stoves that have similar behavior

Stove Time to Grate-to Grate hole Gap Stvoe Wall Efficiency

No. Boil Pot Distance area Height Weight Thickness
(min) (cm) (cm2) (cm) (kg) (cm) (%)
2 21.7 12 112 2 12.2 6.3 24.96
3 22.3 12 112 1.8 8.7 3.9 25.7
4 18.8 12.2 112 1.5 12.8 6.3 28.19
6 18 12 69 1 8.6 6 28.83
8 27 9 48 1.5 8.1 4.5 24.07
12 22.6 9 65 2 7.2 4.8 29.02
15 24.6 9 65 2 10 6 27.21
19 23.8 11 94 2.5 10.5 6.8 23.94
22 23.3 11 85 0.7 9.5 3.3 28.11
28 20.1 10 74 2.3 12.2 4.5 25.1
29 20 11.5 74 2 13.2 6 25.85
31 16.7 12 94 0.5 11.8 6 32.39
33 18.3 12 94 0.5 6.7 3.3 30.51
35 20 10 70 1.9 10 4 27.7
36 17 9.7 57 0.9 8 4.5 33.35

150
 6.

5.

X X O-4 4.

4
V.x O­ 3.

2­

1.

10 20 30 40 50 60 70 80
0

Time, min.

Fig. 6.5 Relationship between variable X, defined in Equation (49),

and time to boil.
X ....Experimental data; solid line ..... fitted curve.

151
 Effect of the grate-to-pot distance Y

When the distance between the grate and the pot increasei, the model
predictsa rapid drop of efficiency, increases of stove material and time to
boil Fig. 6.6. As previously mentioned, the decrease in efficiency (curve
n)
when H increases, can be explained with the concept of view factor. As
H increase the view factor decreaEas, causing the reduction of radiative
heat being intercepted by the pot from the fiame; most of the heat is lost
when the charcoal is very far from the pnt. Since the rate of heat supplied
to the water in the pot is reduced due to the increase of H, the water in the
pot will require a longer time to reach the state of boiling (curve tl).

Geometrically, nny increp nf the diqtance between the grate and the
pot, while keeping other characteristics unchanged, results in a comparatively
larger increase in the total height of the stove. This implies a bigger
size of stove; consequently, more stove material is required as predicted by
the model (curve ms). The increase of the mass also affects the efficiency
of the stove: more energy would be accumulated as heat in the stove material
when the mass increases. Moreover, with the constant wall thickness, it
means larger heat transfer area for the conduction; hence, more heat is lost
to the environment. This effect, in addition to the effect of the reduction
of view factor, further lessens the efficiency of the stove.

Fig. 6 gives another impression that the model is improper at low values
of H where the efficiency appears very high. However, such a condition is
not likely to happen in practice, since a low H implicates a small combustion
chamber, which, if too small, cannot hold sufficient charcoal to run the
test. Hence, reality will set the limitation of the model.

Eff2ct of the stove wall thickness D

As illustrated in Fig. 7, an increase of wall thickness, up to a certain

value, tends to improve the performance of the stove (curve T). Further
increase in the thickness causes a slight reduction of the efficiency. Heat
loss due to conduction across the wall is high in the stove with thin walls.
Increasing the thickness hinders the conductive heat transfer, but, at the
same time, promotes the loss of energy to be stored in the wall material.
These two phenomena work simultaneously and antagonistically. The initial
increase in wall thickness in Fig. 1.7 indicates the reduction of conduction
is greater than the increase in energy stored in the material. As the
thickness is increased, the relative rate of heat conduction is lower than
the rate of energy being accumulated, resulting in the drop in efficiency.

The choice of wall thickness not only helps improve the stove
performance, but it will also help in savi'ig raw material which, in this case,
is clay. The increase in wall thickness r:eans more clay is required in
making the stove (curve ms). An increase of the wall thickness from 2 to
10 cm causes the mass of the stove to increase from 5 kg to more than 45 kg:
an increase of wall thickness by 5 times induces an increase of the mass
by about 10 times. I the wall thickness is kept at 6 cm instead of at
10 cm, two stoves can be manufactured instead of one. Moreover, the two
stoves with the thickness of 6 cm have higher efficiency of performance
than the one stove with the thickness of 10 cm.

152
40- 16 100- m I

30 12 55 -- /0

0 8 45

0- 4- 25-­

4 60 12 14

Height from grate to pot, cm.

Fig. 6.6 Model prediction of the effect of grate-to-pot
distance
on the stove efficiency (n), stove mass (ms) and
to boil (t8). , time

153
5j 50 - 30"
s
/°3

40- 40
25
30 20­
'
S
'.44

20 'n 20- " t

iss I
10510
I

1 10
IIII
"
].

2 4 6 8 10 12 14

Wall thickness, cm.

Fig. 6.7 Model prediction of the effect of wall thickness on

the stove efficiency (), stove mass (ms ), and time
to boil (t1 ).

154
 Curve t1 shows the change of time as the thickness of the wall changes.
The increase of the thickness from 1 to 4 cm reduces the time to boil from
36 to 20 minutes. A slight increase of time to boil is seen when the wall
thickness is larger than 6 cm. This behavior can be explained by the
concept of antagonism between the heat conduction across the wall and the
heat accumulated in the wall material as described before.

Effect of the inside diameter of stove at the bottom db

As the inside diameter of the stove at the bottom db increases, the

model predicts only a slight increase in efficiency, a slight decrease in
time to boil, and a reduction of stove mass (see Fig. 6.8). Geometrically,
the change of only db will mainly affect the ashing compartment without having
any effect on the combustion chamber, which is the major part of the stove
supplying heat to the water. An increase in db reduces the ashing chamber
and, consequently, the stove mass. When db increases from 7 to 15 cm, the
stove weight decreases from 15.9 to 14.3 kg (curve ms) - about 1% decrease
in mass. The change of efficiency in this case is, conclusively, caused by
the change in the amount of energy stored in the mass of stove.

Although the increase in the inside diameter of the stove at the bottom
lessens the raw material, the choice should depend on the structural strength
and the area of the opening for the inlet air.

Effect of inside dicaneter of the stove at the pot stand dt

The model prediction of the effect of inside diameter of the stove at

the stand dt on the stove performance, the mass of stove, and the time
required to increase the water temperature to its boiling point is illustrated
in Fig. 6.9. When the inside diameter at the pot stand is slightly greater
than the grate diameter (d = 15 cm), the efficiency is low (curve n), the
mass of the stove (curve m) and the time to boil (curve tl) are high; at
this value of dt, the distance between the bottom and the grate is very large,
resulting in high requirement for raw material and, as a consequence high
accumulation of energy in the stove material. The high loss of energy from
the combustion due to the stove material causes the reduction of energy
supplied to the stove; hence, the time required to boil is high. The increase
in dt will reduce the distance between the grate and the bottom, which
simultaneously reduces the stove material. Consequently, less energy is
stored in the stove material and the time required to boil is less.

Effect of Gap Height G

The model prediction in Fig. 6.10 indicates that as the gap height G
increases, the efficiency n (curve n) decreases linearly at first and more
rapidly at a later stage. The decrease of efficiency implies the increasing
loss of energy carried out by exhaust gases due to the process of free
convection. The larger the gap height, the larger the gap area, and the
greater the loss of energy through convection. However, this loss is
counteracted by the loss of energy accumulated in the mass of the stove, which
decreases linearly wit' the increase of 6 (curve ms). The rate of change of

155
 16" 32­

• 30- ".s

20- t

5 15- A 28- . ­
o- - c;" -
0
.. .
0

o 0 0 T-426

141 21

II I I I
2 4 6 8 10 12 14 16
I-iside diameter of stove at the bottom, cm.

Fig. 6.8 Model prediction of the effect of inside diameter of

stove at the bottom on the stove efficiency(q), stove
mass (ms), and time to boil (tl).

156
 30­

50 50 _

40 40 -

*d30 0 30- '\%

4 a
C 1
g~220 22o­ ]
1.

--
10 14-
10
S
,10
1

16 18 20 22 24 26 28 30

Top diameter, cm.

Fig. 6.9 Model prediction of the effect of inside diameter of

stove at the pot stand on the stove efficiency (r),
stove mass (ms), and time to boil (t1 ).

157
60 50

1(

50- . 40

o 1> .
u

"
30- 20

20" 1

14 -- 1

II
0 1 2 3 4

Gap height, cm.

Fig. 6.10 Model prediction of the effect of gap height on the

stove efficiency (n), stove mass (ms), and time to
boil (tI).

158
these losses is relatively constant at small G; but at large G, the natural
convection becomes dominant and causes the rapid drop of the efficiency.
Since loss of energy increases when G is inacreasing, the time to boil under
these conditions will increase with G (curve tl).

Effect of grate diameter 4i

Fig. 6.11 illustrates the effect of grate diameter on the stove

efficiency, stove mass, and time to boil. At the grate diameter of 10 cm,
the effic 4 .ency is about 32% which is approximately 3% greater than the
efficienc of the standard stove; the efficiency drops slowly from 32% to
28.7% when the grate diameter increases from 10 to 15 cm (curve n). As d
is greater than 15 cm, the efficiency rapidly diminishes to 20% at dg =1 cm.

The change in efficiency can be explained in relation to the change in

mass (curve ms). When the value of dg is 10 cm, the stove mass is small,
about 18 kg. At this value of dg the volume of the ashing compartment is very
small, and in effect it represents a stove without an ashing compartment.
This results in the fresh surrounding air coming into direct contact with the
flame. The efficiency is improved not only by good-combustion, but also by
the reduction of energy stored in the stove material. Providing the area of
the opening for the inlet air has no effect on the air supply to the flame,
an increase in grate diameter will increase the size of the ashing chamber
and consequently, the stove mass is increased. Energy accumulated in the
stove material increases. Moreover, the increase in material causes the
increase in heat transfer area, which promotes heat loss due to conduction
through the wall. These effects reduce the efficiency of the stove and at
the same time increase the time to boil (curve ts).

Effect of rvau;c
i avea Aa

The grate hole area,according to the assumption in modelling, controls

the rate of air supply to the combustion. An increase in grate hole area
thus improves the air supply which results in better combustion and, as
consequence, good performance of the stove (curve q in Fig. 6.12). The stove
mass decreases as Ag increases. This reduces the energy stored in the stove
material (curve ms). Due to good heat supply to water, the time to boil
decreases (curve tl).

It should be noted that the grate hole area cannot be increased without
limit. The grate diameter, and the strength of the grate are factors that
will constrain the grate hole area. Since the diameter of the grate of
standard stove is 15 cm, the maximum area provided by the grate is about
176 cm 2 ; the value of Ag greater than 176 cm 2 would be impractical. If the
strength of the grate is considered, the grate hole area will be much less
than 176 cm 2 .

The comparative study, illustrated in this simulation, is based on the

assumption that the flow rate of air depends only on the total area of grate
holes; this, of course, implies that Ag increases because of the increase in
the number of grate holes without altering the hole diameter. If the hole

159
40- 40- 401
•
/'

30 _ 30 3 0:

0 0 .8 /
S2CL 0 20- 2Q_

S
t -
-

I1

IuI
Iu

6 8 10 12 14 19 2d
Iu

Grate diameter, cm.

Fig. 6.11 Model prediction of the effect of grate diameter on

the stove efficiency (n), stove mass (ms), and time
to boil (t1).

160
 16­
40-50

40

20"-\
E30/

14-220 t

I I I I1

60 80 100 120 140 160 180

2
Grate hole area, cm

Fig. 6.12 Model prediction of the effect of grate hole area on the
efficiency(n), stove mass (ms), and time to boil (t1 ).

161
diameter changes, the resistance of the hole to the air flow will be affected;
the parameter in Eq (8), therefore, has different values at different hole
diameters. This point should be noted in comparing any stove efficiency.

D. DISCUSSION AND EVALUATION

Many assumptions have been introduced in developing the model and the
bucket stove in this section. These assumptions are proposed to simplify the
mathematical complexity and to relate major factors that are studied
experimentally. As a consequence, the model prediction deviates from
observation under some experimental condltions. This preliminary model, in
the future, will be modified to provide a more detailed eyplanation.

The process of combustion is very complex; the composition of the

combustion products and the heat of combustion are strongly affected by the
amount of air supplied to the stove. In the model, it is assumed that heat
of combustion and the composition of the exhaust gas are not changed--regardless
of any variation in air supply. This assumptioa is valid only when combustion
is complete. Such complete combustion, however, in achieved only if sufficient
air is provided to the stove. If air is undersupplied (which is caused by a
small total grate hole area) heat of combustion is reduced and efficiency is
also reduced. But if the grate hole area is too large, the air to
oversupplied. Although the combustion is complete for this condition, a large
amount of energy generated by the combustion is lost in increasing the
temperature of the excess air. Consequently, a drop of efficiency is expected.
As the model does not account for this effect, the predicted efficiency keeps
on increasing with the grate hole area. A detailed study of the combustion
mechanism in relation to the grate hole area is necessary for any modifications
of the model.

In modelling the stove, the effect of the grate diameter on the view
factor has been neglected. It has already been mentioned that the view factor
between two circular discs with equal diameters varies with both the diameter
and the distance between the discs. Since radiation is the major energy
supply for cooking, the inclusion of the grate diameter into the equation for
view factor estimation might stress the importance of the grate diameter on
the efficiency.

Another point that needs to be considered in improving the model is the

energy required to increase the water temperature to its boiling point. The
present model assumes that the time to boil is small and hence not much
energy would be utilized in this process. However, the model predicts that
the time to boil in some cases is large, indicating that a massive amount of
energy has been consumed. For example, if the time to boil and the boiling
time are 20 and 30 minutes, respectively, providing that the rate of heat
supply from the combustion is constant and heat loss is small, then the
ratio of heat used in heating up water and in boiling is 2 to 3. With a
long time to boil, it is important to include heat consumed in increasing
the water temperature when efficiency is being calculated.

162
 Although the present model is based on many assumptions, it can shed
light on theunderstanding of interactions among the stove characteristics
that influence stove performance. This model should give some basic idea
of how the stove would perform. For example, the model predicts that the
grate-to-pot distance, which contributes the major part of efficiency,
strongly affects the performance of the stove. If it is large, the
efficiency decreases, but if it is small, the stove will perform better.
However, result from the experiment show that this is not exactly true: the
performance becomes poor when the grate-to-pot distance is smaller than a
certain value. This is mainly due to radiative loss through the gaps.

The thickness of the stove wall also strongly affects stove performance.
If the wall is too thick, the efficiency is reduced. The same effect is
predicted if the wall is too thin. The stove will exhibit the best
performance at a particular value of thickness.

With a large grate hole area, the stove performs better than
that with a small grate hole area. This is due to the assumption that
air flows into the stove at constant velocity; hence, the volume or mass
flow rate of air is proportional to the grate hole area. The model, how­
ever, neglects to take into account the insulation effect of the grate. A
large grate hole area implies a high loss of radiative heat from the com­
bustion chamber to the ash chamber. As a consequence, a stove with a
grate hole area larger than a certain value could perform poorly. The
insulation effect of the grate should be considered in the model improve­
ment.

Conclusions

The model, although based on many assumptions, can give us an under­

standing of the interactions of stove geometry on the performance. The
dependence of stove efficiency on the grate-to-pot distance can be explained
in terms of radiative heat obtained by the pot. Increasing gap height
causes a poor stove performance, indicated by the model as the result of
high convective heat loss through the gap. Conductive heat loss, predicted
by the model, is severe in the case of insufficient thickness of the stove
wall; the stove would perform better if wall thickness is increased. How­
ever, if the wall is too thick, the model indicates that a large amount of
heat is stored in the stove material, resulting in a drop in stove efficienc).

As already discussed, the model can be modified to yield better predic­

tions. The modifications should be performed according to the recommenda­
tions in the previous section.

163
 Chapter 7

Stove Models Developed

 STOVE MODELS DEVELOPED

This chapter presents the results of improvement of five generic types

of biomass household cooking stoves.

Based on commercial stove testing and analysis of results, experience

gained during stove collections, stove construction and.modifications in the
laboratory, and numerous contacts with stove users and manufacturers, the
general requirement for the improved cooking stove concept, particularly
within Thailand, can be stated as follows:

a) That the improved stove shall be designed to accommodate as many

various sizes and shapes of pots and pans as possible.

b) That the improved stove shall reduce the time duration of cooking
or at least keep it constant. No stove with prolonged cooking time can be
accepted, no matter how fuel efficient it may be.

c) That the improved stove shall be made to have longer service life
or durability.

d) That the improved stove's portability, and construction with a single

pothole, are desirable components.

e) That the improved stove shall consume less fuel or at least equal
amounts to the existing good models.

Z) That the improved stove operation shall be conducted with ease and
safety, including the stove's ignition, frequency of attendance, heat output
control, refueling and fire extinguishing.

Development then strictly followed such requirements. The design, testing

and production of improved prototypes have yielded hardwares whose features
and performances are presented in following sections.

A. IMPROVED STOVE'S TERMINOLOGY

In previous chapters, numerous discussions were made in reference to

various stove terms. In order to avoid misunderstanding and to promote
future stove development and standardization, drawings illustrating
terminology are presented in Fig. 7.1 to 7.5. The five types are the charcoal
stove, wood stove without chimney, wood stove with chimney, rice husk stove
without chimney, and rice husk stove with chimney. All stoves, however, are
of the single pothole type as desired by most Thai users.

167
 Diameter
Pot cm.
r------28

.. ..... / Bucket Handle

- Pot Rest
Firing Chamber
S- - Stove Body

Refractory Lining

-Grate

4-' Insulator

Primary Air Inlet And

Ash Removal Port
Gulvanized Bucket

Bucket Support Ring

Figure 7.1 Drawing of improved charcoal bucket stove showing

various parts'of the construction and terminology.

168
 Pot Diameter
-2.4 cm.
4-28 cm.

.Lifting Handle
Exhausted Gap - Pot Rest

.4-Insulator

--- Refractory Lining

4.-- Stove Body

! --- Port
Firewood, Feeding

- - Grate

Primary Air Inlet

And Ash Removal Port
-Galvanized Bucket

Figure 7.2 Drawing of improved nonchimneyed wood stove

showing parts of the construction and terminology.

169
 e Chimney

Pot #24 cm.

Stove Body
Refractory Lining
Horse sho-,

Aape bSmoke Cap

40 Wood Fuel

Grate
Adjustable Air Contro < Primary Air Inlet Port
Valvet"

Figure 7.3 Drawing of developed chimneyed wood stove prototype

showing the construction and terminology.

170
 Pot Diameter
-- -24 cm.

Exhaust Flue Outlet

_Pot Rest

Refractory Lining

Rice Husk Filled Chamber

Stove Body

Insulator

_ Rice husk Flow Gap

000 0000 - Tripod Base

000 C - Air Inlet Hole

00o - Wooden Leg

0 0 0 L Outer Cone Metal Sheet

-- _ - Ash Removal Port

Figure 7.4 Drawing of improved nonchimneyed rice husk stove

showing the construction and terminology.

171
 Chimney

0N

o N
Rice Husk $ 44 4J
oD0 Refractor

Rice Husk '

Tray ' '.

I Restricte Flu Exi

Iron Grate combustion ,

' ",.Chamber'."
Ash Removal Port A4.404 .lJ ' Lifting
o . Hole

Concrete Body . -......

' ....
,".' ......
-. .
.. , , ..
.
1

Figure 7.5 Drawing of improved chimneyed rice husk stove

showing the construction and terminology.

172
 B. IMPROVED CHARCOAL STOVE MODEL RFD-1

The physical dimensions and characteristics of the latest improved

charcoal stove called "RFD-l" can be described as follows:

a) Stove weight, fired-clay body only 5.9 kg.

fully fabricated (with bucket included) 10.1 kg.

b) Stove height (no bucket) 25.0 cm.

c) Top diameter (no bucket), outside 30.0 cm.

inside 26.5 cm.

d) Bottom diameter (no bucket), outside 19.0 cm.

inside 16.0 cm.

e) Vertical height from grate top to stove rim 15.0 cm.

f) Vertical height of the pot rest portion 6.5 cm.

g) Pots accommodation, pot diameter 16-32 cm.

h) Firing chamber capacity after refractory lining,

normal full charcoal load 1,240 cm.,
extra charcoal load for large cooking 2,000 cm?

i) Grate, diameter 17.5 cm.

thickness 4.0 cm.
weight 0.7 kg.
hole diameter (taper up) 1.2-1.4 cm.
number of hole 61
hole area 94 cm
hole area/grate area 39 %

j) Average thickness of inside refractory lining 1.0 cm.

k) Exhausted gap (for flue gas outlet) 1.0 cm.

1) Air inlet port, 5 x 11 cm. 55 cm

m) Average stove wall thickness (including insulation

and bucket 5.2 cmi

n) Bucket weight 1.1 kg.

The relationship of physical characteristics to external variables such

as pot size, charcoal load, pot position relative to the top rim is shown
in Table 7.1.

173
Table 7.1 Physical characteristics of RFD-l charcoal stove relating to
external variables

Pot 0 Grate-to-pot Charcoal Charcoal top Exhausted Pot position

cm distance, cm loadl gm layer-to-pot area, cm2 relative to the
distance, cm stove rim, cm

16 7 250 2 43.5 -7.0

18 7.5 310 2 45.7 -6.3
20 9 390 3 48.0 -5.5
22 10 440 3 52.0 -4.3
24 11 480 3 58.5 -3.2
26 12 550 3 62.0 -2.2
28 13 690 3 67.5 -1.0
30 14 740 4 75.5 +0.6
32 15 770 5 75.5 +1.0

* the load based on high density mangrove charcoal prepared to the average
size of 5 cm in length and 2 cm in cross-sectional width.

Test results of developed charcoal stove (RFD-I) are shown in Table 7.2.

Table 7.2 Average test results of RFD-l charcoal stove under different use
conditions*

Pot 0 No. of Charcoal Initial Charcoal Average Time to

cm test load, g water remained burning rate boil HU %
wt gm gm gm/min

16 3 130 1,180 16.7 2.4 17 21.6

20 6 240 2,190 34.0 4.2 19.5 25.4
24 3 400 3,700 50.0 7.4 17.3 32.1
28 3 640 5,920 90.0 10.6 22 34.2
32 3 800 7,400 93.3 12.6 26 30.2

* In this test, the ratio of charcoal load to initial water weight was kept
constant at 1:9.25 based on standard tests where 400 gm of charcoal and
3,700 gn of water were used. The water occupies approx. 3/4 of the pot
capacity. Test durations are 30 minutes plus time to boil, all starting
from a cold stove.

174
 From Table 7.2 the heat utilization efficiency is lowest when a very
small load of charcoal (130 gm) is used. This should be expected because
a large percentage of heat from charcoal input is absorbed by the stoves
but even with such a small charcoal fuel, 1.18 liters of water can be brought
to boil in 17 minutes. The HU begins to peak when operating the stove
at
400-640 gm charcoal, with a 24 - 28 cm pot diameter, and the amount of water
between 3,700 - 5,900 gm. This particular range of operation represents
the conditions used in cooking by most rural Thai families. Time to boil
achieved by this stove based on standard comparison tests (pot #24, water
3,700 gm, charcoal 400 gm) is 17.3 minutes which is equal to the best top­
line model in the market, as previously shown in Table 5.6. In those tests,
the time to boil of existing commercial bucket stoves ranged from 16.7 -
32.0
minutes and averaged 22.8 minutes.

Regarding the stove durability, the RFD-l improved model is considered

superior to all commercial models since the fired clay body is made of
refractory material which can withstand thermal shock without cracking much
better than commeicial models. For details of improved charcoal stove
production please refer to Chapter 8.

Recalling the six criteria of user's requirements stated earlier, it

can be concluded with a high degree of confidence that the RFD-l improved
model has met all those requirements.

Fig. 7.6 and 1.7 are photo-illustrations of the sample stove made from
actual production by a group of retrained local stove makers in Roi-et
Province.

C. IMPROVED NON-CHIMNEYED WOOD STOVE MODEL RFD-2

This nonchimneyed wood stove, model RFD-2, has the designed purpose of
overcoming weaknesses in physical features of commercia] wood bucket stoves,
particularly its too wide exhausted gap, too small combustion chamber, too
restricted firewood feeding port, and poor stove rim design to fit pots
and
pans properly. Besides, the improved design is intended to replace the
three-stone stoves which are ranked second in popularity among rural Thai
users.

After a long process of attempting to make a dual purpose stove both

for charcoal and wood, test results have indicated that such a stove
would greatly compromise on charcoal fuel used and would make the operation
more difficult when using firewood. This conclusion, therefore, has led
to
the development of a separate wood burning stove and charcoal burning
stove.

The improved nonchimneyed wood stove model RFD-2 was previously

illustrated in Fig. 7.2. Its physical dimensions and characteristics can
be described as follows:

175
 (a)

(b)

(c)

Figure 7.6. Improved charcoal stove model"RFD-l"showing (a) fixe­

resistant body,(b) with grate and oor and (c) inside of
fabricated stove.

Prov o s IF
 (a)

(b)

(c)

Figure 7.7 Improved charcoal stove model"RFD-l"showing

(a) stove
external ready for use, (b) and (c) sectional
views showing
different pai s of construction.

178
 a) Stove weight, fired clay budy only 6.9 kg.
fully fabricated 9.8 kg.

b) Stove height 23.5 cm.

c) Top diameter, outside 28.0 cm.

inside 24.0 cm.
d) Bottom diameter, outside 25.0 cm.
inside 21.0 cm.

e) Vertical height from grate top to stove rim 13.5 cm.

f) Pots accommodation, pot diameter 18-32 cm.

g) Firing chamber capacity 3,040 cm

h) Grate, diameter 21.0 cm.

thickness 3.0 cm.
weight 0.9 cm.
hole diameter 1.6 cm.
number of holes 37
hole area 60 cmi
hole area/grate area 21 %

i) Exhausted gap (for smoke outlet) 1.0 cm.

j) Average stove wall thickness, body only 2.0 cm.

with insulation and bucket 5.3 cm.

k) Primary air inlet port (4 x 12.5 cm) 50 cm

1) Firewood feeding port (9 x 12.5 cm) 100 cmi

Test of the performance of the RFD-2 stove conducted in the laboratory

(based on standard testing method as described in Chapter 4) are as shown
in Table 7.3.

Table 7.3 Test results of improved non-chimneyed wood stove model RFD-2
with bucket.

Test Firewood Charcoal produced Average fuel Time to boil

run used, at end of test, burning rate mHU%
no. gm gm gm/mmn

515 820 20 18.2 15 27.4

516 810 20 18.0 15 28.8
517 750 20 17.4 15 28.1
601 780 30 17.0 16 28.7
604 790 25 18.4 13 28.9
606 740 30 18.1 11 30.4
average 781.7 24.0 17.9 14.2 28.7

179
 From the above Table, the heat utilization efficiency of RFD-2 is
considered high when compared with all commercial model test results
(previously presented in Table 5.7 and in Fig. 5.3 where the HU ranged from
14.2 - 25.9% and averaged 19.8%). The time to boil of the RFD-2 seems to
fluctuate somewhat; the average feeding rate for each run is almost the same
(17 - 18 gm/min). This reflects the intrinsic characteristic of wood stoves
where duplications of actual feeding are difficult. At any rate, the
average time to boil of 14.2 min for this stove is very satisfactory when
considering the burning rate figure. The RFD-2 consumed firewood only 17.9
gm/min while that of commercial models ranged from 22.6 - 35.4 gm/min and
averaged 28.4 gm/min (See Table 5.7). This means that the RFD-2 model would
save approximately 59% of firewood over those commercial models on the
average, while maintaining the same average time to boil (14 minutes).

Figs. 7.8 and 7.9 show the RFD-2 stove from the actual production by a
group of retrained local stove makers in Roi-et Province. Since the heat
released from burning wood inside the combustion chamber is not so intense
as in the case of the charcoal stove, the RFD-2 model can be produced either
with or without a bucket and insulation restraint outside. This option shall
be decided by consumers according to their ability to pay, preference for
a neat appearance, together with ease of cleaning. The performance of RFD-2
of both options is the same within 45 min of operation under the standard
test.

D. IMPROVED CHIMNEYED WOOD STOVE

The second type of wood stove developed is the chimneyed wood stove.
However, only three commercial models exist with one pothole as discussed
in Chapter 5 and illustrated in Annex IlI. Even though the stove is not
popular and finds very limited use in rural Thailand, it could compete
with the charcoal stove in certain applications if it could be developed to
attain the efficiency level of up to 20 - 25%. Recalling that heat
utilization efficiency (HU) of the improved charcoal stove is 32% and the
maximum efficiency in conversion of wood to charcoal is 60% (see report of
charcoal improvement component), the absolute efficiency of the charcoal
stove as calculated directly from wood raw material, therefore, is equal
to
19.2%.

The development of the one pothole chimneyed wood stove has faced
problems; namely, a) fitting of various sizes of pots and pans is not
possible b) directing the flame toward the pots' bottom and around their
side walI is very difficult. Too much draft and improper baffling will
direct most of the flame toward the flue gas exit hole. On the other hand,
too week a draft and too restricted a baffliLig will cause the smoke to come
out from the firewood feeding port.

A compromise was made on the above problems. Designs and various

modifications were then made and tested. The prototype selected is shcwn in
Fig. 7.3 and 7.10. Physical dimensions and characteristics are as follows:

180
 (a)

(b)

(c)

Figure 7.8 Improved nonchimneyed wood stove model"RFD-2"

(a) fire-resistant body with grate (b) fabricated model
without bucket and (c) Sectional view showing parts of
construction.

181
 (a)

(b)

(c)

Figure 7.9 Improved nonchimneyed wood stove model"RFD-2"showing :

.(a) and (b) fire resistant stove fabricated model with
bucket (c) sectional view showing parts of construction.

182
 -II

Figure 7.10 Prototype of developed chimneyed wood stove

showing different parts of construction.

183
 a) Stove weight 7.9 kg.

b) Stove height 23 cm.

c) Pot hole diameter (fit best only one size) 24 cm.

d) Firing chamber capacity 4,400 cm!

e) Grate, diameter 23 cm.

hole diameter 2 cm.
number of holes 38
hole area 60 cm?

f) Grate-to-pot distance (pot #24) 13.5 cm.

g) Average stove wall thickness 3.5 cm.

h) Primary air port 50 cm

i) Firewood feeding port (8 x 15 cm.) 120 cm

j) Flue gas outlet hole (4 x 10 cm.) 44 cm

k) Baffle, half-ringed length 30 cm.

flue gas trough, height x width 3 x 1.5 cm.

1) Chimney, diameter 10 cm.

height 2.2 m.

m) Adjustable external damper at lower end of chimney below the flue

gas exit hole level.

Test results of an improved chimneyed wood stove prototype are shown

in Table 7.4.

Table 7.4 Performance of the prototype improved chimneyed wood stove

Rnn.burning
Firewood Charcoal produced rate,H% Time to boil
Average fuel
Run no. use, gm at end of test, gm gm/min min

494 1,025 25 20.1 21 19.6

495 970 40 19.4 20 18.5
496 950 20 18.6 21 18.5
499 1,080 20 21.6 20 19.0
503 1,130 20 21.3 23 17.3
505 1,110 30 21.8 21 21.8

average 1,044 25.8 20.6 21 19.1

185
Prev2Qo opjz
 Test results from Table 7.4 indicate that 11Uincreased by approximately
4.6% over the average existing models shown in Table 5.8, (that is, from 14.5
to 19.1%). Time to boil increased from 17.7 to 21 minutes on the average.
The major contribution of this prototype is that the firewood use is
considerably less than the commercial models; i.e. 1,044 gm versus 1,583 gm
or 34% less on the average.

Since the original aim was to raise the efficiency of this chimneyed
wood stove to 20 - 25% while maintaining at least the same time to boil, this
prototype stove still has not met with requirements. Therefore, this stove
should receive more improvement in the future before trial promotion or
commission of the production.

E. IMPROVED NON-CHIMNEYED RICE HUSK STOVE

The nonchimneyed rice husk stove from Khao-I-Dang refugee camp (also called
the "Meechai stove") is quite unique in its design and operating efficiency.
Therefore, only a little improvement and modification need to be done.
Possible modifications include the material of construction, air inlet hole
size and number, the inner cylinder height and exhausted flue gas area, and
the outer cone insulation. The final design has the following features:

a) Outer cone, mild steel gauge 0.70 mm.

upper diameter 45 cm.
lower diameter 10 cm.
cone angle 60 deg.
vertical height 30.5 cm.

b) Air inlet hole, diameter 0.9 cm.

number of holes 274

c) Inner cylinder, diameter 21 cm.

height 19 cm.
exhausted area 3(3 x 13 cm) 117 cm?

d) Fuel flow, gap 2 cm.

gap area 163 cm?

f) Outer cone insulation thickness 0.5 cm.

This improved model has the heat utilization efficiency of 19 - 20% and
a time to boil of 11 - 13 minutes under standard tests. Rice husk used for
one test (approximately 40 - 45 min operation) is 1.7 - 1.8 kg at 10 - 13%
moisture content. The insulation of the outside cone with rice husk ash-clay
mixture, eyen though offering only 1 - 2% increase in HU over the uninsulated
one, has greatly helped in keeping the cone metal from repeated extreme heat
exposure and rust. In so doing, however, the flow friction (the husk on
clay mixture surface) is also increased. To correct it, the rice husk
ash-clay mixture insulating surface must be made as smooth as possible to
avoid rice husk sticking at the flow gap. Future development to smooth this

186
surface should be tried, particularly with cheap glazing material such as a
salt solution. The operation of this stove is only suitable for a well­
ventilated area such as around the yard. A container to receive hot rice
husk ash from the ash port is necessary. In case of windy conditions, the
stove will not operate well unless a shield is improvised.

Fig. 7.11 shows part of construction and operation of this stove.

F. IMPROVED CHIMNEYED RICE HUSK STOVE MODEL "RFD-3"

The design of the RFD-3 chimneyed rice husk (and other residues of
similar form) stove has the purpose of correcting the following weaknesses of
commercial models: a) stove and chimney cracking because of an intense heat
and flame generated in both cement and fired-clay constructions, b) poor
conversion efficiency due to lack of baffling, too large flue gas exit hole
and too far a distance from combustion zone to the pot bottom, c) too large
a pot hole diameter so that the common family pot size (#22 - 36) cannot be
used, d) weight of models (most are too heavy to be moved by two persons),
and e) frequency of fire attendance during operations of some fuel efficient
models.

The development of the RFD-3 model has resulted in the design of physical
structures and characteristics as follows:

a) Stove weight, stove body only 68 kg.

with insulation 75 kg.

b) Stove height 33 cm.

c) Pot hole diameter, no insulation 28 cm.

d) Pot accommodation 22-32 cm.

(only one size of pot has to be decided by users prior
to insulation lining of the stove)

e) Firing chamber capacity, no insulation 14,800 cm?

with insulation for 24 cm pot 10,000 cm?

f) Iron grate, slope 43 deg.

rod diameter 6 mm.
finished length 36 cm.

g) Air inlet area 450 cm

h) Ash removal port 60 cm

i) Flue gas exit hole uninsulated 50 cm

insulated 32 cm

j) Base to pot distance for pot #24 19 cm.

187
 a b

Figure 7.11

Nonchimneyed rice husk stove, the

"Improved Meechai" model showing: a)
an insulated outsidc -one sitting on
the steel ring with three wooden legs,
the inside cylinder with three
exhausted gaps for flue yas exit, and
the ash removal port at bottom of the
cone, b) the stove's top view before
flue loading and c) the stove during
operation.

PrviOUS Paz 189

 k) Average insulation thickness 1.2 cm.

1) Chimney, inside diameter 10 cm.

total height 220-240 cm.
length of refractory bottom portion 50 cm.

Tests of the performance of the RFD-3 model (based on the standard method
previously described) are as shown in Table 7.5.

Table 7.5 Test results of improved chimneyed rice husk stove model RFD-3

Rice husk Average burning Time to boil HU % Remarks

use, gm rate, gm/min min

142 2,830 61.5 16 10.0 Operated at the

143 2,930 65.1 15 10.5 chimney height
146 3,300 68.8 18 9.4 of 220 cm.
151 3,310 66.2 20 11.6
152 3,330 62.8 23 10.7

average 3,140 64.9 18.4 10.4

From Table 7.5 the heat utilization efficiency of the RFD-3 reached an
average of 10.4%. This increase was quite considerable when compared with
the original commercial models in Table 5.9 (where HU was only 4.2 - 7.1%).
The time to boil for commercial stoves without any modifications ranged from
18.5 - 27.0 minutes and averaged 22.4 minutes. The RFD-3 performance in this
respect (average 18.4 min) is quite satisfactory. The fuel consumption of
the commercial models ranging from 65.6 - 160.7 gm/min (with a mean of
108.0 gm/min) was considerably higher than the RFD-3 stove which consumes
only 64.9 gm/min.

Regarding the stove cracking problem, the inside insulation lining using
an inexpensive rice husk ash-clay mixture has proven to be very effective
and also serves the purpose of fitting a particular size of pot to the stove
well. This insulation application (including some repairs later) should be
done by users, however.

The reception of the chimneyed rice husk stove in certain areas of

Central and Northeastern Thailand is, at present, quite good though still
not as popular as charcoal and wood stoves. Based on trial promotions, many
groups of village people seem to accept the RFD-3 readily and claim that
its construction cost of 200 baht (excluding the chimney) is much cheaper
than the price of commercial models.

Fig. 7.12 shows the RFD-3 improved chimneyed rice husk stove from actual
production by one rice husk stove manufacturer at Rangsit, Phatumtani Province.

. .. . " 191
 a b

Figure 7.12 Improved rice husk stove with chimney, the "RFD-3" model:
a) an example of installation during a demonstration with
inside insulation for 24 cm pot diameter, two portions of
chimney, a refractory at bottom and an ordinary drain pipe
at top; b) cement cast body with uninsulated firing chamber,
flue gas exit hole and tunnel, sloping iron-grate and ash
removal port under; c) side view with sleeves and hole to
reduce its weight.

P9 0 193
re.,o s
 Chapter 8

Improved Stove Designs and Production

i 7(
 IMPROVED STOVE DESIGNS AND PRODUCTION

The design and construction of a cooking stove are critical. Factors

that influence stove performance must be fully recognized. In producing a
stove, therefore, the technical drawings, the construction instructions and
the methods for mass production should be closely followed.

A. TECHNICAL DRAWINGS OF IMPROVED STOVES

Figs. 8.1 - 8.4 are the drawings of the 4 improved stove models
developed within the framework of this study. They are the charcoal bucket
stove, the non- Thimney wood stove, the non-chimney rice husk stove, and the
chimney rice husk .tove.

B. CONSTRUCTION 7NSTRUCTIONS

In producing efficient cooking stoves (which will be used daily for at

least 1,000 hours a year) long-term service and durability must be taken into
account. In order to construct such a stove, the clay body must be chosen
carefully, formed properly and dried and fired under the correct conditions.
Further, the grate, the bucket, and the insulation must be fabricated and put
together correctly. And, finally, the stove must be inspected for quality
control at various stages in its production.

Clay Material for Pottery Lined Stoves

A refractory clay body must be used for cooking stove production since
the operating temperature (particularly of the charcoal stove) can reach
1,000 - 1,200 0 C. The project investigated a number of clay bodies and found
a refractory clay body very suitable for charcoal and wood stove production
in the Panomprai district, province of Roi-et. Local artisans have been
using this kind of clay for limited wood stove production for at least one
generation. The dark brown sedimentary clay from the central lowlands that
is widely used for stove and pottery production is unfortunately not
refractory. A stove made from this kind of material will normally crack
the first or second time it is used because of thermal shock. Further
operation will cause further degradation. Refractory clay bodies require
a high alumina content as well as some amount of iron oxide to facilitate
a lower firing temperature. Silica, a major component of the clay body that
gives strength to the final fired-product, must also be present in the proper
proportion to the alumina & iron oxide. Weight loss after firing indicates
the presence of organic or humus matter in the clay body. (The humus matter
creates the porosity necessary in the final product thac improves the stove's
insulating properties and makes it light weight.) However, too much organic
matter will greatly reduce plasticity and the handling strength of the wet

19b
clay during forming. Table 8.1 shows compositions and fire-resistant
properties of some local clay materials used for stove and pottery
manufacturing.

Clay Preparation

Since the project mainly used clay for improved stove production from
the source at Roi-et, the following discussion covers only this clay type;
however, tie information is applicable to the preparation of clay for making
stoves in other situations, given that a properly refractory clay body has
been found.

The dried clay raw material was soaked with water in a pit and left
standing fo. at least 12 hours. After 12 hutirs the wet clay was separated
into two parts (2 and J). Two-thirds would be used later as a main mix.
One-third was further mixed with an equal volume of fresh rice husk and hand
formed into biscuits. After air drying, these biscuits were open fired with
fuelwood for 6-12 hours until all pieces were evenly baked. The baked
biscuits were pounded into small granules (with the bigger size not more than
1 mm in diameter). The prepared substance (or so-called "caking powder") was
added to the main mix (two-thirds of the original clay) previously set aside.
These two components were then mixed as thoroughly as possible with enough
water added to ensure that the wet clay mixture would retain its shape during
forming and/or throwing.

Forming the Stove from Wet Clay

In practice, forming a stove from clay is carried out using three

different methods as follows:

Using of potter'L wheel and external mold

Using a potter's wheel with an external mold is the most popular method
used in bucket stove making, particularly in !Xntral Thailand in areas such
as Rajaburi, Nakorn Pathom, Pathumthani, and Chachoengsao. The clay is quite
soft and can be formed easily on the potter's wheel with an external mold
acting as a restraint shell. This method, at present, gives the highest
production rate but yields poor accuracy of the critical inside dimensions
of the stove. Therefore, it is not a suitable method for improved stove
production.

Using of wooden spatter and hand foming

The wooden spatter and hand forming method is still practiced by Panomprai
stove makers. By hand, the potters form the hard clay into the ihape of.the
stove desired. Thereafter, a wooden spatter is used for beating around the
outer surface to ensure final integrity and strength. This method is
considered a very poor method for commercial Troduction since the production
rate is low and there is poor control of the stove's dimensions.

198
 Table 8.1

Compositions and fired resistant property of some local clay materials used
for stove and pottery productions

Clay source and/or Major clay composition % Fire resistance

mixture Loss on SiO 2 Al203 Fe203 Others 0C

ignition

1. Pano,,prai Roi-et, an original 9.8 61.5 24.5 2.4 1.8 1632

raw material sample
2. Panomprai Roi-et. a final 8.6 61.7 23.8 2.6 3.3 1621
mixture sample prior to
throwing
3. Banmor Mahasarakarm, a river 6.2 77.4 11.9 2.0 2.5 1501
bed sample
4. Pakred Nondhaburi, a dark 8.9 59.0 19.2 6.9 6.0 na
brown central lowland sample
5. Pakplee Prachinburi. a white 12.3 56.1 25.9 3.0 2.7 na
clay or kaolin sample

Source: Clay samples no. 1-3 wece analyzed and tested by Department of Science Service, Ministry of
Science Technology and Energy.
Data on compositions of clay samples no. 4 and 5 were obtained from Industrial Service
Division, Department of Industrial Promotion, Ministry of Industry.
 Using the internal mold in cooperation with a potter's'wheel and spatter

Using an internal mold, a potter's wheel and spatter was a method

developed by project personnel as a combined technique to improve the above
two methods and control the stove's internal dimensions, integrity, and
provide a reasonable production rate. A detailed production process is
shown in the following photographs (Figs. 8.5 - 8.8). After the Pranomprai
stove makers were trained briefly in this production method, the production
rate, precision and stove quality greatly improved. Using this technique
more than 3,500 charccal and wood pottery liner stoves were produced in
three months (for the project's initial dissemination) employing four molds
and eight workers from four families.

Stove Drying

Stoves newly formed from wet clay require shaded air drying for several
days (approximately 3 - 5 days in the dry season and 10 - 12 days in the
rainy season). During this drying stage, the clay stove form will shrink.
Therefore, care should be taken to ensure uniform and gradual drying to avoid
stove distortion and/or cracking. When the clay stove form has become
"leather hard" it can be placed in the sun for a final i - 2 days of drying.

Stove Firing

After stoves have been properly dried in both stages, a quality check
must be performed. Stoves with severe defects such as cracking, distortion,
and dimension discrepancies (due to excessive shrinkage) will be rejected.
(The clay can be re-wet for r6jse as raw material in another batch.) Firing
of stoves is carried out in an old-fashioned manner. Local stove makers
employ an open-firing technique. Open-firing requires that a level ground
area of 8 - 10 sq meters be laid with dried rice straw approximaterly 3 - 4 cm
thick. Dried firewood sticks (approximately diameter 3 - 4 cm) are placed
horizontally as the first layer on the straw bed. Then the second layer of
firewood (slightly larger in size, approximately 5 - 10 cm) is horizontally
stacked on top, with the length perpendicular to each other. Altogether,
3 - 5 layers of firewood are required to make the pile approximately 40 cm
high. The amount of firewood required for this size of a pile is 700-800 kg
(at 12 - 15% wood moisture content). This pile will accommodate 100 stoves
per firing.

Stoves to be fired are carefully placed on the firewood pile as close

to each other as nossible in one single layer. The rice straw around the
pile is then ignite.- After the first layer of firewood starts catching
fire, the operator will throw rice straw on top and around the pile, As the
straw keeps on burning it will release heat and provide insulation to the
top and sides of the stove pile. The firewood inside will continue burning
for approximately 2 - 4 hours. Then the pile will be left alone for self
curing and cooling for 12 - 15 hours more. Stoves are normally unloaded
from the pile the following day.

200
 U-

Figure T.ec ica) aing of te Io

L sJr4LY4:4

S---..I

K'~~~S
I iiI . ....

,/'
-A
U,.,,
': 1 -'"... r _.
i~IT
. 0
2-

'- - -.......
-­
4

Figure 8.1 Technical Drawing of the Improved Charcoal Stove

\Ix FL 1 '1-,

4LI7I7f-477 1
* . --
SegK SODY VaW) A '4t . ­

0 •

000 0
00u0t 4444

I *­

I--..'-4--
... .
- iwF-bi
GRA'rE S'"I

8.2 1 ISO 11fm11S

Figure 8.2 Technical Drawing of the Improved Wood Stove

 - . I I,
-itl
&.
-a
0G 0----* - -­

-------- , -.

__ _ _ _/
lioi i1

*,.1 .en-

RK FOeS1 .- Th oo

Figure 8.3 Technical Drawing of Improved Rice Husk Non-chimney Stove

41

1Iihrn:
tR,-', -

K,, ---
gnu4
. .. . . eI
,1,4 i__O/ -

Figure 8.4 Technical Drawing of Improved Rice Husk Stove with Chimney
Figure 8.5 Preparation of biscuits and firing to be later used
for clay mixture.

Figure 8.6 Production of charcoal stove on the potter's wheel

using the internal mold.

205
Figure 8.7 Disassembling of the internal mold from a newly made
charcoal stove.

k.

Figure 8.8 Improved charcoal and wood stoves after finished

firing and ready for further fabrication.

206
Stove's Quality Inspection
Even when firing is carried out by experienced local stove makers, some
defects may occur due to non-uniform heat and cooling at certain spots in
the pile. The final inspection will reject the stoves that are underfired,
cracked and distorted. Normally, however, our results show a rejection of
less than 7%.

Stove's Grate Making

Pottery liner stoves, as well as charcoal wood stoves, need grates for
efficient combustion. However, the design for each is slightly different.
See their detailed dimensions in Figs. 8.1, 8.2, 8.9. The clay composition used
for making the grate is different from the clay mixture used to make the
stove body. The rice husk ash content is higher in the grate body to reduce
shrinkage during production and to enable the grate to withstand high thermal
stress during use.

The normal composition of a thick charcoal grate is approximately 2-parts

clay to 3-parts refined white rice husk ash by volume. The grate is hand­
formed in a ringed-mold and hand-punched by a tapered tube with the help of
a hole template. After air drying for approximately 15 days, this type of
grate need not be fired since it becomes cured during use and has enough
initial strength to withstand a charcoal load.

A wood stove grate, on the other hand, is thinner and larger in diameter.
Therefore, prior to use, it must be fired first to become strong. In
addition, a wood stove grate is made with a rougher clay body 1-part clay
body and 3 parts black rice husk ash (which has not been refined and/or
sieved).

Stove Bucket Making

Long term servicability and heat conservation within the stove rely
heavily on the outside bucket. A good bucket is designed to fit the stove
properly, so that the gap for packing the insulation between the stove and
the bucket is 1.5-2.0 cm around the tapered wall. The bucket height will be
0.5 cm shorter than that of the stove to facilitate insulation filling and
sealing with cement. A standard galvanized iron sheet of 0.3 mm gauge is
considered the suitable size for the prototype stove. This material can
withstand the alkalinity of rice husk ash insulating material reasonably
weli; it can withstand external rusting due to moisture and other factors.
A handle is an essential part of the bucket and must be able to withstand
the normal stove weight of 10 - 12 kg in long-term service. A good quality
bucket can be ordered in quantity (and therefore at less cost) from a water
bucket manufacturing plant.

207
 35-40 MM 6

170

Figure 8.9 Grate hole design for charcoal stove hole

diameter 1.3 cm.,with 61 holes in 5 shells
around the center hole.

208
Stove Fabrication

Essentially, pottery lined stoves (wood and charcoal) consist of four

separate components as follows:

" The fired clay body;

" The grate;
* The bucket; and
* The refractory and insulation linings.

The composition of material for the interior refractory lining is 5 - 6

parts common rice husk ash and one-part clay. That for exterior insulation
lining is 12-parts ash and 1-part clay. Both must be thoroughly mixed.

The fabrication is completed by first pouring the insulati.ca mix into

the bucket bottom (about 1.5 cm). The stove body is then positioned inside
the bucket. More insulation mix is added to the gap and then is tightly
packed inside the gap between the stove body and the bucket. The stove's
top rim and the edge around the air inlet door are then sealed off-by cement
mortar (3 parts fine sand and 1 part Portland cement). The grate is then
positioned and fixed with refractory mix inside the stove body in such a way
that the bottom edge of the grate is in line with the upper rim of the air
inlet door. Finally, the refractory mix is lined around the combustion chamber
approximately 1 cm thick to seql the edge between the grate and the stove
body. The whole stove is thun aiL-dried for at least 24 hours before use to
avoid cracking of the refractory lining.

C. A MASS PRODUCTION SCHEME TO MAKE CHARCOAL AND

WOOD STOVES USING THE HYDRAULIC PRESS

In the section on "Forming the Stove From Wet Clay" three forming methods
were discussed. However, these methods cannot meet the stove production
criteria of high production rate, precision of internal and external stove
dimensions, and high uniform forming pressure of hard clay to withstand high
thermal stresses. In order to meet all three requirements, it is envisaged
that a hydraulic press with an internal mold and an external mold would
provide a better method for long-term commercial production. The need for
this kind of simple equipment for local production cannot be overemphasized
if the "improved stove promotion program" hopes to see the quick replacement
of 5 - 6 million poor charcoal and wood stoves throughout rural Thailand.

The prototype of such a hydraulic press in forming the clay bucket

(includif.g molds) has been designed and individual parts have been made.
Fabrication and testing of this machine are underway at the present tf-e.
It is hoped that this device will work out well and out-perform those stove
manufacturing techniques presently employed in Thailand. A detailed sketch
of the hydraulic press for stove molding is shown in Fig. 8.10.

209
 20

Figure 8.10 100-ton Hydraulic Automatic Press-

Machine for Charcoal and Wood Stove. SCALE 1-5
B.SRISOM
JANUARY 84

210
 Chapter 9

Improved Stove Promotion

 IMPROVED STOVE PROMOTION

Laboratory research and development df highly efficient biomass cooking

stoves were carried out for approximately 2 years. As a result, four types
of improved biomass cooking stoves were proposed for trial promotion. They
were the: charcoal bucket stove, the wood stove without a chimney, and the
rice husk stove with and without a ch:nney. The four improved types gave
satisfactory performance. Tneir absolute efficiencies increased approximately
5 - 7% on the average. Furthermore, performance tests on durability (long
service life), ease of opetation (easy to start up the fire and continuously
give high heat output with equal or little attendance), accommodation of
various pot sizes (one stove fits pot diameter from 16 to 32 cm), and
portability (light weight) were satisfactory. Only the wood stove with a
chimney requires further improvement of efficiency and to accommodate a
variety of pot s:izes.

Any problems that arise during stove development can usually be solved
in the 'aboratory. However, problems dealing with the introduction of the
newly developed stoves to users need to be solved in the field. Stove
promotion is a most important project task. The work involved in research
and development will have been wasted if improved models are not accepted
by users. Hence,the promotion of improved stoves is one of the main
concerns of this project.

This chapter presents some activities and field work involved in

introducing improved stoves to rural families.

A. OVERALL TARGET OF STOVE PROMOTION

The population of Thailand is approximately 50 million. The avcrage

number persons in a family is 6 persons. Approximately 80% of Thai families
live in rural areas. Thus, there are roughly 6 million biomass cooking stoves
used by rural families. This presumes that each family has only one cooking
scove. (In fact, a large number of rural families have 2 - 3 stoves in their
possession). The main problem of promotion then becomes how to get all of the
stoves replaced within a certain time frame. If Thailand were to replace
all 6 million Inefficient stoves within say, 5 years, approximately 1.25
million improved stoves must be produced. The activity involved in
producing this many improved stoves is tremendous. It is not possible for
a government agency to carry on such a heavy task alone. Stove manufacturers
throughout the country must be involved in the production process. However,
to begin this implementation program, the government must initiate and
stimulate stove promotion activities so that stove replacement time will be
shortened.

This project had only 6 months to begin the campaign. Stove promotion
and training schedules have been established. There are two projects under
the same component leader: Charcoal Improvement and Stove Improvement.

, ... . . 2 13
Therefore, both projects have been combined into one promotional campaign.
Each promotion activity generally takes 5 - 10 days. Improved stoves are
introduced during the first 1 - 2 days and charcoal production is demonstrated
during the remaining time. The subjects present in the promotion activity
depend on the level of education and the capability of participants. For
representatives of government agencies and rural development associations,
promotion activity elaborates both theoretical and practical details (since
this group is more knowledgeable and is directly responsible for carrying out
this development program in rural areas). Another group of participants
consists of people who live in the villages. Hence, the promotion activity
is less technical, and emphasizes only the practical, specific features of
good stoves and their proper care. A prepared time-schedule for promotion
activities is presented below:

1. The first trial promotion of the charcoal and stove improvement projects.
Place: Regional Energy and Technology Center for Rural
Development
Muang District, Mahasarakarm,.Northeastern
Date: 9 - 16 December 1983

2. Technology of charcoal production and introduction of developed stove-­

the first official training course for government and rural development
agencies.
Place: Charcoal Research Center
Muang District, Saraburi, Central
Date: 9 - 20 January 1984

3. Improved production of charcoal and introduction of developed stoves to

rural families--a training course for villagers and officials of the
Mobile Military Development Unit.
Place: Mobile Military Development Unit #32
Pannanikorm District, Sakolnakorn, Northeastern
Date: 1 - 11 February 1984

4. Improved ?roductionof charcoal and introduction of developed stoves to

rural families--a training course for villagers.
Place: Regional Energy and Technology Center for Rural
Development
Muang District, Pitsanulok, Northern
Date: 5 - 9 March 1984

5. Technology of charcoal production and introduction of developed stoves

to rural families--the second official training course for Government
and Rural Development agencies.
Place: Charcoal Research Center
Muang District, Saraburi, Central
Date: 13 - 23 March 1984

214
 6. Improved produntion of charcoal and introduction
of developed stoves
to rural families--a trainig course for
villagers.
Place: Khao Hin Sorn
Educational Development Center,
(under H.M. the King's direction)
Panomsarakarm District, Chachoengsoa
Date: 16 - 20 April 1984
7. Improved production of charcoa:. and introduction
of developed stoves to
rural families--a training course for
villagers.
Place: Ban Thatoom Secondary School
Muang District, Maharasakarm, Northeastern
Date: 30 April - 4 May 1984
8. Technology of charcoal production and
introduction of developed stoves
to rural families--the third official
training course for the Mobile
Military Development Unit.
Place: Charcoal Research Center
Muang District, Saraburi, Central
Date: 14 - 25 May 1984
9. Improved production of charcoal and introduction
to rural families--a training course at of developed stove
the Mobile Military Development
Unit.
Place: Mobile Military Development Unit #22
Poa District, Nan, Northern
Date: 3 - 10 June 1984
To achieve this project goal, it must
be emphasized that the promotion
of newly developed stoves is not just
to distribute the stoves to users. A
variety of aspects must be considered.
For example, stove production, stove
fabrication, repair and maintenance, and
criteria for selection of good stoves
from the markets should be included in
promotional workshops. The intention
of this field work is, therefore, to educate
users on the above subjects as
well. In fact, trainees are required
to participate in stove fabrication.
They install the stove grate, prepare
insulating materials, line the inside
refractory part, fill the stove bucket
with insulation and seal the stove
rim. Overall promotional activities are
summarized in the subsequent section.

B. CREATION OF PUBLIC AWARENESS

In order to distribute 1.25 million improved

throughout the country (in additioi, to stoves to rural families
promotional activities carried out
by this project), the government must
step in to initiate various kinds of
campaigns such as press conferences, radio
interviews, distribution of
leaflets and posters, etc.
The first introduction of cooking stoves
(and related subjects) to the
public was conducted by the National Energy
Authority on 3 - 4 August 1983.
Cooperating closely with the Stove Improvement
Project, the meeting included

215
a seminar, demonstration, and exhibition of cooking stoves. The participants
consisted of representatives from government institutions such as universities,
the Agricultural Department, the Rural Development Department, the Welfare
as
Department, the Ministry of Education, etc., and the private sector such
the Population and Social Development Assoication, VITA company, Appropriate
The purpose
Technology Association, and a number of stove manufacturers, etc.
campaign was to bring together the researchers, users, and
of this
of view
manufacturers to join in a panel discussion in order to share points
of the project such as standard methods of stove testing,
on several aspects
manufacturing,
special features of highly efficient stoves, experience in stove
marketing, and quality control.
dereloped
Another promotional effort was the press conference on newly
cooking stoves which was held in February 1984 at the Ministry of
biomass
stations
Science and Technology. Representatives from radio and television
from various newspapers were invited to the meeting.
and representatives
maintenance
Leaflets, posters, T-shirts as well as a user's guide on stove
and repairs were distributed.
improved
It should be emphasized that the work involved in promoting
with
stoves to users and manufacturers is extensive and should be continued
the support of various government agencies.

C. INTRODUCTION/TRAINING ON EFFICIENT STOVES

develoment
The introduction/training on improved stoves for local rural
leaders, etc. has been carried out
officials, school teachers, village
the program described in section A of this chapter. The training
following
activities include:
cooking stoves on the
1. Instruction on the five proposed types of biomass
fundamentals of stove design and construction (see Fig. 9.1);

and the currently

2. Efficiency test comparison between the developed stoves
marketed stoves (see Fig. 9.2);
grate into the
3. Demonstration and trainee participation in installing the
the combustion chamber, and
stove body, lining refractory material around body, etc.
the bucket and the stove
placing the insulating materials between
(see Fig. 9.3)/ and
traii. ;s)to those
4. Distribution of the finished stoves (fabricated by
own selected stoves (see Fig. 9.4).
who have participated in building their
section.
The training activities are discussed in the following

216
 Table 9.1 Comparison test for efficiency between developed and commercial staves in
Mahasarakarm

Condition Charcoal stove Nonchimneyed wood stove Chimneyed rice husk Nonchimneyed rice husk
developed comm. I comm. 2 developed comm. developed developed
(pranomprai)

Fuel wt, gm 400 400 400 1,520 1,490 3,800 3,070

Half time to boil (64'C), min 9 14 17 7 9 9 14
Time to boil, min 17 27 27 12 14 29 22
Water evaporated, gin 810 420 450 1,310 1,210 1,400 1,160
Fuel remaining, gm 60 40 40 25;5701 45;330 550 1,050
Fuel use, gmn 340 360 360 950 1,160 3,250 2,020
Efficiency, % 31.01 20.59 21.27 24.90 19.90 9.60 13.67

Note: 1. Charcoal remaining; wood remaining

 The First Promotion Trial for the Charcoal and Stove Improvement
Projects, 9 - 16 December 1984, Muang District, Mahasarakarm

The purpose of this trial was to provide the trainers with experience
in stove promotion training. There were 35 trainees, they included:
5 Officers from the Regional Energy and Technology Center for Rural
Development
2 Officers from Lhe NEA Training Center
4 Promotors and researcherl
4 District agriculture offirs
2 Sub-district development officers
15 Village leaders
2 Primary school teachers
1 Public health reporter

The training program consisted of the four activities described at the

beginning of this section. The results of the comparison between the improved
charcoal bucket stove, the improved non-chimneyed wood stove and the commercial
ones are shown in Table 9.1.

Thirty-two questionnaires were distributed to the trainees after the end

of the program. The results are summarized below.

Within this district in Mahasarakarm, the charcoal bucket stove was the
most popular stove type. The non-chimneyed wood stove, the chimneyed wood
stove, the non-chimneyed rice husk stove, and the chimneyed rice husk stove
were less popular--in that order. 93% of the trainees said they knew more
about the specific features of the highly efficient stoves as well as criteria
for selecting good stoves after the training. 56% of the trainees increased
their knowledge of building and designing good stoves. 84% of the trainees
felt they had a better understanding of stove care and maintenance. However,
only 50% of the trainees said they could transfer this training to others.
Responding to length of training, 66% said the timing was convenient and
the
length of training was adequate. Other comments were personal that additional
training on the method of making the.developed stoves for use was needed;
more
promotion and distribution of stove samples to other villages, more training
should be offered to other private and government agencies as well as to
interested outsiders; and there was a request for construction blueprints
of
the five developed stoves.

Stove Promotion in Saraburi on 9 ­ 20 January 1984

The stove promotion workshop in Saraburi was the first official training
course and the opening of the Charcoal Research Center. The ceremony was
witnessed by the following representatives:

1 Representative from the National Energy Administration

4 Chief engineers and officers from USAID office, Thailand
2 Representatives from Food and Agriculture Organization, Asia and Pacific
Region

218
 2 Representatives from the Forestry Department
1 Representative from Kasetsart University
1 Chief of a biogas development project
1 Chief of a renewable energy project, from the support office
2 Representatives from the Regional Forestry Office, Saraburi
1 Representative from the Provincial Forest Office, Saraburi

The trainees consist of:

5 NEA officers from the Regional Energy and Technology Center

2 Training officers from the National Security High Command
4 Field officers from the Community Development Department
2 Field officers from the Family Planning and Population Development
Association
2 Field officers from the Land Development Department

The formal training program was carried out as outlined in the beginning
of this section. The charcoal stove comparison was performed and the results
are shown in Table 9.2.

Since this training program was devoted mainly to charcoal production,

stove promotion was only minimally presented to participants. Only the stove
charcoal stove comparison was demonstrated. See Table 9.2.

No stove questionnaires were distributed

Table 9.2

Comparison Test for Efficiency

between developed and commercial stoves in Saraburi

Condition Charcoal Stove

Developed Rangsit Cholburi Boobparam

Fuel wt, gm 400 400 400 400

Half time to boil (64*C), min 11 12 13 14
Time to boil, min 17 24 27 31
Water evaporated, gm 790 450 410 400
Fuel remaining, gm 40 35 45 35
Fuel use, gm 360 365 355 365
Efficiency, % 29.16 21.40 20.48 19.73

'219
Stove Promotion in Sakolnakorn on 1 - 11 February 1984

The participants consisted of:

17 Training personnel from the Mobile Military Development Unit

5 Officers from the District Development Section
1 Teacher from the Nonroau school
3 Village leaders
19 Villagers

The training program was conducted as previously described. The results

of the stove comparison between the developed models and the commercial stoves
are shown in Table 9.3.

The results were obtained from 45 questionnaires, From analysis of the

questionnaire responses, the following can be concluded.

Non-chimneyed wood stoves made up 68% of all stoves used by the trainees
at home. Within this region, 56% of rural families used the non-chimneyed
type. 88% of the trainees believed that they had learned more about the
criteria for selection of good stoves by the end.of the training. 94% of the
trainees improved their knowledge on proper care and maintenance of stoves.
All participants (100%) agreed that the developed stoves performed better
than the commercial ones.

33% of the trainees preferred the charcoal bucket stove, 32% preferred
the non-chimnened wood stove, 19% preferred the non-chimneyed rice husk stove,
and 16% preferred the chimneyed rice husk stove.

At the end of trainiL.g, each participant received a stove. The

number of stoves distributed: 43 charcoal bucket stoves, 27 non-chimneyed wood
stoves, 4 non-chimneyed rice husk stoves, and 15 chimneyed rice husk stoves.
Out of the total number of stove distributed, 45 stoves were given to villagers,
2 stoves were given to a youth group from Moungkai village, and 42 stoves
were given to the Mobile Military Development Unit.

Stove Promotion in Pitsanulok, 5 - 9 March 1984

The Pitsanulok training was held at the Regional Energy and Technology
Center. There were 33 participants involved; they are:

5 Officers and workers from the Regional Energy and Technology Center
4 Lecturers from the Educational College and teachers from the primary
school
9 Sub-district senior personnel and assistants, village assistants and
leaders of village committees
14 Farmers and people from the region

The results of the stove comparison between the improved model and
the commercial stoves are shown in Table 9.4.

220
 Table 9.3

Comparison test for efficiency between developed and commercial stoves in Sakolnakorn

Condition Charcoal stove Nonchimneyed wood stove Chimneyed rice husk

developed commercial developed commercial 1 commercial 2 commercial 3 developed

Charcoal wt, gm 400 400 1,100 1,050 2,275 1,240 2,800

Time to boil, min 22 -1 14 15 22 31 19

Water evaporated,
gm 640 110 1,240 1,140 950 600 1,440
Fuel remaining,
gm 45 25 40;2302 25;0 265;170 50;365 300

Fuel use, gm 355 375 870 1,050 2,105 865 2,500

Efficiency, % 29.2 14.7 12.7

Note: i. not boil (windy on the test day)

2. charcoal remaining; wood remaining
 The results of training are summarized below. The basic information
on the type of stoves used among the trainee's families revealed that 75%
had: charcoal bucket stoves, 8% had non-chimneyed wood stoves ana 17% had
chimneyed and non-chimneyed rice husk stoves. 97% of the trainees chose
the charcoal bucket stove as their preferred model. 38% chose the non-chimneyed
wood stove as their second preference. All trainees gained confidence in
their knowledge of how to select good stove. 50% of the participants were
in favor of the present desing and the other 50% preferred the new design.
All trainees agreed that they better understood stove care and maintenance.

This training was highly successful. The trainees showed great interest
and cooperated well during fabrication and discussion. At the end of each
day, trainees gathered around the training site and discussed the problems
that had arisen during the day. All 71 participants received a developed
stove.

Stove Promotion in Saraburi on 13 - 23 March 1984

The March 1984 workshop was the second official training course at the
Charcoal Research Center in Saraburi.

A total of 11 persons from various government agencies and private

associations participated in the stove promotion program. These included:

3 Training officers from Military Central Security

2 Workers from the Family Planning and Population Development Association
4 Workers from Community Development Department
1 Worker from the Land Development for Agriculture Division
1 Worker from the Thai-German Center, Welfare Department, Lopburi

The training course was carried out according to the program previously
mentioned. The stove comparison for efficiency is shown in Table 9.5.

Evoluation of this training from the responses on the returned

questionnaires can be summarized as follows: 82% of the participants used
charcoal bucket stoves and 18% used gas stoves. All trainees (100%) said
they had a better underscanding of the criteria for selecting a good stove.
82% of the trainees (moderately) believed that they could transfer their
stove knowledge to rural people.

Stove Promotion in Chachoengsoa on 16 - 20 April 1984

The training in Chachoengsop was set up at thu Khao Hin Sorn Educational
Development Center under His Majesty the King's direction in Panomsarakarm
district, Chachoengsoa Province. There were 36 participants; they included:

6 Agricultural workers from th2 Land Development Division, Khao Hin Sorn
Development Center
2 Field officers from the Community Development Department, Khao Hin Sorn
Development Center

222
 3 Field officers from the Forest Nursery Plant Center, Forestry Division
9 Students from the Rachaburi Agricultural Institute, Rachaburi
16 Villagers from Khao Hin Sorn region and nearby

The results of comparison between the improved model and commercial

stoves are shown in Table 9.6.

At the end of the training program, 34 questionnaires were distributed

to participants. The results are presented below.

The charcoal bucket was the most popular types of stove. 71% of the
participants chose it as their preference. The other choices were non-chimneyed
wood stove--18%, non-chimneyed rice husk stove--5%, chimneyed rice husk stove-­
3%, and chimneyed wood stove--3%.

All participants (100%) agreed that their knowledge about selecting highly
efficient stoves had increased significantly. 977 -tated that their
undersvanding of stove use, care, and maintenance .J also increased;41% of
the participants have confidence in their ability to transfer their stove
knowledge to others. In addition, many participants requested more elaborate
details for stove making.

At the end of training, 24 charcoal bucket stoves, 9 non-chimneyed wood

stoves, and 4 non-chimneyed rice husk stoves were given to participants.
Another 18 stoves were donated to the Land Development Center, the Forest
Nursery Center and representative students from the Agricultural Institute
for future u in stove promotion activities.

Stove Promotion in Mahasarakarm on 30 April - 4 May 1984

56 people participated in this training:

2 Teachers from Ban Thatoom school

1 Teachers from Ban Dotangarm school
1 Teacher from Ban Napangdonhi
2 Offi ers from the Regional Energy and Technology Center
3 Village leaders
1 Assistant village leader
44 Villagers
2 Observers from the External Educational Center

The results of the comparison between the improved stoves and the
commercial ones are presented in Table 9.7.

From the responses on the questionnaires, it was determined that 67% of

the participants used charcoal bucket stoves and 29% used non-chimneyed wood
stoves at home. 73% preferred charcoal bucket stoves while 21% preferred
non-chimneyed woo.k stoves. 97% of the participants believed that their
knowledge in selecting good stoves had increased, as had their ability to
repair and maintain stoves in good condition. 50% believed that they
could transfer this knowledge to other people. There were also many requests
for complete instructions on how to make the stove for one's own use--starting

223
from nothing. The training course only lets each participant place a
pre-shaped and fired stove body into a bucket. He then places the geate,
lines it with the refractory material, and fills it with insulating materials.
This request is similar to other previous training course. However, the metilod
of making stove body is rather complicated, time-consuming, and requires high
skill; hence, this function needs to be performed by stove manufacturers.
Instead it was suggested that the participants take the stove samples to stove
manufacturers in their villages for trial production.

There were altogether 137 stoves distributed at the end of training. 56

stoves were given to participants, 81 stoves were given to Ban Thatoom school.
The distributtA stoves included 80 charcoal bucket stoves, 50 non-chimneyed
wood stoves, 5 non-chimneyed rice husk stoves, and 2 chimneyed wood stoves.

Stove Promotion in Saraburi on 14 - 25 May 1984

The May 1984 training took place at the Charcoal Research Center in
Saraburi. There were 19 participants; they included:

3 Military officers from the Central Security Division

5 High-ranking military officers from the Mobile Military Development Unit
6 Noncommissioned officers from the Mobile Military Development Unit
5 Participants from the Regional and Voluntary Self-defense Association

The results of the stove comparison are shown in Table 9.8.

Questionnaire evaluation showed that 88% of the participants used charcoal
bucket stoves and 6% used gas stoves at home. Their increased ability to
identity and seiect highly efficient stoves was reported to be 94%. The ability
of participants to transfer this training knowledge to other people was 50%,
and the trainer's capability of interpretating and monitoring the stove
training course was 72%.

At the end of the training program, participants received 19 newly

developed charcoal stoves.

Improved Stove Promotion in Nan on 2 - 8 June, 1984

This prnram was the last training course of the project. The training
was coordinated by Colonel Dusit Menapothi, Chief of Training division, Central
Security High Command and Special Colonel Padej Anwong, Commander of the
Military Mobile Development Unit #22, Nan. There were 54 participants. They
included:

2 Training officers from the Military Mobile Development Unit #21, Uttaradit
20 Training officers from the Military Mobile Development Unit #22, Nan
4 Field officers from the Battalion Cavalry , Nan
3 Workers from the external Education Center, Nan
4 Noncommissioned officers
21 Villagers

224
 Table 9.4

Comparison test for efficiency between developed and commercial stoves in Pitsanulok

Condition Charcoal stove Nonchimneyed wood stove

Developed Commercial 1 Commercial 2 Developed Commerical

Fuel wt, gm 400 400 400 - -

Time to boil, min 241 (17) _2 24 11 13

Water evaporated, gm * 720 460 540 1,340 1,240
Fuel remaining, gm 30 20 25 20 15
Fuel use, gm 370 380 375 890 1,160
Efficiency, % 29.5 22.1 24.5 26.8 19.1

Note: 1. The value is somewhat higher due to trainees' lack of skill in lighting the fuel. The same test
was repeated on the next day and a new time to boil was quoted in the parenthesis.
2. Not boiling.
 Table 9.5

Comparison test for efficiency between developed and commercial stoves in Saraburi

Condition Charcoal stove Non-chimneyed wood stove

Developed Commercial Developed Commercial 1 Commercial 2

Fuel wt, gm 400 400 - ­ _

Time to boil, min 19 23 20 27 18
Water evaporated, gm 610 510 1,310 1,210 1,000
Fuel remaining, gm 40 30 50 55 25
Fuel use, gm 360 370 1,030 1,170 1,020
Efficiency, % 28.4 24.5 23.8 19.7 19.2
01
 Table 9.6

Comparison test for efficiency between developed and commercial stoves in Chachoengsoa

Condition Charcoal Stove Nonchimneyed Wood Stove

Developed Commercial Developed Commercial 1 Commercial 2

Fuel wt, gm 400 400 - - -

Time to boil, min 17 32 17 16 15

Water evaporated, gm 620 410 1,130 1,100 1,250
Fuel remaining, gm 40 45 55 50 50
Fuel use, gm 360 355 820 920 1,210
, Efficiency, % 26.33 21.64 24.86 21.75 18.0

* Very windy condition during the test day

 Table 9.7

Comparison test for efficiency between developed and commercial stoves in Mahasarakarm

Condition Charcoal stove Nonchimneyed wood stove

Developed Commercial 1 Commercial 2 Developed Commercial 1 Commercial 2
Fuel wt, gm 400 400 400 1,390 1,410 1,570
Time to boil, min 24 26 _1 14 19 19
Water evaporated, gm 560 480 60 1,260 960 1,140
Fuel remaining, gm 65 65 110 505 720 635
Fuel use, gm 335 335 290 885 690 935
Efficiency, % 31.14 28.79 22.15 25.06 23.97 21.28
 The results of the comparison between the improved models and the
commercial stoves are shown in Table 9.9.

54 questionnaires were returned. The. result are summarized below.

The most popular type of biomass cooking stover trainees was the charcoal
bucket stove; used them at home 68%. The next popular type was the non­
chimneyed wood stove accounting for 29%, and the chfmneyed rice husk stove
3% ccounting for all participants received a stove.

At the end of the training, 54 developed stoves were distributed.

D. INTRODUCTION AND DISTRIBUTION OF SAMPLE STOVE

TO HOUSEHOLD USERS

The trial promotion and training course in improved stoves should

include free distribution of stove samples to rural villagers under the
condition that the promotors follow up and record the results. Thus, any
problems that may arise during the application of the new models can be
addressed and improvements made. Free distribution of sample stoves must be
supported by the government, particularly in the trial promotion and monotoring
phases.

E. ORGANIZATION OF STOVE MANUFACTURERS TO PRODUCE

IMPROVED DESIGN STOVES

Introduction to manufacturers of the improved stoves is a very difficult

task because of iack of concern and cooperation among local stove manufacturers.
These problems are believed to exist because they:

* Have little credibility with the government agency;

w Believe that the stoves they are making are best (due to lack of
scientific knowledge);
* Believe that the stove making profession is doomed because of strong
competition from gas stoves and their LPG fuel government subsidies.
a Believe that Thailand is running out of wood and charcoal. Many state
that riiey will give up stove manufacturing when there is no more wood.

Hence, government agencies should focus on educating local stove

manufacturers to better understand Thailand's precious, indigenous and
reproducible source of unargy--wood--and t)y providing them with guidance and
useful scientific knowledge on improved stove technology. This can be
achieved by the following government efforts:

1. Publication and distribution of documents describing the important

features of good stoves.

229
 Table 9.8

Comparison test for efficiency between developed and commerical

stoves in Saraburi
Condition Charcoal stove
Developed Commercial 1 Nonchimneyed wood stove
Commercial 2 Developed Commercial 1 Commercial 2
Fuel wt, gm 400 400 400 1,670 1,710 1,500
Time to boil, min 20 21 26 14 22 i6
Water evaporated, gm 360 345 360. 950 710 1,020
Fuel remaining, gm 40 55 40 40;7201 55;1,000 35;480
Fuel use, gm 730 550 440 1,360 920 1,260
Efficiency, Z 30.32 27.50 23.52 26.23 28.33 22.83
D

Note: 1. charcoal remaining #; wood remaining

 Table 9.9

Comparison test for efficiency between developed and commercial stoves in Nan

Condition Charcoal stove Non-chimneyed wood stove

Developed Commercial 1 Commercial 2 Developed Commercial 1 Commercial 2

Fuel wt, gm 400 400 400 1,440 1,460 1,440

1
Time to boil, min - - -

Water evaporated, gm 600 410 - 1,280 1,060 1,020

Fuel remaining, gin 40 35 - 40;300 60;190 50;215

Fuel use, gm 360 365 - 1,140 1,410 1,225

Efficiency, % 27.7 22.6 - 20.7 14.9 16.6

Note: 1. not recorded

2. charcoal remaining; wood remaining
2. Methods of selecting stove materials such as fire resistant clay,
insulating material, etc. and how to improve such materials.

3. Government development and provision of the stove mold for mass

production of the improved stoves.

4. Government advertising campaigns to boost sales and marketing of the new

stoves.

5. Providing awards and incentives to cooperative manufacturers. Stove

competitions and awards to manufacturers producing the most efficient
stoves are highly recommended. Stoves that pass a standard test for
efficiency and ruggedness should be given a government guarantee
certificate. This will give the users confidence enough to buy and
motivate manufacturers to produce good stoves.

232
Figure 9.1 Introduction of developed stoves to participants

Figure 9.2 Stove contest for efficiency comparison between

commercial stoves and developed models

233
 Figure 9.3 Trainee participation in installing stove's parts

Figure 9.4 Distribution of developed stoves to all participants

234
Chapter 10

Conclusions
 CONCLUSIONS

As a result of the implementation of the Improved Biomass Cooking Stove

Component, many activities and achievements took place. Accomplishments can
be described as follows:

1. As a part of institution strengthening, the component has succeeded in

establishing a cooking stove testing laboratory at the Forest Products
Research Division, Royal Forest Department, Through project f.,nding, the
laboratory was equipped with invaluable, basic test instruments and
facilities--including a microcomputer system for future applications.

2. Long-term training of project personnel to increase their future

capabilities was minimum because time was short (30 months) and they were
project tasks. Therefore, all technical personnel
needed on site to carry outi.
were indispensable for project implementation. They could not be spared for
long term training.

3. The component has produced five generic types of improved cooking stoves:
namely, the charcoal bucket stove, wood stoves with and without chimneys, and
rice husk stoves with and without chimneys. The absolute heat utilization for
charcoal and both types of wood stoves increased up to 7% over that of the
average commercial models. Further, an increase of 5 and 3% was achieved
with rice husk stoves with and without chimneys respectively. In terms of
comparative efficiency increases, the charcoal stove reached a 26% increase
over the average commercial models, while for wood stoves with and without
chimneys they were 58 and 35% respectively. The increase for the rice husk
stove with chimney was 100%, or double the efficiency of the average
commercial models. The rice husk stove without chimney had the least
increase--15 - 16%.

4. The investigation conducted on existing commercial stoves revealed that

fuel efficient cooking stoves for charcoal, wood, or rice husk are rare. The
laboratory tests have led to the identification of the stoves' critical
physical parameters. They consist of stove weight; exhausted gap/area;
combustion chamber capacity; rim design for proper fit of variously-si7ed
pots and pans; grate-to-pot distance; grate parameters such as hole area, hole
size and distribution, and thickness; height of chimney, and flue gas baffle
(for chimneyed stoves). Other strong factors also influencing stove
performance are external variables--fuel load or fuel feeding rate, amount of
water to be boiled, and the wind factor. The information obtained was later
used for redesigning the improved stove models.

5. Good quality clay material suitable for stove manufacturing has been
identified and a production technique has also been developed for small-scale
and home industries. Local stove manufacturers in one district of Roi-et
Province were trained without any difficulty in this technique of stove
production. Improved stoves, particularly charcoal and nonchimney wood models,
are heat refractory and can withstand thermal shock much better than present

237
commercial ones. In addition, the application of the internal mold has
greatly improved the precision necessary to control the critical internal
dimensions. This metnod was found to be superior to the traditional one
using an external mold which hardly controlled the internal dimensions.

6. The production cost of the improved models as described in (2) above

presently is approximately 2.5 times more than the cost of the poorer quality
commercial models. However, when compared with top quality charcoal bucket
stoves sold in the market, the improved models' cost is 25 - 30% lower,
Therefore, in long-term commercial production, the improved models will be
competitive when production increases and more improved stoves reach the
market.

7. So far, nine improved stove promotion and training programs have been
carried out among villagers at various places around the country. The
reception for the charcoal bucket and the non-chimney wood stoves was very
good, while the good reception of the rice husk chimneyed stove was limited
to a few localities where only rice husk is available. The chimneyed wood
and non-chimneyed rice husk stove are of less interest to rural users than the
c&arcoal bucket and the non-ehimneyed wood and the rice husk chimneyed stove.
It is believed that with good follbw-up and promotional effort, some of the
improved developed models will witastand harsh use and serve users well in
rural kitchens. However, these long-term results are yet to be seen.

8. Because of time constraints, the project had a limited time to approach

manufacturers on a large scile. However, among a few large manufacturers in
the Central area, the response to the idea of mass production of the
developed models was not enthusiastic. This lack of enthusiasm is perhaps
a result of stove manufacturers being accustomed to the production of their
rough products and being reluctant to manufacture stoves with which they have
little or no experience. Moreover, they probably want to see the market for
high quality, efficient stoves develop first before committing their resources
to their production. Therefore, more time and more education are needed for
them to change their attitude and adapt their production techniques.

238
 Chapter 11

Recommendations
 RECOMMENDATIONS

On the basis of the overall work of this project, some recommendations

are presented below:

1. Because stove development and promotion involve the social customs and
habits of millions of people in Thailand and around the world, it is highly
recommended that stove research and development be carried on to further
improve present designs and find more alternatives for users.

2. Stove development should ,mphasize each generic type of stove; namely,

charcoal, wood with and without chimney, and agriresidue stoves with and
without chimney so that users have choices.

3. Stove research and development must not only emFhasize the good
conversion efficiency, but it must also facilitate ease of use and other
cooking functions, without causing undue change in people's cooking habits.

4. Stove promotion is a most difficult activity. It will take a groat

deal of time and resources. Therefore, continuous effort must be made for
at least five years with reasonable financial and human resource support in
order to see a real impact among 6 million rural users.

5. In Thailand there are quite a few researchers and interest groups working
on stove development and promotion. Unfortunately, all lack guidelines and
coordination. For national stove programs to be directed toward this common
goal, leading government agencies are needed to provide close coordination.

6. During the course of stove development, many contacts were made with
experienced stove manufacturers. It was found that, regardless of their
long experience, their basic understanding of good stove configuration, design
and its performance was very much lacking. This problem was also manifested
in the presence of a large majority -I poor quality and less efficient
commercial stoves in the market. 'nerefore, it is strongly recommended that
concerned government agencies take an initiative toward arranging formal
training programs for the promotion of the essential, scientific knowledge
required among stove manufacturers. Incentives or approaches such as offering
a certificate and/or reward to manufacLurers of efficient stoves would be
a highly motivating factor.

7. The lack of understanding among users on the criteria for selection and
use of efficient cooking stoves was also evident. Therefore, the concerned
government agency should establish a long-range,adequately funded educational
campaign program for efficient stoves--particularly through primary and
secondary school systems.

8. The cost of improved design stove production is still high. If simple

hydraulic molding can be developed and employed at the village level,
production costs can be greatly reduced. Under these conditions stove
dimensions wil be more precise and the production rate will be increased
significantly.

241
7~
9. Selection of clay raw material and improvement of the clay mixture and
firing to attain a product with fire resistant charicteristics (particularly,
the charcoal stove body) are essential to a stove's long service life. The
weight of the stove also needs further reduction (to achieve peak performance
with even lower charcoal loads).

10. The improved non-chimneyed.wood stove is quite efficient for the present
developed model. IL can conveniently be used to replace three-rock stoves.
However, the same problems exist in its mass production techniques as exist
for the charcoal stove.

11. Smoke in the kitchen is a problem inherent in non-chimneyed wood stoves

including the three-stone and open fire. Research should be carried out in
Thailand to determine whether smoke from undeveloped and even developed stoves
(which noticeably gives less smoke over the undeveloped ones), has any
significant effect on long-term health of users.

12. Up to the present time, the one hole chimneyed wood stove has attained
an efficiency up to only 18-19%. In addition, there are problems fitting
pots and pans to this stove. Therefore, it is recommended that development
on this type of stove be continued in order to improve both heat utilization
efficiency and comparability with various pots and panb. Moreover, the stove
material (as in the case of the non-chimneyed wood stoves and the charcoal
stove) should also be investigated.

13. Even though, at present, the chimneyed rice husk stove is still not
popularly used in Thailand, the chance for this stove to become popular in
certain regions is high. This is because it can use granulated fuels other
than rice husk (such as sawdust, peanut shell, seed waste, household biomass
scraps, etc). There are several further improvements that need consideration.
These include the improvement of the stove's configuration to fit various
pots and pans and reduction of its weight so that sometimes it can be moved
around the house (yard) when needed. For two people to carry the stove, the
weight should not exceed 50 kg.

14. The experience gained from the stove promotional campaigns among rural
users, even in its short duration, strongly indicated that the-! is a good
chance of success in replacing relatively inefficient stoves ax..ng 6 million
rural Thai families with efficient stoves. It is, therefore, recommended that
the government support a nationwide efficient stove-promotional campaign for
users and manufacturers as soon as possible.
15. Since better biomass cooking stoves, in part, mean better living
for millions of rural families around the world, the idea of
continuous development to attain even better performance than the present
developed models should be the challenging subject among applied research
scientists and cuncerned institutions.

242
 ANNEX I

Commercial Charcoal Bucket Stove Investigated

A !

wI 1/2

Stove No. 1/2 (Charcoal & wood)

Name Heng Siem Lee
Pot hole diameter 19, 23 cm

Weight 12.2 kg
Exhaust gap 2 cm
Exhaust area 96 cm 2
Grate hole area 112 cm 2
Grate: grate hole area 1:0.46
Fuel chamber size 2426 cm3
Time to boil 21.7 min

HU 24.96 %

245
m J Jt(AIl
~~~~~7

- ,': .
W . .. .- ...... 1
ZZ

S, yoe No. /3 (Non insulated)

Name Ifeng Siem Lee

[lot hole diameter 19,24 CI

We I It 8.7 kq

xhaust gap ].8CHI

Exhaust area " cr-"

Grate hole area 112 CI112

Grate: grate hole area 1:0.46

Fuel chamber size 2426 cjn

Time to boil 22.3 min

625.70

246
 Stove No. 1/4
Name Rungsit

Pot hole diameter 19,23.5 cm

Weight 12.8 kg

,xhaust gap 1.5 cm

Exhaust area 76 cm 2
2
Grate hole area 112 cm

Grate: grate hole area 1:0.46

3
F'uel chamber size 2426 cm

4 Time to boil 18.8 mil

I7 28.19

247
~-iII -mm

5 11nT.I Stove No. 1/5 (Stainless bucket)

- Name~i Rung Sit
MT Pot hole diameter 16,20 cm

Weiqhlt 9.3 kg
ExIl.lst oap 1.0 cm
.,41 2
Cm
(
Ia',t.L . I e ar ,s;l 80 ("1112

r;ate: grate hole area 1:0.45

Fuel chamber size 1575 cni 3
Time to boil 21.1 min
H4 30.53 %

248
15 ,2 1/5 2

Stove No. 1/5

Name Rungsit
Pot hole diameter 16,20 cm
Weight 9.3 kg
V Exhaust gap 1.0 cm
Exhaust area 41 cm 2
2
Grate hole area 80 cm
Grate: grate hole area 1:0.45
Fuel chamber sine 3
1575 cm
Tine to l,n il 21.1 n i.n
flU 30,53 %

249
 .......... A
L .

1 /6 6ir#rfv

.7 Stove No. 1/6

Name Rungsit

Pot hole diameter 20,0 cm

Weight 8.6 kg

Exhaust gap 1.0 cm

2
Exhaust area 41 cm
2
Grate hole area 69 cm

Grate: grate hole area 1:0.36

Fuel chamber size 2065 cm3
Time to boil 18.0 min
H 28.83 %

250
 5 -4

Stove No. 1/7

Name Ayudthya

Pot hole diameter 21 cm

Weight 6.4 kg

Exhaust gap 2 cm
Exhaust area 63 "m2

Grate hole area 66 cm2

Grate: grate hole area 1:0.23

Fuel chamber size 1931 cm 3

Time to boil 28 min

,". fu 2 5 .6 1%

251
1/8

,%, .,;,M-_ Stove No. 1/

Name unknown
Pot hole diameter 18 cm
Weight 8.1 kq
Exhaust gip 1.5 cm
Exhaust area 70 cm 2
Grate hole area 48 c2n
Grate: grate hole area 1:0.2
3
Fuel chamber size 1832 cm

Time to boil 27 min

.
IlU 24.07

252
 , - .- , ..

Stove No. ]/9

Name Chachernrsat
lot hole dianeter 23 cm
Weiqht 8.7 kg
Exhaust gap 3 cm
Exhiust area 66 cm 2
2
Gr~ite hole qrea 94 cm

Grt.e: grate hole area 1:0.28

Ftel chaimber size 3232 cm 3
Tire to boil 23 mill
'7 H28.42 %

253
1/10jrf
i,
~

-m •
-W

7 Stove No. 1/10

Name unknown
Pot hole diameter 21 cm
weight 4.2 kg
Exhaust gap 2 cm
2
Exhaust area 80 cm

Grate hole area 54 cm 2

Grate: grate hole area 1:0.21
3
Fuel chamber size 2176 cm

Time to boil 31.7 min

HU 26.54 %

254
 Stove No. 1/11

Name unknown

Pot hole diameter 20 cm

Weight 4.2 kg
iExhaust gap 2 Cin
2
lIxi ,;a
strea 80 111

Grate: grate hole area 1:0.21

3
Fuel chamber size 2176 cm
Time to boil 22.3 min

HtU 26.52 %

255
rA

Stove No. 1/12

Name Booppararm
Pot hole diameter 22 CM

Weight 7.2 kg
N Exhaust gap 2 cm

Exhaust area 8c cm 2
2
Grate hole area 65 cm
Grate: grate hole area 1:0.22
Fuel chamber size 2856 cm3
Time to boil 22.6 min
flu
HU29.02 %

256
 2 -r- :- ....
--- ..... .

1 kStove No. 1/13

Name Samyakphicharg

$ Pot hole diameter 22 cm

Weight 10.7 kg
Exhaust gap 1.6 cm
2
Exhaust area 74 cm

Grate hole area 76 cm 2

Grate: grate hole area 1:0.28

Fuel chamber size 2390 cm3

Time to boil 23.9 min

HU 26.12 %

257
 Stove No. 1/14
Name Booppararm
Pot hole diameter 20 cm
Weight 19 kg
Echaust gap 2.5 cm
Exhaust area 113 cm 2
Grate hole area 65 cm2
Grate: grate hole area 1:0.23
Fuel chamber size 3464 cm3
Time to boil 27.2 in
HU23.53
flu %

258
low

Stove No. 1/15

1 ! Name Banglion&

PoL hole diameter 20 cm

Weiqht 10.0 kg
Exhaust gap 2 cm
2
Exhiius area 108 cm

(:riLe hole grea 65 cm 2

o(Irite: grate hole area 1:0.23

3
Iuf chamber size 2865 Cm

'nto)boil 24.26 mi
927.21

259
 11M

Stove NO. 1/16

Name Ayudthya
Pot hole diameter 21 cm
Weight 6.6 kg
Exhaust gap 1.0 cm
Exhaust area 45 cm2
Grate hole area 59 cm2

Gr,-te: grate hole area 1:0.2

Fuel chambe ie 268cm3

Time to boi.1 27.2 rain

HIU 27.45 %

260
1/17

Stove No. 1/17

Name Cholburi

Pot hole diameter 17 cm

Weight 5.9 kg

E*:xhaust gap 1.2 cm

2
Lxhtu'L area 50 Cm
2
rate nole .area 54 C1m

(;rate: grate hole area 1:0.31

3
Fuel chamber size 2013 cm

Time to boil 20 mir

Hu 32.30 %

261
 W
.1

Stove No. 1/18

Name Cholburi
Pot hole diameter
21 ci
Weight 7.2 kg
l:xhausL t ap 2 cm
Exhaus t area 96 cm2
Grate iole area 68 cm2
Grate: grate hole area 1:0.25

Fuel chamber size 3202 cm

Time to boil 23.6 mill
IHU 26.85

262
4 ,4

Stove No. 1/19

Name Samrong

Pot hole diameter 18 cm

Weight 10.5 kg

Exhaust gap 2.5 cm

2
Exhaust area 105 cm
2
4, 1I (;rate hole area 94 CHI

Grate: grate hole area 1:0.5 3

Fuel chamber size 3X42 cm

Time to boil 23.8 min

flU 23.94 %

263
 4.4
1,

14Stove No. 1/20

Name Cholburi
Pot hole diameter 23 cm
Weight 10.2 kg
Exhaust gap 2 cm

4 0 Exhaust area 102 c mn

V fe Grate hole area 94 C1

2

(;rate: grate hole

Fuel chamber size area 1:0.30
2516 cmn3
Time to boil 30.3 mill

flflu 24.49 %

264
 Stove No. 1/21
toe DaNo. 1/2

Pot hole diameter 22.5 cm

Weight 11.1 kg
Ixhtus t caj 3 cm
I.xhaust area 107 cm2
(Grcate hole grea 68 cm 2
Grite: grate hole area 1:0.22
3
uel cliamber size 2414 cm

Time to boil 32.7 min

HU " 24.13 %

'265

265
 Stove No. 1/22
Name Barnponge
Pot hole diameter 20 cm
Weight 9.5 kg
Exhaust gap 0.7 cm
Exhaust area 38 cm 2
Grate hole area 85 cm2
Grate: grate hole area 1:0.29
Fuel chamber size 3155 cm,
Time to boi.] 23.3 min
flu 28.11 %

266
 tr
J/23i LJ UV

Stove No. 1/23 (non insulated)

Name Heng Siem Lee

Pot hole diameter 16,20 cm

W; Weight 7.2 kg

: ull,-I
St: qap 1 On
Ix'hwA t o4trea 41 cmI2
2
GtL, ti hole area 80 (:l

(;rate: grate hole area 1:0.45

3
Fuel chamber size 1575 cm

Time to boil 215 min

IU 29.17 %

267
 Stove No. 1/24 (Charcoal & wood)
A Name Cholburi
Pot hole diameter 22 cm

Weight 13.8 kg
Exhaust (lilt) 2.2 cm
1.xh.iust aroa 112 cm 2
2
Grate hole a rea 77 1i1

Grate: grate hole area 1:0.23

Fuel chamber size 3815 cm 3
Time to boil 22.7 min
flU 25.9 %

268
 Stove No. 1/25 Charcoal & wood)

. Name .le~ Sie-m Lpe modified

Pot. hole diameter 19,23 cm
We I 13.2 kg

.Xhmat yap cm
Exhast area 96 cm 2
2
(;rate hole area 112 cmIa

Grate: grate hole area 1:0.46

1-'uel chamber size 2426 cm

,ime to boil 11.8 min

lu 26.59

269
 Stove No. 1/26 (non insulated)
I'
i % Name Darnkwian
, Pot hole diameter 23 cm
S' Weight 66k
1%";I
Exhaust gal 1.5m

g Exhaust area 90 cm2a

b Grate hole area 752m
", -Grate: grate hole area 1:0.24
:: ­ i"Fuel chamber size 270 0 cm­
Grte
oth grt o~ ra 23l24
ol m

270
 L- A

A'M
97ttv

Stove No. 1/28

YName Sa Sua
Pot hole diameter 23 cm

Weight 12.2 kg
Exhaust gap 2.3 cm
Exhaust area 131 cm 2
2
04at", +1Grate hole area 74 cm
1 Q I,!IGrate: grate hole areal:0.24

Fuel chamber size 4261 cm 3

Time to hoti] 20.1 mi
IU 25.10

271
 Stove No. 1/29

Name Sa Sua, modified

Pot hole diameter 19 cm.
Weight 13.2 kg.
Exhaust gap 2 cm.
Exhaust area 85 cm. 2
Grate hole area 74 cm. 2
Grate: grate hole area 1:0.33
3
Fuel chamber size 3414 cm.
Time to boil 20 min.
HU 28.85

272
 ,:,1/30 So N

Name Nakornchaisee
Pot hole diameter 2(J,24 cm
Weight 18 kq
\Exhaust qap 1.5 cm

...
rs area 72 dir 2
2
t;ra to he Ie area 111 cm
(Grate: grate hole area 1:0.46

Fuel chamber size 2992 cm3

Time to boil 16.9 min
.......... fu 24.25 %

273
01.

rr

Stove No. 1/31

Name nakornchaisee

Pot hole diameter 17,20 cm

Weight 11.8 kg
Exhaust gap o.5 cm
Exhaust area• 20 C1112
(;rate hole area 94 c1,12

Grate: grate hole area 1:0.44

Fuel chamber size 9')50 Cmn3

Time to boil 16.7 rmin

SliU 32.3q

274
 ~I

Stove No. 1/32

Name NAkornchaisee
Pot hole diameter 20,24 cm
Weiqht 8.2 kg
Exhaust gap 2 cm

Exhaust area 102 cm2

2
Grate hole area 131 cm

* (;rate: grate hole areal:O.46

Fuel chamber size 2992 cm3
Time to boil 17.6 mill
IfU 24.61 %

275
:%:''S tove No. 1/33
P, Name Nakornchaisee
[Pot hole diaueter 17,20 cm
We iqht 6.7 kg

Exhaust gap 0.5 cm

Exhaust area 20 Cm2
Grate hole grea 94 cmn!l
irat.e: grate hole area 1:0.41
'utelchamber size 2550 cm.
2u6 to bol 18.3 ii

jIG 30.51

276
wnI 1/34

Stove No. 1/34

Name Bang Sue

Pot hole diameter 30 cm

Weight 10.4 kg

Exhaust gqap 1.8 cm

2
Exhaust area 103 cm
2 "
Grate hole area 68 cm

Grate: grate hole area 1:0.27

3
luel chamber size 2829 Cm

'Tillie to ho i 21.2 inin

SlU 26.07

277
 I1AJ

U-

'Name
I Stove No.
Bang Sue
1/35

Pot hole diameter 17 cm

Weight 8 kg

Exhaust qap 1.7 cm

Exhaust area 82 cm 2
Grate hole area 54 ctll.
Grate: grate hole area 1:0.27

Fuel chamber size 2176 cm3

Time to boil 19.8 min
IlU 27.22

278
 .;Iw
.~ ~.....
.i
.....
.

!Y'IfJ u I/36
Stove No. 1/36

Name Bang Sue

IPot hole diameter 15 cm

weiht 6.5 kg

Ilxhaust gap 1.5 cm

Exhaust area 56 cm 2
2
Grate hole area 44 cm

Grate: grate hole area 1:0.31

3
•. Fuel chamber size 1568 cm

Time to boil 20.8 min

Ilu 30.67 %

279
 mm
/37 -iQj Stove No. 1/37
I-
- il O Name Booppararm

Pot hole di ameter 15 cm

Weiht 6.5 kg

Exhaust gal) 0.7 cm

Exhaust area 30 cm
2

Grate hole area 25 cm 2

" Grate: grate hole area 1:0.14

,uel chamber size 1140 cm3

Time to boil 26 rni1
1.U 28.07

.0 280

280
 1/3 1i/31 1

1 , ,

Stoveinc'd1/38

Name? unknown

[loat hole diameter 19,22 cm

we iqht 10 kg

Li:xhaust gap 1.9 cm

2
., xhaust area 12,cm

(SaLe hole grA 70 cm2

grate hole area 1:0.35
chamber size
1.*Iim-l 2000 cm1
TL to boil 20 rain
Ilu 27.7

281
 1/39

.... ,Stove No. 1/39

*cm
-,,. Name Cholburi Dab.modified
.4 ' Pot hole diameter 22.5 cm.
eight
W- 8 kg.
' Exhaust gap0. cm
6 J "6. xhaust area 47 c~
Grate hole area 57 cm./
2
Grate: grate hole area 1:0. 8

Fuel chamber size 2800 cm. 3

Time to boil 17 min.
HU 33.35 %

282
 ANNEX II

Commercial and User Built Wood Stove

Without Chimney Investigated

Stove No. 2/1
Name Roi-et (Original)

Pot hole diameter 22 cm

Weight 5.9 kg

Exhaust gap 1.3 cm

Exhaust area 25.3 cm 2
2
Grate hole area - cm

Grate: -trate hole area -

3
Fuel chamber size 7600 cm

Time to boil 12 min

flu 17.59 %
285
 7A

Stove No. 2/2

Name Thick dome, clay
Pot hole diameter 23 cm
Weight 11.8 kg
Exhaust gap 2.1 cm
2
Lx h,ust- area 18.2 (:m
2
raL' hole arca - c=
Grate: grate hole area -

Fuel chamber size 5800 cm 3

Time to boil 14 min
fHU 19.25 %

286
 1 r;.: i ii
n n " 21,.3 .. . -...

Stove No. 2/3

Name Thick horse shoe, clay
Pot hole diameter 25 cm
Weight 13.2 kg
Exhaust gap 1.9 cm
Exhaust area 86.7 cm 2
Grate hole area - cm 2
Grate: grate hole area -

Fuel chamber size 6870 cm3

Time to boil 13.7 rain
HU 19.08 %
287
Stove No. 2/4
Name Morn Pakred, modified
Pot hole diameter 27 cm
Weight 2.5 kg
Exhaust gap 2.6 cm
Exhaust area 90.7 cm 2
Grate hole area 160.9 cm 2
Grate: grate hole area 1:0.34
Fuel chamber size 7440 cm 3
Time to boil 14 min
fu 20.94 %

288
 2/ ifIliIjln/

Stove No. 2/5

Name Morn Pakred, small
Pot hole diameter 18 cm

Weight 12 kg
Exhaust gap 5.0 CM

.twti;L i ea 210 (Ml2

2
(Cl. .. hole ,reii CII1

Grate: grate hole area -

3
Fuel chamber size 3600 cm

Time to boil 17 min

Ifu 23.27 %

289
Stove No. 2/6
Name Tripod
Pot hole diameter - cm
Weight 0.7 kg
Exhaust gap - cm
2
Exhaust area - cm

Grate hole area - cm 2

Grate: grate hole area -

Fuel chamher size - cm1

T ime to h) i 1 16.2 rain
flu 1.4.2

290
Stove N''. 2/7

Name Morn Pakied, largo

PoL hole diameter cm

Weiqht 3.3 kg

Exhaust gap 5.4 cm

2
Exhaust area 222.6 cm
2
Grate hole grea - cm

Grate: grate hole area ­

3
L.u1 chimber size 7440 cin

T ime to boil 18.7 1 in

iU 15.39

291
 II-

Stove No. 2/8

Name Modified Roi-et, clay
Pot hole diaweter 22 cm
Weight 6.6 kg
Exhaust gap 1 tm
lxI,iu.L aera 55.5 2
cm
Crate holetare, 99.6 2
Cni

Grate: grate hole area 1:0.23

Fuel chamber size 4560 Cm
3

Time to boil 15 min

ftU 20.92

292
Stove No. 2/9
Name Horse shoe, clay
Pou hol.e diameter 25 cm

Weight 8.1 kg
Exhaust gap 2.5 cm
Exhaust area 197.1 cm2
2
Grate hole area - cm
Grate: grate hole area -

Fuel chamber size 6380 cm 3

Time to boil 15.5 min
flU 19.48

293
 2/10 Mlletu"41

1"i 0 i0 w

Stove No. 10
Name Thin horse shoe, clay

Pot hole diameter 22 cm

Weight 7.4 kg

Exhaust gap 3.6 cm

2
Exhaust area 77.6 CM

Grate hole area ­ cm7

Grate: grate hole area -

Fuel chamber size 4560 cm3

Time to boil 15.3 min

IfU 16.77 %

294
Stove No. 2/13

Name Dome, clay

Pot hole diameter 24 cm

Weight 15 kg

Exhaust gap 1.3 cm

2
Exhaust area 62.4 cm
2
Grate hole area 160.9 cm

Grate: grate hole area 1:0.34

3
Fuel chamber size 5400 cm

Time to boil 17 min

flu 20.2

295
 :.~~ ~~21
m
7j
It/6 :++
,..

Stove No. 2/16

Name Pot shaped, clay

Pot hole diawiioeer 22 cm

Weicjht 10.3 kq
Exhaust gap 1.8 cm
Exhaust area 86.4 cm 2
Grate hole area - cm2
Grate: grate hole area
Fuel chamber size 7030 cm 3
Time to boil 16.7 min
flu 14.37 %

296
 211,

12/222 l-j~lbS

Stove No. 2/22

Name Dome with cap, clay

Pot hole diameter 22 cm
Weight 11.3 kg
Exhaust gap 1.5 cm
Exhaust area 73.1 cm 2

Grate hole grea 160.9 cm 2

GraLe: grate hole area 1:0.34
3
lue chamber size 6840 cm
Time to boil 14 min
IIU 24.4 %
297
 Mi

Stove No. 2/23

Name Modified Roi-et, clay
Pot hole diameter 22 cm
Weight 14 kg
E~xhaust q(q) 1.8 cm

kxhIust ar a 86.6 cm2

Grate hole area 160.9 cm 2
Grate: grate hcle area 1:0.34
Fuel chamber size 4950 cm3
Time to boil 14.5 mill
IIU 23.2 %

298
 * :!2/24 irnitzrn

IA

Stove No. 2/24

Name Cylinder, steel
Pot hole diameter 17 cm

Weight 3.7 kg

Exhaust gap 0.6 cm

2
Exhaust area 32.2 cm
2
Grate hole area 99.6 cm

Grate: grate hole area 1:0.23

3
Fuel chamber size 2040 cm

Time to boil 13.5 min

HU 25.93 %

299
 ANNEX III

Commercial Wood Stove with Chimney Investigated

 ,Stove No. 2/11
Name Saengpen, Narn

Pot hole diameter 19 cm

Weight 24.8 kg

Exhaust gap - cm
2
Exhaust area 72.3 cm

Grate hole area 72.3 cm 2

Grate: grate hole area 1:0.19

3
Fuel chamber size 5190 cm

Time to boil 20 min

HU 13.88 %

S..303

.L
 Stove No. 2/12
Name Samrong, Samutprakarn
Pot hole diameter 20 cm
Weight 24.8 kg
Exhaust gap - cm
Exhaust area 23.6 cm 2
Grate hole area 65.4 cm 2
Grate: grate hole area 1:0.20
Fuel chamber size 4400 u,3

Time to boil 19.5 min

flu 1UI].99 %

304
7."

Stove No. 2/15

Name Ban Pong, Rajaburi

Pot hole diameter 29.0 cm
• Weight 695
69.5 kg

Exhaust gap- cm
2
Exhaust area 23.8 cm
2
(;rate hole grea 94.3 cm

GraLc: grate hole area 1:0.20

3
l-'uelchambet size 5890 cm

Tree to bo' 16.7 min

IU 11.01

305
 ANNEX IV

Commercial Rice Husk Stove with Chimney Investigated

 Stove No. 3/2
Name Ngo Gew Ha
Pot hole diameter 32.0 cm.

Weight 85.0 kg.

2
Flue gas outlet area 78.0 cm
3
Fuel chamber size 19,000 cm

Chimney height 240 cm

Pot used, 24 cmHU 5.48%,TTB 20.0 mi

309

VC,'
 Stove No. 3/4A
Name Thai charoen
_VI Pot hole diameter 33.0 cm.

Weight 96.7 kg.

Flue gaIs outlet area 47 cm 2
Fuel chamber size 16,400 cm3
Chimney height 240 cm.
Pot used, 24 cm,IIU 6.24%,TTB 23 min.
Pot used, $ 30 cm,HU 9.26%,TTB 24.3 min.

310
 Stove No. 3/4B

Name Thai Charoen

Pot hole diameter 30.0 cm.

Weight 95.5 kg.

2
Flue gas outlet area 95 cm

Fuel chamber size 12,600 cma

Chimney height 240 cm.

Pot used, 0 30 cm,HU 8.53%,TTB 28.3 min

Pot used, 0 24 cm,HU 7.23%,TTB 25 min.

311
 Stove No. 3/5
Name Banglane
Pot hole diameter 30.0 cm.
Weight 95.5 kg.
, , Flue gas outlet area 113.0 cm 2
Fuel chamber size 19,100 cm3

Chimney height 230 cm

Pot used, 30 cm,HU II.14%,TTB 20.3 min.
Pot used, 24 cm,HU 4.24%,TTB 28.5 min.

312
 Stove No. 3/6
Name Sayan
Pot hole diameter 27 cm.

Weight 65.0 kg.

(o5 ~Flue
% gas outlet area 28.0 cm 2
3
Fuel chamber size 6,200 cm

Chimney height 240 cm.

Pot used, 24 cm,HU 7.13%,TTB 27.0 min.

313
 * ,

Stove No. GC2

Name Sooksunt
Pot hole diameter 28 cm.
Weight 62 kg.
Flue gas outlet area 71.0 cm 2
Fuel chamber size 10,600 cm 3
Chimney height 160 cm.
Pot used, 6 24 cm,HU 9.23%,TTB 21.7 min.

314
 ANNEX V

List of Staff for Stove Improvement Component

 ANNEX 3

List of Staff and Personnel for Stove Improvement Component

1. Dr. Aroon Chomcharn Component leader, RFD

2. Mr. Arkom Vejsupasuk Assistant comp. leader, RFD

3. Mr. Songdham Jaikwang Project officer, RFD

4. Ms. Malee Rungsrisawadh Project officer, RFD

5. Mr. Piroj Uttarapong Project consultant, Kasetsart Univ.

6. Ms. Pojanee Jongjitirat Project consultant, King Mongkut's

Institute of Technology

7. Mr. Banyat Srisom Project consultant, Temp. employee

8. Ms. Nongluck Thong-in Project researcher, Temp. employee

9. Mr. Wattanapong Woottha Project researcher, Temp. employee

10. Ms. Sudarat Ngamkajohnwiwat Piojcct researcher, Temp. employee

11. Mr. Pratya Kanapoosed Project researcher, Temp. employee

12. Ms. Kevalee Musikapong Project coordinator, Temp. employee

13. Mrs. Kunthon Santudkarn Supporting service, RFD

14. Mrs. Lek Ninmanee Stove fabricator, RFD

15. Mrs. Hame Krisangsri Stove fabricator, RFD

317
REFERENCES

''
,
"1"'":'J
':"'.''IIi . : . .j\
 REFERENCES

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323