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Improved Cook Stove (ICS)

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Improved Cook Stove (ICS)

  1. 1. Improved Cook Stove (ICS) Journey to Intelligent Green Cooking
  2. 2.  A stove is the combination of heat generation and heat transfer to a cooking pot .  Cook stoves are commonly called “improved” if they are more “efficient” than the traditional cook stoves.  “Efficient” mean Energy efficiency  The core question concerning the efficiency of two alternative stoves is: “With which of the two stoves do I use less fuel to prepare my meal?”
  3. 3. These stoves may be built under ground or over ground. Heat transfer to the cooking pot is very low, resulting into low efficiency. Mud-built cylinder with three raised points. Because of the large size of the flue gas exits lowering conventional heat transfer. Emits smoke, which affect the health of the users Incomplete combustion of biomass fuel TRADITIONAL COOKING STOVE
  4. 4. DIFFERENCE BETWEEN SMART ICS WITH TRADITIONAL COOKING STOVE Issues Traditional ICS Smart ICS Heat Trapping No Yes through sealed body with glass wool and black coated outer side of inner body Self Heat Consumption Yes, made of cement, sand and crushed brick, these material consumes heat faster and release faster Negligible amount as SS sheet is used Corrosion Problem Yes, cause dimension change of body, air inlet/ Outlet and feed holes No
  5. 5. DIFFERENCE BETWEEN SMART ICS WITH TRADITIONAL COOKING STOVE Issues Traditional cooking stove Smart ICS Installation Type Most are fixed, site selection is important Portable Ready to go After installation required certain time for ensuring dry stove is thoroughly rubbed Ready to use immediately Body fracture/crack Required smoothen the ICS body with mud or cow dung at least twice a week No such problem
  6. 6. DIFFERENCE BETWEEN SMART ICS WITH TRADITIONAL COOKING STOVE Issues Traditional ICS Smart ICS Chimney Clogging Problem Yes, required cleaning once in a week No cleaning required Dimension Change Problem of Air inlet/Feed hole Yes, Due to the corrosion of cement or mud the air inlet or feed hole dimension may change, result of improper combustion No
  7. 7. TYPES OF ICS A) Fixed: i. Single stove with filter plate ii. Single stove without filter plate iii. Double stove with chimney iv. Double stove without chimney B) Portable: i. Single stove with filter plate ii. Single stove without filter plate iii. Double stove without chimney
  8. 8. COMMON PROBLEMS OF EXISTING ICS: Required installation, hence additional cost of installation, labour charge are concerned issues. After installation required certain time for ensuring stove is thoroughly rubbed else wet and partially damp stove consume large amount of fuel and flexibility. improper combustion, excess firewood use
  9. 9. COMMON PROBLEMS OF EXISTING ICS: Chimney blockage by deposition of soot on the inner wall and cause flame and hot flue gas coming out through feed hole during cooking instead of releasing through chimney. Body fracture/crack due to heat pressure after continuous use of stove for a week. Required smoothen the ICS body with mud or cow dung after 5-7 days of use for preventing body corrosion.
  10. 10. COMMON PROBLEMS OF EXISTING ICS: Advance preparation of cooking stuff is required, so after cooking one item immediately another item has to place in stove to save energy of the stove. (Heat trapping system absent). For double mouth ICS both mouth should be in use cooking at same time whereas it is tough to manage cooking simultaneously in two mouths. After using for long time, the diameter of hole of grate becomes larger, as a result some piece of firewood will fall down through the grate without burning, which ultimately increase the fuel use.
  11. 11. FACTORS BEYOND THE DESIGN CONCERN Heat transfer into the pot & Heat Trapping Handling of the fuel  Handling of the stove Management of the cooking process Cooking environment
  12. 12. TEN DESIGN PRINCIPLES Principle-1: Whenever possible, insulate around the fire using lightweight, heat-resistant materials. Principle-2: Place an insulated short chimney right above the fire.
  13. 13. Principle-3: Heat and burn the tips of the sticks as they enter the fire. Principle-4: High and low heat are created by how many sticks are pushed into the fire.
  14. 14. Principle- 5: Maintain a good fast draft through the burning fuel. Principle-6: Too little draft being pulled into the fire will result in smoke and excess charcoal.
  15. 15. Principle-7: The opening into the fire, the size of the spaces within the stove through which hot air flows, and the chimney should all be about the same size. Principle-8: Use a grate under the fire.
  16. 16. Principle-9: Insulate the heat flow path. Principle-10: Maximize heat transfer to the pot with properly sized gaps.
  17. 17. SMART ICS DESIGN -1 Materials for Making ICS 1. Steel Sheet 1. Glass wool
  18. 18. DESIGN STRUCTURE Inner body 7’’ 2’’ 4.75’’ 10’’ 9’’ 1.5’’ Smoke Isolator Fuel Carrier
  19. 19. Feed Hole Ash Outle t 2.5’’ 1’’ 9.75’’ 6’’ 3.5’’ 11’’ 1.5’’ 0.5’’ 15.75’’ 4.75’’ 3.25’’ 1’’ 1.5’’ Outer & Inner body connected with slope Smoke Isolator Stand Outer Body DESIGN STRUCTURE
  20. 20. 1’’ width( Filled up with glass wool) Door (For Feed Hole & Ash Outlet) 1.75’’ 3.75’’ 2.1’’ Air Blower Connector 6’’ Air Blower 5.5’’ 4’’ 6’’ Blower Stand DESIGN STRUCTURE
  21. 21. Chimney 39’’ 5.5’’ 2.75’’ 8’’ 8’’ Water Tank (Inner body) DESIGN STRUCTURE
  22. 22. Water Tank ( Outer Body) 10’’ 2.75’’ 7’’ 6.75’’ 4’’2.5’’ 6’’ 3’’ 14.75’’ 5.75’’ 3.5’’ 12’’ Smoke Outlet ( Chimney Connector) Tank Cap Tank Holder Water Tap Smoke Inlet to tank Tank Stand DESIGN STRUCTURE
  23. 23. SALIENT DESIGN FEATURES Robust design with dual body layer to constrain heat inside the burning chamber for long time.  Efficient insulating material : glass wool (Thermal conductivity: 0.04W/m.K) is used in the middle of the dual bodies to isolate outer body from adjacent chamber body hence heat transfer through stove body is baulked.
  24. 24. SALIENT DESIGN FEATURES Inner body containing burning chamber is coated black in outer surface to keep maximum amount of heat inside the chamber.
  25. 25. SALIENT DESIGN FEATURES  Intelligent smoke outlet system engineered to prolong smoke exertion from the burning chamber and forged to maximize the existence of heat into the stove.
  26. 26. SALIENT DESIGN FEATURES Separate feed hole and air inlet with insulated door make efficient heat collapsed stove.
  27. 27. SALIENT DESIGN FEATURES  Perforated fuel carrier, which stands at the middle of air inlet. Therefore, easy access of air to fuel wood for ensuring optimal combustion of fuel wood hence maximizes the stove’s efficiency.  Additional water boiling system is adjusted with the system, where smoke exerting from burning chamber is maneuvering to heat the water for using extend purpose.
  28. 28. SALIENT DESIGN FEATURES This tank is also constructed with dual part where inner body is coated black outside for storing heat inside. Moreover, this additional part can be used for ordinary heating, boiling of food preparation. After heating tank body smoke is proceed to flow through long chimney (78 inch) to ensure releasing clean smoke to the environment.
  29. 29. ICS DESIGN (GROUP-2) Design materials : Rot iron Asbestos Galvanized iron (GI) sheet Inner surface covered with clay
  30. 30. DESIGN STRUCTURE
  31. 31. DESIGN STRUCTURE
  32. 32. DESIGN STRUCTURE
  33. 33. DESIGN STRUCTURE
  34. 34. DESIGN STRUCTURE
  35. 35. DESIGN STRUCTURE
  36. 36. A rectangular shape is our first think to develop this kind of stove, which is portable, sustainable, take a greater amount of load. Then we think the scientific and technical obstacles to over come for utilizing the resources best. For rectangular structure it can bear huge weight.
  37. 37. Materials Used For The Body : Steel Sheet Iron Rod Steel Sheet Net Insulation Material : Glass Wool SMART ICS DESIGN -3
  38. 38. Inner Body Design Structure
  39. 39. Outer Body Design Structure
  40. 40. Exhaust Pipe Design Structure
  41. 41. Exhaust Pipe Design Structure
  42. 42. Ash Pot DESIGN STRUCTURE Ash Pot
  43. 43. TESTING PROCEDURE  Water boiling test (WBT)  Controlled cooking test (CCT)  Kitchen Performance Test (KPT)
  44. 44. NEW BEGINNING Lets tie hand together endeavoring green cooking technology
  45. 45. THANK YOU

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