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Innovator – Mr. Prakash.Guide - Saleem Ahmed

Students – Christy, Divya, Nived, Kishor, Puttaraj

Energy Efficient Stove

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Product Background

Some characteristics of the original product are:

• Water is used to transfer heat for secondary use from primary burner

• Flexible pipe is used to divert heat to another vessel or to the same vessel.

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Some limitations of the existing product are:

•Not formally marketable

•No secondary heat storage facility – no secondary use for steam

•Factor of safety is low – open circuit

•Time to achieve steam is long

•Water doesn't retain heat for long

•Problem of maintaining water level

•Scaling problems

•Corrosion

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Product Design Brief

To design a multi functional energy efficient stove using “single burner double stove" principle for the rural household

The product should be:       safe       user friendly       portable       able to use different kinds of biomass       Indian

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Data collection

RESEARCH

Looking at various models of "energy efficient" stoves over the world, and seeing "local" solutions to similar problems.

•         use of local materials

•         harnessing maximum energy

•         looking at conventional cooking spaces

•         looking at varied needs / requirements of end user

•         different functional attributes

The other countries that have similar products are:

•         Kenya

•         Ethiopia

•         Sri Lanka

•         China

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The other component of research includes the study of different materials that can be used for the product.

Some of the materials are:

•         oils

•         ceramics

•         metals

•         pipes

•         insulation

•         fuel

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Initial principle

Water Cooking system Steam

Heat

Fuel

Improvement

Cooking system Secondary heater

Heat

Fuel

Heat transferring medium

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Skeleton Prototype

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Factors to be considered for detailed design

SAFETY•          safety from open fire•          pipe explosion•          burning of biomass•          leakage of oil•          clogging of oil inside closed circuit•          oil level should be maintained•          thermal insulation•          flash point of oil shouldn't be too low•          stability of stove•          hot plate•          smoke free•          no sharp edges 

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FUNCTIONS

•          to satisfy conditions of primary and secondary

         cooking• ability to accommodate different sizes of vessels•          to use maximum amount of the generated heat•          portable•          stable•          easy ash removal•          blowing device•         ability to use different types of biomass - firewood, charcoal, coconut shells, compost, dry leaves,          cow dung cakes • temperature indicator•          hot plate function•          hot plate surface quality•         cleaning•          non stick surface•         flue gases directed away from user•          flue gases used for secondary heating device

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ERGONOMICS

•          physical/visual ergonomics•          height for reasonable access•          smokeless•          right weight for portability•          prominent placement of indicators•          handles for lifting•          dimensions of stove•          distance between plates•          shape of pipe for ideal flow•          materials used - use of local materials, availability, production techniques, color, texture•          cultural attitude of cooking 

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MARKET

•          cost - cost efficient, affordable•          packaging - should emphasize "efficiency" of stove,  include instructions for use• production - mass produced, materials, reduction in         cost, advertising• technology•          manufacture•          distribution•          retail•          disposal•          recycling 

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Conceptualization

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AttributesProtection from open fire

Preventing oil leakage

Maintaining oil pressure

Maintaining oil level

Protection from hot surface

Maintaining stability

To satisfy conditions/functions of primary and secondary cooking

Portability

Removal of smoke

Removal of ash

To accommodate different vessel sizes

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Thank you