A DESIGN CONSTRUCTION OF DUAL POT CHARCOAL STOVE

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CONSTRUCTION OF DUAL POT CHARCOAL STOVE

CHAPTER ONE

1.0 INTRODUCTION

1.1 PROBLEM IDENTIFICATION

One of the earliest sources of energy utilized by man was his own muscle. Food, water and other loads were borne by the arm, head, shoulder or back. Latter, animals such as dogs, donkeys, oxen and mules, etc were used as beasts of burden. Next to that was the discovery of fire, probably obtained by striking rocks together. The fire was used to cook food, keep warm, clear bush, preserve farm produce, harden pottery for bowls and produce tools from metals. Subsequently, other sources of energy such as solar energy, wind energy, electrical energy, nuclear energy and fossil fuels were discovered (Sutkhame, 1990 ).

The energy available to us can be divided into two main groups based on their sources. These are renewable and non-renewable sources. Renewable energy is obtained from animals and plants in the form of food, wood, and alcohol. These can be replaced when more is needed and are in the form of solar energy, wind energy, tidal or geothermal energy. Non renewable energy belongs to that group of energy that cannot be replaced once utilized. Examples are coal, oil and natural gas. These are known as fossils (Wikipedia, 2006).

The energy at man’s disposal is limited in supply. It is now an indisputable fact that our energy consumption habit which has been with us for many years cannot be treated with levity as our fossil fuel resources are being depleted at a fast rate. This consumption pattern has sky-rocketed the cost of conventional sources of energy with its observable side effects on our industries, domestic lives, agricultural production and commerce.

It is a well-known fact that more than half of the people in third world countries depend heavily on bio-fuels such as charcoal, fuel wood, crop residues and dung to meet their energy requirement for cooking. Going by the persistent low level of poverty and under-developments in these countries, it is unlikely that a major transformation to the use of petroleum fuels and electricity would be effected in the near future.

Due to poor storage facilities and inefficient transportation system, much of farmers’ produce are wasted after harvest even in the face of bumper harvests. In view of the Nigerian government’s recent “Cassava for Export Programme”, it is hoped that production of cassava will witness a boom and that calls for prudent handling of the fruits of the programme for it to yield the expected results.

Garri frying is a means of processing and preserving cassava. First the cassava tuber is harvested, peeled, washed and grated using a cassava grating machine. The grated cassava is then stored in a sack or other containers that will allow the fluid to drain for days depending on the quality of the garri to be produced. Sometimes a screw jack is employed to facilitate the squeezing of the sack containing the grated cassava. In the rural areas, the sacks containing the grated cassava are placed on logs of wood or stones and heavier logs of wood or stones are placed on them. Around the third day, the dried and fermented cassava is brought out of the sacks, sieved and dried in a frying pan.

The use of fuel wood has a tendency to aggravate the current state of deforestation. In the attempt to combat deforestation which leads to loss of forest cover and environmental degradation, many programmes have been put in place to conserve the supply and production of fuel-wood. Such measures include planting of fast growing trees, better land management and fuel importation. These programmes have not produced the anticipated magic.

The United Nations Food and Agricultural Organization (UNFAO) cited four causes of global deforestation which are: Shifting agriculture, opening pasture land to grow beef for export, commercial timber operation including timber access roads and uncontrolled bush burning. (Baldwin,1987). The foregoing shows that the use of charcoal for cooking is not a primary cause of deforestation on the global scale. Undoubtedly, the effect may become significant in urban areas and in arid regions where demand for fuel wood is high and the biomass

productivity of the land is small.

A restrained use of charcoal as fuel is a way of limiting energy losses due to the utilization of fuel woods. The petroleum fuels are nonrenewable and scarce in supply. Prudent domestic use of charcoal as fuel helps in making more petroleum fuels available for industrial and heavy duty purposes.

A stove can be defined as a heat-producing device. The word describes an appliance employed either for cooking or for generating warmth. In British English, however, the term cooker is normally used for cooking appliance and stoves for wood- or coal-burning units in roomheating devices. According to Wikipedia (2006), another American English word for a cooking stove is range.

There are many kinds of stoves. A kitchen stove is used to cook food, and refers to a device that has both burners on the top (also known as the cook top or range or, in British English, the hob) and, often, an oven. A cook top just has burners on the top and is usually installed into a counter top as shown in fig. 1.1.

Fig. 1.1 Glass-Ceramic cook-top

(Source: Stove-Wikipedia, the free encyclopedia)

A drop-in range has both burners on the top and an oven and hangs from a cutout in the counter top (that is, it cannot be installed freestanding in its own). In industrial usage, stove may refer to the place where fuel is burnt before the heat is fed to a large heat consumer such as an open hearth furnace.

A stove generates heat by one or more of the following means: A) Burning of natural gas, liquefied gases (e.g. Propane, butane), heating oil, bio-fuel (such as wood, coal, corn) or synthetic heating

pellets.

B) Electrically, by either electrical resistance (by way of a heating element) or induction (Wikipedia, 2006).

1.2 OBJECTIVES OF THE RESEARCH

To design and construct a channel type, metallic charcoal

stove.

To lag the combustion chamber with the view to reducing excessive heat loss and health discomfort associated with un- lagged single-wall metallic stoves.
To evaluate the performance of the constructed stove in terms of fire power, specific fuel consumption and percent thermal

efficiency.

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