Zanne Charlotte wrote:I need critique and suggestions on how to improve this stove design.
It's meant primarily for cooking, and the space beneath is supposed to be for storing fuel. It's built entirely out of brick, with a steel plate and aluminum (or similar) chimney.
About 200 of these things will be built in rural communities up in the mountains. Currently, they're still using the 3-stone method for cooking. The reason for the simplicity of the design is that we only have a few days to teach them how to make the stove, and each family will build their own. It's the most basic thing I could find, but I have this nagging feeling it won't work.
The design has been approved by my boss (who has experience with these things), but I have this nagging feeling it won't work. Mostly, I'm worried about the floor of the fuel chamber. I don't think pure brick and mortar will hold together to form the box shape shown. Any input?
Len Ovens wrote:Some questions:
1) does the area have lots of wood? (or other burnable)
2) do the people cook flat breads like pancakes or other things that cook on a flat surface or would they be using pots to make stew like food? The design you show would not be great for heating pots of stew. The heat transfer would be less than stellar. but may be ok for making tortillas direct on the plate.
3) is this stove supposed to provide warmth in cold weather? or is this an already hot place where cooler (and less fuel) would be welcome. An all brick stove will add heat to the room even hours after the fire is out as it has more mass than the three stones being used now.
Zanne Charlotte wrote:
According to my research, temperature is 50°-65°F through most of the year, except in winter, when it really drops. The association I'm working for does not take us there during winter because most volunteers can't handle the weather (or so I've been told) so the actual temps are likely lower than the data I found.
Zanne Charlotte wrote:So, I've done a load of reading and done my best to contact MOM and Aprovecho. My re-design is almost ready, but I have one question left: what thickness of steel plate would be best for the flat cooking surface? My boss is adamant on keeping that particular feature.