Vadiraja Stove - Full Documentation

Vad i raj a S tove Socio - Eco - Environment friendly biomass stove

Vadiraja Stove

Design of Conical Cross Section Stove for Multi Solid Fuel

Project carried for Techfest 2012-13, IIT Bombay in association with HMS IT, R&D center Tumkuru Documented by Chandan Sreedharamurthy

Indian Institute of Technology, Bombay Powai, Maharastra

H M S Institute of Technology, Tumkuru, Karnataka

Index 1. Introduction 2. Problem Assimilation through preliminary research In Detail 3. Research Different types of Cooking Stoves Types of Wood burning Stoves Modes of Heat Transfer Study on Combustion and its properties Study on Solid Bio-Fuels Understanding Flames 4. Design Brief Objectives 6. Ideation’s Digital prototyping based on Opportunity Mapping Morphological Matrix Quick Prototype & rapid testings 7. Digital Prototyping 8. Testing Water boiling test to check efficiency

Tissue paper test, to assess soot Particles View factor test Visual Analysis to asses turbulence 10. Product Launch Strategies Jingle, Tag-line, Promotions etc...

11. Vadiraja Stove in Media 12. Mind To Market Story 13. Recognitions

Introduction Indian rural scenario

Food is one of the basic needs to survive. Majority of Indian rural people uses 3 stone method and other stoves (Chula) for preparing food, which are inefficient and emit hazardous gases like CO, CO2 and other soot particles. Hence this present work emphasize on, designing and developing a multi solid bio-mass stove, with higher efficiency and lower smoke & soot emissions. The efficiency of stove is enhanced by geometrical modifications of combustion chamber and smoke & soot emissions can be reduced by providing the intermediate mesh or grill. In this paradigm the stove is designed.

P ro bl e m Ass i m i l a t i on Placing vessels Efficiency Hazardous gas emission Soot accumulation Safety Portability Fuel feeding Ignition Ash disposal Affordability Durability

Problem Assimilation Placing vessels The various survey of different kitchens in rural and urban areas showed that, it is having numerous type of vessel. I.e. flat based, round based etc., and various materials such as stainless steel, bronze, indium, pot and copper etc. and there were various diameters of vessels i.e. varying from 4inches to 12 inches in a family of 6 members

Problem Assimilation Efficiency The efficiency of the conventional stove are around 5 to 10% , our aim is to increase efficiency of the stove, which intern consume lot of fuel consumption.

Problem Assimilation Hazardous gas emission Majority of Indian rural people uses 3 stone method and other stoves (Chula) for preparing food, which are inefficient and emit hazardous gases like CO, CO2 and other soot particles which intern causes many respiratory disorders.

Soot Accumulation

Black particle deposition on vessel and also this causes serious respiratory disorder

Problem Assimilation Safety

Vessel falling Accidental firing due Turbulence Baby, animals etc... Touching hot vessels, even fire.

Even in one citation, “there are rape cases of women, when they go for collecting fuel�

Portability

We had observed various wood burning stoves which weigh about 5 to 6 kg approximately and may are fixed.

Problem Assimilation Fuel feeding We know that we never get uniformly shaped wood or any other to insert to the combustion chamber.

Ignition

Ignition is one of the major problem various existing conventional wood-burning stoves,this happens due to improper ventilation

Problem Assimilation Ash Disposal Which is one of the main issue to keep kitchen neat and tidy. In conventional wood-burning or ant solid fuel stoves, it is hassle to dispose ash, usually dust pan, ladle etc...

I n te n d ed U se r G rou p Economically Backward People Unsettled Group Depending On Livestocks Agrarian Labor Society Migrant Laborers Beneficiaries Of Poverty Alleviation Scheme

Resea rc h Different types of Cooking Stoves Types of Wood burning Stoves Modes of Heat Transfer Study on Combustion and its properties Study on Solid Bio-Fuels Understanding Flames

Research Different types of Cooking Stoves Observation : Fire and fire less stoves Kerosene stove - complete combustion and dangerous Induction stove - required special vessel Camphor stove - low flame Gobar gas - process intensive Solar cooker - its application is limited and requires constant burning sunlight.

Electric stove - It consumes lot of power.

Research Types of Wood burning Stoves Observations

Inefficient Smoke emissions are more Wastage of flame Problem in placing of different types of vessels Forced convection and natural convection Turbulent due to improper ventilation

Research Modes of Heat Transfer Conduction Convection Radiation

Convection

Conduction

Radiation

Research Understanding Combustion Pre-heating - temperature of the fuel is raised to the point where gases start to volatize

Pre-h

Pre-ignition - volatile materials in the fuel are vaporized Flaming - the ignition temperature of the fuel is reached and combustion begins Transition - fuel is partially consumed by combustion while flaming continues in portions of the fuel resulting in initiation of smoldering and smoke generation Smoldering - combustion of the fuel is essentially complete where oxygen is available and smoldering continues resulting in smoke generation Glowing - a stage of combustion where oxygen is limited

Smoldering

heating

Pre-ignition

Transition

Flaming

Glowing

Agriculture

Herbaceous crops: cereal straw, maize stem, sunflower stalk Woody crops: vine shoot, olive trees, fruit trees

Forests

Silviculture works, Final cuttings, Firewood Energy crops: Herbaceous, Short Rotation Coppice Others:

Industry residues

Agro-food industry, Wood industry

Domestic Wastes

Paper, coconut shell etc...

Research Understanding Flames

Research Understanding Ventilation Primary air Side air Secondary air Tertiary air

Design Brief

Redesign of Solid bio mass stove which is having following objectives Thermally Efficient.

To Overcome The Problem Of Placing Vessel Portability <3 Kg. Instant flammability.

Smoke Emission Tolerance.

Minimal Soot Accumulation.

Easy Maneuverability.

Low Production Cost.

Quick Digital Mockups and Expert Discussion

Opportunity Mapping Discussed pros and cons with experts to know the design direction.

Ideationâ&#x20AC;&#x2122;s

Opportunity Mapping Why conical cross-section combustion chamber?

Convection:

It expands hot gases evolved from bottom of combustion chamber to bottom of vessel.

Conduction:

Since it provides more area of cross section of vessel, it enhances conduction.

Radiation:

Cross section area at top is more which indicates more view factor to the vessel

Why stepped ring stand?

It maintains the aspect ration between radius of vessel and height of combustion chamber, which demands fuel as per the vessel size.

Why mesh concentrator?

It avoids the wastage of flame due to turbulence, and concentrates the flame towards bottom of vessel, it also take care the circulation of side, secondary air

By altering geometry of combustion chamber

By maintaining aspect ratio and providing intermediate mesh which concentrates flame

Ideationâ&#x20AC;&#x2122;s

Opportunity Mapping By proper ventilation for proper combustion Primary air:

Slot for Grate and slot for primary air circulation are maintained perpendicularly, to have cross ventilation which takes flame constantly on bottom of vessel.

In order to avoid turbulence created and over blowing of primary air and also as safety feature to the combustion chamber an outer covering with proper holes or slots has to be provided.

By providing proper primary air: (Grate design)

By making stove light, by avoiding over burning of fuel by providing outer covering (with appropriate holes) to combustion

Ideationâ&#x20AC;&#x2122;s

Opportunity Mapping By proper ventilation for proper combustion Side air, Secondary air, Tertiary air

Providing this is very important for convective heat transfer where gas movements happens because of density difference between normal air and hot air and these side air, secondary air, tertiary air in regulated manner.

Iterations

Quick Prototyping Many working models were developed and tested to know the desirable features to be incorporated in final design.

Iterations

Quick Prototyping Stepped ring stand.

Digital Prototyping

Final Problem Optimized Model Dimensional Drawings

Digital Prototyping

Final Problem Optimized Model Exploded view

Photo Realistic Rendering

Final Problem Optimized Model

Product Description Stepped ring stand

It maintains the aspect ration between radius of vessel and height of combustion chamber, which demands fuel as per the vessel size.

Conical cross section combustion Chamber

It expands hot gases evolved from bottom of combustion chamber to bottom of vessel.

Since it provides more area of cross section of vessel, it enhances conduction.

Cross section area at top is more which indicates more view factor to the vessel

Outer Covering

In order to avoid turbulence created and over blowing of primary air and also as safety feature to the combustion chamber an outer covering with proper holes or slots has to be provided.

Channel

This channelizes fuel and Primary air also, in optimum manner

Stepped ring stand

Combustion Chamber

Outer covering

Channel

Testings

Water boiling test to check efficiency Tissue Paper Test to check soot emissions Controlled Cooking Test Kitchen Performance Test View factor test Visual Analysis to asses turbulence

Testings

Water boiling test to check efficiency

Nearly 40 tests were carried to check repeatability of efficacy of Vadiraja Stove by keeping in different scenarios and test has provided us constantly 27-31% of combustion efficiency and test has been done as suggested by http:// cleancookstoves.org/technology-and-fuels/testing/ protocols.html

Testings

Tissue Paper test

This has been done to evaluate the soot and fly ash emissions from Vadiraja Stove, In this test as shown in picture little bit wet tissue paper held against the flame as shown at different levels and analyzed soot accumulation visually, considerably the soot emissions are reduced because of intermediate grill provided with proper ventilation

Testings

Controlled Cooking Test

The Controlled Cooking Test (CCT) is a field test that measures stove performance in comparison to traditional cooking methods when a cook prepares a pre-determined local meal. The CCT is designed to assess stove performance in a controlled setting using local fuels, pots, and practice. It reveals what is possible in households under controlled conditions but not necessarily what is actually achieved by households during daily use.

Kichadi/pongal was prepared to check performance

Testings

Kitchen Performance Test

The Kitchen Performance Test (KPT) is a field test used to evaluate stove performance in realworld settings. It is designed to assess actual impacts on household fuel consumption. KPTs are typically conducted in the course of an actual dissemination effort with real populations cooking normally, and give the best indication of real world performance.

Testings

View factor test

Fuel Can Be Used According To Vessel Size !

Testings

Visual Analysis to asses turbulence Without outer covering and with outer covering understanding flame behavior.

Product Launch Strategies Jingle, Tagline etc...

Product Launch Strategies

Finally Vadiraja Stove in Market from Dharma Technology Tumkuru Karnataka

Vadiraja Stove Launched To Market On 29 March 2013 At DHARMA TECHNOLOGIES Tumkuru 572102 Karnataka State India

Vadiraja Stove available in 3 different models, based on quantity and duration of usage.

Vadiraja Stove in Media

Vadiraja Stove Article Published on Deccan Herald 03 Jan 2013, (Left Side) Kannada Prabha News Paper (Right side)

Mind To Market Story Spark is very important!

This project started with punishment for Bunking class reached the market finally, This project made me to understand complete life cycle of a product from problem identification, literature review, Research methods, technical aspects, designing, reporting, experimentation, iteration, implementation, costing, materials exploration, ideation, conceptualization, manufacturing techniques & methods, Technical drawings, key elements of innovation, presentation, analysis, market research, collaboration, time management, legal issues, costing, launching to market, dealing with various types of mental and physical pressure etc...

Finally this product made me to know about my capability in terms of creativity, patience, team management, time management etc...

After this project, I felt completely enthusiastic and I continued designing, the products unconsciously. This is also my 2 nd mile stone of my professional career

Based on this project ‘1 Research paper’ have been published and in ‘5 national level competitions’ ,it has bagged 1st place at various places of India This product is available in Dharma Technoloies Tumkuru 572102 Karnataka State India

https://www.youtube.com/watch?v=iqfh1LsUw0o https://www.youtube.com/watch?v=Zf3n5MV0_5g http://dharmaagrotech.com/

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