Innovator – Mr. Prakash. Guide - Saleem Ahmed Students – Christy, Divya, Nived, Kishor, Puttaraj

1. Energy Efficient Stove Innovator – Mr. Prakash. Guide - Saleem Ahmed Students – Christy, Divya, Nived, Kishor, Puttaraj

2. 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. Product Background

3. 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

4. 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 Product Design Brief

5. 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

6. 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

7. Initial principle Heat Cooking system Water Steam Fuel Improvement Heat Cooking system Secondary heater Fuel Heat transferring medium

8. Skeleton Prototype

9. 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

10. 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

11. 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

12. 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

13. Conceptualization

18. Thank you