[Stoves] smoke hoods for cookstoves

[Cynthia Durham]

<lehmans at lehmans.com>  Paul--Email these people.  Their website is lehmans.com.  They know everything that there is to know about woodstoves and anything else to do with them.  They probably have an inexpensive hood you could purchase.

Good luck,
Cindy

"Paul S. Anderson" <psanders at ilstu.edu> wrote: Dear Stovers,

I am seeking dimensions and advice about smoke hoods for cookstoves.  I have
Googled the topic and the reports by Practical Action are found (work in Kenya,
etc.).  But my quick look there did not find dimensions discussed.  (Hood there
is over a standard 3-stone or minimally improved cookstove, so not too
applicable to my situation.)

My intended application is in India.  The cookstove is a forced-air TLUD.  There
really is NOT much smoke, but there are emission gases from the combustion plus
the "stuff" that comes from cooking food (what is that called, the stuff like
burning grease or the steam from a boiling pot.  It is not from the stove
combustion, but from the cooking process itself.)

The entire stove can be placed within a foot (30 cm) of the wall.  So I was
thinking that a 40 cm depth from the wall would be sufficient for the hood.  40
or 50 cm wide should be reasonable.

But how big should the outlet pipe be?  6 inch (15 cm) diameter (or edges) is
easy, but is it sufficient?   Is this a "flue"?  It is not a chimney.

And there are several height issues:

1.  Total height needed to get a reasonable air movement upward.

2.  Height of the bottom of the hood above the top of the stovetop (and allow
for pots up to 20 or 25 cm tall on the stovetop).  Stovetop can be as low as 20
inches (50 cm) above the floor, or at standard stove height of 32 inches (about
80 cm).

3.  Height of the box of the hood before reducing to the outlet pipe.

I expect to make them from recycled cooking-oil tins (light weight).

I am dealing with permanent housing (not shacks or improvised housing) where
there is already a mixture of LPG stoves along with costly (energy-wise)
electric heaters of bath water plus some outdoor cooking with small stick-fuel.
 There is no evidence of indoor air pollution from cookstoves, so the
introduction of a TLUD gasifier needs to be quite smoke-free.  Therefore, the
availability of a smoke-hood might mean the difference between acceptance or
rejection.  The hood is to be an option, not a requirement.

We have set up a "demonstration kitchen" here (near Hyderabad).  About 3.5
meters by 5 meters, 3.5 meter ceiling, thick brick walls and slab roof,
whitewashed, windows (no glass) with wood shutters on 2 of the 4 sides, plus a
door.  We expect to have four functional stoves inside, plus a couple outside
(maybe natural draft versions of TLUDs) for the people to see and for learning
the techniques of TLUD heat control for cooking.

We are already doing test cooking every day in the demo kitchen with common
local foods (rice, dal (lental), and chapatti (tortilla-like)).  No hood yet. 
Windows open.  No smokeyness problems (unless the learners botch the lighting
of the TLUD and are slow to relight it.)

All comments appreciated, but stick to the Subject of smoke hoods.  (If you want
to discuss my India work, please change the Subject of your e-mail.)

Paul
-- 
Paul S. Anderson, Ph.D., Geography professor - Emeritus
Telephone:  USA-309-452-7072 (residence and office)
Internet site:  www.ilstu.edu/~psanders
For my gasifier stoves info, go to:
http://bioenergylists.org/contributors#Paul_Anderson





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