Dean,
When you do CCT with real cooks are you also using real on-site fuel? Then you take your equipment to another location and use different fuel, cooks and different tasks making decisions site-specific as to the best stove for the location. Is the reporting something like the 6 Box systems I was trying to put together with each step now being described rather than controlled? Has this move from lab testing to field testing made the lab obsolete and there are no more shovels of flaming hot wood and char to weigh? Thanks Frank Frank Shields Control Laboratories; Inc. 42 Hangar Way Watsonville, CA 95076 (831) 724-5422 tel (831) 724-3188 fax [email protected] www.controllabs.com From: Stoves [mailto:[email protected]] On Behalf Of Dean Still Sent: Monday, October 14, 2013 12:09 PM To: Discussion of biomass cooking stoves Subject: Re: [Stoves] Thermal efficiency Hi Frank, We test stoves several times a day here at the lab usually following an iterative design process to improve performance and decrease emissions of CO and PM. As far as I can tell, boiling and simmering water and tracking fuel use and emissions works OK but the real measure is using the CCT with real cooks, making their favorite food under the emission hood. Then we're a lot closer to seeing actual performance compared to the traditional stove. The CCT gets the lab into the field and the field into the lab which gets us closer to predictive data. Best, Dean On Mon, Oct 14, 2013 at 9:38 AM, Frank Shields <[email protected]> wrote: Hi Dean, Anything as close to real world I am in favor of. So I agree about using the water boiling test as-is. But I do like the design of the method Alex described that included all the necessary checks that make for a good, repeatable test. Well designed. I may use it here for measuring heat increase in cubic meter size, self-heating compost bins with compost-char experiments. Thinking a coil of water filled tubing would work better getting a more representative reading than a thermometer stuck in the center. And maybe someday I will actually get to test some stoves. Regards Frank Frank Shields Control Laboratories; Inc. 42 Hangar Way Watsonville, CA 95076 (831) 724-5422 <tel:%28831%29%20724-5422> tel (831) 724-3188 <tel:%28831%29%20724-3188> fax [email protected] www.controllabs.com From: Stoves [mailto:[email protected]] On Behalf Of Dean Still Sent: Sunday, October 13, 2013 3:38 PM To: Discussion of biomass cooking stoves Subject: Re: [Stoves] Thermal efficiency Hi Frank and Alex, Boiling 2.5 or 5 liters of water in a pot shows if the stove is capable of doing one of the tasks which are often needed for cooking food. It's important information. Boiling and simmering are both frequently needed when cooking. The WBT published by VITA was patterned after actual cooking tasks for good reasons. Best, Dean
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