i. infrastructure development company … i. infrastructure development company limited (idcol)...

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i. INFRASTRUCTURE DEVELOPMENT COMPANY

LIMITED (IDCOL)

Infrastructure Development Company Limited (IDCOL) was established on 14 May 1997

by the Government of Bangladesh (GOB). The Company was licensed by Bangladesh

Bank as a non-bank financial institution (NBFI) on 5 January 1998. Since its inception,

IDCOL is playing a major role in bridging the financing gap for developing medium and

large-scale infrastructure and renewable energy projects in Bangladesh. After a decade,

the company now stands as the market leader in private sector energy and infrastructure

financing in Bangladesh.

IDCOL is managed by a seven-member independent Board of Directors comprising three

senior government officials, one prominent entrepreneur, and two famous professional

practitioners from the private sector and a full time Executive Director and Chief

Executive Officer. It has a small and multi-skilled work force comprising economists,

financial and market analysts, engineers, lawyers, IT experts and accountants. IDCOL's

stakeholders include the government, private sector, NGOs, multilateral institutions,

academics and the people of Bangladesh at large.

Under its mainstream operation, IDCOL provides long-term senior and subordinated debt

financing to viable privately-owned and operated infrastructure projects. To be eligible

for IDCOL funding, projects must meet the GOB’s priority plan and use proven

technology. Infrastructure sectors in the current priority list include:

Power Generation,

Telecommunications,

Information and Communication Technology (ICT),

Ports,

Renewable Energy,

Gas and Gas related Infrastructure,

Water Supply,

Toll Roads and Bridges,

Shipyards and Shipbuilding,

Mass Transportation Systems,

Urban Environmental Services, and

Other projects approved by IDCOL Board.

Renewable Energy Program

Under Renewable Energy Program, IDCOL’s current focus is on three major areas:

a. Solar Home systems(SHS)

b. Domestic Biogas plants

c. Improved Cooking Stoves(ICS)

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1. INTRODUCTION

Bangladesh is situated between the latitude 20.34 degrees and 26.38 degrees north on the

South Asian sub continent. The total area of the country is about 55.598 sq. miles

(143,998 sq. km) with a population of some 160 million, making it one of the densely

populated areas of the world with 1142 people live per sq.km. Most of the country

consists of the fertile delta of the Padma Jamuna (Ganges-Bramhmaputra) River system.

The latter divides the country into an eastern and western zone. In 1998 a bridge was

constructed to connect the two zones easier. As most of the country is very flat, almost

every year during monsoon there is a flood. It causes huge damages affecting the overall

economy of the country. In some bad years some portion of the total land area is under

water for few months. On the other hand, during the dry season there is a scarcity of

water, which affects the agricultural production. There are mainly three distinct seasons:

winter (November-February) summer (March-June) and monsoon (July- October).

The average winter temperature varies between 28.90 c (maximum) and 90 c (minimum)

and summer temperature 35.20 c (maximum) and 20.90 c (minimum). The average rainfall

varies from region to region, but 250 cm are assumed as an average for the country. More

than 250 days in the year are on the average sunny.[1]

1.1 Energy Demand:

In Bangladesh energy shortage is most important barrier for economic growth. However

government of Bangla5desh has a vision to supply electricity to all by 2021.According to

Government statistics the gap between electricity supply and demand is 500-800MW.

Population (%) with access to electricity is about 49%.[2]

Bangladesh is an agricultural country and more than 90% of her population lives in the

villages. Readily available fuels are biomass energy. Biomass resources on the basic of

their characteristics and quality, they are used as food, fodder, building materials, fuel

and manure. Only a fraction of the total biomass produced by photo synthesis process is

used as fuel. In Bangladesh commonly known biomass fuel are: fuel wood, agricultural

residues and animal dung.

Biomass energy considered as a cleaner source of energy and there is a growing concern

regarding green house gas emission at the global level. Beneficiaries will be attracted to

“green power” generated by biomass owing to its various environment benefits which

include minimizing global warming effect because “zero net carbon dioxide” is emitted.

This means the amount carbon dioxide emitted is equal to the amount absorbed from the

atmosphere during the biomass growth phase. Energy from biomass produces no sulfur

emissions, helping to mitigate acid rain.

A small numbers of cities and towns of the country are supplied with natural gas. As a

result, most of the people of the cities and towns of the country use fuel wood for cooking

and other heating purposes. Some 44 million tons of biomass fuels are being consumed

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annually, which constitute 68% of total energy consumption of the country. Energy

consumption by sectors and also by sources are shown in Figs. 1& 2 respectively

Fig. No: 1 Energy Consumption by Sources (Planning Commission of Bangladesh 2002)

Fig. No: 2 Energy Consumption by Sectors. (Planning Commission of Bangladesh 2002)

Other traction, 1.51%

Petroleum, 10.11%

Coal/Coke, 1.51%

Natural Gas, 13.56%

Electricity , 5.18%

LPG, 0.10%

Non-Wood Biomass, 26.97%

Wood Fuel, 41.0%

Agriculture, 2.9%

Commercial, 1.2%

Others, 8.6%

Domestic, 60.4%

Industries, 21.5%

Transport, 5.4%

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The following important points regarding the relatives’ contribution of the commercial

and biomass fuels in the national energy scene are:

1. Biomass fuels accounts for 68% of the total energy consumption of the

country. The remaining 32% is being made by common fuels viz. natural gas,

oil, electricity & coal.

2. In the biomass type fuel wood, overwhelmingly dominates, contributing 41%

of the natural figure, while non wood biomass contribute only 26.97%.

3. Domestic sectors consume 60.4% of the total energy showing that a big of

the energy is used for cooking and other heating purposes.

4. Industrial uses 21.5% of the total national energy consumption.

In both the rural and the urban areas more than 90% families use biomass fuel for

cooking purposes. But in rural area about 97% energy consumed by biomass fuel 3. The

rural household’s energy consumption by sources is given below in Fig.No.3

Fig.No.3: Rural Household Energy Consumption by Sources (% energy consumption)

Source BIDS Survey (2004)

Fuel wood is most important rural energy source, accounting for some 44%

of the total energy consumption.

Including leaves and twigs, the share of the tree based biomass is nearly 60%

of the total household energy

Kerosene is used primarily for lighting.

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This is causing rapid deforestation and consequently a change in the eco-system leading

to erosion and changes in the climate pattern. In Bangladesh only 12% of the total land

area is covered by government managed forest and this is rapidly decreasing because of

the population growth and the growth of the industries. Industries such as tobacco-curing,

lime manufacture, conversion of date palm juice to molasses, sericulture, small textile,

match manufacturing industry, paper and pulp industry etc. depend entirely on fuel wood

and thus increasing scarcity of wood for use as fuel or raw materials. Conservation of the

traditional sources of fuel has therefore, become a necessity to preserve our forest wealth

and also provide the feed stocks to the industries. In order to combat this situation, the

Government of Bangladesh has undertaken an elaborate program for large scale a

forestation and induction of more efficient improved stoves in the country.

2. TRADITIONAL STOVES

Fire has been known to man for as many as 6,00,000 years in its natural form. During

most of this time, man’s interest has been to keep the fire from dying out. Thus most

societies have their form of mythology how fire was discovered or was acquired. It was

just 30,000 years ago that an ignition source was invented, which permitted a fire to be

started at will. Since then man has used fire to cook food, to light and heat his home,

manufacture metallic objects and finally to produce mechanical power.

“ To live man

Must eat

To be edible food

Must be cooked ”

E.T. Ferguson (Eindhoven University NL)

Cooking is as fundamental as raising food for human survival. But cooking is much more

than that. Cooking food has been central to the family life for several millennia around

the world and continues to be so to this day. Food and cooking practices are a vital part of

traditional and an important means of cultural expression.

The traditional appliances commonly used for cooking and other heating purposes across

the country are called “Chullas” which generally use fuel wood, agricultural residues,

cow dung cake etc. as fuel. Fig. No:3

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Fig. No-4: Traditional Cooking Stove commonly used in the Country.

The traditional stove is usually a mud-built cylinder with three raised points on which

cooking utensils rest. . One space in between these raised points is used as fuel feeding

port and the other two for flue-gases exits. These stoves may be built under ground or

over ground. In some case, two stoves are joined together laterally using a single fuel-

feeding hole. There are some stoves also made by digging in the ground, where some

special arrangement is made for burning rice-husk or saw-dust. This type of stove can

also be made by M.S sheet. A small diameter cylindrical shelf is placed at the center of

the stove and its surrounding space is packed with rice-husk or sawdust. After filling the

space, the central shelf is taken out. Generally, the stove is ignited at the centre core and

it burns slowly for a long period of time. One of the disadvantages of this type of stove is

that, burning rate cannot be lowered during its operation. Once the ignition starts, burning

will continue till the complete combustion of fuel.

The traditional stoves commonly used in the country have two major problems [4,5&6]

1. These stoves cause unnecessary loss of heat for the following reasons:

a) These stoves are too deep, depth ranging from 1-2 ft (30-60cm). Because of

large distance between the pot and fuel bed, heat transfer to the cooking pot

is considerably reduced resulting into low efficiency.

b) Because of large size of the flue gases exits between the cooking pots and the

stove, much of the hot flue gases get out of the stove without coming in

contact with the cooking pot and thus lowering convective heat transfer.

c) Since air cannot reach the bottom of the stove, considerable amount of

cooking fuel accumulate at the bottom as charcoal.

The measured efficiencies of these stoves vary from 5-15% depending on the depth

of the stove and dimensions of the flue gases exits.

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2. The smokes emit from traditional stoves cause health hazards to users mainly

women and children for following reasons:

a) Due to incomplete combustion in traditional stoves appreciable quantities of

irritants, toxins and carcinogens are released in the kitchen environment .The

combustion products of wood are carbon dioxide, water vapor, carbon

monoxide, particulates and polycyclic organic matters. Last three are known

to be pollutants hazardous to the human health.

b) The World Health Organization (WHO) estimates that exposure biomass

smoke from cooking devices constitutes the fifth worst risk factor for disease

in developing countries and causes almost two million premature deaths per

year.

c) This smoke causes a range of deadly chronic and acute health effects such as

child pneumonia, lung cancer, chronic obstructive pulmonary disease

(COPD), heart disease as well as low birth weights in children and cataracts

which affect women more than men leading to blindness in the developing

countries.

In Bangladesh more than 90% of the total population using biomass fuel for cooking

and other heating purposes, the health burden of indoor air pollution (IAP)

exposure in the country is one of the largest in the world. It is estimated that more

than 24 million rural people and nearly 6 million urban people in Bangladesh are

expose to IAP.

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Mechanism of major health effect due to different pollutants present in the

smoke during burning of biomass fuel in traditional stove7 is given in Table

No.1& 2 as follows: TABLE NO.1: EMISSION OF MAJOR HEALTH EFFECT POLLUTANTS

DURING COOKING WITH BIOMASS STOVES

TABLE NO.2: TOXICITY OF CARBON MONOXIDE

S.L POLUTANTS MECHANISM OF HEALTH EFFECTS

1 CARBON MONOXIDE

Inhalation into Respiratory System :

Absorption into blood in lungs.

Elevated COHb levels in blood.

Reduce Oxygen to Cells. ( Possible Cilia- Static impact on Lung Clearance Mechanism)

2 PARTICULATES Inhalation into Respiratory System :

Disposition in respiration tract

Irritation and toxicity.

3 POLYCYCLIC ORGANIC MATTER

Inhalation into Respiratory System :

Disposition & absorption in lungs Metabolic activation. Precursor to Cancer.

4 FORMALDEHYC Irritation of Mucous. Toxicity to Cilia.

Reduction in Lung clearance ability Possible carcinogen.

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3. The Kitchen System

3.1 Fuels:

Different types of fuels, which are generally used in the traditional stoves are: fuel wood,

twigs, leaves, straw, rice husk, dry cow dung cake, jute-stick, bagasse and agricultural

residues. Now a day, it seems that the type of fuels use has shifted towards lower quality

fuels because of a depletion of resources. Type of fuel is one of the most important

variables with respect to indoor air pollution (IAP). The chemical compositions, moisture

content and oxygen enclosed, influence combustion characteristics and finally air quality.

I. Fuel wood:

This is the hard portion of a tree viz. trunk, branch root etc. The average size of

wood pieces used for domestic cooking is about 45-60 cm. Long and 5-7.5 cm. thick.

But in commercial cooking and heating purposes viz. cooking in hotels, restaurants,

camp, steaming of yarn in textile mills etc. the sizes of wood pieces are much bigger

than used in domestic cooking. Different indigenous trees are used for fuel wood viz.

Mango, Jackfruit, Tamarind, Blackberry, Shondhori, Mandar, Bamboo etc.

II. Twigs and leaves:

These are the small branches, often used for lighting the stove and fallen leaves dried in

the sun. It also includes some wild bushes grown in open places.

III. Straw:

After harvesting paddy, the residual part left in the field is called “Nara”. The portion

obtained after threshing if paddy is called “Khor”. Both “Nara and Khor” are known as

straw. Generally “Khor” is used as animal feed and “Nara” is used for fuel.

IV. Rice-husk:

The hull which is obtained by de-husking rice is known as rice husk, Rice husk is used

as a fuel along with fuel wood. Nowadays briquette are produced from rice-husk. It is

sells in the market along with fuel wood.

V. Jute-stick:

After taking off the fiber from the jute plant, the residual part is called jute-stick. The

length of jute-stick varies from 2-4 meters.

VI. Cow dung:

From the faces of cows, flat cakes are made or it is wrapped around a stick and dried in

the sun.

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VII. Bagasse:

After the extraction of sugar from sugar cane, the residual part left is known as bagasse.

In some areas in Bangladesh this is used as fuel.

VIII. Agricultural residues:

It includes the residues obtained from other crops that paddy, jute and sugar cane.

3.2 Utensils: Two type of cooking utensils are used: i) flat bottom and ii) round bottom. They are made

of aluminum sheet. Round bottom utensils are more efficient than flat bottom utensils

because a greater part of the utensil’s bottom remains in direct contact with the flame. As

a result, more of the content is heated at a time. Round bottom utensils are popularly used

for domestic cooking. But while in hostels, hotels, camps, where large amount of food

stuffs is being cooked, the flat bottom utensils are commonly used. In the rural area, the

poor people, generally used utensils made of burnt clay.

3.3 Cooking Style and Process:

Most cooks are women. They generally cook their food indoors. But during the winter

season, most of the women of the rural areas cook their foods outside their houses in their

yard with agricultural residues which are abundantly available at the time. They make the

traditional stove by digging a hole in the ground. While cooking, women generally sit in

front of the stove on a piece of wood called “Peri” and with a stick in their hand, which is

used for pushing fuel in the stove. During the rest of the year, they cook their food inside

the house. The rich people always cook their food in a kitchen.

The majority of the people of the country eat rice, fish, pulse (dal), potato, vegetables,

meat, chicken etc. All these food stuffs are being cooked in water by boiling. Apart from

these foods, wheat flour is also taken as a food by making chapaties, paratha, luchi etc.

4. IMPROVED COOKING STOVE (ICS)

5. What is ICS :

ICSs are those traditional stoves which upon some modification/alternation/addition yield

higher efficiencies when compared with the unmodified ones.[8 & 9]

Salient Features of an ICS :

a) An ICS is an improved version of the traditional stove having higher fuel

efficiency compared with the traditional ones.

b) An ICS has a grate in the middle of its combustion chamber and fuel burns on it.

c) There is entry of primary air in an ICS below the grate which helps burning of

charcoal formed during burning of fuel wood.

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d) The three raised ends of a chimneyless ICS are much smaller than those of the

traditional stoves.

e) In case of multiple mouth ICSs with chimneys, cooking in the first mouth is done

by direct flame produced from fuel, while cooking in the other mouths are done

by hot flue gases coming out from the first mouth and the spent flue gases are led

out of the kitchen through a chimney

4.2 Advantages of Improved Cooking Stove (ICS) Technology:

The improved stoves have many advantages over traditional stoves. Some of the

advantages of ICS are given below:

i. Saves 50-65 % traditional fuels

ii. Reduces indoor air pollution (IAP)

iii. Save cooking times 40–50 %

iv. Keeps the kitchen environment pollution free and

thereby check health hazards of the users.

v. Maintaining proper nutritive values of the cooked

food.

vi. Less blacking of the cooking utensils

vii. Check the fire hazards.

viii. Reduces CO2 emissions in the atmosphere, thereby

reduce the green house effects.

4.3 Objectives of Improved Cooking Stove (ICS) Technology:

i) To save traditional fuels by popularization of improved stove and keep

pollution free environment in rural areas.

ii) To reduce indoor air pollution (IAP) in the kitchen.

iii) To develop skill manpower through training course of improved stoves to

the unemployed men and women of the country.

iv) To create awareness about the effectiveness and usefulness of improved

stoves by massive advertisements through various media.

v) To reduces deforestation and maintain ecological balance of the country

by massive used of improved stove.

vi) To involve different Government, Semi-Government and Non-

Government Organizations in dissemination program of improved stoves.

vii) To improve the hygienic condition of the kitchen.

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5. R&D ON IMPROVED STOVES (UP-DRAFT STOVES)

Improved stoves are those traditional stoves upon which some modifications have been

made to give higher thermal efficiencies. The term “Efficiency” needs some elaboration

here. Improved stoves are those traditional stoves upon which some modifications have

been made to give higher thermal efficiencies. The term “Efficiency” needs some

elaboration here. The efficiencies are defined as a fraction of heat content of the fuel

fruitfully utilized. If Q is the heat content of the fuel burnt and U the amount fruitfully

utilized, then the efficiency E is given as:

E=U/Q

The quantity Q can be accurately determined if the colorific value of the fuel used is

known. There are, however, some difficulties as to the accurate value of U. To a stove

designer, U is the amount of heat used to do the cooking. Further, to a salt or a gur

producer, U is the amount of heat required to evaporate the water away. Obviously U

value in these three operations, keeping other factors constant, will not be the same.

Moreover, while cooking food, U value will differ depending on whether cooking is done

simmering or by frying or by steaming.

In rural Bangladesh, items normally cooked are rice, fish/meat curry and dal (pulses). All

the three items are cooking by simmering. Obviously, the recommendation of a stove

using water evaporation efficiency may not be applicable here. In simmering practices,

cooking medium is first taken to the boil and then kept simmering till food is cooked.

“To achieve higher efficiency, a stove should be designed such that the rate of heat

input should be as high as possible during parboiling and as low as possible during the

simmering period”.

This point clearly indicates, besides stove design and cooking practices, vigilance of the

cook is also an important factor in gaining a higher fuel of a stove. A feeding rate higher

than necessary will only evaporates the water away but not hastens the cooking.

Since the stoves are meant for the millions of masses, any kind of sophistication in their

manufacture and also operation will act as a deterrent to their widespread application.

Attempts, therefore have been made to develop and introduce modified versions of the

traditional stove, here in after termed as “Improved Stove”. In the Institute of Fuel

Research & Development (IFRD) a number of improved stoves have been developed to

suit the requirements in respect of biomass fuel types, shape of cooking pots and cooking

habits.

These models may be grouped into 3 categories: (i) Improved Stove without Chimney (ii)

Improved Stove with Chimney and (iii) Improved Stove with Waste Heat Utilization.

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5.1 Stoves without Chimney:

This model is just our age-old traditional stove with three modifications: Firstly, the

exhaust gap or flue gas exit has been reduced to 1.25 cm, so that convective heat loss,

consistent with good burning, is at a minimum. Secondly, a gate has been placed inside

the stove at a depth of 15-18 cm. below the stove rim. Considering the size of firewood

used 6-7 holes of 1.25 cm. in diameter are made on the wall of the stove just below the

grate for primary air entry. This stove saves 50-55% fuel when compared with a

traditional stove of the same internal diameter. However this stove is suitable for fuel-

wood, twinges and branches Fig. No.4.

Fig. No : 5 Improved Single Mouth Cooking Stove (Portable).

In order to make the stoves suitable for any kind of fuels including straws, leaves, dung

etc. the stove is built by digging or building a cylindrical shape stove in the ground or

above it and the grates are either at the level of the ground or below it is so that the fuels

can be conveniently pushed . Holes for primary air inlets and ash outlets are made either

on one side or both sides of the stove.

5.2 Stoves with Chimney:

For non-chimney stoves, flue-gases coming out from the stove remain in the kitchen thus

making the users uncomfortable with heat and smoke. To overcome this, a single/double-

mouth stove with chimney were introduced.A major version of chimney stove is the

multi-pots stove where cooking of more than one item is done simultaneously as shown

in Fig. No-5.

Fig. No-6 Improved Double Mouth Cooking Stove with Chimney for Domestic Cooking.

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In this case, fuel is burnt in the first combustion chamber over a grate and cooking in

other pot is done through the hot flue gases coming from the front chamber. The stoves

are so designed to maximize heat transfer to cooking utensils. Fuel savings of this model,

as compared with a traditional one pothole, is about 60-65%. This model decreases the

time of cooking and also makes the kitchen free of smoke and hot air. It can be easily

made with mud. A grate is placed 18-20 cm. below he stoves rim. On both sides of the

stove, just below the grate, two small holes are made for primary air entry and ash

removal.

To accommodate bulky loose fuels such as straws, leaves and dung, the primary air/ash is

the ground and the grate is placed at the ground level so these fluffy fuels can pushed into

the hearth. Further improvements of these models are being made. Fig. No-6

Fig. No-7 Improved Double Mouth Cooking Stove (half underground).

Multiple stoves can be made in large sized to suit cooking needs in hostels, hospitals,

community centers, etc as in Fig. No-7

Fig. No-8 Improved Double Mouth Cooking Stove for Large Scale Cooking

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Industrial stoves built for streaming twisted years in the textile mill is another variation of

this design. Fig. No-8

Fig. No-9 Improved Single Mouth Chimney Stove is Using for Industrial Purposes

Semi-industrial “Gur” making design of improved stove is given below: Fig. No-9

A. Traditional Stove B. Improved Stove

Fig. No-10 Gur Making Stove

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Fig. No-11 Processing of Raw Materials for Road Construction by ICS

Fig. No-12 Processing of Raw Materials for Road Construction by ICS

5.3 Improved Stove with Waste Heat Utilization.

Hot flue gases entering the chimney are released in the atmosphere in the case of

chimney stoves mentioned above. For this category, arrangements have been made to

recover sensible heart from the gases passing through the chimney.

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The main feature of this stove is the box, fitted at the bottom of chimney of improved

double mouth stove. The maximum temperature attain in the box is 150-1600C without

any insulation of the box. With a proper insulation, temperature can attain 280-300 0C.

When the cooking medium reaches its boiling point, it is removed from the stove and

placed in this hot box. The empty pot hole of the stove is again covered with another

utensil containing fresh food items. The remaining cooking in the hot box is completed in

about the same time as the fresh food items would require in the stove. A maximum of

one utensil can be accommodating at a time in the hot box. The hot box alone shows

saving of 10-15%. The cooked food can be kept warm for a longer time. Good quality

polao, bhuna khichuri, rice, pudding, cake, biscuits etc. can be made in this box. The box

can be used as a drier. In larger models, water heaters have been attached to the chimney

just below the hot box for supplying hot water for tea making or other purposes. Fig. No-10

Fig No 13: Improved Double Mouth Cooking Stove with Chimney for Large

Scale Cooking Coupled with Water Heater and Oven

It should be mentioned here, however that stove without chimney are the simplest of the

3 categories and can made by any one if a proper training is given. These stoves are

within the reach of all including the rural and urban poor, as they do not involved much

cost excepting the labor which the owners themselves can provide and a grate, which

costs TK. 70.00 only. Chimney stoves are however, a little sophisticated and involve

some cost for purchasing chimney and metallic grate. Large multiple stove cost TK.

5,000.00- 7,000.00 each depending on the size and strength of structure. These stoves are

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built by the ICS technicians on the request from, hostel, hotels, community centers,

industrials concerns etc.

Traditional fuels viz. fuel-wood, straws, leaves, bagasse, cow-dung, etc. are being used

for domestic cooking and other heating purposes. In Bangladesh there are also a large

number of small industries which are operated by fuel-wood. Name of the some of the

industries where improved stoves can be used are presented in section 5.4

5.4 Fuel wood using Rural Industries in Bangladesh where Improved

Stoves can be used: A) Food Processing Industries: C) Miscellaneous Industries: i) Bakeries i) Soap making

ii) Fish Smoking ii) Printing (Saree/Clothes)

iii) Ghur making iii) Road Tarring

iv) Noodle making, potato chips, iv) Textile mills

Jams & Jellies etc.

B) Agro- Processing Industries:

i) Rich parboiling.

ii) Tobacco leaf curing.

iii) Tea leaf curing.

iv) Vegetable drying.

6. SELECTION OF ICS MODELS:

The entire cooking system viz. traditional stoves, fuels, utensils and the cooking

processes including cooking habits of the women folk of the country have been discussed

in section no.2 of this Report. To identify the most acceptable ICS models which are

now being used in the community, a sharing meeting was held on February 20, 2008 at

VERC Office, Savar, Dhaka. About 25 participants from different organizations viz.

BCSIR, LGED, ICDDR B, GTZ, Grameen Shakti, Practical Action Bangladesh,

Shwanirvar Bangladesh, BRAC, Concern World Wide, Winrock International, VERC,

and Private Entrepreneurs etc. attended the sharing meeting.

All participants explained their experiences in dissemination of the ICS technology in the

country. After brain storming discussion the following models of ICSs have been selected

for dissemination across the country largely based on consumer preference as perceived

by the participants.

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6.1 Selection of ICS Models for Dissemination [10]:

SL.

NO

Name of the ICS Models Reasons for Users Preference

1.

Model No.1

Improved Single Mouth Cooking Stove

(Portable)

Portable

Saves fuel

Can be used indoor-outdoor

Low cost

2.

Model No.2


(Half underground)

All types of traditional fuels can be used

Save fuels

Low cost

3.

Model No.3

Improved Double Mouth Cooking Stove

with Chimney (on the floor)

Most suitable for rich and middle class families

who use fuel wood, briquettes etc. solid fuels

Saves fuels

Saves cooking time

Reduces IAP in the kitchen environment

4.

Model No.4


with Chimney (Half underground)

All types of traditional fuels can be used

Saves fuels

Saves cooking time


5. Model No.5


with Chimney(Portable)

Portable

Saves fuel

Can be used indoor/outdoor

Low cost

Reduces IAP at cooking place partially

6 Model No.6


Couple with Single Mouth Cooking Stove

having one common Chimney

Most suitable for rich and middle class families

who use fuel wood, briquettes etc. solid fuels

Saves fuels

Saves cooking time


In times of need, either of the stoves can be used

7 Model No.7


with Chimney for Large Scale Cooking

and Semi Industrial Purposes

Most suitable for cooking in hotels, restaurants,

hostels etc.

Saves fuels

Saves cooking time


These models have gained popularity among the users in different parts of the country

because, they save fuel and cooking time, reduce IAP in the kitchen environment, easy

and comfortable to use and the construction costs of different models are reasonable

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6.2 Model No.1: Improved Single Mouth Cooking Stove (Portable)

B. Model in use A. Model

Fig.No.14 Improved Single Mouth Cooking Stove (Portable)

i) Different Parts of the model:

a) Structure

b) Grate

c) Lid for covering the ash out let.

ii) Dimensions of the model:

a) Mouth diameter : 9 inches

b) Feed hole : U type,4.6X4.0 inches

c) Distance between grate to raised points : 6 inches

d) Height of the raised points : 0.5 inches

e) Ash outlet : 3X3 inches

f) Entry of primary air hole diameter : 1 inches

MMOODDEELL DDEEVVEELLOOPPEEDD BBYY :: BBCCSSIIRR,, DDEECCEEMMBBEERR 11998822

TTYYPPEE OOFF FFUUEELL UUSSEEDD :: Suitable for burning fuel wood branches, cow dung, briquettes etc.

PPRRIICCEE :: TTKK..220000..0000

FFUUEELL SSAAVVIINNGG :: 50% as compared with traditional stove.

EEFFFFIICCIIEENNCCYY :: 2255%%

SSEEAASSOONNAALLIITTYY : Round the year

LLIIFFEE TTIIMMEE : 2 years

Ash Outlet

Raised Point

Feed Hole

Grate

Primary Air Entry

21

6.3 Model No.2: Improved Single Mouth Cooking Stove (Half underground)

A. Model B. Model in use

Fig.No.15 Improved Single Mouth Cooking Stove (Half underground)

i) Different Parts of the model:

d) Structure

e) Grate

f) Two perforated lids for covering the ash outlets.

ii) Dimension of the model:

a) Mouth dia : 9 inches

b) Feed hole : (5X5)inches

c) Distance between grate to raised points : 9.5 inches

d) Height of the raised points : 0.5 inch

e) Ash outlet and entry of primary air : 5 inches

MMOODDEELL DDEEVVEELLOOPPEEDD BBYY :: BCSIR 1983

TTYYPPEE OOFF FFUUEELL UUSSEEDD :: Suitable for burning fuel wood, branches, cow dung,

briquettes and fluffy fuel viz, straw-leaves bagasse etc.

PPRRIICCEE :: TK.200.00

FFUUEELL SSAAVVIINNGG :: 45-50% as compared with traditional stove.

EEFFFFIICCIIEENNCCYY :: 22%

SSEEAASSOONNAALLIITTYY : If the model is installed outside then, it is suitable for use

only in the dry season


Raised

point

Feed

hole+

Secondar

y air entry Grate

Ash outlet +

Primary air

entry

22

6.4 Model No. 3: Improved Double Mouth Cooking Stove with Chimney (on the floor)

A.Model B.Model in use

Fig No: 16 Double Mouth Cooking Stove with Chimney (on the floor)

i) Different parts of the model

a) Structure

b) Grate

c) Chimney

d) Cap

e) Lid for covering the ash outlet.


a) Mouths dia : First mouth: 9inches & Second mouth: 8 inches.

b) Distance between two mouths : 3 inches

c) Feed hole : (length 5 x wide 5) inches

d) Distance between grate to the

top of the mouth : 8.5 inches

e) Ash outlets/primary air entry : (length 5 x wide 5) inches

f) Entry from first mouth to

second mouth : 7 inches

g) Open space left after placing

the utensil in the second mouth : 2.5 inches


TTYYPPEE OOFF FFUUEELL UUSSEEDD :: Suitable for burning fuel wood, branches, cow dung, briquettes etc.



EEFFFFIICCIIEENNCCYY :: 28-30%


LLIIFFEE TTIIMMEE : 2-3 years

1st Cooking mouth

Feed hole + Secondary air entry passage

Chimney

2nd Cooking mouth

Ash outlet + Primary air entry passage

Soot removal

23

h) Dia of the flue gases exit

in the second mouth : 2 inches

i) Tunnel from second mouth to

chimney holder : (length 6.0 x wide 3 x height 3) inches

j) Chimney holder : (length 5 x wide 5 x height 10) inches

k) Height & dia of the chimney : 6-9 feet & 3 inches

l) The distance between

the chimney & cap : 4 inches

m) Shoot removal outlet at the

bottom of the chimney : (length 3 x wide 3 ) inches

6.5. Model No.4 Improved double Mouth Cooking Stove with chimney (Half underground)

A. Model B. Model on use

Fig.No.17 Improved double Mouth Cooking Stove with chimney (Half underground)


a) Structure

b) Grate

c) Chimney

d) Cap






FFUUEELL SSAAVVIINNGG :: 55-60% as compared with traditional stove.




Ash outlet

Feed hole

Chimney

Shoot removal

Cooking mouths

24

ii) Dimensions of the model:

a) Mouths dia : First mouth: 9 inches & Second mouth: 8 inches

b) Distance between two mouth : 3 inches


d) Distance between grate to the


e) Ash outlets/primary air entry : (length 5 x wide 5) inches

f) Entry from first mouth to

second mouth : (7.0X4.5) inches


the utensil in the second mouth : 2 inches

h) Dia of the flue gases exit

in the second mouth : 25 inches

i) Tunnel from second mouth to

chimney holder : (length 6 x wide 3 x height 3) inches

j) Chimney holder : (length 5 x wide 5 x height 10) inches

k) Height & dia of the chimney : 6-9 feet & 3 inches

l) The distance between

the chimney & cap : 4 inches

m) Shoot removal outlet at the

bottom of the chimney : (length 3 x wide 3 ) inches

25

6.6 Model No.5 Improved Single Mouth Cooking Stove with Chimney (Portable)


Fig.No.18Improved Single Mouth Cooking Stove with Chimney (Portable)


a) Structure

b) Grate

c) Chimney

d) Cap



a) Mouth dia : 9 inches

b) Feed hole : (4.5X4.5)inches

c) Distance between grate to

the top of the mouth : 7.5 inches

d) Exit for flue gases(dia) : 1.5 inches


TTYYPPEE OOFF FFUUEELL UUSSEEDD :: Suitable for burning fuel wood branches, cow dung, briquettes etc.






Cap

Chimney

y

Chimny holder

Flue gases exit

Ash outlet +

Primary air

entry

Feed hole +

Secondary air

entry

Grate

26

e) Chimney & its dia : 3 feet & 2 inches

f) Distance between top : 4 inches

of the chimney & cap

g) Ash outlet & entry of primary air : (5X5)inches

h) Chimney holder : 2.5 inches dia.X2.5 inches height

6.7 Model No.6 Improved Double Mouth Cooking Stove Coupled with Single Mouth

Cooking Stove having one common Chimney

Fig.No.19 Improved Double Mouth Cooking Stove Coupled with

Single Mouth Cooking Stove having one common Chimney

MMOODDEELL DDEEVVEELLOOPPEEDD BBYY :: BCSIR (Supervisors of ICS Project, phase-II 1998)

TTYYPPEE OOFF FFUUEELL UUSSEEDD :: Suitable for burning fuel wood, branches, cow dung, briquettes and

fluffy fuel viz, straw-leaves bagasse etc


FFUUEELL SSAAVVIINNGG :: As per models nrs. 3 & 5.

EEFFFFIICCIIEENNCCYY :: Do



Chimney

Cap

Chimney Holder

Feed Hole

Feed Hole Flue Gases Exit

Cooking Mouth

27

A. Model No. 6: on Use B. Improved Single Mouth cooking

Fig No : 20 Cooking with ICS with Chimney (Fixed on the floor) on use


a) Structure

b) Grate

c) Chimney

d) Cap

e) Lid for covering the ash out let.


a. Double Mouth Cooking Stove:

a) Mouths diameters : First mouth: 9 inches and second

mouth: 8 inches.


c) Feed hole : Length 5 inches x width 5 inches

d) Distance between the grate and the


e) Ash outlets/primary air entry passage : Length 5 inches x width 5 inches

f) Entry passage from the first mouth to the

second : 7.0 inches X 4.5 inches


the utensil on the second mouth : 2.5 inches

h) Diameter of the flue gases exit

on the second mouth : 2 inches

28

i) Tunnel from the second mouth to the

chimney holder : Length 6 inches x width 3 inches x height 3

inches

j) Damper : 4 inches X 4 inches

k) Height of the stove : 15 inches

b. Single Mouth Cooking Stove

a) Mouth diameter : 9 inches

b) Feed hole : 4.5 inches X 4.5 inches

c) Distance between the grate to

d) the top of the mouth : 8.5 inches

e) Flue gases exit diameter : 1.5 inches

f) Ash outlets/primary air : Length 3X width 3 inches entry passage

c. Common Chimney:

a) Chimney holder : Length 5 inches x width 5 inches x height 10

inches

b) Height and diameter of the chimney : 6-9 feet and 3 inches

c) Distance between

the chimney and cap : 4 inches

d) Soot removal outlet at the

bottom of the chimney : Length 3 inches x width 3 inches

e) Damper : 4 inches X 4 inches

29

6.8 Model No.7 Improved Double Mouth Cooking Stove with Chimney, suitable for

Large Scale Cooking & Semi Industrial Purposes.

A. Model

B. Model on us

Fig.No.21 Improved Double Mouth Cooking Stove with Chimney, Suitable for Large Scale

Cooking & Semi Industrial Purposes.




PPRRIICCEE :: TK.2500.00-3000.00





Chimney

1st Cooking Mouth

2nd Cooking Mouth

1st Flue Gases Exit

2nd Flue Gases Exit

Feed Hole

Feed Hole

Ash Outlet / Pri. Air Enttry

Feed Hole

30

ii) Different parts of the model

a) Structure

b) Grate

c) Chimney

d) Cap


iii) Dimensions of the model:

a) Mouths dia : First mouth: 18 inches & Second

mouth 17 inch



d) Distance between grate to the top of the mouth : 12 inches

e) Ash outlets/primary air entry : (length 10x wide 10) inches

f) Entry from first mouth to second mouth : 10 inches

g) Open space left after placing the utensil in the

second mouth : 3 inches

h) Dia of the flue gases exit in the second mouth : 4 inches

i) Tunnel from second mouth to chimney holder : (length 7 x wide 5 x height

5) inches

j) Chimney holder : (length 10 x wide 10 x height 15)

inches

k) Height & dia of the chimney : 8-9 feet & 4-5 inches

l) The distance between the chimney & cap : 4 inches

m) Shoot removal outlet at bottom of the chimney : (length 4 x wide 4) inches

31

7. PROBLEMS FACED IN DISSEMINATION OF ICS

TECHNOLOGY MADE OF MUD

In Bangladesh dissemination of improved cooking stoves are being undertaken by

installation of mud stoves in the user’s kitchen by trained technicians. These technicians

were trained for construction, maintenances and repair of ICS technology. The training

course for these technicians is for one week. After the training they start dissemination of

improved stoves different parts of the country. But their dissemination activities are being

faced by several problems. Some of the problems are mentioned below:

1) Implementing agencies could not select proper technicians for ICS dissemination.

However, after the training course some of them unwilling to work as a ICS

technician and on the other hand some of them built wrong design of stoves. It

may be due to lack of confidence. While some of them can build good quality of

stoves.

2) There are some implementing agencies generally take short term project (6-12

months) for dissemination of ICS in a particular area the country. However, at the

beginning of the project their technicians installed some improved stoves in that

area and after some time they left that area or do not regularly monitor the

installed stoves in the user’s kitchens. Beneficiaries after using the stoves for a

couple of months, some of them faced some technical problems of the stoves. In

most of the cases, they do not get back up services of the technicians for repair /

maintenance of their stoves. So, after sometime they do not use improved stoves.

3) The constructions of improved stoves need some accessories viz. chimney, grate,

cap etc. These accessories have some proper dimensions. But these things are not

available in the local market. As a result, beneficiaries again switched over to

traditional stoves.

4) There are different models of ICS are available. During installation ICS in the

users kitchen, the technicians some time could not select the proper model for a

particular user. During selection of models importance should be given to the

cooking habits and type of traditional fuels used by the beneficiary. Sometimes

proper model of ICS are not installed in the users kitchen and as a result, after

some times the users do not use the stoves.

5) Installation of mud stove takes about a week, make it ready for use. But most of

the users prefer to install and use stove in a shortest period of time.

6) In natural calamities like flood in low laying areas mud stoves washed away with

flood water.

7) Finally, lack of public awareness and political will this environment friendly

Technology is facing difficulty to reach the grass-roots level of the country.

32

8. IMPROVED COOKING STOVES (ICS) MADE OF

CONCRETE

Since the innovation of ICS in Bangladesh, it is generally made of mud. However, ICS

made of mud has two main problems:

1. It takes about a week to install and make it ready for use.

2. during installation, the technicians can not maintain the proper dimensions of the

Stove.

To overcome these problems, Grameen Shakti (GS) has developed a more efficient

process for constructing the main parts of ICS: structure and chimney holder with

concrete in last February 2010. This process replaces mud with a new construction

materials made from mixing, cement: sand: a crushed brick aggregates (estimated size

¾”) with an appropriate quantity of water in the following ratio 1:2:4 through two

different dices. [11&12]

An ICS has the following parts:

1. Structure. 2. Chimney holder. 3. Grate. 4. Chimney and 5. Cap.

Now- a- days all the parts of the ICS are produced in several small factories across the

country.GS has already established over one hundred production centers in the country,

where every day a huge numbers of ICS structures and chimney holders are being

produced.

After collecting all the ICS parts a technician can build a stove within 1-2 hours.

Immediately after installation of the stove it can be used for cooking and other heating

purposes. The popularity of ICS made of cement is gradually increasing because in

addition to being environmentally-friendly, it is easy to install, durable and visually

appealing.

The ICS models made of: cement: sand: aggregates may be grouped in two categories:

A. Improved Cooking Stove (ICS) for Domestic Purposes.

B. Improved Cooking Stove (ICS) for Large Scale Cooking & Semi- industrial

Purposes.

8.1. Improved Cooking Stove (ICS) for Domestic Purposes:

The domestic cooking stoves are divided into two classes:

1. ICS Single Mouth

2. ICS Double Mouth

33

Both the models can be installed in the users’ kitchen in three different ways, depending

on fuel type, users comfort/habit and nature of the kitchen. They are as follows:

a) On the floor

b) Half underground (by digging hole on the ground)

c) On a plat form

ICS structure and chimney holders are made by mixing: cement: sand: aggregates (3/4”

size) through two different dices. The resultant ICS structure and chimney holder

undergo water curing continuously at least for ten days. After water curing and drying

these are thoroughly rubbed with mud both inside and outside.

After undergoing the above mentioned steps, ICS structures and chimney holders are

ready for constructing different models of ICS.

34

8.1.1 At a Glance: Production of ICS Structure:

Fig.22 Production & curing of ICS structures

35

8.1.1 Improved Single Mouth Cooking Stove with chimney (on the floor): Made of

Concrete.


Fig.23 ICS Single Mouth Cooking Stove with chimney (on the floor)

36

8.1.2 Improved Double Mouth Cooking Stove with Chimney (on the floor): Made

of Concrete.


Fig.No.24 ICS Double Mouth Cooking Stove with Chimney (on the floor)

37

8.1.3 At a Glance : Construction Procedure of Improved Double Mouth Cooking

Stove with Chimney (on the floor) : Made of Concrete

38

8.2. Improved Cooking Stove for Large Scale Cooking & Semi-industrial Purposes:

Made of Concrete.

This model may be divided into two classes:

I. ICS Double Mouth

II. ICS Single Mouth

Both the models are consists of following parts:

i. Structure

ii. Chimney holder

iii. Grate

iv. Chimney

v. Cap

8.2.1: Improved Double Mouth Cooking Stove with Chimney Suitable for

Large Scale Cooking & Semi-industrial Purposes:

The main two parts of this model viz. structure (two mouths of the stove) and chimney

holder are made through two different dices by mixing cement: sand: aggregates in

proper ratios. After proper curing, drying and rubbing with mud these parts are used for

installation of the stove.

Fig. No 25: Improved Double Mouth Cooking Stove with Chimney Suitable for Large Scale

Cooking & Semi-industrial Purposes: Showing Different Dimensions of the Stove

39

At a Glance: Construction Procedure of Improved Double Mouth Cooking Stove with

chimney for Large Scale Cooking:

a. ICS Parts: two mouths chimney holder b. Platform of the stove

c. Placement of two mouths on the platform d. Complete structure of the stove

e. Model on use

40

8.2.2: Improved Single Mouth Cooking Stove with Chimney suitable for

Large Scale Cooking & Semi-industrial Purposes:

This model can also be made similarly as double mouth cooking stove as mentioned

above.

Fig.No 26: Improved Single Mouth Cooking Stove with Chimney Suitable for Large Scale

Cooking & semi Industrial Purpose: Showing Different Dimensions of the stove.

41

9. DISSEMINATION OF IMPROVED COOKING STOVES (ICS)

TECHNOLOGY IN BANGLADESH

It is very difficult to overview the present scenario improved stoves in Bangladesh. For

lack of co-ordination it is not possible to ascertain how many trained technicians are

working for dissemination of improved stoves and how many improved stoves are in

operation in the country. So there is urgent need to select one government / semi

government organization or NGO to co-ordinate and undertake systematic and continuing

improved stoves dissemination program to reach more than thirty million households in

the country.

R & D activities are being carried out by IFRD of BCSIR and so far (December, 2001) 30

up-draft and 9 down-draft models of improved stoves have been developed. With a view

to popularization of improved stoves in the country, the IFRD has chosen five different

models of improved stoves (up draft) viz.

i) Improved single mouth cooking stove (portable).

ii) Improved single mouth cooking stove (half underground).

iii) Improved double mouth cooking stove coupled with chimney (on the ground).

iv) Improved double mouth cooking stove coupled with chimney (half

underground).

v) Improved double mouth cooking stove coupled with chimney suitable for large

scale cooking and other heating purpose

The following strategies were followed for popularization of improved stoves in the

country:

i) Advertisement through mass media.

ii) Seminar

iii) Training courses for construction, maintenance and repairs of improved

stoves.

iv) Demonstrations

On request of the users, the different models of improved stoves are also installed in the

user’s premises by the experts of IFRD.

The Ministry of Science and Information & Communication Technology since its

inception is being applying all its affords for popularization of renewable energy

technologies developed by BCSIR in the country. The Ministry has been regularly

arranging seminars on “Application & Dissemination of Appropriate Technologies in the

country” since 1986 in district/upazilla level of the country. During the seminar along

with other technologies improved stove and biogas technology are being displayed for the

common people.

42

To popularize the improved stove technology IFRD has developed 2 (two) training

courses manuals on “Improved Stoves Technology” one for one week and other for four

days duration. Scientists of IFRD till December 2001 conducted over 212 nos. training

courses on improved stove technology and trained large number of men and women from

different Government, Semi-Government, NGOs etc. of the country. Most of the trained

personnel are now being engaged in dissemination of improved stoves in different parts

of the country.

9.1 ICS Dissemination By BCSIR:

BCSIR have been successfully completed 3 (three) ADP Project on dissemination of ICS

in the country. The Fuel Saving Project was implemented by 6 NGOs whose names were

stated under the Project title. On the other hand, the Projects No.2&3 were jointly

implementation by BCSIR with Ansar-VDP & BRDB.

ADP Projects (GOB), Dissemination of Improved Cooking Stoves :

1) Fuel Saving Project

a) Duration of the Project : July 1987 - June 1991

b) Total Budget : TK 19.75 million

c) Project Area : All over the country

d) Person trained : 3,961 Nos.

e) Participating Organizations :

Shownirvor Bangladesh

Village Education Resource Centre (VERC)

Bangaldesh Mass Education Samity

Together For Service of People

Aid Bangladesh

Jatio Bondhujan Parishad

f) Technologies disseminated :

i) Improved Cooking Stove (ICS): 1,33,841 nos.

ii) Biogas Plant: 141 nos.

iii) Improved Lamp: 3,961 nos.

43

2) Dissemination Improved Stoves: Phase-I

a) Duration of the Project : July 1994 - June 1997


c) Project Area : 105 Upazila of 35 Districts

d) Person trained : 1000 Nos.


BCSIR

Ansar-Village Defense Party (VDP)

Bangladesh Rural Development Board

(BRDB)

f) Total ICS disseminated : 62, 509 Nos.

BCSIR : 12,577

Ansar-VDP : 32,932

BRDB : 17,000

___________________________

Total = 62,509 Nos.

3) Dissemination Improved Stoves: Phase-II

a) Duration of the Project : July 1998 – December 2001


c) Project Area : 92 Upazila of 29 Districts

d) Person trained : 1171 Nos.


BCSIR

Ansar-Village Defense Party (VDP)

Bangladesh Rural Development Board

(BRDB)

f) Total ICS disseminated : 1, 17,573 Nos.

BCSIR : 46,597

Ansar-VDP : 31,555

BRDB : 39,421

___________________________

Total= 1, 17.573 Nos.

44

In Bangladesh at present more 300 Nos. NGOs both national & international are actively

engaged in dissemination of ICS. Names of some NGOs are stated below:

9.2 Dissemination By Grameen Shakti (GS):

GS after registration in 1996, started its journey, on the basis “not for profit” to promote

“Renewable Energy Devices” all over the country.

Aims:

To combat the present energy crisis of the country, they are promoting renewable

energy devices viz. Solar Panel, Biogas & Improved Cooking Stoves (ICS)

Technologies from towns to door steps of the common people in the remotest

corners of the country. They also ensured after sale services to the customers and

technologies.

GS is disseminating ICS made of mud of BCSIR models all over the country since 2007.

In early 2010 they realized that the installation of ICS in the users kitchen take about a

week and on the other hand during installation technicians cannot maintained the proper

dimensions of the stoves.

It is worth mentioning that, in 2009 a small private NGO named “Mitigation of Indoor

Air Pollution” promoting concrete ICS in Camilla district. A team from GS visited that

area and found that all the ICS installed by them were functioning satisfactorily. GS

immediately contacted Mr.Moniruzzaman, Chairman of the above mentioned NGO and

took one ICS model made concrete for necessary modification and for innovation of a

new model of ICS.

After thorough investigations and research conducted by Dr.A.M.Hasan R.Khan and

subsequently innovated some ICS models made of concrete in early 2010. These models

are replica of ICS mud models of BCSIR. Immediately after designing the ICS models

made of concrete, GS in May 2010, started dissemination of new models of ICS across

the country.

At present GS have 16 Divisions, 195 ICS Branch Offices, 96 Production Centers for

large scale production of ICS structures & chimney holders and over 1200 Common

Branch Offices of solar home system (SHS), biogas and ICS technology across the

country. Till now (June 30 2010) GS has installed 6, 27,730 Nos. domestic ICS and 3,246

Nos. of institutional stoves totaling 6,30,289 Nos. of ICS.

Presently GS on an average every month are selling about 15,000-18,000 ICS. It is very

interesting that out of total 6,30,289 Nos. of ICS installed by GS, there are 5,79,547 Nos.

of ICS made of concrete. ICS made of concrete are gaining popularity in the country

because it is durable and good looking. GS technicians regularly monitor installed ICS in

the users kitchens and if requires repair the stove and give necessary instructions to the

users regarding how to maintain, use and repair of ICS. It reported by GS that all the

concrete ICS installed so far are functioning satisfactorily.

45

GS also developed structure and chimney holder of large scale cooking stove made

concrete .A few numbers ICS suitable for large scale cooking has been installed in the

users places and are closely observing its performances. After getting satisfactory results

GS will undertake a large scale dissemination of this new model made of concrete.

9.3 Dissemination By Village Education Resources Center (VERC):

VERC is a local NGO. It has been working on ICS since 1987, when BCSIR first started

its dissemination activities with ICS. Initially all of its technicians had been trained by the

experts of BCSIR how to build, use, repair & maintain ICS made of mud. VERC are

disseminating both domestic and large scale different ICS models of BCSIR across the

country. VERC has large number of offices and demonstration centers in over forty

districts of the country. They have already installed over 53,000 Nos. of ICS in different

parts of the country. Recently they have started building a ICS testing and research

laboratory in its head office Savar, Dhaka.

In 2000 VERC formed a national network named “Improved Cook Stoves Program in

Bangladesh” with the support of ARECOP-Indonesia. The network involves 93 NGOs

working across 28 districts of the country

9.4 Dissemination By GIZ :

GIZ is an international organization and it is sustainable development implementation

partner for the German government. They have started their ICS program since 2005.

They are disseminating ICS models of BCSIR. They have over 200 partner organizations

(PO) that manufacture and sell ICS. These POs are trained & supported by GIZ. It is

reported that GIZ till now (July 2913) installed about 6,00,000 Nos. of ICS in country.

9.5 The other NGOs and private companies who are disseminating ICS in the

country are as follows [13]:

9.5.1 NGOs:

1. BRAC, the world’s largest NGO founded in 1972.

2. Bright Green Foundation

3. SNV, it is an international organization

4. UNDP-UN Habitat, it is an international organization.

5. Bangladesh Red Crescent Society (BDRCS).

6. Bangladesh Association for Social Advancement (BASA)

7. Practical Action, it is an international NGO involved in capacity building, raising

awareness & implementing ICS dissemination projects in Bangladesh.

8. Hilful Fuzul

9. Resource Development Foundation (RDF).

46

9.5.2 Privates Companies:

1. Rahman Renewable Energy Co.

2. SZ Consultancy Services

3. Social Marketing Company (SMC)

4. Siddiqui Sanitation

9.6 Government Institutional Frameworks : Specific to Improved Cooking

Stoves(ICS) are as follows:

1. Power Division, Ministry of Power, Energy and Mineral Resources.

2. Department of Environment.

3. Local Government Engineering Department (LGED).

4. Bangladesh Council of Scientific and Industrial Research (BCSIR)

5. Sustainable and Renewable Energy Development Authority (SREDA)

6. Infrastructure Development Company Limited (IDCOL)

7. SME Foundation, it can promote entrepreneurship in cook stove promotion.

8. PKSF

9.7 Barriers for Dissemination of ICS :

1. There is no coordination among different agencies that are disseminating ICS

in the country.

2. Lack of government strong policies and regulations regarding population and

Large scale dissemination of ICS.

3. There is no independent institution for dissemination of ICS.

4. Lack of R&D activities for further development of ICS Technology.

5. There is no “National Technical Standards for Testing & Certification”

6. Lack of public awareness regarding benefits of GCS.

7. Lack of monitoring and back-up services to the customers services.

8. Lack of skill manpower for dissemination of ICS.

9. Lack of financial support from commercial banks for the development of

“Local Entrepreneurships” who will produce different accessories of ICS and

sell them in the local markets.

10. Efficient utilization of Traditional Fuels.

11. “The Socio-cultural Aspects of the country” regarding use of ICS.

47

10. TESTING FACILITIES OF ICS TECHNOLOGY

AVAILABLE IN BANGLADESH

The Institute of Fuel Research and Development (IFRD), Bangladesh Council of

Scientific and Industrial Research (BCSIR) have been pursuing R&D activities with

Biomass Stove Project since 1978. But no significant progress was made till middle of

1982. The first ICS model: Improved Single Mouth Cooking Stove (Portable) made of

mud was developed December, 1982.

The IFRD had developed a series of ICS models suitable for domestic cooking to

industrial heating purposes which give fuel saving to the extent of 50-65% when

compared with the unmodified ones. The efficiency value of the ICS varies form 22-30%.

All the models were developed through users’ opinions. All the parameters of the ICS

were optimized by changing one parameter and keeping other parameters fixed. The

efficiency of ICS was done by the water evaporation method. It consists of heating a

certain amount of water in a utensil, using a specific amount fuel wood. The standard

equation was followed for this purpose is as follows [6]:

MwCpw(T2-T1)+ MuCpu(T2-T1) +MeL

MfBf

Where,

= Overall efficiency of the stove (%)

Mw = Amount of water taken (kg)

Cpw = Mean specific heat of water (kJ/kg.K)

T1 = Initial temperature of water and utensil (0C)

T2 = Boiling point of water and final temperature of the

utensil (assumed to be the same as boiling water) (0C)

Mu = Mass of the utensil (kg)

Cpu = Mean specific heat of the utensil (kJ/kg.K)

L = Latent heat of vaporization (kJ/kg)

Me = Amount of water evaporated (kg)

Mf = Amount of fuel used (kg)

Bf = As fired calorific value of the fuel (kJ/kg)

48

Recently the following tests have been developed to evaluate the performance of

ICS.[14]

I. The Water Boiling Test (WBT) :

It is designed as a simple method with which stoves made in different places and

for different cooking applications can be compared through a standardized and

replicable test.

II. The Controlled Cooking Test (CCT) :

To get an understanding of how the stove performs cooking foods cooked by local

people, stove testers should use the Controlled Cooking Test (CCT) that has been

developed in parallel with WBT.

III. A Kitchen Performance Test (KPT) :

The Kitchen Performance Test (KPT) is the principal field based procedure to

demonstrate the effect of stove interventions on household fuel consumption.

There are two main goal of KPT:

i) To assess qualitative aspects of stove performance through households surveys.

ii) To compare the impact of ICS on fuel consumption in the kitchen of real

households.

IFRD, BCSIR

It has a well equipped laboratory to conduct the above mentioned ICS tests. But

they need some new equipment for testing and training their research personnel.

Gramen Shakti (GS)

GS has a small ICS testing Laboratory in Comilla, where they conduct the WBT.

They have some equipment for conducting WBT. But they need some more

equipment for WBT & KPT.

VERC

It has no laboratory for testing ICS, but they started constructing a Laboratory in

their Head Office Savar. They have some equipment and trained personnel for

determining WBT & KPT.

Department of Chemical Engineering, BUET

They have well equipped laboratory with all modern facilities for conducting all

the tests required for ICS technology.

49

11. DOWN DRAFT STOVES TECHNOLOGY

In the conventional stoves (both traditional & improved stoves) because of incomplete

combustion of biomass fuels appreciable quantities pollutants viz. carbon monoxide,

particulates, polycyclic organic matters etc. are released in the kitchen environment and

affect the respiratory system of the users. [15,16 &17]

It is also very difficult to supply natural gas to every houses of the country, and on the

other hand the country has not enough natural gas.

To overcome these problems, since 1980 Eindhoven University of Technology,

Eindhoven, The Netherlands pursuing research on Clean Combustion Wood by applying

down-draft combustion principle in wood burning devices.

During my EEC post doctoral fellowship at the Eindhoven Technical University,

Eindhoven, and The Netherlands in 1989-90, by applying down-draft combustion

principle, we developed a biomass burning device, where fuel wood burns cleanly. The

temperature below the grate is about 1000-1100oC, temperature of the flue gases at the

top of the chimney is about 550-750oC and CO emission is about 0.0065%.

50

Fig. No. 27 An alternative Mode of Combustion “Down-draft Burning”

The principle of operation of the stove, in contrast to that of conventional design

is that the flow of air is in the same direction as the volatile and fuel;

A chimney for the stove is essential to provide the necessary draft, which induces

the liberated volatiles and air to flow downward through the fuel bed;

Where they burn vigorously resulting in higher temperatures (1000-1100oC)

than during conventional burning (550-750o)

It has been experimentally found that this mode of burning leads a very good

combustion especially CO emission is negligible.

Later, during 1994-97 BCSIR had made a four years Joint Collaboration Research Project

with Eindhoven Technical University, Eindhoven, and The Netherlands, sponsored by

EEC to developed biomass stoves by applying down-draft combustion principle.

Subsequently, during project period and after the project period by applying down-draft

combustion principle IFRD had developed a series of down-draft stoves suitable for

domestic cooking to large scale cooking and other heating purposes. The efficiencies of

the stoves are similar to that of conventional improved stoves but CO emission is varies

from 0.09-0.24% and CO /CO2 is 0.06- 0.038.

By applying this principle a series of down-draft stoves suitable for domestic cooking to

large scale cooking and other heating purposes have been developed in BCSIR. Pilot-

scale dissemination of these stoves has been started in different parts of country.

51

11.1 Classification of the Down-draft Stoves:

11.1.1 Models Suitable for Domestic Cooking Purpose :

(i) Down-draft Single Mouth Cooking Stove.

(ii) Down-draft Single Mouth Cooking Stove coupled with Oven.

(iii) Down-draft Double Mouth Cooking Stove.

11.1.2 Models Suitable for Large Scale Cooking :

(i) Tandur Oven (ii) Tandur Oven coupled with Cooking Mouth

(iii) Berbecue (Kabab) Oven (iv) Tandur Oven for Tobacco Cring

(v) Cake /Loaf Oven (vi) Down-draft Drier

Fig.No : 29 Down-draft Drier.

Fig.No : 28 Down-draff Berbecue (Kabab) Oven.

52

Tandur Oven for Tobacco Curing:

The traditional tandur oven (hut) is used for tobacco curing. Temperatures required for

curing is vary from 100-1050 C. The total duration for drying is 72 hours. It is a batch

process. Improvement of this oven was made by replacing only the traditional stove (up-

draft) with down-draft stove as shown in Fig No. 25

Fig. No. 30: Down Draft Tobaco Curing “Tundor Oven”

The oven is consists of two parts: a) down-draft stove b) oven (hut)

It saves 50-60% fuel as compared with the traditional ones.

11.2 Performance of Down-draft Stoves:

Performance of the downdraft stoves in respect of efficiency and burning quality has

been evaluated and compared with that of conventional improved stoves developed in

IFRD. Efficiency of the down-draft stoves has been measured by comparing the

consumption of fuel in both conventional and down-draft models. Burning qualities were

evaluated by measuring CO, CO2 and O2 concentration in the flue gases. Temperature

were also measured every 10 seconds at the just below the grate at the entry of the pot

hole, at the bottom of the chimney and at the top of the chimney.

53

The results of the efficiency measurement and cooking tests performed in

traditional, improved and down-draft stoves are given Table No.03:

Table No 03: Cooking Tests Using Down-draft and Improved Cooking Stoves (Up-draft)

SL.

No Type of Stoves

Efficiency

( % )

Cooking Tests Avg. Flue gases Compositions

Fuel

Consumption

(kg)

Time

Consumption

(min)

Saving

% CO

(%)

CO2

(%)

O2

(%)

CO/CO2

(%) Fuel Time

1 Imp. Single Mouth Cooking

Stove with Chimney

25.0

1.35

85

55.0

5.5

>1.0

-

-

-

2 Down-draft Single Mouth

Cooking Stove

26.0

1.25

80

58.3

11.0

0.09

1.47

19.65

0.06

3 Imp. Double Mouth Cooking

Stove with Chimney

28.0

1.25

75

58.3

16.6

>1.0

-

-

-

4 Down-draft Double Mouth

Stove

27.0

1.40

60

53.3

44.4

0.24

2.95

18.7

0.08

5 Traditional Stove

13.0

3.00

90 --

--

>1.0 -- -- --

6 Down-draft Tandur Oven

Coupled with Mouth

21.21

7.21

100

65.7

16.7

0.09 2.9 17.7

7 Traditional Tandur

7.1

21.00

120

>1.0 -- -- --

54

12. RECOMANDATIONS

Improved stoves save 50-65% traditional fuel as compared with the traditional ones.

Total amount of traditional fuel consumption in the country is about 44 million tons

annually. If improved stoves popularized in the country and if it saves 50% traditional

fuel, then annually about 22 million tons of traditional fuel will be saved.

The reduction of traditional fuels by improved stoves, therefore have lower emission of

green house gases (CO2) in the atmosphere .It also helps to conserve the forest resources

of the country.

In reverine Bangladesh it will be difficult to supply natural gas for cooking purpose to the

every households of the country. Therefore, improved stoves have bright future in the

country. Large scale dissemination of improved stoves in the country can conserve the

local forest and change the social life to a great extent.

The following recommendations are made for popularization of ICS in the Country:

1. Establishment of Independent Institution for Dissemination of ICS Technology.

2. To bring all the Agencies who are disseminating ICS under one umbrella.

3. To Establish a Modern R&D Laboratory for ICS Testing & Loop Research.

4. To Establish National Technical Standards, Testing and Certification.

5. To pursue R&D on ICS for further development and provide necessary budget

& man power.

6. Popularization and dissemination newly “Developed Down-draft Stove”

7. Publicity for public awareness regarding benefits ICS though mass medias viz.

Television, Radio, News Papers, Electronic media etc.

8. Selection of most popular models of ICS which are accepted by beneficiaries.

9. A Technical Manual of ICS with most popular models ICS.

10. To produce more skill manpower for dissemination of ICS in the country.

11. To develop more “Local Entrepreneurships” for production of ICS accessories.

12. To provide bank loan to the Local Entrepreneurships who are engaged in

dissemination of ICS.

55

13. To provide need based ICS model to the users in proper cooking place.

14. To perform fuel saving measurement (CCT) after installation ICS in users

kitchen.

15. Proper monitoring of ICS activities in the field level and to provide customers

services.

16. To ensure availability of different parts of ICS in the local market.

17. Finally needs “Political Will” for popularization ICS in Bangladesh.

18. Efficient utilization of Tradition Fuels

19. Involvement of local potter for manufacture of grate, chimney, cap.etc. of ICS.

20. By changing of the “Socio-cultural Aspects “of the country regarding use of ICS.

56

13. REFERENCES

1. System Planning Directorate, Bangladesh Power Development Board(July/2012)

2. Planning Commission Bangladesh/2002

3. M. Asaduzzaman ,Douglas F. Barnes Sahidur R. Khandaker : ENERGY AND

PROVERTY, Special Report March 2009, Restoring Balance : Bangladesh’s

Rural Energy Realities, March 2009.

4. Improved model of the domestic cooking stove. Bangladesh Patent No. 10018.

Patent Application No. 47/85. Date of the acceptance September 17, 1986.

5. Design and construction of a multiple cooking stove. Bangladesh Patent No.

1001876.Patent Application No. 48/85. Date of the acceptance September 28,

1986.

6. Khan A.M.H.R., Cookstoves in Bangladesh. A Case Study Institute of Fuel

Research & Development, BCSIR, Mirpur Road, Dhaka-1205, Bangladesh,

Published by The woodburning Stove Group, Eindhoven University of

Technology, Eindhoven, The Netherlands. May, 1989.

7. E.T Ferguson in woodstove compendium by G. Delepeleire, K.K.Prssad, P

Verheert & P. Visser, woodburning stove Group, Eindhoven University of

Technology , Eindhoven(1981)

8. Eusuf M., Khan A.M.H.R., Begum N., Bgd. J.Sci.Ind.Res., 1990, 25,185.

9. Eusuf M. ,Khan A M H.R .and Islam S Ibid,1993,24,56.

10. A Technical Manual of Improved Cooking Stoves. Published by: Bangladesh

Addressing Indoor Air Pollution (IAP) Jointly Implemented by Village Education

Resource Center (VERC) & Winrock International. Sponsored by The World

Bank 2008. Web Site: www.lged.rein.org : ICS Technical Manual.

11. A Technical Manual of Improved Cooking Stoves: Booklet of Gramen Shakti

.May 2011.

12. Improved Cooking Stoves Booklet (Bengali).Institute Fuel Research &

Development, BCSIR, Dhaka-1205,1992.

13. Draft Bangladesh Country Action Plan (CAP) On Clean Cook stoves: By Global

Alliance for Clean Cook stoves, SNV & GIZ. 26 MAY, 2013.

http://www.lged.rein.org/

57

14. Energy Efficiency and Renewable Energy Program (EEREP) Increasing Adoption

of Renewable Energy, January 2012. Submitted to US Agency for International

Development. Submitted by Winrock International and E+Co.

15. Down-draft Stoves foe Domestic Cooking purpose. Bangladesh Patent No.

1003452. Patent Application No. 104/2000. Date of the acceptance February 10,

2002.

16. Down-draft Tandur Oven for drying of Tea & Tobacco leaves sewai etc.

Bangladesh Patent No. 1003451.Paten Application No. 103/2000. Date of the

acceptance February 4, 2002.

17. Khan A.M.H.R.,Eusuf,M, Prasad K. K. , Moerman E. , Cox M.G.D.M., Visser

A.M.J. & Drissen J.A.J. The Development of Improved Stoves Adapted to the

Conditions in Bangladesh. Final Report of Collaborative Research Project,

Between IFRD, BCSIR, Bangladesh & Eindhoven University of Technology,

Eindhoven, And The Netherlands Sponsored by EEC, November 15, 1995.

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