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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
Improved Single Mouth Cooking Stove
(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
Improved Double Mouth Cooking Stove
with Chimney (Half underground)
All types of traditional fuels can be used
Saves fuels
Saves cooking time
Reduces IAP in the kitchen environment
5. Model No.5
Improved Single Mouth Cooking Stove
with Chimney(Portable)
Portable
Saves fuel
Can be used indoor/outdoor
Low cost
Reduces IAP at cooking place partially
6 Model No.6
Improved Double Mouth Cooking Stove
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
Reduces IAP in the kitchen environment
In times of need, either of the stoves can be used
7 Model No.7
Improved Double Mouth Cooking Stove
with Chimney for Large Scale Cooking
and Semi Industrial Purposes
Most suitable for cooking in hotels, restaurants,
hostels etc.
Saves fuels
Saves cooking time
Reduces IAP in the kitchen environment
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
LLIIFFEE TTIIMMEE : 1 years
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.
ii) Dimension of the model:
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
MMOODDEELL DDEEVVEELLOOPPEEDD BBYY :: BCSIR 1984
TTYYPPEE OOFF FFUUEELL UUSSEEDD :: Suitable for burning fuel wood, branches, cow dung, briquettes etc.
PPRRIICCEE :: TK.600.00
FFUUEELL SSAAVVIINNGG :: 65% as compared with traditional stove.
EEFFFFIICCIIEENNCCYY :: 28-30%
SSEEAASSOONNAALLIITTYY : Round the year
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)
i) Different parts of the model
a) Structure
b) Grate
c) Chimney
d) Cap
e) Lid for covering the ash outlet.
MMOODDEELL DDEEVVEELLOOPPEEDD BBYY :: BCSIR 1984
TTYYPPEE OOFF FFUUEELL UUSSEEDD :: Suitable for burning fuel wood, branches, cow dung,
briquettes and fluffy fuel viz, straw-leaves bagasse etc.
PPRRIICCEE :: TK.600.00
FFUUEELL SSAAVVIINNGG :: 55-60% as compared with traditional stove.
EEFFFFIICCIIEENNCCYY :: 22-25%
SSEEAASSOONNAALLIITTYY : Round the year
LLIIFFEE TTIIMMEE : 2-3 years
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
c) Feed hole : (length 5 x wide 5) inches
d) Distance between grate to the
top of the mouth : 9.5 inches
e) Ash outlets/primary air entry : (length 5 x wide 5) inches
f) Entry from first mouth to
second mouth : (7.0X4.5) inches
g) Open space left after placing
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)
A. Model B. Model on use
Fig.No.18Improved Single Mouth Cooking Stove with Chimney (Portable)
i) Different parts of the model
a) Structure
b) Grate
c) Chimney
d) Cap
e) Lid for covering the ash outlet.
ii) Dimension of the model:
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
MMOODDEELL DDEEVVEELLOOPPEEDD BBYY :: BCSIR 1984
TTYYPPEE OOFF FFUUEELL UUSSEEDD :: Suitable for burning fuel wood branches, cow dung, briquettes etc.
PPRRIICCEE :: TK.300.00
FFUUEELL SSAAVVIINNGG :: 65% as compared with traditional stove.
EEFFFFIICCIIEENNCCYY :: 28-30%
SSEEAASSOONNAALLIITTYY : Round the year
LLIIFFEE TTIIMMEE : 2 years
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
PPRRIICCEE :: TK.750.00
FFUUEELL SSAAVVIINNGG :: As per models nrs. 3 & 5.
EEFFFFIICCIIEENNCCYY :: Do
SSEEAASSOONNAALLIITTYY : Round the year
LLIIFFEE TTIIMMEE : 2-3 years
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
i) Different parts of the model
a) Structure
b) Grate
c) Chimney
d) Cap
e) Lid for covering the ash out let.
ii) Dimension of the model:
a. Double Mouth Cooking Stove:
a) Mouths diameters : First mouth: 9 inches and second
mouth: 8 inches.
b) Distance between two mouths : 3 inches
c) Feed hole : Length 5 inches x width 5 inches
d) Distance between the grate and the
top of the mouth : 8.5 inches
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
g) Open space left after placing
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.
MMOODDEELL DDEEVVEELLOOPPEEDD BBYY :: BCSIR 1985
TTYYPPEE OOFF FFUUEELL UUSSEEDD :: Suitable for burning fuel wood, branches, cow dung,
briquettes and fluffy fuel viz, straw-leaves bagasse etc.
PPRRIICCEE :: TK.2500.00-3000.00
FFUUEELL SSAAVVIINNGG :: 65% as compared with traditional stove.
EEFFFFIICCIIEENNCCYY :: 29-31%
SSEEAASSOONNAALLIITTYY : Round the year
LLIIFFEE TTIIMMEE : 3-4 years
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
e) Lid for covering the ash outlet.
iii) Dimensions of the model:
a) Mouths dia : First mouth: 18 inches & Second
mouth 17 inch
b) Distance between two mouths : 6 inches
c) Feed hole : (length 10 x wide 10) inches
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.
35
8.1.1 Improved Single Mouth Cooking Stove with chimney (on the floor): Made of
Concrete.
A. Model B. Model on use
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.
A. Model B. Model on use
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
b) Total Budget : TK 15.10 million
c) Project Area : 105 Upazila of 35 Districts
d) Person trained : 1000 Nos.
e) Participating Organizations :
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
b) Total Budget : TK 42.183 million
c) Project Area : 92 Upazila of 29 Districts
d) Person trained : 1171 Nos.
e) Participating Organizations :
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.
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.