Chapter 2
INDUSTRIAL AND INSTITUTIONAL STOVES IN ASIA (contd.)

LAOS

Cane Sugar Industry

A typical of stove used in the cane sugar industry

Profile
In rural areas in northern Laos -around Luang Prabhang province -there are still plenty of villagers producing cane sugar using traditional methods. Fresh cane juice is first obtained using a simple pressing tool. The juice is then boiled for 2 to 3 hours until a thick dark brown liquid is obtained. This liquid is then transferred to moulds. When the liquid has hardened, it forms blocks of cane sugar. The cane sugar blocks are lifted from the moulds and are ready for consumption or to be marketed.

The cane sugar is usually produced by farmers, who have done it for generations. It supplements their main occupation as rice farmers. While rice needs irrigation, sugar cane can be grown on dry land.

The stove is a crucial element in cane sugar production, used during the process of boiling cane juice into thick brown liquid which then cools to form cane sugar.

Scale of Industry
Cottage industry with 3 laborers.

Space required is about (5×8) m for boiling and moulding; and (6×6) m for pressing raw sugar cane to get the juice.

Fuel Type
Fuel wood and bagasse

Stove Size
(290 ×100×30)cm. A long stove with four fireholes.

Stove Makers
Users, locally available

Stove Materials
Body:

• Clay, Sand, Ash
  Total cost stove per stove: almost no cost exept labor.

Stove Utensils

• Shape : 3 parabolic woks, 3 Cylindrical bamboo baskets
• Size : 66 cm diameter for wok, 40 cm for bamboo basket
• Material : Alloyed cast iron and bamboo

Stove/Industry Capacity
On average 30 kg. of cane sugar are produced daily. Although there are 4 fire holes in a stove, only two or three holes are used regularly. The amount of raw materials and the operator capacity are sufficient to work only on two to three holes. Cane sugar is only produced during the dry season (March, April, June). At other times the cane sugar produced is of low quality. The harvest from 0.6 hectare of sugar cane plantation will be completely processed into cane sugar within 30 days.

Fuel Consumption
For every batch, a stove will consume 3 logs of wood measuring 1.5 m and a diamater of 12 cm. Therefore if two batches are done per day, and two stoves are operated, the fuel consumption will be 2×2×3 logs = 12 logs

Exchange rate : US $ 1 = 7.400 Kip

When the liquid reaches the appropriate consistancy, the wok is lifted and the lmixture is transferred to moulds.

Stove Operation
Fresh canes are harvested early in the morning and is immediately processed using a simple pressing machine. The machine is operated using a buffalo which can be rented for 5000 kip per day. For the first batch fresh canes are pressed until approximately 75 litres of cane juice are obtained. This amount of liquid is then divided into two woks. The two woks are then heated simultaneously on a strong fire for two hours. As the liquid boils, foam and dirt rises to the top and are then periodically removed with a wooden spoon. To prevent an overflow of the foam during boiling, a bamboo cylinder, 40 cm in diameter, is immersed in the wok. After 2 hours, the liquid starts to thicken and is dark brown in colour. At this stage, the cane juice needs to be stirred continuously to prevent burning. When the desired thickness of the liquid is obtained, the wok is lifted and the liquid is transferred to moulds. The liquid is then left to cool and harden, forming cane sugar blocks. The blocks of cane sugar are then taken out of the mould. The cane sugar is now ready to be marketed.

Flow Chart of Stove Operation

Left the liquid to cool and harden, forming sugar cane blocks

The fire is extinguished by pulling out the remaining burning wood. The whole process is repeated for the next batch. The second batch is usually completed at 5.00 in the afternoon. At the end of the day, the burning wood in the stove, is left undisturbed until it dies out. The total working time in a day is between 6–7 hours.

Ergonomics
Generally the process does not require the lifting of any heavy load. The activity which appears most taxing, is, the continuous stirring of cane juice when it starts to thicken.

Stove Maintenance
The stoves surveyed do not require special maintenance. If cracks occur, they can be mended with a clay and ash mixture

Stove Durability
The stoves are 4 years old and are still functioning well. The stoves are estimated to last for another 5 years.

Noodle Industry

The rice flour paste is steamed layer by layer in a steaming pot

Profile of Noodle Industry
Noodle is a popular food throughout Laos. It is eaten at all times, for breakfast, lunch or dinner. There are two types of noodle, one is made from wheat and is usually yellow in colour and the other made of rice flour and is white in colour. In Laos, noodle is usually produced by home based industry. The producers usually sell the noodle directly or supply restaurants. The main ingridient is rice which is made into flour and soaked overnight. A small amount of cassava flour is added to improve the noodle elasticity. On the following day, the rice flour paste is steamed layer by layer in a steaming pot. Noodle thickness depends on preference but is usually 2mm. Some of the noodles are sold fresh/wet while othrs are sold in dry form. In noodle production, wood fueled stoves are used during the steaming process.

Scale of Industry
Cottage industry with 3 laborers. Space required is about (8×6) m for grinding and slicing; another (6×10) m for steaming and drying.

Fuel Type
Fuel wood

Stove Size
(140×85×30) cm with 2 fire holes
(360×100×35) cm with 4 fire holes

Stove Makers
Users/locally available

Stove Materials
Body:

• Brick : 300 pcs.
• Cement
• Sand
• Clay

Labor : 125.000 Kip

Total cost per stove : 280.000 Kip (for 2 fire hole stove)

Total cost for 4 fire hole stove is 70.000 Kip because of the additional chimney.

Stove Utensils

• Shape : Cylindrical pan
• Size : Diameter 50 cm (2 pans)
• Diameter : 60 cm (4 pans)
• Material : Alluminium

Stove/Industry Capacity
The production of noodle is mainly depends on the orders, but on average 100 kg of rice per day produces 50 kg dried noodle, 60 kg wet noodle and 15 kg of crackers.

Fuel Consumption
The 2 fire hole stove requires 4–5 pieces of wood , 1,5 m long and about 20 cm diameter, for 2–3 hours working time.

For 4 fire hole stove requires 11–12 pieces of wood for 3 hours working time.

Exchange rate US $ 1 = 7,450 Kip

A two pothole stove used in the noodle industry	The noodle sheets are sliced using a simple slicer machine

Stove Operation
The stove is usually lit at 5.30 in the morning. Pots are half-filled with water. A round frame with cloth attached on its upper part is immersed in the pan. Once the water boils, rice flour which has been soaked overnight, is put in the pot, on the cloth. It is put in a spoon at a time until it forms a circle and is about 1–2 mm thick. The lid of the pot is put on for 2–3 minutes. After the rice paste is cooked, a new batch is put in and the process is repeated. Meanwhile the fire needs to be kept strong, to keep the water boiling so that steaming takes place.

Flow Chart of Stove Operation

To produce dry noodles, the rice paste is dried until it is dehydrated. While for the production of fresh/wet noodle, the rice paste is sliced and is immidiately ready for consumption. Flavouring such as sugar, salt etc are added to the left over pasta which is fried and made into crackers

Ergonomics
In general, there is no lifting or energy expanding activities required in the noodle production industry surveyed.

Stove Maintenance
The stove is now 4 year old. During the time, there has been no major breakdowns.

Stove Durability
It is assumed that stove will be last for another 10 years.

Paper Making Industry

Spreading the fibres evenly on the mould

Profile of Paper Industry
Banxang Khon, a village 10 km from Luang Prabang, is famous for its paper making industry. The majority of Banxang Khon residents are involved in hand-made paper production. The hide of jute plant is used as the raw material in the paper production. The jute is first soaked in water containing a bleaching agent, followed by boiling. Next, the fibres are separated by beating the softened jute with a wooden mallet. The paper porridge is then molded on a plastic screen and allowed to dry. Flowers or leaves can be added to decorate the paper. When dry, it is lifted from the screen.

Stove is an important component in paper making. The jute hide needs to be boiled and then maintained at constant temperatures between 60–70°C for twelve hours.

The paper produced could either be bound into a book, painted or sold as it is, as a souvenier.

Scale of Industry
Home industry with 5 labors. Space required is 6×8 m for stove and moulding, and another 5×4 m for drying.

Fuel Type
Fuel wood

Stove Size
(15×95×50)cm

Stove Makers
Users, locally available

Stove Materials
Body:

• Brick
• Cement
• Sand

Chimney :

• Bricks
• Cost of stove : 200.000 Kip,-

Stove Utensils

• Shape : Square with parabolic in the bottom
• Size : (90×60×70)cm
• Material : Sheet metal

This container sits on the hole of the stove permanently, the narrow gap between stove and container is then sealed with clay and ash.

Industry Capacity
On average 100 sheets of paper (each measuring 55×80 cm) are produced daily. Some of these are plain sheets while others have flower/leaf decorations on them. For the production of 100 sheets of papers, 20 kgs of dry jute are required.

Fuel Consumption
6–8 pieces of woods each 1,5 m long and about 15 cm diameter are needed for a single batch.

Exchange rate :US $ 1 = 7.450 Kip

Stove and boiling container used in the Jute paper industry

Stove Operation
20 kg. of jute are soaked overnight and then washed with detergent. The jute is then put in water containing bleaching agent and is stirred. Afterwards, the jute is transferred to another container for boiling. 20 kg. of ash is added to the water used for boiling the jute. It takes between 45–60 minutes to reach the boiling stage, after which the jute is simmered on a steady fire, with the temperature maintained at between 60–70° C for 12 hours. The softened jute is then beaten with a wooden mallet until the fibres are separated. The beating continues till the jute breaks into fine strands of fibres. Before being put into mold the jute needs to be weighed. On average 5 sheets of paper can be produced from a kilogram of jute fibres. If thicker sheets of paper are to be produced, more jute is added. The jute fibres are put in a tray filled with water. The mould is then immersed in the tray and the fibres are spread evenly on the mould. The mould is lifted from the tray and is dried in the sun.

Flow Chart of Stove Operation

The mould is a wooden rectangular frame, (55 × 80 × 3)cm. A plastic mosquito net is nailed to the frame. When the jute has been put on the moulds, the boiling container is cleaned. The next batch of jute which has been soaked, is ready for processing.

Ergonomics
There is no lifting of any heavy load during the process as small amount of jute fibres are taken each time.

Stove Maintenance
Avoiding boiling water from overflowing onto the stove will ensure that no major damage occurs. Small cracks can easily be repaired with sand and cement or clay and ash mixture.

Stove Durability
The stove surveyed was made in 1990, and it has been rebuilt twice However by preventive maintènance, i.e. avoiding boiling water overflow, the stove is estimated to last for another 5 years.

Scrubbing the paper surface	Expose to the sun

Salt Industry

The salt crystals are taken out using a wooden spoon

Profile
Usually salt is obtained by evaporating by seawater. However, since there is no sea in Laos, salt is obtained from inland salt mines. Firstly, groundwater has to be mined from depths between 200–400 meteres. The groundwater from the depths contains somewhere between 25–35% salt (NaCl). This salt water is then evaporated by boiling on a pair of stoves to produce crystal salts. Eventhough solar energy could be used to evaporate the salt water, the boiling process produces better quality salt.

Scale of Industry
Small scale industry with 50–200 laborers. Space required is about 20.000 sq.m.

Fuel Type
Saw dust

Size
(265 x 150 x 50) cm

Stove Makers
Users, locally available

Stove Materials
Body:

• Brick
• Mud
• Ash

Cost per stove: 60.000 Kips

Stove Utensils

• Shape: rectangular containers
• Size : (210 x 60 x 18) cm
• Material: Galvanized Sheet metal

Stove/Industry Capacity
The average production of raw salt per pair of stove is 60 kg per batch. Boiling time is about 10 hours. Thus per day they only prepare 2 batches. The factory has 130 pairs of stoves. If it works at full capacity the total production is 15.6 tons of raw salt per day.

To obtain the final product iodine (45 ppm.) is added using simple mixer machine.

Fuel Consumption
0,15 m³ of saw dust are required to produce 60 kg of raw salt in a day.

Stove Operation
At first a round wooden log, 10 cm in diameter and 175 long, is placed horizontally at the base of the stove. Saw dust is then poured until it covers the log, (about 15–20 cm thick). Then, 3 wooden sticks are placed vertically on the log at a distance of about 50 cm from one another. The stove chamber is then filled with saw dust which is made firm by repeatedly stepping on it. The wooden sticks and the log are then slowly taken out. Hence air channel are created, one horizontal at the stove base and the other three vertical.

Flow Chart of Stove Operation

Saw dust is used as fuel in the salt industry	Pouring the saw dust into the stove chamber

The stove is lit from the vertical holes made earlier. An iron container is used to hold salt water. The salt water is filled almost to the brim, leaving only about 2 cm. to the container's lip. When the salt water becomes concentrated, it crytallises at the bottom of the container. When enough salt crystals are formed, the salt is taken out using a wooden spoon. More salt water is added when the water level in the container is low. The process is repeated until the salt water is completely evaporated and at about the same time, the saw dust is completely burnt. A batch of salt processing will take between 8–10 hours. Between 50–60 kgs of raw salt could be obtained from 200 litres of salt water. When a batch is completed, the iron container is lifted out, and the combustion chamber is cleaned. The same process is repeated for the next batch.

A wooden log is placed horizontally at the base of the stove; three wooden sticks are also placed vertically; then saw dust is poured into the stove chamber.

Ergonomics
Salt crystals collected in a bamboo basket needs to be transported to a storage area. Transporting it needs considerable strength as a basket full of salt can weigh up to 60 kgs. Another physically demanding job is the lifting up of the iron container, which needs to be cleaned at the base and then replaced on the stove. While other activities are not as physically demanding as these two.

Stove maintenance
The stove is made of layered bricks and plastered with mud, ash and clay. Sometimes some cracks appear which needs to be repaired with a mixture of mud and small amount of ash.

Stove durability
A stove last one year, while the iron container last about 6 months.

Sauna Stove

The boiler requires a large amount of fuel wood to produce steam continuously

Profile of Sauna Stove
The sauna industry is sponsored by the Laos Red Cross Society. All materials for the sauna (drum, stove, sauna room, etc.) are the provided by the Red Cross; and all income goes to the Red Cross. There is one employee who is responsible for cleaning the rooms, firing the stove, putting the herbs in, etc.

The sauna only open in the evening from 6–9 PM.

The equipment used to produce steam consists of: A boiler made of a used tank with a volume of about 200 L. The upper part has two outlets which channel steam by means of metal pipes to two steam rooms (one for woman, the other for men) which have wooden walls with a capacity of 5 persons per room. The water in the drum is first mixed with various types of herbs and leaves; more than 20 types of herbs and leaves are put in the mixture and are replaced every two days.

The stove used has two fireholes and is wood fueled. One hole is used to heat the water in the drum which sits tightly on the stove's lip. The gaps between the drum and the stove's lip are filled with clay mixed with ash. Another hole is 40 cm in diameter is used to boil water for making herb drinks for the visitors. A chimney is also present and is made of a metal pipe, 6 inches in diameter.

Scale of Industry
Household activity with one worker. A space of (4 × 3) m is needed for ground level where the stove is situated and (10 × 8) m is needed for the upper level where there are two sauna rooms and a rest and waiting area. Massage rooms (5 rooms) are beside the sauna room.

Fuel Type
Fuel wood

Size
(150 x 97 x 40) cm.

Stove Makers
Users, locally available

Stove Materials
Foundation:

• Stone, cement and sand

Body:

• Bricks
• Sand
• Cement
• Clay and ash for sealing

Grate:

• Iron bar 1 inch

Chimney:

• Iron pipe 6 inches

Cost of stove :400.000 Kip

Stove Utensils

• Shape: Cylindrical iron drum, pan
• Size : 60 cm diameter for drum, 40 cm for pan
• Material : sheet metal and alluminum

Stove/Industry Capacity
The service hours for the sauna is 3 hours/day, starting at 18.00 up to 21.00 in the evening. The stove is ignited at around 5.30. The drum fill up with the water up to 1/3 part of the height (60–70 liter only). The herbs and some kind of leaves are then put into the drum. The fire should be kept big to boil the water and produce the stream. At 21.00 the fire is dimed by pulling out the wood from the stove, and then some water is splashed on the fire to extinguish it.

Fuel Consumption
10 pieces of fire wood with 1,5–2 m. long and 10–12 cm. diameter are consumed every evening.

Exchange rate US $ 1 = 7.450 Kip

Ergonomics
Generally there is no heavy load that needs to be carried. The drum needs only to be cleaned once in a while or when it appears very dirty.

Stove maintenance
There is no special maintenance requirements for the stove. Cracks can be repaired with a clay and ash mixture.

Stove durability
The stove is now 2 years and is still functioning well. It is estimated that the stove will last for five years.

Flow Chart of Stove Operation

MALAYSIA

Sidewalk Restaurants

Profile
In Kepong, Kuala Lumpur, there are plenty of sidewalk food vendors. These eating places are jammed with custumers during lunch hour. Most of those frequenting the places are office workers from the surrounding Kepong. Many vendors still use wood charcoal. It is believed that the food cooked with charcoal taste better. Food is often served, on small portable stoves, known as anglo. Fish soup, seafood and vegetables will become more delicious if served hot, maintained hot with the anglo. Some types of food are first cooked with gas stove, and then served on charcoal anglo which keeps the food hot.

For some food types, clay wok is used instead of metal or alumunium one. The anglo used is usually tiny, with a diameter of about 25 cm. The anglo could easily be purchased in markets costing between 10–16 RM. For big restaurants, they serve food on more than 50 anglos at once.

Scale
Restaurant with 10–12 labors. Space required is about (8 × 10) m.

Fuel Type
Gass and/or charcoal

Size
25 cm height and 27 cm diameter (top); 17 cm diameter (bottom)

Stove Makers
Stove producer

Stove Materials
Body:

• Clay
• Cement and Sand
• Sheet metal for bucket

Grate:

• Clay or iron bar

Total cost per stove: 14.50 RM

Stove Utensils

• Shape: Parabolic, cylindrical, etc.
• Size: Varies from 22 to 35 cm diameter
• Material : Clay, Cast iron, Alluminium, etc.

Capacity
The restaurant surveyed has 12 round tables with each table accomodating 6 chairs. There are 50 anglos and 6 bigger cooking stoves in the restaurant. According to the owner, they serve on average between 200–250 customers per day. Working hour is between 11.30–20.00. And they cater for more than 15 food items in the restaurant.

Fuel Consumption
Depend on how frequent the stove being used, but in average 1 kg of charcoal are required per portable stove per day.

Stove Operation
For cooking, the restaurant uses either gas stoves or charcoal fueled cooking stoves. The portable stoves are placed, ready on the tables; when there is an order for food items which require the use of anglos, the anglos are loaded with glowing charcoal. Food is then ready for serving on the anglos.

Flow Chart of Stove Operation

Ergonomic
In the process, in terms of ergonomic, there is no need to lift heavy materials.

Stove Maintenance
There are no maintenance needed exept cleaning dirt and ash regularly. If cracks occur the stove just throw away and replace with new one.

Stove Durability
About 0,5–1 years

Tofu Sheet Industry

Tofu sheet is taken out piece by piece, arrange in the pan then sold as fresh tofu sheet

Profile of Tofu Sheet Industry
Tofu sheet is a widely consumed food in Malaysia, especially in Chinese as well as vegetarian restaurants. There are also many Malays who enjoy the food. Tofu sheet is versatile and can be prepared with vegetable, beef, chicken or other dishes.

Tofu sheet comes in two forms, in fresh or dry forms, in the market. The raw material in tofu sheet production is soy beans. The beans are soaked overnight and ground into porridge. Water and acetic acid are added to the mixture. The mixture is heated at a temperature between 60–70°C. The sheet will form steadily on the surface of the mixture. At a thickness of 2 mm, the sheet is taken out and drained. More tofu sheets will be formed at the surface. However the interval of the sheet formation gets longer as the mixture gets less concentrated.

Stove is an important part of this industry required to heat up the tofu solution. Firewood is used as the fuel. Saw dust, rice husk or agricultural wastes are not used because they produce too much smoke and dust which will affect the quality of the tofu sheet.

Scale of Industry
Cottage industry with 3 laborers. The space required is about (6×18)m for the boiling room with 10 stoves; and a (6×6)m space is required for washing and grinding.

Fuel Type
Fuel wood

Size of Stove
(370 × 120 × 60) cm; a long single fire hole

Stove Makers
Masons; locally available

Stove Materials
Body:

• Bricks
• Clay
• Cement and Sand

Chimney:

• Bricks

Total cost per stove : 300 RM

Stove Utensils

• Shape : Rectangular, divided lengthwise, into two halves with a metal sheet
• Size : (370 × 120 × 22) cm
• Material : Metal sheet

Stove/Industry Capacity
On average 25 kg of soy bean can be processed per stove in a day. Cooking is carried out continuously for 12 hours per day. 25 kg of soy bean could yield about 17 kg of dried tofu sheet. The producer has 10 operating stoves and on average 250 kg of soy bean can be processed per day.

Tofu sheets are hanged for air dried; sold as dried tofu sheet

Fuel Consumption
Each stove require 0.5 m3 of wood to process 25 kg of soy bean in a day.

Stove Operation
Soy which has been soaked overnight is ground into porridge. 250 liter of water is added to 25 kg of soy porridge. Acetic acid is added next and the mixture is stirred till all parts obtain uniform viscosity. The stoves are lit at about 6 o' clock in the morning.

Flow Chart of Stove Operation

The soy mixture is then heated to a constant temperature of 60–70°C. Tofu sheet will be formed at the surface of the mixture and will get thicker with time. When the sheet reaches certain thickness (±2 mm), it is then sliced and drained. More tofu sheets will be formed, each formation stage will take longer as the mixture gets less concentrated. The stove is doused in the late afternoon at about 17.00 hours. The leftover mixture is thrown away.

Ergonomic
The process of tofu making does not require the lifting of heavy loads.

Stove Maintenance
There is no significant damage during the stove lifetime of more than 4 years. Small cracks could be repaired using clay or mud mix with ash.

Stove Durability
About 10 years

Loading fuel wood

THAILAND

Khaolam Industry

Khaolam is sold to passing motorists along with other products such as coconut sugar lumps, pickled garlic and tropical fruits.	The sticky rice, blackbean and coconut milk mixture is placed inside the bamboo section. The top end of the bamboo is then sealed with bamboo leaves

Profile of Khaolam Industry
Khaolam is a popular dessert made out of glutinous, or sticky, rice that is baked in a bamboo stem. It is very popular amongst Thais, Khaolam can be purchased almost anywhere. When prepared properly, the cooked sticky rice which has been extracted from the bamboo stem often is wrapped in the membrane which lines the inside of the bamboo stem.

The Khaolam in the northern provinces is similar to that produced in this case study, which was conducted in the Bangkhonti Nok district in the Samut Songkrom province (approx. 70 km south of Bangkok). The only difference is that in the north, producers tend to fill up more of the stem. The cooked khaolam is then cut into smaller sections and sold separately. It could be said that the northern khaolam makers are more efficient in their use of bamboo.

Recently, it has been announced by some business entrepreneurs that khaolam will soon be exported to other countries.

The charcoal stove is an important part of the khaolam industry because of the large amount of heat needed to cook the sticky rice inside the bamboo stem.

Scale of Industry
Household/cottage industry with 5 laborers

Fuel Type
Charcoal

Size of Stove
(660 × 117 × 70) cm

Stove Makers
Users

Stove Materials

• Galvanized iron pipe (7.5 cm diameter, 650 cm length)
• Galvanized iron sheet
• Wood
• Charcoal bed
• Wire

Cost/stove: approx. Bt. 4,000

Stove Utensils
Bamboo poles cut into one-foot sections using a motorized circular saw Kitchen utensils

Stove/Industry capacity
Cooked khaolam has a shelf life of two days. One stove can cook a maximum of 200 pieces of khaolam. Sales by the case totals approximately 100 or more pieces per day. lif there is a celebration, it is possible to produce 300 or more pieces.

Fuel Consumption
Approx. 1.5 sacks charcoal/day

Exchange rate: US $ 1 = Bt. 38

Stove Operation
The glutinous rice is soaked in water and placed in a basin allowing it to absorb water for about 24 hours. If the quality of the glutinous rice is good, the soaking time may be less than 24 hours. After the soaking process, the glutinous rice is mixed with the black beans which have been boiled, as well as the coconut milk. This mixture is then placed into one open end of the pre-cut bamboo sections. Banana leaves are used to cover the opening of the bamboo stem and this is now ready for cooking. The bamboo sections are allowed to lean against the metal pipe, suspended above the stove. Since the metal pipe is located at the center of the stove, khaolam can be cooked on either side of the stove.

Flow Chart of Stove Operation

The poles are cut into 1-foot sections. The bamboo inter-node is kept at the middle of the 1-foot section. A motoized circular saw is used to cut the large number of bamboo sections. Sections are then sorted according to size

Charcoal is loaded into the stove. Sometimes, the charcoal is fired separately and when this has started to burn, the embers are transferred into the khaolam stove. Other times, an electric fan is used to speed up the lighting of the charcoal pieces.

If the stove is not very hot, cooking of the khaolam can take as much as two hours; if the stove is hot, cooking can be done in a little over half an hour. One indicator to determine whether the sticky rice is cooked is by observing the coconut milk which oozes out of the banana leaf stopped end. If the milky substance has dried and appears burnt, the khaolam is already cooked.

Ergonomics
No heavy lifting nor bending are required during the process

Stove Maintenance
Cleaning of the stove simply requires sweeping away ash and sprinkling sugar on the stove every day.

Stove Durability
4–5 years

Boiled Mackerel Industry

Stove for making cooking Platu showing part of the chimney, fuel loading chute, and ash bin

Profile of Boiled Mackerel Industry
Samut Songkram province is on the coast about 60 kilometers south of Bangkok. The province is home to several fishing villages, fish sauce factories and processors of other seafood products. Steamed and salted short-bodied mackerel, locally known as “platu” is very popular among Thais and can be purchased at any market in Thailand. Steaming freshly caught fish is one way of prolonging its shelf-life without refrigeration.

Scale of Industry
Household/cottage industry with 5 laborers

Fuel Type
Waste wood. Fuel wood is delivered by a 10-wheel truck; a full load costs about Bt. 7,000.

Size of Stove
97 cm (high) × 82 cm (wide)

Stove Makers
Local mason

Stove Materials
Body:

• Bricks
• Cement
• Sand
• Iron bar

Grate:

• Cast iron

Chimney:

• Metal sheet

Cost/stove: Bt. 6,000–Bt. 7,000

Stove Utensils

• Stainless steel vat for steaming (if is necessary for the pot to be of stainless steel, as it resists corrosion by salt)
• Wire frame for cooking
• Cover for pot
• Refrigerator

Stove/Industry capacity
Each box of fish weighing 20 kg can yield approximately 80 trays of fish. A total of 3 boxes can be steamed each day.

Fuel Consumption
Average fuel usage/day is approx. 3.5 sacks of fuel wood/stove

Financial Calculation
Average selling price per tray is Bt. 15. After deducting cost of production, the profit is about Bt. 300– Bt. 350/ box. A total of three boxes can be steamed each day, providing an income of Bt. 900 – Bt. 1,050/day. However, when there is a lot of fish and the price of fish is low, they can steam four to five boxes of fish. The selling price, however, does not vary much. Other sources of income are from the sale of by-products, such as fish offal used by factories producing fish sauce.

Bamboo trays are used for making salted Platu. Two or three fish fit into these trays. The trays are then loading into a wire frame that goes into the cooking vats. Up to 50 trays can be loaded onto these wire frames

Stove Operation
Before loading fresh fish on to the bamboo trays, the fish ar dipped in hot water for cleaning. Bamboo steaming trays can be reused many times. After the fish have been washed with salted water, they are sorted according to size. Same sized fish are placed on the bamboo trays. If the fish are big, two fish are loaded on each tray; if they are small, three can fit on one tray. After the fish have been placed on the bamboo trays, the trays are arranged inside a wire frame container. Each cooking batch can accommodate about 50 bamboo trays.

Flow Chart of Stove Operation

The cooking vat which is sitting inside the stove is filled with water up to 75% sull (approx. 100 – 120 lt of water). One bag of salt (30 kg) is added to the water. Fuel wood is fired and the chimney draws the fire into the stove. The fire is maintained until the solution is boiling. Once the solution is boiling, the wire frame with bamboo trays is lowered into the pot and a lid is placed over the pot. Water and salt (2 kg) are added to maintain the salinity level of the cooking solution when other batches are added. Cooking time varies from 6 – 7 minutes per batch for small fish to 15–20 minutes for large fish.

When the solution has been brought to a boil, the fire is reduced and the solution is allowed to simmer. No more fuel is added for the last batch of the day. The pot with the solution is not removed from the stove after the day's work is done. The same cooking solution can be used for about seven days. After the seventh day, the cooking solution is replaced.

Ergonomics
No heavy lifting nor bending are required during the process.

Stove Maintenance
The stove is wiped with a damp cloth after each use. Care is taken not to spill water on to the hot stove. Ash is removed every day.

Stainless steel vats (inverted in this photo) are used for cooking Platu.

Stove Durability
The stove is assumed will be last for 8 years.

Coconut Sugar Industry

This stove can accomodate three woks. This photo shows two opening one with and the other without a wok.
Coconut fronds (leaves and midribs), husks, and shells are used as fuel for this stove.

Profile of Cococut Sugar Cake Industry
Coconut sugar cakes have a distinct flavor which distinguishes them from other types of sugar cakes. A similar product comes from the toddy palm which is a separate species and distinct from the coconut palm.

In order collect coconut juice (not the liquid endosperm which comes from the inside of the coconut or coconut milk which is the milky-white liquid obtained from squeezing grated coconut meat), the blossom end of an unfurled coconut flower bunch (inflorescence) is cut with a sharp knife. Coconut water is collected in sections of bamboo stem which are tied onto the end of the coconut flower bunch. A juice collector will have to regularly trim the end of the coconut flower bunch to stimulate juice flow. In some cases, it may be done on a daily basis. One coconut tree may have more than one flower bunch in which juice is collected. The collected coconut juice is used as raw material for the coconut sugar cake industry which is common in coastal Thailand.

Scale of Industry
Backyard scale industry with 2 full-time laborers

Fuel Type
Coconut fronds (leaves and midribs), husk and shell

Size of Stove
(290 × 90 × 55) cm

Stove Makers
Brick mason

Stove Materials
Body :

• Bricks
• Gravel
• Cement
• Sand
• Reinforcing iron bars

Grate:

• Strip metal

After the coconut juice has thickened, it is removed from the fire and allowed to sit on a used tire. The syrupy substance is stirred to evaporate more water using the residual heat in the syrup	Bamboo baskets are placed over the wok to prevent the froth from spilling over. Beside the stove are cans called “peep”. This can is a unit of measurement used by the Thais and can contain about 20 litres.

Chimney:

• Bricks

Cost/stove : Bt. 30,000

Stove Utensils
Cast iron woks (90–100 cm diameter): 4 pcs

Stove/Industry capacity
One day: 4 woks of coconut juice at the rate of 1.5 hours/wok produces: 1 large can, or “peep”, of fresh coconut juice

Fuel Consumption
One “peep” of coconut sugar juice requires approx. 180 coconut fronds

The income is divided by two persons, each receiving 140 baht. This is approximately equal to the minimum wage earn by laborers in this area.

Stove Operation
The wok is placed on the stove. The stove can accommodate three woks at one time. The woks are filled with freshly collected coconut juice at a rate of 1.5 tang(about 25–30 liters) in each wok and the fire is started. Coconut fronds(leaves and midribs), husk and shells are used as fuel for this process.

Flow Chart of Stove Operation

When the liquid starts to boil, a basket which is open at both ends is placed over the wok. This basket prevents the froth from boiling over and spilling into the fire. The fire is maintained and the liquid is stirred constantly until it thickens and becomes viscous. The wok is taken off the fire and placed over a used tire. The tire prevents the thickening and cooling viscous liquid from tipping over while the liquid which still has a lot of residual heat continues to lose moisture.

Before the liquid hardens, this is transferred into bowls which have been lined with plastic film or cellophane. The sugar cakes are then allowed to cool and harden in the bowls. When the cakes have hardened, these are removed from the bowls. Each cake weighs about one kilogram.

When the fuel is ingnited, the chimney draws smoke away from the fire and draws in air to fuel the fire. The chimney is very important for this industry, as it enables the fire to enter further into the stove. Without the chimney, the fire would be able to heat up only the wok nearest it. With the chimney, enough heat is able to reach the farthest wok. The other two woks are moved closer to the fire as the first (nearest to the fire) is done.

Ergonomic
Heavy lifting is required to take off the wok from the fire. Continuous stirring of the liquid until it thickens is also heavy work.

Stove Maintenance
As the stove uses large amounts of fuel, ash needs to be removed every day. Care must be given not to allow water to spill on the stove while it is hot. If this happens, a new stove may need to be built.

Before the syrup hardens, it is transferred into bowls, which have been lined with cellophane to prevent the sugar lumps from sticking to the sides. Each lump weights about 1 kilogram.

Stove Durability
The stove is at least 25 years old.

Slaughter House

This is the stove used for scalding slaughtered pigs. There are two woks opposite each other, which have been built-in to the stove

Profile of Pig Slaughter House
This pig slaughter house is in the Amphur Muang (central district) of Nakhon Pathom province.

Scale of Industry
Backyard industry with 5 laborers

Fuel Type
Rubber wood and eucalyptus. Other wood waste can also be used. Fuel wood is purchased by the truckload. One 10-wheel truck load of fuel costs Bt. 4,000.

Size of Stove
(423 × 156 × 61) cm

Stove Makers
Local mason

Stove Materials

• Bricks
• Cement
• Reinforcing steel bars Cost/stove: Bt. 30,000

Stove Utensils
Wok: 2 pc, built-in

Stove/Industry capacity
Number of carcasses processed/day = 30–40 carcasses

Fuel Consumption
Each wok uses about three sacks of fuel wood.

Exchange rate: US $ 1 = Bt.38

Stove Operation
After slaughtering the pig and evisceration, the whole pig carcass is lowered into the wok which has been filled with water that has been brought to just below boiling. Dipping in the hot water takes only about 2–3 mintues. The carcass is then removed from the wok and the hair is removed by scraping. The dipping in hot water allows the process of hair removal much easier. Then, the carcass is washed with clean water before it is butchered to be sold.

Flow Chart of Stove Operation

Ergonomic
Lifting of the heavy carcasses is required.

Stove Maintenance
Daily sweeping of the stove to remove dirt and ash. Furthermore, a damp piece of cloth is used to wipe down the stove. Around the wok, the concrete may break off and must then be repaired.

Stove Durability
The stove is more than 10 years old.

A holding pen for pig to be slaughtered	Pigs being eviscerated

MYANMAR

Candle Industry

Candle making machine

Profile of Candle Making Industry
Due to the country-wide power shortage, candles are in great demand throughout Myanmar. For that reason, small-scale candle making industries are becoming more and more popular in every part of the country. The process of making candles is not sophisticated and it doesn't need hi-tech machinery. The raw materials for the candles are wax and thread which are imported from China. The process of making candles starts with melting wax. The melted wax is then taken to the candle machine by a metal scoop and poured into the mold that has a thread inside. After pouring, the melted wax needs to cool down to become solid wax. The solid wax is then taken out from the hold by pressing the foot pedal under the machine which cuts and releases the thread.

The process of candle making cannot be done without use of the wood stove. The wax must be melted, so the stove is essential for the entire process.

Scale of Industry
Cottage industry with 6 laborers.

Fuel Type
Iron wood

Size of Stove
Shape of the stove is cylindrical. Diameter: 50.08 cm; 45.72 cm high

Stove Makers
Users

Stove materials

• Mild steel sheet metal from old steel
  
• drums (170.6 cm × 45.72 cm)
• Grate: porous metal piece
• Pot rest: 3 iron grills

Stove Utensils
Cylindrical tub(55.8 cm diameter; 30.48 cm high) The tub sits on the pot rest

Stove/Industry capacity
Single process: melts 64 kg of raw wax. The first tub will take one hour for the wax to melt completely. There are three types of candle molds:

• Large mold: one scoop produces 10 large candles(3 cm diameter x 15 cm high; weight: 0.09 kg)

• Medium mold: one scoop produces 32 medium candles (1 cm diameter x 13 cm high; weight: 0.0252 kg)

• Small mole: one scoop produces 50 small candles(0.5 cm diameter x 13 cm high; weight: 0.004 kg)

The tub is continuously filled and refilled throughout the day.

The production each day is: 370 packets of large candles(5 candles/ packet), 830 packets of medium candles (8 candles/packet) and 1,250 packets of small candles(32 candles/packet).

Fuel Consumption
990 kg of iron wood/day

Typical stove used in candle industry

Exchange rate: US $ 1 = Kyats 330

Stove Operation
To be able to pour the raw wax into the candle making mold, the wax must first be melted by heating it in the tub. Eucalyptus wood pieces are used to fire the stove. When the flame is ready, the tub is placed on the stove and 64 kg of wax is added into the tub. When all of the wax is completely melted, it is ready to be taken to the candle making machine. The tub is continually heated from 8:00 a.m. until 5:00 p.m. Fuel is added as needed.

Flow Chart of Stove Operation

Ergonomics
The person who is taking care of the stove and the wax scoop may be exposed to heat quite often and will have to lift 64 kg of wax at the beginning of the day. However, during the rest of the day, he just needs to refill smaller amounts of wax into the heated tub. When that person carries the metal scoop which contains hot melted wax to the mold, he must hold the scoop carefully so that the wax will not spill and cause serious injury.

Stove Maintenance
Daily maintenance of the stove is needed. The ashes from the stove must be removed daily.

Stove Durability
Approx. 5 years

Plum Jam Industry

Wok and stove used in Plum jam industry

Profile of Plum jam Industry
Plum jam is a very popular traditional snack in Myanmar. Though it is not very nutritious, Myanmar people like it very much. In every snack shop, betel nut shop and canteen, you can find plum jam of at least four or five different brands. The raw ingredients for plum jam are plums, jaggery (palm sugar) and sugar cane molasses. They are available everywhere in Myanmar, so the plum jam industries are widely spread throughout the country.

The process of making plum jam is not very difficult. First, wash the plums through several rinsings. Add a specified amount of jaggery and sugar cane molasses into the wok and stir it continuously until the two substances are thoroughly mixed, then add the plums. After adding the plum, remove the wok from the stove and keep it as is overnight. The next morning, add the rest of the ingredients into the wok and then the plum jam is ready for packaging. The stove is essential in the making of plum jam.

Scale of Industry
Cottage industry with 12 laborers.

Fuel Type
Charcoal and rice husk briquette

Size of Stove
Shape of the stove is cylindrical. Two kinds of stove are used - a traditional one and an improved briquette stove. Radius: 50.08 cm Height: 45.72 cm

The size of the improved briquette stove is almost the same as the traditional one, but the designs of the combustion chamber and grate are different.

Stove Makers
Blacksmith (locally available)

Stove Materials

• Mild steel sheet metal from old steel drums (170.6 × 45.72)cm
• Grate: porous metal piece
• Pot rest: 3 iron grills welded to the stove body There is no such pot rest in the improved briquette stove design.

Stove Utensils

• Iron wok (69 cm diameter opening x 23 cm high x 34 cm diameter bottom)
• Wooden ladle (92 cm long)

Stove/Industry capacity
Single use: 24 kg plums, 10.4 kg jaggery, 10.4 kg sugarcane molasses, 1.6 kg salt, 0.5 mixed spices, in each wok.

Each day: 15 woks, producing 727.2 kg. plum jam every day.

Fuel Consumption
3 gunny bags of charcoal 28 briquettes (size of briquette: height 6 cm × diameter 12 cm; weight: 0.75 kg)

Exchange rate: US $ 1 = Kyats 330

Stove Operation
Before cooking, the plums must be washed with water two or three times and then placed on a big bamboo tray to be rinsed with water. For ignition, first place a certain amount of charcoal on the metal grate inside the stove, then ignite the bamboo stick and place it inside the combustion chamber. When the flame starts, place the wok on the pot rest and then pour the jaggery and molasses into the wok. Soon all the jaggery and molasses will melt and must be stirred with a wooden ladle until the two substances are thoroughly mixed. This process will take one hour. When the substances are thoroughly mixed, take the wok off the stove and add the plum (24 kg). All the steps up to this point involve the stove, and the same process is repeated over again and again.

Flow Chart of Stove Operation

Stirring with wooden ladle

The following steps do not require the stove: After adding the plum, the stirring must be resumed until every-thing is mixed and the solution has cooled. Cover the wok and keep everything as is over night. Next morning, add the rest of the ingredients (e.g. salt 1.6 kg, chili powder 1.6 kg, mixed spices 0.48 kg).

Ergonomics
The process of making plum jam is technically easy, but it is not physically light. While the plum jam is cooking, the person who is stirring is exposed to heat and smoke emission from the wood burning stove the entire time. When the cooking is done, the responsible person must remove the heavy wok from the stove.

Stove Maintenance
Ashes must be removed from the stove daily

Stove Durability
Approx. 5–8 years

Tamarind juice industry

Profile of Tamarind Juice Industry
As Myanmar is a tropical country, tamarind trees grow in every part of the country. The tamarind fruit is an essential ingredient for many traditional Myanmar dishes. In addition to this, the people also make juice from tamarind fruit and drink one glass of tamarind juice before going to bed because it is one of the best indigenous medicines that helps to smooth the digestive track and aid stomach functions. Most people do not want to bother making the juice themselves, so they just buy the ready-made bottled juice.

The industries which produce tamarind juice can be found in Yangon, as well as in the center of Myanmar (Mandalay, Sagaing, and Magway provinces) where the vast majority of tamarind trees grow.

The process of making tamarind juice is very simple. the first step is to put the raw tamarind and solid jaggery (palm sugar) into two separate pots, add 10 liters of water to each pot and store them overnight. Early the next morning, stir both pots with a long wooden ladle until the raw tamarind and jaggery are completely dissolved in the water. Then, the fluid jaggery must be strained through a fine cloth sieve and poured into a larger aluminum pot (82 cm x 32 cm), then it is ready for cooking. The jaggery fluid must be cooked until it boils, at which point the raw tamarind juice is added. The raw tamarind must be strained before it is added to the boiling jaggery fluid. The mixture of the two fluids must be stirred continuously until the mixture boils and becomes thick. When it is done, the pot must be removed from the stove and allowed to cool down for a few hours. When it is cooled, the tamarind juice is ready to be bottled.

Scale of Industry
Cottage industry with 4 laborers.

Fuel Type
Iron wood

Size of Stove
Improved three stones stove made with 6 bricks

Stove Makers
Users

Stove Materials

• Bricks : 6 pieces (23 x 10 x 8)cm
• Clay :3 – 3.5 kg

Stove Utensils

• Aluminum pot (82 cm x 32 cm)
• Wooden ladle

Stove/Industry capacity
Capacity per pot: 8 kg tamarind; 40 kg jaggery; 1,25 kg salt Production per day is 2 pots (216 liters of juice) because the juice must be bottled manually, a process which is time consuming.

Fuel Consumption
32 kg iron wood/day

Exchange rate: US $ 1 = Kyats 330

Stove Operation
Before placing the aluminum pot on the stove, the fire is ignited by using a bamboo stick which has been soaked in a petrol. When the flame has ignited, place the aluminum pot on the stove and pour jaggery fluid into the pot. When the jaggery fluid starts boiling, the raw tamarind is added. The stirring process must continue. When the fluids are thoroughly mixed and are boiling, stop stirring and remove the pot from the stove. The whole process concerning the stove will take two hours and produce 108 liters for tamarind juice each time.

Flow Chart of Stove Operation

Ergonomic
The person tending the stove will be exposed to heat during the cooking. Lifting the heavy pot is also necessary every day. The smoke emission in the factory is rather high and ventilation is poor.

Stove Maintenance
No special maintenance, however the ashes must be removed at the end of each day.

Stove Durability
Approx. 3–5 years

Tea Shop

The two pothole stove at tea shop of Yangoon University

Profile
The teashop business is one of the most popular businesses in Myanmar. It is a favorite business to undertake with limited capital. At least one teashop can easily be found in almost every part of Myanmar, even in very tiny hamlets.

The business hours for all teashops are flexible, but most of them usually start at around 4 am, by preparing hot water, brewing tea and frying snacks. They use a two pot-hole iron stove to boil water and tea. First, they ignite both potholes and put on one kettle on each pothole. When the water starts to boil, they add dried tea leaves into one kettle and brew it for about 20 minutes. The other kettle is only for the hot water. As the brewed tea is consumed, hot water and more tea leaves are added to the tea kettle. The process of boiling hot water and brewing tea is continuous until 5 or 5:30 pm.

Snacks are made by mixing wheat flour with eggs, water and salt. When the mixture is ready, they start the fire in a mild steel sheet stove. 1.6 kg of oil is poured into a frying pan and heated for frying the snacks. The process of preparing and frying snacks also starts around 4 am and finishes around 10 am, at which time the amount of snacks made is sufficient to last until the shop closes.

Scale of Industry
Small industry with 4 laborers.

Fuel Type
Charcoal, iron wood

Size of Stove
For boiling : square with two pot-holes (boiling water, brewing tea):
Radius: 30.08 cm
Height: 42.75 cm

For frying : cylindrical (frying snacks):
Diameter: 50.08 cm
Height: 45.72 cm
Design and construction materials approximately the same as for the stove from the candle factory.

Stove Makers
Blacksmith (locally available)

Stove materials

• Mild steel sheet metal from old steel drums (170.6 cm x 45.72 cm)
• Grate: metal strip

Tea shop utensils

Stove Utensils

• Kettle, aluminum: 24.5 cm diameter x 19.75 cm height
• Frying pan, metal: 70 cm diameter x 0.5 cm thickness at edge and 0.25 cm in center
• Ladle, metal

Stove/Industry capacity
Stove for hot water and tea: 5 liter water Stove for frying snacks: 3.2 kg oil, 12.8 kg wheat flour

Fuel Consumption
12.8 kg charcoal + 16 kg iron wood/ day

Exchange rate: US $ 1 = Kyats 330

Stove Operation

• Stove for hot water and tea:

• Stove for frying snacks:

Flow Chart of Stove Operation

Ergonomics
The two people taking care of making the tea and frying snacks are exposed to heat. Heavy lifting is involved for the tea maker because that person has to lift the tea kettle quite often to pour the tea.

Stove Maintenance
Daily maintenance, e.g. cleaning ashes from the firebox, wiping the spill of hot water and tea on the stove, is required.

Stove Durability
Approx. 5–8 years

NEPAL

Beaten Rice Industry

	Stove used in beaten rice industry (in operation)

Profile of Beaten Rice Industry
The beaten rice industry is mostly found in the Terai region, as well as in and around the Kathmandu Valley in Nepal. As the name implies, it is prepared from rice. First of all, paddy is soaked in water for about 1–1.5 days, then roasted for about five minutes. It is then fed to a simple power driven machine which removes the husk and squeezes the roasted paddy to obtain the final product. This takes another five minutes.

Scale of Industry
Cottage industry with 2–5 laborers. Space required is about 2,000 sq. ft.

Fuel Type
Rice husk

Size of Stove
(170 × 170 × 85) cm

Stove Makers
Users

Stove Materials
Body:

• Brick 200 pcs.
• Mud 12 bags (1 bag = 50 kg)
• Steel bar 1 pc (dia = 10 cm; length = 85 cm)

Chimney:

• Sheet metal pipe (240 cm height x 20 cm diameter)

Accessories:

• Wooden frame: 4 pcs (210 × 10 × 7.5) cm 4 pcs (170 × 10 × 7.5) cm
• Iron rod 2 pcs (2.5 cm.dia ; 180 cm.long)
• Iron stirrers 4 pcs

Stove Utensils

• Shape : Wok (parabolic shape)
• Size : 73cm diameter, 25 cm high
• Material :Alloyed cast iron

Stove/Industry capacity
Paddy consumption/hour : 50 kg Beaten rice production/hour: 35 kg Working hours/day : 8 hours

Fuel Consumption
480 kg rice husk/day

Exchange rate: US $ 1 = Rs. 67

Accessories used in beaten rice industry

Stove Operation
The vertical steel rod present inside the combustion chamber is heated by burning straw. When it is sufficiently heated, rice husk has to be sprinkled over it continuously. As soon as the rice husk comes in contact with the heated rod, it burns. Previously soaked paddy is roasted in all the woks by means of hanging stirrers made of cast iron which are mounted over the iron bars supported by the wooden frame. The roasted paddy is ready to be squeezed to obtain the final product, i.e., beaten rice. When the fire is to be extinguished, the process of sprinkling rice husk over the heated rod is stopped and the rod slowly cools down.

Flow Chart of Stove Operation

Ergonomics
No heavy lifting nor bending are required during the processing.

Stove Maintenance
Dirts and ashes should be removed reagularly.

Stove Durability
Approx. 5 years

Mustard Oil Industry

Typical of stove used in mustard oil industry

Profile of Mustard Oil Industry
Mustard oil industries are found almost everywhere in Nepal. Mustard seeds are first crushed in a power-driven crusher, the crushed seeds are then roasted and finally squeezed by means of an oil press to obtain mustard oil. The residual mass finds wide application in preparation of animal food. Stoves are used at the stage of roasting the crushed mustard seeds.

Scale of Industry
Cottage industry with 6 laborers. Space required is about 1,800 sq. ft.

Fuel Type
Fire wood

Size of Stove
(125 × 135 × 95) cm

Stove Makers
Users/trained personnel

Stove materials
Body:

• Brick 500 pcs.
• Mud 8 bags (1 bag = 50 kg)
• Cement 0.5 bag
• Sand 2 bags
• Metal strips 4 pcs.

Chimney:

• Sheet metal pipe (210 cm high x 13 cm diameter)

Stove Utensils

• Shape : Flat, circular sheet
• Size : 12 gauge sheet (dia. 100cm)
• Material : Alloy cast iron

Stove/Industry capacity
Number of processings/day : 32 Mustard seeds/processing : 25 kg Fire wood consumption/processing: 2 kg Mustard oil production/processing: 8 lt Residual mass production/processing : 16 kg

Fuel Consumption
2 kg fire wood/processing

Exchange rate: US $ 1 = Rs. 67

Stove Operation
The stove is fired using rice husk/ straw along with fire wood. When the flat metal sheet, which is permanently fixed within the stove body, is sufficiently heated, crushed mustard seeds are roasted on the sheet by means of a wooden ladle. The flat metal sheet is used for roasting. Within a few minutes, the roasted mass is ready to be squeezed to obtain mustard oil. Squeezing can be done either by manual oil pressor by power driven automatic machine. At the end of the day, the fire is extinguished and the partly burnt fire wood is stored for further use.

Flow Chart of Stove Operation

Stove used in mustard-oil industry (in operation)

Ergonomics
The operator is exposed to the heat during cooking; heavy lifting or pressing are required.

Stove Maintenance
Repairs for cracks and external damages Cleaning of ash Cleaning of chimney

Stove Durability
10 – 12 years

Roadside Hotel/Restaurant

A typical of stove used in roadside hotel/restaurants

Profile
Roadside hotel/restaurants are too common in major highways in Nepal. The items served include rice, curry, pickle, mutton, chicken, fried fish, ea, beer, etc. Although traditional cook stove are rapidly being replaced by kerosene stoves, but still the former one is more popular in this sector.

Scale
Number of labour : 7 labourers. Space required is about 8,00 sq.ft.

Fuel Type
Fire wood

Size
(120 × 150 × 70) cm.

Stove Makers
Users.

Stove Materials
Foundation:

• Bricks

Body:

• Stone.
• Clay/Mud

Cost per stove = Rs. 700

Stove Utensils

• Shape : Varies : Parabolic, Cylindrical with flat bottom, etc
• Size : Variable
• Material : Alluminium, Alloyed cast iron, etc

Stove/Industry Capacity
Working hours is 15 hours per day. Number of people served for lunch and dinner average per day: 40 Number of people served for tea, snacks, etc. average per day : 100 Number of people served beer, hard drink, etc average per day : 15

Fuel Consumption
50 kg of fuel wood

Exchange rate : US $ 1 = Rs 67

Stove Operation
The stove is fired using fire wood with aid of kerosene. When the dish to be cooked is on the cook stove, the necessary preparation is made for the next item so that stove does not become idle. At the end of the day, fire is extinguished and remaining fire wood is stored for use on the following day.

Flow Chart of Stove Operation

Ergonomics
No heavy lifting required during the cooking process.

Stove in a restaurant (in operation)

Stove Maintenance
Repairs for cracks and external damages and removal of ashes should be done regularly.

Stove Durability
8 – 10 years.

Sweet Shop

Stove in a sweet shop (in operation)

Profile of Sweet Shop Industry
Small scale sweet shops are scattered almost everywhere in Nepal. Many varieties of sweets are produced and sold. The basic ingredients required are flour, ghee, milk, and sugar. Wood-burning stoves are more common than kerosene stoves in this sector. Simultaneous operation of two or more stoves is also common.

Scale of Industry
Cottage industry with 4 laborers. Space required is about 400 sq.ft.

Fuel Type
Fuel wood

Size of Stove
(75 × 75 × 35) cm

Stove Makers
Users

Stove Materials
Body:

• Bricks : 80 pcs.
• Mud 2 bags (1 bag = 50 kg)
• Metal strips : 2 pcs.

Stove Utensils

• Shape : Parabolic, cylindrical, etc.
• Size : Variable (diameter ranging from 60–68 cm)
• Material : Alloyed cast iron

Stove/Industry capacity
Average production of sweets = 18 kg/day

Fuel Consumption
50 kg fuel wood/day

Exchange rate: US $ 1 = Rs. 67

Stove Operation
The stove is fired with kerosene oil. The wok is heated and ghee is poured into it. When it is sufficiently heated, a previously prepared past of flour (by adding water, sugar, etc.) is poured and formed into the desired shapes (as per the shape of the final product). Gentle stirring is done using a thin wooden stick until the final product is ready. At the end of the day, the fire is extinguished.

Flow Chart of Stove Operation

Ergonomics
No heavy lifting nor bending are required during the process.

Stove Maintenance
Repairs for external damages and removal of ash

Stove Durability
5–6 years

Wool Dyeing Industry

Stove used in wool dyeing industry (in operation)

Profile of Wool Dyeing Industry
The wool dyeing industry is one of the significant cottage industries located in the Kathmandu valley. It imparts color to wool which is utilized in the carpet industry. First, the pigment powder is dissolved in boiling water. Then, the wool to be dyed is dipped in the hot solution and stirred until the wool acquires the color of the required concentration. The process can take one to five hours. Then, the soaked wool is dried in the sunlight. The dyed wool is then ready to be supplied to the carpet industries.

Scale of Industry
Cottage industry with 8 laborers.

Space required is about 8,000 sq. ft.

Fuel Type
Fire wood

Size of Stove
(175 × 175 × 160) cm

Stove Makers
Stove technicians/trained personnel

Stove Materials
Body:

• Brick 1,500 pcs.
• Cement 4 bags
• Sand 16 bags
• Metal strips 4 pcs.

Grate :

• Cast iron

Chimney:

• Sheet metal (810 cm high x 20 cm diameter)

Stove Utensils

• Shape: Cylindrical with flat bottom
• Size : 98 cm dia. x 75 cm high
• Material : Copper

Stove/Industry capacity
100–200 gm pigment powder is dissolved in 500 lt boiling water. About 26 kg wool to be colored is dipped into the solution and then stirred. The stirring process can take 1–1.5 hours, depending upon the quality and concentration of the color to be imparted. The soaked wool is dried in the sunlight. About five processings can be done each day. Thus, approximately 130 kg wool can be dyed in one day.

Fuel Consumption
400 kg fire wood/day

Exchange rate: US $ 1 = Rs. 67

Stirring action in wool dyeing stove

Stove Operation
The vessel is filled with water before the fire is started. Logs of fire wood are placed inside the combustion chamber and the fire is started using a little kerosene. Then the water starts to heat. At the time, the workers arrange for pigment powder and wool to be colored. When the water starts boiling, the powder is mixed into it and stirred until it dissolves completely. The wool is then introduced into the solution and stirred. The process is continued until the desired quality of color is imparted to the wool. At the end of the day, the fire is extinguished and the partially burnt wood is stored for further use.

Flow Chart of Stove Operation

Ergonomics
No heavy lifting is required; but the operator is exposed by heat and chemical fog during the processing.

Stove Maintenance
Repairs for cracks and external damages and removal of ashes should be done regularly.

Stove Durability
20 – 30 years