Sunday, 19 March 2017

Design of Aesthetic Energy Cooking System Using Electric Coil Heating Element, Sink, and Mini Cupboard for Domestic Application


CHAPTER ONE     
1.0 INTRODUCTION

An electric stove burner is a stove that converts electrical energy to heat to cook and bake. Electric stoves became popular as replacement for solid fuel (wood or coal) stoves which required more labour to operate and maintain. Some modern stoves come in a unit built-in extractor hoods.
Technological innovations have dramatically increased during the past years. The number of choices available to consumers in cooktop and cookware design has significantly changed.


Market choices of electric cooktops include conventional electric coil, solid element, radiant coil under glass ceramic, and halogen under glass ceramic, heat resistant glass, aluminium,stainless steel, copper and cast iron. Construction differences in cookware include gauge (thin, medium, heavy), applied finish (tin, porcelain-enamel, flouro-carbon, anodized-electrochemical) mechanical finish (hammered, stamped, clad, ply) and heat core (aluminium, copper). Market choices of cookware use a base material in addition to one or more construction techniques. In addition, differences in cookware configuration include diameter of the opening and contact area that is flat, roughened or concave and the sides perpendicular or curved.

Electric heats a coil beneath the ceramic surface and the red-glowing coil heat the ceramics surface in the cooking zone. The heat is dispersed homogenously. The vessel on the cooking zone is warmed by the heat conducted by the ceramic and radiating from the coil. A cooking system consists of the cooktop, cookware and control device (Schott Glaswerke 1984). Cooking system parameters influence each other and possibly may work against each other ( SchottGlaswerke). It is not possible to develop a better cooking system by altering a single parameter without consideration of the relationship among parameters (Schott Glaswerke).
When the load is constant, characteristics of cooktop cookware, and the consumption (DE merchant,lovingood& Leech, 1995, Goss and lovingood, 1978, Lovingood& Goss 1985).
Electric coil surfaces can be cleaned easily with traditional kitchen appliance cleaners and a sponge. Depending on the type of surface, you may need a commercial stainless steel cleaner instead. Ceramic surface demand very careful cleaning methods. Electric coil appliances are much more forgiving about cookware choice. Heavy cookware that conduct heat well is acceptable whether its ceramic, stoneware, cast iron, stainless or aluminium.
          
1.1  BACKGROUND OF THE WORK.
The stove appliance used to generate heat. Iron stoves fuelled by wood    and coal have been used for hundreds of years to heat homes and are still   popular in some regions as primary heating units.

Modern gas stoves are designed specifically for cooking food, such stoves are also called ranges.

A typical range consist of the heating units on the top of an electric range, called burner (coil) is regulated by control switch.
Electric stove heating element is usually a coil ribbon (straight or    corrugated), of strip of wire filament that gives off heat when an electric      current flows through it, it glows red hot and converts the electrical energy passing through it into heat, which it radiates out in all directions,    (Wikipedia 2009).
A cooking system consists of the cook top, cookware, and control device (Schott Glaswerke, 1984). Cooking system parameters influence each other (Schott Glaswerke). It is not possible to develop a better cooking system by altering a single parameter without consideration of the       relationships among parameters (Schott Glaswerke). When the load is constant characteristics of cooktop, cookware, and the interaction within the system influence energy consumption. De merchant et al (1995)
1.2  STATEMENT OF THE PROBLEM
Most of the cooking systems used especially in rural areas in Nigeria are locally made (i.e. biomass burning stoves)such as wood burning stove which is less efficient and also consumes more energy and generates less heat with high amount of fumes. The health consequences of inefficient combustion of solid fuels in inadequately ventilated building as well as the economic consequences of in-sufficient  power productive income. This can only be overcome  if a smoke free and healthy cooking system using electric coil is produced.
1.3 AIM AND OBJECTIVES
The main aim is to develop an aesthetic energy cooking system using electric coil heating element in conjunction with sink and mini cupboard for domestic application.
1.4 SCOPE AND LIMITATIONS
Component construction calculations and drawings of the system shall be presented. It shall be tested and the efficiency determined. Heat transfer shall be considered. The stove shall be fabricated at the mechanical. Engineering workshop. Relevant books and the internet shall be consulted for research materials. Also the scope of the work is to minimise cost.



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