DESIGN AND CONSTRUCTION OF A CHARCOAL POT INCORPORATED WITH A RECHARGEABLE BLOWER
DOI:
https://doi.org/10.37255/jme.v21i3pp108-116Keywords:
Charcoal pots, Actual Performance, Design Value, Air Supply, Burning effectivenessAbstract
The performance of traditional charcoal pots for home and small-scale commercial cooking applications has to be improved due to the high cost of cooking gas and the increase in energy prices in Nigeria. Designing and constructing a charcoal pot with a rechargeable blower were the goal of this project. The process included choosing the right materials, welding and, fabricating the charcoal pot, and incorporating a rechargeable blower. Coal weighing 45.5 g and 0.117355 m3 of water were used. The project involved design and construction of the exterior cover, combustion chamber, insulation, and gauze assembly for best performance. Shear cutter, an arc welding machine, and angle grinder were used in the fabrication process to cut the metal plate into the required sizes. The purpose of testing the charcoal pot was to compare its actual performance to its design value. In reality, boiling took 10 minutes with a blower, 60 minutes with a regular charcoal, and 25 minutes with a hot plate. The usefulness of the pot in transforming the chemical energy of charcoal into heat energy was confirmed by the results, which demonstrated that the burning effectiveness rose proportionately as the air supply increased. The concept was a straightforward technology that could be used for cooking on its own or incorporated into a small-scale food business. The project will help in reducing cooking time and smoke emissions. In comparison to other cooking techniques examined, the charcoal pot proved to be the most effective and quickest, supporting Nigerian sustainable engineering initiatives.
Downloads
References
[1]. “Integrating photovoltaic systems in power system: Power quality impacts and optimal planning challenges,” *International Journal of Photoenergy*, vol. 10, no. 3, pp. 123–130, 2014, doi: 10.1155/2014/321826.
[2]. S. A. Adeyeye and O. B. Oyewole, “An overview of traditional fish smoking in Africa,” *Journal of Culinary Science and Technology*, vol. 14, no. 3, pp. 198–215, 2016, doi: 10.1080/15428052.20215.1102785.
[3]. R. K. Ahmad, S. A. Sulaiman, S. Yusup, S. S. Dol, M. Inayat, and H. A. Umar, “Exploring the potential of coconut shell biomass for charcoal production,” *Ain Shams Engineering Journal*, vol. 6, no. 3, pp. 203–230, 2021, doi: 10.1016/j.asej.
[4]. S. O. Amiebenomo, F. O. Udeji, and J. I. Aigbokie, “Design and fabrication of an industrial charcoal cooker,” *International Journal of Science, Engineering and Technology*, vol. 4, no. 3, pp. 2348–4098, 2023. [Online]. Available: Scribd.
[5]. J. Anderson, “Metal stoves,” *Journal of Energies*, vol. 32, no. 10, pp. 1723–1738, 2011, doi: 10.3897/rio.7.e67379.
[6]. Badyda, P. Krawczyk, J. S. Bihałowicz, K. Bralewska, W. Rogula-Kozłowska, G. Majewski, P. Oberbek, A. Marciniak, and M. Rogulski, “Are BBQs significantly polluting air in Poland? A simple comparison of barbecues versus domestic stoves and boilers emissions,” *Energies*, vol. 13, no. 23, Art. no. 6245, 2020, doi: 10.3390/en13236245.
[7]. S. F. Baldwin, “Biomass stoves: Engineering design, development, and dissemination,” Volunteers in Technical Assistance, Arlington, VA, USA, 2025.
[8]. F. Beckett, “Exploring the coconut shell biomass for charcoal production sausage and mash,” *Journal of Engineering and Technology*, vol. 10, no. 4, pp. 23–53, 2012. [Online]. Available: ResearchGate.
[9]. M. Begovic, “Sustainable energy technologies and distributed generation,” in *Proc. IEEE Power Engineering Society Summer Meeting*, 2001, pp. 540–545, doi: 10.1109/PESS.2001.970089.
[10]. Y. O. Bello and M. G. Bello, “Basic of food production food and beverage service,” *Journal of Energies*, vol. 42, no. 10, pp. 1713–1718, 2020. [Online]. Available: Google Scholar.
[11]. E. Berko, “Design, construction and assessment of an improved hybrid charcoal-LPG cookstove,” *Journal of Culinary Science and Technology*, vol. 13, no. 11, pp. 1743–1748, 2018. [Online]. Available: Afribary/AGRIS.
[12]. P. A. Daly and J. Morrison, “Understanding the potential benefits of distributed generation on power delivery systems,” in *Proc. Rural Electric Power Conf.*, 2001, pp. 21–213, doi: 10.1109/REPCON.2001.949510.
[13]. G. Drave and E. K. P. Mishra, “Historical review of biomass cookstove development,” *Mechanical Conference*, vol. 1, no. 2, pp. 20–41, 2015. [Online]. Available: Semantic Scholar.
[14]. L. H. Eric, “The strategy of production and distribution of improved charcoal stoves in Kenya,” *World Development*, vol. 15, no. 3, pp. 375–386, 2025, doi: 10.1016/0305-750X(87)90019-2.
[15]. Food and Agriculture Organization (FAO), “Indian improved cookstoves: A compendium,” *FAO Regional Wood Energy Development Programme Archive*, 2025. [Online]. Available: FAO.
[16]. T. Green, O. I. Miria, R. Crook, and A. Ross, “Energy calculator for solar processing of biomass with application to Uganda,” *Energies*, vol. 13, no. 6, Art. no. 1470, 2020, doi: 10.3390/en13061485.
[17]. J. Hopkins, “Renewable energy versus sustainable energy: What’s the difference?” *International Journal of Environmental and Science Engineering*, vol. 10, no. 5, pp. 212–240, 2021. [Online]. Available: Johns Hopkins University.
[18]. C. A. Komolafe and O. Awogbemi, “Fabrication and performance evaluation of an improved charcoal cooking stove,” *The Pacific Journal of Science and Technology*, vol. 11, no. 2, pp. 112–126, 2010. [Online]. Available: ResearchGate.
[19]. S. Kuś, I. Jelonek, and Z. Jelonk, “Effects of thermal treatment of food using barbecue fuels on ambient air and beach sands within recreation facilities,” *Scientific Reports*, vol. 13, no. 1, Art. no. 7621, 2023, doi: 10.1038/s41598-023-45023-4.
[20]. J. Y. Lao, C. C. Wu, L. J. Bao, L. Y. Liu, L. Shi, and E. Y. Zeng, “Size distribution and clothing-air partitioning of polycyclic aromatic hydrocarbons generated by barbecue,” *Science of the Total Environment*, vol. 609, pp. 1283–1289, 2018, doi: 10.1016/j.scitotenv.2018.05.215.
[21]. M. Liana, “A review of firewood saving stove,” *Sci-Hub Journal*, vol. 10, no. 5, pp. 373–379, 2014. [Online]. Available: eScholarship.
[22]. N. M. Mokhtar, M. A. Bappu, W. N. A. S. W. M. Fazli, L. W. S. Wilson, J. Thorairajoo, N. F. M. Yunus, R. M. Ramli, and M. S. Hadi, “Design, fabrication and performance evaluation of charcoal barbecue with air ventilation system,” *Journal of Engineering*, vol. 10, no. 6, pp. 20–43, 2022, doi: 10.1007/978-981-19-2890-1_24.
[23]. P. K. Oke, “Development of a multi-purpose roasting machine,” *Pacific Journal of Science and Technology*, vol. 14, no. 2, pp. 48–52, 2023.
[24]. O. A. Rasheed, A. A. Nurudeen, K. O. Olaniran, and A. A. Emmanuel, “Design and development of a dual powered grill oven for application in higher institution of learning,” *International Journal of Science, Engineering and Environmental Technology (IJOSEET)*, vol. 10, no. 11, pp. 1–7, 2023.
[25]. S. B. Sachia, “Construction of a two pot forced air charcoal stove powered by 6V battery,” *World Journal of Innovative Research*, vol. 9, no. 5, pp. 113–116, 2020.
[26]. S. Y. Sherka, “Design and performance evaluation of biomass gasifier stove,” M.S. thesis, Dept. Chemical Engineering, Institute of Technology, 2011, p. 45, doi: 10.20372/nadre:1797.
[27]. University of Kentucky, “Heat in cooking,” 2016. [Online]. Available: University of Kentucky. Accessed: Sep. 2, 2025.
[28]. O. Y. Usman, “Experimental performance evaluation of charcoal-stove,” *Journal of Science and Technology*, vol. 34, no. 9, pp. 50–62, 2017.
[29]. Wikipedia, “Gas stove,” *Wikipedia, The Free Encyclopedia*, 2025. [Online]. Available: Wikipedia. Accessed: Sep. 1, 2025.
[30]. Y. Zhao, P. Tao, B. Zhang, and C. Huan, “Contribution of Chinese hot pot and barbecue restaurants on indoor environmental parameters,” *Aerosol and Air Quality Research*, vol. 20, no. 5, pp. 2925–2929, 2020, doi: 10.4209/aaqr.2020.04.0141.
