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:
Stove Utensils
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
Financial Calculation | ||
Expenditures | ||
Sugar cane | = | 35.000 Kip |
Fuel wood | = | 12.000 Kip |
Labor | = | 30.000 Kip |
Rent a buffalo | = | 5.000 Kip |
Income | ||
Cane sugar 30 kg @ 3.500 Kip | = | 105.000 Kip |
Profit/day | = | 23.000 Kip |
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.
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:
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
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.
Financial Calculation | |
Expenditures | |
Rice - 100 kg | = 200,000 Kip |
Cassava - 1 | = 12,000 Kip |
Fire wood 12 pc | = 24,000 Kip |
Labor - 3 person | = 60,000 Kip |
Rent/Power/Depreciation/Misc. | |
= 100,000 Kip | |
TOTAL COST | = 39,.000 Kip |
Income | |
50 kg dried noodle | = 200,000 Kip |
60 kg wet noodle | = 150,000 Kip |
15 kg crackers | = 195,000 Kip |
TOTAL INCOME | = 500,000 Kip |
Profit/day | = 149,000 Kip |
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.
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:
Chimney :
Stove Utensils
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.
Financial Calculation | |
Expenditures | |
Jute 20 kg @ 3000 Kip | = 60.000 Kip |
Chemical | = 18.000 Kip |
Fire wood | = 9.000 Kip |
Labor 5 persons | = 100.000 Kip |
Rent/Power/Depreciation/Misc | = 250.000 Kip |
TOTAL EXPENDITURES | = 429.000 Kip |
Income | |
100 sheets @ 7.000 kip | = 700.000 Kip |
Profit/day | = 271.000 Kip |
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 |
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:
Cost per stove: 60.000 Kips
Stove Utensils
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.
Financial Calculation | |
Expenditures | |
Iodine (for 15 tons/day) | = 85.000 Kip |
Electricity | = 150.000 Kip |
Depreciation (building) | = 400.000 Kip |
Depreciation (machinery, equipment) | = 500.000 Kip |
Misc | = 850.000 Kip |
Labor equipments | = 400.000 Kip |
Raw salt 15 tons/day | = 1,250.000 Kip |
TOTAL COSTS | = 3.135.000 Kip |
Income | |
Raw salt (for industry purposes)-7 tons @ 150 Kip/kg | = 1.050.000 Kip |
Iodine Salt - 8 tons @ 400 Kip/kg | = 3.200.000 Kip |
Total gross income/day | = 4.250.000 Kip |
Profit/day | = 615.000 Kip |
Exchange rate:US $1 | = 7.450 Kip |
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.
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:
Body:
Grate:
Chimney:
Cost of stove :400.000 Kip
Stove Utensils
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.
Financial Calculation | ||
Expenditures | ||
Equipments: | ||
Stove | = | 400.000 Kip |
Drum & pipe | = | 270.000 Kip |
Pipe for chimney | = | 80.000 Kip |
Sauna rooms, bath room, etc. | = | 2.500.000 Kip |
Operational: | ||
Fuel wood/day | = | 15.000 Kip |
Labor/month | = | 160.000 Kip |
Herbs, tea, soap etc./day | = | 30.000 Kip |
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
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:
Grate:
Total cost per stove: 14.50 RM
Stove Utensils
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 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:
Chimney:
Total cost per stove : 300 RM
Stove Utensils
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.
Financial Calculation | |
Expenditures | |
Soy bean | = RM 388 |
Fire wood | = RM 170 |
Labor 3 persons @ 20 RM/person/day | = RM 60 |
Rent/Power/Depreciation/Misc. | = RM 25 |
TOTAL EXPENDITURES | = RM 643 |
Income: | |
175 kg of tofu sheet @ 4 RM/kg | = RM 700 |
Profit/day: | = RM 57 |
Exchange rate: US $ 1 = 3.79 RM |
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
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
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
Financial Calculation | ||
Expenditures | ||
Glutinous rice: 8 kg | = Bt. | 150 |
Coconut: 6 kg | = Bt. | 29–30 |
Refined sugar: 5 kg | = Bt. | 65 |
Salt: 600 gr | = Bt. | 3–4 |
Black beans: 0.5 kg | = Bt. | 10–15 |
Charcoal,Bambo, etc. | = Bt. | 300 |
Labor | = Bt. | 400 |
TOTAL COSTS | = Bt. | 1,000 |
Income | ||
Income/day (average) | = Bt. | 1,600 |
Profit/day | = Bt. | 600 |
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
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:
Grate:
Chimney:
Cost/stove: Bt. 6,000–Bt. 7,000
Stove Utensils
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.
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 :
Grate:
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:
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
Financial Calculation | |
Expenditures | |
Fuel | = Bt.150 |
Others | = Bt. 50 |
TOTAL COSTS | = Bt.200 |
Income | |
Sugar lumps(30kg @ Bt. 16/kg) | = Bt.480 |
Profit/day | = Bt.280 |
Exchange rate: US $ 1 = Bt. 38 |
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.
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
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.
Financial Calculation | |
Pigs purchased at | = Bt. 40/kg |
Meat sold at | = Bt. 70/kg |
No. of carcasses processed/day: 30–40 | |
Weight of each carcass: 90–120 kg |
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 |
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
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
Financial Calculation | |
Expenditures | |
Wax: 480 kg | = Kyats 80,100 |
Thread | = Kyats 4,800 |
6 laborer fees | = Kyats 1,500 |
Fuel | = Kyats 990 |
TOTAL COSTS | = Kyats 87.390 |
Income | |
Large size candles(370 packets) | = Kyats 31,450 |
Medium size candle(830 packets) | = Kyats 33,200 |
Small size candles(1,250 packets) | = Kyats 32,400 |
TOTAL INCOME | = Kyats 97,150 |
Profit/day | = Kyats 9,760 |
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
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
Stove Utensils
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)
Financial Calculation | |
Expenditures | |
Plum: 360 kg | = Kyats 18,000 |
Jaggery (palm sugar): 156 kg | = Kyats 8,775 |
Sugarcane Molasses: 156 kg | = Kyats 8,775 |
Salt: 24 kg | = Kyats 900 |
Mixes spices: 7.2 kg | = Kyats 1,350 |
Charcoal: 3 gunny bags | = Kyats 2,100 |
Briquette: 28 pieces | = Kyats 266 |
Chili powder: 24 kg | = Kyats 7,500 |
12 laborer fees | = Kyats 6,000 |
TOTAL COSTS | = Kyats 53,666 |
Income | |
12 gunny bags of plum jam packet | = Kyats 68,400 |
Profit/day | = Kyats 14,734 |
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
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
Stove Utensils
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
Financial Calculation | ||
Expenditures | ||
Tamarind:16 kg | = Kyats | 1,300 |
Jaggery(palm sugar): 80 kg | = Kyats | 1,000 |
Salt: 1 kg | = Kyats | 45 |
Fuel wood: 32 kg | = Kyats | 220 |
4 laborer fees | = Kyats | 800 |
TOTAL COSTS | = Kyats | 3,365 |
Income | ||
Daily sales:216 bottles @ 1 liter | = Kyats | 27,000 |
Profit/day | = Kyats | 23,635 |
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
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
Tea shop utensils
Stove Utensils
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
Financial Calculation | ||
Expenditures | ||
Dried tea leaves: 2.25 kg | = Kyats | 900 |
Coffee powder: 0.5 kg | = Kyats | 1,000 |
Sugar: 1.6 kg | = Kyats | 150 |
Condensed milk: 10 cans | = Kyats | 1,480 |
Evaporated milk: 2 cans | = Kyats | 340 |
Palm oil: 3.2 kg | = Kyats | 1,200 |
Wheat flour: 12.8 kg | = Kyats | 1,633 |
Labor: 3 persons | = Kyats | 480 |
TOTAL COSTS | = Kyats | 7,183 |
Income | ||
Daily sales | = Kyats | 14,000 |
Profit/day | = Kyats | 6,817 |
Exchange rate: US $ 1 = Kyats 330
Stove Operation
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
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:
Chimney:
Accessories:
Stove Utensils
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
Financial Calculation | |
Expenditures | |
Paddy: 400 kg @ Rs. 15/kg | = Rs. 6,000 |
Rice husk: 480 kg @ Rs. 2/kg | = Rs. 960 |
Labor: 5 persons @ Rs. 120 | = Rs. 600 |
Rent/Power/Depreciation/Misc. | = Rs. 350 |
TOTAL COST | = Rs. 7,910 |
Income | |
Beaten rice: 280 kg @ Rs. 30/kg | = Rs. 8,400 |
Profit/day | = Rs. 490 |
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
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:
Chimney:
Stove Utensils
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
Financial Calculation | |
Expenditures | |
Mustard seeds: 800 kg | = Rs. 28,000 |
Fuel wood: 60 kg | = Rs. 300 |
Labor: 6 persons | = Rs. 900 |
Rent/Power/Depreciation/Misc | = Rs. 800 |
TOTAL COSTS | = Rs. 30,000 |
Income | |
Mustard oil: 256 lt | = Rs. 26,880 |
Residual mass: 512 kg @ Rs. 8/kg | = Rs. 4,096 |
TOTAL INCOME | = Rs. 30,976 |
Profit/day | = Rs. 976 |
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
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:
Body:
Cost per stove = Rs. 700
Stove Utensils
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
Financial Calculation | |
Expenditures | |
Raw materials for lunch, dinner | = Rs. 800 |
Raw materials for tea, snack | = Rs. 1,000 |
Beer, hard drinks, etc | = Rs. 1,500 |
Labour charge | = Rs. 1,050 |
Fuel-wood | = Rs. 250 |
Rent/Power/Depreciation/Misc | = Rs. 300 |
TOTAL EXPENDITURES | = Rs. 4,900 |
Income | |
Lunch, Dinner | = Rs. 2,000 |
Tea, Snacks | = Rs. 2,000 |
Beer, hard drinks | = Rs. 1,800 |
TOTAL INCOME | = Rs. 5,800 |
Profit/day | = Rs. 900 |
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.
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:
Stove Utensils
Stove/Industry capacity
Average production of sweets = 18
kg/day
Fuel Consumption
50 kg fuel wood/day
Financial Calculation | |
Expenditures | |
Flour: 15 kg @ Rs. 16/kg | = Rs. 240 |
Ghee: 5 kg @ Rs. 90/kg | = Rs. 450 |
Sugar: 4 kg @ Rs. 30/kg | = Rs. 120 |
Milk: 15 lt @ Rs. 28/lt | = Rs. 420 |
Fire wood: 50 kg | = Rs. 250 |
Labor: 4 persons @ Rs. 100/person | = Rs. 400 |
Rent/Power/Depreciation/Misc. | = Rs. 200 |
TOTAL COSTS: | = Rs. 2.080 |
Income | |
Sweets: 18 kg @ Rs. 150/kg | = Rs. 2.700 |
Profit/day | = Rs. 620 |
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
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:
Grate :
Chimney:
Stove Utensils
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
Financial Calculation | |
Expenditures | |
Pigment powder: | |
750 gm @ Rs. 600/kg | = Rs. 450 |
Fuel wood: | |
400 kg @ Rs. 5/kg | = Rs. 2,000 |
Labor: 8 persons @ Rs. 150 | = Rs. 1,200 |
Rent/Power/Depreciation/Misc | = Rs. 1,200 |
TOTAL COSTS | = Rs. 4,850 |
Income | |
Wool dyeing charge: 130 kg | = Rs. 5,850 |
Profit/day | = Rs. 1,000 |
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