Clean Air: International Journal on Energy for a Clean Environment

ISSN for PRINT: 1561-4417

For Online Access

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2004, Volume5

Issue 4

113 pages

Issue price - $108.00

M. Moya
Departamento de Ingenieria Mecanica, Pontificia Universidad Catolica de Chile, Santiago, Chile

J. D. Rivera
Departamento de Ingenieria Mecanica, Pontificia Universidad Catolica de Chile, Santiago, Chile

We study the effects of two design parameters on emission indices of a cooking range. The parameters are the distance between the burner head and the bottom of the pot, and the primary air ratio. We measured the NO and CO emissions and thermal efficiency of two burners of different heating capacity. The same batch of commercial propane was used in all the tests. Results show that increasing pot-to-burner distance decreases CO emissions and efficiency and increases NO emissions. The effect of reducing primary air is to increase CO and efficiency, and to decrease NO.

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