This work is devoted to an experimental study of metallic pressure cooker\ninsulated with kapok wool, a vegetal biodegradable fiber. Experiments conducted\non the cooling of hot water in the equipment revealed very low heat\nlosses and a time constant of 60 hours on average. As a result, the equipment\nmakes it possible to finish cooking meals only thanks to the heat stored at the\nbeginning of cooking and keeps cooked dishes warm for long hours. The\nthermal phase shift of the pressure cooker is around 7 h. Cooking tests conducted\non some local dishes revealed about 70% butane gas savings for cooking\ncowpea and white rice, 38% for cooking fatty rice, 75% for pasta and\ncouscous, and 30% for cooking potato stew. These results show that this\ntechnology can contribute to minimizing energy consumption in the restaurant\nsector.
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