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Solar cooking is the simplest, safest, most convenient way to cook food without consuming fuels
or heating up the kitchen. Many people choose to solar cook for
these reasons. But for hundreds of millions of people around the world who cook over fires fueled
by wood or dung, and who walk for miles to collect wood or spend much of their meager incomes
on fuel, solar cooking is more than a choice — it is a blessing. For millions of people who lack
access to safe drinking water and become sick or die each year from preventable waterborne
illnesses, solar water pasteurization is a life-saving skill. The World Health Organization reports
that in 23 countries 10% of deaths are due to just two environmental risk factors: unsafe water,
including poor sanitation and hygiene; and indoor air pollution due to solid fuel use for
cooking.[1] There are numerous reasons to cook the natural way — with the sun.
Where solar cook
Successful solar cooking is dependent upon access to sunshine and the right climate. Though
solar cooking is possible in many — if not most — countries, it is most practical for people living
in climates that are generally dry and sunny for at least six months of the year. Latitudes between
the equator and 40º are usually best, though solar cooking at high latitudes is possible, even in
the winter. The darker regions on the following map tend to have longer cooking seasons
Fuel Scarcities
One-fourth of humanity suffers fuel scarcities. Half of the world cooks with wood. Accelerating
wood shortages in many countries add new burdens to families, particularly in eastern and
southern Africa.
Cooking with fire means fire hazards and dangers of burns for small children
Smoke causes lung and eye diseases.
Future generations will have fewer options.
The slower, gentler cooking provided by many solar cookers preserves more nutrients.
The ability to pasteurize water with free solar energy can help prevent many diseases.
The energy for solar cooking is infinitely renewable and entirely non-polluting.
edit Improved solar cookers and training
Historically most solar cookers were either curved parabolic reflectors focusing intense
heat onto a single pot, or heat trap boxes with a window on the top and one or several flat
reflectors. Both types were too expensive for most people, cumbersome and sometimes even
dangerous to use.
A wide variety of new solar cookers are more convenient, much lower-priced, and now
competitive with alternatives such as wood, charcoal, and wood stoves. One such model, an
open reflector, has been widely tested and has proven useful in the USA, Kenya and
Zimbabwe. It pays for itself in fuel savings in two months or less and becomes a recurrent
economic benefit to individual households.
Developed in 1994 by an international team of volunteers and dubbed the "CooKit," it is
ideal for introducing the basics of solar cooking. It is easily hand-made and also is being
mass-produced in USA, Kenya and Zimbabwe with modifications to suit local needs and
climates.
Participative instruction quickly teaches solar cooking skills and trains local women to also
teach their neighbors.
Many millions are waiting for the simple, life-long skill that they can pass on to future
generations.
edit Cooking and Food Processing
Food needs little attention while cooking, leaving the cook free to attend to other matters.
Scorching is very rare, so clean-up is simplified.
Most of the preparation for a meal can be done early in the day, so there is less last-minute
fuss.
While food cooks in the sun, the kitchen stays cool.
The gentle cooking preserves flavor and aroma, so the food tastes better.
Foods can be preserved for out of season use at no cost in power, either by solar
dehydration or, in the case of some acidic foods, by canning.
In some climates, the fact that a panel cooker has potential to be used at night as a chiller
could be very useful in preserving some types of short-term fresh foods or leftovers.
Types
The three most common types of solar cookers are heat-trap boxes, curved concentrators
(parabolics) and panel cookers. Hundreds — if not thousands — of variations on these basic
types exist. Additionally, several large-scale solar cooking systems have been developed to meet
the needs of institutions worldwide.
Principles Most solar cookers work on basic principles: sunlight is converted to heat energy that is
retained for cooking.
Fuel: Sunlight Sunlight is the "fuel." A solar cooker needs an outdoor spot that is sunny for
several hours and protected from strong wind, and where food will be safe. Solar cookers don't
work at night or on cloudy days.
Convert sunlight to heat energy Dark surfaces get very hot in sunlight, whereas light surfaces
don't. Food cooks best in dark, shallow, thin metal pots with dark, tight-fitting lids to hold in heat
and moisture.
Retain heat A transparent heat trap around the dark pot lets in sunlight, but keeps in the heat.
This is a clear, heat-resistant plastic bag or large inverted glass bowl (in panel cookers) or an
insulated box with a glass or plastic window (in box cookers). Curved concentrator cookers
typically don't require a heat trap.
Capture extra sunlight energy One or more shiny surfaces reflect extra sunlight onto the pot,
increasing its heat potential.
Heat Principles
The basic purpose of a solar box cooker is to heat things up - cook food, purify water, and
sterilize instruments - to mention a few.
A solar box cooks because the interior of the box is heated by the energy of the sun. Sunlight,
both direct and reflected, enters the solar box through the glass or plastic top. It turns to heat
energy when it is absorbed by the dark absorber plate and cooking pots. This heat input causes
the temperature inside of the solar box cooker to rise until the heat loss of the cooker is equal to
the solar heat gain. Temperatures sufficient for cooking food and pasteurizing water are easily
achieved.
Given two boxes that have the same heat retention capabilities, the one that has more gain, from
stronger sunlight or additional sunlight via a reflector, will be hotter inside.
Given two boxes that have equal heat gain, the one that has more heat retention capabilities -
better insulated walls, bottom, and top - will reach a higher interior temperature.
The following heating principles will be considered first:
Heat gain
Heat loss
Heat storage
Single or multiple reflectors bounce additional sunlight through the glass and into the solar box.
This additional input of solar energy results in higher cooker temperatures.
Things that are warm or hot -- fires, stoves, or pots and food within a solar box cooker -- give off
heat waves, or radiate heat to their surroundings. These heat waves are radiated from warm
objects through air or space. Most of the radiant heat given off by the warm pots within a solar
box is reflected from the foil and glass back to the pots and bottom tray. Although the transparent
glazings do trap most of the radiant heat, some does escape directly through the glazing. Glass
traps radiant heat better than most plastics.
[edit] Convection
Molecules of air move in and out of the box through cracks. They convect. Heated air molecules
within a solar box escape, primarily through the cracks around the top lid, a side "oven door"
opening, or construction imperfections. Cooler air from outside the box also enters through these
openings.
[edit] Heat storage
As the density and weight of the materials within the insulated shell of a solar box cooker
increase, the capacity of the box to hold heat increases. The interior of a box including heavy
materials such as rocks, bricks, heavy pans, water, or heavy foods will take longer to heat up
because of this additional heat storage capacity. The incoming energy is stored as heat in these
heavy materials, slowing down the heating of the air in the box.
These dense materials, charged with heat, will radiate that heat within the box, keeping it warm
for a longer period at the day's end.
There are three types of materials that are typically used in the construction of solar box cookers.
A property that must be considered in the selection of materials is moisture resistance.
Structural material
Insulation
Transparent material
Moisture resistance
[edit] Structural material
Structural materials are necessary so that the box will have and retain a given shape and form,
and be durable over time.
Structural materials include cardboard, wood, plywood, masonite, bamboo, metal, cement, bricks,
stone, glass, fiberglass, woven reeds, rattan, plastic, papier mache, clay, rammed earth, metals,
tree bark, cloth stiffened with glue or other material.
Many materials that perform well structurally are too dense to be good insulators. To provide both
structural integrity and good insulation qualities, it is usually necessary to use separate structural
and insulating materials.
[edit] Insulation
In order for the box to reach interior temperatures high enough for cooking, the walls and the
bottom of the box must have good insulation (heat retention) value. Good insulating materials
include: aluminum foil (radiant reflector), feathers (down feathers are best), spun fiberglass,
rockwool, cellulose, rice hulls, wool, straw, and crumpled newspaper.
When building a solar cooker, it is important that the insulation materials surround the interior
cooking cavity of the solar box on all sides except for the glazed side -- usually the top. Insulating
materials should be installed so that they allow minimal conduction of heat from the inner box
structural materials to the outer box structural materials. The lower the box heat loss, the higher
the cooking temperatures.
[edit] Transparent material
At least one surface of the box must be transparent and face the sun to provide for heating via
the "greenhouse effect." The most common glazing materials are glass and high temperature
plastics such as oven roasting bags. Double glazing using either glass or plastic affects both the
heat gain and the heat loss. Depending on the material used, the solar transmittance - heat gain -
may be reduced by 5-15%. However, because the heat loss through the glass or plastic is cut in
half, the overall solar box performance is increased.
[edit] Moisture resistance
Most foods that are cooked in a solar box cooker contain moisture. When water or food is heated
in the solar box, a vapor pressure is created, driving the moisture from the inside to the outside of
the box. There are several ways that this moisture can travel. It can escape directly through box
gaps and cracks or be forced into the box walls and bottom if there is no moisture barrier. If a box
is designed with high quality seals and moisture barriers, the water vapor may be retained inside
the cooking chamber. In the design of most solar box cookers, it is important that the inner-most
surface of the cooker be a good vapor barrier. This barrier will prevent water damage to the
insulation and structural materials of the cooker by slowing the migration of water vapor into the
walls and bottom of the cooker.
1. The size should allow for the largest amount of food commonly
cooked.
2. If the box needs to be moved often, it should not be so large that
this task is difficult.
3. The box design must accommodate the cookware that is
available or commonly used.
[edit] Solar collection area to box volume ratio
Everything else being equal, the greater the solar collection area of the box relative to the heat
loss area of the box, the higher the cooking temperatures will be.
Given two boxes that have solar collection areas of equal size and proportion, the one that is of
less depth will be hotter because it has less heat loss area.
[edit] Solar box cooker proportion
A solar box cooker facing the noon sun should be longer in the east/west dimension to make
better use of the reflector over a cooking period of several hours. As the sun travels across the
sky, this configuration results in a more consistent cooking temperature. With square cookers or
ones having the longest dimension north/south, a greater percentage of the early morning and
late afternoon sunlight is reflected from the reflector to the ground, missing the box collection area.
[edit] Reflector
One or more reflectors are employed to bounce additional light into the solar box in order to
increase cooking temperatures. Although it is possible to solar cook without reflectors in
equatorial regions when the sun is mostly overhead, reflectors increase cooking performance
significantly in temperate regions of the world. See Reflectors - figure 4.
This is called pasteurization. Food cooks at 82°C (180°F) to 91°C (195°F), and is therefore free
from disease-causing organisms when fully cooked. Simple solar cookers cook gently at
temperatures just above these, so foods maintain moisture and nutrients, and rarely burn or
overcook. Some solar cookers can cook at temperatures much higher than this.
With all cooking methods, certain bacteria produce heat-resistant spores that germinate after food
has been cooked. Therefore, cooked food should be kept at temperatures above 52°C (125°F). If
cooked food is allowed to drop to temperatures between 52°C (125°F) and 10°C (50°F) for a
period of time, these bacteria can spoil the food and lead to food poisoning. Food that stays in
this temperature range for more than four hours should be heated again to cooking temperatures
before consumption. (Even after reheating there is still a risk of illness. If you are unsure you
should discard the food.)
when inserting or removing food, place your body between the sun and the cooker,
creating a shadow across the reflective area. Alternatively, rotate the cooker away from the
sun briefly.
Curved concentrator cookers
when available, opt for a cooker with a low focal point (i.e. below the rim of the cooker)
when available, opt for a cooker with a device - such as rod on which the pot slides or a
"swing arm" on which the pot sits - to allow for pot access without having to lean over the
cooker.
use the cooker in a fenced area to prevent unwanted access. Alternatively, the cooker may
be raised on a platform or used on a rooftop if feasible.
All cooker types