SOLAR STEAM

COOKING SYSTEM

Submitted to:
Prof. Jyotirmay Mathur
MNIT Jaipur

Submitted by:
Karan Yadav
Tanuj Kumar
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INRODUCTION TO SOLAR
ENERGY
Originates with the thermonuclear fusion reactions occurring in

the sun.
Among all non conventional energy sources solar energy is the
most abundant and uniformly distributed.

INTRODUCTION TO SOLAR
STEAM COOKING SYSTEM
Heat from suns rays can be harnessed to provide heat to a

variety of applications.
But in general, suns rays are too diffuse to be of direct use in

these applications.
So solar concentrators are used to collect and concentrate suns

rays to heat up a working fluid to the required temperature.

Solar steam cooking system is an efficient and hygienic type of

cooking system for canteens, hostel etc.

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COMPONENTS
PARABOLIC DISH CONCENTRATOR
RECEIVER
TRACKING SYSTEM
STORAGE TANK
COOKING VESSEL FOR COOKING

REFLECTOR OR CONCENTRATOR

A Scheffler reflector is a small lateral section of a paraboloid

which concentrates suns radiation over a fixed focus.

The parabolic reflective dish turns about north-south axis

parallel to earths axis, tracking the suns movement from

morning (East) to evening (West), maintaining gravitational
equilibrium of the dish.

Focus lies at the axis of rotation.

It remains at a fixed position, where concentrated heat is

captured and transferred to water through the receiver to

generate hot water or high pressure Steam.
The parabolic reflector also performs change in inclination

angle while staying directed to sun, in order to obtain sharp

focal point.

RECIEVER

It is a kind of heat exchanger that transforms solar radiation

energy to internal energy of the transport medium (WATER).

Absorbs the incoming solar radiation, and transfers the heat to

a fluid (water) flowing through the receiver.

The surface temperature of receiver can reach up to 250-300 c.
O

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TRACKING SYSTEM
Tracking is classified in two categories:1. Day to Day Tracking
2. Seasonal Tracking

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STORAGE TANK

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COOKING VESSELS
These are of two types:1.
2.

Direct contact
Indirect contact

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TECHNICAL SPECIFICATION
Some features of solar steam cooking system
No. of dishes: 6
Area of one dish: 16m2
Total area of dishes: 166 = 96m2
Temperature of water inside receiver = 250- 300 C
Temperature of receiver without filled water = 350- 400C
Tank Design pressure = 15 kg/sq.cm.
Steam tank Capacity = 525 litre
Cooking timing= 40 kg rice cooked in 30 minutes at 2 bar
pressure.
It could cook food for 700 students twice a day.
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WORKING DIAGRAM

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ADVANTAGES
GREEN TECHNOLOGY
ENERGY AND COST SAVING
SUSTAINABLE RENEWABLE ENERGY
VERY LOW OPERATING COST

LIMITATION
System has two-axis tracking mechanism and still needs manual

adjustment to allow dishs flexing to counter seasonal motion of

sun. This in turns brings error into the system, which leads to
energy losses.
Due to manual tracking errors, focus sometimes shifts outside of

the receiver, which leads to burning of pipes carrying water/steam.

Lack of professionalism and understanding in mess management.

Sometimes trained workers are not available on site and new

workers are clueless.
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