SERVICES
GENERATING LOW-VOLTAGE HEAT FOR RESIDENTIAL APPLICATIONS

Risk evaluations for stove use based on the International Organization for Standardization (ISO) and International Workshop Agreements (IWA).

Mapping temperature distributions on the stove’s available cooking surfaces in regards to time in order to determine the speed of heating, homogeneity in the distribution of temperatures, and maximum temperatures.

The Water Boiling Test is a simplified simulation of the cooking process. It is used to compare stove success in controlled, laboratory conditions.

This determines the degree of resistance of the various materials that compose a stove, considering efficiency, reliability, durability, and perceived quality.

This evaluates the energetic efficiency and emissions (CO, CO2, and PM2.5) of stoves when used in controlled cooking, testing regional food preparation in a sequential and simultaneous format, in a single episode, to compare this to preparation using other cooking technologies.

This determines the heat constant or specific heat (calories) of biomass or any other solid or liquid form.

This test includes a quantitative organic carbon, inorganic carbon, and total carbon analysis for solid samples, using a thermal gravimetric method.

This is used to determine the presence of light hydrocarbons and inert gases (analytes) in gaseous currents via separation.

For scientific-industrial devices.

For modeling and simulation.

Such as fluid dynamics, heat transfer, combustion, and more, for scientific-industrial devices.

Using commercial software and open-access tools

This evaluates the energetic efficiency and emissions (CO, CO2, and PM2.5) of stoves when used in controlled cooking, testing regional food preparation in a sequential and simultaneous format, in a single episode, to compare this to preparation using other cooking technologies.