An Experimental Analysis of Side and Bottom Loaded Truncated Conical Shape Solar Cooker

By using sunlight to prepare meals, solar cookers offer a more environmentally responsible option to conventional techniques. They can provide enough heat to boil water, prepare meals, or disinfect food by concentrating sunlight, which provides a sustainable way to lower energy use and lessen environmental effect. Present work shows the analysis of truncated conical type solar cooker (TCSC) with side and bottom loading of food into it and resist to heat flow through the composite slab. Aluminum tray, saw dust and outer casing comprises of composite wall. Drastic temperature drop can be seen at the slab due to the insulation provided. Various cooking vessels were used to place the food/thermic fluid inside and measured the temperature using thermocouple with temperature indicator. TCSC is loaded with thermic fluid in the cooking vessel (CV), one is placed on lugs and the other on floor of the tray. There was an increase in temperature of CV placed on lugs compared to vessel on floor. Difference of 10° – 20° was noted between CV with and without lugs in conical type cooker. Comparing CV kept on floor and lugs, lugs shown 10.4% increase in temperature of CV, reduces time for cooking.