Hybrid Solar Heat Concentrator Salted Egg Cooker

In order to produce salted eggs sustainably, this study designed, built, and assessed a hybrid solar heat concentrator salted egg cooker that uses a Fresnel lens and an additional electric heating element. The suggested device was created to use less conventional fuel while producing steam effectively and cooking food of a satisfactory caliber. The device focused solar energy onto a cylindrical stainless-steel receiver that measured 24 cm in diameter and 29 cm in height using a 500 mm × 500 mm Fresnel lens with a 4–5 cm focal point. To increase heat absorption and lower thermal losses, the receiver was insulated with rockwool and painted matte black to withstand high temperatures. A 1500 W, 230 V a.c. auxiliary electric heating element. was placed underneath the receiver to support continuous heating. In addition, the device had gate valves, a cooking chamber for steam circulation, a pressure header, and a steam piping system. Using the combined effects of sun concentration and electric heating, experimental testing revealed that four liters of water inside the receiver achieved boiling condition in about thirty minutes. Before being discharged into the cooking chamber, the steam was stabilized in the pressure header for ten minutes. To adequately cook the salted eggs, the steaming procedure took about 45 minutes, thus the total operating time was around 1 hour and 25 minutes. The input of raw salted eggs were 60 pieces resulting with 60 pieces of cooked salted eggs interpreted as 100% efficiency under high setting of auxiliary electric heating element and proper position of focal spot. A weighted mean of 4.80, which indicates