Development of vaporize gasoline fuel stove with arrester/ Wilmer F. Fernandez, jr., Herbert A. Gregorio, Judy Ann C. Luciano, Mark Angelo Maribong, Clark R. Mejias .--

Bachelor's thesis

College of Industrial Technology .-- Bachelor of Engineering Technology major in Mechanical Technology option in Welding Technology: Technological University of the Philippines, 2023.

Includes bibliographic references and index.

The project study, Vaporized Gasoline Fuel Stove with Arrester is a device that can replace
traditional alternative cooking stoves such as charcoal stoves that use charcoal for
cooking. The researchers have found out that these kinds of charcoal stoves and rocket
stoves are highly in carbon emission. According to the Clean Air Act the use of such
stoves as charcoal is prohibited long ago because of the harm it causes to our health and
environment. The project is also dedicated to helping people struggling to buy pricey LPG
gas tanks which are commonly used cooking stoves in every household or workplace. The
project uses vaporized fuel with the use of unleaded fuel, air compressor, and pressure
regulator. The product created by this project is in the form of pressurized air which is
more efficient than LPG gas tanks that produce pressurized liquid for cooking. The project
is budget friendly and at the same time it is eco-friendly. The project uses an air
compressor, but the air compressor is an oil-less type which means it is low on
maintenance. A low maintenance air compressor uses no lubrication, much cheaper,
lighter, and more durable than an oil-based air compressor. The project produces soothing
sounds when it is running you feel like you're in the countryside. The project was
subjected to testing for fuel consumption in 3 kinds of flame setting and compared to
other stoves in terms of fuel efficiency depending on run time and flame setting. Test
results show that the project works and exceeds the conservation of fuel consumption
between butane stoves. All test data were processed as expected in terms of functionality,
aesthetics, economy, workability, safety, and efficiency. The project was evaluated by 20
evaluators, 3 Food Technology graduates of Technological University of the Philippines
Manila, 10 from households,4 faculty professors in the Basic Industrial Technology
Department under the College of Industrial Technology in the Technological University
of the Philippines Manila and 3 faculty professors in the Food and Apparel Technology
Department under the College of Industrial Technology in the Technological University
of the Philippines Manila.