BS ISO 19869:2019 - Clean Cookstoves and Clean Cooking Solutions

Discover the comprehensive guide to field testing methods for cookstoves with the BS ISO 19869:2019 standard. This essential document is designed for professionals and organizations dedicated to improving cooking solutions worldwide. Released on September 16, 2019, this standard provides a detailed framework for evaluating the performance and efficiency of clean cookstoves, ensuring they meet the highest standards of safety and sustainability.

Key Features

• Standard Number: BS ISO 19869:2019
• Pages: 120
• Release Date: 2019-09-16
• ISBN: 978 0 580 97592 9
• Status: Standard

Why Choose BS ISO 19869:2019?

The BS ISO 19869:2019 standard is an invaluable resource for anyone involved in the development, testing, and implementation of clean cooking technologies. It provides a robust methodology for field testing, ensuring that cookstoves are not only efficient but also environmentally friendly and safe for users. By adhering to this standard, manufacturers and researchers can guarantee that their products contribute positively to global health and environmental goals.

Comprehensive Testing Methods

This standard outlines a variety of testing methods that are crucial for assessing the performance of cookstoves in real-world conditions. These methods are designed to evaluate key factors such as fuel efficiency, emissions, and safety. By following these guidelines, stakeholders can ensure that their cookstoves meet the necessary criteria for clean cooking solutions.

Global Relevance

With the increasing demand for sustainable and clean cooking solutions, the BS ISO 19869:2019 standard is more relevant than ever. It addresses the global need for improved cooking technologies that reduce environmental impact and enhance user safety. This standard is applicable to a wide range of contexts, from rural communities in developing countries to urban settings in developed nations.

Supporting Sustainable Development

Clean cookstoves play a critical role in achieving several United Nations Sustainable Development Goals (SDGs), including good health and well-being, affordable and clean energy, and climate action. By implementing the guidelines set forth in BS ISO 19869:2019, organizations can contribute to these goals by promoting cleaner, safer, and more efficient cooking practices.

Who Can Benefit from This Standard?

The BS ISO 19869:2019 standard is ideal for a wide range of stakeholders, including:

• Manufacturers: Ensure your products meet international standards for safety and efficiency.
• Researchers: Utilize standardized methods for evaluating cookstove performance in field settings.
• Policy Makers: Develop informed policies that promote the adoption of clean cooking technologies.
• Non-Governmental Organizations (NGOs): Implement effective programs that improve access to clean cooking solutions.

Conclusion

The BS ISO 19869:2019 standard is a critical tool for advancing the field of clean cooking solutions. By providing a clear and comprehensive framework for field testing, it ensures that cookstoves are both effective and sustainable. Whether you are a manufacturer, researcher, policy maker, or NGO, this standard will help you achieve your goals and make a positive impact on global health and the environment.

Invest in the future of clean cooking with the BS ISO 19869:2019 standard and be part of the movement towards a healthier, more sustainable world.

BS ISO 19869:2019

This standard BS ISO 19869:2019 Clean cookstoves and clean cooking solutions. Field testing methods for cookstoves is classified in these ICS categories:

• 97.040.20 Cooking ranges, working tables, ovens and similar appliances

1

This document provides field testing methods to evaluate cooking system performance in real-world conditions.

This document is intended to:

1. a)

   Provide quantitative and qualitative measurements of cooking system performance. Requirements and guidance are provided for evaluation of usage, usability, fuel consumption, energy consumption, power, emissions, safety, and durability. These measurements include uncontrolled and controlled cooking tests.

2. b)

   Provide guidance for measurements of household air pollution and personal exposure to PM _2,5 and CO.

3. c)

   Provide guidance for field assessments that compare cooking system performance metrics either to defined performance levels or to a counterfactual scenario that enables assessment of whether the new cooking system is improved compared to what would have been observed without the implementation of a new cooking system.

4. d)

   Provide guidance for prioritizing measurements that balance comprehensiveness and feasibility.

The parts of the cooking system include the cookstove, cooking vessel, fuel, user practice, and additional cooking devices (such as pot skirts and retained heat cookers). Several measurements in this document are presented as measurements of “cookstoves” or “ cooking devices” for simplicity, but are intended to be interpreted as measurements of cooking systems. Some measurements (usage, kitchen energy consumption, and pollutant exposure) pertain to household-level cooking systems that include all cookstoves, cooking devices, fuels, and user practices in a household. Cooking systems can also include other aspects of the cooking environment (such as ventilation when measuring exposure).

This document is applicable to cookstoves used primarily for cooking or water heating in domestic, small-scale enterprise and in institutional applications, typically with firepower less than 20 kW and cooking vessel volume less than 150 l. The provisions of this document are applicable to solar cookers. This document does not cover electric stoves or cookstoves used primarily for space heating. Although some parts of this document can be applicable to electric stoves (usage, usability, safety, durability, cooking power, and household energy consumption), specific considerations required for testing electric stoves are not provided.

This document is intended for manufacturers, implementing organizations, researchers, governments, or other entities that need to evaluate cooking system performance in the field.