The Study of Thermal Efficiency of hot-pot
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Abstract
This study is a thermal study of a hot pot, a household equipment for cooking and widely used for a long time. This research study used a size 22 hot pot with 3 different shapes and sizes of air flow that can be commonly seen. Experiments were conducted using the Water Boiling Test (WBT) method, using solid alcohol as fuel. It was found that type 1 hot pot has an overall air flow cross-sectional area of 36.41 cm2 with maximum average thermal efficiency of 40.22%, type 2 hot pot has an overall air flow cross-sectional area of 27.43 cm2 with maximum average thermal efficiency of 35.28% and type 3 hot pot has an overall air flow cross-sectional area of 35.61 cm2 with maximum average thermal efficiency of 30.50%, respectively. This research study shows that the different shapes and sizes of the air flow cross-sectional area are factors that cause significant differences in thermal efficiency.
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