Clean cookstoves and clean cooking solutions — Field testing methods for cookstoves

This document provides field testing methods to evaluate cooking system performance in real-world conditions. This document is intended to: 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. b) Provide guidance for measurements of household air pollution and personal exposure to PM2,5 and CO. 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. 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.

Fourneaux et foyers de cuisson propres — Méthodes d'essai sur site des fourneaux

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9020 - International Standard under periodical review
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ISO 19869:2019 - Clean cookstoves and clean cooking solutions -- Field testing methods for cookstoves
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First edition
Clean cookstoves and clean cooking
solutions — Field testing methods for
Fourneaux et foyers de cuisson propres — Méthodes d'essai sur site
des fourneaux
Reference number
ISO 2019
© ISO 2019
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting
on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address
below or ISO’s member body in the country of the requester.
ISO copyright office
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Phone: +41 22 749 01 11
Fax: +41 22 749 09 47
Published in Switzerland
ii © ISO 2019 – All rights reserved

Contents Page
Foreword .vi
Introduction .vii
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 2
3.1 Cooking system . 2
3.2 Adoption . 2
3.3 Fuel consumption . 3
3.4 Emissions . 4
3.5 Safety and durability . 6
4 Symbols, abbreviated terms, and units . 6
5 Field study development .10
5.1 General .10
5.2 Selection of testing strategy .11
5.2.1 General.11
5.2.2 Preliminary assessment .13
5.2.3 Performance assessment .14
5.2.4 Outcomes assessment .14
5.3 Sample selection guidance .17
5.3.1 General.17
5.3.2 Efficacy versus effectiveness .17
5.3.3 Uncontrolled cooking test (UCT) .18
5.3.4 Representative site selection.18
5.4 Selection of representative sampling times .18
5.4.1 Seasonal .19
5.4.2 Events .19
5.4.3 Harvest .19
5.4.4 Weather constraints .19
5.5 Sample size .19
5.6 Field technician capacities .20
5.7 Measurement statistics .20
5.7.1 General.20
5.7.2 Reporting guidelines .20
5.7.3 Mitigating bias and managing uncertainty.20
6 Usage and usability .20
6.1 General .20
6.2 Sample selection and timing .21
6.3 Cookstove usage .21
6.3.1 Usage reporting metrics .21
6.3.2 Usage claims .22
6.3.3 Measurement methods .22
6.4 Cookstove usability .26
7 Fuel measurement .27
7.1 General .27
7.2 Output metrics .27
7.2.1 Specific energy consumption .27
7.2.2 Kitchen energy consumption .28
7.2.3 Comparison between specific energy consumption and kitchen energy
consumption .28
7.2.4 Energy consumed .28
7.2.5 Effective fuel heating value .28
7.2.6 Effective fuel carbon fraction .28
7.3 Equipment .28
7.4 Moisture measurement .29
7.4.1 Hand-held moisture meter .29
7.4.2 Oven dry method for wood and other non-wood solid fuels .31
7.5 Fuel heating value measurement .31
7.6 Specific fuel consumption .31
7.6.1 Test conditions.31
7.6.2 Sample selection .31
7.6.3 Measurements .32
7.6.4 Equipment .32
7.6.5 Protocol .32
7.6.6 Calculations .33
7.6.7 Reporting .34
7.7 Kitchen energy consumption measurement .35
7.7.1 Considerations .35
7.7.2 Reporting .35
7.8 Fuel measurements for emissions by carbon balance .36
7.8.1 Test conditions.36
7.8.2 Equipment .36
7.8.3 Required measurements .36
7.8.4 Determination of moisture content .37
7.8.5 Determination of lower heating value .37
7.8.6 Determination of fuel carbon fraction . .

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