9. Camping stoves

They are used during winter hikes in forested areas for heating tents, drying equipment and cooking. When the stove is burning, it is warm in the tent even in very cold weather. The design of camping stoves depends on the type and size of tents. In small tents, you can only use hanging stoves for heating; in larger tents, you can use floor stoves for heating and, possibly, for cooking food.

The industry practically does not produce any portable stoves for tourists. Therefore, all the stoves used by tourists on hikes are mostly homemade.

Stoves are still rarely used on weekend hikes. However, due to the small amount of dead wood in the vicinity of large cities, the manufacture and use of stoves on winter weekend hikes (especially two-day ones and three-four days on holidays) becomes important.

All the variety of stoves can be divided into:

• in shape - rectangular, semicircular, oval;

• according to readiness for use - into assembled (welded, riveted), folding and dismountable;

• according to installation methods - floor-mounted (on legs) and suspended;

• according to the location of the body and stacking of firewood - horizontal and vertical;

• according to its intended purpose - for heating or for heating and cooking.

Heat exchange between the stove and the environment occurs due to convection and the emission of radiant energy. The power of thermal radiation depends on the heating temperature of the stove, the material from which it is made, and the area of ​​the emitting surface. The intensity of convection heat transfer is determined by the shape of the stove and its installation location in the tent. The angle of inclination of the pipe is also important for heat transfer. Increasing heat transfer and reducing the number of flying sparks can be achieved by changing the direction of movement of hot gases in the stove using one or two fender sheets made of steel 0.5 mm thick. Various circuit options are shown in Fig. 49 a, b, c. The disadvantage of options a and b is the impossibility of increasing draft and the difficulty of attaching sheets that change the direction of gas flow, as well as an increase in the size of the stove. In a stove with outlet elbows (Fig. 49 c), with good draft, three elbows are used, and with poor draft, one. This is more convenient than in a stove with baffle sheets. During transportation, the elbows are placed inside the stove along with the pipe.

Rice. 49. Schemes for changing the direction of hot gases of camp stoves:
a) one fender sheet; b) two bumper sheets; c) pipe elbows.

The pipe, depending on the shape of the tent and the location of the stove, is placed vertically or obliquely.

The best material for the stove body is heat-resistant stainless steel with a thickness of 0.25-0.5 mm. The grate bars can be made from a mesh with a wire diameter of 1.5-2 mm or from a sheet of steel up to 1 mm thick. The fender sheets are also made from heat-resistant material with a thickness of at least 0.5 mm, so that they deform less when heated.

Rice. 50. Designs of stoves for heating: a), b) non-removable with vertical loading of firewood; c) collapsible 1. Pipe. 2. Cover. 3. Blower, door

Small stoves for heating can be flat, about 15 cm wide, with vertical loading of firewood (Fig. 50 a, b). The traction force depends on the degree of opening of the door or blower. It is enough to heat a tent for four with a stove measuring 250 x 200 x 120 mm with a pipe with a diameter of 60 cm. For a tent for 7-9 people, a stove measuring 350 x 220 x 170 mm and a pipe with a diameter of 70 mm is sufficient. Fuel is loaded from above. The stove can be suspended from a cable stretched under the ridge of the tent and secured, if possible, separately from the guy ropes of the tent; in a tent, such a stove is attached to the central stake using brackets or two drills that are screwed into the stake at different heights. Cables from the four corners of the stove are attached to the upper drill. A socket welded to the stove rests on the rod of the lower drill. The design of the stove prevents coals from falling out and getting onto the bottom of the tent, sleeping bags or other things.

Collapsible stoves are more convenient to transport, but they have to be assembled and disassembled every day, often in the cold.

One of the designs of a round hanging heating stove is shown in Fig. 50th century A cylinder with a diameter of 20-25 cm and a length of 35-45 cm is rolled from a stainless steel sheet with a thickness of 0.2-0.3 mm. When folded, sheet 1 is held in place by rings. Covers 2, 3 made of steel 0.5 mm thick, held by latches, are placed on the ends of the cylinder. At one end there is a door with an adjustable blower, at the other there is a pipe connection for fastening the pipe. The tray grid is inserted inside. The stove is suspended on ropes. The stove can be easily disassembled; in the stowed position, the cylinder is folded into a narrow pipe. The weight of the stove is 1.5-2; the weight of a 1.3 m long pipe made of stainless steel is 0.8 kg. In the working position, the pipe sheet is folded along the long axis, in the stowed position - along the short axis.

Rice. 51. Hanging a heating stove in a tent. 1. The cable from which the stove is suspended. 2. Ring at the end of the skate.

The heating stove suspension diagram is shown in Fig. 51. The lower the stove is installed, the better it heats. Therefore, in large scarves without a bottom, floor stoves with legs are more often used.

Rice. 52. Floor standing stoves for heating.

Floor standing stoves often have the shape of a rectangular parallelepiped (Fig. 52). To heat a tent, a stove measuring 190 x 240 x 300 mm, welded from stainless steel 0.25-0.3 mm thick with a grate 0.5 mm thick, is sufficient (Fig. 52 a). A steel stove (without pipe) weighs 1.2-1.5 kg. It is advisable to use a floor-standing stove not only for heating, but also for cooking food, which, with almost no increase in size and weight, significantly reduces the required amount of fuel, facilitates and shortens work at the bivouac, creates better conditions for relaxation, and makes it possible to stop at the border of the forest or even beyond it.

For a group of 6-10 people, we can recommend a stove for heating and cooking (Fig. 53) made of stainless steel with a thickness of 0.25-0.3 mm and dimensions of 210 x 250 x 385 (465) mm. A pipe 1.3-1.5 m long is rolled up from a steel sheet 40 cm wide, 0.15 mm thick and fixed with rings.

Rice. 53. Stove for heating and cooking for a group of 6-10 people: a) general view; b) view and dimensions in three projections	Fig. 53. Stove for heating and cooking for a group of 6-10 people: c) detailing

Rice. 54. Folding heating stove: a) general view; b) folded stove.

Oval buckets - complete with stove - made of the same material (stainless steel 0.3 mm), capacity 6; 6.5 and 7 l for a group of 9-19 people and 5; 5.5 and 6 liters for a group of 6-7 people, inserted into each other. Buckets weight 1.5 kg (1.2 kg). Each participant accounts for a total of 1.5-2 liters of containers.

On any hike, it is convenient to have three containers so that you can cook three dishes at the same time over a fire or have a supply of water (cold or warm) in a third bucket. The stove has a nest for only one bucket, so you have to cook the dishes one at a time, but with proper organization it takes no more time than over a fire.

Buckets can be made from tinplate, aluminum, stainless steel or titanium. Shape: cylindrical or oval. Flat buckets that fit into one another are convenient. Buckets can “travel” in the stove (in their nest) or separately in fabric covers; with buckets they carry ladles (large pouring spoons), washcloths, a tablecloth made of polyethylene or oilcloth, and a pair of canvas fire mittens. One of the options for a folding stove is shown in Fig. 54. The stove can be folded only if the following condition is met: walls 3 and 4 are 8-10 mm smaller in width than walls 1 and 2. The ends 6 are attached to wall 1 using hinges, and to wall 3 with leaf springs 7. The walls and hinges are connected with rivets or electric spot welding. Beveled rims 8 ensure that the body fits against the ends without a gap.

Rice. 55. Installation diagrams for camping stove pipes. 1. Fiberglass. 2. Wire ring. 3. Thin copper wire. 4. Heat-resistant coupling. 5. Reflector. 6. Fastening rings. 7. Pipe. 8. Safety rope. 9. Knee. 10. Branch pipe. 11. Stove.

The pipes of camping stoves can be composite, telescopic, or rolled lengthwise from a sheet (Fig. 55). A composite pipe can be made from several cone-shaped parts that are retracted into the stove when not in use. The thickness of the steel is no more than 0.3 mm. You can also use a simpler pipe, rolled from a long narrow sheet of flexible thin steel (0.15-0.20 mm). In working condition, the pipe is held in place by rings, as noted above. You can also roll the pipe into a spiral from a narrow strip 4-5 m long. To secure the ends of the pipe, you can use cans of appropriate diameters or specially made shells. The lower shell is placed slightly on the outside of the rolled sheet. Pull the roll by the inner turn to the desired length, insert the second shell inside and outside the pipe. The structure wedges and becomes rigid. The outer shell at the top of the pipe can be combined with a spark arrestor.

To prevent the tent from being burned by sparks flying out of the pipe, the stove must be equipped with a spark arrester that fits on the top of the pipe, as well as a transverse partition at the end of the combustion space. The holes in the partition must exceed the cross-sectional area of ​​the pipe.

The designs of spark arrestors can vary, from a simple reflector made from a tin can with stops, placed on the end of a pipe, to a more complex spark arrestor-economizer (Fig. 55 c).

“Ecological” kitchen and taganok can be used on summer hikes. They make it possible to save nature: save firewood and not leave behind bald spots from fire pits.

The camp kitchen (Fig. 56 a) consists of a body 1 with folding legs 2, a pipe 3 with a diameter of about 70 mm, a stand 4 for a frying pan, a tray 5, a lid 6 and two aluminum cans held by metal strips 7 with locking handles 8.

Rice. 56. “Ecological” cuisine (a, c) and taganok (b).

To reduce thermal radiation, the stove body can be made double: the outer one is made of aluminum alloy (AMG) and the inner one is made of heat-resistant thin steel; sheet asbestos about 3 mm thick is placed between them. The stand for the frying pan can be made from 3 mm thick wire, the tray can be made from sheet steel with holes or from a metal mesh.

The stove is lit with one can removed. During cooking, firewood (dry branches, chips, cones, bark) is placed through the pipe. Six liters of water are heated to boiling in 12-14 minutes. The heating of the can turns out to be “one-sided”, but the porridge does not burn. The weight of the kitchen is about 3 kg.

Rice. 57. “Ecological” folding stove.

Taganok (Fig. 56 b) consists of a round metal tray with a side, three racks of 5-6 mm wire and a grid for placing dishes. The shape of the taganka is determined by the size and number of pans installed at the same time. The pan is made larger than the grate so that the fire covers the pans from the sides and the coals do not fall to the ground. To prevent it from burning, it is advisable to pour earth or sand onto the pan before lighting it.

The “ecological” folding stove is also intended for summer hikes (Fig. 57). The walls and bottom of the case are hinged together, which allows them to be folded and carried in a case used as a pipe.

The dimensions of the stove are determined by the dimensions of the dishes. The dimensions in the figure are for a 2.5 liter pot. In 10-15 minutes you can boil 2 liters of water using dry branches, wood chips, brushwood, pine cones, etc. as fuel.