Our institutional improved biomass cook stoves (IICS) are already designed to handle both traditional saucepans and frying pans.
Frying pans are often wide and heavy, especially with oil. The IICS top ring support holds the pan level to prevent tipping. The distance between the pot stands and the bottom of the pan allows a frying pan base to sit closer to the flame for better heat transfer.
Frying needs medium, steady heat, not just strong flames. The IICS lateral air inlets help regulate temperature.
Here below is an example of one of our schools frying the traditional mandazi commonly eaten as a breakfast snack or with tea. It is made from wheat flour dough mixed with ingredients like sugar, water or milk, yeast or baking powder, and sometimes coconut milk or cardamom.
