Energy Substitution and Efficiency Improvement in Anchovy Processing Using the Brichovy LPG Stove

Objective: This study aims to present an academic review and technical analysis of the “Brichovy” LPG-fueled industrial boiling stove as a solution for modernizing the anchovy boiling process in Lampung Province. This study focuses on evaluating energy efficiency, fuel consumption, structural reliability, environmental performance, and the feasibility of implementing this technology as a means to improve productivity and sustainability in the anchovy processing industry. Design & Methods: The study was conducted using an engineering analysis approach that included field observations, secondary data collection, conceptual design studies, structural simulations using Finite Element Analysis (FEA), thermal performance analysis based on heat balance, and theoretical analysis of emission characteristics. Structural analysis was performed under a load of 1,200 N to evaluate stress distribution, deformation, and safety factors, while thermal analysis was used to compare energy efficiency and fuel consumption between the LPG system and traditional wood-burning stoves. Environmental analysis was conducted by comparing PM2.5 and CO emissions based on internationally standardized literature data. Result: The analysis results show that the LPG-fueled boiling system is significantly more efficient (thermal efficiency of 35.15%) than a traditional wood-fired stove (17.57%). For a single boiling cycle of 100 kg of fish, LPG consumption is estimated at approximately 5 kg, while firewood consumption reaches ±31.39 kg. Structural analysis using Finite Element Analysis (FEA) indicates that the stove’s mechanical design has an excellent safety margin, with a safety factor of approximately 3 for the upper frame (SUS 304) and 42.5 for the lower frame (AISI 1035), indicating high structural capacity. From an environmental perspective, LPG demonstrates the cleanest emissions performance, with the potential to reduce PM2.5 emissions by up to several hundredfold (approximately 200–580 times) compared to firewood, creating a healthier work environment. Based on the integrated analysis, this industrial boiling stove is deemed feasible and relevant as an appropriate technology for the anchovy processing industry, with an estimated service life of 10–15 years that supports both technical and economic sustainability.