CHARGER CONTROLLER TYPES

Charge controls come in all shapes, sizes, features, and price ranges. They range from the small 4.5 amp (Sunguard) control, up to the 60 to 80 amp MPPT programmable controllers with computer interface. Often, if currents over 60 amps are required, two or more 40 to 80 amp units are wired in parallel. The most common controls used for all battery based systems are in the 4 to 60 amp range, but some of the new MPPT controls such as the Outback Power FlexMax go up to 80 amps.
Charge controls come in 3 general types (with some overlap):

Simple 1 or 2 stage controls which rely on relays or shunt transistors to control the voltage in one or two steps is RENOGY 40 AMP MPPT CHARGE CONTROLLER. These essentially just short or disconnect the solar panel when a certain voltage is reached. For all practical purposes these are dinosaurs, but you still see a few on old systems - and some of the super cheap ones for sale on the internet. Their only real claim to fame is their reliability - they have so few components, there is not much to break.

3-stage and/or PWM such Morningstar, Xantrex, Blue Sky, Steca, and many others. These are pretty much the industry standard now, but you will occasionally still see some of the older shunt/relay types around, such as in the very cheap systems offered by discounters and mass marketers.

Maximum power point tracking (MPPT), such as those made by Midnite Solar, Xantrex, Outback Power, Morningstar and others. These are the ultimate in controllers, with prices to match - but with efficiencies in the 94% to 98% range, they can save considerable money on larger systems since they provide 10 to 30% more power to the battery. For more information, see our article on MPPT.

Most controllers come with some kind of indicator, either a simple LED, a series of LED's, or digital meters. Many newer ones, such as the Outback Power, Midnite Classic, Morningstar MPPT, and others now have built in computer interfaces for monitoring and control. The simplest usually have only a couple of small LED lamps, which show that you have power and that you are getting some kind of charge. Most of those with meters will show both voltage and the current coming from the panels and the battery voltage. Some also show how much current is being pulled from the LOAD terminals.

All of the charge controllers that we stock are 3 stage PWM types, and the MPPT units. (in reality, "4-stage" is somewhat advertising hype - it used to be called equalize, but someone decided that 4 stage was better than 3). And now we even see one that is advertised as "5-stage"....

WHAT IS EQUALIZATION?

Equalization does somewhat what the name implies - it attempts to equalize - or make all cells in the battery or battery bank of exactly equal charge. Essentially it is a period of overcharge, usually in the 15 to 15.5 volt range. If you have some cells in the string lower than others, it will bring them all up to full capacity. In flooded batteries, it also serves the important function of stirring up the liquid in the batteries by causing gas bubbles. Of course, in an RV or boat, this does not usually do much for you unless you have been parked for months, as normal movement will accomplish the same thing. Also, in systems with small panels or oversized battery systems you may not get enough current to really do much bubbling. In many off-grid systems, batteries can also be equalized with a generator+charger.

WHAT IS PWM?

Quite a few charge controls have a "PWM" mode. PWM stands for Pulse Width Modulation. PWM is often used as one method of float charging. Instead of a steady output from the controller, it sends out a series of short charging pulses to the battery - a very rapid "on-off" switch. The controller constantly checks the state of the battery to determine how fast to send pulses, and how long (wide) the pulses will be. In a fully charged battery with no load, it may just "tick" every few seconds and send a short pulse to the battery. In a discharged battery, the pulses would be very long and almost continuous, or the controller may go into "full on" mode. The controller checks the state of charge on the battery between pulses and adjusts itself each time.

The downside to PWM is that it can also create interference in radios and TV's due to the sharp pulses that it generates. If you are having noise problems from your controller, see this page.

WHAT IS A LOAD, OR "LOW VOLTAGE DISCONNECT" OUTPUT?

Some controllers also have a "LOAD", or LVD output, which can be used for smaller loads, such as small appliances and lights. The advantage is that the load terminals have a low voltage disconnect, so it will turn off whatever is connected to the load terminals and keep from running the battery down too far. The LOAD output is often used for small non-critical loads, such as lights. A few, such as the Schneider Electric C12, can also be used as a lighting controller, to turn lights on at dark, but the Morningstar SLC lighting controller is usually a better choice for that. Do not use the LOAD output to run any but very small inverters. Inverters can have very high surge currents and may blow the controller.

Most systems do not need the LVD function - it can drive only smaller loads. Depending on the rating of the controller, this may be from 6 to 60 amps. You cannot run any but the smallest inverter from the LOAD output. On some controllers, such as the Morningstar SS series, the load output can be used to drive a heavy duty relay for load control, gen start etc. The LOAD or LVD output is most often used in RV & remote systems, such as camera, monitor, and cell phone sites where the load is small and the site is unattended.

WHAT ARE THE "SENSE" TERMINALS ON MY CONTROLLER?

Some charge controllers have a pair of "sense" terminals. Sense terminals carry very low current, around 1/10th of a milliamp at most, so there is no voltage drop. What it does is "look" at the battery voltage and compares it to what the controller is putting out. If there is a voltage drop between the charge controller and the battery, it will raise the controller output slightly to compensate.

These are only used when you have a long wire run between the controller and the battery. These wires carry no current, and can be pretty small - #20 to #16 AWG. We prefer to use #16 because it is not easily cut or squished accidentally. They attach to the SENSE terminals on the controller, and onto the same terminals as the two charging wires at the battery end.

WHAT IS A "BATTERY SYSTEM MONITOR"?

Battery system monitors, such as the Bogart Engineering TriMetric 2025A are not controllers. Instead, they monitor your battery system and give you a pretty good idea of your battery condition, and what you are using and generating. They keep track of the total amp-hours into and out of the batteries, and the battery state of charge, and other information. They can be very useful for medium to large systems for tracking exactly what your system is doing with various charging sources. They are somewhat overkill for small systems, but are kind of a fun toy if you want to see what every amp is doing :-). TriMetric's new PentaMetric model also has a computer interface and many other features.

For a complete list of all our charge controllers, to check pricing, or to order online, see our Charge Controller page on our web store. For battery monitors, meters, and shunts see our Meters & Monitors page there.

7 Tips for Starting a Food Business

Starting a food business has to be one of the most challenging businesses to get into. The harsh reality is that most fail within the first year. The restaurant business in notoriously tough, but where there is a will there is often a way! While vision and ambitions are important, turning that ambition into success requires research, planning, capital, business acumen, and perseverance, more research and more planning. Here are some tips that can help entrepreneurs start, operate, and grow their fast food business successfully and within the law.

Do Your Research

The food industry in general is very competitive so it is imperative that you do your research before getting started. Business networking events (such as those operated by Small Business Development Centers, SCORE, and local Chambers of Commerce) offer a great venue for picking the brains of fellow business people. Try to find out what works, what doesn't, and what they would do differently. If you are aware of restaurants that have failed, try to identify why. Online community forums are a great way of gauging market need and customer opinion about local food service businesses.

Doing your research will help you to define your target market, niche opportunity, and identify your greatest risk factors, so that you can build a strong business case and move forward. Whether it's specializing in authentic Chicago deep dish or cupcakes - focus on providing a unique and quality product - don't try to be all things to all people. Be specific!

Consider Starting Small

You should consider testing your idea before you go all out with a pop up location. It will give you an opportunity to run through your idea without all the risk. Many food businesses start as a hobby at home and once they outgrew the space they moved on to something bigger. Going straight from a business plan to the opening a storefront is a big step; the idea is that you have an opportunity to get the kinks out. You can rent a food truck for a month or try a local market just to see how things go. When you do finally make the move to permanent location you can scale up.

Alternatively, fast-food franchises might be an option worth considering for entrepreneurs who are not quite ready to make the leap into full business ownership.

Build a Business Plan

A business plan doesn't have to be an overly formalized document, but going through the process of building and constantly tweaking your plan will help you match the strengths of your business to the opportunities the market presents. It can also help you better deal with threats as they emerge.

A business plan is also essential when it comes to communicating with others - such as customers, partners, and investors - if you want any of these to believe in you, you must be able to convince them that you know what you are talking about when it comes to your business.

Get Financing

Not all businesses need investors to get started, particularly if you start small. However, there are ranges of options from very small microloans that can help smaller fast food outlets get started, to more comprehensive small business loans such as the popular SBA 7(a) and 504 loan programs.

If you are seeking investment, plan it out. Use your business plan and the knowledge you’ve gained from your pop up test as the basis for a loan proposal or investment plan. Investors and lenders will want to know everything about your business idea or venture. Also, be realistic about how much money you need. You can save lots of capital just by buying local produce and purchasing surplus equipment.

Start Your Business the Right Way
Whatever your business type, you must take care of the fundamental regulatory and legal steps involved in starting a business. From tax ID numbers to licensing make sure everything is in order.

Know Your Food Laws and Regulations
This should be part of your research to begin with, but it’s worth making it a one off tip. Know what the laws and regulations are in your state! From labor laws to food safety laws understanding and achieving compliance with legal and regulatory requirements can have a big effect on the success of a food operation big or small.

Find a Business Mentor

Talk to your local SBA office, SCORE, or Small Business Development Center (SBDC). They can give you unrivalled, objective, and FREE advice about the local market and the process of starting a successful business.

Guest Post: 12 Days of Learning to Quilt

Learning anything new always takes time and patience. Learning to quilt is no exception. Here are the 12 days of learning to quilt that I used to help a friend make her first baby quilt.

Day 1 - Think back to the days of learning to drive. You just don't jump into the driver's seat and take off. Learning to drive is more than putting a car in gear and heading off down the road. There are rules of the road, parts of the car, and much more to learn as you practice one step at a time. Learning to be a good quilter is much the same, especially for anyone, like my friend, who never used a sewing machine before. Her first lesson involved a tour of the sewing machine. Parts of the machine, learning how to thread and fill bobbins, plus a small list "quilting must dos." were on the initial day's learn and practice list.

Day 2 - Using a bridge when chaining pieces or sewing quarter inch seams are so basic to many of us who sew, but to the beginner these must be taught. Included in this beginning lesson was how to be sure to knot the beginning and end of the seam, so it does not unravel. This lesson on how to quilt was basic skills of sewing.

Day 3 - Once we decided to use the basic quilt pattern of a 6 inch block and figured out the yardage, we went shopping for fabric. After choosing multiple cottons that blended from one side of the color wheel and one color that crossed the wheel, plus backing material and the batting, our next lesson involved how to cut the yardage into the squares.

Day 4 - Mastering the cutting wheel and rulers are important skills so that all pieces are cut perfectly square. Each yardage of material slowly became a pile of 6 ½ x 6 ½ inch squares for the baby quilt.

Day 5 - This step led to positioning those 6 inch pieces on the design board to determine the pattern of the baby quilt. Though there were 6 different colors and patterns, a decision as to the placement of the blocks can be a challenge. Once the blocks are positioned, stand back and squint to view the baby quilt design. Check for duplicate blocks in the same row or column.

Day 6 - The following lesson was to begin sewing the squares together into rows. Each pieces needed to be pinned starting from one end, then the other, and finally securing the center. As a beginner to this process, learning to place the pins so that the machine did not roll over the pin, yet it secured the material in place was important. Taking time to pin and sew slowly helps to keep that ¼ inch seam allowance. Once each row is sewn, the rows are then sewn together to finish the baby quilt top.

Day 7 - For the beginning quilter, there is great pride in that first quilt top. The next lesson will be how to sandwich the quilt top, batting and backing to prepare for hand quilting. Place the backing material either on the floor or large clean surface area with the right side down. Place the batting next and quilt on the top. These will need to be centered on the backing material and placed into the quilting frame. Since we were hand quilting, this quilt was going to be placed into a frame for stretching and pinning. Once pinned hand quilting can be completed on the lap.

Day 8 - Learning to stretch and pin the quilt in the frame is important so that the backing has no puckers, and it is always at right angles with the top. This guarantees that the two parts will maintain alignment as the quilt is moved to continue pinning.

Day 9 - Once these three layers are inserted into the frame, use the curved pins to secure the layers in place. Placing a pin about every 2 - 3 inches will be sufficient. Do not try to close the pins while on the frame. It is easier to close the pins, once the quilt is removed from the frame.

Day 10 - The next step is to actually do the hand quilting on the lap. The pins have secured the layers and have kept the quilt top stretched securely for the hand quilting to be completed. As each section is finished, remove the pins. As you prepare to store the pins, do not close them. Keeping them open will make them ready for easy use on the next project.

Day 11 - The binding of the quilt is next. Once you are ready to sew the quilt binding, place the binding on your lap. Allowing the binding to hang off the edge of the sewing machine table may cause it to stretch. Avoid beginning or ending your quilt binding in the exact center of the quilt. Every time you fold the quilt it will weaken the quilt binding in this spot. The same would be true for other locations on the binding where folds are possible. If the seams where the binding strips are joined have bumps or are lumpy, the problem may come from your iron. You want to make sure you have flat seams when you make quilt binding. Sew the folded binding to the right side of the baby quilt, flip to the back of the quilt and hand sew with a blind stitch.

Day 12 - The day finally arrives for my friend to enjoy her new baby quilt. Her first quilt project is complete and she is hooked on quilting. Back to the quilt shop for more material and a chance to practice these 12 days of learning to quilt again.

Come and choose one our handmade baby Amish quilts for sale, a lasting keepsake, a unique baby shower or Christening gift for boys and girls. Each baby quilt is made of 100% cotton baby flannel and can be machine wash and dried.

These memorable unique handmade baby Amish quilts for sale will be treasured gifts for the mother-to-be and will treasured keepsakes for years to come. They are great for baby bedding, coordinating crib bedding in the baby nursery, on the floor or playpen, or for the Mother on the go in the car or stroller.

How to Start a Cake or Baking Business from Home

Legality

With the explosion of cottage food laws in the U.S. over the past 5 years, in many states it is very easy to start a cake business from your home. Research your local law by googling <yourstate> <cottage food law> or contacting your local state Department of Health or Department of Agriculture for their regulations. The site CottageFoods.org has easy to find information also. Cottage food laws give food entrepreneurs a way to enter the market from home without the previously required substantial investment of tens of thousands of dollars in a commercial kitchen. It is important to note that all cottage food laws were not created equal. Many have restrictions on where you can sell, what you can sell, and how much you can sell, so it is important to research the law in your state before you begin selling, and know the requirements and your responsibilities.

After you've verified that you can legally work from home, decide what you will sell. Double and triple check that your product is allowed for sale from home under your state's laws. Most cottage food laws do not allow the sales of potentially hazardous food - in other words, food that requires refrigeration. This knocks out perennial favorites like cheesecake, tiramisu, tres leches, and tamales. Begin your business on solid legal footing with a product that is allowed by law.


Business Plan

Develop a business plan. Everyone always wants to skip this part and get straight to the baking, but it is really and truly important. How much does your product cost you to make, and how much will you sell it for? Where will you sell? How will you market yourself? Is there demand for your product in your area? How much competition will you have? How do the competition’s products compare to yours in price and quality? How long will it take to turn a profit? Your business plan will tell you whether or not your business is even viable. It's worth it to make a plan, rather than bang your head against a wall for months wondering why your business isn't working.

Set your prices correctly from the beginning. It's easier to start at the right level than to start low and then expect your customers to be understanding when you start raising your prices. Would you rather make ten cakes for $20.00 or one cake for $200.00? Work smarter, not harder. UseCakeBoss to learn your costs and understand how to set fair prices.

Read our list of the Top Cake Business Mistakes. No, really, go read it right now. You are the boss of your business. It is possible to give customers exceptional service while still sticking to your business policies. Don't blow around like a leaf in the wind. You're the captain of this ship. By the same token, don't let your business run you. Sometimes a home business can be overwhelming, because you're always at work. Set aside phone-answering hours, and don't be afraid to let your phone go to voicemail, or your email go unanswered, until tomorrow. You will burn out quickly if you're working every waking moment.


Food Safety

Your state's cottage food law may require you to complete a food handler's or food manager's course. Food safety is critical to your business - if you make someone sick, your business may never recover. Food safety isn't hard, but it requires diligence in the kitchen. We recommend keeping your kids and animals out of the kitchen during prep time, even if this is not a requirement in your state.


Taxes and Other Legal Issues

Check with your state Controller to see if your product is subject to sales tax, and if you need to obtain a permit and charge sales tax on your goods. Paying back taxes with fines and fees is no fun. Start out on the right foot.

Pick a business name and register it as a DBA with your county. This ensures that no one else in your county can use your business name, and that you are not using anyone else's business name. Optional - you may also wish to conduct a national search to verify that this name is not in use by others, or trademarked by someone else. Trademarks can be tricky, and sometimes the best thing to do is to contact an attorney that specializes in these matters.

Speak with a tax or legal professional about how to structure your business, whether it be a Sole Proprietorship, LLC, or some other entity. In general, setting up a business structure helps protect you personally from the business's liabilities. Liability insurance for home baking businesses can also be obtained, usually around $500 per year. Contact your home insurance agent to see if they have a policy for you.


Marketing and Networking

Set up a web site and Facebook page for marketing. Quite a lot of marketing on Facebook can be achieved for free or at least very inexpensively. The importance of a professional looking web site, properly optimized with the right key words, cannot be overstated. None of this, however, replaces good word of mouth. One successful cake at an event has the potential to launch your business.

Order inexpensive startup business cards from a site like Vistaprint or Zazzle. Never be without a card! Network, network, network. Join your local cake club and meet other colleagues in your area. You never know when you might have an emergency and need someone to take over your workload for a period of time. Cake clubs are also great for learning new techniques and furthering your craft.

Start selling! Good luck with your new business!

4 Steps to Start Your Own Food Business

1. Establish a niche: "You have to know why your cake is better than all the others out there," says Hall. "A cute name? Unique packaging? Is it the first completely organic carrot cake?" McRae learned her value from her customers: "I delivered—and I found out I was the only one in my neighborhood who did."

2. Find taste-testers: Call gourmet markets near you, Hall suggests, and ask them to try your cake—if they love it, they might place an order. McRae started out making pies for her running club; so many people placed orders and told friends that she needed a brochure.

3. Figure out your price: Go to local bakeries to check out how much your competitors charge. Or be bold: "I called other bakers and asked how they came up with their prices," says McRae.

4. Learn to advertise on the cheap: Google Adwords worked for McRae—the service allows you to target an area (for example, the New York City region) and the amount per day you're willing to spend. Social networking sites are a free way to stay in touch with customers—"Many are my friends on Facebook, so they see my posts. Soon I'll write, 'Get your holiday orders in!' and they'll probably read it." Hall suggests approaching stores with promotional discount offers: "A lot of places let you do it, and it really drives sales."

5. Write a business plan: To see samples from Jim Horan, creator of the One Page Business Plan, go to our 6-part guide for entrepreneurs. And check out Cooking Up a Business: Lessons from Food Lovers Who Turned Their Passion into a Career, and How You Can, Too by former O magazine editor Rachel Hofstetter.