Design, Fabrication and Performance Evaluation of a Domestic Gas Oven

Abstract

This study reports on the design, construction and performance evaluation of a domestic gas oven. The oven was designed and was fabricated with an outer dimension of 860 mm length × 660 mm width × 1150 mm height made up of mild steel and the inner dimension of 759 mm length × 559 mm width × 835 mm height made up of mild steel and fiber glass of 40 mm thickness was used as an insulator to reduce cost to a minimal level. The aim of this research work is to improve on the already existing gas baking oven through the incorporation of a vent/chimney for removal of humid air and roller (wheels) for easy movement. Cooking gas is supplied to the burner located in the lower chamber of the oven via a pipe connection to the gas cylinder. Perforations allow for heat dissipation within the lower chamber. Capacity of the baking oven is 12 loaves of bread of 0.5 kg per bread per tray (batch). Using a temperature regulator and from practical determination, the maximum temperature of 210°C was recorded. The performance test on the oven showed that the efficiency of the oven is of 90.7 percent. The oven can be adapted for both domestic and industrial purposes and have been found very useful in bakery industries. The oven was constructed with locally available materials. Estimated production cost is N56, 470 which is $156.86 at the exchange rate of 360 Naira to a US Dollar as at the time of this design. This can be seen in the Bill of Engineering Measurement and Evaluation (BEME) shown in the report.

Design and Characterization of a Gas-Powered Baking Oven Fabricated with Local Engineering Materials

“…An oven is a thermally insulated cavity used for the cooking/transformation of foods into edible products. It is the most widely used appliance in the snack food service industry (Ilesanmi & Akinnuli, 2019). In order to bake the products, ovens are usually powered by heat generating fuels such as gas, oil, charcoal, coal, etc.…”

“…In order to bake the products, ovens are usually powered by heat generating fuels such as gas, oil, charcoal, coal, etc. (Chukwuneke et al, 2018), as baking involves a complex simultaneous heat and mass transfer process (Ilesanmi & Akinnuli, 2019;Genitha et al, 2014;Purlis, 2012). The released available energy from these fuels is transferred to the products by means of convection although conduction and radiation also play a role (Tong & Lund, 1990;Ozilgen & Heil, 1994).…”

“…The released available energy from these fuels is transferred to the products by means of convection although conduction and radiation also play a role (Tong & Lund, 1990;Ozilgen & Heil, 1994). The oven sets and maintains the proper conditions of heat flux, humidity, and temperature to carry out the baking process and the removal of moisture from the products (Ilesanmi & Akinnuli, 2019;Chukwuneke et al, 2018;Carvalho & Martins, 1993;Manley, 2011). Commercially, ovens are available in various configurations like electric ovens, micro-oven and wood ovens, etc.…”

“…Commercially, ovens are available in various configurations like electric ovens, micro-oven and wood ovens, etc. (Ilesanmi & Akinnuli, 2019).…”

Design and production of multifunctional food oven with energy-saving gas fuel

“…Ilesanmi researched an oven with gas fuel dimensions of 860 mm x 660 mm x 1150 mm, with a capacity of 6 Kg and a maximum temperature of 210˚C [8]. This oven has lacked small power, so it is not suitable for MSMEs.…”