Experimental and Numerical Study of Energy Losses in a Barbecue Oven in Burkina Faso

Namoano

et al. 2020

JENRR

Self Cite

This work concerns the energy efficiency study and analysis of a gas roasting oven developed by a local craftsman. The oven energy efficiency was determined by the Water Boiling Test (WBT) method. The temperatures of the walls as well as the ambient temperature were recorded to evaluate the heat losses by convection towards the environment. The energy balance of the oven then allows to calculate the heat losses from the fumes. The results show that the heat losses by fumes through the chimney are the greatest (50% of the energy consumed). Losses through the walls are relatively low (15%). The oven efficiency is around 35%, which is relatively low. These results show that optimization work must be carried out in order to improve the energy efficiency of the equipment.

Section: Introductionmentioning

confidence: 94%

Study and Analysis of Energy Use Efficiency of a Local Gas Roasting Oven

Namoano

et al. 2020

JENRR

Self Cite

“…Meat rotisserie in Burkina Faso is a lucrative activity which provides substantial revenues to the actors. Unfortunately, most equipment has very low efficiency and we have highlighted this problem through a study carried out on grilling equipment [1]. This low efficiency represents a net loss of income for the players who spend more than necessary on fuel.…”

mentioning

confidence: 99%

Experimental Analysis of the Thermal Performance of a Metal Fired-wood Oven

Kokou

et al. 2020

IJEE

This work is devoted to the evaluation of the performance of a typical fired-wood oven commonly used in the rotisserie sector in Burkina Faso. The methodology used is based on the energy balance of the oven. For this purpose, 20 liters of water were heated up to 90 °C. The difference in water temperature at the start and at the end of the experiment makes it possible to calculate the amount of energy consumed by the load. The temperatures of the walls as well as that of the ambient were recorded to evaluate the losses by convection towards the environment. The losses through the fumes have been estimated from the energy balance. The results show that the dominant losses are those of fumes (about 55 % of the energy consumed). The losses through the walls are relatively large (26 %). The efficiency of the oven is around 19 %, which is very low. These results show that these equipment are inefficient and contribute significantly to the waste of wood at the national level.

Modeling of Energy Savings Performed by a Barbecue Oven Isolated with Terracotta Bricks

Sawadogo

et al. 2020

PSIJ

This work is devoted to a numerical study of the energy savings achieved by an oven insulated with terracotta bricks compared to an uninsulated oven. The numerical methodology is based on the nodal method and the transfer equations were obtained by making an energy balance on each node. The equations were then discretized using an implicit scheme with finite differences and solved by the Gauss algorithm. Numerical results validated by the experiment show that the insulation of the oven with terracotta bricks considerably reduces the energy losses through the walls, but the reduction level varies according to the thickness of the bricks. The optimal thicknesses of the bricks are between 3 and 4 cm, which corresponds to energy savings of between 60 to 70% compared to the uninsulated oven. The energy saved increases the energy efficiency of the oven from 15-17% to 25-29%.