Kue Balok seller in Bandung are still using baking equipment fueled by charcoal, which have shortcomings such as long setting time for combustion, residual burning of charcoal (e.g smoke and dust) that may contain carcinogens, which is bad for health, so that the design of the Kue Balok baking equipment eco-friendly gas-fuel needs to be made, and the shortcomings from the equipment that uses charcoal must be removed in order to make it safer for the operator, consumer, and for the environment. (Novirani et al., 2017), therefore the prototype of ergonomic Kue Balok baking equipment is created, functionally tested by using FAST (Framework for the Application of System Thinking) method, and the improvement made for the baking equipment is a change for the burner and the addition of plate ontop of the burner to anticipate the wasting of heat, so the prototype resulting works better, and is expected to be used indoors such as restaurant malls and weddings.