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.

This work concerns an experimental and numerical study of energy losses in a typical oven usually used in the agro-food craft sector in Burkina Faso. The experimental results were obtained by infrared thermography of the oven and by monitoring the evolution of the wall temperatures using thermocouples connected to a data acquisition system. These results indicate that the energy losses are mainly through the walls of the oven. The numerical study based on the energy balance and corroborated by the experimental study made it possible to quantify these losses of energy which represents almost half of the fuel used. These results will allow us to work on a new, more efficient oven model for the grilling sector in Burkina Faso.

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.

This work is devoted to an experimental study of metallic pressure cooker insulated with kapok wool, a vegetal biodegradable fiber. Experiments conducted on the cooling of hot water in the equipment revealed very low heat losses and a time constant of 60 hours on average. As a result, the equipment makes it possible to finish cooking meals only thanks to the heat stored at the beginning of cooking and keeps cooked dishes warm for long hours. The thermal phase shift of the pressure cooker is around 7 h. Cooking tests conducted on some local dishes revealed about 70% butane gas savings for cooking cowpea and white rice, 38% for cooking fatty rice, 75% for pasta and couscous, and 30% for cooking potato stew. These results show that this technology can contribute to minimizing energy consumption in the restaurant sector.

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