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

Abstract

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.

Semiempirical modeling of a traditional wood‐fired pizza oven in quasi‐steady‐state operating conditions

“…Such average energy efficiency for the pizza oven examined here was greater than that (6%–7%) of gaseous domestic ovens (Cimini & Moresi, 2022; Hager & Morawicki, 2013), but smaller than that estimated for a metal fired‐wood oven by Igo et al. (2020). In such cases, the main energy loss was due to the dispersion of hot fumes (Table 6).…”

“…Because the energy released by the combustion of 3 kg/h of oaks logs during the time interval of 80 s accounted for amounted to 966.4 kJ, the water heating test in question revealed an energy efficiency near 12.2%. Such average energy effi- ciency for the pizza oven examined here was greater than that (6%-7%) of gaseous domestic ovens (Cimini & Moresi, 2022;Hager & Morawicki, 2013), but smaller than that estimated for a metal fired-wood oven by Igo et al (2020). In such cases, the main energy loss was due to the dispersion of hot fumes (Table 6).…”

“…Such equipment is widely used in the restaurant and food service industry all over the world. Nevertheless, it has been very poorly studied so far (Igo et al, 2020;Manhiça, 2014;Manhiça et al, 2012). In contrast, the radiative and convective heat transfer mechanisms in electric pizza ovens were used to describe their performance in steady and unsteady operating conditions by means of three-dimensional numerical models (Ciarmiello & Morrone, 2016a, 2016b.…”

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

“…Morakinyo conducted of study on a gas-fired [13] oven with dimensions of 920 mm x 650 mm x 600 mm equipped with three shelves and can reach a maximum temperature of 220˚C and a capacity of 12.5 Kg [14]. Igo conducted a study to test a locally made gas-fired oven [15] with an oven efficiency of 35% and heat loss by 50%. Multifunctional ovens with large capacities, gas-fired, energy-efficient, easy to operate, and energy efficient are not yet available in the market also have not been developed by related studies.…”