Study and Analysis of Energy Use Efficiency of a Local Gas Roasting Oven
Serge Wendsida Igo, David Namoano, Abdoulaye Compaoré, Gaël Lassina Sawadogo, Drissa Ouedraogo, Joseph Dieudonné Bathiébo
Journal of Energy Research and Reviews · pp. 30–37 · Published 17 Dec 2020
10.9734/jenrr/2020/v6i430177Abstract
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.
Cited by 2
David NAMOANO, Wilfried Rimnogdo OUEDRAOGO, Christian Djidjoho AKOWANOU · Asian Journal of Physical and Chemical Sciences · 2025
W Sumbodo, Kriswanto, A Setiyawan · IOP Conference Series: Earth and Environmental Science · 2022
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