Performance Analysis and Thermal Efficiency Evaluation of a Standing Solar Box Cooker for Sustainable Cooking in Nigeria: A Case Study of Kwara State

This investigation examines the thermal efficiency and operational characteristics of a standing solar box cooker under Nigerian climatic conditions. The research conducts an experimental analysis of cooking various food items, including noodles, rice, and yams, utilizing solar thermal energy in Kwara State. A methodical evaluation revealed that the cooker achieved maximum absorber temperatures between 84.7°C and 93.6°C, with an overall thermal efficiency of 39%. The device demonstrated notable cooking capabilities, requiring approximately 60 minutes for noodles, 105 minutes for rice, and 125 minutes for yam preparation under average solar radiation levels ranging from 2651.2 W/m2 to 6114 W/m2. Statistical analysis revealed direct correlational relationships between solar radiation intensity and cooking chamber temperatures. The standardized cooking power calculation yielded 1222 W at 700 W/m2 insolation. These findings established the viability of standing solar box cookers as sustainable cooking alternatives in Nigeria’s North Central region, particularly beneficial for rural communities. This study provided empirical evidence supporting the adoption of solar cooking technology to reduce dependence on traditional biomass fuels while mitigating associated environmental impacts.