Evaluation of the Thermal Performance of a Locally Designed and Manufactured Optimized Roasting Oven

The present work concerns an experimental study of the energy performance of a prototype optimized oven developed by local craftsmen. The Water Boiling Technique (WBT) is the method used to evaluate the energy efficiency of the oven. The temperatures of the oven’s walls and the ambient temperature were measured to evaluate energy losses by convection into the environment. The oven's heat balance was used to determine the amount of energy lost through the smoke. The results showed that a large amount of thermal energy is lost through the smoke (50% of the energy generated by gas combustion). Losses through the walls were reduced to 8%. The oven's efficiency reached 42%. This is in line with the standard efficiency of optimized gas ovens (between 40 and 50%). Future improvements should focus on reducing smoke-related heat losses to enhance overall efficiency.