Performance Evaluation of Indirect Solar Fryer System for Baking Application

This study presents an experimental performance evaluation of an oil-based indirect solar fryer system designed for injera baking. The system consists of a receiver vessel, a closed-loop delivery and return pipe network, and a 60 cm diameter aluminum baking plate with spiral grooves on its bottom surface. Heat transfer oil circulates within the closed loop to transfer thermal energy from the receiver to the baking plate. The system was experimentally investigated under controlled electrical heating conditions using input power levels of 1.0, 1.3, 1.6, 1.75, 2.0, and 2.4 kW, representing equivalent solar thermal input scenarios with varying intensity. The results confirmed the technical feasibility of the system for injera baking across all tested conditions, with performance strongly dependent on input power. At higher input levels (≥2.0 kW), faster heating and shorter baking cycles of approximately 2.5–3 min were achieved; however, increased oil temperatures and thermal instability were observed due to limited heat redistribution within the fixed low-flow circulation system. At lower input levels (≤1.3 kW), the system remained thermally stable but exhibited long initial heating times (up to approximately 85 min) and reduced operational efficiency, limiting its practical applicability. The most balanced performance was observed at intermediate input power levels of 1.6–1.75 kW, where the system achieved approximately 45–60 min initial heating time, stable temperature behavior during operation, and consistent baking cycles of about 3 min with 1 min reheating time. This range provided an optimal compromise between thermal efficiency, operational stability, and energy utilization under the present configuration. Overall, the study demonstrates that the indirect solar fryer system is a promising alternative for energy-efficient injera baking; however, performance is strongly influenced by thermal input and circulation conditions, highlighting the need for further optimization and validation under real solar operating environments.

Authors

Institutions

Publication Details

Journal
Thermo
Published
2026-05-21
DOI
https://doi.org/10.3390/thermo6020037
Primary Topic
Solar Thermal and Photovoltaic Systems
Type
article
Field-Weighted Citation Impact
0.00

Funders

Controls
|||
ALL TIME
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
article

Performance Evaluation of Indirect Solar Fryer System for Baking Application

Mulu Bayray Kahsay, Asfafaw Haileselassie Tesfay, Mesele Hayelom Hailu, Ole Jorgen Nydal et al.
Thermo
Solar Thermal and Photovoltaic Systems
article

Performance Evaluation of Indirect Solar Fryer System for Baking Application

Mulu Bayray Kahsay, Asfafaw Haileselassie Tesfay, Mesele Hayelom Hailu, Ole Jorgen Nydal, Znabu Mehari Gebrezgi
article en

Abstract

This study presents an experimental performance evaluation of an oil-based indirect solar fryer system designed for injera baking. The system consists of a receiver vessel, a closed-loop delivery and return pipe network, and a 60 cm diameter aluminum baking plate with spiral grooves on its bottom surface. Heat transfer oil circulates within the closed loop to transfer thermal energy from the receiver to the baking plate. The system was experimentally investigated under controlled electrical heating conditions using input power levels of 1.0, 1.3, 1.6, 1.75, 2.0, and 2.4 kW, representing equivalent solar thermal input scenarios with varying intensity. The results confirmed the technical feasibility of the system for injera baking across all tested conditions, with performance strongly dependent on input power. At higher input levels (≥2.0 kW), faster heating and shorter baking cycles of approximately 2.5–3 min were achieved; however, increased oil temperatures and thermal instability were observed due to limited heat redistribution within the fixed low-flow circulation system. At lower input levels (≤1.3 kW), the system remained thermally stable but exhibited long initial heating times (up to approximately 85 min) and reduced operational efficiency, limiting its practical applicability. The most balanced performance was observed at intermediate input power levels of 1.6–1.75 kW, where the system achieved approximately 45–60 min initial heating time, stable temperature behavior during operation, and consistent baking cycles of about 3 min with 1 min reheating time. This range provided an optimal compromise between thermal efficiency, operational stability, and energy utilization under the present configuration. Overall, the study demonstrates that the indirect solar fryer system is a promising alternative for energy-efficient injera baking; however, performance is strongly influenced by thermal input and circulation conditions, highlighting the need for further optimization and validation under real solar operating environments.

ThermoVol. 6(2)
Norwegian University of Science and Technology (NO), Mekelle University (ET)
Direktoratet for Utviklingssamarbeid
Affordable and clean energy
Openalex Percentile: Top 16%
Solar Thermal and Photovoltaic Systems
AI Navigator

Ask Laika to Summarize, Analyze, and Connect papers live on the map.

Summarize Papers & Methodologies

Extract key findings, datasets, and comparative methods across publications.

Benchmark Rankings & Visual Analytics

Rank top research institutions, authors, funders, topics, and journals by Field-Weighted Citation Impact (FWCI) and paper volume with instant charts.

Connect Distant Disciplines

Bridge topological clusters on the map to find hidden collaborative intersections.