Research Article
Design and Fabrication of a Novel Commercial Baking Oven
Ademola Samuel Akinwonmi*
Issue:
Volume 8, Issue 3, September 2024
Pages:
39-46
Received:
11 July 2024
Accepted:
20 August 2024
Published:
18 October 2024
Abstract: This study presents the design and fabrication of a novel wood-fired commercial oven for baking bread. The oven design features an external combustion chamber with heating elements which comprise stainless-steel pipes filled with magnesia starting from the combustion chamber to the 3 oven compartments. Each compartment has 12 heating elements laid under a mild steel sheet metal where the dough mould and its content is placed. Heat loss due to conduction, radiation and convection was prevented by the use of a double wall in both oven and combustion chamber compartments with silica brick and fibre glass respectively, and the oven was fired with wood to bake some dough. Findings showed that maximum temperature attainable by the oven was 700°C, however, the temperature required for baking bread is between 150°C and 180°C and the time was 25 minutes, the quantity of heat generated per time using 10 kg of wood was about 15,088 KJ. Furthermore, the physical appearance of the products was examined to meet consumers’ requirement and a total of 400 bread of 180 mm × 120 mm × 80 mm dimensions can be baked at a time. With slight modifications in the oven design, this number can be improved. The oven can be fired with other types of solid biofuels and can be used for metallurgical furnace applications like annealing, tempering and other heat treatments of metals.
Abstract: This study presents the design and fabrication of a novel wood-fired commercial oven for baking bread. The oven design features an external combustion chamber with heating elements which comprise stainless-steel pipes filled with magnesia starting from the combustion chamber to the 3 oven compartments. Each compartment has 12 heating elements laid ...
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