Thermal and Energy Performance Analysis of a Locally Designed Optimised Roasting Oven

Résumé fourni par la source

In many developing countries, biomass is the main source of energy used for cooking. In Burkina Faso, 90.1% of households use solid fuels (wood and wood products) as their main source of cooking energy, and this situation is not expected to change significantly in the coming decades. This high degree of dependence has a negative impact on forest resources. The present work concerns an experimental study of the energy performance of a prototype optimised 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 energy generated by combustion (QB) is calculated by taking a mass balance of the fuel (wood or butane gas, depending on the oven) before and after each experiment to obtain the mass of fuel consumed (Mc). 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 optimised gas ovens (between 40 and 50%). External wall temperatures remain below 60°C, ensuring user safety and improved thermal comfort. The results show the need to optimise the oven by conducting work to reduce heat losses through smoke.

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