Study and Analysis of Energy Use Efficiency of a Local Gas Roasting Oven | Journal of Energy Researc

The purpose of this project is to investigate and analyse the energy efficiency of a gas roasting oven created by a local craftsman. The Water Boiling Test (WBT) method was used to test the oven's energy efficiency. The temperatures of the walls, as well as the ambient temperature, were measured to determine how much heat was lost to the surroundings through convection. The heat losses from the fumes can then be calculated using the oven's energy balance. The data suggest that the most significant heat losses are caused by fumes passing via the chimney (50 percent of the energy consumed). The amount of money lost via the walls is rather small (15 percent ). The oven's efficiency is roughly 35%, which is a poor figure. These findings indicate that optimization work is required to improve the equipment's energy efficiency.

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