Design And Construction Of A Gas Baking Oven

ABSTRACT

This work is on fabrication of a gas baking oven. The oven was designed and was fabricated with an outer dimension of 860 mm length × 660 mm width × 1150 mm height made up of mild steel and the inner dimension of 759 mm length × 559 mm width × 835 mm height made up of mild steel and fiber glass of 40 mm thickness was used as an insulator to reduce cost to a minimal level. The aim of this research work is to improve on the already existing gas baking oven through the incorporation of a vent/chimney for removal of humid air and roller (wheels) for easy movement. Cooking gas is supplied to the burner located in the lower chamber of the oven via a pipe connection to the gas cylinder. Perforations allow for heat dissipation within the lower chamber. Capacity of the baking oven is 12 loaves of bread of 0.5 kg per bread per tray (batch). Using a temperature regulator and from practical determination, the maximum temperature of 210°C was recorded. The performance test on the oven showed that the efficiency of the oven is of 90.7 percent. The oven can be adapted for both domestic and industrial purposes and have been found very useful in bakery industries. The oven was constructed with locally available materials.

TABLE OF CONTENTS

COVER PAGE

TITLE PAGE

APPROVAL PAGE

DEDICATION

ACKNOWELDGEMENT

ABSTRACT

CHAPTER ONE

1.0    Introduction

1.1    Background of the project

• Problem statement
• Aim and objective of the project
• Significance of project
• Importance of baking ovens

CHAPTER TWO

LITERATURE REVIEW

• Review of the study
• Baking and heating
• Review of different types of oven
• Review of related studies

CHAPTER THREE

3.0     MATERIALS AND METHOD

3.1      Material used

3.2      Selection of materials for different components

3.3      Fabrication process

3.4      Assembling process

3.5      Principle of operation

3.6      Design Analysis of the Gas Oven

CHAPTER FOUR

• RESULTS AND DISCUSSION

4.2      Performance Test

4.3  Bill of Engineering Measurement and Evaluation (BEME)

CHAPTER FIVE

• Conclusion
• References

CHAPTER ONE

1.0                                                        INTRODUCTION

1.1                                          BACKGROUND OF THE STUDY

Human being has harnessed biomass-derived energy product since the time when people began burning of wood to make fire (Abbasi and Abbasi, 2010; Basu, 2013). Biomass is the plant and animal matter used to generate heat or electricity either by direct combustion or gasifier. It has been shown in past that over 80% of this demand is supplied by fossil fuels (Shafiee and Topal, 2009; Crutzen et al., 2016). Our dependence on electrical and thermal energy is very high, and as we utilize this energy, we are also causing stress to our environment in short term and long term. The problem with fossil fuels is that their prices are continuously fluctuating and destined to increase due to varying demand, political and economic instability, and the potential depletion of some reserves (Rout et al., 2008; González-García et al., 2013). New competitive methods of producing and using energy need to be developed and implemented to replace or reduce our dependence on fossil fuels. By using a more local and renewable energy source as a replacement, we can significantly reduce our carbon footprint and increase energy efficiency when considering the life cycle of the fuel (Bribián et al., 2011).

A baking oven is a thermally insulated chamber is currently used for the heating, baking or drying of a substance and most commonly used for cooking.
This project is as a result of increasing interest. Essentially, the idea, as demonstrated in an existing design, arises in the project students a feeling of motivation, and hence the search for a way to bring it to reality in a simple, yet intelligent design, like this. This project is designed to make the students utilize as many theoretical and practical concept as have been instructed in Alston to mechanical engineering workshop technology. Students are expected to learn and apply concepts, principles about energy specially the conversions of  electrical energy to thermal energy, conduction and conventional heat transfer etc.

Also the determination of the properties of various ferrous and non-ferrous materials, electrical installation occults.  The application of engineering measurement and quality control. Also to build an intellectual ability in interpretation of working drawing in designing and development before and after working process.  Students will get an opportunity to appreciate safety, and the use of both machine and hand tools in the course of working.

There are different types of oven with different power but the course of this work focused on building a gas powered baking oven.

Gas oven; one of the first recorded uses of a gas stove and oven referenced a dinner party in 1802 hosted by Zachaus Winzler, where all the food was prepared either on a gas stove or in its oven compartment. In 1834, British inventor James Sharp began to commercially produce gas ovens after installing one in his own house [Genitha et al, 2014].

Convection is the transfer of energy from one place to another by the motion of a mass of materials between the two points. In a natural convection, the motion of the fluid is entirely as a result of differences in density resulting from temperature differences [Genitha et al, 2014]. Study of baking oven is important because it could lead to a more efficient process of baking favorable to energy efficiency and better product quality [Okafor, 2014]. The baking process usually requires  significant energy consumption as relatively high temperature is applied in order to remove moisture in bakery products and create desired texture. Analysis and optimization of baking process and equipment have been conducted for minimizing energy consumption [Okafor, 2014].

In developing countries like Nigeria, the electric oven users are facing a problem due to  the erratic power cuts in the middle of the operations, these causes the loss of the quality of the end product and the loss of the capital and  the electric oven consumes more energy. The use of gas as the energy source for baking oven is commercially necessary in most of the regions because the electricity by comparison is prohibitively expensive. Therefore, the need arises more than ever before to develop a portable gas baking oven, easy to transfer heating and drying system of acceptable standard that will meet certain essential requirements such as portability and cost effectiveness. The main aim of this work is to fabricate a gas baking oven using a locally available materials.

1.2                                             STATEMENT OF PROBLEM

The construction of gas powered baking oven was carried out to overcome the problem seen in using electric and charcoal powered oven such as:

1. erratic power cuts in middle of the operations, these causes the loss of the quality of the end product and the loss of the capital
2. lack of fire wood problems involve in charcoal powered oven.

• Emission of carbon monoxide involve in charcoal powered oven

1. Higher consumption of electric unit

1.3                                  AIM AND OBJECTIVES OF THE PROJECT

The aim of this study is to construct a gas powered oven used in baking. At the end of this project, student will be able to:

1. Fabricate a gas baking oven using locally made available material.
2. Disclose the process in the manufacturing of a gas powered baking oven

• Exploit the local facilities available in the construction of the oven as against imported ovens

1. Discover the basic principle involved in the design and maintenance of a gas baking oven.

1.4                                       SIGNIFICANCE OF PROJECT

This study will be of great significant endeavour in promoting good work in the mechanical engineering, small enterprise and in the industries. Provision of this study will maximize the efficient use of time in the laboratories for academic work.

More so, it is easily constructed, saves cost (low cost of production) and finally it will be a means of showing student how to use locally made material for construction.

1.5                                       IMPORTANCE OF BAKING OVENS
The importance of oven are as follows;

(i)    It is used to meet the everyday basic need of cooking, (baking, toasting, gritting, toasting) of food materials for human consumption.

(ii)    Ovens are used for heat treatment of substance in laboratories and industries.

(iii)    Also as a means of preservation by heat application to perishable materials (organic and inorganic) in general.

(iv)    Sterilization of instruments and equipment for industrial use is done by heat application using oven.

(v)    Expelling of moisture content to a required measure in some substance is also done using oven.

(vi)    Early manufactured ovens where used as a source of room heaters during cold weathers in cold climates.