Design and Fabrication of a Novel Commercial Baking Oven

Ademola Samuel Akinwonmi

doi:doi:10.11648/j.ajmme.20240803.11

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Design and Fabrication of a Novel Commercial Baking Oven

Ademola Samuel Akinwonmi^*

Published in American Journal of Mechanical and Materials Engineering (Volume 8, Issue 3)

Received: 11 July 2024 Accepted: 20 August 2024 Published: 18 October 2024

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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.

Published in	American Journal of Mechanical and Materials Engineering (Volume 8, Issue 3)
DOI	10.11648/j.ajmme.20240803.11
Page(s)	39-46
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Oven, Combustion Chamber, Refractories, Bread, Metallurgical Furnace Applications

References

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APA Style

Akinwonmi, A. S. (2024). Design and Fabrication of a Novel Commercial Baking Oven. American Journal of Mechanical and Materials Engineering, 8(3), 39-46. https://doi.org/10.11648/j.ajmme.20240803.11

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ACS Style

Akinwonmi, A. S. Design and Fabrication of a Novel Commercial Baking Oven. Am. J. Mech. Mater. Eng. 2024, 8(3), 39-46. doi: 10.11648/j.ajmme.20240803.11

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AMA Style

Akinwonmi AS. Design and Fabrication of a Novel Commercial Baking Oven. Am J Mech Mater Eng. 2024;8(3):39-46. doi: 10.11648/j.ajmme.20240803.11

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@article{10.11648/j.ajmme.20240803.11,
  author = {Ademola Samuel Akinwonmi},
  title = {Design and Fabrication of a Novel Commercial Baking Oven
},
  journal = {American Journal of Mechanical and Materials Engineering},
  volume = {8},
  number = {3},
  pages = {39-46},
  doi = {10.11648/j.ajmme.20240803.11},
  url = {https://doi.org/10.11648/j.ajmme.20240803.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajmme.20240803.11},
  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.
},
 year = {2024}
}

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TY  - JOUR
T1  - Design and Fabrication of a Novel Commercial Baking Oven

AU  - Ademola Samuel Akinwonmi
Y1  - 2024/10/18
PY  - 2024
N1  - https://doi.org/10.11648/j.ajmme.20240803.11
DO  - 10.11648/j.ajmme.20240803.11
T2  - American Journal of Mechanical and Materials Engineering
JF  - American Journal of Mechanical and Materials Engineering
JO  - American Journal of Mechanical and Materials Engineering
SP  - 39
EP  - 46
PB  - Science Publishing Group
SN  - 2639-9652
UR  - https://doi.org/10.11648/j.ajmme.20240803.11
AB  - 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.

VL  - 8
IS  - 3
ER  -

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Author Information

Ademola Samuel Akinwonmi

Department of Mechanical Engineering, Ajayi Crowther University, Oyo, Nigeria

Contact Email

http://orcid.org/0000-0003-2298-2693

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Plain Text BibTeX RIS

APA Style

Akinwonmi, A. S. (2024). Design and Fabrication of a Novel Commercial Baking Oven. American Journal of Mechanical and Materials Engineering, 8(3), 39-46. https://doi.org/10.11648/j.ajmme.20240803.11

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ACS Style

Akinwonmi, A. S. Design and Fabrication of a Novel Commercial Baking Oven. Am. J. Mech. Mater. Eng. 2024, 8(3), 39-46. doi: 10.11648/j.ajmme.20240803.11

Copy | Download

AMA Style

Akinwonmi AS. Design and Fabrication of a Novel Commercial Baking Oven. Am J Mech Mater Eng. 2024;8(3):39-46. doi: 10.11648/j.ajmme.20240803.11

Copy | Download

@article{10.11648/j.ajmme.20240803.11,
  author = {Ademola Samuel Akinwonmi},
  title = {Design and Fabrication of a Novel Commercial Baking Oven
},
  journal = {American Journal of Mechanical and Materials Engineering},
  volume = {8},
  number = {3},
  pages = {39-46},
  doi = {10.11648/j.ajmme.20240803.11},
  url = {https://doi.org/10.11648/j.ajmme.20240803.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajmme.20240803.11},
  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.
},
 year = {2024}
}

Copy | Download

TY  - JOUR
T1  - Design and Fabrication of a Novel Commercial Baking Oven

AU  - Ademola Samuel Akinwonmi
Y1  - 2024/10/18
PY  - 2024
N1  - https://doi.org/10.11648/j.ajmme.20240803.11
DO  - 10.11648/j.ajmme.20240803.11
T2  - American Journal of Mechanical and Materials Engineering
JF  - American Journal of Mechanical and Materials Engineering
JO  - American Journal of Mechanical and Materials Engineering
SP  - 39
EP  - 46
PB  - Science Publishing Group
SN  - 2639-9652
UR  - https://doi.org/10.11648/j.ajmme.20240803.11
AB  - 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.

VL  - 8
IS  - 3
ER  -

Copy | Download