Experimental Analysis of the Thermal Performance of a Metal Fired-wood Oven

S. W. Igo; N. Kokou; A. Compaoré; P. Kalifa; G. L. Sawadogo; D. Namoano

Volume 11, Issue 3 , September 2020, , Pages 225-230

https://doi.org/10.5829/ijee.2020.11.03.08

Abstract
  This work is devoted to the evaluation of the performance of a typical fired-wood oven commonly used in the rotisserie sector in Burkina Faso. The methodology used is based on the energy balance of the oven. For this purpose, 20 liters of water were heated up to 90 °C. The difference in water temperature ...  Read More