Study and Analysis of Energy Use Efficiency of a Local Gas Roasting Oven
Serge Wendsida Igo *
Institut de Recherche en Sciences Appliquées et Technologies (IRSAT/CNRST), Département Energie, Ouagadougou, Burkina Faso.
David Namoano
Université Joseph KI-ZERBO, Laboratoire d’Energies Thermiques Renouvelables (LETRE), Ouagadougou, Burkina Faso.
Abdoulaye Compaoré
Institut de Recherche en Sciences Appliquées et Technologies (IRSAT/CNRST), Département Energie, Ouagadougou, Burkina Faso.
Gaël Lassina Sawadogo
Université Joseph KI-ZERBO, Laboratoire d’Energies Thermiques Renouvelables (LETRE), Ouagadougou, Burkina Faso.
Drissa Ouedraogo
Université Joseph KI-ZERBO, Laboratoire d’Energies Thermiques Renouvelables (LETRE), Ouagadougou, Burkina Faso.
Joseph Dieudonné Bathiebo
Université Joseph KI-ZERBO, Laboratoire d’Energies Thermiques Renouvelables (LETRE), Ouagadougou, Burkina Faso.
*Author to whom correspondence should be addressed.
Abstract
This work concerns the energy efficiency study and analysis of a gas roasting oven developed by a local craftsman. The oven energy efficiency was determined by the Water Boiling Test (WBT) method. The temperatures of the walls as well as the ambient temperature were recorded to evaluate the heat losses by convection towards the environment. The energy balance of the oven then allows to calculate the heat losses from the fumes. The results show that the heat losses by fumes through the chimney are the greatest (50% of the energy consumed). Losses through the walls are relatively low (15%). The oven efficiency is around 35%, which is relatively low. These results show that optimization work must be carried out in order to improve the energy efficiency of the equipment.
Keywords: Local gas roasting oven, LPG, energy balance, energy losses, energy efficiency