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

Main Article Content

Serge Wendsida Igo
David Namoano
Abdoulaye Compaoré
Gaël Lassina Sawadogo
Drissa Ouedraogo
Joseph Dieudonné Bathiebo


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.

Local gas roasting oven, LPG, energy balance, energy losses, energy efficiency

Article Details

How to Cite
Igo, S. W., Namoano, D., Compaoré, A., Sawadogo, G. L., Ouedraogo, D., & Bathiebo, J. D. (2020). Study and Analysis of Energy Use Efficiency of a Local Gas Roasting Oven. Journal of Energy Research and Reviews, 6(4), 30-37.
Original Research Article


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