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TITLE PAGE

DESIGN AND CONSTRUCTION OF A GAS BAKING OVEN

BY

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EE/H2013/01430
DEPARTMENT OF ---
INSTITUTE OF ---

DECEMBER,2018

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APPROVAL PAGE

This is to certify that the research work, "design and construction of a gas baking oven " by ---, Reg. No. EE/H2007/01430 submitted in partial fulfillment of the requirement award of a Higher National Diploma on Electrical and Electronics Engineering has been approved.

By
Dr. ---                                           Dr. ---
Supervisor                                                  Head of Department.
Signature……………….                           Signature……………….        

……………………………….
Dr. ---
External Invigilator

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DEDICATION
This project is dedicated to Almighty God for his protection, kindness, strength over my life throughout the period and also to my --- for his financial support and moral care towards me.Also to my mentor --- for her academic advice she often gives to me. May Almighty God shield them from the peril of this world and bless their entire endeavour Amen.

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ACKNOWLEDGEMENT

The successful completion of this project work could not have been a reality without the encouragement of my --- and other people. My immensely appreciation goes to my humble and able supervisor mr. --- for his kindness in supervising this project.
My warmest gratitude goes to my parents for their moral, spiritual and financial support throughout my study in this institution.
My appreciation goes to some of my lecturers among whom are Mr. ---, and Dr. ---. I also recognize the support of some of the staff of --- among whom are: The General Manager, Deputy General manager, the internal Auditor Mr. --- and the ---. Finally, my appreciation goes to my elder sister ---, my lovely friends mercy ---, ---, --- and many others who were quite helpful.

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PROJECT DESCRIPTION: This work “design and construction of a gas baking oven ” research material is a complete and well researched project material strictly for academic purposes, which has been approved by different Lecturers from different higher institutions. We made Preliminary pages, Abstract and Chapter one of “design and construction of a gas baking oven ” visible for everyone, then the complete material on “design and construction of a gas baking oven ” is to be ordered for. Happy viewing!!!

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In this study, a gas baking oven design and fabrication was carried out. The oven was designed and was fabricated with an outer dimension of 450 mm length × 350 mm width × 380 mm height made up stainless steel and the inner dimension of 380 mm length × 310 mm width × 340 mm height made up of aluminum sheet and silicone rubber and asbestos used as an insulator. The gas burner was fixed in the stand for baking and the deflector plate placed in the bottom of the baking chamber and the bimetallic thermometer was fixed in the oven and provided with the vent for the removal of humid air. The oven was tested in order to determine its function the model works on natural convection. The effectiveness was analyzed by baking cake, cookies and muffins. Results showed that the cake was baked in 28 min at a temperature of 180˚C  it depends on the size of the cake, cookies took 10 min at a temperature of 150˚C and the muffins were baked in 13min at a temperature of 180˚C showing higher energy efficiency by reducing the energy, cost and the time of baking.

 

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 OF THE PROJECT
• OBJECTIVE OF THE PROJECT
• SCOPE OF THE PROJECT
• DELIMITATION OF THE PROJECT
• LIMITATION OF THE PROJECT
• IMPORTANCE OF BAKING OVENS

CHAPTER TWO
LITERATURE REVIEW

• HISTORICAL BACKGROUND OF OVENS
• REVIEW OF DIFFERENT TYPES OF OVENS
• HISTORICAL BACKGROUND OF THE PROJECT

CHAPTER THREE
3.0     MATERIALS AND METHODOLOGY
CHAPTER FOUR
4.1    RESULTS AND DISCUSSION
CHAPTER FIVE

• CONCLUSION
• RECOMMENDATION
• REFERENCES

 

 

CHAPTER ONE
1.0                                                        INTRODUCTION
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. In 1851, the Bower's Registered Gas Stove was displayed at the Great Exhibition. This stove would set the standard and basis for the modern gas oven. Notable improvements to the gas stove since include the addition of the thermostat which assisted in temperature regulation; also an enamel coating was added to the production of gas stoves and ovens in order to help with easier cleaning.
Gas oven is one which works by the liquefied petroleum gas for the baking of the bread, cake and biscuit. The major operational principle of the gas oven is the process of heat transfer. Heat transfer tends to occur whenever there is a temperature difference, and the ways in which heat may be transferred in the gas oven that is convection.
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. Naturally, convection occurs when a solid surface is in contact with a fluid of different temperature from a surface. Density differences provide the force required to move the fluid (moisture) in the food.
In the oven, the fluid involved is the enclosed air and the burner surface, which provides the solid surface, while the oven walls serve as the solid surfaces. The rate at which heat is transferred across an enclosed oven is calculated from a coefficient based upon the temperature differences of the surfaces.
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 (Fellows, 2000). 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 (Therdthai et al., 2003).

1.1                                          BACKGROUND OF THE STUDY
Baking is the oldest and most popular food processing techniques that uses the prolonged dry heat by convection rather that the thermal radiation normally in an oven, but also in ashes or on hot stones. It is a complex simultaneous heat and mass transfer process commonly applied in food industries.
A baking oven is the most widely used appliance in food service industry. An oven can be simply described as a fully enclosed thermally insulated chamber use for the heating, baking or drying of a substance.  In a baking oven, the hot air flows over the baking material either by natural convection or forced by a fan, the convection heat transfer from the air, the radiation heat transfer from the oven heating surfaces, and the conduction heat transfer across contact area between product and metal surface. The moisture in the food material simultaneously diffuses toward the surfaces, then, it transfers from the surface by convection, and the product loses moisture with continuous movement of the oven ambient air. These are the simultaneous momentum, heat and moisture transfer mechanisms within a baking product (Tong and Lund 1990; Ozilgen and Heil 1994) and between the product and its environment (Carvalho and Martins 1993), which theoretically are well known. Commercially, ovens are available in the various configurations like electric ovens, micro oven and wood oven etc.
Electric ovens are the direct fired oven, which effectively distribute heat while being powered by electricity, although this can often result in a higher heating cost for the consumer. Many prefer this type of oven because they tend to use dry heat, which helps prevent the buildup of rust. Electric ovens also feature a thermostat that controls the oven’s temperature electronically, and many have top, bottom, or rear grill elements. Electric ovens can take longer to heat, but they are relatively inexpensive in cost compared to other types of ovens.
Wood-fired ovens are indirectly fired ovens that use wood fuel for cooking. While the traditional wood-fired oven is like a masonry oven (mud oven), such ovens can also be built out of cob or iron. Wood-fired ovens are distinct from wood-fired stoves that have a hot cooking surface for pots and pans like electric stove. A wood stove may also have an oven separate from the fire chamber. Regardless of material they all have an oven chamber consisting of a floor (or hearth), a dome and an entry (oven opening). The wood fired oven has an advantage of the less capital requirement, ease of construction and similarly the wood fired has the disadvantage of longer baking time, the product has not baked uniformly and has the problem of the changing the original flavor of the product.

1.2                                              STATEMENT OF PROBLEM
In recent days the electric oven users are facing a problem due to the 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 and the electric oven consumes a more energy. The use of gas as the energy source for baking oven is a commercial necessary in most of the regions because the electricity by comparison is prohibitively expensive.

1.3                                  AIM AND OBJECTIVES OF THE PROJECT
The aim of this study is to construct a gas baking oven used in baking. So the present study was carried with the following objectives.

• To design and fabricate a domestic gas oven.
• To study the performance evaluation of the designed gas oven.

1.4                                                 SCOPE OF THE PROJECT
A baking oven is a thermally insulated chamber 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.

1.5                                       SIGNIFICANCE OF PROJECT
This project work is intended to serve as a catalogue and manual for the construction, installation, maintenance and repair of different possible faults in baking oven, it is also of a great benefit to the department and society as it will serve as medium of knowing the principle of operating the model work. It serve as an alternative means for cooking instead of using the electric oven, and the firewood.

1.6                                         DELIMITATION OF THE PROJECT
1.      There is freedom of location and general adaptability.
2.      It entails good cooking condition, cleanliness, quietness and ambient temperature.
3.      Uniform of temperature within narrow limit.

1.7                                          LIMITATIONS OF THE PROJECT
Disadvantages in the use of gas baking ovens:

• Gas ovens is potentially dangerous in nature. Gas lines can develop leaks, which could result in toxic gas filling up your home.
• Cleaning and repair is a difficult and time- consuming endeavor.
•  If precautions are not well carried out, it can result in fire hazard, which is dangerous to life and properties.
• Because baking ovens provides heat for one or more areas, the temperature may vary in different areas of the baking oven.
•  Oils and moisture collected on metal surface can end up trying to rust the metal coating if not clean regularly.
•  There are deposits of ash carbon dirt in an electric oven.

1.9                                       IMPORTANCE OF BAKING OVENS
Its importance borders around its function, which 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.

CHAPTER ONE: The complete chapter one of “design and construction of a gas baking oven ” is available. Order full work to download. Chapter one of “design and construction of a gas baking oven ”consists of the literature review. In this chapter all the related work on“design and construction of a gas baking oven ” was reviewed.

CHAPTER TWO: The complete chapter two of “design and construction of a gas baking oven ” is available. Order full work to download. Chapter two of “design and construction of a gas baking oven ” consists of the literature review. In this chapter all the related work on “design and construction of a gas baking oven ” was reviewed.

CHAPTER THREE: The complete chapter three of “design and construction of a gas baking oven ” is available. Order full work to download. Chapter three of “design and construction of a gas baking oven ” consists of the methodology. In this chapter all the method used in carrying out this work was discussed.

CHAPTER FOUR: The complete chapter four of “design and construction of a gas baking oven ” is available. Order full work to download. Chapter four of “design and construction of a gas baking oven ” consists of all the test conducted during the work and the result gotten after the whole work

CHAPTER FIVE: The complete chapter five of “design and construction of a gas baking oven ” is available. Order full work to download. Chapter five of “design and construction of a gas baking oven ” consist of conclusion, recommendation and references.

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