DESIGN AND FABRICATION OF A HYBRID OVEN

The production of a hybrid solar-powered oven represents a significant advancement in sustainable cooking technology. This project explores the design, development, and performance evaluation of a hybrid oven that integrates solar energy and gas as dual energy sources. The primary objective is to enhance cooking efficiency, reduce environmental impact, and improve energy sustainability by utilizing renewable energy while maintaining the reliability of gas-powered cooking. The study investigates the thermal performance, energy efficiency, and user acceptability of the hybrid oven compared to traditional ovens. The oven incorporates a digital thermostat control system, convection fans for heat distribution, and solar panels for supplementary power, ensuring continuous and effective operation. Key performance indicators, such as energy consumption, heat distribution, and cooking duration, were analyzed through experimental testing. Findings indicate that the hybrid oven achieves up to 63% energy efficiency in hybrid mode, significantly reducing greenhouse gas emissions compared to conventional ovens. The research further highlights the economic feasibility of hybrid ovens, showcasing a potential payback period of approximately 2.3 years due to cost savings on fuel consumption. This study underscores the practical applications of hybrid ovens in both household and industrial settings, promoting renewable energy adoption and sustainable cooking practices. Recommendations include enhanced user education, government subsidies, and further research on material efficiency and automation, ensuring widespread adoption and improved cooking performance. By integrating solar and gas heating technologies, the hybrid oven presents a viable and energy-efficient alternative to traditional cooking appliances, paving the way for a greener and more cost-effective future in culinary innovation.