PERFORMANCE EVALUATION OF COMMERCIAL CHARCOAL OVEN.

This study evaluates the performance of a commercial charcoal oven at Ajayi Crowther bakery, focusing on thermal efficiency, temperature uniformity, fuel consumption, and baking productivity under real-world conditions. Using experimental, observational, and analytical methods, key metrics were measured with tools like thermocouples, digital scales, and data loggers. The oven achieved a thermal efficiency of 95.87%, a Specific Fuel Consumption (SFC) of 0.067 kg wood/kg bread, and a productivity of 482 loaves/hour, but a Temperature Uniformity Index (TUI) of 16.85% revealed uneven heat distribution due to a 30°C temperature gradient across the 2300mm baking chamber. These results highlight the oven’s energy efficiency and suitability for commercial baking while identifying design limitations impacting baking consistency. Recommendations include enhanced insulation, internal baffling, and adjustable airflow systems to improve heat distribution and sustainability, with future research proposed on insulation materials and computational modeling to optimize performance. This evaluation provides actionable insights for improving charcoal oven design, supporting cost-effective and eco-friendly baking practices in professional kitchens. Commercial charcoal ovens face challenges in baking efficiency due to uneven heat distribution within the 250–300°C operating range, leading to inconsistent product quality, such as varied bread crust coloration. Significant heat loss through oven walls and high fuel consumption increases operational costs and environmental impacts, including emissions and deforestation. These issues stem from design limitations, such as inadequate insulation and airflow control, which hinder temperature consistency and sustainability. A comprehensive performance evaluation is essential to identify and address these shortcomings, optimize oven design, and promote energy-efficient, eco-friendly baking practices in professional settings.