THERMAL ANALYSIS ON A COMMERCIAL CHARCOAL OVEN

This study presents a comprehensive thermal analysis of a commercially available charcoal baking oven to evaluate its thermal efficiency, heat distribution, and overall performance. Charcoal ovens remain vital in many developing regions due to their affordability and adaptability, yet often suffer from inefficiencies that result in high fuel consumption and uneven heating. The experimental investigation involved systematic temperature profiling using thermocouples, airflow measurements, moisture loss assessments, and energy balance calculations during bread baking operations. Results revealed a peak oven temperature of 195°C at the rear and 165°C at the front, with a uniformity score of 97.5%, indicating relatively consistent heat distribution. Heat retention analysis showed a moderate cooling rate of 3K/min, while thermal efficiency was calculated at 95.9%, demonstrating effective energy utilization. Moisture loss averaged 24.7% per loaf, requiring significant heat for evaporation. Airflow studies confirmed proper combustion dynamics, with increased velocity at the chimney ensuring efficient exhaust flow. The analysis identified opportunities for efficiency improvements through better insulation, optimized airflow pathways, and improved oven geometry. This study provides critical insights into enhancing the performance and sustainability of charcoal ovens, which is essential for reducing fuel costs, improving product quality, and minimizing environmental impact in small-scale commercial baking operations.