@article{ajer20251333,
author={{Kpode, Kodjo and Samah, Hodo-Abalo and Koukoui, La?tan K. and Yombou, Aguichi and Banna, Magolm¨¨¨¨na and Mbow, Cheikh},
title={Numerical Study of the Thermal Behavior of a Traditional Bread Oven Used in Togo},
journal={American Journal of Energy Research},
volume={13},
number={3},
pages={96--102},
year={2025},
url={https://pubs.sciepub.com/ajer/13/3/3},
issn={2328-7330},
abstract={This study focuses on the numerical investigation of the thermal behavior of a traditional bread oven commonly used in Togo. Constructed from clay using local artisanal techniques, this type of oven is predominantly operated by women as part of income-generating activities. Due to the lack of accurate data on its thermal efficiency, a substantial amount of firewood¡ªestimated at approximately 215 kg¡ªis typically used to sustain adequate baking temperatures over extended periods. However, significant heat losses through the oven walls considerably reduce the duration of effective heat availability. Among the various influencing parameters, the thickness of the dome has received particular attention. A heat transfer model was developed and coupled with numerical simulations conducted using COMSOL Multiphysics, under the assumption of a constant heat flux corresponding to the energy released by the combustion of 215 kg of dry wood. Under these conditions, the average internal temperature of the oven reaches approximately 375?¡ãC, regardless of dome thickness, for values ranging from 5 cm to 30 cm. Following the cessation of the heat source, the oven enters a thermal relaxation phase, during which the internal temperature (in the absence of any load) gradually decreases. It is during this phase that baking typically occurs. A parametric analysis indicates that a dome thickness of 15 cm enables the highest average internal temperature to be maintained during this period. With this configuration, approximately 5 hours of heating are required to reach an average temperature of 375?¡ãC, which then decreases to about 65?¡ãC after 13 hours of thermal relaxation. These findings can inform the optimization of traditional ovens by enhancing their energy efficiency and reducing firewood consumption.},
doi={10.12691/ajer-13-3-3}
publisher={Science and Education Publishing}
}