experimental analysis of the thermal performance of a metal fired-wood oven

This work is devoted to the evaluation of the performance of a typical fired-wood oven commonly used in the rotisserie sector in burkina faso. the methodology used is based on the energy balance of the oven. for this purpose, 20 liters of water were heated up to 90 °c. the difference in water temperature at the start and at the end of the experiment makes it possible to calculate the amount of energy consumed by the load. the temperatures of the walls as well as that of the ambient were recorded to evaluate the losses by convection towards the environment. the losses through the fumes have been estimated from the energy balance. the results show that the dominant losses are those of fumes (about 55 % of the energy consumed). the losses through the walls are relatively large (26 %). the efficiency of the oven is around 19 %, which is very low. these results show that these equipment are inefficient and contribute significantly to the waste of wood at the national level.