Year: 2025 | Month: April | Volume: 12 | Issue: 4 | Pages: 136-142
DOI: https://doi.org/10.52403/ijrr.20250417
Construction and Operational Testing of an Improved and Intelligent Traditional Oven
ADIHOU Coffi Wilfrid1,2, KPLÉ Melhyas3, AZA-GNANDJI Maurel3, AMOUZOUN Yémalin Emmanuel1, KOUTCHIKA Bignon Arnold1, HOUNGAN Comlan Aristide1
1Laboratory of Engineering Sciences and Applied Mathematics (LSIMA) of the National University of Science, Technology, Engineering and Mathematics, BP 486 Abomey, Sogbo-Aliho, Bénin
2Laboratory of Applied Energetics and Mechanics (LEMA), 01 BP 2009 Abomey-Calavi, Bénin
3Rural Engineering Laboratory, National University of Agriculture, BP 43 Kétou, Bénin
Corresponding Author: ADIHOU Coffi Wilfrid
ABSTRACT
This work focuses on traditional ovens used in several regions, notably in Benin, for the production of wheat flour pancakes, soya croquettes and mini-croquettes, sweet breads and cakes. To provide some solutions to the many difficulties encountered by users of these ovens, this document proposes a simple and improved traditional oven integrating an automated system for controlling and regulating the internal temperature, cooking management and ventilation for fuel combustion. The objective of the work is to preserve the environment and the health of users of these traditional ovens. Specifically, it is firstly a question of replacing the wood used as fuel with palm nut shells and secondly of eliminating accidents, smoke inhalation and losses experienced by users of the oven. The oven is easily reproducible because it is built with locally available materials and non-complex techniques. Tests on the improved traditional oven carried out show that in four minutes of heating, the internal temperature rises to 300 °C. After stopping the ventilation system, thus stopping combustion, the temperature slowly decreases and drops to 100°C after a period of 1 hour 05 minutes.
Keywords: Words: Oven, energy efficiency, deforestation, combustion, temperature regulation.
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