Design And Construction Of An Electrical Charcoal And Gas Oven

5 Chapters
|
63 Pages
|
8,885 Words

The aim of this project is to design and construct a portable combine Charcoal, Electric and Gas baking oven with a temperature regulator/sensor. The major reason for undertaken this project is to design and construct a portable combine oven with three mode of heating, and also to improve the performance of already existing ovens that have been crippled by lack of constant gas and power supply.
This study deals with the design, construction and performance evaluation of a charcoal, electric and gas oven. The components of the oven includes the oven cabinet, insulated wall, control box, electric heater, charcoal/gas burner unit, heating elements, electrical accessories and 1.5mm thick mild steel plate used for the design of the outer and inner cabinet of the oven.
In this work, test was carried out which shows the amount of heat supply by the three energy source at a specified period of time. The results obtained shows that gas produces greater amount of heat supply for a given time range of 22mins when compared to the other sources of energy. The heat transferred through the walls of the oven is 11.48Joules, and the number of loaves of bread that can baked in a given period of time at a constant temperature of 1450C.

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CONTENT
PAGE
COVER PAGE
TITLE PAGE
CERTIFICATION
DEDICATION
ACKNOWLEDGEMENT
ABSTRACT
LIST OF TABLES
LIST OF FIGURES
TABLE OF CONTENTS
LIST OF SYMBOLS

CHAPTER ONE
BACKGROUND OF THE STUDY  1
STATEMENT OF THE PROBLEM  2
AIM AND OBJECTIVES  2
SIGNIFICANCE OF THE STUDY  3
SCOPE AND LIMITATION  3

CHAPTER TWO
2.1     HISTORY      4
2.2     ESSENTIAL DESIGN PARTS         6
2.3     A REVIEW OF BREAD MAKING         7
2.3.1 THE INDUSTRIAL BREAD         7
2.3.2 INGREDIENTS       10
2.4     GAS OPERATED OVEN   11
2.4.1 MODE OF OPERATION    14
2.5 ELECTRIC POWER OVEN   15
2.5.1  MODE OF OPERATION   17
2.6 CHARCOAL OPERATED OVEN    17
2.6.1 MODE OF OPERATION    19
2.7 SUMMARY OF LITERATURE REVIEW   20

CHAPTER THREE

3.1 DESIGN CONCEPT AND OPERATING PRINCIPLES  21
3.1.1  CONCEPT    21
3.1.2  LEGEND      22
3.1.3 OPERATING PRINCIPLES         22
3.2     LIST OF COMPONENT    22
3.3     THE MACHINE SPECIFICATION         23
3.4    MATERIAL SELECTION   24
3.5    DESIGN THEORY  25
3.6     OVEN CHAMBER DESIGN       25
3.7    ELECTRICAL ENERGY    28

CHAPTER FOUR
4.1    BILL OF QUANTITY      30
4.2     PROJECT COSTING (PC)           31
4.2.1           MATERIAL COST   31
LABOUR COST 32
OVERHEAD COST: (OC)  32
4.3     OVEN CONSTRUCTION  33
4.3.1 TOOLS AND MATERIALS USED         33
4.4    CONSTRUCTION PROCEDURE         34
4.4.1  MEASURING AND MARKING OUT     34
4.5    ASSEMBLY OF OTHER COMPONENTS       35
4.6     PERFORMANCE EVALUATION          45
4.6.1 TESTING      35

CHAPTER FIVE
5.1    CONCLUSION       43
5.2    RECOMMENDATION       43
REFERENCES       44
APPENDICES         46

 

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