FACULTY OF ENGINEERING

MECHANICAL ENGINEERING (HND)

DESIGN AND FABRICATION OF A DOMESTIC GAS

OVEN
BY
NUDANU DZIDUDU VICTOR 01193279D

ADJANI ABDUL MATIN 01192041D

OBOAKOH STEPHEN 01191036D

ODAME SAMUEL 01193849D

PROPOSAL REPORT

SUPERVISED BY MR. STEPHEN AGYEMANG

MR. MICHAEL AKPAKPAVI
MR. FREDRICK SAKYIAMA
MS. PATRICIA KWAKYE BOATENG

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TABLE OF CONTENT

CHAPTER ONE ....................................................................................................................... 1

INTRODUCTION ................................................................................................................ 1

1.1 BACKGROUND ............................................................................................................. 1

1.2 PROBLEM STATEMENT ............................................................................................ 1

1.3 AIMS AND OBJECTIVES ............................................................................................ 2

1.4 SIGNIFICANCE OF STUDY........................................................................................ 2

1.5 LITERATURE REVIEW .............................................................................................. 3

1.6 METHODOLOGY ......................................................................................................... 3

1.6.1 DESIGN CONCEPT ................................................................................................... 3

1.6.2 PRINCIPLE OF OPERATION ................................................................................. 4

1.6.3 MATERIAL SELECTIONS ....................................................................................... 5

1.6.4 FABRICATION PROCESS ....................................................................................... 6

1.6.5 PRIMARY DATA SOURCE ...................................................................................... 7

1.6.6 SECONDARY DATA SOURCE ................................................................................ 7

1.6.7 BUDGET ...................................................................................................................... 7

1.7 LIMITATION ................................................................................................................. 8

1.8 CONCLUSION ............................................................................................................... 9

1.9 REFERENCE................................................................................................................ 10

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 CHAPTER ONE

INTRODUCTION

1.1 BACKGROUND

Baking began in Ancient Greece around 600 BC, leading to the invention of enclosed ovens.

Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be

done in hot ashes, or on hot stones. Heat is gradually transferred from the surface of foods to

their centers. As heat travels through the foods (bread), it transforms batters and doughs into

baked goods and more with a firm dry crust and a softer center. (Ilesanmi & Akinnuli, 2019).

A baking oven is the most widely used appliance in the foodservice industry. An oven can be

simply described as a device with a fully enclosed thermally insulated chamber used for heating,

baking, or drying a food substance.(Arciniegas Paspuel, & Maldonado Gudiño, 2021).

In our environments and commercially, ovens are available in various configurations like gas

ovens, electric ovens, microwave ovens, wood ovens, etc.

1.2 PROBLEM STATEMENT

The users of local gas ovens are facing problems due to excess heat loss caused by the imperfect

seal of door designs by local manufacturers and irregular opening of the door for checking up

of products in ovens. This brings the results of uneven baking of products during operation and

this has an effect on the quality of products at the end of operation and loss of capital as well as

reduces the working efficiency of the heat in the compartment.

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Since energy can be transformed from one stage to the other, in view of this, heat will be

converted into electrical energy to power a fan which will be installed in the compartment to

regulate the heat and improve even baking as well as the working efficiency of the heat in the

baking compartment.

Installation of a spark igniter to eliminate the use of matches which over years increases the

spending of money will help reduce the cost of spending money.

1.3 AIMS AND OBJECTIVES

This project aims to design and fabricate a gas oven that is intended for the

baking of bread. The following are the specific objectives:

i. To design and manufacture an oven that will maintain uniform baking.

ii. To fabricate an oven with a temperature reading sensor.

iii. To install a spark igniter.

1.4 SIGNIFICANCE OF STUDY

i. To eliminate the use of matches.

ii. To remove humid air from the oven

iii. To determine the temperature range in the oven

iv. To ensure efficient use of the heat in the system.

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1.5 LITERATURE REVIEW

An oven is a thermally insulated compartment where food and other materials can be cooked,

baked, fried, and heated. It works based on heat and mass transfer, with the three modes

of heat transfer (convection, radiation, and conduction) taking place simultaneously within

this enclosure to bring about the desired effect to the materials. Although the different heat

transfer modes take place but are of different degrees.

In baking operation, the oven is responsible for bringing the dough pieces to the desired

temperature. Since heating primarily causes moisture evaporation, this initiates a series of

physical and chemical changes in the baked product. To produce and transfer heat, ovens

require one or a combination of energy sources. These are:

i. Electricity

ii. Fuels (natural gas, liquefied petroleum gas)

iii. Steam (generated in a boiler)

TYPES OF OVENS

1. Direct-fired oven (DFO)

2. Indirect-fired oven (IFO)

3. Electric oven, etc

(Arciniegas Paspuel, & Maldonado Gudiño, 2021).

1.6 METHODOLOGY

1.6.1 DESIGN CONCEPT

The method involves the engineering drawing of the oven, the principle of operation, the design

calculation, the material selection, and the cost estimate for the developed oven.

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The gas oven will be fabricated with the use of indigenous material according to the conceptual

design. The oven consists of a housing unit(frame), a gas regulator, tray, a flame spreader, an

igniter, a chimney or vent, and rollers. The housing unit which is the frame represents the entire

outlook of the baking oven. The housing unit of the gas oven will be made up of three layers,

the body (outer layer) will be made of well-coated mild steel, Mineral wool(insulator) which

will be stuffed in between the outer layer and inner layer and that will act as a thermally

insulating material to prevent loss of heat from the inner baking chamber to the outside and this

Mineral wool makes up the middle layer of the gas oven.

1.6.2 PRINCIPLE OF OPERATION

The major operational principle of the gas oven will be based on the process of heat transfer.

With the baking gas oven, there will be a gas inlet through which it is connected to a gas cylinder

via a regulator with a flexible hose. The regulator of the gas flow turned open and gas flows

through the hose from the gas cylinder. With gas in the hose, the gas burner is activated by

turning on the temperature knob after being turned on from the gas cylinder.

The gas then passes through the nozzle and flows into the burner gas compartment together

with the air (oxygen) from the opening created below the oven stand into a channel where it

spreads out through the holes around the flame spreader to glow in flame lighted by a spark

igniter.

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1.6.3 MATERIAL SELECTIONS

The following points were placed into consideration in selecting the materials which will be

used in the fabrication of the gas baking oven; the ability of the material to withstand

considerable high temperature as well as corrosive attack and rust, the ability of the material to

be rolled, folded without breaking, welded and drilled. And the cost and availability of the

material.

Table 1.6.3.1: Components and Material selection.

S/N COMPONENT MATERIALS REASONS

1 Body (inside and Mild steel Cheap, tough, and ductile

outside walls)

2 Body frame Square iron Tough and malleable

pipe

3 Flame spreader Mild steel High corrosion and heat resistance

4 Lagging material Mineral wool High thermal endurance

(insulator)

5 Gas knob or valve Brass Good strength

6 Gas spark Igniter Ferroelectric Heat endurance

ceramics

7 Handle Wood Low heat conductivity

8 Digital temperature Sensitivity

device

9 Caster roller wheels Polyurethane Higher level of resistance to wear

and abrasion

10 Gas pipe/channel Rubber The easy and fast flow of gas.

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1.6.4 FABRICATION PROCESS

Table 1.6.4.1: Fabrication Process

DESCRIPTION OF OPERATION TOOLS TO BE USED

Measuring operation

This operation will be carried out to measure the material Steel rule, scriber, measuring tape,

to the required dimensions and close tolerance. This venier calliper.

operation will be performed on the hollow square pipe

and the sheet metal.

Cutting operation

This operation will be done to cut the materials to Electric hand-cutting machine

measured dimensions.

Joining operation

This operation will be carried out to join the oven parts Arc welding machine,

together by welding and bolting operation. Electrode and its holder.

Cleaning operation

The whole structure was manually cleaned to Rough and smooth

remove dirt and contaminants that might interfere Sandpaper, Chipping hammer,

with the painting process. Metal brush

Painting operation

The structure will be painted ash in color. The painting Abro spray paint, Red-oxide paint

will be done manually. The painting is necessary to (rust prevention)

prevent the structure from rust, and corrosion and for

aesthetics.

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1.6.5 PRIMARY DATA SOURCE

i. Interviews.

ii. Visitation.

1.6.6 SECONDARY DATA SOURCE

i. Internet.

ii. Journals.

1.6.7 BUDGET

Table 1.6.7.1: Budget

S/N QUANTITY MATERIALS UNIT PRICE(GH¢) TOTALCOST(GH¢)

1 7 Mild steel 190.00 1330.00

2 1 Square iron pipe 90.00 90.00

3 1 Square galvanized 100.00 100.00

pipe

4 2 Roll Mineral wool 60.00 120.00

5 1 Gas knob/valve 130.00 130.00

with igniter

6 4 Caster roller wheels 20.00 80.00

7 2 Handle 20.00 20.00

8 1 Digital temperature 400.00 400.00

reader

9 1 Gas cylinder(5kg) 150.00 150.00

10 2 Yards gas hose 15.00 30.00

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11 1 Gas regulator 25.00 25.00

12 LPG 30.00 30.00

13 2 Boxes Electrode 50.00 100.00

14 1 Roll Sandpaper 15.00 15.00

15 1 Filler 20.00 20.00

16 Solvent(turpentine) 15.00 15.00

17 1 Locker 10.00 10.00

18 2 Door hinge 20.00 40.00

20 1 Grinding disc 160.00 160.00

21 1 Cutting disc 100.00 100.00

22 2 buckets Paint 150.00 300.00

TOTAL 3,265.00

1.7 LIMITATION

i. The design analysis of this oven is specifically calculated for bread per batch that can

be baked.

ii. The cost estimated for high-quality materials of certain parts to be used due to our

financial instability.

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1.8 CONCLUSION

The design and fabrication of the gas baking oven will be achieved successfully as well as the

performance evaluation of the oven. The selection of materials is carefully selected to meet the

needs of their respective parts.

From this study, it will be clear that the design of the gas oven will be better in the use for the

baking of bread with good quality parameters like color, texture, and taste with good volume

for the fermented products. This in turn will consume much less energy and shorten the baking

time, which also will reduce the overall working cost.

The design and construction of this project will be completed with the capability of providing

high-performance heat energy for effective baking. Nevertheless, we cannot claim that the gas

baking oven will be hundred percent efficient since from the knowledge of thermodynamics,

no heat transferring device can deliver heat with 100% efficiency due to heat losses. (Ilesanmi

& Akinnuli, 2019).

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1.9 REFERENCE

1. Arciniegas Paspuel, O. G., Álvarez Hernández, S. R., Castro Morales, L. G., & Maldonado

Gudiño, C. W. (2021). No. Covariance structure analysis of health-related indicators in

the elderly at home with a focus on subjective health. September, 6.

2. Ilesanmi, O. E., & Akinnuli, B. O. (2019). Design, Fabrication, and Performance Evaluation

of a Domestic Gas Oven., Journal of Engineering Research and Reports, 5(January).

3. Jovicic, V., Zbogar-Rasic, A., Burjakow, B., & Delgado, A. (2020). Role of Individual Heat

Transfer Mechanisms Within a Model Baking Oven Heated by Porous Volumetric Ceramic

Burners. Frontiers in Chemistry, 8(October).

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