IOSR Journal of Engineering (IOSRJEN) www.iosrjen.org ISSN (e): 2250-3021, ISSN (p): 2278-8719 Vol. 04, Issue 05 (May. 2014), ||V5|| PP 35-38 International organization of Scientific Research 35 | P a g e Design, Fabrication and Performance Evaluation of Domestic Gas Oven Genitha I 1 and Lakshmana Gowda B T 2 and John Diamond Raj 3 1 (Assistant Professor, Department of Food Process Engineering, Vaugh School of Agricultural Engineering and Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, (Deemed-to-be University), Allahabad-211 007, U P, India) 2 (M.Tech Food Technology Student, Department of Food Process Engineering, Vaugh School of Agricultural Engineering and Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, (Deemed- to-be University), Allahabad-211 007, U P, India) 3 (Assistant Professor, Department of Food Process Engineering, Vaugh School of Agricultural Engineering and Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, (Deemed-to-be University), Allahabad-211 007, U P, India) Abstract: - A study, to design, fabricate and performance evaluation of the domestic gas oven was carried. The oven was designed and was fabricated with an outer dimension of 450 mm length × 350 mm width × 380 mm height made up stainless steel and the inner dimension of 380 mm length × 310 mm width × 340 mm height made up of aluminum sheet and silicone rubber and asbestos used as an insulator. The gas burner was fixed in the stand for baking and the deflector plate placed in the bottom of the baking chamber and the bimetallic thermometer was fixed in the oven and provided with the vent for the removal of humid air. The oven was tested in order to determine its function the model works on natural convection. The effectiveness was analyzed by baking cake, cookies and muffins. Results showed that the cake was baked in 28 min at a temperature of 180˚C it depends on the size of the cake, cookies took 10 min at a temperature of 150˚C and the muffins were baked in 13min at a temperature of 180˚C showing higher energy efficiency by reducing the energy, cost and the time of baking. Keywords: - Design, Fabrication, Gas Oven, Natural Convection, Energy Efficiency. I. INTRODUCTION Baking is the oldest and most popular food processing techniques that uses the prolonged dry heat by convection rather that the thermal radiation normally in an oven, but also in ashes or on hot stones. It is a complex simultaneous heat and mass transfer process commonly applied in food industries. A baking oven is the most widely used appliance in food service industry. An oven can be simply described as a fully enclosed thermally insulated chamber use for the heating, baking or drying of a substance. In a baking oven, the hot air flows over the baking material either by natural convection or forced by a fan, the convection heat transfer from the air, the radiation heat transfer from the oven heating surfaces, and the conduction heat transfer across contact area between product and metal surface. The moisture in the food material simultaneously diffuses toward the surfaces, then, it transfers from the surface by convection, and the product loses moisture with continuous movement of the oven ambient air. These are the simultaneous momentum, heat and moisture transfer mechanisms within a baking product ( Tong and Lund 1990; Ozilgen and Heil 1994) and between the product and its environment (Carvalho and Martins 1993), which theoretically are well known. Commercially, ovens are available in the various configurations like electric ovens, micro oven and wood oven etc. Electric ovens are the direct fired oven, which effectively distribute heat while being powered by electricity, although this can often result in a higher heating cost for the consumer. Many prefer this type of oven because they tend to use dry heat, which helps prevent the buildup of rust. Electric ovens also feature a thermostat that controls the oven’s temperature electronically, and many have top, bottom, or rear grill elements. Electric ovens can take longer to heat, but they are relatively inexpensive in cost compared to other types of ovens. Wood-fired ovens are indirectly fired ovens that use wood fuel for cooking. While the traditional wood-fired oven is like a masonry oven (mud oven), such ovens can also be built out of cob or iron. Wood-fired ovens are distinct from wood-fired stoves that have a hot cooking surface for pots and pans like electric stove. A wood stove may also have an oven separate from the fire chamber. Regardless of material they all have an oven chamber consisting of a floor (or hearth), a dome and an entry (oven opening). The wood fired oven has an advantage of the less capital requirement, ease of construction and similarly the wood fired has the disadvantage