Energy-efficient ovens for unpolluted balady bread

A new bread oven has been developed, tested and presented in this work for local balady bread. The design has the advantage of being efficient and producing unpolluted bread. An extensive study of the conventional and available designs has been carried out in order to help develop the new design. Evaluation of the conventional design is based on numerous tests and measurements. A computer code utilizing the indirect method has been developed to evaluate the thermal performance of the tested ovens. The present design achieves higher thermal efficiency of about 50% than the conventional ones. In addition, its capital cost is much cheaper than other imported designs. Thus, the present design achieves higher efficiency, pollutant free products and less cost. Moreover, it may be modified for different types of bread baking systems.