Development and performance study of an atomized kerosene oven for domestic use in Nigeria

This study was conducted to design, develop, and evaluate the performance of an atomized kerosene oven. The oven was developed to address the high operating costs, low thermal efficiency, and incomplete combustion associated with conventional kerosene ovens. It premixes atomized kerosene with steam in a 1:3 ratio to enhance atomization and improve air-fuel mixing, thereby promoting more complete combustion. Experimental evaluation methods for atomized kerosene stoves focus on determining their thermal efficiency, emission characteristics, and combustion quality, often comparing them with traditional wick stoves. The method includes the water boiling test (WBT), emission monitoring using flue gas analyzers, and pressure-controlled combustion testing. The oven comprises four main components: the oven chamber, kerosene tank, pressurized tank, and burner, with volumes of 338611 cm3, 59582 cm3, 884122 cm3, and 2061 cm3, respectively. The oven is medium-sized and intended for domestic use. The oven can bake 30 loaves of bread, each with an area of 120 cm2, within 35 minutes. The production cost was N117,441.00 (approximately $87.316). The operating temperature ranges from 180°C to 322°C. Based on the general energy equation, the oven generated 875.237 kJ of energy comparing it with traditional oven which has 675kj of energy and the operating temperature ranges from 150 oC to 250 oC respectively. Performance testing confirmed that the oven functions efficiently. It produces a stable blue flame with minimal soot, reduces fuel consumption, enhances heat transfer, and offers a cost-effective and cleaner baking solution, particularly in low-resource settings.