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ABSTRACT
The fabrication of a dual function charcoal and gas oven has proved a reliable way of baking. The oven was constructed using cost effective available materials and techniques, and can be better used for baking of bread, cakes, and all bakery products which in turn consumes less energy. The result from the various test shows that there is relationship between temperature and time which reveals that the foods are baked within lesser time with an increase in temperature. As size of bread increases, the time taken to bake also increases, and when temperature increases, the time required to bake reduces. Aside baking, the oven can also be used to dry farm products like groundnuts and maize as well as dry fish and other food product. The performance evaluation of the oven was tested and the overall efficiency proven to be 87%. The dual function charcoal and gas oven was designed in a manner such that heat loss is reduced to the barest minimum as well as allow for even distribution of heat for optimal baking performances.
