Construction and Performance evaluation of a Dual Powered Mini Baking Oven

Abstract

This paper describes designing, constructing, and testing a dual power baking oven prototype with combined electric and gas heating proficiencies. The oven permits users to select an electric (120V, 2000W) or gas (20,000 BTU/hr) heating system to optimize baking across dissimilar foods. Oven testing was conducted by baking homogeneous meat pies and cake recipes using electric and gas modes. Heating profiles, bake times, weight loss and internal temperatures were measured to evaluate and compare performance. The electric mode baked at 120°C for 8 minutes, while the gas mode baked at 150°C for 6 minutes. Weight loss after baking was 0.9 kg (16.2%) with electricity versus 0.95 kg (24.2%) with gas, showing increased moisture removal with gas heating. Temperature profiles demonstrated faster preheating with gas (250°C in 3 minutes) than electric (250°C in 4 minutes) under no load conditions. However, under load, electric heats up faster and reaches a higher temperature of 160°C, the gas within the same 10-minute timeframe at 140°C. According to the results, a dual-fuel small oven is achievable where the gas produces greater temperatures and faster preheating than electric, while electric offers precise, progressive heating. A Smart regulator enabled this hybrid systems to maximize benefits.