This study introduces a model for an electric-fired brick oven aimed at reducing the environmental impact and inefficiencies of traditional brick kilns. Traditional brick production methods in regions like Boma, Democratic Republic of Congo, rely on wood or coal-fired ovens, leading to deforestation and pollution. The designed electric oven addresses these issues by utilizing a clean energy source, achieving a high efficiency of 94.5% and reducing cooking time drastically from 20 days to 7.29 hours for 2,000 bricks.
Key Design and Efficiency Features The electric-fired brick oven employs heat transfer principles and convection-radiation heating, providing uniform and controlled cooking conditions. The model integrates four carbon steel carts with five shelves each, allowing efficient heat distribution to ensure each brick is uniformly cooked at a consistent temperature of 950 °C. Digital thermometers monitor the internal temperature, while the oven’s resistance is adjusted to provide a total power of 684.94 kW.
Environmental and Practical Benefits By transitioning from wood-fired to electric heating, the model reduces reliance on deforestation, helping to protect local ecosystems. Additionally, the enhanced efficiency allows for quicker, more consistent brick production, offering a sustainable solution for industrial-scale manufacturing.
This innovative electric oven model holds promise for improving brick production practices in developing regions, presenting a pathway to more environmentally friendly and cost-effective industrial processes.
🔗 Full Text: https://www.igminresearch.com/articles/html/igmin157
🔗 DOI Link: https://dx.doi.org/10.61927/igmin157
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