Experimental and numerical investigation of a hybrid solar thermal-electric powered cooking oven

Abstract

The rapid development in technology and changing food habits have drastically altered the cooking method in recent years. Electric ovens are dominating the cooking sector in bakeries, restaurants, and domestic cooking. India holds the second position in terms of revenue generated by the sales of cookers and ovens. The electrical energy requirements are also adding up with electricity-based cooking. In addition, solar energy-dependent solar cooking appliances are available in the market, but they come with their own set of merits and demerits. This paper discusses the new concept and development of an Electric-Solar hybrid cooking appliance. The implemented control mechanism in the fully-featured hybrid OTG (Oven, Toaster, & Griller) oven shows the simplicity and ease of using solar energy in conjunction with electrical energy. The experimental and numerical results show that the temperature distribution inside an electric-solar hybrid oven saves energy up to 51% and takes much less cooking time than electric ovens and solar cooking appliances when operating in hybrid mode. The STEPCO (Solar Thermal-Electric Powered Cooking Oven) oven has demonstrated potential for a relatively quick return on investment, with a payback period of around 2.3 years in hybrid mode and 3.7 years in solar mode. Experimental testing has shown that the hybrid mode of the STEPCO oven achieves an impressive efficiency of 63%, which is significantly higher than that of the electric and solar modes, which are only 35% and 4.0%, respectively. Additionally, the STEPCO oven has the environmental benefit of emitting very little CO2 during the cooking process when used in hybrid mode and zero CO2 emissions when used in solar mode.