Thermal evaluation of a conical solar oven in a warm climate

Abstract

Nowadays, the search for energy systems for cooking food has become very important in the face of high pollution from polluting sources such as firewood, gas and others that throw large amounts of carbon dioxide into the atmosphere and that have been associated with the climate change that we currently face. This work presents the results obtained from evaluating a Tolokatsin-type solar oven, with the purpose of taking advantage of solar energy as an alternative and non-polluting source for cooking food. An oven was monitored, to which adjustments were made to give it translational and rotating movement, in order to be able to direct it to obtain the best and greatest radiation from the sun. The temperatures were obtained at four points using sensors connected to Dataloggers, downloading the information into the HOBOware version 3.7.26 program for processing, and thus obtaining the temperature data. With the data obtained, it was determined that the time where the highest temperatures occurred was from 2:00 p.m. to 4:00 p.m., being highest between the range of 2:00 p.m. to 3:00 p.m. In addition, food was cooked practically to check the effectiveness of the oven. It can be concluded that this type of oven allows you to cook food and is a viable and economical alternative to replace other types of conventional ovens.