ABSTRACT
This
project is concern about the construction of an electrical stove with three
oven apartment is described in his project.
It was carried out in order to solve the problem often encounter in
cooking and drying and at the same time finding an alternat6ive means to
replace the use of kerosine and gas for
cooking and drying which are often not available due to scarcity of these
products, however, the project students have employed the use of electricity
which is rending available.
The
analysis of each stage of development of this equipment is cleearly
described. Having compared the results
of this construction with those exsisting or parallel ones, it was found out
that it stands the test of time.
However,
the operation of this electrical equipment in not without limitation. For precisely nine years now Nigeria has
been facing power instability, and a seizure of electrical power does disrupt
the operation of this equipment, for without which no source of its energy.
The
cost analysis also prove to a large extent to be relatively cheaper than most
modern cookers and ovens for domestic application.
APPROVAL
PAGE
This project is approved and submitted to the
Department of Mechanical Engineering, Institute
of Management and Technology (I.M.T) Enugu, in partial
fulfillment of the requirement for the award of I.M.T National Diploma in
Mechanical Technology.
Head
of Department Supervisor
-------------------
External
Examiner
Date:----------------
TABLE
OF CONTENT
Title page
Table
of content
Certification
Dedication
Acknowledgement
Abstract
Approval
CHAPTER
ONE
1.0
Introduction/literature Review
1.1 Introduction
1.2
Problem statement
1.3
Purpose of objective of this study
1.4
Literature review
CHAPTER TWO
2.0
Constructional specification of the oven
2.1 Determination of the insulted portion
2.2
Materials used and their importance
2.3
Mill steel
2.4
Copper element
2.5
Insulting materials
2.6
Silicon
CHAPTER
THREE
3.1
Mechanical construction
3.2
The main frame
3.3
The top and sides covers
3.4
Back cover
3.5
The top/heating chamber
3.6
Stand/handle
3.7
The framing of the door
3.8
Mode of operation
CHAPTER
FOUR
4.0
Conclusion
4.1 How
to operate
4.2 Inspection
and testing
4.3
The visual inspection
4.4
Cold test
4.5
Insulation Resistance test
4.6
The hot test
4.7
Problems encountered
4.8
Recommendations
4.9
Cost analysis
5.0
References
CHAPTER
ONE
1.0
INTRODUCTION/LITERATURE REVIEW
1.1 INTRODUCTION
This project is as a result of
increasing interest.
Essentially, the idea, as
demonstrated in an existing design, arises in the project students a feeling of
motivation, and hence the search for a way to bring it to reality in a simple,
yet intelligent design, like this.
1.2
PROBLEM STATEMENT
Specifically,
this design seeks for a source of energy that is relatively cheap and
available, and therefore has an edge over other stoves and ovens using kerosine
and gas as sources of energy. It also
aims at making domestic cookers and ovens safe enough as against highly flammable
liquid or gas fuel.
Many
Nigerians today are faced with the problem of petroleum fuel scarcity and as
per cooking and drying which is not often easy to get fire wood from forests
that are often far away especially from the big cities. Equally too, the few available fuels are of
substandard quality with the attendant danger of fire outbreak.
In
addition above, fuel consuming cookers and ovens have two outstanding
deficiencies, namely; sooty pre-heating and problem of dogged nozzles which
lead to offensive discouraging and dirty burning.
Above
all, deforestation as a result of fire wood consumption is causing great deal
of environmental problems in most regions of Africa. In this modern world and its various invented
means of cooking, it largely seems as if non has quite addressed this area by
providing an alternative means of cooking and drying.
In
a close observation, large scale cooking and drying as an drying of meat and
fish sellers, commercial corn roasters, food sellers and “suya†sellers, etc,
need efficient heating system. The
absence of short drying period and hygienic process of preserving our loide and
sea foods is another issue, which has led to fast spoiling and give an
electrical stove with an oven apartment to sufficiently address these problems.
1.3
PURPOSE OR OBJECTIVE OF THIS
STUDY
This
study is to devise a means of producing an electrical stove with three
apartment to address the following:
(1)
The
problem of sooty pare-heating as observed in vaporizing cookers.
(2)
Economically, this equipment is designed for
cost reduction and easy to maintain.
(2) To reduce the effect of kerosine scarcity prevailing in our
present days.
(3)
To
meet up with inadequate availability of fire wood through deforestat6ion.
1.4
LITERATURE REVIEW
In
an extremely large span of time ago, people generally roasted by placing food
substances on hot wood coal or on heated rocks, and smoking (drying) ,of meat
and fish was done by means of brick oven.
This brick oven was locally made in a dome shape having an opening
through which the firewood and other food substances were put. In use, the firewood was burnt to a
sufficient time to provide enough hot coal before the meat or the fish already
laid on a perforated sheet or wire was regulated by either gathering the fire
wood together for more heat or withdrawing them from the oven so as to reduce
the heat. This event can be dated back
at least to the third century AD
Equally too, primitive Africans
set fire on a carefully arranged fire wood and used the fire so generated for cooking. That was when civilization was still in the
womb of time. As a result of science and
technology electricity came into during such trend that electrical element was
made to generate heat when electric current is passed through it. About 1914 electricity was adopted for
cooking, and become popular in late 1920s.
along side those periods, oil exploration and its various refined
products like kerosine, gas, etc for both industrial and domestic consumption
were made possible. Hence, kerosine
stores and gas cookers, over the years, began to replace the primitive way of
using firewood for cooking and drying, particularly in most civilized regions
of Africa.
Then
came a time, late part of the last century and the new millennium, when
petroleum fuel scarcity overwhelmed the entire nation, making lives of many
Nigerians difficult. Consequently,
kerosine stoves and gas cookers became n o more alternative as before. Many Nigerians began using fire wood for cooking and drying. This period was crucial during the PENGASAM
strike, 1994. When a certain container inside which coal is burnt to provide
heat for cooking and roasting was named
ABACHA STGOVE: In the course of the above periods, foreign
electrical stoves and ovens flooded our local market, and their maintenance
culture were by no means easy. Thus,
economically their uses were not feasible enough domestically.
Thus
threw a challenge to our local engineers to produce electrical stoves and ovens
that can stand the test of time within our locality, and to avoid the danger of
kerosine and gas explosion which have terminated a lot of lives in our present
days. Such a challenge also paved way
for the project students came up with such a dual-purpose domestic electrical
heating equipment to sufficiently address the problems being imposed by
petroleum fuel consuming stoves and ovens, incessant as stated preciously in
1.2. above.
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