THE OVEN DESIGN
| dc.contributor.advisor | Mohammed Abu-Hilal (on leave) | |
| dc.contributor.author | Shade M. Shirri | |
| dc.contributor.author | Adham M.A Barroq | |
| dc.contributor.author | Hilal F.D. Isbaih | |
| dc.date.accessioned | 2017-11-21T12:30:37Z | |
| dc.date.available | 2017-11-21T12:30:37Z | |
| dc.date.issued | 2009 | |
| dc.description.abstract | The bread industry has since ancient times, it can not dispense with the bread, is the most important source of food , the bread industry has evolved, and started making bread by putting metal flat plate on the fire and then putting dough above it, It then became a profession. There are two types of bakeries, semi-automatic and full- automatic, by semi-automatic bakeries each process separate from the other as the mixture process is making without respect to other as well as cutter, rounder and etc, on the other hand, by full-automatic bakeries each process is making with respect to other by sensors system. A bakery consists of several parts (Dough mixing, Cutting, Rounding, Rolling and Baking). In our project we focus only on the design on an oven for baking of bread. This oven will be dedicated for Arab bread of a diameter of 15 cm to accommodate 14 loaves which must stay in the oven for a period ranging from 60 seconds to 80 second, at a temperature between (200-250C). The metal used is steel with thermal conductivity K=45.3 W/m.C and density =7854 kg/m We chose bread oven project because of two reasons: 1) Bread ovens in the Palestinian market was manufactured by blacksmiths who do not have the scientific skills in engineering design and production, which may be one reason for the poor in thermal efficiency of the furnace, which reduces the profits to the owners of these ovens and bread prices becomes more and more. For this reason we decide to make the development of our society that increase the Palestinian furnace efficiency to save the energy and increase the profits of ovens owners. 2) Palestinian countryside of Palestinian society used to make bread by primitive methods and the kind of hardship, they plant wheat fields for this purpose, in our oven we will decrease the size and material used to achieve a cheep family oven which withstand the need of the Palestinian villages homes, small markets and restaurants, This furnace produces 81.3 kg of bread in one hour. | en |
| dc.identifier.uri | https://hdl.handle.net/20.500.11888/12349 | |
| dc.title | THE OVEN DESIGN | en |
| dc.type | Graduation Project |
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