What is it about?
The purpose of this article is to propose a model of an electric-fired brick oven, with the aim of eliminating the imperfections presented by traditional brick ovens. To complete this study, we used the concepts of heat transfer, and material resistance, as well as those of computer-aided mechanical design.
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Why is it important?
Deemed satisfactory, the results found give a yield of 94.5% and a cooking time of 7.29 hours based on 2000 bricks cooked.
Perspectives
First of all, in order of appearance, here are the successive stages of the manufacture of fired bricks: Preparation of raw materials, Production of brick dough, Molding of bricks, drying of bricks, Cooking, and Cooling of bricks
Richard (Ricky) Smith Jr.
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This page is a summary of: Modeling of an Electric-fired Brick Oven, Directly Heated, IgMin Research, March 2024, IgMin Publications Inc.,
DOI: 10.61927/igmin157.
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