Diseño y construcción de un horno ecológico para el asado de pollos cuya cámara de combustión funcione a gas y carbón

Abstract

The main objective of this work is to design and build a combustion chamber for a chicken roast oven in such a way as to reduce emissions compared to conventional ovens. To achieve this goal, initially the selection of materials has been detailed by means of software, finding the most suitable element for the application. Subsequently, with the appropriate design, a thermal analysis was proposed both manually and with the respective calculations, as well as the use of software to verify each of the results that have been generated during the process. During the combustion process, the appropriate instrument was used to measure emissions and gases respectively. Generally, it is necessary to promote an operating protocol so that a maintenance manual for the element is established in addition to the initial programming within the interface. Within the results, the chicken broiler should work with an approximate temperature of 2200C with a minimum of 2000C considering the characteristics that the protein as such represents. Through the different tests and calculations, these data were reached, in addition to mentioning that the initial preheating temperature must maintain a total of 250 0 C with a time of 10 to 12 minutes. From what was proposed, it was possible to obtain a percentage reduction in emissions greater than expected, which is why a 46.0% reduction in emissions has been successfully completed within the cooking chamber where the element was located. It was concluded that the isolated combustion chamber with the temperature and time control system assumes autonomous operation with ecological characteristics and adequate ergonomics. It is recommended to investigate the use of the resulting grease for other applications in the industry.