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

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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