Design and development of electric flatbread oven
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Date
2024
Authors
Yarmagan Munir, Ahmad Naveed and Bilal Aziz
Journal Title
Journal ISSN
Volume Title
Publisher
UMT, Lahore
Abstract
This project focuses on redesigning the flatbread oven to simplify the flatbread-making process while enhancing energy efficiency and minimizing environmental impact. Our primary objective was to develop prototype that require no specialized skills to operate and that reduce energy consumption and carbon footprint compared to traditional flatbread ovens. We employed a mixed-methods approach, incorporating both qualitative and quantitative data collection methods, including surveys, interviews, and experimental testing. The prototype was tested under controlled conditions to evaluate their performance, energy consumption, and user satisfaction. Data analysis included descriptive and inferential statistics to assess quantitative data, and thematic analysis for qualitative data. The findings revealed that the redesigned flatbread ovens significantly improved the quality of flatbread, reduced energy usage, and enhanced user satisfaction. However, we acknowledged internal limitations such as potential measurement errors and the relatively small sample size, as well as external limitations like variations in environmental conditions during testing. Third, user adoption studies should be conducted to evaluate the acceptance and usability of the hybrid oven among diverse user groups. Lastly, a market analysis is recommended to assess the commercial potential and identify strategies for successful market technologies and offers practical recommendations for further advancements in flatbread oven design, ultimately contributing to more energy-efficient and user-friendly cooking solutions. The United Nations Sustainability SDG3, SDG7, SDG11,SDG12, SDG13, are perfectly matched with our project.