A Case Study of a Solar Oven’s Efficiency: An Experimental Approach

José Silva (), Luís Serrano, Pedro Martins, Hugo Ferreira, Paulo Váz and Emanuel Guerra
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José Silva: Research Centre in Digital Services (CISeD), Instituto Politécnico de Viseu, 3504-510 Viseu, Portugal
Luís Serrano: School of Technology and Management, Polytechnic of Leiria, 2411-901 Leiria, Portugal
Pedro Martins: Research Centre in Digital Services (CISeD), Instituto Politécnico de Viseu, 3504-510 Viseu, Portugal
Hugo Ferreira: Research Centre in Digital Services (CISeD), Instituto Politécnico de Viseu, 3504-510 Viseu, Portugal
Paulo Váz: Research Centre in Digital Services (CISeD), Instituto Politécnico de Viseu, 3504-510 Viseu, Portugal
Emanuel Guerra: Research Centre in Digital Services (CISeD), Instituto Politécnico de Viseu, 3504-510 Viseu, Portugal

Sustainability, 2025, vol. 17, issue 2, 1-20

Abstract: This research presents the design, construction, and experimental evaluation of a novel box-type solar oven optimized for enhanced thermal efficiency and heat retention, developed to address the challenges of sustainable cooking in temperate climates. The solar oven, measuring 120 cm × 60 cm × 45 cm, incorporates strategically designed rock wool insulation and 5 kg of steel plates as thermal mass, along with a double-glazed glass cover tilted at an experimentally optimized angle of 15° relative to the horizontal plane. Extensive experimental testing was conducted in Viseu, Portugal (40° N latitude) under varying meteorological conditions, including solar irradiance levels ranging from 400 to 900 W/m 2 and wind speeds of up to 3 m/s. The results demonstrated that the oven consistently achieved internal temperatures exceeding 160 °C, with a peak temperature of 180 °C, maintaining cooking capability even during periods of intermittent cloud cover. Quantitative analysis showed that the thermal efficiency of the oven reached a peak of 38%, representing a 25–30% improvement over conventional designs. The incorporation of thermal mass reduced temperature fluctuations by up to 40%, and the enhanced insulation reduced conductive heat loss by approximately 30%. Cooking tests validated the oven’s practical effectiveness, with the successful preparation of various foods including rice (90 min), cake (120 min), vegetables (60 min), and bread (110 min). This study provides comprehensive performance data under different meteorological conditions, including detailed temperature profiles, heating rates, and thermal efficiency measurements. By addressing key limitations of prior models, particularly the challenge of temperature stability during variable solar conditions, the proposed solar oven offers a cost-effective, efficient solution that can be adapted for use in diverse climates and regions, with particular relevance to areas seeking sustainable alternatives to traditional cooking methods.

Keywords: solar oven; thermal efficiency; sustainable energy; solar cooking; renewable energy; insulation; heat retention (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
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