Analysis of biogas injera baking stove with modified circular ring burner and clay baking pan

Abstract

Conventional biogas stoves used for injera baking face major drawbacks, including uneven heat distribution, high fuel use, and inconsistent product quality that undermines cultural authenticity. This study designed and experimentally tested a novel biogas stove with a circular concentric burner paired with a thin clay–composite baking pan (Ø44 cm × 15 mm). Thermal tests showed the optimized pan reached its working temperature of 230 °C in just 20 min—cutting heating time by half compared to conventional pans, which required 40 min to reach 234 °C. A standardized batch process was established: each injera baked in 3 min, followed by a 2-minute idle recovery, ensuring stable temperature control within ± 5 °C. Using this cycle, a 5-injera batch was completed in 43 min, versus 63 min with conventional systems. Quality assessments confirmed authentic injera with consistent porosity (15–17 pores/in2), high flexibility (able to fold 180° without cracks), and dependable non-stick performance. Overall, the improved design delivers quicker operation, even heat distribution, and superior injera quality, offering a sustainable and culturally appropriate cooking solution for Ethiopian households.