Development of a partially automated electric injera baking stove with improved efficiency and production rate

Abstract

Many attempts have been made to improve the overall efficiency as well as working conditions of Injera baking stoves at different instances. In this article, a mechanism to partially automate electric Injera baking stove was introduced aiming to increase the efficiency and production rate of Injera baking. The mechanism involves a link and pulley system that generates a spiral motion. The mechanism was manufactured and assembled to a hose system connected to a batter reservoir that allows the flow of Injera batter forming the ideal disc shaped Injera on a baking pan upon five complete rotations. A thermostat was incorporated to reduce energy loss due to baking pan overheating. The mean efficiencies of the conventional and the developed Injera baking stove were found to be 57.46% with a standard deviation value of 5.52 and 87.38% with a standard deviation value of 8.21 respectively. About 30 % efficiency increase was observed. While the production rate was improved by 6.12% as compared to the conventional backing stove.