Abstract
The purpose of this article is to propose a model of an electric-fired brick oven, with the aim of eliminating the imperfections presented by traditional brick ovens. To complete this study, we used the concepts of heat transfer, and material resistance, as well as those of computer-aided mechanical design.
Deemed satisfactory, the results found give a yield of 94.5% and a cooking time of 7.29 hours based on 2000 bricks cooked.
