Energy and Exergy Analyzes and Evaluation of Traditional Flatbread Bakeries

In this study by experimental measurements and mathematical methods, the energy and exergy efficiencies, wasting energies and fuel consumptions of different traditional flatbreads bakeries are obtained. The knowledge about these parameters can pave the way to find useful solutions for reducing energy consumptions in bakeries. Based on obtained results, the energy efficiencies of Sangak, Barbari and Taftun bakeries are about 21%, 12% and 5%, respectively. On the other side, the exergy analyzes for these bakeries illustrate that thermo-dynamical quality of wasted energy of flue gases is low for Sangak and Barbari bakeries. According to results, usage of insulator for side-walls and roof of oven and reducing excess air in combustion reaction, are useful solutions to decease wasting fuel in bakeries. By using insulator for walls and roof of oven the wasted energy of walls can reduce about 65%. Also by controlling the combustion reaction to perform with 5% excess air the wasted energy of excess air decreases about 90%. Finally, it was cleared that above solutions can increase the energy and exergy efficiencies of bakeries and also their can reduce the annual energy consumption of Sangak, Barbari and Taftun bakeries about 58%, 66% and 82%, respectively.