LAUSR

Abstract This study contributes to the design, assembly, and heat distribution test of the Injera bakery in Ethiopia for the clean energy and proficient cookstoves sub-sector of Ethiopia. Accordingly, an improved burner manifold, composite clay baking pan, and optimum design and assembly information are provided. Additionally, the thermal distribution throughout the baking pan (local name: ‘Mitad’) is tested by utilizing 8.5 m3 biogas digester size. The test results obtained showed a better temperature distribution of the improved Injera baking stove in terms of cooking duration and specific fuel consumption than that of the traditional ‘Three stone’, ‘Mirt’, and ‘Gonzie’ Injera baking stove is achieved. The outcomes additionally indicated that the integral biogas improved Injera bakery stove has a cooking capacity of 57% and can bake on average 20 − 25 pieces of Injera per hour with a diameter equal to the standard size of the hotel Injera (500 mm). Subsequently, this work significantly affects the presentation of alternative Injera baking cookstoves from sustainable energy sources such as biogas and contributes to the realization and implementation of the national biogas program.