This work concerns an experimental and numerical study of energy losses in a typical oven usually used in the agro-food craft sector in Burkina Faso. The experimental results were obtained by infrared thermography of the oven and by monitoring the evolution of the wall temperatures using thermocouples connected to a data acquisition system. These results indicate that the energy losses are mainly through the walls of the oven. The numerical study based on the energy balance and corroborated by the experimental study made it possible to quantify these losses of energy which represents almost half of the fuel used. These results will allow us to work on a new, more efficient oven model for the grilling sector in Burkina Faso.
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