Oven Features

A Hybrid Gas/Solar Oven: Solar energy can be used to provide free energy while the sun is shining.  Butane or other fuel will be used when solar cooking is not possible or to prepare foods that require cooking after sunset.

Larger 'bread' capacity: A typical Moroccan family consumes six to eight loaves of bread per day.  Past ovens were able to cook only one loaf during a two hours period. We propose a 4 bread capacity.

New Form:  We propose the introduction of a shallow baking cavity with a four bread capacity.  This will save the heat for cooking food, not heating air.  Existing solar cookers are too cavernous.  This extra height is not needed for Moroccan cooking.  It increases cost and decreases oven efficiency.

Water Removal:  Past designs have been sealed in an attempt to provide maximum insulation to the oven.  This can cause excessive moisture to build up inside solar ovens during baking.  The water absorbs heat that could be used for cooking food and further decreases efficiency.  Careful attention to steam condensation and water channeling will greatly improve oven performance and food quality.

Industrial Design:  The use of metal stamping, expanded foam insulation and standardized commercial components will allow SunSmile to produce an aesthetically appealing design while increasing its durability. Industrial design, computer simulations and mass production will allow use of higher performance material and will lower manufacturing cost.

Appearance: Past oven designs were handmade and it showed.  Appearance is important to everyone. This is never truer than when one is being asked to take a risk or adapt to something new.  The look and feel of the oven is a primary concern in our design process.

Reflector: 3 sided reflector and able to tilt for maximum solar collection. Reflector will be sized for optimal ratio of solar concentration to surface area.  A domed top, when used with side and back reflectors, will allow solar transmission similar to a single sloped piece of glass without increasing the unusable volume of the oven.

Project Schedule

Phase One: Field Study

Two representative regions of Morocco were selected for the field study: Ain Bni Mathar in Jerrada Province and Ourika Valley in the High Atlas.  These regions will also be used for the pilot testing and for initial deployment. We are developing partnerships with local development organizations in order to benefit from the existing networks in these areas. Duration: Four months. Completed.

Phase Two: Product development

Design criteria identified during the field study to determine the oven’s design, composition, manufacturing process, tooling design, shipping format and supply chain,

The oven’s performance will also be analyzed at this time using both physical testing and Abacus, a computer-based solids modeling software. Projected Timetable: Six months.

Phase Three: Pilot manufacturing and Pilot testing

The purpose of pilot testing is identify and correct any potential design issues before investing significant capital in mass production tooling and setup.

Thirty pilot ovens will be manufactured and used by families in the field for three months. Families will be supported by training, and feedback collected through the testing period. Projected Timetable: 6 months

Phase Four: Release of final Design manufacturing procedures

Oven design will be updated as necessary based on the results from pilot test. Full design and manufacturing specification will be updated and published. Local manufacturers will be encouraged and supported to produce the oven. Projected Timetable: Three months.