Djilemo oven is a post harvest device used for heating and drying vegetables, fruits and other products.
The Djilemo oven is a drying oven made up from two main components: a combustion chamber for the generation of heat and a drying chamber to place the product. The oven can be used with wood, yucca husk and other vegetable fuels. It is mainly designed to dry cassava (yucca) products (starch, chips and flour) but it can also be used with fruits and vegetables.
Cameroon and Ghana
The product has an investment cost of $2,667.63 USD (converted from CFA francs to USD on 7/21/2017)
Goal 2: achieve food security and improve nutrition.
Made-to-order. A medium technical level is required to build the Djilemo oven. It is built on-site with local parts.
Patent Number : 14702 / OAPI / from 30st of June 2010, Yaoundé
Users can order product from the manufacturer.
Ten Djilemo ovens have been constructed in Cameroon and another ten in Ghana.
The amount of produce that can be dried
Time to dry product, measured in hours
Hold volume, measured in cubic meter
Temperature range for drying the produce, measured in degrees Celsius
Is there a mechanism to control temperature?
The number of trays in the system
The materials used in construction
The combustion chamber is made up of bricks like a house, a metal sheet, and a chimney. It has an opening on the back, perpendicular to the entrance of the chimney, where the fresh air is preheated. A grill separates the combustion chamber from the drying chamber.
The drying chamber is made from a three layer wall: the exterior layer is made of plywood, the middle layer has insulation, and the inside has an aluminum sheet. Inside the chamber there are 10 racks distributed in two columns. Each rack is 10 cm apart from the other. The chamber has two doors to place the drying trays in the racks. On the top the chamber has an outlet for water-saturated air that is produce during the drying process.
The wood-burning fireplace heats the iron sheath which radiates and emits heat. Trapped in the air heating cell, this energy will be used to heat the very humid fresh air. This air then passes through the products stored on the racks where it is charged again with water before exiting through the discharge outlet. As the hot air passes through the product it dehydrates it progressively. The trays should be interchanged during the drying process to allow homogenization of quality of the product.
The oven can be built in different sizes, often following these characteristics: Surface of racks: 1.26 m2 Floor area: 4m2 Materials: bricks, wood, metal sheet, plywood, iron, aluminium sheets, insulation, joints, T-irons, grill, pipe.
User must clean the racks and combustion chamber.
Materials are locally available.
Lifetime of approximately 5 years
The air temperature for drying is said to reach about 80°C with low humidity. It can dry between 200 to 1000 kg in 24 to 48 hours. It consumes between 10 to 20 kg of wood in 24 hours.
Handling hot trays poses minor burning risks.
Users can opt for extra instruments like a thermometer and fan.
Mvodo E. and Liang D. 2012. Gap Analysis of Cassava Sector in Cameroon . International Journal of Social, Behavioral, Educational, Economic, Business and Industrial Engineering. 6(11).
The Djilemo Oven was awarded the Technological Innovations category at the regional workshop and fair on the Identification and Sharing of Innovations in West and Central Africa organized by IFAD from 23 to 27 June 2008 in Ouagadougou in Burkina Faso.
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