What type of study is this?

This is a Experimental Study study.

Evaluation of the Thermal Performance of a Locally Designed and Manufactured Optimized Roasting Oven

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The oven's efficiency reached 42%, which aligns with standard optimized gas ovens.
Energy losses were notably high, with 50% lost through smoke and only 8% through walls.
The water boiling technique was used to assess the oven's energy performance and thermal losses.
Emphasizing smoke reduction could enhance the overall efficiency of the roasting oven.

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Experimental study measures energy efficiency in a locally designed roasting oven, indicating significant thermal losses.

Namoano et al. (2025) studied this question.

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