Abstract

In line with the Paris Climate Agreement, the European Union’s Green Deal targets achieving net-zero greenhouse gas emissions by 2050. Accordingly, research and development efforts to minimize the carbon footprint of industrial production processes and products have gained increasing importance, particularly in light of border carbon adjustment mechanisms and compliance requirements. Therefore, reducing the environmental impact of products already in use through innovative design and development is a critical priority. This study addresses these challenges by proposing a novel waste heat recovery (WHR) system integrated into a gas-fired (natural gas and LPG) commercial cooking oven prototype. The main objective is to enhance energy efficiency and reduce emissions by reusing exhaust gases (CO, CO₂ , etc.) generated during cooking. The recovered waste heat is used to preheat the air–fuel mixture, lowering fuel consumption and contributing to energy optimization and environmental sustainability. Inspired by the Exhaust Gas Recirculation (EGR) concept used in automotive applications, the proposed system was adapted for commercial cooking appliances. Simulation studies guided the design process, enabling the development of an original WHR system through university–industry collaboration. The findings highlight the potential of waste heat recovery in commercial cooking ovens to reduce carbon emissions, improve fuel efficiency, and support the transition towards sustainable industrial practices.