Find out about the wall construction $($number and type of layers$)$ of an insulated claypizza $/$ bread oven $($illustrated in Figure $7)$ thereby, determining the heat transfer mode,the range of ambient conditions under which they operate, typical heat transfercoefficients on the inner and outer surfaces of the wall, and the heat generation ratesinside. Determine the size and methodology of the heating system and air$-$recirculationsystem $($if any$)$ that will be able to maintain oven baking conditions, for when $150$ breadloafs, and$/$or $25$ pizzas are inside the oven at the same time. You can assume that the heattransfer occurs only via dry heat exchange and ignore moisture heat exchange. Though inthe discussion, the mechanisms of heat transfer by moisture heat exchange should be Mentioned