Traditional kitchen designs in rural Bali result in workers exposed to elevated temperatures and air pollution. These conditions have an impact unfatigued levels and decreased productivity. This study aims to redesign and evaluate the effectiveness of cooking stove modifications based on ergonomic and anthropometric considerations, thereby improving worker comfort, energy efficiency, and environmental quality. The study used a participatory approach involving local brown sugar craftsmen in the village of Besan, Kelungkung Bali. The experiment conducted by comparing the existing traditional stove with a modified traditional stove. The parameters measured included air temperature, humidity, lighting, air velocity, pollutant concentration (CO, CO2, HCHO, PM2.5, PM10, TVOC), and fuel consumption. The results of the study found that the modified stove had a significant impact in reducing cooking time (19.8%), increasing fuel efficiency (14.6%), reducing cumulative pollutants (0.41%), and increasing productivity (3.15%). These results indicate that an ergonomic redesign that integrated with local ethnoscience can improve occupational health and sustainable rural production systems.