Evaluation of the effects of various fan parameters on the cooking process in commercial cooking ovens

Abstract

Commercial kitchen ovens are utilized in various capacities and models within commercial enterprises, operating on either electric or gas power. Numerous parameters affect the cooking process. Particularly, for effective cooking in an oven, it’s crucial to evenly distribute airflow over the food. Correct airflow significantly impacts the cooking process. Considering the differences in processing requirements based on the characteristics and quantity of the food (such as temperature, humidity, fan speed, duration, etc.), the method of heat transfer should be primarily assessed. Non-uniform distribution of hot air during the cooking process leads to varied cooking qualities among trays within the oven. Therefore, in achieving effective cooking, factors like oven cavity, number of trays, fan geometry, fan rotation speed, direction, movement intervals, and the turbulent airflow generated by the fan in the cooking chamber need thorough examination. This study analyzed simulation data evaluating the effects of different fan geometries, fan rotation directions, and timing on heat transfer in a prototype electric commercial cooking oven using gastronomic GN-1/1 sized with 10 trays. Additionally, comparison of test and design validation data in the specially developed prototype cooking oven was conducted. Assessments were made with different fan movements (fan diameters, rotation direction, speed etc.) and a fan protection plate in front of the oven to achieve more efficient heat distribution on the food. Depending on various fan parameters, this study contributed to reducing energy consumption in the prototype commercial cooking oven.