Heat transfer coefficients and other performance parameters for variously positioned and supported thermal loads in ovens with/without water-filled or empty blockages

Abstract

An in-depth experimental study of heat transfer in ovens has provided basic data that is directly applicable to design. Heat transfer coefficients were measured for thermal loads having either black or highly reflective surface finishes. Approximately 100 different data runs were carried out. These heat transfer coefficients enabled the separation of the heat transfer into convective and radiative components, with radiation being the dominant transfer mechanism for blackened loads. The thermal response of the load to the presence of blockages situated either below or above the load was quantified. This response was only slightly affected by the blockages when they were empty of water, but major effects were observed when the blockages were water filled. Major effects were also encountered when the load was supported from below by cookie sheets. On the other hand, extensive investigation of various positions throughout the oven indicated a very weak effect of load position on the thermal response.