NUMERICAL AND EXPERIMENTAL INVESTIGATION OF TEMPERATURE DISTRIBUTION INSIDE A HEATING OVEN

Abstract

Commercial bakery ovens are used mainly to keep the foodstuffs warm. Minimum variations in temperature distribution among the foodstuffs and minimum energy consumption are the essential requirements. Heating ovens are presently available with heating coils placed at bottom. Temperature distribution inside the heating oven is not uniform. In order to make temperature distribution uniform, numerical and experimental investigations are carried out by keeping the heating coils at side, middle and bottom position of heating oven. From the investigations, minimum variations in temperature distribution have been found for side position and energy consumption is less compared with other positions. PRACTICAL APPLICATIONS Commercial bakery ovens are used mainly to keep the foodstuff in warm condition. An attempt is made in this paper to make the temperature distribution uniform among the various foodstuff inside the oven. The foodstuff inside the oven gets heat from the heating coils. The heating coil positions are reorganized in order to reduce the variation in temperature distribution and also to reduce the energy consumption. The experimental model used is similar to one that is used in the bakery shops. The outcomes of this paper are very useful in future fabrication of oven for preservation of foodstuff.