Design and control intended low-order model for transient investigation of an electric oven: Static mode

Monde, Aniket D.; Cannistraro, Mauro

doi:10.1016/j.ijheatmasstransfer.2023.125061

Cited by 2 publications

(1 citation statement)

References 34 publications

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“…However, simplified models, due to their advantages in computer time, are preferred for interactive design, optimization design, and control applications, often requiring multiple design performance evaluations. Examples of this include the development of a reduced-order model of an electric oven suitable for design control [7,8], and the use of a reduced-order model of an industrial oven to perform design optimization [9]. This work proposes using a surrogate model to account for the combustion heat transfer effect.…”

Section: Introductionmentioning

confidence: 99%

A Surrogate Model of Heat Transfer Mechanism in a Domestic Gas Oven: A Numerical Simulation Approach for Premixed Flames

Hincapié,

García

2024

Applied Mechanics

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This paper introduces an innovative analytical model to compute flame velocities and temperatures within a premix burner in a domestic gas oven. This model significantly streamlines the heat transfer simulation process by simplifying the modeling of the thermo-chemical energy release during combustion, effectively reducing complexity and computation time. Accelerated solutions are essential at the initial design stages when comparing the effect of the oven parameter variation on the overall performance. The validation of the proposed analytical model involved experimental assessments of the temperature of the false bottom plate in a natural gas oven. The resulting data were then compared against CFD simulations performed utilizing the proposed model. The results revealed a marginal discrepancy of 4% between the experimental measurements and the outcomes generated by the model. Simulations were executed under differing conditions, encompassing scenarios with and without radiation effects. This exploration identified natural convection as the predominant heat transfer mechanism, with heat radiation contributing only modestly to the heating of the false bottom plate. Among its advantages, the proposed model offers a notable reduction in the numerical complexity of the modeling of the combustion process. Furthermore, its straightforward integration into numerical simulations involving premixed flames underscores its practical utility and versatility in evaluating design performance at the early stages of the design. Highly accurate models can be left for the final oven configuration validation.

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Section: Introductionmentioning

confidence: 99%

A Surrogate Model of Heat Transfer Mechanism in a Domestic Gas Oven: A Numerical Simulation Approach for Premixed Flames

Hincapié,

García

2024

Applied Mechanics

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

Timur,

Kahraman,

Hacı

et al. 2024

J. Phys.: Conf. Ser.

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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.

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Design and control intended low-order model for transient investigation of an electric oven: Static mode

Cited by 2 publications

References 34 publications

A Surrogate Model of Heat Transfer Mechanism in a Domestic Gas Oven: A Numerical Simulation Approach for Premixed Flames

A Surrogate Model of Heat Transfer Mechanism in a Domestic Gas Oven: A Numerical Simulation Approach for Premixed Flames

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

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