Numerical investigation of heat and momentum mechanism of industrial food oven with 3 trayed under different operation conditions

The aim of this study is to numerically examine the effect of the fans and heaters used in the 3-tray industrial food oven to increase the cooking efficiency. The study was carried out parametrically with two different heaters and two different fan curves. The heaters used in the study are 1 and 1.5 kw. The fans provide flow at different flow rates in the same pressure difference. The blowing nozzles of the fans are positioned parallel to the back of the oven. Air circulation is ensured by absorbing the air blown from the back through the space between the tray shelves and the oven cabin after it hits the windshield of the oven. In order to increase the cooking efficiency of the oven, except for the above mentioned parameters, vertical blades are located on the back surface of the oven, where the fans have blowing nozzles. These wings are intended to move at a certain angle during cooking to deliver the air inside the oven to relatively cooler areas. Another issue considered in the study is the effect of this wing movement on cooking. The effect of the mentioned elements is evaluated by determining the tray surface temperatures. While the effect of the flap angle on the tray temperature contributes up to 5°C in the selected regions in some scenarios, a decrease of up to 5°C in the selected regions has been observed in some scenarios. Apart from this, it has been observed that the combination of heater and fan combinations must be in harmony in order to have a positive effect. While the highest and lowest temperature difference in the oven, which is a low flow fan and low capacity heater, is 5,40°C, increasing the fan flow decreases this difference to 3,61°C, but increasing the heater capacity increases the temperature difference up to 5,91°C.