Design and optimization of microwave oven

The hereby thesis was prepared in order to conduct the thermal calculations of the bakery ovens with rotating carts especially by examining the thermo-chamber. In the first section it was referred to detailed information regarding bread which was the material to be cooked, and the constitution process of bread was explained. In the following two sections the presentation of oven was introduced. Main groups of oven, security systems and vapor delivery systems were presented. And in the fourth and the last section all calculations were made. Firstly thermal calculations and then cost calculations were prepared. All these calculations were performed for each thermo-chamber anticipated to operate with three different fuel types and total fuel cost for same bread type was found.