Investigation of different wall profiles on energy consumption and baking time in domestic ovens

摘要

This present study, has aimed to examine and improve the momentum and heat transport mechanism in a domestic oven. At the beginning, the experimental study has been carried out in the oven that analyzing heat transfer behavior of the oven. During the preparation and procedure of the energy consumption experiments, standards determined in EN 50304 had been used. In addition to experimental results, the numerical simulation has showed that increasing diffusion over the walls and advection in the center, the performance of the oven can be improved. Using this idea, two different models have been set up in the oven walls and have been experimentally and numerically studied. Finally, the results have been compared with the original case that validates the initial idea by improving the performance of the oven.