Bi-radiant oven: a low-energy oven system. Volume II. Executive summary
The new low-energy oven - referred to as the Bi-Radiant Oven - features highly reflective cavity walls, absorptive utensils, and upper/lower heating elements that are independently powered and operate at moderate temperatures. Three major technical areas are addressed in this project. The first area is concerned with a heat transfer enclosure analysis to relate cavity efficiency to oven parameters such as wall reflectivity, heating element configuration, insulation thickness and other oven parameters. The second area deals with the thermal performance of two ovens with wall materials having emissivities of 0.03 and 0.31; efficiencies of 22% and 18%, respectively, were obtained, which compare to a range of 12-16% for a conventional oven. A method of control was developed to provide constant net heat fluxes to the upper/lower surfaces of a product. Under simulated microprocessor control, satisfactory oven operation is demonstrated for repetitive cake baking. The third area is concerned with the food requirements and the establishment of oven element power settings to provide acceptable quality for a wide variety of foods. Foods were categorized into groups that require common power settings.
- Research Organization:
- Oak Ridge National Lab., TN (USA); Purdue Univ., Lafayette, IN (USA)
- DOE Contract Number:
- W-7405-ENG-26
- OSTI ID:
- 5231097
- Report Number(s):
- ORNL/Sub-80-0082/2; ON: DE82018527
- Country of Publication:
- United States
- Language:
- English
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EFFICIENCY
ELECTRIC APPLIANCES
ENERGY CONSERVATION
FOOD PROCESSING
HEAT FLUX
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MATHEMATICAL MODELS
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TESTING
APPLIANCES
ENERGY LOSSES
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