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Development of a gas-fired rethermalization oven. Final report, April 1987-September 1989

Technical Report ·
OSTI ID:7036627
The report describes the design and performance of two gas-fired rethermalization ovens developed to provide a gas-fired alternative to the electric rethermalization ovens currently used in the cook-chill process. One approach used a power burner while the other approach used an atmospheric burner in an induced draft combustion system. Both fire-tube systems were rated at 90,000 Btu/hr input. The new gas-fired oven was forced convected by a single motor/blower combination operating at 1750 RPM and which circulated 2,500 ft/min of hot air for rethermalization as well as conventional forced convection oven cooking. The unit was designed to accommodate 10 steam table pans, each 12 inches x 20 inches x 2-1/2 inches deep and is modular to permit relatively easy expansion to a 22 pan oven. The overall design and operating parameters were met by heating 150 pounds of macaroni and cheese (10 standard steam table pans, 15 pounds per pan) from 37 F to an average serving temperature of 160 F in 45 minutes; oven preheat times less than 10 minutes; efficiencies of approximately 50 percent; and excellent results when cooking full loads of frozen cherry pies, sheet cakes, and buttermilk biscuits. The version using an atmospheric burner is planned for commercialization by the cooperating manufacturer.
Research Organization:
American Gas Association Labs., Cleveland, OH (USA)
OSTI ID:
7036627
Report Number(s):
PB-90-161548/XAB
Country of Publication:
United States
Language:
English