Analysis of temperature distribution in convection ovens using radial and tangential fans with different heat sources and air curtain designs

Creative Commons License

Burhan M., Ozalp A.

JOURNAL OF THE FACULTY OF ENGINEERING AND ARCHITECTURE OF GAZI UNIVERSITY, vol.40, no.4, pp.2409-2424, 2025 (SCI-Expanded, Scopus, TRDizin)

Abstract

The performance of convectional food ovens is critical not only for optimizing the cooking process through rapid and efficient heat transfer but also for ensuring homogeneous temperature distribution both between and within trays. In this study, the effect of radial-type fans used in ovens on the temperature distribution across trays was analyzed using both experimental and numerical methods. It was determined that radial fans in conventional designs increase temperature differences between trays, negatively impacting heat transfer uniformity. To address this issue, an innovative airflow system incorporating a tangential fan (cross-flow fan) was designed. The developed system was subjected to CFD analyses under different fan speeds and heater power settings using the FloEFD software. The most suitable design was determined, and a prototype was subsequently produced. Experimental measurements on the prototype were compared with CFD analysis results, and validation was achieved. The findings indicate that the design utilizing a tangential fan reduced the temperature difference from 35 degrees C to 16 degrees C and provided more efficient heat transfer, achieving 11,4% energy savings within 1 hour. This study comprehensively highlights the impact of fan type, air curtain design, and heating element selection on oven performance, offering an innovative solution to enhance energy efficiency and improve cooking uniformity