The optimization of the internal air flows of a domestic oven has been performed to have improved cooking performances and reduced energy consumption.
The actual production oven has been analyzed with CFD simulations and physical tests, both analytical and qualitative, to have a reference baseline and to define the optimization targets and parameters.
A new basic design of the fluid-dynamic circuit has been prepared and the optimization run has been performed.
Prototypes of the calculated optimal solution has been built to test. The analytical results show a different behavior of the oven respect the actual production. The qualitative results, i.e. cooking tests, demonstrate the improved performances. |
22-23 October 2012 Pacengo del Garda 
