As detailed by Vestrainet in their article “The Basic Working Principle of Convection Oven,” convection ovens are engineered with precision, incorporating multiple zones, each equipped with its own burner and fan. These components work together to ensure even heating, crucial for various industrial applications, particularly in baking and heating processes.
The fundamental design of a convection oven involves air being blown around the burner tube by a fan, which then heats the air and pushes it through ducts located above and below the baking band. This heated air is recirculated through the system, ensuring consistent temperature control and effective moisture removal from the baking or heating chamber.
Convection ovens typically feature fixed-speed fans, with the baking process controlled by temperature. The burner modulates the air’s temperature, directing it either to the top or bottom ducts. Motorized or manual dampers manage the airflow in an industrial conveyor oven, further refining the heating process.
Convection ovens are categorized into two main types: direct and indirect. In direct convection ovens, the burner’s gas mixes with recirculated air, which is then blown directly onto the products. This method is efficient but requires careful fuel selection, as diesel oil is not ideal for direct industrial conveyor ovens.
In contrast, indirect convection ovens utilize a multi-pass heat exchanger connected to a burner tube. The combustion products circulate through the heat exchanger, rather than the baking chamber, before being passed onto the products. This design allows for greater fuel flexibility, making it suitable for both diesel oil and gas.
Understanding these principles is essential for those working with industrial ovens, as it helps in selecting the right type of oven for specific applications, ensuring efficiency and product quality.
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Article with all rights reserved, courtesy of vestrainet.weebly.com.