A platform for research: civil engineering, architecture and urbanism
A platform for research: civil engineering, architecture and urbanism
Energy Efficiency Improvement in Professional Ovens
Tackling the climate change by reducing energy consumption is among the biggest, most urgent challenges society is facing and requires a continuous efficiency improvement of thermal systems.With the aim of reducing energy consumption and improving energy efficiency of professional appliances, this thesis is the results of the investment Electrolux Professional Spa has made. The industrial research started with an analysis of the state of the art of the energy standards applied to a professional oven. It continues, identifying a new methodology for the energy efficiency evaluation of a combined oven structured on the experimental analysis of the balance of fluxes in coming and out coming from the oven in different cooking modalities. The new developed methodology is based on the first principle of thermodynamics and it helped in the identification and application of a series of technical options for improving the energy efficiency of an oven. From the analysis is emerged that the thermal insulation and the washing system were among the main potential energy savings improvements in the overall efficiency. Based on the constitutive energy conservation equations of a professional oven, a dynamic model has been developed. It was build up in order to get a general understanding of the best possible configurations and combinations of insulation materials for the cavity walls. The code was developed in Matlab© and it was validated by comparison with a set of experimental data obtained with a current production model. After the model development, the washing plant of a professional appliance was optimized in terms of energy efficiency, water consumption, detergent and rinsing agent consumption. During the experimental test on a prototype of the washing circuit, a possible cavitation problem has appeared. Generally, in the hydraulic circuit of a professional appliances, in particular in a oven, the working fluid is a solution of water and detergent at 70 °C. The actual trend in this kind of professional appliances is to ...
Energy Efficiency Improvement in Professional Ovens
Tackling the climate change by reducing energy consumption is among the biggest, most urgent challenges society is facing and requires a continuous efficiency improvement of thermal systems.With the aim of reducing energy consumption and improving energy efficiency of professional appliances, this thesis is the results of the investment Electrolux Professional Spa has made. The industrial research started with an analysis of the state of the art of the energy standards applied to a professional oven. It continues, identifying a new methodology for the energy efficiency evaluation of a combined oven structured on the experimental analysis of the balance of fluxes in coming and out coming from the oven in different cooking modalities. The new developed methodology is based on the first principle of thermodynamics and it helped in the identification and application of a series of technical options for improving the energy efficiency of an oven. From the analysis is emerged that the thermal insulation and the washing system were among the main potential energy savings improvements in the overall efficiency. Based on the constitutive energy conservation equations of a professional oven, a dynamic model has been developed. It was build up in order to get a general understanding of the best possible configurations and combinations of insulation materials for the cavity walls. The code was developed in Matlab© and it was validated by comparison with a set of experimental data obtained with a current production model. After the model development, the washing plant of a professional appliance was optimized in terms of energy efficiency, water consumption, detergent and rinsing agent consumption. During the experimental test on a prototype of the washing circuit, a possible cavitation problem has appeared. Generally, in the hydraulic circuit of a professional appliances, in particular in a oven, the working fluid is a solution of water and detergent at 70 °C. The actual trend in this kind of professional appliances is to ...
Energy Efficiency Improvement in Professional Ovens
BURLON, FABIO (author) / Burlon, Fabio / MICHELI, DIEGO
2018-03-16
Theses
Electronic Resource
English
DDC:
690
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