Numerical and experimental investigation of the effect of motor rotation speed and direction on cooking homogeneity in domestic oven with fan

Abstract

In this study, the intracavity circulation flow rate within a fan-assisted domestic oven was systematically investigated. Furthermore, the temperature distributions on the surface of the cake were analyzed using both numerical simulations and experimental methods to assess cooking homogeneity. This research also has encompassed an evaluation of these parameters under varying rotation speeds and directions of the fan motor assembly. In the study, motor rotation speed scanning was performed from 600 rpm to 2400 rpm in the cavity. In addition, different rotation directions were studied, clockwise (CW) and counter clockwise (CCW) for the rotation direction of the motor. Within the scope of the study, circulation flow rate measurements were made experimentally in a standard wind tunnel. At the same time, experimental small cake tests were performed for cooking homogeneity. In parallel with the study, different turbulence models were examined using the Ansys Fluent program in the numerical solution phase. Among the turbulence models evaluated, the k-omega SST model demonstrated superior stability and accuracy in the results obtained. As a result of the study, it was seen that the experimental and numerical results were compatible with each other. Between 600 rpm and 2400 rpm rotation speeds, circulation flow rates from 7 to 29 L/s were achieved. In addition, according to the results of numerical and experimental studies, the optimum motor rotation speed, rotation direction, and rotation time parameters were found, and a 60% more homogeneous, and a 6.3% faster cooking performance was achieved compared to the reference model.