Numerical and experimental investigation of the effect of motor rotation speed and direction on the velocity and temperature distribution inside the cavity in domestic oven with fan

Abstract

Today, as consumers become more environmentally conscious, the demand for energy-efficient household appliances is increasing. Therefore, with the development of innovative designs and production technologies, the production of environmentally friendly home appliances is on the agenda. Within the scope of this study, in-cavity circulation flow rate, velocity and temperature distribution at different rotation speeds and directions of the fan-motor group in domestic oven with fan were investigated numerically and experimentally. In this study, the motor rotation speed in the cavity was examined from 600 rpm to 2400 rpm. At the same time, velocity data were taken experimentally with a hot wire probe from local points on three planes determined in the cavity. In parallel with the study, different turbulence models were examined using Ansys Fluent program in the numerical solution phase. Among the turbulence models examined, the k-w SST model was found to be the most stable and accurate model. As a result of the study, experimental and numerical results were found to be compatible with each other. It was observed that as the rotational speed of the fan-motor group increased, the average velocity and standard deviation values on the planes in the cavity also increased. For homogeneous cooking, it was determined that the standard deviation value on the planes was the minimum and the average temperature on the planes was the closest to the targeted temperature with a motor rotation speed of similar to 2272 rpm and clockwise motor rotation direction. When the outputs of the numerical thermal studies were compared with the experimental data, the highest deviation of 3% was found.