In modern ovens, heated air circulates evenly throughout the oven space. When cooking small quantities of food such as frozen pizza, this creates unnecessarily high energy costs. The BINE-Projektinfo brochure “Creating microclimates in ovens” (10/2014) describes the development of a demonstration oven that can save up to 40% of the energy.
In particular, uniform heating of the entire oven interior leads to a disproportionately high energy consumption if the intention is only to warm up small dishes. However, there are numerous possibilities for blowing hot air at a body. The scientists tested various flow concepts with a pizza dummy. Highly promising was a model where the frozen product is enveloped in a hot air stream like in a bell.
The result of the project is a demonstrator with standardised oven dimensions. This is primarily designed for frozen pizza and similarly sized cooking products. It requires around 40% less energy to cook a pizza than a standard state-of-the-art oven. In the long term it is intended to adapt the flow and heating concept to other cooking products.
The research project was managed by the E.G.O. Group – which supplies manufacturers of household appliances – in collaboration with the Institute for Mechanical Process Engineering at the University of Stuttgart.
The BINE-projectinfobrochure, which can be obtained free of charge from the BINE Information Service at FIZ Karlsruhe, is available online at www.bine.info or by calling +49 (0)228 92379-0.
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