SINOPSIS

For cookers with oven to be interesting for the market, they need to exhibit a high energy efficiency. On the basis of an analysis of individual influences on the energy efficiency of ovens, several solutions were proposed for improving oven operation. An analytical solution was made for describing the nonstationary temperature field within a test brick with convection at a constant heat transfer coefficient and a continuously variable temperature of the surrounding fluid using Green's functions. The influences of door sealing, vapor outlet slit, additional insulation, the oven regulation regime, door glazing and irradiation within the oven were experimentally analyzed. Because of the proposed improvements, the analyzed mass produced oven was moved to the A class of energy efficiency according to standard EN 50304:2001.