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Heat Pipe Science and Technology, An International Journal

ISSN Imprimir: 2151-7975
ISSN On-line: 2151-7991

Archives: Volume 1, 2010 to Volume 8, 2017

Heat Pipe Science and Technology, An International Journal

DOI: 10.1615/HeatPipeScieTech.v5.i1-4.780
pages 673-679

DEVELOPMENT OF CONVEYOR BELT BAKING OVENS ASSISTED BY TWO-PHASE THERMOSYPHON TECHNOLOGY

Kenia W. Milanez
Federal University of Santa Catarina, Campus Universitário, Trindade, Florianópolis 88040-900, Brazil
Fernando Milanese
Federal University of Santa Catarina, Campus Universitário, Trindade, Florianópolis 88040-900, Brazil
Marcia Barbosa Henriques Mantelli
Heat Pipe Laboratory (LABTUCAL), Federal University of Santa Catarina, Mechanical Engineering Department, 88040-900, Trindade, Florianopolis, SC, Brazil

RESUMO

This work presents the development of a new continuous conveyor belt oven for the food industry, assisted by two-phase thermosyphon technology. One of the motivations of the present development was to replace the electricity as the heat source by natural gas, as this fuel is relatively cheap when compared to electricity and other petroleum gases. Also, the combustion gases resulting from burning natural gas yields less greenhouse effect, being therefore considered a cleaner technology. Two-phase thermosyphons are used to transfer the heat from the burners to the cooking chambers. In the first stage of this study, which was sponsored by the Brazilian industry, a prototype consisting of a continuous conveyor belt oven, 2 meters long was built and tested at the Heat Pipe Laboratory (LABTUCAL). The experimental measurements showed that the thermosyphons were able to provide a uniform temperature distribution inside the oven and to save energy when compared to the traditional ovens. The successful tests of this first experimental prototype lead to the design and construction of a second oven, 10 meters long, which was installed and tested in a biscuit factory. Concluding, the use of thermosyphon technology to assist industrial continuous bakery ovens lead to energy savings and to a better product quality, a consequence of the more uniform temperature distribution inside the cooking chamber.


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