Optimization of the temperature field inside a forced convection oven

Abstract: This study takes a comprehensive approach by integrating numerical simulation and experimental validation to address the issue of uneven temperature distribution in ovens. Precise simulations of gas flow and heat transfer inside the oven are conducted using CFD software. Subsequently, temperatures at different points on various planes inside the oven are experimentally measured. The comparison between numerical simulation results and experimental data reveals a minimal difference of only 0.97%, confirming the high accuracy of the simulation results. Building upon this foundation, the paper introduces a series of optimization solutions, including the adjustment of fan blade folding angles and the optimization of baffle structures. Simulation results demonstrate the effectiveness of both optimization strategies in enhancing the uniformity of the original oven's internal plane temperature. In conclusion, experimental validation confirms that simultaneous improvements in fan blade folding angles and baffle structures not only significantly enhance temperature uniformity, reducing the plane temperature variance from 5.75 to 1.61, but also raise the overall average temperature from 185°C to 190°C. This study provides a practical and effective optimization solution for the design and manufacturing of ovens, with significant implications for practical applications and broader dissemination.

Keywords: Computational fluid dynamics, Heat transfer, Optimization, Forced Convection Oven

DOI: 10.54941/ahfe1004503

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