Heated airflow circulation route for a fan assisted oven? - air duct design
I am currently designing a pizza oven just gas or electricity for heating, but I would like to know an ideal way of the air from the heat source, uniformly distributed in the furnace by taking into account an internal fan that I am building the furnace with sheet (stainless steel) the arrangement of air channels are formed on, while in the construction phase, any advice is appreciated now as an expat in Brazil, so great efforts to make money lttle
Friday, January 8, 2010
Air Duct Design Heated Airflow Circulation Route For A Fan Assisted Oven?
1 comment:
An internal convection oven, as a fan back in the trap. The fan is a fan propeller in an enclosure on the panel again. The return air goes directly into the fan blades and immediately downloads and radially through the series of round openings on the side of the fan housing - lead. With this agreement, blowing air radially through the rear wall. It would be easy to follow. The air blowing radially back into the flow at the sides and back through the middle.
In this case the electric heating elements are already in the oven top and bottom. Heaters can also be taken to the Assembly in a dryer, but the layout and feel is different.
Any agreement that the air can take at high speed to create a general circulation model. Last sale vary in size and shape of the furnace. It really does not matter where you turn. The return could even next to the offer of high-speed as in the case of lying here. This simplifies the design. Youdo not breath directly on the door or directly through the diet.
A closed and well-protected closed centrifugal impeller is mounted on the control panel again with the axis extends from the back of the drive motor or a direct drive disk works fine even when the stove is not deep. Again, the landfill would have to radiate through the back door on the sides and rear in the middle.
Be careful in making your selection, the fan motor, designed for high-temperature insulation.
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