Open AccessImprovement of the condensation efficiency of the condensation hood
Author(s) -
Mieszko Tokarski,
Arkadiusz Ryfa,
Marek Rojczyk,
Ziemowit Ostrowski,
Andrzej J. Nowak
Publication year - 2021
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/2116/1/012099
Subject(s) - condensation , gastronomy , heat exchanger , computational fluid dynamics , process engineering , environmental science , process (computing) , computer science , mechanical engineering , engineering , thermodynamics , physics , aerospace engineering , history , archaeology , tourism , operating system
Condensation hoods are currently widely used in modern gastronomy. They condense the steam produced by the combi-steamer during the food preparation process. In this paper, some improvements implemented to the design of the hood heat exchanger are described. Experimental and computational analysis allow to determine the consequences of those modifications in terms of condensation efficiency as well as their impact on production cost. Results of the measurements are in good agreement with results of simulations carried out using in-house CFD model.