ABSTRACT
The predimensioning and oven design is mainly based on the calculus of the total thermal loads (QT) that are required to supply to the system (oven chamber plus product) and is defined as the quantity of heat per hour needed to be input to the system in order to maintain the specific conditions of temperature and humidity required to cook the product. The calculus of total thermal load (Equation 8.1) needs to consider several factors (Figure 8.1), such as process conditions, geometrical characteristics, operational characteristics of the type of oven selected, and physicochemical
8.1 Introduction .................................................................................................. 213 8.2 Load of Baking Chamber ............................................................................. 214 8.3 Load by Product ............................................................................................ 219 8.4 Load by Heat Loss ........................................................................................ 222
8.4.1 Load through Walls .......................................................................... 222 8.4.2 Load by Air Exchange ......................................................................225
