II. PRINCIPLE OF AIR FLOW
The
A. Heat Transfer and How It Works
1.Heat constantly moves from a warm object to a cold object. Heat moves using three different paths: Conduc- tion; Radiation; and Convection.
Conduction: This path utilizes
Radiation: This path has to do with objects radiating heat. Dark objects absorb heat whereas light or shiny objects
SECTION 1
DESCRIPTION
reflect more heat. This is the reason that the inside of a
Convection: This path has to do with moving a volume of air. It explains why hot air rises and cooler air replaces hot air. An industrial application of this principle is to incorpo- rate a fan to force the hot air movement, which in turn increases the heat transfer to the food product.
Each
2.Temperature is the intensity of heat at the point where it is sensed. As discussed above, heat flows by conduc- tion, radiation and convection. The speed at which the heat flows is determined by the temperature difference between the oven and the food product. The larger the difference, the faster the heat flows to the item that is being baked.
Upper Air Fingers |
| Conveyor Belt(s) |
|
Window |
Lower Air Fingers
Figure 1-4. PS540-Series Oven Air Flow
3
