Numerical and experimental characterization of a batch bread baking oven

This study deals with the thermal characterization of an electrical static oven used for bread baking. The heating is provided by natural convection, infrared radiation and conduction with a cement slab. The paper describes a methodology to apprehend the heat flux which is applied to the products during baking. The oven was experimentally investigated and a finite element numerical model is established. The monitoring of temperatures at various points in the installation and of electrical power is carried out. Then, to characterize thermal exchanges around the bread during curing, thermal responses of a cylindrical sample is also measured. The numerical model made it possible to calculate the heat flux exchanges with the product, while separating the contributions of convection and radiation. The comparison of simulated responses with experimental data shows the relevance of the model.

► This study concerns the thermal characterization of an electric static oven used for bread baking.
► An original, experimental and numerical approach of thermal problem is proposed.
► Contributions by radiation and convection are separated.
► The goal is to provide boundary conditions for numerical models of bread baking.
► Results are encouraging to optimize energy consumption in industrial oven.