Improvement of the condensation efficiency of the condensation hood

M. Tokarski; A. Ryfa; M. Rojczyk; Z. Ostrowski; A. J. Nowak

doi:10.1088/1742-6596/2116/1/012099

Improvement of the condensation efficiency of the condensation hood

M. Tokarski
, A. Ryfa
, M. Rojczyk
, Z. Ostrowski
, A. J. Nowak

Department of Thermal Technology (RIE/RIE6)

Silesian University of Technology
AGH University of Krakow

Research output: Contribution to journal › Conference article › peer-review

Abstract

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.

Original language	English
Article number	012099
Journal	Journal of Physics: Conference Series
Volume	2116
Issue number	1
DOIs	https://doi.org/10.1088/1742-6596/2116/1/012099
Publication status	Published - 8 Dec 2021
Event	8th European Thermal Sciences Conference, EUROTHERM 2021 - Virtual, Online Duration: 20 Sept 2021 → 22 Sept 2021

ASJC Scopus subject areas

General Physics and Astronomy

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10.1088/1742-6596/2116/1/012099

Cite this

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title = "Improvement of the condensation efficiency of the condensation hood",

abstract = "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.",

author = "M. Tokarski and A. Ryfa and M. Rojczyk and Z. Ostrowski and Nowak, \{A. J.\}",

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AU - Tokarski, M.

AU - Ryfa, A.

AU - Rojczyk, M.

AU - Ostrowski, Z.

AU - Nowak, A. J.

PY - 2021/12/8

Y1 - 2021/12/8

N2 - 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.

AB - 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.

UR - https://www.scopus.com/pages/publications/85122465922

U2 - 10.1088/1742-6596/2116/1/012099

DO - 10.1088/1742-6596/2116/1/012099

M3 - Conference article

AN - SCOPUS:85122465922

SN - 1742-6588

VL - 2116

JO - Journal of Physics: Conference Series

JF - Journal of Physics: Conference Series

IS - 1

M1 - 012099

T2 - 8th European Thermal Sciences Conference, EUROTHERM 2021

Y2 - 20 September 2021 through 22 September 2021

ER -

Improvement of the condensation efficiency of the condensation hood

Abstract

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