Mathematical model and measurements of a combi-steamer condensation hood

Combi-steamer condensation hoods are widely used in modern gastronomy. They condense steam produced by the combi-steamer and also filter solid particles, moisture, grease and smells. All these factors negatively affect the staff and dishes, so efficient work of the condensation hoods becomes important. A mathematical and experimental analysis of such a device is described in this paper. First a measurement methodology was designed and measurements of air humidity, temperature and mass flow rates were performed. The measurement procedure concerned dedicated a steam generator and combi-steamer. Next a mathematical model was developed. It was based on mass and energy balances of the condensation hood. The condensate flow rate turned out to be insufficient to fulfill the energy balance while measured directly. Hence, it was calculated from heater's power of the steam generator and the balance model was validated. The combi-steamer had an unknown output, so the condensate flow rate was provided by the balance model after its validation. A preliminary diagnosis of the device was carried out as well.