Portable convection oven thermal efficiency test development
1987
Annis, P.J.
Extract: An investigation was conducted to find a simulated cooking load to test the thermal efficiency of portable convection ovens, which would reproduce values obtained with typical foods cooked in a series of commercially available ovens. In an extended survey of volunteer convection oven users, a 0.4-lb loaf cake in an aluminum foil pan was suggested as a "light" load; a 0.8-lb layer cake in an 8-in. aluminium cake pan, as a "medium" load; and a 1.5-lb meat loaf in a glass loaf dish, as a "heavy" load. Loads tested included sand-water mixtures, cotton cloth in water, starch dough in various containers, and aluminum test blocks, both blackened and shiny. The thermal efficiencies obtained with the starch dough baked in a standard chemical crystallization dish correlated best with the average of the efficiencies for the three food loads. A close second choice for the simulated cooking test load would be either the 2.47-lb or 5.24-lb blackened aluminum block heated for 30 minutes.(author)
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