Research On The Flow Field Characteristics In The Integrated Cooking Range

Aiming at the problems that large energy consumption and low utilization existed because of little research on structural design and heat transfer enhancement theory, based on numerous literatures, cold model research of the integrated cooking range was carried on. With the help of isothermal modeling, the research of the flow characteristics for high temperature flue gas was transformed into the research of the flow characteristics for aerodynamic field. Conclusions as follows were drawn from the experimental results. For different axial sections, the velocity variation present double-peak structure with significant decreases after the first increment in different radius, from the entrance to the furnace wall; In the region of r=90mm, there was a certain distribution of energy exchange or energy anomaly; In the region of the furnace wall, there was a recirculation zone with little use of heat transfer performance; heat transfer enhancement equipment must be installed between r=70mm and r =110mm, such as spoiler and cyclone to enhance the heat transfer performance of the integrated cooking range. Based on the experiment conclusion, the structure of the integrated cooking range was improved. In order to further the knowledge on inner flow field, FLUENT6.2 was applied to simulate the inner flow field in the integrated cooking range with different structure. The analysis shows that: the best structure was two spoiler putted in the integrated cooking range, with a gas flow slots in every spoiler, the first spoiler radius was 200mm, slotted to the same direction and exhaust port, Radius of the second spoiler was 275mm, slotted the reverse direction and the exhaust port, this structure made the overall heat transfer performance of the highest, which was derived with field synergy.