Airflow in a Domestic Kitchen Oven measured by Particle Image Velocimetry

Abstract

Particle Image Velocimetry (PIV) was used to map the internal airflow of a domestic kitchen oven. Oven cooking performance is dependant on the airflow within the cavity. Previous flow measurement techniques such as hot wire anemometry and pitot probes are very time consuming and prone to error in the hot recirculating flow in an oven. The oven cavity, a commercially available mid-range oven, was modified for optical access. The PIV system consisted of a CCD camera, light sheet illumination from a pulsed Nd:YAG laser, and propanediol droplets and hollow glass spheres with a Stokes number of less than 0.055. Experiments were conducted in an empty oven at room temperature and at 180oC, and at 180oC with a single cooking tray installed. Velocity fields were measured in seven adjacent, coplanar object planes each on four different planes in the oven. The velocity data was averaged to yield mean flow fields, and the seven coplanar data fields were subsequently collaged to produce a full cross-sectional velocity map for each oven plane. In the cold and hot empty cavity a single vortex centred on the fan axis was seen, with strong radial flow. The maximum measured velocity in the cold oven was 1.8ms-1, which compared well with earlier hot-wire measurements. When a tray was introduced, the single vortex was replaced by three circulatory features. Shear flow was seen on both upper and lower sides of the tray, with a lower velocity and a stagnation point on the upper side