Household electric ovens can be considered as one of the most common domestic appliances and they usually represent a low-efficiency category, whose value ranges between 10% and 12%. Usually, oven energy class is determined by means of a test procedure regulated by the EN 60350-1 European standard, which moreover requires a proper control of the oven centre temperature. However, during normal operating conditions, because of the presence of the food at the centre, the temperature control within the cavity occurs on the basis of the temperature measured by a probe usually placed in the proximity of one of the cavity corners. Any analysis aimed at decreasing energy consumption must therefore be able to model in sufficient detail the thermal behaviour of the appliance, while still retaining a degree of simplicity. Lumped parameter models have proved themselves a suitable choice, but, especially for gray-box and black-box types, their parameters need to be estimated and validated through experiments. In this work, a common household oven (Electrolux) was instrumented in order to investigate the temperature distribution within the appliance as a consequence of the operating conditions adopted, with the subsequent aim to model the dynamic behaviour of the oven. The oven was set into a cabinet normally used during the energy consumption test, in order to capture the proper thermal dynamics of the system, and the two main heating functions (forced and natural convection) were also investigated in the range 160-240 [openbullet]C. In addition to the temperature measured by the probe (a Pt500 sensor), several thermocouples were placed within the cavity in order to measure the oven centre temperature and to obtain the mean temperatures of walls and heating elements, while one thermocouple of the same type monitored the temperature of the surrounding environment. The number of thermocouples was chosen by trial and error on the basis of modelling needs. Also, four power meters were used to record the electric power consumption of each heating element and the overall electric power absorbed. Since the ultimate goal of this research activity is to create a dynamic model of the oven for control design purposes, the experimental data obtained in the campaign have subsequently been used for this purpose.
Lucchi M., Lorenzini M., Di Paola V. (2019). Low-order dynamic model of a domestic electric oven Part I: Experimental characterization of the main heating functions. JOURNAL OF PHYSICS. CONFERENCE SERIES, 1224(1), 1-10 [10.1088/1742-6596/1224/1/012019].
Low-order dynamic model of a domestic electric oven Part I: Experimental characterization of the main heating functions
Lucchi M.;Lorenzini M.
;
2019
Abstract
Household electric ovens can be considered as one of the most common domestic appliances and they usually represent a low-efficiency category, whose value ranges between 10% and 12%. Usually, oven energy class is determined by means of a test procedure regulated by the EN 60350-1 European standard, which moreover requires a proper control of the oven centre temperature. However, during normal operating conditions, because of the presence of the food at the centre, the temperature control within the cavity occurs on the basis of the temperature measured by a probe usually placed in the proximity of one of the cavity corners. Any analysis aimed at decreasing energy consumption must therefore be able to model in sufficient detail the thermal behaviour of the appliance, while still retaining a degree of simplicity. Lumped parameter models have proved themselves a suitable choice, but, especially for gray-box and black-box types, their parameters need to be estimated and validated through experiments. In this work, a common household oven (Electrolux) was instrumented in order to investigate the temperature distribution within the appliance as a consequence of the operating conditions adopted, with the subsequent aim to model the dynamic behaviour of the oven. The oven was set into a cabinet normally used during the energy consumption test, in order to capture the proper thermal dynamics of the system, and the two main heating functions (forced and natural convection) were also investigated in the range 160-240 [openbullet]C. In addition to the temperature measured by the probe (a Pt500 sensor), several thermocouples were placed within the cavity in order to measure the oven centre temperature and to obtain the mean temperatures of walls and heating elements, while one thermocouple of the same type monitored the temperature of the surrounding environment. The number of thermocouples was chosen by trial and error on the basis of modelling needs. Also, four power meters were used to record the electric power consumption of each heating element and the overall electric power absorbed. Since the ultimate goal of this research activity is to create a dynamic model of the oven for control design purposes, the experimental data obtained in the campaign have subsequently been used for this purpose.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
