Computational Fluid Dynamics Simulation of the Flow Field in Wood-Fired Bakery Ovens
Fabião Armando Manhiça, Carlos Lucas, Tobias Richards

Abstract
The circulation of hot gases within a bakery oven is used to describe and predict the exchange of heat and its influence on the final product. A bi-dimensional model was used, together with a CFD model, to estimate the flow pattern inside an oven by varying the velocity of the airflow in order to simulate changes in the combustion chamber. Acceptable agreement was found in the comparison between the models and the measured temperatures. The inlet velocity and the geometry affect the flow pattern in a baking oven. Low velocity cause low levels of circulation, which implies better conditions in the baking process. High velocities the temperature decreases in the oven due to excess air even with a high recirculation of gases. During the feeding process, the overall heat transfer was also affected by a changed effective thermal conductivity and recirculation of hot gases in the baking oven.

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