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4. Food industry
4.1 Performance
Heat is exchanged between the oven and the products by radiation (heat emitted by a hot wall), convection (transfer by hot air) and conduction (transfer by the oven belt). Monitoring the baking of cookies, for example, shows that the product development phase is essentially linked to conduction transfers, the browning phase to radiation transfers, while convection is mainly involved in drying. Under these conditions, oven performance in the food industry is linked to two key points.
Oven control. Continuous ovens must be divided into different heating zones, each with two temperature controllers, one for top heat, the other for bottom heat. Thermocouples must be correctly positioned in the oven and checked regularly....
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Bibliography
Heating element suppliers
ACIM JOUANIN S.A. [email protected]
CERHEC [email protected]
KANTHAL http://www.kanthal.com
RESCAL http://www.rescal.com
...Regulations
The Union technique de l'électricité (UTE) provides readers with collections of French, foreign and international standards, as well as reproductions of regulatory texts: both can also be purchased from the Association française de normalisation (AFNOR). In each country, the national standardization service can provide the same services.
Texts
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- Installations électriques à haute tension : Règles - NF C 13-200 - 12-89
- High-voltage electrical installations – practical guide – determining conductor cross-sections and selecting protective devices - NF C 13-205 - 7-94
- Installations de branchement à basse tension : Règles - NF C 14-100 - 2-98
- Installations électriques à basse tension : Règles - NF C 15-100 - 12-02
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