Diseño y construcción de un prototipo de horno de convección forzada con una capacidad de 5 kg para la industria panificadora

Abstract

The bakery industry is faced with the need to increase production speed due to society's growing demand for bakery products. In this context, forced convection ovens have proven to be a more efficient solution compared to static ovens, offering efficiency comparable to that of rotary ovens. A prototype of a forced convection oven was designed and built for the Rico Pan bakery, located in the parish of Santa Rosa. Both the static and dynamic mechanical elements of the oven were made of AISI 430 stainless steel due to its resistance to corrosion, guaranteeing durability and reliability. The oven includes fans that generate forced convection, allowing a homogeneous distribution of heat and, therefore, uniform baking of the products. The oven capacity is 5 kg of product and has a useful interior volume of 0.24 cubic meters, managing to operate efficiently in a temperature range of 125 to 180 degrees Celsius for a time of 20 to 25 minutes, ensuring thermal stability. As a result, in the operating tests, negligible levels of carbon monoxide were detected, which is a positive indicator for both human consumption and environmental impact, however, certain areas were found inside the furnace chamber where there are energy losses, for this reason, in terms of efficiency, the system reached 29.62 percent, which is optimal for this type of operation.