Paper presented at the 9th International Conference on Heat Transfer, Fluid Mechanics and Thermodynamics, Malta, 16-18 July, 2012.
This study concerning a built-in oven is intended to reduce the energy consumption by using reflective surfaces which increase the effect of radiation. Therefore, positions of reflective surfaces that are thought to increase the effect of radiation were decided primarily. The Monte Carlo method was used in order to calculate shape factors belonging to the surfaces placed in different positions. On the framework of investigating the effects of radiation, CFD analysis was carried out only for the cases without brick, which necessitates the usage of models valid for participating mediums. Thus, radiative heat transfer is modeled by the means of S2S model. By changing the positions of reflective surfaces in the cavity, energy consumption and the duration of the cooking were measured. In designing the minimum energy consuming model, the value of the view factors had also taken into account. Indeed, the decided model with the least energy consumption had surfaces with shape factors greater than the others.