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Анотація
This article presents a technological innovation—the Integrated Thermoaerodynamic Recirculation Method for High‑Efficiency Ovens, implemented in a hybrid oven operating on both wood and gas. The design incorporates a dual‑dome structure with a recuperative gap, a system of stator‑type guide vanes that generate counter‑rotating vortex flows, and passive aerodynamic shutters that ensure temperature stability and protect the baking chamber from wind‑induced disturbances. A thermal‑engineering analysis, modeling of combined convective–radiative heat transfer, and experimental studies of the temperature regime, heating rate, temperature‑field uniformity, and fuel consumption were conducted using an engineering‑based methodology. The oven’s temperature regime complies with the requirements of the TSG (Traditional Speciality Guaranteed) standards for wood‑fired pizza production. It was established that the proposed design enables rapid heating to 500°C (within 20–30 minutes), temperature stability within ±10°C, and a reduction of pizza baking time to 60 seconds. Economic analysis confirms increased energy efficiency and reduced fuel consumption compared to traditional ovens. The results demonstrate the feasibility and effectiveness of the proposed oven design under real operating conditions.
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Посилання
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