The working principle of an electric heating rotary furnace
The electric rotary oven mainly consists of four parts: the heating system, the rotating system, the hot air circulation system, and the control system.
1. Heating System
Heat Source: It uses built-in electric heating tubes (usually located at the top, bottom, or sides of the oven chamber). When powered on, the electric heating tubes directly convert electrical energy into heat, providing the heat source for the oven.
Advantages: Fast heating start-up, precise temperature control, no combustion exhaust, clean and environmentally friendly.
2. Rotating System
This is the heart of the "rotary oven."
Structure: The oven contains a rotating rack (rotating basket) that rotates at a constant speed. The baking trays are placed on this rotating basket.
Drive: The rotating basket is driven by a motor, reducer, and transmission mechanism to rotate 360 degrees at a constant speed.
Purpose:
To ensure even heating of the product: During rotation, each tray of product in the oven will sequentially pass through areas with potentially slightly different temperatures (such as near the oven door or walls), ensuring that all products receive the same total amount of heat throughout the oven.
To prevent uneven browning: For some products, rotation prevents the top or one side from becoming overcooked due to prolonged exposure to the heat source.
3. Hot Air Circulation System
Structure: The oven is equipped with a high-temperature resistant fan that forces the hot air inside the oven to circulate.
Purpose:
To create a uniform temperature field: The fan stirs the hot air, making the temperature highly uniform throughout the oven, eliminating the "hot spots" and "cold spots" commonly found in static ovens.
To improve thermal efficiency: The circulating hot air transfers heat to the food more quickly and efficiently, shortening baking time. Removes surface moisture: Helps with product surface browning and the formation of a crispy crust.
4. Control System
Brain: Usually uses a microcomputer PLC or intelligent temperature controller.
Functions:
Precise temperature control: Independently controls the temperature of the upper heating element (top heating tube) and lower heating element (bottom heating tube) to meet the process requirements of different products.
Time setting: Precisely sets the baking time; automatically alarms or stops heating when the time is up.
Speed control: Adjusts the rotation speed of the rotating basket.
Program memory: Advanced models can store multiple baking programs (temperature, time, rotation speed) for different products, allowing for one-button recall and standardized production.
II. Working Process (Closed-loop process)
Preheating: Set the upper and lower heating element temperatures through the control system, start the heating system, and heat the empty oven to the preset baking temperature.
Loading: Place the baking trays containing the raw products evenly onto the rotating basket, close and lock the oven door.
Baking and Rotation:
The heating system continues to work, maintaining the temperature inside the oven.
The rotation system starts, and the rotating basket rotates at a constant speed with all the products.
The hot air circulation system works simultaneously, causing the hot air to circulate vigorously inside the oven.
Heat transfer: Under the dual action of rotation and hot air circulation, thermal energy is simultaneously and evenly transferred to the food through three methods: radiation (from the heating tubes), convection (from the hot air), and conduction (from the baking trays), causing it to mature, take shape, brown, and develop aroma.
Completion and unloading: After reaching the set baking time, the control system will issue a prompt. The operator stopped the rotation and heating, opened the oven door, and removed the golden-brown, evenly colored finished product.