5.1) Bakery ovens
Bakery ovens are intermittent ones, with separated combustion and baking chambers. Inside the combustion chamber the heat of a burning gas is absorbed by branch-type thermosyphons, which transfer heat to the baking chamber. Such ovens are commonly used in supermarkets and bakeries. Since 2001, LABTUCAL has been developing coction ovens with two-phase thermosyphons, a project funded by the Research Facility of the Brazilian Oil Company (CENPES/PETROBRAS). This research yielded the PETROBRAS/LABTUCAL partnership an international award at the 7th International Heat Pipe Symposium, held in Jeju/South Korea in year 2003.
Figure 1 - Air flow simulation in a Pratica bread baking oven
Figure 2 - Branch-type thermosyphon
Figure 3 - Bread baking oven with lateral thermosyphons
