Shantanu Shevade, Muhammad Rahman
The commercial foodservice industry faces challenges in enhancing equipment performance while reducing energy consumption, necessitating innovative cooking techniques that preserve food quality. This study focuses on the optimization of turbulent air jet impingement as a method for improving energy efficiency in commercial cooking. By examining the principles of jet impingement and its effects on heat transfer coefficients, which can reach values between 150 W/m2K and 250 W/m2K, we aim to provide actionable insights for the industry. The methodology involves an analytical approach to studying air jet dynamics and thermal balance in conveyor ovens, incorporating parameters relevant to energy efficiency. The results demonstrate significant improvements in cooking performance and energy use reduction, highlighting the potential of this method to meet modern foodservice demands. This research underscores the importance of understanding the mechanics behind jet impingement to drive advancements in food preparation technology, ultimately contributing to more sustainable practices within the industry.
@article{a3fc068b-b992-4231-b8ff-cf53f16754f2,
title={Optimization of turbulent air jet imping},
author={Shantanu Shevade and Muhammad Rahman},
year={2026},
language={en}
}TY - JOUR TI - Optimization of turbulent air jet imping AU - Shantanu Shevade AU - Muhammad Rahman PY - 2026 LA - en ER -
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