A Studyof GUI Control Technology and Temperature Variation Technology Convergence Electric Conveyor Oven

Abstract

Studies on electric conveyor oven bread baking heat supply technologies are mainly limited to sheath heaters, and as for the baking time and feed rate control technology, many studies on analog modes have been reported. In this study, the recipe of bread baking time and temperature that will enable the tastiest bread baking by changing bread baking time and temperature according to the types of bread using Graphical User Interface (GUI) control was studied for the first time at home and abroad. Anelectric conveyor oven in which GUI technology and bread baking temperature variation technology were converged was developed and the characteristics and performance of the developed conveyor oven were studied. According to the results of this study, the thermal equilibrium between the thermal energy supplied from the halogen lamp and the thermal energy obtained by the air inside the electric conveyor oven was maintained well at ± 5%, and the experimental natural convection heat transfer coefficient value and the theoretical natural convection heat transfer coefficient value were relatively well coincided in the entire range of the experiment.Electric energy consumption was greatly reduced as the load factor was adjusted according to the types of bread by GUI control.In addition, the user (recipe setting type) interface using touch-LCD automatically adjusted the baking(heating) temperature and time according to the desired bread type with a single click.Under all five conditions of bread baking heat load factors of the oven at 10%, 30%, 60%, 80%, and 100%, the oven temperature linearly rose in proportion to the heating time indicating that the oven was operating normally. The recipe is implemented by GUI control so that it can change the time and temperature according to each type of bread and can burn the most delicious according to the characteristics of bread.

Keywords: Conveyor Oven, GUI(Graphical User Interface) Control, Temperature Variable Technology,Natural Convection Heat Transfer Coefficient , Thermal Energy