Effect of the section geometry of saucepan base on the energy consumption: an experimental study


Ayata T., Yucel Y.

HEAT AND MASS TRANSFER, vol.53, no.4, pp.1155-1161, 2017 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 53 Issue: 4
  • Publication Date: 2017
  • Doi Number: 10.1007/s00231-016-1892-4
  • Title of Journal : HEAT AND MASS TRANSFER
  • Page Numbers: pp.1155-1161

Abstract

In this study, it is aimed to obtain a uniform temperature distribution on the top surface of a circular shaped aluminum saucepan base with rectangular section, while it is heated from the bottom surface by burnt gases. For this purpose, an aluminum saucepan with 10 mm thickness has been manufactured and used in the experiments. Water and oil were used to fill the saucepan during the tests. Tests were conducted at 0.7 and 0.9 m(3)/h gas flow rates. Firstly, experiments were performed for straight base geometry of the aluminum saucepan and then some modifications have been made in the thickness of the base along the radial direction using the temperature values obtained from the test with normal base. Experiments were repeated with modified base to obtain the new temperature distribution. Final comparison of the modified and unmodified base geometry results revealed that the temperatures obtained at the top surface of the modified base is more uniform than the normal base and the energy consumption decreased by up to 31 %. Thus, comparing both geometry to each other in terms of energy efficiency and consumption, modified based geometry is more promising with its shorter heat up time and lower gas consumption.