Abstract: In response to the common problem of uneven double-layer baking in integrated stove oven, a CFD simulation tool was used to analyze the flow field of the existing structure, and a preliminary optimization plan for the external guidance method was proposed to shorten the distance required for air supply and reduce flow resistance. Based on response surface methodology, experimental design is carried out on the three parameters of position dimension L, diversion angle θ, and diversion height H of the preliminary scheme, and a response surface mathematical model is obtained, to solve for appropriate optimization parameters. The results indicate that the standard deviation of double-layer wind speed σ is most sensitive to changes in the position L of the air outlet of the hot air hood, and the diversion angle θ becomes more sensitive to the standard deviation σ as the position L increases. When the position L approaches 135 mm, the diversion angle is 79.4°, and the diversion height is 3 mm, the standard deviation has a minimum value. The standard deviation σ of the upper and lower layers of the optimization scheme has decreased from 0.389 in the original structure to 0.250, and the uniformity of double-layer baked toast alices and egg tarts have been improved.

Key words: Oven, CFD, Double layer uniformity, Hot air hood, Response surface