Experimental and computational design improvement assessment of a household toast grill

Basit Öğe Kaydı
dc.authoridKükrer, Ergin/0000-0002-2933-1474|GUNES, DOGAN/0000-0001-8406-4076
dc.authorwosidKükrer, Ergin/M-1704-2019
dc.authorwosidGUNES, DOGAN/G-3771-2011
dc.contributor.authorGunes, Dogan
dc.contributor.authorKukrer, Ergin
dc.contributor.authorYildirim, Canberk
dc.date.accessioned2024-07-18T20:56:06Z
dc.date.available2024-07-18T20:56:06Z
dc.date.issued2020
dc.departmentİstanbul Bilgi Üniversitesien_US
dc.description.abstractSmall kitchen appliances have become very popular with increasing needs. One of the most common household appliances is the toast grills. The grills are available in every home or restaurant. It is necessary to reach a high temperature for the operation of these grills. However, some contact surfaces should also be kept within a certain temperature range for safety. In this paper, development and assessment of some design changes to reduce the high temperature on the upper (contact) surface of the grill and the overall performance effect are studied. Compliance with EU small domestic appliances standard (SDA), which states conditions that could threaten user health, overheating and electrical accidents constitute the A13 standard. Compliance of the new design proposals are also reported in this paper. Laboratory tests at several locations of the grill and infrared examination are carried out to analyze the results of the proposed changes. Temperature drops of up to 20. are observed on the top cover surfaces with the application of insulation as part of the new design proposal. Savings obtained in accordance with Electrotechnical Commission (ICE) standards and heat and energy efficiency gain are reported. Computational model of the toast grill developed in this paper is found in line with experimental and infrared results. The model may be used to improve new designs for further studies.en_US
dc.identifier.doi10.1016/j.tsep.2020.100609
dc.identifier.issn2451-9049
dc.identifier.scopus2-s2.0-85087034380en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.tsep.2020.100609
dc.identifier.urihttps://hdl.handle.net/11411/8869
dc.identifier.volume19en_US
dc.identifier.wosWOS:000621594400046en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofThermal Science and Engineering Progressen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectToast Grill Developmenten_US
dc.subjectHeat Transferen_US
dc.subjectEnergy Efficiencyen_US
dc.subjectSda Standarden_US
dc.subjectHeat-Transferen_US
dc.subjectAppliancesen_US
dc.subjectConvectionen_US
dc.subjectBakingen_US
dc.subjectFlowen_US
dc.titleExperimental and computational design improvement assessment of a household toast grillen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

Web of Science Indexed Publications
Scopus Indexed Publications