The preparation of the oven for the examination which heat form which aimed at development of a cooking vessel machine for the pottery can control.

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Wind speed manufactured the oven which could heat food by the radiation heat or the convection heat in the range of 9m from 3m per second as an experiment by this research in the range of 350℃ from the normal temperature 【 the inside of the oven 】.Food confirmed it when heat transfer speed calculated as an index of the quantity of heat to receive from the temperature rise curve of copper ball was proposed and the heating ability of the oven could be compared by using this value. Food was actually heated, and how to control the completion of food was established.The food that heating is finished in a short time can control that thickness is light at heat transfer speed as a result of actually heating food. The influence of heat transfer rate must take the food which you must heat for a long time into consideration, too. Complete condition can be controlled at heat transfer speed if a heating condition is divided into 2 based on 60% of the radiation rates.