Optimisation of a new design of domestic built-in oven

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This research concerns the optimisation of a new design of domestic built-in oven. A proposed oven configuration, recently developed by Cambridge Sensor Innovation Ltd. , will be used as the basis for the work. The new CSI oven is capable of cooking a significantly wider range of food types than existing commercially available ovens, and offers opportunities to reduce energy consumption. Computational Fluid Dynamics will be used to model the oven, and hence reduce the number of prototyping stages required to optimise the design. Novel aspects of the research include:a) effectiveness of the use of radiative / convective heat flux sensors for domestic oven controlb) optimal strategy for reduction in energy consumptionc) assessment of the present-day appropriateness of the (long-standing) standards/methods for measuring and rating oven efficiency, given the very significant changes in the food types now prepared in domestic ovens compared to the situation 20+ years ago when the standards were put in place.