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.

风速在350℃范围内（烤箱内部），制造了一个可以通过辐射热或对流热加热食物的烤箱，作为本研究的实验，从3 m/s到9 m/s。Food确认了这一点，提出了作为从铜球的温度上升曲线接收的热量的指标计算的传热速度，可以通过使用该值来比较烘箱的加热能力。对食品进行实际加热，并确定了如何控制食品的完成。由于实际加热食品，在短时间内完成加热的食品可以控制厚度在传热速度下变薄。传热率的影响必须考虑到你必须长时间加热的食物。如果基于60%的辐射率将加热条件分为2，则可以在传热速度下控制完全条件。

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.