The method of calculating sheet-channel heat exchangers used in the thermal equipment of catering

Author:

Botov M. I.1,Davydov D. M.1,Davydov A. M.1,Ziborov D. M.1

Affiliation:

1. Plekhanov Russian University of Economics

Abstract

The article considers and substantiates the method of calculating metal panels with tubular channels, as new heat exchangers made of thin steel sheets, which used in thermal equipment at catering establishments. Today, the majorities of steam jackets of technological devices in the food industry arerepresentedby open slotted space and work under pressure, which leads to a thickening of the walls of heat exchangers, and therefore increases the specific quantity of metal. Plate-to-channel heat exchangers, unlike ordinary shirts, are made of thin metal sheets. Panel channel heat exchangers are a structure, which composed of two metal sheets, that are interconnected by contact welding. Heating steam channels are formed between the sheets. The design of sheet-channel heat exchangers can significantly reduce the wall thickness, and thus reduce the metal consumption and reduce the thermal inertia of the equipment. This article describes methods that allow calculating the area of steam channels and obtaining the optimal dimensions of inter-channel sections for sheet-channel heat exchangers of thermal devices of catering enterprises. A method for calculating the heat transfer coefficient based on an experimental study is also given. In order to reduce the thickness of the walls of the panels, it is proposed to maximize the area of inter-channel sections without reducing the heat flux, which the panel transmits to the heated medium. This problem is solved with the help of a calculation method based on the use of the coefficient of efficiency of the thermal edge.

Publisher

FSBEI HE Voronezh State University of Engineering Technologies

Subject

General Agricultural and Biological Sciences

Reference10 articles.

1. Gordon L.I. Panel'noye teplovoye oborudovaniye predpriyatiy obshchestvennogo pitaniya [Panel thermal equipment catering]. Moscow, Ekonomika, 1983. (in Russian).

2. Grigoriev V.A. et al. Teoreticheskiye osnovy teplotekhniki: spravochnik. Kniga 2 [Theoretical Foundations of Heat Engineering: a Handbook. Book 2]. Moscow, Energoizdat, 1988. (in Russian).

3. Botov M.I. The study of heat transfer in dead-end channels of channel duct panels of shirt apparatus. Trudy inzhenerno-ekonomicheskogo instituta [Works of Engineering and Economic Institute. Issue 2]. Moscow, Publishing House of the Russian Agricultural Academy, 2002. (in Russian).

4. Botov M.I., Koroleva E.I., Davydov A.M., Ziborov D.M. Analytical determination of the thermophysical characteristics of food liquids. Nauka i biznes: puti razvitiya [Science and business: ways of development]. 2018. no. 1 (79). pp. 13–17. (in Russian).

5. Kirpichnikov V.P., Davydov A.M. The impact of load on the technical and economic indicators of food boilers. Vestnik Rossiyskogo ekonomicheskogo universiteta im. G.V. Plekhanova [Bulletin of the Russian Economic University. G.V. Plekhanov]. 2016. no. 3 (87). pp. 78–82. (in Russian).

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