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Industrial oven improvement for energy reduction and enhanced process performance

机译：改进工业烤箱以降低能耗并增强工艺性能

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摘要

Industrial ovens consume a considerable amount of energy and have a significant impact on product quality; therefore, improving ovens should be an important objective for manufacturers. This paper presents a novel and practical approach to oven improvement that emphasises both energy reduction and enhanced process performance. The three-phased approach incorporates product understanding, process improvement and process parameter optimisation. Cure understanding is developed using Dynamic Mechanical Analysis (DMA) and CIE-Lch colour tests, which together highlight the impact of temperature variation on cure conversion and resulting product quality. Process improvement encompasses thermodynamic modelling of the oven air to evaluate the impact of insulation on temperature uniformity and system responsiveness. Finally, process parameters, such as temperature, pressure negativity and air flow, are optimised to reduce energy consumption. The methodology has been effectively demonstrated for a 1 MW festoon oven, resulting in an 87.5 % reduction in cooling time, saving 202 h of annual downtime and a reduction in gas consumption by 20-30 %.
机译：工业烤箱消耗大量能量，对产品质量有重大影响；因此，改进烤箱应该是制造商的重要目标。本文提出了一种新颖而实用的烤箱改进方法，该方法既强调节能又要增强工艺性能。分为三个阶段的方法结合了对产品的了解，过程改进和过程参数优化。使用动态力学分析（DMA）和CIE-Lch颜色测试可建立对固化的理解，这些测试共同突出了温度变化对固化转化率和最终产品质量的影响。工艺改进包括对烤箱空气进行热力学建模，以评估隔热材料对温度均匀性和系统响应性的影响。最后，优化工艺参数（例如温度，负压和气流）以减少能耗。该方法已在1兆瓦的花鼓烘箱中得到有效证明，冷却时间减少了87.5％，每年可节省202小时的停机时间，并减少了20-30％的气体消耗。

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