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Heat leakages on my home made stove

07/02/2006 3:13 PM

alex writes:
Hi everybody

I have designed and constructed stoves at my home, which is a wire type electric heating element. When I tested it, I got some heat leakage at outside surface. Taking into consideration the following points, can any one help me to solve this problem?

My initial design data are:-
1. The internal room volum size is 40cmx60cmx60cm and the wall thickness is 4cm. This thickens is filled by commonly used stove's heat insulating wool (reused, taken from repair shop). The wall is constructed by 1 or 2 mm sheet metal and the frame is made by 4cm angle iron

2. As electric design data I used three pcs of electric heating wires of 38 Ohms each then at 220V each produced ~ 5Amp when I measured them.

As I said above, when I tested there was some heating leakage at outside surface of this home made stove. On this problem I suspected:

1. The wall thickness is small then I planed to increase to 8cm (double of the existing one)

2. The heating material "the re-used insulating wool", which was taken from industrial made domestic stove, is not longer useful for this purpose.

Therefore, can any one comment on my suspect? or give me some new idea?

Thanks

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Join Date: May 2006
Posts: 8
#1

Home Stove Heat Leakage

07/03/2006 11:22 AM

I assume you are concerned with oven cavity heat losses but not with cooktop heat losses.

Generally, the insulation from modern stoves cannot be reused due to embrittlement of the insulation fibers during self cleaning cycles. However, if one is careful, the insulation may be reused with some minor insulation performance loss.

You do not state to what extent the outer case is heating to create the losses mentioned. Domestically produced and sold residential stoves must meet outer case temperature limits to prevent ignition of normal kitchen cabinet and wall construction materials and to prevent operator burn hazards. This does limit the losses from the exterior.

However, all energy expended in the interior of a stove oven either enters the food and is absorbed there or it leaves the stove via exterior case losses or via the oven cavity vent. The expended energy really has no other place to go and it must leave. Modern residential ovens have both insulation and an air flow space in their walls. The insulation helps reduce the consumed energy in the oven cavity. The air gap helps reduce the exterior case temperature (preventing igniotion and burn hazards).

Good luck with your stove development!

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Steve
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