Plug Fan for Food Ovens and Fryers

The process

Baking ovens and fryers need recirculation fans in the hot zone, exhaust fans for the moist, oil-laden air, and ventilation for the process hall. Stainless steel and wash-down construction.

The gas at the fan

Warm, humid exhaust from ovens, fryers or dryers in a food plant, with light product carry-over. Stainless steel wetted parts and a design that washes down.

Selection for this duty

Blade form	Backward inclined or backward curved; the residual dust does not justify a radial wheel
Material of construction	Stainless steel wetted parts, with drains in the casing and a shaft seal
Drive and bearings	Direct coupled or belt driven; belt drive where the duty point may need tuning at site
Also specified	Casing drain at the lowest point
Density at the fan	At about 120°C the gas density is close to 0.90 kg/m³, 75% of standard air. Pressure developed and power drawn fall in the same ratio, so the selection is made at this density and the motor is checked at cold start.

A centrifugal impeller without a scroll, plugged through the wall of an oven, dryer or air handling unit so it recirculates the air inside the chamber. Belt driven or direct driven from outside the hot zone. Client-stated blade types for the Plug Fan in general: Backward curved.

Industries

Other fans in food ovens and fryers

Plug Fan in other processes

Information needed to select or quote

1. Duty point. Volume flow and static pressure at the fan inlet, with the gas density and temperature or the conditions to derive it.
2. Operating conditions. Site altitude, normal operating temperature and continuous or intermittent duty.
3. Gas stream. Dust loading and particle size, corrosive species, moisture, upset temperature and any tendency of the material to deposit on the impeller.
4. Mechanical. Rotation viewed from the drive end, discharge orientation and motor power.