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. |
Moves air through a plant or building for fresh air supply, heat removal and fume dilution where the system is ducted. Low pressure, long hours, so efficiency and noise set the selection. Client-stated blade types for the Ventilation Fan in general: Backward inclined and forward curved.
Industries
Other fans in food ovens and fryers
Ventilation Fan in other processes
Services on this fan
Information needed to select or quote
- Duty point. Volume flow and static pressure at the fan inlet, with the gas density and temperature or the conditions to derive it.
- Operating conditions. Site altitude, normal operating temperature and continuous or intermittent duty.
- Gas stream. Dust loading and particle size, corrosive species, moisture, upset temperature and any tendency of the material to deposit on the impeller.
- Mechanical. Rotation viewed from the drive end, discharge orientation and motor power.
