| 摘要 |
Tiered baking oven has top, centre and bottom radiators with gas chambers and adjoining oil-heated channels. The channels interconnect and are fitted to the radiators so as to face into the baking space, preferably designed in trapezoidal form so that the channel base faces the radiator and the radiation surfaces point into the baking space. A pump forces the oil through the system, with an expansion tank. Heating is uniform due to transfer of heat from channels to chambers, thus dispensing with special heaters or baffles or narrowed points in the chambers. The oil is heated up in the radiator, thus dispensing with heat exchanger fittings. |
