Enhancing the heat-transfer performances of conventional open-topped closed-sided toasters

M. Newborough and S. D. Probert

Applied Energy, 1988, vol. 29, issue 1, 37-55

Abstract: The steady-state heat transfers occurring within a test rig designed to simulate the thermal behaviour of a conventionally-heated electric toaster have been measured. An initial (i.e. at ambient temperature) heater-to-bread separation of about 10 mm was deduced to be the optimal arrangement, so that an acceptable degree of uniformity of temperature across the main surfaces of the bread, as well as a favourable thermal efficiency, would then ensue. However, the introduction of improved heaters, so that small (i.e.

Date: 1988
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