Process Management Principles for Increasing the Energy Efficiency

Figure 5 9 picture of the type of walk in oven in the

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Unformatted text preview: erested in participating. Figure 5-9: Picture of the type of walk-in oven in the Oil Room. Note: this is not an actual photo taken at the IADC. The cell consists of an array of six ovens. Each oven, as shown in Figure 5-9, was approximately six feet tall, four feet wide and eight feet deep. Each of the six ovens was slightly different in teris of features and capabilities, but for purposes of this study those differences are unimportant. Each oven had three distinct electrical power draws; heating elements, vacuum pumps, and fans. The heating elements and fans were under manual operator control but the vacuum pumps were generally left running continuously.' Thus, the existing policy in the cell was to turn the fans and heating elements off when there was no product in the oven, but ultimately the decision was left to operator discretion. Each oven consumes an average of 30-40 kW when the heating element is engaged (depending on the temperature and oven). Of that total, 1-2kW is from the fans, 3-7kW is from the vacuum pumps, and the balance (26-31 kW)...
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This document was uploaded on 03/03/2014 for the course ADMIN 1 at Universidad Nacional de Colombia.

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