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Thematische Bibliographien / Industrial oven / Zeitschriftenartikel

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Zeitschriftenartikel zum Thema „Industrial oven“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 20. Februar 2023

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1

Araújo, Morgana de Vasconcellos, Antonildo Santos Pereira, Jéssica Lacerda de Oliveira, Vanderson Alves Agra Brandão, Francisco de Assis Brasileiro Filho, Rodrigo Moura da Silva und Antonio Gilson Barbosa de Lima. „Industrial Ceramic Brick Drying in Oven by CFD“. Materials 12, Nr. 10 (16.05.2019): 1612. http://dx.doi.org/10.3390/ma12101612.

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The drying process is a step of ceramic brick production which requires the control of process variables to provide a final product with a porous uniform structure, reducing superficial and volumetric defects and production costs. Computational fluid dynamics (CFD) is an important tool in this process control, predicting the drying physical phenomenon and providing data that improve the industrial efficiency production. Furthermore, research involving CFD brick drying has neglected the effects of oven parameters, limiting the analysis only to the bricks. In this sense, the aim of this work is to numerically study the hot air-drying process of an industrial hollow ceramic brick in an oven at 70 °C. The results of the water mass and temperature distributions inside the brick, as well as moisture, temperature, velocity and pressure fields of the oven drying air at different process times are shown, analyzed and compared with experimental data, presenting a good agreement.

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2

Barrat, M., P. Dorléans, G. Villeneuve und Y. Lécluse. „Partial State Model Reference Control of an Industrial Oven“. Proceedings of the Institution of Mechanical Engineers, Part I: Journal of Systems and Control Engineering 206, Nr. 3 (August 1992): 145–49. http://dx.doi.org/10.1243/pime_proc_1992_206_324_02.

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The partial-state model/reference adaptive controller of Irving et al. and M' Saad is applied to an industrial oven The performances are compared with those of a GPC algorithm. The tracking ability is quite as good, and the control signal is smoother.

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3

Pask, F., J. Sadhukhan, P. Lake, S. McKenna, E. B. Perez und A. Yang. „Systematic approach to industrial oven optimisation for energy saving“. Applied Thermal Engineering 71, Nr. 1 (Oktober 2014): 72–77. http://dx.doi.org/10.1016/j.applthermaleng.2014.06.013.

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4

Almeida, G. Silva, M. A. F. Barbosa Fernandes, J. N. Ferreira Fernandes, Gelmires Araújo Neves, W. M. P. Barbosa de Lima und Antônio Gilson Barbosa de Lima. „Drying of Industrial Ceramic Bricks: An Experimental Investigation in Oven“. Defect and Diffusion Forum 353 (Mai 2014): 116–20. http://dx.doi.org/10.4028/www.scientific.net/ddf.353.116.

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The purpose of this paper is to present an experimental study of clay brick drying. For the drying experiments, industrial holed bricks were dried in an oven under controlled conditions of velocity, temperature (constant and variable) and relative humidity of air. The continuous drying experiments ended when the mass reached constant weight. Experimental tests were performed under atmospheric pressure. Results of the drying and heating kinetics and volume variations during the process are shown and analyzed. It was verified that the drying process happens in the falling drying rate period, and air temperature has large influence in the drying rate during process. It was verified that the largest temperature, moisture content and stress gradients are located in the vertexes of the brick.

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5

Pask, Frederick, Peter Lake, Aidong Yang, Hella Tokos und Jhuma Sadhukhan. „Industrial oven improvement for energy reduction and enhanced process performance“. Clean Technologies and Environmental Policy 19, Nr. 1 (18.05.2016): 215–24. http://dx.doi.org/10.1007/s10098-016-1206-z.

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6

Hrušková, M., und J. Skvrnová. „Use of maturograph and spring oven for the dermination of wheat flour baking characteristics“. Czech Journal of Food Sciences 21, No. 2 (18.11.2011): 71–77. http://dx.doi.org/10.17221/3479-cjfs.

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Quality characteristics of 30 commercial wheat flour samples from Czech industrial mills and 30 wheat flour samples prepared from wheat varieties cultivated in experimental fields (all from wheat harvest 2000) were analysed in detail including maturograph and spring oven (both from Brabender, Germany) as well as bread baking test (Czech method). Specific bread volumes of all flour samples were compared with the bread volumes determined by the oven spring test. The correlation analysis which expressed the relations between wheat flour rheological characteristics and the bread volume is reported. The maturograph parameters correlate significantly with the specific bread volume and the final volume obtained by means of oven spring. All the correlations with the baking test values are high. Both instruments used are suitable for the prediction of the flour baking quality.  

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7

Piazza, L., und P. Masi. „Development of Crispness in Cookies During Baking in an Industrial Oven“. Cereal Chemistry Journal 74, Nr. 2 (März 1997): 135–40. http://dx.doi.org/10.1094/cchem.1997.74.2.135.

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8

Brønd, Søren, und Christina Sund. „Biological Removal of Nitrogen in Toxic Industrial Effluents, High in Ammonia“. Water Science and Technology 29, Nr. 9 (01.05.1994): 231–40. http://dx.doi.org/10.2166/wst.1994.0487.

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Industrial wastewaters with high ammonia concentrations, high toxicity and/or unfavourable COD/N ratio call for special attention and concern with regard to design and operation of the wastewater treatment system. Two cases are described: wastewater from a rendering plant and from a coke oven plant. The precondition for obtaining and maintaining a nitrification process in both a rendering plant and a coke oven plant is close control and regulation of pH in the process tanks. Both high and low values of pH cause inhibition of the nitrifiers. pH should be kept in the range 6.5-7.0. The organic fraction at the rendering plant mainly consists of easily biodegradable organic acids. The BIO-DENITRO concept has been chosen for this application and proven to be very efficient to obtain low effluent values for (NH3 + NH4)-N due to the flexibility in adjusting the phase length under variation in loadings and wastewater composition. Complete denitrification could be obtained with COD/N ratio larger than 5. Wastewater from a coke oven plant contains compounds that are extremely toxic to the nitrifiers as for example phenol, cyanide, thiocyanate, sulphide and ammonia. Sufficient upstream buffering is essential to prevent shock loads. In order to obtain complete denitrification at the coke oven plant by using an internal carbon source, it is necessary to have an efficient ammonia stripping and phenol must not be removed from wastewater. COD/N ratio must be larger than 8 to obtain complete denitrification.

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9

Ying, Yu Qian, Jian Gang Lu, Jin Shui Chen und You Xian Sun. „PIDNN Based Intelligent Control of Ignition Oven“. Advanced Materials Research 396-398 (November 2011): 493–97. http://dx.doi.org/10.4028/www.scientific.net/amr.396-398.493.

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In a steel plant, fuel gas caloricity of ignition oven always changes rapidly and largely. Consequently, the temperature of ignition oven can’t keep steady. To overcome this problem we employ intelligent control of ignition oven based on PIDNN (Proportional-Integral-Derivative Neural Network). As we know, ignition oven is a nonlinear, large delay and slow time-varying process, so traditional PID control usually doesn’t work well. Artificial neural networks can perform adaptive control by learning, so we adopt Proportional-Integral-Derivative neural network to tackle the problem taking the advantages of both PID control and neural structure. In order to satisfy the restrictions of industrial instruments, we combine PIDNN control algorithm with expert system mechanism to fulfill the final intelligent control strategy. At a sintering plant in Hangzhou, we deploy the intelligent control strategy turning out a satisfactory result that the ignition oven temperature can be controlled steadily within a much smaller range with significant saving of labor costs and improving of energy efficiency.

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10

Li, Chao, Guoqiang Li, Shuting Zhang, Hongyu Wang, Ying Wang und Yongfa Zhang. „Study on the pyrolysis treatment of HPF desulfurization wastewater using high-temperature waste heat from the raw gas from a coke oven riser“. RSC Advances 8, Nr. 54 (2018): 30652–60. http://dx.doi.org/10.1039/c8ra06099a.

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The thermogravimetric TG and single riser of industrial 4.3 m coke oven were used as pyrolysis reactors to study the new technology of pyrolysis treating desulfurization wastewater by waste heat solution of coke-oven raw gas.

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11

Baik, O. D., S. Grabowski, M. Trigui, M. Marcotte und F. Castaigne. „Heat Transfer Coefficients on Cakes Baked in a Tunnel Type Industrial Oven“. Journal of Food Science 64, Nr. 4 (Juli 1999): 688–94. http://dx.doi.org/10.1111/j.1365-2621.1999.tb15111.x.

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12

Ismail, Olawale Saheed, Adetokunbo Andrew Awonusi und Rahman Akinoso. „Isothermal Air Flow Investigation in Industrial Baking Oven of Different Impeller Locations using Computational Fluid Dynamics (CFD) Approach“. Journal of Engineering Science 17, Nr. 2 (15.12.2021): 73–91. http://dx.doi.org/10.21315/jes2021.17.2.5.

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Computational fluid dynamics (CFD) modelling was performed on a forced convection oven to investigate the isothermal airflow. Three oven design configurations based on their impeller location (back, side, and top wall) were compared with respect to their Turbulence Kinetic Energy (TKE) profile to determine the optimal configuration design for quick uniform baking. The air velocity was estimated from both experimental and modelling approaches at specific points in an oven with the back walled impeller. The CFD model was validated resulting in a calculation error of 30.34% of actual velocity which was mainly due to limitation in grid density and the turbulence modelling. The other two oven configurations were simulated and their average TKE data were extracted and compared. The third configuration (impeller at the top wall) was found to have the highest average TKE of 3.55 m2/s2 followed by the first configuration (impeller at the back wall) with 3.30 m2/s2 which provides a relatively uniform TKE distribution across the cavity. The findings show the significance of impeller placement in oven performance.

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13

Sanusi, M. S., M. O. Sunmonu, A. L. Adepoju, T. O. Abodunrin und H. A. Ajibade. „Development and Evaluation of the Operational Parameters of a Rotary Oven“. Nigerian Journal of Technological Development 17, Nr. 4 (11.03.2021): 239–49. http://dx.doi.org/10.4314/njtd.v17i4.1.

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Developing an efficient rotary oven that is capable of addressing the issue of long baking duration and uneven heating distribution during baking could aid in encouraging indigenous use of the oven by small and medium scale bakeries in developing countries. This study aimed to develop and evaluate the performance of a rotary oven. Taguchi experimental design was used to investigate the influence of oven temperature (160, 180, 200°C) and oven rack speed (0, 10, 20 rpm) on the physical properties (baking time, mass, surface area, specific volume and density) of bread produced from the rotary oven. The baking capacity and efficiency of the rotary oven were 16 kg h-1 and 94%, respectively. Investigation showed that baking time ranges from 20 to 82 min, bread mass (884 to 925.7 g), surface area (1050 to 1370 cm2 ), specific volume (2.36 to 3.70 cm3 g -1 ) and density (0.25 to 0.39 g cm-3 ), respectively. The optimum baking time (20 min) was achieved at 200°C oven temperature and 10 rpm oven rack speed. The oven could be adopted for both domestic and industrial production of bread and other bakery products. Keywords: Bread, oven temperature, oven rack speed, taguchi, rotary oven.

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14

Lu, Qi Rong, Qi Lin Tang, Lei Wang, Jie Zhu und Jian Hui Luo. „Design of Microwave-Oven Hybrid Heat Treatment System Based on LabVIEW“. Advanced Materials Research 756-759 (September 2013): 4515–19. http://dx.doi.org/10.4028/www.scientific.net/amr.756-759.4515.

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The heat treatment technology is a weak link in engineering technology in china. For the traditional microwave heat treatment system, the microwave electric field inside the oven can not be well-distributed. In case of the traditional oven heat treatment system, however, the materials dried process is very long. In this paper, we introduce a microwave-oven hybrid heat treatment system related to industrial production line, the proposed with both advantages of high efficiency of microwave and good thermal distribution of the oven, which can be applied for the determination of degree in heat treatment process according to the concentration of the produced gases. Based on the computer and LabVIEW, the control system can control the whole process of heat treatment directly and accurately in real-time.

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15

S.A., Kravchenko, Starovoit A.G., Turkina O.V. und Chaplianko S.V. „The oven fund state analysis of the coke-chemical productions in Ukraine as on the date 01.01.2021.“ Journal of Coal Chemistry 3 (2022): 23–28. http://dx.doi.org/10.31081/1681-309x-2022-0-3-23-28.

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THE OVEN FUND STATE ANALYSIS OF THE COKE-CHEMICAL PRODUCTIONS IN UKRAINE AS ON THE DATE 01.01.2021 © S.A. Kravchenko, PhD in Technical Sciences (STATE ENTERPRISE "STATE INSTITUTE FOR DESIGNING ENTERPRISES OF COKE OVEN AND BY-PRODUCT PLANTS'' (SE "GIPROKOKS'')", 60 Sumska str., Kharkiv, 61002, Ukraine), A.G. Starovoit, Doctor of Technical Sciences (UKRAINIAN SCIENTIFIC AND INDUSTRIAL ASSOCIATION “UKRKOKS”), 1 Geroev Maidana sq., Dnipro, 49000, Ukraine), O.V. Turkina, S.V. Chaplianko, PhD in Technical Sciences (SE "GIPROKOKS") The oven fund state analysis has been carried out for coke batteries of eight coke-chemical enterprises and industries located in the controlled territory of Ukraine. As on the date 01.01.2021, the operating coke oven batteries number was about 83,3 % of the total. The average service life of operating batteries was 30 years, and only 33,3 % of operating batteries corresponded to standard service life by project - 20 years. Over the past 10 years, the operating batteries number has decreased by 5 units, and their average service life has increased by 4,4 years, which indicates a deterioration in the oven fund condition. Obtained data on batteries average service life indicate a significant risk of industrial accidents, as well as the need to inspect and assess technical condition of coke oven batteries with a service life more than 20 years with followed reconstruction or a new construction. The ratio of total capacity of operating coke oven batteries (16891 thousand tons/year) to capacity of batteries with a service life of up to 20 years (5100 thousand tons/year) indicates issue relevance of domestic cokechemical enterprises further ability to fully meet the demand of the Ukrainian market for coke. Taking into account the consequences of Russian Federation armed aggression against Ukraine which broke out on 24.02.2022, at present all coke-chemical plants in the country need a thorough inspection. The relevance and practical significance of such surveys also lies in the need to assess the losses caused to Ukrainian industry by armed aggression of the Russian Federation. However, such inspection can only be performed after appropriate access to the concrete industrial objects. The resumption of the coke production is the only way to refuse the import of coke. Key words: analysis, oven fund, coke battery, average service life, total capacity. Corresponding author: S.V. Chaplianko e-mail: chaplianko_sv@ukr.net

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16

Li, Kai, Jiong Dong und Mei Lei Jiang. „Dynamic Matrix Control for Multiple Gas Collectors of Coke Ovens“. Applied Mechanics and Materials 599-601 (August 2014): 1215–19. http://dx.doi.org/10.4028/www.scientific.net/amm.599-601.1215.

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The pressure of gas collector in coke oven is an important industrial parameter in coking process, even in the whole metallurgical industry. Due to the complex characteristics of the multiple gas collectors pressure system, conventional control strategies meet challenges when the pressures in collector pipes are required to be kept at the appropriate operating point. Dynamic matrix control (DMC), which focus on the complicated industril process and has achieved successful and mature applications, is the most widely-used model predictive control (MPC). This paper introduce DMC to the multiple gas collectors pressure system. The simulation results in a three-ovens system show the feasibility and effectiveness of DMC.

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17

Pei, Binbin, Ke Sun, Heng Yang, Chaozhan Ye, Peng Zhong, Tingting Yu und Xinxin Li. „Oven-Controlled MEMS Oscillator with Integrated Micro-Evaporation Trimming“. Sensors 20, Nr. 8 (22.04.2020): 2373. http://dx.doi.org/10.3390/s20082373.

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This study reports an oven-controlled microelectromechanical systems oscillator with integrated micro-evaporation trimming that achieves frequency stability over the industrial temperature range and permanent frequency trimming after vacuum packaging. The length-extensional-mode resonator is micro-oven controlled and doped degenerately with phosphorous to achieve a frequency instability of ±2.6 parts per million (ppm) in a temperature range of −40 to 85 °C. The micro-evaporators are bonded to the resonator, integrated face-to-face, and encapsulated in vacuum. During trimming, the micro-evaporators are heated electrically, and the aluminum layers on their surfaces are evaporated and deposited on the surface of the resonator that trims the resonant frequency of the resonator permanently. The impact of the frequency trimming on the temperature stability is very small. The temperature drift increases from ±2.6 ppm within the industrial temperature range before trimming to ±3.3 ppm after a permanent trimming of −426 ppm based on the local evaporation of Al. The trimming rate can be controlled by electric power. A resonator is coarse-trimmed by approximately −807 ppm with an evaporation power of 960 mW for 0.5 h, and fine-trimmed by approximately −815 ppm with an evaporation power of 456 mW for 1 h. Though the Q-factor decreases after trimming, a Q-factor of 304,240 is achieved after the trimming of −1442 ppm.

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18

Ojo, Oluwaseun, Kehinde Adeleke, Abiola Ajayeoba und Kamaldeen Bello. „Development of a Prototype Inverter Powered Baking Oven“. Journal of Applied Engineering and Technological Science (JAETS) 3, Nr. 1 (26.12.2021): 26–39. http://dx.doi.org/10.37385/jaets.v3i1.266.

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Development of a prototype inverter powered baking oven was carried out and performance was evaluated to determine its efficiency. The oven was designed and fabricated with an outer dimension (506 mm length x 506 mm width x 506 mm height) made up of mild steel and inner dimension (436 mm length x 436 mm width x 436 mm height) made up of stainless steel and used fiber glass as an insulator. The materials for fabrications were locally sourced and served as alternative for baking, roasting or boiling using electrical recharged power in case of power failure. The prototype inverter baking oven operates on the principle of electrical resistance and 0.147?/W was obtained as the resistance of the heating element. The performance evaluation revealed the baking efficiency of the oven to be 94.29 %, 75 % and 66.7 % for bread, plantain and fish respectively, the maximum temperature of 160?C, 180?C and 200?C were recorded. Capacity of the baking oven was determined to be 6 loaves of bread per tray/batch. With practical determination and comparison made with other work, a prototype inverter powered baking oven can be adopted for domestic and industrial purpose depending on the production plans and the layout.

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Therdthai, Nantawan, Weibiao Zhou und Thomas Adamczak. „Two-dimensional CFD modelling and simulation of an industrial continuous bread baking oven“. Journal of Food Engineering 60, Nr. 2 (November 2003): 211–17. http://dx.doi.org/10.1016/s0260-8774(03)00043-8.

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20

Tokunaga, Norikazu, Yasuo Matsuda, Kunio Isiyama und Hisao Amano. „High frequency inverter for microwave oven.“ IEEJ Transactions on Industry Applications 110, Nr. 5 (1990): 447–56. http://dx.doi.org/10.1541/ieejias.110.447.

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21

„Industrial automated oven“. Metal Finishing 94, Nr. 4 (April 1996): 92. http://dx.doi.org/10.1016/s0026-0576(96)97686-2.

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22

„Conveyor oven“. Metal Finishing 98, Nr. 4 (April 2000): 66. http://dx.doi.org/10.1016/s0026-0576(00)81614-1.

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23

„Powder oven“. Metal Finishing 98, Nr. 10 (Oktober 2000): 71–72. http://dx.doi.org/10.1016/s0026-0576(00)83449-2.

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24

„Oven software“. Metal Finishing 99, Nr. 2 (Februar 2001): 111. http://dx.doi.org/10.1016/s0026-0576(01)81028-x.

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25

„Jackson Oven“. Metal Finishing 103 (September 2005): 10. http://dx.doi.org/10.1016/s0026-0576(05)80697-x.

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26

„Oven systems“. Metal Finishing 105, Nr. 7-8 (Juli 2007): 105. http://dx.doi.org/10.1016/s0026-0576(07)80206-6.

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27

„Conveyor oven“. Metal Finishing 105, Nr. 5 (Mai 2007): 66. http://dx.doi.org/10.1016/s0026-0576(07)80571-x.

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28

„Cabinet oven“. Metal Finishing 105, Nr. 4 (April 2007): 56. http://dx.doi.org/10.1016/s0026-0576(07)80591-5.

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29

„Infrared oven“. Metal Finishing 94, Nr. 11 (November 1996): 26. http://dx.doi.org/10.1016/s0026-0576(96)92639-2.

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30

„Curing oven“. Metal Finishing 94, Nr. 11 (November 1996): 28. http://dx.doi.org/10.1016/s0026-0576(96)92647-1.

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31

„Universal oven“. Metal Finishing 102, Nr. 12 (Dezember 2004): 55. http://dx.doi.org/10.1016/s0026-0576(04)84807-4.

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32

„Infrared oven“. Metal Finishing 102, Nr. 11 (November 2004): 39. http://dx.doi.org/10.1016/s0026-0576(04)84835-9.

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33

„Oven monitor“. Metal Finishing 96, Nr. 12 (Dezember 1998): 19. http://dx.doi.org/10.1016/s0026-0576(98)81257-9.

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„Stripping oven“. Metal Finishing 94, Nr. 7 (Juli 1996): 24. http://dx.doi.org/10.1016/s0026-0576(96)98280-x.

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35

„Infrared oven“. Metal Finishing 95, Nr. 11 (November 1997): 105. http://dx.doi.org/10.1016/s0026-0576(97)81578-4.

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„Cabinet oven“. Metal Finishing 96, Nr. 2 (Februar 1998): 101. http://dx.doi.org/10.1016/s0026-0576(97)82837-1.

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37

Gonelimali, Faraja Deo, Beatrix Szabó-Nótin und Mónika Máté. „Optimal drying conditions for valorization of industrial apple pomace: Potential source of food bioactive compounds“. Progress in Agricultural Engineering Sciences, 19.08.2021. http://dx.doi.org/10.1556/446.2021.30009.

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AbstractApple pomace contains a large amount of useful bioactive compounds that have wide application in the food industry. In this study the effect of drying temperature and pressure (high temperature 80 °C and low temperature 60 °C using a conventional oven and a combination of conventional plus vacuum drying oven) on the antioxidant capacity and phenolic compounds of apple pomace extract was investigated. For a combination of conventional and vacuum drying ovens, samples were first dried by a conventional oven to a moisture content of approximately 10% then vacuum dried to reach a final moisture content of 3–4%. After the drying processes, ethanolic extraction was performed and the amount of total polyphenol and the antioxidant capacity (FRAP) were evaluated to determine a best drying method. The drying curves were also determined. The drying temperature affects the duration of the drying, the rate of water loss, and the remaining amount of antioxidant compounds.

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Nowak, Dimitri, Tomas Johnson, Andreas Mark, Charlotte Ireholm, Fabio Pezzotti, Lars Erhardsson, Daniel Ståhlberg, Fredrik Edelvik und Karl-Heinz Küfer. „Multicriteria Optimization of an Oven With a Novel ε-Constraint-Based Sandwiching Method“. Journal of Heat Transfer 143, Nr. 1 (04.11.2020). http://dx.doi.org/10.1115/1.4048737.

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Abstract Oven curing of automotive parts is a complex industrial process involving multiple scales ranging from submillimeter thick layers to the size of the ovens, and long curing times. In this work, the process is simulated by state-of-the-art immersed boundary techniques. First, the simulations are validated against temperature measurements, in a lab scale oven, of three parts taken from a truck cab. Second, a novel multicriteria optimization method is proposed. It is applied to study the optimal positioning of the three parts with respect to curing time and energy consumption. The results presented demonstrate that complex industrial heat transfer processes can be optimized by combining state-of-the-art simulation technology and deterministic optimization techniques.

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„Oven sealing system“. Metal Finishing 97, Nr. 7 (Juli 1999): 66. http://dx.doi.org/10.1016/s0026-0576(00)80652-2.

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40

„Belt conveyor oven“. Metal Finishing 97, Nr. 11 (November 1999): 74. http://dx.doi.org/10.1016/s0026-0576(00)82175-3.

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41

„Plating drying oven“. Metal Finishing 98, Nr. 9 (September 2000): 97. http://dx.doi.org/10.1016/s0026-0576(00)83309-7.

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42

„Electric cabinet oven“. Metal Finishing 97, Nr. 8 (August 1999): 70–71. http://dx.doi.org/10.1016/s0026-0576(01)80171-9.

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„Electric cabinet oven“. Metal Finishing 99, Nr. 1 (Januar 2001): 93. http://dx.doi.org/10.1016/s0026-0576(01)80585-7.

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44

„Belt conveyor oven“. Metal Finishing 99, Nr. 3 (März 2001): 78–79. http://dx.doi.org/10.1016/s0026-0576(01)80937-5.

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45

„Walk-in oven“. Metal Finishing 99, Nr. 6 (Juni 2001): 138–39. http://dx.doi.org/10.1016/s0026-0576(01)81310-6.

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46

„Electric infrared oven“. Metal Finishing 105, Nr. 1 (Januar 2007): 58. http://dx.doi.org/10.1016/s0026-0576(07)80027-4.

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47

„Batch cabinet oven“. Metal Finishing 105, Nr. 7-8 (Juli 2007): 100. http://dx.doi.org/10.1016/s0026-0576(07)80190-5.

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48

„Walk-in oven“. Metal Finishing 105, Nr. 9 (September 2007): 74. http://dx.doi.org/10.1016/s0026-0576(07)80226-1.

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49

„Ceramic-panel oven“. Metal Finishing 105, Nr. 4 (April 2007): 56. http://dx.doi.org/10.1016/s0026-0576(07)80595-2.

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„Gas-fired oven“. Metal Finishing 105, Nr. 4 (April 2007): 56–57. http://dx.doi.org/10.1016/s0026-0576(07)80596-4.

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