Convotherm 2064002

HEAT EXCHANGER CONVECTION 6.20

In foodservice, the term convection refers to a method of heat transfer where food is heated by a moving heat source such as hot air inside an oven that is circulated by a fan. As convection circulates heat, it accelerates the cooking and evens the browning process.

A heat exchanger (condenser coil) is a system used to transfer heat between two or more fluids. Heat exchangers are used in both cooling and heating processes. The fluids may be separated by a solid wall to prevent mixing or they may be in direct contact. They are widely used in heating and refrigeration. An example is the heat sink, which is a passive heat exchanger that transfers the heat generated by an electronic or a mechanical device to a fluid medium, often air or a liquid coolant.

A heat exchanger (condenser coil) is a system used to transfer heat between two or more fluids. Heat exchangers are used in both cooling and heating processes. The fluids may be separated by a solid wall to prevent mixing or they may be in direct contact. They are widely used in heating and refrigeration. An example is the heat sink, which is a passive heat exchanger that transfers the heat generated by an electronic or a mechanical device to a fluid medium, often air or a liquid coolant.