Economic efficiency of mini–bakery heating systems

The subject – consists in carrying out a complex sequence of interaction of material and heat flows with the possibility of minimizing energy costs, which are achieved through their interaction and transformation among themselves. The purpose – to characterize the economic approach to improving the design to improve the efficiency of the furnace by creating conditions that provide a given technological schedule, resource consumption rates and reduce energy costs in production. The methodology of the work – experimental studies were carried out using modern standard and generally accepted methods of technical, microscopic, computer, mathematical and theoretical modeling, statistical. Results – energy conservation of thermal resources on the mobile platform of the mini–bakery due to the intensification of heat flows is relevant, since the use of the energy potentials of flue gases is practically achievable for their use, especially during an emergency. Conclusions. An important aspect of the need to use flue gases for heating water for industrial and technical needs has been proved by mathematical modeling