AIR VENTILATION

The heated air in cyclic ovens is usually provided by the fans that sit along the longer sides (the width) of the trays at a distance. This results in the air circulating around the tray structure, not diffusing through the trays, thereby not achieving optimal drying. in ION-System ovens, however, the air is supplied to the shorter side (the depth) of the trays from a source that is placed only 8 cm away and the airflow is conditioned with the help of steel curtains so that the heated air remains inside the tray structure. This way, optimal drying is accomplished with minimal energy input.

Effects of airflow on stone slabs are optimised to produce the most yield with the help of simulations