International Scientific Journals
of Scientific Technical Union of Mechanical Engineering "Industry 4.0"

This study investigates the application of Computational Fluid Dynamics (CFD) to optimize the flow performance of a fire monitor. Geometric modifications were implemented and analyzed using CFD simulations, comparing the original design with a modified version. The results demonstrate that the optimized design achieved a notable increase in outlet velocity (0.76 m/s) and a significant reduction in internal pressure (13,328 Pa). These findings highlight the potential for design simplification to improve operational efficiency and reduce costs.

In line with the Paris Climate Agreement, the European Union’s Green Deal targets achieving net-zero greenhouse gas emissions by 2050. Accordingly, research and development efforts to minimize the carbon footprint of industrial production processes and products have gained increasing importance, particularly in light of border carbon adjustment mechanisms and compliance requirements. Therefore, reducing the environmental impact of products already in use through innovative design and development is a critical priority. This study addresses these challenges by proposing a novel waste heat recovery (WHR) system integrated into a gas-fired (natural gas and LPG) commercial cooking oven prototype. The main objective is to enhance energy efficiency and reduce emissions by reusing exhaust gases (CO, CO₂ , etc.) generated during cooking. The recovered waste heat is used to preheat the air–fuel mixture, lowering fuel consumption and contributing to energy optimization and environmental sustainability. Inspired by the Exhaust Gas Recirculation (EGR) concept used in automotive applications, the proposed system was adapted for commercial cooking appliances. Simulation studies guided the design process, enabling the development of an original WHR system through university–industry collaboration. The findings highlight the potential of waste heat recovery in commercial cooking ovens to reduce carbon emissions, improve fuel efficiency, and support the transition towards sustainable industrial practices.

This study focuses on the development of modular flue gas waste heat exchangers designed for integration with organic Rankine cycle (ORC) systems within the cement industry. The design and implementation of this system involved comprehensive engineering analyses to address challenges like corrosion and thermal stratification. These heat exchangers, the first of their kind to be produced in Turkey, are compatible with Industry 4.0 standards and offer the capability to convert waste gases into electrical energy without the need for water. This pioneering technology plays a significant role in promoting eco-friendly industrial practices by reducing carbon emissions and supporting the transition to greener energy solutions.

This paper discusses the production and functionality of bladder tanks used in fire protection systems. These tanks, comprising a tank, membrane, and proportioner pressurized through a single line, are designed to mix water and foam concentrate in a controlled manner to create an effective extinguishing medium. The bladder tank technology is renowned for its reliability and precision, making it a popular choice in fixed fire protection systems.

In commercial kitchens, deep fryers are essential for frying various foods, particularly frozen products. These appliances, available in multiple models and capacities, typically use gas or electricity and utilize significant amounts of cooking oil. For instance, a standard commercial deep fryer may have a cooking chamber with a capacity of 22 liters of oil. However, over time and with repeated use, the quality of the cooking oil deteriorates, leading to the formation of waste oil. This waste oil affects the quality of fried foods and presents significant environmental challenges. The improper disposal of waste oil contributes to environmental pollution, necessitating businesses’ careful management and disposal. In response to these concerns, our research and development (R&D) efforts have focused on designing and developing a novel eco-friendly commercial deep fryer with an integrated filter system. Unlike existing models in our product range, this innovative deep fryer is designed to achieve energy savings and reduce the amount of waste oil produced. Specifically, the new deep fryer has demonstrated energy savings of at least 25% compared to our current models. Additionally, this fryer can operate using alternative solid oil, offering further flexibility and sustainability in commercial kitchen operations.

The escalating global demand for sustainable and efficient energy solutions has spurred increased exploration into waste heat recovery technologies. Among these, the integration of Organic Rankine Cycle (ORC) systems with diverse industrial processes stands out as a promising avenue for effectively harnessing low-grade waste heat. This integration not only holds the potential to significantly improve overall energy efficiency but also plays a crucial role in mitigating the environmental impact associated with industrial operations.
Recognizing this potential, the primary focus of this research lies in the meticulous design, optimization, and performance evaluation of a modular Flue Gas Waste Heat Exchanger (FGWHE). This modular FGWHE is strategically crafted to seamlessly integrate with ORC systems across a spectrum of applications, offering versatility and adaptability to varying industrial settings. This paper further extends the exploration of this research through a comprehensive presentation of Computational Fluid Dynamics (CFD) simulations. These simulations delve into the intricacies of a specifically designed modular FGWHE tailored for Organic Rankine Cycle systems. Through detailed CFD analyses, the performance characteristics, heat transfer efficiencies, and fluid dynamics within the modular FGWHE are rigorously examined. The simulation outcomes provide valuable insights into the thermal behavior and overall effectiveness of the modular FGWHE under various operating conditions.

Commercial kitchen products have a larger capacity than household products and are required to withstand harsh conditions because they are used more intensively. In addition, commercial refrigerators, among these products, are critical for the long-term preservation of food and beverages for many commercial businesses. Commercial refrigerators are generally expected to provide operating conditions between -2ºC and +8ºC. Variations in cooling conditions are observed due to the intensive use of commercial refrigerators in businesses (refrigerator doors being opened too much, irregular placement of different food products, etc.). Therefore, this situation does not allow the commercial refrigerator to be used efficiently. It can also cause food waste. It was first evaluated on a vertical commercial refrigerator using mathematical modeling to eliminate these drawbacks. This study aimed to obtain data to provide the most suitable cooling conditions by evaluating the temperature and air circulation at different points of the vertical commercial refrigerator through simulation studies.

In recent years, the problem of food safety and traceability has been one of the difficulties faced by restaurant and hotel businesses. Food spoilage can occur at any stage of the food chain; most of all food spoilage is due to improper storage conditions in refrigerators. Increasing attention to food quality and safety requires the development of sensitive and reliable analysis methods as well as innovative technologies for maintaining freshness and food quality. Freshness is a factor that has both health qualities and features that affect customer satisfaction and business profitability. Within the scope of this study, simulation studies were carried out to improve the cooling performance with mathematical modeling on a horizontal commercial refrigerator (operating temperature: -2/+8°C) prototype. Along with the original design, evaluations were made with mathematical modeling according to many different variables (temperature, airflow distribution, etc.) that affect the cooling performance, and R&D gains were achieved in developing the prototype according to the most suitable working conditions.

Cookware is one of the indispensable equipment for commercial kitchens. The very large size of commercial cookware (up to Ø1200 mm) requires precision manufacturing processes. In our current manufacturing process, the fact that different processing stations are separate from each other and the processing stages are dependent on the workers, carrying risks in terms of occupational safety (cutting with scissors, grinding, etc.), prevents the product from being obtained with high processing quality and causes high wastage rates arising from the manufacturing process. In addition, it creates negative effects in terms of efficient use of energy and production time, causing an increase in unit costs. Within the scope of this study, the design and prototype production of an energy-efficient and work-safe innovative processing system for commercial cookware, based on R&D systematic studies, is carried out by international standards (EN ISO 12100, EN 614-1, EN 12983-1, etc.) and the results of our current manufacturing process. As a result of this research, occupational safety risks and excessive process steps are reduced, product quality and efficiency are increased, and thus production costs and energy efficiency are increased. Results are promising for further optimization.

Commercial dishwashers are among the most important products for commercial kitchen personnel as they clean dirty products (plates, glasses, cutlery, etc.) in a short time (between 1 and 4 minutes according to the program). In recent years, customers’ demands for energy-saving products have been increasing. Therefore, instead of using the electrical energy to be obtained after the combustion of natural gas in power plants, the use of direct natural gas in a commercial dishwasher contributes to reducing the carbon footprint. In this study, the original design studies of the combustion system of the innovative commercial dishwasher prototype using water heated with gas were carried out. For the first time in our country, the system that enables the heating of water with gas was designed as a module other than the existing commercial dishwasher. An independent combustion system has been developed to provide easy use to other commercial dishwashers on the market. Simulation studies have been used effectively in the design verification phase in order to provide the most efficient combustion conditions for different gases (natural gas and LPG) in the original designed combustion system. Combustion analyses were carried out by parametric study for different operating conditions. In the innovative commercial dishwasher prototype that uses water heated with gas, optimum temperature values have been obtained for effective washing at the water inlet and water outlet points of the uniquely designed combustion system. As a result of the tests and evaluations, the most effective working range of the innovative prototype was determined.

Commercial kitchen cookers are widely used in various capacities and fuels (natural gas, LPG, etc.). Depending on the decrease in fossil resources and the increase in energy needs, several researches in alternative fuels have been accelerated. Especially in recent years, R&D studies and investments in renewable and environmentally friendly energy sources (solar, wind, biomass etc.) have increased. In line with the EU’s Renewable Energy Directive (Directive 2018/2001/EU), it is aimed to use at least 32% renewable energy sources by 2030. Significant R&D gains have been achieved with the cooperation of industry-university in order to use hydrogen as clean energy as an environmentally friendly alternative energy source for commercial kitchens. In this work, we developed an environmentally friendly commercial kitchen cooker prototype using hydrogen with a uniquely designed burner has been achieved. Results show that using hydrogen in commercial kitchens is promising if hydrogen safety is locally possible.

In this study, airflow directivity ability and pressure drop values of air vents where placed on the front console of automobile cabinet were investigated with computational fluid dynamics analysis. One of the aims of these studies is the airflow performance impact of design changes on air vents. Therefore, parametric studies were conducted with diffuser structures having 3, 4, 5 blades and 16mm, 20mm, 24mm blade width and 3mm, 4mm blade thickness. These variations were created to determine the effects of the number of blades, blade width and blade thickness on air flow and pressure drop performances of automobile diffusers. The impact of automobile diffusers on thermal comfort inside of the cabinet has been detected—correlations which give pressure drop and airflow angle were obtained according to analysis results. Thus, equations giving airflow direction angle and pressure drop within specific parameters were obtained without computational fluid dynamics analysis. In this way, a faster approach was provided to reach related performance values on automobile diffuser design.