Aircraft Ovens

Using ACR temperature probe to investigate aircraft oven problems

A leading international airline was receiving service reports from the cabin crew that the onboard ovens were not reheating meals at a consistent temperature, resulting in passenger complaints. The convection ovens brought hot air in at the back of the ovens; the hot air was supposed to circulate evenly throughout the oven. The airline needed data to confirm the problem before investing several million dollars to replace the ovens on their fleet.

An onboard test was arranged during a ground station layover. An oven rack of test food was delivered from the kitchen and high temperature probes were inserted in 6 meals. The probed meals were located at high, center and bottom positions in the oven and the door of the oven was closed and the oven turned on. RealTime software, on a notebook computer, displayed the reheating process, which takes 45 minutes. The graphical data quickly confirmed the inconsistent heating pattern of the ovens, which resulted in some meals being overcooked and some undercooked after the allotted time.

Based on this data, the airline proceeded to replace all the ovens in its fleet with more efficient equipment.

Another data-logging solution from ACR Systems.


Application Document

Aircraft Ovens (PDF)

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