Search Results

Food heating concepts were investigated as part of the International Space Station Galley development effort, which culminated in testing the Conduction Oven Tray proof of concept prototype. The first step of the investigation was to determine what heating concepts best suited the myriad of requirements imposed on the Galley Food Heating System (FHS). Major FHS requirements include power limits, daily energy limits, waste heat limits, the ability to heat frozen and ambient foods, and the ability to accommodate variable food package geometries. The review of microwave, convection, conduction, radiation (or light or infrared), steam, and combination oven types with respect to the ISS Galley application are detailed in an Oven Performance Matrix. Results presented in the Oven Performance Matrix show the top three oven type candidates are conduction oven, convection oven, and conduction/convection oven combination.