MattBower Posted October 17, 2011 Share Posted October 17, 2011 I've been messing around with naturally aspirated burners lately, which I haven't done in quite a while. In the process I've been looking at all the common designs -- the Michael Porter/Rex Price "T-Rex" type, Frosty's t-burner, Ron Reil's stuff, the Zoeller sidearm, etc. I've also been looking at commercial naturally aspirated burners for kilns, glass furnaces, etc., like Ward and Ransome burners, and even the venturi burners on things like commercial turkey fryers. One thing I have noticed is that the successful blacksmith burner designs involve a larger area intake necked down to more or less a straight pipe, which then runs straight to the flare. In contrast, the better commercial burners seem to use a more traditional venturi shape -- large intake area followed by a short, necked-down section to reduce pressure and increase speed of the air/gas mix, then a long, gentle flare -- after which they finally straighten out again at a diameter close to that of the intake. In fact I've seen it said it's wrong to call most blacksmith burners "venturi" burners, because they really aren't venturis. I'm not sure that's exactly right, because they do operate on the basic principle of a venturi, but it's at least true that most of them don't use the full, traditional venturi shape. I'm wondering if the full venturi shape offers added efficiency over the straight pipe burners. Anyone have any firm ideas about this? Quote Link to comment Share on other sites More sharing options...
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