fanassisted

Fanassisted, often written fan-assisted, refers to systems or processes that employ a mechanical fan to move air and thereby enhance heat transfer, cooling, dehydration, or drying. The term is widely used in consumer appliances and industrial equipment to indicate that fan-driven air movement supplements the primary heating or cooling mechanism.

In cooking, a fan-assisted oven uses a built-in electric fan plus an exhaust vent to circulate hot air around food. The circulating air speeds heat transfer and promotes more even browning, often enabling faster cooking than conventional ovens. These ovens are labeled as convection ovens in some markets and as "fan-assisted" in others. Because moving air dries surfaces, temperatures are typically reduced by about 20–25°C (roughly 35–45°F) when following conventional recipes, and bake times may be shorter. Some delicate dishes may require recipe adjustments or avoidance of fan-assisted settings.

In electronics and industrial settings, fan-assisted cooling involves a fan moving air across heat sinks, enclosures, or through ductwork to remove heat from components or products. This approach improves cooling efficiency, enables higher power densities, and supports compact designs, but can add acoustic noise and dust ingress. Good filtration and airflow design are important to prevent hot spots and contamination.

In drying and finishing processes, fans facilitate moisture removal by moving ambient or heated air over surfaces or through chambers, speeding throughput and improving uniformity.

The term underscores the role of a fan as an aid to a primary heating, cooling, or drying mechanism rather than the sole driver of the process.