Food products are continuously subjected to heating and cooling in a processing unit. This thermal treatment is expected to be unaltered throughout the volume in order to ensure the quality of the food as well as giving them optimum temperature for storage without deterioration. Thermo-fluid analysis has been performed theoretically on a food processing unit, considering it to be trapezoidal in shape with a horizontal porous partition in between. The bottom wall is subjected to a uniform temperature heating whereas the top wall is shielded, and the two inclined adjacent walls are sustained at a relatively low temperature. The different thermo-fluid properties like isothermal and stream function patterns, irreversibility generations are observed under the variation of Rayleigh number (103 ≤ Ra ≤ 105). The circulation has been found to increase with the increase in the Rayleigh number. The partition shows an imperative role in the distribution of heat throughout the cavity.

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