Aircraft Oven External Cooling for Low Surface Temperature
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Solution Overview
Problem
Aircraft ovens face challenges in safely and efficiently cooling their outer surfaces to prevent user danger and structural damage, while also needing to minimize space and weight, as existing ventilation systems are inefficient and require additional insulation.
Innovation Solution
A method where cooling air is forced through the oven and along its outer surfaces, including electronics compartments, using a suction and blow-out system with guide channels to direct cooled air back along the side walls, combining internal and external cooling without additional insulation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If additional insulation material is arranged around the preparation space to reduce outer temperature, then the outer temperature is reduced, but the oven becomes heavier and takes up more space
Solution Approach 1:
The patent replaces thermal insulation material with an active cooling system using air circulation. Instead of passively resisting heat transfer through insulation, the system actively removes heat from the oven exterior surfaces using fans and ducts that circulate cooling air along the outer surfaces, thereby reducing outer temperature without adding weight through insulation materials.
Solution Approach 2:
The patent uses a pneumatic cooling system where air is circulated through ducts and along the outer surfaces of the oven. The cooling air is forced through the oven cavity and then directed along the external surfaces, using fluid (air) flow to remove heat from the oven exterior, avoiding the need for solid insulation materials.
2Temperature
If additional insulation material is arranged around the preparation space to reduce outer temperature, then the outer temperature is reduced, but the oven takes up more space
Solution Approach 1:
The patent replaces thermal insulation material with an active cooling system using air circulation. Instead of passively resisting heat transfer through insulation, the system actively removes heat from the oven exterior surfaces using fans and ducts that circulate cooling air along the outer surfaces, thereby reducing outer temperature without adding space through insulation materials.
Solution Approach 2:
The patent combines the cooling function with the existing oven structure by integrating cooling ducts and air circulation paths into the oven housing. The cooling system uses the oven's own structure as part of the heat removal pathway, eliminating the need for separate insulation layers and reducing overall space requirements.
3Weight of stationary object
If the outer temperature of the oven is kept relatively high, then space and weight can be minimized, but damage to the surrounding construction occurs
Solution Approach 1:
The patent replaces thermal insulation with an active cooling system that uses air circulation to remove heat from the oven exterior. This allows the oven to maintain low outer temperatures without requiring thick insulation layers, thereby protecting surrounding construction from heat damage while keeping the oven lightweight.
Solution Approach 2:
The patent extracts heat from the oven exterior surfaces by circulating cooling air along them. The cooling air is drawn through ducts positioned to flow along the outer surfaces, actively removing heat before it can be transferred to surrounding construction, thereby protecting adjacent components from thermal damage.
4Temperature
If a ventilation system draws in ambient air and mixes it with hot air from the preparation space, then cooling is achieved, but the cooling effect is limited
Solution Approach 1:
The patent extracts cooling air directly from the ambient environment through dedicated suction openings, separate from the oven's internal heating system. This extracted ambient air is then circulated along the outer surfaces through controlled ducts, ensuring that the cooling air remains cool and maintains effective temperature differential for heat removal, unlike systems that mix cooling air with hot internal air.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Effectively reduces the outer temperature of the oven without increasing weight or space usage, achieving efficient cooling with minimal structural changes, and ensuring safe operation by cooling both the electronics and exterior surfaces effectively.
Implementation Method 1
cooling air being forced by at least one cooling fan along at least one outer surface of the oven and also being forced through the oven
Implementation Method 2
the cooling air is forced first through the oven and then along the at least one outer surface
Data Source
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AI summary
The invention relates to a method for preparing food, particularly in an aircraft, comprising of placing the food in a preparation space of an oven and heating the preparation space, wherein the outer side of the oven is cooled during the preparation. Cooling air can be forced for this purpose along the outer surface of the oven. This cooling air can also be forced through the oven, along the electronics present therein. The invention further relates to an oven, in particular for use in an aircraft, comprising a preparation space and means for heating the preparation space, and means for cooling the outer side of the oven. These cooling means can be adapted to force cooling air along the outer surface of the oven, and can in addition be adapted to force the cooling air through or along an electronics compartment in the oven.