Antenna-Based Cooking Chamber for Dynamic Temperature Zone Control
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional cooking systems, such as microwave ovens and baking ovens, suffer from inefficient energy distribution leading to non-uniform temperature zones and energy losses, resulting in inadequate cooking of food products due to static energy distribution and long distances for heat radiation, causing over-heating or under-heating.
Innovation Solution
A system with an antenna arrangement that can be oriented and operated to provide dynamic temperature zone distributions within the cooking chamber, using antennas like dipole and circularly polarized antennas to concentrate energy and reduce losses, allowing for customizable heating patterns.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If a conventional microwave uses a magnetron to radiate electromagnetic energy with static frequency and phase, then the cooking chamber can be heated, but strongly varying temperature zones develop and energy losses occur due to scattering and reflection
Solution Approach 1:
The patent applies dynamics by making the antenna arrangement movable and adjustable, allowing the antennas to be repositioned and reoriented dynamically during the cooking process. This enables the system to adapt the electromagnetic energy distribution in real-time, creating more uniform temperature zones and reducing energy losses from static distribution patterns.
Solution Approach 2:
The patent implements local quality by allowing different antennas to be independently positioned and oriented toward specific preparation areas. This enables localized control of energy distribution, where each antenna can be optimized to target particular regions, creating uniform temperature zones locally while minimizing reflection and scattering losses in those specific areas.
2Temperature
If a rotary plate is used to distribute static energy distribution in the cooking chamber, then temperature uniformity can be improved, but relatively high losses in performance occur due to scattering and reflection
Solution Approach 1:
The patent replaces the passive rotary plate mechanism with an active dynamic antenna system that can move and reposition itself. This eliminates the need for mechanical rotation to achieve distribution, as the antennas themselves can dynamically adjust their positions and orientations to create uniform temperature zones directly, reducing energy losses from the scattering and reflection that occur with static distribution methods.
3Temperature
If metal heating elements are attached below the ceiling element in the cooking chamber, then heating can be provided, but a relatively great volume is heated which is not filled by the cooking product, causing energy losses
Solution Approach 1:
The patent applies local quality by enabling the antenna arrangement to be independently positioned and oriented toward specific preparation areas where cooking products are located. This allows electromagnetic energy to be concentrated precisely where needed, rather than radiating uniformly throughout the entire cooking chamber volume. The system can target specific local zones, heating only the volume occupied by cooking products and minimizing energy waste in empty spaces.
4Adaptability or versatility
If different food products are heated in the cooking chamber, then variety of cooking can be achieved, but different heating speeds cause over-heating or insufficient warming
Solution Approach 1:
The patent implements segmentation by dividing the cooking chamber into multiple independently controllable preparation areas, each with its own antenna or antenna group. This allows different food products to be heated simultaneously in separate zones with independently optimized energy distribution. Each segmented area can have its temperature and energy input controlled separately, enabling precise temperature control for different products with different heating requirements without causing over-heating or insufficient warming.
Solution Approach 2:
The patent applies local quality by allowing each preparation area to have customized energy distribution characteristics. Different antennas can be oriented and positioned to provide locally optimized heating patterns suited to specific food products in each zone. This enables the system to adapt the temperature and energy distribution locally for each preparation area, accommodating different heating speeds and requirements of various food products simultaneously.
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
This approach enables uniform or non-uniform heating patterns, reducing energy losses and improving cooking efficiency by adjusting temperature distributions based on food product characteristics, ensuring consistent and efficient cooking.
Implementation Method 1
at least one antenna arrangement for supplying energy, in particular by radiation, of electromagnetic energy into the cooking chamber
Implementation Method 2
the antenna is fastened and/or oriented in such a way that the radiation of the electromagnetic energy through the antenna is effected in a certain direction, in particular in the direction of the preparation area, and/or is concentrated thereon
Implementation Method 3
the food product can be heated and/or cooked and/or prepared
Data Source
AI summary
The invention relates to a system (100) for preparing at least one food product (1), comprising:a cooking chamber (10), in which at least one preparation area (5) is provided, wherein the at least one food product (1) can be positioned and prepared at the least one preparation area (5),at least one antenna arrangement (30) for supplying energy of electromagnetic energy (80) into the cooking chamber (10), whereby the at least one food product (1) can be heated,one transmission device (40) for operating the antenna arrangement (30), wherein at least one antenna (31) of the antenna arrangement (30) is oriented depending on the preparation area (5) and is operable according to at least one operation mode by the transmission device (40), so that a performance-optimized temperature zone distribution for heating the food product (1) can be generated.