Baking oven
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Solution Overview
Problem
Existing ovens with flow channels for cooling air often result in unpleasant hot air flows directed towards the front, increasing the front pane contact temperature and posing challenges for thermal insulation, especially in ovens with glass fronts or heat-sensitive components.
Innovation Solution
A flow channel within the oven door is fluidically connected to a flow path ending at the upper rear side with an outflow opening, featuring a streamlined design with a fan on the suction side to minimize noise and expenditure, and an air guide element for efficient cooling air distribution without drastic direction changes, while separating exhaust air ducts for vapors.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If a flow channel is arranged within the oven door with an outflow opening at the front, then cooling air flow is achieved, but hot air flow is discharged towards the front causing unpleasant exposure and increased front pane contact temperature
Solution Approach 1:
The patent inverts the traditional front-outflow configuration by relocating the outflow opening to the rear of the oven. The flow channel now directs cooling air from the front inlet through the oven door to a rear outflow opening, reversing the flow direction to eliminate front-side hot air discharge and its associated harmful effects.
Solution Approach 2:
The harmful hot air flow exposure at the front is extracted and removed from the system by redirecting the outflow to the rear. The front pane area is thus extracted from the harmful thermal exposure zone, solving the contradiction between achieving cooling and avoiding hot air discharge.
2Temperature
If thermal insulation material is added to the oven door to reduce front pane contact temperature, then temperature reduction is achieved, but device complexity and cost increase
Solution Approach 1:
The harmful hot air flow is extracted and redirected to the rear, removing the need for additional thermal insulation material in the oven door. This extraction approach solves the temperature problem through flow configuration rather than adding insulating layers, thereby avoiding increased device complexity.
Solution Approach 2:
The patent changes the flow path parameters by relocating the outflow opening from front to rear, fundamentally altering the thermal management approach from passive insulation to active flow redirection, thus reducing device complexity while achieving temperature control.
3Productivity
If a fan is added to force air flow in the traditional configuration, then cooling efficiency is improved, but operating noise and energy consumption increase
Solution Approach 1:
The patent inverts the flow channel configuration to enable natural convection cooling without requiring a fan. By positioning the inlet at the front and outlet at the rear, the design utilizes buoyancy-driven natural convection, eliminating the fan and its associated noise and energy consumption while maintaining effective cooling.
Solution Approach 2:
The flow channel design enables the system to cool itself through natural convection without external assistance. The temperature differential between the heated air inside the oven and the cooler ambient air creates natural buoyancy forces that drive the cooling air flow, making the system self-sufficient and eliminating the need for noisy mechanical fans.
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 configuration significantly reduces front pane contact temperature with minimal additional components, maintaining low noise and ensuring effective thermal management without hot air flow exposure, suitable for various oven types, including those with glass fronts or sensitive electronic components.
Implementation Method 1
the air flow cooling the oven front through natural convection from the cooler to the warmer Area
Implementation Method 2
a fan is arranged in the flow path, to which the flow channel in the furnace door is assigned on the suction side
Implementation Method 3
an air guide element is arranged between the flow channel in the oven door and the flow path, which guides the cooling air out of the flow channel at least at right angles, i.e. with little flow resistance
Data Source
Figure 1
AI summary
The baking oven has a cooking chamber (2) and an oven door (6), which closes the same and is drawn through a flow channel (8), which has, beneath the oven door (6), an opening (9) for cooling air (11) arranged at the front side of the baking oven. According to the invention, the flow channel (8), inside the oven door (6), is fluidically connected to a flow path (13), which ends in the region of the upper back side of the baking oven with an outflow opening (15).