Baking oven with steam generator
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Solution Overview
Problem
Existing steam generators in baking ovens face challenges in efficiently introducing and removing baking vapor, often resulting in suboptimal baking results due to air movement interfering with steam vapor contact and requiring excessive heating energy and time.
Innovation Solution
A steam generator with a heat transfer element and water line, where compressed air is used to increase water pressure, atomizing it into a fine mist that hits the heat transfer element, reducing thermal energy needed for vaporization and allowing for quicker steam generation with less cooling of the elements.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Use of energy by moving object
If water is applied in a cascade or as a jet to heat transfer elements, then steam is generated, but the water requires excessive thermal energy for vaporization and cools the elements significantly
Solution Approach 1:
Compressed air is introduced through a compressed air line that opens into the water line, creating a two-phase flow that atomizes the water into fine droplets. This pneumatic atomization process dramatically increases the surface area of water exposed to the heat transfer element, reducing the thermal energy required for vaporization and minimizing the cooling effect on the element.
Solution Approach 2:
The physical state of water is changed from a continuous stream or jet to a dispersed spray of fine droplets through the action of compressed air. This parameter change in water distribution morphology enables more efficient heat transfer and reduces the energy penalty associated with vaporization.
2Quantity of substance
If water is nebulized by a rotating body or fan, then fine droplets are created, but air movement disturbs the contact of steam vapor with baked goods
Solution Approach 1:
Instead of using a rotating mechanical body or fan to create droplets, the invention uses a stationary water line with compressed air introduction. This pneumatic atomization method creates fine droplets without generating the harmful air currents that would disturb steam contact with the baked goods, thus eliminating the trade-off between droplet fineness and air movement.
3Productivity
If steam is generated using conventional methods, then baking vapor is produced, but excessive heating energy is consumed and baking time is extended
Solution Approach 1:
The compressed air atomization process creates extremely fine water droplets that vaporize almost instantaneously upon contact with the heat transfer element. This dramatically reduces the time and energy required to generate the necessary steam quantity, thereby shortening baking time and reducing heating energy consumption.
Solution Approach 2:
The invention optimizes the phase transition process by pre-atomizing water into fine droplets before contact with the heat transfer element. This increases the efficiency of the liquid-to-vapor phase transition, reducing both the time and energy required for complete vaporization and steam generation.
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 method enhances baking vapor generation efficiency, reduces heating energy consumption, and shortens baking time while minimizing heat transfer element cooling, leading to improved baking results and simplified steam removal processes.
Implementation Method 1
at least one compressed air line adding compressed air to the water and increasing the pressure of the water
Implementation Method 2
the water is discharged in the form of a spray mist from the openings and hits the surface of the heat transfer element in the form of fine droplets
Implementation Method 3
The water...absorbs the heat from the steam iron and evaporates
Implementation Method 4
the water...absorbs the heat from the steam iron and evaporates
Data Source
Figure 1
Figure 2
Figure 3~4
AI summary
The invention relates to a steam generator for an oven, comprising at least one heat transfer element (13) and at least one water conduit (15) which carries water to the heat transfer element (13). The aim of the present invention is to optimize the targeted introduction of steam into a defined space and the removal thereof from said space. This aim is achieved by means of at least one pressure increasing device which increases the water pressure, such as e.g. a compressed air line (18) through which compressed air is fed to the water.