Built-In Oven Cooling Structure for Larger Cooking Chamber Volume
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Solution Overview
Problem
Existing ovens face challenges in cooling, particularly in built-in installations, where heat from the oven can damage adjacent furniture, and conventional insulation methods limit the expansion of the cooking chamber's volume.
Innovation Solution
An improved cooling structure for ovens that includes a casing with strategically placed flow-in holes and fluid paths, allowing outdoor air to circulate between the casing and the cooking chamber, guided by slits on panels, and incorporating a cooling fan to efficiently dissipate heat, thereby reducing the thickness of insulation required.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Volume of stationary object
If conventional insulation wrapping is used to cool the oven, then heat damage to adjacent furniture is prevented, but the volume of the cooking chamber cannot be expanded
Solution Approach 1:
The cooling system is segmented into multiple independent air flow paths: an upper cooling path with upper flow-in holes and upper fluid paths, and a lower cooling path with lower flow-in holes and lower fluid paths. This segmentation allows each path to independently cool different regions of the oven, improving cooling efficiency without requiring excessive insulation thickness, thereby enabling larger cooking chamber volume.
Solution Approach 2:
Different regions of the oven are cooled with different characteristics: the upper cooling path cools the upper portion with upper flow-in holes positioned at the upper rear casing, while the lower cooling path cools the lower portion with lower flow-in holes positioned at the lower rear casing. This local differentiation optimizes cooling efficiency in each region, reducing overall insulation requirements and enabling volume expansion.
2Object-affected harmful factors
If insulation thickness is increased to prevent heat damage, then furniture protection is improved, but the cooking chamber volume is limited
Solution Approach 1:
The cooling system utilizes dynamic air flow through multiple flow-in holes and fluid paths that actively circulate air to dissipate heat. The cooling fan creates dynamic air movement through the upper and lower cooling paths, enabling effective heat dissipation with reduced insulation thickness, thus allowing larger cooking chamber volume while maintaining furniture protection.
Solution Approach 2:
The invention employs pneumatic cooling through multiple air flow paths: outdoor air enters through upper and lower flow-in holes and flows through defined fluid paths to cool the oven. This pneumatic cooling system efficiently removes heat with minimal insulation, enabling both furniture protection and increased cooking chamber volume.
3Object-affected harmful factors
If a simple cooling structure is used, then device complexity is reduced, but cooling efficiency is insufficient to protect furniture
Solution Approach 1:
The cooling structure is divided into segmented upper and lower cooling paths, each with dedicated flow-in holes and fluid paths. This segmentation improves cooling efficiency and furniture protection while maintaining reasonable structural complexity through modular design. The segmented approach allows systematic heat dissipation without excessive complexity.
Solution Approach 2:
The cooling structure performs multiple functions: the upper cooling path cools the upper oven region, the lower cooling path cools the lower region, and together they provide comprehensive heat dissipation to protect furniture. The cooling fan serves both paths simultaneously. This multi-functionality achieves effective furniture protection with a unified cooling system of manageable complexity.
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 solution allows for increased volume of the cooking chamber while maintaining effective cooling, reducing the risk of heat damage to adjacent furniture and minimizing the power required for cooling, with temperatures around 30-40°C on both sides of the oven, and a 10L increase in cooking chamber volume compared to conventional designs.
Implementation Method 1
a fluid path formed for air flowing in through the flow-in hole to move from the back of the cooking chamber the side of the cooking chamber
Implementation Method 2
a cooling fan installed on the top panel and formed to suck in outdoor air
Implementation Method 3
a cooling fan installed on the top panel and formed to suck in outdoor air... efficiently dissipate heat, thereby reducing the thickness of insulation required
Data Source
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AI summary
An oven with an improved cooling structure is provided. The oven includes a casing; a cooking chamber located inside the casing and including a top plate forming the top, side plates forming both sides, a back plate forming the back, and a bottom plate forming the bottom; a panel located between the casing and the cooking chamber and spaced apart from the casing to form a fluid path for air to move; and a connection fluid path that guides the movement of air flowing from one side of the panel to the other side of the panel.