Combi-Steamer Water Flow Control for Stable Steam and Lower Energy
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Solution Overview
Problem
Modern combination steamers face challenges in maintaining cooking quality and reducing energy consumption during the 'steaming' mode, as direct steam generation results in inadequate steam production and inefficient energy use, leading to food drying and unnecessary water heating, while existing moisture measurement systems are inaccurate at high humidity levels.
Innovation Solution
A method that adjusts the water volume flow based on the cooking chamber temperature and load quantity, using a predetermined schedule to ensure sufficient steam at the start and reduce energy consumption once the desired humidity is reached, with the water volume flow being reduced in stages according to the temperature increase gradient and load state.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If water volume flow is increased to ensure sufficient steam content in cooking chamber, then cooking quality is improved, but energy consumption increases due to continuous heating and evaporation of water
Solution Approach 1:
The patent applies dynamics by transitioning from fixed water volume flow to dynamic adjustment. The control device modifies the water volume flow rate based on real-time steam content measurements, allowing the system to adapt steam generation to actual cooking chamber conditions rather than maintaining a constant high flow rate
Solution Approach 2:
The patent implements feedback control by using moisture measuring devices to continuously monitor steam content in the cooking chamber and feeding this information back to the control device. The control device then adjusts the water volume flow rate accordingly, creating a closed-loop system that optimizes steam generation while minimizing energy waste
2Use of energy by moving object
If water volume flow is decreased to reduce energy consumption, then energy efficiency is improved, but steam content increases too slowly causing food to dry out
Solution Approach 1:
The system dynamically adjusts water volume flow based on real-time conditions rather than using a fixed low flow rate. This allows the system to maintain low energy consumption during steady-state operation while being capable of increasing steam generation when needed to prevent food drying
Solution Approach 2:
The feedback mechanism ensures that when steam content drops below optimal levels (which would cause food drying), the control device automatically increases water volume flow to restore adequate steam content, thus maintaining cooking quality while minimizing overall energy consumption
3Quantity of substance
If water is continuously added in steaming mode to maintain humidity, then steam content is ensured, but energy is wasted heating and evaporating unnecessary water
Solution Approach 1:
The continuous moisture measurement and feedback control prevents unnecessary water addition by only increasing water volume flow when steam content actually drops below optimal levels. This eliminates the energy waste associated with continuously adding water when steam content is already sufficient
Solution Approach 2:
The system changes the water volume flow parameter dynamically based on measured steam content conditions rather than maintaining a constant high flow rate. This allows the system to operate at lower water flow rates when steam content is adequate, reducing energy waste from heating and evaporating excess water
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 ensures optimal cooking quality by maintaining sufficient steam and reducing energy expenditure by adjusting the water volume flow dynamically, minimizing food drying and energy waste, while accurately controlling humidity through temperature and load-based adjustments.
Implementation Method 1
Liquid water is introduced into the cooking chamber via a pipe and then fed to the fan or its fan wheel in the cooking chamber. By rotating, the fan wheel breaks up the water drops that hit it so much that they evaporate in the hot oven air.
Implementation Method 2
An additional energy requirement arises from the conversion of the physical state of water from the liquid state to the vapor state, due to the enthalpy of vaporization of the water.
Data Source
Figure 1a~1b
Figure 2a~2b
Figure 2c
AI summary
The present invention relates to a method for operating a cooking appliance in the form of a combination steamer, which has a cooking chamber, a heating device, at least one fan for circulating the cooking chamber atmosphere present in the cooking chamber, at least one temperature sensor, a control or regulating device and a device for introducing water an adjustable volume flow which is directed onto the fan and is converted into steam by means of fine distribution. It is characterized by the fact that at the beginning of the cooking process in the "cooking/steaming" operating mode, a predetermined water volume flow, dependent on the respective device type, is fed into the cooking chamber onto the fan wheel, and that depending on the cooking chamber temperature recorded by the temperature sensor, the control or regulating device a period of time is determined after which the water volume flow is lowered or reduced. The invention also relates to a cooking appliance for carrying out the method.