Cooking Chamber Air Trap and Self-Cleaning Water Reservoir Layout
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing cooking devices are complex and difficult to handle, making dehumidification and cleaning processes cumbersome and inefficient.
Innovation Solution
A cooking device design featuring a throttle valve for dehumidification, a dual water reservoir system with a drain pump for air trapping, and a recirculating pump for cleaning, along with a temperature sensor to optimize cooling water usage and a nozzle for pre-cleaning, simplifies construction and enhances ease of cleaning.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If a complex water management system with multiple reservoirs and pumps is implemented, then dehumidification and cleaning functions are improved, but device complexity increases
Solution Approach 1:
The water management system is divided into functionally independent modules: a first water reservoir for dehumidification operations, a second water reservoir for cleaning operations, a drain pump for water removal, and a recirculating pump for cleaning fluid circulation. Each module handles a specific task, allowing the system to perform multiple functions while maintaining manageable complexity through functional separation.
2Productivity
If manual cleaning procedures are used, then device complexity is reduced, but cleaning efficiency and effectiveness deteriorate
Solution Approach 1:
The cleaning system is designed to operate autonomously through automated fluid circulation and spray mechanisms. The recirculating pump automatically circulates cleaning fluid through nozzles positioned within the cooking chamber, enabling self-cleaning operation without requiring manual disassembly or intervention, thereby significantly improving cleaning efficiency while adding only moderate system complexity.
3Temperature
If cooling water is continuously supplied to the third water reservoir, then temperature control is improved, but water consumption increases
Solution Approach 1:
A temperature sensor is positioned in the third water reservoir to continuously monitor the temperature of the cooling water. This temperature information provides feedback to the control system, which then regulates the operation of the recirculating pump and cooling water supply to maintain the third water reservoir within an optimal temperature range, thereby improving temperature control while minimizing unnecessary water consumption through demand-based regulation.
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
The design facilitates easy dehumidification and cleaning by utilizing suction for dry air intake and automated cleansing agent supply, reducing complexity and improving maintenance efficiency.
Implementation Method 1
Due to a resulting suction effect adjacent to a fan of the first chamber dry air will be sucked into said first chamber from the environment
Implementation Method 2
a drain pump, which is connected with the first water reservoir (5) and, via a conduit (9), with a drain (7) of the cooking device (1) so that, for lowering the first water level (WS1), the drain pump (8) supplies water out of the water reservoir (5) to the drain (7)
Implementation Method 3
The second interior chamber (3) is connected to a third interior chamber (10) via a connecting conduit (11). The third interior chamber (10) is provided with a recirculating pump (13) for feeding cleansing water to chamber (2) via a recirculating line (14)
Implementation Method 4
A nozzle can be disposed on the top of the first interior chamber and can be used for a pre-cleansing step spraying clear water into the first interior chamber
Implementation Method 5
the positioning of a temperature sensor in a third water reservoir of a third interior chamber saves cooling water as said cooling water is only fed into said third interior chamber if the third water reservoir adjacent to the drain is too hot
Implementation Method 6
providing an air trap between a first interior chamber in the form of a cooking chamber and a drain of the cooking device
Data Source
AI summary
A cooking device comprising a first interior chamber, a second interior chamber being fluidly connected with the first interior chamber via a drain and comprising a first water reservoir, the drain and the first water reservoir forming a first air trap, and a device outlet downstream of the second interior chamber, whereby said air trap is adapted to be opened or closed by lowering or lifting the first water reservoir between the first interior chamber and the second interior chamber.