Cooking Chamber Airflow Layout for Even Multi-Mode Heating
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Solution Overview
Problem
Existing cooking systems lack versatility in cooking modes and efficient air circulation, which limits their ability to evenly distribute heat and cook food consistently across different types of food products.
Innovation Solution
A cooking system with a housing containing a cooking container and a heating element, featuring a rotatable air movement mechanism with multiple inlets and outlets, and an insert with a food support surface, which allows for angled positioning and air ducts for enhanced air circulation, enabling various cooking modes such as air frying, broiling, and dehydrating.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If a conventional cooking system with a standard heating element is used, then the structure is simple, but the heat distribution is uneven and cooking consistency is poor
Solution Approach 1:
The heating system is segmented into multiple heating zones with independent heating elements positioned at different locations (top, bottom, sides) within the cooking chamber. Each zone can be controlled independently to achieve uniform heat distribution across the cooking surface, resolving the contradiction between heat uniformity and structural simplicity.
Solution Approach 2:
Multiple heating elements and air circulation mechanisms are merged into a single integrated cooking chamber design. The heating elements are combined with the air movement system to create a unified thermal processing environment, improving heat distribution without proportionally increasing overall system complexity.
2Adaptability or versatility
If a single cooking mode is implemented, then the device complexity is low, but the versatility in cooking different food types is limited
Solution Approach 1:
The cooking system incorporates dynamically adjustable parameters including variable heating element activation, adjustable air circulation speeds, and programmable cooking cycles. This allows the same physical system to adapt to multiple cooking modes (roasting, baking, dehydrating, etc.) without requiring separate dedicated equipment for each mode.
Solution Approach 2:
The cooking chamber is designed as a universal processing space that can accommodate different cookware types and configurations. The heating and air circulation systems are configured to support multiple cooking functions within a single device, enabling versatile cooking capabilities while maintaining relatively simple overall system architecture.
3Productivity
If air circulation is not optimized, then the system is simple, but cooking efficiency and energy consumption are poor
Solution Approach 1:
A pneumatic air circulation system is implemented using fans and ducts to actively move hot air throughout the cooking chamber. This forced convection system improves heat transfer efficiency and cooking uniformity by ensuring continuous air flow over the food surface, while the modular design of the air circulation components keeps the added complexity manageable.
Solution Approach 2:
The air circulation system allows dynamic adjustment of air flow rate and direction as controllable parameters. By optimizing these parameters for different cooking tasks, the system achieves high cooking efficiency and energy effectiveness without requiring overly complex mechanical structures.
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 system achieves consistent and efficient heat distribution, allowing for multiple cooking modes by circulating heated air through the cooking volume, ensuring even cooking and reducing cooking time and energy consumption.
Implementation Method 1
a heating element associated with said at least one internal compartment
Implementation Method 2
A rotatable air movement mechanism has a first inlet arranged in a first plane of said air movement mechanism and a second inlet arranged in a second plane of said air movement mechanism
Data Source
AI summary
A cooking system includes a housing having at least one internal compartment and a cooking container receivable within said at least one internal compartment. A cooking volume is defined within an interior of said cooking container. A bottom surface of said cooking container is angled upwardly. A heating element is associated with said at least one internal compartment.