Cooking apparatus, control method therefor and double plate
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Solution Overview
Problem
Conventional ovens face limitations in heating capacity, energy efficiency, and food quality due to convective heating methods, which result in slow cooking, moisture loss, and uneven heating, along with sanitation issues and microwave oven safety concerns.
Innovation Solution
A cooking apparatus that uses infrared radiation from microwave irradiation, featuring a laminated plate structure with a microwave absorbent layer and a surface protective layer, a microwave generating unit with a waveguide and stirrer, and a controller for adjusting microwave intensity based on temperature sensors, to achieve even and efficient high-temperature cooking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If convection heating is used to cook food, then the cooking chamber can be heated, but the cooking speed is slow and energy consumption increases
Solution Approach 1:
The patent introduces an absorbent layer as an intermediary substance that absorbs microwaves and converts them to infrared radiation. This mediator enables efficient heat transfer from the microwave source to the food surface, achieving rapid cooking without directly heating the entire cooking chamber air, thus resolving the contradiction between cooking speed and energy consumption.
Solution Approach 2:
The patent replaces the conventional convection heating mechanism (mechanical air circulation) with infrared radiation heating. By using the absorbent layer to convert microwaves into infrared rays that directly heat the food surface, the system eliminates the need for slow air-based convection, thereby increasing cooking speed while reducing energy waste.
2Temperature
If hot air convection is used for cooking, then food can be heated, but moisture is lost and food quality degrades
Solution Approach 1:
The absorbent layer acts as a mediator that generates infrared radiation to heat the food surface directly. This approach allows high-temperature cooking without the need for hot air convection, thereby maintaining food moisture and preventing the degradation that occurs with traditional convection methods.
Solution Approach 2:
The patent utilizes the phase transition properties of the absorbent layer material, which absorbs microwave energy and transitions to emit infrared radiation. This phase transition mechanism enables direct surface heating of food at high temperatures without moisture loss, as the heating occurs through radiation rather than hot air contact.
3Productivity
If microwave irradiation is used directly, then heating is rapid, but uneven heating occurs
Solution Approach 1:
The absorbent layer serves as a mediator that receives microwave energy and redistributes it as infrared radiation across the food surface. This intermediary approach converts the penetrating but uneven microwave heating into surface-level infrared heating that can be more uniformly distributed, maintaining rapid heating while improving uniformity.
Solution Approach 2:
The patent changes the heating dimension from volumetric microwave penetration to surface-level infrared radiation. By using the absorbent layer to convert microwaves into infrared rays that heat the food surface uniformly, the system achieves both rapid heating and improved heating uniformity across the food surface.
4Productivity
If conventional oven heating is used, then food can be cooked, but cleaning and sanitation become problematic
Solution Approach 1:
The patent replaces hot air convection with infrared radiation heating. Since infrared heating occurs through radiation rather than hot air circulation, there is no blowing fan to disturb food or create sanitation problems. The cooking function is maintained while eliminating the harmful factors associated with conventional oven operation.
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 enables rapid, even cooking at high temperatures, preserving moisture and improving food quality, while reducing energy consumption and eliminating microwave leakage, thus enhancing safety and ease of cleaning.
Implementation Method 1
an absorbent layer coated on the inner wall... emitting microwaves to a passage... absorbing the emitted microwaves and emitting infrared rays
Implementation Method 2
capable of evenly heating food at a high temperature using infrared rays emitted by irradiating microwaves
Implementation Method 3
a surface protective layer formed of a material allowing the microwaves to be transmitted therethrough
Implementation Method 4
reflecting the infrared rays
Implementation Method 5
a microwave oscillator acceleratedly moving electrons using an electric field... a waveguide guiding microwaves generated by the accelerated motion
Implementation Method 6
a microwave oscillator acceleratedly moving electrons using an electric field
Implementation Method 7
a stirrer reflecting the microwaves guided to the passage to the surrounding
Implementation Method 8
a plurality of temperature sensors sensing a temperature from a plurality of positions previously installed in the inner wall
Data Source
Figure 1
Figure 2
Figure 3A
AI summary
A cooking apparatus is disclosed. The cooking apparatus according to one exemplary embodiment of the present disclosure comprises: an inner wall for forming a cooking chamber; an outer wall for encompassing the inner wall; a microwave generating part for emitting a microwave at a passage, which is a space surrounded by the inner wall and the outer wall; and an absorbing layer absorbing the microwave to be propagated along the passage, so as to emit an infrared ray at the cooking chamber.