Cleaning system for cleaning the cooking area of a cooking appliance
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Solution Overview
Problem
Existing cooking appliance cleaning systems face issues with clogged nozzles due to small diameters and constrictions, leading to frequent interruptions and maintenance needs, and require additional cleaning of reservoirs when reusing cleaning solutions, limiting flexibility and efficiency.
Innovation Solution
A cleaning system with a supply system featuring separate feed devices for water and cleaning agents, including pressure-increasing elements and non-return valves, a circulation circuit with a connecting device, shut-off element, and a control device for efficient distribution and reuse of cleaning solutions, eliminating the need for small nozzles and allowing for flexible operation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If small diameter nozzles with cross-sectional constrictions are used for cleaning, then the cleaning precision and targetability are improved, but the nozzles clog frequently requiring maintenance and interruptions
Solution Approach 1:
The cleaning system divides the cleaning function into multiple nozzles distributed across different locations (ceiling, walls, floor) rather than using a single nozzle. Each nozzle can be independently positioned to target specific areas, maintaining cleaning precision while reducing the burden on individual nozzles and minimizing clogging risks through redundancy
Solution Approach 2:
The system transitions from using small diameter nozzles to a multi-nozzle spatial distribution approach. By arranging nozzles in three-dimensional space throughout the cooking chamber, the system achieves precise cleaning coverage without relying on constricted single-point nozzles, thereby eliminating clogging issues while maintaining cleaning effectiveness
2Loss of substance
If cleaning solution is reused by feeding it back into the storage tank, then resource efficiency is improved, but additional cleaning of reservoirs is required due to dirt particle accumulation
Solution Approach 1:
The system extracts and removes dirt particles from the circulating cleaning solution using a filter positioned in the circulation line. The filter separates contaminants from the cleaning agent, allowing the cleaned solution to be reused in the storage tank without accumulating dirt particles, thus eliminating the need for additional reservoir cleaning while maintaining resource efficiency
Solution Approach 2:
The filter acts as an intermediary component between the circulation pump and the storage tank. It mediates the reuse process by intercepting and removing dirt particles from the cleaning solution before the solution returns to the tank, enabling continuous reuse without maintenance burden
3Device complexity
If a single outlet opening directs the cleaning agent, then the device structure is simplified, but the cleaning device lacks flexibility in configuration
Solution Approach 1:
The system segments the single outlet into multiple nozzles distributed at different locations and orientations within the cooking chamber. Each nozzle can be directed toward specific surfaces or areas requiring cleaning, providing configurational flexibility while maintaining relatively simple individual nozzle structures
Solution Approach 2:
The multiple nozzles are designed with universal functionality to clean various surfaces (walls, ceiling, floor, fan wheel) through different positioning and angling. This multi-functional arrangement provides process flexibility without requiring complex specialized components for each cleaning task
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
Ensures reliable, resource-saving, and economical chemical cleaning of cooking chambers with reduced maintenance, as the system efficiently meters and distributes small fluid amounts, preventing clogging and allowing for flexible configuration and reduced exposure to hazardous substances.
Implementation Method 1
an element for increasing the pressure arranged in the flow direction of the water
Implementation Method 2
a water non-return valve arranged in the flow direction of the water
Implementation Method 3
a cleaning agent delivery unit arranged in the flow direction of the cleaning agent
Implementation Method 4
a cleaning agent non-return valve arranged in the flow direction of the cleaning agent
Implementation Method 5
at least one circulation device
Implementation Method 6
at least one shut-off element designed in such a way that it fluidly connects or separates components of the circulation circuit
Data Source
Figure 1
AI summary
The invention relates to a cleaning system for cleaning the cooking chamber of a cooking appliance with a ventilation device, comprising a supply system with feed devices for water and cleaning agents. Furthermore, the system includes a circulation circuit with a connecting device, a circulation device, a shut-off valve, a return line, a distribution device, and a control device. The components of the circulation circuit are fluidically connected to one another by connecting elements. The feed devices of the supply system open into the distribution device in the direction of flow. The invention further relates to a method for cleaning the cooking chamber of a cooking appliance, in which the connecting element performs a dual function as an inlet and outlet.