Cooking device and method
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Solution Overview
Problem
Condensate remaining in cooking chambers after a cooking process is unpleasant, can lead to corrosion, and existing technologies lack a user-friendly and energy-efficient method for its removal.
Innovation Solution
A cooking appliance equipped with a drying device that runs a post-cooking program to evaporate and remove condensate only when the cooking chamber is closed and empty, using a monitoring system to ensure no food is present, and adjustable parameters for evaporation duration and intensity based on cooking methods and condensate amount.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If a drying program is run after cooking to remove condensate, then the cooking chamber is dried effectively, but energy is wasted if food is still present or the door is open
Solution Approach 1:
The monitoring device checks whether the cooking chamber door is closed and whether food is still present before initiating the drying program. This preliminary check prevents energy waste by ensuring the drying program only runs under appropriate conditions - when the door is closed (ensuring safety and effectiveness) and when food has been removed (avoiding unnecessary energy consumption).
Solution Approach 2:
The system uses a monitoring device that provides feedback about the cooking chamber state (door position and food presence) to the control unit. This feedback mechanism allows the control unit to make intelligent decisions about whether to start the drying program, optimizing energy usage by only activating it when conditions are suitable.
2Ease of operation
If the drying program runs automatically after cooking, then condensate is removed conveniently, but food preparation may be influenced negatively if food is still in the chamber
Solution Approach 1:
Before the drying program starts, the monitoring device performs a preliminary check to detect whether food is still present in the cooking chamber. This ensures that the automatic drying function only operates when appropriate, preventing any negative influence on food preparation while maintaining the convenience of automatic condensate removal.
Solution Approach 2:
The monitoring device continuously monitors the cooking chamber and provides feedback about food presence to the control unit. This feedback ensures that the drying program is only activated when the chamber is empty, protecting food preparation integrity while enabling automatic condensate removal when safe to do so.
3Device complexity
If the drying program is executed without monitoring, then the system is simpler, but safety risks arise if the door is open during heating
Solution Approach 1:
The monitoring device checks the door position before allowing the drying program to start. This preliminary safety check ensures the door is closed before heating begins, preventing safety hazards while adding minimal complexity to the system. The check is performed automatically as part of the program initiation sequence.
Solution Approach 2:
The monitoring device provides feedback about door position to the control unit, which uses this information to control program execution. This feedback mechanism ensures safety by preventing the drying program from running with the door open, while keeping the system relatively simple through automated monitoring and control.
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
Effectively removes condensate without influencing food preparation, saving energy by only executing the drying program when necessary, and ensuring a dry cooking space without manual intervention.
Implementation Method 1
condensate that has accumulated in the cooking chamber is at least partially and preferably completely evaporated by means of the heating device
Data Source
Figure 1~2
AI summary
The present invention relates to a cooking appliance (1) with a cooking chamber (11) that can be closed by a cooking chamber door (101) and with a heating device (2) for heating the cooking chamber (11) and/or for emitting high-frequency radiation into the cooking chamber (11) during a cooking process for preparing food. A drying device (3) is provided, which is suitable and configured to execute a post-cooking program after the cooking process has ended, in which condensate accumulated in the cooking chamber (11) is evaporated by the heating device (2) and drained from the cooking chamber (11). The drying device (3) is suitable and configured to execute the post-cooking program only if a monitoring device (4) detects that there is no food in the cooking chamber (11) and that the cooking chamber door (101) is closed.