Cooking device and method for operating a cooking device
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Solution Overview
Problem
Modern cooking appliances face challenges in reducing moisture emissions during cooking, leading to increased kitchen humidity and energy inefficiency, as existing methods either fail to completely remove moisture or require high energy consumption for air drying.
Innovation Solution
A cooking appliance with a processing device that operates in two modes: the first mode for effective dehumidification to discharge air without increasing kitchen humidity and the second mode for energy-saving air recirculation back into the cooking chamber, adjusting drying capacity based on room and cooking chamber humidity levels.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If stronger drying of exhaust air is applied, then moisture removal is improved, but energy consumption increases significantly
Solution Approach 1:
The system dynamically adapts the drying intensity based on real-time moisture sensor feedback. When moisture levels are low, the system operates in energy-saving recirculation mode with milder drying. When moisture levels rise above thresholds, it switches to discharge mode with stronger drying only when necessary, thus resolving the contradiction between effective moisture removal and energy efficiency.
Solution Approach 2:
The system changes the drying parameter (moisture level target) based on operational mode: in recirculation mode, air is dried to a higher permissible moisture level suitable for reuse, while in discharge mode, air is dried to a lower moisture level for external discharge. This adaptive parameter adjustment eliminates the need for consistently high energy consumption.
2Productivity
If a closed air circulation circuit is implemented, then moisture recycling is improved, but overpressure occurs when moisture removal is insufficient
Solution Approach 1:
The system dynamically switches between recirculation mode (closed circuit) and discharge mode (open circuit) based on moisture level monitoring. When moisture levels indicate insufficient removal, the system transitions from recirculation to discharge mode, providing a pressure relief pathway while maintaining moisture recycling efficiency during appropriate conditions.
Solution Approach 2:
The control device acts as an intermediary that monitors moisture levels and mediates between the recirculation system and the discharge system. It switches the operational mode based on sensor feedback, allowing the system to benefit from recirculation when conditions permit while preventing overpressure by switching to discharge mode when moisture accumulation becomes problematic.
3Use of energy by moving object
If moisture is not completely removed from air, then energy consumption is reduced, but kitchen air humidity increases unfavorably
Solution Approach 1:
The system dynamically determines the appropriate drying level based on the selected operating mode and real-time moisture measurements. In recirculation mode, less aggressive drying is applied since the air is reused internally. In discharge mode, sufficient drying is applied to prevent kitchen humidity issues before air is vented externally. This dynamic adaptation resolves the contradiction between energy savings and humidity control.
Solution Approach 2:
The system changes the target moisture level parameter based on operational context: in recirculation mode, the target is a higher moisture level that accepts some residual humidity for energy efficiency, while in discharge mode, the target is a lower moisture level to ensure air quality before external discharge. This context-dependent parameter adjustment resolves the contradiction.
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
Significantly reduces moisture emissions and energy consumption by optimizing air drying processes, ensuring no unwanted moisture escapes and maintaining energy efficiency during cooking.
Implementation Method 1
cooking appliances with a condenser have become known
Implementation Method 2
at least one heatable cooking space
Data Source
Figure 1~2
Figure 3~4
Figure 5
AI summary
The present invention relates to a cooking appliance (1) with a heated cooking chamber (11) that can be closed by a cooking chamber door (101). The cooking appliance (1) comprises a conditioning device (3) connected to the cooking chamber (11) for drying air from the cooking chamber (11). The conditioning device (3) is suitable and configured to dry the air to a lower level of humidity in a first operating mode (2) than in a second operating mode (12), and to discharge the air dried in the first operating mode (2) from the cooking appliance (1) via an outlet device (13), and to return the air dried in the second operating mode (12) to the cooking chamber (11) via a recirculation device (23).