Cooking device and method for using a cooking device
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Solution Overview
Problem
Modern cooking appliances face challenges in reducing vapor emissions during cooking processes, which include moisture, fat, and odor-intensive substances, leading to high humidity in the kitchen area, affecting cooking results and desirability for emission-free operation.
Innovation Solution
A cooking appliance with independently operable cleaning and drying units connected via separate flow paths allows for selective control of air volume and quality, enabling efficient removal and reuse of heated air, reducing vapor emissions while maintaining optimal cooking chamber humidity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If a single combined air conditioning unit is used to both clean and dry air from the cooking chamber, then the device structure is simplified, but the ability to independently optimize cleaning and drying functions is reduced
Solution Approach 1:
The air conditioning unit is segmented into a cleaning unit and a drying unit as separate functional modules. Each unit has its own airflow path, allowing them to operate independently. The cleaning unit removes grease and odors while the drying unit removes moisture, and both can be controlled separately to optimize performance for different cooking requirements.
2Productivity
If the cleaning unit heats air to high temperatures for effective grease removal, then cleaning efficiency is improved, but energy consumption increases due to the need to cool this heated air
Solution Approach 1:
By separating the cleaning unit and drying unit into independent modules with separate airflow paths, the heated air from the cleaning unit does not need to be cooled by the drying unit. This eliminates the energy waste of heating and then cooling the same air, significantly reducing overall energy consumption while maintaining effective grease removal capabilities.
3Productivity
If steam is removed from the cooking chamber to achieve optimal cooking results for roasted and crispy foods, then cooking quality is improved, but vapor emissions into the kitchen area increase
Solution Approach 1:
The drying unit captures the steam and moisture that would otherwise be harmful emissions, and converts it into a useful drying function within the cooking chamber. By controlling the drying unit, moisture is removed at controlled rates to prevent excessive humidity during cooking, and the dried air can be recirculated or discharged with minimal harmful emissions.
4Device complexity
If the cleaning unit and drying unit share a common airflow path, then the device structure is simpler, but the flow rates and operational independence cannot be freely adjusted
Solution Approach 1:
The airflow paths are segmented into separate independent channels for the cleaning unit and drying unit. Each unit has its own supply and return lines, allowing independent control of airflow rates, temperatures, and operational timing. This segmentation enables flexible adjustment of cleaning and drying intensities according to different cooking requirements without compromising structural simplicity.
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 provides an energy-saving and cost-effective method to minimize vapor emissions by allowing independent operation of cleaning and drying units, reducing the need for intense cooling and enabling the reuse of heated air, thus maintaining a favorable kitchen environment and achieving optimal cooking results.
Implementation Method 1
The air conditioning unit (6) comprises at least one cleaning unit (2) for cleaning air from the cooking chamber (11)
Implementation Method 2
The air conditioning unit (6) comprises at least one drying unit (4) for drying air from the cooking chamber (11)
Implementation Method 3
at least one heated cooking chamber
Data Source
Figure 1
Figure 2
Figure 3
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) and with a preparation unit (3) connected to the cooking chamber (11) via a flow path, which comprises a cleaning unit (2) for cleaning and a drying unit (4) for drying air from the cooking chamber (11). The cleaning unit (2) and the drying unit (4) can be operated independently of each other and are connected to the cooking chamber (11) via parallel flow paths (12, 14).