Cooking device
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Solution Overview
Problem
Conventional cooking devices, such as oven ranges, face issues with contamination and cleaning due to the open bottom surface design, which allows food leftovers to enter the burner chamber and reduces cavity capacity with the lower burner installation.
Innovation Solution
A cooking device design featuring a frame with a burner and burner cover that includes a stabilizer with a body, barrier, and fastening unit to manage airflow and prevent contamination, while maintaining a closed bottom surface for improved cleaning and capacity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If the bottom surface of the oven chamber is open to allow air circulation, then heat distribution is improved, but food leftovers can enter the burner chamber causing contamination
Solution Approach 1:
The bottom surface is segmented into multiple openings distributed across the surface, allowing controlled air circulation while maintaining structural integrity and preventing large food particles from entering the burner chamber
Solution Approach 2:
A mesh or grille structure is introduced as an intermediary element between the oven chamber and burner chamber, allowing heat to pass through while blocking food leftovers from contaminating the burner area
2Ease of operation
If the bottom surface of the oven chamber is open for air flow, then ventilation is improved, but cleaning becomes difficult
Solution Approach 1:
The bottom surface is divided into multiple small openings rather than one large opening, allowing ventilation while reducing areas where food can accumulate and making cleaning easier
Solution Approach 2:
A removable mesh or grille is placed over the openings, facilitating ventilation during operation while preventing food accumulation and simplifying cleaning by allowing the intermediary to be removed and cleaned separately
3Adaptability or versatility
If the lower burner is installed under the oven chamber, then space utilization is improved, but cavity capacity is reduced
Solution Approach 1:
The burner is positioned in the vertical dimension below the oven chamber rather than occupying horizontal space within the cavity, allowing the cavity capacity to be maximized while still utilizing the lower space for heating functions
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
The solution enhances airflow management, reduces contamination risks, and increases the cooking device's cavity capacity by maintaining a closed bottom surface, improving both cleaning efficiency and cooking performance.
Implementation Method 1
a fan configured to flow an air of the cooking chamber
Implementation Method 2
a burner disposed in the cooking chamber and configured to generate a flame for supplying heat to the cooking chamber
Implementation Method 3
a stabilizer configured to reduce an influence of the air on a flame of the burner when the air of the cooking chamber passes through the outlet opening of the burner cover by the fan
Data Source
AI summary
A cooking device includes a frame to form a cooking chamber; a burner disposed in the cooking chamber and to generate a flame for supplying heat to the cooking chamber; a burner cover in which the burner is installed and having a plate with an outlet opening through which an air passes; a fan to flow an air of the cooking chamber; and a stabilizer to reduce an influence of the air on a flame of the burner when the air of the cooking chamber passes through the outlet opening of the burner cover by the fan. The stabilizer includes: a body having an opening for air passage; a barrier extended from the body; and a fastening unit for fastening the body to the burner cover, and while the fastening unit is fastened to the burner cover, the body is spaced apart from the plate of the burner cover.