Oven for cooking foods
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Solution Overview
Problem
Professional ovens for cooking foods face issues with uneven cooking and humidity regulation due to direct introduction of low-temperature external air and air leaks, leading to suboptimal cooking conditions.
Innovation Solution
The oven design includes a ventilation system where the drying means' air inlet is positioned to ensure external air is heated before entering the cooking chamber, and the dividing separator's configuration maintains a consistent pressure difference to prevent air leaks, ensuring uniform air flow and humidity control.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If external air is introduced directly into the heating chamber for drying, then humidity control is improved, but the food temperature decreases due to low-temperature air
Solution Approach 1:
The patent applies preliminary action by heating the external air before it is introduced into the heating chamber for drying. The air is preheated by the heating element to reach a temperature between 40°C and 80°C, ensuring that the drying air does not cool the food when introduced. This resolves the contradiction by preparing the air in advance to avoid the harmful cooling effect while maintaining effective humidity control.
2Productivity
If the air inlet is positioned in the high-pressure zone, then air introduction is efficient, but air leaks occur due to pressure differences
Solution Approach 1:
The patent uses the internal air circulation system as an intermediary mechanism. The air inlet is positioned in the low-pressure suction zone, and the introduced external air is immediately drawn into the circulation system by the fan. This intermediary action ensures efficient air introduction without creating pressure-driven leaks, as the air is incorporated into the controlled circulation flow rather than creating uncontrolled pressure differentials.
3Manufacturing precision
If the fan creates a strong air flow for uniform cooking, then cooking uniformity is improved, but air leaks increase due to pressure differences
Solution Approach 1:
The patent inverts the conventional approach by positioning the air inlet in the low-pressure suction zone rather than the high-pressure delivery zone. This inversion allows the strong air flow generated by the fan to actively draw in external air through the inlet, converting the potential harmful pressure difference into a useful suction effect that prevents leaks while maintaining cooking uniformity.
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 design ensures precise humidity regulation and uniform cooking by heating external air before introduction and maintaining a consistent pressure difference, preventing air leaks and cooling of foods.
Implementation Method 1
one or more fans (in particular of centrifugal type), each of which arranged within the heating chamber and actuatable in order to generate a hot air flow which circulates inside the heating chamber itself in order to uniformly cook the foods
Implementation Method 2
The heating means of the oven for example comprise an electrical heating element with circular form, arranged around the corresponding fan in order to heat the air flow generated by the fan itself
Implementation Method 3
the latter defines two partitions of the suction zone between the dividing separator and the rear wall: a high-pressure delivery zone placed laterally with respect to the dividing separator, in which the air is thrust by the fan in order to recirculate in the heating chamber, and a low-pressure suction zone placed frontally with respect to the fan, in which the rotation of the fan creates local reduced pressure for suctioning the air through the openings
Data Source
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AI summary
Oven for cooking foods, which comprises a containment body (5) which defines a heating chamber (6) and is provided with a rear wall (7), at least one fan (9), a dividing separator (8) to separate a cooking space (12) from a ventilation space (11); the dividing separator (8) is provided with at least one suction opening (10), through which the fan (9) suctions the internal air flow from the cooking space (12). The ventilation space (11) comprises a suction partition (13) and a delivery partition (14), which is under pressure, receiving the internal air flow forced by the fan (9). The oven also comprises drying means (15) for drying the air inside the heating chamber (6), comprising at least one supply duct (16) for an external air flow, placed in fluid communication with the heating chamber (6) by means of a first opening (17), evacuation means (18) for evacuating said internal air flow, comprising at least one evacuation duct (19) placed in fluid communication with the heating chamber (6) by means of a second opening (20). The first opening (17) and the second opening (20) are both made on the rear wall (7) of the containment chamber (5) at the suction zone (13) of the ventilation space (11). The said supply duct (16) crosses said ventilation space (11) and terminates with a third opening (30) made on said dividing separator (8); and the evacuation duct (19) crosses said ventilation space (11) and terminates with a fourth opening (31) made on said dividing separator (8).