Cooking oven with a cooling system
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Solution Overview
Problem
Existing cooking ovens with temperature-sensitive components face challenges in cooling during pyrolytic cleaning, as high temperatures can damage these components, and existing cooling systems are either complex or ineffective in separating moist and dry air for adequate cooling.
Innovation Solution
A cooling system with two separate air paths, one for moist air and one for dry air, where the blowing-out area is subdivided into first and second air guidance with increasing cross-sections, allowing for targeted cooling of moisture-sensitive components using dry air only, and featuring radial fans with a common axis of rotation and separate motors or a common motor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If a common exhaust channel is used for both cooling air and vapours, then the cooling system structure is simplified, but moisture-sensitive components cannot be adequately protected from moist air
Solution Approach 1:
The exhaust channel is segmented into two separate channels: a first exhaust channel for vapours and a second exhaust channel for cooling air. This segmentation allows moisture-sensitive components to be protected from moist air while maintaining a relatively simple overall structure.
Solution Approach 2:
A separator is introduced as an intermediary element between the oven cavity and the exhaust system. The separator directs vapours through the first exhaust channel while allowing cooling air to flow through the second exhaust channel, thereby protecting moisture-sensitive components without requiring complete system redesign.
2Device complexity
If the blowing-out area cross-section remains constant, then the system structure is simpler, but air flow efficiency and cooling performance are reduced
Solution Approach 1:
The air guidance structure transitions from a static constant cross-section to a dynamic variable cross-section design. The cross-section area increases in the direction of air flow, creating an expanding duct that optimizes air flow velocity and pressure distribution, thereby improving cooling efficiency.
3Reliability
If pyrolytic cleaning is performed at 500°C, then thorough cleaning is achieved, but temperature-sensitive components are damaged
Solution Approach 1:
The exhaust system is segmented into separate channels for hot vapours and cooling air. This allows the oven cavity to be heated to 500°C for effective pyrolytic cleaning while simultaneously directing cool, dry air through the second exhaust channel to protect temperature-sensitive components.
Solution Approach 2:
The separator acts as an intermediary that divides the hot environment from the protected component zone. It allows vapours to be extracted through the first channel while introducing cooling air through the second channel, creating a protective barrier for temperature-sensitive components.
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 enables sufficient and efficient cooling of the entire cooking oven, particularly moisture-sensitive components, by separating moist and dry air paths, effectively protecting components from high temperatures during pyrolytic cleaning without increasing system complexity.
Implementation Method 1
The cooling system includes at least one first fan and at least one second fan
Implementation Method 2
a cooling air stream and vapours are blown out via a common exhaust channel
Data Source
Figure 1
Figure 2
AI summary
The present invention relates to a cooling system (12) for a cooking oven (10). The cooling system (12) comprises a first air path including a first suction area (28), at least one first fan (20) and a first air guidance (48) of a blowing-out area (30) connected in series. The cooling system (12) comprises a second air path including a second suction area, at least one second fan (22) and a second air guidance (50) of the blowing-out area (30) connected in series. The first suction area (28) is connected to an oven cavity (14) of the cooking oven (10) via an vapour outlet (32), so that the first air path is provided for conveying moist air. The second suction area is connected to the environment of the cooking oven (10), so that the second air path is provided for conveying dry air.