Device for heating cooking goods
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Solution Overview
Problem
Existing cooking devices lack precise control over the atmosphere, particularly temperature and humidity, leading to potential overcooking and uncontrolled odor and impurity release during cooking processes.
Innovation Solution
A device with a controllable ventilation system that includes a fan, flow guide system, and air purification means, allowing for three function modes to manage fresh air supply and exhaust air extraction, enabling precise control over the cooking environment and air quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If a controllable ventilation device with multiple function modes is implemented, then the precision of temperature and humidity control is improved, but the device complexity increases
Solution Approach 1:
The ventilation device is designed with dynamic controllability, allowing it to switch between three different function modes depending on the cooking requirements. The system uses controllable means to adjust fresh air supply and exhaust air extraction dynamically, enabling precise atmosphere control while maintaining operational flexibility through programmable sequences.
Solution Approach 2:
The ventilation system is segmented into distinct functional components: a fresh air supply path with controllable means, an exhaust air extraction system with controllable means, and a purification system. This segmentation allows independent control of each function, enabling precise atmosphere management while keeping the overall system organized and manageable.
2Reliability
If rapid air exchange is enabled through the ventilation device, then the reliability of cooking process control is improved, but the energy consumption increases
Solution Approach 1:
The ventilation device operates using periodic action sequences that are programmable and adaptable to different cooking processes. Air exchange occurs in controlled periods rather than continuously, with the system switching between fresh air supply, exhaust extraction, and purification modes as needed. This periodic operation maintains cooking reliability while significantly reducing energy consumption compared to continuous operation.
Solution Approach 2:
The system incorporates sensors that automatically detect atmosphere conditions and trigger ventilation operations when needed. The control unit programs sequences that automatically manage air exchange based on cooking stage and detected parameters, enabling the system to self-regulate ventilation needs without continuous manual intervention, thus balancing reliability with energy efficiency.
3Object-generated harmful factors
If exhaust air purification is implemented, then the harmful factors in kitchen air are reduced, but the device complexity increases
Solution Approach 1:
The purification system is merged with the existing exhaust air extraction pathway. The purifier is integrated into the flow guide system, utilizing the same exhaust air ducts and control mechanisms already present in the ventilation device. This merging approach enables effective odor and impurity removal without requiring completely separate purification infrastructure, thus limiting the increase in overall device complexity.
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 allows for rapid air exchange, precise temperature and humidity control, and effective odor and impurity removal, enhancing cooking reliability and preventing overcooking while maintaining kitchen air quality.
Implementation Method 1
a controllable ventilation device with at least one fan for generating a volume flow
Implementation Method 2
a heating device for direct or indirect transfer of thermal energy to the cooking goods to be heated
Implementation Method 3
a heating device for direct or indirect transfer of thermal energy to the cooking goods to be heated
Data Source
AI summary
A device for heating cooking goods comprises a ventilation device which enables different function modes, wherein in one of the function modes a volume flow generated by a fan has a proportion of at least 90% of exhaust air extracted from a receiving space.