Fan Oven Air Return Channel for Uniform Heat Distribution
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Solution Overview
Problem
Ventilated ovens suffer from reduced fluid-dynamic efficiency and uneven hot air distribution, leading to inconsistent cooking results due to air stagnation and interference between air flows, which affects cooking efficiency and noise levels.
Innovation Solution
The oven design incorporates a channel with a 'T' shape that extends from the back wall to the front, featuring multiple ports near the front wall to draw air and prevent interference, along with smooth corners and rounded edges in the cavity to enhance air circulation and distribution, ensuring uniform air flow and reduced noise.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If inlet means and return means are provided in the bulkhead to enable air circulation, then air circulation is improved, but air flow interference occurs leading to reduced cooking uniformity
Solution Approach 1:
The bulkhead is segmented into multiple regions with multiple inlet openings and return passages distributed across different locations. This segmentation allows independent control of air flow paths, preventing interference between incoming and returning air streams while maintaining efficient circulation throughout the cooking compartment.
Solution Approach 2:
The invention transitions from a single-plane air flow configuration to a three-dimensional air circulation system. Inlet openings and return passages are positioned at different vertical and horizontal levels, creating multi-level air flow paths that eliminate interference and ensure uniform heat distribution across all cooking zones.
2Productivity
If a fan is added to circulate air in the cavity, then air distribution is improved, but air stagnation in the cavity occurs reducing fluid-dynamic efficiency
Solution Approach 1:
The cavity is designed with curved surfaces and rounded corners instead of sharp angles. This curvature prevents dead zones where air could stagnate, ensuring continuous air flow throughout the entire cavity volume. The smooth transitions guide air flow efficiently from the fan through the heating means and into the cooking compartment without creating stagnant regions.
3Ease of operation
If multiple passages and openings are created in the bulkhead, then air flow paths are established, but air flow interference occurs reducing cooking efficiency
Solution Approach 1:
Different regions of the bulkhead are assigned different functions with specialized openings and passages tailored to local requirements. Inlet openings are positioned to deliver air to specific cooking zones, while return passages are located to collect air from corresponding areas. This localized optimization ensures that each air flow path serves its intended purpose without interfering with other paths, maintaining high cooking efficiency.
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 achieves optimal and uniform hot air distribution, reducing cooking inefficiencies and noise by preventing air stagnation and optimizing air flow within the cooking compartment, resulting in more consistent food cooking outcomes.
Implementation Method 1
the fan sucks air into said cavity from the cooking compartment, in particular through said at least one passage obtained in the bulkhead that separates the cooking compartment from the cavity
Implementation Method 2
the air gets heated through contact with the heating means
Implementation Method 3
the air flow generated by the fan and heated is then reintroduced into the cooking compartment through said at least one opening obtained in the bulkhead
Data Source
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AI summary
The present invention relates to an oven (1) of the ventilated type, in particular for domestic use, comprising: - a muffle (10) defining a cooking compartment (10V) where food to be cooked is placed, said muffle (10) comprising a bottom wall (11), a top wall (12), a back wall (13), a front wall (14) opposite to said back wall (13), and two mutually opposite side walls (15); - heating means (20) associated with the muffle (10) for heating air in said muffle (10) and causing said food to be cooked; - a fan (30) for circulating air in said muffle (10), the fan (30) being located in a cavity (40) associated with the back wall (13) of the muffle (10) via a bulkhead (41); - inlet means (50) allowing said cavity (40) to be in fluidic communication with the compartment (10V) of the muffle (10), so as to allow the air contained in said cavity (40) and moved by the fan (30) to flow into the compartment (10V) of the muffle (10), said inlet means (50) comprising at least one opening (51) in said bulkhead (41); - return means (60) allowing the compartment (10V) of the muffle (10) to be in fluidic communication with the cavity (40), so as to allow the air contained in said compartment (10V) to be sucked in by the fan (30) and return into the cavity (40), said return means (60) comprising at least one passage (61) in said bulkhead (41). The invention is characterized in that said return means (60) comprise a channel (62) comprising a first end (62A) associated with said at least one passage (61) and a second end (62B) situated in the proximity of the front wall (14), so as to draw air near the front wall (14) of the muffle (10) and convey it towards the fan (30) through said at least one passage (61).