Heating Cooking Apparatus Duct Design for Component Cooling Air Reuse
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Solution Overview
Problem
The existing heating cooking apparatuses face issues with temperature rise outside the heating cooking chamber, particularly affecting components like the microwave supply unit, and inefficient utilization of cooling air.
Innovation Solution
A heating cooking apparatus with a duct member that includes an air intake hole portion for communication between the inside and outside of the chamber, a suction port, a blow-out port, and a rectifying portion to guide and distribute air efficiently, allowing cooled air to be utilized effectively.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If air is circulated outside the heating cooking chamber to cool components, then component temperature is reduced, but cooling air is not efficiently utilized
Solution Approach 1:
The patent converts the harmful hot air discharged from the heating cooking chamber into a beneficial cooling resource. The air circulation path guides this hot air through the microwave supply unit and other components to cool them down, transforming waste heat into useful cooling effect. This resolves the contradiction by making the discharged air serve dual purposes: maintaining chamber temperature and cooling external components.
Solution Approach 2:
The air circulation system performs multiple functions simultaneously: it cools the heating cooking chamber, cools external components like the microwave supply unit, and utilizes the discharged air for cooling purposes. The air flow path is designed to serve both heating and cooling functions, eliminating waste and improving overall system efficiency.
2Temperature
If air inside the heating cooking chamber is exchanged with air outside to adjust temperature, then chamber temperature is controlled, but cooling air is wasted
Solution Approach 1:
Instead of discarding the air exchanged from the heating cooking chamber, the patent recovers it and redirects it through the duct member to cool external components. The air circulation path ensures that this exchanged air is not wasted but reused for cooling the microwave supply unit and other components, thereby recovering its residual cooling potential.
3Reliability
If components are cooled by air circulated outside the heating cooking chamber, then component reliability is improved, but air circulation efficiency is low
Solution Approach 1:
The duct member acts as an intermediary that efficiently connects the heating cooking chamber air outlet to the external components requiring cooling. It guides the air flow through an optimized path, ensuring effective heat transfer from components to the circulating air. This intermediary structure improves both component reliability through effective cooling and air circulation efficiency through streamlined flow guidance.
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 configuration enables efficient utilization of air for cooling components and maintains optimal temperature within the heating cooking chamber, improving the apparatus's operational efficiency and component protection.
Implementation Method 1
a main body portion configured to guide air to cause the air to travel in a first direction to a second direction intersecting the first direction
Implementation Method 2
a suction port through which the air is sucked into the main body portion
Implementation Method 3
a blow-out port from which the air is blown out toward the air intake hole portion
Implementation Method 4
a rectifying portion configured to determine at least one of a blow-out direction or an airflow distribution of the air at the blow-out port
Implementation Method 5
The heating cooking chamber includes an air intake hole portion configured to cause an inside and an outside of the heating cooking chamber to be communicated with each other
Data Source
AI summary
A heating cooking apparatus includes a heating cooking chamber and a duct member (30). The heating cooking chamber accommodates an object to be heated. The duct member (30) is disposed outside the heating cooking chamber. The heating cooking chamber includes an air intake hole portion that causes the inside and the outside of the heating cooking chamber to be communicated with each other. The duct member (30) includes a main body portion (31) that guides air so that the air travels from a first direction (D1) to a second direction (D2) intersecting the first direction (D1), a suction port (32) through which the air is sucked into the main body portion (31), a blow-out port (33) from which the air is blown out toward the air intake hole portion, and a rectifying portion (35) that determines at least one of a blow-out direction or an airflow distribution of the air at the blow-out port (33) and guides the air to the air intake hole portion.