Heating cooking apparatus
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Solution Overview
Problem
There is a demand for effective convection of hot air in heating cooking chambers, as existing technologies do not adequately circulate hot air for efficient heating.
Innovation Solution
A heating cooking apparatus with a first air sending unit that includes a partitioning member with suction and blow-out holes, allowing for the circulation of hot air within the chamber without inhibiting its movement, ensuring effective convection and rapid heating of the cooking space.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If a partitioning member is introduced to separate spaces for hot air circulation, then hot air convection is improved, but device complexity increases
Solution Approach 1:
The partitioning member divides the heating cooking chamber into a first space and a second space, creating separate circulation zones. This segmentation allows independent hot air circulation paths in each space, improving overall convection efficiency without requiring complete restructuring of the chamber.
Solution Approach 2:
The partitioning member is positioned specifically between the top wall and the object to be heated, creating localized functional zones. The first suction hole portion and first blow-out hole portion are strategically located to generate convection currents in the upper region, while leaving the lower region accessible for object placement.
2Productivity
If suction and blow-out holes are created in the partitioning member, then hot air convection is enhanced, but manufacturing complexity increases
Solution Approach 1:
The partitioning member incorporates suction holes and blow-out holes as porous or perforated structures. These holes can be manufactured using standard drilling or punching techniques, allowing hot air to pass through while maintaining the partitioning function. The porous structure enables effective convection without requiring complex internal passages.
3Productivity
If the first space is created above the object to be heated, then hot air distribution is improved, but the usable cooking space is reduced
Solution Approach 1:
The first space is created in the vertical dimension between the top wall and the object, rather than reducing horizontal cooking space. This allows hot air circulation to occur in the upper vertical region while maintaining full horizontal accessibility for placing and removing objects.
Solution Approach 2:
The partitioning member is positioned in advance to establish the first space before heating begins. This pre-arranged structure ensures that hot air circulation paths are already formed when heating starts, improving heating efficiency without requiring additional space.
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
The apparatus effectively circulates hot air by convection within the heating cooking chamber, ensuring efficient and rapid heating of the cooking space, preventing hot air from being trapped and allowing for uniform heating of the object being cooked.
Implementation Method 1
a first suction hole portion disposed in the first partitioning member and configured to suction air inside the heating cooking chamber
Implementation Method 2
a first blow-out hole portion disposed in the first partitioning member and configured to blow air into the heating cooking chamber
Implementation Method 3
The first air sending unit supplies first hot air to the heating cooking chamber... hot air can be effectively circulated by convection in a heating cooking chamber
Data Source
AI summary
A heating cooking apparatus includes a heating cooking chamber (100A) and a first air sending unit (14). The heating cooking chamber (100A) includes an accommodation space (120) that accommodates an object to be heated, and a first space (130) that communicates with the accommodation space (120). The first air sending unit (14) includes a first partitioning member (14B) positioned between the first space (130) and a first air sending chamber (14A), a first suction hole portion (14D) disposed in the first partitioning member (14B) and configured to suction air inside the heating cooking chamber (100A), and a first blow-out hole portion (14C) disposed in the first partitioning member (14B) and configured to blow air into the heating cooking chamber (100A). The accommodation space (120) is a space that can accommodate the object to be heated and has a predetermined capacity. The first space (130) indicates a space into which the object to be heated is prohibited from entering.