Hot-Air Chamber Circulation Layout for Faster Center Heating
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Solution Overview
Problem
Existing heating cooking apparatuses take a long time to heat a predetermined region, such as the center region, in a heating cooking chamber using hot air.
Innovation Solution
A heating cooking apparatus with an air sending unit that includes a suction hole portion and a blow-out hole portion positioned on a predetermined side of the chamber, allowing for efficient circulation of hot air to heat the center region quickly, combined with a first heater positioned inside the chamber to enhance heating efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If hot air is supplied to heat a predetermined region in the heating cooking chamber, then the heating function is provided, but the time taken to heat the predetermined region is long
Solution Approach 1:
The air sending unit is divided into multiple functional components: a suction hole portion for drawing air, a blow-out hole portion for discharging air, and a circulation path that directs hot air specifically toward the first heater. This segmentation allows targeted heating of the predetermined region, reducing the time required to achieve the desired temperature.
Solution Approach 2:
The air sending unit pre-heats air before it reaches the object to be heated by circulating it through a path that includes the first heater. This preliminary heating action ensures that the air arriving at the predetermined region is already at an elevated temperature, significantly reducing the overall heating time.
2Productivity
If a conventional heating system is used, then the structure is simple, but the heating speed is slow
Solution Approach 1:
The air sending unit serves multiple functions within a single integrated structure: it draws air through the suction hole, heats the air through the circulation path and first heater, and discharges the hot air through the blow-out hole. This multi-functionality achieves rapid heating without requiring separate systems for each function, thus limiting the increase in overall device complexity.
Solution Approach 2:
The invention uses pneumatic principles to circulate air through the heating system. The air is drawn in, heated, and forced through the circulation path using pressure differentials and flow dynamics, enabling rapid heat distribution without complex mechanical moving parts.
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 significantly reduces the time required to heat a predetermined region within the heating cooking chamber by hot air, ensuring more uniform and rapid heating of the object to be heated.
Implementation Method 1
The air sending unit suctions air inside the heating cooking chamber through the suction hole portion and blows air out toward the first heater through the blow-out hole portion
Implementation Method 2
The first heater is positioned inside the heating cooking chamber and heats the object to be heated
Data Source
AI summary
A heating cooking apparatus includes a heating cooking chamber (100A) and an air sending unit (14). The heating cooking chamber (100A) accommodates an object to be heated. The air sending unit (14) supplies hot air (F1) to the heating cooking chamber (100A). The air sending unit (14) includes a suction hole portion (14D) positioned on a predetermined side of the heating cooking chamber (100A) and a blow-out hole portion (14C) positioned on the predetermined side. The air sending unit (14) suctions air inside the heating cooking chamber (100A) through the suction hole portion (14D) and blows air into the heating cooking chamber (100A) through the blow-out hole portion (14C).