Hot Food Holding Cabinet Airflow Layout for Energy and Moisture Control
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing devices for storing food products at hot temperatures suffer from high energy consumption, user safety hazards due to excessive heat, and food degradation from moisture, along with the risk of fire from recirculated food particles.
Innovation Solution
A device with a centrifugal fan and heating elements where air flows are designed to preheat and cool, with separate parallel paths to reduce energy use and prevent recirculation, featuring a stainless steel construction and specific airflow configurations to enhance safety and food quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If a heating element is used to generate heat for food storage, then the food can be maintained at hot temperature, but energy consumption increases and the housing becomes hot causing safety hazards
Solution Approach 1:
The patent recycles the hot air that would otherwise be wasted by routing it through a heat exchanger to preheat the ambient air entering the heating chamber. This converts the harmful waste heat into a beneficial resource, reducing the energy required by the heating element to maintain food temperature while avoiding housing overheating.
2Use of energy by moving object
If recirculation is used to conserve energy, then energy consumption is reduced, but food particles are sucked into the fan creating reliability hazards and fire risks
Solution Approach 1:
The patent divides the air flow paths into separate segments: one path for ambient air intake that bypasses the heating chamber, and another path for hot air recirculation through the heat exchanger. This segmentation prevents food particles from being drawn into the fan while still enabling energy recovery through hot air recycling.
3Use of energy by moving object
If hot air is recirculated to maintain temperature, then energy is conserved, but moisture accumulates causing food degradation
Solution Approach 1:
The patent introduces different air qualities to different regions of the system: fresh ambient air is directed to specific zones to provide moisture control, while recirculated hot air is used in zones where heat retention is prioritized. This local differentiation maintains food temperature while preventing moisture buildup that causes degradation.
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 solution reduces energy consumption, improves user safety by cooling the outer housing, and prevents food degradation by effectively managing moisture and air circulation, ensuring reliable and efficient food storage.
Implementation Method 1
at least one heating element installed in a vicinity of said fan chamber
Implementation Method 2
a fan located inside said fan chamber... used for conveying hot air provided by the heating element
Implementation Method 3
a first air flow path for guiding a first air flow is defined from the outside of said outer housing to the air inlet of said fan chamber... This has a positive impact by preheating the first air flow
Implementation Method 4
a second air flow path for guiding a second air flow is defined from the air outlet of said fan chamber to said space inside said at least one food tray; and the at least one heating element is located in said second air flow path
Implementation Method 5
said first flow path extending between said outer housing and said inner housing... providing a cooling effect for the outer housing
Data Source
Figure 1
Figure 2
Figure 3
AI summary
We propose a device (1) for storing food products (2) at hot temperature, comprising: an outer housing (3); an inner housing (4), which inner housing (4) is at least partially contained inside said outer housing (3); a fan chamber (5) defined within said inner housing (4), said fan chamber (5) having at least one air inlet (6) and one air outlet (7); a fan (5a) located inside said fan chamber (5); at least one heating element (9) installed in a vicinity of said fan chamber (5); and at least one food tray (10) defining a space (11) for holding said food products (2) inside said food tray (10); wherein a first air flow path (15) for guiding a first air flow (AF1) is defined from the outside of said outer housing (3) to the air inlet (6) of said fan chamber (5), said first flow path (15) extending between said outer housing (3) and said inner housing (4); and a second air flow path (16) for guiding a second air flow (AF2) is defined from the air outlet (7) of said fan chamber (5) to said space (11) inside said at least one food tray (10); and the at least one heating element (9) is located in said second airflow path (16).