Dual Air-Guided Infrared Cooking Chamber for Smoke Reduction
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Solution Overview
Problem
Current air fryers suffer from unwanted smoke and smell emissions, as well as difficulties in cleaning, which compromise user experience and cooking efficiency.
Innovation Solution
A cooking apparatus incorporating an infrared lighting unit, shielding elements with infrared permeability, and dual air guiding units to manage air flow and heat circulation, allowing for efficient cooking while reducing smoke and improving cleanability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional air frying is used with high air flow rate, then cooking efficiency and food quality are improved, but smoke and smell emissions increase
Solution Approach 1:
The patent introduces an infrared lighting unit as an intermediary heating mechanism that works in conjunction with the hot air circulation system. The infrared light sources directly radiate heat to the food while the hot air flow carries away smoke and odors, mediating between the cooking process and smoke generation
Solution Approach 2:
The patent changes the heating parameter by incorporating infrared radiation alongside conventional convection heating. This dual heating approach allows for more efficient cooking that reduces the time and intensity of hot air circulation needed, thereby reducing smoke generation while maintaining cooking efficiency
2Object-generated harmful factors
If shielding elements are added to reduce smoke emissions, then smoke control is improved, but device complexity increases
Solution Approach 1:
The shielding elements are designed to serve multiple functions: they act as barriers to trap smoke and odors within the cooking chamber, while also serving as mounting structures for the infrared light sources and as components of the air circulation system. This multi-functionality reduces the need for separate components
Solution Approach 2:
The patent merges the shielding function with the heating and air circulation systems. The shielding elements are integrated with the infrared lighting unit and the air guiding units, combining what would traditionally be separate components into a unified structure that reduces overall device complexity
3Productivity
If infrared lighting unit is added for efficient cooking, then cooking speed is improved, but device complexity and cost increase
Solution Approach 1:
The infrared lighting unit is designed as a modular component that can be integrated into existing air fryer architectures. The multiple infrared light sources are arranged in segments around the cooking chamber, allowing for phased implementation and maintenance without replacing the entire system
Solution Approach 2:
The patent employs composite construction methods where the infrared lighting unit integrates multiple materials and functions into unified components. The shielding elements, for example, combine heat-resistant materials with structural support functions, reducing the total number of parts needed
4Temperature
If dual air guiding units are implemented for hot air circulation, then heat distribution is improved, but ease of cleaning deteriorates
Solution Approach 1:
The air guiding units are designed with movable components that can be adjusted or removed during cleaning cycles. The air ducts and fans can be repositioned or disassembled to allow access to hard-to-reach areas, transforming the static complex structure into a dynamically maintainable system
Solution Approach 2:
The patent designs the air guiding units with extractable components that can be removed from the main body for separate cleaning. The air ducts and fan assemblies can be detached and washed independently, allowing thorough cleaning without disassembling the entire appliance
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 effectively reduces smoke and smell emissions while enhancing the cleanability and usability of cooking appliances, ensuring efficient and high-quality food preparation.
Implementation Method 1
an infrared lighting unit comprising one or more infrared light sources configured to provide infrared radiation to the food item received in the cooking chamber
Implementation Method 2
a heating unit comprising one or more heating elements configured to heat air flow inside the cooking apparatus to create hot air circulation
Implementation Method 3
a first air guiding unit configured to conduce air flow through the shielding unit
Implementation Method 4
a second air guiding unit configured to circulate hot air inside the cooking apparatus to heat the food item received inside the cooking chamber
Data Source
AI summary
A cooking apparatus is provided. The cooking apparatus includes: a cooking chamber to receive a food item, and an infrared lighting unit including one or more infrared light sources to provide infrared radiation to the food item received in the cooking chamber. The infrared lighting unit is positioned such that the food item is exposed to infrared radiation from the one or more infrared light sources. Further, the cooking apparatus includes: a shielding unit including one or more shielding elements respectively positioned between each of the one or more infrared light sources of the infrared lighting unit and the cooking chamber, a first air guiding unit to conduce air flow through the shielding unit, and a second air guiding unit to circulate hot air inside the cooking apparatus to heat the food item received inside the cooking chamber.