Compact Microwave Oven Dielectric Support Surface
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Solution Overview
Problem
Conventional microwave ovens are too large for catering services, occupying valuable space and requiring separate machines for cooking pasta and heating sauces, leading to high energy costs and uneven cooking.
Innovation Solution
A compact microwave oven with a cooking chamber of reduced height, featuring a dielectric material support surface with a dielectric constant of 1-9 and a loss factor less than 0.01 at 2450MHz, which distributes microwaves uniformly without additional heating elements, ensuring even cooking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional microwave ovens are used to ensure uniform cooking, then cooking uniformity is improved, but the device size becomes too large for catering services
Solution Approach 1:
The patent changes the physical parameters of the support surface by using a dielectric material with specific properties (dielectric constant between 1-9 and loss factor less than 0.01 at 2450MHz). This parameter change allows the microwave field to be distributed more uniformly across the cooking chamber, achieving even cooking in a compact device without requiring large dimensions or complex stirring mechanisms.
2Manufacturing precision
If separate machines are used for cooking pasta and heating sauces, then cooking quality is improved, but space occupation and device complexity increase
Solution Approach 1:
The patent creates a universal microwave oven that can effectively cook both pasta and sauces (or other food items) in a single device. The improved microwave field distribution achieved through the dielectric support surface enables the same compact device to perform multiple cooking functions with high quality, eliminating the need for separate specialized machines.
3Manufacturing precision
If additional heating elements are added to compact microwaves, then cooking uniformity is improved, but energy consumption increases
Solution Approach 1:
The patent replaces the mechanical/electrical heating system (heating elements) with an electromagnetic field-based solution. By using a dielectric support surface that modifies microwave field distribution, the system achieves uniform cooking through optimized electromagnetic energy distribution rather than adding thermal heating elements, thus avoiding increased energy consumption.
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 compact design achieves uniform cooking without excessive heating or browning, reducing energy consumption and integrating pasta cooking and microwave heating in a single, space-efficient unit.
Implementation Method 1
a dielectric material having a dielectric constant ε' in the range of 1-9 and a loss factor ε'" less than 0.01 at the frequency of 2450MHz
Implementation Method 2
a microwave source (normally a magnetron), a waveguide for sending the microwaves generated in the cooking chamber
Data Source
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AI summary
The present invention regards a microwave oven (1) of the type having a height lower than width comprising a cooking chamber (3) having a support surface (12) for a food product, a microwave source (8) and means (10) for sending the microwaves from said source (8) into the cooking chamber (3), characterised in that said support surface is formed by a dielectric material having a dielectric constant ε' in the range of 1-9 and a loss factor ε" less than 0.01 at the frequency of 2450MHz. The present invention also regards an apparatus (30) for preparing ready-to-eat meals comprising a pasta cooker and a microwave oven (1) of the aforesaid type.