Multi-Cavity Oven with Single Heat Source and Selective Convection
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Solution Overview
Problem
Multi-cavity oven appliances face challenges with independent heat sourcing, leading to increased costs, reduced usable cooking volume, complexity, and performance limitations due to the need for multiple burners and convection systems, particularly in gas systems where simultaneous burner operation results in poor combustion and requires significant time for transitioning between bake and broil modes.
Innovation Solution
A multi-cavity oven design utilizing a single heat source that can be selectively directed to one or both cooking chambers through forced or natural convection, employing fans to distribute heat efficiently between the upper and lower chambers, minimizing the footprint of the heating system and enhancing operational flexibility.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If multiple independent heat sources and convection systems are supplied to each oven cavity, then each cavity can be heated independently, but the cost increases, usable cooking volume is reduced, and device complexity increases
Solution Approach 1:
The patent combines multiple heat sources into a single shared heat source located in the lower cavity. This single heat source can selectively heat either the lower cavity directly or be directed to the upper cavity through a convection system, eliminating the need for separate burners in each cavity while maintaining independent heating capability.
Solution Approach 2:
The single heat source in the lower cavity serves multiple functions: it can directly heat the lower cavity for baking, redirect heat to the upper cavity for broiling, or operate in combination with the convection fan for convection cooking in either cavity. This multi-functionality replaces what would traditionally require multiple dedicated heat sources.
2Reliability
If multiple independent heat sources are supplied to each cavity, then independent heating is achieved, but the footprint of the heating system increases
Solution Approach 1:
By merging multiple heat sources into a single shared heat source in the lower cavity, the overall footprint of the heating system is reduced. The single heat source occupies less space than multiple separate burners would require, while the convection system enables flexible heat distribution without requiring additional heating elements.
3Productivity
If simultaneous burner operation is allowed in gas systems, then heating speed increases, but combustion performance deteriorates
Solution Approach 1:
The patent introduces a convection fan as an intermediary mechanism to transfer heat from the single heat source to the upper cavity. This allows the system to achieve rapid heating in the upper cavity through forced convection without requiring simultaneous operation of multiple burners, thus maintaining combustion performance while improving heating speed.
4Adaptability or versatility
If transitioning between bake and broil modes is required, then operational flexibility is maintained, but time consumption increases
Solution Approach 1:
The system dynamically switches between different operational modes by controlling a single heat source and an optional convection fan. The heat source can be directed to different cavities, and the convection fan can be activated or deactivated to switch between direct heating and convection modes, enabling rapid transitions between bake, broil, and convection modes without the time penalty of multiple burners.
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 solution allows for flexible and efficient heat distribution between multiple cooking chambers, reducing costs and complexity while maintaining performance, enabling simultaneous bake and broil operations without the need for multiple burners or additional convection systems, thus improving the overall reliability and usability of the oven appliance.
Implementation Method 1
a single heat source selectively in direct thermal communication with one or both of the upper cooking chamber and the lower cooking chamber by forced convection or an ambient environment around the oven appliance by natural convection
Implementation Method 2
a fan operable to provide direct thermal communication from the single heat to one or both of the upper cooking chamber and the lower cooking chamber by forced convection
Data Source
AI summary
An oven appliance defines a vertical direction, a lateral direction and a transverse direction. The vertical, lateral and transverse directions are mutually perpendicular. The oven appliance includes a cabinet extending between a first side portion and a second side portion along the lateral direction. The cabinet also extends between a top portion and a bottom portion along the vertical direction. The cabinet defines an upper cooking chamber positioned adjacent the top portion of the cabinet and a lower cooking chamber positioned adjacent the lower portion of the cabinet. The oven appliance also includes a single heat source in thermal communication with an ambient environment around the oven appliance by natural convection and a fan operable to provide direct thermal communication from the single heat to one or both of the upper cooking chamber and the lower cooking chamber by forced convection.