Baking oven and method for operating a baking oven
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Solution Overview
Problem
Conventional ovens struggle to achieve uniform temperature distribution and efficient cooking of multiple dishes with different temperature requirements simultaneously, leading to increased complexity and reduced user convenience.
Innovation Solution
The oven features multiple tubular heating elements arranged closely on a wall, allowing for separate zone control with independent power management, temperature sensing, and adjustable fan operation to optimize temperature and air flow in each zone, enabling simultaneous cooking of diverse food items at different temperatures.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If multiple heating devices are arranged closely on a wall to create separate zones, then temperature control precision for multiple dishes is improved, but device complexity increases
Solution Approach 1:
The oven interior is segmented into multiple independent heating zones by arranging multiple heating devices (first, second, third heating devices) on the same wall at different heights. Each heating device independently controls temperature in its respective zone, enabling precise temperature control for multiple dishes with different cooking requirements simultaneously.
Solution Approach 2:
Instead of distributing heating devices horizontally around the oven cavity, all heating devices are arranged vertically on a single wall. This vertical arrangement creates distinct temperature zones along the height of the oven, achieving zone control through dimensional reorganization while simplifying the overall structure.
2Speed
If multiple heating devices operate simultaneously at full power, then heating speed is improved, but energy consumption increases
Solution Approach 1:
The control system dynamically adjusts the operation of heating devices based on real-time temperature feedback from sensors in each zone. Heating devices can be individually switched on or off, or operated at varying power levels, to maintain optimal heating speed while minimizing energy consumption by avoiding simultaneous full-power operation when not needed.
Solution Approach 2:
The heating devices operate in periodic cycles rather than continuously, with the control system switching them on and off based on temperature requirements. This periodic operation maintains heating effectiveness while reducing overall energy consumption compared to continuous full-power operation.
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 precise temperature control and efficient cooking of multiple dishes at different temperatures within the same cooking time, enhancing user convenience and cooking flexibility while maintaining energy efficiency.
Implementation Method 1
The at least two heating devices are designed as tubular heaters with a resistance heating conductor
Implementation Method 2
a fan is mounted on the rear wall of the muffle and ventilates into the muffle
Data Source
Figure 1~3
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Figure 6~7
AI summary
An oven comprises a muffle and at least two tubular heating elements within it, which are electrically separated and can be controlled independently. These elements are arranged side-by-side and close to one another on a ceiling wall of the muffle. The muffle is divided into adjacent thermal zones by the heating elements, with the boundary between two directly adjacent zones running midway between two directly adjacent heating elements. None of the adjacent zones overlap; the zones are separate from each other but directly adjoining one another. The oven has an oven control unit and a power supply for each of the heating elements. The oven control unit is configured to determine or calculate a temperature of at least one heating element and/or within the muffle.The oven control can use these temperatures to determine a cooking process for several different foods, which are exposed to different cooking temperatures in each of the zones for the same cooking time.