Oven Air Circulator Ducting for Vertical Heat Stratification
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Solution Overview
Problem
Vertically oriented ovens experience heat stratification due to the elongated cooking chamber, leading to uneven cooking, and existing circulation methods are inadequate in preventing this issue, especially when overloaded with food.
Innovation Solution
A heat and air circulator system with circulating ducting and an air mover that moves heated air from the upper portion of the cooking chamber to the lower portion through a fluid passage, ensuring even distribution and reducing temperature differentials.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Volume of moving object
If the oven is vertically oriented to save kitchen space, then the vertical space utilization is improved, but heat stratification occurs leading to uneven cooking
Solution Approach 1:
The patent employs a circulation fan and ducting system to create forced air circulation within the cooking chamber. The fan draws air from the upper portion of the chamber and forces it through ducts to the lower portion, creating a pneumatic system that actively redistributes heated air to counteract natural heat stratification caused by the vertical orientation.
Solution Approach 2:
The system changes the flow dynamics parameter by transitioning from natural convection to forced convection. By introducing mechanical air movement through the fan and ducting system, the patent alters the air circulation pattern and velocity, enabling effective heat distribution in the vertically elongated chamber that natural convection cannot achieve alone.
2Ease of operation
If fans are used to circulate heated air in the cooking chamber, then air circulation is improved, but heat stratification persists especially when overloaded with food
Solution Approach 1:
The circulation system is segmented into distinct functional components: an upper air intake region, a circulation fan, ducting pathways, and a lower air discharge region. This segmentation allows the system to specifically target the heat stratification problem by creating a dedicated air circulation loop that operates independently of the food loading configuration.
Solution Approach 2:
The ducting system acts as an intermediary structure that channels air from the upper chamber through the fan and delivers it to the lower chamber. This intermediary pathway ensures that heated air is systematically redirected to areas where it is needed, maintaining temperature uniformity even when food blocks direct air flow paths.
3Volume of moving object
If the cooking chamber is vertically elongated, then space efficiency is improved, but temperature gradients increase between upper and lower portions
Solution Approach 1:
The patent addresses the vertical temperature gradient by introducing horizontal air movement components. The ducting system channels air laterally and the fan creates multi-directional flow patterns, effectively using horizontal dimensions to counteract the vertical temperature stratification caused by the elongated chamber geometry.
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 system effectively circulates heated air and smoke within the oven, reducing or eliminating temperature gradients, resulting in more uniform cooking and preventing disparities in cooking times for food at different vertical positions.
Implementation Method 1
An air mover moves heated air in the chamber through the fluid passage from the upper portion of the chamber to the lower portion of the chamber
Implementation Method 2
A heating source heats air in the housing
Data Source
AI summary
An air circulator and an oven including such an air circulator. Ducting has an inlet located toward an upper end of a cooking chamber of the oven and an outlet proximate the lower portion of the chamber. An air mover can move air in the chamber though a fluid passage defined in the ducting from the upper portion of the chamber to the lower portion.