Oven Air Port Layout for Uniform Bottom Plate Heating
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Solution Overview
Problem
Conventional ovens often experience non-uniform heating, leading to incorrect cooking results due to the placement of suction and discharging ports, which affects the air circulation and heating distribution within the cooking chamber.
Innovation Solution
The oven design includes a discharging port on the bottom plate adjacent to the door, with a curved discharging duct and a dust collector to enhance air circulation and prevent moisture buildup, along with multiple discharging ports on different walls to increase airflow and ensure uniform heating.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If the suction port and discharging port are positioned on the sidewall of the cooking chamber, then the structure is simple, but the heating uniformity deteriorates
Solution Approach 1:
The cooking chamber is divided into multiple heating zones with separate suction ports and discharging ports positioned at different locations (sidewall, top, and bottom plates). This segmentation allows independent control of air circulation paths to achieve uniform heating across different regions of the cooking chamber.
Solution Approach 2:
The patent transitions from two-dimensional sidewall port positioning to three-dimensional port distribution across multiple surfaces (sidewall, top plate, bottom plate). This spatial dimensionality change enables comprehensive air circulation throughout the cooking chamber volume, improving heating uniformity.
2Duration of action of moving object
If the discharging port is positioned on the top plate, then the air circulation path is extended, but the bottom plate heating is insufficient
Solution Approach 1:
Different regions of the cooking chamber are equipped with specialized port configurations: discharging ports on the bottom plate specifically target bottom heating, while top plate discharging ports handle upper region circulation. This local quality differentiation ensures each area receives appropriate heating attention.
3Temperature
If multiple discharging ports are added on different walls, then the heating uniformity is improved, but the device complexity increases
Solution Approach 1:
The circulation fan serves multiple functions by generating airflow that travels through different paths to reach various discharging ports. A single fan unit controls air circulation throughout the entire cooking chamber, eliminating the need for multiple fans while achieving uniform heating through strategically positioned discharging ports.
4Productivity
If the circulation fan operates at high speed to increase airflow, then the heating efficiency is improved, but the moisture elimination capability deteriorates
Solution Approach 1:
The discharging ports act as intermediaries that separate the heating function from the moisture elimination function. Heated air reaches food through these ports for cooking, while a separate suction system draws out moisture-laden air, preventing moisture buildup without compromising heating efficiency.
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 configuration ensures that the bottom plate is sufficiently heated, prevents air from escaping through the suction port, and increases the airflow rate within the cooking chamber, resulting in more uniform heating and effective moisture elimination.
Implementation Method 1
a circulation fan arranged to circulate air in the cooking chamber
Implementation Method 2
a heating device for applying heat into the cooking chamber
Data Source
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AI summary
An oven with an enhanced structure to improve cooking performance is provided. The oven includes a main body, a cooking chamber arranged inside the main body, the cooking chamber including an open front, a door arranged to open or close the front of the cooking chamber, a circulation fan arranged to circulate air in the cooking chamber, a suction port formed on a wall of the cooking chamber facing the circulation fan, a turn table arranged on a bottom plate of the cooking chamber, the turn table being rotatable around a rotating shaft, and a discharging port formed on the bottom plate of the cooking chamber, the discharging port for discharging air that has passed through the suction port into the cooking chamber, the discharging port being located under the turn table.