Oven Airflow Layout for Uniform Heating and Door Moisture Control
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Solution Overview
Problem
Conventional ovens often experience non-uniform heating in the cooking chamber, leading to incorrect cooking results, which can be attributed to the placement and configuration of suction and discharging ports.
Innovation Solution
The oven design includes a discharging port on the bottom plate adjacent to the door and multiple discharging ports on different walls, along with a circulation duct system that incorporates heat insulating materials and a flow-rate regulating device to enhance air circulation and heating uniformity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If conventional suction and discharging port placement is used, then device simplicity is maintained, but heating uniformity deteriorates
Solution Approach 1:
The discharging port is divided into multiple segments located at different positions (front wall, rear wall, and bottom plate) to distribute heated air more uniformly throughout the cooking chamber. This segmentation of the air discharge function resolves the contradiction by improving heating uniformity without requiring complex port mechanisms, simply through strategic multi-position placement.
Solution Approach 2:
Different discharging ports are positioned at specific locations (front, rear, bottom) to address local heating needs in different regions of the cooking chamber. The front discharging port addresses the front region, the rear port addresses the rear region, and the bottom port addresses the lower region, creating locally optimized heating quality that achieves overall uniformity.
2Temperature
If air circulation is increased, then heating uniformity improves, but moisture accumulation on door increases
Solution Approach 1:
The harmful moisture accumulation effect is extracted and addressed by adding a dedicated discharging port at the bottom plate adjacent to the door. This separate extraction point for moisture-laden air allows the circulation system to remove condensation without directing it onto the door surface, resolving the contradiction between improved circulation and moisture prevention.
Solution Approach 2:
The bottom discharging port acts as an intermediary element between the circulation fan and the door area. It provides a controlled pathway for moisture-laden air to be discharged away from the door, mediating the interaction between air circulation and moisture accumulation to prevent harmful condensation on the door surface.
3Temperature
If discharging port is placed under turn table, then heating uniformity improves, but foreign substance contamination increases
Solution Approach 1:
The discharging port is positioned asymmetrically relative to the turn table, located inwards from the edge rather than directly underneath. This asymmetric placement allows the port to serve the bottom plate heating function while avoiding the direct path of falling foreign substances from the turn table, resolving the contradiction between heating effectiveness and contamination prevention.
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 uniform heating of the cooking chamber, effectively eliminates moisture on the door, and increases air flow rate, resulting in improved cooking performance and consistent results.
Implementation Method 1
a circulation fan arranged to circulate air in the cooking chamber
Implementation Method 2
a discharging port formed on the bottom plate of the cooking chamber, discharging port for discharging air that has passed through the suction port into the cooking chamber
Implementation Method 3
At least a portion of the discharging duct may be enclosed by one or more heat insulating materials
Data Source
Figure 1
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Figure 4
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.