Convection Oven Air Baffle Layout for Obstructed Air Circulation
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing convection units in ovens face challenges in air circulation due to certain food placements, leading to diminished quality of cooking and temperature gradients, particularly in baffle arrangements that do not accommodate food items effectively.
Innovation Solution
A gas oven design featuring a convection unit with a fan and an air baffle unit having a major housing wall with laterally opposed side vent openings and upper corner vent openings, along with an air intake arrangement that includes open and closed areas displaced within respective quarters of the intake area, allowing for improved air circulation and distribution.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If a conventional baffle arrangement is used, then the structure is simple, but air circulation quality deteriorates when large food items are placed in the oven
Solution Approach 1:
The baffle structure is segmented into multiple functional zones: a first baffle portion with a first opening for receiving hot gas, a second baffle portion with a second opening for discharging air, and a third baffle portion with a third opening for additional air intake. This segmentation allows each portion to perform a specific function, improving overall air circulation quality while maintaining reasonable structural complexity.
Solution Approach 2:
The patent introduces vertical displacement between openings in different baffle portions. The first opening is positioned at a first vertical level, the second opening at a second vertical level, and the third opening at a third vertical level. This dimensional arrangement creates multiple air circulation pathways at different heights, enhancing air circulation quality without excessive structural complexity.
2Productivity
If the fan is positioned close to the baffle, then the air circulation path is short and efficient, but food items may obstruct the air flow path
Solution Approach 1:
The air circulation system is segmented into multiple pathways through different baffle portions. The first baffle portion receives hot gas, the second baffle portion discharges air, and the third baffle portion provides additional intake. This segmentation creates redundant circulation paths that can accommodate various food placements without obstructing all airflow paths simultaneously.
Solution Approach 2:
By positioning openings at different vertical levels (first vertical level for first opening, second vertical level for second opening, third vertical level for third opening), the system creates three-dimensional air circulation pathways. This allows air to flow around food items placed at different heights, maintaining circulation efficiency while accommodating diverse food placements.
3Temperature
If a single centralized opening is used in the baffle, then the structure is simple, but temperature distribution becomes non-uniform
Solution Approach 1:
Instead of a single centralized opening, the baffle is divided into multiple portions (first, second, and third baffle portions), each with its own opening. This segmentation distributes the air intake and discharge functions across multiple locations, enabling more uniform temperature distribution throughout the oven cavity while maintaining reasonable structural complexity.
Solution Approach 2:
Each baffle portion is designed with specific local characteristics: the first baffle portion has an opening optimized for hot gas reception, the second baffle portion has an opening optimized for air discharge, and the third baffle portion has an opening for additional intake. This local optimization of each opening's position and function contributes to overall temperature uniformity.
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 design enhances air circulation and heat distribution within the oven cavity, ensuring even cooking and browning of food items, even when large or obstructive items are placed, by distributing air flow effectively through the oven.
Implementation Method 1
a convection unit including a fan having a plurality of blades extending radially from an axis
Implementation Method 2
The fan drawing air through the first and second open areas of the intake areas and distributing air flow among the four output vents
Implementation Method 3
a burner unit having a heat output extending from the floor adjacent the rear wall
Data Source
Figure 1
Figure 2
Figure 3
AI summary
An air baffle unit (10) includes a major housing (62) wall (14) extending in first and second directions (16, 18) to define an exterior side (20) and an interior side (22), two upper corner output vent openings (24), first and second laterally opposed side vent openings (28, 30), and an air intake opening arrangement (36) defined within an intake area (36) along the major housing (62) wall (14) and extending therealong in the first and second directions (16, 18). The air intake opening arrangement (36) is defined in an intake area (36) and includes first and second pluralities of intake vents (40) positioned within respective first and second open areas (44, 46) of the intake area (36) with first and second closed areas (48, 50) extending between the first and second open areas (44, 46). The first and second open areas (44, 46) and first and second closed areas (48, 50) each positioned within respective quarters of the intake area (36). The open areas (44, 46) are displaced relative to each other in both the first direction (16) and the second direction (18).