Cooking appliance with a bottom wall
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Solution Overview
Problem
Existing cooking appliance base walls, particularly in ovens, face issues with sharp transitions that lead to stress and potential cracking due to thermal expansion, inadequate retention volume for condensate, and insufficient ergonomic design for cookware positioning.
Innovation Solution
A cooking appliance with a base wall featuring a recessed area defined by varying radii, where the transition from the recessed area to the surrounding surface is smoother at the front and steeper at the rear, ensuring uniform stress distribution and providing a tactile guide for cookware positioning, while accommodating a sufficient volume for condensate and steam functions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If a recessed area is formed in the bottom wall to provide condensate retention volume, then the steam function capability is improved, but sharp transitions in the embossing create stress concentrations that lead to cracking
Solution Approach 1:
The embossing design applies different radius values at different locations: a first (larger) radius at the front transition area and a second (smaller) radius at the rear transition area. This local differentiation allows the front to handle thermal stress while the rear provides structural support and condensate retention, resolving the contradiction between stress resistance and retention volume.
2Ease of manufacture
If a uniform radius embossing is used in the bottom wall, then manufacturing is simplified, but it causes non-uniform stress distribution leading to cracking under thermal loading
Solution Approach 1:
The embossing intentionally uses asymmetric radius values (first radius different from second radius) to create non-uniform stress distribution that actually improves reliability. The larger front radius reduces stress concentration where thermal gradients are highest, while the smaller rear radius provides structural support, overcoming the uniformity assumption.
3Quantity of substance
If the embossing has a steep transition to maximize retention volume, then condensate capacity is improved, but cookware positioning becomes difficult and ergonomic handling is reduced
Solution Approach 1:
The embossing design applies different radius values at different locations: a first (larger) radius at the front transition area and a second (smaller) radius at the rear transition area. This local differentiation allows the front to handle thermal stress while the rear provides structural support and condensate retention, resolving the contradiction between stress resistance and retention volume.
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 reduces stress-induced cracking, enhances ergonomic cookware handling, and ensures adequate condensate retention, improving the functionality and durability of the oven.
Implementation Method 1
temperature differences can cause stresses in the base wall, which in turn can lead to cracks in the base wall
Data Source
Figure 1~3
Figure 4~5
AI summary
The present disclosure relates to a cooking appliance (4), in particular an oven, with a cooking chamber (6) for receiving food to be cooked, which has a cooking chamber opening at the front, in particular closable by a door (16), a housing (10) forming the cooking chamber (6), which has a bottom wall (2) preferably made of sheet steel, in which an embossing (30) is formed for forming a recessed surface (32) within the embossing (30), wherein the embossing (30) has a larger radius at the front than at the rear.