Oven bottom with cooking surface

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Solution Overview

Problem

Traditional oven bottoms in cooking appliances do not effectively utilize the space for cooking, as they require a separate cooking stone that is difficult to preheat and handle, and the flame spreader can cause issues like 'crazing' and 'de-glossing' of the porcelain coating, leading to lost cooking volume and inefficient heat transfer.

Innovation Solution

Integrating a cooking surface directly into the oven bottom, made of materials like clay, stone, ceramic, or steel, which allows direct contact with items to be baked and provides an unobstructed heat path, reducing the need for a flame spreader and enhancing cooking efficiency.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Use of energy by moving object

If a separate cooking stone is placed on the rack, then cooking function is provided, but heat transfer efficiency is reduced due to multiple layers (flame spreader, oven bottom, air gap)

Engineering Contradiction:

Improveheat transfer efficiencyVSAvoidnumber of layers

Core Design Contradiction:

Use of energy by moving objectVSDevice complexity

Solution Approach 1:

The patent combines the oven bottom and cooking surface into a single integrated structure. The cooking surface is directly formed on the oven bottom, eliminating the separate cooking stone and reducing the number of layers between the heat source and cooking item. This merging of functions directly improves heat transfer efficiency by removing thermal barriers.

Inventive Principle:

Principle #5Merging (Combining)

2Reliability

If a flame spreader is used to protect the oven bottom, then porcelain damage is reduced, but cooking volume is lost and heat transfer is obstructed

Engineering Contradiction:

Improveporcelain protectionVSAvoidcooking volume

Core Design Contradiction:

ReliabilityVSVolume of stationary object

Solution Approach 1:

The patent removes the flame spreader component entirely by integrating the cooking surface directly onto the oven bottom. The cooking surface is designed to withstand direct flame exposure, eliminating the need for the flame spreader protective layer. This extraction of the flame spreader restores the full cooking volume and improves heat transfer pathways.

Inventive Principle:

Principle #2Taking out (Extraction)

3Ease of operation

If a cooking stone is used, then cooking surface function is provided, but handling and storage complexity increases

Engineering Contradiction:

Improvecooking surface availabilityVSAvoidhandling and storage

Core Design Contradiction:

Ease of operationVSDevice complexity

Solution Approach 1:

The patent merges the cooking surface function directly into the oven bottom structure, making it a permanent, fixed feature. Users no longer need to handle, transport, or store a separate cooking stone. The cooking surface is always available when the oven is in use, simplifying the user experience while maintaining the desired cooking functionality.

Inventive Principle:

Principle #5Merging (Combining)

4Volume of stationary object

If the oven bottom is used as a cooking surface, then cooking volume is maximized, but direct flame contact may cause porcelain crazing and de-glossing

Engineering Contradiction:

Improvecooking volume utilizationVSAvoidporcelain damage

Core Design Contradiction:

Volume of stationary objectVSObject-affected harmful factors

Solution Approach 1:

The patent employs a composite material structure for the oven bottom, combining materials with different properties. The cooking surface layer is designed to withstand direct flame exposure while the underlying structure provides support and insulation. This composite approach allows the oven bottom to serve as the cooking surface without suffering from porcelain crazing or de-glossing.

Inventive Principle:

Principle #40Composite materials

Solution Approach 2:

The patent modifies the material parameters of the oven bottom to enable direct flame contact. By changing the thermal and mechanical properties of the oven bottom material, it can now withstand the thermal stress of direct flame exposure without deteriorating. This parameter change allows the full oven bottom surface to be utilized for cooking.

Inventive Principle:

Principle #35Parameter changes

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 solution allows for more efficient heat transfer and cooking volume utilization, as the cooking surface is directly exposed to heat sources, eliminating the need for a separate cooking stone and reducing the risk of porcelain damage, thereby improving cooking performance and convenience.

Implementation Method 1

The cooking surface allows direct contact of an item to be baked when the bottom cover is in the closed position

Methodology Applied

Scientific EffectHeat conduction: Conduction (thermal)

Implementation Method 2

Heat from a burner would then need to propagate thru a metal flame spreader, enameled steel oven bottom, and then the air gap

Methodology Applied

Scientific EffectThermal radiation: Thermal Radiation

Data Source

PatentUS10634362B2Oven bottom with cooking surface

Publication Date: 2020.04.28 MIDEA GROUP CO LTD

AI summary

A cooking appliance includes a cooking compartment with an oven bottom. The oven bottom includes a cooking surface. A cooking member may include the cooking surface. The cooking member may extend from the cooking compartment to the heating compartment. A bottom cover of the oven bottom may include a carrier and the cooking member. The oven bottom with cooking surface may be used in a variety of applications.