Ventilated Oven Cavity Isolation for Faster Heating Uniformity
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Solution Overview
Problem
Ovens operating in combined or traditional cooking modes experience reduced temperature rise and uniformity due to ventilation, leading to hot air leaks and grease fumes accumulation, which affects cooking performance and safety.
Innovation Solution
The oven features a ventilation system with deflector means that isolate air inlets and outlets from the air circulation space, ensuring complete insulation and preventing hot air leaks, while maintaining ventilation for microwave mode to prevent condensation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If ventilation is provided in the cavity during combined or traditional cooking mode, then steam condensation is prevented, but temperature rise in the cavity is delayed and reduced
Solution Approach 1:
The patent employs movable deflectors that can dynamically change position between open and closed states. During microwave mode, deflectors are open to allow ventilation and prevent condensation. During combined or traditional cooking modes, deflectors close to isolate the cavity from the air circulation space, preventing fresh air intake that would delay temperature rise. This dynamic adaptation resolves the contradiction by adjusting ventilation based on cooking mode requirements.
Solution Approach 2:
The system changes the ventilation parameter (air flow rate) based on the cooking mode. By controlling the position of deflectors, the air flow parameter is adjusted from high (open deflectors during microwave mode) to low or zero (closed deflectors during combined/traditional modes). This parameter change allows the system to prevent condensation when needed while maintaining rapid temperature rise when cooking performance is prioritized.
2Use of energy by stationary object
If air circulation is maintained for cooling components, then components are cooled effectively, but hot air leaks from the cavity and grease fumes accumulate
Solution Approach 1:
The patent segments the air circulation system into separate pathways using deflectors. The deflector means create distinct zones: one for component cooling air intake and another for cavity isolation. During combined or traditional cooking modes, deflectors close to prevent the mixing of cooling air with cavity air, thereby preventing hot air leaks and grease fume accumulation while maintaining component cooling through dedicated cooling air paths.
Solution Approach 2:
The deflector acts as an intermediary element between the air circulation space and the cooking cavity. It mediates the air flow by selectively opening or closing passages, preventing direct communication between the cooling air stream and the cavity during modes where cavity isolation is required. This intermediary control prevents harmful effects while preserving necessary cooling functions.
3Object-affected harmful factors
If fresh air is supplied continuously, then condensation is evaporated, but cooking performance is reduced due to cooling of food and heating elements
Solution Approach 1:
The system implements periodic action by alternating ventilation states based on cooking mode requirements. During microwave mode, continuous ventilation is active to evaporate condensation. During combined or traditional cooking modes, ventilation is periodically stopped by closing deflectors, allowing rapid temperature rise and improved cooking performance. This periodic switching resolves the contradiction by applying ventilation only when necessary for condensation management.
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 enhances temperature uniformity and cooking performance by eliminating hot air leaks and confining grease, improving the oven's overall efficiency and safety during combined and traditional cooking modes.
Implementation Method 1
first means forming a deflector adapted in a closed position to deflect a flow of air upstream of the inlet means
Implementation Method 2
a large quantity of steam is generated rapidly and continuously. This steam diffuses into the oven cavity and eventually condenses and collects on the cavity walls or door glass
Data Source
Figure 1~2
Figure 3~5
AI summary
The oven has a cavity (10) for receiving food to be cooked and/or heated. An air inlet unit (13) and an air outlet unit (14) communicate the cavity with an air circulation space. Trap doors (31, 32) are movable between closed and open positions. The trap door (31) is adapted, in a closed position, to deviate the flow of air in upstream of the unit (13). The trap door (32) is adapted, in a closed position, to isolate the unit (14) from the space.