Oven Cooking Module Movable Orifices Convection Radiation
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Solution Overview
Problem
Existing baking ovens with both convection and radiation heating options suffer from complex designs, significant height, and uneven heating due to the need for a heat transfer fluid distribution chamber and multiple pipes crossing the plenum, leading to pressure drops and inconsistent cooking results.
Innovation Solution
A cooking module with a plenum in the vault that includes movable blowing orifices and suction means, allowing for the selection between convection and radiation heating modes by concealing or opening these orifices, eliminating the need for a distribution chamber and simplifying the design.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If both convection and radiation heating means are provided in the vault, then heating versatility is improved, but device complexity increases due to the need for distribution chamber and multiple pipes
Solution Approach 1:
The patent extracts the convection heating function from the complex distribution chamber system and implements it through simple movable orifices in the plenum. This allows the radiation heating means (plenum with heat transfer fluid) to be retained while adding convection capability through a minimal structural modification, thereby maintaining versatility while reducing device complexity.
Solution Approach 2:
The patent employs movable orifices that can be positioned to either expose or conceal the opening, dynamically switching between radiation-only and combined radiation-convection heating modes. This dynamic mechanism replaces the static, complex pipe distribution system with a simple movable component that provides the same functional versatility.
2Manufacturing precision
If multiple pipes cross the plenum for heat transfer fluid distribution, then heating coverage is improved, but pressure drop increases leading to uneven heating
Solution Approach 1:
The patent removes the multiple crossing pipes from the plenum structure and replaces them with a simplified heat transfer fluid distribution system. The plenum directly distributes heat transfer fluid through its walls to heating means without requiring pipes to cross through it, thereby eliminating the pressure drops and flow resistance caused by multiple pipe crossings while maintaining uniform heating coverage.
3Ease of operation
If a distribution chamber is used for heat transfer fluid supply, then heating control is improved, but oven height increases
Solution Approach 1:
The patent extracts the heat transfer fluid distribution function from a separate distribution chamber and integrates it directly into the plenum structure. The plenum itself serves as the distribution medium, with heating means mounted on its walls. This integration eliminates the need for a dedicated distribution chamber, thereby maintaining heating control capabilities while significantly reducing the vertical space required.
4Adaptability or versatility
If convection heating is added to radiation heating, then heating versatility is improved, but device complexity increases due to additional structural components
Solution Approach 1:
The patent merges the convection heating function with the existing radiation heating plenum structure. The movable orifices are integrated into the plenum walls, and the same heat transfer fluid circulation system serves both radiation (through plenum walls) and convection (through movable orifices) functions. This merging approach provides dual heating modes without requiring separate structural systems.
Solution Approach 2:
The plenum structure is designed to serve multiple functions: it acts as the radiation heating medium through its walls, serves as the convection heat source through movable orifices, and functions as the heat transfer fluid distribution system. This multi-functionality provides heating versatility while minimizing the number of structural components required.
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 enables efficient and uniform heating by allowing the user to choose between convection and radiation heating modes, reducing the oven's height, simplifying the design, and improving cooking consistency, particularly beneficial for multi-storey ovens.
Implementation Method 1
a plenum (8) in which a heat transfer fluid (9) circulates from an inlet (15) to at least one outlet (16a, 16b)
Implementation Method 2
allowing this plenum to radiate heat onto the products to be cooked or pre-cooked
Implementation Method 3
The plenum (8) has a plurality of blowing orifices (10) for blowing heat transfer fluid (9) into the baking chamber (3)
Implementation Method 4
means of aspiration of the heat transfer fluid passing through the plenum and/or blown into the cooking chamber
Data Source
Figure 1~2
Figure 3~4
AI summary
The invention relates to a cooking module (1) for bakery products (2) comprising a cooking enclosure (3) comprising an arched roof (5) and a sole (4) on which the said products (2) rest, the said module (1) being equipped at least with heating means (7) in the roof (5), these means comprising a plenum (8) in which a heat transfer fluid (9) circulates from an inlet (15) and at least one outlet (16a, 16b; 16), characterized in that the plenum (8) comprises a plurality of blowing orifices (10) for blowing fluid (9) into the enclosure (3), the said module (1) further comprising at least: – blanking means (12) for blanking off the said orifices (10) and able to move between a position (13) of blanking of of the said orifices (10) and a position (14) of opening same; – extraction means (22a, 22b; 22) for extracting the heat transfer fluid (9) passing through the plenum (8) and/or blown into the enclosure (3).