Oven Door Cooling Air Path to Prevent Hot Air Mixing
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Solution Overview
Problem
Conventional ovens do not efficiently and rapidly cool the cooking chamber door due to non-uniform air flow and mixing of cooling air with hot air, which hinders effective temperature reduction.
Innovation Solution
The oven design includes a blower chamber with a cooling fan, a vent hole to separate hot air from the cooking chamber, and a partition member to prevent mixing of cooling air with hot air, ensuring that cooling air flows uniformly through the door and hot air is discharged at a reduced temperature.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If a cooling fan is installed to cool the door, then the door temperature can be reduced, but the cooling air mixes with hot air from the cooking chamber, reducing cooling efficiency
Solution Approach 1:
The patent divides the internal space into separate functional zones: a cooking chamber for heating food and a blower chamber for cooling the door. This segmentation prevents mixing of hot cooking air and cool door air, allowing independent optimization of both functions. The cooling fan in the blower chamber draws ambient air to cool the door while the cooking chamber maintains high temperature for cooking.
Solution Approach 2:
The cooling function is extracted from the cooking chamber and placed in a separate blower chamber. The cooling fan and its air intake are positioned in the blower chamber rather than in the cooking chamber, allowing the cooling air to be sourced from the ambient environment outside the cooking chamber, thus preventing mixing with hot cooking air.
2Temperature
If ambient air is forced through a nozzle to cool the door, then cooling action is provided, but the air flow is non-uniform and cooling is not rapid
Solution Approach 1:
Multiple cooling holes are distributed across the door surface at strategic locations (upper side, lower side, and lateral sides) rather than using a single nozzle. This local distribution of cooling openings ensures uniform air flow across the entire door surface, eliminating hot spots and achieving rapid, evenly distributed cooling.
3Ease of operation
If the cooking chamber door is maintained at high temperature for cooking, then cooking function is achieved, but safety is compromised due to high door temperature
Solution Approach 1:
The patent introduces a blower chamber as an intermediary space between the cooking chamber and the external environment. This blower chamber houses the cooling fan and serves as a buffer zone that separates the high-temperature cooking environment from the door cooling process, allowing the door to be cooled independently without affecting the cooking temperature.
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 design allows for rapid and effective cooling of the cooking chamber door, enhancing safety by ensuring uniform air flow and separating hot air from cooling air, thereby reducing the door temperature efficiently.
Implementation Method 1
a cooling fan installed at an upper side of the inner case to discharge air
Implementation Method 2
a blowing guide upwardly extending from the bottom surface of the blower chamber such that air discharged by the cooling fan is guided toward the holes formed in the door
Implementation Method 3
a partition member is installed around the vent hole to prevent the hot air discharged from the cooking chamber from being mixed with air discharged by the cooling fan
Implementation Method 4
causing a sufficient quantity of cooling air to flow through the cooking chamber door
Data Source
AI summary
An oven, effectively and rapidly cooling a door by passing a sufficient quantity of cooling air through the door, is disclosed. The oven includes an outer case, an inner case, a door opening and closing the inner case, and a blower chamber having a cooling fan and provided at the upper side of the inner case. The door includes an inner plate and a frame to form an opened lower end. The frame has holes formed in the upper side to flowing air discharged by the cooling fan between the inner plate and an outer plate. A vent hole communicating with the blower chamber is provided in the upper end of the cooking chamber to pass hot air of the cooking chamber through the vent hole. Around the vent hole, a partition member is provided for preventing the hot air from being mixed with air discharged by cooling fan.