Cooking Oven Door Transverse Ventilation to Cool Upper Zones
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Solution Overview
Problem
Traditional oven ventilation devices are ineffective in cooling the upper part of the door, creating a non-ventilation zone and requiring additional heat dissipation means, which increases costs.
Innovation Solution
A ventilation device with air inlet and outlet orifices positioned on the side walls of the door, creating a transverse flow of fresh air that directs cooling to the upper part, using a thermoplastic crosspiece above the door to optimize air circulation and cooling.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If air inlet openings are placed in the bottom of the door with bottom-to-top circulation, then the door is ventilated, but the upper part of the door is not effectively cooled because the air is heated during circulation
Solution Approach 1:
The patent inverts the traditional bottom-to-top air circulation direction by placing air inlet openings in the side walls at upper levels and air outlet openings at lower levels, creating a top-to-bottom flow direction that directly cools the upper part of the door where heat accumulates
2Productivity
If traditional ventilation devices are used with bottom inlet openings, then air circulation is created, but a non-ventilation zone is formed in part of the door requiring additional heat dissipation means
Solution Approach 1:
The patent transitions from vertical bottom-to-top air flow to horizontal top-to-bottom air flow by positioning inlet openings in side walls and directing flow across the door surface, eliminating dead zones and improving ventilation coverage without additional components
3Temperature
If heat dissipation means such as heat shields or infrared treatments are added to the door, then the heating of the depression zone is reduced, but the construction cost increases
Solution Approach 1:
The patent replaces complex thermal management systems (heat shields, infrared treatments) with a simplified aerodynamic solution using strategically positioned air inlet and outlet openings that utilize natural convection and pressure differentials to achieve cooling without additional thermal barrier components
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 effectively cools the upper part of the door, minimizing the need for additional heat dissipation methods and reducing construction costs by optimizing air circulation and using a single part for the ventilation device.
Implementation Method 1
The air circulation is generated by a fan creating a vacuum in the upper part of the door either by direct suction or by a venturi effect.
Implementation Method 2
the door comprises a means of ventilation of said door making it possible to create inside said door at least one flow of fresh air transverse to the door coming from the outside of said door and circulating in the direction at least one specific area to be cooled
Data Source
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AI summary
A cooking oven (1) comprising a muffle (2) whose front face (3) is closed by a door (4), and surrounded by a housing (5) comprising an upper wall (6), side walls (7) and a lower wall (8), a ventilation device (9) comprising a fan (10) connected to at least one ventilation duct (11) placed in a space (12) between the housing (5) and the muffle (2) and intended to create air circulation between inlet (13) and outlet (14) openings. Door (4) shall comprise a means of ventilation (28) of that door (4) enabling the inside of that door to be created (4) at least one flow of fresh air (F2) transverse to the door (4) from the outside of that door (4) and circulating in the direction of at least one specific area (30) to be cooled. The invention applies in particular to ovens for household use.