Oven Drag Control via Chamber Pressure Differential
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Solution Overview
Problem
Existing ovens with multiple chambers for cooking edible products face challenges in optimizing energy and cooking efficiency, as they lack precise control over fluid pressure and temperature differences between chambers, leading to suboptimal cooking conditions and energy consumption.
Innovation Solution
The method involves creating a pressure difference between the fluids in two chambers by adjusting recirculation rates and dew-point temperatures, allowing for controlled fresh air intake and drag between chambers, with conveyor belts arranged in a helical path and individually controlled dry-bulb and dew-point temperatures, enabling precise control over cooking conditions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If multiple chambers are used for cooking with different temperature conditions, then cooking versatility and product quality are improved, but energy consumption increases due to lack of pressure control
Solution Approach 1:
The patent applies parameter changes by controlling pressure differences between chambers to optimize fluid flow and heat transfer efficiency. By adjusting pressure parameters, the system achieves better cooking conditions control while reducing energy consumption, as the pressure-driven fluid circulation enhances heat distribution without requiring additional heating energy.
2Productivity
If fresh air intake is increased for better cooking conditions, then cooking efficiency is improved, but energy loss increases due to heat escape
Solution Approach 1:
The patent controls the balance between fresh air intake and heat retention by adjusting pressure differences. The pressure control mechanism regulates fluid flow rates and circulation patterns, allowing optimized cooking efficiency while minimizing heat loss through controlled air exchange rather than uncontrolled fresh air intake.
Solution Approach 2:
The system employs feedback control through pressure sensors and adjustable pressure differential controls that monitor and regulate fluid flow between chambers. This feedback mechanism ensures that fresh air intake and heat loss are balanced by continuously adjusting pressure parameters to maintain optimal cooking conditions while minimizing energy waste.
3Manufacturing precision
If fluid circulation is increased for better heat distribution, then cooking uniformity is improved, but drag and energy consumption increase
Solution Approach 1:
The patent optimizes fluid circulation by controlling pressure differences between chambers, which naturally drive fluid flow without requiring high-energy pumps. The pressure parameter adjustment creates efficient circulation patterns that achieve uniform heat distribution while minimizing the energy required for fluid movement and reducing drag losses.
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 approach enhances cooking efficiency by optimizing fluid flow and temperature conditions, reducing energy consumption, and improving product browning and drying through targeted fluid circulation and pressure management.
Implementation Method 1
a pressure difference is established between the fluid in the first and the fluid in the second chamber preferably in the vicinity of the separation means
Implementation Method 2
The fluid heats products to be cooked by conduction and convection
Implementation Method 3
The fluid heats products to be cooked by conduction and convection
Data Source
AI summary
The present invention relates to an oven comprising: —a first chamber and a second chambers, which are separated by separation means—conveyor means for guiding products from the inlet through these chambers to the outlet, —temperature control means for controlling the temperature and/or humidity in each chamber individually using a fluid, respectively, and—a passage in the separation means through which the conveyor means are directed from the first chamber to the second chamber.