Conveyor Oven Ducting for Uniform Temperature
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Solution Overview
Problem
Conveyor-type ovens have challenges with temperature uniformity and large footprint, affecting cooking consistency and space utilization in commercial kitchens.
Innovation Solution
The oven design features a ducting system with a manifold and lower ducts positioned underneath the baking chamber, allowing hot air to move naturally into the chamber, and an upper plenum assembly providing an air curtain effect, along with a support frame for the conveyor belt to ensure even heating and minimize footprint.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If conventional ducting systems are used with fans and ducting to transport hot air to the baking chamber, then hot air can be supplied to the baking chamber, but the temperature distribution becomes uneven and the device complexity increases
Solution Approach 1:
The ducting system is segmented into multiple independent ducts (first duct, second duct, third duct, fourth duct) positioned at different locations around the baking chamber. Each duct independently supplies hot air to a specific region, allowing localized temperature control and ensuring uniform temperature distribution across the entire baking chamber while maintaining a relatively simple ducting structure for each individual duct
Solution Approach 2:
The fan assembly is merged with the ducting system, where the fan directly interfaces with the ducts to propel hot air. This integration eliminates the need for separate hot air generation and distribution systems, reducing overall device complexity while maintaining effective hot air supply to all regions of the baking chamber
2Reliability
If conveyor-type ovens are designed with sufficient size for proper cooking, then cooking performance is maintained, but the footprint increases
Solution Approach 1:
The ducting system utilizes three-dimensional space around the baking chamber, with ducts positioned at different heights and angles (upper ducts extending upwardly, side ducts positioned laterally). This spatial arrangement allows efficient hot air distribution throughout the baking chamber volume without requiring a larger horizontal footprint, maintaining cooking performance while minimizing the oven's ground area occupation
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 achieves consistent temperature distribution across the baking chamber, reducing cooking variations and minimizing the oven's footprint, enhancing operational efficiency and space utilization.
Implementation Method 1
hot air from the fans moves linearly upwards in the direction of its natural buoyancy into the baking chamber
Implementation Method 2
the upper plenum assembly is arranged to provide an air curtain effect across each of the openings
Data Source
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AI summary
A conveyor-type oven is particularly well suited for cooking food products such as pizza. The oven may comprise a housing defining a baking chamber, and a primary chamber that is positioned beneath the baking chamber, the housing having an opening at each of the two longitudinal ends of the baking chamber. A continuous conveyor belt transports food to be cooked through the baking chamber, and a source of hot air is arranged to introduce hot air into the primary chamber. An upper plenum assembly is disposed in the baking chamber and includes a plurality of orifices from which to discharge hot air downwardly towards the conveyor belt, while a lower plenum assembly is disposed in the baking chamber and includes a plurality of orifices from which to discharge hot air upwardly towards the conveyor belt. Ducting interconnects the primary chamber with the upper and lower plenum assemblies, and one or more fans are operable to transport hot air from the primary chamber through the ducting to the upper and lower plenum assemblies. The conveyor-type oven enables fast, even cooking of food products while maintaining a relatively small floor-space footprint.