Oven Flue and Duct Integration for Efficient Fume Extraction
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Solution Overview
Problem
Existing cooking appliances face challenges with the construction of the flue for fluid connection to the delivery or intake channel, leading to inefficiencies in fume extraction, increased material usage, and complexity in assembly, as well as inadequate cooling of the oven and door due to the positioning of the tangential fan and extensive duct body.
Innovation Solution
The cooking appliance integrates the flue with the duct body's walls, using drawn parts to simplify the structure and reduce components, employing a centrifugal radial fan for direct fume extraction and improved airflow, and incorporates a filtering element for contaminant reduction, allowing for a more efficient and cost-effective design with reduced material usage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a separate tubular flue is mounted to the upper wall of the muffle for fluid connection to the delivery channel, then fume extraction function is achieved, but device complexity and assembly difficulty increase
Solution Approach 1:
The flue is integrated directly into the upper wall of the muffle as a drawn portion, eliminating the need for a separate tubular element. This merging of the flue function into the existing wall structure reduces the number of components and simplifies assembly while maintaining effective fume extraction from the cooking chamber to the delivery channel.
2Ease of operation
If the flue is positioned distant from the tangential fan, then the fan can draw air from behind the muffle, but fume extraction efficiency decreases and heat dispersion increases
Solution Approach 1:
The delivery channel acts as an intermediary structure that bridges the distance between the flue (positioned for optimal cooking chamber connection) and the tangential fan (positioned for optimal air intake). The channel efficiently transports fumes over the extended distance without significant heat loss, enabling both the flue to be centrally positioned for full effect and the fan to be retracted for proper air intake.
3Reliability
If an extensive duct body is used to connect the flue to the delivery channel, then fluid connection is achieved, but material usage increases and assembly complexity increases
Solution Approach 1:
The duct body is merged with the upper wall of the muffle through the drawn portion that forms the flue. This integration eliminates the need for extensive separate ducting, reducing material usage while maintaining reliable fluid connection for fume transport from the cooking chamber to the delivery channel.
4Reliability
If the flue outlet is positioned in a central area of the upper wall, then full flue effect is achieved, but the fan must be positioned as retracted as possible
Solution Approach 1:
The delivery channel serves as an intermediary that allows the flue to be positioned centrally in the upper wall for full flue effect while the fan can be positioned retracted to properly draw air from behind the muffle. The channel efficiently bridges this spatial arrangement.
5Productivity
If a tangential fan is used for fume extraction, then fume expulsion is achieved, but cooling efficiency of the oven and door is insufficient
Solution Approach 1:
The delivery channel system is designed to serve multiple functions: it expels fumes from the cooking chamber while simultaneously directing airflow to cool the door and internal oven structures. The channel acts as a multi-functional pathway that combines fume extraction with thermal management, improving both fume expulsion and cooling efficiency.
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 enhances fume extraction efficiency, reduces material and assembly complexity, and improves cooling of the appliance and door, achieving better temperature management and contaminant control while minimizing the need for additional components.
Implementation Method 1
a radial fan with a centrifugal impeller inside the duct body, the centrifugal impeller being positioned above the fume inlet of the duct body substantially coaxial thereto and to the fume outlet of the muffle in such a way that at least the fumes are drawn in from the fume outlet substantially in the direction of the axis of the impeller and forced in a radial direction into the delivery channel
Implementation Method 2
The channel likewise has a fume inlet in a lower wall thereof, which is in fluid communication with the fume outlet of the muffle and with the delivery channel
Data Source
AI summary
A household cooking appliance, in particular an oven, comprises a cooking chamber defined by a muffle having a flue with a fume outlet at an upper wall of the muffle, and a front door, for opening and closing the cooking chamber. The appliance further comprises a delivery channel, defined by a duct body that extends above the upper wall of the muffle, the duct body having an outlet of the delivery channel that is substantially at a front region of the appliance, above an upper portion of the door, and having a fume inlet in a lower wall of the duct body, which is in fluid communication with the fume outlet of the muffle and with the delivery channel.Operatively associated to the duct body is a ventilation assembly, so as to draw in fumes from the fume outlet of the muffle and expel them from the outlet of the delivery channel, the ventilation assembly being in a rear end region of the duct body that is generally opposite to the outlet of the delivery channel.The flue has at least one portion which is made integrally with one between the upper wall of the muffle and the lower wall of the duct body and comprises a drawn part of said wall.