Baker's Oven Heating Elements and Steam Generation
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Solution Overview
Problem
Existing baker's ovens face inefficiencies in heat distribution and steam supply, leading to suboptimal baked product quality due to uneven heating and steam condensation on baking trays, particularly when using external steam generators or direct steam spraying, which affects the internal temperature and surface appearance of bakery products.
Innovation Solution
Concentrating heating elements more directly under baking trays and positioning steam outlets outside the active heating region to enhance heat distribution and prevent steam condensation, with a design that includes active and inactive heating regions and a steam generation chamber to efficiently convert water to steam without temperature loss.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If water is sprayed directly into the oven compartment for steam generation, then steam supply is improved, but internal temperature drops more than 5-10°C
Solution Approach 1:
The patent uses the ballast bar as an intermediary medium between the water spray and the oven compartment. Water is sprayed onto the heated ballast bar, which then converts it to steam. This indirect approach allows controlled steam generation while minimizing temperature drop in the oven compartment, as the ballast bar absorbs the heat required for vaporization without causing a significant overall temperature decrease.
Solution Approach 2:
The ballast bar serves a dual function: it acts as both a weight counterbalance and a steam generation surface. By utilizing the existing ballast bar structure for steam generation, the system eliminates the need for separate external steam generators, making the system more efficient and space-saving while maintaining temperature control.
2Ease of manufacture
If steam is sprayed directly at ceramic surfaces, then steam generation is simplified, but steam absorption by ceramic surfaces reduces available steam for products
Solution Approach 1:
The ballast bar positioned away from ceramic surfaces acts as an intermediary for steam generation. By spraying water onto the ballast bar rather than directly into the compartment near ceramic surfaces, the system generates steam that can then circulate and contact products without being absorbed by the ceramic tiles, maximizing available steam for baking.
3Stability of the object's composition
If heating elements are positioned away from baking trays, then even heat distribution is achieved, but direct heating of tray underside is insufficient
Solution Approach 1:
The heating elements are designed with varying heat output along their length, with higher power concentration in the active region directly beneath the baking trays. This local quality variation allows the system to provide intense direct heating where needed while maintaining adequate heat distribution across the entire oven compartment, resolving the contradiction between uniformity and direct heating power.
4Quantity of substance
If external steam generators are used, then steam supply is ensured, but heat efficiency decreases and bakery space is reduced
Solution Approach 1:
The patent merges the steam generation function with the existing ballast bar structure and heating elements. By integrating steam generation into the conventional oven components, the system eliminates the need for separate external steam generators, improving heat efficiency through direct heat utilization and freeing up bakery space while ensuring adequate steam supply.
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 configuration improves heat distribution and steam supply, allowing for better control over baking conditions, reducing steam loss, and enhancing the quality and appearance of baked goods by providing consistent and direct heat to the underside of baking trays.
Implementation Method 1
The oven compartments are heated by electric heating elements in the bottom and top of the compartments
Implementation Method 2
water has been sprayed into the oven compartments for conversion into steam
Implementation Method 3
water from a water supply pipe is sprayed onto the heated ballast bar at the front of the oven compartment and the resulting generated steam
Implementation Method 4
water from a water supply pipe is sprayed onto the heated ballast bar at the front of the oven compartment and the resulting generated steam
Data Source
Figure 1
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AI summary
A baking oven 10 comprising an oven chamber 11, heating elements 20, 120 for generating heat, a support 14, 114A for supporting one or more baking trays 30 in a baking tray position within the heating chamber 11. The oven has an active region 120 under the baking tray position and an inactive region 130 positioned outwardly of the active region 120, the heating elements 20 being positioned to provide substantially more heat to the active region 120 than to the inactive region 130 for more directly heating an underside of the baking tray position. The oven chamber 11 may also include second support 114B within the oven chamber for supporting one or more baking trays above the baking trays on the first support 14 and second heating elements 127 intermediate the first support and a second support for supplying heat to an underside of the baking trays on the second support 114B; the second support 114B being movable relative to the second heating elements 127 and coaxial with the first support 20, 114A.