An oven
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Solution Overview
Problem
Existing oven humidity systems are not automated or built-in, making it difficult to accurately control humidity levels, which affects cooking performance.
Innovation Solution
An oven with a removable container and plumbing assembly that includes a fluid pump and heating element to control steam levels in the cooking cavity, allowing for precise humidity management through a connected receptacle and interface assembly.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a water bath or Dutch oven is used to create humidity, then humidity is introduced into the oven cavity, but the system is not automated and humidity level control is inaccurate
Solution Approach 1:
The system automatically monitors humidity levels using a sensor and controls the water pump and heating element without manual intervention. The controller activates the pump to transfer water to the receptacle when humidity is low, and activates the heating element when steam generation is needed, enabling self-regulating humidity control
Solution Approach 2:
A humidity sensor continuously monitors the oven cavity environment and provides feedback to the controller. The controller adjusts the water pump operation and heating element activation based on this feedback, creating a closed-loop control system that maintains accurate humidity levels
2Productivity
If ice cubes are added to the oven cavity for humidity, then moisture is introduced, but the timing and amount of steam generation cannot be precisely controlled
Solution Approach 1:
Water is pre-stored in the removable container before cooking begins. The system can quickly transfer this pre-positioned water to the receptacle and immediately generate steam through the heating element, eliminating the time delay associated with adding ice cubes or water during cooking
Solution Approach 2:
A water pump is used to rapidly transfer water from the container to the receptacle, and another pump or circulation system moves water across the heating element for immediate vaporization. This hydraulic system enables rapid steam generation without manual intervention or time loss
3Adaptability or versatility
If foil wrapping is used to retain moisture on food, then humidity is localized to the food surface, but overall oven humidity control is not achieved
Solution Approach 1:
The humidity control system is segmented into separate functional components: a removable water container, a water transfer pump, a heating element for vaporization, and a distribution receptacle positioned in the oven cavity. This segmentation allows independent optimization of each component while achieving overall humidity control
Solution Approach 2:
The receptacle serves multiple functions: it receives water from the pump, holds water for controlled evaporation, and positions the water source optimally for steam distribution throughout the oven cavity. The removable container can be refilled and reused for multiple cooking cycles, providing universal humidity control across different cooking modes
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
Enables precise control of humidity levels, improving cooking consistency and efficiency by directing a desired amount of steam into the cooking cavity based on selected cooking modes.
Implementation Method 1
a plumbing assembly connecting the fluid outlet of the removable container and the fluid inlet of the open receptacle, the plumbing assembly including a fluid pump operable to direct a flow of fluid from the fluid outlet of the removable container into fluid inlet of the receptacle
Implementation Method 2
a heating assembly mounted to an underside of the receptacle, the heating assembly being adapted to heat fluids in the receptacle for evaporation of said fluids into the cooking cavity
Implementation Method 3
the heating assembly being adapted to heat fluids in the receptacle for evaporation of said fluids into the cooking cavity
Data Source
AI summary
An oven (10) having a body (15) that includes a base (20), a ceiling (25), and a wall (30) extending between the base (20) and the ceiling (25), the wall (30) at least partly surrounding a cooking cavity (35), the base (20) including a base cavity (50) and an opening (55) that extends between the base cavity (50) and the cooking cavity (35); the oven (10) further including a removable container (65) having a floor (81) and sidewalls (82) that define a chamber (85) to hold fluids therein, the base cavity (50) adapted to receive the removable container (65), the removable container (65) being movable relative to the base cavity (50) between a storage position in which the removable container (65) is retained in the base cavity (50); and an open position in which the removable container (65) is at least partially exposed relative to the base cavity (50), the oven (10) further including an interface assembly (150) providing a connection between a fluid outlet (97) of the removable container (65) and the cooking cavity (35), the interface assembly (150) including: a receptacle (155) mounted above the base (20) and having an open top (156) that is exposed to the cooking cavity (35), the receptacle (155) further including a fluid inlet (165); a plumbing assembly (170) connecting the fluid outlet (97) of the removable container (65) and the fluid inlet (165) of the open receptacle (155), the plumbing assembly (170) including a fluid pump (185) operable to direct a flow of fluid from the fluid outlet of the removable container (65) into fluid inlet (165) of the receptacle (155); and a heating assembly (205) mounted to an underside (230) of the receptacle (155), the heating assembly (205) being adapted to heat fluids in the receptacle (155) for evaporation of said fluids into the cooking cavity (35).