Oven Insert with Movable Deflectors for Airflow-Enhanced Cooking
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Solution Overview
Problem
Conventional ovens, especially those on aircraft, face challenges in achieving a crispy outer surface and short cooking times due to low maximum temperature and slow airflow, often requiring excessive oil which is unhealthy.
Innovation Solution
An oven insert with movable deflectors that redirect air towards the food cooking volume, enhancing airflow and cooking efficiency, while minimizing oil usage by allowing oil to circulate and coat the food.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If conventional ovens are used with limited maximum temperature, then safety regulations are met, but cooking time increases and crispy surface cannot be achieved
Solution Approach 1:
The patent employs movable deflectors that can change position dynamically during operation. The deflectors are configured to be movable between different positions to redirect airflow patterns, allowing the oven to adapt airflow dynamics to achieve better cooking results at limited temperatures
Solution Approach 2:
The patent changes the airflow parameters by using deflectors to redirect air flow paths. By adjusting the deflector positions, the airflow velocity and direction parameters are modified to improve heat transfer efficiency and cooking performance without increasing temperature
2Productivity
If oil is used to reduce cooking time and produce crispy food, then cooking efficiency improves, but health concerns arise from excessive fat consumption
Solution Approach 1:
The patent replaces the chemical/coating mechanism of oil application with a mechanical airflow system. The deflectors create enhanced air circulation that mechanically removes moisture from food surfaces, achieving crispy textures through evaporation rather than oil coating, thereby substituting a mechanical process for a chemical one
3Productivity
If airflow speed is increased to reduce cooking time, then cooking efficiency improves, but energy consumption increases
Solution Approach 1:
The deflectors serve as intermediary elements that redirect existing airflow without requiring additional energy input. Instead of increasing fan power directly, the deflectors act as intermediaries to optimize the path and effectiveness of the existing air flow, achieving better cooking results with the same energy input
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
The insert accelerates cooking by improving airflow and reducing oil consumption, resulting in crisper food with shorter cooking times and healthier oil usage.
Implementation Method 1
the plurality of deflectors are configured to deflect air towards the food cooking volume when the plurality of deflectors are in the second position during operation of the oven
Data Source
Figure 1a~1b
Figure 2
Figure 3
AI summary
An insert (2) for an oven (4) including a housing (12) and a food cooking volume (14) inside the housing (12). A plurality of deflectors (16) are movably mounted on the housing (12). The plurality of deflectors (16) are configured to be actuated from a first position to a second position. The plurality of deflectors (16) are configured to deflect air towards the food cooking volume (14) when the plurality of deflectors (16) are in the second position during operation of the oven (4).