Oven Lighting Cooling Duct Layout for Heat-Protected Illumination
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Solution Overview
Problem
Existing cooking appliances face challenges in effectively cooling and protecting light sources from temperature influences, as they are often exposed to heat within the cooking chamber, limiting their cooling efficiency and lifespan.
Innovation Solution
A cooking appliance design featuring a light source positioned outside the cooking chamber, with a dual-shaft air duct system for efficient cooling air flow, including a suction duct section and a pressure duct section, and a heat sink thermally coupled to the air duct components for enhanced heat dissipation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Illumination intensity
If the light source is arranged inside the cooking chamber to illuminate it directly, then the illumination effectiveness is improved, but the light source is exposed to high temperature influences which reduces its lifespan and cooling efficiency
Solution Approach 1:
The light source is extracted from the cooking chamber and positioned in the equipment compartment above the muffle. This separation removes the light source from the high-temperature environment while maintaining illumination functionality through light guides that channel light from the external source into the cooking chamber.
Solution Approach 2:
Light guides act as intermediaries to transfer illumination from the externally positioned light source into the cooking chamber. This allows the light source to remain in a cool environment while still providing effective illumination through the intermediary light guiding structures.
2Illumination intensity
If a large incandescent lamp is used to provide sufficient illumination, then the illumination intensity is improved, but the space required increases and cooling efficiency is reduced
Solution Approach 1:
The patent replaces traditional incandescent lamps with LED light sources combined with light guides. This substitution eliminates the need for large bulbous lamp structures while maintaining illumination effectiveness, as LEDs are compact and can be positioned externally with light guides directing the light into the cooking chamber.
Solution Approach 2:
The illumination system transitions from a three-dimensional lamp structure extending into the cooking chamber to a compact external light source with light guides. This dimensional change allows the light source to be positioned in the equipment compartment above the muffle, reducing the volume occupied within the cooking chamber while maintaining illumination intensity.
3Illumination intensity
If the light source is positioned close to the cooking chamber for effective illumination, then the illumination effectiveness is improved, but the cooling efficiency is reduced due to heat exposure
Solution Approach 1:
The light source is extracted from the cooking chamber environment and positioned in the equipment compartment. This spatial separation allows the light source to be cooled by ambient air in the equipment compartment while still providing effective illumination through light guides that extend into the cooking chamber.
Solution Approach 2:
Light guides serve as intermediaries that allow the light source to be positioned in a cool environment while still delivering effective illumination to the cooking chamber. The light guides transmit light from the externally positioned source into the cooking chamber without requiring the source to be in close thermal proximity.
4Device complexity
If only pressure duct sections are used in the air duct system, then the device complexity is reduced, but the cooling efficiency is limited due to insufficient air flow management
Solution Approach 1:
The air duct system is segmented into distinct suction duct sections and pressure duct sections. The suction ducts draw cool air from the equipment compartment toward the fan, while the pressure ducts distribute this cooled air to specific cooling locations. This segmentation enables more effective cooling air flow management compared to a uniform pressure duct system.
Solution Approach 2:
The patent employs a pneumatic cooling system with dedicated suction and pressure duct sections to manage air flow. The suction ducts create negative pressure to draw in cool air, while the pressure ducts use positive pressure from the fan to deliver cooled air to critical components, enhancing cooling efficiency through controlled pneumatic flow management.
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 provides improved cooling and protection for the light source, ensuring efficient heat dissipation and extended lifespan while maintaining effective illumination of the cooking chamber.
Implementation Method 1
a flow of cooling air is supplied to a lighting device (16) of the cooking appliance (1) arranged to illuminate the cooking chamber (9)
Implementation Method 2
a heat sink thermally coupled to the air duct components for enhanced heat dissipation
Data Source
Figure 1~2
Figure 3~4
Figure 5~7
AI summary
The invention relates to a cooking appliance (1) with a cooking chamber (9) which is delimited by walls (4 to 8) of a muffle (3), and with an air guiding device (15) which has at least one air duct (48) for supplying a flow of cooling air (53) to a lighting device (16) of the cooking appliance (1) arranged to illuminate the cooking chamber (9), the air duct (48) being arranged above the muffle (3) and the air guiding device (15) having an air duct base (25) and an air duct cover (17), the lighting device (16) having at least one light source (34, 55) which is arranged completely outside the cooking chamber (9) and around which the cooling air stream (53) flows, which comes from a trained device space (49) in a relation to a flow-technical position of a fan (18) in the air duct device (15) seen pressure shaft section (48b) of the air duct (48) is guided, wherein the air duct device device (15) has a suction duct section (48a) that is separate from the equipment compartment (49) and viewed with respect to a flow-related position of the fan in the air duct device (15), and/or a heat sink (24, 54) of the lighting device (16) is thermally attached to the air duct floor (25) and/or the air duct cover (17) is coupled.