Air Impingement Conveyor Oven Passive Flow Conduit Design
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Solution Overview
Problem
Air impingement conveyor ovens face inefficiencies due to turbulence and air pressure differentials, which lead to undesirable air leakage and cool air aspiration, diminishing cooking efficiency when traditional designs aim for hermeticity.
Innovation Solution
Incorporating first and second passive air flow conduits through the oven walls, utilizing the air pressure differential generated by the plenum fan to recirculate impingement air, draw combustion air, and cool air through these conduits, eliminating separate motor-driven blower components and enhancing efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If the baking case walls are made hermetic to prevent air leakage, then cooking efficiency is improved, but separate motor-driven blower components are required to manage air pressure differentials
Solution Approach 1:
The patent removes the separate motor-driven blower components from the system entirely. Instead of using active mechanical blowers to manage air pressure differentials, the invention relies on the natural pressure differential created by the air impingement fan to drive air flow through passive conduits, thereby extracting the complex blower subsystem while maintaining cooking efficiency.
Solution Approach 2:
The system uses its own internally generated air pressure differential to perform multiple functions simultaneously. The air impingement fan creates a pressure differential that automatically drives air through the passive conduits for cooling and combustion air supply, eliminating the need for external motor-driven blowers and making the system self-sufficient.
2Device complexity
If passive air flow conduits are opened through the oven walls, then separate blower components are eliminated, but air leakage and cool air aspiration may occur
Solution Approach 1:
The patent converts the potentially harmful effect of open conduits (air leakage and cool air aspiration) into a beneficial feature. By strategically positioning passive conduits in the low pressure zone, the invention allows cool air to be drawn through the conduits to cool the oven wall and provide combustion air, transforming what would normally be a source of heat loss into a useful cooling and air supply mechanism.
Solution Approach 2:
The invention applies different qualities to different regions of the oven. The passive conduits are specifically positioned in the low pressure zone where cool air naturally flows, creating a localized region where air leakage is not only acceptable but beneficial for cooling purposes, while the rest of the oven maintains its hermetic sealing for cooking efficiency.
3Ease of operation
If multiple separate blower components are used to manage air circulation and cooling, then air flow control is improved, but device complexity and energy consumption increase
Solution Approach 1:
The single air impingement fan serves multiple functions: it provides air impingement for cooking, creates the pressure differential that drives air through the passive conduits for wall cooling, and supplies combustion air to the burners. This multi-functional approach eliminates the need for separate motor-driven blowers while maintaining effective air flow control throughout the system.
Solution Approach 2:
The invention merges the functions of multiple separate blower components into a single integrated system. The air impingement fan and passive conduit system combine to perform what would traditionally require separate motor-driven blowers for air circulation, cooling, and combustion air supply, thereby reducing device complexity while maintaining operational effectiveness.
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 enhances cooking efficiency by utilizing the air pressure differential to improve air circulation and cooling, reducing inefficiencies associated with separate blower components and maintaining hermeticity while allowing for open conduits that do not diminish oven performance.
Implementation Method 1
a pressure differential is created within the baking case by an air impingement fan
Implementation Method 2
a flow of impingement air is directed by a plurality of air impingement registers against a surface of food carried by the conveyor and against the oven wall
Data Source
AI summary
An air impingement conveyor oven incorporating a baking case having an interior space bordered by opposing longitudinal walls, opposing lateral walls, a ceiling, and a floor; an air plenum partitioning the baking case's interior space into an air impingement space and an air return space, the air plenum having at least a first intake port opening at the air return space, the air plenum further having a plurality of air impingement ducts extending into and opening at the air impingement space; a passive flow conduit opening the baking case, the passive flow conduit having an output end positioned at the return air space; a combustible fuel injector and igniter connected operatively to the passive flow conduit; and an air impelling fan mounted operatively within the baking case's interior space for recirculating impingement air from the air impingement space into the air return space, for drawing outside combustion air through the passive flow conduit, and for driving the air through the at least first intake port into the air plenum.