Compact Oven Recirculation Unit for Even Heat Distribution
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional ovens often suffer from uneven heat distribution, leading to uneven heating and browning of food, particularly in compact designs.
Innovation Solution
A compact oven with a recirculation unit that includes a fan motor, flow duct, and fan impeller, along with a partition wall and insulating material to enhance air circulation and temperature distribution, using offset intake and exhaust openings and a modular recirculation control unit for improved heating efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Volume of moving object
If the oven is designed as a compact unit with reduced depth, then the installation space is reduced, but the heat distribution becomes uneven
Solution Approach 1:
The patent introduces a circulating air unit with a fan that dynamically moves air throughout the baking chamber, creating active air circulation to distribute heat evenly. This dynamic air movement compensates for the limited space in compact oven designs, ensuring uniform temperature distribution despite the reduced volume.
Solution Approach 2:
The patent employs a pneumatic system using a fan-driven air circulation mechanism to distribute thermal energy. The circulating air unit creates forced convection currents that move hot air across the baking chamber, resolving the heat distribution problem in compact ovens by using fluid dynamics rather than static thermal radiation alone.
2Length of stationary object
If the circulating air unit is integrated into the side area behind the control unit, then the depth of the oven is reduced, but the air circulation efficiency may be compromised
Solution Approach 1:
The patent positions the circulating air unit in the side area behind the control unit, utilizing the lateral space rather than increasing oven depth. The air circulation path is designed to extend from the side-mounted unit across the baking chamber, using horizontal and vertical air flow paths to compensate for the compact depth arrangement.
Solution Approach 2:
The circulating air unit is segmented into modular components including the fan, motor, and housing, allowing it to be compactly integrated into the side area. This segmentation enables efficient space utilization while maintaining adequate air circulation capacity through optimized component arrangement and airflow channel design.
3Volume of moving object
If offset intake and exhaust openings are used in the side wall, then the air flow path is optimized for compact design, but the structural complexity increases
Solution Approach 1:
The patent employs asymmetric positioning of intake and exhaust openings in the side wall, with the intake opening located at a different height and horizontal position than the exhaust opening. This asymmetric arrangement creates an optimized air flow path that maximizes circulation efficiency in the compact baking chamber while the structural complexity is managed through integrated duct design.
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 oven achieves even heat distribution and better cooking results despite its compact size, ensuring consistent food browning and temperature control through the recirculation unit's efficient air circulation and temperature management.
Implementation Method 1
a recirculation unit (6) is provided on a first side wall (3.1) of the baking chamber (3)... a fan motor (6.1) integrated into a side area (2.1) of the housing (2)... the fan motor (6.1) being driven by the fan motor (6.1)... to convey the air from the intake opening (6.2) to the exhaust opening (6.3)
Implementation Method 2
a partition wall (6.5) is provided, with a circumferential wall section (6.6) projecting from the partition wall (6.5), which defines the flow channel (6.4) in the radial direction... a layer of insulating material (6.7) is provided between the first side wall (3.1) of the baking chamber and the partition wall (6.5)
Implementation Method 3
a first heating device (4) located in the upper area of the oven for supplying top heat to the food being prepared... a second heating device (5) located in the lower area of the oven for supplying bottom heat to the food being prepared
Data Source
Figure 1~2
Figure 3~4
Figure 5~6
AI summary
The invention relates to an oven for preparing food comprising a housing (2) in which a baking chamber (3) is provided, a first heating device (4) which is provided in the upper area of the baking chamber (3), a second heating device (5) which is provided in the lower area of the baking chamber (3) and a convection unit (6), characterized in that the convection unit (6) is provided on a first side wall (3.1) of the baking chamber (3) and that a fan motor (6.1) of the convection unit (6) is integrated into a side area (2.1) of the housing (2) which is located behind a control unit (1.1) of the oven (1).