Oven Vent Layout for Uniform Chamber Heating
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Solution Overview
Problem
Conventional oven appliances direct heated air towards the sides of the cooking chamber, resulting in cooler areas near the center and at the door, which affects baking and self-cleaning performance due to inefficient heat distribution.
Innovation Solution
The oven appliance features vents and flow directors in the bottom wall to direct heated air towards the center of the cooking chamber and a slot to direct air across the front portion, ensuring even heat distribution and minimizing cooler areas.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If heated air is allowed to travel vertically upward along the sides of the cooking chamber, then the heated air can reach the top of the cooking chamber, but the center of the cooking chamber remains cooler and baking performance is negatively affected
Solution Approach 1:
The patent introduces flow directors as intermediary components positioned at the vents in the bottom wall. These flow directors mediate the heated air flow by redirecting it from vertical upward movement along the sides to a direction toward the center of the cooking chamber, thereby solving the temperature distribution problem and improving baking performance
Solution Approach 2:
The patent applies local quality by positioning flow directors specifically at the vents in the bottom wall to modify the local flow characteristics of heated air. This localized intervention redirects air flow precisely where needed (toward the center) without affecting other areas, achieving uniform temperature distribution and improved baking performance
2Loss of energy
If heated air is not directed towards the front or door of the cooking chamber, then the heating element can focus on the center, but the door area becomes cooler and heat is lost when the door is opened
Solution Approach 1:
The patent introduces additional vents in the bottom wall positioned to direct heated air toward the front and door area. This localized vent configuration ensures that the door area receives adequate heated air flow, maintaining appropriate temperature and reducing heat loss when the door is opened, without compromising the overall heating efficiency
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 design enhances cooking and self-cleaning performance by maintaining consistent temperatures throughout the chamber, reducing heat loss through the door, and improving overall heating efficiency.
Implementation Method 1
A heating element is disposed adjacent and below the bottom wall of the cooking chamber and is configured to heat the cooking chamber
Implementation Method 2
each flow director is configured to direct a flow of heated air passing through a respective vent from beneath the bottom wall toward a center of the cooking chamber
Implementation Method 3
one or more slots or openings provide heated air that is directed towards the front or door of the cooking chamber
Data Source
AI summary
An oven appliance with one or more vents in the bottom wall of the cooking chamber is provided. One or more features are provided for directing the flow of heated air from the vents towards the center of the cooking chamber. In certain embodiments, one or more slots or openings provide heated air that is directed towards the front or door of the cooking chamber of the appliance.