Oven Ventilation Passage and Blower Layout for Door Heat Control
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Solution Overview
Problem
Existing cooking devices inadequately cool the door during high-temperature cooking or pyrolysis cleaning, leading to potential user exposure to heat and discomfort, and the cooling performance degrades over time due to natural convection and backward heat flow.
Innovation Solution
A cooking device with a ventilation passage and blower system that discharges cooking chamber air through a solenoid valve-controlled communicating passage, incorporating a filter and door switch to manage air flow and temperature, ensuring efficient cooling and safe user exposure when opening the door.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If natural convection cooling is used for the door, then the structure is simple, but the cooling performance is insufficient and degrades over time
Solution Approach 1:
The cooling system is segmented into multiple independent pathways: a first cooling passage for the door and a second cooling passage for electronic components. This segmentation allows each component to have dedicated cooling resources, preventing heat interference and ensuring reliable cooling performance for both the door and electronics simultaneously.
Solution Approach 2:
A third cooling passage is introduced as an intermediary pathway that communicates with both the first cooling passage (door) and second cooling passage (electronic components). This intermediary passage enables heat exchange and temperature equalization between the two systems, allowing the door cooling to benefit from the electronic component cooling process and vice versa, thereby enhancing overall cooling reliability.
2Reliability
If blower power is increased to improve cooling, then cooling performance improves, but heat can flow backward to the door cooling passage
Solution Approach 1:
The cooling passages are segmented into distinct first and second cooling passages with separate airflow paths. The door cooling passage (first) and electronic component cooling passage (second) are physically separated, preventing backward heat flow from the high-velocity blower outlet to the door cooling inlet, thus eliminating the harmful thermal interference while maintaining strong blower performance.
Solution Approach 2:
The third cooling passage serves as an intermediary that strategically positions the outlet away from the door cooling passage inlet. By routing air through this intermediary pathway and discharging it at a location that does not directly communicate with the door cooling inlet, the system prevents backward heat flow while still utilizing the blower's full cooling capacity.
3Object-affected harmful factors
If door cooling is enhanced, then user safety improves, but energy consumption increases
Solution Approach 1:
The cooling functions for the door and electronic components are merged into a unified thermal management system. The third cooling passage enables heat exchange between the two systems, allowing the door cooling to partially utilize the cooling capacity generated by electronic component heat dissipation. This merging reduces redundant cooling energy consumption while maintaining effective door temperature control for user safety.
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
Prevents direct exposure to high-temperature cooking chamber air, enhances door cooling efficiency, filters moisture, and maintains effective air circulation for safe operation during cooking and pyrolysis cleaning.
Implementation Method 1
the blower 4 installed at a rear side in the electronic equipment chamber 3 sucks to supply external cold air to the electronic equipment chamber 3
Implementation Method 2
external air is sucked through a lower portion of the door 7 according to Bernoulli's equation using a velocity difference of an exhaust air flow
Implementation Method 3
a solenoid valve (104) that opens or closes the communicating passage (102)
Implementation Method 4
a filter (106) that removes moisture from air discharged from the cooking chamber (60)
Data Source
AI summary
A cooking device includes a cabinet, a cavity installed in the cabinet and having a cooking chamber therein, a door installed at the cabinet to open and close the cooking chamber, a ventilation passage formed to allow external air of the cabinet to pass through between the cavity and the cabinet so as to be discharged, a blower installed in the ventilation passage, and a cooking chamber air discharge unit for discharging air from the interior of the cooking chamber through the ventilation passage. Because the heated air inside the cooking chamber can be cooled by air which passes through the ventilation passage and then discharged, when the door is opened, heated air cannot be directly discharged to a user from the cooking chamber.