Oven with enhanced air flow system and method
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Solution Overview
Problem
High-speed convection cooking ovens face challenges in achieving uniform cooking without burning the outside of food products, particularly when cooking multiple racks, as air circulation can disrupt food contents and create hotspots, leading to compromised cooking of the top or bottom surfaces.
Innovation Solution
A high thermal mass oven cavity with multiple shelves made of materials like cast iron or steel, positioned in close separation, retains heat and maintains even cooking by using a large blower to circulate heated air and create turbulent airflow, ensuring consistent heat distribution across all areas.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If a blower circulates heated air through multiple cooking racks, then cooking speed increases, but hotspots are created and uniformity of cooking deteriorates
Solution Approach 1:
The patent applies local quality by varying the geometry of air flow passages in different locations within the oven cavity. The passages have different cross-sectional areas, orientations, and positions to create localized air flow patterns that distribute heat uniformly across multiple cooking racks, preventing hotspots while maintaining high cooking speed.
2Productivity
If air circulation is increased to speed up cooking, then cooking efficiency improves, but food contents are disrupted and crispness is compromised
Solution Approach 1:
The patent employs dynamics by creating turbulent air flow through strategically positioned obstructions and varying passage geometries. The air flow passages include obstructions that generate turbulence to enhance heat transfer efficiency, allowing rapid cooking while the controlled turbulence pattern prevents direct disruption of food contents, maintaining quality attributes like crispness.
3Productivity
If multiple cooking racks are added to increase capacity, then productivity increases, but hotspots are created and air flow is interfered with
Solution Approach 1:
The patent applies segmentation by dividing the oven cavity into multiple zones with dedicated air flow passages for each cooking rack level. The air flow system is segmented into separate pathways that independently serve different racks, allowing precise temperature control in each zone and preventing hotspot formation while maintaining high cooking capacity across multiple racks.
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 solution allows for rapid and uniform cooking of food products, preventing burning and achieving desired crispness while maintaining moisture, even with multiple racks, by effectively managing heat retention and airflow within the oven cavity.
Implementation Method 1
A large blower allows a large amount of heat to enter and be retained by the cooking cavity. The material of the oven cavity and cooking racks absorb the heat from the circulated air to cook the food in the cooking regions between shelving and walls.
Implementation Method 2
The first and second shelves, respectively, may have an areal density of at least six pounds per square foot or at least eight pounds per square foot or at least ten pounds per square foot. The first and second shelves, respectively, may have a specific heat capacity of at least 460 J/kg° C.
Data Source
AI summary
A high thermal mass cooking oven with an oven compartment having multiple high thermal mass cooking racks spaced in parallel opposition but close proximity is provided. A large blower allows a large amount of heated air to enter the cooking compartment and be retained by the oven compartment walls and cooking racks. The cooking racks are more massive than a typical oven and provide high conductivity and emissivity.