Oven with multiple heat sources
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Solution Overview
Problem
Existing countertop cooking ovens require manual or mechanical rotation of food items to achieve even cooking, leading to inefficiencies and increased manufacturing costs. Additionally, cooking times are often longer than desired, discouraging the use of these ovens.
Innovation Solution
A programmable countertop cooking oven with three separately controllable heating sources and multiple fans for air circulation, along with a removable grill plate that deactivates certain heating sources. The oven is controlled via a mobile device app, allowing for precise power distribution and cooking parameters.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If a single heating element is used in the power head, then the device complexity is reduced, but the cooking uniformity deteriorates requiring food rotation
Solution Approach 1:
The single heating element is segmented into three separate heating sources positioned at different locations (top, bottom, and rear) within the cooking chamber. Each heating source can be independently controlled to provide radiant heat from multiple directions, eliminating the need for food rotation while achieving uniform cooking.
Solution Approach 2:
The heating system transitions from a single-point heat source to a multi-dimensional heating arrangement with elements positioned at the top, bottom, and rear of the cooking chamber. This spatial distribution of heat sources provides omnidirectional radiant heat exposure to food items without requiring mechanical rotation.
2Manufacturing precision
If manual rotation of food items is implemented, then cooking uniformity is improved, but the ease of operation deteriorates
Solution Approach 1:
The heating system performs the function of food rotation automatically through its multi-position radiant heat sources. The three heating elements positioned at different locations naturally expose all sides of food items to direct radiant heat simultaneously, eliminating the need for user intervention to rotate food during cooking.
3Manufacturing precision
If mechanical rotation system is added, then cooking uniformity is improved, but the device complexity and manufacturing cost increase
Solution Approach 1:
The mechanical rotation system is replaced with a stationary multi-position heating system. Instead of mechanically rotating food items, three fixed heating sources positioned at different locations provide radiant heat from multiple directions simultaneously, achieving uniform cooking without any moving parts or mechanical complexity.
4Device complexity
If heated air circulation from above is used, then the device complexity is reduced, but the cooking speed deteriorates
Solution Approach 1:
The single overhead heating element is segmented into three heating sources positioned at the top, bottom, and rear of the cooking chamber. This segmentation allows heated air to circulate from multiple directions, increasing the surface area of food exposed to hot air and significantly reducing cooking time.
Solution Approach 2:
The air circulation system transitions from single-direction (top-down) heating to multi-directional heating with elements at top, bottom, and rear positions. This dimensional change creates more comprehensive air flow patterns that expose all food surfaces to heated air simultaneously, accelerating the cooking process.
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 solution enables efficient and even cooking without the need for manual or mechanical rotation, significantly reducing cooking times and improving user convenience while maintaining flavor and versatility.
Implementation Method 1
three heating sources within the cooking chamber, each separately controllable by a controller which distributes power to each heating source
Implementation Method 2
multiple fans for circulating heated air within the cooking chamber. Preferably, a first fan is positioned proximate the first heating source so as to circulate heat generated by the first heating source within the cooking chamber
Implementation Method 3
expose all sides of a food item to direct radiant heat to obtain even cooking and color
Data Source
AI summary
A countertop cooking appliance having a housing defining a cooking chamber, a user interface, three heating sources within the cooking chamber, each separately controllable by a controller which distributes power to each heating source as percentages X1, X2, and X3, respectively, and X1+X2+X3≤100%. The countertop cooking appliance may also include multiple fans for circulating heated air within the chamber. Preferably, a first fan is positioned proximate the first heating source so as to circulate heat generated by the first heating source, a second fan is positioned proximate the second heating source so as to circulate heat generated by the second heating source, and a third fan is positioned proximate the third heating source so as to circulate heat generated by the third heating source. The fans may also be independently operated by the controller.