Partitioned Cooking Chamber for Dual-Surface Heating
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Solution Overview
Problem
Conventional cooking apparatuses face inefficiencies in cooking time, as they require frequent food turning and can only cook small amounts on the upper surface, leading to longer cooking times and energy wastage due to heating the entire cavity for minimal food loads.
Innovation Solution
A cooking apparatus with a partition plate that divides the cooking chamber into sub-chambers, allowing simultaneous heating of both surfaces of food using a broiling heater and a heating unit, along with a detachable heater support and container for foreign matter, enabling efficient energy use and rapid cooking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If a conventional heater supplies heat only to the upper surface of food, then the heating structure is simple, but the cooking time becomes long
Solution Approach 1:
The cooking chamber is segmented into multiple sub-chambers by partition plates, allowing independent heating zones. The heating unit is divided into an upper heater and a lower heater, enabling simultaneous heating of both surfaces of food placed between them, thereby reducing cooking time without significantly increasing overall system complexity
Solution Approach 2:
The heating approach transitions from single-direction (upper surface only) to multi-directional heating by introducing a lower heater. Food is positioned vertically between upper and lower heating elements, enabling heat to be applied from both top and bottom surfaces simultaneously, effectively doubling the heating efficiency
2Device complexity
If food is cooked only on the upper surface of a rack, then the heating device is simple, but the amount of food that can be cooked in one process is small
Solution Approach 1:
The cooking chamber is divided into multiple sub-chambers using partition plates, creating independent cooking zones. Multiple racks can be positioned in different sub-chambers simultaneously, allowing various types of food to be cooked at the same time with dedicated heating elements for each zone, thereby increasing overall cooking capacity
Solution Approach 2:
The cooking system transitions from single-layer upper-surface heating to multi-level three-dimensional heating. Multiple racks are arranged vertically and horizontally across different sub-chambers, with heating elements positioned above and below each rack, enabling simultaneous cooking of large quantities of food at various levels
3Stability of the object's composition
If the entire cavity is heated, then uniform temperature distribution is achieved, but energy is wasted when only small amount of food is cooked
Solution Approach 1:
The cooking chamber is divided into multiple independent sub-chambers using partition plates. When only a small amount of food needs to be cooked, only the specific sub-chamber containing the food is heated by its dedicated heating element, while other sub-chambers remain unheated or at lower temperatures, significantly reducing energy consumption while maintaining adequate temperature distribution for the active cooking zone
Solution Approach 2:
Different sub-chambers can be heated to different temperatures based on the specific cooking requirements of food in each zone. Each heating element controls the temperature locally in its associated sub-chamber, allowing precise temperature management for small portions without wasting energy heating the entire cavity
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 reduces cooking time, allows for simultaneous cooking of multiple food pieces, and enhances energy efficiency by heating only the necessary areas, accommodating various cooking modes and user preferences.
Implementation Method 1
The thermal energy, which is generated by the heater, is transferred to food in a convection or radiation manner
Implementation Method 2
The thermal energy, which is generated by the heater, is transferred to food in a convection or radiation manner
Data Source
AI summary
A cooking apparatus is disclosed. The cooking apparatus includes a housing having a cooking chamber and a heating unit. The heating unit includes a partition plate detachably installed in the chamber, the partition plate partitioning the chamber into sub-chambers, and a heater configured to heat at least one of the sub-chambers.