Radiant Oven Double Wall Structure for Food Cooking Appliance
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Solution Overview
Problem
Existing food cooking appliances face issues such as food drying out due to direct hot air convection, contamination from pollutants, and limited heating capabilities, especially in grills and ovens mounted on grills, which affect taste and versatility.
Innovation Solution
A detachable radiant oven with a double wall structure that channels hot air through a baffle plate to provide radiant heating, preventing direct contact with food and allowing for even temperature control, and a modular design that allows separate use of the heat source for conventional grilling or cooking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If hot air is supplied directly to the oven interior through air inlet openings, then heating efficiency is improved, but food dries out and food quality deteriorates
Solution Approach 1:
The patent introduces a radiant heater as an intermediary component between the heat source and the food. The radiant heater absorbs hot air heat and re-radiates it as thermal radiation into the oven interior, preventing direct contact between hot air and food while maintaining effective heating. This mediator approach resolves the contradiction by decoupling the heating function from the drying effect.
Solution Approach 2:
The invention extracts the harmful convective heating component (direct hot air contact) while retaining the useful thermal energy. By removing the direct hot air pathway into the oven interior and replacing it with radiant heating, the solution eliminates the drying effect while preserving the heating function through a different physical mechanism.
2Adaptability or versatility
If a mounted oven is added to increase heating capability, then food preparation versatility is improved, but device complexity increases
Solution Approach 1:
The radiant heater is designed to perform multiple functions: it serves as the primary heating element for the oven, acts as a baffle to manage hot air flow, and provides thermal radiation directly to the food. This multi-functionality reduces the need for additional separate components, thereby limiting the increase in device complexity while achieving enhanced heating capability.
Solution Approach 2:
The patent merges the oven chamber with the radiant heater structure, where the radiant heater is integrated into the oven's base or wall structure. This consolidation combines what could be separate components (oven enclosure and heating device) into a unified structure, reducing overall complexity while maintaining the added heating functionality.
3Object-affected harmful factors
If a radiant heater with double wall is used to prevent direct hot air contact, then food quality is improved, but device complexity increases
Solution Approach 1:
The double wall structure of the radiant heater utilizes thin metallic walls that are both structurally sound and thermally conductive. These thin film structures provide the necessary separation to prevent direct hot air contact while maintaining thermal efficiency through radiation, achieving food quality protection without excessive structural complexity.
Solution Approach 2:
The radiant heater employs composite construction combining different materials with complementary properties: the outer wall contacts hot air while the inner wall radiates heat into the oven. This composite approach allows each wall layer to be optimized for its specific function, achieving effective hot air isolation and thermal radiation with a relatively simple dual-layer structure rather than a complex multi-component system.
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 ensures even heating without drying out the food, maintains flavor, and allows versatile use of the heat source, enabling gentle cooking and extended storage of cooked food without flavor loss.
Implementation Method 1
hot air supplied by the heat source can enter the space between the inner wall and the outer wall and heat the inner wall
Implementation Method 2
The hot air heats the inner wall of the double wall, the thermal radiation from which in turn heats the interior of the radiant oven
Data Source
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AI summary
The invention relates to a food cooking appliance 201 with a first heat source and a second heat source, both directed towards a common heating zone, and with a removable, heatable auxiliary module 211, which is arranged at least partially within the heating zone for its use. The auxiliary module 211 can be heated solely by the first heat source and has a locking element 213 that prevents operation of the second heat source, so that when the food cooking appliance 201 is operated with the auxiliary module 211, it is not heated by the second heat source.