Rear Burner Cover Airflow Layout for Stable Oven Flame
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Solution Overview
Problem
Conventional cooking devices face issues such as contamination from food leftovers, difficulty in cleaning, reduced cavity capacity, and backfiring or flame extinguishment due to the open bottom surface and placement of the burner below the oven chamber, leading to pressure changes during cooking.
Innovation Solution
A cooking device design featuring a frame with a burner assembly located at the rear, a burner cover with specific holes for air flow, and a fan system to manage air circulation, preventing foreign materials from entering the burner area and maintaining stable pressure within the cooking chamber.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Power
If the burner chamber is provided below the oven chamber to enable convective heating, then the heating efficiency is improved, but the bottom surface of the oven chamber becomes open causing food leftovers to enter the burner chamber and contaminate the product
Solution Approach 1:
The patent divides the cooking device into separate functional chambers: an upper cooking chamber for food preparation and a lower burner chamber for combustion. This segmentation allows the burner to operate below the cooking surface without direct exposure to food, preventing contamination while maintaining convective heating efficiency through dedicated air intake and exhaust pathways.
Solution Approach 2:
The patent introduces an intermediary structure (the cooking chamber floor and air circulation system) between the burner and the food area. This intermediary layer allows thermal energy and hot air to rise and heat the food indirectly, maintaining heating efficiency while preventing food particles from falling into the burner chamber.
2Power
If the burner is installed below the oven chamber for convective heating, then the heating performance is improved, but the oven chamber becomes more difficult to clean due to the open bottom surface
Solution Approach 1:
The patent segments the chamber structure into a upper cleaning-accessible cooking area and a lower burner area. The cooking chamber is designed with a solid floor that can be easily cleaned, while the burner chamber has separate access points for maintenance, allowing both heating performance and cleanability requirements to be satisfied independently.
Solution Approach 2:
The patent employs surface coating and material selection to create easily cleanable surfaces in the cooking chamber. The interior surfaces are designed with smooth, non-stick coatings that facilitate quick cleaning, while the burner chamber uses heat-resistant materials that can withstand high temperatures and are also easy to maintain.
3Power
If the burner is placed below the oven chamber, then convective heating is achieved, but the cavity capacity of the oven chamber is reduced due to burner insulation space requirements
Solution Approach 1:
The patent optimizes the vertical arrangement of components, placing the burner in the lower portion and utilizing the vertical space for insulation and air circulation. By designing compact insulation layers and efficient air flow pathways in the vertical dimension, the patent minimizes the space occupied by insulation while maximizing the horizontal cooking cavity capacity.
Solution Approach 2:
The patent employs advanced insulation materials with higher thermal resistance per unit thickness, allowing for reduced insulation depth. This parameter change in material properties enables the burner to be positioned closer to the cooking chamber floor, thereby maximizing the usable cavity capacity while maintaining effective convective heating.
4Ease of operation
If the oven door is opened and closed during burning, then access to the oven chamber is provided, but pressure changes occur causing backfiring or flame extinguishment
Solution Approach 1:
The patent incorporates pressure equalization channels and check valves in the burner chamber design that preemptively counteract pressure changes caused by door operations. These features allow air to flow in or out of the burner chamber as needed, preventing pressure buildup that could cause backfiring or flame extinction, while still allowing door access for food loading and unloading.
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 enhances cleanliness, prevents contamination, increases oven capacity, and stabilizes the flame by ensuring efficient air circulation and pressure management, reducing the likelihood of backfiring or flame extinguishment.
Implementation Method 1
a burner located within the burner cover to generate a flame
Implementation Method 2
a fan system to manage air circulation
Data Source
AI summary
A cooking device includes a frame forming a cooking chamber; a door opening and closing the cooking chamber, a burner cover disposed in the cooking chamber, and a burner located in the burner cover, the burner generating a flame, wherein the burner cover is provided with a first hole providing a path through which air flows, and the frame is provided with a second hole communicating with the first hole, the second hole providing a path through which the air flows.