Roasting oven
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Solution Overview
Problem
Conventional ovens face issues with steam generation systems being prone to maintenance needs, safety failures, and inefficient moisture retention, leading to overcooking and uneven baking, particularly affecting the 'bloody bone' area of chickens.
Innovation Solution
The oven design incorporates a secondary heating element in the floor to generate steam, with controlled water inlet and outlet systems, and directed air circulation to target specific areas for even heating and moisture retention, including a rotatable central item holder frame and adjustable air distribution for precise temperature control.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a remote boiler or steam generator is used to generate steam, then steam can be produced, but the system requires ongoing service and maintenance due to scale build up blocking components
Solution Approach 1:
The patent extracts the steam generation function from the remote boiler/steam generator and relocates it directly into the oven chamber. A water pan is positioned inside the oven chamber where water evaporates directly to generate steam, eliminating the need for external steam generation equipment and its associated maintenance issues with scale build-up.
Solution Approach 2:
The patent introduces a water pan as an intermediary element within the oven chamber that facilitates steam generation. Instead of using complex external steam generation systems, the water pan serves as a simple mediator that converts liquid water to steam through direct heating by the oven environment, thereby simplifying the overall system.
2Quantity of substance
If water spray is directed into the circulating air/heat fan, then water breaks up into small particles, but some water is lost and has a non beneficial effect on the heating surfaces
Solution Approach 1:
The patent applies local quality by positioning the water pan in a specific location within the oven chamber where it can effectively evaporate and distribute moisture. The water pan is placed on the floor of the oven chamber, allowing water to evaporate locally and be distributed by the existing air circulation system without directly contacting heating surfaces.
Solution Approach 2:
The patent converts the potentially harmful effect of water contacting heating surfaces into a beneficial outcome. Instead of water cooling the heating elements, the water is contained in a pan where it evaporates to create steam that benefits the cooking process, transforming what would be a harmful cooling effect into a useful humidifying effect.
3Speed
If water is sprayed onto heated surfaces, then steam is generated quickly, but the cold water causes heating surfaces to buckle and cool
Solution Approach 1:
The patent applies preliminary action by pre-positioning the water pan in a cool location within the oven chamber, away from direct contact with heated surfaces. The water is allowed to evaporate gradually as the oven heats up, preventing thermal shock to the heating surfaces while still generating steam when needed.
4Manufacturing precision
If air is circulated uniformly throughout the oven chamber, then all areas receive heat, but specific areas requiring attention (like bloody bone areas) do not receive targeted heating
Solution Approach 1:
The patent applies local quality by introducing additional air inlets positioned to direct heated air onto specific areas of the product, particularly the bloody bone areas. This creates localized zones of enhanced heat delivery while maintaining overall uniform circulation, allowing targeted treatment of problem areas without compromising general baking uniformity.
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 moisture retention and baking efficiency, reducing overcooking by directing heat to specific areas, ensuring even cooking and maintaining meat moisture, while minimizing waste and maintenance needs.
Implementation Method 1
The heat inside the oven is circulated by one or more paddle type fans
Implementation Method 2
The air inlets into the oven chamber from the heating element cavity corresponding to the heating levels in the oven chamber
Implementation Method 3
a water inlet to supply water to the heating chamber
Implementation Method 4
each heating element cavity comprising at least one heating element
Data Source
Figure 1(A)~1(D)
Figure 2(A)~2(E)
Figure 2(D)~3
AI summary
An oven suitable for roasting chickens and the like comprising at least one oven chamber (1, 2) each oven chamber comprising side walls (4), a floor (55), at least one door (3) and a ceiling, each oven chamber having a plurality of heating levels. At least one heating element cavity (12) external to and communicating with the oven chamber (1, 2) is provided with each heating element cavity (12) comprising at least one heating element (11, 15, 16). The oven has a plurality of air inlets (13, 14) into the oven chamber from the heating element cavity (12) corresponding to the heating levels in the oven chamber and at least one outlet for return air from the oven chamber into the heating element cavity; and air distributor (10) corresponding to each air inlet, each air distributor (10) circulating air from the heating element cavity (12) to the oven chamber through a respective inlet. A method of roasting items in an oven is also disclosed.