Multi-Level Roasting Oven With Floor Steam Generation
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Solution Overview
Problem
Conventional ovens face issues with steam generation systems being remote and requiring maintenance, leading to inefficiencies and safety concerns, while water spray systems result in waste water and poor heat distribution, making it difficult to achieve consistent and even baking with moisture retention.
Innovation Solution
An oven design with integrated heating elements in the floor to generate steam, combined with a controlled air circulation system that directs heated air effectively across multiple levels, ensuring even baking and moisture retention, and a cleaning system that recirculates water for efficient cleaning.
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 for baking, but the system requires ongoing service and maintenance due to scale build up blocking components
Solution Approach 1:
The heating element is integrated directly into the oven chamber floor, merging the steam generation function with the oven structure itself. This eliminates the need for separate remote boilers or steam generators, thereby removing scale buildup issues and maintenance complexity while ensuring reliable steam generation for baking
Solution Approach 2:
The heating element in the floor generates steam in-situ within the oven chamber, allowing the system to serve itself without external steam generation equipment. This self-contained approach eliminates the need for maintenance of remote steam generators and ensures continuous reliable operation
2Productivity
If water spray is directed into the circulating air fan, then water breaks up into small particles for steam generation, but excess waste water is produced and heating surfaces are cooled
Solution Approach 1:
The harmful cooling effect and waste water generation are eliminated by extracting the water spray method and replacing it with direct evaporation from the heated floor surface. This ensures water is converted to steam efficiently without creating waste water or cooling the heating elements
Solution Approach 2:
The floor heating element, which could potentially overheat, is used beneficially to evaporate water directly at the source, converting what would be excess heat into useful steam generation. This eliminates waste water while maintaining heating surface temperature
3Ease of operation
If conventional air circulation is used to move air uniformly throughout the oven, then air flows to all areas, but heat is not well directed into specific areas resulting in inconsistent baking
Solution Approach 1:
Heated air is introduced at multiple specific locations (front, rear, and sides of the chamber) rather than from a single source. This creates localized zones of heated air flow that ensure consistent heat distribution to all areas of the oven chamber, improving baking consistency while maintaining uniform circulation
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 oven achieves consistent and even baking with improved moisture retention and reduced waste water, while the integrated steam generation and air circulation enhance cooking quality and reduce maintenance needs.
Implementation Method 1
The heat inside the oven is circulated by one or more paddle type fans
Implementation Method 2
The air is not well directed into specific areas of the oven, and is simply moved about as uniformly as possible
Implementation Method 3
low pressure but high humidity steam... greatly improved by the use of low pressure but high humidity steam
Implementation Method 4
at least one outlet for return air from the oven chamber into the heating element cavity; and air distributor corresponding to each air inlet, each air distributor circulating air from the heating element cavity to the oven chamber
Data Source
AI summary
An oven suitable for roasting chickens is provided. The oven includes an oven chamber having side walls, a floor, at least one door, and a ceiling, and a plurality of heating levels. A method of roasting items in an oven is provided.