Rotatable Hot-Air-Channel Steam Module for Uniform Baking
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional steam generating systems in bakery ovens face challenges in achieving uniform evaporation and energy efficiency due to temperature gradients and uneven hot air distribution, leading to inconsistent baking results.
Innovation Solution
A steam generating module is integrated into the hot air flow channel of the oven, configured to rotate 90 degrees between steam generating and hot air states, utilizing the Leidenfrost effect and multiple surface levels with channels and indentations to enhance evaporation speed and surface area, allowing water to escape and preheat, thereby optimizing steam production.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If a conventional steam generating system is used in the oven chamber, then steam can be supplied for baking, but the temperature gradients and uneven hot air distribution lead to uneven evaporation and inconsistent baking results
Solution Approach 1:
A rotatable hook is introduced as an intermediary mechanism between the steam generating system and the hot air channel. The hook can be rotated to different positions to control steam release, acting as a mediator that adjusts the interaction between steam and hot air flow to achieve more uniform distribution throughout the oven chamber.
Solution Approach 2:
The steam generating system incorporates a rotatable hook that can dynamically change its position during operation. By rotating the hook to different angular positions, the system dynamically adjusts steam release patterns to compensate for temperature gradients and hot air distribution unevenness, ensuring consistent evaporation across different baking zones.
2Manufacturing precision
If the oven chamber is designed to accommodate a rotating rack, then goods can be rotated for even baking, but the footprint of the oven increases
Solution Approach 1:
The rotatable hook serves multiple functions: it acts as a support structure for the steam generating system, provides a mechanism for controlling steam release timing and distribution, and enables adjustment of steam flow patterns. This multi-functionality reduces the need for separate components that would increase the oven's footprint.
3Quantity of substance
If steam is supplied via the hot air channel through openings, then steam can be distributed in the oven chamber, but the evaporation speed is insufficient and the surface dries out
Solution Approach 1:
The system preheats water in a reservoir before it reaches the steam generation point. By preliminarily heating the water using the hot air channel, the water is closer to boiling temperature when it contacts the heating elements, significantly accelerating the evaporation rate and preventing surface drying while ensuring adequate steam distribution.
Solution Approach 2:
The system changes the temperature parameter of water progressively as it moves through the hot air channel and into the steam generation zone. This parameter change from ambient temperature to near-boiling temperature optimizes both steam distribution quantity and evaporation speed, preventing the surface from drying out.
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 configuration increases evaporation speed, minimizes the influence of hot air flow during baking, and ensures more uniform steam distribution, resulting in improved baking quality and energy efficiency while maintaining a compact oven design.
Implementation Method 1
utilizing the Leidenfrost effect and multiple surface levels with channels and indentations to enhance evaporation speed and surface area
Implementation Method 2
allowing water to escape and preheat, thereby optimizing steam production
Data Source
Figure 1~4
Figure 5~8
Figure 9
AI summary
A steam generating system in an oven (2) that comprises an external housing (4) which encloses an oven chamber (6), a hot air channel (8) where hot air (10) is about to flow and a hot air inlet in the form of a series of openings in the wall of the oven chamber (6) through which hot air is blown into the oven chamber(6), an exhaust outlet via which hot air is removed from the oven chamber (6) and a door. The steam generating system comprises a control unit (12) adapted to control a baking or cooking procedure by generating control signals (14), and an elongated steam generating module (16) horizontally arranged in said hot air channel (8), said steam generating module (16) being rotatable along a longitudinal axis (18) and comprising a predetermined number of steam module elements (20), wherein each steam module element (20) is elongated and comprises one main surface (22) provided with a generally flat extension, the steam generating elements (20) are arranged in parallel above each other at a predetermined distance from each other. The system further comprises at least one water supplying member (23) arranged in connection to said steam generating module(s) and configured to supply water to said module(s). The steam generating module (16) is adapted to be in two states: -a steam generating state, during at least a part of said state water is supplied to said module, and during said state the main surfaces (22) of the elements (20) are in an essentially horizontal position, allowing water to evaporate, -a hot air state where the main surfaces (22) of the elements (20) are in an essentially vertical position, allowing hot air to pass the module (16).