Steam Cooking Chamber Layout for Uniform Multi-Level Heating
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Solution Overview
Problem
Conventional steam cooking appliances often fail to achieve even cooking due to uneven steam distribution, leading to irregular cooking results and high construction costs, as steam is concentrated on food through multiple inlet points.
Innovation Solution
A cooking appliance with a steam guide featuring multiple steam inlet openings on levels aligned along a wall, allowing steam to distribute evenly along the wall before reaching the food, with optional conventional heating sources, and adjustable steam control for each level.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If multiple steam inlet openings are arranged on the ceiling and side wall, then steam distribution is improved, but construction cost increases
Solution Approach 1:
The steam inlet system is segmented into multiple levels (first, second, third levels) with steam inlet openings distributed across different heights. This segmentation allows steam to be introduced at multiple vertical positions, improving distribution uniformity without requiring complex lateral arrangements that would increase construction cost.
Solution Approach 2:
The invention transitions from two-dimensional steam inlet arrangement (ceiling and side wall) to a three-dimensional distribution system utilizing vertical levels. By arranging steam inlet openings at different heights (first level near ceiling, second level in middle, third level near bottom), the system achieves better steam distribution while maintaining cost-effectiveness through simpler structural implementation.
2Productivity
If steam is directed locally onto food through concentrated inlet points, then cooking speed is improved, but cooking uniformity deteriorates
Solution Approach 1:
The steam delivery system is divided into multiple segmented inlet openings distributed across three vertical levels. Each level has steam inlet openings that introduce steam at different heights, creating a distributed rather than concentrated steam delivery pattern. This segmentation ensures steam reaches different zones of the cooking chamber simultaneously, maintaining cooking speed while achieving uniform cooking results.
Solution Approach 2:
Different regions of the cooking chamber receive steam at different locations through the multi-level inlet openings. The first level supplies upper regions, the second level supplies middle regions, and the third level supplies lower regions. This local quality differentiation ensures each zone receives appropriate steam exposure for uniform cooking while maintaining overall cooking efficiency.
3Use of energy by moving object
If hot steam directly hits cold food, then heating efficiency is improved, but temperature homogeneity deteriorates
Solution Approach 1:
Steam is introduced preliminarily at multiple vertical levels before reaching the food. The multi-level steam inlet openings allow steam to be distributed throughout the cooking chamber in advance, creating a pre-heated atmosphere. This preliminary steam distribution ensures temperature homogeneity is established before direct steam-food contact occurs, preventing localized overheating while maintaining efficient heat transfer.
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
Ensures homogeneous steam distribution and cooking results, reducing construction costs while preventing hot steam from directly hitting cold food, thus minimizing temperature differences and achieving consistent cooking.
Implementation Method 1
the steam does not hit the food or the food to be cooked directly, but has time to mix with the atmosphere present in the cooking chamber, so that hot steam hits food that is still cold at the beginning of the cooking process is largely avoided
Implementation Method 2
The steam escaping from the steam inlet openings first mixes with the steam/air mixture in the cooking chamber so that its temperature is homogenized
Implementation Method 3
The steam guide includes several steam inlet openings on several steam inlet levels for the even distribution of the steam
Implementation Method 4
at least one cooking chamber (2) which can be heated at least essentially by means of steam from at least one steam source (3)
Data Source
Figure 1~2
Figure 3~4
Figure 5~6
AI summary
The cooking appliance (1) comprises a cooking chamber (2) which is heated by steam of a steam source (3). A cooking level (25,26,27) is provided in the cooking chamber for cooking of food (21). A steam guide comprises steam inlet openings for uniform distribution of the steam. The cooking level is supplied with steam from top and bottom for heating. An independent claim is also included for a method for operating a cooking appliance.