Steam Air Fryer Nozzle Layout for Direct Steam Cooking
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Solution Overview
Problem
Conventional steam-type air fryers face issues with inefficient steam distribution, water consumption, scale buildup in steam generators, and poor water tank design leading to reduced cooking efficiency and practicality.
Innovation Solution
The steam system includes a steam nozzle that directly sprays high-temperature steam near food, a steam conveying structure with a bending angle to separate moisture, a heat dissipation structure for the steam generator, and a water tank design with an air intake to maintain atmospheric pressure, ensuring efficient steam distribution, reduced water content, effective heat dissipation, and smooth water discharge.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If steam is generated by heating water in a sealed water tank, then steam can be produced for cooking, but negative pressure forms in the water tank when water is reduced, adversely affecting water discharge
Solution Approach 1:
The water tank structure is segmented into multiple functional components: a water tank body for storage, a bottom gusset with through holes for drainage, and a air channel system with air holes for pressure equalization. This segmentation allows the tank to maintain atmospheric pressure during water discharge while keeping the structure relatively simple.
Solution Approach 2:
Air acts as an intermediary substance to equalize pressure between the interior and exterior of the water tank. The air channel system with air holes allows atmospheric pressure to be maintained inside the tank during water discharge, preventing the negative pressure that would otherwise occur in a sealed tank and adversely affect discharge reliability.
2Productivity
If high-temperature steam is generated and introduced into the cooking cavity, then steam cooking function is achieved, but water vapor containing unevaporated water enters the cooking cavity, increasing water consumption and affecting cooking efficiency
Solution Approach 1:
The steam nozzle is positioned to extend into the frying pot from the cooking cavity, changing the spatial dimension of steam delivery. This allows steam to be directed precisely where needed (below the frying board) and reduces the volume of steam required, thereby improving cooking efficiency and reducing water consumption.
Solution Approach 2:
The steam delivery system is designed with localized steam generation and targeted delivery through the steam nozzle positioned below the frying board. This local quality approach ensures steam is delivered precisely where heat transfer is most effective, improving cooking efficiency while reducing overall water consumption.
3Productivity
If steam nozzle passes through cooking cavity to extend into frying pot, then steam can be directly sprayed on food, but steam leakage may occur between steam nozzle and frying pot
Solution Approach 1:
A flexible sealing ring made of elastic material is used to create a seal between the steam nozzle and the frying pot inner wall. The elastic properties of the sealing ring allow it to deform and maintain contact with both surfaces, preventing steam leakage while accommodating thermal expansion and positioning variations.
Solution Approach 2:
The sealing system uses composite materials including an elastic sealing ring and adhesive layers to achieve reliable sealing. The combination of different material properties (elasticity, adhesion) ensures both sealing reliability and steam delivery efficiency.
4Duration of action of stationary object
If steam generator operates for extended period, then steam cooking function is maintained, but scale builds up on inner wall of steam generator, reducing efficiency
Solution Approach 1:
The steam generator is designed with a drain hole that allows automatic drainage of condensed water and scale particles. This self-service feature enables the system to maintain efficiency over extended operating periods by automatically removing deposits without requiring manual intervention.
Solution Approach 2:
The drain hole extracts and removes condensed water and scale particles from the steam generator interior. This extraction process prevents scale buildup on the heating elements and maintains steam generator efficiency during extended operation.
5Temperature
If steam generator is designed for high-temperature steam generation, then steam cooking function is achieved, but heat dissipation becomes challenging, affecting generator performance
Solution Approach 1:
The steam generator is positioned in the lower core of the air fryer, utilizing the vertical space and heat dissipation pathways in the base. This spatial arrangement allows heat to dissipate through the base structure and surrounding air flow, effectively managing thermal energy while maintaining high steam generation temperature.
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 solution enhances cooking efficiency and quality by ensuring high-temperature steam directly reaches food, improves steam generator performance through effective heat dissipation, and ensures smooth water discharge regardless of water levels, addressing the limitations of conventional steam-type air fryers.
Implementation Method 1
the steam generator generates steam by heating water
Implementation Method 2
water vapor will also contain some water which is not evaporated and will enter the cooking cavity with the water vapor
Implementation Method 3
the steam generator will generate heat and preferably needs heat dissipation
Data Source
Figure 1
Figure 2
Figure 3~4
AI summary
A steam-type air fryer comprising a cooking cavity (1), a frying pot (102) in the cooking cavity (1 ), a steam generator (2), and a water tank (14) for supplying water to the steam generator (2). A steam nozzle (105) in communication with the steam generator (2) is installed at a side of the cooking cavity (1), wherein the steam nozzle (105) passes through the cooking cavity (1) and extends into the frying pot (102). A frying board (103) is set up in the frying pot (102), and a steam spraying port of the steam nozzle (105) is located below the frying board (103).