Nonlinear Steam Vent Pipe With Aligned Spray Condensation
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Solution Overview
Problem
Commercial cooking devices struggle to efficiently condense steam, resulting in significant amounts being released into the kitchen atmosphere, leading to high energy requirements for ventilation and cooling due to insufficient heat transfer and steam management.
Innovation Solution
A cooking device with a non-linear vent pipe configuration and spray nozzles that spray water substantially in alignment with the steam path within the vent pipe, enhancing condensation efficiency and reducing residual steam escape.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If steam is forced into a condenser box and flows across the surface of a water reservoir, then some steam is condensed, but insufficient surface area results in significant steam escape into the kitchen atmosphere
Solution Approach 1:
The patent transitions from a two-dimensional surface contact (steam flowing over water surface) to a three-dimensional volumetric contact by spraying water as droplets throughout the steam path. This dimensional change dramatically increases the effective heat transfer surface area without requiring a larger container footprint, thereby condensing more steam efficiently.
Solution Approach 2:
The patent creates a porous-like distribution of water droplets throughout the vent pipe using spray nozzles. This dispersed droplet field acts similarly to a porous medium, providing numerous small surfaces for heat transfer between steam and water, significantly enhancing condensation efficiency compared to a single continuous water surface.
2Loss of energy
If water is sprayed forcefully in a direction countercurrent or perpendicular to the steam flow, then heat transfer is enhanced, but water may re-enter the cooking chamber increasing humidity
Solution Approach 1:
Instead of spraying water countercurrent or perpendicular to steam flow (conventional approach), the patent inverts the spray direction to be substantially parallel and co-directional with the steam flow. This reversal maintains effective heat transfer while preventing water from entering the cooking chamber, as the spray follows the steam's outward trajectory.
Solution Approach 2:
The patent changes the spray parameters (direction, angle, pressure) to optimize the interaction between water droplets and steam flow. By adjusting these parameters, the system achieves effective heat transfer and condensation while ensuring water is carried outward with the steam rather than backward into the cooking chamber.
3Stress or pressure
If a large amount of steam is released from the cooking chamber, then pressure buildup is prevented, but excessive ventilation and exhaust measures are required leading to high energy requirements
Solution Approach 1:
The patent utilizes the phase transition of steam from gas to liquid (condensation) within the vent pipe itself. By spraying water into the hot steam flow, the steam condenses into liquid water droplets that can be drained away, effectively removing the steam without requiring high-volume ventilation or exhaust systems, thereby reducing energy consumption.
Solution Approach 2:
The patent introduces sprayed water as an intermediary substance that facilitates steam removal. The water acts as a heat transfer medium, absorbing heat from the steam and causing condensation. This intermediary mechanism enables efficient steam management without relying on energy-intensive mechanical ventilation or exhaust systems.
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 majority of steam is condensed and drained back into the condenser box, minimizing residual steam release into the atmosphere, thus reducing the need for additional ventilation and energy consumption.
Implementation Method 1
enhancing condensation efficiency by improving heat transfer between the water and steam
Implementation Method 2
The majority of steam is condensed and drained back into the condenser box
Implementation Method 3
condensing some of the steam, and excess non-condensed steam is vented
Data Source
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AI summary
The present disclosure provides a system and method of condensation of a steam flow produced in a cooking device. The condensation system and method provides a vent pipe (100) configured to be non-linear for providing a path for the steam flow (140). The condensation system and method also provides a spray nozzle (120) which is positioned to spray water in substantially in alignment with the path of the steam flow (140). The system and method of increases condensation of the steam flow within the vent pipe, and the condensed steam is drained from the cooking device, producing a minimal amount of steam that is vented outside of the cooking device. The system and method of the present disclosure provide higher efficiency of condensation of steam and an overall smaller amount of atmospheric venting of steam.