Nonlinear Vent Pipe Condensation for Commercial Cooking Steam
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Solution Overview
Problem
Commercial cooking devices struggle to efficiently condense steam, resulting in significant amounts being vented into the atmosphere, which increases energy requirements for ventilation and cooling, and poses safety concerns due to inadequate condensation methods.
Innovation Solution
A condensation system that reconfigures the vent pipe to be non-linear and positions a spray nozzle outside the cooking chamber to spray water in alignment with the steam flow within the vent pipe, enhancing condensation efficiency and preventing water from escaping.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
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 two-dimensional surface condensation (steam flowing across water reservoir surface) to three-dimensional volumetric condensation (steam contacting water droplets sprayed throughout the vent pipe volume). This dimensional expansion dramatically increases the condensation surface area and efficiency, allowing far more steam to be condensed before reaching the kitchen atmosphere.
Solution Approach 2:
The patent introduces a spray nozzle system that uses hydraulic principles to atomize water into fine droplets and distribute them throughout the vent pipe. This hydraulic approach creates extensive water surface area within the steam flow path, enabling efficient heat and mass transfer for condensation, thereby reducing harmful steam release into the kitchen.
2Quantity of substance
If a nozzle sprays water countercurrent to steam flow in the vent pipe, then condensation is enhanced, but water may escape the cooking device
Solution Approach 1:
The patent employs a non-linear (curved) vent pipe configuration instead of a straight pipe. This curvature works synergistically with the spray nozzle to redirect water droplets back into the cooking chamber, preventing water escape while maintaining effective condensation. The curved path exploits gravity and flow dynamics to return sprayed water to its source.
Solution Approach 2:
The non-linear vent pipe acts as an intermediary element between the spray nozzle and the cooking chamber. It receives the water spray, uses its curved geometry to redirect water back into the chamber, and simultaneously provides the pathway for steam condensation. This intermediary structure resolves the conflict between enhancing condensation and preventing water escape.
3Reliability
If adequate ventilation and exhaust measures are implemented to manage steam release, then steam can escape from the cooking chamber, but high energy requirements result from increased air exchange and cooling needs
Solution Approach 1:
The patent exploits the phase transition of steam from gas to liquid through enhanced condensation. By converting steam to condensate within the vent pipe using sprayed water, the system removes latent heat from the steam, effectively cooling it and reducing the thermal load on kitchen ventilation and cooling systems, thereby lowering energy requirements.
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 approach significantly increases condensation within the vent pipe, minimizing steam vented into the atmosphere and reducing the need for additional ventilation, thereby improving energy efficiency and safety.
Implementation Method 1
water is sprayed in substantial alignment with the steam air flow path in the vent pipe to greatly increase condensation within the vent pipe
Implementation Method 2
the non-linear configuration of the vent pipe prevents water sprayed from the spray nozzle to escape the cooking device
Data Source
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 configured to be non-linear for providing a path for the steam flow. The condensation system and method also provides a spray nozzle which is positioned to spray water in substantially in alignment with the path of the steam flow. 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.