Vertical Single-Chamber Oven With Air Jets and Steam Baking Control
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing industrial ovens focus primarily on optimizing heat transfer mechanisms while neglecting the evaluation of baking results such as specific volume, crust thickness, pH, color, and chemical-physical features of foodstuffs, and are often designed for a single type of foodstuff, limiting flexibility and adaptability to diverse baking needs.
Innovation Solution
An industrial oven with a vertical single chamber using chain transport means and a circulation assembly that generates baking air jets and saturated steam to optimize heat penetration and baking quality, allowing for varied baking diagrams and reduced energy consumption.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If conventional heat transfer optimization is used, then heat transfer efficiency is improved, but baking quality parameters (specific volume, crust thickness, pH, color) are neglected and energy consumption is not optimized
Solution Approach 1:
The system incorporates sensors that continuously monitor baking quality parameters (specific volume, crust thickness, pH, color) and feed this information back to the control unit. The control unit adjusts heat transfer mechanisms based on this feedback to optimize both energy consumption and baking quality, resolving the contradiction between energy efficiency and quality control
Solution Approach 2:
The oven integrates multiple functions into a single system: heat transfer optimization, real-time quality parameter monitoring, and adaptive control. This multi-functional approach allows simultaneous optimization of energy consumption and baking quality without requiring separate systems
2Adaptability or versatility
If the oven is designed for a single type of foodstuff, then heat transfer can be optimized for that specific product, but flexibility and adaptability to diverse baking needs are limited
Solution Approach 1:
The system dynamically adjusts heat transfer parameters, air jet configurations, and steam injection rates based on the specific foodstuff being baked. The control unit modifies operational parameters in real-time according to the product type, maintaining baking precision while achieving versatility across different foodstuffs
Solution Approach 2:
The oven changes operational parameters (temperature, humidity, air flow velocity, steam injection rate) according to the specific baking requirements of different foodstuffs. This parameter adaptation allows the system to maintain high baking quality across diverse products while being flexible to changing needs
3Productivity
If baking time is reduced by 10%, then productivity is improved, but energy consumption must be carefully managed to maintain baking quality
Solution Approach 1:
The system uses periodic steam injection and pulsed air jets during the baking process to enhance heat transfer efficiency. This periodic action intensifies heat penetration during critical phases, allowing reduced overall baking time while maintaining quality and managing energy consumption effectively
Solution Approach 2:
The system utilizes phase transitions of water (liquid to vapor) through steam injection to rapidly transfer heat to the foodstuff. This phase change mechanism provides intense heat transfer in short duration, enabling reduced baking time with controlled energy input while maintaining baking quality
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 oven achieves improved baking quality, reduced energy consumption, and increased productivity by enhancing heat penetration and optimizing energy use, with up to 30% less energy required and 10% reduced baking time, while maintaining consistent baking results across diverse foodstuffs.
Implementation Method 1
In the case of convection, baking jets or streams of air, also known as 'impinging jets,' can be used, which are circulated at high speed within the single chamber
Implementation Method 2
a circulation assembly (30) configured to generate and circulate baking air jets (G) along said movement path (P) to bake, at least partially, said foodstuffs (100)
Implementation Method 3
generation means (31) configured to generate and emit saturated steam suitable for completing and/or enhancing the baking of said foodstuffs (100) in said single chamber (12)
Implementation Method 4
chain transport means (26) configured to individually transport said support members (101), with said foodstuffs (100), moving them vertically from one or more inlet doors (23) to one or more outlet doors (25) along a movement path (P)
Data Source
Figure 1
Figure 2
Figure 3
AI summary
Industrial oven (10) for baking foodstuffs (100) arranged on respective support members (101), comprising a vertical baking single chamber (12), provided with chain transport means (26) configured to transport the support members (101) individually, with the respective foodstuffs (100), moving them vertically from one or more inlet doors (23) to one or more outlet doors (25) along at least one movement path (P).