Electric oven

Abstract

An enhanced electric oven (10) comprising an oven-body (12) and a vault or dome (14) which externally enclose an oven cavity or cooking cavity (17), a flue (16) for fume exhaust, a mouth (18) for accessing the oven cavity (17), closable by way of a door (20), a dish supporting plane (22) placed outside the mouth (18), a hood (23), if any, a lower heating plate (33), and an upper heating plate (33A) which accommodate electric resistors, a modular and removable cooking plane (34) made from a refractory material, and means for controlling and distributing heat flow within the oven.

Description

technical field [0001] The invention relates to an enhanced electric oven. [0002] More particularly, the present invention relates to an enhanced electric oven and, more particularly, to an electric oven for cooking pizza and similar dishes. Background technique [0003] It is known to relate in particular to pizza and other types of similar dishes, for example, folded pizzas (so-called "pizza dumplings") or other known pizza variants. [0004] In addition, different types of pizza are known, such as thick or thin pizza, where the thickness and / or height vary, Neapolitan pizza, which is regulated by a special canon (Italian for "discipline"), Sicilian or Roman pizza, American Pizza and more. [0005] With reference to Neapolitan pizza, the cooking of this pizza requires an oven, in which temperatures of up to 485° C. are reached, according to the worldwide norms of this pizza preparation and cooking mode. [0006] In conventional ovens, significantly lower temperatures ...

AI Technical Summary

Problems solved by technology

[0016] However, if one steps back and cooks at temperatures below 400°C, the limited radiant power of the "green" layer determines partial or more permanent cooking (a phenomenon expressed colloquially with the expression "oven relaxation"), and from a Batch to batch introduces an increased need for idle periods to allow the oven to recover, and results in an unacceptable reduction in productivity

[0017] Another disadvantage that conventional ovens usually have is necessarily the loss of heat, occurring in the front part of the oven (ie corresponding to the mouth of the oven), which is determined by the fact that the mouth of the oven is usually kept open when cooking, and only close when the oven is heated to a temperature suitable for cooking

[0018] Another disadvantage is that cooktops made of billet material (a softer material compared to cordierite-mullite) are subject to frequent tearing and wear (indicatively every three years), and the cooktop The replacement of the surface is a high-impact operation; such an operation requires a complete replacement of the bottom layer of the cooktop and also affects the remaining electrical parts (resistors), a large number of operations that should be performed by skilled technicians and result in loss of working time

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