AN OVEN WITH A COOKING TRAY THAT GENERATES STEAM.

Abstract

The subject of the invention is a first surface (4) and a second surface (5), the first surface (4) and the second It has an internal cavity (6) between the surface (5) and this internal cavity (6) is a reservoir for water and a base (3) which serves as a chamber for steam production, from both sides of the base Rising adjacent to the base (3) and conveying the produced steam to the cooking compartment (11) Side walls (10) with openings (9) placed at certain intervals for the interior cavity (6) is an oven containing a baking tray (2) which includes a water inlet (10) for adding water. (1).

Description

1 TARIFF AN OVEN WITH A COOKING TRAY THAT GENERATES STEAM. Technical Area The invention relates to baking trays for ovens and, in particular, to specialized steam generation systems. Steam-producing cooking that enables steam cooking in gas and electric ovens that are not available. It relates to the tray and the method. State of the Art 10 Cooking ovens are used in both domestic and commercial preparation of various foods. These are devices commonly used in various environments. These ovens generally require energy. According to their sources, they are divided into two main categories: gas ovens and electric ovens. Years inside, to improve cooking performance and provide consumers with better cooking results 15 Various design improvements have been made to meet the demand. One such feature that has gained popularity in recent years is steam cooking. Steam cooking, compared to traditional dry heat cooking methods, retains moisture and distributes heat more evenly. It offers several advantages, such as improved distribution and flavor preservation. Electric In ovens, the steam cooking function is usually achieved with a special steam tank and steam generator. This is implemented by adding relevant control systems and software to manage the process. However, integrating steam cooking features presents several challenges. It produces. For gas ovens and electric ovens without internal steam systems, Achieving steam cooking without making significant changes to the oven design is difficult or It has become impossible. Furthermore, the inclusion of special steam generation systems for electric ovens is also a requirement. This increases production costs and complexity. Another common problem, especially in gas ovens, is food getting stuck at the bottom. uneven cooking due to one part cooking faster or overcooking compared to the other. This is the problem with cooking. This situation results in inconsistent textures and less-than-ideal cooking for users. This can lead to consequences. 30 2 Additionally, adding steam cooking features to existing ovens or a wide variety of ovens Providing a cost-effective steam cooking solution for these types of products is a challenge in the industry. It has continued to be so. A steam-producing cooktop that overcomes one or more of these problems 5 It was understood that a tray was needed. Patent application number WO2022225659A1, which is included in the prior art. A device that provides steam support to the cooking compartment by placing a water tank on top of the burner. It describes the oven. 10 Brief Description of the Invention The purpose of the invention is to provide steam support to ovens that do not have a steam cooking function, and A baking tray that allows for rapid steam formation using the heat generated inside the oven, 15 Steam cooking feature is provided. Another aim of the invention is to provide a cost advantage in gas and steam ovens. In electric ovens that do not have a cooking function, users can steam cook. The goal is to provide an oven that makes it possible to take advantage of its feature. 20 Another purpose of the invention is that, thanks to the function of the tray, it is particularly useful in gas ovens. a solution that eliminates the problem of the bottom of the food overcooking. The goal is to provide an oven. Another purpose of the invention is to naturally generate steam inside the furnace. The goal is to provide an oven that improves cooking quality and cooking homogeneity. Another purpose of the invention is to create a tray that can provide steam support, filling its reservoir with water. If not added, it allows cooking without steam, in which case 30 The goal is to provide an oven that can have the same properties as a standard baking tray. 3 The invention consists of a primary surface and a secondary surface, designed to achieve the above purposes. It has an internal cavity between the first and second surfaces, and this internal cavity is a place for water. a base that serves as a chamber for reservoir and steam production, on either side of the base rising from the base and producing steam into the cooking chamber Side walls with openings placed at specific intervals to transmit light, 5 into the interior space It is an oven that includes a baking tray with a water inlet for adding water. Of the shapes in question; Figure 1: Front perspective view of the oven, which is the subject of the invention. Figure 2: Top perspective view of the baking tray that is the subject of the invention. 10 Figure 3: Bottom perspective view of the baking tray that is the subject of the invention. The parts in the figures are individually numbered, and the corresponding numbers are listed below. is given: 1. Oven 15 2. Baking tray 3. Base 4. First surface 5. Second surface 6. Internal space 20 7. Projection 8. Hollow 9. First opening 10. Side wall 11. Water inlet route 25 12. Cooking compartment 13 Second opening 4 Detailed Description of the Invention The subject of the invention is ovens (1); various types including both gas and electric ovens. a steam generator designed to provide steam cooking functionality in oven types Includes baking tray (2). 5 In one application of the invention, the oven (1); a first surface (4) and a second surface (5), forming an internal space (6) between the first surface (4) and the second surface (5) and this internal a base where the cavity (6) serves as a reservoir for water and a chamber for steam production (3) contains a baking tray (2). The interior space (6) is 10 of the oven (1). By using the existing heat produced during its operation, it efficiently converts water into steam. It is designed to transform. In one application of the invention, the baking tray (2) has the first surface (4) and the second surface (5) It includes a base (3) with an internal gap (6) of 4 to 6 mm between them. 15 In one application of the invention, a water tray (2) is used to add water to the inner cavity (6). Includes inlet channel (10). Water inlet channel (10) allows users to cook before cooking. It allows adding the desired amount of water to the tray (2) and thus to a specific recipe or allows the steam production process to be customized according to cooking requirements. 20 In one application of the invention, the base (3) transmits the generated steam to the cooking compartment (12). It includes side walls (10) with openings (9) placed at specific intervals. This openings (7) facilitate the distribution of steam around the food being cooked, evenly It provides cooking and moisture retention. 25 In one application of the invention, a steam-producing cooking tray (2) has water in its bottom base (3) Increased surface area for heat transfer to ensure rapid evaporation. forming, a series of projections (7) raised toward the inner cavity (6) and these projections (7) It includes a stepped second surface (5) formed by the cavities (8) located between them. 30 In one application of the invention, the upper surfaces of the protrusions (7) facing the inner cavity (6) are flat, the bottom The parts are connected to the second surface (5) in an inclined manner, and this structure forms a tray by rapidly increasing the contact area of ​​the water at the bottom (3) with the first surface (4) This structure increases the heat transfer surface area and heats the area. The contact between the first surface (4) and the second surface (5) and the water in the inner cavity (6) is at the top 5 By raising the level, the efficiency of steam production is increased. In one application of the invention, the second surface (5) is press-printed from a thin sheet metal material. produced by method and the heat produced in the oven (1) is required for steam production efficient transfer of water and rapid conversion of water into superheated steam 10 It ensures that it happens in some way. In one application of the invention, a baking tray (2), gas burner or electric heating whether it is an element, the furnace (1) will produce steam using the existing heat source. It is structured. This structure includes additional energy input or changes in the furnace (1) system 15 It eliminates the need to do so and the steam-producing baking tray (2) various ovens A versatile and cost-effective solution for achieving steam cooking in various types of dishes. It transforms into... In one application of the invention, the first 20 forming the base (3) of the baking tray (2) with an internal space (6) created between the surface (4) and the second surface (5) and a reservoir for water and It contains a chamber for steam production. When water is added to this inner cavity (6), the furnace (1) It can be efficiently converted into steam by utilizing the heat generated during its operation. With this configuration, the steam from the oven (1) is used to produce steam for the baking tray (2). It allows the use of waste heat and increases overall energy efficiency. 25 In one application of the invention, a double-walled structure with a first surface (4) and a second surface (5) The base with this structure (3) also improves heat distribution during cooking. It contributes to creating a barrier between the direct heat source and the cooking surface. by creating, base (3) especially the problem of overcooking the bottom of food in gas ovens 30 6 It eliminates this feature. This feature allows food items to be placed underneath the rest of the meal. It provides a solution to the problem of whether it can cook faster or more intensely. In one application of the invention, along the second surface (5) of the baking tray (2) and the second The raised projection (7) positioned from the surface (5) towards the inner cavity (6) and 5 The grooves (8) located between these protrusions (7), the side of the base (3) of the baking tray (2) It is not found in the lower areas where it meets the walls (10). This configuration, inside It helps to control the direction of steam flow in the gap (6) and the steam produced to convey (9) to the first openings (10) in the side walls (12) It directs. 10 In one application of the invention, the baking tray (2) cooks the steam produced in the inner cavity (6). It includes side walls (10) with openings (9) for releasing into compartment (12). These side a folding method that forms walls (10), openings for vapor release (9) It is created using the bending method, the size, shape and placement of the openings (9) 15 It provides precise control over the process, ensuring optimum steam distribution during cooking. In one application of the invention, the cooking tray (2) directs the steam produced over the food being cooked. Strategically aligned with the first openings (9) to direct to the side It includes a second opening (13) located at the top of the walls (10). This 20 The alignment wraps the food, creating a path for steam to flow upwards, and It promotes even cooking and moisture retention. It directs steam to the top of the food. By guiding the baking tray, the overall cooking quality improves and the surface of the food is evenly distributed. It helps prevent it from drying out. In one application of the invention, the second is located at the top of the side walls (10). Controlled steam release from openings (13), overpressure in the cooking compartment (12) It prevents the formation of mold, thus maintaining safe working conditions throughout the cooking process. In one application of the invention, the arrangement of the first openings (9) and the second openings (13) is 30 It allows for a controlled release of steam throughout the cooking process. Water in the inner cavity (6) 7 As it is heated and converted into steam, pressure is created and the steam is released from the first openings (9) It forces the passage through. The aligned second openings (13) then direct the steam upwards. It directs and creates a consistent moisture flow around the food. This design feature ensures even lack of moisture distribution or excessive steam accumulation in certain areas of the furnace cavity It overcomes common difficulties encountered in steaming, such as those mentioned above. The steam circulates through the food. By directing the heat towards the top, the baking tray promotes more even baking results and It helps preserve the desired texture and moisture content of various food items. In one application of the invention, the dimensions of the first openings (9) in the side walls (10) and number, steam release rate, pressure formation in the internal cavity (6) and general cooking 10 It is optimized in a way that balances factors such as performance. This optimization, Steaming the baking tray is effective in various recipes and oven types. It guarantees that it can provide this. In one application of the invention, the baking tray (2) has 15 on the side wall of the tray (10). It includes a water inlet channel (11) located on the cooking surface. This water inlet channel (11) while keeping it dry, the inner space between the first surface (4) and the second surface (5) of the base (3) (6) It is structured to allow easy addition of water. Water inlet The positioning of the path (11) on the side wall (10) of the tray allows users to main Add water before cooking, without interfering with the placement of food on the cooking surface. It provides suitable access for adding. In one application of the invention, the water inlet path (11) is the baking tray (2) into the oven (1) It includes a lid to prevent spills during placement. This lid protects the water. It helps to keep the inlet (11) and the inner cavity (6) inside and extends the cooking process by 25 accidental spills or leaks that could affect or create safety hazards It reduces the risk. The lid can be designed to be opened and closed when needed, so It allows for controlled water addition while providing a sealed environment during cooking. Users can cook without affecting the food being cooked or compromising the integrity of the cooking surface. 30 You can add the precise amount of water according to specific cooking requirements without giving any information. This 8 This feature increases the usability and versatility of the baking tray and allows for various seamless integration of steam cooking in recipes and cooking scenarios It allows. In one application of the invention, a steam-producing cooking tray (2) is used in cooking applications. 5 It is designed to offer versatility. The base (3) inner cavity (6) water If not included, the baking tray (2) will function as a normal baking tray. It is structured in this way. This dual-purpose design allows users to change their cooking methods. It provides flexibility and allows for efficient use of kitchen equipment. In cases where steaming is not desired, users can place the cooking tray in a hollow space filled with water. They can use it without adding anything. Heat transfer for steam generation at the bottom of the tray. a specially shaped structure designed to increase the size of a normal baking tray When used as such, it also contributes to improved heat dissipation. This feature, In one application of the invention, steam release 15 is detected on the side walls (10) of the baking tray (2). The crimping method used to create the openings (9) creates delicate slits or This involves mechanically pressing or compressing metal to create holes. This method is crucial for optimizing steam distribution during cooking. It allows for controlled customization of the size and shape of the openings. The curling process ensures that the openings are not too large (this prevents too much steam from quickly escaping 20 (this could cause it to escape) or it should not be too small (this could restrict steam flow) (and this can affect cooking performance) it is carefully calibrated to ensure accuracy. The durability of the material used for the baking tray also depends on the folding process. It is important because it must withstand mechanical stress without cracking or tearing. 30

Claims

9 REQUESTS 1. A first surface (4) and a second surface (5), first surface (4) and second surface (5) between them has an internal cavity (6) and this internal cavity (6) is a reservoir for water and steam a base (3) which serves as a room for its production, 5 from each side of the base rising adjacent to the base (3) and the steam produced is directed to the cooking chamber (12) side walls (10) with openings (9) placed at certain intervals for conveying, with a cooking tray (2) containing a water inlet (10) to add water to the inner cavity (6). a characterized oven (1).

2. 10 raised towards the inner cavity (6) creating an increased surface area for heat transfer. formed by a series of protrusions (7) and the cavities (8) located between these protrusions (7). Characterized by a base (3) containing a second surface (5) with a stepped structure an oven suitable for request 1 (1).

3. The upper surfaces of the protrusions (7) facing the inner cavity (6) are flat, while the lower parts are sloped. The claim 1 15 is characterized by a base (3) to which the second surface (5) is connected. or a suitable oven for 2 (1).

4. Along the second surface (5) and through the second surface (5) into the interior cavity (6). a series of raised protrusions (7) positioned between these protrusions (7) with the cavities (8), the base (3) the baking tray (2) the side walls (10) 20 characterized by the baking tray (2) which is not located in the lower part areas where it is adjacent. an oven that meets any of the above requirements (1).

5. The first step is to direct the steam produced to the top of the food being cooked. aligned with the openings (9) and positioned on the upper part of the side walls (10) the above characterized by a baking tray (2) containing second openings (13) A suitable oven for any of the requirements (1). 25 6. An internal gap of 4 to 6 mm (6) between the first surface (4) and the second surface (5) The above is characterized by a baking tray (2) which has a base (3) a suitable oven for any of the requirements (1).

7. A water inlet (11) located on the side wall (10) of the baking tray (2) a 30 that conforms to any of the above requirements, characterized by its inclusion. oven (1).

8. A lid that prevents water from entering when the baking tray (2) is placed in the oven (1). A furnace conforming to requirement 7, characterized by a water inlet (11) containing (1).

9. Second created by the method of bending for vapor release on the side walls (10). Claims characterized by containing openings (13) are suitable for one of 5 to 8. oven (1). 5 15 25

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