Cooking oven with steam cooking function
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Cooking ovens with steam cooking functions are complex due to the need for multiple heating elements and complex control systems, which increases complexity and risk of coating damage from temperature gradients.
Innovation Solution
A freestanding cooking oven design with a bottom and top heating element connected in series for steam cooking, and in parallel for non-steam cooking, along with a rear heating element, to simplify the system and reduce power to prevent coating cracking, using a coating like enamel on the oven walls and an embossment for water evaporation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If multiple heating elements are used for steam cooking function, then steam cooking capability is improved, but device complexity increases
Solution Approach 1:
The bottom heating element serves dual purposes: it provides bottom heating during conventional baking operations and functions as a steam generator during steam cooking operations. By using the same heating element for both functions, the patent eliminates the need for a separate steam heating element, thereby reducing device complexity while maintaining steam cooking capability.
Solution Approach 2:
The patent combines the steam generation function with the bottom heating element, merging two functions into a single component. The bottom heating element is positioned to both heat the oven floor and generate steam when water is added to the evaporation area, consolidating components and simplifying the overall system.
2Productivity
If high power is applied to heating elements for steam generation, then steam production is improved, but coating damage risk increases
Solution Approach 1:
The patent creates a localized high-temperature zone in the evaporation area where water is converted to steam, while the rest of the oven cavity maintains moderate temperatures suitable for cooking. The embossment concentrates thermal energy locally for efficient steam generation without subjecting the entire oven coating to extreme temperature gradients that would cause cracking.
Solution Approach 2:
The patent utilizes the phase transition of water from liquid to vapor in the evaporation area. By providing localized heating to the water in the embossed region, steam is generated efficiently through phase change without requiring the entire bottom heating element or oven coating to reach high temperatures, thus protecting the coating while maintaining high steam production.
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 solution simplifies the cooking oven's steam function while reducing the risk of coating damage and maintaining efficient heating, allowing for easy operation and maintenance with reduced complexity and power management.
Implementation Method 1
water on the bottom wall of the oven cavity is heated up by a special heating element arranged beneath said bottom wall
Implementation Method 2
a bottom heating element arranged beneath the bottom wall of the oven cavity, the cooking oven comprises a top heating element arranged beneath the top wall of the oven cavity
Data Source
Figure 1
Figure 2
Figure 3
AI summary
The present invention relates to a cooking oven (10) with steam cooking function, in particular a freestanding cooking oven (10) with steam cooking function. The cooking oven (10) comprises an oven cavity with a bottom wall, a top wall, a rear wall and side walls, wherein at least the bottom wall is partially covered with an coating on a side facing towards an interior of the oven cavity. The cooking oven (10) comprises a bottom heating element (12) arranged beneath a bottom wall of an oven cavity. The cooking oven (10) comprises a top heating element (14) arranged beneath a top wall of the oven cavity. The cooking oven (10) comprises an evaporation area (20) formed as an embossment in the bottom wall of the oven cavity. In a steam cooking operation mode the bottom heating element (12) and the top heating element (14) are connected in series, while in a non-steam cooking operation mode, the bottom heating element (12) and the top heating element (14) are either connected in parallel or disconnected from each other.