Method for optimizing the functionality of professional electric ovens, especially for pizzas
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Solution Overview
Problem
Professional electric ovens face high electrical power demands, leading to increased costs and safety concerns due to peak power absorption, which existing solutions cannot effectively manage without compromising performance or violating safety regulations.
Innovation Solution
A computerized self-limitation method that balances electrical power distribution between the oven's floor and roof heating resistors, reducing power absorption during peaks while ensuring safety through electronic and electromechanical means, allowing for manual adjustments based on cooking type and conditions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If the electrical power supply to heating resistors is increased to meet maximum production capacity, then the cooking performance and productivity are improved, but the power absorption peak exceeds safety thresholds and increases installation costs
Solution Approach 1:
The patent applies dynamics by making the power distribution flexible and adjustable rather than fixed. The control system dynamically balances power between floor and roof heating resistors based on real-time conditions, allowing the oven to adapt power distribution to meet production demands while staying within safety thresholds. This is achieved through electronic means that can modify power allocation on-the-fly.
Solution Approach 2:
The patent changes the parameter of power distribution by introducing a control system that adjusts the balance of electrical power between floor and roof heating resistors. This parameter change allows the system to optimize power absorption by shifting the ratio of power allocated to different heating zones, thereby reducing peak power absorption while maintaining cooking performance.
2Power
If the electrical power supply is reduced to lower installation and operational costs, then the power absorption peak is reduced, but the cooking performance and productivity deteriorate
Solution Approach 1:
The patent applies local quality by providing differentiated heating control for different zones within the oven. Instead of uniformly reducing power, the system selectively adjusts power distribution to floor and roof heating resistors based on local cooking requirements. This allows certain zones to maintain higher power for performance-critical cooking tasks while other zones operate at reduced power, preserving overall cooking performance while reducing total power absorption.
3Power
If electronic power distribution control is added to balance power between floor and roof resistors, then the peak power absorption is reduced, but the device complexity increases
Solution Approach 1:
The patent applies self-service by implementing an automatic control system that autonomously balances power distribution between heating resistors without requiring manual intervention. The electronic means automatically monitor power absorption and adjust the distribution ratio, making the system self-regulating. This reduces the operational burden on users while achieving peak power reduction, and the automation minimizes the need for complex manual control interfaces.
4Manufacturing precision
If the power distribution is differentiated between floor and roof resistors for various pizza types, then the cooking quality is improved, but the difficulty of detecting and measuring optimal power ratios increases
Solution Approach 1:
The patent applies feedback by implementing a control system that monitors cooking conditions and adjusts power distribution accordingly. The system uses feedback from temperature sensors and cooking progress to automatically optimize the power ratio between floor and roof resistors for different pizza types. This feedback mechanism eliminates the need for manual detection and measurement of optimal power ratios, as the system self-adjusts based on real-time cooking data.
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 method optimizes oven performance by reducing peak power absorption, lowering operational costs, and maintaining safety without requiring expensive upgrades, allowing for efficient cooking with reduced maximum power usage while adhering to regulatory thresholds.
Implementation Method 1
heating resistors of the floor of the oven cooking chamber and the heating resistors of the roof of the oven cooking chamber
Data Source
AI summary
Operating method for optimizing the functionality of professional electric ovens, especially for pizzas, comprising global computerized self-limitation of absorption of electrical power by the heating means of the oven with balanced automatic distribution of electrical power supply depending on the type of product undergoing the cooking process between the heating resistors of the floor of the oven cooking chamber and the heating resistors of the roof of the oven cooking chamber upon the occurrence of an absorption peak of electrical power by the heating resistors exceeding the pre-set certified maximum oven absorption calibration, with safety disconnection of power through autonomous means dedicated to possible malfunction of the balanced self-limitation, said global computerized self-limitation being actuated and controlled by electronic means for interpolating power reduction in a balanced fashion between the floor heating resistors and the roof heating resistors depending on the needs and/or initial manual setting referred to the type of product undergoing the cooking process and/or according, possibly self-implementable, to the weighted mean of detections of the corrective actions carried out manually under similar conditions, said electronic means being integrated by independent safety electromechanical means for disconnecting absorption should said electronic means for balanced distribution and global reduction fail to perform their functions.