Electric Oven Pressing Rack for In-Cavity Food Shaping

Solution Overview

Problem

Electric ovens of the prior art lack the ability to shape food during cooking, limiting their applicability to specific types of food and requiring additional appliances, which increases kitchen space and complexity, and cannot create patterns on the food surface.

Innovation Solution

An electric oven with a movable pressing member that can be heated and positioned to shape and pattern food, eliminating the need for separate appliances and optimizing space usage.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Adaptability or versatility

If a prior art electric oven is used, then the basic cooking function is provided, but the ability to shape food during cooking is lacking

Engineering Contradiction:

ImprovefunctionalityVSAvoidstructure

Core Design Contradiction:

Adaptability or versatilityVSDevice complexity

Solution Approach 1:

The pressing member is integrated within the cooking chamber of the electric oven, combining the cooking function with the shaping/pressing function into a single device. This eliminates the need for separate appliances while maintaining structural simplicity through clever spatial integration.

Inventive Principle:

Principle #5Merging (Combining)

Solution Approach 2:

The pressing member serves multiple functions: it shapes food during cooking, creates patterns on food surfaces, and can be adjusted to accommodate different food sizes. This multi-functionality increases the oven's versatility without proportionally increasing device complexity.

Inventive Principle:

Principle #6Universality (Multi-functionality)

2Adaptability or versatility

If an additional appliance is added to shape food, then the shaping capability is provided, but the kitchen space requirement increases

Engineering Contradiction:

Improveshaping capabilityVSAvoidkitchen space

Core Design Contradiction:

Adaptability or versatilityVSArea of stationary object

Solution Approach 1:

The pressing member is integrated within the cooking chamber of the electric oven, combining the cooking function with the shaping/pressing function into a single device. This eliminates the need for separate appliances while maintaining structural simplicity through clever spatial integration.

Inventive Principle:

Principle #5Merging (Combining)

3Adaptability or versatility

If the pressing member is made movable, then the ability to cook various sizes of food is improved, but the device complexity increases

Engineering Contradiction:

Improvesize accommodationVSAvoidmechanism

Core Design Contradiction:

Adaptability or versatilityVSDevice complexity

Solution Approach 1:

The pressing member is designed to be movable rather than fixed, allowing it to adapt to different food sizes and cooking requirements. The movable design enables flexibility in accommodating various food items while maintaining a relatively simple mechanical structure through straightforward actuation mechanisms.

Inventive Principle:

Principle #15Dynamics

4Adaptability or versatility

If the oven size is increased to accommodate shaping functionality, then the shaping capability is provided, but the overall oven dimensions increase

Engineering Contradiction:

Improveshaping functionalityVSAvoidoven size

Core Design Contradiction:

Adaptability or versatilityVSVolume of moving object

Solution Approach 1:

The pressing member is integrated within the cooking chamber of the electric oven, combining the cooking function with the shaping/pressing function into a single device. This eliminates the need for separate appliances while maintaining structural simplicity through clever spatial integration.

Inventive Principle:

Principle #5Merging (Combining)

Solution Approach 2:

The pressing member utilizes the vertical dimension within the existing cooking chamber space, moving up and down to perform shaping operations. This approach adds functionality without increasing the horizontal footprint or overall volume of the oven, effectively using the third dimension for space optimization.

Inventive Principle:

Principle #17Another dimension (Dimensionality change)

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 enhances its functionality to cook a variety of foods, ensures quality, and reduces kitchen space requirements by allowing for shaping and pattern creation on food surfaces without increasing the oven's size.

Implementation Method 1

one or two electric heating members

Methodology Applied

Scientific EffectThermal radiation: Thermal Radiation

Implementation Method 2

Food is placed upon a support member within the cooking chamber, usually in-between two heating elements

Methodology Applied

Scientific EffectThermal conduction: Conduction (thermal)

Implementation Method 3

A pressing member (4), preferably in the form of a heat conductive wire rack, is movably mounted within the cooking chamber (1)... the pressing member is displaceable at least vertically such that it can be raised up away from the food (3) or lowered down to press the food against the support member (2)

Methodology Applied

Scientific EffectMechanical force: Mechanical Force

Implementation Method 4

A pressing member (4), preferably in the form of a heat conductive wire rack

Methodology Applied

Scientific EffectThermal conduction: Conduction (thermal)

Data Source

PatentUS8656828B2Electric oven for cooking food

Publication Date: 2014.02.25 DE LONGHI SPA

AI summary

An electric oven includes a cooking chamber having at least one heating member and at least one support member for supporting food, the cooking chamber being provided with a movable pressing member for pressing the food against the support member to cook the food while kept pressed.