Professional cooking oven with steam generator

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

Existing professional electric ovens with steam generators are bulky and expensive due to complex structures with external boilers and separate water trays, which complicate maintenance and increase production costs.

Innovation Solution

An oven design where steam is generated directly inside the cooking chamber using a specific resistor integrated into a tray behind the deflector, eliminating the need for an external boiler and separate water tray, with a diffuser for controlled water distribution.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Object-affected harmful factors

If an external boiler is used to generate steam indirectly, then the steam temperature remains at saturation (100°C) avoiding oxidation, but the oven structure becomes bulky and expensive

Engineering Contradiction:

Improveperipheral oxidationVSAvoidoven structure

Core Design Contradiction:

Object-affected harmful factorsVSDevice complexity

Solution Approach 1:

The patent merges the steam generator and water tray into a single integrated unit located inside the cooking chamber. The resistor, water tray, and steam generation components are combined into one assembly that replaces both the external boiler and separate water tray, thereby simplifying the overall oven structure while maintaining the ability to generate saturated steam at 100°C

Inventive Principle:

Principle #5Merging (Combining)

Solution Approach 2:

The patent introduces a diffuser as an intermediary component between the water supply and the resistor. The diffuser distributes water evenly across the resistor surface, enabling efficient steam generation. This intermediary component allows the system to achieve saturated steam generation with a simplified integrated structure rather than requiring complex external boiler systems

Inventive Principle:

Principle #24Intermediary (Mediator)

2Device complexity

If direct steam generation by spraying water on the resistor is used, then the oven structure is simpler, but the steam becomes superheated (>100°C) causing peripheral oxidation

Engineering Contradiction:

Improvesteam generator structureVSAvoidperipheral oxidation

Core Design Contradiction:

Device complexityVSObject-affected harmful factors

Solution Approach 1:

The patent applies local quality by creating a specific microenvironment around the resistor where water is distributed through the diffuser. This localized water distribution ensures that steam is generated at the resistor surface at saturation temperature (100°C) rather than superheated conditions, preventing peripheral oxidation while maintaining structural simplicity

Inventive Principle:

Principle #3Local quality

Solution Approach 2:

The patent utilizes the phase transition of water to steam at the resistor surface. By controlling water distribution through the diffuser and allowing phase change to occur at the resistor-water interface, the system generates saturated steam at 100°C directly inside the cooking chamber, avoiding superheating and oxidation while maintaining a simple structure

Inventive Principle:

Principle #36Phase transitions

3Ease of manufacture

If a separate water tray is mounted inside the cooking chamber, then steam can be generated directly, but space is occupied and installation labour increases

Engineering Contradiction:

Improvesteam generation capabilityVSAvoidnumber of components

Core Design Contradiction:

Ease of manufactureVSDevice complexity

Solution Approach 1:

The patent merges the water tray and steam generator into a single integrated assembly that is mounted directly behind the deflector. This combination eliminates the need for separate water tray and steam generator components, reducing both the number of parts and installation complexity while maintaining direct steam generation capability inside the cooking chamber

Inventive Principle:

Principle #5Merging (Combining)

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 design simplifies the oven's components, reduces costs, and maintains performance by generating saturated steam for gentle cooking, avoiding peripheral oxidation and offering economic savings in production and maintenance.

Implementation Method 1

the steam is injected through pipes from the boiler... the boiler allows to operate at steam saturation with a steam that remains at a constant temperature of about 100°C

Methodology Applied

Scientific EffectEvaporation: Evaporation

Implementation Method 2

a specific resistor located in a tray arranged behind the deflector and fed with water through a suitable diffuser

Methodology Applied

Scientific EffectJoule heating: Joule Heating

Implementation Method 3

thanks to the fan that distributes the steam evenly in the cooking chamber

Methodology Applied

Scientific EffectForced convection: Forced Convection

Implementation Method 4

fed with water through a suitable diffuser

Methodology Applied

Scientific EffectDiffusion: Diffusion

Data Source

PatentEP3722679B1Professional cooking oven with steam generator

Publication Date: 2021.11.17 BONFERRARO SPA

Figure 1
Figure 2
Figure 3

AI summary

A professional electric cooking oven includes a cooking resistor (1) mounted on the rear wall (2) of the cooking chamber, a water supply duct (4), a deflector that protects a user from contact with the cooking resistor (1), a tray (6) placed in a position to receive the water fed through the duct (4) and a second resistor (7) that extends into the tray (6) so that most of the second resistor (7) is immersed in water when the tray (6) is filled, the deflector protecting a user also from contact with the second resistor (7).