Steam-Cooking Pan Coupling With Automatic Oven Steam Feed
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Solution Overview
Problem
Existing steam-cooking ovens require modification of standard electrical or gas ovens, increasing production costs due to the need for additional heating elements and complex steam distribution systems.
Innovation Solution
An oven and pan arrangement that incorporates a Z-shaped steam feed conduit detachable from the oven wall, which automatically engages with a pan component to distribute steam evenly, using a silicone rubber connection for sealing, allowing for simple and cost-effective integration with standard electric or gas ovens.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If a standard electrical or gas oven is modified to enable steam-cooking, then steam-cooking functionality is achieved, but production cost increases due to additional heating elements and complex steam distribution systems
Solution Approach 1:
The oven is designed with a universal steam distribution system that can serve multiple cooking functions. The conduit system with multiple openings can distribute steam to different pan positions and configurations, allowing a single oven design to perform both conventional heating and steam-cooking without requiring separate dedicated steam generation equipment for each function.
Solution Approach 2:
A detachable conduit acts as an intermediary component between the steam source and the pan. This conduit can be connected to the oven wall and detached as needed, providing steam distribution without permanently modifying the oven structure. The conduit serves as a flexible mediator that enables steam-cooking functionality while keeping the base oven design simple and cost-effective.
2Temperature
If electrical heating elements are added to both upper and lower walls for steam-cooking, then steam generation capability is improved, but device complexity increases
Solution Approach 1:
The oven utilizes the existing heating elements and the oven's own thermal environment to generate steam. Water placed in the pan is heated by the conventional heating elements already present in the oven, and the enclosed space with limited air circulation allows the water to evaporate and fill the compartment with steam. This self-service approach eliminates the need for dedicated steam generation heating elements.
Solution Approach 2:
The steam distribution utilizes fluid dynamics principles where steam, being less dense than air, naturally rises and distributes throughout the enclosed compartment. The conduit system with multiple openings leverages this natural buoyancy and flow to distribute steam evenly without requiring complex pumping or forced circulation systems.
3Ease of manufacture
If a detachable conduit is used for steam feeding, then ease of installation and cost are improved, but steam distribution reliability may be compromised
Solution Approach 1:
The conduit is pre-assembled with the pan or positioned in a predetermined location within the oven compartment. This preliminary positioning ensures proper alignment with the steam source and optimal distribution pattern before the cooking process begins. The detachable design allows for easy installation and removal while maintaining reliable steam distribution through pre-planned positioning.
Solution Approach 2:
The conduit is designed with flexible sections or flexible connection points that can adapt to slight variations in positioning and maintain sealed connections. This flexibility compensates for manufacturing tolerances and installation variations, ensuring reliable steam distribution even with a detachable design.
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
Enables efficient and reliable steam cooking with a straightforward, low-cost setup that maintains the simplicity and affordability of standard ovens while ensuring effective steam distribution and food preparation.
Implementation Method 1
a Z-shaped steam feed conduit (12) detached from said wall (4) to lie spaced therefrom and separated from said lower wall (6)
Implementation Method 2
using a silicone rubber connection for sealing
Implementation Method 3
The perforated element 34 is raised from the base 33A to enable this latter to collect the juices or fats deriving from the cooking of the foods placed in the steamer 14 and at the same time to also circulate the steam below these foods
Data Source
Figure 1
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Figure 3
AI summary
An electric or gas oven (1) and pan (14) arrangement for steam-cooking foods, the oven (1) presenting, for containing the pan (14), a compartment (7) with side walls (2, 3), a rear wall (4), lower wall (6) and upper wall (5) which define a compartment (7) for containing the pan (14), this latter having an upperly open body or tray (30 arranged to cooperate with a closure lid (27), said pan (14) being connectable to means (12) for feeding steam into its interior, said means (12) being associated with one of said walls (2, 3, 4, 5, 6) of the oven (1). The steam feed means (12) project into the oven compartment (7) from one (4) of the walls of said compartment (7) and are spaced from the lower wall (6) of this latter, said means (12) being arranged to cooperate, by engagement, with counter-means (22) associated with the pan (14) when this is inserted into said compartment (7), said engagement taking place automatically on termination of said insertion, the engagement enabling steam to be fed into the pan (14) for food preparation.