MINERVA PROJECT. Induction Oven
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1 MINERVA PROJECT Induction Oven Gold Level Training 2012
2 MINERVA PROJECT Product Evolution Chapter List Table of Contents Product Information Components / accessory Documents Version 1.0 Whirlpool Europe Service Consulting Center Office +49-(0) Mobile +49-(0) Pasquale Lattuca Service Expert Food Preparation Pasquale_Lattuca@whirlpool.com
3 Table of Contents Product Information General Information Project description Benefits Mechanical structure Components & Accessory Electronic components Functionality Function list Coil design/ Heating distribution Cooking results Comparison vs. Traditional oven Comparison vs. Competitors Induction Benchmarking I Cook / Induction oven Coil power management
4 Marketing Information Project description Induction oven is an electrical oven based on Minerva 67 l Premium platform provided with an additional plug & play tray with induction coil (dedicated designed & rectangular shaped). The heater is powered by means of an electric plug (male part into the tray, female part into the oven back wall). The electronic control of the oven is integrated with the one for the induction portion, in such a way the user can operate the induction module through the Oven User Interface.(Ui) The Oven keeps all the functionalities of a traditional oven, with the plus of the induction contribution, if needed. Due to the specific design of the plug, is not possible to have pyrolitic cleaning with this oven.
5 Marketing Information Benefits Consumers are looking for latest technologies to improve their life Willing to save cooking time and energy, without compromise on Cooking results Propose the Best Oven worldwide: save more than 30% NRJ, faster up to 25%, while offering excellent cooking performances Break- trough technology combining induction & traditional heating elements Significantly Improve speed to cook and energy saving; Keep the same functionality of a traditional oven; No tradeoff in cooking performance;
6 Technical Information Mechanical Structure / New & modified parts LATERAL GRIDS Fan cover CAVITY STRUCTURE ELECTRONICS (IO-board and filter) CAVITY BACK SWITCH Female & male plug Motor bracket ACCESSORY + INDUCTION TRAY New Parts Modified parts
7 50mm 34mm Technical Information Components & Accessory The principal structure of the tray is divided into 2 parts, FRAME and BOTTOM that can be disassembled/assembled for maintenance, repair and EoL operation if necessary, with the use of SCREWS; there s a sealing element as well (GASKET). Between this 2 parts is positioned the COIL, connected to the MALE PLUG, which is positioned at the right and housed in the Bottom. Top surface Frame Coil Gasket screw Bottom Male plug (with screw) Finally the GLASS is siliconed to the frame. Frame houses the vetroceramic glass 0.3mm interference Vetroceramic glass and coil s glass wool Lateral screwing Process assembly from the bottom to the top
8 Technical Information Components / accessory Cooking vessel specs According to experimental verifications, cooking vessel for induction oven should comprise a bottom made of a stack of different materials characterized by: Outer layer: metal base is made up of an alloy which is ferromagnetic in the working temperature range of the vessel/induction module. Thickness e E Core or Heat Distribution Layer: Its main function is diffuse heat uniformously in the vessel; material with high thermal conductivity preferably (e.g. Aluminium, Aluminium alloy, Copper). Thickness e C Inner layer: the vessels body, mechanically stable so that the vessel retains its geometry, in particular the flatness of the base in contact with the top of the inductor; possibly being covered with non-stick or anticorrosion coating. Thickness e I The presence in the vessel of a Heat Distribution Layer (6 < e C /e E > 8 ) is the way to achieve energy efficiency & time saving, without compromising cooking performances side wall Vessel bottom core Vessel bottom outer layer Vessel bottom inner layer
9 Technical Information Electronic components FILTER + = BOARD Induction board and filter are placed together in the same box, at the back right position. INDUCTION MODULE Filter Box cover Board Fan Box
10 Basic Information Functionality
11 Basic Information Function list
12 Basic Information Coil power management
13 Basic Information Coil design / Heating distribution Entry level bake wares Cooking perfomances are not comparable to Minerva quality standards in terms of browning evenness of the food product. To be noted as the unevenness affected both bottom and top of the food preparation Induction Oven Entry level roast pan NOTES Bottom browning distribution corresponds to heat distribution observed during thermal image analysis run on 21 and 22 Turns coils (see pictures for comparison) Both coil design when using a vessel not equipped with a HDL gave cooking results not comparable with Minerva Oven Coil shows hot spots, evidently visible on bottom and recognizable even on top Induction Oven Entry level roast pan Coil heat distribution is more even and spread on a larger surface. Trials made to minimize bottom browning dish homogenity went in the direction of reducing induction contribution to cooking process (100W power). Thus drove to a reduction of advantages achieved. (energy efficiency, time saving)
14 Basic Information Cooking result Induction Oven: Lasagna: cooking result using different coil power Bottom burned due too high induction power ; Difficult to remove food from pot Good browning level
15 Marketing Information Comparison vs. Traditional oven > Induction oven
16 Marketing Information Inducion oven: Comparison vs. Competitors Food category & selected procedure Muffins Small cakes Cookies Pastries Time (min) INDUCTION OVEN Energy (kwh) Result (score) Time (min) B O S C H Energy (kwh) Result (score) Time (min) A E G Energy (kwh) Result (score) Time (min) M I E L E Energy (kwh) Small cake Sable Pizza Home style Result (score) Roasted vegetables Casserole Main course Potatoes Lasagna Fish Salmon Meat (whole piece) Roast beef Roast Pork Average Induction Oven still confirm significant competitive advantage also vs selected competitors: average values show gap from 10 to 24 min for Cooking time and from to kwh for Energy consumption Despite advantage in Time and Energy saving data don t show any significant difference in cooking results among all units: average values is 4.5+/- 0.2 according to the metric applied to evaluate result (score from 1 to 5, worst to best)
17 Marketing Information Induction oven pre CLT Benchmarking results Average saving % Induction Oven vs: Time Energy M i n e r v a 18.9% 33.0% Bosch 19.3% 30.4% AEG 40.9% 39.9% Time / energy AVG % saving of induction oven vs Minerva vs Bosch vs AEG vs Miele Miele 31.6% 46.8% A v e r a g e 27.7% 37.5% Induction Oven confirm significant competitive advantage in Time and Energy saving vs selected competitors w/o impact on cooking results Data show significant average Time and Energy saving % vs all competitors and Minerva: bigger discrimination is achieved vs AEG and Miele while Bosch and Minerva cavity are mostly aligned Data (here reported as average) maintain anyway a big variations among food categories: for some food saving drop down up to 5 or 6% (see at detailed datasheet) Tests carried out with rectangular pot as defined at RXM / data does not include estimated variation
18 Marketing Information I Cock / Induction oven 1 Consumers are looking for latest technologies to improve their life Willing to save cooking time and energy, without compromise on Cooking results Wave 1 Wave 2 Wave 3 5 Propose the Best Oven worldwide: save more than 30% NRJ, faster up to 25%, while offering excellent cooking performances Break- trough technology combining induction & traditional heating elements
19 Marketing Information Questions & answers END
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