minerva project induction oven · project description en service competence center induction oven...

Induction Oven

MINERVA PROJECT

Service Competence Center Gold Level Training 2012

Product Evolution

Version 1.0

MINERVA PROJECT

Table of Contents

Product Information

Components / accessory

Documents

Chapter List

Whirlpool Europe

Service Consulting Center

Office +49-(0)711-81071-3567

Mobile +49-(0) 172 750 5936

Pasquale Lattuca

Service Expert Food Preparation

[email protected]

Service Competence Center

E:/Version/Version History.doc

Table of Contents M

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Product Information

General Information

Project description

Benefits

Mechanical structure

Components & Accessory

Electronic components

Functionality

Function list

Coil power management


Coil design/ Heating distribution

Cooking results

Comparison vs. Traditional oven

Comparison vs. Competitors

Induction Benchmarking

I – Cook / Induction oven

Marketing Information

Project description

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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.


Benefits

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• Significantly Improve speed to cook and energy saving;

• Keep the same functionality of a traditional oven;

• No tradeoff in cooking performance;

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

Technical Information

Mechanical Structure / New & modified parts

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CAVITY STRUCTURE ELECTRONICS

(IO-board and filter)

SWITCH

LATERAL GRIDS Fan cover

Female & male plug

Motor bracket

Modified parts

New Parts

CAVITY

BACK

INDUCTION TRAY

ACCESSORY

+


Components & Accessory

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Top surface

screw

Bottom

Frame

Gasket

Coil

Male plug (with screw)

50m

m

34

mm

Lateral screwing

Process assembly from

the bottom to the top

Frame houses

the vetroceramic

glass

0.3mm interference

Vetroceramic glass and coil’s glass

wool

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.

Finally the GLASS is siliconed to the frame.


Components / accessory

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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 eE

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 eC

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 eI

The presence in the vessel of a Heat Distribution Layer (6 < eC/eE > 8 ) is the way to achieve energy

efficiency & time saving, without compromising cooking performances

side wall

Vessel bottom – inner

layer

Vessel bottom –

core

Vessel bottom – outer

layer


Electronic components

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Induction board and filter are placed together in the same box,

at the back right position.

+ = FILTER BOARD

Box

Fan

Board

Filter

Box cover

INDUCTION MODULE

Basic Information

Functionality

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Basic Information

Function list

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Basic Information

Coil power management

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Basic Information

Coil design / Heating distribution

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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

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

•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)

Basic Information

Cooking result

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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


Comparison vs. Traditional oven > Induction oven

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Inducion oven: Comparison vs. Competitors

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Time

(min)

Energy

(kWh)

Result

(score)

Time

(min)

Energy

(kWh)

Result

(score)

Time

(min)

Energy

(kWh)

Result

(score)

Time

(min)

Energy

(kWh)

Result

(score)

Muffins

Small cakesSmall cake 25.0 0.294 5.0 26.5 0.571 4.5 36.0 0.601 5.0 29.0 0.687 5.0

Cookies

PastriesSable 18.0 0.296 4.2 17.0 0.352 4.8 39.5 0.659 4.0 32.0 0.734 4.3

Pizza Home style 19.0 0.523 5.0 30.0 0.837 4.0 33.5 0.937 4.5 28.5 1.042 4.8

Roasted

vegetablesPotatoes 45.0 1.026 4.5 70.0 1.450 3.7 95.0 1.647 4.7 77.0 1.803 4.0

Casserole

Main courseLasagna 34.3 0.810 4.5 46.0 0.860 4.0 62.0 0.940 5.0 47.0 1.006 5.0

Fish Salmon 31.0 0.582 5.0 38.0 0.793 5.0 62.0 1.059 5.0 50.5 1.087 5.0

Roast beef 33.0 0.496 3.3 36.5 0.848 4.0 43.0 0.858 4.3 41.5 1.012 4.3

Roast Pork 59.0 0.937 4.5 82.5 1.512 4.5 82.0 1.340 4.3 89.5 1.805 4.5

Average 33.0 0.621 4.5 43.3 0.903 4.3 56.6 1.005 4.6 49.4 1.162 4.6

Food category

& selected procedure

A E G M I E L EINDUCTION

OVENB O S C H

Meat

(whole piece)

• 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 0.282 to 0.541 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)


Induction oven pre CLT Benchmarking results

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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%

Miele 31.6% 46.8%

A v e r a g e 27.7% 37.5%

Average saving %

Time / energy AVG % saving

of induction oven

vs Minerva

vs Bosch

vs AEG

vs Miele

• 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


I – Cock / Induction oven

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Wave 1 Wave 2 Wave 3

1

5

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


Questions & answers

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END