NOVEL OVEN WITH AUTONOMOUS ACCURATE TEMPERATURE CONTROL, FOR HIGHER ENERGY EFFICIENCY AND SAVINGS

Project Information

OVENZA

Grant agreement ID: 878069

DOI

10.3030/878069

Project closed

EC signature date 11 July 2019

Start date 1 August 2019

End date 30 November 2019

Funded under

• INDUSTRIAL LEADERSHIP - Innovation In SMEs

Total cost

€ 71 429,00

EU contribution

€ 50 000,00

Coordinated by

RINALDI SUPERFORNI SRL
Italy

Periodic Reporting for period 1 - OVENZA (NOVEL OVEN WITH AUTONOMOUS ACCURATE TEMPERATURE CONTROL, FOR HIGHER ENERGY EFFICIENCY AND SAVINGS)

Reporting period: 2019-08-01 to 2019-11-30

Summary of the context and overall objectives of the project

Standard electric ovens have low energy efficiency due to poor and obsolete temperature control method. OVENZA is the revolution in the oven’s market thanks to its outstanding results in terms of energy savings and temperature control. The innovation is represented by an ultra-efficient heating surface replacing normally used cooking stones which are known to be the most inefficient item of standard ovens due to the amount of energy they require. Our new cooking surface will embed the electrical resistances therefore reducing the thermal inertia of the hob. This new setup will allow energy efficiency to reach the 82% compared to Standard ovens (50%) and Energy Star rated ovens (70%). By acting on the modulation of the power of the resistors embedded in the surface, there will be a continuous and precise control of the temperature of the plate thus providing the correct amount of heat to the food which is being processed. As a result, OVENZA allows operators to increase the productivity and to save money thanks to the reduction of the operational costs. OVENZA will be offered with direct sale, operational lease or a with a personalized financial plan.

Work performed from the beginning of the project to the end of the period covered by the report and main results achieved so far

During the project we analysed the following aspects:
1. Technical Feasibility: Technology description (OVENZA’s innovation); state of the art (current solutions and technologies); Technology Readiness Level of OVENZA; product performances; work plan for the Accelerator phase; risk analysis; industrialization and scale up.
2.1 Market Analysis: Target users; market overview, dimensions, and segmentation; market drivers and barriers; competitors.
2.2 Business Model: Business model (revenue streams, costs analysis and price policy); penetration strategy; sales channels.
2.3 Marketing & Communication Strategy: Exploitation, dissemination and communication activities.
2.4 Exploitation Strategy: Exploitation activities to raise awareness on OVENZA and protect OVENZA’s IP.
2.5 IPR Strategy: Current IPR asset; freedom to operate; strategy for future protection; regulations and standards.
3. Financial Feasibility: Business projections.

Progress beyond the state of the art and expected potential impact (including the socio-economic impact and the wider societal implications of the project so far)

OVENZA allows operators to increase productivity and reducing operational costs thanks to the new design of our product. This will cause a positive impact on the final user’s business as well as for the environment. In fact, OVENZA will help to reduce CO2 emissions from wood and gas-powered ovens which are, especially in big cities, a major environmental problem.

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