Product Design Specification

Title: Spring oven

Creator: Patrick Kendal
Date of PDS: 14/02/14
Contents
Foreword
.5
Introduction
..5
1. Performance
requirements
..5
1.1
Function
.5
1.2
Appearance
.6
1.3
Reliability
..6
1.4
Environment
7
1.5 Production
Costs
.7
1.6
Ergonomics
..7
1.7
Weight
.7
1.8
Noise
8

2. Manufacture
8
2.1 Process
8
2.2 Materials
8
2.3 Assembly
9
2.4 Packing
9
2.5 Quality
.9
3. Operations
Requirements
..9
3.1 Use
.9
3.2 Maintenance
..9
3.3 Safety
10
4. Acceptance
Standards
10
4.1 Inspection
..10
4.2 Testing
.10
4.3 Standards
11
4.4 Validation
..11
4.5 Patents
.12
5. Disposal
Requirements
..12
5.1 Standards
12
5.2 Recycling
.12
References
13
Foreword.

This PDS is necessary to establish what the spring combo oven has
to achieve according to user requirements. As my research
suggested there was a necessity for a new home baking product. As
the design is unique it is necessary to specify exactly what the
product must achieve so as to not fall short of fulfilling its
conceptual purpose.
Introduction.
This design specification has been constructed so to define the
constraints of a product that can successfully bake bread dough in
the oven with the use of steam. This product will be made available
to a domestic market and allow prospective bakers to make bread in
a home oven despite the disadvantages of conventional home ovens
for bread baking.
1. Performance requirements
1.1

Function

The product must fully bake a 70% hydration sourdough in no more

than 45 minutes.
The indication for this is that:

The bread rises and expels most of its moisture; the bread will
feel sticky and damp inside if this has not been achieved.
The crust should be an even brown colour after the final 20
minutes of baking (without the lid).
The crust should look slightly shiny and have a crunchy bite
when it is still fresh.

The product must comfortably hold 230 degrees centigrade without

any deformation to its structure.
The product must hold a minimum of 150ml of water in the gutter
(for steam)
The product must hold steam inside the chamber to a minimum of
85% and slowly release it through the 0.5mm hole in the top of the
lid. (foodservicewarehouse, 2014).
The product must have a surface texture that is easy to clean
without any edges, corners of overhangs that cannot be reached by
hand with a sponge.
The product must fit on a shelf in a small conventional home oven
with at least 100mm above it to allow the lid to be taken off easily.
Oven shelf dimensions are as follows:
6

Low shelf 450mm wide, 230mm high with middle and top shelf
removed (self directed research)

The product must not lose more than 30 Degrees centigrade once
taken out of the oven for 5 minutes having been heated to 220
degrees centigrade.
If the total weight exceeds 5 kg when filled to capacity with water
shall be fitted with two handles to comply with BS EN 129831:2000+A1:2004 (P6)
For the base there shall be a minimum clearance of 30 mm
between the handle and the horizontal projection of the base of the
item of cookware at a point halfway along the handle according to
BS EN 12983-1:2000+A1:2004 (P6)
The handles must be positioned above the centre of gravity when
filled with sand to its capacity according to BS EN
13834:2007+A1:2009 (P9)
The product shall be stable when placed empty without the lid on a
5 inclined surface in the least favourable position according to BS
EN 13834:2007+A1:2009 (P8)
The design of the lid shall be such that it shall be possible to
remove it from the body using a force equal to the weight of the lid
+2 N in any position at a temperature of (23 5) C. According to
BS EN 12983-1:2000+A1:2004, 6.1.7 (P7)
1.2

Appearance

The product must look like it is designed for use with oven gloves.
The product must look like a cookware product and look attractive in
a modern kitchen.
The product must have visual cues to lead the user to its functions;

Pouring water into the gutter

Lifting off the lid
Lifting the whole product from its base
Locating the lid onto the base

1.3 Reliability

The product must last for at least 20 years without breakage or

excessive wear
The product must consistently bake bread to a similar standard (see
bread standard criteria in section 1.1)

1.4

Environment

The product must be suitable for storage in a standard kitchen

cupboard
The product must easy to clean by using hot water and washing up
liquid in a home sink.
The product must sit flat on a kitchen worktop and on all hob pan
support grids
1.5

Production cost

The product must cost less than 15 per part in a batch production
of 1000 units, this includes material cost, manufacture processes,
workers wages, tooling. The estimate on the cost of each unit is
calculated from an approximation of sand casting manufacture on
(Custompart.net, 2014)
1.6

Ergonomics

The product must have shaped handles that are comfortable for the
user to lift with oven gloves. This can be verified through user
testing.
The products handles must allow suitable grip for the bottom 5th
percentile of the populations hands according to The measure of
man and woman (Dreyfuss 2002)
The products lid must be a suitable shape to be removed easily from
a cramped oven; this would require it to have an even weight
distribution and a low centre of gravity.
The product must be intuitive to use. This can be verified through
user testing.
1.7

Weight

The product must be less than 1/3 of the safe occasional lifting
weight with 2 hands up to 4ft for a 50th percentile woman which is
5kg (Dreyfuss, 2002, P68)
The product should be at least 1kg lighter than Le Creusets 24cm
casserole pot, which is 4.8kg (Amazon, 2014)
The product must be able to hold its own weight from the handles
and a further 2kg on top.
The product must be designed symmetrically with an even wall
thickness to ensure an even weight distribution
1.8

Noise

The product must not make excessive and unusual sound as it is in

the oven. It is okay for the steam to hiss as it releases through the
top hole but it must not whistle as it does this.
2. Manufacture
2.1 Process
The base of the product will be die casted. The lid will also be die
casted; however it will require a more complex tooling so the casted
shape can be removed from the mould. The reason for this is
because of the overhangs in the design of the lid.
The wall thickness must not ever be less than 4mm
Both parts must be finished with a hard anodization process.
Both the base and the lid must have a rubber seal on the tongue
and groove parts to ensure steam does not escape.
2.2 Materials
All materials must be water resistant
All materials must be food and oven safe.
The anodizing on the product must last at least 20 years (as long as
the product is to last for)
All materials must be resistant to rust
All materials must withstand frequent vigorous cleaning.

Coatings claimed to be hard anodized shall have a hardness greater

than 350 HV 0,5 or equivalent, according to BS EN 129831:2000+A1:2004, 8.3.4 (P10)
When tested in accordance with ISO 2747, the minimum acceptable
failure temperature shall be 280 C. Referenced from BS EN 129831:2000+A1:2004, 8.1.3 (P10)

2.3 Assembly
The product must require no assembly. The casted shapes must be
monocoque structures that have no removable parts.
2.4 Packing
The product must be well supported in its packaging with the lid and
base separated by card. Packaging must be cut specifically to match
the product.
The packaging must be labeled (according to BS EN 129831:2000+A1:2004, 10.1, P11) with the following information so that it
is visible at the point of sale:
a) an indication as to the type, material and size of the product.
b) a listing of the heating source types for which the product is
suitable;
c) the name of the manufacturer, importer or retailer and reference
of the product
2.5 Quality
The tolerance of production cannot be less than 1mm to ensure the
fit of the tongue and grooves.

3. Operation requirements
3.1 Use

10

The product must be intuitive and its basic function of oven use
should be obvious without the need for instruction. Due to the
additional steaming function of the product, instructions will be
necessary to make the consumer aware of using the gutter to steam
the bread.
Imagery on the packaging will be required to make the user aware
of the steaming function, however the user would be expected to
read instructions to understand the full process.
Any instructions must be brief and clear and kept to a maximum of
5 pages.
3.2 Maintenance
The product shall be accompanied by appropriate care, safety and
use instructions
specified in BS EN 12983-1:2000+A1:2004, 10.2 (P12)
The user must be aware though visual identification of the necessity
to keep the small hole in the top of the lid clear.
All surfaces of the product intended to come into contact with food
shall be easily cleanable under normal circumstances.
3.4 Safety
The product must only release steam from the top and not the
edges of the tongue and grooves
The products handles must have suitable purchase for a 99
percentile mans hand according to The measure of man and
woman (Dreyfuss, 2002)
The products shape must encourage, and be designed for use with
oven gloves.
The products gutter must not be difficult to add water to.
The products shape must not allow movability with one hand.
The products handles must be easy to access and not require reach
beyond 655mm for putting in or taking out of the oven. Data
recorded from the womens 5th percentile reach from shoulder to
fingertip (Pheasant, 1987)

11

4. Acceptance Standards
4.1 Inspection
Every unit will receive a quick spot check to ensure the accuracy of
production and the effective function of the product
Every 1 in 500 units will be carefully inspected for surface quality,
tolerance accuracy and defects.
4.2 Testing
A drop test will be required from 1.8 metres on a hard floor, 1.8
metres is twice the standard counter top height according to
(EHOW, 2014)
The product must comply with all the self-dictated tests according to
the appropriate standards listed in the verification and validation
proposal
The design will be tested to ensure it does not lose more than 10
degrees outside of the oven having been heated to 220 degrees
centigrade
The product must be subjected to the thermal shock endurance test
described in
BS EN 1183 : 1997
Product is tested according to BS EN 12983-1:2000+A1:2004
Cookware. Domestic cookware for use on top of a stove, cooker or
hob. General requirements

The base of the product must undergo a central loading test and an
eccentric loading test as specified in ANNEX G and ANNEX H of BS
EN 13834:2007+A1:2009
The product shall undergo a multimeter conductivity test of the hard
anodized coating as specified in ANNEX F of BS EN
13834:2007+A1:2009 P18
The minimum average thickness of an anodized layer shall be
25microns when measured as specified in EN ISO 2064 and EN ISO
2360.
Base handles are tested according to ANNEX D and ANNEX E in BS
EN 12983-1:2000+A1:2004, (P17-18)
4.3 Standards

12

The product must adhere to these relevant standards;

BS EN 12983-1:2000+A1:2004
Cookware. Domestic cookware for use on top of a stove, cooker or
hob. General requirements

BS 7557:1992
Specification for limits of metal release from painted surfaces of
articles, liable to come into contact with foodstuffs

BS EN 13834:2007+A1:2009
Cookware. Ovenware for use in traditional domestic ovens

BS EN 1183:1997
Materials and articles in contact with foodstuffs. Test methods for
thermal shock and thermal shock endurance

4.4 Validation
The product must comply with all the requirements for the NSF
Validation protocol 393 (NSF, 2014).
4.5 Patents
Patenting would be required for the gutter steaming function of the
product

5. Disposal Requirements
5.1 Standards

13

Disposal must adhere to European Standard EN 13920 (parts 116)

about aluminum scrapping (OEA 2007)
5.2 Recycling
All cardboard packaging must be recyclable.

References
Amazon, 2014, Le Creuset 24 cm Cast Iron Round Casserole, Slate,
http://www.amazon.co.uk/Le-Creuset-Round-CasseroleSlate/dp/B008RX6G3C, [Accessed on 01/04/14)
British Standards Institution, 2004, BS 7557:1992, Limits of metal
release from painted surfaces in contact with foodstuffs, London: BSI
British Standards Institution, 2009, BS EN 13834:2007+A1:2009,
Cookware - Ovenware for use in traditional domestic ovens, London:
BSI
British Standards Institution, 1997, BS EN 1183:1997, Materials and
articles in contact with foodstuffs test methods for thermal shock
and thermal shock endurance, London: BSI
British Standards Institution, 2004, BS EN 12983-1:2000+A1:2004,
Cookware. Domestic cookware for use on top of a stove, cooker or
hob, London: BSI

14

Custompart.net, 2014, Cost estimators,

http://www.custompartnet.com/estimate/ [accessed on 26/03/14]
Dreyfuss, H. 2002, The measure of man and woman: Human Factors
in design, Revised edition, New York, John Wiley & Sons
EHOW, 2014, Standard kitchen countertop height,
http://www.ehow.co.uk/about_6743476_standard-kitchencountertop-height.html [accessed on 05/04/14]
Foodservicewarehouse, 2014 [online] Choosing the right equipment
for your commercial bakery
<http://www.foodservicewarehouse.com/education/choosing-theright-equipment-for-your-commercial-bakery/c27644.aspx>
[accessed on 25/05/14]
National Sanitation Federation, 2014, Home Products,
http://www.nsf.org/services/by-industry/consumer-products/homeproducts-appliances/home-products/, [accessed on 15/04/14]
OEA, 2007, Aluminium recycling in Europe,
http://www.alueurope.eu/wp-content/uploads/2011/08/Aluminiumrecycling-in-Europe-2007.pdf [accessed on 10/04/14]
Pheasant, S. 1987, Ergonomics; standards and guidelines for
designers, London, BSI Standards

15