CA2178736A1 - Hot-air oven for food preparation - Google Patents
Hot-air oven for food preparationInfo
- Publication number
- CA2178736A1 CA2178736A1 CA002178736A CA2178736A CA2178736A1 CA 2178736 A1 CA2178736 A1 CA 2178736A1 CA 002178736 A CA002178736 A CA 002178736A CA 2178736 A CA2178736 A CA 2178736A CA 2178736 A1 CA2178736 A1 CA 2178736A1
- Authority
- CA
- Canada
- Prior art keywords
- hot air
- air oven
- oven according
- basket
- hot
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Classifications
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C15/00—Details
- F24C15/20—Removing cooking fumes
- F24C15/2007—Removing cooking fumes from oven cavities
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C15/00—Details
- F24C15/20—Removing cooking fumes
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Baking, Grill, Roasting (AREA)
- Electric Ovens (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention relates to a hot air oven for the preparation of foodstuffs, having: a casing; a refining chamber bounded by four side walls, a bottom wall and a cover wall: a first fan for producing a hot air flow in the refining chamber; a rotatable basket for the foodstuffs which can be introduced into the refining chamber and through which the hot air flow passes during operation; a control device for the performance of the refining process, said control device comprising a temperature-regulating system; and at least one air supply channel and at least one air discharge channel, a more reliable and low-maintenance operation of which is made possible by the provision of at least one flap to open or close the air supply channel and/or the air discharge channel.
Description
2 1 7373~
3 March 1995 L/fr s4s3sW~ B
Ubert Gastrotechnik Gmb Zum Osterk~mp 19 D 46348 Raesfeld AIR OVEN FOR ~HE PR~PARATIO~ OP ~ wu~ r~-S
The inventlon relates to a hot air oven for the preparation of foDdstu~rs having the features set forth in the preamble of claim 1.
PCT/sE Application 93/OOZ04 discloses ~ hot air oven ~or the prepar~tion Or roodstuffs wherein de~p cooled foodstu~fs such as, ror example, chipped potatoes, c~n be introd~ced in a wire basket into a reflning cha~ber in which they are at first refined in hot air without air exchange. In this phase the refining chamber is closed, so that the moisture escaping rrOm the foodstuff ensures a hot steam atmosphere in the re~ining chamber. When the roodstufr has been completely refined, an air supply channel and an air discharge channel are opened via slides, so that the moist hele can esca~e ~rcm the rerining chamber and 2 dry, hot ~tmosphere regener~ted inste~c~. In this pha~i;e, also known as the ro~sting phaæe, the ~oodsturr ac~uires the brownin~ necessary f or the vision and the senses.
It has been ~ound in practice with the prior ar~ hot air ovens that it is a problem to open and close the air supply and air discharge channels by means of slides, since the slides ~ust be cleaned relat$vely freguently, as they tend to become ~ticky due to the greasc Cu~t tlining ~ E~h~re in the ref ining char~er .
It is therefore an object o~ the invention so to improve a hot air oven that the air supply and air di6c~arse channels can be more reliably controlled With less m~intenance.
In a hot air oven having the features of the preamble o~ claim 1, this problem is solved ~y the features o~ the characterizing part of clalm 1.
Since at least one ~lap is provlded to open or close the ~ir supply ~nd/or air discharge channel, there is no risk that the control elements may become stlcky. In contrast to slides, in which the sur~ace ad~acent the re~lning chamber is dirtied by splashes of fat and eossibly particles, and can then be pulled by the slide guide only with di~ficulty during actuation, a rlap according to the invention can be opened and closed in a proble~-~ree manner evcn if the side ad~acent the re~ining chamber is considerably dirtied. The sur~aces of the flap ~hich contact the sealing ~lements are appreciably smaller than the CoLL-.~LS'.'~i n~
s~rf aces of a slide .
Also advanta~eously a heating device fo~ the supplied air $s associated with the at least one air supply channel. As ,_ result, during the transition Lron the stea~n phase to the - ~ 2 ~ 7~7~
roasting phase, preheated air can penetr~te into the refining cha~ber, thus preventlng a drop in temperature in the tr2msit10n ~ro~n one phase to the next, 80~ething wnich has a positive effect on the dur~tion of the preparation process.
The flap can ~e controlled ~y an ~utonated syste~ if the Slap can be actuated in ~por~ nce on the control device.
The production of the air supply and air discharge ~h:~nn~ c is ~acllitated if they are rectangular in cross-section, in which cPGe the flaps are also simple to produce, and si~ple geometrical relations are present.
Preferably the air discharge channel discharges into an air dischar~e connection fl;~lpos~rq in the zone of the casing, so that the hot moist air escaping after the end of the stea~ phase can be directly re~oved.
A cool outer casing of the hot alr oven is advantageous and renaered possible ~y the feature that 2~ gap is formed between the casing Rnd the refining charlber. If the air supply channel partially extends thro~gh sa~d ~ap, the air supply can on the one han~5 b~ used for cooling the casing, while on the other hand it i5 already preheated before entering the re~ining chamber As a reslllt, the power re~uired for the aforementioned heating device for the air supply i5 reduced.
} f the air supply channel ana the air discharye channel are connected to the ref ining charLoer via a number of openlngs, a 2~7~7~
nore rapid and unirorm ~xchange ls made possible Of the atmospheres present in the refining ch~mber. This fezture ~7ould also have a fAvoura~le e~fect on reduc~ng the prep~ration time.
Also advantageously e flap is not associated ~ith each opening, so that the flap control system is kept simple.
I~ the ~asket is rectangular in cross-section in a plane perr-~n~ ~U~ ~ to the axis o~ rotation and has rounded corners the result is an adv~ntageou~ v~ L of the ~oodstuffs situated in the basket during the ~Lt~LaLion ti~e. ~dvantageous~y the corners o~ the bask~t have ~ r~dius of c~lrvat~lre o~ 5 mm to 60 nm. Wlth a s~aller rlldius Or ~a vLULæ of the corners there is the risk that during thc preparation o~ chlpped potatoes they will p~rtly brealc, ~=omething which is undesirable ~or reasons o~
appearance. I~ the radiu~ of ~uLvaLuL~ of the corners is made l~rger or the basket is . u.~ u~Le~, ~or exa~ple, round, the chipped ~,t~toes do not move suf f iciently during their prcparation in the hot air oYen.
In s~r~n~l~noe on the conditicns of inoo~,Lation o~ the hot air oven in the kitchen, the ~asket clm be di~posed on the left-hand or right-hand or front side of the hot air oven.
A preferred embodinent of the hot air oven according to the inventfon is illustr~lted in the drawings, which show:
~ig. 1 a dilly a,l,.l,a~ic lateral view ln cross-section of ~ hot air oven according to the inventlon, 21 787~6 Fiq. ' ~he hot ~lr oven illustra~ed in Fig. 1 with the ~ir supply 2nd air discharge ~laps opened, ~nd E~lg. 3 flap actuation in the hot air oven shown in Fig. 1.
Fig. 1 shows a hot air oven 1.
The hot air oven 1 is shown in lateral cross-sectlon, so that its ~ront side 2 is shown on the left and its rear side 3 on the right in the dr~wingR. Disposed on the front side Z at a place 4 is an oper~ting unit (2nerely indicated) which is ~C~'51 hle l~rom the front side.
Provided insLde the casing is a re~iining chamber 5 in which ~oodst~l~fs 6 in general, more particularly deep-fro2en chipped potatoes can be prepared The refining chan~er 5 is bound by a front side wall 7, a rear side wall 8, a botto;lL wall 9 And a cover wall 10. Disposed in the re~inLng chamber 5 is a basket 11 which is sho~n substantially square in Fig. 1. The basket 11 is disposed to rotate around an axis standing perpendicular to the plane of Elg~ 1.
Also provided in the rerining chamber 5 are a hot air fan 12, an air deflector 13 and four heating elements 1~. In the zone of the rear w~ll 8 the hot air oven 1 is rormed ~qith a nu~er of openings 15 for connecting the re~ining cha~ber S to an air supply channel 16, and also a number Or openings 17 "or connectillg the rerining chamber 5 to ~ discharge air channel 18.
The openings 15 and 17 are each connected via a flap 19 to the 2 ~ 78 736 resp~ctivo air su~pl~/aLr disGharge ch~nrlel, in which the fl~ps 19 ar~ rotated through 90 sround a c~ntral ~xis 20 stand~ng perpendicularly to the plane of Fig. 1, 50 that they open the cross-sectiOn o~ the ~hAnn~ 15, 17.
In Fig. Z the hot air oven shown in Fig. 1 is illustrated in a position with the flaps 19 opened.
In this position Or the flaps 19, the rerining chamber 5 is connected to the Air supply ch~nnel 16 and also the air disc~arge channel 18 via the Opl n~ n~: 15 ~nd 17 respectiYely.
When used for the preparation ar ~oods, more particularly deep-~rozen chipped pOt.z~O~a, the oven ls operated as ~ollows:
First the operating personnel switch the apparatus on via the operating unit 4. ~ith the ~laps 19 closQd, the heating 14 for the apparatus and also the hot A~r ran 12 rre then set in operatlon, and the ref ining chamoer 5 of the hot air oven 1 is heate~ to a re~uired t~ ure, for example, 23C C for the preparation Or chlpped ~uL~.es.
When the required temperature has been reached, the apparatus is ready for operation, and a p.6!d- L~L~ined quantity of the ~oodstuff 6 to be prepared can be introduced into the basket 11 ~ shown ~rely diagrar~natically in ~igs 1 and 2 ) . For this purpose the basket is withdrawn ~roin the refining char~ber 5 in tne direction ûf its axis of rotation - i . e ., in a direction perpendicular to the plane of ~igs. 1 and 2. When the fo~dstuff 6 has been i..L~ u. ~i into the ba~3cet 11, th~ baske~ is again pushed back into the r~flning ch~ber 5 parallel with the axis of rotation, so that the foodstu~f 6 is completely situated in the refining chamber and the refining chamber ~ is ~losed of f ~rom the e~terior. The hot air fan 12 i5 then ~rought up to nominal speed and suckY in air i~rom the direction of the basket 11 through a portion o~ the air de1ector 13 disposed ll~uQediately along8ide the an 12. The air is blown in the r~dial direction of the ~zm 12 over the heatlng elements 14, which are=switched on at this polnt, since the temperature in the re~ining cha:nber drops with the foodstu~fs freshly introduced. ~he basket 11 also rotates around the axis - 1. e., clockwise as shown in Figs . 1 and 2. With the flaps 19 closed, air flow as G~lown in Pig. 1 passes from the fan upwards and downwards over the heating ele~ents 14 and, guided by the air de~lector 13, parallel with the cover wall 1~ and the bottom wall 9. From there the air flow moves in the direction o the basket 11 and p~sses through the foodstuff 6, which i8 continuously mlxed due to the rotation of the basket 11.
Air l~low pa6sing through the foodstuff 6 heats the ~oodstuff unifor:nly and is cooled when it re-enters the ~an 12 through the cutaway portion of the deflector 13. Moisture escapes during the heating o~ the foodstuf sit~ated in the refining char~ber, thus ~etting up in co~bination with the rising t~_ ~ ature Q ~noist hot ~tmosphere in which the roodstuff 6 is reined. When the ~oodG'cu~f 6 has been heated to the core, the 1aps 1~ are opened, and a fan blows fresh air via the air supply channel 16 and the openings 15 in the direction of the ba6ket 11. ~he hot moist atmosphere can escape rrOm the rerining chanber to the air disch~r~e channel 18 via the op~ni~q~ ~7. Advantageously the ~7~
heztin~r register i5 p~ovided in ~he ~ir supply channel to prr~en~
any drop in the ten~perature Or the ref~ning chamber 5 of the hot air oven l during ~his phase o~ the preparation process. The air supplied can then be heated to the required ~alue of 230 C, so that the exchange of atmosphere in the re~ining cha~oer can be completed without a reduction in temperature. This also ~nh::~n~
the guality of the ~oodstur~.
When the moisture ~cari~ ~ro~ the foodstuff has been removed rro:~l the rerining chamber 5, the roasting pha6e o~ the preparation process begins, during which the ref ined roodstuf f is given the browning which improves its taste and makes it crisp.
The roasting phase takes pl~c~ in a dry hot at~osphere.
When the roastin~ process ha6 been completed - i . e., when the foodstuf~ 6 has attAined the requ~red consistency -, the heating Qlements 14 2re switched ofr and the operating un~t 4 delivers ~
signal indicating to the operating personnel that the foodstur~ 6 can be re~noved. For this purpose the bllsket 11 is agaln wlthdrawn from the apparatus and e~ptied by being rotated through 3~0' .
In the appar~tu:3 described hereinbefore the advantages according to the lnvention are obtained due to the feature th~t the flaps 19 for openinq and closing the openings 15: 17 do not run through a guide, as ln th~ prior art slide constructions, but are rotated freely in the channel. The splashes of fat inevitably occurring during the roastlng phase o~ the IJr~p~-~tion Frocess can be deposited on the side of the rlaps lg adjacent the refining ~.
.
_ 9 _ chamber 5, without adverse ef~ect on the Gperation of the rla Moreover, the ~lap5 15 can be simply actuate~ via a cor~mon l inkage .
Such a linkage is shown in Fig. 3. At their end remote rrom the refining chamber 5 the flaps 19 each have a bearing pin 23 which is rotatably mounted in a connecting rod 24. The connectlng rod 24 is attachsd by meAns oi~ ~ bearlng pin 26 to a control disc 27.
The control disc 27 is attached to Pn ad~usting motor (not shown) and rotates around the axis 28 when the motor is started.
When the ~djusting ~hotor rotates the disc 27 by a predeter~ined angle clockwise or antiolockwise, the ~l~ps 19 are rotated around theLr axes by the same angle. r~ the flaps 19 have a length corresponding to the height of the epen~ n5c~ a rotation through 90' is required for the co~plete closure of the flaps. I~ the rlaps 19 21re longer than what ~-~L~SE./O~I~i5 to the height ot the opening, a complete closure Or the openlngs is ensured by a smal}er pivoting v ~ . The last-mentioned construction is to be preferred, since in that case no de~d centre occurs ln the actuation of the flaps and the control discs.
All of the ~laps can therefore be simultaneous;ly moved in synchronism by means of one ad~usting ~em~er.
E'~rticularly advantageously a row of openings ~or the alr supply and air ~ischarge is provided parallel with the axis of rotation o~ the ba~Xet 11. Such a row of rh~rln~l ~ is not shown in Fig. 3 .
~t would extend perpendicularly to the plane o~ the drawing. ~he .
Ubert Gastrotechnik Gmb Zum Osterk~mp 19 D 46348 Raesfeld AIR OVEN FOR ~HE PR~PARATIO~ OP ~ wu~ r~-S
The inventlon relates to a hot air oven for the preparation of foDdstu~rs having the features set forth in the preamble of claim 1.
PCT/sE Application 93/OOZ04 discloses ~ hot air oven ~or the prepar~tion Or roodstuffs wherein de~p cooled foodstu~fs such as, ror example, chipped potatoes, c~n be introd~ced in a wire basket into a reflning cha~ber in which they are at first refined in hot air without air exchange. In this phase the refining chamber is closed, so that the moisture escaping rrOm the foodstuff ensures a hot steam atmosphere in the re~ining chamber. When the roodstufr has been completely refined, an air supply channel and an air discharge channel are opened via slides, so that the moist hele can esca~e ~rcm the rerining chamber and 2 dry, hot ~tmosphere regener~ted inste~c~. In this pha~i;e, also known as the ro~sting phaæe, the ~oodsturr ac~uires the brownin~ necessary f or the vision and the senses.
It has been ~ound in practice with the prior ar~ hot air ovens that it is a problem to open and close the air supply and air discharge channels by means of slides, since the slides ~ust be cleaned relat$vely freguently, as they tend to become ~ticky due to the greasc Cu~t tlining ~ E~h~re in the ref ining char~er .
It is therefore an object o~ the invention so to improve a hot air oven that the air supply and air di6c~arse channels can be more reliably controlled With less m~intenance.
In a hot air oven having the features of the preamble o~ claim 1, this problem is solved ~y the features o~ the characterizing part of clalm 1.
Since at least one ~lap is provlded to open or close the ~ir supply ~nd/or air discharge channel, there is no risk that the control elements may become stlcky. In contrast to slides, in which the sur~ace ad~acent the re~lning chamber is dirtied by splashes of fat and eossibly particles, and can then be pulled by the slide guide only with di~ficulty during actuation, a rlap according to the invention can be opened and closed in a proble~-~ree manner evcn if the side ad~acent the re~ining chamber is considerably dirtied. The sur~aces of the flap ~hich contact the sealing ~lements are appreciably smaller than the CoLL-.~LS'.'~i n~
s~rf aces of a slide .
Also advanta~eously a heating device fo~ the supplied air $s associated with the at least one air supply channel. As ,_ result, during the transition Lron the stea~n phase to the - ~ 2 ~ 7~7~
roasting phase, preheated air can penetr~te into the refining cha~ber, thus preventlng a drop in temperature in the tr2msit10n ~ro~n one phase to the next, 80~ething wnich has a positive effect on the dur~tion of the preparation process.
The flap can ~e controlled ~y an ~utonated syste~ if the Slap can be actuated in ~por~ nce on the control device.
The production of the air supply and air discharge ~h:~nn~ c is ~acllitated if they are rectangular in cross-section, in which cPGe the flaps are also simple to produce, and si~ple geometrical relations are present.
Preferably the air discharge channel discharges into an air dischar~e connection fl;~lpos~rq in the zone of the casing, so that the hot moist air escaping after the end of the stea~ phase can be directly re~oved.
A cool outer casing of the hot alr oven is advantageous and renaered possible ~y the feature that 2~ gap is formed between the casing Rnd the refining charlber. If the air supply channel partially extends thro~gh sa~d ~ap, the air supply can on the one han~5 b~ used for cooling the casing, while on the other hand it i5 already preheated before entering the re~ining chamber As a reslllt, the power re~uired for the aforementioned heating device for the air supply i5 reduced.
} f the air supply channel ana the air discharye channel are connected to the ref ining charLoer via a number of openlngs, a 2~7~7~
nore rapid and unirorm ~xchange ls made possible Of the atmospheres present in the refining ch~mber. This fezture ~7ould also have a fAvoura~le e~fect on reduc~ng the prep~ration time.
Also advantageously e flap is not associated ~ith each opening, so that the flap control system is kept simple.
I~ the ~asket is rectangular in cross-section in a plane perr-~n~ ~U~ ~ to the axis o~ rotation and has rounded corners the result is an adv~ntageou~ v~ L of the ~oodstuffs situated in the basket during the ~Lt~LaLion ti~e. ~dvantageous~y the corners o~ the bask~t have ~ r~dius of c~lrvat~lre o~ 5 mm to 60 nm. Wlth a s~aller rlldius Or ~a vLULæ of the corners there is the risk that during thc preparation o~ chlpped potatoes they will p~rtly brealc, ~=omething which is undesirable ~or reasons o~
appearance. I~ the radiu~ of ~uLvaLuL~ of the corners is made l~rger or the basket is . u.~ u~Le~, ~or exa~ple, round, the chipped ~,t~toes do not move suf f iciently during their prcparation in the hot air oYen.
In s~r~n~l~noe on the conditicns of inoo~,Lation o~ the hot air oven in the kitchen, the ~asket clm be di~posed on the left-hand or right-hand or front side of the hot air oven.
A preferred embodinent of the hot air oven according to the inventfon is illustr~lted in the drawings, which show:
~ig. 1 a dilly a,l,.l,a~ic lateral view ln cross-section of ~ hot air oven according to the inventlon, 21 787~6 Fiq. ' ~he hot ~lr oven illustra~ed in Fig. 1 with the ~ir supply 2nd air discharge ~laps opened, ~nd E~lg. 3 flap actuation in the hot air oven shown in Fig. 1.
Fig. 1 shows a hot air oven 1.
The hot air oven 1 is shown in lateral cross-sectlon, so that its ~ront side 2 is shown on the left and its rear side 3 on the right in the dr~wingR. Disposed on the front side Z at a place 4 is an oper~ting unit (2nerely indicated) which is ~C~'51 hle l~rom the front side.
Provided insLde the casing is a re~iining chamber 5 in which ~oodst~l~fs 6 in general, more particularly deep-fro2en chipped potatoes can be prepared The refining chan~er 5 is bound by a front side wall 7, a rear side wall 8, a botto;lL wall 9 And a cover wall 10. Disposed in the re~inLng chamber 5 is a basket 11 which is sho~n substantially square in Fig. 1. The basket 11 is disposed to rotate around an axis standing perpendicular to the plane of Elg~ 1.
Also provided in the rerining chamber 5 are a hot air fan 12, an air deflector 13 and four heating elements 1~. In the zone of the rear w~ll 8 the hot air oven 1 is rormed ~qith a nu~er of openings 15 for connecting the re~ining cha~ber S to an air supply channel 16, and also a number Or openings 17 "or connectillg the rerining chamber 5 to ~ discharge air channel 18.
The openings 15 and 17 are each connected via a flap 19 to the 2 ~ 78 736 resp~ctivo air su~pl~/aLr disGharge ch~nrlel, in which the fl~ps 19 ar~ rotated through 90 sround a c~ntral ~xis 20 stand~ng perpendicularly to the plane of Fig. 1, 50 that they open the cross-sectiOn o~ the ~hAnn~ 15, 17.
In Fig. Z the hot air oven shown in Fig. 1 is illustrated in a position with the flaps 19 opened.
In this position Or the flaps 19, the rerining chamber 5 is connected to the Air supply ch~nnel 16 and also the air disc~arge channel 18 via the Opl n~ n~: 15 ~nd 17 respectiYely.
When used for the preparation ar ~oods, more particularly deep-~rozen chipped pOt.z~O~a, the oven ls operated as ~ollows:
First the operating personnel switch the apparatus on via the operating unit 4. ~ith the ~laps 19 closQd, the heating 14 for the apparatus and also the hot A~r ran 12 rre then set in operatlon, and the ref ining chamoer 5 of the hot air oven 1 is heate~ to a re~uired t~ ure, for example, 23C C for the preparation Or chlpped ~uL~.es.
When the required temperature has been reached, the apparatus is ready for operation, and a p.6!d- L~L~ined quantity of the ~oodstuff 6 to be prepared can be introduced into the basket 11 ~ shown ~rely diagrar~natically in ~igs 1 and 2 ) . For this purpose the basket is withdrawn ~roin the refining char~ber 5 in tne direction ûf its axis of rotation - i . e ., in a direction perpendicular to the plane of ~igs. 1 and 2. When the fo~dstuff 6 has been i..L~ u. ~i into the ba~3cet 11, th~ baske~ is again pushed back into the r~flning ch~ber 5 parallel with the axis of rotation, so that the foodstu~f 6 is completely situated in the refining chamber and the refining chamber ~ is ~losed of f ~rom the e~terior. The hot air fan 12 i5 then ~rought up to nominal speed and suckY in air i~rom the direction of the basket 11 through a portion o~ the air de1ector 13 disposed ll~uQediately along8ide the an 12. The air is blown in the r~dial direction of the ~zm 12 over the heatlng elements 14, which are=switched on at this polnt, since the temperature in the re~ining cha:nber drops with the foodstu~fs freshly introduced. ~he basket 11 also rotates around the axis - 1. e., clockwise as shown in Figs . 1 and 2. With the flaps 19 closed, air flow as G~lown in Pig. 1 passes from the fan upwards and downwards over the heating ele~ents 14 and, guided by the air de~lector 13, parallel with the cover wall 1~ and the bottom wall 9. From there the air flow moves in the direction o the basket 11 and p~sses through the foodstuff 6, which i8 continuously mlxed due to the rotation of the basket 11.
Air l~low pa6sing through the foodstuff 6 heats the ~oodstuff unifor:nly and is cooled when it re-enters the ~an 12 through the cutaway portion of the deflector 13. Moisture escapes during the heating o~ the foodstuf sit~ated in the refining char~ber, thus ~etting up in co~bination with the rising t~_ ~ ature Q ~noist hot ~tmosphere in which the roodstuff 6 is reined. When the ~oodG'cu~f 6 has been heated to the core, the 1aps 1~ are opened, and a fan blows fresh air via the air supply channel 16 and the openings 15 in the direction of the ba6ket 11. ~he hot moist atmosphere can escape rrOm the rerining chanber to the air disch~r~e channel 18 via the op~ni~q~ ~7. Advantageously the ~7~
heztin~r register i5 p~ovided in ~he ~ir supply channel to prr~en~
any drop in the ten~perature Or the ref~ning chamber 5 of the hot air oven l during ~his phase o~ the preparation process. The air supplied can then be heated to the required ~alue of 230 C, so that the exchange of atmosphere in the re~ining cha~oer can be completed without a reduction in temperature. This also ~nh::~n~
the guality of the ~oodstur~.
When the moisture ~cari~ ~ro~ the foodstuff has been removed rro:~l the rerining chamber 5, the roasting pha6e o~ the preparation process begins, during which the ref ined roodstuf f is given the browning which improves its taste and makes it crisp.
The roasting phase takes pl~c~ in a dry hot at~osphere.
When the roastin~ process ha6 been completed - i . e., when the foodstuf~ 6 has attAined the requ~red consistency -, the heating Qlements 14 2re switched ofr and the operating un~t 4 delivers ~
signal indicating to the operating personnel that the foodstur~ 6 can be re~noved. For this purpose the bllsket 11 is agaln wlthdrawn from the apparatus and e~ptied by being rotated through 3~0' .
In the appar~tu:3 described hereinbefore the advantages according to the lnvention are obtained due to the feature th~t the flaps 19 for openinq and closing the openings 15: 17 do not run through a guide, as ln th~ prior art slide constructions, but are rotated freely in the channel. The splashes of fat inevitably occurring during the roastlng phase o~ the IJr~p~-~tion Frocess can be deposited on the side of the rlaps lg adjacent the refining ~.
.
_ 9 _ chamber 5, without adverse ef~ect on the Gperation of the rla Moreover, the ~lap5 15 can be simply actuate~ via a cor~mon l inkage .
Such a linkage is shown in Fig. 3. At their end remote rrom the refining chamber 5 the flaps 19 each have a bearing pin 23 which is rotatably mounted in a connecting rod 24. The connectlng rod 24 is attachsd by meAns oi~ ~ bearlng pin 26 to a control disc 27.
The control disc 27 is attached to Pn ad~usting motor (not shown) and rotates around the axis 28 when the motor is started.
When the ~djusting ~hotor rotates the disc 27 by a predeter~ined angle clockwise or antiolockwise, the ~l~ps 19 are rotated around theLr axes by the same angle. r~ the flaps 19 have a length corresponding to the height of the epen~ n5c~ a rotation through 90' is required for the co~plete closure of the flaps. I~ the rlaps 19 21re longer than what ~-~L~SE./O~I~i5 to the height ot the opening, a complete closure Or the openlngs is ensured by a smal}er pivoting v ~ . The last-mentioned construction is to be preferred, since in that case no de~d centre occurs ln the actuation of the flaps and the control discs.
All of the ~laps can therefore be simultaneous;ly moved in synchronism by means of one ad~usting ~em~er.
E'~rticularly advantageously a row of openings ~or the alr supply and air ~ischarge is provided parallel with the axis of rotation o~ the ba~Xet 11. Such a row of rh~rln~l ~ is not shown in Fig. 3 .
~t would extend perpendicularly to the plane o~ the drawing. ~he .
Claims (15)
1. A hot air oven for the preparation of foodstuffs, having a casing:
a refining chamber (5) bounded by four side walls (7, 8), a bottom wall (9) and a cover wall (10);
a first fan (12) for producing a hot air flow in the refining chamber (5);
a rotatable basket (11) for the foodstuffs (6) which can be introduced into the refining chamber (5) and through which the hot air flow passes during operation;
a control device (4) for the performance of the refining process, said control device (4) comprising a temperature-regulating system:
and at least one air supply channel (16) and at least one air discharge channel (18), characterized in that at least one flap (19) is provided to open or close the air supply channel (16) and/or the air discharge channel (18).
a refining chamber (5) bounded by four side walls (7, 8), a bottom wall (9) and a cover wall (10);
a first fan (12) for producing a hot air flow in the refining chamber (5);
a rotatable basket (11) for the foodstuffs (6) which can be introduced into the refining chamber (5) and through which the hot air flow passes during operation;
a control device (4) for the performance of the refining process, said control device (4) comprising a temperature-regulating system:
and at least one air supply channel (16) and at least one air discharge channel (18), characterized in that at least one flap (19) is provided to open or close the air supply channel (16) and/or the air discharge channel (18).
2. A hot air oven according to claim 1, characterized in that a heating device (21) for the supplied air is associated with the at least one air supply channel (16).
3. A hot air oven according to claim 1, characterized in that the flap (19) can be actuated in dependence on the control device (4).
4. A hot air oven according to claim 1, characterized in that the air supply channel and/or the air discharge channel (18) are substantially rectangular in cross-section.
5. A hot air oven according to claim 1, characterized in that the air discharge channel (18) discharges into an air discharge connection disposed in the zone of the casing.
6. A hot air oven according to claim 1, characterized in that a gap is formed between the casing and the refining chamber (5).
7. A hot air oven according to claim 6, characterized in that the air supply channel (16) partially extends through the gap.
8. A hot air oven according to claim 1, characterized in that the air supply channel (16) and the air discharge channel (18) are connected to the refining chamber (5) via a number of openings (15, 17).
9. A hot air oven according to claim 1, characterized in that only one common adjusting member (28) is provided for the actuation of all the flaps (19).
10. A hot air oven according to claim 1, characterized in that the flaps (19) have a laterally disposed shaft, so that the flaps can be pivoted in a zone remote from the refining chamber (5).
11. A hot air oven according to claim 1, characterized in that the basket (11) is rectangular in cross-section in a plane perpendicular to the axis of rotation and has rounded corners.
12. A hot air oven according to claim 1, characterized in that the corners of the basket have a radius of curvature of 5 mm to 60 mm.
13. A hot air oven according to claim 1, characterized in that the basket (11) is disposed for insertion on the front side of the hot air oven.
14. A hot air oven according to claim 1, characterized in that the basket (11) is disposed for introduction on the left-hand side of the hot air oven.
15. A hot air oven according to claim 1, characterized in that the basket (11) is disposed for insertion on the right-hand side of the hot air oven.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE4436036A DE4436036A1 (en) | 1994-10-10 | 1994-10-10 | Convection oven for food preparation |
| DEP4436036.3 | 1994-10-10 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2178736A1 true CA2178736A1 (en) | 1996-04-18 |
Family
ID=6530302
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002178736A Abandoned CA2178736A1 (en) | 1994-10-10 | 1995-03-07 | Hot-air oven for food preparation |
Country Status (8)
| Country | Link |
|---|---|
| EP (1) | EP0734503B1 (en) |
| JP (1) | JPH09511326A (en) |
| KR (1) | KR960706623A (en) |
| AT (1) | ATE186390T1 (en) |
| AU (1) | AU1893395A (en) |
| CA (1) | CA2178736A1 (en) |
| DE (2) | DE4436036A1 (en) |
| WO (1) | WO1996011362A1 (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2001250233A1 (en) | 2000-05-09 | 2001-11-20 | Fritson Ag | Method for thermally preparing pre-treated, pourable foodstuff products and a hot air oven for carrying out the method |
| DE10207638B4 (en) * | 2002-02-22 | 2016-07-14 | Ubert Gastrotechnik Gmbh | Hot air oven with improved door seal |
| JP3835804B2 (en) * | 2004-02-10 | 2006-10-18 | 松下電器産業株式会社 | Cooking device and cooking method |
| JP4472412B2 (en) * | 2004-04-22 | 2010-06-02 | パナソニック株式会社 | Cooker |
| DE102004046437A1 (en) * | 2004-09-24 | 2006-04-06 | BSH Bosch und Siemens Hausgeräte GmbH | Airflow routing device for cooking apparatus e.g. baking oven, has apparatus airflow routing device with airflow routing unit including molding to route airflow, where molding is formed as ramp and deflects airflow in vertical direction |
| FR2885676B1 (en) * | 2005-05-10 | 2007-10-19 | Brandt Ind Sas | OVEN COMPRISING A CAVITY AND A CAVITY VENTILATION SYSTEM, IN PARTICULAR A MICROWAVE FURNACE |
| KR102656201B1 (en) * | 2017-01-03 | 2024-04-09 | 삼성전자주식회사 | Cooking Appliance |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1088663A (en) * | 1964-01-17 | 1967-10-25 | Simplex Electric Co Ltd | Improvements relating to cooking stoves |
| CH630240A5 (en) * | 1978-06-22 | 1982-06-15 | Electrolux Ag | Hot-air circulating, baking, frying and grilling oven, and method of operating it |
| FI61562C (en) * | 1979-12-14 | 1982-08-10 | Jorma Wallasvaara | SPIS |
| IE811713L (en) * | 1981-07-28 | 1983-01-28 | Couchman W J R | Thermostatically controlled solid fuel cooker |
| FR2553274B1 (en) * | 1983-10-14 | 1987-11-13 | Grandi Rene | DELIVERY OF MEALS WITH INTEGRATED STANDING AND WARMING EFFECTS |
| AT381620B (en) * | 1984-03-13 | 1986-11-10 | Koenig Helmut | OVEN |
| US4635610A (en) * | 1985-04-17 | 1987-01-13 | Sharp Kabushiki Kaisha | Hot air circulating oven range using shape memory alloy |
| DE3839657C2 (en) * | 1988-11-24 | 1993-11-18 | Miele & Cie | Air duct system for an oven |
| DE3931483A1 (en) * | 1989-09-21 | 1991-04-04 | Licentia Gmbh | Baking and roasting oven with steam vent opening - with vent duct incorporating selectively operated closure flap blocking vapour discharge |
| DE9201451U1 (en) * | 1992-02-06 | 1992-04-30 | Thiel, Maria, 5501 Oberbillig | Oven for cooking pre-fried and frozen foods |
| SE501130C2 (en) * | 1992-03-09 | 1994-11-21 | Bengt H Hansson | Hot air oven for food preparation in hot air with cooling of surfaces and control of steam content |
| DE9206898U1 (en) * | 1992-05-21 | 1992-08-06 | Schwarz, Fridolin, 8924 Steingaden | Gas oven |
-
1994
- 1994-10-10 DE DE4436036A patent/DE4436036A1/en not_active Withdrawn
-
1995
- 1995-03-07 KR KR1019960703052A patent/KR960706623A/en not_active Application Discontinuation
- 1995-03-07 CA CA002178736A patent/CA2178736A1/en not_active Abandoned
- 1995-03-07 EP EP95911303A patent/EP0734503B1/en not_active Expired - Lifetime
- 1995-03-07 JP JP8512278A patent/JPH09511326A/en active Pending
- 1995-03-07 DE DE59507186T patent/DE59507186D1/en not_active Expired - Fee Related
- 1995-03-07 AT AT95911303T patent/ATE186390T1/en active
- 1995-03-07 AU AU18933/95A patent/AU1893395A/en not_active Abandoned
- 1995-03-07 WO PCT/EP1995/000832 patent/WO1996011362A1/en active IP Right Grant
Also Published As
| Publication number | Publication date |
|---|---|
| EP0734503B1 (en) | 1999-11-03 |
| EP0734503A1 (en) | 1996-10-02 |
| AU1893395A (en) | 1996-05-02 |
| KR960706623A (en) | 1996-12-09 |
| DE4436036A1 (en) | 1996-07-04 |
| JPH09511326A (en) | 1997-11-11 |
| ATE186390T1 (en) | 1999-11-15 |
| DE59507186D1 (en) | 1999-12-09 |
| WO1996011362A1 (en) | 1996-04-18 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Discontinued |