DE102006056063B4 - Operating procedure for an oven - Google Patents

Abstract

A method for grill operation of a baking oven with a baking oven muffle (13) which is heated with a grill element (15), wherein the grill element would be switched off at a maximum oven temperature for grill operation, with an additional device (23, 24) for introducing Liquid as an aerosol in the oven muffle and with a fan, with the following steps:
- monitoring the temperature in the oven muffle;
- introducing the aerosol when the temperature in the oven muffle reaches a value close to the maximum oven temperature for lowering the oven temperature;
- Turning on a fan to mix the air in the oven muffle with the introduced aerosol.

Description

Field of application and status of the technique

The The invention relates to a method for operating a baking oven with an oven muffle and a heating or a grill body in the oven muffle.

It It is known that when operating an oven at grill mode often the problem occurs that the grill heater due to temperature very often clocked because a maximum oven temperature of about 320 ° C was not exceeded should or should be allowed. This clocking can lead to quality losses of the Lead the barbecue, especially because of a good grilling result the heat radiation or their duration of action in addition to the temperature in the oven muffle is very important.

The WO 98/52418 A1 describes the possibility of introducing moisture or steam into the oven when baking baked goods. This is to prevent premature skin formation of baked goods. So it's important to bring moisture to the baked goods.

The DE 4013594 describes a steam cooking appliance. Here, as is quite normal for the operation of such a device, water or moisture or just steam introduced to increase the humidity in the device. Thus, for example, vegetables or the like. be better prepared by steaming us gently.

From the WO 2005/023068 are Ultraschallvernebler known for example steamer.

From the DE 10 2004 044 247 A1 It is known to achieve a better baking result by alternating heating and cooling in a baking process. This should probably be used mainly for refreshing finished or almost finished baked baked goods or their ready-made baking.

Task and solution

Of the Invention is the object of an oven mentioned above and to provide an operating method mentioned at the outset, with which problems of the prior art can be avoided and In particular, an improved grill operation can be achieved.

Is solved this object by an oven with the features of the claim 7 and a method having the features of claim 1. Advantageous as well as preferred embodiments of the invention are in the further claims and are explained in more detail below. Some of the features are described only once, but they should be independent as well as the oven as well for the operating procedure can apply. The wording of the claims is by express Reference made to the content of the description.

According to the invention, it is provided that at an aforementioned oven an additional device for introducing liquid in the oven muffle is present. This liquid can be beneficial to water be, for example, distilled water to calcification too avoid. The additional device is designed to, the liquid in nebulised form or as an aerosol in the oven muffle to bring. The term aerosol should be understood to mean that the liquid in very fine or under circumstances even as possible fine form atomized or is fogged. In particular, the liquid can therefore be used as a liquid mist or in the form of many small droplets be introduced. Above all, it should be avoided that the introduced liquid quickly falls to the bottom of the oven muffle or sinks. Hereinafter The term "aerosol" is used in general, and among them also in other form atomised liquid or sprayed liquid to understand.

By the invention it is possible that the introduced as an aerosol liquid in the hot oven muffle evaporates and thus lower the temperature in the oven muffle can. Ideally this leads to that the grill radiator can be operated in continuous operation, so without interruption by Clocking, wherein the introduction of the liquid prevents the maximum oven temperature is reached. So grill food can be permanent with heat radiation or IR radiation from the grill heater be applied without interruption. This leads to the aforementioned better or improved grill result.

In Embodiment of the invention, the additional device several Have entry points, for example, along at least a horizontal line can be distributed. Advantageous is the additional device arranged in the middle or lower area of the baking oven muffle, for example, to about 1/3 of the height. In this area it is possible that the aforementioned entry points still above a baking tray lie, which is inserted into the oven muffle and the food to be grilled wearing. This will ensure that the fluid is in the larger volume range the oven muffle is introduced.

In a further embodiment of the invention can be provided, the liquid in the vicinity of a temperature sensor or sensor by means of little at least one additional entry point. This can be done there, so to speak, a local temperature reduction in order to avoid a cycle of the grill element. However, there should be no excessive heating of the oven muffle, otherwise the maximum oven temperature mentioned above would be exceeded.

The Direction with which the liquid or the aerosol can be introduced into the baking oven muffle, can be horizontal or on a central area of the oven muffle to be aligned. This can be as even as possible distribution be reached in the baking oven muffle for uniform cooling of the Oven.

In Further embodiment of the invention, the additional device run along at least two side walls of the oven muffle. at a particularly advantageous embodiment, it runs or their entry points on both side walls and at the same height, in particular, each along a straight line. It is with slightly increased effort also possible, provide several distributed entry points that are different can be controlled for example, depending on from the height a sandwich food.

The Additional device can be used to generate the aerosol or for nebulization the liquid nebulizer means have, for example, piezo nebulizer. These are for proven use due to their robustness and reliability. Advantageous in each case one nebulizer means per aforementioned entry point intended. This can along a line on a side wall around 10 to 20 entry points be.

To the Respectively the liquid On the one hand a connection to a water pipe or the like. available be. Advantageously, however, the oven has a water supply or is associated with such a water-conducting. Advantageous the water supply becomes higher arranged as the entry points or the aforementioned nebulizer means. So can be achieved that the water to the entry points or the nebulizer means automatic flows in and no pumps or the like necessary. This reduces the constructive Construction and operational safety.

at Embodiment of the method according to the invention Is it possible, that in a simple version by an additional feature, the can be switched on during grilling operation, permanently liquid is introduced or atomized. Here a user has to look for it make sure that it only turns on this additional function if it makes sense or if an intensified grill function is desired.

These and other features go out the claims also from the description and the drawings, wherein the individual features each for alone or in the form of subcombinations an embodiment of the Invention and other fields be realized and advantageous also for protectable versions can represent for the protection is claimed here. The subdivision of the application into individual Sections and intermediate headings restrict the not in its generality among these statements.

Brief description of the drawings

embodiments The invention are shown schematically in the drawings and will be closer in the following explained. In the drawings show:

1 a representation of a baking oven with Grillheizkörper and nebulizers on both inner side walls in the baking oven muffle;

2 temporal courses for temperature and performance without introduction of liquid and

3 the temporal courses according to 2 with introduction of liquid.

Detailed description the embodiments

In 1 is an oven 11 shown with a housing 12 with oven muffle 13 , The oven muffle 13 has a left sidewall 14a and a right side wall 14b on. At the top of the oven muffle 13 is a standard grill radiator 15 attached and together with a temperature sensor 16 with a controller 18 connected. The control 18 controls the operation of the grill heater 15 and recorded via the temperature sensor 16 the oven temperature T _F in the oven muffle 13 , Furthermore, in the oven muffle 13 a baking tray 20 , a grill or the like. with grilled food 21 thereon. These may in a typical case be like halves of a grilled chicken. Up to this point corresponds to the oven 11 essentially a conventional or known oven.

In a linear arrangement along the side walls 14a and 14b are two additional facilities 23 arranged with a plurality of juxtaposed nebulizers 24 , These are arranged in a straight and approximately horizontal line. The essential functional part of the additional facilities 23 or the nebulizer 24 can be behind the side walls 14a and 14b lie. Only not shown in detail are outlet openings or small nozzles of the nebulizer 24 can through correspondingly small openings in the side walls 14 in the oven muffle 13 in show or be visible.

The additional facilities 23 with the nebulizers 24 bring aerosol as shown 25 in the form of spray mist in the baking oven muffle 13 one. These are the additional facilities 23 by means of cables 26 together and above all with a water supply 28 connected. Furthermore, either each of the entire additional facilities 23 or groups of nebulizers 24 or even individual nebulizers 24 with the controller 18 each connected controllable. The control can therefore also each introducing liquid as an aerosol 25 in the oven muffle 13 control, for example, both in terms of temporal duration as well as locally over certain nebulizers 24 and the amount of fluid on the performance of the nebulizer 24 ,

A Grill mode as well as a grill temperature and also a possibly selectable Additional function with the introduction of liquid can through not shown controls through an operator is selected become.

In 2 is shown as the temperatures T are plotted along the left axis and applied along the right axis, the power P at the grill grille 15 or its operating state. The general oven temperature T _B was detected by a sensor, not shown, for example, approximately in a central region. In the grill process shown here two chicken halves were grilled, the oven with the grill radiator 15 preheated for five minutes at a setting of 270 ° C. After five minutes, the two halves of the chicken were cold and were ready after 40 minutes.

The temperature profile T _H shows the core temperature of the chicken halves, which is expected to increase slowly and steadily to just below 100 ° C. Based on the course of the power P can be seen as the grill radiator 15 the first 14 minutes is permanently operated.

Then he begins to be clocked, which means a maximum oven temperature has been achieved. The clocking then takes place at approximately equal intervals.

The dashed lines shown T _B shows the temperature in the oven muffle 13 at. T _B rises steeply for up to five minutes, drops very briefly for a short time when opening the door for inserting the two chicken halves and then rises again to about 280 ° C. The temperature T _F indicates the temperature which the temperature sensor 16 detected. Because he usually and also like in 1 shown relatively close to the grill radiator 15 is arranged, its temperature T _{F is} slightly higher than the oven temperature T _B. It can be seen that the maximum oven temperature is 300 ° C and the grill heater 15 when reaching this maximum temperature starts to clock and thus the oven temperature T _{B takes} the corresponding clocked course.

From the course of the temperature T _B can be seen that it is on average about the selected 270 ° C. The temperature T _{F of} the temperature sensor 16 always just reaches the limit of 300 ° C, then on the control 18 the grill radiator 15 switch off for the clocking operation. The energy consumption in this grilling process was 1267 Wh in the experiment. No liquid was introduced.

In 3 Now a similar grill process is shown with the same basic specifications, but with illustrated by the curve V operating condition or operating time of the nebulizer 24 , The core temperature of the chicken halves has a course similar to 2 , While there, however, the curve flattened out slightly at about 20 minutes, it continues 3 almost linear or flat is considerably weaker.

The course of the temperature T _F at the temperature sensor 16 is shown again and it falls in comparison to 2 on the fact that the temperature after the slight sagging after five minutes when opening the door increases relatively steadily until it is after 40 minutes at almost 200 ° C. This means that due to the operation of the nebulizer 24 or by the introduction of the liquid 25 in the oven muffle 13 the maximum oven temperature T _B of 300 ° C has not even been reached. This then also results in that the grill radiator 15 as can be seen on the curve P, is permanently operated without even a single time to clock. Also shown in dashed lines oven temperature T _B in the muffle 13 is almost the same as the course of the sensor temperature T _F or only a few ° C lower, which is not surprising. Furthermore, an in 1 not shown fan of the oven 11 always been in operation. The course V shows the operation of the nebulizer 24 at. The total energy consumption was 1616 Wh with continuous introduction of liquid.

When comparing 2 and 3 falls on that at 3 although the energy consumption is about 30% higher. However, this is hardly surprising and on the continuous operation of the grill heater 15 due. Above all, it can be seen that in the grill process according to 3 the grill radiator 15 is always activated and thus the two chicken halves are always exposed to heat radiation and thus become crispy. This can be achieved just by the fact that the maximum allowable oven temperature or the corresponding temperature at the temperature sensor 16 not reached has been and thus a clock is not necessary.

Thus, the invention allows a much better ratio between the duration and intensity of the grilling process with heat radiation compared to the oven temperature reached, this just above all serves the purpose of clocking the grill element to avoid too high temperatures in the oven muffle 13 , Because neither in the arrangement nor the operation of the temperature sensor 16 must be intervened, especially if this is an electromechanical or ther momechanical temperature sensor with automatic corresponding control of the heating or the operation of the grill element 15 depending on a preset temperature, this possibility according to the invention is particularly advantageous.

It is clear that the nebulizers 24 in other arrangements of different numbers or elsewhere in the oven muffle 13 can be attached. It is also conceivable, similar to a steam cooker, introducing the aerosol into the oven muffle 13 very close to a fan.

It However, it should also be noted that the invention is a fundamental has a different principle than a steam cooker or so-called steamer. There gets hotter Steam especially for heating the cooking chamber or for heating used therein arranged food. The hot steam is thus used before everything to warm up. In the present invention, the aerosol or the introduced liquid is used to cool down in the oven muffle. Above all, she does not get hot, but cold introduced into the oven muffle. So it's something else as a steamer or almost the opposite of it.

Claims (4)

Method for grill operation of a baking oven with a baking oven muffle ( 13 ) equipped with a grill radiator ( 15 ) is heated, the grill heater would be switched off at a maximum oven temperature for the grill operation, with an additional device ( 23 . 24 ) for introducing liquid as an aerosol into the oven muffle and with a fan, comprising the following steps: - monitoring the temperature in the oven muffle; - introducing the aerosol when the temperature in the oven muffle reaches a value close to the maximum oven temperature for lowering the oven temperature; - Turning on a fan to mix the air in the oven muffle with the introduced aerosol. A method according to claim 1, characterized in that the introduction of the aerosol is clocked or in batches, preferably controlled by a controller ( 18 ), with a temperature detection ( 16 ) for the oven muffle ( 13 ) connected is. A method according to claim 1 or 2, characterized in that during the grilling process, in particular during a specially selected grill mode, the additional device ( 23 . 24 ) is activated or aerosol in the oven muffle ( 13 ). A method according to claim 3, characterized in that in a continuous operation of the additional device ( 23 . 24 ) always put a similar amount of aerosol into the oven muffle ( 13 ) is introduced.