DE102007039379A1 - Cooking device i.e. baking oven, has cooking chamber divided into two opened climatic zones, where climate determined by temperature of humidity and steam air mixture flow rate is controllable for each climatic zone individually - Google Patents

Abstract

The device (100) has a cooking chamber (1) divided into two opened climatic zones (2i, 2ii). A steam air mixture producing and guiding device produces and guides steam air mixture into the chamber, where each zone is assigned to the mixture. The mixture flow rate into the chamber is adjustable in such a manner that mixture flow through the chamber is forced along a set of horizontal or parallel flow paths without mutual influence of climates in the zones. The climate determined by temperature of humidity and the mixture flow rate is controllable for each climatic zone individually.

Description

The The invention relates to a cooking appliance with a cooking chamber, the can be subdivided into several openly interconnected climatic zones is.

in the State of the art are different approaches to adjustment the spatial climate distribution in the cooking chamber of a cooking appliance disclosed.

So is out of the DE 199 44 265 C2 a cooking appliance known in which the cooking chamber atmosphere is circulated through a fan past a plurality of baffles through the cooking chamber of the cooking appliance. The baffles are arranged in the vicinity of two opposing cooking chamber walls, parallel to insertion levels for food support. By a controllable orientation of the baffles as uniform as possible, laminar flow of the cooking chamber over each food support to be achieved. The spatial uniformity of a cooking process is further enhanced by the fact that the flow direction of the cooking chamber is periodically reversible together with the direction of rotation of the blower.

In the DE 1 206 824 A1 is a deck oven with a plurality of Luftleitgliedern described laying down the floors, in which a reversal of the flow direction of a baking atmosphere is achieved by changing the rotational speeds of two communicating arranged outside the floors blowers. Together with the two blowers ensures a central arrangement of a combustion chamber and steam jets, both also outside the floors, for the generation of a moist baking atmosphere, which is on the Luftleitglieder certain guide channels in the individual floors of the oven and discharged.

In the DE 90 07 085 U1 a cooking appliance is described, the cooking chamber is divided by intermediate floors in three mutually arranged cooking levels. By a separate control of a bottom heat, a top heat and a steam generator with at least two separate steam supplies can produce different climates in a cooking chamber, such. For example, in a lower cooking level temperatures of about 100 ° C, in an upper Garebene temperatures of about 200 ° C and in a closed vessel in a middle Garebene temperatures of about 300 ° C.

The disadvantage is in the in the DE 90 07 085 U1 described cooking appliance that each cooking zone is designed only for cooking in a predetermined and small temperature range. In addition, the climatic separation of the Garzonen by the use of an additional, closed vessel is very expensive.

In the EP 1 275 333 B1 discloses a steam cooker, which is divided by cooking space divider into several cooking areas. Each cooking area is associated with steam inlets, steam outlets and temperature measuring devices. The cooking zone temperature can be controlled by changing the steam flow rate at the respective steam inlets and steam outlets depending on the measured cooking zone temperature. In particular, the cooking of several cooking classes is provided, which differ in their cooking time. By adjusting the cooking temperature to the cooking class an identical cooking time for each food to be achieved in each cooking area to avoid opening the oven door during the cooking process.

A disadvantage of the in the EP 1 275 333 B1 cooking appliance described is that for the climatic separation of the cooking areas air-impermeable cooking space divider or baking trays are needed. The use of rust or other air-permeable food carriers is therefore not possible.

From the not pre-published EP 06024497.7 is described that by introducing a hot fluid, in particular from a cooking chamber of a cooking appliance or a heat storage in a hollow accessory, heat on food in the oven can be transferred easily and selectively by heat conduction and / or thermal radiation, so that in the case , in which the accessory has a plurality of hollow food supports, different climates in a cooking chamber can be forced.

However, this also shows from the EP 06024497.7 known cooking appliance with a hollow accessory the disadvantage that certain accessories is necessary to enforce different cooking chamber environments in a cooking chamber Liche. In particular, the use of conventional grates as an accessory is not to several climates in a cooking chamber.

Likewise, in the prior art continuous ovens for continuous baking operation with several spatially separated climates, where the dough is not stationarily positioned in the oven, but is transported through a conveyor or a conveyor belt through the oven. In the DE 695 09 613 T2 is disclosed such an oven, which consists of several coupled together oven segments. By means of a conveyor system, the dough pieces pass successively through the different oven segments, in which the temperature and the humidity of the oven atmosphere are each independently adjustable.

In the DD 230 979 A3 is also a continuous oven disclosed. The baking chamber of this back oven consists of several consecutively arranged baking zones, whose temperature can be set separately. In addition, the moisture content in the baking atmosphere can be regulated in each baking zone.

adversely in the two previously described continuous baking or cooking appliances is that a simultaneous cooking of different food classes not possible.

It So is the object of the present invention, a cooking appliance which overcomes the disadvantages of the prior art. In particular, a cost-effective and compact cooking appliance be provided, which is a simultaneous, gargutspezifisches Cooking different types of food using any kind of food supports possible.

These The object is achieved by a cooking appliance with a cooking chamber, which in several open with each other Connected climates is subdivided, and with a device for Generation as well as for the guidance of steam-air-mixtures in the cooking space, wherein each climate zone is a steam-air mixture can be assigned, and the Flow velocities of each steam-air mixture in the Cooking chamber are adjustable so that a flow the cooking chamber along a plurality of substantially horizontal and / or parallel flow paths, substantially without mutual influence of the climates in the climate zones, enforceable is, and the climate, determined by at least the temperature, the humidity and the flow velocity of the vapor-air mixture, individually controllable or controllable for each climate zone.

there it is preferred that the device for generating as well for guiding the steam-air mixtures at least one steam generating device, a Plurality of steam supply means, at least one steam discharge means, at least one device for generating a flow, a plurality of Strömungsreguliereinrichtungen and at least comprises a heating device and / or with a control or control device is in operative connection.

Further can be provided according to the invention that the Steam generating means comprises a steam generator.

Farther According to the invention, it is proposed that the Steam supply device at least one steam inlet, preferably each with one actuator per climate zone, in particular in the form a valve flap, includes.

Also it can be provided that the steam discharge device at least a blower or at least one pump, preferably with a vent pipe, and / or at least one steam vent, preferably each with one actuator per climate zone, in particular in the form a valve flap, includes.

With the invention is further proposed that the Flow generation device at least one fan or at least one pump, preferably each Blower and / or at least one opening, respectively an actuator, in particular in the form of a valve flap, per climate zone and / or in each of the two opposite Garraumwände includes.

preferred Embodiments of the invention are also characterized in that the flow regulating device outside the cooking chamber at least one substantially pressure-tight closed guide channel, preferably at least two Such guide channels, from a cooking chamber wall an opposite cooking chamber wall, in particular for Enclosing the cooking chamber, and at least one infinitely variable impeller includes.

there can be provided that a plurality of openings provided in at least one cooking chamber wall for each climate zone is, wherein the number and / or arrangement of the openings in particular is selected so that they have a as even stream of the respective Steam-air mixtures within the climate zones along a variety of substantially horizontal and / or parallel flow paths guarantee.

Further Embodiments of the invention are characterized by at least one sensing device comprising at least one Temperature sensor, at least one moisture sensor and / or at least a flow rate sensor, preferably in Operative connection with the control or regulating device.

there can be provided that at least a part number the openings, temperature and / or humidity sensors are attached.

The invention further proposes that in the cooking chamber ( 1 ) are substantially air-permeable food support, in particular grates, are inserted.

The invention is therefore based on the surprising finding that a simultaneous cooking of different food classes can be done within several climates of a cooking chamber, without the cooking chamber is divided by additional climatically insulating partitions. The climatic separation of the climatic zones is rather achieved in that steam-air mixtures in the respective climatic zones with a sufficiently high flow rate along substantially horizontal and / or parallel flow paths through the oven, essentially without affecting the climate in neighboring climates ,

In Each climate zone within the oven can be one of a user desired and / or adapted to the respective food Cooking program independent of cooking processes in other climates be executed. Thus, the functionality becomes of several cooking appliances into a single cooking appliance integrated, which reduces the space required at the site and to avoid the purchase cost of far cooking appliances leads.

Especially advantageous is the application of the invention Cooking appliance in restaurant operation during final processing of food "à la carte", where in the flying Change as fast as possible a food-specific finishing or warm-up process for individual, individual Must be cooked goods.

optional let the climatic zones of the invention Cooking appliance to a cooking space filling climate zone interconnect what a flexible adaptation to the current food volume in the professional catering business allows.

Further Features and advantages of the invention will become apparent from the following Description in which a cooking appliance according to the invention explained by way of example with reference to a schematic drawing becomes. The single figure of the drawing shows a vertical section through the cooking chamber of a cooking appliance according to the invention.

In the cooking appliance according to the invention shown in the figure 100 There is a not shown, closable by a cooking chamber door opening of a cooking chamber 1 is located parallel to the image plane. The cooking space 1 is in this embodiment in two climates 2 ⁱ . 2 ⁱⁱ divided, wherein the dashed line in the figure, a virtual separation plane and no physical barrier between the two climates 2 ⁱ . 2 ⁱⁱ represents.

During the cooking process go through inside the cooking appliance 100 two steam-air mixtures, which are each characterized by their temperature T ⁱ , T ⁱⁱ , moisture F ⁱ , F ⁱⁱ and flow velocity V ⁱ , V ⁱⁱ , two different fluid circuits. Outside the cooking chamber 1 the two fluid circuits are substantially pressure-tightly separated from each other, while within the common cooking chamber 1 communicate openly with each other.

The two fluid circuits are outside the cooking chamber 1 via guide channels 3 ⁱ . 3 ⁱⁱ guided. To generate fresh steam comes a steam generator 10 used, with two steam inlets 11 ⁱ . 11 ⁱⁱ fresh water vapor in the guide channels 3 ⁱ . 3 ⁱⁱ feeds, with the amount of injected steam for each climate zone 2 ⁱ . 2 ⁱⁱ individually through valve flaps 12 ⁱ . 12 ⁱⁱ in the steam inlets 11 ⁱ . 11 ⁱⁱ can be regulated.

If the humidity F ⁱ , F ^{ii is} too high, excess amounts of steam may be released via steam exhaust 22 ⁱ . 22 ⁱⁱ from the two guide channels 3 ⁱ . 3 ⁱⁱ by means of an external blower 20 be sucked off. The amount of vapor to be extracted becomes for each climate zone 2 ⁱ . 2 ⁱⁱ via valve flaps 21 ⁱ . 21 ⁱⁱ regulated.

The temperature T ⁱ , T ^{ii of} the respective steam-air mixture is in each case via a heating device 30 ⁱ . 30 ⁱⁱ within the guide channels 3 ⁱ . 3 ⁱⁱ set. So is a separate temperature control for each climate zone 2 ⁱ . 2 ⁱⁱ possible.

The steam-air mixtures with the temperatures T ⁱ and T ⁱⁱ and the humidities F ⁱ and F ⁱⁱ are in the cooking mode via two separate impellers 50 ⁱ . 50 ⁱⁱ accelerated to the flow velocities V ⁱ and V ⁱⁱ .

The named elements 12 ⁱ . 12 ⁱⁱ . 21 ⁱ . 21 ⁱⁱ . 30 ⁱ . 30 ⁱⁱ . 50 ⁱ . 50 ⁱⁱ for controlling the supply of live steam and the suction of excess steam, ie the moisture F ⁱ , F ⁱⁱ , for controlling the temperature T ⁱ , T ⁱⁱ and the flow velocity V ⁱ , V ⁱⁱ are connected to an electronic control or regulating unit, not shown cooking equipment 1 in connection. Furthermore, sensors can be provided for targeted regulation to target values for the climate parameters T ⁱ , T ⁱⁱ , F ⁱ , F ⁱⁱ , V ⁱ , V ⁱⁱ .

The guide channels 3 ⁱ . 3 ⁱⁱ are each at air-permeable openings 60 ⁱ . 60 ⁱⁱ . 62 ⁱ . 62 ⁱⁱ coupled in two opposite cooking chamber walls. The blower wheels 50 ⁱ . 50 ⁱⁱ as well as the guide channels 3 ⁱ . 3 ⁱⁱ Make sure that the steam-air mixtures on one side of the cooking chamber 1 over openings 60 ⁱ . 60 ⁱⁱ respectively. 62 ⁱ . 62 ⁱⁱ in the respective climatic zones 2 ⁱ . 2 ⁱⁱ be blown while on the opposite side of the cooking chamber 1 the steam-air mixtures from the corresponding climatic zones 2 ⁱ . 2 ⁱⁱ be sucked again, through openings 60 ⁱ . 60 ⁱⁱ respectively. 62 ⁱ . 62 ⁱⁱ ,

To ensure the most uniform cooking possible of cooking items not shown in the oven 1 To achieve a periodic reversal of the flow direction of the vapor-air mixtures takes place by the direction of rotation of the reversible impellers 50 ⁱ . 50 ⁱⁱ is also changed periodically. in this connection it is preferred that the reversal of the flow direction in the climatic zones 2 ⁱ . 2 ⁱⁱ takes place synchronously to possible turbulence in the oven 1 to avoid.

After in the above description of the figures, the two separate fluid circuits outside the cooking chamber 1 have been explained in detail, now the fluid circuits within the cooking chamber 1 described in detail.

About the large number of arranged in opposite cooking chamber openings 60 ⁱ . 60 ⁱⁱ . 62 ⁱ . 62 ⁱⁱ The steam-air mixtures are periodically in the climatic zones 2 ⁱ . 2 ⁱⁱ blown and sucked. Here are the two steam-air mixtures in the oven 1 open to each other. A separation of the fluid circuits in the two climatic zones 2 ⁱ . 2 ⁱⁱ in the oven 1 is achieved in that the vapor-air mixtures have a sufficiently high flow velocity V ⁱ , V ⁱⁱ , with minimal mutual interaction along substantially horizontal and parallel flow paths through the cooking chamber 1 to stream.

Depending on the flow velocity V ⁱ , V ⁱⁱ and the width L of the cooking chamber 1 may have a transit time T _trans ⁱ = L / V ⁱ for the upper climatic zone 2 ⁱ and a transit time T _trans ⁱⁱ = L / V ⁱⁱ for the lower climate zone 2 ⁱⁱ To be defined. After entering the oven 1 resides a volume unit of an air-steam mixture accordingly for the respective transit time in the oven 1 , Due to diffusion, a temporary exchange of heat and moisture inevitably takes place between the neighboring climatic zones 2 ⁱ . 2 ⁱⁱ instead of. In order to avoid, at least reduce, these diffusion effects, the shortest possible transit time is for each climate zone 2 ⁱ . 2 ⁱⁱ prefers. An approximation of the flow velocities V ⁱ , V ⁱⁱ in the climatic zones 2 ⁱ . 2 ⁱⁱ In this case, it is advantageous to achieve as horizontal a flow as possible through the cooking chamber 1 to ensure. However, it is also possible to specify a tolerance range for the transit time within which a variation of the flow velocity V ⁱ , V ⁱⁱ for optimizing the cooking processes, in particular when carrying out a cooking program, in the two climatic zones 2 ⁱ . 2 ⁱⁱ is permissible.

Further, the openings 60 ⁱ . 60 ⁱⁱ . 62 ⁱ . 62 ⁱⁱ arranged within the opposite cooking chamber walls so that, on the one hand, a substantially horizontal flow in the cooking chamber 1 and on the other hand the lowest possible interaction between the steam-air mixtures in the climatic zones 2 ⁱ . 2 ⁱⁱ is reached. At least a part number of the openings 60 ⁱ . 60 ⁱⁱ . 62 ⁱ . 62 ⁱⁱ are not shown humidity and temperature sensors for measuring the temperature T ⁱ , T ⁱⁱ and the humidity F ⁱ , F ⁱⁱ attached. In addition, at least one not shown flow velocity sensor per climate zone 2 ⁱ . 2 ⁱⁱ for measuring the flow velocities V ⁱ , V ^{ii of} the respective steam-air mixtures.

The humidity, temperature and flow rate sensors are connected to the electronic control unit of the cooking appliance 100 in connection. The electronic control unit makes it possible to control the temperature T ⁱ , T ⁱⁱ , the humidity F ⁱ , F ⁱⁱ and the flow velocity V ⁱ , V ^{ii of} the steam-air mixture in the respective climatic zones 2 ⁱ . 2 ⁱⁱ depending on the values measured on the humidity, temperature and flow velocity sensors.

at the regulation of the climate for a climate zone is also provided, the measured temperature, humidity and / or Include flow velocity values of the neighboring climate zone, for a possible exchange of heat and / or moisture between the climatic zones or possible turbulences or turbulences counteract the steam-air mixtures in the cooking chamber.

Thus, within a cooking chamber 1 a cooking appliance 100 several climates 2 ⁱ . 2 ⁱⁱ for the simultaneous individual cooking of different types of food to be realized. The temperature T ⁱ , T ⁱⁱ , the humidity F ⁱ , F ⁱⁱ and the flow velocity V ⁱ , V ⁱⁱ may be in any climatic zone 2 ⁱ . 2 ⁱⁱ be adapted to the respective food, for example by entering into a not shown control panel of the cooking appliance by a user. Likewise, the sizes mentioned can be changed in time during the cooking process according to the specifications of an automated cooking program, as is known from the prior art.

Due to the climatic separation of the climatic zones 2 ⁱ . 2 ⁱⁱ no claims are made on the nature of the food support, not shown in the figure. Such a food support, typically via guide elements in the cooking chamber 1 can be inserted, can therefore be an air-permeable rust or a baking sheet.

When using a baking tray, the need for the shortest possible transit time in the oven is relativized, since diffusion processes between the climates 2 ⁱ . 2 ⁱⁱ be prevented by one or more baking sheets at least to a large extent. In a further embodiment of the invention, this effect can be detected by measuring the changed after insertion of the baking tray spatial distribution of temperature and humidity at the cooking chamber walls. In this case, the maximum allowed transit time be increased for the affected climates, so that a greater tolerance range of transit time for a control of the cooking process is available.

In a further embodiment, the generation and control of the flow of the vapor-air mixtures can be carried out by a single impeller connected to both guide channels 3 ⁱ . 3 ⁱⁱ communicates. As a result, a synchronous flow reversal in the alternating flow mode and an identical flow velocity (V ⁱ = V ⁱⁱ ) of the vapor-air mixtures inevitably. However, additional guide elements would have to be provided in this case for the effective separation of the fluid circuits when passing through the impeller.

It should be noted at this point that the cooking appliance according to the invention 100 structurally is not limited to two climatic zones. While the top and bottom arranged in the oven climate zones according to the case shown in the figure with such guide channels are in communication, at least partially above and below the cooking chamber 1 run, can be connected in the cooking chamber intermediate, other climatic zones, each with such a guide channel, which is guided past the cooking chamber at a constant height outside the cooking chamber.

The in the preceding description, in the claims and Features of the invention disclosed in the drawings both individually and in any combination for the realization of the invention in its various embodiments be essential.

1

oven

2 ⁱ , 2 ⁱⁱ

climate zone

3 ⁱ , 3 ⁱⁱ

guide channel

10

steam generator

11 ⁱ , 11 ⁱⁱ

steam inlet

12 ⁱ , 12 ⁱⁱ

valve flap

20

external fan

21 ⁱ 21 ⁱⁱ

valve flap

22 ⁱ , 22 ⁱⁱ

steam vent

23

vent pipe

30 ⁱ , 30 ⁱⁱ

heater

50 ⁱ , 50 ⁱⁱ

blower

60 ⁱ , 60 ⁱⁱ

openings

62 ⁱ , 62 ⁱⁱ

openings

100

Cooking appliance

T ⁱ , T ⁱⁱ

temperature

V ⁱ , V ⁱⁱ

flow rate

F ⁱ , F ⁱⁱ

humidity

QUOTES INCLUDE IN THE DESCRIPTION

This list The documents listed by the applicant have been automated generated and is solely for better information recorded by the reader. The list is not part of the German Patent or utility model application. The DPMA takes over no liability for any errors or omissions.

Cited patent literature

• - DE 19944265 C2 [0003]
• DE 1206824 A1 [0004]
• - DE 9007085 U1 [0005, 0006]
• - EP 1275333 B1 [0007, 0008]
• EP 06024497 [0009, 0010]
• - DE 69509613 T2 [0011]
• - DD 230979 A3 [0012]

Claims (11)

Cooking appliance ( 100 ) with a cooking space ( 1 ), which is divided into several openly interconnected climatic zones ( 2 ⁱ . 2 ⁱⁱ ) is divisible, and with a device for generating and for the management of steam-air mixtures in the cooking chamber ( 1 ), each climate zone ( 2 ⁱ . 2 ⁱⁱ ) a steam-air mixture can be assigned, and the flow velocities (V ⁱ , V ⁱⁱ ) of each steam-air mixture in the cooking chamber ( 1 ) are adjustable so that a flow through the cooking chamber ( 1 ) along a plurality of substantially horizontal and / or parallel flow paths, substantially without interference of the climates in the climatic zones ( 2 ⁱ . 2 ⁱⁱ ), and the climate, determined by at least the temperature (T ⁱ , T ⁱⁱ ), the humidity (F ⁱ , F ⁱⁱ ) and the flow velocity (V ⁱ , V ⁱⁱ ) of the vapor-air mixture, for each Climate zone is individually controllable or controllable. Cooking appliance according to claim 1, characterized in that the device for generating and for guiding the steam-air mixtures at least one steam generating device ( 10 ), a plurality of steam supply devices ( 11 ⁱ . 11 ⁱⁱ . 12 ⁱ . 12 ⁱⁱ ), at least one vapor removal device ( 20 ⁱ . 21 ⁱ . 21 ⁱⁱ . 22 ⁱ . 22 ⁱⁱ ), at least one device for generating a flow ( 50 ⁱ . 50 ⁱⁱ ), a plurality of flow regulators ( 3 ⁱ . 3 ⁱⁱ . 60 ⁱ . 60 ⁱⁱ . 62 ⁱ . 62 ⁱⁱ ) and at least one heating device ( 30 ⁱ . 30 ⁱⁱ ) and / or is in operative connection with a control or regulating device. Cooking appliance according to claim 2, characterized in that the steam generating device ( 10 ) comprises a steam generator. Cooking appliance according to claim 2 or 3, characterized in that the steam supply device ( 11 ⁱ . 11 ⁱⁱ . 12 ⁱ . 12 ⁱⁱ ) at least one steam inlet ( 11 ⁱ . 11 ⁱⁱ ), preferably in each case with one actuator per climate zone ( 2 ⁱ . 2 ⁱⁱ ), in particular in the form of a valve flap ( 12 ⁱ . 12 ⁱⁱ ). Cooking appliance according to one of claims 2 to 4, characterized in that the steam discharge device ( 20 ⁱ . 21 ⁱ . 21 ⁱⁱ . 22 ⁱ . 22 ⁱⁱ ) at least one blower ( 20 ) or at least one pump, preferably with a vent pipe ( 23 ), and / or at least one vapor extraction ( 22 ⁱ . 22 ⁱⁱ ), preferably in each case with one actuator per climate zone ( 2 ⁱ . 2 ⁱⁱ ), in particular in the form of a valve flap ( 21 ⁱ . 21 ⁱⁱ ). Cooking appliance according to one of claims 2 to 5, characterized in that the flow-generating device ( 50 ⁱ . 50 ⁱⁱ ) comprises at least one fan or at least one pump, wherein preferably each fan and / or at least one opening ( 60 ⁱ . 60 ⁱⁱ . 62 ⁱ . 62 ⁱⁱ ) in each case one actuator, in particular in the form of a valve flap, per climate zone ( 2 ⁱ . 2 ⁱⁱ ) and / or in each of the two opposing cooking chamber walls. Cooking appliance according to one of claims 2 to 6, characterized in that the flow regulating device ( 3 ⁱ . 3 ⁱⁱ . 60 ⁱ . 60 ⁱⁱ . 62 ⁱ . 62 ⁱⁱ ) outside the cooking chamber ( 1 ) at least one substantially pressure-tight closed guide channel ( 3 ⁱ . 3 ⁱⁱ ), preferably at least two such guide channels ( 3 ⁱ . 3 ⁱⁱ ), from a cooking chamber wall to an opposite cooking chamber wall, in particular for enclosing the cooking chamber ( 1 ), and at least one continuously variable impeller ( 50 ⁱ . 50 ⁱⁱ ). Cooking appliance according to claim 7, characterized in that a plurality of the openings ( 60 ⁱ . 60 ⁱⁱ . 62 ⁱ . 62 ⁱⁱ ) in at least one cooking chamber wall for each climate zone ( 2 ⁱ . 2 ⁱⁱ ), the number and / or arrangement of the openings ( 60 ⁱ . 60 ⁱⁱ . 62 ⁱ . 62 ⁱⁱ ) is selected, in particular, so that it produces as uniform as possible a flow of the respective steam-air mixtures within the climatic zones ( 2 ⁱ . 2 ⁱⁱ ) along a plurality of substantially horizontal and / or parallel flow paths. Cooking appliance according to one of the preceding claims, characterized by at least one sensing device per climate zone ( 2 ⁱ . 2 ⁱⁱ ), comprising at least one temperature sensor, at least one humidity sensor and / or at least one flow rate sensor, preferably in operative connection with the control or regulating device. Cooking device according to claim 9, characterized in that at least a part number of the openings ( 60 ⁱ . 60 ⁱⁱ . 62 ⁱ . 62 ⁱⁱ ), Temperature and / or humidity sensors are mounted. Cooking appliance according to one of the preceding claims, characterized in that in the cooking chamber ( 1 ) are substantially air-permeable food support, in particular grates, are inserted.