DE19630732A1 - Kitchen appliance esp. for processing food such as baking or roasting with chamber - Google Patents

Abstract

The kitchen appliance has a chamber (51), which is sealable by a door (2,64) and for an application as a cooking, baking and roasting unit, is equipped with a heating unit (4), for heating the chamber (51). The chamber is insulated against the surroundings, for use as a cooling chamber and is provided with connections for connecting to a refrigerator. The chamber (51) is also insulated against the cold as well as against the heat. The refrigerator unit is arranged heat insulated against the chamber (51). An entry opening (52) to the chamber is closable with a heat insulating flap (53).

Description

The invention relates to a kitchen appliance for treating food according to the preamble of claim 1 and claim 13.

A wide variety of devices for treatment and restoration can be found in kitchens preservation of food application, depending on their use are designed and dimensioned differently, such as baking, Roasting, cooking, cooling appliances, display and display cases. This prepares in particular problems in kitchens with limited space when there is a large number of these devices must be installed.

For these reasons, devices are already known in which a common seeds housing various kitchen appliances are grouped together. Despite the The spatial proximity of the individual devices takes up a lot of space. Furthermore, a summary of the devices in a common ge is missing a coordination of the components to each other in order to use synergy effects to be able to. Despite partial functional equality, these devices require the On the same number of components as the individual devices and they work mostly uneconomical. Because of the lack of coordination the devices have a high energy requirement.  

It is therefore the object of the present invention to implement a kitchen appliance of the specified genus, which using i.w. multi functional components for the implementation of different operating modes suitable is. Furthermore, the manufacturing costs should be low and the energy efficiency degree of efficiency. According to another part of the task the treatment of food in the different operating modes Food contamination is prevented and the required safety safety requirements and hygiene regulations are met.

This task is accomplished with a kitchen appliance with the features of the claim 1 and claim 13 solved.

In order to use the chamber as a cooling chamber, it is isolated from the environment and equipped with connections for connection to a cooling device. This makes the kitchen appliance versatile, with the Isola tion an operation with a high efficiency with relatively low losses can be achieved.

In an advantageous embodiment of the invention, the chamber of the kitchen kitchen appliances both heat and cold insulated. This is particularly good with materials that have a high proportion of a gas stored ben.

The cooling device is preferably arranged in a heat-insulated manner from the chamber and is connected to the chamber via a passage opening which is connected to a heat insulating flap can be closed. If the chamber for cooling the food is used, the chamber can be particularly shocking freeze are used, the chamber via two closable Through openings with the cooling device is connected to the necessary To supply cold. Shock freezing can make food last longer be made cash.  

Inexpensive and energy-saving cooling is achieved by using egg Absorption or an adsorption unit that the waste heat from the heating facility uses, received. Preferably, the cooling device is in one the chamber heat-insulated separate cooling chamber arranged so that the heat loss can be kept low.

If the cooling device has a periodically operating absorption unit summarizes, the absorption unit can also be used in other kitchen appliances are, so that after cooking through the use of waste heat a loaded and usable for cooling absorption unit is available.

The chamber can according to a further advantageous feature of the invention both a heating device for cooking and a rinsing device have, wherein several devices to a device with a common one direction for treating the food summarized in a simple manner will. This can prevent contamination of the food will. If, for example, contamination occurs in cooling mode contaminated food or packaging must appear before cooking can be eliminated because the food is ready for consumption are provided and are usually no longer cleaned beforehand. Through the Rinsing device can pre-cleaning the components of the kitchen appliance be taken so that contamination of the food at an order position from cooling to cooking mode can be excluded.

A liquid circuit can preferably be produced with the flushing device, so that the water consumption during cleaning is low. In particular, the Chamber can then also be used as a dishwasher, with rivers liquid for cleaning in circulation is sprayed into the chamber. By insulation of the walls of the chamber with heat and cold insulation the flushing process is quieter than conventional Ge due to the insulation effect dishwashers.  

In a preferred embodiment of the invention, a blower with a Heater through an apertured wall from the chamber separated so that a directed airflow can be generated. The order Airflow can help heat transfer faster when changing be used from a heating to a cooling operation.

The heater and blower are flushed through the wall during the wash process, especially with a central arrangement on the wall, at least partially covered. By removing the wall, the complete Interior of the chamber and the wall itself as a piece of tableware in a simple way getting cleaned.

A long lifespan of the blower can be achieved by an outside of the cam ensure the arranged electric motor, which protects against heat and water rivers is protected.

The kitchen appliance preferably has a water boiler, with which steam is generated for the cooking process, as well as hot water for the Flushing process so that the provision of two separate heating devices ent falls.

To ensure a long service life of the kitchen appliance, it is preferred se an ion exchanger to soften the water in front of the water boiler intended. This will cause calcification in the water boiler Prevents heating and improved cleaning when rinsing of dishes. This ion exchanger can correspond to that in the Region prevailing water hardness can be set.

In a preferred embodiment of the invention, the rinsing device one port extending into the chamber, and one with the port connectable tray frame designed as a hollow frame with spray device exercises. When the spray devices over the rack with rinse water are supplied, there is no need for cables in the walls of the building  Chamber. When the rack for baking from the Chamber is removed, no steam is generated in the lines, which either represents a security risk due to the increase in volume or in the case of Leaving the chamber due to residual detergent is a hazard the contamination of food. The one on the floor ten flushing devices, such as the drain and the connection, can in simple The remaining rinse water should be drained completely before baking. Should occur despite a drying process performed with the blower Individual water droplets wet these flushing devices, so there is still in the subsequent cooking process there is no risk of contamination for Le food if the flushing devices opposite the he can be closed will.

The tray rack can advantageously be formed in several parts and at least have two dishwashing and Geschüreaufnahmeinrichtung which in the height is adjustable and with each other via at least one telescopic tube are connected. This can, for. B. removed a device from the chamber be so that large dishes can be washed. The telescope pipe on the lower device attached to the flushing water circulation pump is closed, it is locked at the exit of the next facility. Also the facilities can be individually adapted to the dishes in the baskets adjust so that the rinsing process can be selected.

A good flushing performance can be achieved if the rack is one Has spray rotor that be almost the entire interior of the chamber sprays. If the rack has holes in its frame, the especially all corner areas of the chamber in all three dimensions be sprayed.

Preferably, the trolley can be easily dismantled so that it saves space can be stored or used for different purposes. If further two spray rotors are provided, and the upper spray rotor by means of one collectable telescopic tube and storage can be folded down  the chamber can be divided into different sized washrooms. This is ins especially advantageous for washing large objects.

By the provision of a sieve on the tray rack, which the drain in the Covered chamber, prevents major contaminants in the Reach the rinsing circuit. Is preferably in a simple manner by a Tray rack arranged cleaning chamber Detergent for the rinse process added. Of course you can also use liquid detergents be added to the rinse water circuit via a dosing pump.

Further advantageous embodiments are in the further subclaims indicates. The invention is described below with reference to the accompanying drawing tions explained in more detail with the description of several embodiments. It demonstrate:

Fig. 1 shows a first embodiment of the kitchen appliance, in which a Käl temmittelkreislauf is provided;

Fig. 2 shows a second embodiment of the kitchen appliance, in which a sorption unit is provided;

Fig. 3 shows a third embodiment of a kitchen appliance, in which a sorption unit is provided;

Fig. 4 shows a fourth embodiment of the kitchen appliance, in which a one-stage absorption cooling system is provided;

Fig. 5 shows another embodiment of the kitchen appliance, in which a multi-stage absorption cooling system is provided;

Fig. 6 is a sectional side view of the kitchen appliance in which a rinsing device is provided with a rack, and

Fig. 7, the tray rack of the flushing device according to the Fig. 6.

In Fig. 1 a first embodiment of the kitchen appliance is shown wherein the chamber 51 for cooking, baking and roasting is used by food and the cooling or freezing of foodstuffs. For this purpose, the chamber 51 is connected to a cooling device 50 via two through openings 52 . At the passage openings 52 there is a flap 53 , which is provided with thermal insulation. To cool the chamber 51 , the through openings 52 are opened and a circulating air flow is generated via the fan 58 . The air is cooled by the finned evaporator 63 by the circulating air flow. The finned evaporator 63 is cooled by a refrigeration unit 56 operated, for example, with the refrigerant R22 or R134a. To allow shock freezing in chamber 51 , the walls of chamber 51 and door 64 are thermally insulated. Between the door 64 and the chamber 51 , a seal 65 is provided, which by means of a suitable device, for. B. egg ner heater can be protected from freezing. By opening the flaps 53 , a safety switch 66 is actuated to start the cooling process and thus to prevent destruction of the refrigerant and an inadmissible pressure increase by switching off the heating during cooking. This ensures that in the chamber 51 when the flaps 53 are open, there is no heating by the heating device. Control means indicate when the shock-freezing temperature of approximately -70 ° C is reached on the evaporator.

In a second embodiment of the invention, egg ne cooling device 50 is provided in the kitchen appliance according to FIG . The cooling device 50 has an absorption unit 54 , which is adjacent to the chamber 51 angeord net. The absorption unit consists, for. B. from an ammonia circuit 80 , an absorber 61 and an evaporator 62 with barium chloride. The expeller over the absorption unit is driven via a heating channel 59 which runs in the wall of the chamber 51 . The expelled ammonia is condensed in a condenser that is in communication with the environment of the kitchen appliance. The condensed ammonia is supplied to an evaporator 62 , which removes heat from a cooling chamber 57 . The chamber 51 and the cooling chamber 57 are separated from one another by thermal insulation.

In Fig. 3, another embodiment of the kitchen appliance is shown, in which a zeolite adsorption system water-base 55 is provided on. The adsorption unit 55 is detachably connected to the combination device, so that it can be inserted into the waste air flow for charging. The charged adsorption unit 55 is inserted into a slot provided for cooling a cooling chamber 57 . The cooling chamber 57 is separated from the chamber 51 , which is used for cooking and washing, by ei ne thermal insulation.

In Fig. 4, a one-stage periodic absorption refrigeration system is shown in the upper area, in which the absorber / desorber lowered onto the muffle ceiling is heated by the cooking process waste heat and the refrigerant is expelled. The expelled steam is passed through the shut-off valve 91 with a backflow preventer into the condenser or evaporator and liquefied under supply of cooling air. The resulting waste heat is dissipated via the cooling air entering the closable openings.

When the cooking process is complete, the cooling air is also directed to the absorber in order to cool it down from the expeller temperature. At the same time, the interior of the kitchen appliance is pre-cooled by opening the appliance door and turning on the fan. If the parts mentioned are approximately at room temperature, the cooling phase can be initiated via the program control. The appliance door is closed before the shut-off valve 91 is opened. The refrigerant suddenly flows to the absorber and evaporates with strong cooling due to the resulting negative pressure. This cooling capacity is supplied to the interior via a special control of ventilation flaps and via convection. The interior is cooled until the absorber is saturated or the refrigerant has evaporated.

The heat generated in the absorber is dissipated using ambient air, which is supplied from the outside via closable ventilation openings. When the cooling process is complete, the shut-off valve 91 is closed again.

Furthermore, as shown in FIG. 5, a multi-stage absorption refrigeration system with z. B. ammonia as the circulating medium and a first stage with z. B. barium chloride and a second stage with z. B. manganese chloride can be used to perform deep freezing. In the desorption phase, the cooling fan 93 is switched on and the flaps C and F are open, while the flaps A, B and D are closed.

For the first absorption phase, the cooling fan 93 is switched off and the circulating air fan 58 is switched on. While flap A remains closed, flaps B, D, C and F are opened. The process heat in the absorber I is dissipated via a cross-flow axial fan, not shown. The phase I absorption cooling reaches temperatures of approx. -5 ° C.

Flaps B and D are used to initiate the second absorption phase opened and flaps A, C and F closed. The process heat of the absorber bers II is also discharged to the environment via a cross-flow axial blower leads. In the second absorption phase, temperatures down to -50 ° C can be achieved.

In Figs. 6 and 7, another embodiment is shown, a rinsing device is provided in the kitchen appliance zusätz Lich in.

In a chamber 1 , a door 2 is arranged on one side of the chamber 1 , with which the chamber can be closed in a watertight manner by means of sealing means. On the opposite side of the chamber 1 , a blower 3 is provided, around which a heating coil 4 is arranged. Between the fan and the remainder of the chamber, a wall 7 is attached which has a central opening 8 provided with a protective screen. The wall is arranged so that there is a gap between the wall 7 and the chamber ceiling, the chamber floor and the soap walls. The driven with an electric motor 9 Ge blower 3 can generate a circulating air flow in the chamber, in which air is sucked in through the opening 8 , the gap at the circumferential gap between the wall and the chamber or through slots arranged in this area like that in the rest Part of the chamber 1 is returned. The bottom in the chamber 1 extends slightly sloping to a drain 6 , which is on the suction side of a pump 5 arranged below. Furthermore, the pump 5 is connected to its suction side via a pre-collector 45 with a water boiler 10 and egg nem ion exchanger 11 . The water boiler 10 is equipped with a water level meter 18 and a water heater 20 , which consists of a metallic heating line. Between the ion exchanger 11 and the water boiler, a valve with a backflow preventer 46, a line which can be shut off, is provided.

The ion exchanger 11 forms a refill shaft 17 for the regeneration salt and can be controlled via a controller 12 . The water flowing from a water supply device 16 past the controller 12 is introduced from below into the ion exchanger 11 . The controller 12 can determine the degree of hardness of the water in order to determine the amount of the necessary regeneration salt. The descaled water in the ion exchanger 11 can either be fed directly to the pump 5 or the water boiler 10 . The lines are each equipped with automatically controllable valves. In the water heater 10 , the water is heated and either the pump 5 is supplied via a hot water line 22 or the water is evaporated and supplied via a steam line 21 to the chamber 1 .

During the cooking process, the chamber 1 can be run with dry air or with steam through the fan 3 in the recirculation mode. Furthermore, the blower 3 can be switched off so that the air exchange with the surroundings takes place via an upper ventilation opening 13 and a lower ventilation opening 14 . The upper ventilation opening 13 can be closed for the flushing process by means of a flap.

The flushing device has a connection 15 which is arranged on the pressure side of the pump 5 and extends into the chamber 1 . A rack 25 is inserted into the chamber 1 for the washing process. A connector located on the frame 27 is inserted into the connector 15 . Two spray rotors 29 are supplied with water or rinsing liquid via the hollow frame 27 , which has holes 28 in the corner regions. The spray rotors 29 have four arms extending at a distance of 90 °, on which openings pointing upwards are provided for spraying. The spray rotors 29 are rotatable by means of a small electric drive or by recoil of the water jets as a result of correspondingly inclined nozzles. The upper spray rotor 29 is attached to a telescopic tube 30 which can be pushed together, so that it can be pushed to the edge of the rack 25 and can then be folded down by a bearing provided on the cross strut 44 . When folded down, no liquid can flow through the upper spray rotor 29 . A downward-pointing spray rotor can also be provided in the upper level of the frame.

There are two separate shelf frame parts min dishes baskets which are connected to one another via a telescopic tube 67 . Each frame part is therefore individually adjustable in height or removable from the chamber 1 , as far as the connection 15 is also height-adjustable by means of a telescopic tube. Otherwise, only the upper or other frame parts are adjustable.

The tray rack 25 has, at its frame 27 on the corner regions in holes 28 so that no dead zones when spraying the interior of the Hordenge stells 25 and the chamber 1 are formed. On the frame 27 several Füh approximately strips 36 are arranged so that crockery baskets 37 can be inserted into the rack 25 .

A cleaning chamber 34 is provided on the upper frame area, into which dry cleaning agents can be added for the rinsing process. By a magnet 35 arranged on the cleaning chamber 34 , the rinsing program can be set against the baking and cooking program against accidental incorrect operation in mutual locking (blocking the wrong program call). The magnet 35 actuates remotely a magnetism responsive to electrical switch attached to the outside of the chamber ceiling and affects the program control.

For the rinsing process, the rack 25 is inserted into the chamber 1 until a latch 32 engages with a roller 26 of the rack 25 . A handle 33 is arranged on the rack 25 for simple operation. On the underside of the rack 25 , a sieve 24 is provided, which is arranged above the drain 6 . When the tray rack is latched 25 in the chamber 1, the screen is pressed by means of an actuated upon insertion of the spring or by the hydraulic pump pressure means piston to the outlet 6 ge, so that no larger residual plastic parts can gen gelan in the liquid circuit. When removing the tray rack 25, the screen 24 is removed from the outlet 6, the screen 24 is automatically lifted by means of a mechanical lifting device rule of the effluent. After removing the tray rack 25 , the connection 15 is closed by the flap 39 , and the residual water is drained via a residual water drain line 42 by opening a shut-off element 47 . The shut-off element 47 remains open during a baking or cooking program operation.

For the addition of rinse aid, a rinse aid metering valve 40 is arranged on the suction side of the pump 5 . A detergent dosing valve can also be arranged in parallel. After the flushing process, the opening of the door 2 is delayed by the fact that the door is initially only opened up to a swath detent position, which is arranged in the door hinge, so that it is ensured that no liquid when the tray rack 25 is removed drips on the floor.

It is also possible to connect the tray rack 25 to the chamber via a magnet 43 in order to do the same as with the magnet 35 . To the tray rack 25 corresponds quickly in a simple manner and to be able to again loaded, the tray rack 25 with a trolley 38 which is supported on casters, can be latched, and thus easily transportable outside the apparatus.

After the rack has been filled and the detergent has been added to the cleaning chamber, backwashing (regeneration) can first take place through the ion exchanger. Also with cold water, the rinsing process can be initiated briefly with a pre-rinse by a hand shower arranged outside the chamber 1 . For heavily soiled crockery, a saturated steam pre-cleaning can be activated, in which steam generated via the water heating boiler is introduced into the pre-cleaning chamber. These pre-cleaning process steps can be selected optionally and generally do not last longer than a maximum of 60 seconds.

Then the actual cleaning rinsing takes place, to which the largest volu flow of water is required. The water temperature is there preferably between 80 and 90 ° C. Depending on the degree of pollution of the Washing dishes takes around 60 to 120 seconds. After this Cleaning rinsing takes place between rinsing, in which cold to moderate warm water is used. After the intermediate rinsing, the dishes are in after-rinsed. In the rinse aid process can easily Delayed rinse aid can be added to the chamber. To the dishes To be able to use them again quickly, the dishes are then dried net. A circulating air flow is generated in the chamber by means of the fan, which is first heated for a quick drying process, and on then be operated with ambient air to cool the dishes can.

The entire rinsing process with the described process steps takes due to the effective cleaning performance no longer than comparable ones commercial dishwasher and is therefore comparatively fast. In which In addition, the walls of the chamber for the next baking or cooling process.

Reference list

1 chamber
2 door
3 blowers
4 heating coil
5 pump
6 drain
7 wall
8 opening
9 electric motor
10 water boilers
11 ion exchangers
12 control
13 upper ventilation opening
14 lower ventilation opening
15 connection
16 water supply
17 refill chute
18 water level meter
19 engine
20 water heating
21 steam pipe
22 hot water pipe
23 insulation
24 sieve
25 tray rack
26 rolls
27 frames
28 holes
29 spray rotor
30 telescopic tube
31 tube
32 latch
33 handle
34 cleaning chamber
35 magnetic switch
36 guide bar
37 crockery basket
38 trolleys
39 flap
40 rinse aid valve
41 plug-in sieve
42 Residual water drain line
43 magnet
44 cross strut
45 pre-collectors
46 backflow preventer
47 shut-off element
50 cooling device
51 chamber
52 passage opening
53 flap
54 absorption unit
55 adsorption unit
56 Refrigerant unit
57 cooling chamber
58 blowers with heating
59 heating duct
60 ammonia circuit
61 absorber
62 evaporators
63 finned evaporator
64 door
65 seal
66 safety switch
67 telescopic tube
91 shut-off valve
93 cooling fans.

Claims (27)

1. Kitchen appliance, in particular for treating foods such as cooking, baking, roasting, with a chamber ( 1 , 51 ) which can be closed with a door ( 2 , 64 ) and for use as a cooking, baking and roasting appliance is equipped with a heating device ( 3 , 4 ) for heating the chamber ( 1 , 51 ), characterized in that the chamber ( 1 , 51 ) is insulated from the environment for use as a cooling chamber and with connections for connection to a cooling device ( 50 ) Is provided. 2. Kitchen appliance according to claim 1, characterized in that the chamber ( 1 , 51 ) is both heat and cold insulated. 3. Kitchen appliance according to claim 1 or 2, characterized in that the cooling device is arranged thermally insulated from the chamber ( 51 ), wherein a passage opening ( 52 ) to the chamber ( 51 ) can be closed with a heat-insulating flap ( 53 ). 4. Kitchen appliance according to at least one of the preceding claims, characterized in that with the cooling device ( 50 ) in the Kam mer ( 51 ) a shock freezing can be carried out. 5. Kitchen appliance according to at least one of the preceding claims, characterized in that the cooling device ( 50 ) comprises an adsorption ( 55 ) or an absorption unit ( 54 ) which uses the waste heat from the heating device. 6. Kitchen appliance according to claim 5, characterized in that an ad sorber ( 55 ) or absorber unit ( 54 ) is connected to the cooling chamber ( 57 ) and an expeller unit ( 59 ) is connected to the chamber ( 51 ). 7. Kitchen appliance according to at least one of the preceding claims, characterized in that the cooling device ( 50 ) comprises a periodically ar processing adsorption unit ( 55 ) which is connectable for the expulsion phase with the heated chamber ( 51 ) and in the adsorption phase with the cooling chamber ( 57 ) is connectable. 8. Kitchen appliance according to at least one of the preceding claims, characterized in that the kitchen appliance has a heat chamber ( 57 ) which is separate from a first chamber ( 51 ) and is heat-insulated and which is connected to a cooling device ( 50 ). 9. Kitchen appliance according to at least one of the preceding claims, characterized in that the heating device ( 3 , 4 ) is equipped with a fan ( 3 ) with which a circulating air flow in the chamber ( 1 , 51 ) can be generated. 10. Kitchen appliance according to claim 9, characterized in that the Ge blower ( 3 ) and the heating device ( 3 , 4 ) with an opening ( 8 ) verse hen wall ( 7 ) from a part of the chamber ( 1 , 51 ) is separated . 11. Kitchen appliance according to claim 9 or 10, characterized in that the fan ( 3 ) is provided on its circumference with a heating coil ( 4 ) and a central opening ( 8 ) in the wall ( 7 ) is arranged. 12. Kitchen appliance according to one of claims 9 to 11, characterized in that the fan ( 3 ) by an outside of the chamber ( 1 , 51 ) arranged electric motor ( 9 ) is driven. 13. Kitchen device, in particular for treating foods such as cooking, baking, roasting, with a chamber ( 1 , 51 ) which can be closed with a door ( 2 , 64 ) and for use as a cooking, baking and roasting device a heating device ( 3 , 4 ) for heating the chamber ( 1 , 51 ) is equipped, characterized in that the kitchen appliance additionally has a cooling device ( 50 ) and a rinsing device ( 5 , 6 , 25 ). 14. Kitchen appliance according to claim 13, characterized in that the flushing device ( 5 , 6 , 25 ) has a pump ( 5 ) and a drain ( 6 ) arranged at the bottom of the chamber ( 51 , 51 ) and with the flushing device ( 5th , 6 , 25 ) a liquid circuit can be produced. 15. Kitchen appliance according to claim 13 or 14, characterized in that the kitchen appliance has a water boiler (10) and with the What's serheizkessel (10) steam produced that is in the chamber (1, 51) infeed bar. 16. Kitchen appliance according to at least one of claims 13 to 15, characterized in that an ion exchanger ( 11 ) is provided for softening the water, which is connected upstream of the water boiler ( 10 ). 17. Kitchen appliance according to at least one of claims 13 to 16, characterized in that the chamber ( 1 , 51 ) on its upper side and in the lower region, each with a closable ventilation opening ( 13 , 14 ) is seen ver, so that during cooking a certain air pressure balance with the surroundings can be achieved with hot air or steam. 18. Kitchen appliance according to at least one of claims 13 to 17, characterized in that the pump ( 5 ) of the rinsing device on its suction side via a line to the water boiler ( 10 ) and on its pressure side with one in the chamber ( 1 , 51 ) extending connection ( 15 ) is connected. 19. Kitchen appliance according to at least one of claims 13 to 18, characterized in that the rinsing device (5, 6, 25) formed in the chamber (1, 51) can be introduced, and a hollow frame (27) tray rack (25). 20. Kitchen appliance according to claim 19, characterized in that the hollow frame of the tray rack ( 25 ) is formed in several parts and has at least two dishwashing and dishwashing devices, which are adjustable in height and are connected to one another via at least one telescopic tube ( 67 ). 21. Kitchen appliance according to claim 19 or 20, characterized in that the hollow frame of the tray rack ( 25 ) with the connection ( 15 ) is connectable bar and has holes ( 28 ) through which the interior of the Kam mer ( 1 , 51 ) can be sprayed . 22. Kitchen appliance according to one of claims 19 to 21, characterized in that on the tray rack ( 25 ) at least one spray rotor ( 29 ) is attached, which is rotatable about a substantially central and vertical de axis. 23. Kitchen appliance according to claim 22, characterized in that the tray rack has two spray rotors ( 29 ), of which at least egg ner from the interior of the tray rack ( 25 ) is pivotable into the vertical bar. 24. Kitchen appliance according to at least one of the preceding claims 20 to 23, characterized in that the tray rack has a sieve ( 24 ) which is located above the drain ( 6 ) when the tray rack ( 25 ) into the chamber ( 1 , 51 ) is introduced. 25. Kitchen appliance according to at least one of claims 20 to 24, characterized in that the tray rack ( 25 ) in the chamber ( 1 , 51 ) can be locked ver. 26. Kitchen appliance according to at least one of claims 20 to 25, characterized in that on the tray rack ( 25 ) guide devices ( 36 ) for baskets ( 37 ) are provided. 27. Kitchen appliance according to at least one of claims 13 to 26, characterized characterized in that a controller for automatically operating the individual food treatment process is provided, which is about a Switching element can compensate for a programming error.