DE202021105463U1 - Grill device - Google Patents

Abstract

Grilling device (10) for grilling food to be cooked, in particular meat, at least comprising:
- At least one heating element (20-1, ..., 20-6) which comprises a ceramic material and which emits incoherent infrared radiation when an electrical current is applied, the at least one heating element (20-1, ..., 20- 6) is designed and designed to be operated with a surface temperature in a temperature range between 100 ° C and 1400 ° C and at least in phases above 900 ° C;
- a control device which is configured to control a power supply to the at least one heating element (20-1, ..., 20-6),
- At least one holder for receiving food to be grilled, which is provided to hold the food at a defined distance from the at least one heating element (20-1, ..., 20-6);

Description

The present invention relates to a grilling device for grilling food, in particular meat.

Grilling devices, in particular for grilling high-quality meat, for example steaks, are known from the prior art. When preparing a steak by grilling, the quality of the grilling result depends in particular on the Maillard reaction, which browns the surface of the steak and which produces roasted aromas that are important for the resulting taste.

In addition to browning and the creation of roasted aromas, the consistency, juiciness and taste of the steak are decisive for the grill result.

An ideal steak has a dark brown, firm crust on the outside and a degree of cooking that is as constant as possible over the largest possible cross-section. In order to maintain these properties, steaks are usually seared spicy, i.e. seared for a short time at a very high temperature, and then slowly cooked at a reduced temperature after searing.

The pamphlet WO 2017/025543 A1 discloses a high-temperature grill device with a grill chamber and a heat source generating top heat. An electric, ceramic high-temperature infrared panel heater is used as the heat source, which radiates heating power in the form of infrared heat radiation from above onto the food to be grilled. However, the infrared panel heaters used only reach a maximum temperature of 900 ° C and can therefore only be operated up to an operating temperature of a maximum of 860 ° C without premature damage or destruction of the infrared panel heater.

It is the object of the invention to provide an advantageous grilling device with which food to be grilled can be grilled to a high quality.

• - wenigstens ein Heizelement, das ein keramisches Material umfasst und das bei Anlegen eines elektrischen Stromes inkohärente Infrarotstrahlung abgibt, wobei das wenigstens eine Heizelement dazu ausgelegt und ausgebildet ist, mit einer Oberflächentemperatur in einem Temperaturbereich zwischen 100 °C und 1400°C und dabei zumindest phasenweise oberhalb von 900°C betrieben zu werden;
• - eine Steuerungseinrichtung, die dazu konfiguriert ist, eine Stromzufuhr zu dem wenigstens einen Heizelement zu steuern,
• - wenigstens eine Halterung zur Aufnahme von zu grillendem Gargut, die dazu vorgesehen ist, das Gargut in einem definierten Abstand von dem wenigstens einen Heizelement zu halten;

The object is achieved according to the invention by a grilling device for grilling food, in particular meat, which comprises at least the following:

• - At least one heating element which comprises a ceramic material and which emits incoherent infrared radiation when an electrical current is applied, the at least one heating element being designed and configured to have a surface temperature in a temperature range between 100 ° C and 1400 ° C and at least in phases to be operated above 900 ° C;
• a control device which is configured to control a power supply to the at least one heating element,
• - At least one holder for receiving food to be grilled, which is provided to hold the food at a defined distance from the at least one heating element;

According to the Stefan-Boltzmann law, the surface temperature is included in the fourth power of the thermal power that is emitted by the heating element. Compared to the grill devices known from the prior art, a heating element surface temperature of 1400 ° C., for example, results in a thermal power output that is approximately a factor of 12 higher. In this way it is possible to bring about a sufficient Maillard reaction for crust formation in a much shorter period of time and, in addition, precisely because of the very short period of time required for crust formation, to reduce the formation of acrylamide. In addition, at temperatures in the range between 900 ° C and 1400 ° C, the emission spectrum of the thermal infrared radiation emitted by the heating element shifts in the direction of shorter-wave radiation components compared to thermal infrared radiation in a range below 900 ° C. This allows the thermal infrared radiation to penetrate deeper into the meat than the longer-wave radiation, which reduces the tendency to burn the surface of the food. Phased operation above 900 ° C should in particular mean that the surface temperature of the heating element reaches a temperature above 900 ° C for at least a short period of time and preferably that the period is sufficient to cause sufficient crust formation on the grilled food.

In an advantageous embodiment of the invention, the control device is configured such that the power supply to the at least one heating element can be controlled such that the surface temperature of the at least one heating element can be set in a range from 100 ° C to 1400 ° C.

In this way, it is possible to operate the grilling device to generate a Maillard reaction at very high temperatures and at the same time to finish cooking the food at relatively low temperatures.

A further advantageous embodiment defines that the control device is configured such that the power supply to the at least one heating element can be controlled so that the at least one heating element in a first cooking step a very high temperature range, in particular above 900 ° C, preferably above 1000 ° C, particularly preferably above 1100 ° C and in a second cooking step in a very low temperature range, in particular between 200 ° C and 50 ° C, preferably between 100 ° C and 50 ° C, particularly preferably between 80 ° C and 50 ° C is lowered.

In this way, an advantageous grilling process is created that is based on the appropriate selection of heating element surface temperatures. A desired crust can be produced in the first cooking step and the food can be cooked to completion in the second cooking step. Due to the very high temperature range of the first cooking step, the crust is created in a very short time, so that the pores of the meat are closed very quickly and the water content of the food or the juiciness of the meat is not impaired by the heat when the crust is formed. The generation of the crust over a very short period of time in the first cooking step helps to achieve a constant degree of cooking over the largest possible cross-section of the food in the second cooking step.

Furthermore, it is advantageous if the grilling device further comprises: at least one sensor for detecting a food temperature of the food to be grilled, the sensor being designed to detect a food temperature during a grilling process and / or for detecting a food temperature before a grilling process,
wherein the sensor is coupled to the control device in such a way that the control device switches the power supply to the at least one heating element as a function of a food temperature detected by the sensor during a grilling process, in particular during the first cooking step and / or during the second cooking step, in particular automatically, can control or controls
and or
wherein the sensor is coupled to the control device in such a way that the control device can or controls the power supply to the at least one heating element as a function of a food temperature detected by the sensor before the start of a grilling process, in particular automatically.

In this way, the grill device can be operated in an automated manner. Since the energy input into the food, in particular in a first cooking step or when generating a Maillard reaction, should or must only take place over a very short period of time due to the very high temperatures of the heating element, it is advantageous if the heating element or elements are automatically controlled, in particular to reduce or switch off the power supply when a recorded food temperature exceeds a predetermined threshold value or when a recorded food temperature exceeds a predetermined threshold value for longer than a predetermined period of time or also when a period of the first cooking step or a period of the second cooking step exceeds a predetermined period of time. Alternatively or additionally, it can be useful to record the temperature of the food being cooked before the start of a grilling process. Especially with food stored in the refrigerator immediately before grilling compared to food stored at room temperature, it has been shown that the desired, constant degree of cooking can only be achieved after the end of the second cooking step if the food temperature is recorded before the grilling process and accordingly from the control, in particular automatically, is taken into account. As a result, suitable time periods for the first cooking step and for the second cooking step can be selected automatically by the control. By switching off the first cooking step precisely and in good time, the generation of acrylamide in the food to be cooked is also advantageously avoided. Suitable sensors for detecting the temperature of the food to be cooked before a grilling process can be, for example, pyrometers or also a food thermometer that can be inserted into the food or a food probe. A pyrometer is not suitable for detecting the temperature of the food being cooked during the grilling process, but a food thermometer or a food probe is.

• wenigstens eine Zeitmesseinrichtung zum Erfassen einer Dauer eines Garschritts, insbesondere eines ersten Garschritts und/oder eines zweiten Garschritts, wobei die Zeitmesseinrichtung mit der Steuerungseinrichtung so gekoppelt ist, dass die Steuerungseinrichtung die Stromzufuhr zu dem wenigstens einen Heizelement in Abhängigkeit von der Dauer des Garschritts, insbesondere in Abhängigkeit von der Dauer des ersten Garschritts und/oder des zweiten Garschritts, steuern kann oder steuert, vorzugsweise wobei die Dauer des ersten Garschritts und/oder des zweiten Garschritts voreingestellte, unveränderliche Zeitdauer ist oder eine voreingestellte, veränderliche Zeitdauer ist.

In a further advantageous embodiment, the grill device further comprises:

• At least one time measuring device for recording the duration of a cooking step, in particular a first cooking step and / or a second cooking step, the time measuring device being coupled to the control device in such a way that the control device supplies power to the at least one heating element as a function of the duration of the cooking step, in particular depending on the duration of the first cooking step and / or the second cooking step, can control or controls, preferably wherein the duration of the first cooking step and / or the second cooking step is a preset, unchangeable period of time or is a preset, variable period of time.

In this way, it can be ensured, in particular in an automated manner, that the food to be cooked is not exposed to the very high temperatures of the heating element for too long. In particular, it is possible to implement a time-dependent control of the first and the second cooking step. A preset, variable period of time can be changed in particular as a function of a sensor for detecting the temperature of the food being cooked.

In particular, the first cooking step and / or the second cooking step can either be controlled as a function of a recorded food temperature or the first cooking step and / or the second cooking step can be controlled for the first cooking step and / or the second cooking step as a function of a predetermined period of time or the first cooking step and / or the second cooking step can be performed depending on the recorded food temperature and depending on a predetermined period of time for the first cooking step at a predetermined first temperature value and / or for the second cooking step at a predetermined, in particular the first temperature value different, second temperature value can be controlled automatically.

Furthermore, in an advantageous embodiment, the control device is configured to automatically control the power supply to the at least one heating element, in particular so that the surface temperature of the at least one heating element can be or is set automatically in the first cooking step and / or in the second cooking step .

Automatic control is particularly advantageous at the proposed very high temperatures in order to reduce the need for intervention by a user, which in addition to reducing the risk of injury also reduces the susceptibility to incorrect settings of the heating power.

Furthermore, it can be advantageous that the ceramic material comprises a first material component that has an electrical conductivity that increases with increasing temperature and that the ceramic material has a second material component that increases the electrical conductivity of the ceramic material in a lower temperature range.

Since the heating element (s) has / have a first material component of a ceramic material which has an electrical conductivity that increases with increasing temperature, the heating element can be stimulated by applying an electrical current to emit incoherent infrared radiation, the heat flow radiated by the heating element with the Heating element temperature rises. In this way it is possible to achieve a rapid increase in temperature and thus in the radiated heat flow. In order to further accelerate the rise in temperature, a second material component is added which increases the electrical conductivity of the ceramic material, which is relatively low in a lower temperature range, i.e. in the cold state or at room temperature. In this way, a heating element is created that can very quickly reach an operating temperature of up to 1700 ° Celsius. In addition, such a heating element is not susceptible to corrosion and can be manufactured in a simple manner. By increasing the electrical conductivity in a lower or low temperature range, it is possible to dispense with preheating of the heating element and to heat it by current flow at room temperature. A lower temperature range should be understood to mean a temperature range in which the electrical conductivity of the ceramic material is lower than in a higher temperature range. In particular, the lower temperature range can be understood as a range between room temperature and approx. 700 ° C. At the same time, the selected combination of materials enables the heating element to be produced in a 3-D printing process, so that the heating element can be produced variably in terms of its geometric structure and can thus be used in grilling devices of various sizes and shapes.

In an advantageous development of the invention, the first material component comprises a semiconductor material, in particular silicon carbide or silicon nitride or a mixture of silicon carbide and silicon nitride,
or
wherein the first material component has oxygen ion conductivity, in particular wherein the first material component comprises zirconium oxide doped with yttrium oxide
and or
wherein the second material component increases the electrical conductivity of the ceramic material in a temperature range below 700 ° Celsius, in particular wherein the second material component comprises carbon, preferably graphite, or
wherein the second material component comprises molybdenum disilicide or titanium nitride or silicon.

It has been found that heating elements can advantageously be made of silicon carbide or silicon nitride or a mixture of silicon carbide and silicon nitride or of doped zirconium oxide. These materials show a suitable dependence of the electrical conductivity on the temperature. In the case of a heating element comprising these materials, in particular made of silicon carbide, the conductivity in the cold state can be optimized by adding a material that functions as an electrical conductor such as graphite or molybdenum disilicide or titanium nitride or silicon, in particular by doping with graphite. In the case of a heating element made of zirconium oxide doped with yttrium oxide in particular, which has oxygen ion conductivity, graphite can also be added to achieve the same effect. Alternatively or In addition to graphite, a metallic conductor can also be added. The materials mentioned are also sufficiently robust, dimensionally stable and temperature-resistant. A combination of silicon carbide as the first material component and molybdenum disilicide as the second material component has proven to be particularly advantageous.

In a further advantageous embodiment of the invention, the second material component increases the electrical conductivity of the ceramic material in a temperature range below 700 ° Celsius, in particular wherein the second material component comprises carbon, preferably graphite. Alternatively, the second material component can comprise molybdenum disilicide or titanium nitride or silicon. In an alternative advantageous embodiment, yttrium oxide can be provided as the second material component, in particular wherein zirconium oxide is doped as the first material component with yttrium oxide as the second material component. In the case of silicon carbide in particular, the electrical conductivity can be increased in a low temperature range, for example below 700 ° C., by adding carbon, in particular in the form of graphite, to the silicon carbide. The same technical effect is achieved with zirconium oxide by doping it with yttrium oxide.

By increasing the electrical conductivity in a low temperature range, the heating element can be heated by the flow of electrical current without the need for preheating. In this way, the desired operating temperatures of the heating element can be reached very quickly. With a combination of silicon carbide as material component A and molybdenum disilicide as material component B, particularly high operating temperatures of up to 1800 ° C. are advantageously achieved.

In addition, it can be advantageous if at least two, in particular three or more than three, heating elements are provided, with at least two, in particular three or more than three heating elements being electrically switchable or connected in series,
In particular, at least two groups of at least two or three or more than three heating elements connected in series are provided, the at least two groups being electrically connectable or connected in parallel and / or in series.

By electrically connecting several heating elements in series, a larger area can be heated so that several pieces of food can be grilled. The electrical parallel connection of groups of heating elements allows individual groups of heating elements to be switched on or off, as a result of which certain areas, for example within a food receiving space, can be heated or not heated in a targeted manner. It can be particularly advantageous if the groups can optionally be switched in parallel or in series with one another.

In addition, it can be advantageous if at least one or the at least two, in particular three or more than three, heating elements together form a grid-like arrangement
and or
that the at least one or the at least two, in particular three or more than three, heating elements is / are rod-shaped or tubular heating elements),
and or
that at least two, in particular three or more than three, heating elements are arranged next to one another and / or parallel to one another, preferably with heating elements electrically connected in series to one another being arranged next to one another and / or parallel to one another.

In this way, easily controllable surface heating can be created from several rod-shaped heating elements.

Furthermore, it is advantageous if at least one or the at least two, in particular three or more than three, heating elements each have at least one or two end sections, in particular wherein the ceramic material of the heating element (s) in the end sections comprises the first material component and the second material component does not comprises and wherein the ceramic material of the heating element (s) comprises the first material component and the second material component in a central heating element section arranged between the end sections,
and or
that the at least one or the at least two, in particular three or more than three, heating elements each have at least one or two end sections which are provided with a metallic, preferably aluminum-containing or copper-containing coating,
and or
that at least one or more heating element holders each hold an end section of a heating element, in particular in a clamping manner.

By designing the end sections without a second material component, the electrical resistance in the end sections is reduced, so that reaching the very high surface temperature in the area of the end sections is delayed. In particular, the time delay can be so long that the desired surface temperature above 900 ° C. is not reached in the end sections before the first cooking step again is finished. In this way, the material in the end sections and the material of the heating element holders that hold the end sections are spared. As an alternative or in addition, the end sections can be provided with a metallic coating which lowers the electrical resistance of the end sections. In this way, too, it is possible to delay or reduce the heating of the end sections. Clamping the end sections of the heating elements is particularly advantageous at the high operating temperatures to which the end sections of the heating elements are also subject. The electrical contacting of the heating elements can thereby advantageously be ensured.

In addition, it can be advantageous if at least one shielding body, in particular one or more shielding plate (s), is provided which at least partially thermally shields at least one housing wall of the grill device from the at least one heating element, in particular from all heating elements, in particular at least one , in particular several, preferably all, heating element holder (s) are attached to the shielding body, preferably in a floating manner.

Due to the very high temperatures, it is particularly advantageous to arrange shielding bodies between heating elements and adjacent housing parts in order to achieve thermal shielding between them and thereby reduce or limit the heating of the housing parts. Fastening the heating element holders to the shielding plate is particularly advantageous in order to keep the thermal load on the housing low. Due to the floating mounting of the heating element holders on the shielding body, the stresses in the material caused by the thermally induced changes in length of the heating elements can be reduced.

In addition, it can be advantageous if the grilling device further comprises a food receiving space which is defined by at least two, in particular several, receiving space walls, in particular wherein the at least one or more, preferably all, heating element holders and / or the at least one or more, preferably all , Heating elements are arranged in a section of a receiving space wall, in particular so that the at least one or more, preferably all, heating element holders and / or the at least one or more, preferably all, heating elements are flush with an inner surface formed by the receiving space wall, preferably an upper receiving space wall of the food receiving space is / are arranged.

The arrangement of the heating element holders and / or the heating elements in a section of a receiving space wall reduces the risk of accidental contact with the heating elements. In particular, a flush arrangement is advantageous in order to achieve a uniform input of energy into the food to be cooked. The heating element holders and / or the heating elements are advantageously spaced apart from the receiving space wall and do not touch it.

It can also be advantageous if the heating elements can be detached from the heating element holders from an upper side, for example by screw connections of the heating element holders being detachable from an upper side. For this purpose, a top wall of the housing can be designed to be removable.

In this way, damaged heating elements can be replaced in a simple manner.

In addition, there is also the advantageous possibility of providing the control device with information about parameters, such as the thickness of the food currently being cooked to be grilled, for example using a barcode or QR code scanner, with the controller operating the heating elements in the first cooking step and / or can control or controls in the second cooking step as a function of the predetermined information about the parameters of the food to be cooked.

For information purposes, a method for operating a grill device is also disclosed.

• - Haltern von zu grillendem Gargut in einer Halterung der Grillvorrichtung in einem definierten Abstand von wenigstens einem Heizelement der Grillvorrichtung;
• - Betreiben des wenigstens einen Heizelements in einem ersten Garschritt durch Zuführung von elektrischem Strom bei einer Oberflächentemperatur des wenigstens einen Heizelements in einem Temperaturbereich von 900°C bis 1400°C.
• - Betreiben des wenigstens einen Heizelements in einem zweiten Garschritt bei einer Oberflächentemperatur des wenigstens einen Heizelements in einem Temperaturbereich von 200°C bis 50°C.

Such a method for operating a grill device, in particular a grill device according to one of claims 1 to 13, has the following steps:

• - Holding food to be grilled in a holder of the grilling device at a defined distance from at least one heating element of the grilling device;
• - Operating the at least one heating element in a first cooking step by supplying electrical current at a surface temperature of the at least one heating element in a temperature range of 900 ° C to 1400 ° C.
• - Operating the at least one heating element in a second cooking step at a surface temperature of the at least one heating element in a temperature range of 200 ° C to 50 ° C.

The heating element can preferably be above 1000 ° C., particularly preferably above 1100 ° C., in the first cooking step and operated in the second cooking step in a very low temperature range, in particular between 200 ° C and 50 ° C, preferably between 100 ° C and 50 ° C, particularly preferably between 80 ° C and 50 ° C.

By means of such a method, a desired crust can be produced in the first cooking step and the food can be cooked to completion in the second cooking step. Due to the very high temperature range of the first cooking step, the crust is produced in a very short time, so that the water content of the food or the juiciness of the meat is not impaired by the heat during the crust formation and at the same time the production of harmful substances is reduced.

In an advantageous embodiment of the method, the first cooking step does not exceed a duration of t = 40s, in particular a duration of t = 30s, preferably a duration of t = 20s
and / or the second cooking step immediately follows the first cooking step.

It is particularly advantageous if the crust formation is completed within a very short period of time, as this closes the pores in meat so that no meat juice is lost during the crust formation and the subsequent final cooking and the meat dries out.

A further advantageous embodiment of the method comprises that a control device of the grilling device automatically controls the first cooking step and the second cooking step, in particular wherein a sensor of the grilling device detects a food temperature of the food to be grilled and / or a time measuring device for detecting a duration of the first and / or second cooking step is provided and is coupled to the control device and the control device automatically controls the duration of the first cooking step and / or the second cooking step as a function of the recorded food temperature and / or as a function of the recorded duration of the first and / or second cooking step.

In this way, an advantageous automatic operating method is created in which the heating elements are operated in a parameter-controlled manner and a high-quality and consistent grilling result is achieved, regardless of the size and / or shape and / or type of the food to be cooked.

Advantageous refinements and developments according to the invention emerge from the respective dependent claims and also from the following description.

• 1 eine perspektivische Darstellung einer Grillvorrichtung gemäß der Erfindung;
• 2 eine alternative perspektivische Darstellung einer Grillvorrichtung gemäß der Erfindung bei der eine Deckenwand eines Gehäuses der Grillvorrichtung entfernt ist;
• 3 die perspektivische Darstellung einer Grillvorrichtung gemäß der Erfindung aus 2, bei der außer der Deckenwand eines Gehäuses der Grillvorrichtung auch eine Abschirmplatte entfernt ist;

In the following, the invention is explained further on the basis of exemplary embodiments with reference to the drawings. They each show in a schematic representation:

• 1 a perspective view of a grill device according to the invention;
• 2 an alternative perspective view of a grill device according to the invention in which a top wall of a housing of the grill device is removed;
• 3 the perspective view of a grill device according to the invention 2 in which, in addition to the top wall of a housing of the grilling device, a shielding plate is also removed;

Corresponding parts and sizes are shown in the figures 1 until 3 provided with the same reference numerals.

1 shows a grill device 10 with a housing 12th comprising two opposing side walls 12a , a bottom wall 12b , an invisible ceiling wall 12c and an invisible back wall 12d .

The housing walls 12a , 12b , 12d and an upper receiving space wall 14c that from the ceiling wall 12c of the housing 12th is to be distinguished, delimit a food receiving space 14th for holding food to be grilled. The housing walls 12a , 12b , 12d and the upper receiving space wall 14c can for example be made of stainless steel.

Food carrier holders 16 are opposite each other on the inside of the housing side walls 12a arranged. Food carriers (not shown) can be placed in the food carrier holders 16 be pushed in or inserted, so that the food placed on the food carriers is in a defined position within the food receiving space 14th can be arranged.

The grill device 10 is as a grill device with heating elements that generate upper heat 20th intended. Alternatively or additionally, the heating elements 20th also be arranged in such a way that a toaster-like configuration is obtained, for example by having heating elements adjacent to the opposing walls of the food receiving space 12a are arranged and the food support holders and / or food support are designed so that large areas of food, such as steaks, are illuminated by the heating elements so that the largest possible areas of these large areas can be heated evenly by the heating elements. In particular, you can do this several heating elements form a vertically arranged surface heating element.

In the illustrated embodiment, the upper food receiving space wall 14c a section in which a group of heating elements 20th is arranged by heating element holders 18th be held. The heating elements 20th and the heating element mounts 18th are arranged so that they are flush with an inner surface of the upper receiving space wall 14c are arranged.

2 shows the grill device 10 from a direction of view from above. The ceiling wall 12c of the housing 12th is removed so that the inside of the housing is visible. The one in the cutout of the upper receiving room wall 14c arranged heating elements 20th and heating element brackets 18th are from a shielding plate 36 concealed which the heating elements 20th and the heating element mounts 18th opposite the ceiling wall 12c thermally shield. In a rear area of the grill device 10 are contact tongues 22a , 22b , 24a , 24b recognizable, the connection cables for connecting a power supply for the heating elements 20th serve. In order to be able to accommodate the connection cables and to shield them thermally from the heating elements, a shielded room is required 26th formed in the housing. This room 26th is from an upper rear wall of the case 30th , an upper bottom wall 32 and a partition 28 limited, the partition 28 a thermal shield to one above the shield plate 36 arranged space.

Furthermore, the heating element brackets 18th , as in 2 visible, about screw connections 34 on the shielding body 36 attached. The holes on the shielding body 36 through which the screws of the screw connections extend are chosen so much larger than the diameter of the screws that a floating mounting of the heating element holders 18th and thus the heating elements 20-1 , ..., 20-6 on the shielding body 36 results. Thermally induced changes in length of the heating elements 20-1 , ..., 20-6 and / or the heating element holders 18th therefore generate no or only to a lesser extent stresses in the material of the heating elements 20-1 , ..., 20-6 , whereby their service life can be increased.

3 shows the grill device 10 with the shielding plate removed 36 so that the heating elements 20-1 until 20-6 are visible. Every heating element 20-1 until 20-6 is rod-shaped, the respective end sections of a heating element 20-1 until 20-6 in heating element holders 18th are clamped.

Adjacent heating elements 20-1 until 20-3 are by means of electrical connectors 40 , 38-1 , 38-2 , 42 with the contact tongues 24a , 24b connected to an electrical series circuit in a first group.

The neighboring heating elements are in the same way 20-4 until 20-6 by means of the electrical connectors 44 , 38-3 , 38-4 , 46 with the contact tongues 22a , 22b connected to an electrical series circuit to form a second group.

The first group and the second group can optionally be connected in series or in parallel with one another.

The ceramic material of the heating elements ( 20-1 , ..., 20-6 ) can be or comprise a first material component A in the form of a semiconductor material, for example silicon carbide. When an electrical current is applied, current is converted into heat in a body made of silicon carbide due to the electrical resistance, as a result of which the temperature of the body increases.

A body made of silicon carbide emits a heat flow Q that is dependent on the temperature T of the body, with an intensity maximum in the infrared spectral range at a defined wavelength.

As the temperature T of the body increases, the electrical conductivity σ of the body increases, which in turn increases the temperature increase. It was observed that at temperatures above 700 ° C the electrical conductivity σ of a body made of silicon carbide as the first material component A is significantly higher and increases significantly faster than at temperatures below 700 ° C. In particular, it has been observed that at temperatures in a range around 700 ° C., the increase in the electrical conductivity of the material increases sharply. The temperature T of the body increases accordingly in this area.

For example, carbon, in particular in the form of graphite as the second material component B, has a significantly higher electrical conductivity compared to the electrical conductivity of the first material component A in a temperature range below 700 ° C. It is true that the electrical conductivity of graphite B also increases more rapidly in a temperature range above 700 ° C. than below, but it does not show a sudden increase.

It has been observed that a body comprising silicon carbide as a first material component A and graphite as a second material component B has a favorable conductivity-temperature profile A + B. The electrical conductivity is achieved by graphite in a lower temperature range below 700 ° C compared to a body that consists exclusively of silicon carbide, significantly increased.

As a result, the body reaches a temperature of 700 ° C more quickly when a corresponding operating current is applied. In an upper temperature range above 700 ° C, the electrical conductivity of the silicon carbide is very high and allows a further rapid increase in the temperature T of the body and thus the emission of infrared radiation R from the surface of the body.

List of reference symbols

10

Grill device

12th

casing

12a

Side wall

12b

Bottom wall

12c

Ceiling wall

12d

Back wall

14th

Food receiving space

14c

Upper recording room wall

16

Food carrier holder

18th

Heating element brackets

20-1

Heating element

20-2

Heating element

20-3

Heating element

20-4

Heating element

20-5

Heating element

20-6

Heating element

22a, b

Contact tongues

24a, b

Contact tongues

26th

Shielded room

28

partition wall

30th

Upper back wall

32

Upper bottom wall

34

Screw connections

36

Shielding plate

38-1

electrical connector

38-2

electrical connector

38-3

electrical connector

38-4

electrical connector

40

electrical connector

42

electrical connector

44

electrical connector

46

electrical connector

QUOTES INCLUDED IN THE DESCRIPTION

This list of the documents listed by the applicant was generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Patent literature cited

• WO 2017/025543 A1 [0005]

Claims (13)

Grilling device (10) for grilling food to be cooked, in particular meat, at least comprising: - At least one heating element (20-1, ..., 20-6) which comprises a ceramic material and which emits incoherent infrared radiation when an electrical current is applied, the at least one heating element (20-1, ..., 20- 6) is designed and designed to be operated with a surface temperature in a temperature range between 100 ° C and 1400 ° C and at least in phases above 900 ° C; - a control device which is configured to control a power supply to the at least one heating element (20-1, ..., 20-6), - At least one holder for receiving food to be grilled, which is provided to hold the food at a defined distance from the at least one heating element (20-1, ..., 20-6); Grill device (10) after Claim 1 , characterized in that the control device is configured so that the power supply to the at least one heating element (20-1, ..., 20-6) can be controlled so that the surface temperature of the at least one heating element (20-1, .. ., 20-6) can be set in a range from 100 ° C to 1400 ° C. Grill device (10) according to one of the preceding claims, characterized in that the control device is configured so that the power supply to the at least one heating element (20-1, ..., 20-6) can be controlled so that the at least one heating element (20-1, ..., 20-6) is operated in a first cooking step in a very high temperature range, in particular above 900 ° C, preferably above 1000 ° C, particularly preferably above 1100 ° C, and in a second Cooking step is lowered to a very low temperature range, in particular between 200 ° C and 50 ° C, preferably between 100 ° C and 50 ° C, particularly preferably between 80 ° C and 50 ° C. The grill apparatus (10) according to any one of the preceding claims, further comprising: at least one sensor for detecting a food temperature of the food to be grilled, the sensor being designed to detect a food temperature during a grilling process and / or for detecting a food temperature before a grilling process, wherein the sensor is coupled to the control device in such a way that the control device supplies power to the at least one heating element (20-1, ..., 20-6) as a function of during a grilling process, in particular during the first cooking step and / or during of the second cooking step, the food temperature recorded by the sensor, in particular automatically, can control or controls and / or wherein the sensor is coupled to the control device in such a way that the control device switches the power supply to the at least one heating element (20-1, ..., 20-6) as a function of a food temperature detected by the sensor before the start of a grilling process, in particular automatically, can control or controls. The grill apparatus (10) according to any one of the preceding claims, further comprising: At least one time measuring device for recording the duration of a cooking step, in particular a first cooking step and / or a second cooking step, the time measuring device being coupled to the control device in such a way that the control device supplies power to the at least one heating element (20-1, ..., 20-6) can or controls depending on the duration of the cooking step, in particular depending on the duration of the first cooking step and / or the second cooking step, preferably wherein the duration of the first cooking step and / or the second cooking step is a preset, unchangeable Duration is or is a preset, variable duration. Grill device (10) according to one of the preceding claims, characterized in that the control device is configured to automatically control the power supply to the at least one heating element (20-1, ..., 20-6), in particular so that the surface temperature of the at least one heating element (20-1, ..., 20-6) is automatically adjustable or is set in the first cooking step and / or in the second cooking step. Grill device (10) according to one of the preceding claims, characterized in that the ceramic material comprises a first material component (A) which has an electrical conductivity that increases with increasing temperature and wherein the ceramic material has a second material component (B) which has the electrical The conductivity of the ceramic material is increased in a lower temperature range. Grill device (10) after Claim 7 , wherein the first material component (A) comprises a semiconductor material, in particular silicon carbide or silicon nitride or a mixture of silicon carbide and silicon nitride, or wherein the first material component (A) has oxygen ion conductivity, in particular wherein the first material component (A), in particular with yttrium oxide , doped zirconium oxide and / or wherein the second material component (B) the electrical conductivity of the ceramic material in a temperature range below 700 ° Celsius, in particular wherein the second material component (B) comprises carbon, preferably graphite, or wherein the second material component (B) comprises molybdenum disilicide or titanium nitride or silicon. Grill device (10) according to one of the preceding claims, characterized in that at least two, in particular three or more than three, heating elements (20-1, ..., 20-6) are provided, with at least two, in particular three or more than three heating elements (20-1, ..., 20-6), electrically switchable or connected in series, in particular with at least two groups of at least two or three or more than three heating elements (20-1,. .., 20-6) are provided, wherein the at least two groups can be or are connected electrically in parallel and / or in series. Grill device (10) according to one of the preceding claims, characterized in that the at least one or the at least two, in particular three or more than three, heating elements (20-1, ..., 20-6) together form a grid-like arrangement and / or that the at least one or the at least two, in particular three or more than three, heating elements (20-1, ..., 20-6) rod-shaped or tubular heating element (s) (20-1, ..., 20-6 ) is / are, and / or that at least two, in particular three or more than three, heating elements (20-1, ..., 20-6) are arranged next to one another and / or parallel to one another, preferably each electrically connected in series with one another Heating element (s) (20-1, ..., 20-6) are arranged next to one another and / or parallel to one another. Grill device (10) according to one of the preceding claims, characterized in that the at least one or the at least two, in particular three or more than three, heating elements (20-1, ..., 20-6) each have at least one or two end sections , in particular wherein the ceramic material of the heating element or elements (20-1, ..., 20-6) in the end sections comprises the first material component (A) and does not comprise the second material component (B) and wherein the ceramic material of the Heating elements (20-1, ..., 20-6) in a central heating element section arranged between the end sections comprises the first material component (A) and the second material component (B), and / or that the at least one or the at least two, in particular three or more than three heating elements (20-1, ..., 20-6) each have at least one or two end sections which are coated with a metallic, preferably aluminum-containing or copper-containing, coating and / or that at least one or more heating element holders (18) each hold an end section of a heating element (20-1, ..., 20-6), in particular in a clamping manner. Grilling device (10) according to one of the preceding claims, characterized in that at least one shielding body, in particular one or more shielding plate (s) (36), is provided which separates at least one housing wall (12a, ..., 12d) of the grilling device from the at least one heating element (20-1, ..., 20-6), in particular of all heating elements (20-1, ..., 20-6), at least partially thermally shielded, in particular at least one, in particular several, preferably all , Heating element holder (s) (18) are attached to the shielding body (36), preferably in a floating manner. Grill device (10) according to one of the preceding claims, further comprising a food receiving space (14) which is defined by at least two, in particular several, receiving space walls (12, 12b, 12d, 14c), in particular wherein the at least one or more, preferably all, Heating element holder (s) (18) and / or that at least one or more, preferably all, heating elements (20-1, ..., 20-6) are arranged in a section of a receiving space wall (12, 12b, 12d, 14c), in particular so that the at least one or more, preferably all, heating element holder (s) (18) and / or the at least one or more, preferably all, heating elements (20-1, ..., 20-6) are flush with one of the Receiving space wall (12, 12b, 12d, 14c), preferably an upper receiving space wall (14c), formed inner surface of the food receiving space (14) is / are arranged.

Images