DE2610918A1 - Domestic oven for pizza baking - has small cooking compartment with highly refractive ceramic internal sides - Google Patents

Abstract

The oven has a cooking compartment (1) with a base (11), top (4) and sides (2). These are all made of ceramic or stoneware which has a high thermal capacity and is at least 10mm. thick. The top, bottom and sides are made in separate sections with their edges chamfered at 45 deg. so that they can fit together in a way which allows thermal movement between them. The bottom (11) is between 250 and 300mm. wide and between 250 and 300 mm. long. The oven is thermostatically controlled to temperatures which can be selected between 50 and 400 deg.C. These materials and proportions result in an oven which can be raised to a high temp. and retains heat at critical stages of the cooking process.

Description

Household stone oven

There are certain baking dishes that require a high baking temperature. Typical for this is the pizza, which originally takes 4-5 minutes.

is baked at a temperature of 380-4000C. Only with this one The original quality of this dish, which has become so popular, is preserved at high temperatures achieved.

In addition to the high temperature, there is another factor to achieve the pizza quality is necessary, namely that sufficient heat is stored available that provides for the heat replacement if a rapid one due to evaporation Temperature drop occurs.

In the original case this is achieved with a stone oven that at the onset of evaporative cooling has sufficient heat storage that compensates for the rapid onset of heat loss.

In the well-known household ovens - these are usually in built into a stove or independently known as a built-in oven in a fitted kitchen - You can neither reach the high temperatures, nor is it due to the poverty of the masses given the surrounding walls a sufficiently large amount of heat storage. For this reason Household ovens are not suitable for making original pizzas.

In addition to pizza, there are also other baking dishes - such as Fruit cakes, especially plum cakes, quiche Lorraine, and more - the also need a large surrounding heat at the beginning of the cooking and the connected with Cooling by evaporation of the moisture of the Baked goods can only be continuously replaced with storage heat.

Our current household ovens have sensitive temperature control and in many cases also a circuit with preferential heat supply from above, called top heat, but have the disadvantage that they reduce the momentary heat loss when entering the wet and cold baking mass also by thermo = static switching on of the electric heater cannot compensate quickly enough.

As already mentioned, this is ideally done in a stone oven solved. In addition to earthenware, e.g. chamotte, other materials can also be used Use for heat storage, such as thick-walled sheet steel or cast iron, but one can assume with some certainty that a suitable stone, in particular a fired stone, such as fireclay or brick, has a catalytic effect while of the baking process, which affects the taste quality of the baked goods has a positive effect.

In order to have the same or similar original baking conditions for a household appliance - In particular for the manufacture of pizzas at about 4000C - to be achieved below Invention described serve.

An example of an embodiment is given in the description below with their images I to V and in claims 1. to lo. shown.

Figure I shows a view of a household stone oven.

Figure II shows a cross-section along section line E - F according to Fig. III.

Figure III shows a cross section along section line C. - D of Fig. I.

Figure IV shows a longitudinal section along section line A. - B of Fig. I.

Figure V shows a longitudinal section along section line A - B of Fig. I, the baking chamber being designed differently from Fig. IV.

The baking chamber (1) has fixed enclosing walls made of stone or earthenware, so that, for example, the side walls (2), the floor (3) and the ceiling (4) Scha = mottesteinen are put together. The back wall (5) and the door panel (6) can also be made of the same material as parts 2, 3 and 4.

It is also conceivable that the entire baking chamber (1) is made from one piece (7) as a jointless baking muffle auge = leads or consists of two equal parts or the same = like shells, marked by the dividing line (8). The opening the baking chamber (1) is closed ver by the door (9) or by the door panel (6). The door (9) has a hinge (1o). For better thermal insulation, the Door (9) be held at a distance from the door panel (6) and an inwardly directed one have a reflective surface. It turned out that the Baking space floor area (11) of a household oven preferably between 250-300 x 25o-300 mm moved, whereby the baking chamber height, d, h. the clearance between the floor (3) and the ceiling (4), preferably the dimensions between 120 and 200 mm.

Since ceramic materials have a large tolerance to shrinkage, so cannot always be produced with the desired dimensional accuracy before = seen the individual parts (2), (3), (4), (5) and (6) that make up the enclosing walls of the baking chamber, with 450 slants to each other, so on the one hand, dimensional differences can be compensated and, on the other hand, the door always rests conically sealing.

Is the baking chamber (1) afterwards as a muffle (7) or as a divided muffle Dividing plane (8) designed, so the edge surrounding the opening is also with a slope of e.g. 450, through which the ceramic door panel (6) obtains a relatively tight seal even with dimensional tolerances.

In order to achieve a balanced relationship between the amount of heat in the storage tank and The mass and weight of the baking chamber = surrounding walls is the temperature sensor of the Xhermostat (13) arranged so that a wall recess (14) a The temperature drops quickly and the electric radiator is switched on (15) is immediately caused to share with the stored heat, the To meet heat loss continuously. Just about the balance between Heat storage weight and switchable electric heating to be optimally achieved, It is advantageous to make the baking chamber (1) from stone or straight mik, as this through a favorable relationship between heat storage - that is, more specific Heat (kcal / kgoC) and its spatial weight (kg / dm3). For example be he = mentions that chamotte has a mean specific heat = me, kcal / kgoC of 0.22, whereas cast iron only has a value of 0.13 kcal / kg0C. From the heat storage property From a point of view, magnesite would be the most suitable, as it has a medium specific heat of kcal / kgoC of 0.27 possesses.

The temperature sensor (12) can also be placed in a suitable place in the oven (1) be arranged by yourself.

It is advantageous that the baking chamber floor area (11) of the floor (3) is smoother than the other inner sides of parts (2), (4), (5) and (6). Da = through it becomes easier to get the baked goods, e.g.

Sliding a pizza straight onto the hot stone floor to get through the direct heat contact, on the one hand, a rapid heat transfer to the baked goods to achieve and on the other hand during the baking process the assumed catalytic To bring about an effect on the taste quality of the baked goods.

A catalytic effect on the mentioned quality of the baked goods cannot be proven, but experience has shown that the earthenware to achieve a high quality of baked goods is more advantageous than, for example, metal. It is very likely that the porosity of the earthenware also plays a role, e.g.

Chamotte, a role in the baking process in terms of quality the baked goods.

About optimal conditions for an electrically operated household - To achieve an oven is the use of burned stones, chamotte or Bricks, indispensable for the production of baking rooms or baking muffles. To the technical Adding conditions to the optimal baking space is to be seen at the front, this is thermostatic to regulate and to provide the device with two control lamps. A control lamp shows, for example, the general operation of the device, while the other by Lights up in a different color to indicate that the set temperature has been reached. The thermostat (13) is laid out in such a way that it can also control any other low temperature can control. For example, you need a temperature for bread and other baked goods below 4000C, this is also a great advantage, especially if the dough has a larger volume than flat baked goods if a corresponding heat = measurement storage is present. The quality of the Backz was significantly influenced. To have a heat accumulator in the oven high temperatures can also be used for other cooking processes and dishes an advantage, e.g. also for beton, their meat or fish dishes. The over-baking or overcrusting of certain dishes is also caused by high temperatures when present To achieve heat storage that is beneficial in terms of taste.

Due to the high temperatures, the baking room muffle has to go be well insulated on the outside so that you can touch the device during operation a risk of burns is excluded and to prevent undesirable heat loss avoid.

This is advantageously achieved in that a corresponding Air space (18) between the baking chamber (1) and its surrounding walls, which are through the Parts (2), (3), (4), (5) and (6) are formed, is provided and the device outer walls (19) and (20), as well as the door (9) and the rear wall (23) at least internally reflective Have surfaces. The air space (18) can also be completely or partially covered with insulating materials be filled.

In order to use the handle (21) to operate the door even when the appliance is very hot (9) to be able to touch this is provided on the side of the device, wherein the wire bracket (22) corresponds to the hinge (lo), this one to the lower one detected colder side of the housing and thus only slightly heat-conducting to the outside can work.

Blank page

Claims (10)

5 protection claims electrically heated household oven with a Baking chamber, the surrounding walls of which are wholly or partly made of stone or ceramic Material, e.g. Fireclay, are made, characterized in that the oven floor (11) the dimensions between 250 to 300 mm x 250 to 300 mm, the thickness of the ceramic enclosing walls is at least 10 mm and the temperature of the baking chamber (1; and its surrounding walls can be regulated from 50 to 4000C by means of a thermostat. 2. Electrically heated oven according to claim 1, characterized in that that the clear dimension between the floor (3) and the ceiling (4) is 120 to 200 mm. 3. Electrically operated household oven according to claim 1 or 2, characterized in that it consists of at least four stone or ceramic material having produced enclosing walls. 4. Electrically heated household oven according to claim 3, characterized characterized in that the parts forming the enclosing walls extend at under 450 Collide inclined surfaces. 5. Electrically heated household oven according to claim 1, characterized characterized in that the baking chamber (1) is made from one piece as a muffle. 6. Electrically heated household oven according to claim 1, characterized characterized in that the baking chamber (1) as a muffle, consisting of two equal parts, is made. 7. Electrically heated household oven according to claim 1, characterized characterized in that the device outer walls (19) and (20) consist of two equals or similar parts exist. 8. Electrically heated household oven according to claim 1, characterized characterized in that the door (9) and the rear wall (23) consist of two sliding surfaces or similar Share exist. 9. Electrically heated household oven according to one of the preceding Claims, characterized in that the device outer walls (19) and (20) on the Wear reflective surfaces on the inside = layers. 10. Electrically heated household oven according to claim 1, characterized characterized in that the hinge point (1o) corresponds to a bracket (22) is connected, which continues outside a housing wall and where the bracket = end has a handle.