DE7829737U1 - ELECTRIC EGG COOKER - Google Patents

Description

• · ■

Süddeutsche Metallwerke GmbH Walldorf / Baden August 10, 1978

Mp. No. 618/78 ZFE / P 1, C-ö / Hz

f Electric egg boiler

The innovation concerns an electric egg cooker

\ with a cooking container and removable

5 arranged egg rack as well as an electric heater with an ON and OFF switch that can be operated by a thermostat.

f \ switch.

The known electric egg cooker consist of a cooking container that receives the eggs and of
is closed by a detachable lid that forms the cooking container, and a ' ¹ .!? an electrically heatable evaporator arranged in the cooking container, in
which an introduced, dosed amount of water can be evaporated, whereby the cooking container has an outlet

8/10/1978 - 2 - 618/78 \

has an opening for the steam. In these well-known I.

Depending on the desired degree of hardness, the I

Eggs a differently dosed amount of water through elec- |

tric heating evaporated in an evaporator. The f

Steam cooks the eggs and passes through a \

Outlet opening into the outside space. The electrical ί

see heating is after evaporation of the water at- ι

for example switched off by a thermostat and the £

The end of the cooking process is indicated visually and / or acoustically {

displayed. 'f

These known egg boiler have different \ Cons: The time required for the cooking process with nine · c to sixteen minutes, almost twice as high as in

eggs conventional cooking, and the escaping during cooking from cooking container 1 the water vapor results in loading 'any troublesome and can leave φ of furniture according to the site of the egg boiler also harmful traces. '' Another disadvantage of the well-known egg cooker is §

in that if only one or two eggs are cooked, |

represent the full occupancy of the device with five to seven |

Eggs the cooking time is even longer than with full |,

Occupancy. Furthermore, the eggs cannot burst

be excluded. And last but not least is through |

the long cooking time an undesirable power consumption |

another disadvantage. J

The innovation is therefore based on the task of one
electric egg cooker of the type mentioned at the beginning

Form so that the cooking time is below that of the
conventional egg boiling is reduced, and compared to cooking with the known egg boilers, a time saving of about 50 % is achieved and correspondingly electricity
is saved, and that the cooking of only one or two

Put eggs back in proper proportion to cooking

■ ■ · I · ·

August 10, 1978

618/78

Full occupancy with five to seven eggs, i.e. that a shorter time is required for this, that furthermore a steam nuisance and a bursting of the eggs to a large extent excluded without first piercing the eggs.

According to the innovation, this object is achieved in that the thermostat is set to a temperature below the boiling point lying cooking water temperature is set, and that the egg rack is at least two axially spaced Has brackets with several different sized holding openings for horizontal and / or vertical mounting of the eggs to be cooked are provided, and that the cooking container with a bottom recess and water level markings.

Instead of steaming, cooking is done with water, with the eggs to be cooked already in the Cold water can be placed so that the heating temperature of the water from around 50 ° C already causes the protein to coagulate causes, which requires a much shorter cooking time. It has been proven that for cooking eggs and necessary germ killing a cooking water temperature from 75 to 80 ° C is sufficient. In order to safely exceed this value even in the case of an unfavorable tolerance situation, the new device has a thermostat with a nominal switching point at 85 ° C. This temperature is below the boiling and evaporation point of the water, so that no or only insignificant water vapor formation can take place.

An exemplary embodiment of the subject of the innovation is described in more detail below with reference to the accompanying drawing.

8/10/1978 - 4 - 618/78

The egg boiler consists of a fermentation tank 10 in which an egg rack 11 is removably arranged. The cooking container 10 consists of an inner wall 1 from well thermally conductive material such as aluminum as well as a Outer wall 2 made of heat-insulating plastic. There is an air gap between the two walls 3, which serves to avoid heat losses and is closed by a silicone rubber sealing ring 12 is.

The egg rack 11 has two axially spaced egg holders 13, 14 with different large openings for receiving the eggs in a vertical or / and horizontal position 15, 16 are provided. Accordingly The floor of the inner wall 1 is formed with a recess 4 to accommodate the space required by the eggs 16. In the brackets 13, 14 are provided with a handle 5 in the middle. In the space 3 is the electric heater 8 and the thermostat 9. Depending on whether only the lower bracket 13 or the upper one Holder 14 is occupied with eggs, water is only up to a water level mark 6 or up to the upper one Water level mark 7 filled.

The maximum designed electric heater 8 heats the water filling in the fastest way, including both the optimal thermal conductivity of the material of the cooking vessel 1 as well as the thermal insulation through the air gap 3 and the plastic protective wall 2 contributes.

As is well known, the protein coagulates from approx. 50 ° C Eggs are already in use, starts at this temperature level the cooking of the eggs, which shortens the overall cooking time. An additional benefit of this device

• I III

to. 8.1978 - 5 - 618/78

consists in the eggs bursting, as often happens when the eggs are placed in boiling water, is excluded.

5 When the water temperature reaches 85 ° C, the thermostat 9 switches off and only clocks when it drops the temperature of the cooking water makes this necessary.

* 10 A power saving with the new device

I results from the fact that only briefly a higher

ί Wattage is consumed compared to the long-term

I Consumption of lower watt output with known

I advise, namely with the new device: 3 min.

I 15 times 700 watts = 2100 Wmin, and with the known devices:

j 10 min. times 360 watts = 3600 Wmin.

I It follows from practice with the device according to the innovation that

I that the cooking of "soft" eggs

I 20, finally, heating-up time needed about 5 minutes

I - compared to the previous Koch methods of conventional

j | nellen as well as the one with the well-known egg cooker £ it

I O - steam cooking means considerable time savings.

Claims (1)

claim Electric egg cooker with a cooking container and an egg rack arranged in it to be removable and an electric heater with an on and off switch that can be operated by a thermostat, characterized in that the egg rack has at least two axially spaced holders (13, 14) with several different sizes Holding openings are provided for horizontal and / or vertical reception of the eggs to be cooked, and that the cooking container (1) is provided with a bottom recess (4), a thermostat (9) arranged below it and raised scales (6, 7). 4 F 1 (370. ΘΟΟΟ / LB)