EP0286505A1 - Mikrowellenheizverfahren und Mikrowellenofen - Google Patents

Mikrowellenheizverfahren und Mikrowellenofen Download PDF

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Publication number
EP0286505A1
EP0286505A1 EP88400741A EP88400741A EP0286505A1 EP 0286505 A1 EP0286505 A1 EP 0286505A1 EP 88400741 A EP88400741 A EP 88400741A EP 88400741 A EP88400741 A EP 88400741A EP 0286505 A1 EP0286505 A1 EP 0286505A1
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EP
European Patent Office
Prior art keywords
microwave
order
food product
radiation
microwave oven
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP88400741A
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English (en)
French (fr)
Inventor
Jean-Paul François Chauland
Yves Gasnier
Nicolas Monik Meisel
Charles Jean Vion-Dury
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Newtec International SA
Original Assignee
Newtec International SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Newtec International SA filed Critical Newtec International SA
Publication of EP0286505A1 publication Critical patent/EP0286505A1/de
Withdrawn legal-status Critical Current

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    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/647—Aspects related to microwave heating combined with other heating techniques
    • H05B6/6482—Aspects related to microwave heating combined with other heating techniques combined with radiant heating, e.g. infrared heating
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves

Definitions

  • the invention relates to a microwave heating method, more particularly to a food product in particular comprising a slice of bread or equivalent and a filling, and a microwave oven for carrying out the method.
  • Microwave ovens for heating food are well known (see for example Larousse Gastronomique - 1984 edition, page 449). It is therefore not necessary to recall in detail the principle and the methods of heating food by microwaves, these being, in general, within the reach of the skilled person.
  • oven comprise, in the type of application considered here, an external enclosure; a heating cavity limited by metal walls, one of which incorporates a door; a microwave generating magnetron (frequency 2450 Mhz and wavelength 12.2 cm usually) housed in the enclosure; waveguides from the magnetron to the cavity; an electric power supply unit associated with the magnetron; a support for food products to be heated in the cavity; conventional security means such as microwave sealing means, cutting microwaves with the opening of the door etc ...; and control means generally placed on the enclosure, outside, in particular near the door.
  • magnetron frequency 2450 Mhz and wavelength 12.2 cm usually
  • the microwaves are introduced into the cavity through its upper part and there is provided, also in the upper part, a dynamic wave diffuser for an adequate distribution of the waves by reflection on the walls of the heating cavity.
  • the oven comprises means of dynamic or static microwave radiation respectively, at the top, and means of static microwave radiation at the bottom. The magnetron is placed laterally and waveguides connect it to these upper and lower microwave radiation means respectively.
  • the oven is also convection, hot air being introduced into the cavity.
  • the oven comprises dynamic microwave radiation means placed in the lower part associated with additional heating means placed in the upper part.
  • the oven comprises a rotating antenna radiating hyper frequency energy, placed in the upper part and, associated, heating elements in particular placed in the upper part and in the lower part.
  • the support dish of the food product to be heated is fixed and placed in the lower part.
  • the magnetron is placed laterally in the upper part and associated with the rotating antenna by a waveguide.
  • the antenna is fixed, at the top, heating elements are placed at the top and bottom, the food product is supported by a movable dish at the bottom.
  • a generally similar structure is proposed with a fixed and non-movable food product support plate.
  • the oven comprises microwave radiation means and additional radiation heating means.
  • the waveguide arrives at the bottom of the oven, under a support plate for the product to be heated.
  • ovens with microwave heating exclusively or associated with a natural convection operation and / or with air circulation and / or with an infrared grill.
  • These ovens include a rotating plate or a fixed plate supporting the food product to be heated, most often at the lower end of the heating cavity against its lower part; a mode mixer, most often at the top, to improve the distribution of microwaves in the heating cavity; one, two or even three magnetrons releasing microwaves by the upper part, most often, but also, sometimes by the lower part or both.
  • the power restored in such ovens by microwaves varies generally from 70 W to 1600 W and, most often is between 200 W and 1000 W approximately.
  • the volume of the heating cavity is generally between 18 l and 36 l, and most often between 201 and 30 l approximately.
  • the internal dimensions of the heating cavity generally vary, for the length, between 175 mm and 650 mm, for the depth between 240 mm and 570 mm, and for the height between 180 mm and 530 mm; typical dimensions of the cavity being, for example, of the order of approximately 340 mm, 400 mm and approximately 315 mm, respectively.
  • Such ovens are supplied with 220 V, 50 Hz electric current, the microwave frequency being 2450 Mhz.
  • microwave oven Another form of microwave oven is known from document FR 2 412 221.
  • This oven comprises a cylinder-shaped enclosure supplied in microwave by coaxial cables having radiating slots curved in the form of loops located in perpendicular planes to the axis of the cylinder.
  • the cables are connected to a microwave power source.
  • such an oven is not suitable, due to its design, for restoration or domestic use individual.
  • ovens more specifically intended for baking (documents FR 2 356 373, FR 2 443 205, FR 2 494 562 and FR 2 531 828). However, these ovens are also not suitable for catering or individual domestic use. Bakery product support plates for microwave ovens are also known (document US 4,369,346) in order to ensure regular baking of the dough.
  • microwave ovens are unsuitable for heating a food product of the pizza type, in particular frozen prepackaged, which comprises a base of bread dough covered with cheese, tomato coulis, garnish meat, fish, vegetable. Indeed, the dough is not sufficiently dry, after heating, to be crisp.
  • an additional device placed in a microwave oven comprising a base provided with feet and an annular support part; a dish intended to rest on the annular part of the base, reflecting the microwaves and provided on its underside with a material which heats up in the presence of microwave energy such as ferrite particles; and, finally, a removable cover intended to rest on the base, enclosing the dish, in a material reflecting microwaves.
  • the method of using this device consists in carrying out a first initial cycle of microwave radiation of two minutes without cover and then a second terminal cycle of microwave radiation of ten minutes with cover, the dish being garnished with the pizza to be heated .
  • the invention therefore essentially aims to solve the problem of microwave heating of a food product of the same type general than that mentioned above, that is to say comprising a base in bread dough or equivalent and a filling more or less rich in water or capable of giving off water or steam when heated, so that this heating is carried out by a single continuous operation (and not several successive operations as mentioned above), for a limited total time not exceeding about seven minutes for the food products more specifically targeted here and with a quality of the remarkable heated food product, namely hot as a whole with an interior temperature which is sufficiently well distributed and homogeneous, a "toasted" base sufficiently dry to present a mechanical resistance for the filling and to be pleasant to the taste and finally a "gratinage" of the filling , Above.
  • the invention is intended for food products of the type generally described in document EP 85904833.2, consisting of a lower slice of bread and an upper culinary preparation forming a garnish.
  • the invention provides a microwave heating method of a food product more especially of the type comprising a base of bread dough or equivalent and a filling more or less rich in water in which: . the food product is first placed by its base on a support comprising an absorbent material for microwaves; . then the food product and the microwave absorbent material are subjected to microwave radiation; . and, finally, the lining is subjected to infrared radiation.
  • the invention also provides a microwave oven of the type comprising an external enclosure; a generally shaped heating cavity parallelepipedic bounded by metal walls, one of which incorporates a door; a microwave generating magnetron; means for circulating the magnetron waves to the heating cavity; an electric power supply unit associated with the magnetron; a support for the body to be heated in the cavity; security means; control means; this oven being more especially intended for heating a body constituted in particular by a food product more especially of the type comprising a base of bread dough or equivalent and a filling more or less rich in water, characterized in that on the one hand, the magnetron is dissociated from, placed outside and separated from the enclosure and, on the other hand, the means of circulation of the waves comprise a coaxial cable.
  • the oven is such that the wave circulation means comprise a waveguide in the form of a tube with an axis perpendicular to the upper horizontal wall of the cavity, located with respect to this wall. , on the side opposite this cavity, to the right, at its lower end, of a window closed by a cover made of a material transparent to microwaves; the support of the body to be heated is fixed during the operation of the oven, constituted by a material transparent to microwaves, comprising an absorbent material for microwaves and provided with integrated means able to allow the release of water vapor; it includes heating means by infrared radiation located in the middle part of the height of the heating cavity, more particularly spaced from the cover of the upper horizontal wall; microwave radiation is static and direct on the body to be heated; the heating cavity has equal internal dimensions or of the order of 26 cm for the length, 16 cm for the width, 26 cm for the height.
  • the invention provides a microwave heating method for a food product 1, shown diagrammatically, by means of a microwave oven 2.
  • the food product 1 is more especially of the type comprising a bread dough base 3 or equivalent and a filling 4 more or less rich in water.
  • the food product 1 is first placed by its base 3 on a support 5 of the oven 2 comprising an absorbent material 6 for microwaves; then the food product 1 and the absorbent material 6 for the microwaves are subjected to microwave radiation; and, finally, the lining 4 is subjected to infrared radiation.
  • the invention also provides a microwave oven of the type comprising an external enclosure 7; a heating cavity 8 of generally parallelepipedal shape limited by metal walls, in particular upper horizontal 9, lower horizontal 10, vertical bottom 11, left and right sides 12 and front 13, one of which - in particular the front wall 13 - incorporates a door 14 ; a microwave generating magnetron (not shown); means 15 for circulating the waves of the magnetron to the heating cavity 8; an electric power supply unit associated with the magnetron (not shown); a support 5 of the body to be heated placed in the cavity 8; security means (not shown); control means 16.
  • This oven is more especially intended for heating a body constituted in particular by a food product 1 more especially of the type comprising a lower base 3 of bread dough or equivalent and an upper filling 4 more or less rich in water.
  • the food product 1 considered is not, in itself, the subject of the present invention. It is for example of the general type described in document EP 85904833.2.
  • the oven 2 may possibly be intended for other types of body to be heated or for other types of food products.
  • the heating method and the oven 2 are more specifically intended for the food product 1 originally frozen. and having to be, after heating by microwave, hot as a whole with a temperature sufficiently well distributed and homogeneous, a base 3 "toasted" sufficiently dry to have a mechanical resistance and be pleasant to the taste and finally a "gratinage” of the trim 4, from above.
  • heating from the frozen state has a limited total duration, in particular less than about seven minutes for the kind of food products considered here and is carried out automatically by a single continuous operation, that is to say without need for manual intervention on the food product, without the need to open the oven.
  • the food product 1 considered here has a base 3 having a thickness of the order of 1 cm to 1.5 cm and a filling 4 having a thickness of the order of 4.5 cm maximum.
  • the base 3 can have an overall dimension of between 4 cm x 5 cm and 10 cm x 17 cm approximately.
  • Such a food product 1 has a unit weight of between 10 grams and 350 grams approximately and, more specifically, of the order of 150 grams. It is understood that the method applies, as well, to a single food product of 150 grams, as to several similar food products, simultaneously, together representing a similar mass, for example two food products of approximately 75 grams each. It is clear that the values given for the heating time may vary within a certain limit depending on the mass of food product 1, these values therefore being only indicative.
  • the method and the oven 2 according to the invention are more especially intended for food products 1 divided into several distinct groups corresponding to several particular types of food products 1 each characterized by specific heating methods. These groups are determined in particular by the dimensions and the mass of the food product 1 and the nature as well as the thicknesses of the base 3 and of the filling 4.
  • the food product 1 is subjected essentially to direct and static radiation from the microwaves, this direct radiation being thus made possible due to the structure of the oven itself, as described below, and the specific application of oven 2 to the product food 1 considered here.
  • the microwave radiation is such that once introduced into the heating cavity 8, it reaches the food product 1 directly, at least to a large extent, without any particular reflection of the microwaves being sought on the walls 9 to 13 - as in the known state of the art - for a homogeneous distribution of the microwaves throughout the heating cavity 8, and without mixing modes.
  • the support 5 is generally made of a material transparent to microwaves while the material 6 absorbs microwaves and, for this reason heats up, the heat being communicated to base 3 by conduction.
  • the food product 1 is subjected to intermittent or chopped microwave radiation comprising alternating successions of emission periods and periods of interruption of microwave radiation.
  • intermittent or chopped microwave radiation comprising alternating successions of emission periods and periods of interruption of microwave radiation.
  • the periods of emission of the microwave radiation are of the same duration and / or the periods of interruption of the microwave radiation are of the same duration and / or the periods of emission and the periods of interruption of radiation are of the same duration.
  • the periods of emission of the microwave radiation or the periods of interruption of the microwave radiation have a unit duration of, for example, between approximately 10 seconds and approximately 60 seconds and, in particular, between approximately 20 seconds and approximately 30 seconds.
  • these values can be adapted, as necessary, according to each food product 1.
  • Possible purely illustrative examples of implementation comprise 4, 6, 8, 10 cycles with periods of microwave radiation and periods of interruption, the durations of which are for example both equal to approximately 20 seconds, or to approximately 30 seconds or alternatively 25 seconds and 50 respectively about seconds.
  • the lining 4 is subjected to infrared radiation in the immediate vicinity in particular of the lining 4, more especially at a distance from the lining 4 of the order or less than a few centimeters, in particular less than 7 cm approximately and preferably less than 5 cm approximately. More specifically, the distance between the top of the lining 4 and the source of the infrared radiation is of the order of a centimeter or less than 3 cm.
  • the lining 4 is subjected to infrared radiation during and at the end of the submission of the food product 1 to the microwaves. More specifically, the duration of infrared radiation is short compared to that of microwave radiation.
  • the lining 4 is subjected to infrared radiation for a period of the order of 1 minute to 1 minute 30 seconds, for a total duration of the infrared radiation (duration of the periods of interruption included) of the order of 7 minutes. or less.
  • infrared radiation with low thermal inertia is preferably used.
  • the duration indicated here for infrared radiation is only indicative and can be adapted as required.
  • the food product 1 is preferably subjected to microwave radiation with a power of the order of 1000W to 1200W, this with a view to satisfactory economic exploitation of the process.
  • the support 5 for the food products 1 is kept fixed during operation (microwave and infrared) and spaced from the wall in look of the oven 2, namely the lower horizontal wall 10 of the cavity 8. More particularly, as mentioned below, this spacing is equal to or of the order of magnitude of a quarter or a multiple of a quarter of the wavelength of the microwave radiation, in particular of the order of 40 mm (this for the low position of the support 5).
  • the invention also relates to a food product 1 of the general type described above, characterized in that it is heated by the process which has just been described.
  • This food product 1 is originally, normally, in frozen form, at the usual freezing temperatures, that is to say below -18 ° C.
  • the implementation of the process which has just been described allows on the one hand , to defrost this food product 1 and, on the other hand, to bring it to the temperature desired for its consumption, that is to say a temperature of the order of 40 ° to 60 ° C.
  • the filling is at a sufficiently homogeneous temperature to avoid that the consumer does not experience the sensation of very hot zones and very cold zones, even though the lining 4 may possibly be highly heterogeneous as to its nature and possibly of very variable thickness, more important in the center of base 3 than on its edges.
  • the base 3 undergoes a "toasting” effect which has the result of stiffening it and giving it a mechanical strength enabling the lining 4 to be supported, while the lining 4 undergoes, for its part, a "gratinating" effect on the top which results in a satisfactory visual appearance, an improvement in the taste and a reinforced cohesion.
  • the external enclosure 7 has a generally parallelepiped shape and is made of metal or plastic or equivalent with walls respectively upper horizontal 18, lower horizontal 19, bottom vertical 20, left and right sides 21 and front 22.
  • the enclosure 7 has equal external dimensions or of the order of 86 cm for the length (between the left and right side walls 21), 25 cm for the width (between the bottom 20 and front 22 walls), and 52 cm for the height (between the walls 18, 19).
  • These dimensions are relatively modest and make it easy to incorporate the microwave oven 2 according to the invention among other devices for preparing food products in a kitchen or to increase the number of ovens in the case of use in restoration.
  • the oven 2 can be placed on a work surface thanks to feet or even suspended, even built-in.
  • the heating cavity 8 is housed in the enclosure 7 and, more specifically, the front wall 13 of the cavity 8 constitutes a part of the front wall 22 of the enclosure 7.
  • the upper horizontal walls 9, lower horizontal 10, vertical bottom 11 and left and right side 12 of the cavity 8 are spaced from the corresponding walls 18, 19, 20 and 21 of the enclosure 7 so as to provide an upper space 23 (essentially between the upper horizontal walls 9 and 18), a bottom space 24 (essentially between the vertical bottom walls 11, 20) and a bottom space 25 (between the bottom horizontal walls 10 and 19) and side spaces (not shown) between the side walls 12, 22 facing each other.
  • the height of the upper space 23 is for example of the order of 20 cm, the depth of the bottom space 24 for example of the order of 7 cm and the height of the lower space 25 for example of l 'around 6 cm.
  • These spaces 23, 24, 25 serve as a "technical gallery" for housing certain components of the oven 2 and also for maintaining thermal insulation (not shown).
  • the door 14 is not in itself the subject of the invention. Preferably, it is a pivoting door 14, for example by means of a vertical lateral or horizontal bottom hinge.
  • the door 14 is preferably full and devoid of porthole, contrary to the usual practice, taking into account the control means 16 used.
  • the oven 2 includes means for evacuating the vapors, for example associated with the door 14 or arranged in any other way.
  • the control means 16 comprise keys, buttons, indicators, etc., described below, more especially located on the front wall 22 above or next to the door 14.
  • the magnetron is dissociated from, placed outside and separated from the enclosure 7.
  • the means 15 for circulation of the waves comprise a coaxial cable 17, connecting the magnetron to enclosure 7.
  • the power supply unit is also dissociated from, separated from and outside of the enclosure 7, in order to be associated with the magnetron.
  • the magnetron and the power supply unit form a unitary block.
  • the coaxial cable 17 for transmitting microwaves is known per se from the state of the art and is not in itself the subject of the invention.
  • This cable 17 includes the necessary connectors also known per se.
  • the coaxial cable 17 passes through the upper space 23 and the bottom space 24 and emerges from the enclosure 7 through a passage provided for this purpose, in particular in the lower horizontal wall 19.
  • the coaxial cable 17 comprises, side of the heating cavity 8, an elbow connector 26, rigidly fixed to a waveguide tube 27.
  • the waveguide tube 27 has returns 32 directed towards the outside forming a flange for fixing to the upper horizontal wall 9.
  • the waveguide tube 27 is terminated, at its upper end 33, opposite the window 30, by an adjustment piston 34.
  • This piston 34 is of adjustable axial position by means of manual control means such as a knob 35 situated above the upper horizontal wall 18 of the enclosure 7.
  • the waveguide tube 27 has, for example, an equal axial length or of the order of 160 mm and a transverse cross section, for example rectangular, of equal dimensions or of the order of 43mm x 86mm. As can be seen in the figure to which reference is expressly made, the waveguide tube 27 vertically occupies most of the space existing between the upper horizontal walls 9 and 18, the spacing between these walls being determined by the axial length of the tube 27.
  • a microwave antenna 36 opens into the waveguide tube 27, in particular radially or substantially radially, that is to say perpendicularly or substantially perpendicular to the axis 28 while being spaced from the cover 31.
  • the antenna 36 is spaced from the cover 31 by a distance equal to or of the order of magnitude of a quarter of the wavelength of the microwave radiation, in particular equal to or about 43 mm.
  • the antenna 36 preferably has a generally cylindrical shape of approximately 15 mm in length and 8.7 mm in diameter.
  • the antenna 36 is associated with the central extension of the coaxial cable 17.
  • the cover 31 is made of any suitable material transparent to microwaves, such as, for example, silicone. This cover is rigidly and tightly fixed to the upper horizontal wall 9. It makes it possible in particular to prevent the vapors produced in the heating cavity 8 from being able to be introduced into the waveguide tube 27.
  • the support 5 is fixed, when the oven 2 is in operation, consisting of a material transparent to microwaves, but comprising or incorporating an absorbent material 6 for microwaves, this support 5 further comprising means 37 capable of allowing the release of vapors produced during "toasting".
  • the support 5 is, for example, constituted by a ceramic glass plate.
  • the absorbent material 6 is constituted, for example, by particles of ferrite or metal oxide covering one or / and the other of the faces of this plate or incorporated in its thickness.
  • the absorbent material 6 is located in the central part of the surface of the support 5, that is to say in the zone where the food product 1 to be heated rests.
  • the means 37 capable of allowing the release of water vapor consist of upper grooves of the support 5 located on the side to be heated, that is to say that on which the food product 1 rests, in this case the upper force of the support 5 and, preferably opening at the periphery of the support 5 or in an equivalent manner outside the zone where the food product 1 rests. Failing to provide such means 37, it has been found that the "toasting" of the base 3 of the food product 1 caused water retention in this base 3 against the desired goal. Thanks to the grooves 37 thus provided, the water vapor emerging at the interface between the support 5 and the base 3 can be evacuated and does not soak the base 3. Then, the water vapor is evacuated from the cavity heating 8 by the evacuation means already mentioned previously integrated, for example, in door 14.
  • the support 5 is spaced from the lower horizontal wall 10 of the heating cavity 8.
  • this spacing is equal to or of the order of magnitude of a quarter of the length of microwave radiation wave, in particular of the order of 40 mm and this for the support 5 in the low position.
  • these holding means can be constituted by grooves 38.
  • these grooves 38 - for example three - are provided, corresponding to three levels of spacing of the support 5 relative to the lower horizontal wall 10.
  • the grooves 38 make the support 5 removable.
  • a groove 38 spaced from the lower horizontal wall 10 by a distance of the order of 40 mm there is provided in addition to a groove 38 spaced from the lower horizontal wall 10 by a distance of the order of 40 mm, two other grooves placed above at a distance respectively approximately 20 mm and 40 mm from the first groove 38.
  • the different grooves are used depending on the food products 1 to be heated.
  • the oven 2 also comprises means of heating by infrared radiation 39 situated in the middle part of the height of the heating cavity 8, more particularly spaced from the cover 31 provided in the upper horizontal wall 9.
  • the infrared radiation heating means 39 are placed in the immediate vicinity of the food product 1 in particular above the lining 4 and away from the cover 31.
  • the infrared radiation heating means 39 are placed at a distance of the order of a centimeter or a few centimeters from the top of the lining 4 and at a distance equal to or on the order of more than 140 mm from the cover 31.
  • the infrared radiation heating means 39 are preferably with low thermal inertia and are constituted, for example by quartz tubes. They are carried by the left and right side walls 12 and by means of appropriate insulation parts and are associated with an electrical connector. The maintenance of the heating means by infrared radiation 39 and the passage of the corresponding electrical supply, as well as the housing of the connector, are made possible by the lateral and bottom spaces 24.
  • infrared radiation tubes spaced horizontally from one another, parallel to each other, spaced from each other by a distance of the order of 3.5 cm.
  • the infrared radiation heating means 39 are protected and masked frontally by a cover 41 capable of absorbing the high temperature produced by the infrared heating.
  • This cover 41 is also carried by the side walls 12. It prevents the user inadvertently from affecting the radiation tubes 39.
  • the spacing between the infrared radiation heating means 39 and the support 5 of the body to be heated is of the order of a few centimeters, as has been said above, in particular between approximately 3 and 8 cm depending, in particular on the support position 5.
  • the infrared heating means 39 makes it possible not only to ensure the "gratinating" of the lining 4, but also to a favorable effect on microwave radiation, in any event does not adversely affect this radiation.
  • the infrared heating means 39 being placed in the middle part of the heating cavity 8, it follows that they cannot damage the cover 31, neither the magnetron nor the power supply unit placed outside enclosure 7.
  • the microwave radiation is static and direct on the food product 1 to be heated.
  • the oven does not have a mode mixer or a rotating antenna or equivalent, and that the waveguide tube 27 is placed in such a way that the waves produced are directed directly to the support 5 and, more precisely, to the area of the support 5 receiving the food product 1.
  • the heating cavity 8 has equal internal dimensions or of the order of 26cm for the length, 16cm for the width, and 26cm for the height.
  • the control means 16 comprise, for example, an on-off button accompanied by a visual signal, as well as several selection keys - for example, four keys - corresponding to several - for example four - types of given products. Each of these keys corresponds to a given oven 2 operating cycle (total duration of microwave infrared radiation, sequence of cycles of microwave radiation).
  • the oven being more specifically intended, because of its structure, for specific food products 1, it is possible to program, according to the types of food products to be heated, the operating cycles of the oven.
  • the control means may include a visual and / or audible signal indicating the end of an operating cycle. In this way, it is not necessary to provide in the door 14 a window for checking the heating state of the food product 1.
  • the oven 2 according to the invention is characterized both by the above-mentioned constructive arrangements taken individually but also by these various constructive arrangements combined with each other, this combination allowing the optimal operation of the oven.

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  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Constitution Of High-Frequency Heating (AREA)
  • Electric Ovens (AREA)
EP88400741A 1987-03-27 1988-03-25 Mikrowellenheizverfahren und Mikrowellenofen Withdrawn EP0286505A1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR8704298 1987-03-27
FR8704298A FR2613044B1 (fr) 1987-03-27 1987-03-27 Procede de chauffage par micro-ondes plus specialement d'un produit alimentaire notamment comprenant une tranche de pain et une garniture et four a micro-ondes pour la mise en oeuvre du procede

Publications (1)

Publication Number Publication Date
EP0286505A1 true EP0286505A1 (de) 1988-10-12

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EP88400741A Withdrawn EP0286505A1 (de) 1987-03-27 1988-03-25 Mikrowellenheizverfahren und Mikrowellenofen

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EP (1) EP0286505A1 (de)
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109253475A (zh) * 2018-09-27 2019-01-22 广东美的厨房电器制造有限公司 控制方法、烹饪设备和计算机可读存储介质

Citations (10)

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Publication number Priority date Publication date Assignee Title
GB978197A (en) * 1961-07-05 1964-12-16 Radyne Ltd Improvements in or relating to high frequency heating equipment
US3536878A (en) * 1968-12-31 1970-10-27 Gen Electric Electronic heating apparatus including microwave coupling structure and filters therefor
FR2210072A1 (de) * 1972-12-07 1974-07-05 Litton Industries Inc
US3878350A (en) * 1971-07-15 1975-04-15 Sharp Kk Microwave cooking apparatus
FR2367003A1 (fr) * 1976-10-08 1978-05-05 Pillsbury Co Emballage de produits alimentaires chauffes par ondes a hyperfrequence
FR2427554A1 (fr) * 1978-05-31 1979-12-28 Gen Electric Four micro-onde equipe d'un element chauffant a resistance
EP0007522A1 (de) * 1978-07-13 1980-02-06 Schott Glaswerke Auflagerost für Back-, Brat- und Grill-Gut
US4357513A (en) * 1979-07-30 1982-11-02 Mitsubishi Denki Kabushiki Kaisha Microwave oven with a vertically translatable resistance heater or the like
US4369346A (en) * 1979-06-20 1983-01-18 National Union Electric Corporation Microwave baking utensil
GB2152790A (en) * 1983-12-02 1985-08-07 Thorn Emi Domestic Appliances Additional heating in microwave ovens

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB978197A (en) * 1961-07-05 1964-12-16 Radyne Ltd Improvements in or relating to high frequency heating equipment
US3536878A (en) * 1968-12-31 1970-10-27 Gen Electric Electronic heating apparatus including microwave coupling structure and filters therefor
US3878350A (en) * 1971-07-15 1975-04-15 Sharp Kk Microwave cooking apparatus
FR2210072A1 (de) * 1972-12-07 1974-07-05 Litton Industries Inc
FR2367003A1 (fr) * 1976-10-08 1978-05-05 Pillsbury Co Emballage de produits alimentaires chauffes par ondes a hyperfrequence
FR2427554A1 (fr) * 1978-05-31 1979-12-28 Gen Electric Four micro-onde equipe d'un element chauffant a resistance
EP0007522A1 (de) * 1978-07-13 1980-02-06 Schott Glaswerke Auflagerost für Back-, Brat- und Grill-Gut
US4369346A (en) * 1979-06-20 1983-01-18 National Union Electric Corporation Microwave baking utensil
US4357513A (en) * 1979-07-30 1982-11-02 Mitsubishi Denki Kabushiki Kaisha Microwave oven with a vertically translatable resistance heater or the like
GB2152790A (en) * 1983-12-02 1985-08-07 Thorn Emi Domestic Appliances Additional heating in microwave ovens

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109253475A (zh) * 2018-09-27 2019-01-22 广东美的厨房电器制造有限公司 控制方法、烹饪设备和计算机可读存储介质
CN109253475B (zh) * 2018-09-27 2020-07-03 广东美的厨房电器制造有限公司 控制方法、烹饪设备和计算机可读存储介质

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FR2613044A1 (fr) 1988-09-30

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