EP0504555A2 - Cooking unit with a closable cooking chamber - Google Patents

Cooking unit with a closable cooking chamber Download PDF

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Publication number
EP0504555A2
EP0504555A2 EP19920101075 EP92101075A EP0504555A2 EP 0504555 A2 EP0504555 A2 EP 0504555A2 EP 19920101075 EP19920101075 EP 19920101075 EP 92101075 A EP92101075 A EP 92101075A EP 0504555 A2 EP0504555 A2 EP 0504555A2
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EP
European Patent Office
Prior art keywords
temperature
cooking
condensate trap
cooking device
control device
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Granted
Application number
EP19920101075
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German (de)
French (fr)
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EP0504555A3 (en
EP0504555B1 (en
Inventor
Karlheinz Dipl.-Ing. Henry
Martin Dipl.-Ing. Thaler (Fh)
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BOSCH-SIEMENS HAUSGERAETE GMBH
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Individual
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    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/20—Removing cooking fumes
    • F24C15/2007—Removing cooking fumes from oven cavities
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices

Definitions

  • the invention relates to a cooking device with a lockable cooking space according to the preamble of claim 1.
  • a humidity sensor is provided for the regulation of the heating time, which is arranged in the flow path of the air flowing out of the cooking space to detect a change in moisture in the cooking space and which is directly connected to a heating control device Active connection is established.
  • the moisture values determined are used directly as a control variable for a heating control device.
  • Doped semiconductor ceramic bodies (DE-PS 30 34 070) or monocrystalline structures are used as moisture sensors, some of which have low cross-sensitivity and also detect gaseous components other than those to be determined in the vapor and thus supply unsafe measurement data.
  • the service life and robustness of such sensors is influenced by the chemical and physical environment and is reduced, for example, by pollution from fatty vapors. In addition, a physically given temperature sensitivity often limits the possible use in cooking facilities.
  • the invention has for its object to perfect the heating control by means of the evaporation in a cooking device of the type mentioned and to make it largely independent of environmental influences and of inadequacies present in known moisture sensors.
  • the invention enables a continuous and exact recording of the water vapor characterizing the respective cooking state in the exiting vapor by utilizing the respective caloric state variable "enthalpy" for controlling and regulating the cooking process.
  • the cooking device is optimized and sensitively controlled by varying the heat energy supplied to the food.
  • the device according to the invention is largely insensitive to contamination of the condensate trap, e.g. due to fat condensate, against sporadic temperature peaks, e.g. after pouring water over the food and against chemically aggressive media, ensuring that the current steam content is recorded quickly and with low inertia.
  • an oven muffle 2 is arranged in the interior of an oven housing 1 of the cooking device, which can be closed at the front by an oven door 3.
  • a heating device 5 only shown symbolically, for example in the form of a radiant heater, is arranged near the upper muffle boundary.
  • a flow duct 9 formed between the discharge duct 8 and the upper boundary of the furnace housing 1, on the rear side of which a cooling air blower 10 is arranged.
  • the direction of flow is illustrated by an arrow, the flow channel 9 being at least partially open at the front or a grid-like one there Has flow orifice.
  • a heat exchanger which has a condensate trap 12 projecting into the discharge channel 8 and which is explained in more detail below with reference to FIG. 2.
  • the heat exchanger 11 is designed as a heat pump in the form of a Peltier element, the cold side of which is represented by the condensate trap 12 is located in the area of the discharge duct 8 and the warm side of which is arranged in the flow duct 9.
  • the condensate trap 12 can be designed in the form of a low-mass metal plate or a low-mass metal lug.
  • the condensate trap 12 has a surface structure which only slightly impedes the air flow within the discharge duct 8, preferably a lattice-like or perforated pattern.
  • the warm side consists of a lamellar heat sink 14, which, like the condensate trap 12, is in direct connection with the Peltier element 15.
  • a first temperature sensor 16 which is in operative connection with a, is arranged on the condensate trap 12 outside the discharge duct 8 in a good heat-conducting connection Control device 13.
  • a second temperature sensor 17 is arranged freely in the discharge channel 8 and is also in operative connection with the control device 13.
  • the first temperature sensor itself is designed as a condensate trap, preferably in the form of a platinum arranged on a ceramic plate. Sensor element.
  • the mode of operation of the control device and of the heat exchanger 11 that is operatively connected to it is explained below:
  • the temperature in the cooking space 4 increases, for example in accordance with the temperature curve ta in FIG. 3, over time T.
  • the temperature ta increases from a rest temperature ta 1, for example 20 ° C, corresponding to the selected heating power to a heating temperature ta 2 and from there runs in a wave shape according to the control cycle of the heating device 5.
  • the curve tb illustrates the course of the temperature, which is measured by the temperature sensor 16 on the condensate trap 12.
  • This temperature tb is intended to be kept constant by the control device 13 with the aid of the heat exchanger 11 or the heat pump, regardless of the temperature of the uncondensed heated exhaust air which flows through the discharge duct 8 from the cooking chamber 4 (arrow).
  • This is based on the knowledge that the exhaust air heated during cooking operation of the cooking device without substantial moisture content ("dry vapors") also leads to an increase in temperature at the condensate trap 12.
  • the device described determines the steam content, ie the humidity of the exhaust air, and uses it indirectly to control the heating device 5, it is intended to determine the energy required to keep the temperature at the condensate trap 12 constant, and thus to continuously condense it, as Response to the additional heat energy acting on the condensate trap 12 due to this condensation of the water vapor.
  • temperature / time characteristic curves or characteristic curve fields will be determined for the different cooking modes and types of food, which characterize the temperature profile of the exhaust air or the fumes without the proportion of the thermal energy added by condensation, and this is, for example, in an electronic memory stored data compare cyclically with the cooling capacity of the heat exchanger 11 required to keep the temperature at the condensate trap 12 constant, from which a signal proportional to the vapor content of the vapor can be derived, which is used to control the heating device 5 by means of the control device 18 (FIG. 2).
  • FIG. 2 As can be seen from the curve diagram according to FIG.
  • curve P for example the electrical power for operating the heat exchanger 11 or the heat pump, would be necessary in order to keep the temperature at the condensate trap 12 constant in the case of a temperature profile without a condensation component (characteristic curve) Curve P is wavy according to curve ta. If a more or less large proportion of steam occurs in the vapor, for example, illustrated by a burst of steam A emanating from the food to be cooked, additional cooling power P1 is required as a result of the additional heat of condensation which is a measure of the vapor or moisture content of the vapor.
  • FIG. 1 the power shown in curve P, for example the electrical power for operating the heat exchanger 11 or the heat pump, would be necessary in order to keep the temperature at the condensate trap 12 constant in the case of a temperature profile without a condensation component (characteristic curve) Curve P is wavy according to curve ta. If a more or less large proportion of steam occurs in the vapor, for example, illustrated by a burst of steam A emanating from the food
  • the control device 13 has a Peltier element 15 as the heat exchanger 11 connected to the condensate trap 12, the already mentioned heat sink 14 being arranged on the cold side of the condensate trap 12 and on the warm side. which is cooled by the cooling air flow emanating from the cooling air fan 10 or from which the heat is removed.
  • the Peltier element is in operative connection with the control device 13, by means of which the electrical energy is controlled in order to keep the temperature at the condensate trap 12 constant and to maintain a temperature gradient between the hot and cold sides.

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  • Engineering & Computer Science (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Electric Stoves And Ranges (AREA)
  • Electric Ovens (AREA)
  • Vending Machines For Individual Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Control Of Temperature (AREA)
  • Cookers (AREA)
  • Baking, Grill, Roasting (AREA)
  • Control Of Resistance Heating (AREA)

Abstract

The cooking unit has a control device with a moisture sensor which determines the respectively current degree of moisture in the carried-off vapours of the product being cooked and uses it for controlling the heating unit. According to the invention, there is arranged in the outlet duct for the vapours a condensate collector made of heat-conducting material, to which heat energy is supplied by condensation of the vapour. This heat energy is carried off to the outside by a regulating device, the energy value, which is necessary for carrying off this heat energy, being used as a control value for the control device. <IMAGE>

Description

Die Erfindung bezieht sich auf eine Kocheinrichtung mit einem verschließbaren Garraum gemäß dem Oberbegriff des Patentanspruches 1.The invention relates to a cooking device with a lockable cooking space according to the preamble of claim 1.

Bei einer bekannten Kocheinrichtung (DE-PS 26 22 308) ist für die Regelung der Heizdauer ein Feuchtigkeitssensor vorgesehen, der im Strömungsweg der aus dem Garraum abströmenden Luft zur Erfassung einer Änderung der Feuchtigkeit im Garraum angeordnet ist und der mit einer Heiz-Steuereinrichtung unmittelbar in Wirkverbindung steht. Hierbei werden als Steuergröße für eine Heiz-Steuereinrichtung unmittelbar die ermittelten Feuchtigkeitswerte verwendet. Als Feuchtigkeitssensoren werden dotierte Halbleiter-Keramikkörper (DE-PS 30 34 070) oder monokristalline Strukturen verwendet, die zum Teil eine geringe Querempfindlichkeit haben und auch andere als die zu ermittelnde gasförmige Komponenten im Wrasen detektieren und somit unsichere Meßdaten liefern. Die Lebensdauer und Robustheit solcher Sensoren wird durch die chemische und physikalische Umgebung beeinflußt und z.B. durch Verschmutzung durch fetthaltigen Wrasen verringert. Darüber hinaus begrenzt eine physikalisch gegebene Temperaturempfindlichkeit oftmals die Einsatzmöglichkeit in Kocheinrichtungen.In a known cooking device (DE-PS 26 22 308) a humidity sensor is provided for the regulation of the heating time, which is arranged in the flow path of the air flowing out of the cooking space to detect a change in moisture in the cooking space and which is directly connected to a heating control device Active connection is established. The moisture values determined are used directly as a control variable for a heating control device. Doped semiconductor ceramic bodies (DE-PS 30 34 070) or monocrystalline structures are used as moisture sensors, some of which have low cross-sensitivity and also detect gaseous components other than those to be determined in the vapor and thus supply unsafe measurement data. The service life and robustness of such sensors is influenced by the chemical and physical environment and is reduced, for example, by pollution from fatty vapors. In addition, a physically given temperature sensitivity often limits the possible use in cooking facilities.

Der Erfindung liegt die Aufgabe zugrunde, bei einer Kocheinrichtung der eingangs erwähnten Art die Heizsteuerung mittels des abgeführten Wrasens zu vervollkommenen und weitestgehend unabhängig zu machen von Umgebungseinflüssen und von bei bekannten Feuchtigkeitssensoren vorhandenen Unzulänglichkeiten.The invention has for its object to perfect the heating control by means of the evaporation in a cooking device of the type mentioned and to make it largely independent of environmental influences and of inadequacies present in known moisture sensors.

Diese Aufgabe wird erfindungsgemäß gelöst durch die im Kennzeichnungsteil des Patentanspruches 1 aufgeführten Maßnahmen. Vorteilhafte Ausgestaltungen der Erfindung ergeben sich aus den nachfolgenden Patentansprüchen.This object is achieved by the measures listed in the characterizing part of claim 1. Advantageous embodiments of the invention emerge from the following patent claims.

Durch die Erfindung wird eine kontinuierliche und exakte Erfassung des den jeweiligen Garzustand kennzeichnenden Wasserdampfes im austretenden Wrasen ermöglicht, indem die jeweilige kalorische Zustandsgröße "Enthalpie" zur Steuerung und Regelung des Garprozesses ausgenützt wird. Hierdurch wird, abhängig vom Dampfausstoß, durch Variation der zugeführten Wärmeenergie auf das Gargut die Kocheinrichtung optimiert und feinfühlig gesteuert. Gegenüber herkömmlichen Steuermethoden mittels bekannter Feuchtigkeitssensoren ergeben sich insb. die Vorteile, daß die erfindungsgemäße Einrichtung in ihrer Funktionsweise weitestgehend unempfindlich ist gegenüber Verschmutzung des Kondensatfängers, z.B. durch Fettkondensat, gegenüber sporadisch auftretenden Temperaturspitzen, z.B. nach Übergießen des Garguts mit Wasser und gegenüber chemisch aggressiven Medien, wobei eine schnelle und trägheitsarme Erfassung des jeweils aktuellen Dampfgehaltes sichergestellt ist.The invention enables a continuous and exact recording of the water vapor characterizing the respective cooking state in the exiting vapor by utilizing the respective caloric state variable "enthalpy" for controlling and regulating the cooking process. In this way, depending on the steam output, the cooking device is optimized and sensitively controlled by varying the heat energy supplied to the food. Compared to conventional control methods using known moisture sensors, there are the particular advantages that the device according to the invention is largely insensitive to contamination of the condensate trap, e.g. due to fat condensate, against sporadic temperature peaks, e.g. after pouring water over the food and against chemically aggressive media, ensuring that the current steam content is recorded quickly and with low inertia.

Die Erfindung ist anhand eines in der Zeichnung dargestellten Ausführungsbeispiels nachstehend erläutert.The invention is explained below using an exemplary embodiment shown in the drawing.

Es zeigt

Fig. 1
die schematische Darstellung der Kocheinrichtung in Seiten-Schnittansicht,
Fig. 2
eine vergrößerte Darstellung des Wrasen-Abführkanals und Kondensatfängers mit blockschaltbildmäßig angedeuteter Regel-, Steuer- und Heizeinrichtung,
Fig. 3
ein Kurvendiagramm zur Verdeutlichung der Wirkungsweise der Kocheinrichtung.
It shows
Fig. 1
the schematic representation of the cooking device in side sectional view,
Fig. 2
2 shows an enlarged representation of the vapor discharge duct and condensate trap with a control, control and heating device indicated in block diagram form,
Fig. 3
a curve diagram to illustrate the operation of the cooking equipment.

Gemäß Fig. 1 ist im Inneren eines Ofengehäuses 1 der Kocheinrichtung eine Ofenmuffel 2 angeordnet, die durch eine Ofentür 3 frontseitig verschließbar ist. Im Inneren der Ofenmuffel 2, d. h. im Garraum 4, ist in Nähe der oberen Muffelbegrenzung eine nur symbolisch dargestellte Heizeinrichtung 5, z.B. in Form eines Strahlungsheizkörpers angeordnet. Darunter befindet sich ein Gargutträger 6 mit daraufliegendem Gargut 7. Oberhalb der Ofenmuffel 2 verläuft zur Frontseite hin ein Abführkanal 8 für während dem Garprozeß am erhitzten Gargut 7 sich ausbildenden mehr oder weniger fetthaltigen und feuchten Wrasen, welcher Abführkanal in den Garraum 4 einmündet, wobei die Wrasenströmung durch Pfeile verdeutlicht ist. Dieser Wrasen strömt an der Ofenfrontseite ins Freie aus. Oberhalb des Abführkanals 8 befindet sich ein zwischen dem Abführkanal 8 und der oberen Begrenzung des Ofengehäuses 1 gebildeter Strömungskanal 9, an dessen Rückseite ein Kühlluftgebläse 10 angeordnet ist. Auch hier ist die Strömungsrichtung durch einen Pfeil verdeutlicht, wobei der Strömungskanal 9 frontseitig zumindest zum Teil offen ist bzw. dort eine gitterartige Strömungsblende aufweist. Allgemein mit 11 ist ein Wärmetauscher bezeichnet, der einen in den Abführkanal 8 hineinragenden Kondensatfänger 12 besitzt und der nachstehend anhand von Fig. 2 noch näher erläutert ist.According to FIG. 1, an oven muffle 2 is arranged in the interior of an oven housing 1 of the cooking device, which can be closed at the front by an oven door 3. In the interior of the oven muffle 2, ie in the cooking space 4, a heating device 5, only shown symbolically, for example in the form of a radiant heater, is arranged near the upper muffle boundary. Underneath there is a food support 6 with food 7 lying thereon. Above the oven muffle 2 there is a discharge channel 8 for more or less fatty and moist vapors which form during the cooking process on the heated food 7, which discharge channel opens into the cooking space 4, the Vapor flow is indicated by arrows. This vapor flows out into the open on the front of the stove. Above the discharge duct 8 there is a flow duct 9 formed between the discharge duct 8 and the upper boundary of the furnace housing 1, on the rear side of which a cooling air blower 10 is arranged. Here, too, the direction of flow is illustrated by an arrow, the flow channel 9 being at least partially open at the front or a grid-like one there Has flow orifice. Generally designated 11 is a heat exchanger which has a condensate trap 12 projecting into the discharge channel 8 and which is explained in more detail below with reference to FIG. 2.

Wie Fig. 2 zeigt, ist der Wärmetauscher 11 als Wärmepumpe in Form eines Peltier-Elementes ausgebildet, dessen durch den Kondensatfänger 12 dargestellte Kaltseite sich im Bereich des Abführkanals 8 befindet und dessen Warmseite im Strömungskanal 9 angeordnet ist. Der Kondensatfänger 12 kann in Form eines massearmen Metallplättchens oder einer massearmen Metallfahne ausgebildet sein. Wie in Fig. 2 angedeutet, weist der Kondensatfänger 12 eine, die Luftströmung innerhalb des Abführkanals 8 nur wenig behindernde, vorzugsweise gitterartige oder lochmusterartige Oberflächenstruktur auf. Die Warmseite besteht aus einem lamellenartigen Kühlkörper 14, der, ebenso wie der Kondensatfänger 12, in unmittelbarer Verbindung steht mit dem Peltierelement 15. Am Kondensatfänger 12 außerhalb des Abführkanals 8 in guter wärmeleitender Verbindung angeordnet ist ein erster Temperaturfühler 16, der in Wirkverbindung steht mit einer Regeleinrichtung 13. Ein zweiter Temperaturfühler 17 ist frei im Abführkanal 8 angeordnet und steht ebenfalls in Wirkverbindung mit der Regeleinrichtung 13. Gemäß einer alternativen Ausführungsform ist vorgesehen, daß der erste Temperaturfühler selbst als Kondensatfänger ausgebildet ist, vorzugsweise in Form eines auf einem Keramikplättchen angeordneten Platin-Fühlerelementes.As shown in FIG. 2, the heat exchanger 11 is designed as a heat pump in the form of a Peltier element, the cold side of which is represented by the condensate trap 12 is located in the area of the discharge duct 8 and the warm side of which is arranged in the flow duct 9. The condensate trap 12 can be designed in the form of a low-mass metal plate or a low-mass metal lug. As indicated in FIG. 2, the condensate trap 12 has a surface structure which only slightly impedes the air flow within the discharge duct 8, preferably a lattice-like or perforated pattern. The warm side consists of a lamellar heat sink 14, which, like the condensate trap 12, is in direct connection with the Peltier element 15. A first temperature sensor 16, which is in operative connection with a, is arranged on the condensate trap 12 outside the discharge duct 8 in a good heat-conducting connection Control device 13. A second temperature sensor 17 is arranged freely in the discharge channel 8 and is also in operative connection with the control device 13. According to an alternative embodiment, it is provided that the first temperature sensor itself is designed as a condensate trap, preferably in the form of a platinum arranged on a ceramic plate. Sensor element.

Die Funktionsweise der Regeleinrichtung und des damit in Wirkverbindung stehenden Wärmetauschers 11 sei im folgenden erläutert:
Bei Betrieb der Kocheinrichtung, d.h. nach Einschaltung der Heizeinrichtung 5 (Fig. 1), erhöht sich die Temperatur im Garraum 4 z.B. entsprechend der Temperaturverlaufskurve ta in Fig. 3 über die Zeit T. Die Temperatur ta steigt von einer Ruhetemperatur ta 1, z.B. 20°C, entsprechend der gewählten Heizleistung auf eine Anheiztemperatur ta 2 und verläuft von da ab wellenförmig entsprechend dem Regelspiel der Heizeinrichtung 5. Die Kurve tb verdeutlicht den Verlauf der Temperatur, die durch den Temperaturfühler 16 am Kondensatfänger 12 gemessen wird. Diese Temperatur tb soll bestimmungsgemäß durch die Regeleinrichtung 13 mit Hilfe des Wärmetauschers 11 bzw. der Wärmepumpe konstant gehalten werden, und zwar unabhängig von der Temperatur der nicht-kondensierten erhitzten Abluft, die vom Garraum 4 ausgehend den Abführkanal 8 durchströmt (Pfeil). Hierbei wird von der Erkenntnis ausgegangen, daß die bei Garbetrieb der Kocheinrichtung erhitzte Abluft ohne wesentlichen Feuchtegehalt ("trockener Wrasen") ebenfalls zu einer Temperaturerhöhung am Kondensatfänger 12 führt. Da durch die beschriebene Einrichtung aber der Dampfgehalt, d.h. die Feuchtigkeit der Abluft ermittelt und indirekt zur Steuerung der Heizeinrichtung 5 verwendet werden soll ist vorgesehen, die zur Konstanthaltung der Temperatur am Kondensatfänger 12, und somit zur kontinuierlichen Kondensation an demselben notwendige Energie zu ermitteln, als Reaktion auf die zusätzlich am Kondensatfänger 12 wirksam werdende Wärmeenergie aufgrund dieser Kondensation des Wasserdampfes. Dies kann dadurch erfolgen, daß man kontinuierlich oder sukzessive die am Temperaturfühler 17 gemessene Temperatur, die im wesentlichen dem Temperaturverlauf ta entspricht, vergleicht mit der bei stattfindender Kondensation am Kondensatfänger 12 gemessenen, um einen entsprechend des feuchten Dampfvolumenstromes und der Kondensationsleistung bestimmten Betrag über der Temperatur am Temperaturfühler 17 liegenden Temperatur (Temperaturfühler 16), und die festgestellte Temperaturdifferenz zur Regelung bzw. Steuerung der Kühlleistung verwendet. In der praktischen Anwendung wird man für die unterschiedlichen Garbetriebsarten und Gargutarten Temperatur/Zeit-Kennlinien bzw. Kennlinienfelder ermitteln, die den Temperaturverlauf der Abluft bzw. des Wrasens ohne den Anteil der durch Kondensation hinzukommenden Wärmeenergie kennzeichnen, und man wird diese z.B. in einem elektronischen Speicher abgelegten Daten zyklisch vergleichen mit der zur Konstanthaltung der Temperatur am Kondensatfänger 12 benötigten Kühlleistung des Wärmetauschers 11, woraus ein dem Dampfgehalt des Wrasens proportionales Signal ableitbar ist, das zur Steuerung der Heizeinrichtung 5 mittels der Steuereinrichtung 18 (Fig. 2) verwendet wird. Wie aus dem Kurvendiagramm gemäß Fig. 3 ersichtlich, wäre zur Konstanthaltung der Temperatur am Kondensatfänger 12 bei Temperaturverlauf ohne Kondensationsanteil (Kennlinie) jeweils die in der Kurve P aufgezeigte Leistung, z.B. die elektrische Leistung zum Betrieb des Wärmetauschers 11 bzw. der Wärmepumpe notwendig, welche Kurve P entsprechend Kurve ta wellenförmig verläuft. Bei Auftreten eines mehr oder weniger großen Dampfanteiles im Wrasen, z.B. verdeutlicht durch einen vom Gargut ausgehenden Dampfstoß A, wird zusätzliche Kühlleistung P1 infolge der zusätzlich abgegebenen Kondensationswärme benötigt, die ein Maß für den Dampf- oder Feuchtigkeitsgehalt des Wrasens darstellt. Beim Ausführungsbeispiel gemäß Fig. 2 weist die Regeleinrichtung 13 als mit dem Kondensatfänger 12 in Verbindung stehender Wärmetauscher 11 ein Peltier-Element 15 auf, wobei auf der Kaltseite der Kondensatfänger 12 und auf der Warmseite der schon erwähnte Kühlkörper 14 angeordnet ist, der durch den vom Kühlluftgebläse 10 ausgehenden Kühlluftstrom gekühlt bzw. von dem die Wärme abgeführt wird. Das Peltierelement steht in Wirkverbindung mit der Regeleinrichtung 13, durch die zur Konstanthaltung der Temperatur am Kondensatfänger 12 und zur Aufrechterhaltung eines Temperaturgefälles zwischen Warm- und Kaltseite die elektrische Energie geregelt wird.The mode of operation of the control device and of the heat exchanger 11 that is operatively connected to it is explained below:
When the cooking device is in operation, ie after the heating device 5 has been switched on (FIG. 1), the temperature in the cooking space 4 increases, for example in accordance with the temperature curve ta in FIG. 3, over time T. The temperature ta increases from a rest temperature ta 1, for example 20 ° C, corresponding to the selected heating power to a heating temperature ta 2 and from there runs in a wave shape according to the control cycle of the heating device 5. The curve tb illustrates the course of the temperature, which is measured by the temperature sensor 16 on the condensate trap 12. This temperature tb is intended to be kept constant by the control device 13 with the aid of the heat exchanger 11 or the heat pump, regardless of the temperature of the uncondensed heated exhaust air which flows through the discharge duct 8 from the cooking chamber 4 (arrow). This is based on the knowledge that the exhaust air heated during cooking operation of the cooking device without substantial moisture content ("dry vapors") also leads to an increase in temperature at the condensate trap 12. However, since the device described determines the steam content, ie the humidity of the exhaust air, and uses it indirectly to control the heating device 5, it is intended to determine the energy required to keep the temperature at the condensate trap 12 constant, and thus to continuously condense it, as Response to the additional heat energy acting on the condensate trap 12 due to this condensation of the water vapor. This can be done by continuously or successively comparing the temperature measured at the temperature sensor 17, which essentially corresponds to the temperature profile ta, with that measured during condensation at the condensate trap 12 by a value corresponding to the moist steam volume flow and the condensation power determined amount above the temperature at the temperature sensor 17 temperature (temperature sensor 16), and the determined temperature difference used to regulate or control the cooling power. In practical use, temperature / time characteristic curves or characteristic curve fields will be determined for the different cooking modes and types of food, which characterize the temperature profile of the exhaust air or the fumes without the proportion of the thermal energy added by condensation, and this is, for example, in an electronic memory stored data compare cyclically with the cooling capacity of the heat exchanger 11 required to keep the temperature at the condensate trap 12 constant, from which a signal proportional to the vapor content of the vapor can be derived, which is used to control the heating device 5 by means of the control device 18 (FIG. 2). As can be seen from the curve diagram according to FIG. 3, the power shown in curve P, for example the electrical power for operating the heat exchanger 11 or the heat pump, would be necessary in order to keep the temperature at the condensate trap 12 constant in the case of a temperature profile without a condensation component (characteristic curve) Curve P is wavy according to curve ta. If a more or less large proportion of steam occurs in the vapor, for example, illustrated by a burst of steam A emanating from the food to be cooked, additional cooling power P1 is required as a result of the additional heat of condensation which is a measure of the vapor or moisture content of the vapor. In the exemplary embodiment according to FIG. 2, the control device 13 has a Peltier element 15 as the heat exchanger 11 connected to the condensate trap 12, the already mentioned heat sink 14 being arranged on the cold side of the condensate trap 12 and on the warm side. which is cooled by the cooling air flow emanating from the cooling air fan 10 or from which the heat is removed. The Peltier element is in operative connection with the control device 13, by means of which the electrical energy is controlled in order to keep the temperature at the condensate trap 12 constant and to maintain a temperature gradient between the hot and cold sides.

Claims (11)

Kocheinrichtung mit einem verschließbaren Garraum mit einer Heizeinrichtung und mit einem Abführkanal für die beim Garprozeß vom Garraum her kommende erhitzte Luft einschließlich des vom Lebensmittel ausgehenden feuchten Wrasens, sowie mit einer Steuereinrichtung mit einem Feuchtigkeitssensor, die den jeweils aktuellen Feuchtegrad im abgeführten Wrasen ermittelt und zur Steuerung der Heizeinrichtung verwendet, dadurch gekennzeichnet, daß im Abführkanal ein Kondensatfänger (12) aus wärmeleitendem Material angeordnet ist, der mit einer Regeleinrichtung (13) zur Reduzierung der durch Kondensation bewirkten Temperaturerhöhung am Kondensatfänger (12) auf eine, eine Kondensation ermöglichende Temperatur in Verbindung steht und daß die Energiegröße, die zur Abführung der durch Kondensation bewirkten zusätzlichen Wärmeenergie erforderlich ist, als Steuergröße für die Steuereinrichtung (18) verwendet wird.Cooking device with a lockable cooking space with a heating device and with a discharge duct for the heated air coming from the cooking space during the cooking process, including the moist fumes coming from the food, as well as with a control device with a moisture sensor which determines the current degree of moisture in the fumes being removed and for control purposes of the heating device, characterized in that a condensate trap (12) made of heat-conducting material is arranged in the discharge duct and is connected to a control device (13) for reducing the temperature increase on the condensate trap (12) caused by condensation to a temperature that enables condensation and that the amount of energy required to dissipate the additional thermal energy caused by condensation is used as a control variable for the control device (18). Kocheinrichtung nach Anspruch 1, dadurch gekennzeichnet, daß die Regeleinrichtung (13) derart ausgebildet ist, daß die Temperatur am Kondensatfänger (12) unabhängig von der Temperatur der nicht-kondensierten erhitzten Abluft konstant gehalten wird.Cooking device according to claim 1, characterized in that the control device (13) is designed such that the temperature at the condensate trap (12) is kept constant regardless of the temperature of the uncondensed heated exhaust air. Kocheinrichtung nach Anspruch 2, dadurch gekennzeichnet, daß die Temperatur am Kondensatfänger (12) in bezug auf eine Temperatur/Zeit-Kennlinie der den Abführkanal (8) durchströmenden, durch die Heizeinrichtung (5) erhitzten Abluft konstant gehalten wird.Cooking device according to claim 2, characterized in that the temperature at the condensate trap (12) is kept constant with respect to a temperature / time characteristic of the exhaust air flowing through the discharge duct (8) and heated by the heating device (5). Kocheinrichtung nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, daß die Regeleinrichtung (13) einen ersten, am Kondensatfänger (12) angeordneten Temperaturfühler (16) zur Erfassung dessen jeweils aktueller Temperatur und einen zweiten, im Abführkanal (8) frei angeordneten Temperaturfühler (17) zur Erfassung der Temperatur der Abluft bzw. des Wrasens aufweist und daß die Differenz der jeweils ermittelten Temperaturen als Steuergroße für die zur Reduzierung der Temperatur am Kondensatfänger 12) aufzuwendenden Energie verwendet wird.Cooking device according to one of the preceding claims, characterized in that the control device (13) has a first temperature sensor (16) arranged on the condensate trap (12) for detecting its current temperature and a second temperature sensor (17) freely arranged in the discharge channel (8). for detecting the temperature of the exhaust air or the vapor and that the difference between the temperatures determined in each case is used as a control variable for the energy to be used to reduce the temperature at the condensate trap 12). Kocheinrichtung nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, daß der Kondensatfänger (12) in Form eines massearmen Metallplättchens oder -Fahne ausgebildet ist.Cooking device according to one of the preceding claims, characterized in that the condensate trap (12) is designed in the form of a low-mass metal plate or flag. Kocheinrichtung nach Anspruch 5, dadurch gekennzeichnet, daß der Kondensatfänger (12) eine, die Luftströmung nur wenig behindernde, vorzugsweise gitterartige oder lochmusterartige Oberflächenstruktur aufweist.Cooking device according to Claim 5, characterized in that the condensate trap (12) has a surface structure which is only slightly obstructing the air flow, preferably a lattice-like or perforated pattern. Kocheinrichtung nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, daß der erste Temperaturfühler als Kodensatfänger ausgebildet ist, vorzugsweise in Form eines auf einem Keramikplättchen angeordneten Platin-Fühlerelementes.Cooking device according to one of the preceding claims, characterized in that the first temperature sensor is designed as a code sensor, preferably in the form of a platinum sensor element arranged on a ceramic plate. Kocheinrichtung nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, daß die Steuereinrichtung (18) eine Vergleichseinrichtung aufweist, durch die die jeweils aktuelle, zur Konstanthaltung der Temperatur am Kondensatfänger (12) aufzuwendende Energie mit der vorzugsweise in einem elektronischen Speicher abgelegten Temperatur/Zeit-Kennlinie verglichen und das Vergleichsergebnis als Steuersignal für die Steuereinrichtung (18) verwendet wird.Cooking device according to one of the preceding claims, characterized in that the control device (18) has a comparison device by means of which the respectively current energy to be used to keep the temperature at the condensate trap (12) constant is preferably stored in an electronic memory Temperature / time characteristic is compared and the comparison result is used as a control signal for the control device (18). Kocheinrichtung nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, daß die Regeleinrichtung (13) als mit dem Kondensatfänger (12) in Verbindung stehender Wärmetauscher (11) eine Wärmepumpe, vorzugsweise ein Peltier-Element (15) aufweist, deren Warmseite zwangsgekühlt ist.Cooking device according to one of the preceding claims, characterized in that the control device (13), as a heat exchanger (11) connected to the condensate trap (12), has a heat pump, preferably a Peltier element (15), the hot side of which is forced-cooled. Kocheinrichtung nach Anspruch 9, dadurch gekennzeichnet, daß zur Wärmeabführung der Wärmepumpe eine erzwungene Kühlluftströmung dient.Cooking device according to claim 9, characterized in that a forced flow of cooling air is used to remove heat from the heat pump. Kocheinrichtung nach Anspruch 10, dadurch gekennzeichnet, daß die Warmseite der Wärmepumpe in einem, außerhalb des Garraumes angeordneten Strömungskanal (9) eines Kühlluftgebläses (10) der Kocheinrichtung liegt.Cooking device according to claim 10, characterized in that the warm side of the heat pump lies in a flow channel (9) of a cooling air blower (10) of the cooking device arranged outside the cooking space.
EP92101075A 1991-03-22 1992-01-23 Cooking unit with a closable cooking chamber Expired - Lifetime EP0504555B1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE4109565 1991-03-22
DE4109565A DE4109565C2 (en) 1991-03-22 1991-03-22 Cooking equipment with a lockable cooking space and cooking process

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EP0504555A2 true EP0504555A2 (en) 1992-09-23
EP0504555A3 EP0504555A3 (en) 1993-07-07
EP0504555B1 EP0504555B1 (en) 1995-07-26

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EP92101075A Expired - Lifetime EP0504555B1 (en) 1991-03-22 1992-01-23 Cooking unit with a closable cooking chamber

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EP (1) EP0504555B1 (en)
JP (1) JPH0587345A (en)
AT (1) ATE125614T1 (en)
DE (2) DE4109565C2 (en)
ES (1) ES2077884T3 (en)

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WO2006056305A1 (en) * 2004-11-25 2006-06-01 Miele & Cie. Kg Baking oven with a vapour channel in which a catalyst and a gas sensor are arranged
WO2007077160A2 (en) * 2005-12-30 2007-07-12 Arcelik Anonim Sirketi Oven with sensor
EP2469176A1 (en) * 2010-12-22 2012-06-27 BSH Bosch und Siemens Hausgeräte GmbH Device and method for monitoring two threshold temperatures for a cooking device
US8302527B2 (en) 2006-12-11 2012-11-06 Miele & Cie. Kg Method for determining the variation with time of the amount of steam released from a food product during a cooking process in a cooking chamber of a baking oven
EP2306535A3 (en) * 2009-10-02 2013-03-13 BSH Bosch und Siemens Hausgeräte GmbH Domestic appliance with a component that heats up during operation and a device supplied with electrical energy and method for supplying a device of a domestic appliance with electrical energy
EP3412973B1 (en) * 2017-06-07 2024-02-28 Electrolux Appliances Aktiebolag Oven comprising an assembly for detecting operating parameters within the oven cavity

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DE4319201A1 (en) * 1993-06-09 1993-11-18 Hans Heerig Catering oven with control of cooking or thawing process for food produce - has steam generated and mixed with air for circulation in controlled chamber with temperature sensors used to determine necessary heating energy
DE4333585C2 (en) * 1993-10-01 1996-04-11 Friedrich Dipl Ing Hauck Stove with an oven that can be used as an oven, which can be heated electrically or by gas
DE10128369B4 (en) * 2001-06-12 2012-02-16 BSH Bosch und Siemens Hausgeräte GmbH Cooking device with a steam fan
CN109869760A (en) * 2017-12-05 2019-06-11 佛山市顺德区美的电热电器制造有限公司 The control method of heating platform and heating platform

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006056305A1 (en) * 2004-11-25 2006-06-01 Miele & Cie. Kg Baking oven with a vapour channel in which a catalyst and a gas sensor are arranged
US8469017B2 (en) 2004-11-25 2013-06-25 Miele & Cie. Kg Baking oven with a vapor channel in which a catalyst and a gas sensor are arranged
WO2007077160A2 (en) * 2005-12-30 2007-07-12 Arcelik Anonim Sirketi Oven with sensor
WO2007077160A3 (en) * 2005-12-30 2007-10-25 Arcelik As Oven with sensor
US8302527B2 (en) 2006-12-11 2012-11-06 Miele & Cie. Kg Method for determining the variation with time of the amount of steam released from a food product during a cooking process in a cooking chamber of a baking oven
EP2306535A3 (en) * 2009-10-02 2013-03-13 BSH Bosch und Siemens Hausgeräte GmbH Domestic appliance with a component that heats up during operation and a device supplied with electrical energy and method for supplying a device of a domestic appliance with electrical energy
EP2469176A1 (en) * 2010-12-22 2012-06-27 BSH Bosch und Siemens Hausgeräte GmbH Device and method for monitoring two threshold temperatures for a cooking device
EP3412973B1 (en) * 2017-06-07 2024-02-28 Electrolux Appliances Aktiebolag Oven comprising an assembly for detecting operating parameters within the oven cavity

Also Published As

Publication number Publication date
DE4109565A1 (en) 1992-09-24
ES2077884T3 (en) 1995-12-01
EP0504555A3 (en) 1993-07-07
ATE125614T1 (en) 1995-08-15
DE59202998D1 (en) 1995-08-31
EP0504555B1 (en) 1995-07-26
JPH0587345A (en) 1993-04-06
DE4109565C2 (en) 1999-05-06

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