EP0628772B1 - Méthode de fonctionnement d'un four de cuisson - Google Patents

Méthode de fonctionnement d'un four de cuisson Download PDF

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Publication number
EP0628772B1
EP0628772B1 EP94107901A EP94107901A EP0628772B1 EP 0628772 B1 EP0628772 B1 EP 0628772B1 EP 94107901 A EP94107901 A EP 94107901A EP 94107901 A EP94107901 A EP 94107901A EP 0628772 B1 EP0628772 B1 EP 0628772B1
Authority
EP
European Patent Office
Prior art keywords
preset
fan
switched
baking
cycle
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.)
Expired - Lifetime
Application number
EP94107901A
Other languages
German (de)
English (en)
Other versions
EP0628772A1 (fr
Inventor
Manfred C/O Whirlpool Italia S.R.L. Mayr-Willius
Gunter C/O Whirlpool Italia S.R.L. Scholz
Claudia C/O Whirlpool Italia S.R.L. Schlegel
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.)
Bauknecht Hausgeraete GmbH
Whirlpool Europe BV
Original Assignee
Bauknecht Hausgeraete GmbH
Whirlpool Europe BV
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 Bauknecht Hausgeraete GmbH, Whirlpool Europe BV filed Critical Bauknecht Hausgeraete GmbH
Publication of EP0628772A1 publication Critical patent/EP0628772A1/fr
Application granted granted Critical
Publication of EP0628772B1 publication Critical patent/EP0628772B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • 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
    • F24C7/087—Arrangement or mounting of control or safety devices of electric circuits regulating heat
    • 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
    • F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
    • F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
    • F24C15/325—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation electrically-heated

Definitions

  • the invention relates to a method for operating an electric oven with an annular fan heater around the fan wheel of a fan driven by an electric motor and with an upper heat and a lower heat radiator.
  • Known electric ovens with this equipment generally have different operating modes, which can be selected with an operating mode selector switch. These are recirculation mode, static mode with top and bottom heat, grilling mode and various combinations of these modes with several operated radiators, such as recirculation with bottom heat, recirculation with grill.
  • the recirculation mode can be implemented in two ways, namely with an annular fan heater around the fan wheel of a fan driven by an electric motor or with the top heat and bottom heat radiators when the fan is switched on.
  • the circulating air mode with the ring-shaped fan heater shows excessive browning differences on the baked goods in all levels of the baking chamber.
  • the recirculation mode should, however, be able to finish baked goods in the baking sheet on several levels at the same time. In the case of baked goods with a longer baking time, the top level on the top of the baked goods achieves a result that is too light, while the bottom of the baked goods in the bottom level is too moist.
  • Recirculation mode with the blower switched on and the top and bottom heat radiators switched on does show better tanning results, i.e. minor browning differences, but has problems in the top and bottom levels of the baking chamber.
  • the baked goods on the top level brown too much on the top, while the baked goods on the bottom level burn on the bottom. This often precludes the possibility of baking in several levels. Even the static operation only allows baking on one level.
  • This object is achieved according to the invention in that a baking process is started in a first operating mode with a predeterminable, first cycle time in recirculation mode with the fan switched on and the fan heater switched on, and then in a second operating mode with a predeterminable second cycle time in recirculation mode with the fan switched on and top heat switched on - and bottom heat radiators is switched, and that the baking process is continued alternately in the first and second operating modes with the predetermined first and the predetermined second cycle time until the expiration of the predetermined baking time.
  • the baking process always starts with a recirculation mode with the fan switched on and the fan heater switched on. This quickly heats up the baking chamber. This is followed by recirculation mode with the fan switched on and the top and bottom heat radiators switched on. These operating modes are repeated until the baking time has expired.
  • the cycle times for the air recirculation companies are variable and can be specified, so that the most optimal settings with regard to heat distribution, energy consumption and cycle times can always be specified and fixed for the different types of baked goods.
  • a design has proven to be advantageous, which is characterized in that the first cycle time for the first operating mode is chosen to be 5 minutes and longer.
  • the specification can also be made according to a further embodiment in that the first and second cycle times are specified by a thermostat and are integral multiples of the switching periods. This inevitably creates a link between the cycle times and the temperature profile over time in the baking chamber.
  • the influencing of the cycle times can also be changed and specified automatically depending on the specification of food categories.
  • the operating voltage S1 which is present at terminals L1 and N, is applied to the control circuit using an operating switch S1.
  • a signal lamp H1 lights up and shows the operating status, ie the baking process that has been initiated.
  • the oven light E and the fan M are switched on.
  • the control electronics also receives the supply voltage and the predetermined cycle with the first predetermined cycle time and the second predetermined cycle time begins to run.
  • the cycle times can be predefined in the exemplary embodiment, but they can also be variable and can be predefined using selector switches.
  • the thermostat has closed its contact at the beginning, so that the fan heater R3 is switched on during the first cycle time via switch S2. After the first cycle time has elapsed, the control electronics control switch S2 into the other switching position.
  • the blower heater R3 is switched off and the upper heat radiator R1 and the lower heat radiator R2 are switched on during the second cycle time specified by the control electronics.
  • switch S2 switches back to the starting position and the first operating mode starts again.
  • the first operating mode and the second operating mode now alternate continuously until the baking process is finished.
  • Thermostat B can switch off the radiators when a specified temperature is exceeded.
  • the fan M remains switched on during the entire baking process. During the entire baking process, therefore, recirculated air is generated, which is directed and distributed into the baking chamber via an air baffle attached to the rear wall of the baking chamber, behind which the fan wheel with the fan heater is located.
  • the baking space is quickly heated up during the first cycle time, the fan M and the fan heater R3 being switched on.
  • the blower M and the upper heat radiator R1 and the lower heat radiator R2 are switched on.
  • the air recirculation modes then alternate until the baking process is finished.
  • the first cycle time is preferably about 5 minutes and slightly longer, but should not be less than 5 minutes.
  • the second cycle time can vary between 0 and 10 minutes. Again, the time should not be less than 5 minutes, since then no effects can be determined.
  • the cycle times can also be specified by integer switching periods of the thermostat. Then the thermostat also controls the control electronics, which then counts the switching periods and controls switch S2 in accordance with the specification.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Stoves And Ranges (AREA)
  • Baking, Grill, Roasting (AREA)

Claims (6)

  1. Procédé pour faire fonctionner un four électrique comportant un corps de chauffe de ventilateur, de forme annulaire et disposé autour de la roue d'un ventilateur agencé de façon à pouvoir être entraîné par un moteur électrique, un corps de chauffe de voûte et un corps de chauffe de sole,
       caractérisé
    en ce qu'on commence une opération de cuisson dans un premier mode de fonctionnement, pendant une première période pouvant être présélectionnée, en fonctionnement de convection avec le ventilateur (M) en marche et le corps de chauffe de ventilateur (R3) en service,
    en ce qu'on commute ensuite pour passer à un second mode de fonctionnement, pendant une seconde période pouvant être présélectionnée, en fonctionnement de convection avec le ventilateur (M) en marche et les corps de chauffe de voûte et de sole (R1, R2) en service et
    en ce qu'on poursuit l'opération de cuisson d'une manière alternée dans le premier et le second modes de fonctionnement, pendant la première période présélectionnée et la seconde période présélectionnée, jusqu'à l'expiration de la durée de cuisson fixée à l'avance.
  2. Procédé selon la revendication 1, caractérisé en ce que la première période prévue pour le premier mode de fonctionnement est choisie égale ou supérieure à 5 minutes.
  3. Procédé selon la revendication 1 ou 2, caractérisé en ce que la première et la seconde périodes sont présélectionnées au moyen de commutateurs de sélection.
  4. Procédé selon la revendication 1 ou 2, caractérisé en ce que la première et la seconde périodes sont présélectionnées au moyen d'un thermostat et sont égales à des multiples entiers des périodes de commutation de ce thermostat.
  5. Procédé selon l'une des revendications 1 à 4, caractérisé en ce que les périodes des modes de fonctionnement sont modifiées et présélectionnées en fonction de la sélection réalisée parmi des catégories de pièces à cuire.
  6. Procédé selon la revendication 1, caractérisé en ce que les périodes sont présélectionnées d'une manière définitive.
EP94107901A 1993-06-14 1994-05-21 Méthode de fonctionnement d'un four de cuisson Expired - Lifetime EP0628772B1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE4319613A DE4319613C1 (de) 1993-06-14 1993-06-14 Verfahren zum Betreiben eines Elektrobackofens
DE4319613 1993-06-14

Publications (2)

Publication Number Publication Date
EP0628772A1 EP0628772A1 (fr) 1994-12-14
EP0628772B1 true EP0628772B1 (fr) 1996-12-27

Family

ID=6490273

Family Applications (1)

Application Number Title Priority Date Filing Date
EP94107901A Expired - Lifetime EP0628772B1 (fr) 1993-06-14 1994-05-21 Méthode de fonctionnement d'un four de cuisson

Country Status (2)

Country Link
EP (1) EP0628772B1 (fr)
DE (2) DE4319613C1 (fr)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19518004C2 (de) * 1995-05-19 2003-02-27 Rational Ag Verfahren zur thermischen Behandlung von Geflügel und/oder Geflügelteilen
DE19839069C5 (de) * 1998-08-27 2010-04-29 BSH Bosch und Siemens Hausgeräte GmbH Backofen mit Unterhitzeheizkörper
DE10151937A1 (de) * 2001-10-22 2003-04-30 Bsh Bosch Siemens Hausgeraete Gargerät mit einer Schnellaufheizeinheit
DE10313914A1 (de) 2003-03-27 2004-10-07 BSH Bosch und Siemens Hausgeräte GmbH Verfahren zum Betreiben eines Backofens
US20090250451A1 (en) * 2008-04-03 2009-10-08 Electrolux Home Products Inc. Auto stir
DE102011113597A1 (de) * 2011-09-16 2013-03-21 Rational Aktiengesellschaft Variabel einstellbares Taktverhältnis
EP3051209A1 (fr) * 2015-01-30 2016-08-03 Electrolux Appliances Aktiebolag Méthode pour effectuer un processus de cuisson dans un four de cuisson
KR101925368B1 (ko) * 2017-06-30 2018-12-05 엘지전자 주식회사 조리기기 및 그 연소 제어방법
KR101924590B1 (ko) 2017-06-30 2018-12-03 엘지전자 주식회사 조리기기
KR101924589B1 (ko) 2017-06-30 2018-12-03 엘지전자 주식회사 조리기기

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2635220A1 (de) * 1976-08-05 1978-02-09 Licentia Gmbh Sicherheitseinrichtung fuer den bratraum von elektroherden
DE2657929C3 (de) * 1976-12-21 1980-03-20 Bosch-Siemens Hausgeraete Gmbh, 7000 Stuttgart Backofen, insbesondere mit Mitteln zur pyrolytischen Selbstreinigung
DE2757059C2 (de) * 1977-12-21 1985-05-02 Bosch-Siemens Hausgeräte GmbH, 7000 Stuttgart Backofen mit Umluftgebläse und Stahlungsheizkörpern
GB2112936B (en) * 1982-01-04 1985-02-13 Froude Eng Ltd Measuring the speed of a piston engine ultrasonically
FR2519413B1 (fr) * 1982-01-06 1987-05-22 Dietrich & Cie De Four electrique de cuisson domestique
DE4237570A1 (de) * 1992-11-06 1994-05-11 Bosch Siemens Hausgeraete Backofen

Also Published As

Publication number Publication date
DE59401380D1 (de) 1997-02-06
DE4319613C1 (de) 1994-06-30
EP0628772A1 (fr) 1994-12-14

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