EP0734503A1 - Hot-air oven for food preparation - Google Patents

Hot-air oven for food preparation

Info

Publication number
EP0734503A1
EP0734503A1 EP95911303A EP95911303A EP0734503A1 EP 0734503 A1 EP0734503 A1 EP 0734503A1 EP 95911303 A EP95911303 A EP 95911303A EP 95911303 A EP95911303 A EP 95911303A EP 0734503 A1 EP0734503 A1 EP 0734503A1
Authority
EP
European Patent Office
Prior art keywords
oven according
air duct
hot air
basket
convection 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.)
Granted
Application number
EP95911303A
Other languages
German (de)
French (fr)
Other versions
EP0734503B1 (en
Inventor
Harald Ubert
Joachim Barthel
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.)
Ubert Gastrotechnik GmbH
Original Assignee
Ubert Gastrotechnik GmbH
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 Ubert Gastrotechnik GmbH filed Critical Ubert Gastrotechnik GmbH
Publication of EP0734503A1 publication Critical patent/EP0734503A1/en
Application granted granted Critical
Publication of EP0734503B1 publication Critical patent/EP0734503B1/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

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
    • 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
    • F24C15/00—Details
    • F24C15/20—Removing cooking fumes

Definitions

  • the present invention relates to a hot air oven for the preparation of food with the features of the preamble of claim 1.
  • a hot air oven for the preparation of food in which deep-frozen food, such as. B. French fries, can be inserted in a wire basket in a cooking space, in which they are then first cooked in hot air without air exchange.
  • the cooking space is closed, so that the moisture escaping from the food creates a hot steam atmosphere in the cooking space.
  • a supply air and an exhaust air duct are opened by means of slides, so that the moist atmosphere can escape from the cooking space and a dry, hot atmosphere is instead generated.
  • the food is given the browning that is optically and sensorially necessary.
  • opening and closing the supply air and exhaust air ducts with slides is problematic because these slides have to be cleaned relatively frequently because they are in the cooking chamber as a result of the fatty atmosphere tend to resinify.
  • At least one flap is provided to open or close the supply air and / or the exhaust air duct, resinification of the control elements is not to be feared.
  • a flap can also be opened if the cooking space is heavily contaminated facing side can be easily opened and closed.
  • the areas of the flap that come into contact with the sealing elements are considerably smaller than the relevant areas of a slide.
  • a heating device for the supply air is assigned to at least one supply air duct. This makes it possible for preheated air to get into the cooking space during the transition from the vapor phase to the reverse phase. A temperature drop in the transition from one phase to the next is thus avoided, which has a positive effect on the duration of the preparation process.
  • the flap control can be carried out by an automatic system if it can be operated as a function of an automatic control device.
  • the exhaust air duct opens into an area of the housing on the outside thereof, preferably in an exhaust air connection, so that the hot and moist air escaping after the end of the vapor phase can be removed directly.
  • a cool outer housing of the convection oven is advantageous and is made possible by the fact that an intermediate space is formed between the housing and the cooking space. If the supply air duct runs partially through this intermediate space, the supply air can be used on the one hand to cool the housing and on the other hand can already be preheated before entering the cooking space. The power required for the above-mentioned heating device for the supply air then becomes lower.
  • the basket of the convection oven is rounded in cross section in a plane perpendicular to the axis of rotation rectangular Corners, there is an advantageous movement of the food in the basket during the preparation time.
  • the cork basins advantageously have a radius of curvature between 5 mm and 60 mm. If the corners have a smaller radius of curvature, there is a risk that some of the fries will break through in the steam phase during preparation, which is not desirable for reasons of appearance. If the corner radius is made larger or the basket is made round, for example, the movement of the french fries during preparation in the hot air oven is not sufficient.
  • the basket can be arranged on the left, on the right or on the front of the convection oven.
  • Figure 1 A hot air oven according to the invention schematically in a cross section from the side;
  • FIG. 2 the hot air oven according to FIG. 1 with open supply air and exhaust air flaps; such as
  • FIG. 3 the flap actuation in the hot air oven according to FIG. 1.
  • a hot air oven is designated by 1 in total.
  • the convection oven 1 is shown in a cross section from the side, so that its front side 2 is shown on the left in the drawing and its rear side 3 is on the right in the drawing.
  • a control unit At 4 on the front side 2 there is a control unit, only indicated, which is accessible from the front side.
  • a cooking space 5 is provided within the housing, in which food 6 in general, in particular frozen french fries, can be prepared.
  • the cooking space 5 is delimited by a front side wall 7, a rear side wall 8, a bottom wall 9 and a top wall 10.
  • a basket 11 which is shown essentially square in FIG.
  • the basket 11 is rotatably arranged about an axis perpendicular to the image plane in FIG.
  • the hot-air oven 1 has a number of openings 15 for connecting the cooking space 5 to an air supply duct 16 and a number of openings 17 for connecting the cooking space 5 to an exhaust air duct 18.
  • the openings 15 and 17 are each to be connected via a flap 19 to the respective supply air duct or exhaust air duct, in which the flaps 19 are rotated through 90 ° about an axis 20 which is arranged centrally and is perpendicular to the plane of the drawing in FIG. 1, so that they release the cross section of the channels 15 and 17 respectively.
  • FIG. 2 shows the hot air oven according to FIG. 1 in a position with the flaps 19 open.
  • the cooking chamber 5 is connected to the supply air duct 16 and the exhaust air duct 18 via the openings 15 and 17.
  • the oven When used for the preparation of dishes, especially frozen french fries, the oven is operated as follows:
  • the device is switched on by the operating personnel via the operating part 4.
  • the flaps are closed 19 thereupon the heater 14 of the appliance and the hot air blower 12 are put into operation, and the cooking space 5 of the hot air oven 1 is heated to a desired temperature, for example for the preparation of French fries 230 ° Celsius.
  • the device After reaching the target temperature, the device is ready for operation, and a certain amount of the food 6 to be prepared can be introduced into the basket 11, which is only indicated schematically in FIGS. 1 and 2.
  • the basket is pulled out of the cooking chamber 5, specifically in the direction of its axis of rotation, ie in FIGS. 1 and 2 in the direction perpendicular to the plane of the drawing.
  • the food 6 After the food 6 has been filled into the basket 11, it is again pushed back into the cooking chamber 5 parallel to the axis of rotation, so that the food 6 is completely in the cooking chamber and the cooking chamber 5 is closed to the outside.
  • the hot air blower 12 is then brought up to the nominal speed, wherein it sucks in air from the direction of the basket 11 through a cutout of the air baffle 13, which is arranged directly next to the blower 12.
  • the air is blown in the radial direction of the blower 12 via the heating elements 14, which are switched on at this point in time, because the temperature in the cooking space drops when freshly introduced foods are being introduced.
  • the basket 11 rotates about its axis, that is to say clockwise in FIGS. 1 and 2. The air flow in FIG.
  • the hot, humid atmosphere can escape from the cooking space into the exhaust air duct 18 via the openings 17. If you want to avoid a temperature drop in the cooking space 5 of the convection oven 1 in this phase of the preparation process, it is advantageous to provide a heating register in the supply air duct.
  • the supply air can then be heated to the desired setpoint of 230 ° Celsius, so that the atmosphere can be exchanged in the cooking chamber without a drop in temperature. This also increases the quality of the food.
  • the roasting phase of the preparation process begins, in which the food which is itself cooked undergoes browning, which improves the taste of the food and makes it crispy. This roasting phase takes place in a dry, hot atmosphere.
  • the heaters 14 are switched off, and a signal sounds on the control unit 4, which indicates to the operating personnel that the food 6 can be removed.
  • the basket 11 is pulled out of the device again and emptied by rotating it 360 °.
  • the advantages according to the invention are achieved in the device described so far that the flaps 19 for opening and closing the openings 15 and 17 do not have to run through a guide, as in the known slide designs, but rather that they are free in the Channel can be rotated.
  • the grease splashes that occur inevitably can precipitate on the side of the flaps 19 facing the cooking chamber 5 without impairing the function of the flaps.
  • the flaps 19 can be operated in a simple manner via a common linkage.
  • FIG. 3 Such a linkage is shown in FIG. 3.
  • the flaps 19 each have a bearing pin 23 on their end facing away from the cooking chamber 5, which is rotatably mounted in a push rod 24.
  • the push rod 24 is in turn fastened to a control disk 27 by means of a bearing bolt 26.
  • the control disk 27 is in turn attached to a servomotor, not shown, and rotates about the axis 28 when it is started.
  • the flaps 19 are rotated about their axes by the same angle. If the flaps 19 have a length which corresponds to the height of the openings, then a rotation through 90 ° is required to completely close the flaps. If the flaps 19 are longer than the height of the openings, then the openings are completely closed with a smaller pivoting movement. The latter embodiment is preferred, since there is no dead center when the flaps and control discs are actuated.
  • a number of openings for the supply air and the extract air are provided parallel to the axis of rotation of the basket 11.
  • Such a pure channel is not shown in FIG. 3. It was perpendicular to the display level.
  • the row of openings should be about the same length as the basket 11, so that the preheated supply air can be blown directly onto the food 6 over the entire width of the basket 11.
  • the exhaust air ducts should also be distributed over the full depth of the cooking chamber 5, so that a rapid removal of the hot, humid atmosphere is ensured after the vapor phase has ended.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Baking, Grill, Roasting (AREA)
  • Electric Ovens (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

The invention relates to a hot-air oven for food preparation with a housing, a cooking compartment (5) bounded by four side-walls (7, 8), a floor (9) and a cover (10), with a first blower (12) to generate a flow of hot air in the cooking compartment with a rotary basket (11) for the food (16) which can be introduced into the cooking compartment, in which the hot air flow passes through the basket, with a control device (4) for the cooking cycle comprising a temperature regulator, and at least one air inlet (16) and at least one air outlet (18), in which reliable and low-maintenance operation is made possible by the fact that there is at least one flap (19) for opening or closing the air inlet and/or outlet.

Description

Heißluftofen für die Zubereitung von LebensmittelnConvection oven for food preparation
Die vorliegende Erfindung betrifft einen Heißluftofen für die Zubereitung von Lebensmitteln mit den Merkmalen des Oberbe¬ griffs des Anspruchs 1.The present invention relates to a hot air oven for the preparation of food with the features of the preamble of claim 1.
Aus der Anmeldung PCT/SE 93/00204 ist ein Heißluftofen für die Zubereitung von Lebensmitteln bekannt, bei dem tiefge¬ kühlte Lebensmittel, wie z. B. Pommes Frites, in einem Draht¬ korb in einen Garraum eingeführt werden können, in dem sie dann zunächst ohne Luftaustausch in heißer Luft gegart wer¬ den. In dieser Phase ist der Garraum abgeschlossen, so daß die aus dem Lebensmittel entweichende Feuchtigkeit für eine heiße Dampfatmosphäre in dem Garraum sorgt. Nachdem das Le¬ bensmittel vollständig gar ist, wird über Schieber ein Zu¬ luft- und ein Abluftkanal geöffnet, so daß die feuchte Atmo¬ sphäre aus dem Garraum entweichen kann und eine trockene, heiße Atmosphäre statt dessen erzeugt wird. In dieser Phase, die auch Röstphase genannt wird, erhält das Lebensmittel die optisch und sensorisch erforderliche Bräunung. Bei den bekannten Heißluftöfen stellt sich in der Praxis her¬ aus, daß das Öffnen und Schließen der Zuluft- und Abluftkanä¬ le mit Schiebern problematisch ist, weil diese Schieber rela¬ tiv häufig gereinigt werden müssen, weil sie in Folge der fetthaltigen Atmosphäre im Garraum zum Verharzen neigen.From the application PCT / SE 93/00204 a hot air oven for the preparation of food is known, in which deep-frozen food, such as. B. French fries, can be inserted in a wire basket in a cooking space, in which they are then first cooked in hot air without air exchange. In this phase, the cooking space is closed, so that the moisture escaping from the food creates a hot steam atmosphere in the cooking space. After the food is completely cooked, a supply air and an exhaust air duct are opened by means of slides, so that the moist atmosphere can escape from the cooking space and a dry, hot atmosphere is instead generated. In this phase, which is also called the roasting phase, the food is given the browning that is optically and sensorially necessary. In the known hot air ovens it turns out in practice that opening and closing the supply air and exhaust air ducts with slides is problematic because these slides have to be cleaned relatively frequently because they are in the cooking chamber as a result of the fatty atmosphere tend to resinify.
Es ist deshalb Aufgabe der Erfindung, einen Heißluftofen da¬ hingehend zu verbessern, daß die Steuerung der Zuluft- und Abluftkanäle wartungs rmer und zuverlässiger erfolgt.It is therefore an object of the invention to improve a hot air oven in such a way that the control of the supply air and extract air ducts takes place with less maintenance and is more reliable.
Diese Aufgabe wird bei einem Heißluftofen mit den Merkmalen des Oberbegriffs des Anspruchs 1 durch die Merkmale des kenn¬ zeichnenden Teils des Anspruchs 1 gelost.This object is achieved in a hot air oven with the features of the preamble of claim 1 by the features of the characterizing part of claim 1.
Weil wenigstens eine Klappe vorgesehen ist, um den Zuluft- und/oder den Abluftkanal zu öffnen oder zu schließen, ist ein Verharzen der Steuerungselemente nicht zu befurchten. Anders als bei Schiebern, bei denen die dem Garraum zugewandte Ober¬ fläche von Fettspritzern und eventuellen Partikeln ver¬ schmutzt wird und dann bei der Betätigung nur unter Schwie¬ rigkeiten durch die Schieberführung zu ziehen ist, kann eine Klappe auch bei erheblicher Verschmutzung der dem Garraum zu¬ gewandten Seite problemlos geöffnet und geschlossen werden. Die mit den Dichtelementen in Kontakt kommenden Flächen der Klappe sind betrachtlich kleiner als die betreffenden Flachen eines Schiebers.Because at least one flap is provided to open or close the supply air and / or the exhaust air duct, resinification of the control elements is not to be feared. In contrast to sliders, in which the surface facing the cooking space is contaminated by grease splashes and possible particles and then can only be pulled through the slide guide with difficulty when actuated, a flap can also be opened if the cooking space is heavily contaminated facing side can be easily opened and closed. The areas of the flap that come into contact with the sealing elements are considerably smaller than the relevant areas of a slide.
Es ist außerdem vorteilhaft, wenn wenigstens einem Zuluftka¬ nal eine Heizeinrichtung für die Zuluft zugeordnet ist. Da¬ durch wird beim Übergang von der Dampfphase in die Rc≤tphase möglich, daß vorgeheizte Luft in den Garraum gelangt. Ein Temperaturabfall bei αe Übergang von einer Phase in αie nächste wird somit vermieden, was sich positiv auf die Dauer des Zubereitungsvorgangs auswirkt. Die Klappensteuerung kann von einer Automatik vorgenommen werden, wenn sie in Abhängigkeit von einer automatischen Steuereinrichtung betätigbar ist.It is also advantageous if a heating device for the supply air is assigned to at least one supply air duct. This makes it possible for preheated air to get into the cooking space during the transition from the vapor phase to the reverse phase. A temperature drop in the transition from one phase to the next is thus avoided, which has a positive effect on the duration of the preparation process. The flap control can be carried out by an automatic system if it can be operated as a function of an automatic control device.
Die Herstellung der Zuluft- und Abluftkanäle wird erleich¬ tert, wenn diese im Querschnitt rechteckig sind. Dann sind auch die Klappen einfach herzustellen, und es herrschen ein¬ fache geometrische Verhältnisse.The manufacture of the supply air and extract air ducts is facilitated if these are rectangular in cross section. Then the flaps are also easy to manufacture and there are simple geometric conditions.
Der Abluftkanal mündet in einem Bereich des Gehäuses an des¬ sen Außenseite bevorzugt in einem Abluftanschluß, so daß die nach Ende der Dampfphase entweichende, heiße und feuchte Luft direkt abgeführt werden kann.The exhaust air duct opens into an area of the housing on the outside thereof, preferably in an exhaust air connection, so that the hot and moist air escaping after the end of the vapor phase can be removed directly.
Ein kühles äußeres Gehäuse des Heißluftofens ist vorteilhaft und wird dadurch ermöglicht, daß zwischen dem Gehäuse und dem Garraum ein Zwischenraum gebildet ist. Wenn durch diesen Zwi¬ schenraum teilweise der Zuluftkanal verläuft, kann die Zuluft einerseits zur Kühlung des Gehäuses verwendet werden und an¬ dererseits vor dem Eintritt in den Garraum bereits vorgeheizt werden. Die für die oben erwähnte Heizeinrichtung für die Zu¬ luft erforderliche Leistung wird dann geringer.A cool outer housing of the convection oven is advantageous and is made possible by the fact that an intermediate space is formed between the housing and the cooking space. If the supply air duct runs partially through this intermediate space, the supply air can be used on the one hand to cool the housing and on the other hand can already be preheated before entering the cooking space. The power required for the above-mentioned heating device for the supply air then becomes lower.
Wenn der Zuluftkanal und der Abluftkanal über eine größere Anzahl von Öffnungen mit dem Garraum in Verbindung stehen, ist ein schnellerer und gleichmäßigerer Austausch der in dem Garraum herrschenden Atmosphären möglich. Dieses Merkmal wür¬ de sich ebenfalls zugunsten einer Verkürzung der Zuberei¬ tungszeit auswirken.If the supply air duct and the exhaust air duct are connected to the cooking chamber via a larger number of openings, a faster and more uniform exchange of the atmospheres prevailing in the cooking chamber is possible. This feature would also have the effect of shortening the preparation time.
Es ist außerdem vorteilhaft, wenn nicht jeder Öffnung je eine Klappe zugeordnet ist. Die Klappensteuerung wird dann einfach gehalten.It is also advantageous if not one flap is assigned to each opening. The flap control is then kept simple.
Wenn der Korb des Heißluftofens im Querschnitt in einer Ebene senkrecht zu der Rotationsachse rechteckig mit abgerundeten Ecken ist, ergibt sich eine vorteilhafte Bewegung des in dem Korb befindlichen Lebensmittels während der Zubereitungszeit. Die Korbecken weisen vorteilhaft einen Rundungsradius zwi¬ schen 5 mm und 60 mm auf. Bei einem kleineren Rundungsradius der Ecken besteht die Gefahr, daß bei der Zubereitung von Pommes Frites in der Dampfphase diese zum Teil durchbrechen, was aus Gründen der Optik nicht erwünscht ist. Wird der Ek- kenrundungsradius größer gemacht oder der Korb beispielsweise rund ausgeführt, so ist die Bewegung der Pommes Frites wäh¬ rend der Zubereitung im Heißluftofen nicht ausreichend.If the basket of the convection oven is rounded in cross section in a plane perpendicular to the axis of rotation rectangular Corners, there is an advantageous movement of the food in the basket during the preparation time. The cork basins advantageously have a radius of curvature between 5 mm and 60 mm. If the corners have a smaller radius of curvature, there is a risk that some of the fries will break through in the steam phase during preparation, which is not desirable for reasons of appearance. If the corner radius is made larger or the basket is made round, for example, the movement of the french fries during preparation in the hot air oven is not sufficient.
Der Korb kann je nach Einbauverhältnissen des Heißluftofens in der Küche an der linken Seite, an der rechten Seite oder an der Vorderseite des Heißluftofens angeordnet sein.Depending on the installation conditions of the convection oven in the kitchen, the basket can be arranged on the left, on the right or on the front of the convection oven.
In der Zeichnung ist ein bevorzugtes Ausführungsbeispiel des erfindungsgemäßen Heißluftofens dargestellt. Es zeigen:In the drawing, a preferred embodiment of the hot air oven according to the invention is shown. Show it:
Figur 1: Einen erfindungsgemäßen Heißluftofen schematisch in einem Querschnitt von der Seite;Figure 1: A hot air oven according to the invention schematically in a cross section from the side;
Figur 2: den Heißluftofen gemäß Figur 1 mit geöffneten Zu¬ luft- und Abluftklappen; sowieFIG. 2: the hot air oven according to FIG. 1 with open supply air and exhaust air flaps; such as
Figur 3: die Klappenbetätigung bei dem Heißluftofen gemäß Fig. 1.FIG. 3: the flap actuation in the hot air oven according to FIG. 1.
In der Figur 1 ist ein Heißluftofen insgesamt mit 1 bezeich¬ net.In FIG. 1, a hot air oven is designated by 1 in total.
Der Heißluftofen 1 ist in einem Querschnitt von der Seite dargestellt, so daß seine Vorderseite 2 in der Zeichnung links dargestellt ist und sich seine Rückseite 3 in der Zeichnung rechts befindet. An der Vorderseite 2 befindet sich bei 4 eine nur angedeutete Bedieneinheit, die von der Vorder¬ seite her zugänglich ist. Innerhalb des Gehäuses ist ein Garraum 5 vorgesehen, in dem allgemein Lebensmittel 6, insbesondere tiefgekühlte Pommes Frites zubereitet werden können. Der Garraum 5 wird von einer vorderen Seitenwand 7 , einer hinteren Seitenwand 8, einer Bo¬ denwand 9 sowie einer Deckenwand 10 begrenzt. In dem Garraum 5 befindet sich ein Korb 11, der in Figur 1 im wesentlichen quadratisch dargestellt ist. Der Korb 11 ist um eine in Figur 1 senkrecht auf der Bildebene stehende Achse drehbar angeord¬ net.The convection oven 1 is shown in a cross section from the side, so that its front side 2 is shown on the left in the drawing and its rear side 3 is on the right in the drawing. At 4 on the front side 2 there is a control unit, only indicated, which is accessible from the front side. A cooking space 5 is provided within the housing, in which food 6 in general, in particular frozen french fries, can be prepared. The cooking space 5 is delimited by a front side wall 7, a rear side wall 8, a bottom wall 9 and a top wall 10. In the cooking chamber 5 there is a basket 11, which is shown essentially square in FIG. The basket 11 is rotatably arranged about an axis perpendicular to the image plane in FIG.
Außerdem sind in dem Garraum 5 ein Heißluftgebläse 12, ein Luftleitblech 13 sowie vier Heizkörper 14 vorgesehen. Im Be¬ reich der Rückwand 8 weist der Heißluftofen 1 eine Anzahl von Öffnungen 15 zur Verbindung des Garraums 5 mit einem Zuluft¬ kanal 16 sowie eine Anzahl von Öffnungen 17 für die Verbin¬ dung des Garraums 5 mit einem Abluftkanal 18 auf. Die Öffnun¬ gen 15 und 17 sind über je eine Klappe 19 mit dem jeweiligen Zuluftkanal bzw. Abluftkanal zu verbinden, in dem die Klappen 19 um eine mittig angeordnete, in der Figur 1 senkrecht auf der Zeichenebene stehende Achse 20 um 90° gedreht werden, so daß sie den Querschnitt der Kanäle 15 bzw. 17 freigeben.In addition, a hot air blower 12, an air baffle 13 and four heating elements 14 are provided in the cooking chamber 5. In the area of the rear wall 8, the hot-air oven 1 has a number of openings 15 for connecting the cooking space 5 to an air supply duct 16 and a number of openings 17 for connecting the cooking space 5 to an exhaust air duct 18. The openings 15 and 17 are each to be connected via a flap 19 to the respective supply air duct or exhaust air duct, in which the flaps 19 are rotated through 90 ° about an axis 20 which is arranged centrally and is perpendicular to the plane of the drawing in FIG. 1, so that they release the cross section of the channels 15 and 17 respectively.
In der Figur 2 ist der Heißluftofen gemäß Figur 1 in einer Stellung mit geöffneten Klappen 19 dargestellt.FIG. 2 shows the hot air oven according to FIG. 1 in a position with the flaps 19 open.
In dieser Stellung der Klappen 19 steht der Garraum 5 mit dem Zuluftkanal 16 sowie dem Abluftkanal 18 über die Öffnungen 15 bzw. 17 in Verbindung.In this position of the flaps 19, the cooking chamber 5 is connected to the supply air duct 16 and the exhaust air duct 18 via the openings 15 and 17.
Bei seiner Verwendung für die Zubereitung von Speisen, insbe¬ sondere von tiefgekühlten Pommes Frites wird der Ofen wie folgt betrieben:When used for the preparation of dishes, especially frozen french fries, the oven is operated as follows:
Zunächst wird das Gerät von dem Bedienpersonal über das Be¬ dienteil 4 eingeschaltet. Bei geschlossenen Klappen 19 wird daraufhin die Heizung 14 des Geräts sowie das Heißluftgebläse 12 in Betrieb gesetzt, und der Garraum 5 des Heißluftofens 1 wird auf eine Solltemperatur aufgeheizt, beispielsweise für die Zubereitung von Pommes Frites 230° Celsius..First of all, the device is switched on by the operating personnel via the operating part 4. When the flaps are closed 19 thereupon the heater 14 of the appliance and the hot air blower 12 are put into operation, and the cooking space 5 of the hot air oven 1 is heated to a desired temperature, for example for the preparation of French fries 230 ° Celsius.
Nach Erreichen der Solltemperatur ist das Gerät betriebsbe¬ reit, und eine bestimmte Menge des zuzubereitenden Lebensmit¬ tels 6 kann in den Korb 11, der in den Figuren 1 und 2 nur schematisch angedeutet ist, eingeführt werden. Dazu wird der Korb aus dem Garraum 5 herausgezogen, und zwar in Richtung seiner Rotationsachse, d. h. in den Figuren 1 und 2 in Rich¬ tung senkrecht zur Zeichenebene. Nachdem das Lebensmittel 6 in den Korb 11 eingefüllt ist, wird dieser wiederum parallel zu der Rotationsachse in den Garraum 5 zurückgeschoben, so daß sich das Lebensmittel 6 vollständig in dem Garraum befin¬ det und der Garraum 5 nach außen hin abgeschlossen ist. Das Heißluftgebläse 12 wird sodann auf Nenndrehzahl gebracht, wo¬ bei es Luft aus Richtung des Korbes 11 durch einen Ausschnitt des Luftleitblechs 13, der unmittelbar neben dem Gebläse 12 angeordnet ist, ansaugt. Die Luft wird in radialer Richtung des Gebläses 12 über die Heizkörper 14 geblasen, die zu die¬ sem Zeitpunkt eingeschaltet sind, weil sich die Temperatur in dem Garraum bei frisch eingeführten Lebensmitteln absenkt. Außerdem rotiert der Korb 11 um seine Achse, also in Figur 1 und 2 im Uhrzeigersinn. Der Luftstrom verläuft in der Figur 1 bei geschlossenen Klappen 19 von dem Gebläse aus nach oben und unten über die Heizkörper 14 und unter Führung des Luft¬ leitblechs 13 parallel zu der Deckenwand 10 und der Bodenwand 9. Von dort aus geht der Luftstrom auf den Korb 11 zu und durchsetzt das Lebensmittel 6, das in Folge der Rotation des Korbes 11 ständig durchmischt wird. Der das Lebensmittel 6 durchsetzende Luftstrom heizt dieses gleichmäßig auf und tritt abgekühlt durch den Ausschnitt des Luftleitblechs 13 wiederum in das Gebläse 12 ein. Bei Erwärmen der in dem Gar¬ raum befindlichen Lebensmittel entweicht Feuchtigkeit, so daß sich in Verbindung mit der ansteigenden Temperatur eine feuchte, heiße Atmosphäre einstellt, in der das Lebensmittel 6 gegart wird. Wenn das Lebensmittel 6 bis in den Kern er¬ hitzt ist, werden die Klappen 19 geöffnet, und über ein Ge¬ bläse wird Frischluft über den Zuluftkanal 16 und die Öffnun¬ gen 15 in Richtung auf den Korb 11 geblasen. Über die Öffnun¬ gen 17 kann die heiße, feuchte Atmosphäre aus dem Garraum in den Abluftkanal 18 entweichen. Wenn man in dieser Phase des Zubereitungsprozesses einen Temperaturabfall in dem Garraum 5 des Heißluftofens 1 vermeiden will, ist es vorteilhaft, ein Heizregister in dem Zuluftkanal vorzusehen. Die Zuluft kann dann auf den gewünschten Sollwert von 230° Celsius aufgeheizt werden, so daß der Austausch der Atmosphäre in dem Garraum ohne Temperaturrückgang vollzogen werden kann. Dies erhöht auch die Qualität des Lebensmittels.After reaching the target temperature, the device is ready for operation, and a certain amount of the food 6 to be prepared can be introduced into the basket 11, which is only indicated schematically in FIGS. 1 and 2. For this purpose, the basket is pulled out of the cooking chamber 5, specifically in the direction of its axis of rotation, ie in FIGS. 1 and 2 in the direction perpendicular to the plane of the drawing. After the food 6 has been filled into the basket 11, it is again pushed back into the cooking chamber 5 parallel to the axis of rotation, so that the food 6 is completely in the cooking chamber and the cooking chamber 5 is closed to the outside. The hot air blower 12 is then brought up to the nominal speed, wherein it sucks in air from the direction of the basket 11 through a cutout of the air baffle 13, which is arranged directly next to the blower 12. The air is blown in the radial direction of the blower 12 via the heating elements 14, which are switched on at this point in time, because the temperature in the cooking space drops when freshly introduced foods are being introduced. In addition, the basket 11 rotates about its axis, that is to say clockwise in FIGS. 1 and 2. The air flow in FIG. 1, with the flaps 19 closed, runs up and down from the blower via the radiators 14 and with the guidance of the air baffle 13 parallel to the top wall 10 and the bottom wall 9 11 and passes through the food 6, which is constantly mixed as a result of the rotation of the basket 11. The air flow passing through the food 6 heats it up evenly and, once cooled, enters the blower 12 again through the cutout of the air baffle 13. When the food in the cooking space is heated, moisture escapes, so that in connection with the rising temperature there is a damp, hot atmosphere in which the food 6 is cooked. When the food 6 is heated to the core, the flaps 19 are opened, and fresh air is blown in the direction of the basket 11 via the supply air duct 16 and the openings 15 via a fan. The hot, humid atmosphere can escape from the cooking space into the exhaust air duct 18 via the openings 17. If you want to avoid a temperature drop in the cooking space 5 of the convection oven 1 in this phase of the preparation process, it is advantageous to provide a heating register in the supply air duct. The supply air can then be heated to the desired setpoint of 230 ° Celsius, so that the atmosphere can be exchanged in the cooking chamber without a drop in temperature. This also increases the quality of the food.
Nachdem nun die aus dem Lebensmittel entwichene Feuchtigkeit aus dem Garraum 5 entfernt worden ist, beginnt die Röstphase des Zubereitungsprozesses, bei dem das an sich gare Lebens¬ mittel seine Bräunung erfährt, die das Lebensmittel ge¬ schmacklich verbessert und es knusprig werden läßt. Diese Röstphase geht bei trockener, heißer Atmosphäre vor sich.Now that the moisture escaping from the food has been removed from the cooking chamber 5, the roasting phase of the preparation process begins, in which the food which is itself cooked undergoes browning, which improves the taste of the food and makes it crispy. This roasting phase takes place in a dry, hot atmosphere.
Wenn der Röstprozeß abgeschlossen ist, d. h., wenn das Le¬ bensmittel 6 die gewünschte Konsistenz erreicht hat, werden die Heizungen 14 abgeschaltet, und an der Bedieneinheit 4 er¬ tönt ein Signal, das dem Bedienpersonal anzeigt, daß das Le¬ bensmittel 6 entnommen werden kann. Zu diesem Zweck wird der Korb 11 erneut aus dem Gerät herausgezogen und durch eine Drehung um 360° entleert.When the roasting process is complete, i. that is, when the food 6 has reached the desired consistency, the heaters 14 are switched off, and a signal sounds on the control unit 4, which indicates to the operating personnel that the food 6 can be removed. For this purpose, the basket 11 is pulled out of the device again and emptied by rotating it 360 °.
Die erfindungsgemäßen Vorteile werden bei dem insoweit be¬ schriebenen Gerät dadurch erreicht, daß die Klappen 19 zum Öffnen und Schließen der Öffnungen 15 bzw. 17 nicht, wie bei den bekannten Schieberkonstruktionen, durch eine Führung lau¬ fen müssen, sondern daß sie frei in dem Kanal gedreht werden. Die während der Röstphase des Zubereitungsprozesses unver- meidlich auftretenden Fettspritzer können sich an der dem Garraum 5 zugewandten Seite der Klappen 19 niederschlagen, ohne die Funktion der Klappen zu beeinträchtigen. Außerdem können die Klappen 19 in einfacher Weise über ein gemeinsames Gestänge betätigt werden.The advantages according to the invention are achieved in the device described so far that the flaps 19 for opening and closing the openings 15 and 17 do not have to run through a guide, as in the known slide designs, but rather that they are free in the Channel can be rotated. During the roasting phase of the preparation process, the grease splashes that occur inevitably can precipitate on the side of the flaps 19 facing the cooking chamber 5 without impairing the function of the flaps. In addition, the flaps 19 can be operated in a simple manner via a common linkage.
Ein solches Gestänge ist in der Figur 3 dargestellt. Die Klappen 19 weisen an ihrem dem Garraum 5 abgewandten Ende je einen Lagerbolzen 23 auf, der drehbar in einer Schubstange 24 gelagert ist. Die Schubstange 24 wiederum ist mittels eines Lagerbolzens 26 an einer Steuerscheibe 27 befestigt. Die Steuerscheibe 27 ist wiederum auf einem nicht dargestellten Stellmotor befestigt und dreht sich bei dessen Ingangsetzung um die Achse 28.Such a linkage is shown in FIG. 3. The flaps 19 each have a bearing pin 23 on their end facing away from the cooking chamber 5, which is rotatably mounted in a push rod 24. The push rod 24 is in turn fastened to a control disk 27 by means of a bearing bolt 26. The control disk 27 is in turn attached to a servomotor, not shown, and rotates about the axis 28 when it is started.
Wenn der Stellmotor die Scheibe 27 um einen gewissen Winkel im Uhrzeigersinn oder gegen den Uhrzeigersinn dreht, dann werden die Klappen 19 um denselben Winkel um ihre Achsen ge¬ dreht. Wenn die Klappen 19 eine Lange aufweisen, die der Hohe der Offnungen entspricht, dann ist zum vollständigen Schlie¬ ßen der Klappen eine Drehung um 90° erforderlich. Wenn die Klappen 19 langer sind, als es der Hohe der Offnungen ent¬ spricht, dann ist mit einer geringeren Schwenkbewegung ein vollständiger Abschluß der Öffnungen gewährleistet. Letztere Ausfuhrung ist zu bevorzugen, da es dann bei der Betätigung der Klappen und der Steuerscheiben zu keinem Totpunkt kommt.If the servomotor rotates the disk 27 clockwise or counterclockwise by a certain angle, then the flaps 19 are rotated about their axes by the same angle. If the flaps 19 have a length which corresponds to the height of the openings, then a rotation through 90 ° is required to completely close the flaps. If the flaps 19 are longer than the height of the openings, then the openings are completely closed with a smaller pivoting movement. The latter embodiment is preferred, since there is no dead center when the flaps and control discs are actuated.
Es ist also mit einem Stellglied möglich, sämtliche Klappen synchron gleichzeitig zu bewegen.It is therefore possible with one actuator to move all flaps synchronously at the same time.
Es ist insbesondere vorteilhaft, wenn eine Reihe von Offnun- genn für die Zuluft und αie Abluft parallel zu αer Rotati¬ onsachse des Korbes 11 vorgesehen ist. Eine solche Reine vo Kanälen ist in der Figur 3 nicht dargestellt. Sie wurde senk¬ recht zu der Darstellungsebene verlaufen. Die Reihe von Off- nungenn sollte etwa dieselbe Lange aufweisen, wie der Korb 11, so daß auf der gesamten Breite des Korbes 11 die vorge¬ heizte Zuluft direkt auf das Lebensmittel 6 geblasen werden kann. Auch die Abluftkanäle sollten über die volle Tiefe des Garraumes 5 verteilt sein, damit ein schnelles Entfernen der feucht-heißen Atmosphäre nach Abschluß der Dampfphase gewähr¬ leistet wird.It is particularly advantageous if a number of openings for the supply air and the extract air are provided parallel to the axis of rotation of the basket 11. Such a pure channel is not shown in FIG. 3. It was perpendicular to the display level. The row of openings should be about the same length as the basket 11, so that the preheated supply air can be blown directly onto the food 6 over the entire width of the basket 11. The exhaust air ducts should also be distributed over the full depth of the cooking chamber 5, so that a rapid removal of the hot, humid atmosphere is ensured after the vapor phase has ended.
Schließlich ist es sinnvoll, den Abluftkanal 18 an einen Dunstabzug anzuschließen, der aus dem Raum herausführt, in dem der Heißluftofen aufgestellt ist. Die ausgeblasene Luft kann dann nicht in den Raum gelangen. Finally, it makes sense to connect the exhaust air duct 18 to an extractor hood that leads out of the room in which the hot air oven is installed. The blown-out air cannot then enter the room.

Claims

Patentansprüche claims
1. Heißluftofen für die Zubereitung von Lebensmitteln,1. convection oven for food preparation,
it einem Gehäuse,with a housing,
it einem von vier Seitenwänden (7,8) sowie einer Bodenwand (9) und einer Deckenwand (10) begrenzten Garraum (5),it has a cooking space (5) delimited by four side walls (7, 8) and a bottom wall (9) and a top wall (10),
it einem ersten Gebläse (12) für die Erzeugung eines Hei߬ luftstroms in dem Garraum (5),with a first fan (12) for generating a hot air flow in the cooking space (5),
it einem in den Garraum (5) einführbaren drehbaren Korb (11) für die Lebensmittel (6), wobei der Korb (11) im Betrieb von dem Heißluftstrom durchsetzt wird,with a rotatable basket (11) for the food (6) which can be inserted into the cooking chamber (5), the basket (11) being traversed by the hot air stream during operation,
mit einer Steuereinrichtung (4) für den Ablauf des Garprozes¬ ses, wobei die Steuereinrichtung(4) eine Temperaturregelung umfaßt,with a control device (4) for the course of the cooking process, the control device (4) comprising a temperature control,
sowie mit wenigstens einem Zuluftkanal (16) und mit wenig¬ stens einem Abluftkanal (18), d a d u r c h g e k e n n z e i c h n e t, d ft wenigstens eine Klappe (19) vorgesehen ist, um den Zuluftkanal (16) und/oder den Abluft¬ kanal (18) zu öffnen oder zu schließen.and with at least one supply air duct (16) and with at least one exhaust air duct (18), characterized in that at least one flap (19) is provided in order to open the supply air duct (16) and / or the exhaust air duct (18) or close.
2. Heißluftofen nach Anspruch 1, d a d u r c h g e k e n n z e i c h n e t, daß dem wenigstens einen Zuluft¬ kanal (16) eine Heizeinrichtung (21) für die Zuluft zugeord¬ net ist. 2. Hot air oven according to claim 1, characterized in that the at least one Zuluft¬ channel (16) is a heater (21) for the supply air zugeord¬ net.
3. Heißluftofen nach Anspruch 1, d a d u r c h g e k e n n z e i c h n e t, daß die Klappe (19) in Abhängig¬ keit von der Steuereinrichtung (4) betätigbar ist.3. convection oven according to claim 1, d a d u r c h g e k e n n z e i c h n e t that the flap (19) depending on the control device (4) can be actuated.
4. Heißluftofen nach Anspruch 1, d a d u r c h g e k e n n z e i c h n e t, daß der Zuluftkanal (16) und/oder der Abluftkanal (18) im Querschnitt im wesentlichen rechteckig sind.4. Hot air oven according to claim 1, d a d u r c h g e k e n n z e i c h n e t that the supply air duct (16) and / or the exhaust air duct (18) are substantially rectangular in cross section.
5. Heißluftofen nach Anspruch 1, d a d u r c h g e k e n n z e i c h n e t, daß der Abluftkanal (18) in ei¬ nen im Bereich des Gehäuses angeordneten Abluftanschluß mün¬ det.5. Hot air oven according to claim 1, d a d u r c h g e k e n n z e i c h n e t that the exhaust air duct (18) mün¬ det in ei¬ nen arranged in the region of the housing exhaust port.
6. Heißluftofen nach Anspruch 1, d a d u r c h g e k e n n z e i c h n e t, daß zwischen dem Gehäuse und dem Garraum (5) ein Zwischenraum gebildet ist.6. convection oven according to claim 1, d a d u r c h g e k e n n z e i c h n e t that a space is formed between the housing and the cooking chamber (5).
7. Heißluftofen nach Anspruch 6, d a d u r c h g e k e n n z e i c h n e t, daß der Zuluftkanal (16) teil¬ weise durch den Zwischenraum führt.7. convection oven according to claim 6, d a d u r c h g e k e n n z e i c h n e t that the supply air duct (16) leads partially through the gap.
8. Heißluftofen nach Anspruch 1, d a d u r c h g e k e n n z e i c h n e t, daß der Zuluftkanal (16) und der Abluftkanal (18) über eine Anzahl von Öffnungen (15, 17) mit dem Garraum (5) in Verbindung stehen.8. A convection oven according to claim 1, that the supply air duct (16) and the exhaust air duct (18) are connected to the cooking chamber (5) via a number of openings (15, 17).
9. Heißluftofen nach Anspruch 1, d a d u r c h g e k e n n z e i c h n e t, daß für die Betätigung aller Klap¬ pen (19) nur ein gemeinsames Stellglied (28) vorgesehen ist.9. convection oven according to claim 1, d a d u r c h g e k e n n z e i c h n e t that only one common actuator (28) is provided for the actuation of all flaps (19).
10. Heißluftofen nach Anspruch 1, d a d u r c h g e k e n n z e i c h n e t, daß die Klappen (19) eine seitlich angeordnete Welle aufweisen, so daß die Klappen in einem dem Garraum (5) abgewandten Bereich verschwenkbar sind. 10. Hot air oven according to claim 1, characterized in that the flaps (19) have a laterally arranged shaft, so that the flaps are pivotable in a region facing away from the cooking chamber (5).
11. Heißluftofen nach Anspruch 1, d a d u r c h g e k e n n z e i c h n e t, daß der Korb (11) im Querschnitt in einer Ebene senkrecht zu der Rotationsachse rechteckig mit abgerundeten Ecken ist.11. Hot air oven according to claim 1, d a d u r c h g e k e n n z e i c h n e t that the basket (11) is rectangular in cross section in a plane perpendicular to the axis of rotation with rounded corners.
12. Heißluftofen nach Anspruch 1, d a d u r c h g e k e n n z e i c h n e t, daß die Korbecken einen Rundungs¬ radius von 5 mm bis 60 mm aufweisen.12. Hot air oven according to claim 1, d a d u r c h g e k e n n z e i c h n e t that the Korbecken have a radius radius of 5 mm to 60 mm.
13. Heißluftofen nach Anspruch 1, d a d u r c h g e k e n n z e i c h n e t, daß der Korb (11) an der Vorder¬ seite des Heißluftofens einsetzbar angeordnet ist.13. convection oven according to claim 1, d a d u r c h g e k e n n z e i c h n e t that the basket (11) is arranged insertable on the front side of the convection oven.
14. Heißluftofen nach Anspruch 1, d a d u r c h g e k e n n z e i c h n e t, daß der Korb (11) an der linken Seite des Heißluftofens einsetzbar angeordnet ist.14. Hot air oven according to claim 1, d a d u r c h g e k e n n z e i c h n e t that the basket (11) is arranged insertable on the left side of the convection oven.
15. Heißluftofen nach Anspruch 1, d a d u r c h g e k e n n z e i c h n e t, daß der Korb (11) an der rechten Seite des Heißluftofens einsetzbar angeordnet ist. 15. convection oven according to claim 1, d a d u r c h g e k e n n z e i c h n e t that the basket (11) is arranged insertable on the right side of the convection oven.
EP95911303A 1994-10-10 1995-03-07 Hot-air oven for food preparation Expired - Lifetime EP0734503B1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE4436036 1994-10-10
DE4436036A DE4436036A1 (en) 1994-10-10 1994-10-10 Convection oven for food preparation
PCT/EP1995/000832 WO1996011362A1 (en) 1994-10-10 1995-03-07 Hot-air oven for food preparation

Publications (2)

Publication Number Publication Date
EP0734503A1 true EP0734503A1 (en) 1996-10-02
EP0734503B1 EP0734503B1 (en) 1999-11-03

Family

ID=6530302

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Country Status (8)

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EP (1) EP0734503B1 (en)
JP (1) JPH09511326A (en)
KR (1) KR960706623A (en)
AT (1) ATE186390T1 (en)
AU (1) AU1893395A (en)
CA (1) CA2178736A1 (en)
DE (2) DE4436036A1 (en)
WO (1) WO1996011362A1 (en)

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DE59507186D1 (en) 1999-12-09
EP0734503B1 (en) 1999-11-03
CA2178736A1 (en) 1996-04-18
KR960706623A (en) 1996-12-09
DE4436036A1 (en) 1996-07-04
JPH09511326A (en) 1997-11-11
ATE186390T1 (en) 1999-11-15
WO1996011362A1 (en) 1996-04-18
AU1893395A (en) 1996-05-02

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