EP0734503B1 - Four a air chaud pour la preparation d'aliments - Google Patents

Four a air chaud pour la preparation d'aliments Download PDF

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Publication number
EP0734503B1
EP0734503B1 EP95911303A EP95911303A EP0734503B1 EP 0734503 B1 EP0734503 B1 EP 0734503B1 EP 95911303 A EP95911303 A EP 95911303A EP 95911303 A EP95911303 A EP 95911303A EP 0734503 B1 EP0734503 B1 EP 0734503B1
Authority
EP
European Patent Office
Prior art keywords
hot
air
air oven
basket
oven according
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
EP95911303A
Other languages
German (de)
English (en)
Other versions
EP0734503A1 (fr
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/fr
Application granted granted Critical
Publication of EP0734503B1 publication Critical patent/EP0734503B1/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
    • 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 Preparation of food with the characteristics of the generic term of claim 1.
  • WO-A-9 318 349 is a hot air oven for the preparation of food known in the frozen Foods such as B. French fries, in a wire basket can be inserted into a cooking space in which they then be cooked in hot air without air exchange.
  • the cooking space is closed, so that the moisture escaping from the food for one hot steam atmosphere in the cooking space.
  • a supply air and an exhaust duct opened so that the humid atmosphere can escape from the cooking space and a dry, hot atmosphere is generated instead.
  • the food receives the the tanning required visually and sensorially.
  • This task is performed on a hot air oven with the features of the preamble of claim 1 by the features of the characterizing Part of claim 1 solved.
  • At least one flap is provided to keep the supply air and / or opening or closing the exhaust air duct is a Resin of the control elements should not be feared. Different than with slides, where the surface facing the cooking space dirty from grease splashes and possible particles and then it is difficult to operate can be pulled through the slide guide Flap even if the cooking chamber is very dirty Side can be opened and closed easily. The surfaces of the Flaps are considerably smaller than the areas in question a slider. Because the supply air duct and the exhaust air duct continue through a larger number of openings with the cooking space communicating is a faster and smoother one The atmosphere in the cooking space can be exchanged. This feature works in favor of a shortening the preparation time.
  • At least one supply air duct a heater for the supply air is assigned. Thereby becomes during the transition from the vapor phase to the roasting phase possible that preheated air gets into the cooking space. A Temperature drop in the transition from one phase to the next is thus avoided, which is positive in the long run of the preparation process.
  • the flap can be controlled by an automatic system if they are dependent on an automatic Control device is actuated.
  • the manufacture of the supply air and extract air ducts is facilitated if they are rectangular in cross section. Than are the flaps are also easy to manufacture, and there are simple ones geometric relationships.
  • the exhaust air duct opens into an area of the housing Outside preferably in an exhaust port, so that the hot and humid air escaping at the end of the vapor phase can be discharged directly.
  • a cool outer casing of the convection oven is advantageous and is made possible by the fact that between the housing and the Cavity is formed. If through this gap the supply air can flow partially be used on the one hand for cooling the housing and on the other hand pre-heated before entering the cooking space become. The one for the supply air heater mentioned above required power then becomes lower.
  • the cork basin advantageously have a radius of curvature between 5 mm and 60 mm. With a smaller radius of curvature the corners there is a risk that when preparing French fries in the steam phase partially break through, which is not desirable for reasons of appearance. Will the corner radius made bigger or the basket for example executed round, so the movement of the fries during preparation in the convection oven is not sufficient.
  • the basket can, depending on the installation conditions of the convection oven in the kitchen on the left, on the right or be placed on the front of the convection oven.
  • a hot air oven is designated by 1 in total.
  • the hot air oven 1 is in a cross section from the side shown so that its front 2 in the drawing is shown on the left and its back 3 in the Drawing is on the right. At the front is 2 at 4 an only indicated control unit from the front is accessible from here.
  • a cooking space 5 is provided within the housing, in which general food 6, especially frozen french fries Fries can be prepared.
  • the cooking space 5 is one front side wall 7, a rear side wall 8, a bottom wall 9 and a ceiling 10 limited.
  • a basket 11 which is in Figure 1 essentially is shown square.
  • the basket 11 is one in figure 1 axis rotated perpendicular to the image plane.
  • a hot air blower 12 is in the cooking chamber 5 Air baffle 13 and four radiators 14 are provided.
  • the rear wall 8 of 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 the connection of the cooking space 5 with an exhaust air duct 18.
  • the openings 15 and 17 are each via a flap 19 with the respective To connect the supply air duct or exhaust air duct in which the flaps 19 around a centrally arranged, perpendicular in FIG axis 20 standing in the plane of the drawing are rotated by 90 °, so that they release the cross section of the channels 15 and 17 respectively.
  • FIG. 2 the hot air oven according to FIG. 1 is in one Position shown with the flaps 19 open.
  • the cooking chamber 5 stands with the Supply air duct 16 and exhaust air duct 18 via openings 15 or 17 in connection.
  • the oven When used to prepare food, especially frozen french fries, the oven operates as follows: First, the device is switched on by the operating personnel via the control unit 4. When the flaps 19 are closed, the heater 14 of the appliance and the hot air blower 12 are then 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 to be prepared 6 can in the basket 11, which in Figures 1 and 2 only is indicated schematically, are introduced.
  • the Hot air blower 12 is then brought up to nominal speed, whereby there is air from the direction of the basket 11 through a cutout of the air baffle 13, which is located directly next to the blower 12 is arranged, sucks.
  • the air gets radial the blower 12 blown over the radiator 14 leading to this Are switched on at the time because the temperature is in lowers the cooking space for freshly imported food.
  • the basket 11 rotates about its axis, that is to say in FIG. 1 and 2 clockwise.
  • the air flow runs in FIG. 1 with closed flaps 19 from the fan upwards and below over the radiator 14 and under the guidance of the air baffle 13 parallel to the top wall 10 and the bottom wall 9.
  • a temperature drop in the cooking space 5 want to avoid the convection oven 1 it is advantageous to Provide heating register in the supply air duct.
  • the supply air can then heated to the desired setpoint of 230 ° Celsius be so that the exchange of the atmosphere in the cooking space can be carried out without a drop in temperature. This increases also the quality of the food.
  • the roasting phase begins the preparation process, in which the food that is actually cooked undergoes its browning, which tastes the food improved and it gets crispy. This Roasting phase takes place in a dry, hot atmosphere.
  • the heaters 14 are switched off and the control unit 4 sounds a signal that indicates to the operator that the food 6 can be removed.
  • the Basket 11 again pulled out of the device and through a 360 ° rotation emptied.
  • FIG. 3 Such a linkage is shown in FIG. 3.
  • the Flaps 19 each have at their end facing away from the cooking chamber 5 a bearing pin 23 which is rotatable in a push rod 24 is stored.
  • the push rod 24 is in turn by means of a Bearing pin 26 attached to a control disc 27.
  • the Control disc 27 is in turn on a not shown Actuator attached and rotates when it is started about axis 28.
  • the flaps 19 are rotated about their axes by the same angle. If the flaps 19 have a length that the height corresponds to the openings, then is to close completely the flaps must be turned 90 °. If the Flaps 19 are longer than the height of the openings, then with a smaller swivel motion complete closure of the openings guaranteed. Latter Execution is to be preferred, since it is then when actuated the flaps and the control discs do not come to a dead center.
  • a series of openings for the supply air and the extract air parallel to the axis of rotation the basket 11 is provided.
  • Such a series of Channels are not shown in Figure 3. You would be vertical to the display level.
  • the series of openings should be about the same length as the basket 11, so that the preheated across the entire width of the basket 11 Supply air is blown directly onto the food 6 can.
  • the exhaust air ducts should also have the full depth of the Cooking space 5 be distributed so that a quick removal of the moist-hot atmosphere guaranteed after completion of the vapor phase becomes.

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)

Claims (14)

  1. Four à air chaud pour la préparation d'aliments, comprenant
    un carter,
    une enceinte de cuisson (5) délimitée par quatre parois latérales (7, 8) ainsi que par une paroi inférieure de fond (9) et une paroi supérieure (10),
    un premier ventilateur (12) destiné à engendrer un courant d'air chaud dans l'enceinte de cuisson (5),
    un panier (11) rotatif pour les aliments (6), pouvant être introduit dans l'enceinte de cuisson (5), le panier (11) étant traversé, en fonctionnement, par le courant d'air chaud,
    un dispositif de commande (4) pour le déroulement du processus de cuisson, le dispositif de commande (4) comportant une régulation de température,
    ainsi qu'au moins un canal d'entrée d'air (16) et au moins un canal de sortie d'air (18),
    caractérisé en ce qu'il est prévu pour chacun de ces derniers au moins un volet (19), en vue d'ouvrir ou de fermer le canal d'entrée d'air (16) et le canal de sortie d'air (18), le canal d'entrée d'air (16) et le canal de sortie d'air (18) étant en communication avec l'enceinte de cuisson (5), par l'intermédiaire d'un certain nombre d'ouvertures (15, 17).
  2. Four à air chaud selon la revendication 1, caractérisé en ce qu'un dispositif de chauffage (21) pour l'air entrant est associé audit au moins un canal d'entrée d'air (16).
  3. Four à air chaud selon la revendication 1, caractérisé en ce que le volet (19) peut être actionné en fonction du dispositif de commande (4).
  4. Four à air chaud selon la revendication 1, caractérisé en ce que le canal d'entrée d'air (16) et/ou le canal de sortie d'air (18) sont sensiblement rectangulaires en section transversale.
  5. Four à air chaud selon la revendication 1, caractérisé en ce que le canal de sortie d'air (18) débouche dans un raccord de sortie d'air disposé dans la région du carter.
  6. Four à air chaud selon la revendication 1, caractérisé en ce qu'entre le carter et l'enceinte de cuisson (5) est formé un espace intermédiaire.
  7. Four à air chaud selon la revendication 6, caractérisé en ce que le canal d'entrée d'air (16) conduit en partie à travers l'espace intermédiaire.
  8. Four à air chaud selon la revendication 1, caractérisé en ce qu'il n'est prévu qu'un seul organe d'actionnement (28) commun, pour l'actionnement de tous les volets (19).
  9. Four à air chaud selon la revendication 1, caractérisé en ce que les volets (19) comportent un arbre placé latéralement, de sorte que les volets peuvent pivoter dans une zone écartée de l'enceinte de cuisson (5).
  10. Four à air chaud selon la revendication 1, caractérisé en ce que le panier (11), en section transversale dans un plan perpendiculaire à l'axe de rotation, est rectangulaire avec des coins arrondis.
  11. Four à air chaud selon la revendication 1, caractérisé en ce que les coins du panier présentent un rayon de courbure de 5 mm à 60 mm.
  12. Four à air chaud selon la revendication 1, caractérisé en ce que le panier (11) est agencé de façon à pouvoir être inséré sur le côté avant du four à air chaud.
  13. Four à air chaud selon la revendication 1, caractérisé en ce que le panier (11) est agencé de façon à pouvoir être inséré sur le côté gauche du four à air chaud.
  14. Four à air chaud selon la revendication 1, caractérisé en ce que le panier (11) est agencé de façon à pouvoir être inséré sur le côté droit du four à air chaud.
EP95911303A 1994-10-10 1995-03-07 Four a air chaud pour la preparation d'aliments Expired - Lifetime EP0734503B1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE4436036A DE4436036A1 (de) 1994-10-10 1994-10-10 Heißluftofen für die Zubereitung von Lebensmitteln
DE4436036 1994-10-10
PCT/EP1995/000832 WO1996011362A1 (fr) 1994-10-10 1995-03-07 Four a air chaud pour la preparation d'aliments

Publications (2)

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

Family

ID=6530302

Family Applications (1)

Application Number Title Priority Date Filing Date
EP95911303A Expired - Lifetime EP0734503B1 (fr) 1994-10-10 1995-03-07 Four a air chaud pour la preparation d'aliments

Country Status (8)

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

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10207638A1 (de) * 2002-02-22 2003-09-04 Ubert Gastrotechnik Gmbh Heißluftofen mit verbesserter Türabdichtung

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001084995A1 (fr) 2000-05-09 2001-11-15 Fritson Ag Procede de preparation thermique de produits alimentaires en vrac, pretraites, et four a air chaud pour la mise en oeuvre dudit procede
JP3835804B2 (ja) * 2004-02-10 2006-10-18 松下電器産業株式会社 加熱調理器及び加熱調理方法
JP4472412B2 (ja) * 2004-04-22 2010-06-02 パナソニック株式会社 加熱調理器
DE102004046437A1 (de) * 2004-09-24 2006-04-06 BSH Bosch und Siemens Hausgeräte GmbH Vorrichtung mit einer Gargeräteluftführungseinheit
FR2885676B1 (fr) * 2005-05-10 2007-10-19 Brandt Ind Sas Four comprenant une cavite et un systeme de ventilation de la cavite, notamment four a micro-ondes
KR102656201B1 (ko) * 2017-01-03 2024-04-09 삼성전자주식회사 조리기기

Family Cites Families (12)

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Publication number Priority date Publication date Assignee Title
GB1088663A (en) * 1964-01-17 1967-10-25 Simplex Electric Co Ltd Improvements relating to cooking stoves
CH630240A5 (en) * 1978-06-22 1982-06-15 Electrolux Ag Hot-air circulating, baking, frying and grilling oven, and method of operating it
FI61562C (fi) * 1979-12-14 1982-08-10 Jorma Wallasvaara Spis
IE811713L (en) * 1981-07-28 1983-01-28 Couchman W J R Thermostatically controlled solid fuel cooker
FR2553274B1 (fr) * 1983-10-14 1987-11-13 Grandi Rene Distribution de repas avec effets frigorifiques d'attente et de rechauffement integres
AT381620B (de) * 1984-03-13 1986-11-10 Koenig Helmut Backofen
US4635610A (en) * 1985-04-17 1987-01-13 Sharp Kabushiki Kaisha Hot air circulating oven range using shape memory alloy
DE3839657C2 (de) * 1988-11-24 1993-11-18 Miele & Cie Luftführungssystem für einen Backofen
DE3931483A1 (de) * 1989-09-21 1991-04-04 Licentia Gmbh Back- u. bratofen mit einem wrasenabzug
DE9201451U1 (de) * 1992-02-06 1992-04-30 Thiel, Maria, 5501 Oberbillig Ofen zum Garen vorfritierter, auch tiefgefrorener Lebensmittel
SE501130C2 (sv) * 1992-03-09 1994-11-21 Bengt H Hansson Varmluftsugn för matberedning i hetluft med kylning av ytor och kontroll av ånghalt
DE9206898U1 (de) * 1992-05-21 1992-08-06 Schwarz, Fridolin, 8924 Steingaden Heizgas-Backröhrenherd

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10207638A1 (de) * 2002-02-22 2003-09-04 Ubert Gastrotechnik Gmbh Heißluftofen mit verbesserter Türabdichtung
DE10207638B4 (de) * 2002-02-22 2016-07-14 Ubert Gastrotechnik Gmbh Heißluftofen mit verbesserter Türabdichtung

Also Published As

Publication number Publication date
DE4436036A1 (de) 1996-07-04
JPH09511326A (ja) 1997-11-11
AU1893395A (en) 1996-05-02
DE59507186D1 (de) 1999-12-09
ATE186390T1 (de) 1999-11-15
EP0734503A1 (fr) 1996-10-02
KR960706623A (ko) 1996-12-09
CA2178736A1 (fr) 1996-04-18
WO1996011362A1 (fr) 1996-04-18

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