EP0998649A1 - Four - Google Patents

Four

Info

Publication number
EP0998649A1
EP0998649A1 EP98931820A EP98931820A EP0998649A1 EP 0998649 A1 EP0998649 A1 EP 0998649A1 EP 98931820 A EP98931820 A EP 98931820A EP 98931820 A EP98931820 A EP 98931820A EP 0998649 A1 EP0998649 A1 EP 0998649A1
Authority
EP
European Patent Office
Prior art keywords
roasting
baking
storage elements
baking oven
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.)
Withdrawn
Application number
EP98931820A
Other languages
German (de)
English (en)
Inventor
Karl Stefan Riener
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of EP0998649A1 publication Critical patent/EP0998649A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B2/00—Baking apparatus employing high-frequency or infrared heating
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/02—Bakers' ovens characterised by the heating arrangements
    • A21B1/04—Ovens heated by fire before baking only
    • 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
    • F24C15/34—Elements and arrangements for heat storage or insulation

Definitions

  • the invention relates to a roasting and / or baking oven, in particular for bread, as described in the preambles of claims 1 and 25, as well as a method for roasting and / or baking with this oven, as described in the preamble of claim 28 .
  • roasting and / or baking ovens A wide variety of designs of roasting and / or baking ovens are known in which the amount of heat required for roasting and baking or cooking is supplied during the roasting and / or baking process by means of a gas burner, an electric heater or other heat generated by the heat exchanger.
  • hot air ovens in which appropriately heated air is passed through the roasting or baking space, but also roasting and / or baking devices, are also included which the food to be cooked, roasted or baked is subjected to electromagnetic radiation, such as, for example, microwave radiation.
  • electromagnetic radiation such as, for example, microwave radiation.
  • the invention has for its object to provide a roasting and / or baking device and a method for roasting and / or baking, which enables the most uniform possible heat emission over the roasting and / or baking time.
  • This object of the invention is achieved by the features in the characterizing part of claim 1. It is advantageous here that there is a uniform temperature over the entire baking space, which is lined with storage elements heated to approximately the same temperature, and the amount of heat is introduced into the fried and / or baked goods by radiant heat.
  • the uniform and good heat input achieved over the entire volume of the food to be roasted or baked leads to very good roasting or baking results, with a partially reduced baking and / or roasting time.
  • the embodiment according to claim 2 is also advantageous, since gentle heating of the storage elements can thereby be ensured.
  • An embodiment variant according to claim 3 is used with particular advantage because the length of the heating process is decided by the large-area burners. can be shortened.
  • An embodiment according to claim 4 is advantageous, since it allows the duration of the heating and the temperature load on the storage elements to be varied and adapted to the respective requirements.
  • an embodiment according to claim 5 is also advantageous, since this completely avoids a load on the ambient atmosphere at the installation site of the roasting and / or baking oven.
  • An embodiment variant according to claim 8 is advantageous since it provides an excellent body for heat storage.
  • the embodiment according to claim 13 is advantageous, since as a result the entire baking space can be heated uniformly and with a high energy yield.
  • the embodiment according to claim 14 ensures that both the storage element in the bottom area of the roasting and / or baking oven and the storage elements in the area of the cover of the oven are the same due to the reflection of the heat radiation or the radiation of heat from the floor area with little energy expenditure - be heated moderately.
  • waste of heating energy is effectively prevented and, in addition, the safety for the operating personnel is increased.
  • a further development according to claim 23 is used with particular advantage if it is to be expected that the roasted and / or baked goods will dry out excessively during the roasting and / or baking process.
  • An embodiment according to claim 24 is also advantageous, since it allows the temperature of the burners to be regulated in a simple manner.
  • the object of the invention is also achieved independently by the features in claim 25. It is advantageous that storage elements designed in this way, in particular by increasing the surface area, on the one hand can improve the heat transfer to the fried and / or baked goods, and on the other hand it is possible by influencing the size and design of the surface of the storage elements, on the air conditioning of the Baking space to act favorably. In addition, it is achieved that the roasted and / or baked goods are easier to detach from the surface of the storage elements after the cooking process has ended.
  • the object of the invention is also achieved independently by the features in claim 28. It is advantageous here that the fried and / or baked goods are cooked slowly and uniformly with falling temperature and, moreover, the fried and / or baked goods do not come into contact with the flue gases. However, embodiments according to claims 29 to 31 are also used particularly advantageously, since this ensures that the entire energy required for the roasting and / or baking process is made available.
  • Figure 1 shows an oven according to the invention in a simplified, schematic representation.
  • FIG. 2 shows an oven according to the invention, in a side view, in section, according to lines II-II in FIG. 1, in a simplified, schematic representation;
  • FIG. 3 shows the oven according to the invention according to FIGS. 1 and 2, in end view, in section, according to lines III-III in FIG. 1;
  • FIG. 4 shows a further embodiment variant of a roasting and / or baking oven according to the invention, in end view, in section;
  • Fig. 5 shows another embodiment of a roasting and / or
  • FIG. 6 shows another embodiment of a roasting and / or baking oven according to the invention, in end view, in section, with roasting and / or baking areas arranged one above the other in several planes;
  • FIG. 7 shows another embodiment of a roasting and / or baking oven according to the invention, in a side view, in section, in a simplified, schematic representation, in which the heating device is designed as a plug-in unit;
  • FIG. 8 shows a further embodiment of a roasting and / or baking oven according to the invention, in end view, in section and in a simplified, schematic representation; 9 shows an embodiment of a roasting and / or baking oven according to the invention, in a top view and a simplified, schematic illustration;
  • FIG. 10 shows an embodiment of the storage elements, in end view, in section
  • FIG. 11 shows another embodiment of the memory elements
  • FIG. 13 shows another embodiment of storage elements in a schematic, simplified representation, cut in front view
  • FIG. 14 shows another embodiment of storage elements in a schematic, simplified representation, cut in front view
  • Fig. 15 shows another embodiment of storage elements in a schematic, simplified, sectional view in front view.
  • FIG. 1 to 3 show a roasting and / or baking oven 1 according to the invention, consisting of a housing 2 and a baking chamber 3 enclosed by the housing 2.
  • the housing 2 consists of a front wall 4, a rear wall 5, two side walls 6, 7 connecting these, a base plate 8 and a cover 9 which enclose the baking chamber 3.
  • a loading opening 11 which can be closed with a door 10 is arranged in the front wall 4, through which a roasting and / or baking product, for example bread, pastries, roasted meat or the like, can be introduced or removed.
  • This door 10 is pivotally mounted on the roasting and / or baking oven 1 by bearings 12, in particular hinges, and is locked by means of a locking device 13, which, for. B. be designed as a lever handle can, locked on the housing 2.
  • these bearings 12 and the locking device 13 can be arranged anywhere along the circumference of the door 10.
  • the roasting and / or baking oven 1 can stand on a mobile substructure 14 in order to achieve a comfortable working height for the operating personnel.
  • design variants with fixed substructures or similar support elements serving the same purpose are also conceivable. It is also possible to equip the substructure with a height adjustment.
  • the substructure 14, as shown in FIG. 1 can be equipped with intermediate shelves 15, for example to enable baking trays to be picked up.
  • the energy required for the roasting or baking process can be supplied via gas heating or gas heating devices 16, which can be attached laterally in the baking chamber 3 in front of the side walls 6, 7.
  • Smaller ovens as shown schematically in FIG. 1, can be connected to a gas bottle 18 via lines 17. But it is also conceivable that such furnaces are connected to a central gas supply system. In this way, a continuous supply of the gas heating or gas heating device 16 with gaseous fuel 19 is ensured.
  • a control valve 20 which can be formed by a shut-off valve 21, is arranged in the gas supply system.
  • a control valve 20 which can be formed by a shut-off valve 21, is arranged in the gas supply system.
  • a control valve 20 which can be formed by a shut-off valve 21, is arranged in the gas supply system.
  • all other possible control valves from the prior art can also be used.
  • a discharge pipe 22 for the flue gases produced is passed through the cover 9.
  • introduction devices 23 for a liquid 24, in particular water can be provided in the cover 9.
  • These introduction devices 23 are formed by spray nozzles for water or water vapor and can be pivoted if necessary.
  • the insertion devices 23 it is also possible to arrange the insertion devices 23 in all the other walls of the housing 2, but an arrangement in the cover 9 appears to be advantageous since this ensures the best possible distribution of the liquid 24 over the storage elements delimiting the baking chamber 3 is guaranteed.
  • These introduction devices 23 can be supplied via lines 25 with a pressure supply system 26, which can be formed by a hydraulic pump 27 or a line system, with the liquid 24, which is removed, for example, from a tank 28.
  • the inner surfaces of the housing 2 are lined with heat-resistant and heat- or moisture-storing storage elements 29, which delimit the baking chamber 3 by their surfaces 30.
  • These storage elements 29 can be formed from firebrick, ceramic stones, sandstone, but in particular brick, brick, and must have a heat storage capacity that enables at least one complete roasting and / or baking process to be carried out.
  • the gas heating or gas heating device 16 can be seen better from FIGS. 2 and 3 and comprises gas burners 31, 32 which are equipped with surface burners 33, 34.
  • the surface burners 33, 34 extend, as can be seen from FIG. 2, over a large part of a length 35 of a baking chamber 3.
  • the longitudinal direction of the side wall 6, 7 can be arranged one behind the other either directly abutting or at a distance from one another.
  • the gas burners 31 and 32 or the surface burners 33, 34 when arranged in opposite side walls 6, 7, are inclined obliquely to a bottom surface 36.
  • This angle 37 is dimensioned such that, especially when the surface burners 33, 34 are predominantly designed to emit radiant heat, an entire inner width 38 of the baking chamber 3 is covered by the thermal energy radiated by the surface burners 33, 34.
  • the angle 37 can be chosen so that the radiation zones of the opposing surface burners 33, 34 touch or at least slightly overlap in the region of a central axis 39 of the baking chamber 3 in the region of the base surface 36, so that a uniform heating of the base surface 36 is achieved.
  • a surface 40 of the cover 9 facing the baking chamber 3 is heated on the one hand by the thermal radiation reflected by the base surface 36 and on the other hand by the radiant heat radiated by the storage elements 29 in the region of the base plate 8.
  • the gas burners 31, 32 can be preceded by a protective covering, for example a fine-mesh grid 41.
  • Insulating elements 42 for example rock wool panels or high-temperature-resistant fiberboard or the like, can be arranged between the storage elements 29, with which a large part of the baking chamber 3 is lined, and a cover 9 and the base plate 8 in order to keep heat radiation losses as low as possible during a longer operating period .
  • a reflection layer 43 for the heat radiation for example a corresponding metal layer or metal foil, is arranged.
  • an adjustable flap 44 is arranged in a discharge pipe 22 for the flue gases. This can be designed to be automatically adjustable by means of a control device 46 by manual or fully automatic operation, for example via a drive 45.
  • the control device 46 is connected in a known manner to an energy supply system, in particular a line network, and preferably has a computer and corresponding memory modules and operating elements 47, 48 as well as input elements 49 and / or a screen for data input or for the reproduction of measured values and operating data.
  • one or more sensors 50 are arranged in the memory elements 29, for. B. thermocouples, which pass on the temperature of the storage elements 29 via lines 51, 52 to the control device 46.
  • a measuring sensor 53 can also be arranged in the baking chamber 3, which measures the air temperature in the interior of the baking chamber 3 and via a line 54 is also connected to the control device 46, wherein the control device 46 can be formed by a microprocessor control, analog-digital control or by another control device known from the prior art.
  • This control device 46 can be connected via a line 55 to the shut-off valve 21 of the gas supply system, wherein this shut-off valve 21 can also be formed by a solenoid valve.
  • the workflow when using the roasting and / or baking oven 1 according to the invention is now as follows.
  • the roasting and / or baking oven 1 is preheated accordingly.
  • the gas burners 31, 32 are ignited and give off the heat to the storage elements 29 in the region of the floor or in the region of the ceiling and, if appropriate, front and / or rear wall 4, 5 via their surface burners 33, 34.
  • the surface burners 33, 34 are preferably designed such that the thermal energy generated by the combustion of gas is emitted to the storage elements 29 via radiation in the invisible region of the wavelength spectrum, namely the infrared region. This has the advantage that the efficiency of the energy utilization is very high. At the same time, not only the surface of the storage elements 29, but the entire volume of these storage elements 29 is heated uniformly continuously so that a high thermal energy can be stored in the roasting and / or baking oven 1.
  • the gas supply to the gas burners 31, 32 is interrupted and the roasted and / or baked goods, for example bread 56 or pastries 57 or a roast 58 can be in the baking chamber 3 are introduced.
  • the roasting and / or baking process is then initiated as a function of the roasting and / or baking program set with the control device 46, the energy required for the roasting or baking being introduced into the roasted or baked goods via the heat radiated by the storage elements 29 is introduced.
  • the gas burners 31, 32 are usually not in operation during the roasting and / or baking process.
  • the thermal energy is previously introduced into the storage elements 29 over a large area, the heat is also radiated over a large area over the entire baking space 3 and a uniform roasting and baking behavior is achieved over the entire surface of the baking space 3. It is also of particular advantage that the roasting and / or baking process with continuous the temperature drops.
  • the storage elements 29 are heated with the gas burners 31, 32, it is advantageous that the moisture released during the combustion process can be absorbed in the storage elements 29, especially when it is porous materials such as bricks or chamotte, whereby the removal of moisture from the roasted and / or baked goods is reduced during the roasting and / or baking process or no moisture is removed from the roasted and / or baked goods.
  • the ACTUAL temperatures can be monitored not only during the heating-up phase and forwarded to the control device 46 in order to compare them with the TARGET temperatures stored in the control device 46 and to control the output of the gas burners 31, 32 accordingly. but it is also possible to monitor the temperature profile accordingly during the roasting or baking process. It is possible, among other things, to determine the time until the end of the roasting, cooking or roasting process, depending on the temperature level present during the roasting, cooking or baking process, and accordingly to signal it to the outside.
  • a roasting and / or baking oven 1 is also shown in FIG. 4.
  • the storage elements 29 are provided with surface enlargements 59 at least in the area of the cover 9. These can be designed, for example, as ribs or other spherical caps, truncated cones or truncated cones, which are preferably arranged uniformly over the surface 40 of the storage elements 29 facing the baking chamber 3. As a result, a substantially larger surface 40 can be created for the radiation of thermal energy stored in the storage elements 29, so that an intensive heat transfer between the storage elements 29 and the baked goods is achieved.
  • this larger surface 40 of the memory elements 29 also acts to absorb a larger amount of heat in a shorter time.
  • a gas burner 31 is arranged only on one of the two side walls 6, 7.
  • this gas burner 31 either has a plurality of surface burners 33 of a single gas burner 31 or a plurality of gas burners 31 with individual surface burners 33, which in FIG 7 different spatial directions are aligned to the side wall.
  • a central region 61 of the gas burner 31 can be arranged to run parallel to the side wall 7 in order to heat the storage elements 29 in the region of the opposite side wall 6 with its radiation front.
  • the surface burners 33 can each be inclined such that they are directed in the direction of the bottom surface 36 or the surface 40 of the ceiling of the baking chamber 3 and the angle 37 formed between them is less than 90 ° .
  • the storage elements 29 can be heated uniformly, as a result of which uniform heat emission over the entire interior of the baking space 3 is possible in the subsequent roasting, cooking or baking operation.
  • the storage elements 29 in the region of the bottom of the baking chamber 3 can be heated via the edge region 62 of the surface burner 33, while the storage elements 29 opposite the burner in the region of the side wall 6 and through the central region 61 of the surface burner 33 Edge area 63 of the surface burner 33, the storage elements 29 are heated in the area of the ceiling of the baking chamber 3.
  • FIG 5 shows a further embodiment variant of a roasting and / or baking oven 1 according to the invention in plan view, from which it can be seen that it is possible to use the surface burners 33 not only in the areas of the side walls 6, 7, but also in the area to arrange the rear wall 5.
  • the surface burner is used 33 in turn divided into several segments with different orientations.
  • the two edge areas 62, 63 are also responsible for heating the storage elements 29 in the two areas of the side walls 6, 7. It is advantageous in this variant if the central region 61 is inclined at an angle of less than 90 ° to the base surface 36 of the storage elements 29 in the region of the base plate 8.
  • the storage elements 29 can be heated with a gas burner, to which only a surface burner is assigned, which can also be vertical. It is also advantageous if the door 10 is covered with reflective metal layers on the side facing the baking chamber 3.
  • the gas burner 31 is supplied with fuel 19 via a line 64 which is carried out through the rear wall 5.
  • the discharge pipe 22 for the flue gases is also passed through the rear wall 5.
  • the baking chamber 3 can be closed with the door 10 via webs 65 instead of a front wall. Especially when used in the private sector, it is also possible to prevent the door 10 from being opened accidentally by suitable protective devices.
  • Fig. 6 shows a variant in a semi-sectional front view, in which the fried and / or baked goods can be introduced on several floors.
  • the door 10 is fixedly connected to the housing 2 via bearings 12 in the same way as in the preceding examples and is equipped with handles 66 for easier folding down.
  • a plurality of gas burners 31 with associated surface burners 33 are attached over a height 67.
  • the surface burners 33 are inclined at an angle 37, which is less than 90 °, against the horizontally running storage elements 29.
  • FIG. 7 shows, as a further example, a variant of a roasting and / or baking oven 1 according to the invention, in a side view, in section and in simplified form, in which one Heating device 68 is designed as a plug-in unit.
  • This version is used with particular advantage in roasting and / or baking ovens 1 of small dimensions or in roasting and / or oven batteries.
  • the advantage of the latter in particular, is that, with just one heating device 68, several roasting and / or baking ovens, that is to say the storage elements 29 in the housings 2, can be heated, so that the investment costs of such a system compared to several fully equipped roasting ovens and / or ovens 1 are lower.
  • the heating device 68 After opening the door 10 (shown in dashed lines in FIG. 7), the heating device 68, which can possibly be mounted in a height-adjustable manner, is pushed into the interior of the baking chamber 3 up to a stop 69.
  • the roasting and / or baking oven 1 is sealed gas-tight via a sealing element 70.
  • the gas supply advantageously takes place via the gas bottle 18, which can be mounted together with the plug-in unit on a mobile transport device.
  • the heating device 68 is removed, the roasting and / or baking oven 1 is loaded with the roasting and / or baking goods and the door 10 is closed, so that the roasting and / or Baking process can be started.
  • the surface burners 33, 34 are preferably partially constructed from ceramic bodies, it is also possible to heat these ceramic bodies directly with electric current.
  • FIG. 8 shows a further embodiment variant of a roasting and / or baking oven 1 according to the invention, in a sectional front view. Since this embodiment variant is essentially identical to the above embodiment variants for roasting and / or baking ovens 1, a complete description of the individual components for such an oven is dispensed with.
  • the distinguishing and essential feature of this embodiment variant is that all the storage elements 29 arranged in the baking chamber 3 are provided with enlarged surfaces 59. These surface enlargements 59 are arranged in the form of a zigzag line on that surface 30 of the storage elements 29 which points to the interior of the baking chamber 3. Of course, here too there is the possibility that only some of the storage elements 29 are provided with these surface enlargements 59.
  • roasting and / or baking ovens 1 which are also provided with storage elements 29 on their side walls, with such surface enlargements 59 in these areas or only partial areas of side walls 6, 7 lined with storage elements 29 (in FIG. 8 not shown).
  • the storage elements 29 in the area of the base plate 8 and / or the cover 9 are preferably equipped with such surface enlargements 59.
  • FIG. 9 schematically shows a design variant of a roasting and / or baking oven 1 according to the invention in a plan view, preferably parallel to a length 71, which can also be the length of the baking chamber 3.
  • the surface enlargements 59 preferably extend over the entire inner width 38 of the baking chamber 3.
  • the surface enlargements 59 can run parallel to the inner width 38, or it is possible that the surface enlargements 59 diagonally on the through the length 71 and the inner width 38 spanned surface.
  • design variants are also conceivable in which the surface enlargements 59 are arranged so as to cross in the form of a check.
  • the advantage of attaching the surface enlargements 59 at least in those subareas of the baking chamber 3 which are lined with the storage elements 29 is that on the one hand that area which can be used for heat transfer is increased, so that the area in the storage elements 29 of the gas burners 31, 32 generated and radiated via the surface burners 33, 34 can be better utilized. This improves the overall efficiency of the roasting and / or baking oven 1. On the other hand, a roasting and / or baking oven 1 is also available, which is characterized by better air conditioning of the atmosphere in the baking chamber 3.
  • surface enlargements 59 can also be used in this regard which the dimensions of adjacent wave crests, such as a height 72, or wave troughs, such as a depth 73 (depicted in FIG. 13), can alternate regularly or randomly.
  • the surface area 59 it is possible to increase the surface area 59 in such a way that after a series of elevations with smaller dimensions, those with larger elevations follow and this pattern is repeated at regular intervals. It is thereby achieved that the food to be roasted and / or baked goods is easier to detach from the surface of the storage elements 29.
  • the different height of the elevations and distances 74 can also serve to make the heat and / or moisture more even between the base plate 8 and the roasted and / or baked goods, e.g. the bread to distribute.
  • the arrangement of these elevations or the formation of several strips with differently shaped elevations with regard to their spacing 75 or height 72 also allows marks on the baked goods, for example in the form of several differently shaped strips, to be attached in order to provide proof of quality or to provide proof of production.
  • the baking process can be additionally influenced by the different energy output when the wave crests or wave troughs are designed differently.
  • FIGS. 1, 2, 3; 4; 5; 6; 7; 8th; 9; 10; 11; 12; 13; 14; 15 shown embodiments form the subject of independent, inventive solutions.
  • the relevant tasks and solutions according to the invention can be found in the detailed descriptions of these figures. Reference number allocation
  • Pressure supply system 66 handle

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Baking, Grill, Roasting (AREA)

Abstract

L'invention concerne un four, notamment un four à pain, comportant un espace intérieur (3) qui est situé dans un carter, est revêtu d'éléments d'accumulation (29) résistants à la chaleur et accumulant la chaleur et l'humidité, et qui comprend une ouverture de chargement pouvant être fermée par une porte. Une dispositif d'échauffement ou de chauffage pouvant se présenter par exemple sous la forme d'un brûleur à gaz (31, 32) est placé dans ledit espace intérieur (3). Ce dispositif d'échauffement ou de chauffage pour l'espace intérieur (3) comprend au moins un élément rayonnant, par ex. un brûleur (33, 34), de surface étendue, qui est conçu pour produire et émettre un rayonnement thermique situé essentiellement dans le domaine des rayons infrarouges. Un dispositif de régulation permet de surveiller et de réguler la température pendant la totalité du processus de cuisson.
EP98931820A 1997-07-25 1998-07-20 Four Withdrawn EP0998649A1 (fr)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
AT127197 1997-07-25
AT127197 1997-07-25
AT187697 1997-11-06
AT187697 1997-11-06
PCT/AT1998/000177 WO1999005457A1 (fr) 1997-07-25 1998-07-20 Four

Publications (1)

Publication Number Publication Date
EP0998649A1 true EP0998649A1 (fr) 2000-05-10

Family

ID=25595381

Family Applications (1)

Application Number Title Priority Date Filing Date
EP98931820A Withdrawn EP0998649A1 (fr) 1997-07-25 1998-07-20 Four

Country Status (3)

Country Link
EP (1) EP0998649A1 (fr)
AU (1) AU8198898A (fr)
WO (1) WO1999005457A1 (fr)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2947990B1 (fr) * 2009-07-16 2011-09-16 Centre Nat Rech Scient Four de cuisson a usage alimentaire et procede de cuisson d'une pate a base de cereales
DE102010017507B4 (de) * 2010-06-22 2012-04-19 Vanessa Ramster Holzbackofen
EP3258786B1 (fr) * 2015-02-20 2018-11-21 De Masi, Antonino Four automatique pour la cuisson de produits de boulangerie et en particulier de pizzas
TWI634285B (zh) 2017-12-27 2018-09-01 國家中山科學研究院 Thermal insulation structure for heating device
DE102021215047B3 (de) 2021-12-27 2023-06-15 Backnet Gmbh Backofen
DE102021215049B3 (de) 2021-12-27 2023-06-15 Backnet Gmbh Backofen

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Publication number Priority date Publication date Assignee Title
CH336915A (de) * 1956-02-13 1959-03-15 Glanzmann Moritz Elektrischer Backofen mit Infrarot-Strahlung
CH347277A (de) * 1956-10-23 1960-06-30 Leutenegger Alois Elektrischer Backofen
US4164643A (en) * 1978-03-06 1979-08-14 Dewitt David P Energy-efficient bi-radiant oven system
DE2917072A1 (de) * 1979-04-27 1980-11-06 Haas & Sohn Ernst W Brennaggregat mit einem druckzerstaeuberbrenner zur beheizung einer koch- oder bratflaeche
NL8002580A (nl) * 1980-05-02 1981-12-01 Becker B V H Bakoven met gekombineerde brandstof- en elektrische verwarming.
DE3844144A1 (de) * 1988-12-28 1990-07-05 Ernst Kirchhoff Waermvorrichtung fuer lebensmittel
FR2740660A1 (fr) * 1995-11-07 1997-05-09 Guyon Henri Four de boulangerie et de patisserie

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9905457A1 *

Also Published As

Publication number Publication date
AU8198898A (en) 1999-02-16
WO1999005457A1 (fr) 1999-02-04

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