EP1338850A2 - Cleaning method for cooking chamber - Google Patents

Cleaning method for cooking chamber Download PDF

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Publication number
EP1338850A2
EP1338850A2 EP02026594A EP02026594A EP1338850A2 EP 1338850 A2 EP1338850 A2 EP 1338850A2 EP 02026594 A EP02026594 A EP 02026594A EP 02026594 A EP02026594 A EP 02026594A EP 1338850 A2 EP1338850 A2 EP 1338850A2
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EP
European Patent Office
Prior art keywords
hot air
sterilization
cooking chamber
cleaning solution
cleaning
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
EP02026594A
Other languages
German (de)
French (fr)
Other versions
EP1338850A3 (en
EP1338850B1 (en
Inventor
Lutz Riefenstein
Dario Manicardi
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.)
Welbilt Deutschland GmbH
Angelo Po Grandi Cucine SpA
Original Assignee
Convotherm Elektrogeraete GmbH
Angelo Po Grandi Cucine SpA
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Filing date
Publication date
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Application filed by Convotherm Elektrogeraete GmbH, Angelo Po Grandi Cucine SpA filed Critical Convotherm Elektrogeraete GmbH
Publication of EP1338850A2 publication Critical patent/EP1338850A2/en
Publication of EP1338850A3 publication Critical patent/EP1338850A3/en
Application granted granted Critical
Publication of EP1338850B1 publication Critical patent/EP1338850B1/en
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
    • F24C14/00—Stoves or ranges having self-cleaning provisions, e.g. continuous catalytic cleaning or electrostatic cleaning
    • F24C14/005—Stoves or ranges having self-cleaning provisions, e.g. continuous catalytic cleaning or electrostatic cleaning using a cleaning liquid

Definitions

  • the invention relates to a method for automatic Cooking chamber cleaning of cooking appliances for food treatment comprehensive spraying of all surfaces and Parts of the cooking space with a cleaning solution, soaking the cleaning solution over a preselected period, rinsing the cooking space and rinsing the Cleaning solution leading lines and nozzles.
  • combi steamers When cleaning the oven, so-called combi steamers the cleaning solution used in the dried or moistened Cooking space sprayed, after which a certain Rinse the cooking space with water becomes. There are also the lines and nozzles that are the cleaning solution distribute cleaned. Depending on the degree of pollution these steps are sometimes repeated several times.
  • a rinse aid is sprayed into the cooking space introduced to not only the pipes and nozzles to clean, but also in the cooking space by reducing it rapid drainage of the surface tension of the water the same and thus drying and the formation of Avoid lime residues.
  • the object of the invention is the method mentioned in the introduction so that the prevention of limescale feasible in a cheaper way and better hygienic conditions can be achieved.
  • This task is based on a process of the beginning explained type, solved according to the invention in that steam at the end of the cleaning process a temperature of at least 100 ° C above one of the Desired degree of disinfection depending on the length of time Cooking space is introduced and that for rinsing the Lines and nozzles demineralized cleaning solution Water is used.
  • steam at the end of the cleaning process a temperature of at least 100 ° C above one of the Desired degree of disinfection depending on the length of time
  • Cooking space is introduced and that for rinsing the Lines and nozzles demineralized cleaning solution Water is used.
  • steam disinfection takes place primarily, so that for the Normally the devices after this disinfection are sufficient are hygienically clean to look at.
  • the steam supply which consists in that on the previous one by rinsing with cold water cooled walls a very strong condensation occurs, so that the walls and all parts of the cooking space with condensation be rinsed off. Since condensed water does not contain lime, after this process, no limescale spots can appear in the Form the cooking space. Since in the method according to the invention Usually used rinse aid is no longer used is used for cleaning the nozzles and rinsing the Walls of the cooking space, the budget could be considerable be lowered. The use of demineralized Water for cleaning the nozzles represents only a small amount Part of the previous cost because this water only for cleaning the nozzle and not for rinsing the Walls are used that are lime-free due to the condensation being held.
  • the hot air sterilization is preferably carried out at one temperature of at least 160 ° C above one of the desired degree of sterilization dependent length of time.
  • hot air sterilization at a temperature of 160 ° C for 200 minutes, at a temperature of 180 ° C for 30 minutes and at a temperature of 200 ° C for 10 minutes become.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Cleaning By Liquid Or Steam (AREA)
  • Apparatus For Disinfection Or Sterilisation (AREA)
  • Constitution Of High-Frequency Heating (AREA)
  • Detergent Compositions (AREA)
  • Vending Machines For Individual Products (AREA)
  • Control And Other Processes For Unpacking Of Materials (AREA)

Abstract

The method involves spraying all chamber surfaces and parts with a cleaning solution, allowing the solution to act over a defined period and flushing out the chamber and the lines and nozzles carrying the solution. The cleaning process is concluded by introducing water vapor at a temperature of at least 100 deg. C into the chamber for a period dependent on the targeted degree of disinfection. Demineralized water is used for the flushing process.

Description

Die Erfindung bezieht sich auf ein Verfahren zur automatischen Garraumreinigung von Gargeräten zur Lebensmittelbehandlung umfassend das Einsprühen sämtlicher Flächen und Teile des Garraumes mit einer Reinigungslösung, das Einwirken der Reinigungslösung über einen vorgewählten Zeitraum, das Ausspülen des Garraumes und das Nachspülen der die Reinigungslösung führenden Leitungen und Düsen.The invention relates to a method for automatic Cooking chamber cleaning of cooking appliances for food treatment comprehensive spraying of all surfaces and Parts of the cooking space with a cleaning solution, soaking the cleaning solution over a preselected period, rinsing the cooking space and rinsing the Cleaning solution leading lines and nozzles.

Bei der Garraumreinigung sogenannter Heißluftdämpfer wird die verwendete Reinigungslösung in den getrockneten oder angefeuchteten Garraum eingesprüht, worauf nach einer bestimmten Einwirkzeit der Garraum mit Wasser ausgespült wird. Es werden auch die Leitungen und Düsen die die Reinigungslösung verteilen gereinigt. Je nach Verschmutzungsgrad werden diese Schritte zum Teil mehrmals wiederholt. Um eine Kalkablagerung im Garraum durch das abtrocknende Spülwasser zu verhindern, wird durch die Düsen, aus denen die Reinigungslösung ausgesprüht wird, ein Klarspüler in den Garraum eingebracht, um hierdurch nicht nur die Leitungen und Düsen zu reinigen, sondern auch im Garraum durch die Herabsetzung der Oberflächenspannung des Wassers ein rasches Abfließen desselben und somit ein Antrocknen sowie die Bildung von Kalkrückständen zu vermeiden.When cleaning the oven, so-called combi steamers the cleaning solution used in the dried or moistened Cooking space sprayed, after which a certain Rinse the cooking space with water becomes. There are also the lines and nozzles that are the cleaning solution distribute cleaned. Depending on the degree of pollution these steps are sometimes repeated several times. To one Limescale deposits in the cooking space due to the drying rinse water to prevent it is through the nozzles that make up the cleaning solution a rinse aid is sprayed into the cooking space introduced to not only the pipes and nozzles to clean, but also in the cooking space by reducing it rapid drainage of the surface tension of the water the same and thus drying and the formation of Avoid lime residues.

Diese Art der automatischen Reinigung des Garraumes ist nicht nur wegen der Verwendung des Klarspülers teuer, sondern auch hinsichtlich der Vernichtung von Mikroorganismen unbefriedigend.This type of automatic cleaning of the cooking space is not only expensive because of the use of rinse aid, but also also with regard to the destruction of microorganisms unsatisfactory.

Aufgabe der Erfindung ist es, das eingangs genannte Verfahren so weiter auszugestalten, dass die Verhinderung von Kalkablagerungen auf billigere Art und Weise durchführbar und bessere hygienische Verhältnisse erzielbar sind.The object of the invention is the method mentioned in the introduction so that the prevention of limescale feasible in a cheaper way and better hygienic conditions can be achieved.

Diese Aufgabe wird, ausgehend von einem Verfahren der eingangs erläuterten Art, erfindungsgemäß dadurch gelöst, dass zum Abschluß des Reinigungsvorganges Wasserdampf bei einer Temperatur von mindestens 100°C über eine von dem angestrebten Desinfektionsgrad abhängige Zeitdauer in den Garraum eingeführt wird und dass zum Nachspülen der die Reinigungslösung führenden Leitungen und Düsen entmineralisiertes Wasser verwendet wird. Durch die Einführung im wesentlichen von gesättigtem Wasserdampf in den Garraum erfolgt in erster Linie eine Dampfdesinfektion, so dass für den Normalfall die Geräte nach dieser Desinfektion als ausreichend hygienisch sauber anzusehen sind. Ein weiterer wichtiger Vorteil wird durch die Dampfzuführung erreicht, der darin besteht, dass an dem vorher durch Ausspülen mit kaltem Wasser abgekühlten Wänden eine sehr starke Kondensation eintritt, so dass die Wände und alle Teile des Garraumes mit Kondenswasser abgespült werden. Da Kondenswasser keinen Kalk enthält, können sich nach diesem Vorgang keine Kalkflecken im Garraum bilden. Da beim erfindungsgemäßen Verfahren der üblicherweise eingesetzte Klarspüler nicht mehr verwendet wird, der zur Reinigung der Düsen und zum Nachspülen der Wände des Garraumes diente, konnte der Kostenrahmen erheblich gesenkt werden. Die Verwendung von entmineralisiertem Wasser für die Reinigung der Düsen, stellt nur einen geringen Teil der bisherigen Kosten dar, da dieses Wasser nur für die Düsenreinigung und nicht für das Nachspülen der Wände verwendet wird, die durch das Kondenswasser kalkfrei gehalten werden.This task is based on a process of the beginning explained type, solved according to the invention in that steam at the end of the cleaning process a temperature of at least 100 ° C above one of the Desired degree of disinfection depending on the length of time Cooking space is introduced and that for rinsing the Lines and nozzles demineralized cleaning solution Water is used. Through the introduction in substantial of saturated water vapor in the cooking space steam disinfection takes place primarily, so that for the Normally the devices after this disinfection are sufficient are hygienically clean to look at. Another important one Advantage is achieved by the steam supply, which consists in that on the previous one by rinsing with cold water cooled walls a very strong condensation occurs, so that the walls and all parts of the cooking space with condensation be rinsed off. Since condensed water does not contain lime, after this process, no limescale spots can appear in the Form the cooking space. Since in the method according to the invention Usually used rinse aid is no longer used is used for cleaning the nozzles and rinsing the Walls of the cooking space, the budget could be considerable be lowered. The use of demineralized Water for cleaning the nozzles represents only a small amount Part of the previous cost because this water only for cleaning the nozzle and not for rinsing the Walls are used that are lime-free due to the condensation being held.

Zur Erzielung einer ausreichenden Dampfdesinfektion genügt in Weiterbildung der Erfindung die Einführung von Wasserdampf in den Garraum über einen Zeitraum von 5-10 Minuten. In diesem Zeitraum hat sich auch so viel Kondenswasser gebildet, dass die Wände ausreichend gespült werden können.Sufficient steam disinfection is sufficient in a further development of the invention the introduction of water vapor in the oven over a period of 5-10 minutes. So much condensation has formed during this period, that the walls can be rinsed sufficiently.

Falls sich herausstellen sollte, daß das Ausspülen der Leitungen und Düsen mit entmineralisiertem Wasser nicht ausreichend sein sollte, um auch die letzten Reste der Reinigungslösung zu neutralisieren, so ist es in weiterer Ausgestaltung der Erfindung vorteilhaft, wenn dem entmineralisiertem Wasser eine Lebensmittelsäure zugesetzt wird. Als Lebensmittelsäure wird vorzugsweise Zitronensäure verwendet.If it turns out that rinsing the lines and demineralized water nozzles are not sufficient should also be the last remnants of the cleaning solution to neutralize, so it is in a further embodiment of the Invention advantageous when demineralized water a food acid is added. As a food acid citric acid is preferably used.

Je nach Anforderung an die hygienischen Verhältnisse, kann es vorteilhaft sein, wenn im Anschluss an die Dampfdesinfektion eine Heißluftsterilisation erfolgt.Depending on the requirements of the hygienic conditions, can it may be beneficial if following steam disinfection hot air sterilization takes place.

Hierdurch ist es möglich, hygienische Verhältnisse wie im Klinikbereich zu realisieren.This makes it possible to have hygienic conditions as in the clinic area to realize.

Vorzugsweise erfolgt die Heißluftsterilisation bei einer Temperatur von mindestens 160°C über eine vom angestrebten Sterilisationsgrad abhängige Zeitdauer.The hot air sterilization is preferably carried out at one temperature of at least 160 ° C above one of the desired degree of sterilization dependent length of time.

Je nach beabsichtigtem Sterilisationsgrad kann die Heißluftsterilisation bei einer Temperatur von 160°C über 200 Minuten, bei einer Temperatur von 180°C über 30 Minuten und bei einer Temperatur von 200°C über 10 Minuten durchgeführt werden.Depending on the intended degree of sterilization, hot air sterilization at a temperature of 160 ° C for 200 minutes, at a temperature of 180 ° C for 30 minutes and at a temperature of 200 ° C for 10 minutes become.

Claims (9)

Verfahren zur automatischen Garraumreinigung von Gargeräten zur Lebensmittelbehandlung umfassen das Einsprühen sämtlicher Flächen und Teile des Garraumes mit einer Reinigungslösung, das Einwirken der Reinigungslösung über einen vorgewählten Zeitraum, das Ausspülen des Garraumes und das Nachspülen der die Reinigungslösung führenden Leitungen und Düsen, dadurch gekennzeichnet, dass zum Abschluß des Reinigungsvorganges Wasserdampf bei einer Temperatur von mindestens 100°C über eine von dem angestrebten Desinfektionsgrad abhängige Zeitdauer in den Garraum eingeführt wird und dass zum Nachspülen der die Reinigungslösung führenden Leitungen und Düsen entmineralisiertes Wasser verwendet wird.Methods for automatic cooking chamber cleaning of cooking devices for food treatment include spraying all surfaces and parts of the cooking chamber with a cleaning solution, the action of the cleaning solution for a preselected period of time, rinsing the cooking chamber and rinsing the lines and nozzles carrying the cleaning solution, characterized in that for At the end of the cleaning process, steam is introduced into the cooking chamber at a temperature of at least 100 ° C. over a period of time dependent on the desired degree of disinfection and that demineralized water is used to rinse the lines and nozzles carrying the cleaning solution. Verfahren nach Anspruch 1, dadurch gekennzeichnet, dass die Einführung von Wasserdampf in den Garraum über einen Zeitraum von 5-10 Minuten erfolgt.A method according to claim 1, characterized in that the introduction of water vapor into the cooking space takes place over a period of 5-10 minutes. Verfahren nach Anspruch 1 oder 2, dadurch gekennzeichnet, dass dem entmineralisiertem Wasser eine Lebensmittelsäure zugesetzt wird.A method according to claim 1 or 2, characterized in that a food acid is added to the demineralized water. Verfahren nach einem der Ansprüche 1 bis 3, dadurch gekennzeichnet, dass als Lebensmittelsäure Zitronensäure verwendet wird. Method according to one of claims 1 to 3, characterized in that citric acid is used as the food acid. Verfahren nach einem der Ansprüche 1 bis 4, dadurch gekennzeichnet, dass im Anschluss an die Dampfdesinfektion eine Heißluftsterilisation erfolgt.Method according to one of claims 1 to 4, characterized in that a hot air sterilization takes place after the steam disinfection. Verfahren nach Anspruch 5, dadurch gekennzeichnet, dass die Heißluftsterilisation bei einer Temperatur von mindestens 160°C über eine vom angestrebten Sterilisationsgrad abhängige Zeitdauer erfolgt.A method according to claim 5, characterized in that the hot air sterilization is carried out at a temperature of at least 160 ° C over a period dependent on the desired degree of sterilization. Verfahren nach Anspruch 6, dadurch gekennzeichnet, dass einer Heißlufttemperatur von 160°C eine Sterilisationszeit von 200 Minuten zugeordnet wird.A method according to claim 6, characterized in that a hot air temperature of 160 ° C is assigned a sterilization time of 200 minutes. Verfahren nach Anspruch 6, dadurch gekennzeichnet, dass einer Heißlufttemperatur von 180°C eine Sterilisationszeit von 30 Minuten zugeordnet wird.A method according to claim 6, characterized in that a sterilization time of 30 minutes is assigned to a hot air temperature of 180 ° C. Verfahren nach Anspruch 6, dadurch gekennzeichnet, dass einer Heißlufttemperatur von 200°C eine Sterilisationszeit von 10 Minuten zugeordnet wird.A method according to claim 6, characterized in that a sterilization time of 10 minutes is assigned to a hot air temperature of 200 ° C.
EP02026594A 2002-02-21 2002-11-28 Cleaning method for cooking chamber Expired - Lifetime EP1338850B1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE10207306 2002-02-21
DE10207306A DE10207306B4 (en) 2002-02-21 2002-02-21 Method for automatic cooking chamber cleaning

Publications (3)

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EP1338850A2 true EP1338850A2 (en) 2003-08-27
EP1338850A3 EP1338850A3 (en) 2004-03-31
EP1338850B1 EP1338850B1 (en) 2005-10-19

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ID=27635220

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EP02026594A Expired - Lifetime EP1338850B1 (en) 2002-02-21 2002-11-28 Cleaning method for cooking chamber

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US (1) US6986817B2 (en)
EP (1) EP1338850B1 (en)
AT (1) ATE307321T1 (en)
AU (1) AU2003200540B2 (en)
CA (1) CA2419364C (en)
DE (2) DE10207306B4 (en)
ES (1) ES2206083T3 (en)

Families Citing this family (12)

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Publication number Priority date Publication date Assignee Title
SE523597C2 (en) * 2000-11-23 2004-05-04 Skarhamn Internat Ab Method and apparatus for thawing frozen goods consisting of an organic cell mass such as food
DE10207306B4 (en) * 2002-02-21 2005-09-01 Angelo Po Grandi Cucine S.P.A., Carpi Method for automatic cooking chamber cleaning
DE10357779B4 (en) * 2003-12-10 2016-11-10 Angelo Po Grandi Cucine S.P.A. Process for cleaning a cooking appliance and cooking appliance with cleaning system
ES2276174T3 (en) * 2004-01-23 2007-06-16 Whirlpool Corporation SYSTEM TO INTRODUCE HUMIDITY IN AN OVEN FOR CLEANING.
DE102005059504A1 (en) * 2005-12-06 2007-06-14 E.G.O. Elektro-Gerätebau GmbH Method for operation of steam cooker using water, comprises a disinfection of water stored in a fillable water storage of the steam cooker for pre-determinable times
US7763566B2 (en) * 2006-03-23 2010-07-27 J.I. Enterprises, Inc. Method and composition for sorbing toxic substances
DE102008003562A1 (en) 2008-01-09 2009-07-16 Convotherm Elektrogeräte GmbH Cooking item carrier for multiple skewers tipped with finger food, has carrier plate and supports, made of carrier plates, provided for skewers and finger food, where two support strips are arranged in pair wise
US20090314316A1 (en) * 2008-06-24 2009-12-24 Hall David R Steam Cleaner
JP2011528231A (en) 2008-07-17 2011-11-17 デラヴァル ホールディング エービー Manufacturing methods for food and beverages and cleaning of handling facilities
WO2011003781A2 (en) 2009-07-09 2011-01-13 BSH Bosch und Siemens Hausgeräte GmbH Steamer device
DE102018121613A1 (en) 2018-09-05 2020-03-05 Miele & Cie. Kg Method and device for removing a cleaning foam solution after a cleaning process of a cooking device and cooking device
DE102020130588A1 (en) 2020-11-19 2022-05-19 Rational Aktiengesellschaft Method for reducing germs in a cooking appliance

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DE2842771A1 (en) * 1978-09-30 1980-04-10 Lechmetall Landsberg Gmbh Oven cleaning appts. using liq. sprays and steam - has supply system for changing from water to cleaning liq.
DE19838864A1 (en) * 1998-08-26 2000-03-09 Rational Gmbh Method and device for cleaning cooking appliances
DE10049161A1 (en) * 2000-09-27 2002-04-18 Wolfgang Fuhst Bakery food rack cleaning cabinet has rack turntable and jets moving about vertical axis of rotation

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US3419428A (en) * 1964-11-09 1968-12-31 Gen Electric Method of loosening food soil from walls of domestic oven
DE19730610C1 (en) * 1997-07-17 1998-10-22 Wiesheu Gmbh Cleaning method for fan-assisted cooking oven with automatic cleaning cycle
DE10207306B4 (en) * 2002-02-21 2005-09-01 Angelo Po Grandi Cucine S.P.A., Carpi Method for automatic cooking chamber cleaning
KR20050027460A (en) * 2003-09-15 2005-03-21 삼성전자주식회사 Superheated steam cooking apparatus and control method thereof

Patent Citations (3)

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Publication number Priority date Publication date Assignee Title
DE2842771A1 (en) * 1978-09-30 1980-04-10 Lechmetall Landsberg Gmbh Oven cleaning appts. using liq. sprays and steam - has supply system for changing from water to cleaning liq.
DE19838864A1 (en) * 1998-08-26 2000-03-09 Rational Gmbh Method and device for cleaning cooking appliances
DE10049161A1 (en) * 2000-09-27 2002-04-18 Wolfgang Fuhst Bakery food rack cleaning cabinet has rack turntable and jets moving about vertical axis of rotation

Also Published As

Publication number Publication date
ATE307321T1 (en) 2005-11-15
DE10207306A1 (en) 2003-09-25
AU2003200540A1 (en) 2003-09-04
ES2206083T3 (en) 2006-05-01
EP1338850A3 (en) 2004-03-31
CA2419364A1 (en) 2003-08-21
AU2003200540B2 (en) 2004-04-29
CA2419364C (en) 2007-10-30
EP1338850B1 (en) 2005-10-19
DE10207306B4 (en) 2005-09-01
US20030172962A1 (en) 2003-09-18
US6986817B2 (en) 2006-01-17
DE50204592D1 (en) 2005-11-24
ES2206083T1 (en) 2004-05-16

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