EP1837603A2 - Procédé de fonctionnement d'un four de cuisson doté d'un espace de cuisson, d'un chauffage à convection et d'un ventilateur - Google Patents

Procédé de fonctionnement d'un four de cuisson doté d'un espace de cuisson, d'un chauffage à convection et d'un ventilateur Download PDF

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Publication number
EP1837603A2
EP1837603A2 EP07003291A EP07003291A EP1837603A2 EP 1837603 A2 EP1837603 A2 EP 1837603A2 EP 07003291 A EP07003291 A EP 07003291A EP 07003291 A EP07003291 A EP 07003291A EP 1837603 A2 EP1837603 A2 EP 1837603A2
Authority
EP
European Patent Office
Prior art keywords
baking
temperature
oven
baking chamber
cycles
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Withdrawn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
EP07003291A
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German (de)
English (en)
Other versions
EP1837603A3 (fr
Inventor
Bernd Dannenhauer
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.)
Werner and Pfleiderer Lebensmitteltechnik GmbH
Original Assignee
Werner and Pfleiderer Lebensmitteltechnik 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 Werner and Pfleiderer Lebensmitteltechnik GmbH filed Critical Werner and Pfleiderer Lebensmitteltechnik GmbH
Publication of EP1837603A2 publication Critical patent/EP1837603A2/fr
Publication of EP1837603A3 publication Critical patent/EP1837603A3/fr
Withdrawn legal-status Critical Current

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Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
    • F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
    • F24C15/325—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation electrically-heated

Definitions

  • the invention relates to a method for operating a baking oven with a convection-heated baking chamber, a circulating air heater and a circulating air blower.
  • the operating method according to the invention utilizes the fact that due to its good thermal insulation cools the oven even after the heating has been completed relatively slowly. The oven is thus, as long as the target baking space temperature limit is not fallen below, even without energy requirements for a baking request in a stand-by mode available. In addition, too much cooling of the oven outside the baking cycles is avoided in the oven according to the invention. This ensures fast processing of baking requirements.
  • the size of the energy saving depends in particular on how much the oven is busy with baking cycles during the operating phase. Furthermore, the size of the energy saving depends on the choice of the absolute values on the one hand for the set oven temperature (T1) and on the other hand for the oven limit temperature (T2).
  • T1 set oven temperature
  • T2 oven limit temperature
  • a typical value for the set oven temperature is between 200 ° C and 220 ° C.
  • the desired baking chamber temperature is preferably 210 ° C.
  • a typical value for the set cooking chamber limit temperature is between 170 ° C and 190 ° C.
  • the desired baking chamber limit temperature is preferably 180 ° C.
  • An additional deactivation of the circulating air blower according to claim 3 further increases the energy efficiency.
  • a heating according to claim 4 ensures that the baking chamber actually reaches a homogeneous temperature everywhere. This is necessary when heating the oven from the unheated state, but not when the oven has already been heated in an operating phase. It is therefore sufficient to go through the heat-up period once in the course of an operating phase.
  • a heating step according to claim 5 ensures that the desired baking chamber temperature is present at each start of the baking cycle.
  • a baking program according to claim 6 can be adjusted individually to each existing boundary conditions and empirical values. Thus, by choosing the temperatures, an optimal compromise between the energy consumption and the reaction speed of the oven can be found on the baking request for the respective requirement profile.
  • the fürica-period of time can be adapted in particular to the particular type of furnace.
  • FIG. 1 shows schematically a flow chart of a method for operating a baking oven with a circulating-air-heated baking chamber, a circulation air heater and a circulating-air blower.
  • Such ovens are known in particular as shop ovens, which are used in bakery branches or directly in shopping centers or discounters for baking already pre-baked goods from the market.
  • the oven is filled by the user with products to be baked and then an automatic baking program is started.
  • the shop baking oven bakes on demand, with an automatic baking cycle.
  • a preheating step 1 at the beginning of the operating phase of the oven, initial preheating to a desired baking chamber temperature T1 occurs. Subsequently, the oven is held in a fürsky Colour 2 during a predetermined fürsky-period on the target baking temperature T1.
  • a heating element or more heating elements, and the circulating air fan z.
  • a circulating fan or a plurality of circulating fans activated.
  • the füricatician 2 serves the structure through-heating of the oven. After the heat-up period, the oven is ready for baking requirements. In a Backabfrage suits 3 the oven monitors whether such a baking request is present. The Back request can be z. B.
  • the oven goes through a baking cycle 4 known per se, in which the requested, pre-baked baked goods are baked and made available to the customer. After completion of the baking cycle 4, the operating method continues again with the back-query step 3.
  • the baking program monitors in a monitoring step 5, whether the baking chamber falls below a predetermined, lying below the target oven temperature T1 target baking space temperature limit T2. This takes place via a temperature sensor in thermal contact with the baking chamber. With the help of this sensor also takes place a regulation of the actual baking chamber temperature on the target baking space temperature T1 during the heating and during the baking cycles. 4
  • the heating of the baking chamber is terminated by deactivating the circulating air heater and the circulating air blower. This is done in a deactivation step 6.
  • the program continues after the deactivation step 6 with the monitoring step 5.
  • the circulating air heating and the circulating air fan remain deactivated.
  • the monitoring step 5 indicates that the set baking space limit temperature T2 has fallen below, the circulating air heating and the circulating air blower are activated in a heating step 7.
  • the deactivation step 6 is continued.
  • the steps 5 to 8 are aborted in the presence of a back request, monitored by the back query step 3, and it continues with the baking cycle 4.
  • FIG. 2 A typical temperature profile of the baking chamber temperature over time during operation of such a baking oven is shown in FIG. 2.
  • the preheating step 1 is carried out until the desired baking space temperature T1 is reached.
  • the heat- through step 2 during the heat- through time period t abz.
  • the execution of the baking cycle 4 due to a corresponding baking request during a time span t b.
  • the circulating air heater and the circulating air blower are switched off by the deactivation step 6.
  • the oven therefore cools slowly during the period t f until the baking chamber reaches the set baking space limit temperature T2.
  • the cooling time t f is typically 4 to 5 times as long as the heating time t rz .
  • the oven is heated by the heating step 7 again until the target baking space temperature T1 is reached, which is monitored by means of the monitoring step 8 and requires a time period t rz (regeneration time).
  • a new cool-down time includes at t f during which there is no back request.
  • a user then initiates a back request.
  • the target baking chamber temperature T1 is not reached at this time, closes first, during a period of time t rz, a further heating step until the desired baking chamber temperature T1 is reached. This is followed by the next baking cycle 4 during the baking time t b . This is followed by another cooling time period t f with switched off circulating air heating and switched-off circulating fan off. This in turn is followed by an automatic heating from the set baking space limit temperature T2 to the set baking space temperature T1 during a heating-up period t rz . This is followed by a cooling-down period t f without back request.
  • the entire operating method runs programmatically, whereby at least the following parameters can be input via the user: set baking chamber temperature T1, set baking space limit temperature T2 and heat-through time period t abz . Other parameters, such. As the performance of convection heating and circulation fan during the heat-up time t rz can be entered.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Baking, Grill, Roasting (AREA)
  • Electric Stoves And Ranges (AREA)
EP07003291A 2006-03-24 2007-02-16 Procédé de fonctionnement d'un four de cuisson doté d'un espace de cuisson, d'un chauffage à convection et d'un ventilateur Withdrawn EP1837603A3 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE200610013806 DE102006013806A1 (de) 2006-03-24 2006-03-24 Verfahren zum Betrieb eines Backofens mit einem umluftbeheizten Backraum, einer Umluftheizung und einem Umluftgebläse

Publications (2)

Publication Number Publication Date
EP1837603A2 true EP1837603A2 (fr) 2007-09-26
EP1837603A3 EP1837603A3 (fr) 2009-09-09

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
EP07003291A Withdrawn EP1837603A3 (fr) 2006-03-24 2007-02-16 Procédé de fonctionnement d'un four de cuisson doté d'un espace de cuisson, d'un chauffage à convection et d'un ventilateur

Country Status (2)

Country Link
EP (1) EP1837603A3 (fr)
DE (1) DE102006013806A1 (fr)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102008028027A1 (de) * 2008-06-12 2009-12-17 BSH Bosch und Siemens Hausgeräte GmbH Hausgerätvorrichtung
DE102008033423A1 (de) 2008-07-16 2010-01-21 Werner & Pfleiderer Lebensmitteltechnik Sachsen Gmbh Backofen und Verfahren zum Betreiben eines Backofens
DE102009024546A1 (de) * 2009-06-08 2010-12-09 Convotherm Elektrogeräte GmbH Gargerät, insbesondere Heißluftdämpfer, und Verfahren zum Steuern oder Regeln eines Gargeräts
CN112075851B (zh) * 2020-08-14 2021-11-16 湖北康康食品有限公司 一种基于食物制作进度识别的烘焙预热控制系统及方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0358344A2 (fr) 1988-09-09 1990-03-14 Microwave Ovens Limited Fours à micro-ondes
EP1146290A2 (fr) * 2000-04-14 2001-10-17 AEG Hausgeräte GmbH Procédé de fonctionnement d'un four de cuisson et four de cuisson
DE10240175A1 (de) 2002-08-30 2004-04-22 BSH Bosch und Siemens Hausgeräte GmbH Verfahren zum Betrieb eines Gargeräts
DE10313914A1 (de) * 2003-03-27 2004-10-07 BSH Bosch und Siemens Hausgeräte GmbH Verfahren zum Betreiben eines Backofens

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4436035A1 (de) * 1994-10-10 1996-04-25 Ubert Gastrotechnik Gmbh Verfahren für die Zubereitung von Lebensmitteln in einem Heißluftofen
DE19611887A1 (de) * 1996-03-26 1997-10-02 Werner & Pfleiderer Lebensmitt Regelungsverfahren für die Backtemperatur eines Backofens
DE19839069C5 (de) * 1998-08-27 2010-04-29 BSH Bosch und Siemens Hausgeräte GmbH Backofen mit Unterhitzeheizkörper
US6140619A (en) * 1999-05-28 2000-10-31 The Garland Group Temperature control apparatus, method and memory medium for an oven

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0358344A2 (fr) 1988-09-09 1990-03-14 Microwave Ovens Limited Fours à micro-ondes
EP1146290A2 (fr) * 2000-04-14 2001-10-17 AEG Hausgeräte GmbH Procédé de fonctionnement d'un four de cuisson et four de cuisson
DE10240175A1 (de) 2002-08-30 2004-04-22 BSH Bosch und Siemens Hausgeräte GmbH Verfahren zum Betrieb eines Gargeräts
DE10313914A1 (de) * 2003-03-27 2004-10-07 BSH Bosch und Siemens Hausgeräte GmbH Verfahren zum Betreiben eines Backofens

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Publication number Publication date
DE102006013806A1 (de) 2007-09-27
EP1837603A3 (fr) 2009-09-09

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