EP1925885B1 - Hollow equipment, cooking oven with a hollow equipment and operating method therefore - Google Patents

Abstract

The cooking apparatus with appendage (1) that is arranged in the cooking chamber and has means for carrying cooked goods and/or a cooked goods carrier unit in the form of plates, spoons, a can or similar. There is a loading plane with a mountable heat transfer system. The appendage for facilitating the transfer of heat from a fluid.

Description

The invention relates to an accessory according to the preamble of claim 1, a cooking appliance with a cooking chamber, in which such an accessory can be introduced or introduced; and a method of operating such a cooking appliance.

Cooking utensils for thermal food preparation are well known in the art. Thermal radiation and / or heat conduction are used to transfer heat. Thermal radiation is mainly used in the use of so-called top and bottom heat. In this case, one or more walls of a cooking chamber, for example. Via heating wires brought to an elevated temperature, so that they emit heat radiation. This heat radiation then hits on food and is at least partially absorbed by it, thereby increasing the temperature of the food. The energy transfer by heat conduction is of central importance in a hot air operation, steaming and / or grilling of food. When grilling, the food is placed directly on a hot plate or a hot grill. Due to the interstices of the grill can of course also heat radiation for heating the food penetrate through. However, the typical grill patterns come about through contact of the food with a hot carrier material, namely the grill grate. During steaming, water condenses on the food to be cooked, thus transferring the condensation heat of the water to the food in addition to the thermal energy of the water gas molecules. In hot air processes, energy becomes a hot cooking chamber atmosphere transferred to the food. For this convection is enforced in the cooking chamber, which is usually driven in modern devices with a radial fan blower. So it can be achieved that always new hot gas on the surface of the food can transfer its thermal energy to the colder food. The various media for transferring heat to food, such as by steam, heat radiation or heat conduction, are usually heated electrically or by burning a liquid or solid fuel.

In cooking appliances with recirculation mode, so a forced convection of cooking space, is often given no sufficient energy from below and above on floor-level introduced food, especially when it comes to food, which requires a so-called "quiescent heat". Part of these disadvantages is due to the convection oven DE 33 16 221 A1 overcome, in which is located on baking roasting food not only by circulating hot air, but also by thermal radiation of a mounted on each rack radiator, so that over the entire surface of each baking rack approximately uniform heat effect on the food. By arranging plug contacts on the baking roasts for the radiator cumbersome connection measure is to be avoided, but this leads to a complicated and costly structure.

In cooking appliances with recirculation mode has also been trying to achieve by the introduction of particularly heat-conducting plates desired baking, grill and tanning reactions, with always the highest possible energy input must be achieved in the plates by the circulating air flow. For example, from the EP 1 692 941 A1 a food support is known, which allows increased heat absorption from a cooking chamber atmosphere over a profiled surface and the use of a highly thermally conductive material comprising aluminum and / or an aluminum alloy.

Garages with heat accumulators improve the energy input substantially, but must ensure a uniform and rapid distribution of hot air in the oven so as not to cause a negative effect on the food, such as in the form of uneven browning, burned areas or the like. From the EP 1 092 115 B 1 For example, a cooking appliance with an energy storage and energy extraction system is known. Such a system serves to provide the cooking appliance with very large amounts of energy in the short term, without making very high connection performance of the cooking appliance necessary. Energy can be stored for this purpose in the form of thermal, electrical and / or mechanical energy in a heat storage, the charging can be done in times where little or no energy is needed for the heating of the cooking appliance. Likewise, if the cooking space temperature is to be reduced, thermal heat energy contained in the cooking space is at least partially transferred to the heat storage and stored there. With the help of the stored energy then not only a heater, but also a circulation system, a humidity control, a steam generator and / or a cooling unit can be operated, with a measuring and control system is used, with the right dosage of energy and the right one Time to use the energy can be ensured. Such a cooking appliance thus additionally serves to reduce energy consumption. However, it is of crucial importance for a cooking appliance to achieve optimum cooking results. For this purpose, food must be targeted in individual levels can be energized, if possible in different ways.

From DT 2 229 939 a cooking appliance with an electrically heatable heat storage is known, through which an air flow for heating a cooking chamber one or more times can be passed. The heat storage channels for this purpose passing channels open into the oven and can be closed by flaps. By closing the flaps, the entry of heat energy from the heat storage can be prevented. A disadvantage of this prior art that only hot air from the heat storage is supplied to the cooking chamber. The heat energy from the memory is thus transferred to the food only by convection via the cooking chamber atmosphere.

The JP 2002 071 138 discloses a cooking appliance in which steam from a steam generator is passed through a high temperature heat storage tank to produce superheated steam. With the help of the heat accumulator so steam is generated, which can condense on food. The disadvantage of this is that the heat can be used to heat the same only by condensation of the steam on the food. Also, a targeted admission of individual levels in the oven is not possible.

The EP 0 002 784 A1 discloses a Heißluftgargerät, in which a uniform loading of a cooking food to be cooked with hot air is realized in that the flow direction of the circulating air is changed during cooking with a suitable device.

By changing the flow conditions in the cooking chamber is achieved that food at different positions in the cooking chamber receive on average a nearly uniform application of heat.

From the DE 102 20 266 A1 is a support structure for receiving food known, with a large number of food items can be cooked per shelf level. Due to the support structure ensures that the various items to be cooked as closely as possible but still spaced from each other can be introduced into the cooking chamber, so that the circulated in the cooking hot air heats the food on all sides and evenly with heat energy.

For example, from the DE 102 32 904 B4 an accessory in the form of a tray rack is known, in which the heat transfer has been transferred to equalize the temperature of successively from the same food to be removed the support frame of the rack rack in addition to its carrying function. The heat storage can even act as a heat source in the lower part of the rack frame. However, the applicability of such a rack with heat storage is limited and does not allow individual adjustment for different loading levels.

A cooking appliance with a generic accessory, comprising a pipe system for the even distribution of steam in a cooking chamber, is from the EP 1 538 396 A1 known. The pipe system has a plurality of openings and is connected to a steam generator, so that the steam from the steam generator flows through the pipe system and at the various locations in the cooking chamber distributed from the pipe system exits. This ensures that cooked food placed in the cooking appliance can be supplied with steam uniformly and on all sides. At the same time, a hot air circulation in the cooking chamber can be provided.

Object of the present invention is to further develop the generic accessories such that in the simplest possible but also variable manner, an energy input in various forms in a food, preferably in different loading levels of the accessories, allows, without causing high costs.

This object is achieved by the characterizing part of claim 1.

Preferred accessories according to the invention are described in claims 2 to 10.

With the invention, a cooking appliance with a cooking chamber, in which an inventive accessory can be introduced or introduced, supplied with claim 11.

In claims 12 to 24 preferred cooking devices according to the invention are described.

Finally, the invention also relates to a method for operating a cooking appliance according to the invention according to claim 25.

Further preferred methods according to the invention are described in claims 26 and 27.

1. i) Stehende Hitze
   Ein aufgewärmtes Fluid kann mit hoher Geschwindigkeit gezielt, insbesondere in unterschiedlichen Beladungsebenen eines erfindungsgemäßen Zubehörs, durch einen Hohlraum des Zubehörs geführt werden, um Gargut in einer ausgewählten Beladungsebene mit Kontakthitze von unten, Strahlungshitze von unten und/oder Strahlungshitze von oben zu beaufschlagen, und zwar äußerst effizient und gleichmäßig. Selbst bei einer relativ geringen Umwälzgeschwindigkeit des Fluids kann eine ähnlich ruhige Hitze wie in einem konventionellen Etagenbackofen erreicht werden.
2. ii) Kombination aus Kontakthitze und Umluft
   Das erfindungsgemäße Zubehör ermöglicht ein Kombinieren der Vorteile eines Kombidämpfers, in dem mit Heißluft und/oder Dampf gegart wird, mit denen eines Etagenofens, wodurch selbst völlig neue Garverfahren eröffnet werden. Es können beispielsweise über 300° heiße Luftströmungen aus einem Wärmespeicher in das Zubehör zur Beaufschlagung des Garguts mit Wärme genutzt werden, während gleichzeitig dem Gargut in einem bekannten Umwälzbetrieb des Kombidämpfers trockene Hitze, feuchte Hitze oder die Kombination hiervon zugeführt werden kann. Gargut kann selbst gleichzeitig mit unterschiedlichen Klimas gegart werden, nämlich einerseits dem Klima innerhalb des Garraums und andererseits dem Klima innerhalb des Zubehörs. Damit ist auch denkbar, daß z. B. an der Kontaktfläche des Zubehörs in kurzer Zeit eine Bräunung des Garguts erreicht wird, während gleichzeitig durch eine relativ kühle Umluft im Garraum ein schnell voranschreitender Gargrad im Gargut unterbunden wird.

The invention is thus based on the surprising finding that by introducing a hot fluid, in particular from the cooking chamber of a cooking appliance or a heat storage in a hollow accessory, heat on food in the oven can be transferred easily and selectively by heat conduction and / or thermal radiation , More precisely, the accessory according to the invention enables the following cooking methods in a simple manner:

1. i) Standing heat
   A warmed-up fluid can be directed at high speed, in particular in different loading levels of an accessory according to the invention, through a cavity of the accessory to act on food in a selected loading level with contact heat from below, radiant heat from below and / or radiant heat from above, namely extremely efficient and even. Even with a relatively low recirculation rate of the fluid, a similarly quiet heat can be achieved as in a conventional deck oven.
2. ii) Combination of contact heat and circulating air
   The accessory according to the invention makes it possible to combine the advantages of a combi steamer in which hot air and / or steam are cooked with those of a multi-level oven, thereby opening up even completely new cooking methods. It can, for example, over 300 ° hot air flows from a heat storage in the accessories be used to apply heat to the food, while at the same time the dry food in a known circulation of the combi steamer dry heat, moist heat or the combination thereof can be supplied. Food can be cooked at the same time with different climates, on the one hand the climate within the cooking chamber and on the other hand the climate within the accessory. This is also conceivable that z. B. at the contact surface of the accessory in a short time a browning of the food is achieved, while at the same time by a relatively cool circulating air in Garraum a fast advancing Gargrad is suppressed in the food.

The advantages of using an accessory according to the invention thus lie in improved browning and baking properties, a greater variety of cooking methods and the use of extremely high temperatures, namely even above 300 ° C, without the cooking appliance having to be equipped with special seals or the like.

Figur 1

eine Vorderansicht eines erfindungsgemäßen Zubehörs mit drei Einschüben;

Figur 2

eine Teilquerschnittsansicht eines ersten erfindungsgemäßen Einschubs zum Erzeugen von Unterhitze und/oder Kontakthitze;

Figur 3

eine Teilquerschnittsansicht eines zweiten erfindungsgemäßen Einschubs für Unterhitze und/oder Kontakthitze mit verbesserter Innenstruktur;

Figur 4

eine Teilquerschnittsansicht eines dritten erfindungsgemäßen Einschubs zur Erzeugung von Ober- und Unterhitze;

Figur 5

eine Teilquerschnittsansicht eines vierten erfindungsgemäßen Einschubs zur Erzeugung von Oberhitze;

Figur 6

eine Ansicht eines horizontalen Schnitts durch ein Gargerät mit einem erfindungsgemäßen Zubehör;

Figur 7

eine Ansicht eines vertikalen Schnitts durch ein Umluftgerät mit einem erfindungsgemäßen Zubehör; und

Figur 8

eine Ansicht eines vertikalen Schnitts eines kombinierten Dampf-Heißluftgargeräts mit einem erfindungsgemäßen Zubehör.

Further features and advantages of the invention will become apparent from the following description, are explained in the embodiments of the invention with reference to schematic drawings in detail. Showing:

FIG. 1

a front view of an inventive accessory with three slots;

FIG. 2

a partial cross-sectional view of a first insert according to the invention for generating bottom heat and / or contact heat;

FIG. 3

a partial cross-sectional view of a second insert according to the invention for bottom heat and / or contact heat with improved internal structure;

FIG. 4

a partial cross-sectional view of a third insert according to the invention for generating top and bottom heat;

FIG. 5

a partial cross-sectional view of a fourth insert according to the invention for generating top heat;

FIG. 6

a view of a horizontal section through a cooking appliance with an accessory according to the invention;

FIG. 7

a view of a vertical section through a recirculation unit with an accessory according to the invention; and

FIG. 8

a view of a vertical section of a combined steam Heißluftgargeräts with an accessory according to the invention.

FIG. 1 shows an inventive accessory in the form of a so-called tray rack 1 for a cooking appliance, not shown, the plug-in ladders 10 may be formed as tubes, perpendicular to which slide rails 20 are mounted, which may be formed, for example, as part-tubes. The tubes of the plug-in ladders 10 have openings 30 for supplying a hot air flow and openings 40 for discharging the hot air flow and thus act as air-conducting tubes. In the slide rails 20 inserts 50 can be introduced, each having at least one cavity (not shown). The cavities in the interior of the inserts 50 are connected to openings 60, which allow entry of air into the slots 50. The openings 60 of the inserts 50 can be connected via the tubes of the insertion conductors 10 with the openings 30, namely via openings not shown in the slide rails 20. In addition, the openings 60 of the inserts 50 may be suitable even for receiving an air flow. Especially suitable in the latter case are funnel-shaped, closable openings, as in FIG FIG. 1 indicated on the left. On the opposite side of the bays 50, in FIG. 1 on the right, there are openings 70 for discharging an air stream flowing through the inserts 50.

Is the tray rack 1 according to the invention FIG. 1 in a hot air stream which impinges on the rack frame 1 from the left side, a portion of the hot air flows will enter the openings 30 and / or 60 and from there flow through the interior of the inserts 50. In this case, the hot air flow can give off part of its thermal energy to the materials from which the inserts 50 are made. The at least partially cooled air can then escape through the openings 40 and / or 70 from the rack frame 1, that is, the cooking chamber atmosphere to be supplied again.

The openings 40 on the in FIG. 1 The right side of the insertion ladders 10 can be used alternatively or cumulatively for introducing the air flow, wherein in the latter case the insertion ladders 10 or the inserts 50 must have further openings which are suitable for directing the air flow from the cavities of the tray rack 1.

Instead of air, any other gaseous or liquid medium can also be used. If the following is an air flow, the use of a general fluid flow is always possible.

FIG. 2 shows the cross section of a first inventive insert 50a for the in FIG. 1 shown tray rack 1, with an air gap 80 for passing a hot air flow. The underside of the insert 50a forms a poorly heat-conducting layer 90, while the top is made up of a good heat-conducting layer 100. A highly thermally conductive material from which the good heat conducting layer 100 may be made, for example, is an aluminum alloy capable of passing the thermal energy from the interior of the insert 50a to a food (not shown) located on the top of the food Insert 50a is placed. On the other hand, the poorly thermally conductive layer 90 on the underside of the insert 50a according to the invention ensures that the heat is not conducted through the underside as much as possible. In addition to glass, ceramics and plastics, which are only partially suitable for use in a cooking appliance due to lack of robustness, lack of temperature resistance or high manufacturing costs, especially foams or multilayer systems come as material for the poor thermal conductivity layer 90 in question.

Furthermore, it can be provided that on the top of a non-stick coating 110 and on the bottom of a coating 120, which hinders thermal heat radiation from the bottom of the insert 50a ago, are provided.

For the drawer 50a, as well as for all other drawer variants according to the invention, it does not matter whether it has a grid structure, a completely flat structure or another structure, as long as there are continuous openings for an air flow inside.

A slot 50a, as in FIG. 2 is shown, is adapted to dissipate heat of a hot air stream flowing therethrough, especially upwards. This is one such insert 50a suitable for roasting not shown Gargut when the food is placed directly on top of the same. The heat transfer is then given above all by the contact heat of the surface of the insert 50a according to the invention. Alternatively, a further layer (not shown) may also be provided on the upper side of the good heat-conducting layer 100, which layer is well suited for emitting heat radiation in the temperature range used. Such a so-called black radiator, in contrast to the poorly heat radiating coating 120 on the underside of the insert 50a according to the invention would lead to a high emission of heat radiation on the top.

A food placed on a grid (not shown) above the tray 50a can be grilled by the heat radiation.

FIG. 3 shows a second insert 50b according to the invention, which in its construction corresponds to that of FIG. 2 similar. Like the insert 50a, the insert 50b has an air gap 80 which is delimited on the one hand by a poorly heat-conducting layer 91 and on the other hand by a good heat-conducting layer 101, a non-stick coating 111 being applied to the latter. In contrast to the insert 50a, the insert 50b has, on the one hand, a structure of the surface of the good heat-conducting layer 101 on the side facing the air gap 80, and, on the other hand, no poorly heat-radiating coating is provided on the poorly heat-conducting layer 91. By structuring the surface of the good heat-conducting layer 101, vortices can be generated in a hot air stream conducted through the insert 50b. The turbulence of the air flow and the larger surface of such a structured inner side lead to a better and stronger coupling of the good heat conducting layer 101 to the hot air flow. Thereby, the heat conduction through the layer 101 can be effectively improved.

If the layers of an insert 50 are each formed as a flat plate, connecting webs (not shown) may also be provided in the interior of the air gap, which serve both to improve the heat conduction and to stabilize the structure. When using a structuring and / or connecting webs, however, care must be taken that the air flow in the air gap is not stowed too much on one side and so uneven heat distribution on the surface of the insert 50 is formed.

FIG. 4 shows the cross section of a third inventive insert 50c for generating top and bottom heat. For this purpose, both a lower layer 92 and an upper layer 102, which delimit an air gap 80, are made of a good heat-conducting material. For better thermal coupling, both the lower layer 92 and the upper layer 102 on the side of the air gap 80 may be provided with a structure (not shown) as shown in FIG FIG. 3 is shown. On the upper side, in turn, a non-stick coating 112 may be applied to the good heat-conducting layer 102. By coating the lower side of the insert 50c with a good heat-radiating layer 122 on the good heat-conducting layer 92, a top heat for an underlying food item (not shown) can be produced with the insert 50c according to the invention.

By introducing food to be cooked (not shown) between two such shelves 50c, the food can be cooked from above by top heat from the top drawer 50c and bottom by contact heat by resting on the bottom drawer 50c or bottom heat when placing the food on an additional grill (not shown) ) or the like between the shelves 50c are cooked.

FIG. 5 shows a cross section of a fourth inventive insert 50d for generating top heat. For this purpose, the underside consists of a good heat-conducting layer 93, which may be coated with a good heat-radiating material (not shown). The upper side consists of a poorly heat-conducting layer 103, on which a poorly heat-radiating layer 113 can be applied. As a result, it is achieved that the heat of a hot air stream flowing through an air gap 80 largely radiates downward, so that a total of, for example, a top heat insert is provided.

Of course, it is possible according to the invention, the various bays 50a, 50b, 50c, 50d or other bays 50 according to the invention mixed into the slide rails 20 of a tray rack 1 according to the invention. Thus, it is possible to treat the food in different shelves differently with uniform supply of a hot air flow in the inventive accessories. Thus, for example, a first food to be cooked on a top drawer 50c with contact heat, baked on a subjacent drawer 50a, a second food with top and bottom heat and under a next, underlying drawer 50d a third food only with top heat are applied. A variety of other combinations and possibilities are conceivable.

FIG. 6 shows a cooking appliance 130 with a cooking chamber 140 and a door 150 in a horizontal section. In the cooking chamber 140 is an insertion head 10 according to the invention with openings 30 for introducing a hot air flow. To generate the hot air flow is a radial fan 160 which is driven by an engine (not shown) via an axis and is surrounded annularly by a heater 170 in the form of heating coils. The radial fan 160 attracts air from the center of the cooking chamber 140 at the height of the axis through a central opening 181 of an air guide plate 180 and accelerates it radially outward, in FIG. 6 up and down. With the aid of the air baffle 180, a flow is also generated, which is blown along the edge of the cooking chamber 140 along. By means of deflectors 190 and 200, the air flow in the cooking chamber 140 is led into the openings 30 of the insertion ladders 10 according to the invention, driven by the radial fan 160 to get into slots (not shown), as with respect to the FIGS. 2 to 5 can be described described. By openings not shown then finally leaves the at least partially cooled in the slots air the same and can be reheated by sucking on the radial fan 160 and passing the heater 170 to be used for further heating of the bays and thus not shown food to the same.

FIG. 7 shows a vertical cross-sectional view of Umluftgargeräts 205 with inserts 50 according to the invention. The cooking device 205 is divided into a technical room 210, a pressure chamber 220 and a cooking chamber 230, in which the bays 50 are located. In addition to a motor 240 for a fan 250, all the electronics (not shown) for controlling the cooking appliance 205 are located in the technology room 210. The fan wheel 250, which is driven by the motor 240 via an axis 260, is located in the pressure space 220 and generates an outward air flow, so in the upper and lower regions of the pressure chamber 220, an overpressure. In this case, the air flows past the helices of a heater 270, which is arranged in the form of a spiral around the fan 250. The heater 270 can be an electrical resistance heater or even the tubes of a heat exchanger in which combustion gases flow. The heated air flows during operation of the fan 250 from the pressure chamber 220 via openings 280, which leaves an air baffle 290 between the inner walls 300 of the cooking chamber 230 and its edges open in the cooking chamber 230 and is from the cooking chamber 230 via a central opening 285 of Air baffle 290 sucked back into the pressure chamber 220.

The cooking appliance 205 further has an additional, not shown heat source, for example in the form of a heat accumulator (not shown), which has a known per se. From the heat storage can be specifically introduced by means of a ventilation or pumping system (not shown) via a coupling point 310, which may be closed, a hot fluid in the cooking chamber 230. Through feeders 320 inserts 50 of a tray rack in the oven 230 can be traversed by the hot fluid. If the fluid is air, then this air can easily escape from the slots after warming them back into the cooking chamber 230. If the fluid is a liquid, then it must be returned via leads (not shown) to the heat source or the heat store.

FIG. 8 shows an inventive accessory in a cooking chamber 330 of a combined hot air and Dampfgargerätes 325. Such a device 325 differs mainly by a steam generator 340 in a technical room 350, with the steam can be transported through an opening 360 in a pressure chamber 370, of the previously with reference to FIG. 7 However, to produce hot air again serves a heater 380, at the air by means of a fan 390, which is driven by a motor 400 in the engine room 350 via an axis 410, air is passed. The rotation of the fan wheel 390 formed as a radial fan creates an overpressure around the fan wheel 390, so that the heated air can only enter the cooking chamber 330 via narrow free areas 420 between an air guide plate 430 and inner cooking space 440. The air baffle 430 thus serves mainly to ensure a uniform flow of air in the cooking chamber 330 and so act on the bays 50 regardless of the respective slot height evenly with thermal energy. In addition, the air guide plate 430 has a central opening 425 for sucking air from the cooking chamber 330 into the pressure chamber 370 during operation of the fan wheel 390.

At the in FIG. 8 cooking appliance 325 shown further a heat accumulator (not shown) is attached, which is connected via a suitable Einkoppelstelle 450 with the cooking chamber 330. With the help of feeds 460, a hot fluid from the heat storage via the coupling 450 to the inserts 50 are supplied. Thus, it is possible by the structure according to the invention, Gargut (not shown), which is on and / or between the inserts 50, not only to apply hot hot air and / or steam, but also specifically with top and / or bottom heat and / or to treat contact heat, depending on your choice of the respective insert 50, see the FIGS. 2 to 6 , The climate in the cooking chamber 330 itself can be adjusted separately from that of the fluid and thus into the insertion 50, preferably regulated.

The features of the invention disclosed in the foregoing description, in the claims and in the drawings may be essential both individually and in any combination for the realization of the invention in its various embodiments.

LIST OF REFERENCE NUMBERS

1

oven rack

10

slot conductor

20

slide-rail

30

opening

40

opening

50

insertion

50a

insertion

50b

insertion

50c

insertion

50d

insertion

60

opening

70

opening

80

air gap

90

poorly heat-conducting layer

91

poorly heat-conducting layer

92

good heat-conducting layer

93

good heat-conducting layer

100

good heat-conducting layer

101

good heat-conducting layer

102

good heat-conducting layer

103

poorly heat-conducting layer

110

Non-stick coating

111

Non-stick coating

112

Non-stick coating

113

poorly heat radiating layer

120

coating

122

good heat radiating layer

130

Cooking appliance

140

oven

150

door

160

radial fans

170

heater

180

Air baffle

181

opening

190

deflector

200

deflector

205

Umluftgargerät

210

equipment room

220

pressure chamber

230

oven

240

engine

250

fan

260

axis

270

heater

280

opening

285

opening

290

Air baffle

300

inner wall

310

coupling point

320

supply

325

Hot air and steam cooker

330

oven

340

steam generator

350

equipment room

360

opening

370

pressure chamber

380

heater

390

fan

400

engine

410

axis

420

free area

425

opening

430

Air baffle

440

Garrauminnenwand

450

coupling point

460

feed

Claims (27)

1. An accessory for at least the intermittent arrangement in the cooking area of a cooking device for the support of food to be cooked and/or at least one food support unit, in particular in the form of a plate, a tray, a bowl, or a can, in at least one loading level, which can be actively connected to a heat transfer means, wherein
   the accessory (1) comprises at least one hollow area (80) through which a fluid can flow for the purpose of transferring heat from the fluid onto the accessory (1), and at least one entrance and at least one exit, respectively in the form of an opening (30, 40, 60, 70), and at least one supporting member (50, 50a-50d) for specifying a loading level, characterized in that
   each supporting member (50a-50d) comprises on its upper side a first layer (100, 101, 102, 103), on its lower side a second layer (90, 91, 92, 93) and between these two layers, the hollow area (80), wherein at least one of the two layers (92, 93, 100, 101, 102) comprises a high heat conduction due to an aluminium alloy, and at least in sections is equipped with a coating (122) having a high level of heat radiation, which takes the form of a full radiator, preferably in the infrared wavelength range, for simple and targeted transfer of heat onto the food to be cooked by introducing a hot fluid into the hollow area (80) via heat conduction and/or heat radiation.
2. An accessory according to claim 1, characterized in that
   at least one supporting member (50, 50a-50d) in the form of an insertion, preferably in the form of a grid or plate is provided, wherein preferably, a plurality of supporting members (50) which are or can be arranged on top of each other are encompassed by an accessory (1).
3. An accessory according to claim 1 or 2, characterized in that
   at least one layer (101) with a high degree of heat conduction comprises on its side facing the hollow area (80) a surface area enlargement, in particular in the form of saw teeth or waves, and/or
   between the layers, supports, in particular bar-type supports, preferably with a high degree of heat conduction, extend through the hollow area.
4. An accessory according to any one of the preceding claims, characterized in that at least one of the two layers (90, 91,103) has a low heat conduction, preferably by comprising a foam and/or multi-layer system.
5. An accessory according to claim 4, characterized in that
   at least one layer (103) with a low heat conduction is provided, at least in sections, with a coating (113) which poorly radiates heat.
6. An accessory according to any one of the preceding claims, characterized in that the upper side bears at least in sections an anti-adhesion coating (110, 111, 112), preferably comprising an organic fluorine compound, in particular Teflon, or an epitaxially applied coating of an intermetallic alloy.
7. An accessory according to any one of the preceding claims, characterized in that it forms a rack frame (1), a suspended frame or a rack frame trolley, preferably comprising insertion guides (10) with insertion rails (20) for insertions (50) at different heights.
8. An accessory according to claim 7, characterized in that
   the insertion guides (10) and/or insertion rails (20) and/or insertions (50) comprise at least one hollow area (80) for the fluid to flow through, wherein they preferably comprise at least partially tube-shaped sections.
9. An accessory according to any one of the preceding claims, characterized by at least one grill sheet or grill grid at a loading level, in particular on a supporting member.
10. An accessory according to any one of the preceding claims, characterized by at least one, in particular triggerable, locking device, such as in the form of a valve or a flap, for adjusting the flow of the fluid through the accessory (1), wherein preferably, each loading level, in particular each supporting member, is assigned at least one locking device.
11. A cooking device (130, 205, 325) with a cooking area (140, 230, 330) in which an accessory (1) according to any one of the preceding claims is inserted, with a device for circulating the atmosphere in the cooking area (140, 230, 330), in particular in the form of a fan (160, 250, 390), preferably a radial fan, and/or
    a device for heating the atmosphere in the cooking area (140, 230, 330), in particular in the form of an electric heater (170, 270, 380), a gas-operated heater and/or a microwave source, and/or
    a device (340) for introducing steam or evaporating water in the cooking area (330), which is preferably actively connected to the control or regulating unit.
12. A cooking device according to claim 11, characterized by
    a device for arresting the accessory in the cooking area and/or
    a device for connecting the accessory, in particular the locking device of said accessory, to the control or regulating unit of the cooking device, wherein preferably, the device for arresting and the device for locking are formed as a single part.
13. A cooking device according to either of claims 11 or 12, characterized by
    at least one measuring device for recording measurement values, such as at least one specific first value for the cooking area atmosphere, in particular in the form of a parameter which characterises the cooking area climate generated in the cooking area, at least one specific second value for the fluid, in particular in the form of a parameter which characterises the accessory climate generated by the fluid in the accessory, and/or at least one specific third value for the food to be cooked.
14. A cooking device according to any one of claims 11 to 13, characterized by
    a display device, on which the accessory used, in particular the selected supporting members, the loading of the accessory, in particular of each loading level, with food to be cooked, the position of the locking device, in particular for each loading level and/or measurement values of the measuring device is displayable or displayed, preferably in addition to a cooking programme, in particular for each loading level to be loaded with food to be cooked.
15. A cooking device according to claim 14, characterized in that
    by means of the display unit, at least one user information, preferably for each loading level, relating to at least one loading level to be selected, at least one supporting member to be used, food to be cooked which is to be loaded and/or the position of at least one locking device, is displayable, preferably in dependence on a cooking programme and/or at least one of the recorded measurement values.
16. A cooking device according to any one of claims 11 to 15, characterized by
    an operating device, by means of which a cooking programme can be selected, in particular for each loading level, and/or at least one locking device can be actuated, in particular for each loading level.
17. A cooking device according to any one of claims 11 to 16, characterized by
    at least one flow guidance member (180, 190, 200) for guiding cooking area atmosphere and/or steam to at least one opening (30, 60) of the accessory (1) for the through-flow of said accessory.
18. A cooking device according to claim 17, characterized in that
    At least one opening (60) of the accessory (1) comprises a funnel-shaped flow guidance member, which broadens outwards in the direction of the cooking area.
19. A cooking device according to claim 17 or 18, characterized in that
    at least one flow guidance member can be moved, in particular by means of the control or regulating unit.
20. A cooking device according to any one of claims 17 to 19, characterized in that at least one flow guidance member is actively connected or connectable to at least one locking device of the accessory.
21. A cooking device according to any one of claims 11 to 20, characterized by
    at least one additional heat source, in particular comprising a heat storage device, from which a fluid can be brought to the accessory by being flowed through said accessory for the purpose of heat transfer.
22. A cooking device according to claim 21, characterized by
    at least one line (320, 460) and a coupling device (310, 450) between the heat source and the accessory, wherein preferably, the device comprises the coupling device for arresting the accessory.
23. A cooking device according to either of claims 21, or 22, characterized by
    a device for circulating the fluid from the heat source back through the accessory to the heat source.
24. A cooking device according to any one of claims 13 to 23, characterized in that the display device, the measuring device, the operating device, the additional heat source and/or the device for circulating the fluid is/are connected to the regulating or control unit.
25. A method for operating a cooking device according to any one of claims 11 to 24, characterized in that
    the accessory (1), in particular at least one supporting member (50, 50a-50d) on at least one loading level, is selected depending on the food to be cooked and/or a cooking programme to be used.
26. A method according to claim 25, characterized in that
    the flow of fluid in the accessory (1) is controlled or regulated, preferably by means of at least one locking device, depending on the food to be cooked and/or the cooking programme and/or at least one measurement value recorded by the measuring device, for the targeted application of top heat, bottom heat and/or contact heat to the food to be cooked.
27. A method according to claim 26 or 27, characterized in that
    the cooking area climate is controlled or regulated, in particular separated from the accessory climate, preferably in dependence on the food to be cooked and/or the cooking programme and/or at least one measurement value recorded by the measuring device and/or the accessory climate.

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