EP1965137A1 - Procédé pour le traitement d'aliments dans un four de cuisson et four de cuisson - Google Patents

Procédé pour le traitement d'aliments dans un four de cuisson et four de cuisson Download PDF

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Publication number
EP1965137A1
EP1965137A1 EP07425119A EP07425119A EP1965137A1 EP 1965137 A1 EP1965137 A1 EP 1965137A1 EP 07425119 A EP07425119 A EP 07425119A EP 07425119 A EP07425119 A EP 07425119A EP 1965137 A1 EP1965137 A1 EP 1965137A1
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EP
European Patent Office
Prior art keywords
rotor
speed
oven
duration
cooking
Prior art date
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Granted
Application number
EP07425119A
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German (de)
English (en)
Other versions
EP1965137B1 (fr
Inventor
Silvano Fumagalli
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.)
Candy SpA
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Candy SpA
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Publication date
Application filed by Candy SpA filed Critical Candy SpA
Priority to EP20070425119 priority Critical patent/EP1965137B1/fr
Publication of EP1965137A1 publication Critical patent/EP1965137A1/fr
Application granted granted Critical
Publication of EP1965137B1 publication Critical patent/EP1965137B1/fr
Ceased legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/32—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

Definitions

  • the present invention relates to a method for treating food in a cooking oven, and a cooking oven, particularly an electric oven both of the conventional type and of the self-cleaning pyrolitic type, arranged to implement the treatment method.
  • Household cooking ovens usually comprise a cooking chamber which defines therein a cooking space in order to house the dishes to be cooked.
  • the cooking chamber is surrounded by a thermoinsulating material layer, and has an access inlet which is closable through a port hinged to a case which forms the outer shell of the appliance.
  • the cooking chamber is provided with, at the lower and upper walls thereof, heating members typically formed by armoured-tube electric resistors.
  • the lower heating member is located outside the cooking space, between the lower wall of the cooking chamber and the thermoinsulating layer, so as to heat the dishes, particularly those in the lower portion of the cooking space, through such a lower wall.
  • the upper heating member is typically formed by a coil-shaped electrical resistor located inside the cooking space, adjacent to the upper wall of the cooking chamber so as to heat the dishes, in particular those in the upper portion of the cooking space, through convection and thermal irradiation.
  • the heating members temperature can be adjusted according to the kind of cooking, and particularly the upper resistor, typically very powerful, is intended to reach temperatures of 700°C - 800 °C so to ensure surface toasting of the dishes, for example meat.
  • such a resistor serves to rise the cooking space temperature to 400-500°C, in order to induce the pyrolysis of fats and other hydrocarbons molecules, thereby cleaning the oven cooking chamber.
  • electrical cooking ovens comprise an air ventilation and circulation system.
  • an air circulation system provides for a rotor operated by an electrical motor, and in flow communication with the cooking chamber, so as to be able to generate an air circulation in the cooking space.
  • one or more further heating members for example electric resistors, in the pathway of the air flow generated by the rotor, so as to heat the air circulating downstream the cooking chamber and before the air laps against the dishes located in the cooking space.
  • the same air circulation defines areas with high flow rates and other "shadow" areas in which the flow rate is reduced or stagnant, and thereby add to a not-even heat distribution.
  • the air circulation also determines a not-even moisture distribution in the cooking space, with very wet or soaked areas, and excessively dry areas.
  • the object of the present invention is to provide a food treatment method in a cooking oven and a cooking oven having such characteristics as to ensure a more homogeneous heat and moisture distribution in the cooking chamber, and particularly around the dishes to be treated.
  • the method according to the present invention aims to frequent movements or dimension variations of these stagnant areas.
  • a series of tests showed that the movement and variation in the shape and dimension of the stagnant areas in the cooking space generates, in addition to a higher turbulence, an air exchange with adjacent areas ("secondary flow", or " transversal flow") which, in the case of a constant repetition, is enough to ensure a more homogeneous heat and moisture distribution around the dishes.
  • such an effect is achieved through a variation in the rotor speed according to a continuous cycle, in which the rotation speed is alternately increased and decreased in a range between a higher value and a lower value.
  • the continuous alternation in the increase and decrease of the rotation speed of the rotor is particularly suited to achieve the abovementioned objects.
  • the method according to the invention achieves an even temperature and moisture distribution, without the need to consider further values or quantities such as, for example, temperature, weight, and volume of food, the recipe or kind of dish (which would need to be detected or set and processed by a special control programme) or to actively influence the air flow direction by means of mechanical guide devices or by means of the inversion of the rotor rotation direction, which would entail the use of more expensive motors and controls.
  • the rotor speed is varied while keeping the same direction of rotation.
  • the lower value of the speed range of the rotor is greater than zero, so as to generate a continuous and monodirectional air flow in the same rotor area and in the heating members area.
  • the flow continuity and the direction of the flow constancy in the rotor area allow for a simple positioning of only a few heating members in the monodirectional pathway of the air flow, and the heating members can be powered and turned off simply depending on the powering and turning off of the rotor motor, without the need for complex control systems which account, for example, for rotor downtimes during the continuous cycle and for inversions of the air flow direction. Furthermore, the preservation of the direction of rotation and the continuous rotation without downtime intervals determinate reduced values in the acceleration and deceleration of the rotating masses, with relative energetic savings for a given flow rate.
  • Fig. 1 is a perspective view of a household cooking oven
  • Fig. 2 is a top sectional view of the cooking oven in Fig. 1 ;
  • Fig. 3 illustrates a speed control system of a motor for the rotor in a cooking oven according to an embodiment of the invention
  • Fig. 4 illustrates the trend in the rotation speed of the motor for the rotor and of the rotor according to an embodiment of the invention implementable through the control system in Fig. 3 ;
  • Fig. 5 illustrates the trend in the rotation speed of the motor for the rotor and of the rotor according to a further embodiment of the invention implementable through the control system in Fig. 3 ;
  • Fig. 6 illustrates a speed control system of a motor for the rotor in a cooking oven according to a further embodiment of the invention
  • Fig. 7 illustrates the trend in the rotation speed of the motor for the rotor and of the rotor according to an embodiment of the invention implementable through the control system in Fig. 6 ;
  • Fig. 8 illustrates a speed control system of a motor for the rotor in a cooking oven according to a further embodiment of the invention
  • Fig. 9 illustrates the trend in the rotation speed of the motor for the rotor and of the rotor according to an embodiment of the invention implementable through the control system in Fig. 8 ;
  • Fig. 10 and 11 illustrate further speed control systems of a motor for the rotor in a cooking oven according to further embodiments of the invention.
  • a cooking oven 1 comprises an outer case 2, inside which a cooking chamber 3 is located, preferably enveloped in a thermoinsulating material layer 4 and intended to house dishes to be cooked.
  • Said cooking chamber 3 is defined by an upper wall (not shown in the figures), a lower wall 5, a rear wall 6, and side walls 7 provided with sliding guides adapted to slidingly support shelves (not shown) of the "grid" or “sheet” type, which can be extracted from the cooking chamber 3 through an access inlet 8, which can be closed through a port 9 preferably secured to the outer case 2 of the oven 1.
  • the oven 1 further comprises a suction system in order to suck fumes and vapours from the inside of the cooking chamber 3.
  • the suction system comprises air inlet ports 10 located in the lower portion of the oven 1 outer case 2, and air outlet ports 11 preferably located in the front upper portion of the outer case 2.
  • the inlet 10 and outlet 11 ports are mutually connected through a tubing system (not shown), inside which a socalled “tangential” or “entrainment” air flow is created, by means of ventilator means.
  • a tubing system not shown
  • Such an entrainment flow creates a windage inside a connecting tube connected to the tubes, one of the ends thereof coming in the cooking chamber.
  • the oven 1 is provided with heating means, for example electric resistors or, in the case of gas ovens, with burner units located outside and/or inside the cooking chamber 3.
  • heating means for example electric resistors or, in the case of gas ovens, with burner units located outside and/or inside the cooking chamber 3.
  • a lower heating member is located outside the cooking space between the lower wall 5 of the cooking chamber 3 and the thermoinsulating layer 4 so as to heat the dishes, in particular those in the lower portion of the cooking space 3, through this lower wall 5.
  • a further upper heating member formed by a coil-shaped electrical resistor, is located inside the cooking chamber 3 adjacent the upper wall thereof, so as to heat the dishes, in particular those in the upper portion of the cooking chamber, through convection and thermal irradiation.
  • the upper heating member comprises an infrared and/or thermal irradiation plate secured to the cooking chamber 3 upper wall.
  • a ventilation space 14 is achieved, which is located in flow communication with the cooking chamber 3 through one or more suction ports 15 and one or more ventilation ports 16 formed in at least one of the walls 5, 6, 7 which define and divide the cooking chamber 3 and the ventilation space 14 one from the other.
  • a rotor 12 is located, which can be operated by an electrical motor 13 and intended to mix the air inside the cooking chamber 3.
  • the rotor 12 is adapted to suction air from the cooking chamber 3 through the suction ports 15 in the ventilation space 14 and reintroduce air from the ventilation space in the cooking chamber 3 through the ventilation ports 16.
  • the rotor 14 generates in the cooking chamber 3 an air flow 17 which extends from the ventilation ports 16 through areas in which the air laps against the dishes located in the oven to the suction ports 15.
  • one or more further heating members 18 can be provided, for example electric resistors located in the pathway of the air flow 17 generated by the rotor 12.
  • the rotor 12 rotation speed ⁇ is varied according to a continuous cycle, in which such a rotation speed ⁇ is alternately increased and decreased in a range between a higher value ⁇ 1 and a lower value ⁇ 2 ( Fig. 4 ).
  • the rotor 12 rotation speed ⁇ is changed, while always keeping the same direction of rotation and, preferably, the lower value ⁇ 2 of the rotor 12 speed range is greater than zero, so as to generate a continuous and monodirectional air flow in the same rotor 12 area, and preferably also in the heating members 18 area.
  • the flow continuity and the direction constancy of the flow in the rotor 12 area allows for a simple positioning of only a few heating members 18 in the monodirectional pathway of the air flow, and the same heating members 18 can be powered and turned off simply depending on the powering and turning off of the rotor 12 motor 13, without the need for complex control systems. Furthermore, the preservation of the direction of rotation, and the continuous rotation without downtime intervals determine reduced acceleration and deceleration values of the rotating masses with relative energetic savings for a given flow rate.
  • the rotor 12 preferably a rotor with radial conveying effect, is located in the ventilation space 14 at the rear wall 6 of the cooking chamber 3.
  • the suction ports 15 are preferably provided in the rear wall 6 in the radial projection area of the rotor 12 on such a rear wall 6, and the ventilation ports 16 can be provided both in the rear wall 6 and the side walls 7 of the cooking chamber 3.
  • the ventilation ports 16 for air reintroduction in the cooking chamber 3 can be located in the side walls 7 and in the outer areas of the rear wall 6.
  • the heating members 18 are advantageously located radially outside the rotor 12, so as to heat the air flow downstream the rotor and upstream the ventilation ports 16, hence just before the air reintroduction in the cooking chamber 3.
  • the rotor 12 speed is varied through an electrical powering variation of the electrical motor 13, which entails a speed variation for the rotor 12 between said rotation speed higher value ⁇ 1 and said lower value ⁇ 2.
  • the higher ⁇ 1 and lower ⁇ 2 values of the rotation speed ⁇ are substantially constant, and the same rotation speed ⁇ follows a rectangular-wave trend ( Fig. 4 ).
  • the ratio t1/t2 of the duration t1 at the higher speed ⁇ 1 to the duration t2 at the lower speed ⁇ 2 ranges from 0.05 to 19.0, preferably from 0.05 to 1.0, and most preferably this ratio t1/t2 is about 0.45.
  • the rotation speed of the rotor follows a rectangular-wave or impulse trend ( Fig. 5 ) in which the duration t1 in which the rotor 12 rotates at the higher speed ⁇ 1 is much shorter than the duration t2 in which the rotor 12 rotates at the lower speed ⁇ 2.
  • the ratio t1/t2 of the duration t1 at the higher speed ⁇ 1 to the duration t2 at the lower speed ⁇ 2 advantageously ranges between 0.05 and 0.45.
  • Such a variation of the fan 12 speed proved to be very advantageous for treatments of delicate foods which do not tolerate an intense ventilation, but which however require a very even heating.
  • the higher speed ⁇ 1 can be 1800 rpm
  • the lower speed ⁇ 2 can be 1600 rpm.
  • the relative variation cycles can provide, as preset values, a duration t1 at the higher speed ⁇ 1 of 10 - 20 seconds and a duration t2 at a lower speed ⁇ 2 of 10 - 20 seconds.
  • a delicate food program which can be set by the user, can provide as variation cycles of the same 1800 rpm higher ⁇ 1 and 1600 rpm lower ⁇ 2 speeds, a duration t1 at the higher speed ⁇ 1 of about 10 - 20 seconds, and a duration t2 at a lower speed ⁇ 2 of about 2 - 5 seconds.
  • the oven control unit comprises a thermal switch 19, connected in parallel to a resistor 20 in the electrical motor 13 powerline for the rotor 12, which is preferably, but not necessarily, a single phase asynchronous motor.
  • the thermal switch 19 When the thermal switch 19 is closed, the current passes through the same switch and powers the motor 13, which rotates at the higher speed ⁇ 1.
  • a resistor inside the thermal switch 19 generates a heating which causes the switch 19 to open at the end of the duration t1, thereby the current which powers the motor 13 passes through the resistor 20, with the result that the motor rotates to a lower speed ⁇ 2.
  • control unit of the cooking oven 1 is arranged to power the motor 13 of the rotor 12, so as to change the rotor 12 rotation speed and, consequently, the speed and flow rate of the air flow in the cooking chamber 3 through a periodic and repeated switching between three distinct and substantially constant rotational speeds.
  • it can be provided to impose to the rotor 12 a periodic step speed trend in which, after a time frame t1 at the higher speed ⁇ 1, the speed is lowered to the lower value ⁇ 2 and, after a time frame t2 at a lower speed ⁇ 2, the speed is increased to an intermediate speed value ⁇ 3. In the end, after a time frame t3 at the intermediate speed ⁇ 3, the speed is increased again to the higher value ⁇ 1, and so on.
  • the intermediate speed value ⁇ 3 is lower than the higher speed value ⁇ 1 and higher than the lower speed value ⁇ 2.
  • the particular step trend with three discrete speeds entails a ventilation variation which is well tolerated by delicate foods, and which is however suitable for the generation air turbulences and for altering the position, extension and shape of the stagnation areas, such as to generate the above-mentioned transversal and secondary currents, which promote a better air mixing in the various oven areas.
  • Fig. 7 and 9 show illustrative and non-limiting examples of periodic step trends with three speeds for the rotor 12.
  • the oven control unit comprises three different resistors 22, 23, 24 with switches 21 associated therewith, which are electro-mechanically operable (for example, by means of cams) and connected in parallel in the powerline of the electrical motor 13 for the rotor, which is preferably, but not necessarily, a single phase asynchronous motor.
  • Fig. 8 illustrates an alternative embodiment, in which the switches function is performed by electronic components, for example TRIACs 25 driven by the oven control unit 26 through a control current for each TRIAC 25.
  • the electrical motor 13 is a motor with two or three windings with different pole-pairs numbers and the motor rotation speed variation occurs through a selective powering respectively of one of the windings.
  • the rotor speed variation is achieved through a sequential turning on and off of the motor 13, in which the sequential turning on and off frequency, i.e. of the motor power supply and power supply interruption which determinates the rotation number of the rotor 12, is driven by the oven control unit, for example through electromechanical or electronic switches driven by the control unit according to the cooking program which was preset or which can be set by the user.
  • the sequential turning on and off frequency i.e. of the motor power supply and power supply interruption which determinates the rotation number of the rotor 12
  • the oven control unit for example through electromechanical or electronic switches driven by the control unit according to the cooking program which was preset or which can be set by the user.
  • the food treatment method and the cooking oven according to the present invention has a number of advantages. They allow avoiding the formation of air stagnation areas and promote an even heat and moisture distribution in the various areas of the cooking chamber, and in particular in the various areas of the surface of the dishes being treated. The above-mentioned advantageous effects are achieved without the need to detect, set or process quantities which are indicative of the type, quantity, shape, and volume of the food located in the oven.
  • the method implementation through the cooking oven according to the invention is characterized by a particular simplicity and robustness of the rotor 12 control system.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Ovens (AREA)
  • Electric Stoves And Ranges (AREA)
EP20070425119 2007-03-01 2007-03-01 Procédé pour le traitement d'aliments dans un four de cuisson et four de cuisson Ceased EP1965137B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP20070425119 EP1965137B1 (fr) 2007-03-01 2007-03-01 Procédé pour le traitement d'aliments dans un four de cuisson et four de cuisson

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP20070425119 EP1965137B1 (fr) 2007-03-01 2007-03-01 Procédé pour le traitement d'aliments dans un four de cuisson et four de cuisson

Publications (2)

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EP1965137A1 true EP1965137A1 (fr) 2008-09-03
EP1965137B1 EP1965137B1 (fr) 2015-04-08

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EP20070425119 Ceased EP1965137B1 (fr) 2007-03-01 2007-03-01 Procédé pour le traitement d'aliments dans un four de cuisson et four de cuisson

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2282128A1 (fr) 2009-08-04 2011-02-09 Indesit Company, S.p.A. Procédé de chauffage d'une enceinte de cuisson
EP2426419A1 (fr) 2010-09-02 2012-03-07 Rational AG Procédé destiné à l'exécution d'un processus de cuisson
WO2014044767A1 (fr) * 2012-09-21 2014-03-27 E.G.O. Elektro-Gerätebau GmbH Procédé de fonctionnement d'un four et four correspondant
EP2896893A1 (fr) 2014-01-17 2015-07-22 Electrolux Appliances Aktiebolag Procédé de fonctionnement d'un ventilateur de convection d'air d'un four de cuisson et four de cuisson
EP3159612A1 (fr) * 2015-10-21 2017-04-26 SMEG S.p.A. Four domestique ventilé

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19831087A1 (de) * 1998-07-10 2000-01-13 Bsh Bosch Siemens Hausgeraete Backofen mit Luftleitblech
US20040040950A1 (en) * 2002-08-30 2004-03-04 Philip Carbone Convection oven with forced airflow circulation zones
DE10316503B3 (de) * 2003-04-09 2004-09-23 Miwe Michael Wenz Gmbh Backofen und Verfahren zum Betrieb eines Backofens
US20050236388A1 (en) * 2004-04-08 2005-10-27 Maytag Corporation Control system for cooking appliance employing convection and radiant cooking

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19831087A1 (de) * 1998-07-10 2000-01-13 Bsh Bosch Siemens Hausgeraete Backofen mit Luftleitblech
US20040040950A1 (en) * 2002-08-30 2004-03-04 Philip Carbone Convection oven with forced airflow circulation zones
DE10316503B3 (de) * 2003-04-09 2004-09-23 Miwe Michael Wenz Gmbh Backofen und Verfahren zum Betrieb eines Backofens
US20050236388A1 (en) * 2004-04-08 2005-10-27 Maytag Corporation Control system for cooking appliance employing convection and radiant cooking

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2282128A1 (fr) 2009-08-04 2011-02-09 Indesit Company, S.p.A. Procédé de chauffage d'une enceinte de cuisson
EP2426419A1 (fr) 2010-09-02 2012-03-07 Rational AG Procédé destiné à l'exécution d'un processus de cuisson
DE102010037284A1 (de) * 2010-09-02 2012-03-08 Rational Ag Verfahren zur Durchführung eines Garprozesses
WO2014044767A1 (fr) * 2012-09-21 2014-03-27 E.G.O. Elektro-Gerätebau GmbH Procédé de fonctionnement d'un four et four correspondant
EP2896893A1 (fr) 2014-01-17 2015-07-22 Electrolux Appliances Aktiebolag Procédé de fonctionnement d'un ventilateur de convection d'air d'un four de cuisson et four de cuisson
EP3159612A1 (fr) * 2015-10-21 2017-04-26 SMEG S.p.A. Four domestique ventilé

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Publication number Publication date
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