EP1995525B1 - Backofen - Google Patents

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Publication number
EP1995525B1
EP1995525B1 EP08425192.5A EP08425192A EP1995525B1 EP 1995525 B1 EP1995525 B1 EP 1995525B1 EP 08425192 A EP08425192 A EP 08425192A EP 1995525 B1 EP1995525 B1 EP 1995525B1
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EP
European Patent Office
Prior art keywords
reservoir
oven
cavity
water
baking
Prior art date
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Active
Application number
EP08425192.5A
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English (en)
French (fr)
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EP1995525A1 (de
Inventor
Alberto Gasparini
Christian Burger
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Whirlpool EMEA SpA
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Whirlpool EMEA SpA
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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
    • F24C15/327—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation with air moisturising

Definitions

  • the present invention relates to a baking oven, said baking oven being in particular suitable to be used in a home environment.
  • Baking ovens are normally used to cook foods.
  • Baking ovens of the type described in US Patent US 6,860,261 are known in the art.
  • said patent describes an oven comprising a baking cavity accessible to the user and suitable to house the foods to be cooked.
  • the foods positioned in this cavity are heated exploiting an electrical resistance.
  • Said oven is provided with a steam generating system that comprises a reservoir for containing water.
  • the reservoir is provided with an opening that serves as an interface with the remaining portions of the cavity. Said opening totally involves the upper portion of the reservoir itself.
  • a rigid tubular conduit connects fluid-dynamically the reservoir with a water tank outside the cavity. In this way, water is allowed to be fed from the tank to the reservoir. In particular, an outlet end of the tubular conduit is obtained internally to the reservoir.
  • the steam generation system exploits the heat produced by the electrical resistance to enable the evaporation of the water in the reservoir.
  • baking in a steam-rich environment enables to improve the heat exchange with the food to be baked and to reduce baking times.
  • additional advantages can be obtained: e.g. in the case of foods belonging to the category of "sweet breads", rising and surface crispiness is improved; in the case of roasts, excessive dryness of the meat is avoided, etc.
  • Document EP1739358 discloses a cooking apparatus with a steam supplying system for maintaining food at warm temperature, the system comprising heating means and an evaporation dish for storing water within the heating chamber.
  • Document EP1741988 discloses a microwave oven, in which the distribution of the electric fields caused by the microwaves supplied into the heating chamber is changed by supplying in the chamber fine particles of water.
  • the baking ovens described above present some drawbacks.
  • the water placed in the reservoir leaves carbonate residues on the bottom of the reservoirs. From time to time, therefore, it is necessary to clean the reservoir to eliminate said residues.
  • the presence of the rigid tubular element within the reservoir hinders and hampers the cleaning operation performed manually by the user.
  • the cleaning operation is also inconvenient considering that the user could already in uncomfortable positions, necessary to reach with his/hand the reservoir positioned inside the cavity. In particular, the user could be bent over, e.g. if the oven is below a recessed cooking range.
  • the cleaning operation could thus be less than thorough, especially at the areas of the reservoir that are the hardest to reach and this could lead to the accumulation of carbonate residues and dirt to the detriment of overall cleanliness and hygiene.
  • An object of the present invention is to overcome the aforesaid drawbacks, making available a baking oven that enables to make cleaning easy and rapid for the operator.
  • Another object of the present invention is to automate the operation of the baking oven according to a minimal number of commands set by the user.
  • the reference number 1 designates a baking oven.
  • Said baking oven can, for example, be recessed in a wall equipped with other appliances, or it can be inserted below a cooking range in a self-contained appliance (normally called free standing oven range).
  • the baking oven 1 comprises a baking cavity 2 accessible by the user and suitable to receive the foods to be baked.
  • Said baking cavity 2 is normally called “muffle” in the technical jargon.
  • figure 1 For reasons of simplicity and the better to highlight functional parts in the rear, in figure 1 the following are not shown: a front door for access to the cavity 2, selectors to set input parameters for the oven and possible external coatings.
  • the baking oven 1 comprises heating means 3 in thermal contact with the cavity 2.
  • Said heating means 3 are not visible in figure 1 , but they are for example shown in figures 3 , 4 , 5 .
  • the heating means 3 could be electrical.
  • Said heating means 3 could also comprise means for generating microwaves suitable for cooking, e.g. a magnetron.
  • the baking oven 1 of the present invention comprises a steam generation system that enable to increase and/or control the humidity of the baking cavity 2, thereby enabling to exploit the known beneficial effects of oven baking in a moist environment.
  • the baking oven 1 comprises a water containment reservoir 4.
  • the reservoir 4 in co-operation with the heating means 3, enables the evaporation of the water in the cavity 2.
  • the reservoir 4 identifies a first portion 41 of the cavity 2 and comprises an opening 40 at least partially oriented upwards which serves as interface with a remaining second portion 42 of the cavity 2, said second portion 42 being external to the reservoir 4.
  • the water contained in the reservoir 4 evaporates by the action of the heating means 3.
  • the opening 40 constitutes both an inlet for the water in the reservoir 4 and an outlet of the steam from the reservoir 4.
  • the opening 40 almost totally involves the entire upper portion of the reservoir 4.
  • the opening 40 is sufficiently ample to enable the operator to reach any point inside the reservoir 4.
  • the oven 1 comprises a tubular conduit 50 for the outflow of the water connectable fluid-dynamically to means for supplying the water and having an outlet section 51 internal to the cavity 2, the water flowing out of the tubular conduit 50 subsequently flowing into the reservoir 4. The water flowing out of the outlet section 51 flows directly into the cavity 2.
  • the outlet section 51 of the tubular conduit 50 is external to the volume generated by a translation of the opening 40 along the physical vertical, said opening 40 remaining parallel to itself during said translation.
  • the term "physical vertical” means the direction of the gravity acceleration in that place and it is identified by the plumb line.
  • outlet section 51 is positioned on the vertical of the reservoir 4, slightly above the opening 40, it would hinder cleaning operations. If instead it is positioned on the vertical of the reservoir 4, but at a greater distance, the water, falling from above, would acquire great speed and impacting against the reservoir 4 it would splash in undesired areas of the cavity 2 of the oven 1, possibly also on the foods.
  • the tubular conduit 50 develops totally outside the first portion 41 of the cavity 2.
  • the outlet section 51 of the tubular conduit 50 is positioned at a predetermined distance, different from zero, from said opening 40 of the reservoir 4.
  • the reservoir 4 comprises surfaces 400 for containing water within the reservoir 4 which define the first portion 41 of the cavity 2.
  • each point of said containment surfaces 400 there is always one segment parallel to the physical vertical and completely internal to the first portion 41 of the cavity 2 which connects said point to the opening 40.
  • the containment surfaces 400 thus shaped enable the user easily to reach with his/her fingers every point of the containment surfaces 400 and this is very useful for cleaning operations.
  • the oven 1 comprises delimiting walls 20, distinct from the reservoir 4, which define at least in part the cavity 2.
  • Said delimiting walls 20 comprise a lower wall 21.
  • the reservoir 4 advantageously develops starting from said lower wall 21 and extends away from the geometric centre of the cavity 2.
  • the delimiting walls 20 also comprise an upper wall, two lateral walls, a rear wall and the front door.
  • the rear wall is the wall opposite to the front door through which the user introduces the foods into the cavity 2.
  • the lateral walls are the walls that develop between the front door and the rear wall.
  • the set of the delimiting walls 20 and of the reservoir 4 defines the space of the cavity 2.
  • the containment surfaces 400 of the reservoir 4 comprise lateral sides 43 and a bottom surface 44.
  • the bottom surface 44 inferiorly connects the lateral sides 43, said lateral sides 43 and said bottom surface 44 identifying the first portion 41.
  • the sides 43 and the bottom surface 44 are joined with wide radii of curvature. In this way, there are no sharp edges that promote the formation of undesired deposits of extraneous bodies, making their removal difficult.
  • the sides 43 develop between the bottom surface 44 and the delimiting walls of the cavity 2.
  • the oven 1 comprises removable fastening means 6 that removably connect the reservoir 4 to said delimiting walls 20.
  • said removable fastening means 6 comprise threaded connecting means.
  • the reservoir 4 is made of stainless steel whilst the delimiting walls 20 are normally made of enamelled metal plate. Between the reservoir 4 and the delimiting walls 20 is positioned a gasket that provides fluid-dynamic sealing and prevents water infiltrations underneath the reservoir 4.
  • the reservoir 4 is made in a single body with said delimiting walls 20.
  • the reservoir 4 is obtained by drawing the delimiting walls 20.
  • the reservoir 4 is made of enamelled metal plate, like the delimiting walls 20.
  • the oven 1 comprises a water tank 9, which is a part of the water supplying means.
  • the oven 1 can comprise means for measuring the quantity of water in the tank 9 and means for signalling said information to the user (not shown in the accompanying figures).
  • the oven 1 comprises means 90 for introducing the water into the tank 9.
  • such means comprise a drawer 900 accessible by the user.
  • Said drawer 900 comprises a compartment in fluid communication with the tank 9.
  • Said drawer 900 is advantageously obtained in an area of the oven 1 that is easily accessible by the user.
  • the oven 1 advantageously comprises a frontal control panel 11.
  • Said front panel 11 is obtained above the closed door.
  • Said drawer 900 is advantageously obtained on said panel 11.
  • the drawer 900 is movable between a first position and a second position.
  • the first position is a position of at least partial extraction of the drawer 900 and enables the user to introduce into said compartment the water to accumulate in the tank 9.
  • the second position is a position in which the drawer 900 is inserted in the remaining parts of the oven 1 and the user cannot introduce the water directly into it without first having partially extracted it.
  • the water tank 9 is preferably external to the cavity 2.
  • the front panel 11 obtained above the door is absent and the door, when closed, terminates exactly at the upper portion of the oven 1.
  • the tank 9 assumes a flat configuration with horizontal development and is positioned immediately above the cavity 2.
  • the supply means comprise a water pipeline, e.g. the water pipeline that supplies normal households.
  • the presence of the tank 9 is not necessary and nearly inexhaustible supply of water can be available.
  • the heating means 3 comprises a heat generator 30 obtained at said reservoir 4.
  • Said heat generator 30 is obtained externally to the cavity 2.
  • the heat generator 30 is also external to the reservoir 4.
  • the heat generator 30 is below the reservoir 4. This facilitates the cleaning of the reservoir 4 by the user.
  • the heat generator 30 comprises a coil tube resistor 301.
  • the heat generated 30 comprises an electrical resistor brazed on the surface of the reservoir 4 external to the cavity 2. This enables a more rapid activation of the heat generator 30, a better heat exchange with the water of the reservoir 4 and consequently energy savings.
  • the first embodiment described previously enables a further important advantage linked to the fact that, once the reservoir 4 is disassembled, the replacement of the underlying tubular resistance 301 of the heat generator 30 is easy. If the resistance is brazed on the outer surface of the reservoir 4, replacement of the heat generator 30 implies the replacement of the whole reservoir 4.Advantageously at said reservoir 4 is provided a temperature sensor 302. Said temperature sensor 302 for safety reasons inhibits the operation of the heat generator 30 if the temperature it measures exceeds a predetermined value. The predetermined value could be exceeded because of the failure to introduce water into the reservoir 4 due to a fault or, if the tank 9 is used, due to the depletion of the water in the tank 9. In this circumstance, the heat provided by the heat generator 30 would not be used to enable the evaporation of the water and it could lead to an excessive overheating of the heat exchanger 30, with consequent failure or reduction in the normal working life of the component.
  • the oven comprises means 53 for conveying the water from said outlet section of the tubular conduit 50 to the reservoir 4, said conveying means 53 being external to the volume generated by the translation of the opening 40 along the physical vertical, said opening 40 remaining parallel to itself during said translation.
  • a portion of the delimiting walls 20 comprises the means 53 for conveying the water.
  • a particular embodiment of the conveying means 53 shall be made more readily apparent hereafter.
  • the oven 1 comprises mechanical means 7 for moving the air in fluid communication with the interior of the cavity 2.
  • the mechanical means 7 comprise, for example, a fan with axis of rotation positioned horizontally. They aspirate the air from the interior of the cavity 2 and return it to the interior of the cavity 2, generating a continuous ventilation that uniforms the temperature within the cavity 2 and that promotes the evaporation of water from the reservoir 4.
  • the aspiration of the air is axial, whilst the delivery is radial.
  • the fan is obtained on the rear delimiting wall 20 of the cavity 2.
  • the oven 1 comprises means 8 for guiding the air flow generated by the mechanical 7 means for moving the air.
  • the guide means 8 develop between said mechanical means 7 for moving the air and said reservoir 4, to promote the evaporation of the water of the reservoir 4 by heat exchange by forced convection.
  • the reservoir 4 has elongated shape along a first direction of connection of the two lateral delimiting walls 20 of the cavity 2.
  • the section of the reservoir 4, evaluated in a plane orthogonal to the first direction, is shaped like the letter "U".
  • the reservoir 4 extends downwards starting from the portion of the lower wall 21 positioned at the rear wall. In this way, the opening 40 of the reservoir 4 is better able to intercept the air flowing out of the delivery side 701 of the fan.
  • a portion of the delimiting walls 20 comprises the guide means 8.
  • the conveying means 53 that direct towards the reservoir 4 the water coming from the outlet section 51 of the tubular conduit 50 comprise a portion of the means 8 for guiding the air flow.
  • the movement of the air is shown schematically with dashed arrows, whilst the solid line arrows schematically show the movement of the air from the outlet section 51 of the tubular element 50 to the reservoir 4.
  • the heating means 3 comprise a heater 31 of the air sent by the mechanical means 7 for moving the air to the reservoir 4.
  • Said heater is advantageously an electrical resistance that involves the delivery of the fan.
  • said resistance develops around the fan wheel in order to intercept all the air output by the fan: for this reason, this resistance is normally defined “circular resistance” 310 in the art.
  • the evaporation of the water from the reservoir 4 is determined not only by convection (forced or natural), but at least in part also by conduction.
  • the heating means 3, when activated, heat not only the air present in the cavity 2 but also the delimiting walls 20 which, by conduction, transfer heat to the reservoir 4.
  • the reservoir 4 is normally in thermal contact with the walls 20 delimiting the cavity 2.
  • the oven 1 comprises means for the selection, by the user, of the baking program.
  • Said selection means are part of a user interface obtained on the front panel 11 and they can, for example, comprise pushbuttons or knobs or touch devices.
  • the selection means are operatively connectable to an electronic board for controlling the baking oven 1, which manages the activation of the heating means 3 and of the other components of the baking oven 1, based on the baking program selected by the user.
  • the heating means 3 comprise a plurality of distinct heat sources 30, 310, 32; in the exemplifying, non limiting embodiment illustrated in the accompanying figures, said distinct sources comprise the heat generator 30 obtained at the reservoir 4, the circular resistance 310 and a grill 32. Said grill 32 is positioned in proximity to the upper delimiting wall 20 of the cavity 2.
  • the heating means 3 can also comprise a bottom electric resistance (this solution is not illustrated), positioned outside the cavity 2 and in proximity to the lower delimiting wall 21 of the cavity 2. Said bottom electric resistance improves the heating capacity and rate of the cavity 2, improving the baking of those foods (such as pizza) that prefer the adduction of heat from below. In the presence of said bottom electric resistance, if it develops along most of the depth of the cavity 2, use of the heat generator 30 for the evaporation of the water contained in the reservoir 4 is less necessary.
  • the activation, the deactivation and the regulation of the intensity of operation of at least two of said heat sources 30, 310, 32 is a function of the baking program set by the user through the selection means.
  • baking programs set by the user are: meat baking cycle, sweet breads baking cycle, vegetables baking cycle, etc.
  • the oven 1 comprises a system 52 for the electronic control of the inflow of water into the reservoir 4.
  • the electronic control system 52 comprises a shut-off element 5 that enables or inhibits the flow of water along the tubular conduit 50.
  • Said shut-off element 5 comprises a solenoid valve 520 which, if activated, enables the passage of the water from the tank 9 to the outlet section 51 of the tubular conduit 50.
  • Said solenoid valve 520 is operatively interposed between the water supply means and the outlet section 51 of the tubular conduit 50.
  • said solenoid valve 520 is provided along the tubular conduit 50.
  • the oven 1 comprises a safety device that shuts off the flow of water from the supply means if a condition of failure of the shut-off element 5 is detected.
  • said safety device may comprise:
  • the electronic control system 52 operates according to the baking program set by the user through the selection means.
  • a slightly moist environment can be created, particularly advantageous for certain baking requirements (e.g. for sweet breads).
  • a superheated steam can be obtained, which is a valuable aid for baking determined foods (e.g. roast meat).
  • the oven 1 comprises means 103 for measuring the humidity and/or the temperature of the atmosphere within the oven 1, said water supply means and/or said heating means being operated according to the information provided by said means 103 for measuring humidity and/or temperature.
  • a unit for managing the oven 1 combines the information coming from the means 103 for measuring the humidity and/or the temperature with those provided by the means for selecting the baking program.
  • the management unit thus compares the situation measured instant by instant with an ideal reference situation pre-set in the memory and it will activate the water supply means and/or the heating means to make the measured situation closer to the reference situation.
  • the fumes produced by the baking operation are dispersed through suitable evacuating means 10.
  • Said evacuating means 10 comprise an evacuating conduit 101 operatively in communication with an aspirator 102 and with the cavity 2.
  • the aspirator 102 is called "tangential intake”; it draws, in addition to the fumes of the cavity 2, also fresh air from the environment external to the oven 1 and it delivers a mixture of fresh air and fumes towards the control panel 11 of the oven 1 for cooling any electronics which are placed in the control panel 11 of the oven 1.
  • the oven 1 comprises at least one valve positioned along the evacuation conduit 101 (this solution is not shown). The opening and closing of said valve is commanded by the management unit.
  • the concentration of steam in the cavity 2 can be increased or decreased respectively closing or opening said valve.
  • said valve is positioned upstream of the aspirator 102 relative to the direction of outflow of the fumes and in this way even when the valve is closed the aspirator 102 can draw fresh air from the exterior for cooling any electronics of the control panel 11.
  • the humidity and/or temperature sensor is provided along the fume evacuation conduit 101.
  • the invention achieves important advantages.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Control And Other Processes For Unpacking Of Materials (AREA)
  • Commercial Cooking Devices (AREA)
  • Electric Stoves And Ranges (AREA)
  • Baking, Grill, Roasting (AREA)
  • Electric Ovens (AREA)

Claims (17)

  1. Backofen, umfassend:
    - einen Backinnenraum (2), der für den Benutzer zugänglich ist und dafür geeignet ist, die zu backenden Lebensmittel aufzunehmen;
    - Heizmittel (3) in thermischem Kontakt mit dem Innenraum (2);
    - einen Behälter (4) zum Enthalten von Wasser, der einen ersten Abschnitt (41) des Innenraums (2) bestimmt und eine Öffnung (40), die mindestens teilweise nach oben ausgerichtet ist, umfasst, die als eine Schnittstelle mit einem verbleibenden zweiten Abschnitt (42) des Innenraums (2) außerhalb des Behälters (4) dient, wobei das Wasser, das in dem Behälter (4) enthalten ist, unter der Einwirkung der Hitzemittel (3) verdampft; wobei die Öffnung (40) sowohl einen Einlass zum Fließen des Wassers in den Behälter (4), als auch einen Auslass für den Dampf von dem Behälter (4) bildet;
    - Begrenzungswände (20), die getrennt von den Behälter (4) sind, die mindestens teilweise den Innenraum (2) bestimmen;
    - eine rohrförmige Leitung (50) zum Ausfließen des Wassers, die fluiddynamisch mit Mittels zum Bereitstellen des Wassers verbunden werden kann und einen Auslassabschnitt (51) innerhalb des Innenraums (2) aufweist, wobei das Wasser, das aus der rohrförmigen Leitung (50) fließt, daraufhin in den Behälter (4) fließt;
    - ein Absperrelement (5), das betriebsmäßig mit der rohrförmigen Leitung (50) verbunden ist, um den Wasserfluss entlang der rohrförmigen Leitung (50) zu ermöglichen oder verhindern;
    - dadurch gekennzeichnet, dass, um Reinigungsarbeiten an dem Behälter (4), die durch einen Bediener manuell durchgeführt werden, zu erleichtern, der Auslassabschnitt (51) der rohrförmigen Leitung (50) außerhalb des Volumens ist, das durch eine Verschiebung der Öffnung (40) entlang der physischen Vertikale erzeugt wird, wobei die Öffnung (40) während der Verschiebung parallel zu sich selbst bleibt; wobei der Ofen Mittel (53) zum Befördern des Wassers von dem Auslassabschnitt (51) der rohrförmigen Leitung (50) zu dem Behälter (4) umfasst; wobei ein Abschnitt der Begrenzungswände (20) die Mittel (53) zum Befördern des Wassers umfasst, wobei die Fördermittel (53) außerhalb des Volumens sind, das durch die Verschiebung der Öffnung (40) entlang der physischen Vertikale erzeugt wird, wobei die Öffnung (40) während der Verschiebung parallel zu sich selbst bleibt.
  2. Ofen nach Anspruch 1, dadurch gekennzeichnet, dass der Behälter (4) Oberflächen (400) umfasst, um das Wasser in dem Behälter (4) zu halten, wobei die Zurückhalteflächen (400) den ersten Abschnitt (41) des Innenraums (2) definieren, wobei es für jeden Punkt der Zurückhalteflächen (400) immer ein Segment, parallel zu der physischen Vertikale und vollständig innerhalb des ersten Abschnitts (41) des Innenraums (2), gibt, das den Punkt mit der Öffnung (40) verbindet.
  3. Ofen nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass die Begrenzungswände (20) eine untere Wand (21) umfassen, wobei sich der Behälter (4) beginnend von der unteren Wand (21) entfaltet und sich weg von dem geometrischen Zentrum des Innenraums (2) erstreckt.
  4. Ofen nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass er abnehmbare Befestigungsmittel (6) umfasst, die den Behälter (4) mit den Begrenzungswänden (20) abnehmbar verbinden.
  5. Ofen nach Anspruch 1 oder 2 oder 3, dadurch gekennzeichnet, dass der Behälter (4) in einem einzigen Körper mit den Begrenzungswänden gefertigt ist (20).
  6. Ofen nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass die Heizmittel (3) einen Wärmeerzeuger (30) umfassen, der an dem Behälter (4) bereitgestellt ist.
  7. Ofen nach Anspruch 6, dadurch gekennzeichnet, dass der Wärmeerzeuger (30) außerhalb des Innenraums (2) entnommen wird.
  8. Ofen nach Anspruch 6 oder 7, dadurch gekennzeichnet, dass der Wärmeerzeuger (30) unter dem Behälter (4) ist.
  9. Ofen nach Anspruch 6 oder 7 oder 8, dadurch gekennzeichnet, dass das der Wärmeerzeuger (30) einen elektrischen Widerstand umfasst, der auf der Oberfläche des Behälters (4) außerhalb des Innenraums (2) angelötet ist.
  10. Ofen nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass er Folgendes umfasst:
    - mechanische Mittel (7) zum Bewegen der Luft in Strömungsverbindung mit dem Innenbereich des Innenraums (2);
    - Mittel (8) zum Leiten des von den mechanischen Mittels (7) erzeugten Luftstroms zum Bewegen der Luft;
    wobei sich die Führungsmittel (8) zwischen den mechanischen Mitteln (7) zum Bewegen der Luft und dem Behälter (4) entfalten, um das Verdampfen der Luft in dem Behälter (4) mittels Wärmeaustausch durch Zwangskonvektion zu fördern.
  11. Ofen nach Anspruch 10, dadurch gekennzeichnet, dass die Fördermittel (53) einen Teil der Mittel (8) zum Leiten des Luftstroms umfassen.
  12. Ofen nach Anspruch 10 oder 11, dadurch gekennzeichnet, dass die Heizmittel (3) ein Heizelement (31) der Luft umfassen, die durch die mechanischen Mittel (7) zum Bewegen der Luft in den Behälter (4) gesendet wird.
  13. Ofen nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass er Mittel zur Auswahl des Backprogramms durch den Benutzer umfasst.
  14. Ofen nach Anspruch 13, dadurch gekennzeichnet, dass die Heizmittel mehrere individuelle Wärmequellen umfassen; wobei, während des Backzyklus, die Aktivierung, Deaktivierung und Regelung der Betriebsintensität von mindestens zwei der Heizquellen eine Funktion des durch den Benutzer über die Auswahlmittel eingestellten Backprogramms ist.
  15. Ofen nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass er ein System (52) zur elektronischen Steuerung des Wasserflusses in dem Behälter (4) umfasst.
  16. Ofen nach Anspruch 15, wenn er von Anspruch 13 oder 14 abhängt, dadurch gekennzeichnet, dass das elektronische Steuersystem (52) gemäß dem durch den Benutzer mittels der Auswahlmittel eingestellten Backprogramm arbeitet.
  17. Ofen nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass er Mittel (103) zum Messen der Feuchtigkeit und/oder der Temperatur der Atmosphäre innerhalb des Ofens umfasst, wobei die Wasserversorgungsmittel und/oder die Heizmittel gemäß den durch die Mittel (103) zum Messen von Feuchtigkeit und/oder Temperatur bereitgestellten Informationen betrieben werden.
EP08425192.5A 2007-05-25 2008-03-25 Backofen Active EP1995525B1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ITRN20070028 ITRN20070028A1 (it) 2007-05-25 2007-05-25 Forno di cottura.

Publications (2)

Publication Number Publication Date
EP1995525A1 EP1995525A1 (de) 2008-11-26
EP1995525B1 true EP1995525B1 (de) 2017-03-01

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EP (1) EP1995525B1 (de)
IT (1) ITRN20070028A1 (de)
RU (1) RU2472073C2 (de)

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JP5615685B2 (ja) * 2010-12-24 2014-10-29 株式会社ジャムコ 航空機用スチームオーブン
WO2013131959A1 (en) * 2012-03-06 2013-09-12 Svenska Bakepartner Ab Steam cooking oven
EP2789923B1 (de) * 2013-04-09 2019-06-12 Electrolux Appliances Aktiebolag Haushaltsofen mit integrietem Wasserverdampfer
EP3189281B1 (de) 2014-09-04 2022-03-16 Electrolux Appliances Aktiebolag Haushaltsgargerät mit integriertem wasserverdampfer
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DE19741881A1 (de) 1997-09-23 1999-03-25 Imp Werke Gmbh & Co Haushaltgerät zum Dampfgaren
DE19843842A1 (de) 1998-09-24 2000-03-30 Imp Werke Gmbh & Co Dampfgargerät
WO2001023809A2 (en) 1999-09-28 2001-04-05 Alto-Shaam, Inc. Food warming unit with humidity control
US20040065311A1 (en) 2001-10-25 2004-04-08 Hines Robert S. Baking oven construction
EP1397026A1 (de) 2002-09-03 2004-03-10 Matsushita Electric Industrial Co., Ltd. Befestigungsvorrichtung für Aufbewahrungseinheit
EP1488723A1 (de) 2003-06-17 2004-12-22 Convotherm Elektrogeräte GmbH Vorrichtung zur Wärmebehandlung von Substanzen, insbesondere Nahrungsmitteln
EP1739358A1 (de) * 2004-04-22 2007-01-03 Matsushita Electric Industrial Co., Ltd. Kochvorrichtung
EP1741988A1 (de) * 2004-04-28 2007-01-10 Matsushita Electric Industries Co., Ltd. Mikrowellenerhitzungsverfahren und -vorrichtung
EP1975515A1 (de) 2006-01-17 2008-10-01 Matsushita Electric Industrial Co., Ltd. Hochfrequenz-erwärmungsvorrichtung

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EP1995525A1 (de) 2008-11-26
ITRN20070028A1 (it) 2008-11-26
RU2472073C2 (ru) 2013-01-10

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