EP2013542B1 - Four - Google Patents

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Publication number
EP2013542B1
EP2013542B1 EP07728679.7A EP07728679A EP2013542B1 EP 2013542 B1 EP2013542 B1 EP 2013542B1 EP 07728679 A EP07728679 A EP 07728679A EP 2013542 B1 EP2013542 B1 EP 2013542B1
Authority
EP
European Patent Office
Prior art keywords
tray
oven
disposed
cooking chamber
shutter
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Not-in-force
Application number
EP07728679.7A
Other languages
German (de)
English (en)
Other versions
EP2013542A1 (fr
Inventor
Levent Akdag
Asli Kayihan
Mehmet Marasli
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.)
Arcelik AS
Original Assignee
Arcelik AS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Arcelik AS filed Critical Arcelik AS
Publication of EP2013542A1 publication Critical patent/EP2013542A1/fr
Application granted granted Critical
Publication of EP2013542B1 publication Critical patent/EP2013542B1/fr
Not-in-force 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
    • 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
    • F24C15/16—Shelves, racks or trays inside ovens; Supports therefor

Definitions

  • the present invention relates to an oven that carries out the cooking more effectively.
  • At least one heater and a fan are provided in ovens wherein the cooking process is carried out by convection.
  • the heater and the fan are disposed between the body of the oven and the rear wall of the cooking chamber within this body.
  • the air heated by the heater is activated by the fan and delivered into the cooking chamber through the holes arranged on the rear wall and the food is cooked by means of heat transfer interaction of the air with the food to be cooked.
  • blowing holes are arranged on the rear wall at different positions and of various numbers, shapes and sizes that deliver the air activated by the fan into and suction holes re-aspirating the air in order to provide a homogeneous air distribution in the cooking chamber during the cooking process.
  • hot air is blown such that the entire cooking chamber is heated without taking into consideration the position of the food in the oven. Accordingly, some amount of the hot air having limited thermal energy does not get in direct contact with the food to be cooked and convey a considerable amount of its energy to the side walls and empty regions instead of the food and the duration of cooking hence the energy consumption of the oven is increased.
  • the said oven comprises a partition and a cover body that is energized when the partition is disposed in place.
  • the air flow to the portion of the oven without food is cut off by the movement of the cover body, decreasing the volume of the heated cooking chamber and hence efficiency is increased.
  • the utilized volume of the cooking chamber is changed in order to increase oven efficiency and to shorten the cooking duration of the food.
  • the use of an auxiliary partition element is required in order to enable this enhancement.
  • JP8270951 Another state of the art document is the Japanese patent application no. JP8270951 .
  • the explanation is given for an opening formed in the back wall for blowing air into the cooking chamber and a vertically slidable moving plate that partially closes this opening with suction holes arranged thereon.
  • the said plate is moved by means of a motor to vary the opening areas of the upper and lower opening parts according to the shape and size of the substance to be cooked.
  • German patent no. DE19545993 hot air outlets with an air guidance baffle that blow air controllably by means of a manual or sensor-controlled system.
  • hot air outlets and air guidance baffles with various orientations, sizes and shapes and varied cross-sections aiming to provide guiding the blown air over the food.
  • the object of the present invention is to design an oven wherein effective cooking is implemented by means of delivering the hot air only over the food to be cooked.
  • the oven designed to fulfill the objective of the present invention comprises more than one shutter that open and close the blowing holes in order to blow hot air only at the level of the food to be cooked in the cooking chamber.
  • the shutters are in the closed position when there aren't any trays containing food in the oven.
  • the oven of the present invention comprises a transmitter(s) that transmit the movement of the tray as it is emplaced within, to the shutters situated at the level of its position thereof, providing the shutters to be opened.
  • a transmitter(s) that transmit the movement of the tray as it is emplaced within, to the shutters situated at the level of its position thereof, providing the shutters to be opened.
  • air flow is provided from the blowing holes which are in the closed position when there is no tray. Consequently, air is blown only from the blowing holes in the region of the disposed tray to be cooked, providing to transfer almost all the thermal energy of the hot air to the food to be cooked and the possibility of the hot air confronting cold surfaces to transfer the energy thereof is decreased thereby preventing heat loss.
  • the oven (1) comprises an outer cabin (2), a cooking chamber (3) positioned inside this outer cabin (2), at least one fan (6) disposed in the cooking chamber (3) for activating the air, and at least one heater (5) again disposed in the cooking chamber (3) for heating the air, and a rear wall (4) that divides the volume of the cooking chamber (3) into two such that a region is formed wherein the fan (6) and the heater (5) are situated ( Figure 1 and Figure 2 ).
  • the rear wall (4) comprises at least one suction hole (7) providing to aspirate air from the cooking chamber (3) and more than one blowing hole (8), at least two of them arranged at different levels, providing the air activated by the fan (6) to be blown into the cooking chamber (3) ( Figure 3 ).
  • the suction holes (7) are situated on the rear wall (4), at the portion corresponding to the area swept by the fan (7).
  • the suction holes (7) are formed in various numbers and shapes and in various combinations on the rear wall (4).
  • the oven (1) of the present invention comprises at least one tray (10), which can be disposed inside the cooking chamber (3) one above the other, to contain the food to be cooked thereon.
  • the cooking chamber (3) comprises rails and/or grooves at different levels on the side walls thereof for disposing the tray (10) therein.
  • the oven (1) of the present invention comprises more than one shutter (9) disposed behind the blowing holes (8) such that each one will be corresponding to a certain number of blowing holes (8) and functioning to open, close the blowing holes (8).
  • the shutters (9) are in the closed position when a tray (10) is not disposed at the level of the blowing holes (8) that they correspond.
  • the oven (1) comprises a presser (12) for keeping the shutters (9) closed by being disposed behind thereof
  • the oven (1) of the present invention comprises at least one transmitter (11) that opens the shutters (9) by transmitting the movement of the tray (10) to the shutters (9) at the level to which it is disposed and hence provides air flow from the blowing holes (8) which are closed by these shutters (9).
  • the transmitter(s) (11) transmit the movement of the tray (10) to the shutter (9) at the level which the tray (10) is disposed and exerts a force sufficient for bringing the shutter (9) to the open position.
  • the shutter (9) opens backwards.
  • the extent of opening and the angle of the shutter (9) depend on the shape of the transmitter (11).
  • the blowing holes (8) at the regions wherein a tray (10) is not disposed are kept in closed position by means of the shutter (9) at that level.
  • the transmitter (s) (11) is shaped like a protrusion formed on the surface of the tray (10) facing the rear wall (4), and reaches the shutter (9) by going through the blowing hole (8) at that level and transmits the movement of the tray (10) to the shutter (9) ( Figure 3 ).
  • the transmitter (s) (11) is shaped like a protrusion formed on the surface of the shutter (9) facing the cooking chamber (3) and passing through the blowing hole (8) at that level, reaches inside the cooking chamber (3).
  • the transmitter (11) moved by the tray (10) opens the shutter (9) ( Figure 4 ).
  • the heater (5) and the fan (6) are energized in the oven (1), while the heater (5) heats the air in the vicinity thereof, the fan (6) activates the air heated by the heater (5).
  • the air activated by the fan (6) is blown from only the open blowing holes (8) situated at the level of the disposed tray (10) and accordingly is directed principally towards the tray (10) containing the food to be cooked thereon.
  • groups of blowing holes (8) are formed on the rear wall (4) at three different levels. Each group of blowing holes (8) is closed by a different shutter (9).
  • each blowing hole (8) group is composed of at least three blowing holes (8) being upper, middle and lower and is closed by only one shutter (9).
  • Tray (10) fitting channels are provided at the level of each blowing hole (8) group, in accordance with the upper, lower and middle levels in this group.
  • the user disposes the tray (10) to one of the upper, lower or middle levels of the blowing hole (8) group depending on the desired cooking. Consequently, only the shutter (9) corresponding to the blowing hole (8) group of the disposed tray (10) is opened and the region of the oven (1) particularly wherein the tray (10) is disposed can be heated.
  • the upper and lower portion of the tray (10) is also heated more intensely as well.
  • the shutter (9) corresponding to that blowing hole (8) group opens. Since one of the blowing holes (8) of the blowing hole (8) group is at the level of the tray (10), and the other two are below the tray (10), air is mainly in contact with the tray (10) from the bottom. Similarly, when the tray (10) is disposed at the level of the lower situated blowing hole (8) of the blowing hole (8) group, again the shutter (9) corresponding to that blowing hole (8) group is opened.
  • the shutters (9) are secured to the rear wall (4) from their sides close to the side walls of the oven (1), such that they are rotatable around the vertical axis. Consequently the sides of the shutters (9) that open to allow air flow are facing the center.
  • the shutters (9) rotate around their sides secured to the rear wall (4), opening to form a bowl such that the fan (6) is left in between. Accordingly, the hot air aspirated from the suction holes (7) to the rear region wherein the fan (6) and the heater (5) are situated, is redirected to the blowing holes (8) again without dispersing to the corners to cause a heat loss ( Figure 5 ).
  • the shutters (9) can be configured to stay in closed position due to their material properties, stretch to resume the open position when a force is exerted thereon and when the application of force is aborted to again resume the closed position.
  • the hot air received from the place wherein the tray (10) is disposed is conveyed directly to the food to be cooked and hence effective cooking of the food is provided.
  • the time and energy spent for the cooking process is decreased by means of the present invention.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Baking, Grill, Roasting (AREA)

Claims (8)

  1. Un four (1) comprenant
    - une cabine externe (2),
    - une chambre de cuisson (3) qui est positionnée dans ladite cabine externe (2),
    - au moins un ventilateur (6) qui est disposé dans la chambre de cuisson (3) pour remuer l'air,
    - au moins un dispositif de chauffage (5) qui est disposé dans la chambre de cuisson (3) pour chauffer l'air,
    - une paroi arrière (4) qui divise le volume de la chambre de cuisson (3) en deux de telle sorte qu'une région est formée où le ventilateur (6) et le dispositif de chauffage (5) sont disposés, qui présente au moins un trou d'aspiration (7) permettant l'aspiration de l'air à partir de la chambre de cuisson (3) et plus d'un trou de soufflage (8), au moins deux d'entre elles disposés à des niveaux différents, permettant le soufflage de l'air remué par le ventilateur (6) dans la chambre de cuisson (3),
    - au moins une plaque (10) contenant les aliments à cuire sur celui-ci, qui peut être disposée dans la chambre de cuisson (3) l'une au-dessus de l'autre, et caractérisé par
    - plus d'un volet (9) qui est disposé derrière les trous de soufflage (8) de telle sorte que chacun correspond à un certain nombre de trous de soufflage (8), qui ouvre/ferme les trous de soufflage (8) correspondants et qui reste dans la position fermée lorsqu'une plaque (10) n'est pas présente au niveau des trous de soufflage (8) auxquels ils correspondent et
    - au moins un transmetteur (11) qui ouvre les volets (9) en transmettant le mouvement de la plaque (10) aux volets (9) au niveau auquel il est disposé et donc permet l'écoulement d'air à partir des trous de soufflage (8) qui peuvent être fermés par ces volets (9).
  2. Un four (1) selon la Revendication 1, caractérisé par au moins un transmetteur (11) en forme d'une protubérance, qui est formé sur la surface de la plaque (10) faisant face à la paroi arrière (4), atteignant le volet (9) en passant par le trou de soufflage (8) à ce niveau et transmettant le mouvement de la plaque (10) au volet (9).
  3. Un four (1) selon la Revendication 1, caractérisé par au moins un transmetteur (11) en forme d'une protubérance, qui est formé sur la surface du volet (9) faisant face à la chambre de cuisson (3), atteignant l'intérieur de la chambre de cuisson (3) en passant par le trou de soufflage (8) à ce niveau et qui est déplacé par la plaque (10) pour ouvrir les volets (9) lorsqu'une plaque (10) est disposée dans le four (1).
  4. Un four (1) selon la Revendication de 1 à 3, caractérisé par au moins un pousseur (12) qui est disposé derrière les volets (9) pour les maintenir dans la position fermée.
  5. Un four (1) selon la Revendication de 1 à 3, caractérisé en ce que les volets (9) s'étirent afin de reprendre la position ouverte lorsqu'une force est exercée sur ceux-ci et reprendre de nouveau la position fermée lorsque la force appliquée est supprimée.
  6. Un four (1) selon l'une quelconque des revendications précédentes, caractérisé par des groupes de trous de soufflage (8) qui sont situés sur la paroi arrière (4) à trois niveaux différents, chacun fermé par un volet (9) différent.
  7. Un four (1) selon l'une quelconque des revendications précédentes, caractérisé par plus d'un group de trous de soufflage (8), chaque groupe composé d'au moins trois trous de soufflage (8), à savoir supérieur, intermédiaire et inférieur, et fermé par seulement un volet (9), lorsque l'utilisateur place la plaque (10) à un des niveaux supérieur, intermédiaire ou inférieur du group de trous de soufflage (8) en fonction du processus désiré, seulement ouvrant le volet (9) correspondant au group de trous de soufflage (8) de la plaque (10) placée, et ainsi que chauffant la région du four (1) lorsque la plaque (10) est disposée, permettant le chauffage intense des parties supérieure ou inférieure de la plaque (10).
  8. Un four (1) selon l'une quelconque des revendications précédentes, caractérisé par des volets (9) fixés à la paroi arrière (4) à partir de leurs côtés qui sont proches des parois latérales du four (1), de telle sorte qu'ils peuvent être tournés autour de l'axe vertical, dont les côtés s'ouvrant pour permettre l'écoulement d'air font face au centre, qui tournent autour de leurs côtés fixés à la paroi arrière (4) lorsqu'une force est appliquée par le transmetteur (11), s'ouvrant pour former un bol de telle sorte que le ventilateur (6) reste entre les deux et en conséquence l'air chaud aspiré par les trous d'aspiration (7) à la région arrière, où le ventilateur (6) et le dispositif de chauffage (5) sont situés, est redirigé vers les trous de soufflage (8) à nouveau sans disperser vers les coins, provoquant une perte de chaleur.
EP07728679.7A 2006-05-01 2007-04-30 Four Not-in-force EP2013542B1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR200602110 2006-05-01
PCT/EP2007/054225 WO2007125123A1 (fr) 2006-05-01 2007-04-30 Four

Publications (2)

Publication Number Publication Date
EP2013542A1 EP2013542A1 (fr) 2009-01-14
EP2013542B1 true EP2013542B1 (fr) 2016-01-27

Family

ID=38480445

Family Applications (1)

Application Number Title Priority Date Filing Date
EP07728679.7A Not-in-force EP2013542B1 (fr) 2006-05-01 2007-04-30 Four

Country Status (2)

Country Link
EP (1) EP2013542B1 (fr)
WO (1) WO2007125123A1 (fr)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008148846A1 (fr) * 2007-06-08 2008-12-11 Arcelik Anonim Sirketi Four
DE102008014590B4 (de) 2008-03-17 2011-06-01 Rational Ag Verfahren zum Führen eines Garprozesses
DE102008042473A1 (de) 2008-09-30 2010-04-01 BSH Bosch und Siemens Hausgeräte GmbH Haushaltsgargerätevorrichtung
CN102713443B (zh) * 2010-01-18 2014-10-15 松下电器产业株式会社 加热装置
EP2638328B1 (fr) * 2010-11-11 2017-04-05 Arçelik Anonim Sirketi Four et procédé d'utilisation d'un four dans lequel le temps de cuisson est reduit
KR101520611B1 (ko) * 2013-04-30 2015-05-21 동부대우전자 주식회사 조리장치
WO2016016780A1 (fr) * 2014-07-29 2016-02-04 Ma.Ti.Ka. S.R.L. Panneau pour fours
DE202017006448U1 (de) * 2017-12-14 2019-03-15 Grass Gmbh Erhitzungsvorrichtung, insbesondere Ofen
DE102018104988A1 (de) * 2018-03-05 2019-09-05 Rational Aktiengesellschaft Gargerät mit einer Luftleitvorrichtung sowie Luftleitvorrichtung für ein Gargerät
EP3842695A1 (fr) * 2019-12-24 2021-06-30 Arçelik Anonim Sirketi Un appareil de cuisson

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58193031A (ja) 1982-05-07 1983-11-10 Matsushita Electric Ind Co Ltd オ−ブン
DE4329962A1 (de) 1993-09-04 1995-03-09 Licentia Gmbh Elektrischer Back- und Bratofen
JPH08270951A (ja) 1995-03-31 1996-10-18 Toshiba Corp オーブン機能付き電子レンジ
DE102004042827B4 (de) 2004-08-27 2011-05-05 E.G.O. Elektro-Gerätebau GmbH Backofen sowie Verfahren zum Betrieb desselben
DE102004046437A1 (de) * 2004-09-24 2006-04-06 BSH Bosch und Siemens Hausgeräte GmbH Vorrichtung mit einer Gargeräteluftführungseinheit
ES2380956T3 (es) * 2005-10-25 2012-05-21 Arçelik Anonim Sirketi Horno

Also Published As

Publication number Publication date
EP2013542A1 (fr) 2009-01-14
WO2007125123A1 (fr) 2007-11-08

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