EP2149757B1 - Appareil de cuisson doté d'un conduit de fluide - Google Patents

Appareil de cuisson doté d'un conduit de fluide Download PDF

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Publication number
EP2149757B1
EP2149757B1 EP09166821.0A EP09166821A EP2149757B1 EP 2149757 B1 EP2149757 B1 EP 2149757B1 EP 09166821 A EP09166821 A EP 09166821A EP 2149757 B1 EP2149757 B1 EP 2149757B1
Authority
EP
European Patent Office
Prior art keywords
channel
cooking apparatus
cooking
flat channel
cooking chamber
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.)
Active
Application number
EP09166821.0A
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German (de)
English (en)
Other versions
EP2149757A2 (fr
EP2149757A3 (fr
Inventor
Dr. Thomas Schreiner
Dr. Oliver Merker
Regina Hömme
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.)
Rational AG
Original Assignee
Rational AG
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Filing date
Publication date
Application filed by Rational AG filed Critical Rational AG
Publication of EP2149757A2 publication Critical patent/EP2149757A2/fr
Publication of EP2149757A3 publication Critical patent/EP2149757A3/fr
Application granted granted Critical
Publication of EP2149757B1 publication Critical patent/EP2149757B1/fr
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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
    • F24C15/20—Removing cooking fumes
    • F24C15/2007—Removing cooking fumes from oven cavities

Definitions

  • the invention relates to a cooking appliance according to the preamble of claim 1.
  • Cooking devices with channels for removing atmosphere from the respective cooking chamber are well known in the art. It is usually the task of the respective channel during cooking in a substantially closed cooking chamber occurring to remove vapors from the oven.
  • a device for heat treatment of food in which a heatable cooking chamber via a first opening in a side wall with an exhaust duct is connectable.
  • a floor drain in the cooking chamber floor via a second opening and a bypass line is connected to the exhaust duct. Gases exiting through the two openings can thus be removed from the cooking chamber and released to the ambient atmosphere.
  • the WO 2006/056305 A1 discloses an oven with a steam channel through which fumes generated during a baking or frying process in a baking muffle are discharged to the environment.
  • the derived vapors are used at the same time to obtain conclusions about the state of the cooking chamber by measuring the gas composition of the vapors.
  • a convection oven which comprises an outlet for the discharge of combustion gases and vapors which arise in the cooking chamber, wherein the outlet opens in the ceiling of the cooking chamber to the cooking chamber.
  • the EP 1 855 058 A1 and EP 1 712 845 each reveal another cooking appliance, in which a Wrasenauslass is arranged on the ceiling of the cooking chamber.
  • the Wrasenauslass is automatically closed by a flap, so that depending on the measurement of a temperature sensor, in particular in combination with a measurement of a humidity sensor, the flap is opened and vapor is discharged from the cooking chamber to the ambient atmosphere.
  • From the EP 1 384 951 A1 is a cooking appliance with two discharge channels from a cooking chamber, which have different functionalities, namely on the one hand for the passage of gases in the ceiling region of the cooking chamber and on the other hand for the outflow of liquids in the bottom region of the cooking chamber known.
  • the EP 1 790 913 A2 discloses a cooking appliance with a steam generator. Steam generated in the steam generator is fed to a cooking chamber via a flat channel. A drain of itself at the bottom of the cooking chamber collecting liquid is not possible with this cooking appliance.
  • a generic cooking appliance is from the WO 02/068876 A1 known, with a usual Garraumablier in the bottom of the cooking chamber to a quenching box, from which in turn via a line fluid in the cooking chamber is pumped.
  • the object of the invention is therefore to develop the generic cooking appliance with fluid guiding device such that the known from the prior art Garellabestra is reduced without affecting the functionality of the cooking appliance, in particular the number of channels and the volume occupied by these volume within the cooking appliance is reduced.
  • the surprising finding of the invention is that the outer dimensions of a cooking appliance can be reduced by the flattening of a channel, in particular for dissipating cooking space and the flow resistance is not changed by adapting the shape of the opening of the channel to the cross section of the channel, respectively Compared to a conventional channel, circular in cross-section or square velvet circular opening in the cooking chamber.
  • these measures make it possible for one and the same channel to be used both for removing the cooking chamber atmosphere and for liquid from the cooking chamber without resulting in functional losses.
  • an enormous reduction of the installation space volume required for the waste and supply line technology is achieved.
  • the same volume flow through the channel can be achieved, as is the case with conventional circular geometry of the opening and of circular or square geometry of the cross-sectional area of the channel.
  • the back pressures occurring at the transition from the opening to the channel would increase the flow resistance of the overall system compared to a circular symmetry of the opening and the cross-sectional area of the channel. This would indeed achieve a reduction in the outer dimensions of the cooking appliance, but with a reduction in the volume flow out of the duct, so that vapors could be more difficult to run out of the cooking chamber through the duct.
  • FIG. 1 shows a circular opening 1, which leads to a channel (not shown) of the width B.
  • This channel is therefore a flat channel in the sense of the invention.
  • the effective flow area 2 of circular opening 1 is in FIG. 1 shown as pie-shaped segment of the circular opening 1. As in FIG. 1 can be seen, so contributes to a combination of a circular opening with a compartment channel to which the opening 1 leads, only about a third of the surface of the circular opening 1 as an effective flow area 2 for transporting gases from the cooking chamber in the channel. This makes the opening 1 unsuitable, in addition to an outflow of liquid also efficiently allow the function of a withdrawal of vapor.
  • the invention is based precisely on this knowledge about the reduced flow area 2.
  • the area of the opening in the area of the effective flow area 2 is increased to a slot 4, so adapted to the shape of the opening to the effective flow area to allow efficient withdrawal of vapor and at the same time a comparable opening area for the process to provide fluid.
  • the slot 4 is at most as wide as the underlying channel with the width B.
  • the surface of the slot 4 is dimensioned so that it corresponds to the surface of the circular opening 1, so that through the slot 4 in about the same amount of gas can flow, as when using a circular cross-section channel with the circular opening 1, wherein the Channel cross section corresponds to the opening area. Since the slot 4 is also used at the same time for discharging liquids from the oven, it is ensured by the same area that even similar amounts of liquid from the oven can be removed, as in the circular opening. 1
  • an approximately rectangular slot 4 as an opening to the channel, the right part of the circular opening 1, which does not contribute effectively to the flow of gases from the cooking chamber in the channel or vice versa, saved.
  • illustrated rectangular shape of the slot 4 can also be an oval slot or a slot with two sides in the form of semicircles or other geometry can be used.
  • FIG. 2 shows a perspective view of a flat channel 10 according to the invention with a slot 12 which connects the flat channel 10 with a cooking chamber (not shown) of a cooking appliance.
  • the slot 12 is disposed in the bottom of the cooking chamber and can serve as a drain for liquids from the oven at the same time.
  • the flat channel 10 begins at the slot 12 and is in operative connection with a gas outlet (not shown). Between the gas outlet and the slot 12, a quenching device (not shown) may be located, are condensed with the hot vapor from the cooking chamber and cooled before being discharged via an outlet, not shown, to the ambient atmosphere. Since the flat channel 10 is also used for discharging liquids from the cooking chamber, this is connected to an outlet (not shown).
  • the spout is liquids, which are passed from the cooking chamber through the slot 12 and the flat channel 10, to a sewer system.
  • the entire cooking appliance can be made compact so that the outer dimensions of the cooking appliance are smaller than in a conventional cooking appliance.
  • the geometry of the elongated hole 12 ensures that gases with the same volume flow can be removed from the cooking chamber of the cooking appliance, as is possible when using a round tube with a circular opening 1.
  • the geometry of the slot 12 is chosen so that the length 1 is significantly less than the width b in the longitudinal section, the width b is aligned with the width B of the flat channel 10 and parallel thereto.
  • the combination of the flat channel 10 and the slot 4, 12 is preferably used in combi steamers, with which food to be cooked with hot air and / or steam can be acted upon.
  • combi steamers Such cooking appliances, which are mainly used in large and commercial kitchens, rely on the fact that the cooking chamber atmosphere can be changed quickly and effectively. For this it is necessary that the cooking chamber atmosphere can be exchanged quickly. If this gas-conducting flat channels 10 are used to save space in the cooking appliance, these can be connected according to the invention with slots 12 to the cooking chamber to allow effective gas exchange of the cooking chamber with the ambient atmosphere of the cooking appliance.
  • a drainage channel is formed in a combi steamer with a plurality of insertion levels in a cooking chamber in the form of the flat channel 10
  • Lower insert level heights are advantageous because when removing a container from a high rack level there is a risk of tilting of the container and thus the injury of a user by overflowing hot liquids from the container.
  • a low device height thus also serves the operational safety of a cooking appliance, in addition to saving space in a kitchen.
  • even with the use of flat channels a rapid gas exchange the z. B.
  • flat channels 10 with slots 4, 12 can be used to supply gases from the cooking chamber at least one sensor with which the state of the cooking chamber atmosphere is determined.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Cookers (AREA)

Claims (8)

  1. Appareil de cuisson ayant un espace intérieur, comprenant au moins une chambre de cuisson, et un dispositif de guidage de fluide ayant au moins un premier canal (10) pouvant être ou étant relié avec un espace intérieur du dispositif de cuisson par l'intermédiaire d'au moins une ouverture (4, 12), et servant à évacuer l'atmosphère de la chambre de cuisson à l'extérieur de la chambre de cuisson, ou à évacuer du liquide hors de la chambre de cuisson, caractérisé en ce que le premier canal est formé sous la forme d'un premier canal plat (10), ayant une plus grande largeur maximale B que la hauteur maximale H égaiement en coupe transversale, en ce que l'ouverture ayant, en coupe longitudinale, une largeur maximale b supérieure à la longueur maximale 1, et est également formée sous la forme d'un trou oblong (4, 12), dans lequel la largeur maximale b du trou oblong (4, 12) est orientée vers la largeur maximale B de la coupe transversale du canal plat (10), dans lequel l'ouverture (4, 12) est formée dans une première paroi intérieure qui constitue un fond.
  2. Appareil de cuisson selon la revendication 1, caractérisé par un deuxième canal plat pour alimenter au moins un gaz et/ou de l'air vers la chambre de cuisson avec un second trou oblong dans une seconde paroi intérieure, et/ ou un troisième canal plat pour installer au moins un capteur d'atmosphère de chambre de cuisson avec un troisième trou oblong dans une troisième paroi intérieure, dans lequel de préférence le premier et/ou deuxième canal plat, et/ou le premier et/ou deuxième trou oblong, et/ou la première et/ou seconde paroi intérieure sont respectivement formés en un seul bloc.
  3. Appareil de cuisson selon l'une quelconque des revendications précédentes, caractérisé en ce que le premier et/ou deuxième canal plat (10) est relié à l'atmosphère ambiante de l'appareil de cuisson, de préférence par l'intermédiaire d'au moins un premier dispositif d'arrêt verrouillable, et/ou le premier canal plat est relié à un condenseur ou compartiment d'humidification de l'appareil de cuisson, de préférence par l'intermédiaire d'un deuxième dispositif d'arrêt verrouillable, et/ou le premier canal plat est relié à une alimentation en eau, de préférence par l'intermédiaire d'un troisième dispositif d'arrêt verrouillable.
  4. Appareil de cuisson selon la revendication 3, caractérisé en ce que le premier, deuxième et/ou troisième dispositif d'arrêt est ou sont reliés à un dispositif de commande ou de régulation du dispositif de cuisson.
  5. Appareil de cuisson selon l'une quelconque des revendications précédentes, caractérisé en ce que l'appareil de cuisson est un four mixte.
  6. Appareil de cuisson selon la revendication 2, caractérisé en ce que la surface en coupe longitudinale du premier, deuxième et/ou troisième trou oblong (4, 12) est au moins 50 %, de préférence au moins 100 %, de la surface en coupe transversale du premier, deuxième et/ou troisième canal plat (10).
  7. Appareil de cuisson selon la revendication 2, caractérisé en ce que la largeur maximale B du premier, deuxième et/ou troisième canal plat (10) est au moins 1,5 fois plus grande que la hauteur maximale H du premier, deuxième et/ou troisième canal plat (10).
  8. Appareil de cuisson selon la revendication 2, caractérisé en ce que la surface en coupe transversale du premier, deuxième et/ ou troisième canal plat (10) et/ou la surface en coupe longitudinale du premier, deuxième et/ou troisième trou oblong (4, 12) ayant la forme d'un ovale ou d'un rectangle, en particulier ayant des coins arrondis.
EP09166821.0A 2008-08-01 2009-07-30 Appareil de cuisson doté d'un conduit de fluide Active EP2149757B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE200820010360 DE202008010360U1 (de) 2008-08-01 2008-08-01 Fluidführungseinrichtung und Gargerät hiermit

Publications (3)

Publication Number Publication Date
EP2149757A2 EP2149757A2 (fr) 2010-02-03
EP2149757A3 EP2149757A3 (fr) 2010-03-31
EP2149757B1 true EP2149757B1 (fr) 2015-09-09

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
EP09166821.0A Active EP2149757B1 (fr) 2008-08-01 2009-07-30 Appareil de cuisson doté d'un conduit de fluide

Country Status (2)

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EP (1) EP2149757B1 (fr)
DE (1) DE202008010360U1 (fr)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002068876A1 (fr) * 2001-02-26 2002-09-06 Rational Ag Dispositif et procede pour nettoyer un appareil de cuisson

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2622583A (en) 1950-12-11 1952-12-23 Tappan Stove Co Ventilating and cooling means for cooking ranges
US4796000A (en) 1986-04-28 1989-01-03 David N. Friedland Optical potentiometer
FR2693538B1 (fr) * 1992-07-07 1994-10-14 Scholtes Ets Eugen Dispositif de refroidissement de la porte d'un four de cuisson domestique.
IT238862Y1 (it) 1995-09-14 2000-11-15 Zanussi Grandi Impianti Spa Forno di cottura a ventilazione forzata
FR2842888B1 (fr) * 2002-07-26 2004-09-03 Thirode Grandes Cuisines Poligny Systeme de commande de four
DE102004056839A1 (de) 2004-11-25 2006-06-01 Miele & Cie. Kg Backofen mit einem Wrasenkanal, in dem ein Katalysator und ein Gassensor angeordnet sind
ITPD20050099A1 (it) 2005-04-13 2006-10-14 Unox Spa Forno a circolazione forzata d'aria calda, particolarmente per la cottura di alimenti
ES2308421T3 (es) 2005-04-15 2008-12-01 Filippi S.R.L. Horno de vapor con conducto de vacio variable para la extraccion del vapor.
US20070114221A1 (en) 2005-11-24 2007-05-24 Samsung Electronics Co., Ltd. Plate-shaped heater and steam cooking apparatus including the same
DE102006031581B4 (de) 2006-07-03 2010-09-23 Wiesheu Gmbh Vorrichtung zur Wärmebehandlung von Lebensmitteln mit Fettabtrennung
EP1855058B1 (fr) 2006-08-24 2017-04-19 V-Zug AG Procédé et appareil de cuisson de plats à la vapeur
DE202007017325U1 (de) * 2007-01-10 2008-03-13 Bruckbauer, Wilhelm Vorrichtung zum Abzug von Kochdünsten mit Abluft-Flachkanal

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002068876A1 (fr) * 2001-02-26 2002-09-06 Rational Ag Dispositif et procede pour nettoyer un appareil de cuisson

Also Published As

Publication number Publication date
DE202008010360U1 (de) 2008-10-02
EP2149757A2 (fr) 2010-02-03
EP2149757A3 (fr) 2010-03-31

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