EP2180259A1 - Four pour cuire des aliments avec dispositifs de contrôle du débit d'air - Google Patents

Four pour cuire des aliments avec dispositifs de contrôle du débit d'air Download PDF

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Publication number
EP2180259A1
EP2180259A1 EP09011711A EP09011711A EP2180259A1 EP 2180259 A1 EP2180259 A1 EP 2180259A1 EP 09011711 A EP09011711 A EP 09011711A EP 09011711 A EP09011711 A EP 09011711A EP 2180259 A1 EP2180259 A1 EP 2180259A1
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EP
European Patent Office
Prior art keywords
baking chamber
airflow
oven
flow diverter
baking
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.)
Withdrawn
Application number
EP09011711A
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German (de)
English (en)
Inventor
Fabio Dell'oglio
Giorgio Zanchetta
Gianluca Salamon
Andrea Faedo
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.)
UNIELDOM GROUP s cons arl
Original Assignee
UNIELDOM GROUP s cons arl
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 UNIELDOM GROUP s cons arl filed Critical UNIELDOM GROUP s cons arl
Publication of EP2180259A1 publication Critical patent/EP2180259A1/fr
Withdrawn legal-status Critical Current

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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
    • F24C15/006—Arrangements for circulation of cooling air
    • 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
    • F24C15/02—Doors specially adapted for stoves or ranges
    • F24C15/025—Doors specially adapted for stoves or ranges with air curtain closures

Definitions

  • This invention relates to a food baking oven with an airflow thermal barrier device and baking system, particularly for embedded ovens and ovens for domestic use.
  • Freely installable domestic use kitchens and embedded ovens for domestic use too are known. Conventionally, they are devices which, in order to reduce the thermal flow exchanged between two different temperature environments, such as for example between the baking chamber of the oven and the external environment, are insulated with a thermal insulation, mostly made of glass wool, in correspondence of all the sides.
  • a thermal insulation mostly made of glass wool
  • an insulation air-casing is provided surrounding the baking chamber, which constitutes a cooling ventilation duct with an entry mouth obtained along the lower border of the access span of the baking chamber and a corresponding exit mouth obtained along the upper border of the same.
  • Said air-casing is passed through by a one-way airflow also pushed by a fan, with the purpose to accelerate the cooling in such a way as to limit the heat dispersion and, improving at the same time the total performance of the baking chamber, for example as described in US3659578 (Davis et al. ) and EP1028290 (Autin et al. ) relative to ovens of the pyrolytic type.
  • the opening phase of the door must be considered. It is an operation which occurs each time one needs to stir the food, to relocate the food, to perform an inspection, to sprinkle the food with liquids useful for the baking, these being sequences which are particularly recurrent, repeated during even short intervals and which are necessary for the user in order to obtain a good food baking quality. Therefore, the door opening operation itself is a circumstance which is common to all the types of ovens, included the ones intended for domestic use, being this a situation which however causes various problems. More in detail, contextually with the door opening operation, at the baking chamber, an immediate and progressive heat exit occurs which is proportional to the time the door itself remains in the open condition and to the room temperature.
  • This phenomenon mainly due to the re-establishment of the equilibrium of the two pressures, the one inside the baking chamber and the environment one, very often causes some known drawbacks, such as for example blasts, lengthening of the baking time, loss of the uniformity and of the coloring of the baking surface of the food and not least the increase in the power consumption due to the fact that once the door has been closed, the temperature set by the user should be reestablished again by the control and heating devices of the oven.
  • airflow thermal barriers are known to control the microclimate inside rooms.
  • it is an airflow, confined as far as possible within certain spaces, which is generated by convenient fan means, and conveyed near the access opening to the environment in such a way as to result a sort of vertically oriented air curtain, mainly with a continuous flow but also temporized which, being thermostated, is originated interposed between two different areas, each of which with its own ambient temperature.
  • the unit is structured in such a way as to be located at the lower end of the door and it is limited in height between a minimum of a third to a maximum of the half of the total height of the door opening in such a way as to prevent the penetration of the hot air only in the lower zone of the door opening.
  • US4898319 (Williams ) is known. It is an oven comprising a device which generates an airflow or barrier involving the area of the door of the oven opening when the door is in an open condition.
  • the barrier or air curtain consists of a fluid localized portion directed through the opening.
  • the air barrier prevents the gas exit from inside the oven when the door of the oven is in an open condition, and furthermore it is used to relocate or to fill with the conditioned air the internal part of the oven when it exits from the oven itself.
  • the barrier is generated through an opening and by means of load-bearing and generation means, located on the outside and adjacent to the opening or in the internal housing of the oven and adjacent to the opening.
  • a baking apparatus intended to reduce the hot air consumption and the steam discharged out of the heating chamber, when the door is opened during the baking, by providing an air barrier which is formed at the opening surface of the door of the heating chamber for baking food.
  • a door is provided at the front surface of a baking chamber in an oven.
  • An air outlet port is provided at the upper border of the opening surface of the door so as to be extended horizontally along the whole border. The air is supplied to the air outlet port by a fan through a ventilation passage and a header so as to blow the air flow through the air outlet port.
  • An air suction port is provided at the lower border of the door opening surface so as to be extended along the whole length of said lower border.
  • the air located at the door opening surface is sucked into the air suction port by means of a suction device which disposes the discharged air into a collecting hood through a ventilation passage and a duct at the door opening surface where the air barrier is formed.
  • D2 discloses an improved pizza baking electrical oven, comprising an airflow thermal barrier for controlling the environment temperature in the baking chamber with, in correspondence of the front of the oven, a control board, which provides means for maintaining the preset temperature controlling the heat supply, the automatic and/or a traditional type programming of the oven ignition; said oven consisting of a parallelepiped metal covering structure, which integrates the plant design, and a baking chamber with relative heating means, said baking chamber having at least one surface coated with a refractory material, located in correspondence of the bedplate, wherein said baking chamber is enlightened and it is provided with an access opening closed by a respective tiltable door hinged along the lower or along the upper side; in which means are provided to generate a thermal barrier consisting of an airflow which is channeled in correspondence of the access opening of the oven in such a way that the airflow is perpendicular to the profile delimiting the opening itself, and in which said airflow is generated only contextually to the opening of the door of the oven and in a substantially operative condition of the oven which requires
  • D3 discloses a vent structure for venting an air space around the cavity of a self-cleaning food oven with the vent structure including a damper located at the airflow exit mouth along the upper border of the access span of the baking chamber of said oven.
  • Domestic use food baking oven to be embedded of the type provided with a ventilation system for the thermal insulation of the baking chamber, with an airflow control device of the heat dispersion from the baking chamber, and with integrated ventilation system for the thermal insulation of the baking chamber, which oven, at the baking chamber access span, in an operative baking condition of said oven and with the baking chamber access door in an open condition, has the forced airflow generated by the ventilation system for the thermal insulation of the baking chamber which is in a diverted condition at the baking chamber access span, wherein said airflow is diverted by means of a flow diverter, said flow diverter being of the type which can be shut down as soon as the access door of the oven, in a closed condition, is arranged in abutment with said flow diverter or with a part of it.
  • a first aim is to retain inside the oven the heat produced during the baking of the food, whenever the condition in which the user opens the oven door occurs, to stir, to inspect or to sprinkle cooking liquids, by means of the airflow barrier generated by the hot airflow produced by the insulation ventilation of the baking chamber.
  • a second aim is to eliminate, by means of the airflow barrier, the blasts, making the intervention of the user more comfortable, easier and safer.
  • a third aim is to reduce by means of the airflow barrier, the baking time in the usual baking cycle which considers the conventional periods with the door in an open/closed condition, due to the fact that the temperature detectable inside the baking chamber of the oven is not subject to relevant variations. In this way a greater rapidity is also allowed in restoring the steady state temperature originally set in the baking chamber, because the fluctuations of temperature in the baking chamber are minimum. Finally, also due to the fact that the changes of temperature in the baking chamber are minimum, an improvement of the food baking cycle is achieved, with an optimal coloring and uniformity of the food.
  • a fourth aim is to reduce, by means of the airflow barrier, power consumption because the temperature inside the oven baking chamber is less subject to significant changes and, as a result, less power is required to restore the original condition.
  • the present innovation refers to a food baking oven (10) of the type to be embedded or for domestic use, with an airflow control device (100) of the heat dispersion from the baking chamber (20) through the access span (200) and with integrated ventilation system for the thermal insulation by means of a thermal barrier of the access span ( Figs. 1 and 2 ).
  • the oven (10) includes a baking chamber (20) surrounded by a frame (11) to which one can frontally access through the access span (200) which is closable by means of a door (300) of the type which is hinged to the frame (11) of the oven (10).
  • the door (300) closing the access span (200) of the baking chamber (20) can be of the type hinged along the lower border (12) of the frame (11) of the oven (10), as represented in Figure 3 , or as in other solutions not shown, along the upper border (13) of the frame (11) of the oven (10), or moreover with an arrangement of the hinges allowing a folding opening of the door (30) such as for example along the vertical border of the frame (11) of the oven (10), or sideways with respect to the access span (200).
  • the oven (10) is of the type provided with a cooling ventilation system for the thermal insulation of the baking chamber (20) by generating an airflow (f1) licking the external surface of the baking chamber (20) along a path which is defined inside the frame (11) of the oven. Therefore, said cooling ventilation system consists of at least one environment air input vent (30) obtained in correspondence of the lower border (12) of the frame (11) of the oven (10) on the front side, followed by a duct (40) externally surrounding the baking chamber (20).
  • a tangential fan (50) is present which pushes the cold air sucked through the environment air input vent (30) towards a hot air exit vent (60) which is located near the access span (200), along the upper border of the frame (11) of the oven (10) at the side of the access span (200) and which in this case is located on the front.
  • the airflow (f2) control device (100) is present which controls the heat dispersion from the baking chamber (20) ( Figs. 2, 3 , 4 and 5 ). More in detail, along the upper and horizontal profile (61) of the air exit vent (60) the control device (100) is joined, which essentially consists of an anchor plate (101) fixed by means of screws to said upper and horizontal profile (61) of the exit vent (60).
  • the anchor plate (101) at the upper face (101a) is provided with supports (102, 103, 104) each of which consisting of two spaced symmetrical and parallel walls (110, 111) and facing one another, each of which having a central hole (112), in such a way as to interpose a rotational shaft (113) engaged inside said holes (112).
  • the purpose of each rotational shaft (113) is to allow to support in a hinged way the flow diverter (120).
  • said flow diverter (120) consists of a rectilinear wing shaped like a deflector, obtained from a plastic material, which in correspondence of the greater side (121) is provided with three overhanging hooks (122, 123, 124) with a semicircular section, each of which is engaged to the corresponding rotational shaft (113) of each support (102, 103, 104).
  • the flow diverter (120) is dynamic, being able to rotate with respect to the anchor plate (101) which is static, because it is fixed at the air exit vent (60) through which the cooling ventilation airflow (f1) for the thermal insulation of the baking chamber (20) flows outside the oven (10).
  • the flow diverter (120) is elastically hinged with respect to the anchor plate (101) due to the fact that spiral springs (130) are provided, at least one for each support (102, 103, 104).
  • spiral springs (130) are provided, at least one for each support (102, 103, 104).
  • Each spiral spring (130) is joined to the relative rotational shaft (113) and with a first end (131) presses the flow diverter (120) while the second end (132) is located at the anchor plate (101) between the latter and the upper and horizontal profile (61) of the exit vent (60).
  • the oven (10) in a conventional condition corresponding to the baking of the food contained in the baking chamber (20), has a ventilation airflow (f1) for the thermal insulation, which is sucked through the environment air input vent (30) and runs along the peripheral duct (40) with respect to said baking chamber (20), to be sent towards the air exit vent (60) by means of the tangential fan (50).
  • a ventilation airflow (f1) for the thermal insulation which is sucked through the environment air input vent (30) and runs along the peripheral duct (40) with respect to said baking chamber (20), to be sent towards the air exit vent (60) by means of the tangential fan (50).
  • the flow diverter (120) With the door (300) in an open condition ( Figures 2 and 3 ) the flow diverter (120) is directed towards the bottom in such a way as to intercept the flow (f1) and deviate the airflow (f1) generating an airflow (f2) acting as an air blade barrier parallel to the access span (200) in such a way as to involve at least all the width of said access span (200).
  • the flow diverter (120) In this condition the flow diverter (120) is maintained in an open position due to the tension applied by the springs (130) pushing downwards and in a predetermined position said flow diverter (120).

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Stoves And Ranges (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Baking, Grill, Roasting (AREA)
EP09011711A 2008-10-27 2009-09-14 Four pour cuire des aliments avec dispositifs de contrôle du débit d'air Withdrawn EP2180259A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IT000136A ITTV20080136A1 (it) 2008-10-27 2008-10-27 Forno per la cottura d'alimenti, con dispositivo di controllo a flusso d'aria della dispersione di calore dalla camera di cottura attraverso la luce d'accesso, e sistema integrato di ventilazione per l'isolamento termico con barriera termica della lu

Publications (1)

Publication Number Publication Date
EP2180259A1 true EP2180259A1 (fr) 2010-04-28

Family

ID=41176735

Family Applications (1)

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EP09011711A Withdrawn EP2180259A1 (fr) 2008-10-27 2009-09-14 Four pour cuire des aliments avec dispositifs de contrôle du débit d'air

Country Status (3)

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US (1) US20100101556A1 (fr)
EP (1) EP2180259A1 (fr)
IT (1) ITTV20080136A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3091291A1 (fr) 2015-05-08 2016-11-09 Electrolux Appliances Aktiebolag Four de cuisson avec une cavité de four et une porte de four
US20170082296A1 (en) * 2015-09-23 2017-03-23 Samsung Electronics Co., Ltd. Oven and control method thereof
WO2022238100A1 (fr) 2021-05-11 2022-11-17 Miele & Cie. Kg Procédé pour refroidir la buée ou la vapeur s'échappant du compartiment de cuisson d'un appareil de cuisson et appareil de cuisson

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8006687B2 (en) * 2008-09-12 2011-08-30 General Electric Company Appliance with a vacuum-based reverse airflow cooling system
US8141549B2 (en) * 2008-09-12 2012-03-27 General Electric Company Appliance with a vacuum-based reverse airflow cooling system using one fan
US10132515B2 (en) * 2015-11-24 2018-11-20 Electrolux Home Products, Inc. Air curtain arrangement for an appliance, and associated apparatus and method
CN111096684B (zh) * 2018-10-25 2022-06-21 宁波方太厨具有限公司 一种嵌入式烤箱

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3659578A (en) 1970-12-15 1972-05-02 Whirlpool Co Vent for a self-cleaning oven
US4898319A (en) 1987-12-04 1990-02-06 Bruce T. Williams Ambient air exclusion system for brazing ovens
EP0962708A2 (fr) * 1998-06-05 1999-12-08 BSH Bosch und Siemens Hausgeräte GmbH Four de cuisson à dispositif de guidage de l'écoulement
EP1028290A1 (fr) 1999-02-09 2000-08-16 Brandt Cooking Four a pyrollyse utilisant une cellule de craquage de salissures
US6234892B1 (en) 1996-03-17 2001-05-22 Siemens Duewag Schienenfahrzeuge Gmbh Device for producing hot air curtains for door openings in local transit vehicle
DE102004008463B3 (de) * 2004-02-20 2005-03-10 Electrolux Home Prod Corp Verfahren und eine Vorrichtung zum Be- und/oder Entlüften eines Garofens
US20050183715A1 (en) * 2004-02-19 2005-08-25 Moreth R. E.Iii Air curtain door system for an oven

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100734361B1 (ko) * 2005-12-02 2007-07-03 엘지전자 주식회사 전기 오븐 레인지
KR100628081B1 (ko) * 2005-12-22 2006-09-26 엘지전자 주식회사 전기 오븐 레인지

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3659578A (en) 1970-12-15 1972-05-02 Whirlpool Co Vent for a self-cleaning oven
US4898319A (en) 1987-12-04 1990-02-06 Bruce T. Williams Ambient air exclusion system for brazing ovens
US6234892B1 (en) 1996-03-17 2001-05-22 Siemens Duewag Schienenfahrzeuge Gmbh Device for producing hot air curtains for door openings in local transit vehicle
EP0962708A2 (fr) * 1998-06-05 1999-12-08 BSH Bosch und Siemens Hausgeräte GmbH Four de cuisson à dispositif de guidage de l'écoulement
EP1028290A1 (fr) 1999-02-09 2000-08-16 Brandt Cooking Four a pyrollyse utilisant une cellule de craquage de salissures
US20050183715A1 (en) * 2004-02-19 2005-08-25 Moreth R. E.Iii Air curtain door system for an oven
DE102004008463B3 (de) * 2004-02-20 2005-03-10 Electrolux Home Prod Corp Verfahren und eine Vorrichtung zum Be- und/oder Entlüften eines Garofens

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3091291A1 (fr) 2015-05-08 2016-11-09 Electrolux Appliances Aktiebolag Four de cuisson avec une cavité de four et une porte de four
WO2016180684A1 (fr) * 2015-05-08 2016-11-17 Electrolux Appliances Aktiebolag Four de cuisson pourvu d'une cavité de four et d'une porte de four
CN107535023A (zh) * 2015-05-08 2018-01-02 伊莱克斯家用电器股份公司 具有炉腔和炉门的烹饪炉
US20180094820A1 (en) * 2015-05-08 2018-04-05 Electrolux Appliances Aktiebolag A cooking oven with an oven cavity and an oven door
AU2016260672B2 (en) * 2015-05-08 2021-05-27 Electrolux Appliances Aktiebolag A cooking oven with an oven cavity and an oven door
US20170082296A1 (en) * 2015-09-23 2017-03-23 Samsung Electronics Co., Ltd. Oven and control method thereof
WO2022238100A1 (fr) 2021-05-11 2022-11-17 Miele & Cie. Kg Procédé pour refroidir la buée ou la vapeur s'échappant du compartiment de cuisson d'un appareil de cuisson et appareil de cuisson
BE1029396A1 (de) 2021-05-11 2022-12-07 Miele & Cie Verfahren zum Kühlen des austretenden Wrasens oder Dampfs aus dem Garraum eines Gargeräts und Gargerät

Also Published As

Publication number Publication date
US20100101556A1 (en) 2010-04-29
ITTV20080136A1 (it) 2010-04-28

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