EP2472187A1 - Appareil de cuisson et procédé de fonctionnement d'un appareil de cuisson - Google Patents

Appareil de cuisson et procédé de fonctionnement d'un appareil de cuisson Download PDF

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Publication number
EP2472187A1
EP2472187A1 EP11401656A EP11401656A EP2472187A1 EP 2472187 A1 EP2472187 A1 EP 2472187A1 EP 11401656 A EP11401656 A EP 11401656A EP 11401656 A EP11401656 A EP 11401656A EP 2472187 A1 EP2472187 A1 EP 2472187A1
Authority
EP
European Patent Office
Prior art keywords
cooking chamber
cooking
fan
cooking appliance
opening
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.)
Ceased
Application number
EP11401656A
Other languages
German (de)
English (en)
Inventor
Ulrich Sillmen
Alexandrine Ziethen
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.)
Miele und Cie KG
Original Assignee
Miele und Cie KG
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 Miele und Cie KG filed Critical Miele und Cie KG
Publication of EP2472187A1 publication Critical patent/EP2472187A1/fr
Ceased 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
    • F24C15/32—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
    • 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 present invention relates to a cooking appliance with a blower arranged outside the cooking chamber and a method for operating such a cooking appliance.
  • Cooking appliances are subject to a constant process of development in order to meet the ever-increasing requirements for energy efficiency.
  • the cooking chamber of cooking appliances is getting better and better insulated. This has the consequence that the temperature in the cooking chamber sinks only very slowly, even if the radiators are completely switched off.
  • Such intervention is annoying for a user.
  • the intervention in the cooking process for example opening the door, can also be easily forgotten or in some situations not possible when the user is about to do other things. As a result, the cooking result can be greatly deteriorated.
  • Another method for cooling the cooking chamber shows the DE 102008012681 A1 ,
  • the hot air blower of the cooking chamber is used either for circulating the air in the oven or for the intake of fresh air. It should be generated in the same line an opposite flow of incoming fresh air and outflowing moist cooking chamber air.
  • the disadvantage here is that the fresh air is sucked in from the negative pressure area behind the hot air blower. As a result, only a small air flow can be used for cooling, whereby long periods are required for cooling, in which the cooking process continues.
  • the cooking appliance according to the invention comprises at least one cooking chamber which can be heated by means of at least one heating source. So that the heat is held in the cooking chamber, at least one door closing the cooking chamber is provided in order to close the cooking chamber. In order to allow a rapid cooling of the cooking chamber, at least one fan is further provided. The fan is arranged outside the cooking chamber and adapted and adapted to direct cold fresh air into the cooking chamber.
  • Such ausgestaltetes cooking appliance offers many advantages.
  • a considerable advantage is that a large amount of cold fresh air can be blown into the cooking chamber through the fan arranged outside the cooking chamber. This allows fast and efficient cooling even with well-insulated garages. Since the blower is preferably not arranged in the vacuum region of the hot air blower, a particularly good flow through the cooking chamber can be achieved.
  • amounts of air of 250-500 l / min, preferably 500-1000 l / min and particularly preferably 1000-2000 l / min for the flow through the cooking chamber are advantageous in order to achieve effective cooling in a suitable time.
  • air quantities of at least 800 l / min are preferred, whereby about 1000 l / min are also very suitable. Depending on the application but also smaller or larger amounts of air may be appropriate.
  • the fan is designed as a radial fan.
  • a substantially higher pressure can be achieved with the same amount of transported air. This allows a particularly effective and rapid cooling of the cooking chamber can be achieved.
  • the fan is designed to be infinitely variable.
  • a DC fan is suitable for this purpose.
  • the air flow conducted into the cooking chamber can be well adapted to the required amount of air but also to a particularly suitable inflow pressure.
  • At least one control device can be provided.
  • the speed of the fan can then be adjusted well.
  • one or more sensors can be provided, via which the control device can evaluate which air quantity or which flow rate are advantageous.
  • the blower Since the blower is arranged outside the cooking chamber, the air must be blown through a designated opening in the cooking chamber. Therefore, in preferred embodiments, a seal between the fan and the cooking chamber is provided. This can be achieved that warm air can not escape from the oven when the fan is not in operation.
  • a flap device is preferred, which is suitable and oriented to be opened by the air flow generated by the blower. If the blower is not switched on, the flap device can be replaced by a spring, for example held in a closed position. When the blower is switched on, the air flow against the spring force can open the flap and thereby release the access to the cooking chamber. When the blower is switched off again, the flap closes automatically again, whereby the access to the cooking chamber is closed again.
  • the flap device is further configured so that the insulation of the cooking chamber is not affected.
  • an electronically controllable flap device is provided as a seal.
  • the flap could be opened as needed, closed, or else brought into another intermediate position.
  • the control device could be used for this purpose.
  • the blower can preferably be dehumidified and the cooking chamber. This can be removed from the cooking chamber, for example, during cooking moisture.
  • the fan according to the invention can in particular replace a Garraumentfeuchtung.
  • the air flow generated by the blower could, for example, even be passed through an existing hole pattern for a Garraumentfeuchtung in the cooking chamber.
  • an entrance surface for the air flow of about 11 cm 2 is preferred.
  • a connecting channel between the fan is provided in particularly preferred embodiments.
  • This connection serves to effectively direct the airflow from the fan into the cooking chamber.
  • the channel should not be too long and should not contain unnecessarily many sheets.
  • Channel lengths of less than 50 cm and in particular less than 30 cm are to be preferred.
  • At least one opening is provided, can be derived by the hot air from the cooking chamber.
  • a particularly effective rapid cooling of the cooking chamber can be achieved.
  • cold fresh air is blown by the blower in the cooking chamber, which cools the cooking chamber and pushes the hot air through the opening of the cooking chamber.
  • such an opening can be made available inter alia by the cooking chamber opening.
  • other openings may be advantageous, which may be arranged in particular laterally or rearwardly of the cooking chamber. This would better avoid contact of a user with warm or hot air.
  • the opening in the lower region of the cooking chamber door is arranged. It is conceivable that a flap is integrated into the door, which dissipates the air from the cooking chamber downwards, especially in the open state. The opening could be opened separately.
  • a manual opening is conceivable.
  • an automatic opening is useful and preferred.
  • the opening can be closed automatically by a closure device.
  • An automatic opening is preferred.
  • the closure device comprises the cooking chamber door. This is suitable and is designed to be automatically opened at least a gap. As a result, the air guided by the blower into the cooking chamber could easily escape from the cooking chamber through a gap between the cooking chamber door and the cooking chamber opening, as a result of which the rapid cooling is effectively supported. Then the oven door can then be automatically closed again.
  • the inventive method is particularly suitable for operating a cooking appliance with at least one thermally heated cooking chamber. At least one door closing the cooking space is provided on the cooking appliance in order to close the cooking space. Outside the cooking chamber at least one fan is arranged, which blows cold fresh air into the cooking chamber to cool it quickly.
  • An advantage of such a configured method is that can achieve a very effective flushing of the cooking chamber with cold fresh air by the arrangement of the fan outside the cooking chamber.
  • considerable amounts of fresh air can be used in a short time to lower the oven temperature to the desired temperature.
  • an opening is automatically opened at least a gap to support the rapid cooling.
  • air can escape quickly from the cooking chamber, whereby the cooling is accelerated.
  • the fan is started at least for a short time before each opening of the cooking chamber door.
  • the fan can be started by hand or especially automatically.
  • FIG. 1 shows a cooking appliance 1 according to the invention that is designed here as oven 30 for installation in a furniture body.
  • the oven 30 comprises a housing 24 in which a cooking chamber 2 which can be closed with a door 4 is arranged, in which food can be prepared using different operating profiles.
  • a control panel 23 shown here only schematically.
  • different heat sources 3 can be used to prepare the food.
  • a recirculating air mode, top and bottom heat, and a grill function can be used.
  • the temperature can also be adjusted.
  • the control panel 23 may be designed as a touch panel or include controls not shown in detail.
  • the cooking appliance 1 and in particular the cooking chamber 2 are very well insulated, whereby the heated cooking chamber 2 loses the introduced heat even after switching off the heat source 3 only very slowly. Although this is a great advantage for the energy balance of a cooking appliance 1, but also brings disadvantages in some situations.
  • a user must immediately remove food from the cooking chamber once it is cooked to prevent browning or even burning of the food.
  • the cooking chamber door must be opened by hand to release the hot air from the oven.
  • the pyrolysis operation can comfort comfort arise for the user. If the device is finished with the pyrolysis operation, it may take a very long time until the cooking appliance is ready for use again. For safety reasons, the door can only be opened again after a certain temperature, which can take a long time to cool down up to 500 ° C.
  • a fan 20 is arranged. This is suitable and is designed to conduct cold fresh air 9 in the cooking chamber 20. By the cold air 9 of the cooking chamber 2 is effectively cooled.
  • the blower 20 is designed as a radial fan 12, whereby a very effective air delivery is ensured.
  • air quantities of more than 800 l / min are preferred.
  • the blower shown here can deliver about 1000 l / min. Even larger or smaller amounts of air can be advantageous depending on the application.
  • the fan 20 is further designed as a DC fan 14, whereby a stepless control is possible.
  • the control device 5 control the fan 20, wherein a sensor 11 is provided, which can determine the state of the blower 20 in the example shown here.
  • a sensor 11 is provided, which can determine the state of the blower 20 in the example shown here.
  • the fan can be started at any time by hand as needed.
  • the air flow 17 is not attenuated too much, preferably at most one sheet 28 is provided in the connecting channel 19.
  • the air flow 17 is influenced as little as possible by a deflection.
  • several sheets 28 may be provided or necessary. But then it may be appropriate to use a correspondingly stronger blower 20 in order to achieve a suitable air flow rate again.
  • connecting channel 19 is not laid out too long. In order not to impair the performance of the blower 20, a length of less than 30 cm is preferred. Also shorter or longer connecting channels 19 are conceivable depending on the cooking appliance 1, but possibly the fan 20 would have to be tuned to ensure adequate cooling.
  • the connecting channel 19 has in the in FIG. 2 embodiment shown, a seal 15 between the blower 20 and the cooking chamber 2.
  • the seal 15 may for example be designed as a valve, which is advantageously controllable.
  • a flap device 16 is provided which closes the access 29 to the cooking chamber 2.
  • the flapper device 16 is designed to be held in a closed position by, for example, a spring when the fan 20 is not turned on.
  • the closed position of the flapper 16 may be possible in many ways not discussed further herein. It is important only that the flap device is at least closed when the fan 20 is not turned on.
  • the air flow 17 of the blower 20 can then press the flap device 16 and thus release the access 29 to the cooking chamber 2.
  • a flap device 16 prevents hot air from the cooking chamber in the area between cooking chamber 2 and housing 24 can escape.
  • an electronically controlled flap device 18 may be provided. This could, for example, be connected to the control device 5 and be opened and closed as required.
  • some cooking devices 1 have an opening in the upper region of the cooking chamber, via which the dehumidifying of the cooking chamber 2 takes place during a cooking process.
  • This opening can be designed as a hole pattern.
  • the fan 20 can replace the function of Garraumentfeuchtung, it is also possible in particular to use the space provided for Garraumentfeuchtung hole pattern as access 29 for the air flow 17.
  • the hole pattern must be adjusted in size so that a sufficient amount of cold fresh air 9 can be pressed into the cooking chamber 2.
  • an access of about 11 cm 2 is provided, which corresponds here to a hole pattern of 5.2 cm diameter with about 28 holes. It is thereby also possible to retrofit cooking appliances with a fan 20 for cooling the cooking chamber 2.
  • an opening 21 in the cooking chamber 2 is provided, which can be closed by a closure device 22.
  • the opening 21 of the cooking chamber opening 25 and the closure device 22 of the cooking chamber door 4 corresponds to the cooking appliance 1 shown here.
  • other arrangements of the opening 21 are also advantageous.
  • a lateral opening 21 or an opening 21 at the rear end of the cooking appliance makes sense.
  • An opening 21 in the lower region of the door 4 is an advantageous embodiment.
  • the opening 21 is covered by a closure device 22, which is designed as a flap. This can then be opened so that the hot air is deflected downwards.
  • an automatic opening of the opening 21 is possible.
  • an opening device 10 is provided in the embodiment shown here, which is suitable and designed to open the closure device 22 at least one gap 7 far. Intervention by the user is then not necessary since the opening device 10 can automatically open the closure device 22 designed as a cooking chamber door 4 in the example shown here.
  • the opening device 10 can have a wide variety of configurations.
  • the opening device 10 may be operated by a motor which, for example, displaces a rod and thus urges the door 4 a gap 7 far.
  • a hydraulic, pneumatic and / or magnetic mechanism is advantageous for the formation of the opening device 10.
  • opening devices 10 may be provided for opening and closing the cooking chamber door.
  • the opening device is arranged as inconspicuous for design reasons.
  • opening devices 10 such as toothed racks or pressure cylinders can be arranged in the bars of the cooking appliance housing 24. As a result, the opening devices 10 would be housed substantially hidden.
  • the opening via a controllable pressure cylinder 26 which opens by means of a rod 27, the door 4 a bit wide.
  • different opening widths 7 can be adjusted by the opening device 10.
  • a particularly preferred gap width 7 is between 0.5 cm and 5 cm, wherein in FIG. 2 a gap 7 of 1.9 cm is set. Even larger and smaller opening widths 7 may be advantageous.
  • a gap 7 wide open door 4 can then escape the hot air 8 effectively from the cooking chamber 2, whereby a particularly rapid cooling of the cooking chamber 2 takes place.
  • the rod 27 can again move back into the cylinder 26, whereby the door 4 is closed again.
  • the force required to close the door 4 can come either from the door 4 itself, but it is also conceivable that a pulling device, not shown here, such as a spring is provided, which uses the door 4 back to the cooking chamber 25.
  • control device 5 can also control the opening of the door 4.
  • the control device 5 controls the particular automatic opening of the door 4 and can integrate the automatic opening of the door 4 in various operating profiles.
  • the manual opening of the cooking chamber door 4 is possible because the opening device 10 can be triggered via the actuating device 6. This can be done either directly or via the control device 5.
  • the sensor 11 is also in communication with the opening device 10.
  • the sensor 11 may for example determine the position of the door 4, the temperature of the cooking chamber 2 and other parameters.
  • the control device 5 can also suppress, for example, the opening of the door 4 or else it can be carried out stepwise if, for example, the temperature in the cooking chamber 2 is above a critical value. Then the door 4 would first open a small gap 7, so that the jerky escape of too hot vapor is avoided. After a first cooling, the door 4 can then be opened either directly to the desired opening width 7 or even gradually to cool the cooking chamber 2 as quickly as possible.
  • the hot air blower 31 or another fan of the cooking appliance 1 can support the cooling.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Stoves And Ranges (AREA)
  • Electric Ovens (AREA)
EP11401656A 2010-12-20 2011-12-06 Appareil de cuisson et procédé de fonctionnement d'un appareil de cuisson Ceased EP2472187A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE201010061353 DE102010061353A1 (de) 2010-12-20 2010-12-20 Gargerät und Verfahren zum Betreiben eines Gargerätes

Publications (1)

Publication Number Publication Date
EP2472187A1 true EP2472187A1 (fr) 2012-07-04

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ID=45319041

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EP11401656A Ceased EP2472187A1 (fr) 2010-12-20 2011-12-06 Appareil de cuisson et procédé de fonctionnement d'un appareil de cuisson

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EP (1) EP2472187A1 (fr)
DE (1) DE102010061353A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3013148A1 (fr) * 2013-06-27 2016-05-04 Middleby Marshall Holdings LLC D/B/A Évacuation d'humidité forcée pour cuisson rapide
US10694753B2 (en) 2013-05-23 2020-06-30 Duke Manufacturing Co. Food preparation apparatus and methods
US10918112B2 (en) 2013-05-23 2021-02-16 Duke Manufacturing Co. Dough preparation apparatus and methods

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0319673A1 (fr) * 1987-12-11 1989-06-14 Electrolux-Juno Küchentechnik GmbH Dispositif et méthode de commande de vapeur pour un appareil de fermentation de vapeur
DE3839657A1 (de) * 1988-11-24 1990-05-31 Miele & Cie Luftfuehrungssystem fuer einen backofen
WO2000052392A1 (fr) * 1999-03-04 2000-09-08 Aktiebolaget Electrolux Dispositif permettant de signaler la fin de la cuisson au four et d'indiquer l'etat dudit four
DE19939673A1 (de) * 1999-08-20 2001-05-03 Aeg Hausgeraete Gmbh Garofen mit Auslaßphase
DE10327420A1 (de) 2003-06-18 2005-01-13 Rational Ag Beschwadungsvorrichtung für ein Gargerät und Gargerät mit solch einer Beschwadungsvorrichtung
DE69919268T2 (de) * 1998-05-22 2005-08-04 Unox S.P.A. Ofen mit Heissluftumwälzung
DE102004003409A1 (de) * 2004-01-23 2005-08-18 Electrolux Schwanden Ag Multivalent nutzbares Belüftungs-/Kühlungsmodul für Gargeräte mit verschiedenen Garbetriebsarten
DE60116849T2 (de) * 2000-11-17 2006-09-07 Brandt Industries Dampfauslass für Dampfkochgeräte
DE102008012681A1 (de) 2008-03-05 2009-09-17 Rational Ag Be- und/oder Entlüftungsventil für ein Gargerät

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102004007122B4 (de) * 2004-02-12 2006-11-16 Miele & Cie. Kg Verfahren zum Betreiben eines Gargeräts

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0319673A1 (fr) * 1987-12-11 1989-06-14 Electrolux-Juno Küchentechnik GmbH Dispositif et méthode de commande de vapeur pour un appareil de fermentation de vapeur
DE3839657A1 (de) * 1988-11-24 1990-05-31 Miele & Cie Luftfuehrungssystem fuer einen backofen
DE69919268T2 (de) * 1998-05-22 2005-08-04 Unox S.P.A. Ofen mit Heissluftumwälzung
WO2000052392A1 (fr) * 1999-03-04 2000-09-08 Aktiebolaget Electrolux Dispositif permettant de signaler la fin de la cuisson au four et d'indiquer l'etat dudit four
DE19939673A1 (de) * 1999-08-20 2001-05-03 Aeg Hausgeraete Gmbh Garofen mit Auslaßphase
DE60116849T2 (de) * 2000-11-17 2006-09-07 Brandt Industries Dampfauslass für Dampfkochgeräte
DE10327420A1 (de) 2003-06-18 2005-01-13 Rational Ag Beschwadungsvorrichtung für ein Gargerät und Gargerät mit solch einer Beschwadungsvorrichtung
DE102004003409A1 (de) * 2004-01-23 2005-08-18 Electrolux Schwanden Ag Multivalent nutzbares Belüftungs-/Kühlungsmodul für Gargeräte mit verschiedenen Garbetriebsarten
DE102008012681A1 (de) 2008-03-05 2009-09-17 Rational Ag Be- und/oder Entlüftungsventil für ein Gargerät

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10694753B2 (en) 2013-05-23 2020-06-30 Duke Manufacturing Co. Food preparation apparatus and methods
US10918112B2 (en) 2013-05-23 2021-02-16 Duke Manufacturing Co. Dough preparation apparatus and methods
US11602149B2 (en) 2013-05-23 2023-03-14 Duke Manufacturing Co. Food preparation apparatus and methods
US11779023B2 (en) 2013-05-23 2023-10-10 Duke Manufacturing Co. Dough preparation apparatus and methods
EP3013148A1 (fr) * 2013-06-27 2016-05-04 Middleby Marshall Holdings LLC D/B/A Évacuation d'humidité forcée pour cuisson rapide
AU2014284697B2 (en) * 2013-06-27 2017-07-13 Middleby Marshall Holding Llc Forced moisture evacuation for rapid baking
US9936706B2 (en) 2013-06-27 2018-04-10 Middleby Marshall Holding Llc Forced moisture evacuation for rapid baking
AU2017245434B2 (en) * 2013-06-27 2019-10-31 Middleby Marshall Holding Llc Forced moisture evacuation for rapid baking
EP3013148B1 (fr) * 2013-06-27 2021-12-15 Middleby Marshall Holding LLC D/B/A Dispositif de cuisson et procédé de cuisson d'un produit alimentaire

Also Published As

Publication number Publication date
DE102010061353A1 (de) 2012-06-21

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