EP2516932B1 - Method for operating an oven comprising odor sensor - Google Patents

Method for operating an oven comprising odor sensor Download PDF

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Publication number
EP2516932B1
EP2516932B1 EP10794971.1A EP10794971A EP2516932B1 EP 2516932 B1 EP2516932 B1 EP 2516932B1 EP 10794971 A EP10794971 A EP 10794971A EP 2516932 B1 EP2516932 B1 EP 2516932B1
Authority
EP
European Patent Office
Prior art keywords
odor
heater
fan
cooking process
oven
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
EP10794971.1A
Other languages
German (de)
French (fr)
Other versions
EP2516932A2 (en
Inventor
Murat Kantas
Nilay Yalcinkaya
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 EP2516932A2 publication Critical patent/EP2516932A2/en
Application granted granted Critical
Publication of EP2516932B1 publication Critical patent/EP2516932B1/en
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
    • F24C15/20—Removing cooking fumes
    • F24C15/2007—Removing cooking fumes from oven cavities
    • 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
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices

Definitions

  • the present invention relates to an oven comprising odor sensor.
  • the cooking process is performed by means of convection
  • the cooking process is performed by transferring the air heated by the heater and activated by the fan into the cooking chamber.
  • the discharge of the water vapor generated during the cooking process is provided by means of an exhaust pipe which is generally situated at the upper side of the casing.
  • the cooking of the foods in the oven is a chemical reaction and some gases are released during cooking. These gases are odorous gases and can be detected by an odor sensor.
  • the odors released due to inadequate cleaning of the oven after the previous cooking processes can occasionally reach undesired levels and can be irritating in terms of the user.
  • the state of the art Japanese Patent No JP8178300 relates to an oven wherein the cooking is detected by the odor sensor in the exhaust pipe.
  • the state of the art Japanese Patent No JP3005622 is about an oven which detects cooking depending on the gas flow rate and the odor intensity at the exhaust pipe outlet. Measurement is made in the exhaust pipe outlet of the oven by the gas and odor sensors and the cooking rate of the foodstuffs is detected.
  • Japanese Patent No JP59138827 relates to an oven wherein the cooking is detected by the humidity and odor sensors.
  • the aim of the present invention is the method for operating an oven that comprises odor sensor and provides the foods to be cooked without spoiling the tastes by preventing the dispersion of the odors released during the cooking process.
  • the US 5 352 867 discloses a microwave oven in which smell given out of the food is detected and a cooking sequence program suitable for the kind of the food is automatically selected. When fire of the food is detected, heating of the food is immediately interrupted.
  • the method for attaining the aim of the present invention comprises a heater that provides the air in the oven cavity to be heated and is operated with the on/off cycle for keeping the temperature of the oven cavity constant, a fan which is encircled by the heater and moves the heated air, a variable speed motor that drives the fan, an exhaust pipe that discharges the gases and water vapor generated during the cooking process to the outer environment, an odor sensor which is located on the exhaust pipe and detects the odor intensity of the air passing through the exhaust pipe to be discharged to the outer environment during cooking and a control unit which changes the heater to the open position if the heater is in the closed position when the odor intensity detected by the said odor sensor exceeds the predetermined limit odor intensity, and operates the fan at a speed lower than the speed predetermined for the cooking process by lowering the rotational speed of the motor.
  • the control unit When the gas intensity generating odor detected by the odor sensor increases, the control unit provides the fan to rotate at a speed slower than the predetermined optimum speed and thus, lowers the flow rate of the blown air, causing the surface temperature of the heater to increase and the odor molecules in the air passing over the heater to be burned by adhering to the heater surface.
  • the control unit increases the speed of the fan to operate it at the speed predetermined for the cooking process and operates the heater with the normal on/off cycle predetermined for the cooking process.
  • more than one type of different foods can be cooked at the same time without mingling of the odors and spoiling of the flavors by means of the control unit only intervening in the operation of the present heater and the fan for a short period of time during the cooking process and thus, eliminating the problem of the odor mixing.
  • An oven (1) comprises an oven cavity (2) wherein the cooking process is performed, a heater (3) preferably of circular shape for heating the air in the oven cavity (2) and operated with the alternating on/off cycle during cooking for keeping the temperature constant in the oven cavity (2), a fan (4) which is encircled by the heater (3) and moves the heated air, a variable speed motor (5) that drives the fan (4), a fan compartment (6) wherein the heater (3) and the fan (4) are disposed, a fan covering plate (7) that separates the oven cavity (2) and the fan compartment (6), at least one inlet hole (8) which is arranged on the fan covering plate (7) and provides passage of the air aspirated by the fan (4) into the fan compartment (6), at least one outlet hole (9) that provides the air moved by the fan (4) in the fan compartment (6) and passing over the heater (3) around the fan (4) to be transferred into the oven cavity (2), an exhaust pipe (10) which is disposed at the upper portion of the oven cavity (2) and discharges the gases and water vapor generated during the cooking process to the outer environment and an
  • the oven (1) of the present invention comprises a control unit (12) that evaluates the odor intensity information detected by the odor sensor (11) and thus, switches the heater (3), operating with on/off cycle, to the on position if the heater (3) is in the off position, when the odor intensity released during the cooking process exceeds a predetermined limit odor intensity stored in the memory of said control unit (12), and provides the fan (4) to operate at a speed lower than the speed predetermined for the cooking process by decreasing the rotational speed (rpm) of the motor (5).
  • the control unit (12) When the odor intensity detected by the odor sensor (11) increases, the control unit (12) provides the fan (4) to rotate at a speed slower than the optimum speed predetermined in terms of energy consumption, and thus, lowers the flow rate of the air blown by the fan (4), causing the surface temperature of the heater (3) to increase and the odor molecules in the air passing over the heater (3) by slowing down to be burned by adhering to the heater (3) surface.
  • control unit (12) increases the speed of the fan (4) and thus, provides it to operate at the speed predetermined for the cooking process and the heater (3) to continue operating with the normal on/off cycle predetermined for the cooking process.
  • the oven (1) odor is released due to reactions taking place during cooking of the food and the residues remaining on the walls of the oven cavity (2) from previous cookings which are not cleaned adequately.
  • the air aspirated from the oven cavity (2) by the fan (4) enters into the fan compartment (6) by passing through the inlet holes (8) and is blown over the heater (3) by the fan (4) here.
  • the heated air is delivered into the oven cavity (2) again from the outlet holes (9).
  • the control unit (12) slows down the fan (4) by sending signal to the variable speed motor (5) and the surface temperature of the heater (3) increases as the result of the fan (4) slowing down.
  • the odor molecules in the air delivered by the fan (4) rotating at low speed over the heater (3) burn by adhering to the high temperature surface of the heater (3) and the odor releasing effect is eliminated, and the air is delivered from the outlet holes (9) into the oven cavity (2) being freed from the odor.
  • the fan (4) is provided to rotate at the speed predetermined for the cooking process by the control unit (12) again sending signal to the motor (5), and the heater (3) continues to operate in the normal on/off cycle.
  • the odor is prevented from rising above the limit value without using an additional equipment by the intervention of the control unit (12) in the normal operation of only the present heater (3) and the fan (4) for a short period of time, for example for 5 -15 seconds, during the cooking process and thus, more than one type of food can be cooked at the same time without mixing of the odors and without spoiling of the flavors of cooked foods.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Ovens (AREA)
  • Investigating Or Analyzing Materials By The Use Of Fluid Adsorption Or Reactions (AREA)

Description

  • The present invention relates to an oven comprising odor sensor. In ovens wherein the cooking process is performed by means of convection, the cooking process is performed by transferring the air heated by the heater and activated by the fan into the cooking chamber. Furthermore, in ovens, the discharge of the water vapor generated during the cooking process is provided by means of an exhaust pipe which is generally situated at the upper side of the casing. The cooking of the foods in the oven is a chemical reaction and some gases are released during cooking. These gases are odorous gases and can be detected by an odor sensor. Sometimes during the cooking process, the odors released due to inadequate cleaning of the oven after the previous cooking processes can occasionally reach undesired levels and can be irritating in terms of the user. Besides, the odors of the foods are not desired to be mingled with each other while cooking two different types of food together in the oven. The state of the art Japanese Patent No JP8178300 relates to an oven wherein the cooking is detected by the odor sensor in the exhaust pipe. The state of the art Japanese Patent No JP3005622 is about an oven which detects cooking depending on the gas flow rate and the odor intensity at the exhaust pipe outlet. Measurement is made in the exhaust pipe outlet of the oven by the gas and odor sensors and the cooking rate of the foodstuffs is detected.
  • The state of the art Japanese Patent No JP59138827 relates to an oven wherein the cooking is detected by the humidity and odor sensors.
  • The aim of the present invention is the method for operating an oven that comprises odor sensor and provides the foods to be cooked without spoiling the tastes by preventing the dispersion of the odors released during the cooking process.
  • The US 5 352 867 discloses a microwave oven in which smell given out of the food is detected and a cooking sequence program suitable for the kind of the food is automatically selected. When fire of the food is detected, heating of the food is immediately interrupted.
  • The method for attaining the aim of the present invention, explicated in the first claim and the respective claims thereof, comprises a heater that provides the air in the oven cavity to be heated and is operated with the on/off cycle for keeping the temperature of the oven cavity constant, a fan which is encircled by the heater and moves the heated air, a variable speed motor that drives the fan, an exhaust pipe that discharges the gases and water vapor generated during the cooking process to the outer environment, an odor sensor which is located on the exhaust pipe and detects the odor intensity of the air passing through the exhaust pipe to be discharged to the outer environment during cooking and a control unit which changes the heater to the open position if the heater is in the closed position when the odor intensity detected by the said odor sensor exceeds the predetermined limit odor intensity, and operates the fan at a speed lower than the speed predetermined for the cooking process by lowering the rotational speed of the motor.
  • When the gas intensity generating odor detected by the odor sensor increases, the control unit provides the fan to rotate at a speed slower than the predetermined optimum speed and thus, lowers the flow rate of the blown air, causing the surface temperature of the heater to increase and the odor molecules in the air passing over the heater to be burned by adhering to the heater surface.
  • In the method of the present invention, when the value detected by the odor sensor decreases to fall below the limit value, the control unit increases the speed of the fan to operate it at the speed predetermined for the cooking process and operates the heater with the normal on/off cycle predetermined for the cooking process.
  • In the method of the present invention, more than one type of different foods can be cooked at the same time without mingling of the odors and spoiling of the flavors by means of the control unit only intervening in the operation of the present heater and the fan for a short period of time during the cooking process and thus, eliminating the problem of the odor mixing.
  • The oven realized in order to attain the aim of the present invention is illustrated in the attached figures, where:
    • Figure 1 - is the schematic view of an oven comprising odor sensor.
    • Figure 2 - is the sideways schematic view of an oven comprising odor sensor.
  • The elements illustrated in the figures are numbered as follows:
    1. 1 - Oven
    2. 2 - Oven cavity
    3. 3 - Heater
    4. 4-Fan
    5. 5 - Motor
    6. 6 - Fan compartment
    7. 7 - Fan covering plate
    8. 8 - Inlet hole
    9. 9 - Outlet hole
    10. 10 - Exhaust pipe
    11. 11 - Odor sensor
    12. 12 - Control unit
  • An oven (1) comprises an oven cavity (2) wherein the cooking process is performed, a heater (3) preferably of circular shape for heating the air in the oven cavity (2) and operated with the alternating on/off cycle during cooking for keeping the temperature constant in the oven cavity (2), a fan (4) which is encircled by the heater (3) and moves the heated air, a variable speed motor (5) that drives the fan (4), a fan compartment (6) wherein the heater (3) and the fan (4) are disposed, a fan covering plate (7) that separates the oven cavity (2) and the fan compartment (6), at least one inlet hole (8) which is arranged on the fan covering plate (7) and provides passage of the air aspirated by the fan (4) into the fan compartment (6), at least one outlet hole (9) that provides the air moved by the fan (4) in the fan compartment (6) and passing over the heater (3) around the fan (4) to be transferred into the oven cavity (2), an exhaust pipe (10) which is disposed at the upper portion of the oven cavity (2) and discharges the gases and water vapor generated during the cooking process to the outer environment and an odor sensor (11) which is located on the exhaust pipe (10) and detects the intensity of the odor released from the cooking food and the walls of the oven cavity (2) during cooking, depending on the amount of odor releasing gases in the air discharged to the outer environment by passing through the exhaust pipe (10).
  • The oven (1) of the present invention comprises a control unit (12) that evaluates the odor intensity information detected by the odor sensor (11) and thus, switches the heater (3), operating with on/off cycle, to the on position if the heater (3) is in the off position, when the odor intensity released during the cooking process exceeds a predetermined limit odor intensity stored in the memory of said control unit (12), and provides the fan (4) to operate at a speed lower than the speed predetermined for the cooking process by decreasing the rotational speed (rpm) of the motor (5).
  • When the odor intensity detected by the odor sensor (11) increases, the control unit (12) provides the fan (4) to rotate at a speed slower than the optimum speed predetermined in terms of energy consumption, and thus, lowers the flow rate of the air blown by the fan (4), causing the surface temperature of the heater (3) to increase and the odor molecules in the air passing over the heater (3) by slowing down to be burned by adhering to the heater (3) surface.
  • When the odor intensity detected by the odor sensor (11) decreases to fall below the limit value, the control unit (12) increases the speed of the fan (4) and thus, provides it to operate at the speed predetermined for the cooking process and the heater (3) to continue operating with the normal on/off cycle predetermined for the cooking process.
  • In the oven (1), odor is released due to reactions taking place during cooking of the food and the residues remaining on the walls of the oven cavity (2) from previous cookings which are not cleaned adequately. During the cooking process, the air aspirated from the oven cavity (2) by the fan (4) enters into the fan compartment (6) by passing through the inlet holes (8) and is blown over the heater (3) by the fan (4) here. The heated air is delivered into the oven cavity (2) again from the outlet holes (9). During the cooking process, when the odor intensity is detected to rise above the limit value by the odor sensor (11), the control unit (12) slows down the fan (4) by sending signal to the variable speed motor (5) and the surface temperature of the heater (3) increases as the result of the fan (4) slowing down. The odor molecules in the air delivered by the fan (4) rotating at low speed over the heater (3) burn by adhering to the high temperature surface of the heater (3) and the odor releasing effect is eliminated, and the air is delivered from the outlet holes (9) into the oven cavity (2) being freed from the odor. When the odor intensity detected by the odor sensor (11) falls below the limit value, the fan (4) is provided to rotate at the speed predetermined for the cooking process by the control unit (12) again sending signal to the motor (5), and the heater (3) continues to operate in the normal on/off cycle.
  • In the method of the present invention, the odor is prevented from rising above the limit value without using an additional equipment by the intervention of the control unit (12) in the normal operation of only the present heater (3) and the fan (4) for a short period of time, for example for 5 -15 seconds, during the cooking process and thus, more than one type of food can be cooked at the same time without mixing of the odors and without spoiling of the flavors of cooked foods.
  • It is to be understood that the present invention is not limited to the embodiments disclosed above and a person skilled in the art can easily introduce different embodiments. These should be considered within the scope of the protection explained by the claims of the present invention.

Claims (2)

  1. A method for operating an oven (1) comprising an oven cavity (2) wherein the cooking process is performed, a heater (3) for heating the air in the oven cavity (2) and operated with the on/off cycle during cooking for keeping the temperature constant in the oven cavity (2), a fan (4) which is encircled by the heater (3) and moves the heated air, a variable speed motor (5) that drives the fan (4), an exhaust pipe (10) which is located at the upper portion of the oven cavity (2) and discharges the gases and water vapor generated during the cooking process to the outer environment, and an odor sensor (11) which is located on the exhaust pipe (10) and detects the intensity of the odor released from the cooking food and the walls of the oven cavity (2), depending on the amount of odor releasing gases in the air discharged to the outer environment by passing through the exhaust pipe (10),
    - characterized by the steps of switching the heater (3) to the on position if the heater (3) is in the off position when the odor intensity released during the cooking process and detected by the odor sensor (11) exceeds a predetermined limit odor intensity stored in a memory of a control unit (12), and providing the fan (4) to operate at a speed lower than the speed predetermined for the cooking process by decreasing the rotational speed of the motor (5).
  2. The method as in Claim 1, characterized by the step of increasing the speed of the fan (4) and thus providing it to operate at the speed predetermined for the cooking process and the heater (3) to continue operating with the normal on/off cycle predetermined for the cooking process when the odor intensity detected by the odor sensor (11) decreases to fall below the limit value.
EP10794971.1A 2009-12-22 2010-12-15 Method for operating an oven comprising odor sensor Not-in-force EP2516932B1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR200909642 2009-12-22
PCT/EP2010/069747 WO2011076628A2 (en) 2009-12-22 2010-12-15 Oven comprising odor sensor

Publications (2)

Publication Number Publication Date
EP2516932A2 EP2516932A2 (en) 2012-10-31
EP2516932B1 true EP2516932B1 (en) 2016-07-13

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
EP10794971.1A Not-in-force EP2516932B1 (en) 2009-12-22 2010-12-15 Method for operating an oven comprising odor sensor

Country Status (3)

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EP (1) EP2516932B1 (en)
ES (1) ES2596322T3 (en)
WO (1) WO2011076628A2 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109892994A (en) * 2019-03-12 2019-06-18 珠海格力电器股份有限公司 Control method and device of electric oven and electric oven
CN112628819B (en) * 2020-12-22 2022-01-04 张家口市杰星电子科技有限公司 Online monitoring and purifying method and system for oil smoke
CN114010064B (en) * 2021-11-25 2023-01-24 珠海格力电器股份有限公司 Cooking apparatus, cooking apparatus control method, and storage medium

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3145632A1 (en) 1981-11-17 1983-05-26 Siemens AG, 1000 Berlin und 8000 München METHOD AND ARRANGEMENT FOR THE MONITORED TRANSFER OF CONTROL SIGNALS AT INTERFACES OF DIGITAL SYSTEMS
JPS59138827A (en) 1983-01-31 1984-08-09 Sharp Corp Microwave oven
AU651211B2 (en) * 1991-06-11 1994-07-14 Sharp Kabushiki Kaisha Heat cooking apparatus
KR0146126B1 (en) 1994-12-16 1998-08-17 구자홍 Heating time control method of microwave oven
US6787738B2 (en) * 2003-01-27 2004-09-07 General Electric Company Carbon monoxide sensed oven cleaning apparatus and method
DE102006043933A1 (en) * 2006-09-14 2008-04-03 Miele & Cie. Kg Method for controlling the exhaust air volume flow from a cooking chamber of a baking oven
EP1956301B1 (en) * 2007-02-08 2009-11-04 Rational AG Method for guiding a cooking process

Also Published As

Publication number Publication date
WO2011076628A2 (en) 2011-06-30
WO2011076628A3 (en) 2011-09-29
ES2596322T3 (en) 2017-01-05
EP2516932A2 (en) 2012-10-31

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