EP2649377B2 - Gargutträger - Google Patents

Gargutträger Download PDF

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Publication number
EP2649377B2
EP2649377B2 EP11793401.8A EP11793401A EP2649377B2 EP 2649377 B2 EP2649377 B2 EP 2649377B2 EP 11793401 A EP11793401 A EP 11793401A EP 2649377 B2 EP2649377 B2 EP 2649377B2
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EP
European Patent Office
Prior art keywords
food
cooked
carrier
layer
heating
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
EP11793401.8A
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German (de)
English (en)
French (fr)
Other versions
EP2649377A1 (de
EP2649377B1 (de
Inventor
Ingo Bally
Alexander Dinkel
Wolfgang Fuchs
Claudia Leitmeyr
Angelika Namberger
Michael Reindl
Klemens Roch
Wolfgang Schnell
Matthias Sorg
Günter ZSCHAU
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.)
BSH Hausgeraete GmbH
Original Assignee
BSH Hausgeraete GmbH
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
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Application filed by BSH Hausgeraete GmbH filed Critical BSH Hausgeraete GmbH
Publication of EP2649377A1 publication Critical patent/EP2649377A1/de
Publication of EP2649377B1 publication Critical patent/EP2649377B1/de
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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
    • F24C15/16—Shelves, racks or trays inside ovens; Supports therefor
    • F24C15/166—Shelves, racks or trays inside ovens; Supports therefor with integrated heating means

Definitions

  • the invention relates to a food support which has a base body on the upper side of which there is a food support surface and which has at least one heater for heating the food support surface (actively heatable food support).
  • a food support which has a base body on the upper side of which there is a food support surface and which has at least one heater for heating the food support surface (actively heatable food support).
  • an electric oven with a dividing plate for dividing a cooking space of the oven is known, the dividing plate being equipped with two electric heating elements which can form a lower heat of an upper cooking space area and an upper heat of a lower cooking space area. Together with the top and bottom heat permanently installed in the oven, the two cooking compartment areas can be controlled almost independently.
  • an electrically heatable baking pad is known, the baking pad having an essentially closed sheet metal body in which at least one heating element is arranged.
  • a temperature on the support surface for the food to be cooked can be evened out. Consequently, an uneven introduction of heat, e.g. including undesired temperature peaks, into a cooking product lying on the cooking product support surface can be avoided.
  • These temperature peaks can occur, for example, in an area of the food support surface directly above a heating track of the surface heating, in the area of cross-sectional narrowing of a heating track, due to locally different environmental conditions and/or due to manufacturing tolerances.
  • the surface heating can in particular be a heater which, e.g. in contrast to a tubular heater, generates heat over a large area.
  • the surface heating can, in particular, cover or cover a large part of an upper side and/or underside of the food support and consequently heat the surface directly.
  • a flat design of the food support is also achieved thanks to the surface heating.
  • the base body can in particular be a self-supporting part of the food support which determines the basic shape of the food support.
  • the material of the at least one heat spreading layer (the surface heating and/or the base body) is a material with good thermal conductivity and in particular has a thermal conductivity of more than 100 W/(m*K).
  • at least one heat spreading layer has aluminum and/or copper.
  • the aluminum and/or copper may be present, for example, as a pure material (e.g., 95% purity or greater) or as an alloy.
  • the surface heating has the at least one heat spreading layer
  • the surface heating can have in particular a heating conductor layer for generating heat when current is passed through and at least one heat spreading layer.
  • the at least one heat spreading layer is preferably arranged between the heating conductor layer and the substrate or base body to be heated.
  • the heating conductor layer can have a structure in the form of at least one (elongated or band-shaped) heating track. If the heat spreading layer is an electrically conductive layer, the surface heating can have an electrically insulating insulation layer between the heating conductor layer and the heat spreading layer.
  • the heating conductor layer of the surface heating consists of CrNi.
  • a thickness of the heating conductor layer between 1 and 300 micrometers, in particular between 25 and 50 micrometers, is preferred.
  • the material of the heating conductor layer is not limited to CrNi and can also include silver or carbon nanotubes, etc., for example.
  • the insulating layer preferably comprises a dielectric material, preferably aluminum oxide.
  • a thickness of the insulation layer between 150 and 500 microns, in particular between 250 and 300 microns, is preferred.
  • top coat can be applied, in particular as the outermost layer of the surface heating, which, for example, offers improved protection against the ingress of moisture, against mechanical abrasion and/or against chemical effects.
  • a template e.g. bronze surfaces can be sprayed on, which contact the heating track and to which electrical lines can be attached, e.g. welded or pressed.
  • At least the heating conductor layer has been applied using a plasma process.
  • a plasma process advantageous.
  • At least the heating conductor layer can be applied to the base body by means of plasma spraying.
  • a plasma torch can be used for plasma spraying.
  • Plasma spraying has the advantage that it is easy to carry out and enables the layers produced to be highly precise.
  • many different materials can be plasma sprayed.
  • the substrate or the base body hardly heats up during the coating (up to a maximum of 200°C), which is also advantageous.
  • the application of at least the heating conductor layer is not limited to a plasma process and can also be applied in a screen printing process, etc., for example.
  • the base body is a multi-layer body or multi-layer body which has at least one heat-spreading layer or layer and which is formed by a layer of stainless steel, glass or glass-ceramic in the area of the food support surface. Due to the fact that the at least one heat spreading layer is now integrated into the base body, the surface heating can in principle be designed without or with only reduced consideration of heat spreading.
  • the layer of stainless steel, glass or glass-ceramic enables good mechanical (e.g. against stress from cutlery, etc.), thermal (e.g. against surface heating) and chemical (e.g. against a cleaning agent) resistance.
  • the base body is a multi-layer body or multi-layer body whose surface for the food to be cooked is (directly) formed by the layer of stainless steel, glass or glass ceramic.
  • the base body can be equipped with a corresponding coating in the area of the food support surface.
  • the coating can ensure good mechanical protection of the surface, in particular through a Mohs degree of hardness of at least 6.0.
  • the coating can also be as chemically inert as possible.
  • the support surface can be provided with an easy-to-clean layer, which in particular can also be hard and/or as chemically inert as possible.
  • the heating conductor layer can be applied directly to the base body, especially if the base body is an electrically non-conductive base body on its side facing the surface heating, e.g. with enamel or made of glass (especially borosilicate glass) or glass ceramic.
  • the heating conductor layer can be applied indirectly via an electrically insulating insulation layer to the base body to be heated, in particular if the base body is an electrically conductive base body on its side facing the surface heating.
  • the base body to be heated can be provided with a camber and/or embossing(s) to suppress thermal mismatches between the surface heating and the base body to be heated.
  • the material of the at least one heat spreading layer (the surface heating and/or the base body) is a material with good thermal conductivity and in particular has a thermal conductivity of more than 100 W/(m*K).
  • the material of the at least one heat spreading layer can include metal in particular.
  • at least one heat spreading layer has aluminum and/or copper.
  • the aluminum and/or copper may be present, for example, as a pure material (e.g., 95% purity or greater) or as an alloy.
  • the food support can in particular have several surface heating systems with different structures or layouts (e.g. with a different guide and/or geometry of their heating track).
  • the surface heating can be adapted to various contact options (e.g. on the side, at the back, in the middle, etc.), e.g. with regard to short cable lengths to an electrical connection element or with regard to a mechanical pressing solution.
  • the heating layout can be designed in such a way that the smallest possible electrical potential difference occurs between different sections of a heating track. This enables reduced requirements for electrical insulation between the heating track sections, e.g. in terms of distance, choice of material, manufacturing tolerances, etc.
  • the support surface for the food to be cooked is formed by at least part of a depression on the upper side of the food support.
  • the indentation can in particular be a bowl-shaped indentation.
  • the support surface for the food to be cooked can in particular have a pouring edge or bevel.
  • At least one surface heater extends from a bottom of the depression up to and including a side edge of the depression.
  • At least one first panel heater is located on a bottom of the recess and at least one second panel heater is located on a side edge of the recess. These panel heaters are particularly easy to apply.
  • the food support has a two-part housing with a housing top part and a housing bottom part (housing base), the housing top part and the housing bottom part being tightly connected to one another. and are mounted laterally displaceable to each other.
  • the upper part of the housing has the food support surface on its upper side. This easy-to-install, two-part housing protects the surface heating and improves cleanability.
  • the upper housing part and the lower housing part are mounted laterally displaceable relative to one another, at least in certain areas. Due to the laterally displaceable mounting, a different thermal expansion of the upper part of the housing and the lower part of the housing can be at least partially compensated, which reduces thermally induced stresses and thus the risk of crack formation and/or delamination.
  • connection between the upper part of the housing and the upper part of the housing is therefore preferably designed in such a way that relative, in particular lateral, movements that can occur due to different temperature expansions of the housing parts relative to one another are at least partially absorbed.
  • the connection can be made, for example, by gluing, flanging, etc. Furthermore, such a structure brings about a thermal decoupling between the housing parts.
  • the upper housing part and the lower housing part form a sealing area running around the edge, with at least one sealing element being pressed between the upper housing part and the lower housing part on the sealing area.
  • the sealing element increases the effectiveness of a tight seal and also enables laterally displaceable storage.
  • an insulating layer and/or reflective layer thermally separating the upper housing part from the lower housing part is accommodated in an interior space formed by the upper housing part and the lower housing part.
  • a particularly effective use of heat can be achieved by both measures.
  • an inner surface of the housing upper part and/or the housing lower part can be designed as a reflector, e.g. by polishing an inner surface, e.g. in the case of stainless steel as the base material or by applying a reflective layer.
  • an insulating layer can be introduced in the sealing area between the upper housing part and the lower housing part.
  • the food support has only at least one surface heater for heating the food support surface, which enables a particularly simple and inexpensive design.
  • An alternative is for the food support to additionally have at least one surface heater for heating its underside.
  • the food support can also be used as a cooking space divider.
  • a base body of the lower housing part needs to be less temperature-resistant than a main body of the upper housing part.
  • the upper housing part may have a body made of temperature-resistant glass, glass ceramic, stainless steel, enamelled stainless steel, multi-layer materials, etc.
  • the lower housing part may consist essentially of aluminum (especially as a die-cast part) or plastic.
  • the food support does not have a closed housing, but can in particular be designed to be open, e.g. with the basic shape of a baking tray.
  • the food support can have one or more temperature sensors for sensing in particular a temperature of its food support surface and/or its surface heating.
  • the measurement data from the at least one temperature sensor can be used by an associated cooking appliance, in which the food support can be operated, e.g. for regulation (for example temperature regulation) and/or for temperature limitation.
  • the temperature can be limited autonomously by the food support, for example by means of a bimetallic switch or another thermal switch (e.g. Klixon).
  • the food support is set up for operation with a maximum temperature of no more than approx. 200° C. on the food support surface. In this way, the risk of the food being cooked burning can be reduced.
  • the food support can be provided and/or set up for operation at a maximum power of no more than approx. 1000 W. In this way, too, the risk of the food being cooked being burned can be reduced. In addition, thermal insulation of the food support from its surroundings can generally be dispensed with in this power range.
  • the food support can be provided with a grip strip or grip recess, particularly in its front area.
  • the food support has at least one electrical connection element for making electrical contact with the cooking appliance for power transmission and/or data transmission (e.g. at least one plug-in connection element). If the food support has a sealed housing, the electrical connection element can preferably also be designed to be sealed.
  • the food support is a slide-in food support for independent use in a cooking chamber of a cooking appliance.
  • the slide-in food support can be provided in particular for independent positioning in a cooking chamber of a cooking appliance.
  • the slide-in food rack can be arranged in particular at a predetermined height or shelf level over a substantially entire plane.
  • the type of introduction, positioning or attachment of the slide-in food support is not restricted and can include a support on lateral support surfaces of a cooking chamber delimiting the cooking chamber, attachment to telescopic rails and attachment to a hanging structure of a cooking appliance door, etc.
  • the food support can be a food support that is not intended for use in a cooking chamber, eg a food support for a raclette device or a hot stone.
  • Fig.1 shows a sectional view from above of a food support 1 inserted into a cooking appliance B.
  • the cooking appliance B is here an oven or a corresponding stove, the cooking chamber G of which is delimited by a muffle M open at the front and a cooking chamber door T closing the muffle M at the front.
  • a left-hand and a right-hand cooking chamber wall S and a rear wall R of the muffle M are shown here.
  • the underside of the food support 1 is equipped with a surface heater 2 which has a heating track 3 designed as a heating conductor layer, with the two ends of the heating track 3 each having a contact point 4 .
  • the contact points 4 are arranged directly adjacent to and at the edge of the surface heating 2 .
  • the heating track 3 essentially follows a course of several nested rectangles.
  • the surface heating 2 covers a large part of an upper side of the food support 1 .
  • the contact points 4 are electrically connected to a connection element 20, which in turn is electrically connected to a suitable connection counter-element K.
  • the connection element 20 and the connection counter-element K can, for example, enter into an electrical plug-in connection.
  • Figures 2A to 2C show different configurations or layouts of a surface heating for a food support, for example the food support 1.
  • Figure 2A shows Figure 2A an embodiment of a surface heating 2a, in which a contact point 4 is positioned at the edge and the other contact point 4 is centered.
  • the heating track 3a now essentially follows an angular, spiral-shaped course.
  • Both contact points 4 are adjacent and arranged in an inner region of a panel heater 2b.
  • the associated heating track 3b has two angular, spiral-shaped, nested heating track sections.
  • Figure 2C shows a surface heating 2c with two contact points 4, which are arranged on opposite edge regions of the surface heating 2c.
  • the contact points 4 are connected to one another by means of an angular, meandering heating track 3c.
  • Fig.3 shows a possible electrical contact of a panel heater 2 or 2a to 2c.
  • the surface heating 2, 2a - 2c is arranged on the inside on an upper side of a housing 5 of the food support 1 .
  • the housing 5 thus represents a base body for the panel heating 2, 2a-2c.
  • the contact piece 6 is pressed against the contact point 4 by means of an electrically conductive compression spring 7 .
  • the compression spring in turn is electrically connected to the connection piece 20 of the food support 1 .
  • An electrical signal (supply current, data signal, etc.) can thus reach the contact point 4 from the connection piece 20 via the compression spring 7 and the contact piece 6, or vice versa.
  • This contacting is particularly advantageous for a food support 1 in which the housing 5 surrounds the surface heating 2 or 2a-2c and which has an upper and lower housing part that can be assembled, since this enables particularly simple contacting without post-processing.
  • Fig.4 shows a sectional side view of another possible aspect of an embodiment of the food support 1, which is not part of the invention.
  • the housing 5 of the food support 1 comprises an upper housing part 5o and a lower housing part 5u, which are placed one on top of the other and connected at the edge.
  • the upper housing part 5o has a base body made of stainless steel, for example, with an enamel layer being able to be present on the outside, for example.
  • the upper housing part 5o also has a support surface for the food to be cooked in the form of a bowl-shaped depression 8 .
  • the surface heater 2 or 2a - 2c is attached to an underside of the bowl-shaped depression 8 which corresponds to an inside of the housing 5 .
  • the use of stainless steel for the housing upper part 5o has the advantage that a mechanically (e.g. against stress from cutlery, etc.), thermally (e.g. against the surface heating 2, 2a - 2c) and chemically (e.g. against a cleaning agent) resistant depression 8 or food support is provided. Since stainless steel is electrically conductive, the surface heating 2 or 2a - 2c is constructed in several layers. An electrically insulating insulation layer 9 is thus inserted between the layered heating track 3 or 3a-3c and the housing upper part 5o made of stainless steel. For lateral or horizontal heat spreading, a heat spreading layer 10 is introduced between the insulating layer 9 and the upper housing part 5o.
  • the electrically insulating insulation layer 9 can be made of aluminum oxide, for example, the heat spreading layer 10 can be made of aluminum, for example, and the heating track 3 or 3a - 3c can be made of CrNi or a vitreous material loaded with carbon nanotubes, for example.
  • the heating track 3 or 3a - 3c can for example have an average thickness of 25 to 50 microns, while the electrically insulating insulation layer 9 and the heating track 3 or 3a - 3c together preferably have a thickness of not more than 700 microns.
  • the electrically insulating insulation layer 9 and the heating track 3 or 3a-3c can be applied, for example, by plasma spraying or screen printing.
  • the lower housing part 5u has no surface heating or other heating, so that the food support 1, which is designed as a cooking chamber divider, can be used in particular as a mobile bottom heater (and/or as a heatable food support).
  • the lower housing part 5u can be made of a material that is less thermally and/or mechanically resistant than high-grade steel, e.g. made of plastic or aluminum.
  • a protective layer 13 is also applied as an outer layer to the heating track 3 or 3a-3c.
  • thermal insulation material can be accommodated between the surface heating 2, 2a-2c and the lower housing part 5u in an interior space 11 formed by the upper housing part 5o and the lower housing part 5u.
  • the upper housing part 5o can have a multi-layer or multi-layered structure, with a side of the upper housing part 5o facing the surface heating being formed by a heat spreading layer, e.g. made of aluminum, and a side facing away from the surface heating being formed by a hard wear layer, e.g. made of stainless steel.
  • a heat spreading layer e.g. made of aluminum
  • a hard wear layer e.g. made of stainless steel.
  • Figures 5A to 5D show a sectional side view of a section of a food support 1 whose edge closure area is designed differently using a sealing element.
  • Figure 5A shows a possible contact area or closure area 13a for marriage or connection of the upper housing part 5o to the lower housing part 5u.
  • Both the upper housing part 5o and the lower housing part 5u have a laterally outwardly protruding edge 14a or 15a.
  • the edge 14a of the upper housing part 5o and the edge 15a of the lower housing part 5u lie flat on one another.
  • the edge 15a has a channel or groove 16 for partially accommodating a sealing element 17, here: a silicone seal.
  • the edge 14a is bent downwards at its free end. If the edges 14a and 15a are placed flat on one another, the sealing element 17 is pressed in between and effectively seals off the interior 11, for example against flushing water and steam.
  • the edges 14a and 15a can be connected to one another at least at certain points in a non-positive, positive or material connection (for example by welding or gluing). For example, the free edges of the rims 14a and 15a can be welded together.
  • Figure 5B shows a closure area 13b in which, in contrast to the closure area 13a, the edge 15b of the lower housing part 5u is bent in the direction of the interior 11. As a result, the interior 11 can be enlarged and a lateral expansion of the closure area 13b can be reduced.
  • the edge 14b of the housing upper part 5o is further bent down at its free edge.
  • Figure 5C shows a closure area 13c in which, in contrast to the closure area 13a, the free end of the edge 15c of the lower housing part 5u perpendicularly abuts the flat area of the edge 14c of the upper housing part 5o.
  • the contact surface between the upper housing part 5o and the lower housing part 5u is essentially linear, which enables improved thermal decoupling between the upper housing part 5o and the lower housing part 5u.
  • the edge 15c no longer has a groove 16 . Rather, the sealing element 17 is clamped between horizontal areas of the edges 14c and 15c.
  • the edge 14c of the housing upper part 5o is also bent down at its free end.
  • Figure 5D shows a closure area 13d in which the edge 14d of the upper housing part 5o and the edge 15d of the lower housing part 5u are separated from one another by a sealing element in the form of a strip-shaped slider 18 and clamp it between them.
  • the slider 18 is glued to the edge 14d and/or to the edge 15d. By the slider 18 is still achieves more effective thermal decoupling between the upper housing part 5o and the lower housing part 5u.
  • Figures 6A to 6C show a sectional side view of a section of a food support 1 with different configurations of its edge-side closure area, now without the use of a sealing element 17 or 18.
  • Figure 6A shows, for example, a closure area 13e, in which the edge 14e of the housing upper part 5o and the edge 15e of the housing lower part 5u are formed in a simple planar manner and are arranged so that they rest on one another.
  • the free ends or edges of the rims 14e and 15e are flush and connected to one another by a circumferential weld seam 19 in a materially bonded manner. Such a connection is particularly easy to produce.
  • Figure 6B 13 shows a closure area 13f in which the edge 14f of the upper housing part 5o is tightly wrapped or crimped around the edge 15f of the lower housing part 5u, sufficient tightness being achieved by the frictional connection between the edges 14f and 15f.
  • a connection has the advantage that it can be achieved solely by deforming the material, ie without welding or gluing.
  • the edges 14f and 15f can also be glued or spot-welded.
  • Figure 6C shows a closure area 13g in which the edge 14g of the upper housing part 5o is folded over or crimped wide around the edge 15g of the lower housing part 5u. Adequate tightness and strength is achieved by a circumferential weld seam 19 in an area of a free edge of the rim 14g.
  • Figures 7A to 7C show a sectional side view of the food carrier according to a respective further embodiment.
  • Figure 7A shows an actively heatable food support 21a, which is not part of the present invention, with a base body 22 in the form of a plate.
  • the base body 22 has a central recess 23 as the surface to be cooked (or the recess 23 is the surface to be cooked), for example similar to a baking tray.
  • the recess 23 has a substantially flat bottom 24 and a peripheral side wall 25 or side edge, which merge into one another at a transition area 26 that is curved in profile.
  • the surface heating, eg 2, 2a - 2c is arranged on an underside of the floor 24. The surface heating 2, 2a - 2c is now not tightly housed in an interior of a housing, but exposed to the environment.
  • the heat spreading layer of the surface heating 2, 2a-2c transfers heat very evenly to the base 24, so that food to be cooked lying on the base 24 can be heated evenly. Only an edge area of the depression 23, including the base 24, can have a lower temperature due to heat dissipation to the side wall 25.
  • the base body 22 consists of a simple sheet metal, e.g.
  • Figure 7B shows a heatable food support 21b similar to the food support 21a, with the surface heating, for example 2, 2a-2c, now extending over the transition area 26 to the peripheral side wall 25.
  • the edge area of the depression 23 can also be heated evenly, which is particularly advantageous, for example, when preparing flat items to be cooked such as pizza dough, cakes, etc.
  • Figure 7C shows a heatable food support 21c, which is not part of the present invention, similar to the food support 21b, wherein the surface heating, e.g. 2, 2a - 2c, does not extend over the transition area 26, but only on the bottom 24 and on the peripheral side wall 25 extends, possibly with one or more crossings of a heating track at the transition area 26.
  • the surface heating e.g. 2, 2a - 2c
  • a panel heater 2, 2a - 2c separate panel heaters for the bottom 24 and the side wall 25 can be used.
  • suitable features of the exemplary embodiments shown can be combined with one another or substituted for one another.
  • the layer structure of the surface heating for all surface heating 2, 2a - 2c are used.
  • the layer structure and/or the routing of the heating track of the surface heating can also be used both for food supports with an enclosed surface heating and with an open surface heating.
  • the base body in the area of the food support surface can also consist of glass or glass ceramic, for example, in addition to stainless steel.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Baking, Grill, Roasting (AREA)
  • Cookers (AREA)
EP11793401.8A 2010-12-07 2011-12-01 Gargutträger Active EP2649377B2 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102010062503A DE102010062503A1 (de) 2010-12-07 2010-12-07 Gargutträger
PCT/EP2011/071544 WO2012076399A1 (de) 2010-12-07 2011-12-01 Gargutträger

Publications (3)

Publication Number Publication Date
EP2649377A1 EP2649377A1 (de) 2013-10-16
EP2649377B1 EP2649377B1 (de) 2016-08-10
EP2649377B2 true EP2649377B2 (de) 2022-11-16

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ID=45217536

Family Applications (1)

Application Number Title Priority Date Filing Date
EP11793401.8A Active EP2649377B2 (de) 2010-12-07 2011-12-01 Gargutträger

Country Status (4)

Country Link
EP (1) EP2649377B2 (pl)
DE (1) DE102010062503A1 (pl)
PL (1) PL2649377T5 (pl)
WO (1) WO2012076399A1 (pl)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102013206219A1 (de) * 2013-04-09 2014-10-09 BSH Bosch und Siemens Hausgeräte GmbH Garraumteiler für ein Gargerät sowie Gargerät mit einem derartigen Garraumteiler
DE102014112589B4 (de) * 2014-09-02 2022-05-05 Miele & Cie. Kg Gargerät und Verfahren zum Betreiben
EP4282273A3 (de) * 2022-05-25 2024-05-15 BSH Hausgeräte GmbH Ofenvorrichtung

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Also Published As

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DE102010062503A1 (de) 2012-06-14
EP2649377A1 (de) 2013-10-16
PL2649377T3 (pl) 2017-01-31
EP2649377B1 (de) 2016-08-10
PL2649377T5 (pl) 2023-03-27
WO2012076399A1 (de) 2012-06-14

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