EP2802820B1 - Four vapeur avec bac à eau chauffant - Google Patents

Four vapeur avec bac à eau chauffant Download PDF

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Publication number
EP2802820B1
EP2802820B1 EP12808836.6A EP12808836A EP2802820B1 EP 2802820 B1 EP2802820 B1 EP 2802820B1 EP 12808836 A EP12808836 A EP 12808836A EP 2802820 B1 EP2802820 B1 EP 2802820B1
Authority
EP
European Patent Office
Prior art keywords
water
water tank
channel
steam oven
muffle
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
EP12808836.6A
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German (de)
English (en)
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EP2802820A1 (fr
Inventor
Olivier Hoffmann
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
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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
Application filed by BSH Hausgeraete GmbH filed Critical BSH Hausgeraete GmbH
Priority to PL12808836T priority Critical patent/PL2802820T3/pl
Priority to EP12808836.6A priority patent/EP2802820B1/fr
Publication of EP2802820A1 publication Critical patent/EP2802820A1/fr
Application granted granted Critical
Publication of EP2802820B1 publication Critical patent/EP2802820B1/fr
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Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/32—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

Definitions

  • the invention relates to a steam oven with a cooking chamber and arranged behind a baffle convection heating and with a located in the cooking heatable water bowl.
  • DE 10 2005 059 505 A1 discloses a steamer with a water container in which a piezo-atomizer is arranged. This atomizes water into small water particles in a suction channel. From there, a fan sucked in air along with the water particles passes a fan heater and blows the heated water vapor into the cooking chamber.
  • the piezo-atomizer can work in the ultrasonic range.
  • a steam oven comprising a muffle, a rear wall in the muffle arranged baffle, a front side to the baffle in the Muffle present cooking chamber, arranged behind the baffle convection heating, located behind the baffle in the muffle heated water bowl and arranged above the water bowl water inlet channel for filling the water bowl with an inlet shut-off valve, the water inlet channel is located outside the muffle and direct or via another channel through an opening in a wall of the muffle leads into the water bowl.
  • a steam oven as a combination device, in which both a typical for ovens convection heating with required components such as a fan and radiators and a steam cooking typical steam generator in the form of water bowl within the muffle and behind the baffle wall are arranged.
  • a typical for ovens convection heating with required components such as a fan and radiators
  • a steam cooking typical steam generator in the form of water bowl within the muffle and behind the baffle wall are arranged.
  • the water bowl is located behind the baffle, no particles of food can fall directly into it.
  • water vapor from the water bowl also rises directly into the strong air currents present behind the baffle wall during operation of the fan, is entrained by the air and distributed evenly in the cooking chamber. In this case, a fast and effective mixture of steam and possibly unsaturated air is achieved.
  • the water bowl is covered by the baffle wall from view, which produces a higher-quality appearance. Another advantage is that such a positioning of the water bowl allows moisture regulation via a so-called psychrometric principle.
  • the steam oven has a water inlet channel with an associated shut-off valve, in particular valve (“inlet stop valve”), wherein the water inlet channel is arranged above the water bowl, allows a filling of the water bowl in a simple manner, in particular without a measurement of a water level (but eg by a predetermined opening duration of the stopcock).
  • inlet stop valve valve
  • the water bowl has a water level sensor.
  • the filling is also pressure-independent.
  • filling the water bowl with cool water produces efficient condensation, which allows active moisture regulation by means of the psychrometric principle.
  • the water inlet channel is arranged outside the cooking chamber and directly or via a further channel through an opening in a wall of the cooking chamber or the muffle leads into the water bowl, allows easy filling of the water bowl from above and decouples the water inlet channel hydraulically from the water bowl.
  • the water bowl is connected via a closable by means of a drain shut-off valve with a water tank.
  • a drain shut-off valve with a water tank.
  • such a process includes in the region of a bottom of the water bowl.
  • the water tank is at least partially disposed below the water bowl, so that in particular the entire water located in the water bowl can be completely drained into the water tank.
  • This also supports a hygienic operation.
  • such a controlled complete drainage from the water bowl allows a steam-free operating mode from the beginning (ie a pure oven operating mode) in which there is no water in the water bowl.
  • the water tank is connected via a siphon with the cooking chamber, in particular with a cooking chamber floor.
  • the siphon advantageously forms a drain in the event that too much water is filled in the water bowl and overflows into the oven. Also, other water from the cooking chamber (e.g., condensed water) may flow into the siphon and collect there. In its typically at least partially filled state, the siphon prevents a direct connection from the cooking chamber to the water tank.
  • the water tank is ventable, e.g. by means of a vent pipe or a vent opening. This allows an undisturbed, pressure-independent inflow of water from the water bowl or water from the cooking chamber via the siphon into the water tank, since inflowing water does not have to flow against an increasing pressure in the water tank.
  • the steam oven has an emergency overflow, which leads from a position above the water bowl and into the water tank. Due to the position above the water bowl, the emergency overflow is used, in particular, for the discharge of water, if there is a higher water level in the cooking chamber than an edge of the water bowl is high. This could happen, for example, in the event that both the drain between the water bowl and the water tank and the siphon are clogged.
  • the emergency overflow can in particular be designed in addition to a drain in the cooking chamber floor, which likewise leads to the water tank via the intermediate siphon.
  • the inlet opening of the emergency overflow is at least 20 millimeters lower than the inlet shut-off valve, so that a free fall height of the water falling through the water inlet channel is at least 20 millimeters.
  • an outlet opening of the water inlet channel is lower and then advantageously serves to dissipate water, if the opening in the wall of the cooking chamber is clogged for filling water.
  • an outlet opening of the water inlet channel can be connected on the one hand directly or via a common channel with an inlet (channel) in the water bowl and on the other hand connected to the inlet opening of the emergency overflow.
  • the emergency overflow channel starting from a fluidically open connection to the water inlet channel, first has a rising course and then leads down to the water tank. This prevents in a simple way that fed via the water inlet channel water can flow directly through the outlet opening into the water tank.
  • a common channel leads from the water inlet channel and the emergency overflow into the water bowl or opens. This makes it possible to realize a simple construction of these components.
  • the common channel runs obliquely downward in the direction of the water bowl.
  • the emergency overflow and a somewhat lower point of the water inlet channel are connected to such a common channel at a highest point, so that water from the water inlet channel runs into the water bowl, as long as no backflow arises in the common channel.
  • the inlet opening of the emergency overflow is at least 20 millimeters lower than the inlet shut-off valve. Such an arrangement allows a particularly safe operation.
  • the cooking chamber is connected to a trigger channel and the trigger channel can be closed by located in the water bowl water.
  • the withdrawal channel can form part of a vapor withdrawal and, for example, be provided with a vapor withdrawal blower.
  • such a withdrawal channel can also open into a common channel, which opens on the one hand in the water bowl or below a maximum or nominal level of the water bowl and on the other hand connected to the withdrawal channel to the water inlet channel and the emergency overflow.
  • the steam oven is a domestic steam oven.
  • the Fig. Shows schematically and in partial sectional view from the side of a steam oven 11.
  • the steam oven 11 has on the front side a cooking chamber 12, within which muffle 12 a rear baffle 13 is arranged.
  • the baffle 13 has front and side openings 13a, through which air L can flow.
  • components of a circulating air heater 14a, 14b are arranged on the rear side of the baffle 13, that is to say between the baffle 13 and a rear wall 12b of the muffle 12a.
  • These components 14a, 14b consist in particular of a fan or blower 14a and a ring heater 14b surrounding the blower 14a for heating air blown through the blower 14a into the cooking chamber 12.
  • the rear wall of the baffle 13 is a heated water bowl 15.
  • the water bowl 15 serves as a steam generator and has in the water bowl 15 integrated or disposed below radiator 16 for heating water, which is located in the water bowl 15.
  • the water tray 15 is arranged in particular in a lower-side region below the circulating air heater 14a, 14b.
  • the water tray 15 is formed as a flat elongated tray behind the baffle 13.
  • a height ratio of the rear wall 12b of the muffle 12b opposite front water bowl wall 17 may be in relation to the height of the cooking chamber 12 is higher or lower than shown in the figure.
  • a maximum water level in the water bowl 15 is determined by the height of the front water bowl wall 17.
  • the water inlet channel 19 leads outside the cooking chamber 12 in the upper direction to an inlet shut-off valve 20.
  • an inlet shut-off valve 20 By opening the inlet shut-off valve 20, which is adjustable in particular by a control unit of the steam cooking oven 11, is water, especially fresh water, discharged through the water inlet channel 19 in the direction of the heated water bowl 15.
  • a drain 21 of the water bowl 15 is arranged adjacent to the bottom of the water bowl 15 or in the bottom of the water bowl 15 and leads through the muffle 12 a from the cooking chamber 12 out to a shut-off valve 22.
  • the drain 21 leads behind the shut-off valve 22 into a (Ab- ) Water tank 23.
  • the drain 21 leads from above into the water tank 23.
  • the check valve 22 is adjustable in particular by the control unit of the steam cooking oven 11, so that by opening the shut-off valve 22, the water in the water bowl 15 partially or completely in the water tank 23 can be omitted.
  • a siphon 24 is arranged with its one end portion at an opening in the cooking chamber bottom 25.
  • water eg condensation
  • the opening in the cooking chamber floor 25 of the water bowl 15, in particular the water bowl wall 17 is arranged adjacent, so that the siphon 24 receives over the water bowl 15 passing water.
  • the siphon 24 leads from the top coming through a substantially U-shaped pipe or channel section and with its opposite end portion laterally further into the water tank 23rd
  • the water tank 23 further includes a vertical water tank partition 26. Thereby, a space is formed in the water tank 23, in which water is held up to a maximum water level 27 corresponding to the height of the water tank partition wall 26 in the water tank 23.
  • the drain 21 from the water bowl 15 and the end portion of the siphon 24 open in an upper-side space of the water tank 23 above the maximum water level 27.
  • the water tank 23 also has a ventilation channel 29.
  • the vent channel 29 leads from above the water tank 23 into this and opens into the space in which water is kept below a height of the water tank partition wall 26 sinks the water level 27 to below the mouth of the vent channel 29, the water tank 23 is vented.
  • water level 27 in the water tank 23 exceeds the height of the water tank partition wall 26, then water flows via the water tank partition wall 26 into a space of the water tank 23 located behind it. This space has a water tank drain 30.
  • a water tank drain pump 31 is arranged in the transition to the water tank drain 30, which in particular by the control unit of the steam oven 11 is controllable.
  • a water bowl inlet opening 32 which opens into the water bowl 15.
  • a water bowl inlet opening 32 may also be formed as an end portion of a pipe or channel through the muffle wall.
  • An upper edge of the water bowl inlet opening 32 is located below an upper edge of the water bowl wall 17, so that the water bowl inlet opening 32 is completely below a maximum water level 38 of the water bowl 15 with normally filled water bowl 15.
  • the common channel 33 merges into an emergency overflow 34.
  • An inlet opening 35 of the emergency overflow 34 in the common channel 33 is arranged so high that water flows from the water inlet channel 19 via the outlet opening 36 into the common channel 33 and directly further in the direction of the water dish 15. If, for example, the water bowl inlet opening 32 is blocked, water flowing through the emergency overflow 34 out of the water inlet channel 19 can be directed into the water tank 23.
  • the back of the outlet opening 36 and the upper side of the channel for emergency overflow 34 or the emergency overflow 34 forming channel another opening on the common channel 33 is formed, to which a discharge channel 37 of the cooking chamber 12 is connected.
  • the discharge channel 37 leads from the opening upwards and forms part of a Wrasenkanals.
  • a drop height 39 of the water inlet channel or the inlet shut-off valve 20 which regulates this is at least 20 mm higher than the outlet opening 36 of the water inlet channel 19.
  • the water bowl 15 In an oven operation of the steam cooking oven 11, the water bowl 15 is thus emptied, and the water bowl inlet opening 32 open. Consequently, vapors discharged from a food to be treated in the oven operation can be withdrawn through the water bowl inlet opening 32, the common channel 33 and the discharge channel 37.
  • the water bowl 15 is filled with water so far that the water bowl inlet opening 32 is permanently below the water level 18 and thus is constantly closed.
  • the radiator 16 the water contained in the water bowl 15 is evaporated, wherein the generated water vapor is uniformly and quickly distributed in the cooking chamber 12 by the air flows generated by the blower 14 a, which are particularly behind the baffle 13 strong.
  • a sinking water level 18 can be compensated by deliberately opening the inlet shut-off valve 20. The opening can be done via a sensing of the height of the water level 18 (eg via a level sensor) or, preferably, by predetermined opening intervals.
  • the opening intervals may be used by the control unit, for example, and may be predetermined empirically, for example, depending on the heating line of the radiator 16, a temperature in the cooking chamber, a mode of operation, etc.
  • Humidity regulation via the psychrometric principle is also possible, for which purpose the steam oven 11 Then, in particular, it can be set up to at least roughly set a temperature of the water in the water dish 15 by suitably actuating the inlet shut-off valve 20 and the shut-off valve 22 in the outlet 21.
  • the cooking chamber bottom 25 leads from a front side of the cooking chamber 12 in the backward direction down to the drain, which leads into the siphon 24.
  • the drain can also be formed at a different location in the region of the cooking chamber bottom 25, in which case the cooking chamber bottom 25 extends in an inclined manner, in particular on all sides, to the drain.
  • common channel 33 lead only to one or two of the connected channels, in which case the remaining of the channels preferably lead through their own further channel sections and openings through the muffle in the region of the water bowl 15.

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

Claims (9)

  1. Four de cuisson à la vapeur (11) présentant
    - un moufle (12a),
    - une paroi de partition (13) disposée à l'arrière dans le moufle (12a),
    - un espace de cuisson (12) situé à l'avant par rapport à la paroi de partition (13) dans le moufle (12a),
    - un chauffage à circulation d'air (14a, 14b) disposé derrière la paroi de partition (13),
    caractérisé par un bac d'eau (15) chauffant se trouvant derrière la paroi de partition (13) dans le moufle (12a),
    un conduit d'arrivée d'eau (19) disposé au-dessus du bac d'eau (15) pour le remplissage du bac d'eau (15) avec un robinet d'arrivée-arrêt (20), le conduit d'arrivée d'eau (19) étant disposé à l'extérieur du moufle (12a) et conduisant dans le bac d'eau (15) directement ou par le biais d'un autre conduit (33) à travers un orifice dans la paroi (12b) du moufle (12a).
  2. Four de cuisson à la vapeur (11) selon la revendication 1, caractérisé en ce que
    - le conduit d'arrivée d'eau (19) conduit dans le bac d'eau (15) par l'autre conduit (33) à travers l'orifice (32) dans la paroi (12b) du moufle (12a), et
    - le four de cuisson à la vapeur (11) présente un trop-plein de secours (34) qui débouche à une position au-dessus du bac d'eau (15) dans l'autre conduit (33).
  3. Four de cuisson à la vapeur (11) selon la revendication 2, caractérisé en ce qu'un orifice de sortie (36) du conduit d'arrivée d'eau (19) dans l'autre conduit (33) est situé plus bas et est fluidiquement ouvert à un orifice d'entrée (35) du trop-plein de secours (34) avec l'autre conduit (33).
  4. Four de cuisson à la vapeur (11) selon la revendication 3, caractérisé en ce que la hauteur (40) de l'orifice d'entrée (35) du trop-plein de secours (34) est au moins 20 mm plus bas que le robinet d'arrivée-arrêt (20).
  5. Four de cuisson à la vapeur (11) selon l'une des revendications précédentes, caractérisé en ce que
    - le bac d'eau (15) est relié par un écoulement (21) pouvant se fermer au moyen d'un robinet d'arrivée-arrêt (22), au réservoir d'eau (23), et
    - le réservoir d'eau (23) est relié par un siphon (24) au fond de l'espace de cuisson (25),
    - lequel siphon (24) est disposé dans le fond de l'espace de cuisson (25) derrière la paroi de partition (13).
  6. Four de cuisson à la vapeur (11) selon la revendication 5, caractérisé en ce que
    - le réservoir d'eau (23) présente une paroi de séparation du réservoir d'eau (26) verticale,
    - l'écoulement (21) hors du bac d'eau (15) et une section terminale du siphon (24) dans un espace supérieur du réservoir d'eau (23) débouchent au-dessus d'un niveau maximum d'eau (27) du réservoir d'eau (23), et
    - un espace du réservoir d'eau (23) présente un écoulement du réservoir d'eau (30) qui se trouve derrière l'espace du réservoir d'eau (23) dans lequel l'eau est gardée au moyen de la paroi de séparation du réservoir d'eau verticale (26).
  7. Four de cuisson à la vapeur (11) selon la revendication 6, caractérisé en ce que le réservoir d'eau (23) peut être ventilé par un conduit de ventilation (29) conduisant dans celui-ci de dessus le réservoir d'eau (23) et débouche dans l'espace du réservoir d'eau (23), dans lequel l'eau est gardée au moyen de la paroi de séparation du réservoir d'eau (26) verticale, en dessous d'une hauteur de la paroi de séparation du réservoir d'eau (26).
  8. Four de cuisson à la vapeur (11) selon l'une des revendications précédentes, caractérisé en ce que l'espace de cuisson (12) est raccordé à un conduit d'évacuation (37) et ce conduit d'évacuation (37) peut être raccordé à l'eau se trouvant dans le bac d'eau (15).
  9. Four de cuisson à la vapeur (11) selon la revendication 8, caractérisé en ce que le conduit d'évacuation (37) débouche dans l'autre conduit (33).
EP12808836.6A 2012-01-13 2012-12-27 Four vapeur avec bac à eau chauffant Active EP2802820B1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PL12808836T PL2802820T3 (pl) 2012-01-13 2012-12-27 Piekarnik parowy z ogrzewaną tacą na wodę
EP12808836.6A EP2802820B1 (fr) 2012-01-13 2012-12-27 Four vapeur avec bac à eau chauffant

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP12290013 2012-01-13
EP12808836.6A EP2802820B1 (fr) 2012-01-13 2012-12-27 Four vapeur avec bac à eau chauffant
PCT/EP2012/076929 WO2013104521A1 (fr) 2012-01-13 2012-12-27 Four vapeur avec bac à eau chauffant

Publications (2)

Publication Number Publication Date
EP2802820A1 EP2802820A1 (fr) 2014-11-19
EP2802820B1 true EP2802820B1 (fr) 2019-04-03

Family

ID=47470010

Family Applications (1)

Application Number Title Priority Date Filing Date
EP12808836.6A Active EP2802820B1 (fr) 2012-01-13 2012-12-27 Four vapeur avec bac à eau chauffant

Country Status (5)

Country Link
EP (1) EP2802820B1 (fr)
CN (1) CN104126097B (fr)
PL (1) PL2802820T3 (fr)
TR (1) TR201905824T4 (fr)
WO (1) WO2013104521A1 (fr)

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US10408463B2 (en) * 2014-04-22 2019-09-10 Illinois Tool Works Inc. Oven with steam water separation
US10837651B2 (en) 2015-09-24 2020-11-17 Whirlpool Corporation Oven cavity connector for operating power accessory trays for cooking appliance
US10451290B2 (en) * 2017-03-07 2019-10-22 Whirlpool Corporation Forced convection steam assembly
US10660162B2 (en) 2017-03-16 2020-05-19 Whirlpool Corporation Power delivery system for an induction cooktop with multi-output inverters
US10627116B2 (en) 2018-06-26 2020-04-21 Whirlpool Corporation Ventilation system for cooking appliance
US10619862B2 (en) 2018-06-28 2020-04-14 Whirlpool Corporation Frontal cooling towers for a ventilation system of a cooking appliance
CN109708162B (zh) * 2019-01-10 2024-06-18 合肥顺昌电磁智能科技有限公司 一种商用多功能电磁组合炉
CN110296493A (zh) * 2019-07-31 2019-10-01 无锡市凯灵电子有限公司 一种恒温恒湿机防漏水方法及防漏水装置
EP4158254A4 (fr) * 2020-06-02 2024-01-10 Femas Metal San. Ve Tic. A.S. Four à ensemble vapeur
CN116601439A (zh) 2020-12-16 2023-08-15 Bsh家用电器有限公司 由烹饪器具和无源的水蒸发容器构成的系统

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EP2390587A2 (fr) * 2010-05-27 2011-11-30 BSH Bosch und Siemens Hausgeräte GmbH Appareil de cuisson doté d'une fonction de production de vapeur

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US4924072A (en) * 1987-05-14 1990-05-08 Delaware Capital Formation, Inc. Humidity control for oven chamber
DE20013489U1 (de) * 2000-08-04 2001-01-18 Flick, Gernot, Dipl.-Ing., 65205 Wiesbaden Messung des Wasserdampfgehaltes im Garraum eines Umluftofens
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Patent Citations (1)

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Publication number Priority date Publication date Assignee Title
EP2390587A2 (fr) * 2010-05-27 2011-11-30 BSH Bosch und Siemens Hausgeräte GmbH Appareil de cuisson doté d'une fonction de production de vapeur

Also Published As

Publication number Publication date
CN104126097B (zh) 2017-05-17
TR201905824T4 (tr) 2019-05-21
WO2013104521A1 (fr) 2013-07-18
CN104126097A (zh) 2014-10-29
PL2802820T3 (pl) 2019-09-30
EP2802820A1 (fr) 2014-11-19

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