EP2860457A1 - Procédé de fonctionnement d'un appareil de cuisson et appareil de cuisson destiné à la réalisation du procédé - Google Patents

Procédé de fonctionnement d'un appareil de cuisson et appareil de cuisson destiné à la réalisation du procédé Download PDF

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Publication number
EP2860457A1
EP2860457A1 EP20130188599 EP13188599A EP2860457A1 EP 2860457 A1 EP2860457 A1 EP 2860457A1 EP 20130188599 EP20130188599 EP 20130188599 EP 13188599 A EP13188599 A EP 13188599A EP 2860457 A1 EP2860457 A1 EP 2860457A1
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EP
European Patent Office
Prior art keywords
cooking
temperature
cooking chamber
fan
chamber
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.)
Granted
Application number
EP20130188599
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German (de)
English (en)
Other versions
EP2860457B1 (fr
Inventor
Tim Hakelberg
Dirk Ruhe
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.)
MKN Maschinenfabrik Kurt Neubauer GmbH and Co KG
Original Assignee
MKN Maschinenfabrik Kurt Neubauer GmbH and Co KG
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Application filed by MKN Maschinenfabrik Kurt Neubauer GmbH and Co KG filed Critical MKN Maschinenfabrik Kurt Neubauer GmbH and Co KG
Priority to EP13188599.8A priority Critical patent/EP2860457B1/fr
Publication of EP2860457A1 publication Critical patent/EP2860457A1/fr
Application granted granted 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
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
    • F24C7/085—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination on baking ovens
    • 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 following invention relates to a method for operating a cooking appliance in the form of a combi steamer and a cooking appliance for carrying out the method according to the invention.
  • the inventive method operates a cooking appliance in the form of a combi steamer, which has a cooking chamber, a heater, at least one fan for circulating the cooking chamber in the cooking chamber, at least one temperature sensor and a humidity sensor, wherein the at least one fan circulates the cooking chamber atmosphere.
  • the at least one temperature sensor serves to detect the temperature in the cooking chamber of the cooking appliance during a cooking process for cooking food and supply a corresponding signal to a control or regulating device of the cooking appliance, the heater depending on the cooking program carried out according to the signals of the control or Control device is operated.
  • the actuators conventionally used for the cooking program so the fan or the fan, the heater, the sensors and the control or regulating device are turned off and the user signals this state.
  • the at least one fan within a current cooking program ensures that the cooking chamber atmosphere is circulated in the cooking chamber. This circulation creates a substantially homogeneous cooking chamber climate during operation.
  • the temperature gradient between the lower and the upper region of the cooking chamber is small or, depending on the cooking chamber size, almost equal to 0.
  • the cooking products which are arranged in the upper part of the cooking chamber, cook more strongly due to the warm air, than the items to be cooked, which are arranged in the lower area. This leads to unsatisfactory Garthron, the adverse effects are the more result, the larger the cooking chamber.
  • the present invention is therefore based on the object to avoid the disadvantages described above and to propose a method and a cooking appliance with which a uniform cooking result can be achieved for the cases in which at the end of a run cooking program, the food does not immediately after the end of the Garraum be removed, but remain in the cooking chamber with closed cooking chamber door and re-cooking.
  • the operation of the at least one fan is continued at the end of the cooking process. This will accomplish that further mixing of the cooking chamber atmosphere is generated and the temperature differences between the upper portion of the cooking chamber and the lower portion of the cooking chamber are minimized, so that a uniform Nachgaren all located in the cooking food is achieved. This leads to a significantly better cooking result.
  • the at least one fan is clocked and / or operated at a lower rotational speed than in the previous cooking process.
  • the holding process can also be ended by inputting the user to an input device of the cooking appliance or after a predetermined period of time.
  • the temperature threshold T hold corresponds to a hygiene-relevant value according to HACCP and is preferably substantially 70 ° C. At a temperature of 70 ° C most microorganisms are killed. Therefore, the threshold value for reasons of hygiene according to the H Azard A nalysis and C ritical C ontrol P oints concept (HACCP) is monitored and care is taken not to fall below 70 ° C throughout the production chain as possible. On the other hand, most food at 70 ° C does not cook or only very little. The temperature range is thus suitable for holding. Occasionally there is the requirement in low-temperature cooking to set a temperature setpoint below 70 ° C, eg 60 ° C. In this case, the temperature threshold T hold corresponds to the temperature setpoint of the set cooking program, ie 60 ° C. This advantageously ensures that the temperature threshold T hold is always less than or equal to the setpoint temperature for low-temperature cooking.
  • the moisture sensor detects the moisture content and the moisture content specified according to the cooking process or food is obtained by further steaming. Dehydration of the food is thus avoided.
  • the user is informed of the course of a cooking program by the lighting of the cooking chamber.
  • the lighting of the cooking chamber is reduced or switched off, so that the user can visually detect, as usual, that the end of the cooking process has been reached.
  • a display can advantageously be displayed after the end of the cooking process, a display, such as the display "climate conservation".
  • a visual and / or audible signal "Garprogrammende” are issued to indicate the possibly busy with other activities operator the possibly much-awaited end of the cooking process.
  • the cooking appliance according to the invention is set up and capable of carrying out the method according to the invention.
  • an upper temperature sensor for detecting the temperature in the upper region of the cooking chamber and a lower temperature sensor for detecting the temperature in the lower region of the cooking chamber is provided and the control or regulating device controls the speed and / or the clock rate of the at least one fan as a function of the temperature difference between the temperature in the upper region of the cooking chamber and in the lower region of the cooking chamber.
  • a cooking appliance 1 is shown schematically in front view.
  • the cooking appliance 1 is designed in a design that has a large number of slots and benefits in particular from the invention, as more specifically Fig. 2 evident.
  • the cooking appliance 1 has a housing 9 which is provided with a cooking appliance door 3, which closes a cooking chamber 2 of the cooking appliance in a conventional manner and makes it accessible after opening the cooking chamber door 3.
  • the cooking chamber door 3 has a disk 4, through which an operator can look into the interior of the cooking chamber and visually can make a picture of the state of the food therein.
  • a front wall cover 8 in the form of an elongated panel is further provided, in which a display and input device 5 is arranged.
  • the display and input device 5 may be formed, for example in the form of a touch screen. It is connected to a control or regulating device of the cooking appliance, which controls or regulates the operation of the cooking appliance after appropriate command input or cooking program selection and starting the cooking program.
  • Fig. 2 is the cooking device 1 of Fig. 1 shown with the door open 3.
  • a tray rack with 20 slots 6 are arranged and due to the height of the cooking chamber 2, two fans 7 are provided for circulation of the cooking chamber
  • the fans 7 each have a motor-driven fan or fan wheel in a known manner and are arranged one above the other.
  • FIGS. 3a to 3c in which different diagrams, however, with identical time axis and the times t 0 , t 1 and t 2 are indicated.
  • the curve 11 shows the conventional temperature profile in the upper region of the cooking chamber
  • the curve 12 shows the temperature profile in the lower region of the cooking chamber.
  • temperature overshoots 21 may occur which may also adversely affect the quality of the cooking result.
  • a temperature profile 13 is achieved for both regions, wherein the curve 13 represents an idealized region and in practice even small temperature differences can result.
  • the temperature profile 13 After a certain period of time, the temperature profile 13 reaches a temperature threshold, which in Fig. 3a is denoted by T hold and is illustrated by the dashed line 14.
  • T hold a temperature threshold
  • the temperature threshold value T hold should not fall below, so that at time t 1 , symbolized by the dashed line 16, a Nachfilvorgang is triggered by the control or regulating device and a reheating takes place, as below in particular with reference to Fig. 3c is described.
  • time t 2 symbolized by the line 17 the cooking chamber door is opened and removed the food, whereby a sudden further cooling of the temperature, illustrated by the curve 20, occurs.
  • Fig. 3b the number of fan revolutions is shown in% according to curves 18a and 18b.
  • the fan is operated at 100% power during the cooking process until time t 0 .
  • the opening of the cooking chamber door at time t 2 for example, only operated with an air speed of 25% with respect to the maximum number of revolutions.
  • the curve 18b shows a constant course.
  • the at least one fan or the two fans 7 according to Fig. 2 also clocked, in the same clock or in different clock, or operated with the same or different number of revolutions.
  • Fig. 3c shows the operation of the heater according to heat output W before the end of the cooking process t 0 and in the warming range between t 1 and t 2 .
  • the heater constant power is continuously until the end of the cooking process at the time t 0 operated.
  • the atmosphere in the oven cools down to a temperature threshold which is reached at time t 1 .
  • the heater operated in short sections 19b to achieve a short time post-heating, which further cooling the cooking chamber temperature below the temperature threshold T hold to counteract.
  • a further reheating will be omitted.
  • the great advantage is thus achieved that a different Nachgaren at the end of a cooking process or even overcooking certain in the cooking chamber spywaredem Gargüter is avoided and a uniform cooking result can be achieved.
  • the necessary measures are also extremely simple and can also be implemented in existing devices by changes in the control or in the control of the cooking appliance.

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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)
EP13188599.8A 2013-10-14 2013-10-14 Procédé de fonctionnement d'un appareil de cuisson et appareil de cuisson destiné à la réalisation du procédé Active EP2860457B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP13188599.8A EP2860457B1 (fr) 2013-10-14 2013-10-14 Procédé de fonctionnement d'un appareil de cuisson et appareil de cuisson destiné à la réalisation du procédé

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP13188599.8A EP2860457B1 (fr) 2013-10-14 2013-10-14 Procédé de fonctionnement d'un appareil de cuisson et appareil de cuisson destiné à la réalisation du procédé

Publications (2)

Publication Number Publication Date
EP2860457A1 true EP2860457A1 (fr) 2015-04-15
EP2860457B1 EP2860457B1 (fr) 2021-05-05

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EP13188599.8A Active EP2860457B1 (fr) 2013-10-14 2013-10-14 Procédé de fonctionnement d'un appareil de cuisson et appareil de cuisson destiné à la réalisation du procédé

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EP (1) EP2860457B1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102017129320A1 (de) * 2017-12-08 2019-06-13 Rational Aktiengesellschaft Verfahren zum Betreiben eines Gargeräts sowie Gargerät
DE102018100720A1 (de) * 2018-01-15 2019-07-18 Rational Aktiengesellschaft Verfahren zum Warmhalten eines Gargutes sowie Gargerät

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5044262A (en) * 1988-09-01 1991-09-03 Henny Penny Corporation Rotisserie control device
EP1719416A2 (fr) * 2005-05-03 2006-11-08 Whirlpool Corporation Procédé pour maintenir des aliments cuisinés dans un four à vapeur
EP1739358A1 (fr) * 2004-04-22 2007-01-03 Matsushita Electric Industrial Co., Ltd. Appareil de cuisson
EP1975517A2 (fr) * 2007-03-26 2008-10-01 E.G.O. ELEKTRO-GERÄTEBAU GmbH Procédé et appareil de cuisson à vapeur destinés au réglage de processus de cuisson dans un moufle de four
EP2180260A1 (fr) * 2008-09-25 2010-04-28 Rieber GmbH & Co. KG Dispositif de production de vapeur et appareil mobil pour chauffer et cuire des aliments
US20110275023A1 (en) * 2010-05-10 2011-11-10 David B. Knight & Associates, Inc. Convection Oven

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5044262A (en) * 1988-09-01 1991-09-03 Henny Penny Corporation Rotisserie control device
EP1739358A1 (fr) * 2004-04-22 2007-01-03 Matsushita Electric Industrial Co., Ltd. Appareil de cuisson
EP1719416A2 (fr) * 2005-05-03 2006-11-08 Whirlpool Corporation Procédé pour maintenir des aliments cuisinés dans un four à vapeur
EP1975517A2 (fr) * 2007-03-26 2008-10-01 E.G.O. ELEKTRO-GERÄTEBAU GmbH Procédé et appareil de cuisson à vapeur destinés au réglage de processus de cuisson dans un moufle de four
EP2180260A1 (fr) * 2008-09-25 2010-04-28 Rieber GmbH & Co. KG Dispositif de production de vapeur et appareil mobil pour chauffer et cuire des aliments
US20110275023A1 (en) * 2010-05-10 2011-11-10 David B. Knight & Associates, Inc. Convection Oven

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102017129320A1 (de) * 2017-12-08 2019-06-13 Rational Aktiengesellschaft Verfahren zum Betreiben eines Gargeräts sowie Gargerät
DE102018100720A1 (de) * 2018-01-15 2019-07-18 Rational Aktiengesellschaft Verfahren zum Warmhalten eines Gargutes sowie Gargerät

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