EP2860457B1 - 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
EP2860457B1
EP2860457B1 EP13188599.8A EP13188599A EP2860457B1 EP 2860457 B1 EP2860457 B1 EP 2860457B1 EP 13188599 A EP13188599 A EP 13188599A EP 2860457 B1 EP2860457 B1 EP 2860457B1
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EP
European Patent Office
Prior art keywords
cooking
cooking space
fan
space
temperature
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
EP13188599.8A
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German (de)
English (en)
Other versions
EP2860457A1 (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 combination steamer and a cooking appliance for carrying out the method according to the invention.
  • the method according to the invention operates a cooking appliance in the form of a combi steamer which has a cooking space, a heating device, at least one fan for circulating the cooking space atmosphere present in the cooking space, at least one temperature sensor and a humidity sensor, the at least one fan circulating the cooking space atmosphere.
  • the at least one temperature sensor is used to detect the temperature in the cooking chamber of the cooking device during a cooking process for cooking food and to supply a corresponding signal to a control or regulating device of the cooking device, the heating device 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 that is to say the fan or fans, the heating device, the sensors and the control or regulating device, are switched off and this state is signaled to the user.
  • the at least one fan ensures within a running cooking program that the cooking space atmosphere is circulated in the cooking space.
  • This circulation creates an essentially homogeneous cooking space climate during operation.
  • the temperature gradient between the lower and the upper area of the cooking space is low or almost equal to 0, depending on the size of the cooking space.
  • the cooking products that are arranged in the upper area of the cooking space continue to cook more strongly than the cooking products that are arranged in the lower area due to the warm air. This leads to unsatisfactory cooking results, the disadvantageous effects being the greater the larger the cooking space.
  • the present invention is therefore based on the object of avoiding the disadvantages described above and proposing a method and a cooking device with which a uniform cooking result can be achieved in cases in which at the end of a completed cooking program the food is not immediately after the end of the Cooking space are removed, but remain in the cooking space with the cooking space door closed and continue cooking, with no specific keeping warm at a predetermined temperature.
  • the operation of the at least one fan is continued at the end of the cooking process with the heating device switched off. This ensures that further mixing of the cooking space atmosphere is produced and the temperature differences between the upper area of the cooking space and the lower area of the cooking space are minimized so that all items to be cooked in the cooking space are cooked evenly. This leads to a significantly better cooking result.
  • the at least one fan is clocked and / or continues to operate at a lower rotational speed than in the previous cooking process.
  • the disadvantage is avoided that the temperature briefly rises above a set maximum setpoint value, which would exacerbate the problem of overcooking. According to the present invention, this undesirable temperature increase can be avoided.
  • the short-term pulsing or low speed of rotation of the at least one fan gives the user the impression that the appliance is switched off and that he is thus confirmed with the impression that the cooking process has been completed.
  • the lighting of the cooking space signals to the user that a cooking program is in progress.
  • the lighting of the cooking space is reduced or switched off so that the user can optically detect, as usual, that the end of the cooking process has been reached.
  • the cooking device according to the invention is set up in such a way that at the end of the cooking process with the heating device switched off, the operation of the at least one fan (7) for mixing the cooking space atmosphere and for minimizing the temperature differences between an upper area of the cooking space and a lower area of the cooking space is continued.
  • an upper temperature sensor for detecting the temperature in the upper area of the cooking chamber and a lower temperature sensor for detecting the temperature in the lower area of the cooking chamber are provided and the control or regulating device regulates the speed and / or the number of cycles of the at least one fan depending on the temperature difference between the temperature in the upper area of the cooking space and in the lower area of the cooking space.
  • a cooking appliance 1 is shown schematically in a front view.
  • the cooking appliance 1 is designed in a design that has a large number of racks and benefits to a particular degree from the invention, as can be seen in more detail Fig. 2 emerges.
  • the cooking device 1 has a housing 9 which is provided with a cooking device door 3 which closes a cooking space 2 of the cooking device in a conventional manner and makes it accessible after opening the cooking space door 3.
  • the oven door 3 has a disk 4 through which an operator can look into the interior of the cooking space and optically get an idea of the state of the food inside.
  • a front wall cover 8 in the form of an elongated panel is also provided, in which a display and input device 5 is arranged.
  • the display and input device 5 can be designed, for example, in the form of a touchscreen. It is connected to a control or regulating device of the cooking device, which controls or regulates the operation of the cooking device after a corresponding command input or cooking program selection and starting of the cooking program.
  • Fig. 2 is the cooking appliance 1 of Fig. 1 shown with the door 3 open.
  • a rack with 20 racks 6 are arranged and due to the height of the cooking space 2, two fans 7 are provided to circulate the cooking space atmosphere.
  • the fans 7 each have a motor-driven fan wheel in a known manner and are arranged one above the other.
  • FIG Figures 3a to 3c in which different diagrams but with an identical time axis and the times to, t 1 and t 2 are given.
  • the end of the cooking process is indicated at time to and symbolically represented by line 15. How out Fig. 3a As can be seen, the temperature in the cooking space is at the temperature T set , represented over time by the dashed line 10. After the end of the cooking process, factors, including the heating device, are switched off.
  • Curve 11 shows the conventional temperature profile in the upper area of the cooking space
  • curve 12 shows the temperature profile in the lower area of the cooking space.
  • temperature overshoots 21 can occur which can also negatively affect the quality of the cooking result.
  • a temperature profile 13 is achieved for both areas, curve 13 representing an idealized area and small temperature differences may still result in practice.
  • the fan speed is shown in% according to curves 18a and 18b.
  • the fan is operated at 100% power during the cooking process up to time to. After the cooking process has ended, the fan is operated until the oven door is opened at time t 2, for example only with an air speed of 25% with respect to the maximum speed.
  • curve 18b shows a constant course.
  • the at least one fan or the two fans 7 according to FIG Fig. 2 can also be operated clocked, in the same cycle or in a different cycle, or with the same or different number of revolutions.
  • the great advantage is achieved that different post-cooking at the end of a cooking process or even overcooking of certain items to be cooked in the cooking space is avoided and a uniform cooking result can be achieved.
  • the measures required for this are also extremely simple and can also be implemented in existing devices by changing the control or regulation of the cooking device.

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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)

Claims (5)

  1. Procédé pour faire fonctionner un appareil de cuisson (1) se présentant sous forme d'un cuiseur combiné, lequel comprend une chambre de cuisson (2), un dispositif de chauffage, au moins un ventilateur (7) pour faire circuler l'atmosphère présente dans la chambre de cuisson, au moins un capteur de température et un capteur d'humidité, le ou les ventilateurs (7) faisant circuler l'atmosphère de chambre de cuisson, le ou les capteurs de température servant à détecter la température dans la chambre de cuisson (2) de l'appareil de cuisson (1) pendant un processus de cuisson pour faire cuire un produit à faire cuire et à envoyer un signal correspondant à un dispositif de commande ou de réglage, le dispositif de chauffage faisant l'objet d'un fonctionnement, en fonction du programme de cuisson exécuté, d'une manière correspondant aux signaux du dispositif de commande ou de réglage,
    caractérisé
    en ce que, à la fin du processus de cuisson, le dispositif de chauffage étant mis à l'arrêt, le fonctionnement du ou des ventilateurs (7) est poursuivi pour mélanger de manière poussée l'atmosphère de chambre de cuisson et pour rendre minimales les différences de température entre une zone supérieure de la chambre de cuisson et une zone inférieure de la chambre de cuisson, et
    en ce que, après la fin du processus de cuisson, le ou les ventilateurs (7) continuent de faire l'objet d'un fonctionnement par impulsions et/ou à une vitesse de rotation plus faible que dans le processus de cuisson précédent, de sorte que, pour l'utilisateur, il se présente l'impression que l'appareil est mis hors circuit et que, donc, il ressent l'impression de manière assurée que le processus de cuisson est terminé.
  2. Procédé suivant la revendication 1, caractérisé en ce que, après la fin du programme de cuisson, l'éclairage de la chambre de cuisson est réduit ou éteint.
  3. Procédé suivant la revendication 1, caractérisé en ce que, après la fin du processus de cuisson, un affichage, par exemple l'affichage « maintien de la climatisation », est affiché.
  4. Appareil de cuisson (1) se présentant sous forme d'un cuiseur combiné comprenant une chambre de cuisson (2), un dispositif de chauffage, au moins un ventilateur (7) pour faire circuler l'atmosphère présente dans la chambre de cuisson, au moins un capteur de température et un capteur d'humidité et un dispositif de commande ou de réglage, lequel est relié à un dispositif d'introduction de données et d'affichage (5), le ou les ventilateurs (7) faisant circuler l'atmosphère de chambre de cuisson, le capteur de température servant à détecter la température dans la chambre de cuisson (2) de l'appareil de cuisson (1) pendant un processus de cuisson et à envoyer un signal correspondant au dispositif de commande ou de réglage de l'appareil de cuisson (1), le dispositif de chauffage étant mis en fonctionnement, en fonction du programme de cuisson exécuté, d'une manière correspondant aux signaux du dispositif de commande ou de réglage,
    caractérisé
    en ce que l'appareil de cuisson est agencé de manière telle que, à la fin du processus de cuisson, le dispositif de chauffage étant mis à l'arrêt, le fonctionnement du ou des ventilateurs (7) est poursuivi pour mélanger de manière poussée l'atmosphère de chambre de cuisson et pour rendre minimales les différences de température entre une zone supérieure de la chambre de cuisson et une zone inférieure de la chambre de cuisson, et
    en ce que, après la fin du processus de cuisson, le ou les ventilateurs (7) continuent de faire l'objet d'un fonctionnement par impulsions et/ou à une vitesse de rotation plus faible que dans le processus de cuisson précédent, de sorte que, pour l'utilisateur, il se présente l'impression que l'appareil est mis hors circuit et que, donc, il ressent l'impression de manière assurée que le processus de cuisson est terminé.
  5. Appareil de cuisson suivant la revendication 4, caractérisé en ce qu'il est prévu un capteur supérieur de température pour détecter la température dans la zone supérieure de la chambre de cuisson (2) et un capteur inférieur de température dans la zone inférieure de la chambre de cuisson (2) et le dispositif de commande ou réglage règle la vitesse et/ou la période d'impulsion du ou des ventilateurs (7) en fonction de la différence de température entre la température dans la zone supérieure de la chambre de cuisson et dans la zone inférieure de la chambre de cuisson.
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

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

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Families Citing this family (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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* 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
JP4413682B2 (ja) * 2004-04-22 2010-02-10 パナソニック株式会社 加熱調理器
CA2524582A1 (fr) * 2005-05-03 2006-11-03 Whirlpool Corporation Methode de maintien de nourriture cuite dans un four a vapeur
DE102007016501A1 (de) * 2007-03-26 2008-10-02 E.G.O. Elektro-Gerätebau GmbH Verfahren und Dampfgargerät zur Regelung von Garvorgängen in einem Garraum
DE102008050896A1 (de) * 2008-09-25 2010-04-01 Rieber Gmbh & Co. Kg Dampferzeugungsvorrichtung und mobiles Speisenwarmhalte- und Speisengargerät
US8833360B2 (en) * 2010-05-10 2014-09-16 David B. Knight & Associates, Inc. Convection oven

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