EP3165830A1 - Four à fonction chaleur tournante améliorée - Google Patents

Four à fonction chaleur tournante améliorée Download PDF

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Publication number
EP3165830A1
EP3165830A1 EP16196577.7A EP16196577A EP3165830A1 EP 3165830 A1 EP3165830 A1 EP 3165830A1 EP 16196577 A EP16196577 A EP 16196577A EP 3165830 A1 EP3165830 A1 EP 3165830A1
Authority
EP
European Patent Office
Prior art keywords
propeller
oven
air
cooking chamber
disposed
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.)
Withdrawn
Application number
EP16196577.7A
Other languages
German (de)
English (en)
Inventor
Murat Kantas
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 EP3165830A1 publication Critical patent/EP3165830A1/fr
Withdrawn legal-status Critical Current

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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

Definitions

  • the present invention relates to an oven wherein the hot air circulation in the cooking chamber is improved.
  • the cooking process is generally performed by operating together the heaters and the fan disposed in the cooking chamber.
  • the hot air heated by the heaters disposed on the ceiling, the base or the rear wall of the cooking chamber is distributed into the cooking chamber by means of the fan.
  • the speed of the fan increases, the cooking duration decreases.
  • the increase of fan speed results in the burning of the food close to the area where the fan is located and the disruption of the homogeneous heat distribution in the oven.
  • air is enabled to be delivered into the cooking chamber at high speeds through a plurality of holes disposed on the ceiling or the base of the cooking chamber.
  • providing the delivery of air at the desired speed through the plurality of holes increases the fan dimensions. This situation causes increase in costs and in the dimensions of the oven.
  • the aim of the present invention is the realization of an oven wherein homogeneous heat distribution is provided.
  • the oven realized in order to attain the aim of the present invention, explicated in the first claim and the respective claims thereof, comprises a cooking chamber wherein the foods to be cooked are placed, a casing in form of a box with open front surrounding the cooking chamber, and a heater disposed on the ceiling or the base of the casing.
  • the foodstuff desired to be cooked is placed into the cooking chamber from the open front side.
  • the foodstuff is cooked by heating the cooking chamber by means of the heater.
  • the oven of the present invention comprises a propeller that is disposed into the cooking chamber and that, when air is pumped therein, enables the air in the cooking chamber to be moved.
  • the propeller By means of the propeller, the circulation of the hot air inside the cooking chamber is improved, thus the foodstuff is enabled to be homogeneously cooked.
  • the oven comprises an air channel that is disposed on the casing and that has a suction hole opening into the cooking chamber; a fan that is disposed into the air channel, and a propeller that is connected to the air channel so as to be in the cooking chamber, that has at least one hole thereon and that enables the hot air moved by the fan to pass through the hole so as to be distributed into the cooking chamber.
  • the propeller comprises an opening with one end opening into the air channel, that provides air flow in the propeller and that provides the passage of air from the air channel to the propeller.
  • the air inside the cooking chamber is passed over the heater by the fan and is sucked into the air channel.
  • the hot air is delivered to the propeller from the air channel and is sent back into the cooking chamber through at least one hole arranged on the propeller.
  • the propeller that extends into the cooking chamber without contacting the casing enables the hot air to be distributed into the entire cooking chamber.
  • the oven comprises a shaft that enables the propeller to be connected to the air channel and a spiral air guide that enables the hot air, which passes from the air channel to the propeller, to circulate by rotating thereon.
  • the propeller is disposed onto the shaft so as to rotate around the shaft.
  • the spiral structure of the air guide By means of the spiral structure of the air guide, the hot air is forced to rotate while moving over the spiral form and passes from the air guide to the propeller by rotating.
  • the hot air entering the propeller by rotating enables the propeller to be rotated around the shaft.
  • the propeller is enabled to be rotated above the foodstuff and the hot air leaving the hole is enabled to sweep the surface of the foodstuff.
  • the foodstuff is enabled to be homogeneously cooked.
  • the air guide is fixed onto the propeller and disposed onto the shaft together with the propeller.
  • the air guide is disposed onto the shaft so as to rotate together with the propeller. While moving over the air guide, the hot air delivered from the air channel to the propeller hits the spiral and provides the rotation of the air guide.
  • the air guide fixed onto the propeller enables the propeller to rotate as well.
  • the oven comprises the air channel getting smaller from the fan towards the propeller.
  • the hot air entering through the suction hole and delivered to the propeller moves towards the propeller at an accelerating speed thanks to the narrowing structure of the air channel.
  • hot air with a high flow rate is enabled to be delivered to the cooking chamber.
  • the oven comprises a propeller motor that is disposed on the air channel and that enables the propeller to be rotated.
  • the propeller motor By means of the propeller motor, the propeller is enabled to be rotated in a controlled manner at speeds predetermined by the producer.
  • the producer determines different propeller rotation speeds according to different cooking programs and by means of the propeller motor, the propeller is enabled to be rotated according to the selected cooking program.
  • the oven comprises a fan motor disposed on the air channel.
  • the fan motor is disposed on the air channel so as to remain outside the air channel.
  • the fan motor is positioned so as to be aligned with the fan inside the air channel, thus the fan is enabled to be triggered by the fan motor shaft extending from the fan motor.
  • the air channel is formed by joining an upper body and a lower body.
  • a gap is formed that is suitable for placing the fan therebetween.
  • the fan is disposed on the lower body so as to be situated in the said gap.
  • the propeller is formed by joining an upper fin and a lower fin.
  • a recess is situated on each of the upper fin and the lower fin, positioned so as to be opposite one another when the upper fin and the lower fin are joined.
  • the oven comprises at least one upper hole arranged on the upper fin and at least one lower hole arranged on the lower fin.
  • the hot air leaving the propeller is enabled to be distributed to the entire cooking chamber by means of the upper hole and the lower hole.
  • the number and positioning of the upper holes and the lower holes situated on the upper fin and the lower fin are determined by the producer depending on the type of oven used.
  • an oven is realized wherein the hot air is distributed homogeneously inside the cooking chamber with a higher flow rate by means of a propeller disposed in the cooking chamber.
  • the performance of the oven is improved and the duration of the cooking operation is reduced.
  • the oven (1) comprises a cooking chamber (2) wherein the foodstuffs to be cooked are placed, a casing (3) in form of a box with open front surrounding the cooking chamber (2) and a heater (4) disposed on the casing (3) ( Figure 1 and Figure 2 ).
  • the oven (1) of the present invention comprises a propeller (9),
  • the hot air in the cooking chamber (2) is enabled to be distributed effectively inside the cooking chamber (2).
  • the oven (1) comprises
  • the oven (1) comprises a shaft (10) that enables the propeller (9) to be connected to the air channel (6) and a spiral air guide (11) that is disposed on the shaft (10) and that enables the hot air, which passes from the air channel (6) to the propeller (9), to circulate by rotating thereon.
  • the propeller (9) and the air guide (11) are rotatably disposed on the shaft (10) by means of the holes arranged at the centers thereof. After sweeping the surface of the air guide (11), the hot air delivered from the air channel (6) to the propeller (9) enters the propeller (9). By means of the spiral structure of the air guide (11), the hot air enters the propeller (9) via the air guide (11) by making a rotational movement.
  • the hot air forces the propeller (9) to rotate as well and enables the propeller (9) to rotate around the shaft (10).
  • the hot air leaving through the hole (8) is enabled to be distributed effectively inside the cooking chamber (2).
  • the air guide (11) is fixed onto the propeller (9) and disposed onto the shaft (10) together with the propeller (9).
  • the air guide (11) is disposed onto the shaft (10) so as to rotate together with the propeller (9). While moving over the surface of the air guide (11), the hot air delivered from the air channel (6) to the propeller (9) forces the air guide (11) to rotate due to the spiral structure of the air guide (11). Thus, the propeller (9) is enabled to be rotated together with the air guide (11).
  • the oven (1) comprises the air channel (6) getting smaller from the fan (7) towards the propeller (9).
  • the hot air which enters through the suction hole (5) to be delivered to the propeller (9), is pressurized in the air channel (6) due to the narrowing structure of the air channel (6) and thus the hot air is enabled to be delivered to the propeller (9) at a higher flow rate.
  • both the propeller (9) is enabled to be rotated at a higher speed and the cooking efficiency of the oven (1) is improved by delivering the hot air at a higher flow rate from the propeller (9) into the cooking chamber (2).
  • the oven (1) comprises a propeller motor (12) that is disposed on the air channel (6) and that enables the propeller (9) to be rotated.
  • the propeller motor (12) By means of the propeller motor (12), the propeller (9) is enabled to be rotated in a controlled manner at speeds predetermined by the producer.
  • the producer determines different propeller (9) rotation speeds according to different cooking programs and by means of the propeller motor (12), the propeller (9) is enabled to be rotated according to the selected cooking program.
  • the oven (1) comprises a fan motor (13) disposed on the air channel (6).
  • the fan motor (13) is seated on the upper part of the air channel (6).
  • the fan (7) is rotated by means of the fan motor (13) shaft that is connected from the fan motor (13) to the fan (7) by being inserted through a hole arranged on the air channel (6).
  • the hot air can be delivered at high speeds from the air channel (6) to the propeller (9) by means of the fan (7).
  • the propeller (9) is enabled to be rotated at high speeds and the hot air is enabled to be dispersed homogeneously inside the cooking chamber (2) and also the hot air leaving the propeller (9) is enabled to be delivered over the foodstuff inside the cooking chamber (2) at high speeds, thereby cooking the foodstuff faster.
  • the air channel (6) is formed by joining an upper body (14) and a lower body (15).
  • the upper body (14) and the lower body (15) are joined after the fan (7) is placed on the lower body (15).
  • ease of assembly is provided.
  • the propeller (9) is formed by joining an upper fin (16) and a lower fin (17).
  • the upper fin (16) and the lower fin (17) are symmetrically produced and thus ease of production is provided.
  • the oven (1) comprises at least one upper hole (108) arranged on the upper fin (16) and at least one lower hole (208) arranged on the lower fin (17).
  • the hot air leaving the propeller (9) is enabled to be directed both in the upper and lower directions. Accordingly, the hot air is enabled to be dispersed inside the cooking chamber (2) effectively.
  • the air that is heated by the heater (4) is delivered from the air channel (6) to the propeller (9) and dispersed homogeneously inside the cooking chamber (2) through the hole (8) arranged on the propeller (9).
  • the foodstuff placed in the cooking chamber (2) is cooked homogeneously and the cooking performance of the oven (1) is improved.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Stoves And Ranges (AREA)
EP16196577.7A 2015-11-03 2016-10-31 Four à fonction chaleur tournante améliorée Withdrawn EP3165830A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
TR201513659 2015-11-03

Publications (1)

Publication Number Publication Date
EP3165830A1 true EP3165830A1 (fr) 2017-05-10

Family

ID=57211427

Family Applications (1)

Application Number Title Priority Date Filing Date
EP16196577.7A Withdrawn EP3165830A1 (fr) 2015-11-03 2016-10-31 Four à fonction chaleur tournante améliorée

Country Status (1)

Country Link
EP (1) EP3165830A1 (fr)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0081420A2 (fr) * 1981-12-08 1983-06-15 Etablissements Eugene Scholtes Four électrique de cuisson à usage ménager
WO1997034490A1 (fr) 1996-03-18 1997-09-25 Aktiebolaget Electrolux Unite de chauffage pour fours
EP1269085A1 (fr) * 2000-04-03 2003-01-02 Alto-Shaam, Inc. Four combine a pulverisateur d'eau a trois etages
EP2636955A1 (fr) * 2012-03-08 2013-09-11 Electrolux Home Products Corporation N.V. Four de cuisson prévu pour le transfert de chaleur par convection

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0081420A2 (fr) * 1981-12-08 1983-06-15 Etablissements Eugene Scholtes Four électrique de cuisson à usage ménager
WO1997034490A1 (fr) 1996-03-18 1997-09-25 Aktiebolaget Electrolux Unite de chauffage pour fours
EP1269085A1 (fr) * 2000-04-03 2003-01-02 Alto-Shaam, Inc. Four combine a pulverisateur d'eau a trois etages
EP2636955A1 (fr) * 2012-03-08 2013-09-11 Electrolux Home Products Corporation N.V. Four de cuisson prévu pour le transfert de chaleur par convection

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