EP3206459B1 - Plaque de cuisson et plan de cuisson comprenant une plaque de cuisson - Google Patents

Plaque de cuisson et plan de cuisson comprenant une plaque de cuisson Download PDF

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Publication number
EP3206459B1
EP3206459B1 EP16155081.9A EP16155081A EP3206459B1 EP 3206459 B1 EP3206459 B1 EP 3206459B1 EP 16155081 A EP16155081 A EP 16155081A EP 3206459 B1 EP3206459 B1 EP 3206459B1
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EP
European Patent Office
Prior art keywords
hot
plate
region
cooktop
planar region
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
EP16155081.9A
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German (de)
English (en)
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EP3206459A1 (fr
Inventor
Mario Funk
Werner Kirchgessner
Gerd Krüger
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.)
EGO Elektro Geratebau GmbH
Original Assignee
EGO Elektro Geratebau 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 EGO Elektro Geratebau GmbH filed Critical EGO Elektro Geratebau GmbH
Priority to EP16155081.9A priority Critical patent/EP3206459B1/fr
Priority to PL16155081T priority patent/PL3206459T3/pl
Priority to US15/395,677 priority patent/US20170227236A1/en
Publication of EP3206459A1 publication Critical patent/EP3206459A1/fr
Application granted granted Critical
Publication of EP3206459B1 publication Critical patent/EP3206459B1/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
    • F24C15/10—Tops, e.g. hot plates; Rings
    • 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
    • F24C15/10—Tops, e.g. hot plates; Rings
    • F24C15/108—Mounting of hot plate on worktop
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B3/00—Ohmic-resistance heating
    • H05B3/68—Heating arrangements specially adapted for cooking plates or analogous hot-plates
    • H05B3/70—Plates of cast metal

Definitions

  • the invention relates to a cooking plate and a hob with a cooking plate.
  • Hotplates for use in hobs or stoves for cooking have long been known, for example from the DE 19821140 A1 or the DE 2755807 A1 ,
  • Such cooking plates have a hotplate body made of cast metal or steel, on the top of which a cooking vessel to be heated is placed.
  • heating coils are arranged in insulation material as heating elements in recesses separated by webs.
  • Such a cooking plate is inserted into a cooking plate opening in a cooking plate of a hob usually from above and lies with a protruding edge. From below, the hotplate with a cover plate or the like. covered and fixed with a cooking plate opening spanning counter bearing on the hob plate or clamped.
  • the invention has for its object to provide an aforementioned hotplate and an aforementioned hob, with which problems of the prior art can be solved and it is possible, the performance and efficiency of the hotplate in the installed state with transmission of heat output in a to improve the cooking vessel.
  • the cooking plate has a hotplate body with a top and a bottom.
  • the hotplate body itself is made of metal, in particular of steel or iron or cast iron.
  • the hotplate body is monolithic or a single one-piece metal part, which is just poured in particular and is subsequently processed, in particular on the upper side.
  • At least one heating element is arranged on the lower side of the hotplate body, advantageously as a heating coil embedded in insulating material and pressed into the underside.
  • the upper side of the hotplate body has a flat design in order to be able to set up a cooking vessel to be heated thereon. Under shallow is not necessarily to be understood exactly flat or plan, but just flat or advantageous without deviations from a flat shape with elevations or depressions of more than 3 mm, more preferably more than 0.5 mm.
  • the upper surface of the hotplate body has an outer area and an inner area, the outer area surrounding the inner area.
  • a circumferential planar area is provided which lies in one plane or forms one level.
  • the planar area is therefore flat.
  • it is continuously circulating without any interruption.
  • the planar area can be provided that it is processed by post-processing, in particular by twisting.
  • it can have a structure, in particular in the form of circumferential or concentric or spiral rings. But for these should be provided that the tops form an aforementioned level or lie in a plane plan.
  • the planar area does not necessarily have to be completely closed smooth, but form or define a plane or lie in it.
  • the upper side has at least one concavely recessed inner area radially within this above-described planar area.
  • the recessed interior can connect directly to the planar area, but this is not necessary.
  • the concave recessed inner region has a circular shape and is approximately symmetrical to a center of the hotplate body or the upper side.
  • a cooking plate which has a flat top in the outer region or forms a flat support surface for a cooking vessel to be erected.
  • the cooking plate top has a concave recessed interior, so it is slightly pulled down. This should be avoided in any case that due to production tolerances or possibly burnt-in soiling a placed cooking vessel relatively punctiform in a region rests and then the heat transfer between the hotplate body and cooking vessel is severely degraded.
  • the planar area to an outer edge or an outer edge of the cooking plate which defines a maximum radial extent of the cooking plate or the hotplate body, a maximum of 5% of the radius of the hotplate body.
  • This distance should therefore be a few millimeters, for example 1 mm to 5 mm.
  • radially outwardly of the planar region, in particular directly thereafter only a strongly chamfered chamfered cooking plate edge or a peripheral chamfer is provided.
  • this is obviously no longer suitable for heat transfer to a cooking vessel to be erected, it merely forms a mechanically stable and risk-free outer end of the hotplate body.
  • Such a cooking plate edge can be 1 mm to 5 mm wide. Can connect down to it usually a raid edge odgl. made of stainless steel, as known from the prior art. However, this serves only for a visually clean and sealed connection to a hob plate, in which the hotplate is used. This has no influence on the invention.
  • a width of the planar region may be between 1 mm and 30 mm, advantageously between 3 mm and 10 mm.
  • the width of the planar region is between 1% and 20%, in particular between 3% and 10%, of the radius of the hotplate body. This means that although the planar area forms a certain significant level bearing surface for a good heat transfer to a cooking vessel to be erected. At the same time, however, it is obvious that a significant part of the upper surface of the cooking plate, in particular more than 50%, is formed by the inner region surrounded by the planar region, which in turn passes through the concave recessed form according to the invention underneath.
  • this concave recessed shape can advantageously have only a very small depth, so that the inner area expands slightly, for example by a thermal expansion of the cooking plate during operation upwards or bulges and thus also possibly rests on the underside of a raised cooking vessel for an even better heat transfer.
  • the circumferential planar region has an approximately constant width. This facilitates the production, in particular by a rotating performed machining the top.
  • a cooking plate according to the invention may be round, in particular have a round-symmetrical upper side. But this need not be, even rectangular or square basic shapes of a hotplate are possible, especially with straight outer edges and rounded corners.
  • An outer circumferential planar region then also has a substantially square or rectangular shape.
  • the concave depression of the inner region within the planar region can be designed differently in cross section.
  • it can be a conical shape, that is to say essentially rectilinear flanks have in the sectional representation.
  • Such a conical shape is relatively easy to produce just by an aforementioned rotating machining, since no elaborately programmed control is needed.
  • the inner region may be a concave recessed circular arc, ie a circular section in the sectional view. Also other intervening forms as well as parabolas or the like. are possible.
  • the course of this depression is advantageously strictly monotonically continuous without cracks or steps or corners.
  • a maximum depth of the concave depression of the inner region below the planar region may be between 0.05 mm and 1 mm, advantageously between 0.08 mm and 0.3 mm. This shows that this concave depression of the inner region is only slightly below the circulating planar region, so that any air gap to the underside of a mounted cooking vessel is very small for the best possible heat transfer.
  • the deepest region of the recessed inner region may have the aforementioned dimension below the circumferential planar region if a single depression is provided within the planar region.
  • an inner area within the peripheral Planar Schemes have a prescribed curvature, which would have a maximum depth between 0.05 mm and 1 mm below the plane of Planar Schemes as a recess in a continuous course.
  • a recessed center zone opposite the concave depression is provided in a central region of the inner region, in particular around a center of the hotplate.
  • Their depth is significantly greater or their concave curvature is much stronger, they may have a depth of 0.3mm to 3mm below the plane of the planarization area.
  • Such recessed central zones with a depression in the millimeter range below a footprint of the hotplate are basically known from the prior art.
  • hotplates in this central zone are often not provided with heating elements or the center zone opposite no heating elements are provided on the bottom, so that here is the smallest possible air gap to the bottom of the cooking vessel is less important.
  • recessed middle zone applies that, as previously described for the interior, they may have either a conical shape, a circular arc shape or any other shape as a cross section.
  • their course is also strictly monotonous continuous or without interruptions, jumps or steps or corners.
  • Such a recessed center zone may have a radius between 5% and 30% of the radius of the hotplate body. Thus, their radial width may be between that of the planar region and that of the inner region outside the central zone.
  • the again recessed central zone only goes so far radially outward, that no more heating elements are provided opposite or with the same radius or distance from a central axis of the cooking plate on a bottom of the cooking plate. This ensures that no heating power is delivered in an area where efficiency would be low due to the overlying recessed center zone.
  • An inventive hob has at least one hotplate according to the invention, as has been described above. Furthermore, the hob has a hob plate, which advantageously consists of metal or stainless steel. It has a cooking plate opening into which the cooking plate is inserted, advantageously inserted from above. In this case, the cooking plate stands with a laterally projecting edge on this cooking plate opening or lies on top of the hob plate. For this purpose, an initially mentioned usual raid edge in the form of a stainless steel ring or the like. used, but this does not matter.
  • an abutment is attached from below to the hotplate and fastened or screwed in a central region on the hotplate. A screw is considered common and simple, but it could also locking or clamping bolts or the like. be used.
  • the counter-bearing overlaps the cooking plate and is located at at least three support points on the underside of the hob plate, the counter-bearing also overlaps the cooking plate opening.
  • These at least three contact points have a certain distance from each other, in particular a distance of at least 45 ° arc angle to each other or at least 10% of the circumference of the cooking plate opening.
  • This attachment with a counter-bearing according to the prior art can namely lead to a kind of buckling or bending of the hotplate body, which of course adversely affects its planar top negative. This is prevented by the plurality of or at least three or four spaced support points.
  • Such an abutment can be designed differently. According to a simple embodiment, it is formed at least Y-like with three arms or cross-shaped with four arms, which emanate from a center or cross over there quasi.
  • the arms can be at the same angle to each other or even the support points formed by the respective arms on the underside of the hob plate can be spaced equal to each other. Then a force is particularly evenly distributed or even.
  • three or four arms can also be provided six or eight arms, so a star-shaped counter bearing.
  • it may be a special suitably trained metal part, alternatively it may be several separate arms, which are superimposed and then rotated against each other.
  • Such arms may consist of a flat sheet with at least one bent or Congresskanteten outer edge for stiffening.
  • an abutment may have the shape of a curved plate, which is in particular circular with a diameter larger than the diameter of the cooking plate opening in the hob plate.
  • Such an abutment may also be connected in a central region with the cooking plate, as described above. In the outer area, it can largely, in particular completely circumferentially, rest against the underside of the hob plate.
  • the counter bearing does not even need to be a particularly precisely manufactured part, since at the latest with the attachment in the central region of the cooking plate and tightening a screw or other attachment of the outer edge of the abutment evenly and circumferentially to the underside of the hob plate will create the tension the cooking plate on it.
  • a right portion of a cooking plate 11 according to the invention which has a hotplate body 13.
  • the hotplate body 13 has a substantially flat upper surface 15, which, however, does not necessarily have to be completely flat in any way.
  • a circumferential planar region 17 is provided, which is formed with a constant width, which is indicated by the short lines above, as a circular ring. This width can be 10 mm.
  • the planar area 17 is completely planar or lies completely in one plane or, in other words, does not have a plane over which it predominantly or substantially or completely rests or which it defines.
  • an interior region 19 which lies below the planar plane of the planar region 17 or which is concavely recessed.
  • This recess can be either spherically concave, as explained above, so that in a greatly enlarged side view of the Fig. 1 the inner region 19 would be a circular cutout with the lowest point at the midpoint.
  • the inner region 19 can be conically recessed in the shape of a cone, so that the flanks on the left and right would be essentially straight and would be mirror-symmetrical to a central axis of the hotplate 11 shown by dashed lines. This is more easily possible by an aforementioned turning work.
  • the recessed inner region 19 may also have a different concave curve shape.
  • a transition between the inner region 19 and the planar region 17 may be gradual or gentle, possibly with a very slight Edge at the transition.
  • the planar region 17 has a circular ring shape in plan view, the recessed inner region 19 has a circular shape.
  • the inner region 19 lies in the middle in the region of the dashed central axis with the greatest depth or the lowest point about 0.1 to 0.2 mm below the plane of the planar region 17. For the technical advantages which are achieved with the invention, is sufficient this as a recess. This results in a foreseeable very small air gap to the underside of a mounted cooking vessel. However, drawing it is not representable, even in high magnification, based on the representation shown here but well understood.
  • the diameter of the hotplate is about 18 cm.
  • planar region 17 Radially outside the planar region 17 extends an outer edge 21 of the hotplate body 13. Above this, a Randfase 22 is formed. Although the planar region 17 does not form the outermost region of the cooking plate 11 or of the hotplate body 13, it is at least very far outward or radially outward there is no recognizable area intended for placing a cooking vessel to be heated.
  • the cooking plate 11 is formed according to the prior art.
  • a peripheral flange edge 26 is integrally formed on the outside, which lies radially slightly within the outer edge 21.
  • Radially within the flange 26 are formed on the bottom 25 circumferential ridges 28, wherein in the recesses formed thereby embedded in insulating material heating coil 29 runs as a heating element.
  • Centrally around the dashed central axis around a projecting middome 31 is formed with a thread provided therein 32.
  • the central dome 31 is slightly below the flange 26, but this may also extend beyond.
  • an outer circumferential planar region 117 is provided as a circular ring. Its width can again be about 10 mm with a diameter of the hotplate 111 of 18 cm.
  • a recessed interior area 119 is provided, which may be of similar construction in terms of shape and depth as the interior area 19 of the hotplate 11 of FIG Fig. 1 , namely as a circular ring. Its depth or its lowest point would be about 0.1 to 0.2 mm below the plane of the planar region 117 in a continuous course. Again, this is not graphically represented, see the above.
  • the recessed center zone 120 may have a maximum depth of about 1 mm to 1.5 mm in the center as the lowest point, possibly a little less or a little more. As can be seen from the sectional view, it does not have a very gradual transition to the radially outer adjacent inner region 119, but drops relatively quickly to more than half of the maximum depth. This means that by design and depth of the recessed center zone 120, a plant of a patch to be heated cooking vessel will certainly not be achieved here.
  • the function of this recessed center zone 120 corresponds to that, as it is also known in conventional hotplates from the prior art, in particular, it is about the expansion behavior of the hotplate body 113 when heated.
  • the recessed center zone 120 in the radial direction only goes so far, to a bottom 115 not shown here heating elements between the webs 128 would be provided. This ensures that no heating power is delivered in the area of the central zone 120, where the efficiency would be extremely low anyway.
  • Fig. 3 is a simplified sectional view of an inventive hob 35 shown with a conventional hob plate 36, preferably made of stainless steel.
  • a conventional hob plate 36 preferably made of stainless steel.
  • two cooking plate openings 37 are provided in the two hotplates 11 according to the invention are used, advantageously in identical training, possibly with different diameters.
  • the hob plate 36 in the region of the cooking plate openings 37, as shown in the bottom view of Fig. 5 hinted at is an upwardly pulled collar on. This is, as is known to those skilled in the outside of the flange 26 in its transition to the horizontal region of the outer bottom 25 of the hotplate body 13 toward the outer edge 21 at.
  • an abutment 40 is attached to each of the cooking plates 11, which radially overlaps them and, in particular, also radially overlaps the cooking plate openings 37. Then that's it Counter bearing 40 each on the underside of the hob plate 36 outside the cooking plate opening 37 at.
  • the abutment 40 is clamped against the hotplate 11 and pulls them firmly from below against the hob plate 36.
  • an immovable connection is achieved at the top of the hob 35.
  • a first counter bearing 40a which has the initially described form of a curved plate.
  • the diameter of the plate of the abutment 40a is greater than that of the cooking plate opening 37, which connects, so to speak directly to the dashed flange flange 26 of the cooking plate 11, for example, 5 mm to 20 mm larger.
  • the plate 40a has an opening 41a through which a connecting cable 12 of the cooking plate 11 can be led out for an electrical connection. Details will be added to the following Fig. 5 described.
  • an abutment may also be designed similar to that known in the prior art, that is to say in the manner of a web, but with at least four arms or two crossed webs.
  • abutment 240a in the shape of a plate similar to the one 3 and 4 shown in detail.
  • the counter bearing 240a here, so to speak recessed on the underside of the hob plate 36 is located on a portion which connects to the increase radially inward. But that does not have to be this way.
  • a central attachment of one here not shown, with its above-described flange edge radially within the anvil 240 a lying cooking plate is provided by means of a threaded bolt 243 together with nut.
  • two bolts 245 are provided as anti-rotation protection, which protrude from the underside of the cooking plate and through corresponding openings in the abutment 240 a through.
  • a connecting device 212 which is not to be explained in more detail here, can be seen for an electrical connection of the cooking plate 11, which protrudes through an opening 241a in the abutment 240a.
  • a cover which substantially covers the area between the flange 26 and the middle wall 31, from the flat, similar to Fig. 5 represented, then an electrical connection protrudes.
  • a cover can also be provided with the hobs according to the invention here or in the hobs according to the invention with an attachment of the cooking plates to the hob plates.
  • a plate-shaped, largely closed or covering counter bearing according to the Fig. 4 left and 5 to dispense with such a cover since the hotplate is in the installed state on the hob yes covered at the latest with the plate-shaped abutment.

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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)

Claims (12)

  1. Plaque de cuisson (11, 111) avec un corps de plaque de cuisson (13, 113), dans laquelle:
    - le corps de plaque de cuisson (13, 113) présente une face supérieure (15, 115) et une face inférieure (25, 125),
    - le corps de plaque de cuisson est en métal,
    - sur la face inférieure (25, 125) du corps de plaque de cuisson au moins un élément de chauffage (29, 129) est arrangé,
    - la face supérieure (15, 115) du corps de plaque de cuisson est plate pour déposer un récipient de cuisson à chauffer,
    - la face supérieure du corps de plaque de cuisson présente une région planaire (17, 117) périphérique dans une région extérieure, ladite région planaire étant située dans un plan ou bien formant un plan,
    - la face supérieure présente au moins une région intérieure (19, 119) en creux concave radialement au sein de la région planaire,
    caractérisée en ce que
    la région planaire (17, 117) périphérique présente une largeur entre 1 % et 20 % du rayon du corps de plaque de cuisson (13, 113).
  2. Plaque de cuisson selon la revendication 1, caractérisée en ce que la région planaire (17, 117) présente un écartement d'au maximum 5 % du rayon du corps de plaque de cuisson (13, 113) d'un bord extérieur (21, 121) de la plaque de cuisson (11, 111) d'une étendue radiale maximale, dans laquelle de préférence radialement à l'extérieur de la région planaire s'étend seulement un rebord de plaque de cuisson (22, 122) chanfreiné fortement biaisé vers le bas.
  3. Plaque de cuisson selon la revendication 1 ou 2, caractérisée en ce que la région planaire (17, 117) périphérique présente une largeur de 1 mm à 30 mm, de préférence de 3 mm à 10 mm.
  4. Plaque de cuisson selon l'une quelconque des revendications précédentes, caractérisée en ce que la région planaire (17, 117) périphérique présente une largeur entre 3 % et 10 % du rayon du corps de plaque de cuisson (13, 113).
  5. Plaque de cuisson selon l'une quelconque des revendications précédentes, caractérisée en ce que la région planaire (17, 117) périphérique présente une largeur constante.
  6. Plaque de cuisson selon l'une quelconque des revendications précédentes, caractérisée en ce que la région intérieure (19, 119) en creux concave présente une forme ou bien une voûte de concavité sous forme de cône ou sous forme d'arc de cercle.
  7. Plaque de cuisson selon la revendication 6, caractérisée en ce que la région intérieure (19) présente un seul creux concave, dans laquelle de préférence une profondeur maximale du creux concave au-dessous de la région planaire (17) périphérique est 0,05 mm à 1 mm, de préférence 0,08 mm à 0,3 mm.
  8. Plaque de cuisson selon la revendication 6, caractérisée en ce que dans une région centrale de la région intérieure (119) est prévue une zone centrale (120) qui par rapport au creux concave est encore plus creusée et présente une profondeur entre 0,3 mm à 3 mm au-dessous de la région planaire périphérique, dans laquelle de préférence une profondeur maximale du creux concave de la région intérieure au-dessous de la région planaire (117) périphérique est 0,05 mm à 1 mm, dans laquelle en particulier la zone centrale (120) creusée présente une courbure concave avec une courbure plus accentuée qu'une courbure de la région intérieure (119).
  9. Plaque de cuisson selon la revendication 8, caractérisée en ce que sur une face inférieure (125) de la plaque de cuisson (111) au-dessous ou bien opposé à la zone centrale (120) creusée, il n'y a pas d'éléments de chauffage prévus.
  10. Table de cuisson comprenant au moins une plaque de cuisson selon la revendication 1, caractérisée en ce que la table de cuisson (35) présente une plaque de table de cuisson (36), de préférence en métal ou bien en acier inoxydable, avec une ouverture de plaque de cuisson (37) dans la plaque de table de cuisson où la plaque de cuisson (11) est insérée, et avec un rebord (21) saillant latéralement de la face supérieure (15) du corps de plaque de cuisson (13) projetant au-delà de cette ouverture de plaque de cuisson, dans laquelle pour fixer la plaque de cuisson (11) sur la table de cuisson (35) une butée (40a, 42, 42', 240a) est appliquée à la plaque de cuisson par le bas et est fixée ou vissée dans une région centrale à la plaque de cuisson, dans laquelle la butée enjambe l'ouverture de plaque de cuisson (37) et repose sur la face inférieure de la plaque de table de cuisson (36) à au moins trois points d'appui espacés l'un de l'autre avec un angle en arc d'au moins 45° .
  11. Table de cuisson selon la revendication 10, caractérisée en ce que la butée est sous forme de croix avec au moins trois bras (42, 42'), en particulier six bras ou huit bras, partant d'un point central et étant de préférence équidistants angulairement.
  12. Table de cuisson selon la revendication 10, caractérisée en ce que la butée est sous forme d'un plateau courbé (40a, 240a) et dans une région centrale est connectée à la plaque de cuisson (11) et dans une région extérieure repose largement périphérique, en particulier complètement périphérique, sur la face inférieure de la plaque de table de cuisson (36), dans laquelle de préférence la butée présente une ouverture pour un raccordement électrique à la plaque de cuisson.
EP16155081.9A 2016-02-10 2016-02-10 Plaque de cuisson et plan de cuisson comprenant une plaque de cuisson Active EP3206459B1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
EP16155081.9A EP3206459B1 (fr) 2016-02-10 2016-02-10 Plaque de cuisson et plan de cuisson comprenant une plaque de cuisson
PL16155081T PL3206459T3 (pl) 2016-02-10 2016-02-10 Płyta grzewcza i pole grzewcze z płytą grzewczą
US15/395,677 US20170227236A1 (en) 2016-02-10 2016-12-30 Hot plate, and hob having a hot plate

Applications Claiming Priority (1)

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EP16155081.9A EP3206459B1 (fr) 2016-02-10 2016-02-10 Plaque de cuisson et plan de cuisson comprenant une plaque de cuisson

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EP3206459A1 EP3206459A1 (fr) 2017-08-16
EP3206459B1 true EP3206459B1 (fr) 2019-04-03

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EP (1) EP3206459B1 (fr)
PL (1) PL3206459T3 (fr)

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US20170227236A1 (en) 2017-08-10
EP3206459A1 (fr) 2017-08-16

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