EP3425286A1 - Kochvorrichtung und betriebsverfahren dafür - Google Patents

Kochvorrichtung und betriebsverfahren dafür Download PDF

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Publication number
EP3425286A1
EP3425286A1 EP18181205.8A EP18181205A EP3425286A1 EP 3425286 A1 EP3425286 A1 EP 3425286A1 EP 18181205 A EP18181205 A EP 18181205A EP 3425286 A1 EP3425286 A1 EP 3425286A1
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EP
European Patent Office
Prior art keywords
fan
air
side wall
cooking compartment
cooking
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
EP18181205.8A
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English (en)
French (fr)
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EP3425286B1 (de
Inventor
Aykut SEVER
Rustem Asik
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.)
Vestel Beyaz Esya Sanayi ve Ticaret AS
Original Assignee
Vestel Beyaz Esya Sanayi ve Ticaret AS
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Priority to PL18181205T priority Critical patent/PL3425286T3/pl
Publication of EP3425286A1 publication Critical patent/EP3425286A1/de
Application granted granted Critical
Publication of EP3425286B1 publication Critical patent/EP3425286B1/de
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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
    • F24C15/325—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation electrically-heated
    • 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

Definitions

  • the present invention relates to cooking devices used for cooking foods, and operation methods of these devices.
  • While foods may be consumed raw, they may be consumed after being cooked via a cooking device.
  • these cooking devices may also be an oven which comprises a cooking compartment in which the vessel containing the food to be cooked is placed, and performs cooking process by keeping the compartment heat at high values.
  • cooking devices within the known art provide air circulation by a fan, thereby providing equal heat distribution in the compartment as much as possible.
  • the air circulation provided by the fans is not satisfactory in particular for cooking different foods in the same compartment.
  • the prior art patent document no WO2013050546A1 discloses a cooking device developed to cook different foods simultaneously.
  • the device disclosed in this document refers to a separator that separates the cooking compartment into two separate spaces, and the fans are arranged so as to provide circulation in these separate spaces. This arrangement both increases the production cost and complicates the production process.
  • the cooking device developed by the present invention comprises at least a top wall; at least a bottom wall provided opposite to the top wall; at least a first side wall provided between the top wall and the bottom wall; at least a second side wall provided opposite to the first side wall; at least a rear wall; at least a cooking compartment formed by these walls, in which the cooking process is performed; at least a placement opening provided opposite to the rear wall and which enables to place food to the cooking compartment; and at least two holding members provided one above the other such that at least two vessels is able to be provided one above the other in the cooking compartment at the same time, and which enable to place the vessel containing the food to be cooked in the cooking compartment in a suspended way.
  • the developed cooking device also comprises:
  • the cooking device and the operation method developed by the present invention Thanks to the cooking device and the operation method developed by the present invention, an equal heat distribution within the cooking compartment is obtained and an efficient cooking process is able to be performed in this manner. Moreover, time may be saved by shortening pre-heating process. In addition, it may be provided to cook same or different foods in a plurality of vessels simultaneously in an efficient manner.
  • Object of the present invention is to develop a cooking device and operation method in which the cooking process is performed in a compartment and the cooking efficiency is increased.
  • Another object of the present invention is to develop a cooking device and operation method which provide to cook foods equally in a shorter time.
  • Another object of the present invention is to develop a cooking device and operation method which provide to cook more than one food simultaneously.
  • Yet another object of the present invention is to develop a cooking device and operation method which provide to cook different foods simultaneously.
  • Second fan F1 Second fan (F2) Support element (H1) Motor (H2) Top wall (1) Bottom wall (2) First side wall (3) Second side wall (4) Rear wall (5) Opening (5a) Placement opening (6) Holding member (7) Second hole (8) Guidance element (9) Body (9a) First passage (9b) Second passage (9c) Air duct (10) Lateral wall (10a) Baffle element (11) Air passage space (11a) Heater (12) Flap (13) Third passage (14) Baffle (15) First hole (15a) Third hole (15b) Circulation distance (16)
  • Various cooking devices for cooking a food are already in use. These cooking devices basically provide to cook the food by providing heat to the food to be cooked contained within the vessel. In particular, for cooking devices, such as an oven, in which the cooking process is performed in the cooking compartment comprised therein, hot air should reach to the food equally in order to perform the cooking process efficiently.
  • a cooking device which provides equal heat distribution for the food to be cooked and in which more than one food is able to be cooked at the same time.
  • the cooking device developed by the present invention comprises at least a top wall (1); at least a bottom wall (2) provided opposite to the top wall (1); at least a first side wall (3) provided between the top wall (1) and the bottom wall (2); at least a second side wall (4) provided opposite to the first side wall (3); at least a rear wall (5); at least a cooking compartment formed by these walls, in which the cooking process is performed; at least a placement opening (6) provided opposite to the rear wall (5) and which enables to place food to the cooking compartment; and at least two holding members (7) (preferably at least four at the opposite side walls) provided one above the other such that at least two vessels is able to be provided one above the other in the cooking compartment at the same time, which enable to place the vessel (e.g.
  • a tray containing the food to be cooked in the cooking compartment in a suspended way and are preferably provided at the side of the first side wall (3) and/or the second side wall (4) facing the cooking compartment (4) (said holding member (7) may be an external component attached to the cooking compartment via a connection element (e.g. screw, nail, adhesives etc.) and/or it may be in a structure formed on the second side wall (4), which is integrated with the related side wall).
  • a connection element e.g. screw, nail, adhesives etc.
  • the cooking device developed by the present invention also comprises: at least an opening (5a) provided at the rear wall (5a); at least a baffle (15) which closes said opening (5a), and has at least two first holes (15a) for air passage which are provided side by side such that at least one of them is close to the first side wall (3) and at least the other is close to the second side wall (4), and which is preferably detachable to and from the rear wall (5); at least an air duct (10) provided such that it surrounds the first side wall (3), the rear wall (5) and the second side wall (4) at the outer sides of the first side wall (3), the rear wall (5) and the second side wall (4) that do not face the cooking compartment, and that an air circulation space is formed between the duct and first side wall (3), the rear wall (5) and the second side wall (4), an exemplary view of which is provided in figure 6 , and which comprises at least three lateral sides (10a) (these lateral walls (10a) may both be one-piece structure and be multi-piece structure connected to each other for
  • foods to be cooked are placed to the trays and the trays are placed in the cooking compartment via the holding members (7).
  • the control unit arranges operation and waiting states of the fans and the heaters according to selected cooking option. For example, both of the heaters (12) and accordingly both of the first fan (F1) and the second fan (F2) are operated since temperature at the cooking compartment is quite law for cooking process at the beginning of the cooking option. When operated in this way, both the first fan (F1) and the second fan (F2) draw air from the cooking compartment and the air drawn is heated by the heaters (12) around the fans.
  • the air drawn by the first fan (F1) and heated is prevented to return to the cooking compartment through the first hole (15a) via the guidance element (9) in connection with the first fan (F1) to guide it to the air circulation space between the first side wall (3) and the air duct (10).
  • the air drawn by the second fan (F2) and heated is prevented to return to the cooking compartment through the first hole (15a) via the guidance element (9) in connection with the second fan (F2) to guide it to the air circulation space between the second side wall (4) and the air duct (10). In this way, it is also prevented for the air drawn by both of the fans and heated to mix each other.
  • heated air provided within the air circulation spaces that are between the side walls and the air duct (10) passes through the second holes (8) on the side walls and returns to the cooking compartment, and thus it reaches to the foods at the trays. Due to the fact that the second holes (8) are provided such that they transmit hot air both to the top and bottom of the trays, equal cooking of the foods in the trays is provided. Moreover, cooking efficacy is increased and also equal cooking of the multiple foods simultaneously is provided by sending the heated air to the foods through the side walls. By preventing the air drawn and guided by the fans to mix each other, homogenous temperature distribution within the cooking compartment is obtained. Also, thanks to said circulation distance (16), in case one of the fans operates and the other does not, the operating fan is also able to draw the air inside the cooking compartment through the non-operating fan.
  • each of the guidance elements (9) comprised within the developed cooking device preferably comprises: at least a body (9a) within which the fan and the heater (12) are provided; at least a first passage (9b) provided at the side of the body (9a) facing the first hole (15a), which provides the air, drawn through the first hole (15a) from the cooking compartment with the rotation of the propeller comprised within the fan, to reach inside the body (9a) and accordingly to the heater (12); and at least a second passage (9c) which provides to guide the air, passing through the first passage (9b) and reaching to the body (9a), to the side edge from the body (9a).
  • the first fan (F1) and the second fan (F2) are provided inside the body (9a) of the guidance element (9), and the heaters (12) are provided inside the body (9a) so as to surround the related fan.
  • the guidance element (9), in which the first fan (F1) is provided is between the rear wall (5) and the air duct (10) such that the first passage (9b) comprised within this guidance element (9) corresponds to the first hole (15a) that is close to the first side wall (3).
  • the guidance element (9), in which the second fan (F2) is provided is between the rear wall (5) and the air duct (10) such that the first passage (9b) comprised within this guidance element (9) corresponds to the first hole (15a) that is close to the second side wall (4).
  • said first passage (9b) has a circular section, and its diameter is preferably smaller than the diameter of the propellers of the fans.
  • the developed cooking device preferably comprises at least two baffle elements (11) provided between the rear wall (5) and the air duct (10), at least one for each guidance elements (9), which prevent the air, drawn by the fans from the cooking compartment and exited from the guidance element (9), to return to the cooking compartment (in other words, which provide the air to directly reach to the air circulation space that is between the side edges and the air duct (10)), and which are in the form of a plate rod that has at least an air passage space (11a) on it.
  • the width of the air passage space (11a) comprised within said baffle element (11) is preferably the same with the width of the second passage (9c) comprised within the guidance element (9), and the baffle element (11) is provided such that the air passage space (11a) exactly corresponds to the second passage (9c).
  • each movement arrangement comprised within the developed cooking device preferably comprises: at least a motor (H2) in connection with said energy source, which provides the rotation of the propellers with the energy received from the energy source, and at least a support element (H1) which provides to rigidly fix the motor (H2) to the cooking device, on which the motor (H2) is provided and which is preferably provided on the air duct (10).
  • the cooking device comprises: at least two third passages (14) provided on the rear wall (5) such that at least one of them is provided between the first fan (F1) and the first side wall (3), and that at least another one of them is between the second fan (F2) and the second side wall (4) (preferably side of the baffle elements (11) that does not facing the fans); at least two third holes (15b), at least one for each third passages (14), provided at said baffle (15) so as to correspond to the third passages (14); and at least two flaps (13), at least one for each third passages (14), which have an opened position to allow air passage through said third passage (14) and a closed position to prevent air passage through the third passage (14), which control, by means of these opened/closed positions, the passage of air between the air circulation space that is between the rear wall (5) and the air duct (10) and the air circulation space that is between the side walls and the air duct (10), which are preferably connected to the rear wall (5) via
  • said flaps (13) While in opened position, said flaps (13) are provided such that they have a predetermined angle (preferably an acute angle or right angle with the third passage (14)) with said third passage (14) (or with the rear wall (5)).
  • Cooking compartment air drawn from the first holes (15a) by means of the flaps (13) is also able to be sent to the cooking compartment through the third holes (15b) on the baffle (15) in accordance with the needs, as well as the side walls. In this manner, circulation directions of the air inside the cooking device are increased and accordingly, it is able to be provided to cook simultaneously same or different foods contained in a plurality of vessels in an efficient manner.
  • width of said second holes (8) may be different from each other.
  • width of the second holes (8) may increase from the opening (5a) towards the rear wall (5) in an embodiment while they may decrease in another embodiment.
  • width of the second holes (8) may decrease towards the middle portion such that width of the second holes (8) that is close to the opening (5a) and to the rear wall (5) is above the width of the second holes (8) at the middle portion.
  • Operation method of the cooking device developed by the present invention comprises the steps of: selecting, by the user, one of the plurality of cooking options which are pre-saved in the control unit; detecting required temperature value within the cooking department according to the selected option; then operating at least one of the heaters (12) and fans; and by this way, initiating both the heating process and the cooking process with the circulation of air that is in the cooking compartment.
  • the heaters (12) when the heaters (12) are active, one or two of the fans may be operated together. Manners of application of the developed operation method is shown in table - 1, wherein "+" indicates operating states of the related component (active), and "-" indicates non-operating states of the related component.
  • the air heated by the heaters (12) passes to the cooking compartment through the second holes (8) provided on the second side wall (4), and thus the air circulation is provided by this way.
  • energy consumption is decreased by shortening the pre-heating process of the cooking device, time-saving is provided and an efficient and effective cooking device is obtained.
  • the air drawn by the first fan (F1) is transmitted to the air circulation space that is between the first side wall (3) and the air duct (10) by being heated via the heater (12) around the first fan (F1); and the air drawn by the second fan (F2) is transmitted to the air circulation space that is between the second side wall (4) and the air duct (10) by being heated via the heater (12) around the second fan (F2) and is transmitted to the cooking department through the second holes (8) provided on the side walls.
  • the fan in connection with this heater (12) is also active, and if the heater (12) is not active, it is passivized by ceasing the rotation of the propeller comprised within the fan with which it is in connection.
  • the first fan (F1) and the heater (12) provided around the first fan (F1), and the second fan (F2) and the heater (12) around the second fan (F2) are operated simultaneously in themselves.
  • only one heater (12) may also be operated while the propeller comprised within both of the fans is rotated.
  • the fans may be operated for predetermined times respectively and/or together, and by this way an equal heat distribution may be obtained within the cooking compartment.
  • the heaters (12) and the fans may be controlled independently from each other according to the selected cooking option. In an exemplary embodiment, operation times of the fans and the heaters (12) may be equal.
  • operation times of the first fan (F1) and the heater (12) in connection with the first fan (F1) are equal, and operation times of the second fan (F2) and the heater (12) in connection with the second fan (F2) are equal, and the operation time of the first fan (F1) and the heater (12) in connection with the first fan (F1) is longer than the operation time of the second fan (F2) and the heater (12) in connection with the second fan (F2).
  • operation times of the first fan (F1) and the heater (12) in connection with the first fan (F1) are equal, and operation times of the second fan (F2) and the heater (12) in connection with the second fan (F2) are equal, and the operation time of the first fan (F1) and the heater (12) in connection with the first fan (F1) is shorter than the operation time of the second fan (F2) and the heater (12) in connection with the second fan (F2).
  • operation times of the first fan (F1) and the second fan (F2) are equal, and the operation times of the heaters (12) are equal, and the operation time of the first fan (F1) and the second fan (F2) is longer than the operation time of the heaters (12).
  • operation times of the first fan (F1) and the second fan (F2) are equal, and are longer than the operation time of the heater (12) in connection with the first fan (F1) and the operation time of the heater (12) in connection with the second fan (F2).
  • operation time of the heater (12) in connection with the first fan (F1) is also longer than the operation time of the heater (12) in connection with the second fan (F2).
  • operation time of the heater (12) in connection with the first fan (F1) may also be shorter than the operation time of the heater (12) in connection with the second fan (F2).
  • Operation method developed according to the present invention also preferably comprises the steps of: stopping the heaters (12) when the required temperature value within the cooking compartment is obtained according to the selected option; continuing the temperature measurement of the cooking compartment with a predetermined period via a thermometer; and when the temperature of the cooking compartment is below said predetermined temperature value for a predetermined time, re-operating at least one of the heaters (12).
  • the table summarising the operation practices of the fans in the case where the heaters are not operating is given at table - 2.
  • Table - 2 First fan (F1) + + - - Second fan (F2) + - + - Heater in connection with the first fan (F1) - - - - Heater in connection with the second fan (F2) - - - - -
  • operation times of the first fan (F1) and the second fan (F2) may be equal to each other and the waiting time, or be shorter than the waiting time.
  • operation time of the first fan (F1) may be longer than the operation time of the second fan (F2), and operation time of the second fan (F2) may be longer than the waiting time.
  • operation time of the second fan (F2) may be longer than the operation time of the first fan (F1), and operation time of the first fan (F1) may be longer than the waiting time.
  • the operation method comprises the steps of: selecting, by the user, one of the plurality of cooking options which are pre-saved in the control unit; detecting required temperature value within the cooking department according to the selected option; arranging the opened/closed positions of the flap (13) by operating at least one of the heaters (12) and the fans; and by this way, initiating both the heating process and the cooking process with the circulation of air that is in the cooking compartment.
  • the flaps (13) are in opened position, and while the first fan (F1) (preferably together with the heater (12) with which it is in connection) is operating, the second fan (F2) (and preferably the heater (12) with which the second fan (F2) is in connection) is passive.
  • the air inside the cooking compartment is drawn by the first fan (F1) through the first holes (15a) and the third hole (15b) that is close to the second fan (F2), and returned to the cooking compartment through the third hole (15b) that is close to the first fan (F1).
  • this opened position of the flaps (14) there is no air passage at the air circulation space that is between the side walls and the air duct (10).
  • the flaps (13) are in the opened position and the second fan (F2) (preferably together with the heater (12) with which it is in connection) is in operation, and the first fan (F1) (preferably together with the heater (12) with which the first fan (F1) is in connection) is passive.
  • air inside the cooking compartment is drawn by the second fan (F2) through the first holes (15a) and the third hole (15b) that is close to the first fan (F1), and returned to the cooking compartment through the third hole (15b) that is close to the second fan (F2).
  • this opened position of the flaps (14) there is no air passage at the air circulation space that is between the side walls and the air duct (10).
  • both of the fans (and preferably the heaters (12) with which the fans are in connection) may be in operation.
  • the air inside the cooking compartment is drawn by both of the fans through the first holes (15a) without being mixed each other, and returned to the cooking compartment via the third holes (15b).
  • the flap (13) that is close to the first fan (F1) may be in the opened position, and the flap (13) that is close to the second fan (F2) may be in the closed position.
  • the first fan (F1) preferably together with the heater (12) with which it is in connection
  • the second fan (F2) (preferably together with the heater (12) with which the second fan (F2) is in connection) is passive.
  • the air inside the cooking compartment passes to the air circulation space through the first holes (15a), and the second holes (8) that are close to the second side wall (4) via the first fan (F1), and returns to the cooking compartment via the third hole (15b) that is close to the first fan (F1).
  • the flap that is close to the first fan (F1) may be in the opened position, and the flap (13) that is close to the second fan (F2) may be in the closed position.
  • the second fan (F2) (preferably together with the heater (12) with which it is in connection) is in operation, and the first fan (F1) (preferably together with the heater (12) with which the first fan (F1) is in connection) is passive.
  • the flap (13) that is close to the second fan (F2) may be in the opened position, and the flap (13) that is close to the first fan (F1) may be in the closed position.
  • the first fan (F1) preferably together with the heater (12) with which it is in connection
  • the second fan (F2) and preferably together with the heater (12) with which the second fan (F2) is in connection
  • air inside the cooking compartment reaches to the first fan (F1) through the first holes (15a) and the third hole (15b) that is close to the second fan (F2) via the first fan (F1), and returns to the cooking compartment via the second holes (8) located on the first side wall (3) after being transmitted to the air circulation space that is between the first side wall (3) and the air duct (10).
  • the flap (13) that is close to the second fan (F2) may be in the opened position, and the flap (13) that is close to the first fan (F1) may be in the closed position.
  • the second fan (F2) (preferably together with the heater (12) with which it is in connection) is in operation, and the first fan (F1) (and preferably the heater (12) with which the first fan (F1) is in connection) is passive.
  • the air within the cooking compartment passes through the first holes (15a), and the second holes (8) that are on the first side wall (3) via the second fan (F2), and returns to the cooking compartment through the second fan (F2) via the third hole (15b) that is close to the second fan (F2).
  • both of the fans may be in operation.
  • the air inside the cooking compartment is drawn through the first holes (15) via both of the fans without being mixed each other, and returns to the cooking compartment via the third hole (15b) that is close to the second fan (F2) and the second holes (8) provided on the first side wall (3).
  • the heaters (12), fans and the flaps (13) is able to be controlled independently according to the selected cooking option. In an exemplary embodiment, operation times of the fans and the heaters (12) may be equal.
  • the times when the flaps (13) are in the closed position may be equal or different.
  • operation times of the heaters (12) and the fans may be longer than the time when the flap (13) that is close to the first fan (F1) is in the closed position, and the time when the flap (13) that is close to the first fan (F1) is in the closed position may be longer than the time when the flap (13) that is close to the second fan (F2) is in the closed position.
  • operation times of the heaters (12) and the fans may be longer than the time when the flap (13) that is close to the second fan (F2) is in the closed position, and the time when the flap (13) that is close to the second fan (F2) is in the closed position may be longer than the time when the flap (13) that is close to the first fan (F1) is in the closed position.
  • times when the flaps (13) are in the closed position may be equal and they may be longer or shorter than the operation times of the heaters (12) and the fans.
  • the time when the flap (13) that is close to the first fan (F1) is in the closed position may be longer than the time when the flap (13) that is close to the second fan (F2) is in the closed position, and the time when the flap (13) that is close to the second fan (F2) is in the closed position may be longer than the operation times of the heaters (12) and the fans.
  • the time when the flap (13) that is close to the second fan (F2) is in the closed position may be longer than the time when the flap (13) that is close to the first fan (F1) is in the closed position, and the time when the flap (13) that is close to the first fan (F1) is in the closed position may be longer than the operation times of the heaters (12) and the fans.
  • Operation method developed according to the present invention also preferably comprises the steps of: stopping the heaters (12) when the required temperature value within the cooking compartment is obtained according to the selected option; continuing the temperature measurement of the cooking compartment with a predetermined period via the thermometer; and when the temperature of the cooking compartment is below said predetermined temperature value for a predetermined time, re-operating at least one of the heaters (12).
  • the heaters (12) are not in operation, alternatively, preferably, the first fan (F1) and the second fan (F2) may be operated for equal or different times.
  • the flaps (13) may also be in the closed position for equal or different times. Operation times of the fans and the time when the flaps (13) are in the closed position are different.
  • the Q heating time is the time when the fans and the heaters (12) operate together, and as explained above, within this period the first fan (F1), the second fan (F2) and the heaters (12) may be operated with said algorithms for the Q time.
  • the first fan (F1) When the heaters (12) are passive (when not operating), the first fan (F1) may be operated for a X 11 time, the second fan (F2) may be operated for a Y 11 time, the flap (13) that is close to the first fan (F1) may be operated for a T 11 time, the flap (13) that is close to the second fan (F2) may be operated for a T 22 time.
  • operation correlation between the flaps (13) and the fans when the heaters (12) are closed is summarised in table - 3.
  • the cooking device and the operation method developed by the present invention an equal heat distribution within the cooking compartment is obtained and an efficient cooking process is able to be performed in this manner. Moreover, time may be saved by shortening the pre-heating process. In addition, it may be provided to cook same or different foods in a plurality of vessels simultaneously in an efficient manner.

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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)
  • Electric Stoves And Ranges (AREA)
EP18181205.8A 2017-07-07 2018-07-02 Kochvorrichtung und betriebsverfahren dafür Active EP3425286B1 (de)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL18181205T PL3425286T3 (pl) 2017-07-07 2018-07-02 Urządzenie do gotowania oraz jego sposób działania

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
TR2017/10035A TR201710035A2 (tr) 2017-07-07 2017-07-07 Bir Pişirici Cihaz Ve Çalışma Yöntemi

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4006420A4 (de) * 2019-07-31 2022-09-28 Sharp Kabushiki Kaisha Heizungsherd
US11480343B2 (en) 2019-10-10 2022-10-25 Haier Us Appliance Solutions, Inc. Oven appliance equipped with multiple fans for selecting convection air flow direction

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EP0043959A2 (de) * 1980-07-11 1982-01-20 Niro Plan Ag Gas- oder elektrisch beheizter Umluftofen zum Garen von Lebensmitteln
EP0062231A1 (de) * 1981-04-03 1982-10-13 Ruhrgas Aktiengesellschaft Gasbeheizter Backofen mit Umwälzventilator
WO1984001266A1 (en) * 1982-09-29 1984-04-12 Pro Tech Ab A method and oven for processing products with a heated air-flow
DE8703666U1 (de) * 1987-03-11 1987-04-30 Prestele, Erich, 8031 Gilching Heißluft-Backofen
DE20314818U1 (de) * 2003-09-24 2004-06-09 Rational Ag Gargerät mit Luftleitglied
DE69917525T2 (de) * 1998-04-07 2005-06-23 Merloni Electromenager Verfahren zum Kochen von Nahrungsmitteln in einem Garofen
WO2008105581A1 (en) * 2007-01-17 2008-09-04 Lg Electronics Inc. Oven
EP2527745A1 (de) * 2010-01-18 2012-11-28 Panasonic Corporation Heizvorrichtung
WO2013050546A1 (en) 2011-10-06 2013-04-11 Arcelik Anonim Sirketi An oven with increased cooking efficiency

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Publication number Priority date Publication date Assignee Title
US3118436A (en) * 1962-10-10 1964-01-21 Richard T Keating Oven construction
US5816234A (en) * 1997-06-30 1998-10-06 Vasan; Laxminarasimhan Convection oven
KR101663888B1 (ko) * 2015-02-13 2016-10-14 엘지전자 주식회사 조리기기

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0043959A2 (de) * 1980-07-11 1982-01-20 Niro Plan Ag Gas- oder elektrisch beheizter Umluftofen zum Garen von Lebensmitteln
EP0062231A1 (de) * 1981-04-03 1982-10-13 Ruhrgas Aktiengesellschaft Gasbeheizter Backofen mit Umwälzventilator
WO1984001266A1 (en) * 1982-09-29 1984-04-12 Pro Tech Ab A method and oven for processing products with a heated air-flow
DE8703666U1 (de) * 1987-03-11 1987-04-30 Prestele, Erich, 8031 Gilching Heißluft-Backofen
DE69917525T2 (de) * 1998-04-07 2005-06-23 Merloni Electromenager Verfahren zum Kochen von Nahrungsmitteln in einem Garofen
DE20314818U1 (de) * 2003-09-24 2004-06-09 Rational Ag Gargerät mit Luftleitglied
WO2008105581A1 (en) * 2007-01-17 2008-09-04 Lg Electronics Inc. Oven
EP2527745A1 (de) * 2010-01-18 2012-11-28 Panasonic Corporation Heizvorrichtung
WO2013050546A1 (en) 2011-10-06 2013-04-11 Arcelik Anonim Sirketi An oven with increased cooking efficiency

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4006420A4 (de) * 2019-07-31 2022-09-28 Sharp Kabushiki Kaisha Heizungsherd
US11774112B2 (en) 2019-07-31 2023-10-03 Sharp Kabushiki Kaisha Heating cooking apparatus
US11480343B2 (en) 2019-10-10 2022-10-25 Haier Us Appliance Solutions, Inc. Oven appliance equipped with multiple fans for selecting convection air flow direction

Also Published As

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ES2843773T3 (es) 2021-07-20
TR201710035A2 (tr) 2019-01-21
EP3425286B1 (de) 2020-11-25
PL3425286T3 (pl) 2021-06-14

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