EP3425286B1 - Dispositif de cuisson et son procédé de fonctionnement - Google Patents

Dispositif de cuisson et son procédé de fonctionnement Download PDF

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Publication number
EP3425286B1
EP3425286B1 EP18181205.8A EP18181205A EP3425286B1 EP 3425286 B1 EP3425286 B1 EP 3425286B1 EP 18181205 A EP18181205 A EP 18181205A EP 3425286 B1 EP3425286 B1 EP 3425286B1
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EP
European Patent Office
Prior art keywords
fan
air
cooking
side wall
cooking compartment
Prior art date
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EP18181205.8A
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German (de)
English (en)
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EP3425286A1 (fr
Inventor
Aykut SEVER
Rustem Asik
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Vestel Beyaz Esya Sanayi ve Ticaret AS
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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/fr
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    • 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.
  • an oven capable of uniformly circulating air heated by a heater within a cavity.
  • the oven comprises an outer case, a cavity provided within the outer case to define a cooking compartment, a food supporting portion installed inside the cavity, a plurality of heaters, and a control panel to allow a user to control the oven.
  • a rear wall within the cavity. Behind the rear wall (that is not facing the cavity), two covering members are mounted to the rear wall and two heating chambers are formed between the rear wall and the respective covering members. Two convection fans at different heights and two annular heaters are provided inside the heating chambers. There are provided a suction hole and discharge holes on the rear wall corresponding to the heating chamber.
  • the cooking chamber and heating chamber communicate through the suctioning hole and discharging hole, and the air heated in the heating chamber can circulate between the cooking chamber and the heating chamber.
  • the one of the discharging holes is formed above the suctioning hole and the other one of the discharging holes is formed below the suctioning hole.
  • the oven further comprises side discharge holes ensuring the air within the heating chamber to return into the cavity from the side walls of the cavity.
  • the oven also comprises first communication hole provided on the side of a covering member and a second communication hole provided on the side of the other covering member.
  • a left flow guide connecting the first communication hole and one of the side discharge holes and a right flow guide connecting the second communication hole and the other one of the side discharge holes are also provided.
  • the oven of this document also comprises a cooking compartment, heating resistors provided on the top, bottom and side walls of the cooking compartment, a first fan provided at the back side of the compartment to suck and remove the smoke/vapor inside the cooking compartment and a second fan for controlling ventilated cooking phase by discharging moisture in the cooking compartment.
  • the cooking process is divided into three phases, first phase for rising heat, second phase for stabilizing heat and third phase for decreasing heat. According to these phases, energy consumption of the oven is decreased while preventing the food from overheating when the cooking process is completed.
  • the oven disclosed in the document comprises an oven space in which cooking is performed, two radial fans arranged in the upper part of the oven, a space located beneath the fan wheels and accommodates a heating battery having the form of electric heating filaments and a deflecting and distributing plate, by means of which heated air is conducted downwardly along the sides of the oven and is deflected, via perforations, horizontally so as to come into contact with the products located in the oven.
  • one of the fans are operated for air suction from inside the oven for heating process and after a predetermined time, the other fan is started to operate to send the heated air inside the oven.
  • a heating device of a convection heating type comprises a heat-source room which communicates with a heating room for housing objects to be heated, through a suction port and a plurality of blow-off ports formed in a partition wall formed between it and the heating room.
  • an air-blower portion for creating air flows, a heating portion for heating air flows, and flow-path formation portions which form flow paths for moving air flows heated by the heating portion toward a surface facing the partition wall, then circulating the air flows in at least a partial space within the heat-source room and blowing off air flows toward the center of the heating room through at least a single blow-off port out of the plurality of blow-off ports.
  • decreasing heat dissipation losses and increasing heating efficiency are aimed and by blowing hot air through the center of the heating room, these aims are achieved.
  • this one-sided air circulation is not sufficient in particular for cooking different foods in the same compartment.
  • the oven of said document comprises a cooking chamber and a blower chamber defined by an air guide element, and containing a blower and a heater.
  • the air guide is plate-shaped; formed from sheet metal, and is positioned to engage at least partially on an inner wall of the oven. It has several air guide apertures, formed as blower apertures and positioned so that air is introduced from the blower chamber into the cooking chamber, preferably the complete air flow volume generated by the blower.
  • the blower apertures are positioned in groups to cover different levels within the oven.
  • An air flow sensor is connected to a control and/or regulator. Although these apertures provide central and side air-flow within the oven, this air flow is not provided outside of the cooking chamber. For that reason, this document is silent about efficient cooking of food by circulating hot ait inside and outside of the cooking compartment and providing a solution for cooking of different foods in the same compartment.
  • an oven having a hinged front wall, two side walls, a rear wall and a bottom is disclosed. These walls define a baking chamber in the oven. On the rear wall a gas / air mixing chamber with gas supply line is provided. There are provided four motors next to it. These motors drive radial fan runners. Opposite the nozzle block, there is provided a heat exchanger. This heat exchanger is wavy in one direction, creating peaks and troughs. On the wave crests main nozzles are provided, arranged in the troughs the auxiliary nozzles for the pilot flames. On the long sides four radial blower are arranged. They are individually adjustable and reversible in rotation. This document provides approximately uniform temperature conditions throughout the oven with gas burners.
  • a gas-fired baking oven with an impeller arranged at the rear wall of said oven for circulating a mixture of products of combustion and air in the oven chamber of said oven is disclosed.
  • said mixture is being guided by plates and incorporating a gas burner consisting of an injector, a burner mixing tube and a burner throat arranged in a combustion chamber below the bottom plate of said oven chamber.
  • Said combustion chamber is sealed to prevent the direct ingress of external air.
  • At least the inlet orifice of said burner mixing tube and said injector of said gas burner combusting a fuel-lean mixture of fuel gas and combustion air by known methods are housed in an intake chamber with air inlet openings and at least one pressure equalization opening between said intake chamber and said combustion chamber and in that a distributing device is arranged inside said burner throat, said burner throat being covered by a grid. Shielding plates are arranged along the sides of said burner throat.
  • the hot-air oven of said document comprises a baking chamber and a separate heating chamber, which are arranged one above the other in a housing and connected to each other by two air ducts formed on opposite sides, and with two fan assembly through which alternately in opposite directions hot air circulation by heating chamber, air ducts and oven can be generated. Between the fan assemblies, an air-tight partition wall is mounted. Thanks to this partition wall, air circulation between the fan assemblies is prevented. In the oven, one of the fans are operated for air suction from inside the oven for heating process and the other fan is operated to send the heated air inside the oven.
  • 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)

Claims (14)

  1. Dispositif de cuisson comprenant au moins une paroi supérieure (1) ; au moins une paroi inférieure (2) agencée à l'opposé de la paroi supérieure (1) ; au moins une première paroi latérale (3) agencée entre la paroi supérieure (1) et la paroi inférieure (2) ; au moins une seconde paroi latérale (4) agencée à l'opposé de la première paroi latérale (3) ; au moins une paroi arrière (5) ; au moins un compartiment de cuisson formé par ces parois, dans lequel le processus de cuisson est effectué ; au moins une ouverture de placement (6) agencée à l'opposé de la paroi arrière (5) et qui permet de placer des aliments dans le compartiment ; et au moins deux éléments de maintien (7) agencés l'un au-dessus de l'autre de sorte qu'au moins deux récipients puissent être agencés en même temps l'un au-dessus de l'autre dans le compartiment de cuisson, et qui permettent de placer le récipient contenant les aliments à cuire dans le compartiment de cuisson d'une manière suspendue ; au moins un premier ventilateur (F1) qui aspire l'air à l'intérieur du compartiment de cuisson lorsque l'hélice comprise à l'intérieur est activée pour tourner autour d'un axe ; au moins un second ventilateur (F2) qui aspire l'air à l'intérieur du compartiment de cuisson lorsque l'hélice comprise à l'intérieur est activée pour tourner autour d'un axe ; au moins deux agencements de mouvement, un pour chaque ventilateur, permettant ledit mouvement de rotation du premier ventilateur (F1) et du second ventilateur (F2) lorsqu'ils sont mis sous tension par une source d'énergie ; au moins deux éléments chauffants annulaires (12) qui assurent le chauffage de l'air aspiré par les ventilateurs depuis le compartiment de cuisson, et sont agencés de manière à entourer chaque ventilateur ; au moins un thermomètre mesurant une température du compartiment de cuisson ; au moins une unité de commande en relation avec le thermomètre, qui organise le fonctionnement des ventilateurs et des éléments chauffants en fonction d'une option de cuisson déterminée par l'utilisateur et de valeurs de température mesurées ; et une pluralité de deuxièmes trous (8) agencés à la fois sur la première paroi latérale (3) et la seconde paroi latérale (4), qui amènent l'air, aspiré par les ventilateurs et chauffé via les éléments chauffants (12), à revenir dans le compartiment de cuisson, dans lequel le dispositif de cuisson comprend :
    - au moins une ouverture (5a) agencée au niveau de la paroi arrière (5a) ;
    - au moins un déflecteur (15) qui ferme ladite ouverture (5a), et a au moins deux premiers trous (15a) pour un passage d'air qui sont agencés côte à côte de telle sorte qu'au moins l'un d'eux est proche de la première paroi latérale (3) et au moins l'autre est proche de la seconde paroi latérale (4) ;
    - au moins un conduit d'air (10) agencé de telle sorte qu'il entoure la première paroi latérale (3), la paroi arrière (5) et la seconde paroi latérale (4) sur les côtés extérieurs de la première paroi latérale (3), de la paroi arrière (5) et de la seconde paroi latérale (4) qui ne font pas face au compartiment de cuisson, et en ce qu'un espace de circulation d'air est formé entre le conduit et la première paroi latérale (3), la paroi arrière (5) et la seconde paroi latérale (4), et qui comprend au moins trois côtés latéraux (10a) qui entourent lesdits côtés extérieurs de la première paroi latérale (3), de la paroi arrière (5) et de la seconde paroi latérale (4) ;
    • dans lequel ledit premier ventilateur (F1) est agencé entre la paroi arrière (5) et le conduit d'air (10) de manière à correspondre au premier trou (15a) qui est proche de la première paroi latérale (3), et aspire l'air à l'intérieur du compartiment de cuisson via ledit premier trou (15a) lorsque l'hélice comprise à l'intérieur est activée pour tourner autour d'un axe,
    • dans lequel ledit second ventilateur (F2) est agencé entre la paroi arrière (5) et le conduit d'air (10) de manière à correspondre au premier trou (15a) qui est proche de la seconde paroi latérale (4), et aspire l'air à l'intérieur du compartiment de cuisson via ledit premier trou (15a) lorsque l'hélice comprise à l'intérieur est activée pour tourner autour d'un axe ;
    - au moins deux éléments de guidage (9), au moins un pour guider l'air aspiré par le premier ventilateur (F1) depuis le compartiment de cuisson vers l'espace de circulation d'air qui est situé entre la première paroi latérale (3) et le conduit d'air (10), au moins un autre pour guider l'air aspiré par le second ventilateur (F2) depuis le compartiment de cuisson vers l'espace de circulation d'air qui est situé entre la seconde paroi latérale (4) et le conduit d'air (10), et chacun étant agencé de manière à avoir une distance de circulation (16) entre eux et le déflecteur (15) ;
    dans lequel lesdits deuxièmes trous (8) amènent l'air, aspiré par les ventilateurs et transmis à l'espace de circulation d'air qui est situé entre les parois latérales et le conduit d'air (10) après avoir été chauffé via les éléments chauffants (12), à revenir dans le compartiment de cuisson.
  2. Dispositif de cuisson selon la revendication 1, caractérisé en ce que chacun des éléments de guidage (9) comprend :
    - au moins un corps (9a) dans lequel le ventilateur et l'élément chauffant (12) sont agencés ;
    - au moins un premier passage (9b) agencé sur le côté du corps (9a) faisant face au premier trou (15a), qui amène l'air, aspiré à travers le premier trou (15) depuis le compartiment de cuisson avec la rotation de l'hélice comprise à l'intérieur du ventilateur, à atteindre l'intérieur du corps (9a) et en conséquence l'élément chauffant (12) ; et
    - au moins un deuxième passage (9c) qui assure le guidage de l'air, passant à travers le premier passage (9b) et atteignant le corps (9a), jusqu'au bord latéral depuis le corps (9a).
  3. Dispositif de cuisson selon la revendication 1, caractérisé en ce que le dispositif de cuisson comprend : au moins deux éléments déflecteurs (11) agencés entre la paroi arrière (5) et le conduit d'air (10), au moins un pour chaque élément de guidage (9), qui empêchent l'air, aspiré par le premier ventilateur (F1) et le second ventilateur (F2) depuis le compartiment de cuisson et sorti depuis l'élément de guidage (9), de retourner dans le compartiment de cuisson, et qui se présentent sous la forme d'un tige en plaque qui a au moins un espace de passage d'air (11a) sur celle-ci.
  4. Dispositif de cuisson selon la revendication 1, caractérisé en ce que le dispositif de cuisson comprend :
    - au moins deux troisièmes passages (14) agencés sur la paroi arrière (5) de telle sorte qu'au moins l'un d'entre eux se trouve entre le premier ventilateur (F1) et la première paroi latérale (3), et qu'au moins un autre d'entre eux se trouve entre le second ventilateur (F2) et la seconde paroi latérale (4) ;
    - au moins deux troisièmes trous (15b), au moins un pour chaque troisième passage (14), agencés au niveau dudit déflecteur (15) de manière à correspondre aux troisièmes passages (14) ; et
    - au moins deux volets (13), au moins un pour chaque troisième passage (14), qui ont une position ouverte pour permettre le passage d'air à travers ledit troisième passage (14) et une position fermée pour empêcher le passage d'air à travers le troisième passage (14), qui commandent, au moyen de ces positions ouverte/fermée, le passage d'air entre l'espace de circulation d'air qui est situé entre la paroi arrière (5) et le conduit d'air (10) et l'espace de circulation d'air qui est situé entre les parois latérales et le conduit d'air (10), et qui peuvent permuter entre ces positions ouverte/fermée en tournant autour d'un axe.
  5. Dispositif de cuisson selon la revendication 4, caractérisé en ce que dans la position ouverte, les volets (13) sont agencés de telle sorte qu'ils ont un angle prédéterminé avec le troisième passage (14).
  6. Dispositif de cuisson selon la revendication 1, caractérisé en ce que lesdits deuxièmes trous (8) sont agencés de telle sorte que, lorsque les récipients contenant des aliments à cuire sont fixés aux éléments de maintien (7), une libération d'air se produit en direction du milieu des deux éléments de maintien (7) de manière à correspondre au milieu de la distance formée entre la surface inférieure de l'un des récipients et la région supérieure de l'autre récipient, et vers le haut de l'élément de maintien supérieur (7) et le bas de l'élément de maintien inférieur (7).
  7. Procédé de fonctionnement pour un dispositif de cuisson selon l'une quelconque des revendications précédentes, caractérisé en ce que le procédé comprend les étapes consistant à : sélectionner, par l'utilisateur, l'une de la pluralité d'options de cuisson qui sont préenregistrées dans l'unité de commande ; détecter une valeur de température requise dans le compartiment de cuisson en fonction de l'option sélectionnée ; puis actionner au moins l'un des éléments chauffants (12) et les ventilateurs, et de cette manière, lancer à la fois le processus de chauffage et le processus de cuisson avec la circulation d'air qui se trouve dans le compartiment de cuisson ; arrêter les éléments chauffants (12) lorsque la valeur de température requise à l'intérieur du compartiment de cuisson est obtenue en fonction de l'option sélectionnée ; poursuivre la mesure de température du compartiment de cuisson avec une période prédéterminée via le thermomètre ; et lorsque la température du compartiment de cuisson est inférieure à ladite valeur de température prédéterminée pendant une durée prédéterminée, remettre en marche au moins l'un des éléments chauffants (12) ; lorsqu'un élément chauffant (12) est actif, activer également le ventilateur en relation avec cet élément chauffant (12) ; et si l'élément chauffant (12) n'est pas actif, rendre passif ce ventilateur en stoppant la rotation de l'hélice comprise dans le ventilateur avec lequel il est en relation ; et en ce que les ventilateurs sont actionnés respectivement et/ou ensemble pendant les durées prédéterminées avec un temps d'attente prédéterminé pour activer le ventilateur qui ne fonctionne pas après que l'autre ventilateur est actionné alors que les éléments chauffants (12) ne fonctionnent pas ; et en ce que les éléments chauffants (12) et les ventilateurs sont commandés indépendamment les uns des autres en fonction de l'option de cuisson sélectionnée.
  8. Procédé de fonctionnement selon la revendication 7, caractérisé en ce que le procédé comprend l'étape consistant à disposer les positions ouverte/fermée d'au moins deux volets (13), qui commandent, au moyen de ces positions ouverte/fermée, le passage d'air entre l'espace de circulation d'air qui est situé entre la paroi arrière (5) et le conduit d'air (10) et l'espace de circulation d'air qui est situé entre les parois latérales et le conduit d'air (10), et pouvant permuter entre ces positions ouverte/fermée en tournant également autour d'un axe, lorsque le premier ventilateur (F1) et/ou le second ventilateur (F2) fonctionne.
  9. Procédé de fonctionnement selon la revendication 7, caractérisé en ce que le procédé comprend les étapes consistant à :
    - faire fonctionner uniquement le premier ventilateur (F1) conjointement avec les éléments chauffants (12), et de cette manière, permettre à l'air à l'intérieur dudit compartiment de cuisson d'atteindre le premier ventilateur (F1) en passant dans l'espace de circulation d'air à travers les premiers trous (15a), et les deuxièmes trous (8) qui sont au niveau de la seconde paroi latérale (4) ; envoyer l'air chauffé par les éléments chauffants (12) vers le compartiment de cuisson à travers les deuxièmes trous (8) agencés sur la première paroi latérale (3)
    ou
    - faire fonctionner uniquement le second ventilateur (F2) conjointement avec les éléments chauffants (12), et de cette manière, permettre à l'air à l'intérieur dudit compartiment de cuisson d'atteindre le second ventilateur (F2) en passant dans l'espace de circulation d'air à travers les premiers trous (15a), et deuxièmes trous (8) sur la première paroi latérale (3) ; envoyer l'air chauffé par les éléments chauffants (12) vers le compartiment de cuisson à travers les deuxièmes trous (8) agencés sur la seconde paroi latérale (4).
  10. Procédé de fonctionnement selon la revendication 7, caractérisé en ce que les temps de fonctionnement du premier ventilateur (F1) et du dispositif de chauffage (12) en relation avec le premier ventilateur (F1) sont égaux ; en ce que les temps de fonctionnement du second ventilateur (F2) et de l'élément chauffant (12) en relation avec le second ventilateur (F2) sont égaux ; et en ce que le temps de fonctionnement du premier ventilateur (F1) et de l'élément chauffant (12) en relation avec le premier ventilateur (F1) est plus long ou plus court que le temps de fonctionnement du second ventilateur (F2) et de l'élément chauffant (12) en relation avec le second ventilateur (F2).
  11. Procédé de fonctionnement selon la revendication 7, caractérisé en ce que les temps de fonctionnement du premier ventilateur (F1) et du second ventilateur (F2) sont égaux et
    - en ce que ce temps est plus long qu'un temps de fonctionnement de l'élément chauffant (12) en relation avec le premier ventilateur (F1) et que le temps de fonctionnement de l'élément chauffant (12) en relation avec le second ventilateur (F2), et le temps de fonctionnement de l'élément chauffant (12) en relation avec le premier ventilateur (F1) est plus long que le temps de fonctionnement de l'élément chauffant en relation avec le second ventilateur (F2)
    ou
    - en ce que ce temps est plus long qu'un temps de fonctionnement de l'élément chauffant (12) en relation avec le premier ventilateur (F1) et que le temps de fonctionnement de l'élément chauffant (12) en relation avec le second ventilateur (F2), et le temps de fonctionnement de l'élément chauffant (12) en relation avec le premier ventilateur (F1) est plus court que le temps de fonctionnement de l'élément chauffant (12) en relation avec le second ventilateur (F2)
    ou
    - en ce que les temps de fonctionnement des éléments chauffants (12) sont égaux, et le temps de fonctionnement du premier ventilateur (F1) et du second ventilateur (F2) est plus long que le temps de fonctionnement des éléments chauffants (12).
  12. Procédé de fonctionnement selon la revendication 8, caractérisé en ce que le procédé comprend les étapes consistant à : commuter les volets (13) vers la position ouverte ;
    - rendre le premier ventilateur (F1) opérationnel et rendre passif le second ventilateur (F2), et de cette manière, aspirer l'air à l'intérieur du compartiment de cuisson par le premier ventilateur (F1) à travers les premiers trous (15a) et le troisième trou (15b) qui est proche du second ventilateur (F2), et le renvoyer dans le compartiment de cuisson à travers le troisième trou (15b) qui est proche du premier ventilateur (F1)
    ou
    - rendre le second ventilateur (F2) opérationnel et rendre passif le premier ventilateur (F1), et de cette manière, aspirer l'air à l'intérieur du compartiment de cuisson par le second ventilateur (F2) à travers les premiers trous (15a) et le troisième trou (15b) qui est proche du premier ventilateur (F1), et le renvoyer dans le compartiment de cuisson à travers le troisième trou (15b) qui est proche du second ventilateur (F2)
    ou
    - rendre à la fois le premier ventilateur (F1) et le second ventilateur (F2) opérationnels, et de cette manière, aspirer l'air à l'intérieur du compartiment de cuisson par les deux ventilateurs à travers les premiers trous (15a) sans être mélangés l'un avec l'autre, et le renvoyer vers le compartiment de cuisson à travers les troisièmes trous (15b).
  13. Procédé de fonctionnement selon la revendication 8, caractérisé en ce que le procédé comprend les étapes consistant à : commuter le volet (13), qui est proche du premier ventilateur (F1), vers la position ouverte ;
    - commuter le volet (13), qui est proche du second ventilateur (F2), vers la position fermée ; rendre le premier ventilateur (F1) opérationnel et rendre passif le second ventilateur (F2), et de cette manière, faire passer l'air à l'intérieur du compartiment de cuisson par le premier ventilateur (F1) à travers les premiers trous (15a), et les deuxièmes trous (8) agencés sur la seconde paroi latérale (4), et le renvoyer vers le compartiment de cuisson à travers le troisième trou (15b) qui est proche du premier ventilateur (F1)
    ou
    - commuter le volet (13), qui est proche du second ventilateur (F2), vers la position fermée ; rendre le second ventilateur (F2) opérationnel et rendre passif le premier ventilateur (F1), et de cette manière, faire passer l'air à l'intérieur du compartiment de cuisson par le second ventilateur (F2) à travers les premiers trous (15a), et le troisième trou (15b) qui est proche du premier ventilateur (F1), le transmettre à l'espace de circulation d'air agencé entre la seconde paroi latérale (4) et le conduit d'air (10), et le renvoyer vers le compartiment de cuisson à travers les deuxièmes trous (8) agencés sur la seconde paroi latérale (4)
    ou
    - commuter le volet (13), qui est proche du second ventilateur (F2), vers la position fermée; rendre à la fois le premier ventilateur (F1) et le second ventilateur (F2) opérationnels, et de cette manière, aspirer l'air à l'intérieur du compartiment de cuisson par les deux ventilateurs à travers les premiers trous (15a) sans être mélangés l'un à l'autre et le renvoyer vers le compartiment de cuisson à travers le troisième trou (15b) qui est proche du premier ventilateur (F1), et les deuxièmes trous (8) agencés sur la seconde paroi latérale (4).
  14. Procédé de fonctionnement selon la revendication 8, caractérisé en ce que le procédé comprend les étapes consistant à : commuter le volet (13), qui est proche du second ventilateur (F2), vers la position ouverte ;
    - commuter le volet (13), qui est proche du premier ventilateur (F1), vers la position fermée; rendre le premier ventilateur (F1) opérationnel ; rendre passif le second ventilateur (F2), et de cette manière, acheminer l'air à l'intérieur du compartiment de cuisson vers le premier ventilateur (F1) à travers les premiers trous (15a) via le premier ventilateur (F1) et le troisième trou (15b) qui est proche du second ventilateur (F2), le transmettre à l'espace de circulation d'air agencé entre la première paroi latérale (3) et le conduit d'air (10), et le renvoyer vers le compartiment de cuisson à travers les deuxièmes trous (8) agencés sur la première paroi latérale (3)
    ou
    - commuter le volet (13), qui est proche du premier ventilateur (F1), vers la position fermée ; rendre le second ventilateur (F2) opérationnel et rendre passif le premier ventilateur (F1), et de cette manière, faire passer l'air à l'intérieur du compartiment de cuisson par le second ventilateur (F2) à travers les premiers trous (15a) et les deuxièmes trous (8) agencés sur la première paroi latérale (3), et le renvoyer vers le compartiment de cuisson via le second ventilateur (F2) à travers le troisième trou (15b) qui est proche du second ventilateur (F2)
    ou
    - commuter le volet (13), qui est proche du premier ventilateur (F1), vers la position fermée; rendre à la fois le premier ventilateur (F1) et le second ventilateur (F2) opérationnels, et de cette manière, aspirer l'air à l'intérieur du compartiment de cuisson par les deux ventilateurs à travers les premiers trous (15a) sans être mélangés l'un à l'autre, et le renvoyer au compartiment de cuisson à travers le troisième trou (15b) qui est proche du second ventilateur (F2) et les deuxièmes trous (8) agencés sur la première paroi latérale (3).
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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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WO2016129914A1 (fr) * 2015-02-13 2016-08-18 Lg Electronics Inc. Appareil de cuisson

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EP3425286A1 (fr) 2019-01-09
PL3425286T3 (pl) 2021-06-14
ES2843773T3 (es) 2021-07-20

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