EP3438547A1 - Appareil de cuisson et procédé - Google Patents

Appareil de cuisson et procédé Download PDF

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Publication number
EP3438547A1
EP3438547A1 EP18182810.4A EP18182810A EP3438547A1 EP 3438547 A1 EP3438547 A1 EP 3438547A1 EP 18182810 A EP18182810 A EP 18182810A EP 3438547 A1 EP3438547 A1 EP 3438547A1
Authority
EP
European Patent Office
Prior art keywords
cooking
cooking chamber
program
designed
follow
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
EP18182810.4A
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German (de)
English (en)
Other versions
EP3438547B1 (fr
Inventor
Ulrich Sillmen
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.)
Miele und Cie KG
Original Assignee
Miele und Cie KG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Miele und Cie KG filed Critical Miele und Cie KG
Priority to PL18182810T priority Critical patent/PL3438547T3/pl
Publication of EP3438547A1 publication Critical patent/EP3438547A1/fr
Application granted granted Critical
Publication of EP3438547B1 publication Critical patent/EP3438547B1/fr
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Anticipated expiration legal-status Critical

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Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C14/00—Stoves or ranges having self-cleaning provisions, e.g. continuous catalytic cleaning or electrostatic cleaning
    • 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
    • F24C15/20—Removing cooking fumes
    • F24C15/2007—Removing cooking fumes from oven cavities

Definitions

  • the present invention relates to a cooking appliance and to a method for operating a cooking appliance with at least one cooking chamber closable by at least one cooking chamber door and at least one heating device for heating the cooking chamber and / or emitting high-frequency radiation into the cooking chamber during a cooking process for the preparation of food.
  • the cooking appliance according to the invention comprises at least one cooking chamber which can be closed by at least one cooking chamber door.
  • the cooking appliance comprises at least one heating device for heating the cooking chamber and / or for emitting high-frequency radiation into the cooking chamber during a cooking process for the preparation of food to be cooked.
  • the drying device is suitable and designed, after completion of the cooking process, to carry out at least one overrun program in which condensate accumulated in the cooking chamber is at least partially and preferably completely evaporated by the heating device and removed from the cooking chamber.
  • the drying device is suitable and designed to execute the follow-up program only if it is determined by means of at least one monitoring device that no food to be cooked is in the oven and that the cooking chamber door is closed.
  • the cooking appliance according to the invention offers many advantages.
  • a significant advantage is that the post-cooking program, the condensate remaining after the cooking process is removed very user-friendly and comfortable from the oven by the follow-up program.
  • the tracking program is not executed when z. B. still food in the oven is located. This preserves the desired preparation of the food and is not affected by the follow-up program.
  • the condensate removal according to the invention is particularly energy-saving and safe because the follow-up program is not performed when the cooking chamber door z. B. is still open.
  • the monitoring device comprises at least one sensor means for detecting an open and / or closed cooking chamber door.
  • the sensor means comprises, for example, at least one door sensor and / or at least one door contact switch. It may also be provided another suitable sensor means.
  • the monitoring device is preferably suitable and designed to detect by means of at least one camera device a presence and / or a lack of food to be cooked in the cooking chamber. This makes it possible to reliably and inexpensively ensure that no food is in the oven.
  • the monitoring device is suitable and designed to compare at least one shot of the cooking chamber during the cooking process with at least one recording of the cooking chamber after completion of the cooking process.
  • the monitoring device can also use at least one receptacle of the cooking chamber before the start of the cooking process for the comparison.
  • the monitoring device is particularly suitable and designed to register the presence and / or absence of the food in the cooking chamber on the basis of the comparison of the recordings.
  • the monitoring device is suitable and designed to at least one recording after completion of the cooking process with at least one Reference record and / or to compare with suitable reference values and to detect a presence and / or absence of the food in the cooking chamber based on the comparison.
  • the recording is created in particular with the camera device.
  • the camera device is preferably suitable and designed to record images in the visible wavelength range and / or in the infrared range of the light.
  • the camera device comprises in particular at least one image sensor and / or other suitable sensor.
  • the monitoring device is in particular suitable and designed to carry out at least one image analysis of the recorded images or image data by means of at least one software and / or at least one stored algorithm.
  • the monitoring device is suitable and designed to detect by means of at least one high-frequency sensor device, a presence and / or a lack of food in the cooking chamber. This also provides a reliable way to control the cooking chamber for the presence of food.
  • the high-frequency sensor device is suitable and designed to analyze high-frequency radiation transmitted into the cooking chamber and / or received from the cooking chamber.
  • the high-frequency sensor device is suitable and designed to distinguish a high-frequency radiation reflected from an empty cooking chamber from a high-frequency radiation reflected from a loaded cooking chamber.
  • the high-frequency sensor device is suitable and designed to generate high-frequency radiation and to send it into the cooking chamber.
  • the high-frequency sensor device is designed as a load sensor or so-called no-load sensor or at least includes one.
  • no-load sensors are used in microwave cooking appliances to protect the microwave generator from being damaged by reflected radiation from empty cooking chambers.
  • the monitoring device may also be suitable and designed to recognize by means of at least one user input a presence and / or a lack of food in the cooking chamber.
  • the user may enter the user input via an operating device.
  • the monitoring device is suitable and designed by means of at least one display device, for. B. with a display, a request to make the user input.
  • the display device issued a question as to whether or not food is still present in the oven. It is possible to answer this question with a yes or no by an appropriate input, for example via controls or via a display with a touch-sensitive surface or touchscreen.
  • the drying device is suitable and designed to execute the follow-up program automatically and / or after at least one user input.
  • An automatic execution and / or a manually selected execution of the follow-up program can in particular be manually interrupted and / or terminated.
  • the automatic execution is particularly comfortable for the user. It can be provided that the automatic execution can be deactivated and / or activated by at least one user input. For example, a fundamental or permanent activation or deactivation and / or adaptation of the follow-up program can be set.
  • the user input is stored in the drying device and is also available for a renewed operation or re-cooking process. As a result, the user does not always have to make a new deactivation or activation or adaptation.
  • the drying device is suitable and designed to request the user input for starting the follow-up program via at least one display device. For example, a request for user input after completion of a cooking process can be displayed automatically. It is also possible that the user has to make a user input on his own.
  • the drying device is suitable and designed to execute the follow-up program automatically at least when an automatic execution of the follow-up program is stored in a previously executed program.
  • This is particularly convenient, since only one cooking program has to be selected to prepare the desired food, and subsequently the removal of the condensate takes place automatically. An unnecessary execution can be avoided thereby, so that energy is saved.
  • the finished cooking process is at least part of the cooking program and / or associated with this. In particular, a manual execution and / or interrupting and / or terminating the follow-up program is possible independently of the cooking program.
  • the drying device is suitable and designed, depending on the cooking program, at least one program parameter for the tracking program adapt.
  • the duration and / or intensity of the evaporation carried out by means of the heater can be adjusted.
  • a cooking program with an automatically running follow-up program a steam cooking program, low-temperature cooking program, high-frequency cooking program, cooking program with steaming and / or another cooking program with a high expected condensate quantity can be provided.
  • a cooking program is coupled with an automatically running follow-up program, if in the cooking program a temperature of the cooking chamber wall remains below a boiling temperature and / or below a dew point temperature.
  • the drying device is suitable and designed to execute the follow-up program automatically at least if at least one sensor device senses a condensate amount above at least one threshold value.
  • This is particularly convenient as it automatically removes the condensate above a certain amount. This is also energetically particularly useful because unnecessary heating is avoided when the condensate is already evaporated.
  • a manual execution and / or interruption and / or termination is possible regardless of the amount of condensate.
  • the drying device is suitable and designed to adapt at least one program parameter of the tracking program as a function of a detected condensate quantity. For example, the duration and / or intensity of the evaporation carried out by means of the heating device can be adapted.
  • the threshold value is stored in particular in the drying device. The threshold may be at least partially adjusted by user input.
  • the drying device may be suitable and designed to at least partially adapt at least one program parameter of the follow-up program as a function of at least one user input and / or a sensory condensate quantity and / or a preceding cooking program.
  • the follow-up program can be optimally adapted to the expected amount of condensate or to the wishes of the user.
  • the duration of the follow-up program and / or the duration and / or intensity of the evaporation carried out by means of the heating device can be adjustable.
  • the duration of the follow-up program can be, for example, from a few seconds to a few minutes. The duration can also be shorter or longer.
  • the program parameter has a duration of evaporation and / or a heat source used for evaporation and / or a vaporization set heating power and / or high frequency power.
  • the heating source comprises in particular at least one thermal heating source or is designed as such.
  • the heating device may also comprise or be designed as at least one high frequency generator or a high frequency heating source.
  • the high-frequency generator is used in particular for introducing high-frequency radiation into the cooking chamber, through which the food can be heated or cooked specifically.
  • Such program parameters offer a particularly targeted adaptation of the tracking program.
  • Other program parameters may also be customizable.
  • the drying device is suitable and designed to discharge the condensate via at least one outlet device into the environment of the cooking appliance and / or to supply it to a drying unit for drying moist air. This reliably prevents the evaporated condensate from reverberating in the cooking chamber.
  • the dried with the dryer unit air via at least one outlet device in the environment of the cooking device can be discharged and / or traceable into the cooking chamber.
  • the dried air does not cause undesirable moisture emissions in the environment of the cooking appliance and, for example, in the kitchen space.
  • the return of the dried air is also advantageous because it avoids unwanted moisture emissions and at the same time energy can be saved for heating the cooking chamber.
  • the dryer unit is suitable and designed to dry the air to a room humidity.
  • the room air humidity corresponds in particular to a relative humidity of less than 70% and preferably less than 60% and particularly preferably less than 50%, in particular at room temperature.
  • the room temperature is especially at 20 ° C. It can also be assumed a room temperature of 25 ° C. As a result, there is a particularly favorable atmosphere in the cooking chamber for the preparation of food. In addition, the room humidity of the kitchen is not unfavorably increased even with longer cooking.
  • the dryer unit is suitable and designed to dry the air to a humidity not substantially above a room humidity. It is also possible that the dryer unit is suitable and designed to dry the air to a humidity below a room humidity and, for example, to a relative humidity of less than 50% at room temperature.
  • the dryer unit is suitable and designed to dry the air to a humidity above a room humidity.
  • the dryer unit suitable and designed to dry the air to a humidity which is not more than 30 percentage points and preferably not more than 20 percentage points and more preferably not more than ten percentage points above the room air humidity. It is also possible to dry to higher humidity values.
  • the dryer unit may be suitable and designed to cool the air and in particular to cool it to a temperature below a room temperature.
  • the dryer unit is suitable and designed to cool the air below 20 ° C and preferably below 15 ° C and more preferably below 10 ° C. It is also possible that the dryer unit is adapted to cool the air below 5 ° C.
  • the dryer unit is preferably cooled.
  • the dryer unit comprises at least one heat exchanger through which the air to be dried is guided.
  • the heat exchanger can by at least one cooling air flow and / or by means of a thermoelectric cooling device, for. B. a Peltier element, be coolable.
  • the dryer unit for cooling comprises at least one refrigerating machine and / or at least one heat pump device and / or at least one thermoelectric cooling device. By such cooling, the air can be dried to a particularly low level of moisture.
  • the drying device can be suitable and designed to supply the evaporated condensate to at least one cleaning device. So not only the condensate, but also the contaminants contained in the condensate or in the cooking chamber air can be removed from the oven.
  • the cleaned air can preferably be discharged via at least one outlet device into the environment of the cooking appliance and / or can be returned to the cooking chamber.
  • the cleaned air can also be fed to the dryer unit.
  • the cleaning unit is connected upstream of the dryer unit. As a result, contamination of the dryer unit is reliably prevented by substances contained in the condensate.
  • the purification unit comprises, for example, at least one catalyst device which catalyzes or assists reactions for degrading fats and / or oils as well as odor-causing substances of the vapor.
  • the cleaning unit may also comprise at least one washing device with at least one washing liquid.
  • the washing device is particularly suitable and designed to absorb and condense, for example, hydrophobic constituents and / or odor-intensive substances and / or moisture of the vapor by means of the washing liquid.
  • the cleaning unit comprises at least one plasma device which cleans the air by at least one targeted plasma discharge.
  • the cleaning unit can also purify the air by means of UV radiation and / or by targeted ionization.
  • the inventive method is used to operate a cooking appliance with at least one closable by at least one cooking chamber door cooking chamber.
  • the cooking chamber is heated with at least one heating device and / or high-frequency radiation is sent into the cooking chamber.
  • At least one after-run program is carried out after the cooking process has ended by means of at least one drying device. Due to the follow-up program, condensate accumulated in the cooking chamber is at least partially and preferably completely evaporated by means of the heating device and removed from the cooking chamber.
  • the follow-up program is only executed if it is determined by means of at least one monitoring device that there is no food to be cooked in the cooking chamber and that the cooking chamber door is closed.
  • the inventive method also offers many advantages and allows a particularly convenient removal of the condensate.
  • the cooking appliance according to the invention is preferably suitable and designed to be operated according to the method presented here.
  • the FIG. 1 shows a cooking appliance 1 according to the invention, which is embodied here as a baking oven 100 or combi appliance.
  • the cooking appliance is operated by the method according to the invention.
  • the cooking appliance 1 has a heatable cooking chamber 11, which can be closed by a cooking chamber door 101.
  • the cooking appliance 1 is provided here as a built-in appliance. It can also be designed as a state machine.
  • a heating device 2 with different thermal heat sources 12 is provided here.
  • the heating device 2 can also be designed for heating or cooking with high-frequency radiation and in particular comprise at least one high-frequency generator 22.
  • a top heat 32, a bottom heat 42, a hot air heat source 52 and / or a grill heat source may be provided as the heat source 12.
  • the heating sources 12 may be used in conjunction with a circulating air blower 103.
  • the cooking appliance 1 can be designed as a combined appliance, in which the food can be heated both with the thermal heat sources 12 and by the high-frequency generator 22.
  • the cooking appliance 1 or the combi appliance can be equipped with a steam cooking function. Then at least one steam generator is provided as the heating source 12.
  • the cooking appliance 1 here comprises a control device 102 for controlling or regulating device functions and operating states. Via the control device 102 different operating modes and preferably different cooking programs or program operating modes and other automatic functions can be executed here.
  • an operating device 104 For operating the cooking appliance 1, an operating device 104 is provided. For example, the operating mode, the cooking chamber temperature and / or a cooking program or a program operating mode or another automatic function can be selected and set. Other user inputs can also be made via the operating device.
  • the operating device 104 also includes a display via which user instructions and z. B. prompts can be displayed.
  • the operating device 104 may include operating elements and / or a touch-sensitive display or a touchscreen.
  • the cooking appliance here comprises a drying device 3 for removing condensate, which has accumulated in the cooking chamber 11 after a cooking process.
  • the drying device 3 carries out a follow-on program in which the condensate accumulated in the cooking chamber 11 is vaporized by means of the heating device 2.
  • the drying device 3 is operatively connected here to the control device 102 of the cooking device 1 in order to be able to correspondingly control the heating device 2.
  • one of the heating sources 12 can be activated to evaporate the condensate.
  • the top heat 32, the bottom heat 42, and / or the hot air source 52, each with or without circulating air blower 103 may be used.
  • a heating source 12 for evaporating the condensate can also be used a heating source 12, not shown here, for example, a Grillterrorism provoke or the like.
  • the heater 2 may also use a high frequency generator 22 to evaporate the condensate.
  • a high frequency generator 22 to evaporate the condensate.
  • the high-frequency generator 22 sends high-frequency radiation into the cooking chamber 11 and thereby heats the condensate until it evaporates. This offers a particularly energy-saving Evaporation, since not the entire cooking chamber 11 or its walls must be heated.
  • the vaporized condensate or the vapor formed on heating are removed from the cooking chamber 11 here.
  • an outlet device 5 is provided in the embodiment shown here, which produces a flow connection between the cooking chamber 11 and the surroundings of the cooking appliance 1.
  • the outlet device 5 may comprise a valve device 33 in order to be able to open and / or close the flow connection automatically.
  • the flow connection can be associated with a blower device 23, through which the air can be blown out of the cooking appliance 1.
  • the blower device 23 is only active if the vaporized condensate is to be removed in the course of the follow-up program.
  • the blower device 23 can be controlled in particular by the drying device 3.
  • the circulating-air blower 103 can also be used to convey the air through the outlet device 5. Then, in particular, the valve device 33 is provided to close the flow connection when no air is to be removed.
  • the drying device 3 is operatively connected here to a monitoring device 4.
  • the drying device 3 executes the follow-up program only when the monitoring device 4 determines that there is no food to be cooked in the cooking chamber 11 and that the cooking chamber door 101 is closed.
  • the monitoring device 4 here comprises a door sensor 34, which is designed, for example, as a door contact switch.
  • the monitoring device 4 can register whether the cooking chamber door 101 is correctly closed or not.
  • the monitoring device 4 here comprises a camera device 14 and / or a high-frequency sensor device 24.
  • the camera device 14 With the camera device 14, the monitoring device 4 registers whether or not food is present in the cooking chamber 11. For this purpose, for example, recordings of the cooking chamber 11 are detected and then evaluated as part of an image analysis.
  • the high-frequency sensor device 24 may be provided here additionally or alternatively to the camera device 14.
  • the monitoring device 4 recognizes from the cooking chamber 11, based on a reflection signal detected by the high-frequency sensor device 24, whether a cooking product is present in the cooking chamber 11 or whether the cooking chamber 11 is empty or not.
  • the high-frequency device 24 is designed as a load sensor or a so-called no-load sensor.
  • the monitoring device 4 can also be operatively connected to the operating device 104 and request a user input via this. It is entered by a user, if still food in the oven 11 is present or if it has already been removed.
  • the drying device 3 can be operatively connected to at least one sensor device 13.
  • the sensor device 13 comprises, for example, a sensor arranged in the cooking chamber. With the sensor, the sensor device 13 detects whether or not there is a condensate amount in the cooking chamber 11 above a threshold value. Upon reaching or exceeding the threshold value, the drying device 3 then executes the follow-up program in order to remove the condensate.
  • the automatic execution can be influenced, interrupted and / or stopped manually.
  • the sensor device 13 can also be used to detect the amount of condensate present in the cooking chamber 11 in order to adapt one or more program parameters of the follow-up program as a function of the detected condensate quantity. For example, the duration or the type of heat source or the intensity of the heating can be adjusted.
  • the cooking appliance 1 is shown with a drying device 3, which is equipped here with a dryer unit 6 for drying the air or the Wrasens in the cooking chamber 11. For example, it can be dried to a room air level.
  • the drying unit 6 takes the cooking chamber 11, the air here via a feed line 16. After drying, the dried air can be recycled via a return line 26 back into the cooking chamber 11.
  • the dryer unit 6 may also include an outlet device 5 to discharge the dried air into the environment of the cooking appliance 1.
  • the dryer unit 6 may at least partially condense the moisture contained in the air.
  • For the condensate can be provided a collecting container and / or a discharge device.
  • the discharge device may be connected, for example, to a sewer system.
  • the dryer unit 6 may be equipped with a blower device, not shown here.
  • the circulating-air blower 103 can also be used to convey the air. Then preferably the flow line 16 and / or the Return line 26 and / or the outlet 5 equipped with at least one controllable valve device 33.
  • the dryer unit 6 can be equipped here with a heat exchanger 36.
  • the heat exchanger 14 can be cooled by a cooling air flow, which is generated by means of at least one blower device 12.
  • the dryer unit 4 may comprise at least one thermoelectric cooling device 24, for example a Peltier element.
  • the dryer unit 4 may alternatively or additionally be equipped with a heat pump device 34. With the cooling device 24 or the heat pump device 34, the air to be dried or the heat exchanger 14 can be cooled accordingly. Such cooling may be provided as an alternative or in addition to the cooling air flow.
  • the heat exchanger 14 may also be cooled with a liquid.
  • the drying device 3 can be equipped with a cleaning unit 7 in order to free the evaporated condensate or the air from the cooking chamber 11 from fats, oils, odorous substances and other impurities.
  • the cleaning unit 7 comprises, for example, a catalyst device.
  • the drying device 3 activates the follow-up program preferably after completion of a cooking process or cooking process in a mode or in a cooking program in which known manner correspondingly much condensate accumulates that would remain without further action on the cooking chamber walls.
  • Cooking operations in which condensate often remains in the cooking chamber for example, a pure microwave operation (cooking space walls are cold, steam comes out of the food and condensed) or Niedrigtemperaturgarvor réelle with external steam supply (for example, humidification at low temperature cooking) or steam cooking.
  • the completion of the cooking process is z. B. by the expiry of a sensor and / or time-controlled automatic program or by the manual operation of the operating device and, for example, a switch-off element of the cooking device 1 given. Then the follow-up program is started automatically or it can be started manually. The drying device 3 then automatically starts another energy supply for drying the condensate in the cooking chamber 11.
  • the follow-up program can be interrupted and terminated by a renewed actuation of the switch-off element or by a renewed actuation of the operating device 104 and, for example, the switch-off element.
  • the follow-up program can also be switched off in principle, for example via a selection in the settings.
  • the activity of the cooking device 1 during the follow-up program can be displayed here in a display or in a display.
  • the user is aware of what the cooking appliance 1 is doing, even though it should actually be off.
  • the remaining runtime of the follow-up program can be displayed.
  • the follow-up program is not started as long as there is still food in the cooking chamber 11.
  • ready-cooked food can be located in the cooking chamber 11 when rapid cooling is provided after a cooking process. Then the cooking chamber 11 may not be reheated despite the possible condensate, as long as the food is still in the cooking chamber 11. This can be observed particularly well with the camera device 14 or also with the high-frequency sensor device 22.
  • the follow-up program then starts only after the removal of the food.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Ovens (AREA)
  • Electric Stoves And Ranges (AREA)
EP18182810.4A 2017-07-31 2018-07-11 Appareil de cuisson et procédé Active EP3438547B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL18182810T PL3438547T3 (pl) 2017-07-31 2018-07-11 Przyrząd i sposób gotowania

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102017117230.0A DE102017117230A1 (de) 2017-07-31 2017-07-31 Gargerät und Verfahren

Publications (2)

Publication Number Publication Date
EP3438547A1 true EP3438547A1 (fr) 2019-02-06
EP3438547B1 EP3438547B1 (fr) 2021-12-29

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EP18182810.4A Active EP3438547B1 (fr) 2017-07-31 2018-07-11 Appareil de cuisson et procédé

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EP (1) EP3438547B1 (fr)
DE (1) DE102017117230A1 (fr)
PL (1) PL3438547T3 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1029128B1 (de) * 2021-02-22 2022-09-19 Miele & Cie Verfahren zum Betreiben eines Gargeräts und Gargerät
DE102022126136A1 (de) 2022-10-10 2024-04-11 Rational Aktiengesellschaft Verfahren zum Verhindern von Kondensation innerhalb eines Gargeräts
DE202024103556U1 (de) 2024-07-01 2024-07-15 Electrolux Appliances Aktiebolag Türsensor für ein Gargerät und Gargerät mit einem solchen Türsensor

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19954470A1 (de) * 1999-11-12 2001-06-07 Aeg Hausgeraete Gmbh Vorrichtung und Verfahren zum Betreiben eines Garofens mit Pyrolysefunktion
DE10128024A1 (de) * 2001-06-08 2003-01-02 Bsh Bosch Siemens Hausgeraete Verfahren zur Steuerung der Selbstreinigung eines Gargeräts sowie zugehöriges Gargerät

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19954470A1 (de) * 1999-11-12 2001-06-07 Aeg Hausgeraete Gmbh Vorrichtung und Verfahren zum Betreiben eines Garofens mit Pyrolysefunktion
DE10128024A1 (de) * 2001-06-08 2003-01-02 Bsh Bosch Siemens Hausgeraete Verfahren zur Steuerung der Selbstreinigung eines Gargeräts sowie zugehöriges Gargerät

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1029128B1 (de) * 2021-02-22 2022-09-19 Miele & Cie Verfahren zum Betreiben eines Gargeräts und Gargerät
DE102022126136A1 (de) 2022-10-10 2024-04-11 Rational Aktiengesellschaft Verfahren zum Verhindern von Kondensation innerhalb eines Gargeräts
DE202024103556U1 (de) 2024-07-01 2024-07-15 Electrolux Appliances Aktiebolag Türsensor für ein Gargerät und Gargerät mit einem solchen Türsensor

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Publication number Publication date
DE102017117230A1 (de) 2019-01-31
PL3438547T3 (pl) 2022-03-07
EP3438547B1 (fr) 2021-12-29

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