EP3508792A1 - Appareil de cuisson et procédé de fonctionnement - Google Patents

Appareil de cuisson et procédé de fonctionnement Download PDF

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Publication number
EP3508792A1
EP3508792A1 EP18212848.8A EP18212848A EP3508792A1 EP 3508792 A1 EP3508792 A1 EP 3508792A1 EP 18212848 A EP18212848 A EP 18212848A EP 3508792 A1 EP3508792 A1 EP 3508792A1
Authority
EP
European Patent Office
Prior art keywords
cooking
cooking chamber
appliance
cooking appliance
chamber
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP18212848.8A
Other languages
German (de)
English (en)
Inventor
Thomas Metz
Volker Dr. ENNEN
Christian Dr Böhm
Matthias Lewerenz
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
Publication of EP3508792A1 publication Critical patent/EP3508792A1/fr
Withdrawn legal-status Critical Current

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Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • 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
    • 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
    • F24C15/02—Doors specially adapted for stoves or ranges

Definitions

  • the present invention relates to a cooking appliance comprising at least one cooking chamber with at least one cooking chamber opening for filling the cooking chamber, at least one closure device for closing the cooking chamber opening, at least one vacuum device in operative connection to the cooking chamber and at least one heating device. Furthermore, the present invention relates to a method for operating such a cooking appliance.
  • a further disadvantage is that a combination of the cooking properties of different cookware and / or cooking appliances should be achieved only by a change of the appliance or the cookware.
  • the cooking appliance comprises at least one cooking chamber with at least one cooking chamber opening for filling the cooking chamber, at least one closure device for Closing the cooking chamber opening, at least one vacuum device in operative connection to the cooking chamber and at least one heating device.
  • the cooking chamber is designed as a drawer, which is movable at least between an operating position and a loading position, wherein the cooking chamber opening is accessible only in the loading position.
  • the cooking appliance according to the invention thus provides a cooking chamber or a cooking appliance in the drawer format, which thus requires very little installation space.
  • a cooking appliance which is designed as a drawer, be provided for a 14-centimeter high installation niche, so that such a cooking appliance can be used, inter alia, as an additional cooking appliance in a kitchen, without requiring a lot of space.
  • the cooking appliance according to the invention also includes a steam function, so that in addition to the operation of the cooking appliance with the heater, which is preferably a radiant heater and / or a microwave source, also alone or in combination of the heater can be cooked with steam.
  • the heater which is preferably a radiant heater and / or a microwave source, also alone or in combination of the heater can be cooked with steam.
  • the cooking chamber opening for filling the cooking chamber is open in the loading position in particular upwards.
  • the closure device then makes the cooking chamber door available, the cooking chamber door or the closure device representing the cooking chamber ceiling in the closed state.
  • a seal is provided between the closure device and the cooking chamber or the cooking chamber opening, so that a vacuum in the cooking chamber can be generated in a particularly effective and efficient manner.
  • the generation of a negative pressure in the mbar range or of a few mbar is preferred.
  • An evacuation of the cooking chamber to achieve a negative pressure of about 200 mbar may be advantageous. Due to the negative pressure, the boiling point of water drops to room temperature depending on the negative pressure. So it can be cooked with very low temperatures in vacuum.
  • the cooking appliance according to the invention offers many advantages.
  • a considerable advantage is that a cooking chamber is provided by the cooking appliance according to the invention, which can be used versatile and flexible for various applications. This is reinforced by the fact that the cooking chamber is designed as a drawer and thus can be used in small installation situations.
  • the vacuum device is arranged in the cooking chamber.
  • the vacuum device arranged in the cooking chamber is preferably provided by the dehumidifying device. Is by means of the dehumidifier the Garraum deprived of moisture, for example by selective condensation, then reduces the static air pressure in the airtight cooking chamber closed.
  • the internal negative pressure device counteracts the reduced by evaporation of liquid under pressure by condensation. It is advantageous that no necessarily arise noises when, for example, with a Peltier element is cooled.
  • the heater and the dehumidifier are operated simultaneously.
  • the moisture content in the cooking chamber atmosphere and the pressure in the oven atmosphere can be controlled without a fluid exchange with the environment of the cooking chamber is required.
  • emissions of water vapor are avoided to the environment and improves the energy requirements of the cooking appliance.
  • the cooking appliance has two vacuum devices.
  • the one vacuum device is arranged in the cooking chamber and preferably provided by the dehumidifier.
  • a second vacuum device is provided outside the cooking chamber and communicates with the cooking chamber in a fluidic connection.
  • This fluidic connection can have a closure device, by means of which the cooking space is hermetically sealed from its surroundings.
  • the closure device may have a valve which can be opened switchably in two directions and / or a valve which opens only in one direction.
  • the second, external vacuum device is preferably formed by a pump.
  • the internal vacuum device By means of the internal vacuum device, it is possible that the moisture content or pressure in the cooking chamber during a cooking process without fluidic connection to the environment regulated, adjusted, is maintained.
  • the internal vacuum device which is preferably formed by the dehumidifier as a condensation device, controls the pressure prevailing in the treatment chamber, and has the advantage that a vacuum pump does not have to dissipate water vapor. Dissipating water vapor with a vacuum pump is disadvantageous because the steam is absorbed by the oil of the vacuum pump and thus the effectiveness of the pump is reduced.
  • such a cooking appliance can also serve as Vakuumier réelle, in particular as Vakuumierschublade.
  • a vacuuming device serves to remove the contained air from the container in the case of foodstuffs packaged in film or containers and subsequently to airtightly close the container, in particular a bag made of film.
  • the cooking appliance has a hose device for connecting the vacuum device with a container and / or a sealing device for closing the container.
  • Such a configuration has the advantage that a food prepared for a Sous Vide cooking in the cooking appliance, so vacuumed, and then can be cooked. A handling of the food, in particular a change of the device is not required, which makes the entire cooking process more comfortable.
  • the cooking appliance described above or in the cooking chamber of the cooking appliance for example, the cooking situations of a pan with lid can be readjusted, the cooking is done in a closed space and thus almost emission-free. Depending on the design of the cooking appliance but also other cooking situations can be adjusted very accurately. Other variants are described below.
  • the cooking space wall is at least partially coated by a reflective layer and / or coated with a reflective layer and / or formed from a reflective material.
  • a reflective layer may, for example, also include insulation of the cooking chamber or be provided by the insulation of the cooking chamber.
  • About such a reflective layer can be a directed heat transfer to the food in the oven, whereby a particularly efficient heating of the food can be done.
  • a reflective material may be bare metal, especially stainless steel.
  • At least one dehumidifying device for the cooking chamber is particularly preferably provided.
  • a drawer oven can be provided which has the cooking characteristics of a conventional oven. This is achieved by removing or intercepting the moisture prevailing or arising in the cooking chamber.
  • cooking in a pan cooking in a pan with a lid or cooking in an oven can be simulated or simulated.
  • the cooking device according to the invention is extremely versatile.
  • the dehumidifying device comprises at least one condensation device with at least one condensation surface and / or at least one vacuum device.
  • the vacuum device a separate Be negative pressure device or by the vacuum device, which is formed for generating a negative pressure in the cooking chamber, are provided.
  • the condensation device preferably comprises at least one condensation finger and / or at least one cold storage.
  • a heat sink or a cold trap is provided which absorbs moisture or moisture or condensate prevailing in the cooking space, so that moisture does not condense on the food, which leads to an unfavorable heat transfer and / or to qualitative losses could.
  • a condensation finger or cold finger is carried out in particular through the cooking chamber wall, the cold finger preferably providing the condensation surface within the cooking chamber.
  • a cooling of the cold finger can be achieved for example by a heat pump and / or by a Peltier element.
  • the condensation finger then preferably has a temperature which is lower than the temperature of the food, so that the cold finger or the condensation surface of the cold finger absorbs moisture and causes condensation, so that moisture does not condense on the food.
  • the condensation finger or condensation device preferably comprises at least one receptacle for condensate.
  • the condensation finger or the condensation surface of the condensation finger can be arranged inclined in the cooking chamber, wherein at the lower end of the condensation surface, the receptacle for condensate is provided. So condensing moisture runs along the condensation surface of the condensation finger into the intake for condensate. Thus, the moisture is effectively trapped from the oven.
  • the cooking chamber wall of the cooking chamber has at least one first shell and at least one second shell.
  • at least a two-shell construction or a double-walled construction of the cooking chamber or the cooking chamber wall is preferred.
  • At least in sections at least one cavity is formed between the first shell and the second shell, which cavity can be evacuated. Then, such a cavity, for example, a thickness of 1 to 5 mm or smaller or larger.
  • a negative pressure can then be generated by means of the existing vacuum device between the two shells, so that a vacuum is formed in the cavity. So a good thermal insulation of the cooking chamber can be achieved.
  • the existing vacuum device the external Underpressure device understood. This is not used during the cooking process to evacuate the cooking chamber and can then be used for evacuation of the cavity.
  • At least one thermally insulated food holder is arranged in the cooking chamber.
  • a thermal decoupling of the food to Garraumwandung be achieved, which can have beneficial effects in a cooking process.
  • the following steps are carried out in a suitable sequence.
  • the following list of these steps represents a variant of the method according to the invention.
  • the cooking chamber is loaded.
  • a negative pressure is generated in the cooking chamber.
  • the cooking chamber is heated.
  • these steps can be carried out in any suitable order individually or even several times.
  • the method according to the invention offers many advantages. There is provided a method for operating a cooking appliance, with which the flexible and diverse uses of the cooking appliance according to the invention can be used.
  • the subsequent step is carried out at a suitable point once or several times.
  • the cooking chamber is at least temporarily dehumidified by means of the dehumidifier.
  • different cooking situations can be produced or simulated in different cooking processes or even in a single cooking process. For example, frying in a pan with a lid can be simulated if no dehumidification takes place. In a further cooking process or in the same cooking but can be simulated by dehumidifying the cooking chamber, for example, baking in an oven.
  • FIG. 1 is purely schematically illustrated an embodiment of a cooking appliance 1 according to the invention, wherein the cooking chamber 2 of the cooking appliance 1 or the entire cooking appliance 1 is designed as a drawer 100. So it is particularly possible to integrate the cooking appliance 1 according to the invention in a furniture body to save space, with a 14-slot for the drawer 100 is provided here.
  • FIG. 1 is the cooking appliance 1 and the cooking chamber 2 shown in an operating position 6, in which the drawer 100 is fully inserted in the embodiment shown here, so that a flush front is created.
  • FIG. 2 is the in FIG. 1 shown representation, the cooking appliance 1 and the cooking chamber 2 is present in the loading position 7, to which the drawer 100 is pulled out. In this position, it is possible for a user to load the cooking chamber 2.
  • the cooking chamber 2 has to a cooking chamber opening 3, which is aligned in the loading position 7 in the embodiment shown here upwards.
  • the cooking chamber opening 3 can be closed by means of a closure device 4, wherein the closure device 4 is formed here as a lid 16 which is hingedly mounted in the rear of the drawer 100, so that the lid 16 can be pivoted upward when the drawer 100 and the Cooking chamber 2 in the loading position 7 is present. It can also be provided a removable cover 16.
  • the cooking appliance 1 may comprise various heating methods.
  • a radiant heater is provided as the heating device 70, which is arranged here on the underside of the closure device 4. It is also possible to provide such a heater 70 at other locations of the cooking chamber 2 additionally or exclusively.
  • the cooking appliance 1 shown here comprises a steam function, by means of which in the cooking chamber 2 introduced food or food 300 can be gently cooked.
  • the embodiment shown with the pivotable lid 16 is advantageous because when opening the cooking chamber 2 still in the cooking chamber 2 existing steam on the upwardly projecting cover 16 is kept away from the furniture body or from the furniture front, so that contamination of the Furniture carcass is prevented.
  • the cooking appliance 1 comprises a vacuum device 5, by means of which the cooking chamber 2 can be evacuated.
  • a sealing device 17 is provided in the region of the cooking chamber opening 3 in the embodiment shown here, via which a substantially fluid-tight cooking chamber 2 is achieved with the closure device 4 closed.
  • a dehumidifying device 50 which in this case has a condensation device 51 with a condensation surface 52. At such a condensation surface 52, moisture present or produced in the cooking chamber 2 can be condensed and thus trapped, so that moisture condenses on the food to be cooked is prevented.
  • Such a dehumidifying device 50 can be present or used depending on the configuration of the cooking appliance 1 according to the invention or be used or not.
  • a cooking appliance 1 according to the invention depending on the embodiment, the freshness of food or food 300 can be achieved before the start of a cooking process. This results from the fact that by means of vacuum device 5, a negative pressure in the cooking chamber 2 is generated. If this is evacuated to a few mbar, for example, a negative pressure of about 200 mbar generated, accordingly, the boiling point of water drops depending on the negative pressure to room temperature, so that 300 heat is removed from the food to be cooked by this phenomenon.
  • the keeping fresh of food 300 in the cooking chamber 2 is favored by the use of a dehumidifier 50 still.
  • a dehumidifier 50 By intercepting moisture or by preventing the condensation of moisture on the food 300 an unfavorable heat transfer to the food 300 and also a change of the food or the food 300 is prevented.
  • the cooking situation in a pan with a lid can be readjusted with the cooking appliance 1 according to the invention, for example.
  • the cooking appliance 1 By generating a negative pressure can be cooked already at very low temperatures. If no dehumidifying device 50 is provided, that is, the skill is not intercepted from the cooking chamber causes the humidity in the cooking chamber 2 then that a cooking process takes place similar to the cooking process in a pan with a lid in the cooking chamber 2.
  • the dehumidifying device 50 is used or if a dehumidifying device 50 is provided, the moisture arising in the cooking chamber 2 during a cooking process can be absorbed by means of the dehumidifying device 50. Thereby, a cooking process can be simulated or imitated analogous to an oven, although in the cooking chamber 2 is cooked by the negative pressure with lower temperatures and the moisture from the cooking chamber 2 does not escape as in an oven, but is intercepted by the dehumidifier 50.
  • FIG. 3 the previously described cooking appliance 1 is shown in a side sectional view. Again, it can be seen that in the rear region of the drawer 100, a vacuum device 5 is provided which can evacuate the cooking chamber 2 and there generates a negative pressure.
  • the dehumidifying device 50 is formed in the embodiment shown here as a condensation finger 53, wherein the condensation finger 53 comprises a condensation surface 52, which is guided into the cooking chamber 2.
  • the protruding from the cooking chamber 2 component of the condensation device 51 and the Kondensationsfingers 53 can be connected, for example, to a heat pump and / or a Peltier element, so that the condensation surface 52 of the condensation finger is colder than the introduced into the cooking chamber 2 food 300th
  • the condensation device 51 serves as a heat sink or as a cold trap, so that the humidity in the cooking chamber 2 or resulting joyfulness is not condensed on the food 300, but on the condensing device 51.
  • FIG. 4 is another embodiment of a cooking appliance 1 according to the invention shown purely schematically. Again, the cooking chamber 2 is evacuated by means of a negative pressure device 5, not shown.
  • the cooking chamber 8 has a first shell 12 and a second shell 13.
  • a particularly good thermal insulation of the cooking chamber 2 can be achieved, which has advantages in particular when keeping food fresh before a cooking process.
  • a cavity 14 is provided in the embodiment shown between the first shell 12 and the second shell 13, which has a thickness of about 3 mm here. In general, a thickness of 1 to 5 mm is preferred, although other strengths can be used advantageously.
  • the cavity 14 is formed evacuated in the embodiment shown here.
  • the vacuum device 5 a vacuum between the two shells 12, 13 are generated, so that a particularly good thermal insulation of the cooking chamber 2 takes place.
  • the multi-shell embodiment of the cooking chamber wall 8 described above can be advantageously used in any embodiment of the present invention.
  • FIG. 4 is further shown that the food 3 is arranged on a thermally insulated food holder 15. This also makes it possible to achieve a good thermal decoupling between cooking chamber 2 or cooking chamber wall 8 and cooking product 300, in particular when keeping foods fresh before a cooking process.
  • the cooking chamber wall 8 or the cooking chamber 2 comprises a reflective layer 11 which on the one hand benefits the thermal insulation or the keeping fresh of the cooking product 300 when keeping food 300 fresh before the start of a cooking process.
  • a radiant heater as a heater 70
  • the resulting heat by means of the reflective layer 11 is also advantageously reflected on the food 300, so that a particularly uniform and good heating of the food can be done.
  • the reflective layer 11 can be used advantageously in all embodiments.
  • the condensation device 51 and the dehumidifier 50 may have a receptacle 55 for receiving or for collecting condensate.
  • the condensation device 51 is formed as a condensation finger 53, wherein the condensation surface 52 of the condensation finger 53 slightly inclined in the direction of Recording 55 is arranged. Thus condensate 52 arising condensate in a recording 55 is thus safely collected.
  • FIG. 5 a further embodiment of a cooking appliance 1 according to the invention is shown purely schematically in a sectional view, wherein the basic structure corresponds to the embodiments described above.
  • the dehumidifying device 50 is not designed as a condensation finger 53, but is provided by a cold storage 54.
  • the cold storage 54 in the embodiment shown here comprises a shell 61, in which ice 62 is added as a cold storage 54.
  • the ice 62 thereby provides the condensation surface 52 of the cold reservoir 54.
  • the ice 62 and the condensation surface 20 is used to promote the freshness of food in the cooking chamber 2 before the start of a cooking process.
  • the cold storage 54 is associated with a heater 56, which in the embodiment shown here inductively heat the cold storage 54 and the ice 62 and can dive.
  • the cold storage 54 can be turned off quickly as soon as the cooking process is to begin.
  • FIG. 6 is another embodiment of a cooking appliance 1 according to the invention shown purely schematically.
  • the cooking chamber 2 of the cooking appliance 1 may also have a lock device 57, by means of which in the cooking chamber 2 present condensate or liquid can be removed.
  • condensate can z. B. arise during keeping fresh, but liquids can also arise during a cooking process or by the thawing of a cold storage 54.
  • the lock device 57 is hereby the lowest point 18 of the cooking chamber 10 is provided.
  • the lock device 57 comprises an inner valve 58 and outer valve 59, wherein a gap 60 is provided between the two valves 58, 59.
  • the liquid can now be transferred from the cooking chamber 2 into the intermediate space 60 by opening the inner valve 58.
  • the outer valve 59 can be opened to remove the liquid from the space 60 from the cooking device 1.
  • the intermediate space 60 can also be evacuated, so that before the opening of the inner valve 58, the intermediate space 60 is provided with the same negative pressure which is present in the cooking chamber 2.
  • the inner valve 58 can also be opened when generating the negative pressure in the cooking chamber 2, so that the intermediate space 60 then has the same negative pressure as the cooking chamber 2. Subsequently, the inner valve can then be closed or only after liquid has run into the intermediate space 60.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Cookers (AREA)
  • Electric Ovens (AREA)
EP18212848.8A 2018-01-09 2018-12-17 Appareil de cuisson et procédé de fonctionnement Withdrawn EP3508792A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102018100343.9A DE102018100343B4 (de) 2018-01-09 2018-01-09 Gargerät

Publications (1)

Publication Number Publication Date
EP3508792A1 true EP3508792A1 (fr) 2019-07-10

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Family Applications (1)

Application Number Title Priority Date Filing Date
EP18212848.8A Withdrawn EP3508792A1 (fr) 2018-01-09 2018-12-17 Appareil de cuisson et procédé de fonctionnement

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EP (1) EP3508792A1 (fr)
DE (1) DE102018100343B4 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102022202067A1 (de) 2022-03-01 2023-09-07 BSH Hausgeräte GmbH Gargerät mit einem eine Kühleinrichtung aufweisenden Garraumteiler und Garraumteiler für ein Gargerät

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102020105146A1 (de) 2020-02-27 2021-09-02 Miele & Cie. Kg Gargerät und Verfahren zum Betreiben
JP7366830B2 (ja) * 2020-04-10 2023-10-23 リンナイ株式会社 加熱調理器
JP7316975B2 (ja) * 2020-04-10 2023-07-28 リンナイ株式会社 加熱調理器
DE102021201957A1 (de) 2021-03-01 2022-09-01 BSH Hausgeräte GmbH Gargutschublade
DE102021201955A1 (de) 2021-03-01 2022-09-01 BSH Hausgeräte GmbH Dampfbehandlungsschublade für ein Haushalts-Gargerät
DE102021201947A1 (de) 2021-03-01 2022-09-01 BSH Hausgeräte GmbH Verdampfer für Haushalts-Dampfgargerät und Haushalts-Dampfgargerät mit Dampfbehandlungsschublade
DE102021201954A1 (de) 2021-03-01 2022-09-01 BSH Hausgeräte GmbH Dampfbehandlungsschublade für ein Haushalts-Gargerät
DE102021201943A1 (de) 2021-03-01 2022-09-01 BSH Hausgeräte GmbH Haushalts-Gargerät mit Dampfbehandlungsschublade
DE102021201949A1 (de) 2021-03-01 2022-09-01 BSH Hausgeräte GmbH Gargutschublade
DE102021201945A1 (de) 2021-03-01 2022-09-01 BSH Hausgeräte GmbH Dampfbehandlungsschublade für ein Haushalts-Gargerät

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US5767487A (en) * 1992-03-17 1998-06-16 Tippmann; Eugene R. Subatmospheric pressure cooking device
JP2006046777A (ja) * 2004-08-04 2006-02-16 Mitsubishi Electric Corp 加熱調理器
KR20100087628A (ko) * 2009-12-29 2010-08-05 주식회사 넥터스 진공 공간을 이용한 요리용 및 보온용 오븐
DE102010063941A1 (de) * 2010-12-22 2012-06-28 BSH Bosch und Siemens Hausgeräte GmbH Speisenbehandlungsgerät mit Abzugseinrichtung
EP2532974A1 (fr) * 2011-06-07 2012-12-12 Fagor, S. Coop. Appareil de cuisson adapté à la cuisson à basse pression
US20120318252A1 (en) * 2011-05-20 2012-12-20 Accutemp Products, Inc. Variable speed steam cooker
DE102014214832A1 (de) * 2014-07-29 2016-02-04 BSH Hausgeräte GmbH Haushaltsgerät und Verfahren zum Betreiben eines Haushaltsgeräts
WO2016071163A1 (fr) * 2014-11-04 2016-05-12 Micvac Ab Procédé et four pour cuisson sous vide
EP3184912A2 (fr) * 2017-04-07 2017-06-28 V-Zug AG Dispositif de support de produit à cuire destiné à préparer un produit à cuire

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DE10037905C2 (de) 2000-08-03 2002-10-31 Rational Ag Garraum mit Über- und/oder Unterdruck
DE102011087794A1 (de) 2011-12-06 2013-06-06 BSH Bosch und Siemens Hausgeräte GmbH Speisenbehandlungsgerät mit druckbeaufschlagbarem Behandlungsraum

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5767487A (en) * 1992-03-17 1998-06-16 Tippmann; Eugene R. Subatmospheric pressure cooking device
JP2006046777A (ja) * 2004-08-04 2006-02-16 Mitsubishi Electric Corp 加熱調理器
KR20100087628A (ko) * 2009-12-29 2010-08-05 주식회사 넥터스 진공 공간을 이용한 요리용 및 보온용 오븐
DE102010063941A1 (de) * 2010-12-22 2012-06-28 BSH Bosch und Siemens Hausgeräte GmbH Speisenbehandlungsgerät mit Abzugseinrichtung
US20120318252A1 (en) * 2011-05-20 2012-12-20 Accutemp Products, Inc. Variable speed steam cooker
EP2532974A1 (fr) * 2011-06-07 2012-12-12 Fagor, S. Coop. Appareil de cuisson adapté à la cuisson à basse pression
DE102014214832A1 (de) * 2014-07-29 2016-02-04 BSH Hausgeräte GmbH Haushaltsgerät und Verfahren zum Betreiben eines Haushaltsgeräts
WO2016071163A1 (fr) * 2014-11-04 2016-05-12 Micvac Ab Procédé et four pour cuisson sous vide
EP3184912A2 (fr) * 2017-04-07 2017-06-28 V-Zug AG Dispositif de support de produit à cuire destiné à préparer un produit à cuire

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102022202067A1 (de) 2022-03-01 2023-09-07 BSH Hausgeräte GmbH Gargerät mit einem eine Kühleinrichtung aufweisenden Garraumteiler und Garraumteiler für ein Gargerät

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DE102018100343B4 (de) 2022-07-07
DE102018100343A1 (de) 2019-07-11

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