EP3599427B1 - Système de table de cuisson - Google Patents

Système de table de cuisson Download PDF

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Publication number
EP3599427B1
EP3599427B1 EP19188091.3A EP19188091A EP3599427B1 EP 3599427 B1 EP3599427 B1 EP 3599427B1 EP 19188091 A EP19188091 A EP 19188091A EP 3599427 B1 EP3599427 B1 EP 3599427B1
Authority
EP
European Patent Office
Prior art keywords
food carrier
hob system
food
hob
inflow channels
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
EP19188091.3A
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German (de)
English (en)
Other versions
EP3599427A1 (fr
Inventor
Wilhelm Bruckbauer
Walter Könneker
Mario Blersch
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.)
Werkhaus & Co Kg GmbH
Original Assignee
Individual
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
Priority claimed from DE102018212329.2A external-priority patent/DE102018212329A1/de
Application filed by Individual filed Critical Individual
Publication of EP3599427A1 publication Critical patent/EP3599427A1/fr
Application granted granted Critical
Publication of EP3599427B1 publication Critical patent/EP3599427B1/fr
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Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/20—Removing cooking fumes
    • F24C15/2042—Devices for removing cooking fumes structurally associated with a cooking range e.g. downdraft
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/10—Tops, e.g. hot plates; Rings

Definitions

  • the invention relates to a hob system.
  • a hob system with a food support which has a single inflow channel for extracting cooking fumes.
  • the cooking fumes are extracted exclusively via this centrally arranged inflow channel.
  • a cross-sectional area of the inflow channel must be dimensioned relatively large.
  • a trigger device with a sufficiently high extraction capacity requires a lot of installation space and costs.
  • Hob systems are also known from EP 2 336 649 A1 and the US 2013/0340742 A1 .
  • the invention is based on the object of providing an improved hob system which ensures the extraction of cooking fumes in a particularly efficient manner, largely preserves the available work surface as floor space, and is particularly economical to manufacture and assemble.
  • a food carrier for a hob system with at least four inflow channels penetrating these enables a particularly efficient extraction of the cooking fumes, a compact dimensioning of a hob system is ensured and is also particularly visually appealing.
  • the food carrier with the at least four inflow channels these can be arranged particularly close to the place where the cooking vapors arise, especially in the horizontal direction. This means that the cooking vapors that arise in an edge area of the food support can be reliably drawn off downwards with a comparatively low extraction power.
  • the invention relates in particular to a food carrier for a built-in kitchen appliance made of a gas-permeable and/or liquid-permeable, in particular porous and/or textile, material.
  • the inflow channels are also to be understood as meaning the geometrically determined or undetermined penetrations that characterize the gas-permeable and/or liquid-permeable material.
  • the inflow channels are designed to be gas-permeable and liquid-tight. This ensures that cooking vapors are reliably sucked downwards, but liquids cannot penetrate into an area below the food support.
  • the plurality of inflow channels can be designed as holes penetrating the food carrier, in particular as micro-holes and/or as perforations.
  • at least one of the inflow channels is arranged in a top view in a central area of the food carrier, in particular in the area of the geometric center of gravity of the food carrier.
  • At least one of the inflow openings can be arranged in a top view in an edge region of the food carrier.
  • the surface area of a perforated surface of the food carrier compared to the total surface of the food carrier in a plan view is at least 30%, in particular at least 50%, in particular at least 75%, in particular 100%.
  • the plurality of inflow channels are preferably designed to be permeable to gases and impermeable to liquids.
  • a surface of the food carrier can have a hydrophobic coating. This advantageously ensures that liquids, in particular overflow liquids, are reliably prevented from penetrating into an area below the food carrier.
  • a gas-permeable and liquid-repellent, in particular liquid-tight, layer is arranged on the at least one inflow opening, in particular on the food carrier.
  • the gas-permeable and liquid-repellent layer can be arranged above or below the food support.
  • the gas-permeable and liquid-repellent layer can also be attached to the at least one filter.
  • the gas-permeable and liquid-repellent layer can be attached, in particular to the food carrier and/or to the filter, in a cohesive or replaceable manner, in particular replaceable without tools.
  • the gas-permeable and liquid-repellent layer is preferably designed to be cleanable, in particular dishwasher-safe.
  • the food carrier is designed to be dishwasher-safe and/or designed for cleaning in a pyrolysis process.
  • the food carrier can be scratch-resistant and/or corrosion-resistant and/or heat-resistant, in particular for temperatures of at least 200 °C, in particular at least 300 °C, in particular at least 400 °C, in particular at least 500 °C.
  • the food carrier preferably has a weight of less than 10 kg, in particular less than 5 kg, in particular less than 2.5 kg. The food carrier is therefore particularly easy to handle and clean.
  • the food carrier is designed in one piece, in particular in one piece.
  • the cross-sectional areas of the plurality of inflow channels amount to a total of at least 1000 mm 2 , in particular at least 5000 mm 2 , in particular at least 10,000 mm 2 .
  • the food carrier has a glass or ceramic plate, in particular a glass ceramic plate, which is penetrated by the at least four inflow channels.
  • the food carrier preferably consists of a glass plate penetrated by the inflow channels, in particular a glass ceramic plate.
  • the food carrier preferably consists essentially of a material with a thermal conductivity of at most 3.0 W/mK, in particular at most 2.0 W/mK, in particular at most 1.0 W/mK.
  • the food carrier is therefore largely transparent to electromagnetic radiation, in particular to thermal radiation. Radiant heating units and/or induction heating units can thus be arranged below the food support for heating the food to be cooked.
  • the food carrier has at least ten, in particular at least twenty, in particular at least fifty, in particular at least one hundred, in particular at least one thousand, inflow channels on. This advantageously ensures that the cooking fumes can be extracted via a large number of openings distributed over a surface of the food carrier. The cooking fumes can therefore be extracted with high efficiency in any area above the food carrier. In particular, a largely homogeneous extraction performance can be achieved over the horizontal extent of the food carrier.
  • each of the plurality of inflow channels each has a cross-sectional area of at most 100 mm 2 , in particular at most 10 mm 2 , in particular at most 1 mm 2 , in particular at most 0.1 mm 2 .
  • a food carrier with inflow channels, which have such a small, in particular barely perceptible, cross-sectional area is particularly visually appealing. Penetration of objects into the inflow channels can be reliably prevented.
  • Such inflow channels can be designed to be impermeable to liquids and permeable to gases. The penetration of overflow liquids into an area below the food carrier can thus be reliably prevented.
  • a distance between two adjacent inflow channels or a cross-sectional area of the inflow channels can vary over a horizontal extent of the food carrier.
  • the distance between two mutually adjacent inflow channels or a cross-sectional area of the inflow channels varies such that a withdrawal intensity is inhomogeneous over a horizontal extent of the food carrier.
  • the extraction intensity can be increased in the area of cooking areas.
  • the distance between adjacent inflow channels is then preferably in the area of the cooking areas particularly small or the cross-sectional area of the inflow channels is particularly high in the area of the cooking areas.
  • a number of inflow channels per unit area can vary over a horizontal extent of the food carrier.
  • the plurality of inflow channels can be arranged inhomogeneously distributed over an extent of the food carrier.
  • the cross-sectional area of the inflow channels can vary, particularly depending on their position. For example, in a horizontal edge region of the food carrier there can be a plurality of inflow channels per unit area, with a smaller number of inflow channels per unit area being present in an area around the geometric center of gravity of the food carrier. Likewise, inflow channels with a larger cross-sectional area can be present in an edge region of the food carrier than in an area around the geometric center of gravity of the hob system. This means that different take-off speeds can be achieved via the horizontal position along an upper side of the food carrier.
  • the number of inflow channels and/or the cross-sectional area of the inflow channels is particularly large in an area around a cooking area. The extraction performance is therefore particularly high in the area where the cooking fumes arise.
  • the exhaust channels can be arranged homogeneously, in particular equidistantly, over a horizontal extent of the food carrier.
  • the multiple inflow channels can have an identical cross-sectional area.
  • the plurality of inflow channels are preferably round in cross section, in particular circular, or square, in particular rectangular or slot-shaped.
  • the food carrier comprises one within and/or adjacent to the plurality of inflow channels arranged filter.
  • the filter can be glued to the food carrier and/or connected to the food carrier via a filter holder, in particular in a form-fitting manner, in particular via a rail.
  • the filter can be reversibly removed from the food carrier, in particular without tools.
  • the filter can be designed as a grease filter and/or as an odor filter.
  • the filter is preferably designed as a combination filter, which includes both a grease filter and an odor filter.
  • the filter may have a drip tray for collecting overflow liquid.
  • the filter is triangular in cross section.
  • the food carrier can be designed to be particularly space-saving and have a particularly low overall height.
  • an area of the filter covered by the food carrier in a top view is at least 50% of the area of the food carrier in the top view. This ensures energy-efficient filtering of cooking fumes.
  • the food carrier has at least one free area, in particular in the area of the cooking areas, in which it is designed to be free of inflow channels penetrating these.
  • an area of the at least one free area in a plan view is at least 10,000 mm 2 .
  • a hob comprises at least one food support according to the above description and at least one heating unit arranged on the food support for heating the food.
  • the advantages of the hob correspond to the advantages of the food carrier already described.
  • the heating unit can be designed, for example, as an induction heating unit, for inductive energy transfer, and/or as a radiant heating unit, for transferring heat radiation to the food to be cooked. This advantageously achieves particularly energy-efficient heating of the food to be cooked, particularly in combination with the food carrier having a glass plate.
  • An area above the food support in which the at least one heating unit heats the food is referred to as a cooking area.
  • the at least one heating unit in particular the induction coils, can each have a diameter or a length and width of up to 23 cm, in particular up to 24 cm, in particular more than 24 cm.
  • the hob system can in particular have four hobs with a diameter or a length and width of 24 cm each.
  • the at least one heating unit can be arranged directly on an underside of the food carrier.
  • the distance between the heating unit and the food to be cooked is therefore particularly small and energy can be transferred efficiently.
  • the at least one heating unit can also be arranged at a distance from the underside of the food carrier. It is particularly possible to arrange a negative pressure channel section of an extractor device between the underside of the food carrier and the at least one heating unit, in particular in the form of an induction generator.
  • the hob is designed as a built-in kitchen appliance.
  • a built-in kitchen appliance is understood to mean a device designed for installation in a piece of kitchen furniture, in particular in a kitchen base cabinet, in particular in a worktop.
  • the hob system according to the invention comprises a hob according to the previous description and an extractor device for extracting the cooking fumes downwards.
  • the advantages of the hob system according to the invention correspond to the advantages of the hob already described and the food support described above.
  • the hob system is preferably designed as a built-in kitchen appliance.
  • the extractor device can have at least one, in particular at least two, in particular at least three, in particular at least four, in particular at least six, fans.
  • the extractor device preferably comprises a plurality of fans, with at least two of the fans, in particular all of the fans, being able to be controlled separately from one another, in particular by means of a correspondingly designed control device.
  • the at least one fan can be designed as a cross-flow fan and/or as an axial fan and/or as a radial fan.
  • a diameter of a fan wheel of the at least one fan is at most 150 mm, in particular 120 mm, in particular 100 mm, in particular 80 mm.
  • a large number of fans with small diameter fan wheels enables the formation of a hob system with particularly small dimensions, especially in the vertical direction.
  • Such an extractor device is particularly quiet during operation.
  • fans with larger fan wheels in particular with a diameter of 160 mm, 200 mm or up to 250 mm, can also be used.
  • the fan wheels can each have a height of 80 mm or less, in particular 50 mm or less.
  • the food carrier completely covers the at least one fan in a top view.
  • the hob system can thus be designed to be particularly compact in the horizontal direction.
  • the at least one fan can be arranged at least in sections outside an outer edge of the food carrier.
  • the at least one fan can be arranged behind the hob, in particular behind the at least one food support. The overall height of the hob system can therefore be reduced, particularly in the front area.
  • the fans are arranged in a top view in an area behind the rear edge of the food carrier.
  • the hob system can have a height of at most 10 cm, in particular at most 8 cm, in the front area, in particular over at least 50%, in particular at least 70%, in particular at least 80%, in particular at least 90% of its extent in the direction perpendicular to the front edge. in particular at most 6 cm, in particular at most 4 cm.
  • This information on the overall height of the hob system applies in particular to the entire area in which the hobs are arranged.
  • the hob system therefore has such a low height in this area that the entire space in the base cabinet underneath can be used. In particular, there is no need to do without the top drawer. If necessary, this can be designed with a slightly reduced insertion depth.
  • the extractor device has at least one fan motor, which is connected in a rotationally driving manner to at least two, in particular to at least three, of the fans.
  • all of the fans are rotationally driven by a single fan motor.
  • the fan motor can be in a rotation-transmitting connection with the respective fan wheel of the at least two, in particular at least three, fans via one or more rotation transmission means, in particular one or more gears and / or a belt drive.
  • the fan motor can be brought into rotation-transmitting connection with the fan wheels of the fans or decoupled from them, in particular via a switchable coupling device.
  • the number of fan motors can be smaller than the number of fans, in particular smaller than the number of fan wheels. This aspect is also advantageous regardless of the other details of the present invention.
  • the hob system in particular the extractor device, comprises at least one drip tray for collecting overflow liquids.
  • the at least one collecting tray can at least partially overlap at least two of the inflow channels in a plan view. Preferably the at least one overlaps
  • the collecting tray completely shows the area of the food carrier penetrated by the inflow channels in a top view.
  • the extractor device can also have at least one baffle for guiding overflow liquids to the at least one collecting tray. The penetration of overflow liquids into the at least one fan can be reliably prevented.
  • the extractor device comprises at least one filter for filtering the cooking fumes, which is arranged in the negative pressure channel section.
  • the at least one filter can be designed as a grease filter and/or as an odor filter, in particular as an activated carbon filter.
  • the at least one filter is preferably arranged in the vacuum channel section in a reversibly removable manner. By arranging the at least one filter in front of the at least one fan, the at least one filter can be removed from the extractor device particularly easily.
  • the at least one heating unit is arranged at a distance from the at least one food carrier.
  • the negative pressure channel section of the extractor device can thereby extend in particular between the at least one heating unit and the at least one food carrier.
  • the negative pressure channel section extends in particular over a gap which is formed between the at least one heating unit and the at least one food carrier. This advantageously ensures that cooking fumes can also be drawn off in the area of the cooking areas, in particular in a top view in the area of the at least one heating unit.
  • the at least one food carrier is reversibly displaceable relative to a vacuum channel section of the extraction device.
  • the at least one food carrier can be pivotable relative to the negative pressure channel section.
  • the at least one food carrier in particular a center of gravity of the at least one food carrier, can be displaced in the vertical direction by at least 100 mm, in particular at least 150 mm, in particular at least 200 mm, relative to the negative pressure channel section.
  • the at least one food carrier is therefore particularly easy to clean.
  • the hob system has at least one food carrier receptacle for carrying the at least one food carrier, wherein the at least one food carrier is reversibly removable from the at least one food carrier receptacle.
  • the at least one food carrier can be reversibly removable from the at least one food carrier receptacle, in particular without tools. This advantageously ensures that the at least one food carrier can be removed and cleaned particularly easily from the hob system.
  • the at least one food carrier can have a handle for easier removal from the hob system.
  • the at least one food carrier holder can have a tilting edge. The tilting edge enables the at least one food carrier to be tilted about a horizontal axis by applying a force acting downwards in the vertical direction to an upper side of the food carrier.
  • the hob system is designed as a compact device, in particular for installation in a kitchen base cabinet. educated.
  • the compact device is understood to mean an assembly unit comprising the hob and the extractor device, wherein the extractor device comprises the vacuum duct section and the at least one fan.
  • the hob system designed as a compact device, can be installed particularly quickly and with little effort.
  • the plurality of inflow channels are each associated with one of at least two extraction sections, whereby the cooking fumes can be extracted independently via each of the extraction sections.
  • the inflow channels of each of the at least two extraction sections can each be connected to vacuum channel sections that are separated from one another in an airtight manner.
  • each of the at least two extraction sections is in an air-conducting connection, in particular via a separate vacuum channel section, with at least one fan for sucking in the cooking fumes.
  • each of the at least two extraction sections comprises at least one, in particular at least two, in particular at least five, in particular at least ten, in particular at least fifty, inflow channels.
  • each of the at least two extraction sections overlaps at least one of the heating units in a top view.
  • the food carrier can be divided into the at least two extraction sections in a plan view, in particular in a grid-like or matrix-like manner.
  • the extraction sections can be rectangular, in particular square, or round, in particular elliptical or circular.
  • a number of extraction sections corresponds to a number of cooking zones and/or heating units.
  • the cooking fumes can therefore be extracted specifically in the area of the hob in which a heating unit is active and in which cooking fumes arise.
  • the deduction performance can therefore be made available specifically in the area where it is needed.
  • Such a hob system can be operated particularly energy-efficiently.
  • the at least four inflow channels can be reversibly closed individually, in particular independently of one another.
  • the inflow channels which are associated with different extraction sections, can be reversibly closed independently of one another.
  • the extractor device can have several closing elements that can be moved independently of one another.
  • an overall height in a region between a front edge and a geometric center of gravity of the hob system is at most 180 mm, in particular at most 150 mm, in particular at most 120 mm, in particular at most 100 mm, in particular at most 80 mm, in particular at most 50 mm. It has been shown that a hob system with a height of 40 mm in the front area is possible.
  • the hob system has such a low overall height, in particular in an area which extends over at least 30 cm, in particular at least 40 cm, in particular at least 50 cm, starting from the front edge in a direction perpendicular to it.
  • the hob system can have such a low overall height, particularly in the entire area of the hobs.
  • the hob system can be designed for flush mounting, for top mounting or for mounting with the aid of a mounting frame.
  • a space below the hob system can therefore largely be retained as storage space.
  • the hob 2 includes a food support 4 with four heating units 5 arranged thereon for heating food 6.
  • the hob system 1 is arranged on a kitchen base cabinet 7.
  • the hob system 1 is attached to a worktop 8 of the kitchen base cabinet 7.
  • a surface of the food carrier 4 is arranged flush with a surface of the worktop 8.
  • the hob system 1 includes a user interface 9.
  • the user interface 9 is designed as a touch-sensitive screen.
  • the user interface 9 is in signal connection with the extractor device 3 and the heating units 5 via a control unit (not shown).
  • the food carrier 4 comprises a glass plate, in particular a glass ceramic plate.
  • the food carrier 4 is formed in particular by such a plate.
  • the glass plate is penetrated by a large number of inflow channels 10 for extracting the cooking fumes.
  • a cross-sectional area of the inflow channels 10 is each less than 1 mm 2 .
  • An area that can be heated by the respective heating unit 5 at the level of or above the food carrier 4 forms a cooking area 11.
  • the respective heating unit 5 can act on the food 6 and heat it.
  • the food carrier 4 has no inflow channels 10.
  • the inflow channels 10 are arranged on the food carrier 4 in a top view, distributed equidistant from one another.
  • the inflow channels 10 each extend in a straight line and in a vertical direction through the food carrier 4.
  • the inflow channels 10 have a circular cross section.
  • the hob system 1 has a housing 12.
  • a food carrier holder 13 is arranged on the housing 12.
  • the food carrier 4 rests from above on the food carrier receptacle 13 and can be removed upwards without tools and reversibly.
  • the food carrier holder 13 has a tilting edge, not shown.
  • the tilting edge delimits a support surface of the food carrier holder 13 from a recess.
  • the depression is designed in such a way that by loading the food carrier 4 in an area above the depression in a downward direction, a region of the food carrier 4 opposite the tilting edge can be achieved.
  • the food carrier 4 is designed to be dishwasher safe.
  • the food carrier 4 is resistant to high temperatures, in particular for temperatures of at least 350 ° C, and is designed to be suitable for pyrolysis cleaning.
  • the number of inflow channels 10 penetrating the food carrier 4 is greater than 50.
  • a filter 14 is arranged below the food carrier 4, in particular in the areas penetrated by the inflow channels 10. The filter 14 completely overlaps the inflow channels 10 in a top view.
  • the filter 14 is designed as a combination filter for filtering fat and odors from the cooking fumes.
  • the food carrier 4 has a filter holder 15. The filter 14 is reversibly attached to the food carrier 4 by means of the filter holder 15.
  • the food carrier 4 is designed to be permeable to gases and impermeable to liquids.
  • the food carrier 4 has a hydrophobic surface coating 16 in the area of the inflow channels 10.
  • the filter 14 is arranged in a vacuum channel section 17 of the extractor device 3.
  • the vacuum channel section 17 extends between inflow openings 18, which are formed by the inflow channels 10 on the top of the food support 4, and fans 19 of the extractor device 3.
  • the extractor device 3 comprises four fans 19.
  • the fans 19 are designed as cross-flow fans.
  • An axis of rotation 20 of the respective fan 19 is oriented horizontally, in particular parallel to a front edge 20a of the hob system 1.
  • the fans 19 are in fluid-conducting connection with the inflow openings 18 via the negative-pressure channel section 17 and in fluid-conducting connection with a cooking vapor outlet 21 via an over-pressure channel section 21.
  • the extractor device 3 is designed to extract cooking fumes via four extractor sections 22a, 22b, 22c, 22d that can be operated independently of one another to deduct.
  • the respective extraction section 22a, 22b, 22c, 22d is connected to one of the fans 19 via a separate vacuum channel section 17.
  • the surface of the food carrier 4 is divided into four extraction sections 22 of the same area.
  • sealing elements are arranged on the vacuum channel section 17.
  • the sealing elements completely surround the respective extraction sections 22.
  • the food carrier 4 has a depth T of 500 mm.
  • the hob system 1 In the front area, in particular over at least 70% of the depth T, starting from a front edge 20a of the hob system 1, the hob system 1 has a front height Hv of 120 mm or less.
  • the overall height Hv of the hob system 1 in this area can in particular be in the range of only 3 cm to 5 cm.
  • a storage space 23 of the kitchen base cabinet 7 remains largely unaffected and unobstructed by the hob system 1.
  • a top drawer 24 of the kitchen base cabinet 7 is not shortened either in the vertical direction or in the depth direction. If necessary, it is possible to make the top drawer 24 of the kitchen base cabinet 7 slightly shorter in the depth direction in order to have enough space in the rear area for arranging the fans 19.
  • the fans 19 each have a fan wheel 25.
  • a diameter D of the fan wheels 25 is 80 mm.
  • the hob system 1 is designed as a compact device and can therefore be easily and quickly inserted into the worktop 8 as a pre-assembled system.
  • the hob system 1 designed as a compact device includes the housing 12, the hob 2 and the extractor device 3, the vacuum duct section 17 and the fans 19 of the extractor device 3 being complete in the compact device, but the positive pressure duct section 26 arranged downstream of the fans 19 only are partly affiliated.
  • the functioning of the hob system 1, the extractor device 3, the hob 2 and the food support 4 is as follows:
  • the hob system 1 is commissioned via the user interface 9.
  • User input for controlling the heating units 5 and the fans 19 is transmitted to the control unit via the user interface 9.
  • the control unit provides electrical energy for operating the heating units 5 and the fans 19.
  • Status and performance data of the heating units 5 and the fans 19 are transmitted to the user interface 9 via the control unit and displayed visually via the user interface 9.
  • the heating units 5 and the fans 19 can be supplied with electrical power independently of one another using the control unit. By activating the heating unit 5 arranged in the area of the extraction section 22a, only the food 6 arranged there is heated. By activating the fan 19 connected to the extraction section 22a, cooking fumes are drawn off via the inflow channels 10 associated with the extraction section 22a.
  • the inflow channels 10 are arranged inhomogeneously distributed over a surface of the food carrier 4.
  • 11 inflow channels 10 are also arranged in the area of the cooking areas.
  • the negative pressure channel section 17 extends in particular between the heating unit 5 and the food carrier 4.
  • the heating unit 5 is arranged at a distance from the food carrier 4.
  • a number of inflow channels 10 per unit area is larger in an edge region of the respective cooking place 11 than in a central region of the respective cooking place 11 and larger than in an edge region of the food carrier 4.
  • a cross-sectional area of the inflow channels 10 varies according to the position of the respective inflow channel 10 relative to the hotplate 11.
  • the inflow channels 10 arranged in an edge region of the hotplate 11 have a larger cross-sectional area than those inflow channels 10 in the central region of the hotplate 11 and in the edge region of the food carrier 4.
  • the inflow channels 10 are designed to be permeable to gases and liquids.
  • a collecting tray 27 for overflow liquids is arranged below the food carrier 4. The collecting tray 27 overlaps a large number of the inflow channels 10 in a top view.
  • the hob system 1 comprises six hobs 2, each with a food carrier 4.
  • the food carriers 4 of the respective hobs 2 are designed separately from one another.
  • the functionality of the hob system 1 according to that in the Fig. 3 corresponds to the functionality of the hob system 1 according to the exemplary embodiment described above.
  • the food carriers 4 can be removed particularly easily from the respective food carrier receptacle 13 and cleaned, especially in a dishwasher.
  • the collecting trays 27 can easily be cleaned from above.
  • the filter 14 arranged on the respective food carrier 4 can be cleaned or replaced particularly easily.
  • the Fig. 4 to Fig. 6 shows a hob system not according to the invention, where the food carrier 4 has a single inflow channel 10.
  • An upper side of the inflow channel 10 forms the only inflow opening 18 of the extractor device 3.
  • the inflow opening 18 is covered by an inflow grille 28.
  • the hob system 1 includes a hob cover 29 for reversibly covering the food carrier 4 and the inflow opening 18.
  • the hob cover 29 includes a cover body 30 that can be moved relative to the food carrier 4.
  • the cover body 30 can be arranged in a closed position and in an open position. In the closed position, the cover body 30 completely covers the food carrier 4 and the inflow opening 18 in a top view.
  • the cover body 30 includes a sealing seal 31 for airtight closing of the inflow opening 18 in the closed position.
  • the hob cover 29 is attached to the hob 2 in an articulated manner. In the open position, the hob cover 29 provides the food carrier 4, in particular the cooking zones 11, for heating the food to be cooked, and the inflow opening 18 for extracting cooking fumes.
  • the surface of the food carrier 4 is arranged flush with the surface of the worktop 8. In the closed position, the cover body 30 rests on the edge of the worktop 8. According to an alternative embodiment variant, not shown, the surface of the food carrier 4 can be arranged below the surface of the worktop 8 and a surface of the hob cover 29 can be arranged flush with the surface of the worktop 8 in the closed position.
  • the Fig. 5 shows a section of the hob system 1 from below.
  • the extractor device 3 of the hob system 1 includes four fans 19.
  • the fans 19 have a horizontally oriented axis of rotation 20. In a top view, the fans 19 are arranged equidistantly and at the same angle around a vertical axis running through a center of gravity of the inflow opening 18.
  • the axes of rotation 20 of two mutually adjacent fans 19 are oriented at an angle of 90° to one another.
  • the diameter D of the fan wheels 25 is 120 mm.
  • the fans 19 are designed as axial fans.
  • the fans 19 are connected to the inflow opening 18 via a common vacuum channel section 17.
  • the extractor device 3 comprises an overpressure channel section 26 which connects the fans 19 in a fluid-conducting manner.
  • a total height H of the hob system is 150 mm.
  • Downstream of the inflow opening 18 is a hollow cylindrical Filter 14 arranged with a collecting tray 17 for overflow liquids.
  • the filter 14 is designed as a grease filter.
  • the inflow grille 28 can be reversibly removed from the food carrier 4.
  • the filter 14 can be removed from the inflow opening 18.
  • the hob cover 29 can be pivoted between the closed position and the open position.
  • the food carrier 4 is firmly connected to the worktop 8.
  • the Fig. 7 and Fig. shows a hob system not according to the invention, which comprises a hob 2 with four heating units 5 arranged next to one another.
  • An inflow opening 18 of the extractor device 3 has a rectangular contour and is arranged behind the heating units 5 or the cooking areas 11.
  • the inflow opening 18 is in air-conducting connection to four fans 19 via a vacuum channel section 17, each of which has a fan wheel 25.
  • the axes of rotation 20 of the fan wheels 25 are parallel to one another and oriented horizontally.
  • a maximum front height H V in a horizontal area from a front edge 20a to a geometric center of gravity SP of the hob system 1 is 120 mm or less.
  • the overall height Hv of the hob system 1 in this area can in particular be in the range of only 3 cm to 5 cm.
  • the hob system 1 has, in particular, starting from its front edge 20a, a depth T of at least 30 cm, in particular at least 40 cm, such a low overall height.
  • a total height H of the hob system 1 is 180 mm or less.
  • the hob cover 29 has two cover bodies 30.
  • the two cover bodies 30 can be arranged independently of one another between the open position and the closed position. In the closed position, each of the cover bodies 30 covers two of the cooking zones 11 completely and the inflow opening 18 on one side.
  • the two cover bodies 30 are each attached to the hob system 1 via a rotating mechanism 31a.
  • the rotation mechanism 31a has a drive spring, not shown, and a damper element, also not shown.
  • the rotating mechanism 31a ensures that the respective cover body 30 opens and closes smoothly and with dampened movement.
  • the extractor device 3 comprises two filters 14a, 14b arranged in the vacuum channel section 17.
  • the first filter 14a arranged in the flow direction after the inflow opening 18 is designed as a grease filter and the second filter 14b is designed as an odor filter.
  • An activated carbon filter in particular serves as an odor filter.
  • the second filter 14b can in particular have one or more activated carbon elements. These can be easily interchangeable. They can be removed in particular through the inflow opening 18.
  • an odor filter in particular in the form of an activated carbon filter, can be arranged downstream of at least one of the fans 19.
  • an appropriate odor filter can be arranged downstream of each of the fans 19.
  • These odor filters are preferably replaceable, in particular replaceable without tools. In particular, they can be removed from the overpressure channel section 26 via respective removal openings.
  • the hob cover 29 each includes a sealing lid 32 connected to the cover body 30 for the airtight closure of the inflow opening 18.
  • the cover body 30 is arranged at a distance from the sealing lid 32.
  • the inflow opening 18 can either not be covered at all, on one side or completely. If the inflow opening 18 is covered on one side, the extraction power in the uncovered area of the inflow opening 18 is increased with the same power of the fans 19. The uncovered cooking areas 11 can still be used to heat food. The cooking zones 11 covered by the cover body 30 are automatically deactivated.
  • the control unit is in signal connection with contact switches 33 for detecting the cover body 30 arranged in the closed position.
  • the Fig. 9 and Fig. 10 shows a hob system not according to the invention, where the extraction device 3 comprises two inflow openings 18, which are formed by two inflow channels 10 penetrating the food carrier 4.
  • the extractor device 3 also includes two guide elements 34, each of which is adjacent to the inflow openings 18 are arranged and are oriented parallel to a main extension of the inflow openings 18.
  • the guide elements 34 are each designed as a simply curved shell.
  • the guide elements 34 can be displaced relative to the food carrier 4 between a reset position and a guide position. In the guiding position, the respective guiding element 34 is arranged at least in sections above the food carrier 4.
  • the respective guiding element 34 shades an upper space located upstream of the respective inflow opening 18 on one side relative to the inflow opening 18.
  • an upper side of the respective guide element 34 is arranged flush with the inflow opening 18 adjacent to it.
  • the guide elements 34 have a closing element 35.
  • the closing element 35 is designed to cover the respective inflow opening 18 in the reset position.
  • the hob system 1 not according to the invention has a link guide 36 for moving the guide elements 34.
  • Moving the respective guide element 34 along the link guide 36 enables one-sided shading of the upper space for the directed extraction of the cooking skills in the guide position and a closure of the respective inflow opening 18 in the reset position, with the escape of odors from the extractor device 3 being reliably prevented.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Cookers (AREA)
  • General Preparation And Processing Of Foods (AREA)

Claims (10)

  1. Système de table de cuisson (1), avec
    1.1. une plaque de cuisson (2), qui est conçue comme un appareil encastrable de cuisine, présentant
    1.1.1. au moins un support d'aliments à cuire (4) réalisé d'une seule pièce pour l'appareil encastrable de cuisine destiné à porter des aliments à cuire (6), et
    1.1.2. au moins une unité de chauffage (5) disposée sur le support d'aliments à cuire (4) pour chauffer les aliments à cuire (6), et
    1.2. d'un dispositif d'évacuation des fumées (3) permettant d'évacuer les vapeurs de cuisson vers le bas,
    caractérisé en ce que
    1.3. le support d'aliments à cuire (4) présente au moins quatre canaux d'entrée (10) traversant celui-ci, prévus pour l'afflux de vapeurs de cuisson,
    1.4. que le support d'aliments à cuire (4) présente une plaque de verre ou de céramique, en particulier une plaque de vitrocéramique, qui est traversée par les canaux d'entrée (10), et
    1.5. que les canaux d'entrée (10) présentent chacun une surface de section transversale de 100 mm2 au maximum, en particulier de 10 mm2 au maximum, en particulier de 1 mm2 au maximum.
  2. Système de table de cuisson (1) selon la revendication 1, caractérisé par au moins dix canaux d'entrée (10) traversant le support d'aliments à cuire (4).
  3. Système de table de cuisson (1) selon l'une quelconque des revendications précédentes, caractérisé en ce qu'une distance entre des canaux d'entrée (10) voisins les uns des autres ou une surface de section transversale des canaux d'entrée (10) varie sur une extension horizontale du support d'aliments à cuire (4) pour obtenir une intensité d'évacuation non homogène.
  4. Système de table de cuisson (1) selon l'une quelconque des revendications précédentes, caractérisé par une cuvette collectrice (27) disposée en aval des canaux d'entrée (10) pour recueillir les liquides de débordement, qui, en vue de dessus, recouvre au moins par sections au moins deux des canaux d'entrée (10).
  5. Système de table de cuisson (1) selon l'une quelconque des revendications précédentes, caractérisé par au moins un filtre (14) disposé dans une section de canal à dépression (17) du dispositif d'évacuation des fumées (3), le filtre (14) étant conçu comme un filtre à odeurs.
  6. Système de table de cuisson (1) selon l'une quelconque des revendications précédentes, caractérisé en ce que l'au moins une unité de chauffage (5) est disposée à distance de l'au moins un support d'aliments à cuire (4), une section de canal à dépression (17) du dispositif d'évacuation des fumées (3) s'étendant en particulier entre l'au moins une unité de chauffage (5) et l'au moins un support d'aliments à cuire (4).
  7. Système de table de cuisson (1) selon l'une quelconque des revendications précédentes, caractérisé en ce que le support d'aliments à cuire (4) peut être déplacé de manière réversible par rapport à une section de canal à dépression (17) du dispositif d'évacuation des fumées (3).
  8. Système de table de cuisson (1) selon l'une quelconque des revendications précédentes, caractérisé par au moins un logement de support d'aliments à cuire (13) pour porter l'au moins un support d'aliments à cuire (4), l'au moins un support d'aliments à cuire (4) pouvant être retiré de manière réversible de l'au moins un logement de support d'aliments à cuire (13).
  9. Système de table de cuisson (1) selon l'une quelconque des revendications précédentes, caractérisé en ce que les canaux d'entrée (10) appartiennent chacun à l'une d'au moins deux sections d'évacuation (22), l'évacuation des vapeurs de cuisson pouvant être effectuée indépendamment par chacune des sections d'évacuation (22).
  10. Système de table de cuisson (1) selon l'une quelconque des revendications précédentes, caractérisé par une hauteur de construction avant (Hv) d'au plus 150 mm dans une zone horizontale entre un bord avant (20a) et un centre de gravité de surface géométrique (SP) du système de table de cuisson (1).
EP19188091.3A 2018-07-24 2019-07-24 Système de table de cuisson Active EP3599427B1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102018212329.2A DE102018212329A1 (de) 2018-07-24 2018-07-24 Kochgutträger für ein Kücheneinbaugerät
DE102018215425 2018-09-11

Publications (2)

Publication Number Publication Date
EP3599427A1 EP3599427A1 (fr) 2020-01-29
EP3599427B1 true EP3599427B1 (fr) 2023-11-29

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Application Number Title Priority Date Filing Date
EP19188091.3A Active EP3599427B1 (fr) 2018-07-24 2019-07-24 Système de table de cuisson

Country Status (2)

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EP (1) EP3599427B1 (fr)
ES (1) ES2970066T3 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102020110966B4 (de) * 2020-04-22 2024-03-21 Schott Ag Kochfeld sowie Zubereitungsgefäß für Nahrungsmittel und diese umfassende Zubereitungsvorrichtung
CN113217964A (zh) * 2021-05-24 2021-08-06 绍兴市永辉电器有限公司 一种集成灶

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20110146657A1 (en) * 2009-12-21 2011-06-23 Whirlpool Corporation Duct free re-circulating downdraft exhaust accessory
DE202011005698U1 (de) 2011-04-28 2011-09-26 Wilhelm Bruckbauer Kochfeld mit zentraler Absaugung von Kochdünsten nach unten
US9175861B2 (en) * 2012-06-25 2015-11-03 Western Industries, Inc. Cook top with a ventilation system and a blower mount therefor
EP3136004B1 (fr) * 2015-08-19 2019-10-09 BSH Hausgeräte GmbH Appareil combiné comprenant une plaque de cuisson et un dispositif d'aspiration de fumées

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Publication number Publication date
EP3599427A1 (fr) 2020-01-29
ES2970066T3 (es) 2024-05-24

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