EP3702676A1 - Verfahren zur automatischen oder halbautomatischen reinigung eines garofens - Google Patents

Verfahren zur automatischen oder halbautomatischen reinigung eines garofens Download PDF

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Publication number
EP3702676A1
EP3702676A1 EP19159484.5A EP19159484A EP3702676A1 EP 3702676 A1 EP3702676 A1 EP 3702676A1 EP 19159484 A EP19159484 A EP 19159484A EP 3702676 A1 EP3702676 A1 EP 3702676A1
Authority
EP
European Patent Office
Prior art keywords
cooking chamber
washing
descaling
rinsing
water
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Withdrawn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
EP19159484.5A
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English (en)
French (fr)
Inventor
Davide PELLICCIA
Michele Simonato
Alberto Foda
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.)
Electrolux Professional SpA
Original Assignee
Electrolux Professional SpA
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 Electrolux Professional SpA filed Critical Electrolux Professional SpA
Priority to EP19159484.5A priority Critical patent/EP3702676A1/de
Publication of EP3702676A1 publication Critical patent/EP3702676A1/de
Withdrawn legal-status Critical Current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
    • F24C14/00—Stoves or ranges having self-cleaning provisions, e.g. continuous catalytic cleaning or electrostatic cleaning
    • F24C14/005—Stoves or ranges having self-cleaning provisions, e.g. continuous catalytic cleaning or electrostatic cleaning using a cleaning liquid
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
    • F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
    • F24C15/327—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation with air moisturising

Definitions

  • the present invention relates to a method for the automatic or semiautomatic cleaning of a cooking oven, and more in particular of a "professional” oven, i.e. and oven used mainly in professional activities, like restaurants, canteens, hotels, etc.
  • “semiautomatic” means comprising both automatic operations, i.e. operations performed automatically by the oven (e.g. controlled by the electronic board of the oven controlling also the cooking procedure), and manual operations, i.e. operations performed manually by a user, like for example loading additives, opening and closing valves, etc.
  • professional ovens for foodstuffs comprise a housing, typically made of steel, containing a cooking chamber wherein foodstuffs can be placed for being cooked.
  • the cooking chamber is frequently provided with removable trays or racks, where food and/or pots or backing trays containing foodstuff can be placed.
  • the cooking chamber is typically parallelepipedal, and it is provided with a bottom wall wherein the grease dripping from foodstuff during the cooking is collected, and periodically drained via a cooking chamber outlet fluidly connected, typically via a valve, to a grease container external to the oven.
  • the oven is also provided with a heating device, e.g. an electric heater, or a gas heater, configured for heating the internal of the cooking chamber.
  • a heating device e.g. an electric heater, or a gas heater, configured for heating the internal of the cooking chamber.
  • professional ovens are also provided with a ventilation system for circulating air within the cooking chamber during the cooking process, so as to make uniform the temperature within the internal of the cooking chamber.
  • vapour outlet duct configured for discharging vapour from the cooking chamber during the cooking process; discharging the vapour is essential for keeping the pressure, the humidity, and the temperature within the cooking chamber within prefixed ranges specific for the kind of food to be cooked.
  • vapour has to be understood indiscriminately as pure steam, or as a mixture of steam and air and/or gasses.
  • the vapour outlet duct is fluidly connected to the internal of the cooking chamber via the same cooking chamber outlet used for draining the grease.
  • the vapour outlet duct is also typically provided with a quenching system for dehumidifying and cooling down the vapour before discharging it into the external environment; typically, the quenching system comprises a nozzle provided within the vapour outlet duct and positioned in such a way to spray a jet of fresh water against the vapour passing trough the vapour outlet duct, so as to cool down the vapour and to condensate the humidity contained therein.
  • the quenching system comprises a nozzle provided within the vapour outlet duct and positioned in such a way to spray a jet of fresh water against the vapour passing trough the vapour outlet duct, so as to cool down the vapour and to condensate the humidity contained therein.
  • Condensate is drained from the vapour outlet duct via a condensate draining conduit fluidly connected to an oven outlet configured for draining liquid outside the cooking oven.
  • the cooking chamber and the various components of the oven where liquid and fluids are collected and flow need to be periodically cleaned (e.g. washed, degreased, descaled) in order to ensure hygiene and preserve the correct functionalities of all the components.
  • a problem that affects these professional ovens is that the cleaning system is complicated and not much effective, in particular for cleaning the bottom wall of the cooking chamber, where the grease and dirt is mostly collected.
  • the aim of the invention is therefore to provide a method for the automatic or semiautomatic cleaning of a cooking oven which allows to effectively remove the grease and dirt from the bottom wall of the cooking chamber.
  • Another object of the invention is to provide a method for the automatic or semiautomatic cleaning of a cooking oven which allows to reduce the amount of water needed for the cleaning.
  • Applicant has found that by a method for the automatic or semiautomatic cleaning of a cooking oven in which the washing/rinsing/descaling liquid is loaded and collected in the bottom wall of the cooking chamber until a prefixed level or amount is reached within the cooking chamber, and from the bottom wall circulated into and out from the cooking chamber by a circulation system, allows to effectively removing the grease and dirt from the bottom wall of the cooking chamber.
  • washing/rinsing/descaling liquid to be circulated is collected directly within the cooking chamber, and in particular in its bottom, the path that this liquid has to cover during circulation is contained, and the required amount of water is relatively small.
  • the possibility to keep contained the dimensions of the circulating system reduces also the amount of washing/rinsing/descaling additive to be used, since this additive has to act on less components/surfaces.
  • the washing phase comprises, before loading and collecting into the bottom wall of the cooking chamber a washing liquid and/or water and detergent so as to form a washing liquid therein, until the washing liquid submerges the one or more cooking chamber outlets and reaches a prefixed level or amount within the cooking chamber, emptying the cooking chamber from possible liquid contained therein.
  • the level of the washing liquid within the cooking chamber is detected/calculated.
  • the level of the washing liquid within the cooking chamber is detected by a level sensor.
  • the amount of the washing liquid within the cooking chamber is detected by a flowmeter measuring the liquid entering the washing chamber.
  • the level of the washing liquid within the cooking chamber can be calculated measuring the amount of liquid entering the cooking chamber, preferably by a flowmeter, and communicating this amount to an electronic controller of the cooking oven, which is configured for calculating the liquid level from the amount of liquid entering the cooking chamber.
  • the level of the washing liquid within the cooking chamber can be controlled by the time of activation of a valve configured for controlling the insertion of liquid in the cooking chamber.
  • the washing phase comprises operating the heating device for keeping the temperature within the cooking chamber at a prefixed temperature, or within a prefixed range of temperatures, and/ or for keeping the temperature of said washing liquid at a prefixed temperature, or within a prefixed range of temperatures.
  • the prefixed range of temperatures kept within the cooking chamber during the washing phase is 120-160°C.
  • the prefixed temperature kept within the cooking chamber during the washing phase is 140°C.
  • the prefixed range of temperatures of the washing liquid in the cooking chamber during the washing phase is 70-80°C.
  • the heating device is operated after all the washing liquid has been loaded into the cooking chamber, and the circulation pump switched on.
  • the prefixed temperature or range of temperatures within the cooking chamber during the washing phase is obtained by operating the heating device intermittently; heating device is therefore switched on until a first intermediate temperature is reached within the cooking chamber, and then it is switched off, and the cooking chamber is put in communication to the external environment, preferably by a vapour outlet duct configured for discharging vapour from the cooking chamber during the cooking process, so as to compensate possible overpressure present therein.
  • the heating device is then switched on again, until a second intermediate temperature within the cooking chamber is reached, and then it is successively switched off, and the cooking chamber is again put in communication to the external environment for compensating overpressure.
  • This "step-by-step” heating - compensating overpressure procedure is continued until the prefixed temperature or range of temperatures is reached within the cooking chamber.
  • the cooking oven comprises a fan configured for circulating heated air through the cooking chamber, and the method comprises, in the washing phase and/or in one or more rinsing phases, operating said the, at least during part of the time in which the circulation pump is activated.
  • the fan helps to distributes on all the surfaces internal to the cooking chamber the washing liquid pumped in the cooking chamber by the circulation system.
  • this further amount of water can be loaded while the circulation pump is working, or the circulation pump can be switched off during the further water loading.
  • the washing liquid can be heated again during and/or after the loading of the further amount of water, by activating the heating device, preferably while the circulation pump is working.
  • the heating of the washing liquid during and/or after the loading of the further amount of water can be performed by the "step-by-step” heating - compensating overpressure procedure described above.
  • the level of the rinsing liquid within the cooking chamber is detected/calculated.
  • the level of the rinsing liquid within the cooking chamber is detected by a level sensor.
  • the amount of the rinse liquid within the cooking chamber is detected by a flowmeter measuring the liquid entering the washing chamber.
  • the level of the rinse liquid within the cooking chamber can be calculated measuring the amount of liquid entering the cooking chamber, preferably by a flowmeter, and communicating this amount to an electronic controller of the cooking oven, which is configured for calculating the liquid level from the amount of liquid entering the cooking chamber.
  • the level of the rinsing liquid within the cooking chamber can be controlled by the time of activation of a valve configured for controlling the insertion of liquid in the cooking chamber.
  • the method according to the invention further comprises: c) a descaling phase, performed after the washing phase and before the last one of the one or more rinsing phases, comprising:
  • the level of the descaling liquid within the cooking chamber is detected/calculated.
  • the level of the descaling liquid within the cooking chamber is detected by a level sensor.
  • the amount of the descaling liquid within the cooking chamber is detected by a flowmeter measuring the liquid entering the washing chamber.
  • the level of the descaling liquid within the cooking chamber can be calculated measuring the amount of liquid entering the cooking chamber, preferably by a flowmeter, and communicating this amount to an electronic controller of the cooking oven, which is configured for calculating the liquid level from the amount of liquid entering the cooking chamber.
  • the level of the descaling liquid within the cooking chamber can be controlled by the time of activation of a valve configured for controlling the insertion of liquid in the cooking chamber.
  • the cleaning system of the cooking oven comprises a washing/rinsing additive supplying system configured for supplying washing and/or rinsing additives to the internal of the cooking chamber and comprising an additive drawer, loadable with a washing/rinsing additive, and selectively fluidly connected or connectable to the circulation system, in such a way to selectively supply a washing and/or rinsing additive into the latter, wherein the descaling phase of the method according to the invention comprises loading a descaling additive within the additive drawer, loading water within the additive drawer so as to melt the descaling additive contained therein and form a descaling liquid, and circulating the descaling liquid into and out from the cooking chamber by the circulation system.
  • the method further comprises the following phase: d) a soaking phase, performed before the washing phase, comprising:
  • the level of the soaking liquid within the cooking chamber is detected/calculated.
  • the level of the soaking liquid within the cooking chamber is detected by a level sensor.
  • the amount of the soaking liquid within the cooking chamber is detected by a flowmeter measuring the liquid entering the washing chamber.
  • the level of the soaking liquid within the cooking chamber can be calculated measuring the amount of liquid entering the cooking chamber, preferably by a flowmeter, and communicating this amount to an electronic controller of the cooking oven, which is configured for calculating the liquid level from the amount of liquid entering the cooking chamber.
  • the level of the soaking liquid within the cooking chamber can be controlled by the time of activation of a valve configured for controlling the insertion of liquid in the cooking chamber.
  • the cooking oven comprises a steam supply system configured for producing and supplying steam into the cooking chamber, and comprising a water reservoir fillable with water, and a water heater for heating water loaded within the water reservoir, and wherein the cleaning system is configured for supplying a washing/rinsing liquid to the water reservoir, wherein the method further comprises the following phase: e) a steam supply system descaling phase, comprising:
  • the steam supply system descaling phase comprises, before loading into the bottom wall of the cooking chamber a washing liquid and/or water and detergent so as to form a washing liquid therein, until the washing liquid submerges the one or more cooking chamber outlets, emptying the water reservoir from possible liquid contained therein.
  • the cleaning system of the cooking oven comprises a washing/rinsing additive supplying system configured for supplying washing and/or rinsing additives to the internal of the cooking chamber and comprising an additive drawer, loadable with a washing/rinsing additive, and fluidly connected or connectable to the a water reservoir, in such a way to selectively supply a washing and/or rinsing additive into the latter, wherein the steam supply system descaling phase of the method comprises loading water within the additive drawer so as to dissolve the descaling additive contained therein and form a descaling solution, and taking this descaling solution into the water reservoir.
  • a washing/rinsing additive supplying system configured for supplying washing and/or rinsing additives to the internal of the cooking chamber and comprising an additive drawer, loadable with a washing/rinsing additive, and fluidly connected or connectable to the a water reservoir, in such a way to selectively supply a washing and/or rinsing additive into the latter
  • the steam supply system descaling phase comprises, after taking the descaling solution from the additive drawer to the water reservoir, loading further water into the water reservoir, so as to dilute the descaling solution.
  • the descaling solution in the water reservoir is heated by operating the water heater.
  • the method according to the invention comprises a steam supply system rinsing phase comprising:
  • detergent is manually loaded in the bottom wall of said cooking chamber.
  • the cooking oven comprises a washing/rinsing additive multi-dosing system configured for supplying to the internal of the cooking chamber metered amounts of washing and/or rinsing additives, wherein in the washing phase of the method, detergent is loaded into the bottom of the cooking chamber by the washing/rinsing additive multi-dosing system.
  • the cleaning system of the cooking oven comprises a washing/rinsing additive multi-dosing system configured for supplying to the internal of the cooking chamber metered amounts of washing and/or rinsing additives, wherein in the descaling phase of the method according to the invention, descaling additive is loaded into the bottom of the cooking chamber by the washing/rinsing additive multi-dosing system.
  • the cleaning system comprises a washing/rinsing additive multi-dosing system configured for supplying to the internal of the cooking chamber and/or to the steam supply system metered amounts of washing and/or rinsing additives, wherein in the steam supply system descaling phase of the method according to the invention, descaling additive and/or descaling solution is loaded into the water reservoir by the washing/rinsing additive multi-dosing system.
  • the cooking oven to which the method according to the invention is applied comprises a first cooking chamber outlet positioned in such a way to receive grease collected in the bottom wall and fluidly connected to a grease conduit configured for draining grease from the cooking chamber, and a second cooking chamber outlet, distinct from the first cooking chamber outlet and fluidly connected to a vapour outlet duct configured for discharging vapour from the cooking chamber.
  • washing liquid and/or water and detergent are loaded and collected into the bottom wall of the cooking chamber until the washing liquid submerges both the first cooking chamber outlet and the second cooking chamber outlet.
  • the rinsing liquid is loaded and collected into the bottom wall of the cooking chamber until submerging both the first cooking chamber outlet and the second cooking chamber outlet.
  • the descaling liquid and/or water and a descaling additive are loaded and collected into the bottom wall of the cooking chamber until submerging both the first cooking chamber outlet and the second cooking chamber outlet.
  • the soaking liquid in the soaking phase is loaded and collected into the bottom wall of the cooking chamber until submerging both the first cooking chamber outlet and the second cooking chamber outlet.
  • a cooking oven to which the method according to the invention can be applied comprises:
  • the first cooking chamber outlet i.e. the one connected to the grease conduit
  • the second cooking chamber outlet i.e. the one connected to the vapour outlet duct
  • the first cooking chamber outlet i.e. the one connected to the grease conduit
  • the second cooking chamber outlet i.e. the one connected to the vapour outlet duct
  • the inlet border of the second cooking chamber outlet can be placed at a raised position with respect to the inlet border of the first cooking chamber outlet; this preferred positioning of the inlet border of the second cooking chamber outlet guarantees that if the grease collects in the bottom wall of the cooking chamber, it enters firstly the first cooking chamber, and it is therefore drained to the grease conduit before reaching the level of the inlet border of the second cooking chamber outlet.
  • the bottom wall of the cooking chamber can be at least partially funnel-shaped, at least at or in proximity to the inlet border of the first cooking chamber outlet, so as to favour the drain of the grease collected in such a region to the first cooking chamber outlet.
  • the bottom wall of the cooking chamber has a region, preferably centrally positioned, which is basin-shaped.
  • the first cooking chamber outlet is positioned centrally with respect to this basin-shaped region.
  • the first cooking chamber outlet is positioned centrally with respect to overlying trays or racks, so as to effectively receiving grease dripping from the foodstuff positioned on these trays or racks.
  • the cooking oven comprises a shield element arranged for preventing grease, in particular grease falling from the overlying foodstuff being cooked, from entering the second cooking chamber outlet.
  • the shield element is positioned over the second cooking chamber outlet, spaced apart from the inlet border of the latter.
  • the shield element protrudes from a lateral wall of the cooking chamber.
  • the shield element can be fixed to the lateral wall of the cooking chamber for example by welding and or screwing, and or bolts, etc.
  • the shield element can have a convex shape, preferably a reversed V-shaped cross section, so as to deflect away from the underlying second cooking chamber outlet the grease droplets falling from the foodstuff being cooked.
  • the vapour outlet duct comprises a vapour outlet valve, for selectively opening/closing the vapour outlet duct, so as to regulate the discharge of the vapour in the external environment.
  • the cooking oven comprises an oven outlet, configured for draining liquid outside the cooking oven.
  • the oven outlet is provided with an air trap.
  • the grease conduit is selectively connected or connectable to a grease container.
  • the grease conduit is selectively connected or connectable to the grease container via a first valve.
  • the grease conduit is configured for draining grease exiting the first cooking chamber outlet by gravity.
  • the grease conduit is configured for draining grease exiting the first cooking chamber outlet by gravity
  • stating that "the grease conduit is configured for draining grease exiting the first cooking chamber outlet by gravity” means that grease exiting the cooking chamber outlet is taken from the inlet to the outlet of the grease conduit due only to the effect of the gravity force, for example since the inlet is positioned higher than the outlet.
  • the grease conduit is oriented vertically, or substantially vertically, when the cooking oven is in its operative position.
  • operative position is defined as a position in which the oven is installed to be operated, and it lies in a horizontal, or substantial horizontal, plane such as the floor of a room, or the internal bottom wall of a piece of furniture in which the oven is built-in.
  • the cooking oven comprises a vortex preventing device positioned at the first cooking chamber outlet and/or in the grease conduit, and configured for hindering the formation of vortexes in a stream of liquid exiting the cooking chamber via the first cooking chamber outlet.
  • the vortex preventing device hinders the formation of vortexes in the liquid flow exiting the cooking chamber through the first cooking chamber outlet.
  • a vortex preventing device can be provided also at the second cooking chamber outlet.
  • the vortex preventing device is an insert having preferably a cross-shaped, or star-shaped cross section, in which a plurality of wings are advantageously defined.
  • these wings partialize the opening of the first cooking chamber outlet, hindering the formation of vortexes in the liquid flow exiting the cooking chamber through the first cooking chamber outlet.
  • the vortex preventing device is form-fitted within the first cooking chamber outlet.
  • the cooking oven comprises a cleaning system, for cleaning the internal of the oven.
  • the cleaning system comprises a circulation system configured for pumping liquid out of the cooking chamber and for pumping such liquid, or a part thereof, again in the cooking chamber.
  • the first cooking chamber outlet is fluidly connected, in addition to the grease conduit, to the oven outlet.
  • the first cooking chamber outlet is fluidly connected, in addition to the grease conduit, to the circulation system.
  • the second cooking chamber outlet is fluidly connected, in addition to the vapour outlet duct, to the oven outlet.
  • the second cooking chamber outlet is fluidly connected, in addition to the vapour outlet duct, to the grease conduit.
  • the second cooking chamber outlet is fluidly connected to the grease conduit via a connection duct whose end portion protrudes within the grease conduit, substantially perpendicularly to the internal surface of the latter.
  • the second cooking chamber outlet is fluidly connected, in addition to the vapour outlet duct, to the circulation system.
  • the first cooking chamber outlet and the second cooking chamber outlet are selectively connected to the oven outlet via a second valve.
  • the circulation system comprises a circulation pump, an aspiration conduit connecting the circulation pump to the first cooking chamber outlet and/or to the second cooking chamber outlet, and a delivery conduit connecting the circulation pump to a washing/rinsing liquid circulation outlet provided in the cooking chamber and configured for allowing washing/rinsing liquid to enter said cooking chamber.
  • a washing liquid can be for example water and/or water containing a detergent
  • a rinsing liquid can be, for example water and/or water containing a descaling additive, or a brightener.
  • the cleaning system comprises a washing/rinsing liquid introduction system configured for taking washing/rinsing liquid within the cooking chamber.
  • the washing/rinsing liquid introduction system comprises an introduction conduit fluidly connected to the cooking chamber and configured for selectively supplying into the latter washing and/or rinsing liquid.
  • the washing/rinsing liquid introduction system comprises a third valve for controlling the supply of washing and/or rinsing liquid through the introduction conduit.
  • the washing/rinsing liquid circulation outlet and/or the outlet of the introduction conduit are positioned in an upper wall of the cooking chamber.
  • the outlet of the introduction conduit is separated from the washing/rinsing liquid circulation outlet.
  • the outlet of the introduction conduit into the cooking chamber coincides with the washing/rinsing liquid circulation outlet.
  • the aspiration conduit is fluidly connected to the second cooking chamber outlet via a by-pass conduit fluidly connecting the aspiration conduit to the vapour outlet duct, to which the second cooking chamber outlet is fluidly connected.
  • the by-pass conduit is fluidly connected to the grease conduit.
  • the by-pass conduit is fluidly connected to the grease conduit via the above-mentioned connection duct.
  • the cooking oven comprises a drain conduit fluidly connecting the oven outlet to the first cooking chamber outlet and to the second cooking chamber outlet.
  • the drain conduit is fluidly connected to the oven outlet via the second valve.
  • the aspiration conduit is selectively fluidly connected to the oven outlet via the drain conduit.
  • the by-pass conduit is selectively fluidly connected to the oven outlet via the drain conduit.
  • the grease conduit is selectively fluidly connected to the oven outlet via the drain conduit.
  • the cooking oven comprises a quenching system for cooling down steam exiting from the cooking chamber.
  • the quenching system comprises a quenching conduit for supplying cooling liquid within the vapour outlet duct.
  • the quenching conduit comprises an inlet positioned, in the operative position of the cooking oven, at a higher level with respect to the maximum level that washing/rinsing liquid can reach within the cooking chamber during the washing procedure of the cooking oven; this ensures that, even if washing/rinsing liquid should flow back through the quenching conduit, it wouldn't exit the latter with the risk of contaminating the water mains.
  • the vapour outlet duct comprises:
  • the quenching conduit comprises an outlet positioned within the bottom region of the vapour outlet duct; in this way quenching liquid is released in the vapour outlet duct quite far away from its end region.
  • This arrangement of the outlet prevents that quenching liquid (e.g. water) exiting the quenching conduit is taken out of the vapour outlet duct due to the flow of vapour flowing therein.
  • the bottom region of the vapour outlet duct is slightly inclined in such a way that liquid contained therein tends to flow, by gravity, in counter-current with respect to the vapour.
  • the by-pass conduit is connected to the vapour outlet duct at or in proximity to the initial region of the bottom region so that, due to the slope of the latter, condensed liquid present in such a bottom region flows by gravity into the by-pass conduit.
  • the outlet of the quenching conduit comprises a quenching nozzle arranged within the bottom region and configured for spraying a jet of water against the vapour exiting the second cooking chamber outlet.
  • the cooking oven comprises a fourth valve for controlling the supply of cooling water through the quenching conduit.
  • the cooking oven comprises a perforated suction wall separating the cooking chamber from a heating chamber containing at least partially the heating device and a fan, wherein the fan is configured for circulating heated air through the cooking chamber and the heating chamber.
  • the cooking oven comprises a ventilation pipe fluidly connected to the cooking chamber and configured for selectively taking air from the external environment into the cooking chamber.
  • the ventilation pipe comprises an outlet provided at the heating chamber.
  • the ventilation pipe is provided with a ventilation valve for selectively closing the ventilation pipe.
  • the cooking oven comprises an overflow conduit directly fluidly connecting the vapour outlet duct to the oven outlet, and configured for directly discharging to the oven outlet the liquid present in the vapour outlet duct only if the level of the liquid in the vapour outlet duct exceeds a certain height.
  • the circulation system is fluidly connected to the vapour outlet duct, and it is configured for taking washing/rinsing liquid from said cooking chamber into the vapour outlet duct, so as to wash the latter.
  • the cleaning system comprises a washing/rinsing additive supplying system configured for supplying washing and/or rinsing additives to the internal of the cooking chamber.
  • a washing additive can be, for example, a detergent, while a rinsing additive can be for example a descaling additive, a brightener, etc.
  • the washing/rinsing additive supplying system comprises an additive drawer, loadable with a washing/rinsing additive and selectively fluidly connected or connectable to the circulation system in such a way to selectively supply a washing and/or rinsing additive to the latter.
  • the additive drawer is selectively fluidly connected or connectable to the aspiration conduit and/or delivery conduit.
  • the cooking oven comprises a fifth valve for connecting the additive drawer to water supply mains.
  • the cooking oven comprises a sixth valve selectively connecting the additive drawer to the aspiration conduit and/or delivery conduit.
  • the cleaning system comprises a washing/rinsing additive multi-dosing system configured for supplying to the internal of the cooking chamber metered amounts of washing and/or rinsing additives.
  • the washing/rinsing additive multi-dosing system comprises:
  • At least one of the one or more washing/rinsing additives containers is fluidly connected to the additive drawer.
  • At least one of the one or more washing/rinsing additives containers is fluidly connected to the washing/rinsing liquid introduction system.
  • washing/rinsing additives containers are fluidly connected to the introduction conduit.
  • the cooking oven comprises a steam supply system configured for producing and supplying steam into the cooking chamber.
  • the steam supply system comprises a boiler configured for producing steam and fluidly connected to the cooking chamber so as to release into the latter the steam.
  • the boiler comprises a water reservoir fillable with water, and a water heater for heating water loaded within the water reservoir.
  • the steam supply system comprises:
  • the steam supply system comprises:
  • the steam supply system comprises a steam duct fluidly connecting the reservoir to the cooking chamber.
  • the cleaning system is configured for supplying a washing/rinsing liquid to the steam supply system.
  • the cleaning system is configured for supplying a washing/rinsing liquid to the boiler.
  • the cleaning system comprises a boiler cleaning conduit, fluidly connecting the washing/rinsing additive supplying system to the boiler.
  • the boiler cleaning conduit fluidly connects the water reservoir to the additive drawer.
  • the boiler cleaning conduit fluidly connects the water reservoir to the washing/rinsing additive multi-dosing system.
  • the boiler cleaning conduit fluidly connects the water reservoir to one or more of said the or more washing/rinsing additives container.
  • the cooking oven comprises an electronic controller, for example a programmed/programmable electronic board, for controlling one or more (preferably all the) functions of the cooking oven (e.g. the cooking procedure, the washing procedure, the electronic controllable components, etc.).
  • an electronic controller for example a programmed/programmable electronic board, for controlling one or more (preferably all the) functions of the cooking oven (e.g. the cooking procedure, the washing procedure, the electronic controllable components, etc.).
  • a cooking oven 1 according to the invention is schematically described.
  • a suitable electronic controller for example a programmed/programmable electronic board, schematically illustrated in figure 2 by a dashed square 600.
  • the cooking oven comprises an external casing 200, containing a cooking chamber 2, wherein foodstuffs can be placed for being cooked; preferably, the cooking chamber is accessible via a door 2a.
  • the cooking chamber 2 contains a plurality of trays or racks 2b, wherein foodstuff, or pots or trays containing foodstuff, can be placed for being cooked.
  • the cooking chamber 2 has a bottom wall 3, preferably, but not necessarily, at least partially, basin-shaped, so as to better collect grease dripping from the foodstuffs being cooked.
  • the bottom wall 3 is provided with a first cooking chamber outlet 4 positioned in such a way to receive grease or liquid dripped from the foodstuff being cooked and collected in the bottom wall 3.
  • the bottom wall 3 has a region 3a, preferably centrally positioned, which is basin shaped; in this advantageous example, the first cooking chamber outlet 4 is positioned centrally with respect to this basin-shaped region 3a. More preferably, the region 3a is at least partially funnel-shaped, at least at or in proximity to the inlet border 4a of first cooking chamber outlet 4, so as to favour the drain of the grease collected on such a region 3a to the first cooking chamber outlet 4.
  • the first cooking chamber outlet 4 is positioned centrally with respect to overlying trays or racks 2b, so as to effectively receive grease dripping from the foodstuff positioned on these trays or racks 2b.
  • the oven 1 also comprises a grease conduit 6 configured for draining grease from the cooking chamber 2; the first cooking chamber outlet 4 is fluidly connected to the grease conduit 6.
  • the grease conduit 6 is selectively connected or connectable to a grease container 60, positioned preferably outside the oven 1, and more preferably removable, in such a way that, when full, it can be removed for being emptied, and/or it can be replaced by an empty one.
  • the grease conduit 6 is selectively connected or connectable to the grease container 60 via a first valve 11, that can be selectively opened and closed, automatically and/or manually, in order to allow grease dripping from the foodstuff to be collected in the grease container 60.
  • the grease conduit 6 is configured for draining grease exiting the first cooking chamber outlet 4 by gravity.
  • the grease conduit is configured for draining grease exiting the first cooking chamber outlet by gravity
  • stating that "the grease conduit is configured for draining grease exiting the first cooking chamber outlet by gravity” means that grease exiting the cooking chamber outlet is taken from the inlet to the outlet of the grease conduit due only to the effect of the gravity force, for example since the inlet is positioned higher than the outlet.
  • operative position is defined as a position in which the oven is installed to be operated, and it lies in a horizontal, or substantial horizontal, plane such as the floor of a room, or the internal bottom wall of a piece of furniture in which the oven is built-in.
  • the cooking oven further comprises a heating device 8 configured for heating the internal of the cooking chamber 2;
  • the heating device 8 can be an electrical heater, or (as in the examples illustrated in attached figures) hot tubes wherein the hot fumes exiting a gas burner flows, a heat exchanger, etc.
  • the cooking oven 1 comprises a perforated suction wall 18 separating the cooking chamber 2 from a heating chamber 19 containing, at least partially, the heating device 8, and, preferably, a fan 20 configured for circulating heated air through the cooking chamber 2 and the heating chamber 19.
  • the cooking oven 1 comprises a vapour outlet duct 9 configured for discharging vapour from the cooking chamber 2; the vapour outlet duct 9 can advantageously discharge the vapour in the external environment around the cooking oven 1, or it can be advantageously connected to a vapour discharge system, preferably provided in the building where the cooking oven 1 is installed.
  • the vapour outlet duct 9 comprises a vapour outlet valve 45, for selectively opening/closing the vapour outlet duct 9, so as to regulate the discharge of the vapour in the external environment.
  • the bottom wall 3 of the cooking chamber 2 is provided with a second cooking chamber outlet 10, distinct from the first cooking chamber outlet 4 and fluidly connected to the vapour outlet duct 9.
  • the first cooking chamber outlet 4 and the second cooking chamber outlet 10 are positioned on the bottom wall 3, and are reciprocally positioned and/or arranged, in such a way that the grease collected in the bottom wall 3 enters firstly/more easily the first cooking chamber outlet 4 than the second cooking outlet chamber 10, so that the possibilities that the grease enters the second cooking chamber outlet 10 are highly reduced.
  • the cooking oven 1 can comprise a shield element 300 for preventing grease in particular grease falling from the overlying foodstuff being cooked, from entering the second cooking chamber outlet 10.
  • the shield element 300 is positioned over the second cooking chamber outlet 10, spaced apart from the inlet border 10a of the latter.
  • the said shield element 300 protrudes from the lateral wall of the cooking chamber 2; advantageously the shield element 300 can be fixed to the lateral wall of the cooking chamber for example by welding and or screwing, and or bolts, etc.
  • the shield element 300 can have a convex, preferably reversed V-shaped, cross section, so as to deflect away from the underlying second cooking chamber outlet 10 the grease droplets falling from the foodstuff being cooked.
  • the cooking oven 1 comprises a cleaning system 70, advantageously comprising a circulation system 7 configured for pumping liquid out of the cooking chamber 2 and for pumping such liquid, or a part thereof, again in the cooking chamber 2.
  • the circulation system 7 comprises a circulation pump 7a, an aspiration conduit 7b connecting the circulation pump 7a to the first cooking chamber outlet 4 and/or to the second cooking chamber outlet 10, and a delivery conduit 7c connecting the circulation pump 7a to a washing/rinsing liquid circulation outlet 13 provided in the cooking chamber 2 and configured for allowing washing/rinsing liquid to enter the cooking chamber 2.
  • a washing liquid can be for example water and/or water containing a detergent
  • a rinsing liquid can be, for example water and/or water containing a descaling additive or a brightener.
  • the aspiration conduit 7b fluidly connects the circulation pump 7a both to the first cooking chamber outlet 4 and to the second cooking chamber outlet 10.
  • the cooking oven 1 comprises a vortex preventing device 100 positioned at the first cooking chamber outlet 4 and/or in the grease conduit 6, and configured for hindering the formation of vortexes in a stream of liquid exiting the cooking chamber 2 via the first cooking chamber outlet 4.
  • the vortex preventing device 100 can be an insert having preferably a cross-shaped, or star-shaped cross section, in which a plurality of wings 100a are advantageously defined, preferably form fitted within the first cooking chamber outlet 4; wings 100a partialize the opening of the first cooking chamber outlet 4, hindering the formation of vortexes in the liquid flow exiting the cooking chamber 2 through the first cooking chamber outlet 4.
  • a vortex preventing device 100 is positioned also at the second cooking chamber outlet 10.
  • the cooking oven 1 comprises an oven outlet 5, configured for draining liquid outside the cooking oven 1; advantageously the oven outlet 5 can be connected to the sewage pipes, not illustrated, of the building in which the cooking oven 1 is installed.
  • the first cooking chamber outlet 4 is fluidly connected, in addition to the grease conduit 6, also, preferably selectively, to the oven outlet 5.
  • the oven outlet 5 is provided with an air trap 5a, for preventing, when active (i.e. when filled with a liquid), gas to exit through said oven outlet 5.
  • the first cooking chamber outlet 4 can be fluidly connected to the circulation system 7.
  • the second cooking chamber outlet 10 is fluidly connected, in addition to the vapour outlet duct 9, to the oven outlet 5.
  • the first cooking chamber outlet 4 and the second cooking chamber outlet 10 are selectively connected to the oven outlet 5 via a second valve 12, which can be manual or automatic.
  • the cooking oven 1 comprises a drain conduit 5b fluidly connecting the oven outlet 5 to the first cooking chamber outlet 4 and, preferably, to the second cooking chamber outlet 10.
  • drain conduit 5b is fluidly connected to the oven outlet 5 via the second valve 12.
  • the second cooking chamber outlet 10 is fluidly connected, in addition to the vapour outlet duct 9, to the grease conduit 6.
  • the second cooking chamber outlet 10 is fluidly connected to the grease conduit 6 via a connection duct 50 whose end portion 50a protrudes within the grease conduit 6, substantially perpendicularly to the internal surface of the latter.
  • the aspiration conduit 7b of the circulation system 7 is fluidly connected to the second cooking chamber outlet 10 via a by-pass conduit 14 fluidly connecting the aspiration conduit 7b to the vapour outlet duct 9, to which the second cooking chamber outlet 10 is fluidly connected.
  • the by-pass conduit 14 is fluidly connected to the grease conduit 6.
  • the by-pass conduit 14 is fluidly connected to the grease conduit 6 via above described connection duct 50.
  • the aspiration conduit 7b of the circulation system 7 is selectively fluidly connected to the oven outlet 5 via the drain conduit 5b.
  • the by-pass conduit 14 is selectively fluidly connected to the oven outlet 5 via the drain conduit 5b.
  • the grease conduit 6 is selectively fluidly connected to the oven outlet 5 via the drain conduit 5b.
  • the cleaning system 70 comprises a washing/rinsing liquid introduction system 16 configured for taking washing/rinsing liquid within the cooking chamber 2.
  • the washing/rinsing liquid introduction system 16 comprises an introduction conduit 16a fluidly connected to the cooking chamber 2 and configured for selectively supplying into the latter washing and/or rinsing liquid.
  • the washing/rinsing liquid introduction system 16 comprises a third valve 16b for controlling the supply of washing and/or rinsing liquid through the introduction conduit 16a.
  • the introduction conduit 16a can be connected, upstream the third valve, to water mains, not illustrated, provided in the building where the cooking oven 1 is installed.
  • the washing/rinsing liquid circulation outlet 13 and the outlet 16c of the introduction conduit 16a are positioned in an upper wall 23 of the cooking chamber 2.
  • the washing/rinsing liquid circulation outlet 13 and the outlet 16c of the introduction conduit 16a are positioned in an upper wall 23 of the cooking chamber 2, in proximity of the suction wall 18.
  • the outlet 16c of the introduction conduit 16a is separated from the washing/rinsing liquid circulation outlet 3.
  • the outlet of the introduction conduit 16a into the cooking chamber 2 coincides with the washing/rinsing liquid circulation outlet 13.
  • the cooking oven 1 comprises a quenching system 17 for cooling down steam exiting from the cooking chamber 2.
  • the quenching system 17 comprises a quenching conduit 17a for supplying a cooling liquid within the vapour outlet duct 9.
  • the quenching liquid is preferably fresh water, coming from the water mains, not illustrated, of the building in which the cooking oven 1 is installed, to which the quenching conduit 17a can be fluidly connected.
  • the quenching conduit 17a comprises an inlet 170a positioned, in the operative position of the cooking oven 1, at a higher level with respect to the maximum level 500 that washing/rinsing liquid can reach within the cooking chamber 2 during the washing procedure of the cooking oven 1.
  • the vapour outlet duct 9 comprises a bottom region 9a, positioned, in the operative position of the cooking oven 1, at least partially below the cooking chamber 2, and fluidly connected downstream of said second cooking chamber outlet 10.
  • the bottom region 9a of the vapour outlet duct 9 is slightly inclined in such a way that liquid contained therein tends to flow, by gravity, in counter-current with respect to the vapour flowing through the bottom region 9a; in other words, the bottom region 9a is preferably inclined in such a way to define a backwards slope.
  • the by-pass conduit 14 is connected to the vapour outlet duct 9 at or in proximity to the initial region of the bottom region 9a so that, due to the slope of the latter, condensed liquid present in such a bottom region 9a flows by gravity into the by-pass conduit 14.
  • the vapour outlet duct 9 comprises an end region 9b protruding upwards from the bottom region 9a, from which vapour is released in the environment.
  • the end region 9b is substantially vertical.
  • the quenching conduit 17a comprises an outlet 1710b positioned within the bottom region 9a of the vapour outlet duct 9; since in this way quenching liquid is released in the vapour outlet duct quite far away from its end region 9a, this arrangement of the outlet 170b prevents that quenching liquid (e.g. water) exiting the quenching conduit 17a is taken out of the vapour outlet duct 9 by the flow of vapour, schematically illustrated with dotted arrows 400 in attached figures, flowing therein.
  • quenching liquid e.g. water
  • the outlet 170b of the quenching conduit 17a comprises a quenching nozzle, not illustrated, arranged within the bottom region 9a and configured for spraying a jet of water against the vapour exiting the cooking chamber outlet 10.
  • the quenching system 17 comprises a fourth valve 17c for controlling the supply of cooling water through the quenching conduit 17a.
  • the cooking oven 1 comprises a ventilation pipe 21 fluidly connected to the cooking chamber 2 and configured for selectively taking air from the external environment into the cooking chamber 2.
  • the ventilation pipe 21 comprises an outlet 21a provided at the heating chamber 19, more preferably in proximity to the fan 20.
  • the ventilation pipe 21 is provided with a controlled ventilation valve 22 for selectively closing the ventilation pipe 21.
  • the cooking oven 1 comprises an overflow conduit 26 directly fluidly connecting the vapour outlet duct 9 to the oven outlet 5, and configured for directly discharging to the oven outlet 5 liquid present in the vapour outlet duct 9 only if the level of such a liquid exceeds a certain height.
  • such height corresponds to the maximum level 500 allowed for the liquid within the cooking chamber 2.
  • the circulation system 7 is fluidly connected to the vapour outlet duct 9, and it is configured for taking washing/rinsing liquid from the cooking chamber 2 into the vapour outlet duct 9, so as to wash the latter.
  • the cleaning system 70 comprises a washing/rinsing additive supplying system 27 configured for supplying washing and/or rinsing additives to the internal of the cooking chamber 2.
  • the washing/rinsing additive supplying system 27 comprises an additive drawer 28, loadable with a washing/rinsing additive, and selectively fluidly connected or connectable to the circulation system 7, in such a way to selectively supply a washing and/or rinsing additive into the latter, and preferably to the aspiration conduit 7b and/or delivery conduit 7c.
  • the washing/rinsing additive comprises a descaling additive.
  • the cooking oven 1 comprises a fifth valve 29 for connecting the additive drawer 28 to water supply mains.
  • the cooking oven 1 comprises a sixth valve 30 selectively connecting the additive drawer 28 to the aspiration conduit 7b and/or delivery conduit 7c.
  • the cleaning system 70 comprises a washing/rinsing additive multi-dosing system 31 configured for supplying to the internal of the cooking chamber 2 metered amounts of washing and/or rinsing additives.
  • the washing/rinsing additive multi-dosing system 31 comprises:
  • At least one of the one or more washing/rinsing additives containers 32a, 32bs is fluidly connected to the additive drawer 28; in this way, the user can decide if using the cleaning system 70 as a "single dose" cleaning system, i.e. a system requiring to load the drawer 28 any time it has to be used (in this case the user uses the drawer 28 for loading the single dose of additive), or as a "multi-dose” system, i.e. a cleaning system in which the additive(s) have to be filled (or refilled), only sporadically, being enough for a plurality of washing/rinsing procedures.
  • a single dose i.e. a system requiring to load the drawer 28 any time it has to be used
  • multi-dose i.e. a cleaning system in which the additive(s) have to be filled (or refilled
  • At least one of the one or more washing/rinsing additives containers 32a, 32b is fluidly connected to the washing/rinsing liquid introduction system 16, preferably to the introduction conduit 16a.
  • all the washing/rinsing additives containers 32a, 32b are fluidly connected to the introduction conduit 16a; in this case, the drawer 28 is preferably not provided, and the cleaning system 70 can be used only as a "multi-dose" system.
  • the cooking oven 1 comprises a steam supply system 35 configured for producing and supplying steam into the cooking chamber 2.
  • the steam supply system 35 can comprise a boiler 36 configured for producing steam and fluidly connected to the cooking chamber 2 so as to release into the latter the steam.
  • the boiler 36 comprises a water reservoir 37 fillable with water, and a water heater 38 for heating water loaded within the water reservoir 37.
  • the steam supply system 35 comprises:
  • the steam supply system 35 comprises a steam duct 43 fluidly connecting the reservoir 37 to the cooking chamber 2, for supplying the steam from the reservoir 37 into the latter.
  • the cleaning system 70 is configured for supplying a washing/rinsing liquid to the boiler 36.
  • the cleaning system 70 comprises a boiler cleaning conduit 44, fluidly connecting the washing/rinsing additive supplying system 27 to the boiler 36.
  • the boiler cleaning conduit 44 fluidly connects the water reservoir 37 to the additive drawer 28.
  • the boiler cleaning conduit 44 fluidly connects the water reservoir 37 to the washing/rinsing additive multi-dosing system 31.
  • the boiler cleaning conduit 44 can preferably fluidly connect the water reservoir 37 to one or more of the one or more washing/rinsing additives container 32a, 32b.
  • figure 1 is a schematic illustration of the external shape of a possible embodiment of a cooking oven 1 according to the invention, which fits all the internal layouts illustrated in figures 2 to 6 .
  • the cooking process can be started; the heating device 8 and the fan 20 are operated, advantageously by the electronic controller 600 of the cooking oven 1, according to a specific cooking program selected and/or programmed by a user.
  • ventilation valve 22 is controlled, advantageously by the electronic controller 600 of the cooking oven 1, for keeping fresh air from the external environment into the cooking chamber 2, advantageously according to the specific cooking program selected and/or programmed by the user.
  • Vapour outlet valve 45 if present, is controlled, preferably by the electronic controller 600, for selectively controlling the vapour discharge.
  • the condensate before reaching the oven outlet 5, the condensate reaches the air trap 5a (if provided), activating the latter (if not already activated by liquid present in the latter from previous usages of the cooking oven), so that vapour can't exit through it.
  • grease can fall from the overlying foodstuff to the bottom 3 of the cooking chamber 2, and it is collected into the cooking chamber outlet 4 and taken to the grease conduit 6, from which it is collected into the grease container 60.
  • the inlet border 10a of the second cooking chamber outlet 10 is placed at a raised position with respect to the inlet border 4a of the first cooking chamber outlet 4, if the grease collects in the bottom wall 3 of the cooking chamber, it enters firstly the first cooking chamber 4, and it is therefore drained to the grease conduit 6 before reaching the level of the inlet border of the second cooking chamber outlet 10.
  • the cooking oven 1 comprises a shield element 300 for preventing grease from entering the second cooking chamber outlet 10
  • a shield element 300 prevents also grease drops falling from the foodstuff being cooked to directly enter the second cooking chamber outlet 10.
  • the oven can be cleaned applying a first advantageous embodiment of the method for the automatic or semiautomatic cleaning of a cooking oven according to the invention, a schematic flow chart of which is illustrated in figure 9 .
  • the automatic or semi-automatic cleaning method can be advantageously activated by the electronic controller 600, which operates on the electrically/electronically operated components of the cleaning system 70.
  • the automatic or semi-automatic cleaning method advantageously starts with a washing phase 1000, in which, in the embodiment of figure 2 , preferably after having emptied the cooking chamber 2 and having positioned a detergent, for example in form of a tablet or of powder, in the bottom 3 of the cooking chamber, the door 2a can be closed, and, with the second valve 12 and the first valve 11 closed, third valve 16b can be opened (preferably automatically by the electronic controller 600).
  • a washing phase 1000 in which, in the embodiment of figure 2 , preferably after having emptied the cooking chamber 2 and having positioned a detergent, for example in form of a tablet or of powder, in the bottom 3 of the cooking chamber, the door 2a can be closed, and, with the second valve 12 and the first valve 11 closed, third valve 16b can be opened (preferably automatically by the electronic controller 600).
  • third valve 16b can be closed (advantageously automatically by the electronic controller 600).
  • the liquid level within the cooking chamber 2 can be preferably detected, for example by a suitable level sensor, not illustrated, present within the cooking chamber 2.
  • the amount of liquid within the cooking chamber 2 can be detected for example by a flowmeter, not illustrated measuring the amount of water entering through the third valve 16b, and communicating this amount to the electronic controller 600.
  • the flowmeter can be used also for detecting the liquid level within the cooking chamber 2, since the liquid level and the liquid amount within the cooking chamber are correlated; in this case, the data detected by the flowmeter can be advantageously transmitted to the electronic controller 600, which can be advantageously configured for calculating the liquid level from the amount of liquid entering through the third valve 16b.
  • the amount or the level of liquid within the cooking chamber can be controlled, preferably by the electronic controller 600, by keeping the third valve 16b opened for a prefixed time
  • the circulation pump 7a is operated, so as to circulate the washing liquid (i.e. water mixed with the detergent present in the cooking chamber 2) through the circulation system 7.
  • the washing liquid is circulated through the first cooking chamber outlet 4, grease conduit 6, connection duct 50, drain conduit 5b, second cooking chamber outlet 10, bottom region 9a and at least part of the end region 9b of the vapour outlet duct 9, by-pass conduit 14, aspiration duct 7b, delivery duct 7c, circulation outlet 13, cooking chamber 2.
  • the heating device 8 is operated, so as to improve the degreasing effect of the washing liquid. More preferably the heating device 8 is operated for keeping the temperature within the cooking chamber at a prefixed temperature (e.g. 140°C), or within a range of temperatures (e.g. 120-160°C), to which corresponds a temperature of the water comprised between 70-80°C.
  • a prefixed temperature e.g. 140°C
  • a range of temperatures e.g. 120-160°C
  • the fan 20 is operated, so as to distribute the washing liquid falling from the circulation outlet 13 on all the surfaces internal to the cooking chamber 2.
  • the vortex preventing device 100 prevents the formation of air bubble that could prevent circulation pump 7a from properly priming.
  • washing phase 1000 At the end of the washing phase 1000 is completed (e.g. after a certain time, counted for example by the electronic controller 600 has elapsed from the beginning of this phase), circulation pump 7a is stopped, and the second valve 12 is opened (preferably automatically by the electronic controller 600), so as to drain the washing liquid, advantageously by gravity, through the oven outlet 5.
  • a further amount of water can be loaded into the cooking chamber 2 by opening the third valve 16b, for example for a certain time, or until the quantity of water flown through the introduction conduit 16a, measured by a flowmeter (if provided), has reached a prefixed threshold, or until the liquid level within the cooking chamber 2 reaches a prefixed level.
  • This further amount of water can be loaded while the circulation pump 7a is working, or the circulation pump 7a can be switched off during the further water loading.
  • washing liquid can be heated again during and/or after the loading of the further amount of water, by activating the heating device 8.
  • the automatic or semi-automatic cleaning method advantageously comprises one or more rinsing phases 2000, 2001 in which, after closing the second valve 12 (which can be done automatically by the electronic controller 600), third valve 16b is opened again (preferably automatically by the electronic controller 600), so as to take rinsing water within the cooking chamber 2.
  • third valve 16b can be closed (advantageously automatically by the electronic controller 600).
  • the liquid level within the cooking chamber 2 can be preferably detected, for example by a suitable level sensor, not illustrated, present within the cooking chamber 2.
  • the amount of liquid within the cooking chamber 2 can be detected for example by a flowmeter, not illustrated measuring the amount of water entering through the third valve 16b, and communicating this amount to the electronic controller 600.
  • the flowmeter can be used also for detecting the liquid level within the cooking chamber 2, since the liquid level and the liquid amount within the cooking chamber are correlated; in this case, the data detected by the flowmeter can be advantageously transmitted to the electronic controller 600, which can be advantageously configured for calculating the liquid level from the amount of liquid entering through the third valve 16b.
  • the amount or the level of liquid within the cooking chamber can be controlled, preferably by the electronic controller 600, by keeping the third valve 16b opened for a prefixed time.
  • circulation pump 7a is operated, so as to circulate the rinsing water through the circulation system 7, and to remove residuals of detergent possibly remained therein.
  • the rinsing water is circulated through the first cooking chamber outlet 4, grease conduit 6, connection duct 50, drain conduit 5b, second cooking chamber outlet 10, bottom region 9a and at least part of the end region 9b of the vapour outlet duct 9, by-pass conduit 14, aspiration duct 7b, delivery duct 7c, circulation outlet 13, cooking chamber 2.
  • circulation pump 7a is stopped, and the second valve 12 is opened (preferably automatically by the electronic controller 600), so as to drain the rinsing water, advantageously by gravity, through the oven outlet 5.
  • One or more further rinsing phases can be performed.
  • the fan 20 is activated, so as to better distribute the rinsing liquid/clean water on all the surfaces internal to the cooking chamber 2.
  • a descaling phase 3000 can be performed, which, in the embodiment of Figure 2 , is advantageously almost equal to a rinsing phase 2000, 2001, with the difference that during the descaling phase 3000 a descaling additive, for example a descaling powder or tab, can be loaded (e.g. manually) into the cooking chamber 2, so as to generate a descaling liquid (i.e. water and descaling additive), which is circulated by the circulation system 7, so as to descale the surfaces that it contacts.
  • a descaling additive for example a descaling powder or tab
  • the automatic or semi-automatic cleaning method can comprise, before the washing phase 1000, a soaking phase 4000; preferably, in the soaking phase 4000, with the second valve 12 and the first valve 11 closed, third valve 16b can be opened (preferably automatically by the electronic controller 600), preferably until a prefixed water level or amount is reached within the cooking chamber 2, and/or a prefixed time has lapsed until the third valve 16b has been opened.
  • heating device 8 is preferably switched on, so as to heat the water collected in the bottom 3 of the cooking chamber 2; then, after a certain time has lapsed, the second valve 12 is opened, and soaking water is drained via the oven drain 5. Then the washing phase 1000 can be performed.
  • the functioning of the cooking oven according to the invention is the following.
  • the cooking process can be started; the heating device 8 and the fan 20 are operated, advantageously by the electronic controller 600 of the cooking oven 1, according to a specific cooking program selected and/or programmed by a user.
  • ventilation valve 22 is controlled, advantageously by the electronic controller 600 of the cooking oven 1, for keeping fresh air from the external environment into the cooking chamber 2, advantageously according to the specific cooking program selected and/or programmed by the user.
  • the steam supply system 35 can be operated, preferably by the electronic controller 600, according to the specific cooking program selected and/or programmed by a user, in order to take a prefixed steam amount into the cooking chamber 2.
  • water heater 38 can be operated in order to heat such water and generate steam, which is taken into the cooking chamber 2 via the steam duct 43.
  • vapour outlet valve 45 if present, is controlled, preferably by the electronic controller 600, for selectively controlling the vapour discharge.
  • the condensate before reaching the oven outlet 5, the condensate reaches the air trap 5a (if provided), activating the latter (if not already activated by liquid present from previous usages of the cooking oven), so that vapour can't exit through it.
  • grease can fall from the overlying foodstuff to the bottom 3 of the cooking chamber 2, and it is collected into the cooking chamber outlet 4 and taken to the grease conduit 6, from which it is collected into the grease container 60.
  • the inlet border 10a of the second cooking chamber outlet 10 is placed at a raised position with respect to the inlet border 4a of the first cooking chamber outlet 4, if the grease collects in the bottom wall 3 of the cooking chamber, it enters firstly the first cooking chamber 4, and it is therefore drained to the grease conduit 6 before reaching the level of the second cooking chamber outlet 10.
  • the cooking oven 1 comprises a shield element 300 for preventing grease from entering the second cooking chamber outlet 10
  • a shield element 300 prevents also grease droplets falling from the foodstuff being cooked to directly enter the second cooking chamber outlet 10.
  • the oven can be cleaned by the cleaning system 70; an automatic or semi-automatic cleaning method can be advantageously activated by the electronic controller 600, which operates on the electrically/electronically operated components of the cleaning system 70.
  • a further advantageous embodiment of the automatic or semi-automatic cleaning method according to the invention can be applied to the oven of figure 3 ; the method advantageously comprises a steam supply system descaling phase 5000, in which the water reservoir 37 of the steam supply system 35 is preferably emptied by opening the eight valve 42, and a descaling additive is loaded in the additive drawer 28.
  • the fifth valve 29 is opened (preferably automatically by the electronic controller 600), so that clean water enters the additive drawer 28, dissolves , preferably only partially, the descaling additive contained therein, forming a descaling solution (i.e. water and descaling additive) which is taken, due to the pressure of the water in the water mains, into the water reservoir 37 through the boiler cleaning duct 44.
  • a descaling solution i.e. water and descaling additive
  • the water reservoir is only partially filled with the descaling solution coming from the drawer 28, since a part of the descaling additive should preferably remain in the additive drawer for being used in a further step of the automatic or semi-automatic cleaning method.
  • the amount of water loaded into the water reservoir is controlled by a flowmeter, not illustrated, provided at or in series with the fifth valve 29, and preferably controlled by the electronic controller 600 in such a way to close the valve after a prefixed amount of water has flown into the additive drawer 28.
  • the electronic controller 600 is also preferably configured in such a way that, in addition or in alternative to the flowmeter, a time-based control of the opening of the fifth valve 29 is performed; in other words, the valve is closed after a certain prefixed time has lapsed until its opening.
  • some further water is loaded into the water reservoir 37 by opening (preferably automatically by the electronic controller 600) the seventh valve 41, until a prefixed level within the reservoir 37 is reached, and/or a prefixed time has lapsed until the opening of such seventh valve 41.
  • a prefixed concentration of descaling additive in the descaling solution contained in the water reservoir is obtained.
  • the seventh valve 41 is closed.
  • the water heater 38 is switched on (preferably automatically by the electronic controller 600), so as to increase the descaling effect.
  • the water heater 38 is controlled, preferably by the electronic controller 600, in order to keep a prefixed temperature within the reservoir 37, for example 80°C; preferably the temperature is measured by a temperature sensor, not illustrated, provided in the water reservoir 37.
  • the descaling solution is kept into the water reservoir 37 for a prefixed time, more preferably one hour and a half.
  • this time can be regulated by the user, for example operating on a user interface of the cooking oven 1.
  • the method according to the invention when applied to a cooking oven according to the advantageous embodiment of figure 3 , advantageously comprises also a washing phase 1000 in which, preferably after having emptied the cooking chamber 2 a detergent, for example in form of a tablet or of powder, is placed in the bottom 3 of the cooking chamber, and the door 2a can be closed.
  • a detergent for example in form of a tablet or of powder
  • the steam supply system descaling phase 5000 and the washing phase 1000 can start contemporaneously, or one can start before the other.
  • third valve 16b can be opened (preferably automatically by the electronic controller 600).
  • the liquid level or amount within the cooking chamber 2 is preferably detected, for example by a suitable level sensor, not illustrated, present within the cooking chamber 2, and/or by a flowmeter, not illustrated measuring the amount of water entering through the third valve 16b, and communicating this amount to the electronic controller 600, which is configured for calculating the liquid level from the amount of liquid entering through the third valve 16b.
  • third valve 16b is closed (advantageously automatically by the electronic controller 600).
  • The, circulation pump 7a is operated, so as to circulate the washing liquid (i.e. water mixed with the detergent present in the cooking chamber 2) through the circulation system 7.
  • the washing liquid i.e. water mixed with the detergent present in the cooking chamber 2
  • the washing liquid is circulated through the first cooking chamber outlet 4, grease conduit 6, connection duct 50, drain conduit 5b, second cooking chamber outlet 10, bottom region 9a and at least part of the end region 9b of the vapour outlet duct 9, by-pass conduit 14, aspiration duct 7b, delivery duct 7c, circulation outlet 13, cooking chamber 2.
  • the heating device 8 is operated, so as to improve the degreasing effect of the washing liquid. More preferably the heating device 8 is operated for keeping the temperature within the cooking chamber at a prefixed temperature (e.g. 140°C), or within a range of temperatures (e.g. 120-160°C), to which corresponds a temperature of the water comprised between 70-80°C.
  • a prefixed temperature e.g. 140°C
  • a range of temperatures e.g. 120-160°C
  • the fan 20 is operated, so as to distribute the washing liquid falling from the circulation outlet 13 on all the surfaces internal to the cooking chamber 2.
  • the vortex preventing device 100 prevents the formation of air bubble that could prevent circulation pump 7a from properly priming.
  • circulation pump 7a is stopped, and the second valve 12 is opened (preferably automatically by the electronic controller 600), so as to drain the washing liquid, advantageously by gravity, through the oven outlet 5.
  • a further amount of water can be loaded into the cooking chamber 2 by opening the third valve 16b, for example for a certain time, or until the quantity of water flown through the introduction conduit 16a, measured by a flowmeter (if provided), or until the water level within the cooking chamber 2, has reached a prefixed value.
  • This further amount of water can be loaded while the circulation pump 7a is working, or the circulation pump 7a can be switched off during the further water loading.
  • the washing liquid can be heated again during and/or after the loading of the further amount of water, by activating the heating device 8.
  • the automatic or semi-automatic cleaning method advantageously comprises a rinsing phase 2000 in which, after closing the second valve 12 (which can be done automatically by the electronic controller 600), third valve 16b is opened again (preferably automatically by the electronic controller 600), so as to take clean rinsing within the cooking chamber 2.
  • third valve 16b can be closed (advantageously automatically by the electronic controller 600).
  • the liquid level within the cooking chamber 2 can be preferably detected, for example by a suitable level sensor, not illustrated, present within the cooking chamber 2.
  • the amount of liquid within the cooking chamber 2 can be detected for example by a flowmeter, not illustrated measuring the amount of water entering through the third valve 16b, and communicating this amount to the electronic controller 600.
  • the flowmeter can be used also for detecting the liquid level withoin the cooking chamber 2, since the liquid level and the liquid amount within the cooking chamber are correlated; in this case, the data detected by the flowmeter can be advantageously transmitted to the electronic controller 600, which can be advantageously configured for calculating the liquid level from the amount of liquid entering through the third valve 16b.
  • the amount or the level of liquid within the cooking chamber can be controlled, preferably by the electronic controller 600, by keeping the third valve 16b opened for a prefixed time.
  • circulation pump 7a is operated, so as to circulate the rinsing water through the circulation system 7, and to remove residuals of detergent possibly remained therein.
  • the rinsing water is circulated through the first cooking chamber outlet 4, grease conduit 6, connection duct 50, drain conduit 5b, second cooking chamber outlet 10, bottom region 9a and at least part of the end region 9b of the vapour outlet duct 9, by-pass conduit 14, aspiration duct 7b, delivery duct 7c, circulation outlet 13, cooking chamber 2.
  • circulation pump 7a is stopped, and the second valve 12 is opened (preferably automatically by the electronic controller 600), so as to drain the rinsing water, advantageously by gravity, through the oven outlet 5.
  • the fan 20 is activated, so as to better distribute the rinsing water on all the surfaces internal to the cooking chamber 2.
  • One or more further rinsing phases 2001 can be performed.
  • a descaling phase 3000 is advantageously performed.
  • fifth valve 29 is opened (preferably automatically by the electronic controller 600), so that clean water enters the additive drawer 28, dissolves , preferably completely, the descaling additive contained therein, forming a descaling liquid (i.e. water and descaling additive), and goes by gravity through sixth valve 30, to the aspiration conduit 7b.
  • a descaling liquid i.e. water and descaling additive
  • the amount of water loaded into the water reservoir is controlled by a flowmeter, not illustrated, provided at or in series with the fifth valve 29, and preferably controlled by the electronic controller 600 in such a way to close the valve after a prefixed amount of water has flown into the additive drawer 28.
  • the electronic controller 600 is also preferably configured in such a way that, in addition or in alternative to the flowmeter, a time-based control of the opening of the fifth valve 29 is performed; in other words, the valve is closed after a certain prefixed time has lapsed until its opening.
  • circulation pump 7a is advantageously operated, so as to circulate the descaling liquid (i.e. water mixed with the descaling additive present in the additive drawer 28) through the circulation system 7.
  • descaling liquid i.e. water mixed with the descaling additive present in the additive drawer 28
  • the descaling liquid is circulated through the first cooking chamber outlet 4, grease conduit 6, connection duct 50, drain conduit 5b, second cooking chamber outlet 10, bottom region 9a and at least part of the end region 9b of the vapour outlet duct 9, by-pass conduit 14, aspiration duct 7b, delivery duct 7c, circulation outlet 13, cooking chamber 2.
  • the heating device 8 is operated, so as to improve the descaling effect of the descaling liquid.
  • the fan 20 is operated, so as to distribute the descaling liquid falling from the circulation outlet 13 on all the surfaces internal to the cooking chamber 2.
  • circulation pump 7a is stopped, and the second valve 12 is opened (preferably automatically by the electronic controller 600), so as to drain the descaling liquid, advantageously by gravity, through the oven outlet 5.
  • the steam supply system descaling phase 5000 can be completed; in this case, preferably automatically by the electronic controller 600, water heater 38 is switched off, eight valve 42 is opened, and the descaling solution present in the water reservoir 37 drained, advantageously by gravity, through the oven outlet 5.
  • a further rinsing phase 2001 equal to the ones described above, can be performed, so as to remove possible residuals of descaling solution from the internal of the oven.
  • the automatic or semi-automatic cleaning method preferably comprises a steam supply system rinsing phase 6000, comprising closing the eight valve 42 and opening the seventh valve 41 for a prefixed time, and/or until a prefixed water level is reached within the water reservoir, so as to load clean water within the water reservoir 37, and finally, after a prefixed time has lapsed, opening the eight valve 42, so as to drain, by gravity, rinsing water via the oven outlet 5.
  • a steam supply system rinsing phase 6000 comprising closing the eight valve 42 and opening the seventh valve 41 for a prefixed time, and/or until a prefixed water level is reached within the water reservoir, so as to load clean water within the water reservoir 37, and finally, after a prefixed time has lapsed, opening the eight valve 42, so as to drain, by gravity, rinsing water via the oven outlet 5.
  • the automatic or semi-automatic cleaning method can comprise, before the washing phase 1000, a soaking phase 4000; preferably, in the soaking phase 4000, with the second valve 12 and the first valve 11 closed, third valve 16b can be opened (preferably automatically by the electronic controller 600), preferably until a prefixed water level or amount is reached within the cooking chamber 2, and/or a prefixed time has lapsed until the third valve 16b has been opened.
  • the heating device 8 is switched on, so as to heat the water collected in the bottom 3 of the cooking chamber 2; then, after a certain time has lapsed, the second valve 12 is opened, and soaking water is drained via the oven drain 5. Then the washing phase 1000 can be performed.
  • the method according to the invention preferably differs from the embodiment of the method described with reference to the oven of figure 3 only because:
  • the amount of descaling additive supplied to the additive drawer 28 can be advantageously controlled by operating the additive pump 34a for a prefixed time, and/or by measuring the amount of liquid flowing through additive delivery conduit 33a, for example by a flowmeter, not illustrated.
  • the amount of washing agent supplied to the introduction system 16 is controlled by operating the additive pump 34b for a prefixed time, and/or by measuring the amount of liquid flowing through additive delivery conduit 33b, for example by a flowmeter, not illustrated.
  • an additive when applied to a cooking oven according to the advantageous embodiment of figure 4 , an additive can be loaded also manually into the additive drawer 28 (for example if the additive container 32a is empty, and/or for adding a further kind of additive in addition to the one contained in additive container 32a).
  • the method according to the invention preferably differs from the embodiment of the method described with reference to the oven of figure 1 only because:
  • the amount of descaling additive supplied to introduction system 16 can be advantageously controlled by operating the additive pump 34a for a prefixed time, and/or by measuring the amount of liquid flowing through additive delivery conduit 33a, for example by a flowmeter, not illustrated.
  • the amount of washing agent supplied to the introduction system 16 is controlled by operating the additive pump 34b for a prefixed time, and/or by measuring the amount of liquid flowing through additive delivery conduit 33b, for example by a flowmeter, not illustrated.
  • the method according to the invention preferably differs from the embodiment of the method described with reference to the oven of figure 1 only because:
  • the amount of descaling additive supplied to the additive drawer 28 can be advantageously controlled by operating the additive pump 34a for a prefixed time, and/or by measuring the amount of liquid flowing through additive delivery conduit 33a, for example by a flowmeter, not illustrated.
  • the amount of washing agent supplied to the introduction system 16 is controlled by operating the additive pump 34b for a prefixed time, and/or by measuring the amount of liquid flowing through additive delivery conduit 33b, for example by a flowmeter, not illustrated.
  • the invention achieves the proposed aim and objects, there being provided a method for the automatic or semiautomatic cleaning of a cooking oven which ensures an effective cleaning of the cooking chamber, and in particular of its bottom wall.
  • the washing/rinsing/descaling liquid is loaded and collected in the bottom wall of the cooking chamber, and circulated directly from there, the length of the circulation system can be kept contained, and therefore it requires a smaller amount of water to operate.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Cleaning By Liquid Or Steam (AREA)
EP19159484.5A 2019-02-26 2019-02-26 Verfahren zur automatischen oder halbautomatischen reinigung eines garofens Withdrawn EP3702676A1 (de)

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EP19159484.5A EP3702676A1 (de) 2019-02-26 2019-02-26 Verfahren zur automatischen oder halbautomatischen reinigung eines garofens

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EP19159484.5A EP3702676A1 (de) 2019-02-26 2019-02-26 Verfahren zur automatischen oder halbautomatischen reinigung eines garofens

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114403714A (zh) * 2022-01-13 2022-04-29 北京红岸水滴科技发展有限公司 一种烹饪设备
WO2022197527A1 (en) * 2021-03-18 2022-09-22 Alto-Shaam, Inc. Oven providing surge-mode cleaning
EP4357676A1 (de) * 2022-10-19 2024-04-24 Miele & Cie. KG Verfahren zum entfernen einer schaumbildenden reinigungsflüssigkeit aus einem garraum eines gargeräts und gargerät

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Publication number Priority date Publication date Assignee Title
EP1209419A2 (de) * 2000-11-28 2002-05-29 Wiesheu GmbH Reinigungssystem für einen Ofen und Verfahren zur Ofenreinigung
DE102006010460A1 (de) * 2006-03-03 2007-09-06 Rational Ag Verfahren zur Reinigung eines Gargeräts und Gargerät
US20080223357A1 (en) * 2007-03-08 2008-09-18 Janus Bartelick Self-cleaning cooking appliance
DE102007058589A1 (de) * 2007-12-04 2009-06-18 Christine Schlund Dosiersystem
US20090178576A1 (en) * 2008-01-15 2009-07-16 Valentine Richard D Self-cleaning rotisserie oven
WO2013013684A1 (en) * 2011-07-25 2013-01-31 Convotherm-Elektrogeräte Gmbh Cooking device
WO2017025450A1 (de) * 2015-08-11 2017-02-16 BSH Hausgeräte GmbH Reinigen eines garraums
WO2018044171A2 (en) * 2016-09-02 2018-03-08 Fri-Jado B.V. System comprising a self-cleaning oven, and method for cleaning a self-cleaning oven

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1209419A2 (de) * 2000-11-28 2002-05-29 Wiesheu GmbH Reinigungssystem für einen Ofen und Verfahren zur Ofenreinigung
DE102006010460A1 (de) * 2006-03-03 2007-09-06 Rational Ag Verfahren zur Reinigung eines Gargeräts und Gargerät
US20080223357A1 (en) * 2007-03-08 2008-09-18 Janus Bartelick Self-cleaning cooking appliance
DE102007058589A1 (de) * 2007-12-04 2009-06-18 Christine Schlund Dosiersystem
US20090178576A1 (en) * 2008-01-15 2009-07-16 Valentine Richard D Self-cleaning rotisserie oven
WO2013013684A1 (en) * 2011-07-25 2013-01-31 Convotherm-Elektrogeräte Gmbh Cooking device
WO2017025450A1 (de) * 2015-08-11 2017-02-16 BSH Hausgeräte GmbH Reinigen eines garraums
WO2018044171A2 (en) * 2016-09-02 2018-03-08 Fri-Jado B.V. System comprising a self-cleaning oven, and method for cleaning a self-cleaning oven

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022197527A1 (en) * 2021-03-18 2022-09-22 Alto-Shaam, Inc. Oven providing surge-mode cleaning
US11713885B2 (en) 2021-03-18 2023-08-01 Alto-Shaam, Inc. Oven providing surge mode cleaning
CN114403714A (zh) * 2022-01-13 2022-04-29 北京红岸水滴科技发展有限公司 一种烹饪设备
CN114403714B (zh) * 2022-01-13 2022-12-20 北京红岸水滴科技发展有限公司 一种烹饪设备
EP4357676A1 (de) * 2022-10-19 2024-04-24 Miele & Cie. KG Verfahren zum entfernen einer schaumbildenden reinigungsflüssigkeit aus einem garraum eines gargeräts und gargerät
BE1030970B1 (de) * 2022-10-19 2024-05-21 Miele & Cie Verfahren zum Entfernen einer schaumbildenden Reinigungsflüssigkeit aus einem Garraum eines Gargeräts und Gargerät

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