EP3783268A1 - A cooking device - Google Patents

A cooking device Download PDF

Info

Publication number
EP3783268A1
EP3783268A1 EP20188022.6A EP20188022A EP3783268A1 EP 3783268 A1 EP3783268 A1 EP 3783268A1 EP 20188022 A EP20188022 A EP 20188022A EP 3783268 A1 EP3783268 A1 EP 3783268A1
Authority
EP
European Patent Office
Prior art keywords
rear wall
fan
cooking chamber
base
cooking
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Withdrawn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
EP20188022.6A
Other languages
German (de)
French (fr)
Inventor
Okan AYDINER
Mustafa ONAL
Servet TURGUT
Emrah BICER
Ismail DEMIRTAS
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.)
Arcelik AS
Original Assignee
Arcelik AS
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 Arcelik AS filed Critical Arcelik AS
Publication of EP3783268A1 publication Critical patent/EP3783268A1/en
Withdrawn legal-status Critical Current

Links

Images

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
    • F24C15/32—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

Definitions

  • the present invention relates to a cooking device wherein the cooking process is performed more homogeneously and more effectively.
  • At least one heater and at least one fan are provided.
  • the heater and the fan are disposed between the casing of the cooking device and the rear wall of the cooking chamber arranged in said casing.
  • the air heated by the heater is moved by the fan and transferred into the cooking chamber through the holes provided on the rear wall and the foodstuff is enabled to be cooked by the heat transfer which occurs between the air and the food desired to be cooked.
  • the temperature of the air in the cooking chamber is higher in regions near the heater and lower in regions away from the heater.
  • the section of the cooking chamber which contacts the outer environment is the front section wherein the door is provided. Even if a door with proper heat insulation is used, the temperature of the region in the cooking chamber close to the door is lower than other regions.
  • blowing holes through which the air moved by the fan at the rear wall is blown into the cooking chamber and suction holes through which the air transferred into the cooking chamber is sucked are provided at various positions in various numbers, shapes and sizes.
  • the suction holes are generally positioned at the center of the rear wall so as align with the sweeping surface of the fan and the blowing holes are positioned on both sides of the hole group formed by the suction holes. Since the blowing holes are on both sides of the fan, the air blown through the blowing holes is blown at a certain angle towards the side walls instead of being blown perpendicularly into the cooking chamber. Thus, the air having a certain amount of heat energy transfers the heat thereof to the side walls instead of transferring the same to the foodstuff placed into the cooking chamber, increasing the cooking time and the energy consumption. In the state of the art, various embodiments have been developed to solve such problems.
  • a cooking device In the state of the art United Kingdom Patent Application No. GB2054833 , a cooking device is disclosed. Said cooking device comprises a rear wall having suction holes at the center thereof and blowing holes positioned on protrusions symmetrically formed next to the suction holes.
  • the air moved by the fan is blown through the blowing holes on the rear wall of the cooking chamber but a considerable amount of the hot air blown into the cooking chamber is sucked back through the suction holes by merging with the suction line without reaching the front section of the cooking chamber wherein the heat loss is at maximum and without being distributed throughout the whole cooking chamber.
  • the distance and the time covered by the hot air blown through the blowing holes in the cooking chamber is low, the blown hot air is sucked back before transferring the heat energy thereof into the cooking chamber.
  • a homogeneous hot air distribution cannot be achieved in the cooking chamber and the amount of energy consumed to heat the cooking chamber increases.
  • the aim of the present invention is the realization of a cooking device wherein a homogeneous air distribution in the cooking chamber is provided and an effective cooking process is achieved.
  • the cooking device realized in order to attain the aim of the present invention, explicated in the first claim and the respective claims thereof, comprises a rear wall which enables the air received into the cooking chamber to be blown so as to reach the front section of the cooking chamber wherein the heat loss is the highest without being dispersed and which enables almost all the air to be transferred into the cooking chamber; one or more than one suction hole which is arranged on the rear wall and which enable the air to be sucked from the cooking chamber by the fan; and a base whereon the suction holes are arranged, which has a surface inclined towards the fan and which is formed as a dome projecting towards the space wherein the fan is positioned by depressing the rear wall towards the fan.
  • the suction holes are enabled to be provided on different planes not on the same plane so as to be arranged from the periphery of the base towards the center thereof in a stepped manner in three dimensions. Consequently, the blowing speed and the suction area and thus, the suction efficiency of the air is increased.
  • the cooking device comprises a circular depression which is positioned between the rear wall and the base by depressing the base and which surrounds the suction holes.
  • the air is enabled to be directed towards the blowing region after being sucked.
  • the depression is provided in the form of a V by shaping the rear wall.
  • the base is a convex surface provided on the rear wall.
  • the rear wall is inclined into the cooking chamber.
  • the cooking chamber is enabled to be heated homogeneously and effectively and all of the trays placed into the cooking chamber are enabled to be heated equally.
  • the time and the energy spent for the cooking process are minimized.
  • the cooking device (1) comprises an outer casing (2); a cooking chamber (3) which is positioned in said outer casing (2) so that a gap remains therebetween; one or more than one fan (6) and one or more than one heater (5) provided between the cooking chamber (3) and the outer casing (2) for moving and heating the air respectively; and a rear wall (4) which enables the air blown by the fan (6) to be directed and which separates the cooking chamber (3) and the volume wherein the fan (6) and the heater (5) are positioned ( Figure 1 and Figure 2 ).
  • the cooking device (1) further comprises one or more than one suction hole (7) which are arranged on the rear wall and which enables the air to be sucked from the cooking chamber (3) by the fan (6), and a base (9) which is formed by depressing the rear wall (4) towards the fan (6), which has a surface inclined towards the fan (6) and whereon the suction holes (7) are arranged.
  • the base (9) provided at the center of the rear wall (4) is in the form of a dome with the suction holes (7) thereon inclined towards the gap just behind the rear wall (4) wherein the fan (6) is positioned.
  • the center of the base (9) is depressed towards the fan (6).
  • the suction holes (7) on the base (9) are arranged from the periphery of the base (9) towards the center thereof on different planes parallel to each other not on the same plane.
  • the suction holes (7) are arranged in three dimension in a stepped manner on the base (9) ( Figure 3 ).
  • the suction holes (7) are provided on the rear wall (4) to be positioned on the base (9) which aligns with the region swept by the fan (6).
  • the suction holes (7) are formed on the base (9) on the rear wall (4) in various numbers and shapes and with different combinations.
  • the suction holes (a) are arranged on the base (9) in a stepped manner.
  • the heater (5) heats the air in the vicinity thereof while the fan (6) moves the air heated by the heater (5).
  • the air moved by the fan (6) is blown into the cooking chamber (3) through the blowing holes (8).
  • the air leaving the blowing holes (8) is directed towards the front section of the cooking chamber (3).
  • the hot air directed towards the front section of the cooking chamber (3) passes through the suction holes (7) because of the suction force created by the fan (6) after transferring the heat energy thereof to the cold surfaces in the cooking chamber (3), and is transferred to the volume wherein the fan (6) is positioned in order to be blown again through the blowing holes (8).
  • the cooking device (1) comprises a circular depression (10) which is positioned between the rear wall (4) and the base (9) by depressing the base (9) and which surrounds the suction holes (7).
  • the air is enabled to be directed towards the blowing region after being sucked.
  • the depression (10) is provided in the form of a V by shaping the rear wall (4).
  • the base (9) is a convex surface provided on the rear wall (4).
  • the rear wall (4) is inclined into the cooking chamber (3).
  • the cooking chamber (3) is enabled to be heated homogeneously and effectively and all of the trays placed into the cooking chamber (3) are enabled to be heated equally.
  • the time and the energy spent for the cooking process are minimized.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Baking, Grill, Roasting (AREA)

Abstract

The present invention relates to a cooking device (1) comprising an outer casing (2); a cooking chamber (3) which is positioned in said outer casing (2) so that a gap remains therebetween; one or more than one fan (6) and one or more than one heater (5) provided between the cooking chamber (3) and the outer casing (2) for moving and heating the air respectively; and a rear wall (4) which enables the air blown by the fan (6) to be directed and which separates the cooking chamber (3) and the volume wherein the fan (6) and the heater (5) are positioned.

Description

  • The present invention relates to a cooking device wherein the cooking process is performed more homogeneously and more effectively.
  • In cooking devices wherein the cooking is performed by means of convection, at least one heater and at least one fan are provided. The heater and the fan are disposed between the casing of the cooking device and the rear wall of the cooking chamber arranged in said casing. The air heated by the heater is moved by the fan and transferred into the cooking chamber through the holes provided on the rear wall and the foodstuff is enabled to be cooked by the heat transfer which occurs between the air and the food desired to be cooked. However, the temperature of the air in the cooking chamber is higher in regions near the heater and lower in regions away from the heater. The section of the cooking chamber which contacts the outer environment is the front section wherein the door is provided. Even if a door with proper heat insulation is used, the temperature of the region in the cooking chamber close to the door is lower than other regions. Therefore, difficulties are encountered in achieving a homogeneous air distribution in the cooking chamber. To solve this problem encountered during the cooking process, blowing holes through which the air moved by the fan at the rear wall is blown into the cooking chamber and suction holes through which the air transferred into the cooking chamber is sucked are provided at various positions in various numbers, shapes and sizes.
  • In the state of the art embodiments, the suction holes are generally positioned at the center of the rear wall so as align with the sweeping surface of the fan and the blowing holes are positioned on both sides of the hole group formed by the suction holes. Since the blowing holes are on both sides of the fan, the air blown through the blowing holes is blown at a certain angle towards the side walls instead of being blown perpendicularly into the cooking chamber. Thus, the air having a certain amount of heat energy transfers the heat thereof to the side walls instead of transferring the same to the foodstuff placed into the cooking chamber, increasing the cooking time and the energy consumption. In the state of the art, various embodiments have been developed to solve such problems.
  • In the state of the art United Kingdom Patent Application No. GB2054833 , a cooking device is disclosed. Said cooking device comprises a rear wall having suction holes at the center thereof and blowing holes positioned on protrusions symmetrically formed next to the suction holes.
  • Another state of the art embodiment is disclosed in the Japanese Patent Application No. JP56074533 . In this document, a rear wall is disclosed, having suction holes at the center thereof and blowing holes positioned on prismatic protrusions symmetrically formed next to said suction holes.
  • In the state of the art United States Patent No. US4357522 , guiding means are disclosed, enabling the air moved by the fan to be directed towards the blowing holes provided on the sides of the rear wall.
  • In these state of the art embodiments, the air moved by the fan is blown through the blowing holes on the rear wall of the cooking chamber but a considerable amount of the hot air blown into the cooking chamber is sucked back through the suction holes by merging with the suction line without reaching the front section of the cooking chamber wherein the heat loss is at maximum and without being distributed throughout the whole cooking chamber. In this case, since the distance and the time covered by the hot air blown through the blowing holes in the cooking chamber is low, the blown hot air is sucked back before transferring the heat energy thereof into the cooking chamber. Thus, a homogeneous hot air distribution cannot be achieved in the cooking chamber and the amount of energy consumed to heat the cooking chamber increases.
  • The aim of the present invention is the realization of a cooking device wherein a homogeneous air distribution in the cooking chamber is provided and an effective cooking process is achieved.
  • The cooking device realized in order to attain the aim of the present invention, explicated in the first claim and the respective claims thereof, comprises a rear wall which enables the air received into the cooking chamber to be blown so as to reach the front section of the cooking chamber wherein the heat loss is the highest without being dispersed and which enables almost all the air to be transferred into the cooking chamber; one or more than one suction hole which is arranged on the rear wall and which enable the air to be sucked from the cooking chamber by the fan; and a base whereon the suction holes are arranged, which has a surface inclined towards the fan and which is formed as a dome projecting towards the space wherein the fan is positioned by depressing the rear wall towards the fan. Thus, by preventing the air from hitting onto a wall perpendicularly, the suction holes are enabled to be provided on different planes not on the same plane so as to be arranged from the periphery of the base towards the center thereof in a stepped manner in three dimensions. Consequently, the blowing speed and the suction area and thus, the suction efficiency of the air is increased.
  • In another embodiment of the present invention, the cooking device comprises a circular depression which is positioned between the rear wall and the base by depressing the base and which surrounds the suction holes. Thus, the air is enabled to be directed towards the blowing region after being sucked.
  • In another embodiment of the present invention, the depression is provided in the form of a V by shaping the rear wall.
  • In another embodiment of the present invention, the base is a convex surface provided on the rear wall.
  • In an embodiment of the present invention, the rear wall is inclined into the cooking chamber.
  • By means of the rear wall of the present invention, the cooking chamber is enabled to be heated homogeneously and effectively and all of the trays placed into the cooking chamber are enabled to be heated equally. By means of the present invention, the time and the energy spent for the cooking process are minimized.
  • The cooking device realized in order to attain the aim of the present invention is illustrated in the attached figures, where:
    • Figure 1 - is the top view of a cooking device.
    • Figure 2 - is the front view of a cooking device.
    • Figure 3 - is the top view of the rear wall and the base.
    • Figure 4 - is the perspective view of the rear wall and the base.
  • The elements illustrated in the figures are numbered as follows:
    1. 1. Cooking device
    2. 2. Outer casing
    3. 3. Cooking chamber
    4. 4. Rear wall
    5. 5. Heater
    6. 6. Fan
    7. 7. Suction hole
    8. 8. Blowing hole
    9. 9. Base
    10. 10. Depression
  • The cooking device (1) comprises an outer casing (2); a cooking chamber (3) which is positioned in said outer casing (2) so that a gap remains therebetween; one or more than one fan (6) and one or more than one heater (5) provided between the cooking chamber (3) and the outer casing (2) for moving and heating the air respectively; and a rear wall (4) which enables the air blown by the fan (6) to be directed and which separates the cooking chamber (3) and the volume wherein the fan (6) and the heater (5) are positioned (Figure 1 and Figure 2).
  • The cooking device (1) further comprises one or more than one suction hole (7) which are arranged on the rear wall and which enables the air to be sucked from the cooking chamber (3) by the fan (6), and a base (9) which is formed by depressing the rear wall (4) towards the fan (6), which has a surface inclined towards the fan (6) and whereon the suction holes (7) are arranged. In the embodiment of the present invention, the base (9) provided at the center of the rear wall (4) is in the form of a dome with the suction holes (7) thereon inclined towards the gap just behind the rear wall (4) wherein the fan (6) is positioned. In this embodiment, preferably the center of the base (9) is depressed towards the fan (6). Thus, by preventing the air from hitting onto a wall perpendicularly, the blowing speed and suction area of the air and thus, the suction efficiency is increased. Furthermore, the suction holes (7) on the base (9) are arranged from the periphery of the base (9) towards the center thereof on different planes parallel to each other not on the same plane. Thus, the suction holes (7) are arranged in three dimension in a stepped manner on the base (9) (Figure 3).
  • The suction holes (7) are provided on the rear wall (4) to be positioned on the base (9) which aligns with the region swept by the fan (6). The suction holes (7) are formed on the base (9) on the rear wall (4) in various numbers and shapes and with different combinations. By means of the inclined structure of the base (9), the suction holes (a) are arranged on the base (9) in a stepped manner. Thus, the air inside the cooking chamber (3) is enabled to be sucked more effectively by increasing the suction area (Figure 4).
  • In the cooking device (1), when the heater (5) and the fan (6) are activated, the heater (5) heats the air in the vicinity thereof while the fan (6) moves the air heated by the heater (5). The air moved by the fan (6) is blown into the cooking chamber (3) through the blowing holes (8). The air leaving the blowing holes (8) is directed towards the front section of the cooking chamber (3). The hot air directed towards the front section of the cooking chamber (3) passes through the suction holes (7) because of the suction force created by the fan (6) after transferring the heat energy thereof to the cold surfaces in the cooking chamber (3), and is transferred to the volume wherein the fan (6) is positioned in order to be blown again through the blowing holes (8).
  • In another embodiment of the present invention, the cooking device (1) comprises a circular depression (10) which is positioned between the rear wall (4) and the base (9) by depressing the base (9) and which surrounds the suction holes (7). By means of the dome-shaped base (9) and said depression (10) surrounding the base (9), the air is enabled to be directed towards the blowing region after being sucked.
  • In another embodiment of the present invention, the depression (10) is provided in the form of a V by shaping the rear wall (4).
  • In another embodiment of the present invention, the base (9) is a convex surface provided on the rear wall (4).
  • In an embodiment of the present invention, the rear wall (4) is inclined into the cooking chamber (3).
  • By means of the rear wall (4) of the present invention, the cooking chamber (3) is enabled to be heated homogeneously and effectively and all of the trays placed into the cooking chamber (3) are enabled to be heated equally. By means of the present invention, the time and the energy spent for the cooking process are minimized.

Claims (8)

  1. A cooking device (1) comprising an outer casing (2); a cooking chamber (3) which is positioned in said outer casing (2) so that a gap remains therebetween; one or more than one fan (6) and one or more than one heater (5) provided between the cooking chamber (3) and the outer casing (2) for moving and heating the air respectively; a rear wall (4) which enables the air blown by the fan (6) to be directed and which separates the cooking chamber (3) and the volume wherein the fan (6) and the heater (5) are positioned; and one or more than one suction hole (7) which are arranged on the rear wall and which enables the air to be sucked from the cooking chamber (3) by the fan (6), characterized by a base (9) which is formed by depressing the rear wall (4) towards the fan (6), which has a surface inclined towards the fan (6) and whereon the suction holes (7) are arranged.
  2. A cooking device (1) as in Claim 1, characterized by the base (9) which is provided at the center of the rear wall (4) and which is in the form of a dome with the suction holes (7) thereon inclined towards the gap just behind the rear wall (4) wherein the fan (6) is positioned.
  3. A cooking device (1) as in Claim 2, characterized by the base (9) the center of which is depressed towards the fan (6).
  4. A cooking device (1) as in Claim 1, characterized by the suction holes (7) which are arranged from the periphery of the base (9) towards the center thereof on different planes parallel to each other not on the same plane.
  5. A cooking device (1) as in Claim 1, characterized by a circular depression (10) which is positioned between the rear wall (4) and the base (9) by depressing the base (9) and which surrounds the suction holes (7).
  6. A cooking device (1) as in Claim 5, characterized by the depression (10) which is provided in the form of a by shaping the rear wall (4).
  7. A cooking device (1) as in Claim 1, characterized by the base (9) having a convex surface which is formed on the rear wall (4).
  8. A cooking device (1) as in Claim 1, characterized by the rear wall (4) which is inclined into the cooking chamber (3).
EP20188022.6A 2019-08-23 2020-07-28 A cooking device Withdrawn EP3783268A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
TR201912726 2019-08-23

Publications (1)

Publication Number Publication Date
EP3783268A1 true EP3783268A1 (en) 2021-02-24

Family

ID=71842521

Family Applications (1)

Application Number Title Priority Date Filing Date
EP20188022.6A Withdrawn EP3783268A1 (en) 2019-08-23 2020-07-28 A cooking device

Country Status (1)

Country Link
EP (1) EP3783268A1 (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2054833A (en) 1979-06-25 1981-02-18 Tokyo Shibaura Electric Co Fan-assisted cooking ovens
GB2062847A (en) * 1979-08-11 1981-05-28 Carron Co Cooking oven
JPS5674533A (en) 1979-11-24 1981-06-20 Matsushita Electric Ind Co Ltd Forced thermal circulation type gas cooker
US4357522A (en) 1979-12-18 1982-11-02 Bosch-Siemens Hausgerate Gmbh Baking oven
DE3636622A1 (en) * 1986-10-28 1988-05-05 Kueppersbusch Baking oven or roasting oven having a heating fan and a catalyst
DE10313916A1 (en) * 2003-03-27 2004-10-07 BSH Bosch und Siemens Hausgeräte GmbH Oven with internal air recirculation fan includes air inlet openings associated with angled ducts which deflect airflows entering oven chamber

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2054833A (en) 1979-06-25 1981-02-18 Tokyo Shibaura Electric Co Fan-assisted cooking ovens
GB2062847A (en) * 1979-08-11 1981-05-28 Carron Co Cooking oven
JPS5674533A (en) 1979-11-24 1981-06-20 Matsushita Electric Ind Co Ltd Forced thermal circulation type gas cooker
US4357522A (en) 1979-12-18 1982-11-02 Bosch-Siemens Hausgerate Gmbh Baking oven
DE3636622A1 (en) * 1986-10-28 1988-05-05 Kueppersbusch Baking oven or roasting oven having a heating fan and a catalyst
DE10313916A1 (en) * 2003-03-27 2004-10-07 BSH Bosch und Siemens Hausgeräte GmbH Oven with internal air recirculation fan includes air inlet openings associated with angled ducts which deflect airflows entering oven chamber

Similar Documents

Publication Publication Date Title
EP2028424B1 (en) Method for preheating an electric oven
CA2570972C (en) Cooking appliance
CN102414516B (en) Cooking appliance
US20190003718A1 (en) Cooking appliance
EP3412975B1 (en) Cooking appliance
US8759731B2 (en) Plurality of accelerated cooking ovens with master-slave power assembly
EP3783268A1 (en) A cooking device
WO2013098251A1 (en) An oven comprising an exhaust duct
EP3842695A1 (en) A cooking device
JP2016521345A (en) Heat exchanger for cooking equipment
EP1913308B1 (en) A cooking device
EP1798480B1 (en) Electric oven
WO2007020587A1 (en) A cooking device
JP5467330B2 (en) Microwave heating device
JP2000121064A (en) High-frequency heating device
WO2012062875A1 (en) An oven with heat pipes
WO2007020584A1 (en) A cooking device
KR100819591B1 (en) Cooking apparatus
CN203234580U (en) Circuit board radiating device for electric cooker and supporting frame installing structure thereof
WO2010000318A1 (en) An oven
KR20040007996A (en) air cooling system of gas oven range
WO2015165498A1 (en) Grill rack with improved grilling performance and gas oven having the same
EP3805645B1 (en) A cooking device
JP2007315697A (en) Heating cooking apparatus
CN220061849U (en) Cooking equipment's heat radiation structure and cooking equipment

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: REQUEST FOR EXAMINATION WAS MADE

17P Request for examination filed

Effective date: 20200728

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

AX Request for extension of the european patent

Extension state: BA ME

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 20210825