EP3786529A1 - Verfahren zur durchführung eines kochprozesses in einem ofenhohlraum eines kochofens - Google Patents

Verfahren zur durchführung eines kochprozesses in einem ofenhohlraum eines kochofens Download PDF

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Publication number
EP3786529A1
EP3786529A1 EP19194990.8A EP19194990A EP3786529A1 EP 3786529 A1 EP3786529 A1 EP 3786529A1 EP 19194990 A EP19194990 A EP 19194990A EP 3786529 A1 EP3786529 A1 EP 3786529A1
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EP
European Patent Office
Prior art keywords
cooking
oven cavity
temperature
stage
during
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Withdrawn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
EP19194990.8A
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English (en)
French (fr)
Inventor
Sorin Tcaciuc
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 Appliances AB
Original Assignee
Electrolux Appliances AB
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 Appliances AB filed Critical Electrolux Appliances AB
Priority to EP19194990.8A priority Critical patent/EP3786529A1/de
Publication of EP3786529A1 publication Critical patent/EP3786529A1/de
Withdrawn legal-status Critical Current

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    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
    • F24C7/085—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination on baking ovens
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F24C7/087—Arrangement or mounting of control or safety devices of electric circuits regulating heat

Definitions

  • the present invention relates to a method for performing a cooking process in an oven cavity of a cooking oven. Further, the present invention relates to a cooking oven, in particular a domestic cooking oven.
  • a set temperature value is adjusted, which shall be the actual temperature in the cooking oven during a cooking phase.
  • the experience has shown that the actual temperature remains at least partially below the set temperature value.
  • the object is achieved by the method according to claim 1.
  • a method for controlling a cooking process in an oven cavity of a cooking oven is provided, wherein:
  • the main idea of the present invention is that the average value of the temperature in the oven cavity during the cooking phase exceeds the set temperature value. This results in more heating power delivered to the food in the oven cavity at the same energy consumption.
  • the difference between the average value of the temperature in the oven cavity during the cooking phase and the set temperature value is between 2°C and 20°C, in particular between 5°C and 10°C.
  • the cooking phase is subdivided into a first stage and a second stage.
  • the cooking phase is subdivided into one first stage and one second stage.
  • the temperature in the oven cavity may increase from the set temperature value to a maximum temperature value during the first stage.
  • the set temperature value and the maximum temperature value form two threshold values for the temperature in the oven cavity. The first stage ends, when the maximum temperature value in the oven cavity has been reached.
  • the temperature in the oven cavity may decrease from the maximum temperature value to the set temperature value during the second stage.
  • the second stage ends, when the set temperature value in the oven cavity has been reached again.
  • the increasing of the temperature in the oven cavity is controlled by subsequent on-off cycles of a thermostat, so that the temperature in the oven cavity oscillates during the first stage.
  • the increasing of the temperature in the oven cavity during the first stage may be controlled by a step-up heat-feeding program.
  • the increasing of the temperature in the oven cavity during the first stage may be controlled by subsequent incrementing target temperatures, wherein preferably the subsequent target temperatures are equidistant.
  • the decreasing of the temperature in the oven cavity is controlled by subsequent on-off cycles of the thermostat, so that the temperature in the oven cavity oscillates during the second stage.
  • the decreasing of the temperature in the oven cavity during the second stage is controlled by a step-down heat-recovery program.
  • the decreasing of the temperature in the oven cavity during the second stage is controlled by subsequent decrementing target temperatures, wherein preferably the subsequent target temperatures are equidistant.
  • the set temperature value is adjusted or adjustable by the user.
  • the duration of the cooking phase is between ten minutes and hundred minutes, preferably between twenty minutes and eighty minutes.
  • the duration of the on-off cycle may be between ten seconds and twenty minutes, preferably between thirty seconds and ten minutes.
  • the difference of the subsequent incremented and/or decremented target temperatures is between 0.1°C and 20°C, preferably between 0.5°C and 10°C.
  • the present invention relates to a cooking oven, in particular a domestic cooking oven, wherein said cooking oven is provided for the method according to any one of the preceding claims.
  • FIG 1 illustrates a schematic time diagram of a cooking process 10 with three phases 12, 14 and 16 according to a preferred embodiment of the present invention.
  • the cooking process 10 is performed in an oven cavity of a cooking oven.
  • the cooking process 10 includes a preheating phase 12, a cooking phase 14 and an end phase 16.
  • a set temperature value Tset is predetermined by the user.
  • the temperature T in the oven cavity reaches the set temperature value Tset.
  • the temperature T corresponds with an ambient temperature Tamb or a residual temperature from a former cooking process.
  • the average temperature in the oven cavity exceeds the set temperature value Tset, wherein said average temperature relates to the complete duration of the cooking phase 14.
  • FIG 2 illustrates a schematic time diagram of the temperature T during the cooking process 10 according to the preferred embodiment of the present invention.
  • the cooking process 10 includes the preheating phase 12, the cooking phase 14 and the end phase 16.
  • the temperature T in the oven cavity rises up from the ambient temperature Tamb and reaches the set temperature value Tset.
  • the preheating time varies and depends on the powers of the heating elements.
  • the heating elements deliver enough thermal energy stored in the components of the cooking oven.
  • the cooking phase 14 is started.
  • the cooking phase 14 is subdivided into a first stage 18 and a second stage 20.
  • the cooking phase 14 is subdivided into one first stage 18 and one second stage 20.
  • the temperature T in the oven cavity rises from the set temperature value Tset to a first maximum temperature value Tmax1 or a second maximum temperature value Tmax2.
  • the time period of the first stage 18 may be lower, equal or higher than the preheating phase 12.
  • the first stage 18 ends, when the maximum temperature value Tmax1 or Tmax2, respectively, in the oven cavity has been reached.
  • the temperature T sinks from the first maximum temperature value Tmax1 or the second maximum temperature value Tmax2, respectively, to the set temperature value Tset.
  • the second stage 20 ends, when the set temperature value Tset in the oven cavity has been reached again.
  • the duration of the second stage 20 is between 40 % and 80 % of the total duration of the cooking phase 14.
  • the cooking phase 14 ends, when the oven door may be opened or not by the user.
  • the temperature in the oven cavity is maintained at the set temperature value Tset.
  • FIG 3 illustrates a schematic time diagram of the temperature T during a cooking phase 14 of the cooking process 10 according to the preferred embodiment of the present invention.
  • the temperature T rises from the set temperature value Tset to a maximum temperature value Tmax.
  • the set temperature value Tset is determined by the user, while the maximum temperature value Tmax depends on the concept of the manufacturer.
  • the difference between the set temperature value Tset and the maximum temperature value Tmax is between 10°C and 20°C.
  • the average temperature during the cooking phase 14 is between 5°C and 10°C above the set temperature value Tset.
  • a first alarm 22 corresponds with the set temperature value Tset, while a second alarm 24 corresponds with the maximum temperature value Tmax.
  • the first alarm 22 is activated when the oven temperature reaches the set temperature value Tset.
  • the first alarm 22 latches the temperature in the oven cavity to fall down beneath the set temperature value Tset from this moment, until the user will not change again said set temperature value Tset.
  • a step-up heat-feeding method involves an increasing of the temperature in the oven cavity in on-off cycles, so that the temperature the oven cavity oscillates.
  • Tset the set temperature value
  • Tmax the maximum temperature value
  • the second alarm 24 initiates the beginning of the second stage 20 of the cooking phase 14.
  • the oven temperature reaches the set temperature value Tset again, then the first alarm 22 is activated.
  • the oven temperature may stay steady for a while at the maximum temperature value Tmax, until the algorithm decides the start if the second stage 20 of the cooking phase 14.
  • a step-down heat-recovery method is preformed, wherein the temperature in the oven cavity decreases in on-off cycles, so that the temperature in the oven cavity oscillates.
  • the first alarm 22 is activated again, then the second stage 20 of the cooking phase 14 is finished.
  • the user may open the oven door and remove the food from the oven cavity before said cooking phase 14 has been finished.
  • the opening of the oven door triggers the first alarm 22 for the second time.
  • the opening of the oven door causes a temperature drop in the oven cavity, which triggers the first alarm 22 for the second time. If the user wants to open the oven door after the activation of the first alarm 22, then the cooking oven goes on to operate with the same parameters adjusted by the user, until the end phase 16 finishes.
  • FIG 4 illustrates a schematic time diagram of the temperature in the oven cavity during the cooking phase 14 of the cooking process 10 according to the preferred embodiment of the present invention.
  • the temperature T1 at time t0 corresponds with the set temperature value Tset.
  • an algorithm starts a step-by-step program for controlling the temperature T in the oven cavity.
  • the temperatures T1, T2, T3, ... are incremented by a constant value x.
  • the on-off cycles are realised by a switching on and off a thermostat.
  • the temporal developments of the step-up heat-feeding method and the step-down heat-recovery method are symmetric to each other.
  • the temporal developments of the step-up heat-feeding method and the step-down heat-recovery method may clearly distinguish from each other.
  • the increment x and decrement x are constant values.
  • the increment x and decrement x may be variable values.
  • the increment x and decrement x are between 0.5°C and 4°C.
  • the time periods tn to tn+1 are between about thirty seconds and ten minutes.
  • the total duration of the cooking phase is between 20 minutes and 60 minutes.
  • FIG 5 illustrates a schematic time diagram of the temperature T in the oven cavity of the cooking oven during the cooking process 10 according to the preferred embodiment of the present invention compared to cooking processes according to the prior art.
  • the diagram of the temperature T relates to the method of the present invention, while the diagrams of the temperatures Tp1, Tp2 and Tp3 relate to methods according to the prior art.
  • the temperatures T, Tp1 and Tp2 increase from the ambient temperature Tamb to the set temperature value Tset.
  • the temperature Tp3 increases from the ambient temperature Tamb, but remains below the set temperature value Tset.
  • the temperature T is always above the set temperature value Tset, wherein said temperature T increases during the first stage 18 and decreases during the second stage 20 of the cooking phase 14.
  • the temperature Tp1 exceeds the set temperature value Tset for a short time, but afterwards said temperature Tp1 is clearly below the set temperature value Tset.
  • the temperature Tp2 reaches the set temperature value Tset for about the half of the cooking phase 14, but afterwards falls below said set temperature value Tset.
  • the temperature Tp3 falls below the set temperature value Tset during the complete cooking phase 14.
  • the temperature T remains in the set temperature value Tset, while the temperatures Tp1, Tp2 and Tp3 fall below said temperature value Tset.
  • the average value of the temperature in the oven cavity during the cooking phase exceeds the set temperature value, which results in more heating power delivered to the food in the oven cavity at the same energy consumption.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Stoves And Ranges (AREA)
EP19194990.8A 2019-09-02 2019-09-02 Verfahren zur durchführung eines kochprozesses in einem ofenhohlraum eines kochofens Withdrawn EP3786529A1 (de)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP19194990.8A EP3786529A1 (de) 2019-09-02 2019-09-02 Verfahren zur durchführung eines kochprozesses in einem ofenhohlraum eines kochofens

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP19194990.8A EP3786529A1 (de) 2019-09-02 2019-09-02 Verfahren zur durchführung eines kochprozesses in einem ofenhohlraum eines kochofens

Publications (1)

Publication Number Publication Date
EP3786529A1 true EP3786529A1 (de) 2021-03-03

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EP19194990.8A Withdrawn EP3786529A1 (de) 2019-09-02 2019-09-02 Verfahren zur durchführung eines kochprozesses in einem ofenhohlraum eines kochofens

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4217749A1 (de) * 1992-05-29 1993-12-02 Miele & Cie Verfahren zur Steuerung der Backmuffeltemperatur
EP1394472A2 (de) * 2002-08-30 2004-03-03 BSH Bosch und Siemens Hausgeräte GmbH Verfahren zum Betrieb eines Gargeräts
KR100686744B1 (ko) * 2005-01-12 2007-02-23 엘지전자 주식회사 오븐 레인지의 보온 서랍 온도 제어 방법
EP1770335A2 (de) * 2005-09-28 2007-04-04 Electrolux Professional S.P.A. Gerät und Verfahren zum langsamen Garen von Nahrungsmitteln
EP2063180A2 (de) * 2007-11-26 2009-05-27 BSH Bosch und Siemens Hausgeräte GmbH Verfahren zum Betrieb eines Gargeräts und Gargerät
EP2123981A1 (de) * 2008-05-23 2009-11-25 Electrolux Home Products Corporation N.V. Automatik-Backofen mit Dampferzeugungssystem
US20170276375A1 (en) * 2016-03-24 2017-09-28 General Electric Company Control Method for Oven Broiling
WO2018148363A1 (en) * 2017-02-08 2018-08-16 Electrolux Home Products, Inc. Air sous-vide cooking method

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4217749A1 (de) * 1992-05-29 1993-12-02 Miele & Cie Verfahren zur Steuerung der Backmuffeltemperatur
EP1394472A2 (de) * 2002-08-30 2004-03-03 BSH Bosch und Siemens Hausgeräte GmbH Verfahren zum Betrieb eines Gargeräts
KR100686744B1 (ko) * 2005-01-12 2007-02-23 엘지전자 주식회사 오븐 레인지의 보온 서랍 온도 제어 방법
EP1770335A2 (de) * 2005-09-28 2007-04-04 Electrolux Professional S.P.A. Gerät und Verfahren zum langsamen Garen von Nahrungsmitteln
EP2063180A2 (de) * 2007-11-26 2009-05-27 BSH Bosch und Siemens Hausgeräte GmbH Verfahren zum Betrieb eines Gargeräts und Gargerät
EP2123981A1 (de) * 2008-05-23 2009-11-25 Electrolux Home Products Corporation N.V. Automatik-Backofen mit Dampferzeugungssystem
US20170276375A1 (en) * 2016-03-24 2017-09-28 General Electric Company Control Method for Oven Broiling
WO2018148363A1 (en) * 2017-02-08 2018-08-16 Electrolux Home Products, Inc. Air sous-vide cooking method

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