EP3825612B1 - Kochvorrichtung mit einer infrarotheizanordnung und ein verfahren zu deren betrieb - Google Patents

Kochvorrichtung mit einer infrarotheizanordnung und ein verfahren zu deren betrieb Download PDF

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Publication number
EP3825612B1
EP3825612B1 EP20202782.7A EP20202782A EP3825612B1 EP 3825612 B1 EP3825612 B1 EP 3825612B1 EP 20202782 A EP20202782 A EP 20202782A EP 3825612 B1 EP3825612 B1 EP 3825612B1
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Prior art keywords
heating element
period
cooking
heating
operating
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EP20202782.7A
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English (en)
French (fr)
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EP3825612A2 (de
EP3825612A3 (de
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Yunus Emre KAHVECIOGLU
Rustem Asik
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Vestel Beyaz Esya Sanayi ve Ticaret AS
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Vestel Beyaz Esya Sanayi ve Ticaret AS
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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
    • F24C7/06—Arrangement or mounting of electric heating elements
    • F24C7/067—Arrangement or mounting of electric heating elements on ranges
    • 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 cooking devices with an infrared heating assembly, and operation methods thereof.
  • cooking devices for cooking the food products. These cooking devices usually comprise at least one cooking compartment in which foods to be cooked are placed by means of a carrying element, which may be trays, pots, pans, grills, etc. The food can also be cooked when heat supplied to the cooking compartment by at least one heating assembly reaches the food in the carrying element.
  • various heating assemblies can be used to provide heat to the cooking compartment, and these heating assemblies can be located in the cooking device such that they are at the bottom and/or top of the cooking compartment.
  • An example of such heating assemblies is resistance-type heating assemblies. When such heating assemblies are energized, first the heating assembly itself is required to be heated, and then the heated heating assembly transfers its heat to the surrounding air. Thus, air in the cooking compartment and therefore the food product to be cooked is heated by convection.
  • the time to reach a desired temperature is quite long in cooking devices heating by convection because the heating assembly itself should be heated first for the convection.
  • transfer of heat to the food also extends the cooking time.
  • infrared heating assemblies are used in the known art, in which the heating assembly emits heat through radiation. When energized, infrared heating assemblies instantly radiate and transmit heat to food through light. Thus, the need for heating the cooking compartment first for the cooking process is eliminated, and the cooking efficiency and effectiveness can be increased by decreasing the cooking time.
  • An example for cooking devices comprising infrared heating assembly is disclosed in the patent application no. CN108392094A .
  • an oven comprising a cavity, heating tubes and rotatable reflection assemblies is disclosed.
  • the heating tubes ensure cooking of the food with radiant heat.
  • the reflection assembly comprises a reflector for reflecting the heat rays of the heating tubes through the food provided in the cavity. Furthermore the reflection assembly comprises a movement mechanism which rotates the reflector.
  • a cooking device having an oven cooking function and a stew cooking function comprises a lamp heater capable of providing radiant heat and reflectors directing the radiant heat towards a cooking container provided in or on the cooking device to ensure oven cooking or stew cooking.
  • a heating table in a heating and cooking chamber of the cooking device and the cooking container is provided on the heating table. Accordingly the reflectors are positioned such that the heat radiated from the heat lamps are directed below towards the heating table.
  • the food in such cooking devices, the food must be located such that it can receive the light emitted from the heating assembly. Moreover, in order for the cooking process to be performed properly, the ray emitted by the heating assembly must reach all surfaces of the food homogeneously. Otherwise, one side of the food may be overcooked (even burning) while the other side may remain uncooked (or much less cooked). This negatively affects the cooking efficiency.
  • the cooking device comprises at least one inner body having at least one base, at least one upper wall located opposite to the base, at least two side walls located between the upper wall and the base, wherein at least one cooking compartment is formed between the base and said walls and the inner body comprises at least one placement opening for access into said cooking compartment; at least one infrared heating element which is located to extend between said side walls; and at least one guiding element located to extend along the longitudinal axis of the heating element and to at least partially cover the length of the heating element, partially surrounding the heating element, having at least one opening that extends along the longitudinal axis between the opposite ends thereof, wherein the guiding element is configured to enable the ray, which is emitted from the heating element when the heating element is energized, to pass through said opening to reach the cooking compartment, and is rotatable around the longitudinal axis for changing the position where the opening is provided, wherein the heating element is movable so as to approach said placement opening and move away from said placement opening.
  • the operation method according to the present invention comprises the steps of: operating the heating elements with a certain pattern according to the data regarding the food to be cooked when a command for cooking a food is issued by means of at least one control element provided at the cooking device; and rotating the guiding element based on the operating status of the respective heating element.
  • the cooking device and operation method according to the present invention it is possible to cook the foods in a shorter time, effectively, efficiently and homogeneously by using an infrared heating element.
  • An object of the present invention is to provide a cooking device having an infrared heating assembly, and an operation method thereof.
  • Another object of the present invention is to provide a cooking device in which heat emitted by radiation is transmitted homogeneously to the cooked food inside, and an operation method thereof.
  • Yet another object of the present invention is to provide a cooking device which allows the food to be cooked homogenously, and an operation method thereof.
  • a further object of the present invention is to provide a cooking device which decreases the cooking time and also provides an efficient and effective cooking process, and an operation method thereof.
  • Outer body Inner body
  • B Base
  • B1 Upper wall
  • B2) Side wall
  • B3) Cooking compartment
  • B4) Channel B5
  • Carrying element T
  • First cooking area P1
  • Second cooking area P2
  • Third cooking area P3
  • Fourth cooking area P4
  • Heating element (1) First heating element (1a) Second heating element (1b) Third heating element (1c) Guiding element (2) Assembly element (3) Ball screw (4) Motor (5) Reflecting element (6) Pivot element (7)
  • Food products can be consumed raw or cooked by means of a cooking device.
  • Such cooking devices for cooking food products generally comprise at least one cooking compartment, wherein a food is cooked by supplying heat to the food in the cooking compartment by means of at least one heating assembly that can be located in various parts of the cooking compartment.
  • Said heating assemblies may be in the form of a resistance, but the cooking time can be long when such heating devices are used.
  • infrared heating assemblies have been used in cooking devices for providing heat to the food. However, since infrared heating devices transmit heat directly to the food by light, food in the cooking compartment may not be cooked homogeneously.
  • a cooking device which comprises an infrared heating assembly, ensures that the heat is transmitted to the food homogeneously, and at the same time, increases the cooking efficiency and effectiveness while decreasing the cooking time, and an operation method thereof.
  • the cooking device comprises at least one inner body (B) having at least one base (B1), at least one upper wall (B2) located opposite to the base (B1), at least two side walls (B3) located between the upper wall (B2) and the base (B1), wherein at least one cooking compartment (B4) is formed between the base (B1) and said walls and the inner body (B) comprises at least one placement opening for access into said cooking compartment (B4); and at least one infrared heating element (1) preferably having a cylindrical form and located in the inner compartment (B) to extend between said side walls (B3) and preferably to be closer to the upper wall (B2) (or to the base (B1)).
  • the cooking device also comprises at least one guiding element (2) located to extend along the longitudinal axis of the heating element (1) and to at least partially cover the length of the heating element (1), partially surrounding the heating element (1), having at least one opening that extends along the longitudinal axis between the opposite ends thereof, wherein at least a part of the inner surface of the guiding element (2) facing the heating element (1) is preferably reflective, wherein the guiding element (2) is configured to enable the ray, which is emitted from the heating element (1) when the heating element (1) is energized, to preferably only pass through said opening to reach the cooking compartment (B4), and is rotatable around the longitudinal axis for changing the position where the opening is provided.
  • the cooking device preferably comprises at least a first movement mechanism in order for the guiding element (2) to perform said rotational movement.
  • Said rotation of the guiding element (2) may be performed continuously for a certain period during the cooking period by means of the said first movement mechanism and/or may be performed in variable periods according to the data regarding the cooked food (e.g. weight, type, volume, texture, desired cooking amount, etc. of the food).
  • reflectivity of said guiding element (2) can be achieved by making the respective part of the guiding element (2) from a material that can reflect rays and/or by coating this part with a material that can reflect light.
  • the infrared heating element (1) when user wants to cook a food, she/he places the food in the cooking compartment (B4) by means of a carrying element (T) (e.g. tray, grill wire etc.) and operates the cooking device.
  • a carrying element e.g. tray, grill wire etc.
  • the infrared heating element (1) is energized and enabled to radiate.
  • the ray emitted from the heating element (1) does not directly reach the food in the cooking compartment (B4) since said guiding element (2) surrounds the heating element (1), but reaches the food through said opening.
  • the rays emitted from the heating element (1) can be focused on said opening.
  • said heating element (1) can move, preferably in a plane parallel to the upper wall (B2), so as to approach and move away from said placement opening.
  • the cooking device of the invention comprises at least one channel (B5) which is located on at least one (preferably on both in an opposite manner) of the side walls (B3) (preferably located at an area where the upper wall (B2) or the base (B1) converges with the side wall (B3)), enables at least one end of the heating element (1) to be connected with at least a second movement assembly, extends substantially parallel to the upper wall (B2) (for example, extending between the placement opening and at least a rear wall provided opposite to the placement opening), and allows said movement of the heating element (1).
  • the cooking device of the invention also preferably comprises at least one assembly element (3) which is connected from one side thereof to the end of the heating element (1) connected with the second movement assembly, and passing through the channel (B5) from another side thereof (for example, extending towards at least one outer body (D) in which the inner body (B) is placed [preferably, connected to the outer body (D) so that it is movable in the channel (B5)]).
  • the second movement assembly preferably comprises at least one ball screw (4) which passes through at least one threaded hole provided at the part where the assembly element (3) is connected to the heating element (1), wherein the ball screw (4) is rotatable around its own axis such that, as a result of this rotational movement, the assembly element (3) moves linearly in said channel (B5) by means of the threaded hole and accordingly the heating element (1) approaches and moves away from the placement opening; and at least one motor (5) which is connection with the ball screw (4) and enables the ball screw (4) to rotate around its own axis.
  • the second movement assembly may comprise a belt mechanism and/or a gear wheel mechanism and/or an electromagnet assembly.
  • the cooking device further comprises at least one cover to prevent direct access to said second movement mechanism through the cooking compartment (B4).
  • This cover also prevents the inner temperature of the cooking compartment (B4) from spreading to the outer environment.
  • Said movement of the heating element (1) may be performed continuously for a certain period during the cooking period by means of the second movement mechanism and/or it may also be performed in variable periods according to the data regarding the cooked food (e.g. weight, type, volume, texture, desired cooking amount, etc. of the food). Furthermore, said movement of the heating element (1) may be performed manually by the user.
  • said heating element (1) comprises at least one main body in the form of a glass tube with circular cross-section; and a plurality of wires located in the main body, connected to an energy source, and emit heat in the form of light by radiating with the energy received from the energy source.
  • These wires may be made of metal materials or they may be made of fibers/threads such as carbon fiber.
  • the cooking device also preferably comprises at least a first sensor measuring a temperature in the center of the cooking compartment (B4); and at least one control unit which is in connection with the first sensor, compares the temperature value measured by the first sensor with a first threshold value, stops operation of the heating element (1) if the measured temperature value equals to or higher than the first threshold value and enables the heating element (1) to be operated if the measured temperature value is below the first threshold value
  • the control unit may be a control unit that controls and adjusts the general operation of the cooking device or it may also be a separate control unit independent of the unit that adjusts the general operation of the cooking device).
  • the first threshold value may be a value determined by the user or it may be determined by the control unit itself among the values pre-stored in the control unit in accordance with the food to be cooked according to the data input by the user by means of a control element (e.g. weight, type, volume, texture, desired cooking amount etc. of the food) or according to the data regarding the food which is collected by means of various sensors in the cooking device (e.g. weight, type, volume, texture, desired cooking amount etc. of the food).
  • a control element e.g. weight, type, volume, texture, desired cooking amount etc.
  • the cooking device according to the invention preferably comprises at least one reflecting element (6) located on the base (B1) or the upper wall (B2) to be on the opposite side of the heating element (1), wherein the rays reaching the cooking compartment (B4) from the heating element (1) reach the reflecting element (6), from where they are re-reflected onto the cooking compartment (B4). Therefore, rays emitted from the heating element (1) but cannot reach some surfaces of the food can be reflected from the reflecting element (6) to reach these surfaces.
  • This reflecting element (6) is preferably located inclined to make a certain angle with the base (B1) or the upper wall (B2).
  • the reflecting element (6) is preferably in the form of a plate and comprises at least one pivot element (7) which is located at a part between two ends thereof (preferably equidistant from both ends).
  • the parts on both sides of said pivot element (7) can move independently of each other by rotating in the axis of the pivot element (7).
  • the reflecting element (6) has at least two flap parts that can move independently from each other, and the rays emitted from the heating element (1) can be directed to the food effectively by adjusting the angle of each flap part.
  • Said movement of the flap parts comprised by the reflecting element (6) can be performed manually by the user or it may be performed by means of at least a third movement mechanism, which may be a motor, automatically for one time and/or continuously during the cooking period with a certain period and/or in accordance with the data regarding the cooked food in variable periods during the cooking period.
  • a third movement mechanism which may be a motor
  • the cooking device preferably comprises at least a second sensor which determines the location of the food inside the cooking chamber (B4).
  • position of opening of the guiding element (2) and/or angle of the reflecting element (6) can be adjusted according to the determined position of food such that rays emitted from the heating element (1) reach the food homogeneously and the food is cooked homogeneously.
  • the cooking device preferably comprises at least three heating elements (1) as a first heating element (1a) located closest to the placement opening, a second heating element (1b) located parallel to the first heating element (1a) farther away from the placement opening, and a third heating element (1c) located parallel to the second heating element (1b) farthest from the placement opening.
  • the cooking device also preferably comprises at least a third sensor which detects cooking state of the food in the cooking compartment (B4); and at least one control unit which determines cooking state of the food according to the data detected by the third sensor and adjusts operating status of the heating elements (1) accordingly.
  • the third sensor may be a sensor that can detect temperatures in different parts of food (such as a thermal camera or laser temperature sensor) or it may also be a sensor that can detect colors in different parts of food.
  • the operation method according to the present invention for the cooking device comprising at least three infrared heating elements (1) as the first heating element (1a), the second heating element (1b) and the third heating element (1c) and at least three guiding elements (2) each of which is connected with a heating element (1) comprises the steps of: operating the heating elements (1) with a certain pattern according to the data regarding the food to be cooked (e.g. weight, type, volume, texture, desired cooking amount, etc. of the food) when a command for cooking a food is issued to the cooking device by means of at least one control element provided at the cooking device; and rotating the guiding element (2) based on the operating status of the respective heating element (1) preferably according to said data.
  • the data regarding the food to be cooked e.g. weight, type, volume, texture, desired cooking amount, etc. of the food
  • the guiding element (2) based on the operating status of the respective heating element (1) preferably according to said data.
  • the pattern (first pattern) comprises the steps of: operating only the first heating element (1a) during a first period; stopping operation of the first heating element (1a) at the end of the first period and operating only the second heating element (1b) for a second period following the first period (this second period may be the same or different from the first period); stopping operation of the second heating element (1b) at the end of the second period and operating only the third heating element (1c) during a third period following the second period (this third period may be the same or different from the first period and/or the second period); stopping operation of the third heating element (1c) at the end of the third period and returning to the step in which only the first heating element (1a) is operated; and controlling operation of the heating elements (1) during the cooking period by this cycle.
  • first pattern each cooking area in the cooking compartment (B4) is heated homogenously and at a low temperature. Thus, foods such as vegetables can be cooked using this first pattern.
  • the pattern (second pattern) comprises the steps of: operating only the second heating element (1b) during a first period; stopping operation of the second heating element (1b) at the end of the first period and operating only the first heating element (1a) and the third heating element (1c) for a second period following the first period (this second period may be the same or different from the first period); stopping operation of the first heating element (1a) and the third heating element (1c) at the end of the second period and returning to the step in which only the second heating element (1b) is operated; and controlling operation of the heating elements (1) during the cooking period by this cycle.
  • Second pattern can be used effectively for cooking foods spread over a large carrying element (T) (such as cakes on a tray).
  • the pattern (third pattern) comprises the steps of: operating only the first heating element (1a) and the second heating element (1b) during a first period; stopping operation of the first heating element (1a) at the end of the first period and operating only the second heating element (1b) and the third heating element (1c) for a second period following the first period (this second period may be the same or different from the first period); stopping operation of the second heating element (1b) at the end of the second period and operating only the first heating element (1a) and the third heating element (1c) during a third period following the second period (this third period may be the same or different from the first period and/or the second period); stopping operation of the first heating element (1a) and the third heating element (1c) at the end of the third period and returning to the step in which only the first heating element (1a) and the second heating element (1b) are operated; and controlling operation of the heating elements (1) during the cooking period by this cycle.
  • this third pattern each cooking area in the cooking compartment (B4) is heated homogeneously and at a
  • the pattern (fourth pattern) comprises the steps of: operating only the first heating element (1a) during a first period; stopping operation of the first heating element (1a) at the end of the first period and operating only the third heating element (1c) for a second period following the first period (this second period may be the same or different from the first period); stopping operation of the third heating element (1c) at the end of the second period and returning to the step in which only the first heating element (1a) is operated; and controlling operation of the heating elements (1) during the cooking period by this cycle.
  • foods such as pies that are desired to be cooked at low temperatures but where it is important to cook the edges well can be cooked effectively.
  • the pattern (fifth pattern) comprises the steps of: operating only the first heating element (1a) and the second heating element (1b) during a first period; stopping operation of the first heating element (1a) at the end of the first period and operating only the second heating element (1b) and the third heating element (1c) for a second period following the first period (this second period may be the same or different from the first period); stopping operation of the third heating element (1c) at the end of the second period and returning to the step in which only the first heating element (1a) and the second heating element (1b) are operated; and controlling operation of the heating elements (1) during the cooking period by this cycle.
  • This fifth pattern is especially ideal for cooking processes where food is concentrated in the middle part of the carrying element (T) and therefore it is important to cook the middle part well.
  • the pattern comprises the steps of: operating all heating elements (1) during a first period; stopping operation of the first heating element (1a) and the third heating element (1c) at the end of the first period and operating only the second heating element (1b) for a second period following the first period (this second period may be the same or different from the first period); returning to the step in which all the heating elements (1) are operated at the end of the second period; and controlling operation of the heating elements (1) during the cooking period by this cycle.
  • This sixth pattern can be used as an alternative to the fifth pattern.
  • the pattern comprises the steps of: operating all heating elements (1) during a first period; stopping operation of the second heating element (1b) at the end of the first period and operating only the first heating element (1a) and the third heating element (1c) for a second period following the first period (this second period may be the same or different from the first period); returning to the step in which all the heating elements (1) are operated at the end of the second period; and controlling operation of the heating elements (1) during the cooking period by this cycle.
  • This seventh pattern is another alternative for the cases where better cooking of the edges of the food in the carrying element (T) is desired.
  • the pattern comprises the steps of: operating all heating elements (1) during a first period; stopping operation of the first heating element (1a) and the second heating element (1b) at the end of the first period and operating only the third heating element (1c) for a second period following the first period (this second period may be the same or different from the first period); at the end of the second period, re-operating all the heating elements (1) for a third period following the second period (this third period may be the same or different from the first period and/or the second period); stopping operation of the first heating element (1a) and the third heating element (1c) at the end of the third period and operating only the second heating element (1b) for a fourth period following the third period (this fourth period may be the same or different from the first period and/or the second period and/or the third period); at the end of the fourth period, re-operating all the heating elements (1) for a fifth period following the fourth period (this fifth period may be the same or different from the first period and/or the second
  • the pattern comprises the steps of: operating all heating elements (1) during a first period; stopping operation of the first heating element (1a) and the second heating element (1b) at the end of the first period and operating only the third heating element (1c) for a second period following the first period (this second period may be the same or different from the first period); at the end of the second period, re-operating all the heating elements (1) for a third period following the second period (this third period may be the same or different from first period and/or the second period); stopping operation of the second heating element (1b) and the third heating element (1c) at the end of the third period and operating only the first heating element (1a) for a fourth period following the third period (this fourth period may be the same or different from first period and/or the second period and/or the third period); at the end of the fourth period, returning to the step in which all the heating elements (1) are operated during the first period; and controlling operation of the heating elements (1) during the cooking period by this cycle.
  • This ninth pattern can also be
  • an operation method also comprises at least one pre-heating step in which all the heating elements (1) are operated for a certain pre-period, before the step of operating said heating elements (1) with a certain pattern.
  • Said periods and/or pre-period provided at the patterns may be a value determined by the user or it may be a value determined by the control unit itself among the values pre-stored in the control unit in accordance with the food to be cooked according to the data input by the user by means of a control element (e.g. weight, type, volume, texture, desired cooking amount etc. of the food) or according to the data regarding the food which is collected by means of various sensors in the cooking device (e.g. weight, type, volume, texture, desired cooking amount etc. of the food).
  • a control element e.g. weight, type, volume, texture, desired cooking amount etc. of the food
  • the first heating element (1a), the second heating element (1b) and the third heating element (1c) are located in the cooking device parallel to each other and side by side so that they remain in an upper area of the carrying element (T) where the food will be placed.
  • Positioning the heating elements (1) in such a configuration divides the cooking compartment (B4) into 4 areas as the first cooking area (P1), the second cooking area (P2), the third cooking area (P3) and the fourth cooking area (P4), wherein the first cooking area (P1) between the first heating element (1a) and the placement opening is effectively heated by the first heating element (1a), the second cooking area (P2) between the first heating element (1a) and the second heating element (1b) is effectively heated by the first heating element (1a) and the second heating element (1b), the third cooking area (P3) between the second heating element (1b) and the third heating element (1c) is effectively heated by the second heating element (1b) and the third heating element (1c), and the fourth cooking area (P4) between the third heating element (1c) and the rear wall is also effectively heated by the third heating element (1c).
  • heating conditions of respective cooking areas can be adjusted independently of each other by means of operation patterns of the movable guiding element (2) and the heating elements (1), and the food is enabled to be cooked in a short time.
  • the second heating element (1b) must be used during the cooking process.
  • the first heating element (1a) must be used during the cooking process. Accordingly, the user transmits, by means of a control element (e.g.
  • the cooking device performs the cooking process according to the data input by the user and/or the data detected by the cooking device itself through the sensors thereof. For example, if a large part of the food to be cooked is in the first cooking area (P1), the user can transmit this information to the cooking device by means of the control element or the cooking device can detect this situation by itself with the sensors thereof, and accordingly, a pattern in which the first heating element (1a) is the most effective among the operation patterns of the heating element (1) can be automatically selected by the cooking device. Or, the user can examine all patterns in the cooking device or the patterns suggested by cooking device to cook this food, and choose the pattern she/he wants to use among them.
  • the step of operating the heating elements (1) with a certain pattern in the operation method according to the present invention is controlled by the first sensor provided at the cooking device, wherein if the value measured by the first sensor is below the first threshold value, the heating elements (1) operate with the determined pattern and if the value measured by the first sensor is equal to or higher than the first threshold value, all heating elements (1) are stopped. Therefore, when temperature value is below the first threshold value, operation of heating elements (1) with the determined pattern is controlled independently, while at the same time, operation of heating elements (1) is controlled together with the temperature monitoring process performed by the first sensor.
  • the heating elements (1) can be moved independently of each other or in groups of two or all together in a certain period or variable periods so as to approach and move away from the placement opening, while operating with a certain pattern.
  • heating elements (1) While heating elements (1) operate with a certain pattern, guiding elements (2) connected with the heating elements (1) can be rotated independently of each other or in pairs or all together on the axis of the respective heating element (1).
  • the cooking device and operation method according to the present invention it is possible to cook the foods in a shorter time, effectively, efficiently and homogeneously by using the infrared heating element (1).

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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)
  • Baking, Grill, Roasting (AREA)

Claims (14)

  1. Kochgerät mit wenigstens einem inneren Körper (B), der wenigstens eine Basis (B1), wenigstens eine obere Wand (B2), die sich gegenüber der Basis (B1) befindet, und wenigstens zwei Seitenwände (B3) hat, die sich zwischen der oberen Wand (B2) und der Basis (B1) befinden, wobei wenigstens ein Garraum (B4) zwischen der Basis (B1) und den Wänden gebildet ist, und wobei der innere Körper (B) wenigstens eine Einbringöffnung zum Zugriff auf den Garraum (B4) hat, und wenigstens ein Infrarotheizelement (1) hat, das so angeordnet ist, um zwischen den Seitenwänden (B3) zu verlaufen, und mit wenigstens einem Führungselement (2) versehen ist, das so angeordnet ist, um entlang der Längsachse des Heizelements (1) zu verlaufen und die Länge des Heizelements (1) wenigstens teilweise zu bedecken und das Heizelement (1) teilweise zu umgeben, und wenigstens eine Öffnung hat, die entlang der Längsachse zwischen den gegenüberliegenden Enden verläuft, wobei das Führungselement dazu ausgestaltet ist, um zu ermöglichen, dass die Strahlen, die von dem Heizelement (1) emittiert werden, wenn das Heizelement (1) mit Energie versorgt wird, die Öffnung passieren, um den Garraum (B4) zu erreichen, und drehbar um die Längsachse ist, um die Position, in der sich die Öffnung befindet, zu verändern, dadurch gekennzeichnet, dass das Heizelement beweglich ist, um sich so der Einbringöffnung anzunähern oder sich von der Einbringöffnung zu entfernen.
  2. Kochgerät nach Anspruch 1, dadurch gekennzeichnet, dass die von dem Heizelement (1) emittierten Strahlen nur durch die Öffnung passieren, um den Garraum (B4) zu erreichen.
  3. Kochgerät nach Anspruch 1, dadurch gekennzeichnet, dass das Kochgerät zur Bewegung des Heizelements (1) wenigstens einen Kanal (B5) aufweist, der sich an wenigstens einer der Seitenwände (B3) befindet und ermöglicht, wenigstens ein Ende des Heizelements (1) mit wenigstens einem zweiten Bewegungsaufbau zu verbinden, und der im Wesentlichen parallel zu der oberen Wand (B2) zwischen der Einbringöffnung und wenigstens einer Rückwand verläuft, die gegenüber der Einbringöffnung vorgesehen ist, und der die Bewegung des Heizelements (1) erlaubt, und wenigstens ein Aufbauelement (3) aufweist, das von einer Seite davon mit dem Ende des Heizelements verbunden ist, das mit dem zweiten Bewegungsaufbau verbunden ist, und von einer anderen Seite davon durch den Kanal (B5) verläuft, und dass der zweite Bewegungsaufbau wenigsten einen Kugelgewindetrieb (4) aufweist, der durch wenigstens eine Gewindeöffnung verläuft, die als Teil des Aufbauelements (3), wo es mit dem Heizelement (1) verbunden ist, vorgesehen ist, wobei der Kugelgewindetrieb (4) um seine eigene Achse drehbar ist, so dass als Resultat dieser Drehbewegung das Aufbauelement (3) sich linear in dem Kanal (B5) mittels der Gewindeöffnung bewegt und sich demgemäß das Heizelement (1) bewegt, um sich so der Einbringöffnung anzunähern oder davon zu entfernen, und wenigstens einen Motor (5) aufweist, der in Verbindung mit dem Kugelgewindetrieb (4) steht und die Drehung des Kugelgewindetriebs (4) um seine eigene Achse ermöglicht.
  4. Kochgerät nach Anspruch 1, gekennzeichnet durch wenigstens ein reflektierendes Element (6), das die Form einer Platte hat und an der Basis (B1) oder der oberen Wand (B2) geneigt angeordnet ist, um einen gewissen Winkel mit der Basis (B1) oder der oberen Wand (B2) zu bilden, so dass es dem Heizelement (1) gegenüberliegt, wobei das reflektierende Element (6) wenigstens ein Schwenkelement (7) aufweist, das sich in einem Bereich zwischen zwei Enden davon befindet, und durch wenigstens einen dritten Bewegungsaufbau, der es den Klappteilen auf beiden Seiten des Schwenkelements (7) ermöglicht, unabhängig voneinander um die Achse des Schwenkelements (7) zu rotieren, wobei die den Garraum (B4) von dem Heizelement (1) erreichenden Strahlen das reflektierende Element (6) erreichen, von wo sie in den Garraum (B4) zurück reflektiert werden.
  5. Kochgerät nach Anspruch 1, gekennzeichnet durch wenigstens einen zweiten Sensor, der die Orte von Speisen innerhalb des Garraums (B4) erfasst und es ermöglicht, die Position der Öffnung des Führungselements (2) gemäß dem erfassten Ort der Speisen einzustellen, so dass die von dem Heizelement (1) emittierten Strahlen die Speisen gleichmäßig erreichen und die Speisen gleichmäßig gegart werden.
  6. Kochgerät nach einem der vorhergehenden Ansprüche, gekennzeichnet durch wenigstens drei Heizelemente (1) als ein erstes Heizelement (1a), das sich am nächsten an der Einbringöffnung befindet, ein zweites Heizelement (1b), das parallel zu dem ersten Heizelement (1a) weiter entfernt von der Einbringöffnung liegt, und ein drittes Heizelement (1c), das parallel zum zweiten Heizelement (1b) am weitesten entfernt von der Einbringöffnung liegt, und durch wenigstens drei Führungselemente (2), von denen jedes mit einem Heizelement (1) verbunden ist.
  7. Kochgerät nach Anspruch 6, gekennzeichnet durch einen dritten Sensor, der den Garzustand von Speisen in dem Garraum (B4) detektiert und die Temperaturen oder Farben verschiedener Bereiche der Speisen detektiert, und durch wenigstens eine Steuereinheit, die den Garzustand der Speisen nach Maßgabe der durch den dritten Sensor detektierten Daten bestimmt und den Betriebszustand der Heizelemente (1) demgemäß einstellt.
  8. Betriebsverfahren für ein Kochgerät nach Anspruch 6 oder 7, gekennzeichnet durch die Schritte: Betreiben der Heizelemente (1) in einem bestimmten Muster nach Maßgabe der Daten bezüglich der zu garenden Speisen, wenn mittels wenigstens eines an dem Kochgerät vorgesehenen Steuerelements ein Steuerbefehl zum Garen einer Speise erteilt wird, und Rotieren des Führungselements (2) basierend auf dem Betriebszustand des jeweiligen Heizelements (1).
  9. Betriebsverfahren nach Anspruch 8, dadurch gekennzeichnet, dass das Muster die Schritte aufweist: Betreiben nur des ersten Heizelements (1a) während einer ersten Periode; Stoppen des Betriebes des ersten Heizelements (1a) am Ende der ersten Periode und Betreiben ausschließlich des zweiten Heizelements (1b) für eine zweite, auf die erste Periode folgende Periode, Beenden des Betriebes des zweiten Heizelements (1b) am Ende der zweiten Periode und Betreiben ausschließlich des dritten Heizelements (1c) während einer dritten, auf die zweite Periode folgenden Periode, Beenden des Betriebs des dritten Heizelements (1c) am Ende der dritten Periode und Zurückkehren zu dem Schritt, in dem ausschließlich das erste Heizelement (1a) betrieben wird, und Steuern des Betriebes der Heizelement (1) während der Garperiode mit diesem Zyklus.
  10. Betriebsverfahren nach Anspruch 8, dadurch gekennzeichnet, dass das Muster die Schritte aufweist: Betreiben ausschließlich des zweiten Heizelements (1b) während einer ersten Periode, Beenden des Betriebes des zweiten Heizelements (1b) am Ende der ersten Periode und Betreiben ausschließlich des ersten Heizelements (1a) und des dritten Heizelements (1c) für eine zweite, auf die erste Periode folgende Periode, Beenden des Betriebes des ersten Heizelements (1a) und des dritten Heizelements (1c) am Ende der zweiten Periode und Zurückkehren zu dem Schritt, in dem ausschließlich das zweite Heizelement (1b) betrieben wird, und Steuern des Betriebes der Heizelemente (1) während der Garperiode mit diesem Zyklus.
  11. Betriebsverfahren nach Anspruch 8, dadurch gekennzeichnet, dass das Muster die Schritte aufweist: Betreiben ausschließlich des ersten Heizelements (1a) und des zweiten Heizelements (1b) während einer ersten Periode, Beenden des Betriebes des ersten Heizelements (1a) am Ende der ersten Periode und Betreiben ausschließlich des zweiten Heizelements (1b) und des dritten Heizelements (1c) für eine zweite, auf die erste Periode folgende Periode, Beenden des Betriebes des zweien Heizelements (1b) am Ende der zweiten Periode und Betreiben ausschließlich des ersten Heizelements (1a) und des dritten Heizelements (1c) während einer dritten, auf die zweite Periode folgenden Periode, Beenden des Betriebes des ersten Heizelements (1a) und des dritten Heizelements (1c) am Ende der dritten Periode und Zurückkehren zu dem Schritt, in dem ausschließlich das erste Heizelement (1a) und das zweite Heizelement (1b) betrieben werden, und Steuern des Betriebes der Heizelemente während der Garperiode mit diesem Zyklus.
  12. Betriebsverfahren nach Anspruch 8, dadurch gekennzeichnet, dass das Muster die Schritte aufweist: Betreiben ausschließlich des ersten Heizelements (1a) während einer ersten Periode, Beenden des Betriebes des ersten Heizelements (1a) am Ende der ersten Periode und Betreiben ausschließlich des dritten Heizelements (1c) für eine zweite, auf die erste Periode folgende Periode, Beenden des Betriebes des dritten Heizelements (1c) am Ende der zweiten Periode und Zurückkehren zu dem Schritt, in dem ausschließlich das erste Heizelement (1a) betrieben wird, und Steuern des Betriebes der Heizelement (1) während der Garperiode mit diesem Zyklus.
  13. Betriebsverfahren nach Anspruch 8, dadurch gekennzeichnet, dass das Muster die Schritte aufweist: Betreiben aller Heizelemente (1) während einer ersten Periode, Beenden des Betriebes des zweiten Heizelements (1b) am Ende der ersten Periode und Betreiben ausschließlich des ersten Heizelements (1a) und des dritten Heizelements (1c) für eine zweite, auf die erste Periode folgende Periode, Zurücckehren zu dem Schritt, in dem alle Heizelemente (1) betrieben werden, am Ende der zweiten Periode, und Steuern des Betriebes der Heizelement (1) während der Garperiode mit diesem Zyklus.
  14. Betriebsverfahren nach einem der Ansprüche 8 bis 13, dadurch gekennzeichnet, dass der Schritt des Betreibens der Heizelemente (1) mit einem bestimmten Muster durch einen ersten Sensor gesteuert wird, der an dem Kochgerät bereitgestellt ist, und die Schritte beinhaltet: Vergleichen des durch den Sensor gemessenen Wertes mit einem ersten Schwellenwert, und wenn der gemessene Wert unterhalb des ersten Schwellenwertes liegt, Betreiben der Heizelemente (1) mit dem ermittelten Muster, und wenn der gemessene Wert gleich oder größer als der erste Schwellenwert ist, Deaktivieren aller Heizelemente (1).
EP20202782.7A 2019-10-31 2020-10-20 Kochvorrichtung mit einer infrarotheizanordnung und ein verfahren zu deren betrieb Active EP3825612B1 (de)

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FR4080E (fr) * 1901-12-26 1905-05-22 Georges Edmond Dutertre Appareils d'électro-rotissage par incandescence au moyen de tubes lumineux et pour toutes autres applications en découlant
JPH031016A (ja) * 1989-05-30 1991-01-07 Toshiba Corp 加熱調理器
ITPN20000054A1 (it) * 2000-09-13 2002-03-13 Electrolux Professional Spa Forno di cottura con controllo della sterilizzazione
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