EP3842695A1 - Un appareil de cuisson - Google Patents

Un appareil de cuisson Download PDF

Info

Publication number
EP3842695A1
EP3842695A1 EP20210342.0A EP20210342A EP3842695A1 EP 3842695 A1 EP3842695 A1 EP 3842695A1 EP 20210342 A EP20210342 A EP 20210342A EP 3842695 A1 EP3842695 A1 EP 3842695A1
Authority
EP
European Patent Office
Prior art keywords
rear wall
fan
air
cooking chamber
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Withdrawn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
EP20210342.0A
Other languages
German (de)
English (en)
Inventor
Okan AYDINER
Servet TURGUT
Mustafa ONAL
Ismail DEMIRTAS
Emrah BICER
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 EP3842695A1 publication Critical patent/EP3842695A1/fr
Withdrawn legal-status Critical Current

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Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • 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 homogeneously and effectively.
  • Cooking devices wherein the cooking is performed by means of convection comprise at least one heater and at least one fan.
  • the heater and the fan are generally positioned between the casing of the cooking device and the rear walls of the cooking chamber.
  • the air heated by the heater is moved by the fan and transferred into the cooking chamber through a plurality of holes provided on the rear wall.
  • the foodstuff is enabled to be cooked.
  • the temperature of the air in the cooking chamber is higher at regions in the close vicinity of the heater and lower at regions away from the heater.
  • the temperature of the air in the cooking chamber at the front region which contacts the outer environment and wherein the door is provided 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.
  • the suction holes are generally positioned at the center of the rear wall so as to be positioned in front of the fan and the blowing holes are positioned on both sides of the hole group formed by the suction holes.
  • the thermal energy of the air is transferred to the side walls instead of the foodstuff to be cooked in the cooking chamber, the cooking duration of the foodstuff and the amount of energy consumed increase. Furthermore, the hot air blown through the blowing holes is sucked back through the suction holes by merging with the suction line before reaching the front section of the cooking chamber where the heat loss is at maximum. Since the distance covered and time spent by the hot air in the cooking chamber is very short, the hot air is sucked back before transferring the thermal energy thereof to the foodstuff in the cooking chamber, and the amount of energy used for the cooking process increases due to the nonhomogeneous heat distribution.
  • a cooking device comprising guides which enable the air moved by the fan to be directed towards the blowing holes provided on the sides of the rear wall.
  • a cooking device comprising a rear wall having suction holes at the center thereof and blowing holes provided on prismatic protrusions formed on the sides of the suction holes symmetrically.
  • a cooking device comprising a rear wall having suction holes at the center thereof and blowing holes which are provided on protrusions formed on the sides of the suction holes symmetrically.
  • the aim of the present invention is the realization of a cooking device wherein a homogeneous air distribution in the cooking chamber is ensured and an effective cooking process is provided.
  • 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 body; a cooking chamber which is disposed in the body and wherein the foodstuffs to be cooked are placed; and a casing which is a box with an open front side, comprising a plurality of side walls and a rear wall surrounding the cooking chamber.
  • One or more than one fan is provided at the front section of the casing rear wall facing the cooking chamber. The air is moved by means of the fan.
  • One or more than one heater enabling the air to be heated is provided at the front section of the casing rear wall facing the cooking chamber.
  • One or more than one suction hole is provided on the rear wall, enabling the air in the cooking chamber to be sucked by the fan.
  • the cooking device of the present invention comprises a base which has suction holes thereon and an inclined surface provided at the front section thereof facing the fan, and which is formed as a dome by depressing the rear wall towards the gap wherein the fan is positioned.
  • the air is prevented from hitting onto a perpendicular wall and the suction holes are enabled to be arranged on different planes from the wall of the base towards the center thereof in three dimensions in a stepped manner, instead of being on the same plane. Consequently, the air blowing speed, the air suction area and thus, the air suction efficiency are increased.
  • the cooking device comprises a circular depression which is formed by depressing the base so as to be positioned between the rear wall and 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 homogeneous distribution of the air in the cooking chamber is ensured and an effective cooking process is provided. Thereby, the time and energy required for cooking the foodstuff placed into the cooking chamber are decreased.
  • the cooking device (1) comprises a body (2); a cooking chamber (3) provided in the body (2) and wherein the foodstuffs to be cooked are placed; and a casing (4) in the form of a box with the front side open which has a plurality of side walls (5) and a rear wall (6) enclosing the cooking chamber (3).
  • One or more than one fan (7) which enable the air to be moved and one or more than one heater (8) which enable the air to be heated are provided in the front section of the casing (4) facing the cooking chamber (3).
  • the air moved by the fan (7) is redirected in the cooking chamber (3) by means of the rear wall (6).
  • the cooking chamber (3) is separated from the volume which contains the fan (7) and the heater (8).
  • one or more than one suction hole (9) is provided on the rear wall (6), enabling the air which is moved by the fan (7) and directed towards the cooking chamber (3) to be sucked.
  • the cooking device (1) of the present invention comprises a base (11) which has suction holes (9) thereon and an inclined surface provided at the section thereof facing the fan (7) and which is formed by depressing the rear wall (6) towards the fan (7).
  • the base (11) is provided at the center of the rear wall (6) and is in the form of a dome with the suction holes (9) thereon inclined towards the gap just behind the rear wall (6) where the fan (7) is positioned.
  • the center of the base (11) is depressed towards the fan (7).
  • the suction holes (9) on the base (11) are arranged from the periphery of the base (11) towards the center thereof on different planes parallel to each other not on the same plane.
  • the suction holes (9) are enabled to be arranged in three dimensions in a stepped manner on the base (11).
  • the suction holes (9) are provided on the rear wall (6) so as to be positioned on the base (11) which aligns with the region swept by the fan (7).
  • the suction holes (9) are arranged on the base (11) on the rear wall (6) in various numbers and shapes and with different combinations.
  • the suction holes (9) are arranged on the base (11) in a stepped manner.
  • the heater (8) heats the air while the fan (7) moves the air heated by the heater (8).
  • the air moved by the fan (7) is blown into the cooking chamber (3) through the blowing holes (10).
  • the air leaving the blowing holes (10) 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 (9) as a result of the suction force created by the fan (7) and is transferred to the volume wherein the fan (7) is positioned in order to be blown again through the blowing holes (10).
  • the cooking device (1) comprises a circular depression (12) which is formed by depressing the base (11) so as to be positioned between the rear wall (6) and the base (11), and which surrounds the suction holes (9).
  • the air is enabled to be directed towards the blowing region after being sucked.
  • the depression (12) is provided in the form of a V by shaping the rear wall (6).
  • the base (11) is a convex surface provided on the rear wall (6).
  • the rear wall (6) is inclined into the cooking chamber (3).
  • a cooking device (1) is realized wherein, by means of the rear wall (6), the cooking chamber (3) is enabled to be heated homogeneously and effectively and the cooking process is performed by transferring the hot air onto the foodstuff which is placed into the cooking chamber (3).
  • the amount of energy consumed for the cooking process is decreased.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Baking, Grill, Roasting (AREA)
EP20210342.0A 2019-12-24 2020-11-27 Un appareil de cuisson Withdrawn EP3842695A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
TR201921333 2019-12-24

Publications (1)

Publication Number Publication Date
EP3842695A1 true EP3842695A1 (fr) 2021-06-30

Family

ID=73642685

Family Applications (1)

Application Number Title Priority Date Filing Date
EP20210342.0A Withdrawn EP3842695A1 (fr) 2019-12-24 2020-11-27 Un appareil de cuisson

Country Status (1)

Country Link
EP (1) EP3842695A1 (fr)

Citations (5)

* 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
JPS567453B2 (fr) 1977-03-18 1981-02-18
US4357522A (en) 1979-12-18 1982-11-02 Bosch-Siemens Hausgerate Gmbh Baking oven
EP2013542A1 (fr) * 2006-05-01 2009-01-14 Arcelik Anonim Sirketi Four
DE102011001352A1 (de) * 2011-02-25 2012-08-30 Palux Ag Luftleitblech, Küchengerät mit einem Luftleitblech und Verfahren zur Herstellung eines Luftleitblechs

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS567453B2 (fr) 1977-03-18 1981-02-18
GB2054833A (en) 1979-06-25 1981-02-18 Tokyo Shibaura Electric Co Fan-assisted cooking ovens
US4357522A (en) 1979-12-18 1982-11-02 Bosch-Siemens Hausgerate Gmbh Baking oven
EP2013542A1 (fr) * 2006-05-01 2009-01-14 Arcelik Anonim Sirketi Four
DE102011001352A1 (de) * 2011-02-25 2012-08-30 Palux Ag Luftleitblech, Küchengerät mit einem Luftleitblech und Verfahren zur Herstellung eines Luftleitblechs

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