EP4045852B1 - Gargerät - Google Patents

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Publication number
EP4045852B1
EP4045852B1 EP20807525.9A EP20807525A EP4045852B1 EP 4045852 B1 EP4045852 B1 EP 4045852B1 EP 20807525 A EP20807525 A EP 20807525A EP 4045852 B1 EP4045852 B1 EP 4045852B1
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EP
European Patent Office
Prior art keywords
cooking chamber
steam
fluid
impeller member
suction
Prior art date
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Application number
EP20807525.9A
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English (en)
French (fr)
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EP4045852A1 (de
EP4045852C0 (de
Inventor
Marco COLTRO
Alessio SUMAN
Ivan VERZÈ
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Atihc SRL
Original Assignee
Atihc SRL
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Publication of EP4045852A1 publication Critical patent/EP4045852A1/de
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Publication of EP4045852B1 publication Critical patent/EP4045852B1/de
Publication of EP4045852C0 publication Critical patent/EP4045852C0/de
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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
    • F24C15/00—Details
    • F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
    • F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
    • F24C15/327—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation with air moisturising

Definitions

  • the present invention relates to an apparatus for cooking food.
  • a common type of apparatus is the convection oven, which uses hot air which circulates with a forced convection motion inside a cooking chamber, where the food to be heated or cooked is arranged.
  • the oven comprises a cooking chamber and a ventilation member, mounted on a wall of the chamber.
  • the ventilation member comprises a first impeller, rotated by a motor, and a series of further impellers which may be rotated by the flow of air generated by the first impeller.
  • At least one heating element is mounted around the ventilation member.
  • a screen having a plurality of openings for aspirating air from the cooking chamber and for inserting the heated air into the cooking chamber is arranged in front of the ventilation member.
  • thermal convection cooking concerns the fact that oxygen is present in the cooking chamber and this may cause oxidation of the vitamins contained in the food at cooking temperatures, which are generally higher than 35° C. Furthermore, a thermal convection oven requires rather long cooking times and this feature, in combination with the above cooking temperatures, cause the degradation of the nutrients contained in the food.
  • apparatuses In order to preserve the quality of the food, and, in particular, not to alter the nutritional properties of the food, apparatuses has been designed that enable alternative cooking methods to be implemented, such as steam ovens.
  • Steam cooking has the advantage of limiting the degradation of the nutritional elements of food and of improving the scent preservation and aesthetic features.
  • Apparatuses for cooking food with superheated steam generally called superheated steam ovens have also been designed.
  • a type of superheated steam oven comprises a casing which shapes inside a cooking chamber in which the food is arranged.
  • the oven includes a steam generator and a steam superheating device.
  • the steam superheating device is connected with the cooking chamber for introducing the heated steam into the chamber at a temperature higher than the boiling temperature, which is generally called superheated steam.
  • the oven also comprises a fan capable of favoring, in use, the circulation of the fluid comprising steam inside the cooking chamber.
  • Patent application JP 2009008293 illustrates a further example of a superheated steam oven.
  • the oven comprises a cooking chamber and a steam generator, suitable for generating steam to be introduced into the cooking chamber.
  • the oven also comprises a heating element which may be activated to heat the steam and thereby generate superheated steam.
  • the aforementioned objects are achieved by the apparatus for cooking food with superheated steam as in claim 1.
  • the apparatus for cooking food with superheated steam comprises an external casing comprising a compartment that forms a cooking chamber, suitable for containing one or more foods, said compartment being able to receive, in use, a fluid comprising said superheated steam; a steam generating device associated with said casing, capable of vaporizing a liquid; a device for superheating said steam, configured to heat said steam up to an operating temperature higher than the boiling temperature of said liquid and to enable said superheated steam to leak out towards said cooking chamber.
  • the superheating device is associated with said steam generating device.
  • the apparatus comprises a ventilation device, housed in said compartment, which comprises a first impeller member and a second impeller member, suitable for being rotated to suck said fluid from said cooking chamber.
  • the first impeller member and the second impeller member are mounted on a rotation shaft, which may be rotated by an actuator member.
  • a protection member is frontally associated with the ventilation device, said protection member comprising a plurality of suction openings for the passage of fluid from said cooking chamber towards said ventilation device, said protection member comprising shaped guide means for guiding the suction of said fluid from the peripheral regions and from the central region of said cooking chamber respectively by the action of said first impeller member and said second impeller member or vice versa.
  • Said protection member comprises at least a first suction opening, arranged in a substantially central area of said protection member, and second suction openings, distributed in at least one peripheral region of said protection member.
  • Said guide means comprise at least one guiding element having a hollow truncated cone shape or a hollow truncated cone portion, arranged around said first suction opening and/or at said second suction openings. It has been experimentally observed that this configuration of the guide means makes it possible to effectively direct the fluid from the central region and/or from the peripheral regions of the cooking chamber towards the ventilation device, through the suction openings.
  • a distribution region of said fluid is defined which defines a path for the flow of said fluid towards said cooking chamber, said ventilation device being arranged in said distribution region.
  • said protection member is made of a plate.
  • said first opening has a substantially circular shape.
  • a grille is associated with said first opening.
  • said second openings have each a circular rim shape or a shape of a portion of a circular rim and/or a slot shape with a rectilinear development.
  • said guide means are arranged on the side of said protection member opposite to the side on which said openings are made, said side facing said ventilation device in a mounting configuration.
  • said guide means comprise a first guiding element having a hollow truncated cone shape, which is placed around said first suction opening.
  • said first guiding element extends from an edge of said first opening towards the inside of said first opening.
  • said first guiding element also includes a ring coaxial to said first opening and protruding towards said ventilation device.
  • said ring is arranged at the outer perimeter of the base of said hollow truncated cone.
  • the configuration of said first guiding element defines a channel for sucking the fluid from a central region of said cooking chamber, preferably upon actuation of said second impeller member.
  • the guide means comprises a second guiding element, mounted at said second suction openings, said second element having a hollow truncated cone shape or a shape of a portion of hollow truncated cone for guiding said fluid from said peripheral regions of said cooking chamber, preferably by said first impeller member.
  • said second element comprises a pair of hollow truncated cone shaped portions which extend to opposite sides of said protection member.
  • said portions define in plan respective sections of a circular rim.
  • said protection member comprises shielding means configured to cooperate with said guide means to enable selective suction of the fluid from the central region and from the peripheral regions of the cooking chamber.
  • said shielding means comprises a pair of elements which extend from said ring of said first guiding element towards the periphery of said protection member and each have a shape of a hollow truncated cone portion.
  • said shielding means is arranged alternately with said portions shaped by said second guiding element, said shielding means cooperating with said second guiding element to cause said fluid to be sucked from the peripheral regions preferably by action of said first impeller member.
  • said first impeller member and said second impeller member are arranged coaxially along said rotation shaft.
  • said first impeller member and said second impeller member are arranged in series along said rotation shaft.
  • said rotation shaft extends in a substantially horizontal direction.
  • each said impeller member comprises a discoidal body and a series of fins which extend from said discoidal body.
  • said apparatus comprises means for the recirculation of the exhausted steam present, in use, in said cooking chamber, said recirculation means being communicating with said cooking chamber and being configured to convey said exhausted steam from said cooking chamber to said superheating device, so that said exhausted steam is heated up to said operating temperature and introduced into said cooking chamber. It is to be considered that the provision of the recirculation means, which recover the exhausted steam to re-energize it, reduces the time required to have the superheated steam available and therefore to obtain a more efficient apparatus.
  • said recirculation means is arranged in the casing.
  • said recirculation means comprises a recirculation conduit, which makes the exhausted steam flow from said cooking chamber towards said superheating device, said recirculation conduit being connected with a recovery opening, made on a wall of said cooking chamber, at one end.
  • said ventilation device comprises a third impeller member, suitable for being rotated to suck said exhausted steam present in said cooking chamber through said recirculation means, and to enable its recirculation, inside said cooking chamber, once it has been re-energized by said superheating device.
  • said third impeller member is rotated by said actuator member.
  • said third impeller member is mounted on said rotation shaft, coaxially to said first impeller member and said second impeller member.
  • said second impeller member comprises a disk-shaped body and a series of fins distributed on a first face of said disk-shaped body, said third impeller member comprising a relative series of fins distributed on a second face of said disk-shaped body, opposite to said first face.
  • said first impeller member comprises a relative first disk-shaped body on which a relative series of fins are distributed, said first disk-shaped body facing said disk-shaped body of said second impeller element, in a mounting configuration.
  • the reference number 1 indicates the apparatus for cooking food with superheated steam according to the present invention, which is called apparatus, for simplicity.
  • the apparatus 1 comprises an external casing 2 comprising a compartment 3, suitable for containing one or more foods.
  • the compartment 3 internally defines a cooking chamber 4 in which the food to be cooked or heated is arranged.
  • the casing 2 preferably has a prismatic shape but it is possible to provide for any other shape.
  • the compartment 3 preferably has a trapezoidal cross-section.
  • the fluid includes steam during the operation step of the apparatus.
  • the fluid mainly comprises steam, or steam mixed with gas, such as mainly oxygen and nitrogen.
  • the steam used is water steam.
  • the compartment 3 is delimited by a first wall 5, which forms the base, a second top wall 6, opposed to the first wall 5, a third wall 7 and a fourth wall 8 mutually facing each other, which define the oblique sides of the trapezoidal based prism.
  • the compartment 3 is also delimited by a further wall 9, substantially orthogonal to the first wall 5, which is considered as a rear wall in the following description.
  • the compartment 3 is closed, in use, by a door associated with the casing 2, as specified below.
  • the walls 5, 6, 7, 8, 9 which delimit the compartment 3 are made as a single body.
  • the walls 5, 6, 7, 8, 9 are tightly connected to each other.
  • the cooking chamber 4 may have a prismatic shape, even more preferably a parallelepiped shape.
  • the cooking chamber 4 is delimited by the base 5, by the top wall 6, by a protection member 29, arranged frontally to the rear wall 9 of compartment 3, and by a pair of conveying members 14, mounted inside the compartment 3.
  • the conveyor members 14 and the protection member 29 are described below.
  • a region 100 for distributing the fluid is defined, which forms a guide path for the fluid flow towards the cooking chamber 4, in which the heating or cooking of the food take place in use.
  • a supporting means 10 may be associated with the casing 2, for example of the type of a series of feet, suitable for supporting the apparatus resting on a work surface.
  • the casing 2 comprises an access opening 11 at the cooking chamber 4, to enable a user to access the chamber 4.
  • the access opening 11 is preferably made on a wall of the casing 2 arranged frontally with respect to the rear wall 9 of the compartment 3.
  • the access opening 11 is closed, during the operation of the apparatus, by a door 12, to isolate the cooking chamber 4 from the external environment and avoid heat dispersion.
  • the door 12 is hinged to the casing 2 or, alternatively, to the compartment 3, and is provided with a gripping member 13, preferably made by a handle, to facilitate the opening of the door 12.
  • Door 12 is made of a transparent material in order to allow viewing the interior of the cooking chamber 4.
  • a control panel is preferably associated with the external casing 2 comprising a series of controls, of the type of knobs or buttons, or a touch screen, for switching on and off the apparatus, as well as for adjusting certain parameters such as, for example, the temperature or the cooking time.
  • the compartment 3 comprises a pair of conveying members 14, mounted spaced from relative opposite walls of the compartment 3, in particular from the third wall 7 and from the fourth wall 8.
  • a lateral portion of the distribution region 100 is delimited between each conveying member 14 and the relative wall 7, 8 of the compartment 3.
  • the lateral portion is shaped so as to ensure an optimal distribution of the fluid inside the cooking chamber 4.
  • Each lateral portion of the distribution region 100 has a cross section which progressively decreases along the depth of the cooking chamber 4.
  • the depth of the cooking chamber 4 is a dimension substantially parallel to the y axis.
  • each side portion of the distribution region 100 has a substantially trapezoidal plan.
  • each lateral portion of the distribution region 100 in particular the progressive reduction of the cross-sectional area, allows an approximately constant speed of the fluid along the lateral portion to be obtained. In this way, a homogeneous distribution of the fluid in the chamber 4 is guaranteed, which is suitable to compensate for any lack of homogeneity in the distribution of the temperature inside the chamber 4.
  • deflector members are positioned in the areas of curvature of the distribution region 100.
  • the deflector members facilitate the circulation of the fluid through the distribution region 100, counteracting the formation of areas of stagnation of the fluid in the path towards the cooking chamber 4.
  • each conveying member 14 is made of a plate, which is arranged substantially orthogonal to the rear wall 9 of the compartment 3.
  • Each conveying member 14 shapes a plurality of openings 15, configured to enable a uniform distribution of the flow of fluid in the cooking chamber 4, in particular along the depth of the cooking chamber 4.
  • the openings 15 are regularly distributed on the surface of each conveying member 14.
  • the openings 15 are arranged adjacent along the depth of the cooking chamber 4, or along a direction parallel to the y axis.
  • At least one support element 17 is arranged on each plate 14, and is suitable for supporting a relative food containing member, such as, for example, a pan, which is not shown in the figures.
  • each support element 17 comprises a portion protruding from the respective plate 14, which defines a support surface for the containment member.
  • the apparatus comprises a plurality of support elements 17.
  • the compartment 3 houses inside thereof a ventilation device 18.
  • the ventilation device 18 is arranged in the distribution region 100, preferably between the rear wall 9 of the compartment 3 and the cooking chamber 4.
  • the ventilation device 18 comprises a first impeller member 19, mounted on a rotation shaft 20, which is rotated by an actuator member 21 (see Fig. 2 and Fig. 4 ).
  • the rotation shaft 20 extends in a substantially horizontal direction.
  • the actuator member 21 includes an electric motor.
  • the first impeller member 19 comprises a first discoidal body 22 from which a series of fins 23 develop, distributed on the discoidal body 22.
  • the fins 23 of the first impeller member 19 may be held together by the disk-shaped body 22 and by a counter-disk 24.
  • the counter-disk 24 has a ring shape.
  • the first impeller member 19 comprises a further counter-disk 25 having a hollow truncated cone shape, positioned at a substantially central area of the first impeller member 19.
  • a second impeller member 19' is mounted, which includes a related second series of fins 26 which develop from a second disk-shaped body 27.
  • the second disk-shaped body 27 is arranged facing the first disk-shaped body 22, in an assembly configuration.
  • a third impeller member 19" is mounted.
  • the first impeller member 19, the second impeller member 19' and the third impeller member 19" are arranged in series along the rotation shaft 20.
  • the third impeller member 19" includes a related third series of fins 28 which are distributed on the second discoidal body 27.
  • the fins 26 of the second impeller member 19" are distributed on a first face of the second discoidal body 27, facing the first impeller member 19, while the fins 28 of the third impeller member 19" are distributed on a second face of the discoid body 27, opposite to the first face.
  • the second face of the discoidal body 27 faces a rear wall 9 of the compartment 3.
  • the fins 28 of the third impeller member 19" preferably have less extension along the y direction than the extension of the fins 26 of the second impeller member 19'.
  • Each of a series of fins 23, 26, 28 are distributed on a circular rim portion of the relative discoidal body 22, 27, preferably on a portion arranged on the periphery of the respective discoidal body 22, 27.
  • the second impeller member 19' and the third impeller member 19" may be provided with respective counter-disks which hold together the relative fins 26, 28.
  • the third impeller member 19" facilitates the recirculation, inside the chamber 4, of the exhausted steam which has been recovered and re-energized.
  • Exhausted steam means the steam that has transferred the stored energy to the food or to the cooking chamber 4, during the operation of the apparatus.
  • the third impeller member 19" can suck the exhausted steam mixed with further gases, depending on the composition of the fluid circulating in the cooking chamber 4.
  • the protection member 29 comprises a plate on which a series of suction openings 30 for the fluid contained in the cooking chamber 4 are made.
  • the suction openings 30 define a suction surface, which extends at least up to the height of the support element 17, intended as a position along the z direction. If a plurality of support elements 17 is present, the suction surface extends at least from the height of the support element 17 positioned at one end of the relative conveying member 14, up to the support element 17 positioned at an opposite end of the conveying member 14.
  • the feature relating to the extension of the suction surface has the effect of facilitating the suction of the fluid at the pans positioned at the ends of the conveying members 14.
  • the suction openings 30 comprise a first suction opening, arranged in a central area of the plate 29, and second suction openings 30 distributed on the plate 29, at least in a peripheral region of the plate 29.
  • the first suction opening 30 has a substantially circular shape and the second suction openings 30 are shaped as portions of a circular rim.
  • the second suction openings may be arranged concentrically starting from the center of the plate towards the periphery, and/or arranged contiguously so that at least one circular rim is formed.
  • the suction openings 30 may have a different shape, for example they may be shaped as straight-length slots.
  • a grille 290 is associated with the first suction opening 30.
  • the suction openings 30 arranged on the periphery of the plate 29 have a greater area than the area of the suction openings 30 arranged centrally, to facilitate suction at the end regions of the cooking chamber 4.
  • the plate 29 is shaped to guide the suction of the fluid from the peripheral regions and from the central region of the chamber 4 respectively by action of the first impeller member 19 and of the second impeller member 19'.
  • Plate 29 forms a guide means 291 which allow selective suction of the fluid from the central region and from the peripheral regions of the cooking chamber 4.
  • the guiding means 291 comprise a first guiding element in the shape of a hollow truncated cone which is arranged around the first suction opening 30.
  • the first guiding element extends from the edge of the first opening 30 towards the inside of the first opening 30.
  • the first guiding element also includes a ring, which is arranged at the outer perimeter of the base of the hollow truncated cone.
  • the ring is coaxial with the first opening 30 and protrudes towards the ventilation device 18, in a mounting configuration.
  • the first guide element defines a preferential path for aspirating the fluid from the central region of the chamber 4, preferably by the action of the second impeller member 19'.
  • the plate 29 also has a second guiding element, which is arranged at the second suction openings 30 for sucking the fluid from the peripheral regions, due to the action of the first impeller member 19.
  • the second guiding element has a hollow truncated cone shape or is shaped like a portion of a hollow truncated cone.
  • the second guiding element includes a couple of portions having a shape of hollow truncated cone and extending to opposite sides of the plate 29, defining, in plan, respective sections of a circular rim (see Figure 8 ).
  • the plate 29 also comprises a pair of shielding elements 292 alternating with the aforementioned pair of portions of the second guiding element.
  • Each shielding element 292 forms a hollow truncated cone portion.
  • the shielding elements 292 extend from the ring of the first guiding element towards the periphery of the plate 29 and have a substantially trapezoidal shape in plan, in which one of the base surfaces is curvilinear and is represented by the edge of the first guiding element.
  • the shielding elements 292 prevent the first impeller member 19 from sucking the fluid from a central region of the cooking chamber 4 and, therefore, cooperate with the guide means 291.
  • the cooking chamber 4 is associated with a cooling conduit 32, which protrudes, at least in part, outside the casing 2, to allow the entry of air from the external environment into the cooking chamber 4 and to allow the cooling of the chamber 4.
  • the cooling conduit 32 is connected to an opening 33 made on the rear wall 9 of the cooking chamber 4, preferably near the ventilation device 18.
  • the cooling conduit 32 is provided with an adjustment member, not visible in the figures, which is operated by a control unit between an open configuration, in which it allows the passage of air in the cooling conduit 32 towards the cooking chamber 4, and a closed configuration, in which the passage of air is blocked.
  • the control unit also not visible in the figures, is designed for managing the apparatus, and is configured to send control signals to a steam generating device 34 and to an superheating device 35.
  • the control unit comprises an electronic processor and a memory readable by the electronic processor.
  • control unit is configured to receive data from sensor means and, on the basis of the data, generate control signals.
  • the data sent by the sensor means may be stored in the memory.
  • the sensor means may be configured to acquire data relating to predetermined fluid dynamic characteristics of the fluid, such as, for example, the temperature, and/or data relating to the composition of the fluid, such as, for example, the percentage of oxygen.
  • the sensor means comprises, for example, at least one temperature sensor and at least one oxygen sensor.
  • the memory is also capable of storing data relating to the phases of at least one cooking method implemented by the apparatus, for example for the duration of the phases of a cooking method.
  • the cooking method includes a series of phases for the generation of steam, as it is better explained below.
  • control unit may control the operation of the steam generating device 34 and of the superheating device 35 on the basis of these data relating to the phases of the cooking method.
  • the cooking chamber 4 is equipped with a first exhaust opening 36, for leaking out of oxygen from the cooking chamber 4 towards the outside, in a starting phase of the apparatus.
  • the first exhaust opening 36 is preferably positioned on the top wall 6 of the chamber 4.
  • a second exhaust opening 37 is made on a wall of the cooking chamber 4, to release the condensed steam or liquid materials, deriving from the food, outwards.
  • the base 5 of the cooking chamber 4 has a portion with a downward inclination and, approximately at the center of the inclined portion, the second exhaust opening 37 is positioned, which collects the liquid material to convey it, by means of a special conduit, towards a collection means, not illustrated.
  • the steam is produced by the steam generating device 34, which is capable of vaporizing a liquid contained inside it.
  • the liquid used is water.
  • the steam generating device 34 is associated with the casing 2. More specifically, the steam generating device 34 is housed in a region between the rear wall 9 of the compartment 3 and the casing 2.
  • the steam generating device 34 comprises a box-like body 39 which houses, inside thereof, one or more heating elements 40.
  • the body 39 internally forms a compartment, capable of receiving a predetermined quantity of liquid, in which the heating elements 40 are arranged.
  • the heating elements 40 are made of electrical resistances.
  • the electric resistances 40 are connected to respective terminals 41 to allow the supply of electric energy.
  • Each electric resistance 40 has substantially flat spiral shape.
  • the spiral shape of the electric resistances 40 obtains an optimal ratio between the generated power and the volume of introduced liquid.
  • the value of that ratio, in case the liquid used is water, is at least 8 W/gr of water.
  • the electrical resistances 40 are aligned along a longitudinal direction and are equally spaced apart. More particularly, the electric resistances 40 are arranged alternating with respective thermally conductive elements 42.
  • Each thermally conductive element 42 is made of a plate which extends on a plane transverse to the body 39.
  • Each thermally conductive element 42 forms a seat for housing the relative electrical resistance 40.
  • each seat has a shape conjugated to the electric resistance 40.
  • each thermally conductive element 42 is made of metal material.
  • the conductive elements 42 are heated, in a starting step of the apparatus, by the electric resistances 40, to store a predetermined amount of energy, which is used to generate steam, starting from the liquid introduced into the box-shaped body 39, and therefore quickly replace the oxygen initially present in the cooking chamber 4. It has been observed that the time required to replace the oxygen with steam, produced by contact of the liquid with the thermally conductive elements 42, is less than one minute from the beginning of the cooking phase.
  • the steam generating device 34 comprises a member sensing the liquid level so as to monitor that the quantity of liquid introduced into the compartment of the body 39, in use, does not exceed the maximum allowed value.
  • the apparatus includes an additional steam generating device, not shown, which is capable of being activated to generate steam, if necessary.
  • the steam generating device 34 is associated with the superheating device 35, which is configured to heat the steam up to a higher operating temperature T than the boiling temperature of the liquid used.
  • Operating temperature T means the temperature at which the steam is introduced into the cooking chamber 4, which is approximately between 130° C and 600° C.
  • the superheating device 35 is placed in communication with the cooking chamber 4 to introduce the superheated steam into the cooking chamber 4, through the inlet opening 38.
  • the superheating device 35 comprises a containment body 43 comprising inside it at least one channel for the passage of the steam.
  • the containment body 43 is, preferably, substantially cylindrical and is internally hollow.
  • the superheating device 35 is inclined with respect to a substantially horizontal plane to facilitate the flow of the liquid coming from the condensation of the steam, in a mounting configuration.
  • the containment body 43 is made of a metal material.
  • the containment body 43 comprises a support member 44, which also has substantially cylindrical shape and is made of a non-electrically conductive material.
  • the support member 44 may be made, for example, of a ceramic material.
  • the support member 44 is inserted inside the containment body 43 and is spaced from the internal wall of the containment body 43, defining a meatus.
  • the support member 44 is connected to a closing element not visible in the figures, which is arranged at one end of the containing body 43, for example made of a flange.
  • the support member 44 has at least one through channel 45, through which the passage of steam takes place.
  • at least one through channel 45 extends from one end of the support member 44 to an opposite end.
  • the support member 44 has a series of channels 45, which extend along a longitudinal direction of the support 44. These channels 45 are regularly placed in the support member 40, for example, may be arranged on the periphery of the support 44.
  • the channels 45 are open from the side of the external surface of the support member 44 and are communicating with the meatus.
  • the channels 45 therefore, form a series of grooves on the external surface of the support 44.
  • each channel 45 is closed laterally or is surrounded laterally by the non-conductive material of the support 44.
  • the channels 45 preferably have a cylindrical shape.
  • the superheating device 35 comprises at least one electrically conductive element, not visible in the figures.
  • At least one electrically conductive element is arranged in the channels 45 of the support member 44.
  • the electrically conductive element includes an electrically conductive filament. More specifically, the electrically conductive element consists of an electrically conductive filament.
  • the electrically conductive filament is made of a metal material or an alloy of metals.
  • the metal alloy used is the Nickel-Chrome alloy. Even more preferably, the filament is made of 80% Nickel and 20% Chrome alloy.
  • the filament is inserted in the channels 45, in particular the filament comprises a series of longitudinal portions which run along relative channels 45 for the entire length, and a series of transverse portions which connect the adjacent longitudinal portions.
  • the filament is connected, by means of suitable terminals 46, to a source of electrical energy to be heated to a temperature such that it emits electromagnetic radiations which allow the steam to be heated up to the operating temperature T by irradiation. It is observed that the filament, in use, rapidly reaches a temperature suitable for the emission of electromagnetic radiation, reducing the time required to heat the steam.
  • the filament emits radiation with a wavelength within the infrared wavelength range.
  • the filament reaches temperatures of about 1100° C in an optimized time interval of about 7 seconds.
  • a series of spacer elements 47 are arranged between the external surface of the support 44 and the internal surface of the containing body 43.
  • the spacer elements 47 prevent the contact between the electrically conductive filament and the containment body 43, in the presence of any drops of condensation of the steam.
  • the internal surface of the containment body 43 is subjected to a surface treatment which makes it reflective.
  • the surface treatment is, for example, electrolytic polishing.
  • the reflective surface increases the efficiency of the heat exchange as it limits the dispersion of energy towards the outside of the superheating device 35.
  • the superheating device 35 In addition to the steam generated by the steam generating device 34, the superheating device 35 also receives, in input, the exhausted steam produced in the cooking chamber 4 during operation.
  • the apparatus comprises recirculation means 48, communicating with the cooking chamber 4, which are configured to convey the exhausted steam from the cooking chamber 4 to the superheating device 35, so that the exhausted steam is heated up to the operating temperature T and then inserted again into the cooking chamber 4.
  • the recirculation means 48 are arranged in the casing 2 and include a recirculation conduit 49, which allows the exhausted steam to flow from the cooking chamber 4 towards the superheating device 35.
  • the recirculation conduit 49 is connected, at one end, with a recovery opening 50, made on a wall of the cooking chamber 4.
  • connection conduit 51 which conducts the entering steam to the superheating device 35.
  • a further conduit is connected to the connection conduit 51, which transports the steam from the steam generating device 34 to the superheating device 35.
  • the recovery opening 50 is obtained on a wall of the cooking chamber 4, in a region of the chamber in which the fluid has worse predetermined thermo-fluid dynamic characteristics than the fluid dynamic characteristics of the fluid in the remaining regions of the chamber, during an operating step of the apparatus.
  • thermo-fluid dynamic characteristics include the temperature of the fluid and/or the average speed of the fluid and/or the percentage of oxygen.
  • thermo-fluid dynamic characteristics of the fluid It is possible to divide the chamber 4 into a series of regions, characterized by different average values of the thermo-fluid dynamic characteristics of the fluid.
  • the recovery opening 50 is made, for example, in the region or in one of the regions having a lower average speed value with respect to the average speed values in the remaining regions of the chamber.
  • the recovery opening 50 is obtained on the top wall 6 of the cooking chamber 4.
  • the recovery opening 50 is made close to one side of the top wall 6 opposite to the side of connection with the rear wall 9.
  • the recirculation conduit 49 comprises a first portion, which develops starting from the recovery opening 50 above the cooking chamber 4, and a second portion, which extends in the region of the casing 2 comprised between the rear wall 9 of the compartment 3 and the casing 2.
  • a valve means, not shown, suitable for adjusting, on command of the control unit, the quantity of exhausted steam which is conducted to the inlet to the superheating device 35 may be associated with the recirculation conduit 49.
  • a user proceeds to switch on the apparatus through the control panel, and, if the steam cooking mode is selected, the control unit activates the steam generating device 34 to store a predetermined quantity of energy to be used, in a subsequent step, for generating the steam to be introduced into the cooking chamber 4.
  • the step of activating the steam generating device 34 provides for supplying the heating elements 40 to heat the thermally conductive elements 42 and for storing the energy that will be used, subsequently, to generate steam in the thermally conductive elements 42.
  • the heating of the thermally conductive elements 42 is made for an interval of time sufficient to achieve a suitable temperature T1.
  • the temperature T1 is between 100° C and 600° C. Even more preferably, the temperature T1 is about 180° C.
  • the supply of the heating elements 40 is interrupted when the aforementioned temperature T1 of the thermally conductive elements 42 is reached, and this is signaled by a warning signal.
  • the warning signal may be visible, for example, in the control panel, to promptly inform the user that the apparatus is ready for use.
  • the user then closes the door 12, in order to isolate the cooking chamber 4 from the external environment, and the control unit activates again the steam generating device 34 to generate the steam.
  • the steam generating step involves feeding the heating elements 40 and inserting a liquid inside the device until a maximum quantity of liquid is reached.
  • the step of inserting the liquid is carried out discontinuously and between one liquid injection and the next injection a first time interval ⁇ t1 lapses.
  • the first time interval ⁇ t1 is between 1 and 60 seconds.
  • Each step of injection of liquid takes place in a second time interval ⁇ t2.
  • the second time interval ⁇ t2 is between 1 and 60 seconds.
  • the values of the above time intervals are stored in the memory of the control unit.
  • the steam is generated by direct contact of the liquid with the thermally conductive elements 42 and by boiling the liquid.
  • the boiling of the liquid takes place mainly thanks to the energy transferred by the heating elements 40 to the liquid.
  • Preferably said predetermined time interval ⁇ t3 from the beginning of the step of injection of liquid is between 30 and 80 seconds.
  • the steam is generated by boiling the liquid by the heating elements 40.
  • the thermally conductive elements 42 contribute to the boiling by transferring the remaining energy to the liquid.
  • the produced steam flows into the inlet of the superheating device 35 and, when passing through the device 35, is heated by radiation by the electrically conductive filament, up to an operating temperature T.
  • the steam is heated to an operating temperature T between 130° C and 600° C.
  • the superheated steam passes through the inlet opening 38 in the cooking chamber 4 and is distributed in the chamber 4 independently or by the action of the ventilation device 18.
  • the superheated steam introduced into the cooking chamber 4 replaces, completely or for the most part, the initially present oxygen, which is expelled out of the cooking chamber 4 through the first exhaust opening 36.
  • essentially steam or steam mixed with further gases such as nitrogen and oxygen, may be present inside the chamber 4.
  • the exhausted superheated steam is conducted, thanks to the action of the ventilation device 18, inside the recovery conduit 49 to be conveyed to the inlet of the superheating device 35.
  • the exhausted steam passes through the superheating device 35 to be heated again up to the operating temperature T.
  • the quantity of exhausted steam entering the superheating device may be controlled by the control unit through the valve means.
  • the control unit constantly monitors the quantity of steam necessary to cook the food on the basis of the data it receives from the sensor means and/or according to the data relating to the duration of the cooking process steps stored in the memory, and controls the power supply of the steam generating device 34, as well as the superheating device 35, so that an adequate supply of superheated steam in the cooking chamber 4 is guaranteed.
  • the chamber 4 is dried in order to allow easy extraction of the food.
  • the drying step provides for operating the adjusting member of the cooling conduit 32, to allow the entry of air from the outside towards the inside of the chamber 4, through the cooling conduit 32.
  • the apparatus, object of the present invention achieves the object of carrying out uniform cooking of food thanks to the provision of a ventilation device comprising two impeller members and a shaped protection member which is associated frontally to the ventilation device.
  • the protection member is in fact suitably shaped to guide the suction of the fluid from the peripheral regions of the cooking chamber and from the central region respectively by the action of the first member and the second impeller member or vice versa.
  • the first impeller member is rotated to suck the fluid mainly from the peripheral regions while the second impeller member is rotated to suck the fluid from the central region and the selection of the regions takes place thanks to the conformation of the protection member which defines preferential paths of the fluid from the cooking chamber through the suction openings towards the impeller members.
  • the protection member is shaped to allow the suction of the fluid from the peripheral regions by the action of the second impeller member and the suction of the fluid from the central region by the action of the first impeller member.
  • This combination of features makes it possible to effectively suck the fluid from the cooking chamber, especially in the peripheral regions of the cooking chamber, at which areas of fluid stagnation may form and, consequently, a homogeneous distribution of the fluid in the chamber and optimal cooking of food is obtained.
  • the ventilation device allows the exhausted steam present in the cooking chamber to be sucked effectively thanks to the provision of a third impeller member, i.e. the impeller member positioned near the rear wall of the compartment favors the suction of the exhausted steam and the recirculation of the fluid in the chamber following the re-energization phase of the exhausted steam.
  • An aspect to be considered is that the configuration of the ventilation device comprising three impeller members is compact and has limited overall dimensions since the second impeller member and the third impeller member have the same discoidal body from which the respective fins start.
  • the apparatus also optimally preserves the nutritional properties of foods and their healthiness thanks to the fact that cooking with superheated steam is implemented.
  • the apparatus described by way of example is subject to changes according to different needs.
  • the materials used as well as the shape and the dimensions, may be modified depending on requirements.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Cookers (AREA)
  • General Preparation And Processing Of Foods (AREA)

Claims (10)

  1. Gerät zum Garen von Lebensmitteln mit überhitztem Dampf, umfassend ein Außengehäuse (2), das einen Raum (3) umfasst, der eine Garkammer (4) bildet, die dazu geeignet ist, ein oder mehrere Lebensmittel zu enthalten, wobei der Raum (3) dazu in der Lage ist, bei Verwendung ein Fluid, das den überhitzten Dampf umfasst, aufzunehmen;
    eine Dampferzeugungsvorrichtung (34), die mit dem Gehäuse (2) assoziiert ist, die zum Verdampfen einer Flüssigkeit geeignet ist;
    eine Vorrichtung (35) zum Überhitzen des Dampfes, die dazu konfiguriert ist, den Dampf auf eine Betriebstemperatur (T) zu erhitzen, die höher ist als die Siedetemperatur der Flüssigkeit, und zu ermöglichen, dass der überhitzte Dampf in Richtung der Garkammer (4) leckt;
    eine Belüftungsvorrichtung (18), die in dem Raum untergebracht ist, die dazu geeignet ist, gedreht zu werden, um das Fluid aus der Garkammer (4) anzusaugen;
    ein Schutzelement (29), das frontal mit der Belüftungsvorrichtung (18) assoziiert ist, wobei das Schutzelement (29) eine Vielzahl von Ansaugöffnungen (30) für den Durchgang des Fluids aus der Garkammer (4) in Richtung der Belüftungsvorrichtung (18) umfasst, wobei die Ansaugöffnungen (30) mindestens eine erste Ansaugöffnung (30) umfassen, die in einem im Wesentlichen zentralen Bereich des Schutzelements (29) eingerichtet ist, und zweite Ansaugöffnungen (30), die in mindestens einem Umfangsbereich des Schutzelements (29) verteilt sind, dadurch gekennzeichnet, dass
    die Belüftungsvorrichtung (18) ein erstes Laufradelement (19) und ein zweites Laufradelement (19') umfasst, die dazu geeignet sind, gedreht zu werden, um das Fluid aus der Garkammer anzusaugen, und dass
    das Schutzelement (29)
    Führungsmittel (291) umfasst, die dazu geformt sind, die Ansaugung des Fluids aus den Umfangsbereichen und aus dem zentralen Bereich der Garkammer (4) jeweils durch die Wirkung des ersten Laufradelements (19) und des zweiten Laufradelements (19') oder umgekehrt zu führen, wobei die Führungsmittel (291) mindestens ein Führungselement umfassen, das einen hohlen Kegelstumpf oder einen Abschnitts eines hohlen Kegelstumpfes aufweist, der um die erste Ansaugöffnung (30) und/oder an den zweiten Ansaugöffnungen (30) eingerichtet ist.
  2. Gerät nach Anspruch 1, dadurch gekennzeichnet, dass die Führungsmittel (291) ein erstes Führungselement umfassen, das eine hohle Kegelstumpfform aufweist, die um die erste Ansaugöffnung (30) eingerichtet ist, wobei das erste Führungselement einen Pfad zum Ansaugen des Fluids aus dem zentralen Bereich der Garkammer (4) definiert.
  3. Gerät nach Anspruch 2, dadurch gekennzeichnet, dass das erste Führungselement auch einen Ring umfasst, der zu der ersten Öffnung (30) koaxial ist und in einer Montagekonfiguration in Richtung der Belüftungsvorrichtung (18) vorragt.
  4. Gerät nach Anspruch 1, 2 oder 3, dadurch gekennzeichnet, dass das Schutzelement (29) ein zweites Führungselement umfasst, das an den zweiten Ansaugöffnungen (30) montiert ist, wobei das zweite Element mindestens einen Abschnitt aufweist, der die Form eines hohlen Kegelstumpfes oder die Form eines Abschnitts eines hohlen Kegelstumpfes aufweist, um das Fluid aus den Umfangsbereichen der Garkammer (4) anzusaugen.
  5. Gerät nach einem der vorstehenden Ansprüche, dadurch gekennzeichnet, dass ein Verteilungsbereich (100) des Fluids, der einen Pfad für den Strom des Fluids in Richtung der Garkammer (4) definiert, zwischen dem Raum (3) und der Garkammer (4) definiert ist, wobei die Belüftungsvorrichtung (18) in dem Verteilungsbereich (100) eingerichtet ist.
  6. Gerät nach einem der vorstehenden Ansprüche, dadurch gekennzeichnet, dass das erste Laufradelement (19) und das zweite Laufradelement (19') auf einer Drehwelle (20) montiert sind, die von einem Aktuatorelement (21) gedreht wird, wobei das erste Laufradelement (19) und das zweite Laufradelement (19') koaxial entlang der Drehwelle (20) eingerichtet sind.
  7. Gerät nach Anspruch 6, dadurch gekennzeichnet, dass sich die Drehwelle (20) entlang einer im Wesentlichen horizontalen Richtung erstreckt.
  8. Gerät nach einem der vorstehenden Ansprüche, dadurch gekennzeichnet, dass es ein Rezirkulationensmittel (48) des verbrauchten Dampfes, der bei Verwendung in der Garkammer (4) vorhanden ist, umfasst, wobei das Rezirkulationensmittel (48) mit der Garkammer (4) verbunden und dazu konfiguriert ist, den verbrauchten Dampf aus der Garkammer (4) zu der Überhitzungsvorrichtung (35) derart zu fördern, dass der verbrauchte Dampf auf die Betriebstemperatur (T) erhitzt und in die Garkammer (4) eingeführt wird.
  9. Gerät nach Anspruch 8, dadurch gekennzeichnet, dass es ein drittes Laufradelement (19") umfasst, das gedreht wird, um den verbrauchten Dampf, der in der Garkammer (4) vorhanden ist, durch das Rezirkulationsmittel (48) anzusaugen und seine Rezirkulation innerhalb der Garkammer (4) zu ermöglichen, sobald er mittels der Überhitzungsvorrichtung (35) wieder mit Energie versorgt wurde.
  10. Gerät nach Anspruch 9, dadurch gekennzeichnet, dass das dritte Laufradelement (19") an der Drehwelle (20) koaxial zu dem ersten Laufradelement (19) und zu dem zweiten Laufradelement (19') montiert ist.
EP20807525.9A 2019-10-18 2020-10-14 Gargerät Active EP4045852B1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT102019000019343A IT201900019343A1 (it) 2019-10-18 2019-10-18 Apparecchiatura per la cottura degli alimenti
PCT/IT2020/050253 WO2021074942A1 (en) 2019-10-18 2020-10-14 Apparatus for cooking food

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EP4045852A1 EP4045852A1 (de) 2022-08-24
EP4045852B1 true EP4045852B1 (de) 2023-08-02
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JP3764743B2 (ja) * 2004-05-14 2006-04-12 シャープ株式会社 蒸気調理器
KR101249863B1 (ko) * 2005-10-31 2013-04-05 삼성전자주식회사 조리장치
ITMO20070094A1 (it) 2007-03-15 2008-09-17 Angelo Po Grandi Cucine Spa Forno per la cottura di alimenti.
JP4825743B2 (ja) * 2007-06-27 2011-11-30 日立アプライアンス株式会社 加熱調理器
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