EP4089334B1 - Electric convection cooking oven and method of operation of such an oven - Google Patents

Electric convection cooking oven and method of operation of such an oven Download PDF

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Publication number
EP4089334B1
EP4089334B1 EP22179544.6A EP22179544A EP4089334B1 EP 4089334 B1 EP4089334 B1 EP 4089334B1 EP 22179544 A EP22179544 A EP 22179544A EP 4089334 B1 EP4089334 B1 EP 4089334B1
Authority
EP
European Patent Office
Prior art keywords
resistor
cooking
deflector
walls
oven
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.)
Active
Application number
EP22179544.6A
Other languages
German (de)
English (en)
French (fr)
Other versions
EP4089334A1 (en
Inventor
Antonio Andreatta
Luca Bicego
Lucio Gastaldelli
Andrea Locatelli
Marco Righetti
Mauro Tosi
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.)
Bonferraro SpA
Original Assignee
Bonferraro SpA
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 Bonferraro SpA filed Critical Bonferraro SpA
Priority to ES22179544T priority Critical patent/ES2977716T3/es
Priority to EP22179544.6A priority patent/EP4089334B1/en
Priority to PL22179544.6T priority patent/PL4089334T3/pl
Publication of EP4089334A1 publication Critical patent/EP4089334A1/en
Application granted granted Critical
Publication of EP4089334B1 publication Critical patent/EP4089334B1/en
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Anticipated expiration legal-status Critical

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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
    • F24C15/325—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation electrically-heated
    • 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
    • F24C14/00—Stoves or ranges having self-cleaning provisions, e.g. continuous catalytic cleaning or electrostatic cleaning
    • F24C14/005—Stoves or ranges having self-cleaning provisions, e.g. continuous catalytic cleaning or electrostatic cleaning using a cleaning liquid
    • 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

  • This invention concerns electric convection ovens for cooking food or semifinished food products, and in particular such an oven provided with a substantially octagonal deflector and also with a steam generator device, especially a professional oven. It is known that there are mainly three types of electric cooking ovens, namely static ovens, convection ovens and convection ovens with steam generators, with progressively increasing performance and costs.
  • the temperature is regulated only by the operating time of an electric resistor, placed on the rear wall of the cooking chamber behind a deflector, which heats the air in the cooking chamber where the circulation takes place by natural convection.
  • the thermal action is simple and rudimentary, since the food does not come into direct contact with the electric resistor but reaches the cooking temperature through the action of the surrounding superheated air.
  • the structural simplicity of the static oven does not allow to act in the cooking chamber with other parameters, such as ventilation and steam, to achieve more sophisticated heat treatments of food.
  • the steam can be generated directly or indirectly: in the first case by nozzles that spray water particles directly on the electric resistor and thanks to the fan that distributes the steam evenly in the cooking chamber, while in the second case by means of an autonomous steam generator (boiler) located inside the structure of the oven but outside the cooking chamber, in which the steam is injected through pipes from the boiler.
  • an autonomous steam generator located inside the structure of the oven but outside the cooking chamber, in which the steam is injected through pipes from the boiler.
  • the generation of steam is linked to the functioning of the cooking resistor, whereby these ovens cannot cook only with steam, and furthermore the result is a superheated steam that reaches temperatures >100°C and is more aggressive than saturated steam, so it can give rise to peripheral oxidation, especially of leafy vegetables.
  • the oven can also cook only with steam and at a lower temperature, since the functioning of the cooking resistor is not required to generate steam, and the boiler allows to operate at steam saturation with a steam that remains at a constant temperature of about 100°C and is less aggressive for the food, thus avoiding oxidation phenomena.
  • the deflector has a square or rectangular shape with a height almost equal to the height of the cooking chamber and is mounted on the rear wall of the latter at its top and bottom sides through two solid walls that prevent the passage of air, whereas the other two left and right sides have no walls to allow the circulation of air so that the flow extends over the whole height of the cooking chamber.
  • EP 3399237 discloses an oven according to the preamble of claim 1 having a structure capable of easily removing oil mist generated when food is cooked, so as to minimize contamination of an inner surface of a cavity of the oven thus making unnecessary to resort to a pyro-cleaning method or a steam cleaning method to remove such internal contamination.
  • the oven has a convection assembly that includes a deflector with an inlet port in a front surface and outlet ports in a side surface extending from the front surface to the rear wall of the cavity, wherein the air discharged from the deflector moves in an upward inclined direction with respect to the rear wall.
  • Such an oven is designed to minimize the contamination of the internal cavity but does not take into account the problems caused by the specific shape of the deflector as to the distribution of heat within the cavity.
  • US 2006/0011607 discloses an oven with a steam-generating device installed behind a conventional deflector and under the cooking resistor for supplying steam to the cooking chamber.
  • the steam is generated by a specific heater that is housed in a heating container closed by a cover member with the interposition of a seal for maintaining an airtight state.
  • the water supply pipe and the steam-generating heater must pass through properly sealed passages in said cover, and the steam generated in the heating container is delivered to the cooking chamber through suitable exhaust pipes that also must pass through cover.
  • this arrangement corresponds to having the above-mentioned boiler located within the cooking chamber.
  • Document EP0401173 A2 further discloses an oven comprising an octagonal deflector, without steam generating function.
  • the purpose of this invention is therefore to provide an oven that is free from the above-described drawbacks.
  • This purpose is achieved with an oven equipped with a deflector of semi-regular octagonal shape deriving from a rectangle or a square with bevelled corners that, in addition to the two solid walls along the top and bottom sides, also includes two pairs of oblique peripheral walls that are respectively adjacent to said top and bottom walls and are provided with openings extending over 30-90% of the area of said oblique walls, as well as two lateral walls extending between the oblique walls and also having openings, the oven further including a water supply duct extending from the rear wall of the cooking chamber, a tray located inside the cooking chamber in a position to receive the water supplied through said duct, and a second resistor that extends into said tray so that most of said second resistor is immersed in water when the tray is filled, the deflector protecting a user also from contact with the second resistor.
  • a first important advantage of this oven is to improve the cooking performance thanks to the greater uniformity of the air flow exiting the deflector in terms of both speed and temperature, which results in a more even distribution of heat within the cooking chamber and therefore a more uniform cooking.
  • a second significant advantage of this oven is that of improving the performance of the steam generator in terms of speed and energy efficiency, because the saturated steam is generated directly inside the cooking chamber instead of coming from a device external to it as a traditional boiler, whereby the steam does not pass through the supply pipes where it cools down and disperses heat outside the cooking chamber.
  • the steam generating resistor also for cooking when the tray is empty, which is not possible with the arrangement disclosed in US 2006/0011607 , given the position in which it is located, so as to obtain a reduction in energy consumption thanks to the better efficiency of the system.
  • a 6 KW cooking resistor can be used to immediately bring the oven to temperature and then a 2 KW steam resistor can be used to maintain the temperature during cooking, thus obtaining lower power jumps when the oven thermostat switches the resistor on and off.
  • Still another important advantage of the above-mentioned oven is the reduction in the number and complexity of its components, since the steam generator inside the cooking chamber is much simpler than the external boiler or the arrangement disclosed in US 2006/0011607 , and does not require connections with the cooking chamber. In this way, with the same performance, a considerable economic saving is obtained both in the production phase and in the maintenance of the oven.
  • a prior art oven with direct steam generator traditionally includes a square deflector 1 mounted on the rear wall 2 of the cooking chamber, deflector 1 being formed by a front wall and peripheral walls at its top and bottom sides, that are close respectively to the ceiling and floor of the cooking chamber.
  • the square deflector 1 protects the user from contact with the elements (cooking resistor and fan) mounted on the rear wall 2, and it is provided with holes for the passage of a duct 3 to supply the water used to generate the steam.
  • Duct 3 extends from the rear wall 2 and passes in front of deflector 1, with a section parallel to the rear wall 2, to end inside it with an end section preferably coaxial to a centrally arranged circular intake grille 1a.
  • the oven according to the present invention conventionally includes a cooking resistor 4 mounted on the rear wall 2 and having preferably a circular shape so as to receive inside it a fan 5, preferably coaxial thereto, to realize the forced convection of the air heated by resistor 4.
  • a first aspect of this oven lies in the presence inside the cooking chamber of a tray 6, arranged in such a position as to receive the water fed through duct 3, and of a second resistor 7 that extends into said tray 6 so that most of resistor 7 is immersed in water when tray 6 is filled.
  • resistor 7 can be used to generate saturated steam directly inside the cooking chamber, which steam is then distributed by fan 5, as mentioned above.
  • duct 3 since the water fed through duct 3 is not used to generate superheated steam by spraying it on the cooking resistor 4, duct 3 does not have a spray nozzle on its outlet. However, it is preferable that the water is not simply delivered from duct 3 directly into tray 6, whereby the present oven preferably includes a diffuser 8 which is mounted so as to surround the outlet of duct 3, being preferably mounted in the centre of fan 5.
  • This diffuser 8 as better illustrated in Fig.4 , has a cylindrical shape with a plurality of circumferential grooves 8a formed internally, preferably with a constant pitch, and a plurality of radial holes 8b made in correspondence of said grooves 8a preferably along the entire perimeter of diffuser 8. Thanks to this structure, diffuser 8 performs a controlled release of the water supplied by duct 3 distributing it in tray 6 even while diffuser 8 rotates with fan 5.
  • tray 6 is a separate component mounted on the rear wall 2 same as the other components 4, 5 and 7, tray 6 being preferably in a centered position with respect to fan 5.
  • the tray could also be integrated into the deflector as shown in the following.
  • a second aspect of the present oven resides in the octagonal shape of the deflector, instead of a square shape like the prior art deflector 1 shown in Fig.1 , with a number of openings formed in the peripheral walls.
  • deflector 21 has the shape of a semi-regular octagon deriving from a rectangle with bevelled corners, but it could obviously be also a square with bevelled corners, in which the peripheral walls 9, 10 respectively arranged along the top and bottom sides are solid walls, whereas the other peripheral walls are provided with elongated openings (slots) extending over 30-90% of the area of said walls.
  • the two pairs of oblique walls 11, 12 respectively adjacent to said top and bottom walls 9, 10 are provided with four slots 11a, 12a with the former extending over about 80% of the relevant walls 11 and the latter extending over about 40% of the relevant walls 12, while the lateral walls 13 have four slots 13a extending over about 60% thereof.
  • This different extension of the slots in the oblique walls 11, 12 is due to the fact that the lower portion of deflector 21 is taken up by tray 6 or performs the function of tray 6 itself, by means of the bottom wall 10 that has a raised rear edge 14 so that the lower portion of the deflector can contain the water to be turned into steam (resistor 7 being obviously housed in this lower portion).
  • deflector 21 is preferably of reduced height compared to the cooking chamber because its top wall 9 and bottom wall 10 are not near respectively the ceiling and the floor of the cooking chamber as in prior art deflector 1 illustrated in Fig.1 .
  • all the peripheral walls of the deflector are preferably located close to the cooking resistor, which is typically circular, and the applicant has found that this arrangement allows the flow to be uniformed in an optimal manner both in terms of speed profile and temperature profile.
  • Such a deflector geometry is also more compact, which facilitates both maintenance and cleaning in the cooking chamber.
  • a third aspect of this invention in a preferred embodiment thereof, is given by the greater extension in the vertical direction of the front intake grille of the deflector.
  • Both the cooking resistor 4 and the steam resistor 7 can be composed of multiple units (e.g. 3 x 2 KW for resistor 4, 2 x 1 KW for resistor 7), the peripheral slots of the deflector can have other shapes and/or different positions in the respective walls and the relative arrangement of the components can vary depending on specific construction requirements (e.g. duct 3 could follow a different path to supply water to tray 6).

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Baking, Grill, Roasting (AREA)
  • Electric Stoves And Ranges (AREA)
  • Structures Of Non-Positive Displacement Pumps (AREA)
EP22179544.6A 2019-07-24 2019-07-24 Electric convection cooking oven and method of operation of such an oven Active EP4089334B1 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
ES22179544T ES2977716T3 (es) 2019-07-24 2019-07-24 Horno eléctrico de cocción por convección y procedimiento de funcionamiento de dicho horno
EP22179544.6A EP4089334B1 (en) 2019-07-24 2019-07-24 Electric convection cooking oven and method of operation of such an oven
PL22179544.6T PL4089334T3 (pl) 2019-07-24 2019-07-24 Elektryczny piekarnik konwekcyjny i sposób działania takiego piekarnika

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP19425057.7A EP3770511B1 (en) 2019-07-24 2019-07-24 Electric convection cooking oven
EP22179544.6A EP4089334B1 (en) 2019-07-24 2019-07-24 Electric convection cooking oven and method of operation of such an oven

Related Parent Applications (2)

Application Number Title Priority Date Filing Date
EP19425057.7A Division-Into EP3770511B1 (en) 2019-07-24 2019-07-24 Electric convection cooking oven
EP19425057.7A Division EP3770511B1 (en) 2019-07-24 2019-07-24 Electric convection cooking oven

Publications (2)

Publication Number Publication Date
EP4089334A1 EP4089334A1 (en) 2022-11-16
EP4089334B1 true EP4089334B1 (en) 2024-02-28

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Application Number Title Priority Date Filing Date
EP22179544.6A Active EP4089334B1 (en) 2019-07-24 2019-07-24 Electric convection cooking oven and method of operation of such an oven
EP19425057.7A Active EP3770511B1 (en) 2019-07-24 2019-07-24 Electric convection cooking oven

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Application Number Title Priority Date Filing Date
EP19425057.7A Active EP3770511B1 (en) 2019-07-24 2019-07-24 Electric convection cooking oven

Country Status (3)

Country Link
EP (2) EP4089334B1 (pl)
ES (2) ES2977716T3 (pl)
PL (2) PL3770511T3 (pl)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022268290A1 (en) * 2021-06-21 2022-12-29 Gorenje, d.o.o. Steam generating device, oven and method for operating an oven
EP4457465A4 (en) * 2021-12-28 2025-10-15 Femas Metal San Ve Tic A S WATER TANK FOR STEAM OVEN
WO2024039304A1 (en) * 2022-06-03 2024-02-22 Femas Metal San. Ve Tic. A.S. A steam-assisted oven with a water reservoir

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4700685A (en) * 1986-05-09 1987-10-20 Lincoln Foodservice Products, Inc. Combination convection and steamer oven
EP0401173A3 (de) * 1989-05-31 1991-05-08 Electrolux AG Back-, Brat- und Grillofen
KR100624080B1 (ko) * 2003-12-09 2006-09-19 삼성전자주식회사 가열조리장치
KR20060006472A (ko) 2004-07-16 2006-01-19 삼성전자주식회사 가열조리장치
KR101249863B1 (ko) * 2005-10-31 2013-04-05 삼성전자주식회사 조리장치
KR101207304B1 (ko) * 2007-06-13 2012-12-03 삼성전자주식회사 디바이더를 구비한 조리기기
KR101388339B1 (ko) * 2007-08-14 2014-04-22 엘지전자 주식회사 전기오븐
DE102011075130A1 (de) * 2011-05-03 2012-11-08 BSH Bosch und Siemens Hausgeräte GmbH Verfahren zum Betrieb eines Backofens
KR102475320B1 (ko) 2016-04-26 2022-12-08 삼성전자주식회사 전기 오븐
US10451290B2 (en) * 2017-03-07 2019-10-22 Whirlpool Corporation Forced convection steam assembly

Also Published As

Publication number Publication date
EP3770511A1 (en) 2021-01-27
EP3770511B1 (en) 2022-08-31
ES2929438T3 (es) 2022-11-29
PL4089334T3 (pl) 2024-08-05
PL3770511T3 (pl) 2022-12-19
EP4089334A1 (en) 2022-11-16
ES2977716T3 (es) 2024-08-29

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