EP4191140A1 - Food cooking appliance with a radiation oven and radiation oven for a food cooking appliance - Google Patents

Abstract

Disclosed is a food cooking appliance 111 with a heat source 112 and with a removable radiant oven 101 that can be heated by heat source 112, radiant oven 101 having a lockable interior 102 that is accessible from the outside and in which food can be heated, which interior 102 is at least partially an inner wall 113, 116, 116.1 pointing to the interior 102 and wherein at least in sections an outer wall 117, 117.1 spaced at least in sections from this inner wall 116, 116.1, the two walls 116, 116.1, 117, 117.1 enclosing an intermediate space 118, 118.1 Double wall 105, 105.1, 105.2 forming, is provided, with the intermediate space 118, 118.1 having at least one air inlet opening 119, 119.1 and at least one air outlet opening 121, 121.1, so that through the at least one air inlet opening 119, 119.1, the intermediate space 118, 118.1 and the at least one air outlet opening 121, 121.1 a path for hot air is provided and so that the hot air does not enter the interior 102 and the inner wall 116, 116.1 of the double wall 105, 105.1, 105.2 is heated by the hot air, the thermal radiation of which in turn heats up the interior 102 of the radiant oven 101 heated. A special feature is that between the heat source 112 and the inner wall 113 there is a baffle plate P spaced apart from the inner wall.

Description

This application relates to three inventive complexes: a first inventive complex relating to a food cooking appliance with a radiant oven and a radiant oven for a food cooking appliance, a second inventive complex relating to a food cooking appliance and a third inventive complex relating to a gas burner for a cooking area.

The first complex of the invention relates to a food cooking appliance with a heat source and with a removable radiant oven that can be heated by the heat source, with the radiant oven having a lockable interior space that is accessible from the outside and in which food can be heated, which interior space is at least partially divided by a space that faces the interior space inner wall and wherein at least in sections an outer wall is provided which is spaced at least in sections from this inner wall, the two walls forming a double wall enclosing an intermediate space, the intermediate space having at least one air inlet opening and at least one air outlet opening, so that through the at least one air inlet opening, the Space and the at least one air outlet opening a hot air path is provided and so that the hot air does not enter the interior and the inner wall of the double wall is heated by the hot air, the thermal radiation in turn heats the interior of the radiant oven. The invention complex also relates to a corresponding radiant oven.

Food cooking appliances are used to heat and grill food. For this purpose, food cooking devices have a heat source, typically operated with solid, liquid or gaseous fuel, such as charcoal or fuel gas. Food cooking appliances with an electrical heat source are also known. Typical food cooking appliances are grills and cookers.

Food cooking appliances are characterized in that the food to be heated - for example the food to be grilled typically on a grate or a liquid to be heated in a pot - is arranged above the heat source and in this way by the hot air provided by the heat source and the radiation from the heat source be heated.

If, for example, the food to be grilled has been sufficiently cooked or grilled on a grill and is therefore suitable for consumption, it is necessary for a superior taste experience to consume it as directly as possible. If it is left on the heat source longer than necessary to delay the time of consumption, there is a risk of drying out; if it is stored in a separate container, such as a dish, for too long, it will cool down. Neither is conducive to consumption.

Grills are also known that have a grill surface and a side burner. Food is typically grilled on a grate on the grill surface, while liquids, such as a side sauce, can be heated on a side cooker.

In particular, grilling devices typically have a high, but more or less selective, heat output in order to sufficiently heat the food to be heated in an adequate time. Because of such small area heating, foods that require extensive heating cannot be cooked on a grill.

In order to increase the number of possible foods to be heated, ovens that can be placed on grilling devices are known in the prior art. be exemplary EP 2 872 832 B1 called. The oven disclosed here is placed on the grill grate of a grill. In order to achieve adequate temperatures inside the oven, the oven has an air inlet opening on the underside, into which the hot air provided by the heat source can penetrate into the interior of the oven and thus heat the food located there. The hot air is let out through air outlet openings in a further section of the furnace.

The disadvantage of this configuration is that the hot air provided by the heat source dries out the foodstuffs to be heated in the interior of the oven by convection. In addition, depending on the type of heat source, pollutants can be transported in the hot air, mixing them with the food is undesirable.

DE 692 02 914 T2 discloses an oven having a cooking cavity defined by an interior wall and a door. A heat source directed towards the inner wall is provided below the furnace. On the sides, the oven also has outer walls spaced apart from the inner wall, so that double side walls, each enclosing a space, are provided in this area. The hot air provided by the heat source is directed at the front sides of the double side walls. This hot air can escape from the intermediate space through an air outlet opening on the top. The air inlet openings, the double side walls and the air outlet openings therefore form a path for hot air. The disclosed oven is set on a hearth.

Against this background, the first complex of inventions sets itself the task of increasing the variability of the type of preparation with a food cooking appliance, improving the taste experience when eating grilled food and overcoming the other disadvantages of the prior art.

This object is achieved by a food cooking appliance with a generic food cooking appliance mentioned at the beginning with a heat source and with a removable radiant oven that can be heated by the heat source with the features of claim 1 and a radiant oven with the features of claim 13.

Advantageous configurations emerge from the dependent claims and the description.

The essence of the complex of inventions is to provide a radiant oven that is removable and thus separable from the food cooking appliance, through which hot air provided by the heat source of the food cooking appliance is conducted during operation of the heat source on the other hand, the hot air does not reach the interior of the oven where the food is located. The food is heated by means of thermal radiation and therefore does not come into contact with the hot air provided by the heat source, which could contain any pollutants and whose relative humidity is reduced by the heating. In addition, the indirect heating by means of radiant heat enables the interior to be heated evenly. This is particularly advantageous when the radiant oven has a certain height, for example at least 30 cm. Due to the modularity of the radiant oven in relation to the food cooking appliance, the heat source associated with the food cooking appliance can also be used for conventional grilling or cooking when the oven is removed. This enables the heat source associated with the food cooking appliance to be used in a variety of ways.

To provide the radiant heat, the radiant oven is double-walled, at least in sections. The double wall is formed by an inner wall pointing towards the interior space and an outer wall spaced at least in sections from the inner wall. The interior of the radiant oven, in which the food is located, is separated from the hot air of the heat source by the inner wall. Provision is made for the interior space to be essentially sealed off from the hot air, so that no or no significant proportions of the hot air from the heat source can get into the interior space.

The double wall provides hot air pathways intended for the hot air from the heat source. The hot air path routes hot air discharged from the heat source, typically at least most of the hot air discharged from the heat source. For this purpose, the double wall has an air inlet opening and an air outlet opening, which is spaced apart from the air inlet opening—preferably at least in the vertical direction—through which the hot air enters or exits the intermediate space. The hot air passed through the hot air path heats the inner wall, which heats the food placed in the radiant oven by heat radiation.

According to the invention, a baffle plate is provided between the heat source and the inner wall delimiting the interior space, which baffle plate is spaced apart from the inner wall and through which the hot air from the heat source does not, or not significantly, passes. The hot air route is routed around the baffle. The space between the baffle plate and the inner wall serves as a separating volume so that the inner wall is not directly exposed to the possibly extremely hot air and the heat radiation from the heat source. Rather, the baffle plate ensures that the hot air is distributed over a large area. In this way, the temperature in the interior is controllable at around 80°C, although operated with a relatively strong local heat source, such as a gas cooker.

A buffer zone is provided by the separation volume. This buffer zone is not part of the hot air path. Instead, an air cushion is provided in which the air is virtually stationary or has a significantly lower flow rate than in the hot air path. As a result, the heat transfer to the interior of the radiant oven is significantly smaller in this area than when the high-energy, hot air moves past the interior along a hot-air path.

In this way, the food is heated, kept warm or cooked particularly gently. Depending on the temperature setting, around 80°C, food can only be kept warm after grilling without the risk of it drying out further. Finished food to be grilled can easily be stored in such a radiant oven for a longer period of time without the taste experience suffering as a result. Low-temperature cooking is also possible.

It is preferably provided that the baffle plate extends over a large part of the surface of the radiant oven facing the heat source, so that the baffle plate directs the hot air into the edge areas of the inner wall facing the heat source, or into the area of the walls of the furnace facing away from the heat source Radiant furnace is passed.

The baffle plate is usually designed symmetrically in accordance with the heat source, ie point-symmetrically in the case of a quasi-point-shaped heat source and axis-symmetrically in the case of an elongate heat source.

Furthermore, it can be provided that the baffle plate is set towards its edges in the direction of the inner wall. The distance between the baffle plate and the inner wall then decreases towards the edges, so that the separating volume decreases in these areas. The largest distance between the baffle plate and the inner wall is then provided in the area of the heat source.

For a further temperature setting, it can also be provided that the baffle plate has a closable opening. If the opening is closed, the hot air flows around the outside edges of the baffle plate. If the opening is open, the function of the baffle plate to build up a buffer zone between the inner wall and the heat source is reduced, so that the internal temperature in the interior increases with the same power supply. Opening the opening breaks through the concept of the air cushion between the baffle plate and the inner wall, at least in some areas, so that the high-energy, flowing hot air has a greater effect on the temperature of the interior. The opening and closing of the opening acts like a switch, which influences the path of the hot air. By opening the aperture, the path of the hot air can be directed to flow past the interior space over a greater distance than it would if the aperture was closed. It can also be provided that the path through the closing of the opening is lengthened overall until the hot air reaches an area in which the interior is heated by the same.

Provision is preferably made for the closable opening to be arranged directly in the area, for example above the heat source.

The opening can preferably be closed by a user, for example with a slide plate. The closability is preferably designed manually mechanically. This offers a simple and safely viable mechanism.

Provision is preferably made for the double wall to extend over the entire height of the interior of the radiant oven. Provision can also be made for the interior space to be bordered on at least two, more preferably at least three, sides by a double wall, which can be configured as a double side wall. The hot air path typically extends in the heat emission direction of the heat source. The efficiency of the radiant oven is increased by the preferred configurations mentioned above.

Provision is preferably made for the outer wall of the double wall, which can be reached by a user from the outside, to be made of a less heat-conducting material than the inner wall of the double wall. As a result, the heat provided by the hot air is focused on the interior. In addition, the risk of injury if the outer wall of the double wall should be touched is counteracted. In any case, the inner wall is typically made of sheet steel. This also typically applies to the parts of the radiant oven that are located near the heat source.

The radiant oven is designed as a unit for integrally mounting the radiant oven on the food cooking appliance. This means, for example, that the inner wall and outer wall forming the double wall are connected to one another at least in sections in order to support one another.

The radiant oven is accessible from the outside. This means that the interior can be opened while the radiant oven is in operation, so that food can be placed in or removed from the interior. The ability to move hot air is not affected or not significantly affected by this.

Provision can be made for the interior to be provided with a door so that it can be opened. This door provides a wall delimiting the interior space. The door can be made of a glass material, for example, to ensure thermal insulation and at the same time to make the food in the radiant oven observable. In another embodiment it can be provided that the door is designed as a double wall. The intermediate space provided by this double wall can more preferably also be designed as a way for hot air to pass through. In any case, thermal insulation is created by the double wall.

In principle, the heat source can be arranged adjacent to the interior space, typically below the level of the floor of the interior space of the radiant oven. A guide device can be used to guide the hot air emitted by the heat source into the air inlet opening of the double wall, which can also be part of the double wall.

This guiding device can also be realized by the baffle plate.

Provision is preferably made for the heat source to be arranged below the interior space, approximately essentially centrally with respect to the floor of the interior space.

A heat distribution element can be provided between the baffle plate and the inner wall. The heat distribution element can be provided, for example, from a heat-storing material.

The heat distribution element can be designed as a double wall, so that an outer wall is provided for the inner wall. In this case, the baffle plate is arranged between the double wall and the heat source, at a distance from the double wall. In the intermediate space provided by the inner wall and the outer wall, hot air flows only slowly or virtually not at all. For this purpose, the hot air flow provided—usually primarily provided in the walls facing away from the heat source—is designed like a chimney, so that an additional air cushion is provided in the double wall serving as a heat distribution element. The distance between the inner wall and the outer wall is usually smaller than that between the outer wall and the baffle plate. The heat introduced is evened out by the double wall and the punctual Temperature input from the heat source further reduced and made manageable.

Furthermore, it is preferably provided that the double wall pointing towards the heat source has a smaller inner distance than the double walls extending away from the heat source, which provide the hot air path. In this way, the dynamic pressure in the double walls provided as a way for hot air to flow is reduced compared to the double wall, which is intended to serve as a heat distribution element.

In order to introduce the hot air into the hot air route, it can be provided that an opening in the outer wall of a double wall is provided as at least one air inlet opening. The hot air then hits the inner wall first, so that a particularly good heat transfer is provided in this area. Against this background, it goes without saying that it is preferably provided if the opening in the outer wall is in an edge area that is remote from the heat source, in order to apply more hot air to this edge area, since this is usually cooler due to the distance to the heat source .

It is preferably provided that the outer wall, which has the opening as at least one air inlet opening, is the one that points in the direction of the heat source. The openings are then preferably arranged in such a way that they are aligned with the edge area of the interior of the radiant oven. In this way, the hot air first hits the inner wall of the double wall in the edge area of the interior and is then diverted into the walls of the radiant oven that extend away from the heat source.

For the provision of low temperatures, which should prevail uniformly inside such a furnace, it can be provided that the heat source has about 500 W - 1 kW as heating power and is arranged below the radiant furnace. The oven is about 30 - 40 cm high.

In order to increase the effectiveness, it can be provided that the radiant oven at least sections of the heat source in the radial direction, typically by an extension, and the air inlet openings open into this bordered area. Provision can also be made for this extension to protrude into the combustion chamber in which the heat source is arranged. It is preferably provided that the radiant oven stands on this extension—then as a supporting extension. By enclosing the heat source with the radiant oven, the heat provided is introduced completely or almost completely into the intermediate space of the double wall.

Furthermore, it can be provided that when the heat source is arranged below the radiant oven, the wall facing the interior has the extension with which the heat source is surrounded at least in sections in the radial direction, and for providing an air inlet opening in the space between the outer wall and inner wall the extension has an opening pointing towards the heat source. Provision can also be made for the radiant oven to stand on the extension of the inner wall. By enclosing the heat source by the wall facing the interior, it is additionally heated by the radiation of the heat source. This heat can then be transferred to the interior by means of thermal conduction. In order to make it possible for hot air to move into the space between the outer and inner wall, an opening pointing towards the heat source is provided as an air inlet opening in the extension.

Provision can be made for the air outlet opening to be provided in the outer wall.

It is typically provided that the air inlet opening is arranged in the lower area and the air outlet opening in the upper area of the radiant oven. This creates a chimney effect that ensures the hot air is channeled through the gap. To throttle the flow rate of the hot air - and thus to adjust the temperature in the interior - it can be provided that the air outlet opening is closable or variable in size. This is possible, for example, by means of a slide that can be actuated manually if necessary. Provision can also be made for a large number of air outlet openings to be provided by webs separately, are provided and the air outlet area of a single air outlet opening is smaller than the air inlet opening. The flow speed is slowed down by the additional webs in the air outlet opening, so that the hot air is held in the double wall - for a certain time - in order to increase the effectiveness of the radiant oven. The air inlet opening area is adjusted accordingly. The sum of the areas of the air inlet surfaces is typically equal to or greater than the sum of the areas of the air outlet surfaces.

In order to fix the radiant oven to the food cooking appliance, this can be surrounded at least in sections by the combustion chamber. Bayonet connections or toggle fasteners for connecting the radiant oven to the food cooking appliance are also conceivable. Due to the weight of the radiant oven in connection with its standing surface, simple fastening means are typically sufficient.

Provision is preferably made for the food cooking appliance to have a number of sections which can be heated by one or by a number of heat sources. The radiant oven is then arranged in an area in which a corresponding heat output is available.

It can also be provided that the food cooking appliance has a main grilling area and an adjacent side arm, designed as a shelf. Furthermore, it can be provided that the side arm is also equipped with an independent heat source. This configuration is easy to provide in particular by means of a gas grill. The radiant oven can then be arranged on the side arm separately from the main grilling area, with the food being grilled on the main grilling area being able to be temporarily stored in the radiant oven after completion.

Second invention complex:
The second complex of the invention relates to a food cooking appliance with a first heat source and a second heat source, which are directed towards a common heating zone and with a detachable, to heating additional module, which is at least partially arranged for its use in the heating zone.

Food cooking devices can be designed, for example, as grills or cookers and are used to cook food. In many cases, fuel gas is burned to provide the desired heat; electrical heat sources are also known. Food cooking devices include a heat source below a heating zone, in which heating zone - such as a grill surface or a grid or a cooking surface - food is cooked, such as grilled or boiled.

In order to increase the heat output and/or to provide different heat outputs in the heating zone, a food cooking appliance can have a number of, for example two, heat sources. Both heat sources are then aligned to a common heating zone. If the heat sources are in the form of gas burners, they can be provided as combustion tubes or as annular burners, and they can also be arranged concentrically with one another.

In addition to heating food on a grid or a cooking surface, there is the possibility of arranging additional modules in the heating zone, with or in which food can be heated or with or in which food can be kept warm. These additional modules are typically available separately and can be designed as a retrofit module. Such an additional module is removable so that it can be mounted or dismounted on the food cooking appliance as desired by the user of the food cooking appliance.

It is sometimes problematic for the operation of such additional modules that they can be damaged by two heat sources in the heating zone due to the available heat source capacity. In addition, only a low heating output is required for the functionality of some additional modules.

The second complex of the invention therefore sets itself the task of defining the area of application of a food cooking appliance described above to expand to the effect that a large number of different additional modules can be combined with the food cooking appliance without the risk of overheating of the same having to be accepted.

This object is achieved by a generic food cooking appliance as described above, in which the additional module can be heated solely with the first heat source and has a blocking element that prevents operation of the second heat source, so that when the food cooking appliance is operated with the additional module, this is not heated by the second heat source.

Advantageous configurations result from the following description.

The core of the second complex of inventions is that part of the additional module is a blocking element, which limits the operation of the second heat source. It is provided that in this way the first heat source is still fully available to the user so that the additional module can be operated with it; only the second heat source is no longer intended for operation when the additional module is installed. This means proper operation.

With the help of the blocking element, the maximum permissible power can be set for each additional module in such a way that there is no longer a risk of damage to the additional module.

A further advantage is that in this way an energy-efficient use of the additional module is made possible: If the additional module is only able to absorb a specific heat output, a heat source can be deactivated accordingly. Unnecessary energy consumption is counteracted.

One way of deactivating the second heat source is to turn off its power supply, such as shutting off the gas supply to the second burner in the case of a gas-powered food cooker. At least the second heat source to be deactivated has this via an activatable or deactivatable energy supply switch, such as a gas valve. The power supply switch may be a switch provided for manually adjusting the power flow to adjust the power of the respective heat source. When the heat source is electrical, the power supply switch is typically a circuit breaker.

If the food cooking appliance is a gas-operated food cooking appliance, a manually adjustable power supply switch is also commonly referred to as a gas faucet. However, it is also conceivable to provide a safety valve which is separate from such a throttle valve and which only allows a gas flow or not a gas flow.

It is provided that the blocking element belonging to the additional module acts on a sensor of the energy supply switch, so that the energy supply is interrupted during operation. For this configuration, it is necessary for the two heat sources to be supplied with energy independently of one another. The advantage of this configuration is the safety resulting from this concept: If the energy supply to the second heat source is interrupted, the second heat source cannot accidentally self-ignite either. This counteracts the risk of deflagration, in particular when the food cooking appliance is a gas-powered food cooking appliance.

If the food cooking appliance is a gas-operated food cooking appliance, influence is advantageously exerted on an ignition safety device assigned to the second burner, part of which is a gas valve. This is typically designed to be thermoelectric and is already present in many gas-powered food cooking appliances. The thermoelectric ignition safety device uses a gas valve to prevent gas from escaping if a thermocouple located next to the burner and assigned to the ignition safety device, acting as a sensor for the energy supply switch designed as a gas valve, should remain below a certain activation temperature (about 600° C). To start up the burner, the - non-existent - activation signal of the thermocouple is manually bridged in an ignition phase so that gas can escape from the burner.

This is then ignited manually or piezoelectrically. Due to the resulting heating of the thermocouple arranged in or in the area of the flame, an activation signal is generated by the thermocouple, so that the gas valve assigned to the ignition safety device allows a further gas flow and manual bridging can be ended.

In order to prevent operation of the second burner, which is equipped with an ignition safety device, the blocking element of the additional module is designed according to one exemplary embodiment to prevent the thermocouple from heating above the critical temperature, for example by shading. In this way, the blocking element influences the thermocouple as the sensor of the gas valve. For this purpose, the blocking element can be designed, for example, as a sleeve which surrounds the thermocouple when the additional module is mounted. In particular, the critical temperature in the thermocouple is not reached due to a preferably provided air insulation between the inside wall of the sleeve acting as a blocking element and the outside wall of the sensor—the thermocouple. The thermocouple of the ignition safety device is also protected against heating up of the first burner or any other burners. This is normally the case anyway, since otherwise proper operation of the ignition safety device would not be guaranteed. The sleeve can, for example, be made of a metal or another heat-resistant material (such as ceramic).

This design advantageously reduces the additional outlay for implementing the idea of the invention to a minimum, resulting in an extremely cost-effective solution. The installation of the additional module is also simple: the blocking element as part of the additional module is placed on the thermocouple of the ignition safety device when it is installed and is held there by the weight of the additional module; an additional locking - for example to exert a required pressure beyond the weight of the additional module - is not absolutely necessary.

In another embodiment, it can be provided that the additional module acts with its blocking element on a sensor which interrupts the activation signal—thus the electrical connection—between the thermocouple and the gas tap. If the sensor is activated, the activation signal from the thermocouple cannot reach the gas tap. A suitable sensor is a pressure switch.

In another embodiment, the power supply switch can be triggered via a pressure and/or magnetic sensor, triggered by the blocking element. The supply to the second heat source can also be completely interrupted by the blocking element acting on the energy supply switch or a sensor of the energy supply switch, so that even bridging--for example in the context of an attempted start-up--is not possible. This is useful for additional modules that are particularly heat-sensitive and would be damaged even if the second heat source were briefly operated (e.g. during commissioning).

Any part of the additional module, which suggests that it is an additional module with limited heatability, can be used as a blocking element. This can also be an edge or a part of an insert to be connected to the food cooking appliance.

Typically, the two heat sources are arranged in a combustion chamber. The combustion chamber encloses the heat sources and towers above them. If no additional module is installed, a grilling surface, such as a grate, or a cooking surface is typically arranged above the combustion chamber in the heating zone. Provision is preferably made for the sensor of the energy supply switch, which sensor interacts with the blocking element, to be arranged in addition to the two heat sources in the combustion chamber. The blocking element then protrudes into the combustion chamber. This is advantageous because the user does not typically view the combustion chamber as being accessible, so that he is prevented from tampering with it.

Provision is preferably made for the additional module to also protrude into the combustion chamber with other parts beyond the blocking element. The The additional module can be held in the combustion chamber, for example by means of corresponding projections or a wall that delimits the combustion chamber and runs around at least in sections. By inserting the additional module or a part thereof in the combustion chamber, the additional module can be easily installed on the food cooking appliance, the required standing or installation stability being ensured at the same time by the additional module engaging in the combustion chamber. In this way, the additional module can be secured in five directions (completely in the horizontal plane—four directions—and against the direction of the weight force—fifth direction). In addition or as an alternative, bayonet locks are conceivable for securing against the sixth direction (in the direction of the force of gravity) in order to increase security.

It is typically provided that the second heat source has a higher heat output than the first heat source. The first heat source can have an output of between 500 W and 1 kW, while the second heat source can have a heating output of 3-4 kW. With such a heat source configuration, a wide power range is covered; at the same time, the possibility of deactivating the second, more powerful heat source enables power throttling. In this way, the second heat source can have two to four times the power of the first heat source without the risk of the additional module being damaged.

In a preferred embodiment, it is provided that the additional module is designed as an oven, for example as a radiant oven. There is no provision for direct flame entry or the introduction of hot air/flue gases into the interior of the radiant furnace. Instead, the oven is double-walled, with the double wall enclosing the inside of the oven. Food can be kept warm inside the oven. The hot air provided by the heat source is passed through the double wall of the oven so that the food is heated by radiant heat. If an air temperature of around 80 °C is required in the oven, this can be achieved with a relatively small heat source. If an additional, perhaps more powerful, second heat source were also activated, the furnace could be damaged. through the The configuration of the oven according to the invention, namely having a blocking element, makes it possible to operate such an oven on a food cooking appliance, even if this has a second, more powerful heat source.

1. 1. Lebensmittelgargerät (201) mit einer ersten Wärmequelle und einer zweiten Wärmequelle , die auf eine gemeinsame Erwärmungszone gerichtet sind und die mit einem abnehmbaren, zu erwärmenden Zusatzmodul (211), das zu seiner Verwendung zumindest abschnittsweise in der Erwärmungszone angeordnet ist, dadurch gekennzeichnet, dass das Zusatzmodul (211) allein mit der ersten Wärmequelle erwärmbar ist und über ein Sperrelement (213) verfügt, durch das ein Betrieb der zweiten Wärmequelle verhindert ist, sodass bei einem Betrieb des Lebensmittelgargerätes (201) mit dem Zusatzmodul (211) dieses nicht durch die zweite Wärmequelle erwärmt ist.
2. 2. Lebensmittelgargerät nach Aspekt 1, dadurch gekennzeichnet, dass die zweite Wärmequelle über einen Energiezufuhrschalter verfügt, mit dem seine Energiezufuhr unabhängig von der ersten Wärmequelle einstellbar ist und wobei das Sperrelement (213) dergestalt auf den Energiezufuhrschalter einwirkt, dass der Betrieb der zweiten Wärmequelle verhindert ist.
3. 3. Lebensmittelgargerät nach Aspekt 2, dadurch gekennzeichnet, dass der Energiezufuhrschalter über einen Sensor (209) zur Betätigung der Schaltmimik verfügt und das Sperrelement (213) des Zusatzmoduls (211) auf den Sensor (209) einwirkt, um bei einem Betrieb des Lebensmittelgargerätes (201) mit dem Zusatzmodul (211) dieses nicht durch die zweite Wärmequelle zu erwärmen.
4. 4. Lebensmittelgargerät nach Aspekt 3, dadurch gekennzeichnet, dass die beiden Wärmequellen zusammen mit dem Sensor (209) zur Betätigung des Energiezufuhrschalters in einem gemeinsamen Brennraum (212) angeordnet sind, und das Sperrelement (213) des Zusatzmoduls (211) in den Brennraum (212) hineinragt.
5. 5. Lebensmittelgargerät nach Aspekt 4, dadurch gekennzeichnet, dass das Zusatzmodul (211) zum Betrieb zumindest abschnittsweise in den Brennraum (212) eingesetzt und dort gehalten ist.
6. 6. Lebensmittelgargerät nach einem der Aspekte 1 bis 5, dadurch gekennzeichnet, dass es sich bei dem Lebensmittelgargerät (201) um ein gasbetriebenes Lebensmittelgargerät (201) und bei der ersten und zweiten Wärmequelle um Gasbrenner (202, 203) handelt.
7. 7. Lebensmittelgargerät nach Aspekt 6 in seinem Rückbezug auf einen der Aspekte 2 bis 5, dadurch gekennzeichnet, dass dem Gasventil (207) eine thermoelektrische Zündsicherung zugeordnet ist und durch das Sperrelement (213) ein der thermoelektrischen Zündsicherung zugeordnetes Thermoelement als Sensor (209) gegenüber einer Erwärmung durch den ersten Brenner (202) und den zweiten Brenner (203) abgeschattet ist, damit das Gasventil (207) des zweiten Brenners (203) nicht in seinen Betriebsmodus schaltet.
8. 8. Lebensmittelgargerät nach Aspekt 7 in seinem Rückbezug auf Aspekt 5, dadurch gekennzeichnet, dass das Sperrelement (213) eine Hülse ist, die bei aufgesetztem Zusatzmodul (211) den als Thermoelement ausgebildeten Sensor (209) dergestalt einfasst, dass ein Luftspalt zwischen dem Sensor (209) und der Hülse verbleibt.
9. 9. Lebensmittelgargerät nach einem der Aspekte 1 bis 8, dadurch gekennzeichnet, dass die zweite Wärmequelle eine höhere Heizleistung aufweist als die erste Wärmequelle.
10. 10. Lebensmittelgargerät nach einem der Aspekte 1 bis 9, dadurch gekennzeichnet, dass das Zusatzmodul (211) als Ofen ausgebildet ist.

The above aspects of the second complex of inventions can also be expressed as follows (the reference numbers refer to the attached figures):

1. 1. Food cooking appliance (201) with a first heat source and a second heat source, which are directed towards a common heating zone and with a removable, to be heated additional module (211), which is arranged at least partially in the heating zone for its use, characterized in that that the additional module (211) can be heated solely with the first heat source and has a blocking element (213) which prevents operation of the second heat source, so that when the food cooking appliance (201) is operated with the additional module (211), the latter cannot the second heat source is heated.
2. 2. Food cooking appliance according to aspect 1, characterized in that the second heat source has a power supply switch with which its power supply can be adjusted independently of the first heat source and wherein the blocking element (213) acts on the power supply switch in such a way that the operation of the second heat source is prevented is.
3. 3. Food cooking appliance according to aspect 2, characterized in that the power supply switch has a sensor (209) for actuating the switching mechanism and the blocking element (213) of the additional module (211) acts on the sensor (209) in order to ( 201) with the additional module (211) not to heat this by the second heat source.
4. 4. Food cooking appliance according to aspect 3, characterized in that the two heat sources together with the sensor (209) for Actuation of the energy supply switch in a common combustion chamber (212) are arranged, and the blocking element (213) of the additional module (211) protrudes into the combustion chamber (212).
5. 5. Food cooking appliance according to aspect 4, characterized in that the additional module (211) is used at least in sections in the combustion chamber (212) for operation and is held there.
6. 6. Food cooking appliance according to any one of aspects 1 to 5, characterized in that the food cooking appliance (201) is a gas-powered food cooking appliance (201) and the first and second heat sources are gas burners (202, 203).
7. 7. Food cooking appliance according to aspect 6 in its reference back to one of aspects 2 to 5, characterized in that a thermoelectric ignition safety device is assigned to the gas valve (207) and a thermocouple assigned to the thermoelectric ignition safety device as a sensor (209) opposite through the blocking element (213). is shaded from heating by the first burner (202) and the second burner (203), so that the gas valve (207) of the second burner (203) does not switch to its operating mode.
8. 8. Food cooking appliance according to aspect 7 in its return reference to aspect 5, characterized in that the blocking element (213) is a sleeve which, when the additional module (211) is attached, encloses the sensor (209) designed as a thermocouple in such a way that an air gap between the sensor (209) and the sleeve remains.
9. 9. Food cooking appliance according to one of aspects 1 to 8, characterized in that the second heat source has a higher heat output than the first heat source.
10. 10. Food cooking appliance according to one of aspects 1 to 9, characterized in that the additional module (211) is designed as an oven.

Third invention complex:
The third complex of inventions relates to a gas burner for a hotplate, comprising a burner part with an upward-pointing top surface, with a central chamber which is in fluid communication with a fuel gas supply and with a large number of channels, which start from the central chamber and function as gas pathways and open into the top surface. each duct having a directing portion which affects the direction of flow of the fuel gas exiting that duct.

Gas burners for hotplates are used to heat, grill or cook food by arranging food over a gas burner, for example on a grid or in a pot. In order to provide the heat, the gas burner includes a burner part which is designed to conduct the available fuel gas in such a way that a flame pattern results that heats the food. Gas burners for hotplates are adjustable in terms of their heat output. The amount of gas provided is typically varied in order to provide a larger or smaller heating output.

A burner portion has a central chamber therein which is in fluid communication with a fuel gas supply. Starting from the central chamber, typically radially aligned channels are provided in a burner part, which serve as gas pathways. These channels open out with outlet openings on the outer surface of the burner part in the vicinity of the burner part.

Burner parts are often burner parts that provide an annular flame pattern; typically the flame pattern is circular. The channels are then typically divergently oriented, meaning that two channels are oriented at an angle to one another.

If a burner part is put into operation so that a flame pattern is created, the gas emerging from the burner part is typically ignited at a channel, for example piezoelectrically. Starting from this channel, which is adjacent to the point of ignition, the gas which escapes from channels that are arranged adjacent to this ignition channel, exits, ignited. This is done by heat transfer and is also called flame jump. In order for such a flame jump to be possible, the channels and their outlet openings must be arranged correspondingly to one another, which means that they are not too far apart from one another. In this way, all of the channels associated with the flame image can be mutually ignited starting from an initial ignition.

Gas burners are known in the prior art, the channels of which are arranged in such a way that they open out in the radial direction. The opening surface of the mouth then points in the horizontal (radial) direction. An example of this is in JP 2000 346 312 A shown. In this disclosure, gas directed into a central chamber is vented out into outward facing channels. The aim of this configuration is to provide a flame pattern that is as large as possible, with the burner part being designed to save material.

EP 2 773 905 B1 shows an embodiment in which the gas channels are aligned in the axial direction. The opening surface of the mouth as well as the canals here point vertically upwards. The upper side of the burner part—hereinafter referred to as the top surface—encloses the openings, in other words: the recesses are made in the top surface.

GB 1 162 496 A shows an embodiment in which the gas pathways and associated orifices are oriented obliquely upwards.

The channels present in the burner part, starting from the central chamber, serve the purpose of conducting the fuel gas. At least in sections--in their alignment section--they also influence the direction of flow of the fuel gas emerging from the channel.

Starting with a gas burner in which the channels open out into the top surface of the burner part, the second complex of the invention sets itself the task of providing a gas burner which, with compact dimensions, can be operated functionally and effectively over a wide power range, especially with small powers.

The second complex of the invention is solved by a generic gas burner as described above, in which two channels that are adjacent in the circumferential direction of the burner part are aligned to diverge and are at such a distance from one another that the flames jump between adjacent channels during operation of the burner part and the alignment section is designed that the fuel gas flow emerging from the duct opening has a radial directional component and the ducts each have a vane section which is connected to the alignment section and opens upwards, the normal of the opening surface of which encloses a smaller angle with the vertical direction than the respective flow direction in the alignment section with the vertical direction.

Advantageous configurations result from the following description.

The scoop section in the solution according to the first possible embodiment is an extension of the guiding effect of the directional channel, specifically in the lateral direction. The gas flowing out of the channel is not limited by the blade section, at least not appreciably in directions that do not point in the circumferential direction. In particular, the blade section is open at the top, so that the fuel gas—lighter than air—can escape upwards.

The extended lateral routing of the fuel gas allows two ducts to be placed closer together in the top surface of the burner section - the surface of the burner section that faces upwards - without the risk that during operation the flames could coalesce and pose a hazard . Rather, the dependency of the acceleration in the radial direction of the combustion gas flowing outwards on the amount of gas made available - and thus the size of the individual flame - is exploited in a clever way: If only a small amount of gas is used - therefore only a small combustion output and therefore only a small one Flame - provided, due to the openness of the duct mouth pointing upwards, this will be formed vertically closer to the center of the burner part than a flame, which is larger due to a larger quantity of gas being made available, since the greater quantity of gas means that this has a higher radial speed has direction. At the same time, if there is little gas available, there is hardly any risk of flames combining; rather, it is necessary to set the distance between the flames small in order to ensure the necessary flame jump. However, there is a risk of flame combination with larger flames. The shovel sections of the ducts guide them on to the side in order to prevent the flames from merging. The further the flame points in the radial direction (and is guided in the channel), the greater its distance to the flame adjacent to it due to the diverging orientation of the channels, so that a combination of the flames is thereby prevented. Overall, this results in the possibility of designing the diameter of the burner part to be more compact and smaller than was possible in the prior art, while maintaining the performance. Burner diameters of 3 to 5 cm are possible.

In order to form the blade section, the surface that delimits the channel at the bottom is lengthened, so that the resulting opening surface does not correspond to the diameter of the channel, but rather is larger than its diameter. The opening surface is inclined relative to the flow direction of the gas in the aligning section in such a way that the surface perpendicular encloses a smaller angle with the plumb direction than the flow direction of the gas in the aligning section with the plumb direction. In particular, the surface perpendicular can point in the axial direction of the burner part, which is typically the perpendicular direction. This orientation ensures that the channel opens upwards. In one embodiment, this channel can therefore be cut off at an angle in a sectional view. This is particularly the case when the alignment section is designed as a straight channel.

Above the scoop section the food is arranged, typically held on a grate or tray or in a pot or the like. The flames generated during operation can starting from the duct opening, hit the heating surface perpendicularly and are typically not additionally diverted by burner mushrooms or the like.

The straightening section affects the direction of flow of the fuel gas as it exits the duct. The alignment section has a specific alignment for this purpose. If the gas enters the blade section, the gas flow curves in the vertical direction, since there is no longer an upper limit. Nevertheless, the gas flow is laterally limited by the blade section.

Provision is preferably made for the channel base of the blade section to be flush with the channel base of the alignment section. No change in direction is then provided between the alignment section and blade section with respect to the bottom of the channel.

The above-mentioned object is also achieved by a generic gas burner mentioned at the outset, in which a first duct opening is arranged next to a second duct opening and the opening area of the second duct is smaller than that of the first, the alignment section being designed in such a way that the flow direction of the gas escaping from the duct has a radial portion and the ducts are arranged in such a way that an all-round ignition of the flame pattern is possible by means of flame jumps.

Also with regard to this configuration, further developments result from the following description. In particular, this embodiment is preferably combined with the embodiment described above.

In this configuration, use is made of the fact that only a small amount of gas can escape through a smaller channel opening with the simultaneous presence of a parallel, larger channel opening, so that only a small flame is made possible. If only a low output of the burner part is required, a small flame in the first duct with a large duct opening is also recorded--due to the only limited amount of gas available. With a bigger one As the amount of gas increases, the flame associated with the larger channel opening becomes significantly larger, since more fuel gas flows primarily through the channels that have a larger opening, since the dynamic pressure that occurs here is lower.

The small flame of the small duct opening will not merge with the large flame formed over the large duct opening, so there is no risk of flame merging here, although two duct openings are located close to each other. However, if the available fuel gas quantity is small, the flame, which is to be assigned to the small channel opening, also enables a flame jump to a channel opening that is adjacent to the small channel opening on the other side of the latter. With this arrangement, channel mouths can be brought closer together than was possible in the prior art, despite the provision of large channel openings with corresponding heating power, with the result that the burner can be made smaller for the same heating power.

Provision is preferably made for the channels introduced into the top surface to be arranged in a rounded shape, typically in a circular shape. A rounded, preferably circular, flame pattern results accordingly. This makes it easy to produce the channels--opening in the central chamber--within the burner part.

It can further be provided that the channel openings are at the same height. This achieves a flame pattern that is uniform in its axial height, so that the surface located above the gas burner is heated evenly when the cooking area is in operation.

Provision is preferably made for the channels to be inclined in their axial extent relative to the top surface and/or the burner part. The angle can be approximately 20° to 70° relative to the top surface or the surface of the burner part, preferably between 30° and 50°. In this way, the outflowing gas is given a sufficiently large directional vector in the radial direction, while at the same time making such a channel is easy.

The base of the channel is preferably rounded; this preferably corresponds to a section of an ellipse or a circle. This simplifies cleaning and the flow is evened out within the channel, resulting in a calmer flame.

In particular, it can be provided that the channels are round and preferably drilled. The channels, in particular the alignment sections, are then circular. In order to provide channels, these can be provided, starting from the cover surface, through a bore, which preferably opens into the central chamber. Elaborate molds or the like are then not required, so that the manufacturing costs are reduced.

Provision can also be made for the individual channels to open into the central chamber separately from one another, starting from the top surface of the burner part. In this way, it is possible to precisely adjust the flow direction of the gas emerging from the channel opening.

Part of the burner part can be a burner cover, which delimits the channels and/or the central chamber at the top. The burner part then includes a base part and the burner cap. This not only simplifies the cleaning of the channels and the central chamber, but also the production. If the burner cap delimits the channels on the upper side, it can also be provided that different types of burner parts, which should be designed for different outputs, can be provided in a modular manner by different burner caps being placed on a base part that is always the same. The burner caps then differ in their diameter and delimit the channel openings with their outer edge. If a smaller burner cap is used, the duct openings increase accordingly, so that a greater output can be provided.

Provision can also be made for the top surface of the burner part to be flat. In such a case, provision can also be made for the burner cover to be fitted into the top surface of the burner part. through the plane The air brought to the combustion flame is not additionally deflected on the top surface, so that the flame pattern is calm overall.

Provision is preferably made for the gas burner to have two burner parts, so that a double burner is provided. In this double burner it is provided that the burner part described above is arranged inside a second, ring-shaped burner part. The first burner part is thus bordered by the second burner. Due to the compact design of the first burner part, the double burner can be designed to be compact overall.

The inner burner part is preferably spaced at least in sections from the outer burner part, so that at least one passage opening is provided. This draft opening supports a chimney effect and causes air insulation between the flames of the first burner part and the wall of the second burner pointing towards the first burner part due to the air that follows.

The object mentioned at the outset is also achieved by a gas burner in which a first burner part is arranged opposite the second burner part in such a way that the channel openings of the inner burner part are below the plane formed by the channel openings of the second burner. In this way, a large area can be heated by the second burner part, while heat is emitted in an axially aligned manner through the first burner part. Due to the difference in height of the flame planes, flame ends located at the same height can be provided in this way.

In addition, the chimney effect mentioned above is further intensified by the inner wall of the second, outer burner. This configuration is particularly useful when the first burner part is designed according to a configuration described above and the second, outer burner part has radially aligned channel openings that point to the side.

In one embodiment it is provided that the first burner part has a lower output than the outer burner part. The inner part of the burner can have an output of about 500 W - 1.1 kW, the outer part of the burner has an output of about 2 - 4.5 kW. By combining burners of different strengths, the output power can be adjusted over a wide range. With this configuration, the distance between the second channel openings can be reduced to 1 mm to 2.2 mm.

Provision can also be made for the two burner parts to be able to be supplied with a gas volume flow independently of one another. Independence can be provided, for example, by independent, manually operable controllers.

The solutions described above can, of course, be combined with one another in whole or in part.

1. 1. Gasbrenner (301) für eine Kochstelle umfassend ein Brennerteil (302) mit einer nach oben weisenden Deckfläche (304), mit einer Zentralkammer (311), die mit einer Brenngasversorgung in Fluidverbindung steht und mit einer Vielzahl von von der Zentralkammer (311) ausgehenden, als Gaswegsamkeiten fungierenden, in der Deckfläche (304) mündenden Kanälen (312, 312.1), wobei jeder Kanal (312, 312.1) einen Ausrichteabschnitt (316) aufweist, der die Strömungsrichtung (318) des aus diesem Kanal (312, 312.1) austretenden Brenngases beeinflusst, dadurch gekennzeichnet, dass jeweils zwei in Umfangsrichtung des Brennerteils (302) benachbarte Kanäle (312, 312.1) divergierend ausgerichtet sind und einen solchen Abstand zueinander aufweisen, dass die Flammen beim Betrieb des Brennerteils (302) zwischen benachbarten Kanälen (312, 312.1) überspringen und der Ausrichteabschnitt (316) ausgelegt ist, dass der aus der Kanalmündung austretende Brenngasstrom eine radiale Richtungskomponente aufweist und die Kanäle (312, 312.1) jeweils einen sich an den Ausrichteabschnitt (316) anschließenden, nach oben geöffneten Schaufelabschnitt (317) aufweisen, dessen Öffnungsflächennormale (319) mit der Lotrichtung einen kleineren Winkel einschließt als die jeweilige Strömungsrichtung (318) in dem Ausrichteabschnitt (316) mit der Lotrichtung.
2. 2. Gasbrenner nach Aspekt 1 oder dem Oberbegriff des Aspekts 1, dadurch gekennzeichnet, dass eine erste Kanalmündung (305, 305.2) neben einer zweiten Kanalmündung (305.1, 305.3) angeordnet ist und die Öffnungsfläche (320) des zweiten Kanals kleiner ist als diejenige des ersten, wobei der Ausrichteabschnitt (316) dergestalt ausgelegt ist, dass die Strömungsrichtung (318) des aus dem Kanal austretenden Gases einen radialen Anteil aufweist und wobei die Kanäle dergestalt angeordnet sind, dass eine umfängliche Entzündung des Flammenbildes mittels Flammenübersprüngen möglich ist.
3. 3. Gasbrenner nach einem der Aspekte 1 oder 2, dadurch gekennzeichnet, dass abwechselnd ein Kanal mit einer größeren Kanalöffnung (305, 305.2) und ein Kanal mit einer kleineren Kanalöffnung (305.1, 305.3) vorgesehen sind.
4. 4. Gasbrenner nach einem der Aspekte 1 bis 3, dadurch gekennzeichnet, dass das Brennerteil (302) rund, bevorzugt kreisrund ist.
5. 5. Gasbrenner nach einem der Aspekte 1 bis 4, dadurch gekennzeichnet, dass die Kanalöffnungen (305, 305.1, 305.2, 305.3, 305.4) in einer Ebene liegen.
6. 6. Gasbrenner nach einem der Aspekte 1 bis 5, dadurch gekennzeichnet, dass die Kanäle (312, 312.1) in ihrer axialen Erstreckung gegenüber der Deckfläche (304) geneigt sind.
7. 7. Gasbrenner nach Aspekt 6, dadurch gekennzeichnet, dass die Neigung zw. 20° und 70°, bevorzugt 30° bis 50° gegenüber der Deckfläche (304) beträgt.
8. 8. Gasbrenner nach einem der Aspekte 1 bis 7, dadurch gekennzeichnet, dass der Kanalgrund gerundet ist.
9. 9. Gasbrenner nach einem der Aspekte 1 bis 8, dadurch gekennzeichnet, dass zur Begrenzung der Gaswegsamkeit ein mittig angeordneter, abnehmbarer Brennerdeckel (313) vorgesehen ist.
10. 10. Gasbrenner nach einem der Aspekte 4 bis 9 in seinem Rückbezug auf Aspekt 3, dadurch gekennzeichnet, dass sich die größere Kanalöffnung (305, 305.2) in radialer Richtung 2 bis 4 mm, bevorzugt 2,5 bis 3,5 mm erstreckt und sich die kleinere Kanalöffnung 5.1, 5.3 in radialer Richtung 0,7 bis 1,2 mm, bevorzugt 0,9 bis 1,1 mm erstreckt und die innere Begrenzung der Kanalöffnung (305, 305.1, 305.2, 305.3) in radialer Richtung zum Mittelpunkt des Brennerteils (302) bei etwa 9 bis 13 mm liegt.
11. 11. Gasbrenner nach einem der Aspekte 1 bis 10, dadurch gekennzeichnet, dass das Brennerteil (302) ein erstes Brennerteil (302) eines Doppelbrenners ist, welches erste Brennerteil (302) innerhalb eines zweiten, ringförmigen Brennerteils (303) angeordnet ist.
12. 12. Gasbrenner nach Aspekt 11, dadurch gekennzeichnet, dass zwischen erstem Brennerteil (302) und äußerem Brennerteil (303) zumindest eine Durchzugsöffnung (309, 309.1, 309.2, 309.3) angeordnet ist.
13. 13. Gasbrenner nach einem der Aspekte 11 oder 12 oder nach dem Oberbegriff des Aspekts 1 dadurch gekennzeichnet, dass das erste Brennerteil (302) gegenüber dem zweiten Brennerteil (303) dergestalt angeordnet ist, dass die Kanalöffnungen (305, 305.1, 305.2, 305.3, 305.4) des inneren Brennerteils (302) unterhalb der durch die Kanalöffnungen (306, 306.1, 306.2) des zweiten Brennerteils (303) gebildeten Ebene befindlich sind.

The above aspects of the second complex of inventions can also be expressed as follows (the reference numbers refer to the attached figures):

1. A gas burner (301) for a cooktop comprising a burner portion (302) having an upwardly facing top surface (304), having a central chamber (311) in fluid communication with a supply of fuel gas and having a plurality of outgoing channels (312, 312.1) functioning as gas pathways and ending in the top surface (304), each channel (312, 312.1) having an alignment section (316) which indicates the flow direction (318) of the out of this channel (312, 312.1) escaping combustion gas, characterized in that in each case two adjacent channels (312, 312.1) in the circumferential direction of the burner part (302) are aligned to diverge and are at such a distance from one another that the flames between adjacent channels (312, 312.1) skip and the alignment section (316) is designed so that the fuel gas stream exiting from the duct mouth has a has a radial directional component and the channels (312, 312.1) each have an upwardly open blade section (317) adjoining the alignment section (316), the opening surface normal (319) of which encloses a smaller angle with the vertical direction than the respective flow direction (318) in the alignment section (316) with the plumb direction.
2. 2. Gas burner according to aspect 1 or the preamble of aspect 1, characterized in that a first duct mouth (305, 305.2) is arranged next to a second duct mouth (305.1, 305.3) and the opening area (320) of the second duct is smaller than that of the first, wherein the aligning section (316) is designed such that the flow direction (318) of the gas exiting the channel has a radial component and the channels are arranged in such a way that a circumferential ignition of the flame pattern is possible by means of flame jumps.
3. 3. Gas burner according to one of aspects 1 or 2, characterized in that a channel with a larger channel opening (305, 305.2) and a channel with a smaller channel opening (305.1, 305.3) are provided alternately.
4. 4. Gas burner according to one of aspects 1 to 3, characterized in that the burner part (302) is round, preferably circular.
5. 5. Gas burner according to one of aspects 1 to 4, characterized in that the channel openings (305, 305.1, 305.2, 305.3, 305.4) lie in one plane.
6. 6. Gas burner according to one of aspects 1 to 5, characterized in that the channels (312, 312.1) are inclined in their axial extent relative to the top surface (304).
7. 7. Gas burner according to aspect 6, characterized in that the inclination is between 20° and 70°, preferably 30° to 50° relative to the top surface (304).
8. 8. Gas burner according to one of aspects 1 to 7, characterized in that the channel base is rounded.
9. 9. Gas burner according to one of aspects 1 to 8, characterized in that a centrally arranged, removable burner cover (313) is provided to limit the gas path.
10. 10. Gas burner according to one of aspects 4 to 9 in its reference back to aspect 3, characterized in that the larger channel opening (305, 305.2) extends in the radial direction 2 to 4 mm, preferably 2.5 to 3.5 mm and the smaller channel opening 5.1, 5.3 extends in the radial direction 0.7 to 1.2 mm, preferably 0.9 to 1.1 mm and the inner limit of the channel opening (305, 305.1, 305.2, 305.3) in the radial direction towards the center of the burner part (302) is about 9 to 13 mm.
11. 11. Gas burner according to one of aspects 1 to 10, characterized in that the burner part (302) is a first burner part (302) of a double burner, which first burner part (302) is arranged inside a second, annular burner part (303).
12. 12. Gas burner according to aspect 11, characterized in that at least one passage opening (309, 309.1, 309.2, 309.3) is arranged between the first burner part (302) and the outer burner part (303).
13. 13. Gas burner according to one of aspects 11 or 12 or according to the preamble of aspect 1 , characterized in that the first burner part (302) is arranged opposite the second burner part (303) in such a way that the channel openings (305, 305.1, 305.2, 305.3, 305.4) of the inner burner part (302) below through the Channel openings (306, 306.1, 306.2) of the second burner part (303) are located level formed.

Fig. 1:

Einen Strahlungsofen in einer perspektivischen Ansicht und

Fig. 2:

ein auf einem Lebensmittelgargerät montierter Strahlungsofen in einer geschnittenen Ansicht.

Zweiter Erfindungskomplex:

Fig. 3:

Eine dreidimensionale Rückansicht auf ein gasbetriebenes Lebensmittelgargerät mit einem als Ofen ausgeführten Zusatzmodul und

Fig. 4:

eine Seitenansicht zu Figur 3, um eine schematische Darstellung der Gaszufuhr ergänzt.

Dritter Erfindungskomplex:

Fig. 5:

Einen Gasbrenner in einer perspektivischen Ansicht,

Fig. 6:

den Gasbrenner aus Figur 5 in einer Draufsicht,

Fig. 7:

eine Schnittansicht durch den in Figur 5 gezeigten Gasbrenner und

Fig. 8:

eine Detailansicht eines Kanals des ersten Brennerteils des Gasbrenners der Figur 5.

The individual complexes of the invention are explained in more detail by way of example on the basis of the attached figures. Show it:
First invention complex:

Figure 1:

A radiant furnace in a perspective view and

Figure 2:

a radiant oven mounted on a food cooking appliance in a sectional view.

Second invention complex:

Figure 3:

A three-dimensional rear view of a gas-powered food cooking appliance with an additional module designed as an oven and

Figure 4:

a side view too figure 3 , supplemented by a schematic representation of the gas supply.

Third invention complex:

Figure 5:

A gas burner in a perspective view,

Figure 6:

off the gas burner figure 5 in a top view,

Figure 7:

a sectional view through the in figure 5 shown gas burner and

Figure 8:

a detailed view of a channel of the first burner part of the gas burner of FIG figure 5 .

First invention complex:
the inside figure 1 Radiant oven 101 shown has an interior space 102 into which, on a support plate 103, inserted in rails 104, 104.1 (marked as an example) food can be brought in. The interior 102 is delimited on three sides by double side walls 105, 105.1, 105.2, at the top by a cover element 106 connecting the double side walls 105, 105.1, 105.2, a base element 107 and a door 108--shown transparent in the figure--door 108, here designed as a glass door . The door 108 has a handle 109 with which the door 108 can be opened and access to the interior space 102 is granted, even when the radiant oven 101 is in operation. A further support plate 103.1 is placed on the cover element 106. This can also be connected to the cover element 106 so that it can be used as an intermediate storage area heated from below by the radiant oven 101 .

The radiant oven 101, or the in figure 1 The inner wall, which cannot be seen, has an extension 110 in its lower area that extends beyond the interior 102. With this extension 110, the radiant oven 101 is inserted into the combustion chamber of an in figure 1 food cooking appliance, not shown, used so that the extension 110 surrounds the heat source of the food cooking appliance radially.

figure 2 shows a radiant oven 101 with a slightly different design, but with the same functionality with regard to the first complex of inventions as in FIG figure 1 in a sectional view. Against this background, the same reference numbers are used for the same parts.

The radiant oven 101 is placed on a cooker designed as a food cooking appliance 111 as part of a grill appliance which is not shown in detail. The food cooking appliance 111 has a heat source 112, here in the form of a gas burner. The heat source 112 is arranged below the inner space 102 of the radiant oven 101 .

A baffle plate P is part of the radiant oven 101. The baffle plate P is spaced relatively widely from the base element 107, so that a separating volume is provided between the baffle plate P and the base element 107. The hot air from the heat source 112 is guided along the baffle plate P to its edges R and deflected there in the direction of the base element 107 .

The baffle plate P has an opening D, which is arranged directly above the heat source 112 here. The opening D can be closed by a slide not shown in detail. In this way, a switch position is provided for the hot air mobility: If the slide closes the opening D (first mode), the hot air flows around the baffle plate P as previously described. If the opening D is open (second mode), the hot air can act directly through the baffle plate P on the floor element 107 . It goes without saying that in this second mode the interior 102 of the radiant oven 101 is heated more than in the first.

The path of the hot air through the radiant oven 1 described above is in figure 2 drawn in by dashed arrows, with the path of the hot air in the first mode being drawn in continuous dashed lines in the lower area and the path in the second mode in dash-dotted lines.

The baffle plate P is set at its edges R in the direction of the floor element 107 . The space between baffle plate P and floor element 107 is reduced in this way in these areas, so that a smaller distance between baffle plate P and floor element 107 is provided in these edge areas. This achieves an equalization of the heat acting on the interior 102, starting from the heat source 112.

The interior space 102 is further separated from the heat source 112 by the floor element 107 in the direction of the same. The bottom element 107 is designed as a double wall, comprising an inner wall 113 and an outer wall 114, between which an intermediate space 115 is arranged. The inner wall 113 and the outer wall 114 of the double wall are made of sheet steel parts. The air in the space 115 is heated. The inner wall 113 is heated by the heated air and the radiation from the outer wall 114, which heat it emits into the interior 102 as radiant heat.

The interior 102 is also surrounded on three vertical sides by double side walls 105, 105.1, 105.2. Each double side wall 105, 105.1, 105.2 comprises an inner wall 116, 116.1 pointing towards the interior space 102 and an outer wall 117, 117.1 pointing outwards. An intermediate space 118, 118.1 is provided between the inner wall 116, 116.1 and the outer wall 117, 117.1.

In the outer wall 114 of the base element 107 air inlet openings 119, 119.1 are introduced. The hot air flows through the air inlet opening 119, 119.1 into the edge region of the intermediate space 115 of the base element 107 designed as a double wall and then into the intermediate spaces 118, 118.1 of the double side walls 105, 105.1, 105.2 extending away from the heat source 112. The air inlet openings 119, 119.1 are approximately aligned with the edge area of the interior 102. The hot air also enters the hot air path through the air inlet openings 119, 119.1 when the opening D of the baffle plate P is open.

In the upper area of the radiant oven 101, a multiplicity of air outlet openings 121, 121.1 are introduced into the opposite double side walls 105, 105.2, namely into the outer wall 117, 117.1. The hot air introduced into the intermediate space 118, 118.1 can exit through these air outlet openings 121, 121.1.

The lower extension 110 of the radiant oven 101 protrudes into the combustion chamber 120 . The extension 110 is an extension of the inner wall 116, 116.1. Herewith the radiant oven 101 stands on a metal sheet 122 of the food cooking appliance 111, which in this embodiment delimits the combustion chamber 120 at the bottom. In addition, the extension 110 is fitted into the combustion chamber 120 so that the extension 110 contacts the walls delimiting the combustion chamber 120 at least in sections. This prevents the radiant oven 101 from slipping, and the radiant oven 101 is securely mounted on the food cooking appliance 111 . The thermal radiation emanating from the heat source 112 is also absorbed by the extension 110 . The heat absorbed is conducted via thermal conduction into the area of the inner wall 116, 116.1, which delimits the interior space 102, and is radiated there, so that the interior space 102 is additionally heated efficiently.

The cover element 106 is also designed as a double wall and has an inner wall 123, an outer wall 124 and an intermediate space 125. Provision can be made for the intermediate space 125 to be connected only in sections to the intermediate spaces 118, 118.1 of the lateral double side walls 105, 105.2. As a result, hot air can be accumulated in the space 125, which hot air heats the inner wall 123, so that the food located in the interior 102 of the radiant oven 101 is also heated from above.

If the radiant oven 101 is removed from the food cooking appliance 111 (not shown in the figures), a grill grate delimiting the combustion chamber 120 can be placed over the heat source 112 so that food can also be grilled directly on the heat source 112 . There is also the option of using a cooker attachment to heat liquid in a pot.

Second invention complex:
In both Figures 3 and 4 Some parts of the food cooker are hidden to provide insight.

Figures 3 and 4 show a section of a gas-powered food cooking appliance 201. The food cooking appliance 201 comprises two concentrically arranged heat sources, here configured as burners 202, 203 (inner burner 202 in figure 4 shown dashed). Each of the two burners 202, 203 has its own fuel gas supply 204, 205 (in figure 4 shown schematically). The fuel gas supplies 204, 205 can be adjusted independently of one another by a user using gas valves 206, 207, here with stepless throttle valves. The two gas valves 206, 207 are supplied with gas via a common fuel gas supply 208.

The two burners 202, 203 are directed towards a common heating zone arranged above the two burners 202, 203. In this heating zone, the burners 202, 203 individually or Food can be heated and grilled together. It is also possible to heat a container, such as a pot.

The inner, first burner 202 has a maximum power of 1 kW and a minimum power of 500 W. The outer, second burner 203 has a power range of 3-4 kW.

In addition, the second burner 203 has a thermoelectric ignition safety device. Part of the thermoelectric ignition safety device is a sensor 209 designed as a thermocouple, which is connected by means of a signal line 210 to the gas valve 207 associated with the second burner 203 (the energy supply switch). When the sensor 209 heats up, the thermoelectric ignition safety device allows a permanent flow of gas through the gas valve 207 to the second burner 203, so that the latter can be operated; it thus allows an energy supply. If the sensor 209 has a temperature that is below an activation temperature of about 600° C., a continuous gas flow is not given without bridging the ignition safety device—given as part of the commissioning of the second burner 203.

In this exemplary embodiment, an additional module 211, designed here as an oven, is arranged in the heating zone. The additional module 211 engages in the combustion chamber 212 in such a way that it is mounted and held on the outside thereof.

The additional module 211 is designed to be operated over a burner with approximately 1 kW. In addition, it would be damaged.

In order to prevent operation of the second burner 203 when the additional module 211 is installed, the additional module 211 has a blocking element 213 designed as a sleeve, which encloses the sensor 209 when the additional module 211 is installed. The inner diameter of the blocking element 213 designed as a sleeve is wider than the outer diameter of the sensor 209 designed as a thermocouple, so that an air gap is formed. This air gap isolates the sensor 209 so that it does not exceed its 203 by trying to start up the second burner Activation temperature is heated, as that a permanent flow of gas to operate the second burner 203 is possible: Without bridging the ignition safety, the gas valve 207 remains locked. In this configuration, the blocking element 213 is connected to a bracket 214 of the additional module 211 which projects into the combustion chamber 212 .

Third invention complex:
figure 5 shows a gas burner 301 designed as a double burner in a three-dimensional oblique view from above. The gas burner 301 comprises a first burner part 302, which is circular here, and a second burner part 303. The first burner part 302 is arranged concentrically to the annular second burner part 303.

The first burner part 302 has channel openings 305, 305.1, 305.2, 305.3 on its top surface 304 (example in figure 5 marked), which are arranged in a ring. The first burner part 302 is arranged opposite the second burner part 303 in such a way that the duct openings 305, 305.1, 305.2, 305.3 as flame outlets below the duct openings 306, 306.1, 306.2 (in figure 5 marked as an example) of the second burner part 303 formed level are arranged. Here a single ring of channel openings 305, 305.1, 305.2, 305.3 is provided to ensure a compact design.

In figure 6 is the in figure 5 shown gas burner 301 shown in a plan view. The concentric arrangement of the first burner part 302 in relation to the second burner part 303 can be seen here.

The channel openings 305, 305.1, 305.2, 305.3 of the first burner part 302 are of different sizes and can be divided into first channel openings 305, 305.2—with a first channel opening area—and second channel openings 305.1, 305.3—with a second opening area that is smaller than the first. The differently sized channel openings 305, 305.1, 305.2, 305.3 are arranged alternately in a circle with respect to their size, so that a circular flame pattern results.

The chamber openings 305, 305.1, 305.2, 305.3 are delimited on the one hand by the burner part 302 and on the other hand radially on the inside by an inserted burner cap 313. In this exemplary embodiment, the burner cap 313 has a radius of 8 mm to 14 mm, preferably 11 mm. The first channel openings 305, 305.2 extend outwards by a further 2 to 4 mm, preferably 3 mm. The second, smaller channel openings 305.1, 305.3 have a channel opening of 0.7 to 1.5 mm, preferably 1 mm, pointing outwards. The channel openings are typically 0.7 to 1.5 mm, typically 0.9 to 1.2 mm wide in the circumferential direction. This enables a heat output of between 400 watts and 1.3 kW, preferably between 500 watts and 1 kW. From these parameters it can be seen that despite the compact design of the burner, a relatively high heat output and a large spread is possible without the flames uniting at high heat output and at the same time igniting each other at low output through flame jumps.

In this exemplary embodiment, the channels associated with the channel openings 305, 305.1, 305.2, 305.3 open separately from one another into the central chamber 311.

Also provided are a piezoelectric igniter 307 and a thermocouple 308 of a thermoelectric fuse. In addition, four passage openings 309, 309.1, 309.2, 309.3 can be seen, which are aligned in such a way that air sucked in from below flows between the flame pattern that occurs during operation of the first burner part and the inner wall 310 of the second burner part pointing to this flame pattern.

figure 7 shows a sectional view of the in figure 5 shown gas burner 301. The gas burner 301 comprises a central chamber 311 which is assigned to the first burner part 302. Starting from the central chamber 311, channels 312, 312.1 are provided, which are introduced into the top surface 304 of the first burner part 302 and open into it.

The central chamber 311 and the channels 312, 312.1 are delimited at the top by means of a burner cover 313. In addition, the outer edge of the burner cover 313 also delimits the channel openings 305, 305.4 inward from a radial perspective. The size of the channel openings 305, 305.4 can therefore be adjusted by varying the outer diameter of the burner cover 313. The burner cap 313 is removable from the remainder of the base portion 314 of the burner portion 302 . The burner cap 313 is - as well as in the Figures 5 and 6 recognizable - circular. Also, the burner cap 313 is fitted into the base 314 of the burner portion 302 such that a flat top surface 304 is provided. It is nevertheless conceivable that the burner cover 313 is raised in relation to the remaining top surface of the base part 314 .

A gas nozzle 315 also opens into the central chamber 311 and is connected to a gas supply, which is not shown in detail and can be regulated by means of a gas cock.

No further parts are provided above the channel openings 305, 305.4 until the heating level is provided above the gas burner 301, in which foodstuffs can be heated. For this purpose, the food is typically arranged on a grid or kept in a pot. Other suspensions known to those skilled in the art are possible.

A detail view of channel 312 is shown figure 8 . The central chamber 311 is arranged below the section shown, above the environment U, facing the heating zone.

The channel 312 includes an alignment section 316 and a scoop section 317. The scoop section 317 is contiguous with the aligning section 316; in this configuration it is aligned with the alignment section 316. In the alignment section 316, the direction of the gas flowing out of the channel opening 305 of the channel 312 is decisively influenced, namely with a portion pointing upwards and a portion pointing radially outwards. The direction of flow within the alignment section 316 is indicated by a dashed line (reference numeral 318).

This orientation is not impeded or not appreciably impeded by the blade section 317 in the radial direction. The vane section 317 guides the exiting combustion gas only in the circumferential direction. This prevents a flame associated with channel opening 305 from merging with a flame associated with an adjacent channel opening.

The normal 319 of the opening surface 320 of the blade section 317, drawn as a dashed line, is arranged at an angle to the flow line 318. This encloses a smaller angle with the vertical direction - namely 0° here - than the flow line 318 with the vertical direction, since it is perpendicular to the Top surface 304 stands up. The opening surface 320 lies in the same plane as the top surface 304 of the burner part 301.

In this exemplary embodiment, the channel 312 is drilled, starting from the top surface 304. As a result, the burner part 302 can be produced in a simple manner. The cross-sectional area of channel 312 is circular. With respect to blade portion 317, channel 312 terminates on top surface 304; channel 312 is cut off in this side view.

If a small amount of gas is conducted through the channel 312, the flame bends in the plumb direction shortly after the alignment section 316, thus pointing vertically upwards. If a larger gas flow is directed through the channel 312, the fuel gas will continue to flow in the radial direction before it is in the plumb direction due to the greater radial component of the velocity vector. In this case in particular, the blade portion 317 guides the gas in the circumferential direction.

Reference List

101

radiant oven

102

inner space

103

support plate

104, 104.1

rail

105, 105.1, 105.2

double side wall

106

cover element

107

floor element

108

door

109

Handle

110

extension

111

food cooking appliance

112

heat source

113

Inner wall of the floor element

114

outer wall of the floor element

115

space of the floor element

116, 116.1

Inner wall of a double side wall

117, 117.1

Outer wall of a double side wall

118, 118.1

Space in a double side wall

119, 119.1

air inlet opening

120

combustion chamber

121, 121.1

air outlet opening

122

sheet

123

inner wall of the cover part

124

outer wall of the cover part

125

gap of the cover part

P

baffle

D

breakthrough

R

edge of the baffle

201

food cooking appliance

202

first burner

203

second burner

204, 205, 208

fuel gas supply

206, 207

gas valve

209

sensor

210

signal line

211

add-on module

212

combustion chamber

213

blocking element

214

hanger

301

gas burner

302

first burner part

303

second burner part

304

top surface

305, 305.1, 305.2, 305.3,

Channel opening, the first burner part

305.4 306, 306.1, 306.2

Channel opening of the second burner part

307

detonator

308

thermocouple, the thermoelectric fuse

309, 309.1, 309.2, 309.3

swipe opening

310

Inner wall, of the second burner part

311

central chamber

312, 312.1

channel

313

burner cap

314

basic part

315

gas nozzle

316

alignment section

317

blade section

318

flow direction

319

opening surface normal

320

opening area

u

Vicinity

Claims (13)

Food cooking appliance (111) with a heat source (112) and with a removable radiant oven (101) that can be heated by the heat source (112), the radiant oven (101) having an externally accessible, lockable interior (102) in which food can be heated , which interior (102) is bordered at least in sections by an inner wall (113, 116, 116.1) facing the interior (102) and wherein at least in sections an outer wall (117, 117.1 ), the two walls (116, 116.1, 117, 117.1) forming a double wall (105, 105.1, 105.2) enclosing an intermediate space (118, 118.1), the intermediate space (118, 118.1) having at least one air inlet opening (119 , 119.1) and at least one air outlet opening (121, 121.1), so that the at least one air inlet opening (119, 119.1), the intermediate space (118, 118.1) and the at least one air outlet opening (121, 121.1) provide a path for hot air and so that the hot air does not enter the interior (102) and the inner wall (116, 116.1) of the double wall (105, 105.1, 105.2) is heated by the hot air, the thermal radiation of which in turn heats the interior (102) of the radiant oven (101), characterized characterized in that a baffle plate (P) spaced apart from the inner wall is provided between the heat source (112) and the inner wall (113). Food cooking appliance according to Claim 1, characterized in that the baffle plate (P) is set towards its edges in the direction of the inner wall (113). Food cooking appliance according to one of Claims 1 or 2, characterized in that the baffle plate (P) has a closable opening (D). Food cooking appliance according to Claim 3, characterized in that the opening (D) can be closed by a slide plate which can be actuated by a user. Food cooking appliance according to one of Claims 1 to 4, characterized in that the interior (102) is bordered on at least three sides by a double side wall (105, 105.1, 105.2) and in the direction of the baffle plate (P) and the heat source (112) by a heat distribution element is. Food cooking appliance according to one of Claims 1 to 5, characterized in that the inner wall (113) pointing towards the heat source (112) is part of a double wall separating the interior (102) from the heat source (112) and the baffle plate (P) between the outer wall ( 114) of this double wall and heat source (112) and spaced from the outer wall (114). Food cooking appliance according to one of Claims 1 to 6, characterized in that the at least one air inlet opening (119, 119.1) is an opening in the outer wall (114) of a double wall. Food cooking appliance according to Claim 7 in its dependent reference to Claim 6, characterized in that the at least one air inlet opening (119, 119.1) is made in the outer wall (114) pointing towards the baffle plate (P). Food cooking appliance according to Claim 8, characterized in that the air inlet opening (119, 119.1) is aligned with the edge region of the interior (102). Food cooking appliance according to one of Claims 1 to 9, characterized in that the radiant oven (101) with an extension (110) at least partially encloses the heat source (112) in the radial direction. Food cooking appliance according to one of Claims 1 to 10, characterized in that the air inlet opening (119, 119.1) is arranged in the lower area and the air outlet opening (121, 121.1) in the upper area of the radiant oven (101). Food cooking appliance according to one of claims 1 to 11, characterized in that the area of the air inlet opening (119, 119.1) or, if several air inlet openings (119, 119.1) are provided, the sum of these areas is equal to or larger than the area of the air outlet opening (121, 121.1) or, if several air outlet openings (121, 121.1) are provided, the sum of these areas. Removable radiant oven (101) for a food cooking appliance (111) having the features of one of claims 1 to 12 relating to the radiant oven (101).

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