EP4191140A1 - Appareil de cuisson d'aliments doté d'un four radiant et four radiant pour un appareil de cuisson d'aliments - Google Patents

Appareil de cuisson d'aliments doté d'un four radiant et four radiant pour un appareil de cuisson d'aliments Download PDF

Info

Publication number
EP4191140A1
EP4191140A1 EP22210742.7A EP22210742A EP4191140A1 EP 4191140 A1 EP4191140 A1 EP 4191140A1 EP 22210742 A EP22210742 A EP 22210742A EP 4191140 A1 EP4191140 A1 EP 4191140A1
Authority
EP
European Patent Office
Prior art keywords
wall
heat source
cooking appliance
food cooking
burner
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.)
Pending
Application number
EP22210742.7A
Other languages
German (de)
English (en)
Inventor
Michael Gloger
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.)
Enders Colsman AG
Original Assignee
Enders Colsman AG
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
Priority claimed from DE202021106561.3U external-priority patent/DE202021106561U1/de
Priority claimed from DE202021106558.3U external-priority patent/DE202021106558U1/de
Priority claimed from DE202021106559.1U external-priority patent/DE202021106559U1/de
Application filed by Enders Colsman AG filed Critical Enders Colsman AG
Publication of EP4191140A1 publication Critical patent/EP4191140A1/fr
Pending legal-status Critical Current

Links

Images

Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24B—DOMESTIC STOVES OR RANGES FOR SOLID FUELS; IMPLEMENTS FOR USE IN CONNECTION WITH STOVES OR RANGES
    • F24B1/00—Stoves or ranges
    • F24B1/003—Stoves or ranges on which a removable cooking element is arranged
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F23—COMBUSTION APPARATUS; COMBUSTION PROCESSES
    • F23D—BURNERS
    • F23D14/00—Burners for combustion of a gas, e.g. of a gas stored under pressure as a liquid
    • F23D14/02—Premix gas burners, i.e. in which gaseous fuel is mixed with combustion air upstream of the combustion zone
    • F23D14/04—Premix gas burners, i.e. in which gaseous fuel is mixed with combustion air upstream of the combustion zone induction type, e.g. Bunsen burner
    • F23D14/06—Premix gas burners, i.e. in which gaseous fuel is mixed with combustion air upstream of the combustion zone induction type, e.g. Bunsen burner with radial outlets at the burner head
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F23—COMBUSTION APPARATUS; COMBUSTION PROCESSES
    • F23N—REGULATING OR CONTROLLING COMBUSTION
    • F23N5/00—Systems for controlling combustion
    • F23N5/02—Systems for controlling combustion using devices responsive to thermal changes or to thermal expansion of a medium
    • F23N5/10—Systems for controlling combustion using devices responsive to thermal changes or to thermal expansion of a medium using thermocouples
    • F23N5/105—Systems for controlling combustion using devices responsive to thermal changes or to thermal expansion of a medium using thermocouples using electrical or electromechanical means
    • 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
    • F24C3/00—Stoves or ranges for gaseous fuels
    • F24C3/12—Arrangement or mounting of control or safety devices
    • F24C3/126—Arrangement or mounting of control or safety devices on ranges
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F23—COMBUSTION APPARATUS; COMBUSTION PROCESSES
    • F23D—BURNERS
    • F23D2900/00—Special features of, or arrangements for burners using fluid fuels or solid fuels suspended in a carrier gas
    • F23D2900/14—Special features of gas burners
    • F23D2900/14062—Special features of gas burners for cooking ranges having multiple flame rings
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F23—COMBUSTION APPARATUS; COMBUSTION PROCESSES
    • F23N—REGULATING OR CONTROLLING COMBUSTION
    • F23N1/00—Regulating fuel supply
    • F23N1/005—Regulating fuel supply using electrical or electromechanical means

Definitions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the food is heated, kept warm or cooked particularly gently.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the baffle plate is arranged between the double wall and the heat source, at a distance from the double wall.
  • hot air flows only slowly or virtually not at all.
  • 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.
  • 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.
  • 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.
  • 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 .
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the radiant oven is then arranged in an area in which a corresponding heat output is available.
  • 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.
  • 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.
  • 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.
  • additional modules 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the power supply switch is typically a circuit breaker.
  • a manually adjustable power supply switch is also commonly referred to as a gas faucet.
  • a safety valve which is separate from such a throttle valve and which only allows a gas flow or not a gas flow.
  • 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.
  • the two heat sources 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.
  • thermoelectric ignition safety device assigns 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).
  • a certain activation temperature about 600° C
  • 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.
  • 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.
  • the blocking element influences the thermocouple as the sensor of the gas valve.
  • the blocking element can be designed, for example, as a sleeve which surrounds the thermocouple when the additional module is mounted.
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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).
  • bayonet locks are conceivable for securing against the sixth direction (in the direction of the force of gravity) in order to increase security.
  • 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.
  • a wide power range is covered; at the same time, the possibility of deactivating the second, more powerful heat source enables power throttling.
  • 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.
  • the additional module is designed as an oven, for example as a radiant oven.
  • 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.
  • 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.
  • 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.
  • a fuel gas supply 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the channels are round and preferably drilled.
  • the channels, in particular the alignment sections, are then circular.
  • 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.
  • 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.
  • 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.
  • the gas burner to have two burner parts, so that a double burner is provided.
  • 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.
  • 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.
  • 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.
  • 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.
  • Independence can be provided, for example, by independent, manually operable controllers.
  • 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.
  • 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.
  • FIG 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 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.
  • air inlet openings 119, 119.1 are introduced in the outer wall 114 of the base element 107 .
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 .
  • 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.
  • FIGs 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.
  • the second burner 203 has a thermoelectric ignition safety device.
  • 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).
  • 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.
  • 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.
  • 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.
  • the blocking element 213 is connected to a bracket 214 of the additional module 211 which projects into the combustion chamber 212 .
  • 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.
  • a single ring of channel openings 305, 305.1, 305.2, 305.3 is provided to ensure a compact design.
  • FIG 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.
  • 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.
  • the channels associated with the channel openings 305, 305.1, 305.2, 305.3 open separately from one another into the central chamber 311.
  • thermoelectric igniter 307 and a thermocouple 308 of a thermoelectric fuse.
  • 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.
  • FIG 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.
  • 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.
  • 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.
  • FIG 8 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.
  • 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 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.
  • the channel 312 is drilled, starting from the top surface 304.
  • 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.
  • 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.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Baking, Grill, Roasting (AREA)
EP22210742.7A 2021-12-01 2022-12-01 Appareil de cuisson d'aliments doté d'un four radiant et four radiant pour un appareil de cuisson d'aliments Pending EP4191140A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE202021106561.3U DE202021106561U1 (de) 2021-12-01 2021-12-01 Lebensmittelgargerät mit einem Strahlungsofen sowie Strahlungsofen für ein Lebensmittelgargerät
DE202021106558.3U DE202021106558U1 (de) 2021-12-01 2021-12-01 Gasbrenner für eine Kochstelle
DE202021106559.1U DE202021106559U1 (de) 2021-12-01 2021-12-01 Lebensmittelgargerät

Publications (1)

Publication Number Publication Date
EP4191140A1 true EP4191140A1 (fr) 2023-06-07

Family

ID=84370264

Family Applications (1)

Application Number Title Priority Date Filing Date
EP22210742.7A Pending EP4191140A1 (fr) 2021-12-01 2022-12-01 Appareil de cuisson d'aliments doté d'un four radiant et four radiant pour un appareil de cuisson d'aliments

Country Status (1)

Country Link
EP (1) EP4191140A1 (fr)

Citations (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US385348A (en) * 1887-11-14 1888-07-03 Andbew geisel
US1168857A (en) * 1916-01-18 Sentinel Mfg Co Heat-distributer for cooking-compartments.
DE337113C (de) * 1919-06-11 1921-05-25 Bruno Noeldner Gasback- und -bratvorrichtung
US1438792A (en) * 1922-04-07 1922-12-12 Snyder Edith Maria Cooking device
US1461280A (en) * 1922-01-23 1923-07-10 Mcbride Cleavie Oven
US2152924A (en) * 1937-03-01 1939-04-04 Bradley A Rutenber Cooking utensil
GB1162496A (en) 1966-04-06 1969-08-27 Albert Horace Greaves A New or Improved Gas Burner.
FR2609386A1 (fr) * 1987-01-12 1988-07-15 Marot Alain Four rotissoire
US5125393A (en) * 1990-12-20 1992-06-30 Isaak Levitin Stove top vessel with energy conserving casing
DE69202914T2 (de) 1991-04-24 1996-01-04 Gaz De France Backrohr.
JP2000346312A (ja) 1999-06-08 2000-12-15 Rinnai Corp ガスこんろ用バーナ
EP2872832B1 (fr) 2012-07-14 2020-01-08 Bakerstone International LLC Dispositif de cuisson réfractaire
EP2773905B1 (fr) 2011-11-03 2020-02-12 Whirlpool EMEA S.p.A Brûleur à gaz, en particulier pour appareil de cuisson

Patent Citations (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1168857A (en) * 1916-01-18 Sentinel Mfg Co Heat-distributer for cooking-compartments.
US385348A (en) * 1887-11-14 1888-07-03 Andbew geisel
DE337113C (de) * 1919-06-11 1921-05-25 Bruno Noeldner Gasback- und -bratvorrichtung
US1461280A (en) * 1922-01-23 1923-07-10 Mcbride Cleavie Oven
US1438792A (en) * 1922-04-07 1922-12-12 Snyder Edith Maria Cooking device
US2152924A (en) * 1937-03-01 1939-04-04 Bradley A Rutenber Cooking utensil
GB1162496A (en) 1966-04-06 1969-08-27 Albert Horace Greaves A New or Improved Gas Burner.
FR2609386A1 (fr) * 1987-01-12 1988-07-15 Marot Alain Four rotissoire
US5125393A (en) * 1990-12-20 1992-06-30 Isaak Levitin Stove top vessel with energy conserving casing
DE69202914T2 (de) 1991-04-24 1996-01-04 Gaz De France Backrohr.
JP2000346312A (ja) 1999-06-08 2000-12-15 Rinnai Corp ガスこんろ用バーナ
EP2773905B1 (fr) 2011-11-03 2020-02-12 Whirlpool EMEA S.p.A Brûleur à gaz, en particulier pour appareil de cuisson
EP2872832B1 (fr) 2012-07-14 2020-01-08 Bakerstone International LLC Dispositif de cuisson réfractaire

Similar Documents

Publication Publication Date Title
DE69224390T2 (de) Gasbeheizter brenner mit perforierten keramischen elementen
DE69200704T2 (de) Gasbeheizter Ofen mit erzwungener Konvektion.
EP1134499B1 (fr) Réchaud
EP0852316A2 (fr) Brûleur à gaz
DE69500556T2 (de) Kochgerät von Gas-Grill Typ
DE1915359A1 (de) Backofen
DE10315343A1 (de) Gasbrenner mit Abdeckung
DE3872075T2 (de) Vorrichtung fuer gasverbrennung.
DE202019104770U1 (de) Gasgrillgerät
DE102016211043A1 (de) Grill, Kocher und Holzkohlekammer für einen Grill, Kocher
EP3442384B1 (fr) Déflecteur et gril avec déflecteur
DE69206501T2 (de) Infrarotstrahlungsbrenner für Glaskeramik-Kochmulde.
EP4191140A1 (fr) Appareil de cuisson d'aliments doté d'un four radiant et four radiant pour un appareil de cuisson d'aliments
EP1574786B1 (fr) Dispositif pour la préparation de repas, notamment une roulante, et procédé correspondant
DE4204163C2 (de) Ofen zum Verbrennen fester Brennstoffe, insbesondere Kaminofen
DE1907729C3 (de) Kochgerät mit einer gasbeheizten Platte
DE2812962C2 (de) Heizofen für Holz
EP0067806B1 (fr) Four à cuire et à rôtir à chauffage au gaz
DE19941895C2 (de) Gasherd zum Grillen von Speisen
EP3210508B1 (fr) Gril électrique
DE102021131733B4 (de) Lebensmittelgargerät
EP4289319A1 (fr) Appareil de cuisson d'aliments
DE3928730A1 (de) Grilleinrichtung
DE202021106561U1 (de) Lebensmittelgargerät mit einem Strahlungsofen sowie Strahlungsofen für ein Lebensmittelgargerät
DE19941275C2 (de) Rohr-Lochbrenner für gasbeheizte Grillgeräte

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION HAS BEEN PUBLISHED

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC ME MK MT NL NO PL PT RO RS SE SI SK SM TR

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: REQUEST FOR EXAMINATION WAS MADE

17P Request for examination filed

Effective date: 20230605

P01 Opt-out of the competence of the unified patent court (upc) registered

Effective date: 20230612

RBV Designated contracting states (corrected)

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC ME MK MT NL NO PL PT RO RS SE SI SK SM TR