EP4667828A1 - Cooking appliance with supply air preheated by a door into the cooking chamber and method for operating a cooking appliance - Google Patents

Abstract

The invention relates to a cooking appliance (1) with a cooking chamber (3) and with a supply device (7) for introducing supply air into the cooking chamber (3) via at least one opening (8), wherein the at least one opening (8) is formed in a muffle (4) of the cooking appliance (1) that delimits the cooking chamber (3). The supply device (7) has at least one inlet opening (11), wherein the at least one inlet opening (11) is arranged adjacent to a door (5) of the cooking appliance (1). The door (5) is designed to close the cooking chamber (3). The at least one inlet opening (11) communicates with at least one flow path (14) which is formed between panes (12, 13) of the door (5). The cooking appliance (1) comprises at least one fan (16) by means of which the introduction of supply air originating from the at least one flow path (14, 20) into the at least one inlet opening (11) adjacent to the door (5) can at least be supported. Furthermore, the invention relates to a method for operating the cooking appliance (1).

Description

The invention relates to a cooking appliance with a cooking chamber and a supply device for introducing fresh air into the cooking chamber via at least one opening. The at least one opening is formed in a muffle of the cooking appliance that delimits the cooking chamber, and the supply device has at least one inlet opening. Furthermore, the invention relates to a method for operating such a cooking appliance.

When operating a cooking appliance, it can be beneficial to introduce fresh air into the cooking chamber, for example, to regulate the humidity level of the air inside. This is particularly relevant if the food being cooked contains a lot of moisture, which is released during cooking. Reducing the humidity by introducing fresh air can be advantageous, especially for achieving a drier cooking result. It is beneficial to preheat the incoming air, as this prevents uneven heat distribution and resulting deterioration of the cooking results.

The US 9 273 880 B2 This describes an oven with a heat exchanger. The heat exchanger has an air path leading out of the oven's cooking chamber and an incoming air path. Air from the surrounding area can enter the cooking chamber via the incoming air path. During oven operation, heat is transferred from the outgoing air path to the incoming air path by means of the heat exchanger.

Preheating air from the area surrounding the oven using a heat exchanger is very complex, especially in terms of design. This is a disadvantage.

The object of the present invention is to create a cooking appliance of the type mentioned at the outset in which preheating of the supply air can be implemented with particularly little effort, and to specify a corresponding method for operating a cooking appliance.

This problem is solved by a cooking appliance with the features of claim 1 and by a method with the features of claim 15. Advantageous embodiments with expedient further developments of the invention are specified in the dependent claims and in the following description.

The cooking appliance according to the invention comprises a cooking chamber and a supply device for introducing fresh air into the cooking chamber via at least one opening. The at least one opening is formed in a muffle of the cooking appliance that delimits the cooking chamber. The supply device has at least one inlet opening, wherein the at least one inlet opening is arranged adjacent to a door of the cooking appliance. The door is designed to close the cooking chamber, and the at least one inlet opening communicates with at least one flow path formed between the panes of glass in the door. The cooking appliance includes at least one fan by means of which the introduction of fresh air originating from the at least one flow path into the at least one inlet opening adjacent to the door can be at least supported.

In other words, the at least one fan can, in particular, cause or assist the introduction of the supply air originating from the flow path into the inlet opening. Accordingly, by operating the at least one fan, convection can be forced, which leads to the entry of the supply air originating from the at least one flow path into the inlet opening adjacent to the door. Due to its proximity to the door of the cooking appliance, the at least one inlet opening is located very close to the at least one flow path formed between the panes of the door. This facilitates a very direct transfer of the supply air originating from the flow path into the inlet opening. Therefore, due to the close proximity of the inlet opening to the flow path, the transfer of supply air originating from the flow path into the inlet opening is particularly easy to achieve. And this transfer can be facilitated by the at least one fan. The fan causes or at least assists in this process. Consequently, preheating the intake air in this cooking appliance can be achieved with minimal effort.

The term "fan," which assists in introducing the supply air from at least one flow path into the at least one inlet opening adjacent to the door, is understood here to mean an air conveying device of the cooking appliance, capable of creating a pressure difference between a pressure side and a suction side of the air conveying device. For example, by operating the fan, a negative pressure can be created, at least in the area of the outlet opening in the cooking chamber. This negative pressure causes or assists in introducing the heated supply air into the inlet opening and in causing the supply air to flow from the inlet opening to the outlet opening. Additionally or alternatively, the fan can be part of the supply device.

In particular, the fan (at least one) can have a variable airflow rate. This makes it particularly easy to control how much air from the at least one flow path is drawn into the at least one inlet opening per unit of time by operating the fan. Accordingly, the degree to which the supply air is preheated as it flows through the at least one flow path can also be controlled. This is because a longer dwell time of the supply air in the flow path results in greater heat absorption than if the supply air flows more quickly through the at least one flow path and then enters the inlet opening adjacent to the door.

The arrangement of at least one inlet opening directly adjacent to the door, and thus also to the airflow path, is based on the understanding that, during operation or cooking with the door closed, the door of the cooking appliance heats up. Consequently, during operation, air within the airflow path formed between the door panes is also heated. This preheated supply air can then be fed to the at least one inlet opening of the supply device adjacent to the door of the cooking appliance from the airflow path formed between the door panes. This is because the at least one inlet opening adjacent to the door... Inlet opening with which at least one flow path communicates, or which at least one inlet opening is easily accessible from at least one flow path.

During operation, such as when using cooking appliances like ovens, heat is released from various points. This includes the door, the left and right side panels, the back, the top, and the bottom. If this heat is released into the surrounding area, it can lead to undesirable effects, such as warming the environment. This is particularly problematic if the appliance is built into a cabinet. Furthermore, releasing heat into the surrounding area results in inefficient energy consumption during operation.

Since the preheated intake air between the door panes can enter the feed system through at least one inlet opening and then the cooking chamber through at least one outlet opening, the cooking appliance can be operated in a particularly energy-efficient manner. This is because preheating the intake air or fresh air using waste heat from the cooking appliance allows for energy recovery. Furthermore, energy savings can be achieved by reducing energy-intensive cooling measures for the cooking appliance. This is because less waste heat from the cooking appliance is released into its surroundings when at least some of it is returned to the cooking chamber via the intake air flowing through the feed system during operation.

Preheating the incoming air with waste heat before it enters at least one of the inlet openings allows for a particularly low-effort increase in the temperature of the incoming air entering the cooking chamber at at least one of the outlet openings. Furthermore, introducing warm incoming air into the cooking chamber advantageously results in a particularly even heat distribution around the food being cooked.

By incorporating the supply device, the incoming air or fresh air to be supplied to the cooking chamber is guided and pre-treated along its path through the supply device before entering the cooking chamber. This is advantageous both in terms of the energy efficiency of the cooking appliance and in terms of the achievable cooking results.

The at least one inlet opening can be located, for example, next to the door in the transverse direction of the cooking appliance and/or below the door in the vertical direction of the cooking appliance when the door is closed. Accordingly, preheated supply air can be drawn from the at least one flow path by operating the at least one fan. This preheated air exits the at least one flow path at at least one of the sides of the door that are opposite each other in the transverse direction and/or at the bottom of the door. This allows for a high degree of flexibility regarding the placement of the at least one inlet opening.

Preferably, at least one inlet opening adjacent to the door is located above the door of the cooking appliance. This takes advantage of the fact that the air heated in the door, i.e., between the panes of glass, can rise. This allows the preheated or heated air to reach the at least one inlet opening particularly easily and unimpeded, provided the inlet opening is located above the closed door. The supply air, rising, for example, due to natural convection in the space or airflow path between the panes, can thus enter the supply unit preheated via the at least one inlet opening located above the door.

The supply device can, in particular, comprise at least one air supply duct through which the supply air can be regulated and introduced into the cooking chamber of the cooking appliance. Specifically, the amount of supply air introduced into the cooking chamber through the opening, as well as the pressure, humidity, and temperature at which the supply air enters the cooking chamber, can be regulated. To regulate the pressure, humidity, and temperature at which the supply air enters the cooking chamber, the cooking appliance can be equipped with appropriate sensors to detect these parameters. These sensors can be positioned along the path of the supply air duct. between at least one inlet opening and at least one outlet opening.

In particular, sections of the at least one supply air duct, through which relatively cool fresh air from the vicinity of the cooking appliance can flow, can lead through a control compartment of the cooking appliance and/or through spaces formed between the walls of the muffle and an outer housing of the cooking appliance. Especially in these areas, the supply air ducts can be completely enclosed. This prevents the at least one supply air duct from coming into contact with materials that could introduce contaminants into the supply air. For example, this prevents contact with electronic components that may be located in the control compartment of the oven and on which dust or similar contaminants can accumulate. Furthermore, a completely enclosed supply air duct prevents contact with insulating material, which is preferably located between the walls of the muffle and the outer housing of the oven.

For example, the at least one supply air duct in such areas can be designed as a hose and/or a pipe made of a material with high thermal conductivity. This allows for very efficient heat transfer from the surroundings to the interior of the hose or pipe. In particular, the at least one supply air duct can be designed as a hose and/or a pipe made of at least one metal or metallic material.

Furthermore, it is preferably ensured that the supply air can only enter the supply unit through the at least one inlet opening during operation of the cooking appliance, but that the escape of supply air through the inlet opening into the surroundings of the cooking appliance is prevented. This ensures that no heat from the cooking chamber escapes into the surroundings of the cooking appliance through the inlet opening. This can be achieved in particular by using at least one fan to ensure that the supply air flows from the at least one inlet opening to the at least one outlet opening.

Preferably, the supply device comprises a first air duct leading to at least one outlet, wherein the first air duct branches off from a second air duct of the cooking appliance at a junction point. Air originating from the environment of the cooking appliance can be introduced via the second air duct into a compartment of the cooking appliance that is distinct from the cooking chamber. Furthermore, an actuating element is arranged at the junction point, by means of which the first air duct can be at least partially opened. The actuating element thus allows adjustment of the proportion of airflow originating from the environment of the cooking appliance that enters the first air duct and the proportion that is diverted into the second air duct of the cooking appliance. By actuating the actuating element, the quantity and temperature of the supply air can therefore be easily set, in particular controlled and/or regulated, before it travels along a further path through the supply device to the at least one outlet and subsequently enters the cooking chamber. In particular, the amount of fresh air introduced into the cooking chamber through at least one opening can be easily adjusted. The second air duct can preferably be partially opened or closed using the control element. This is advantageous for very precise airflow control.

Preferably, the fan is arranged between the at least one inlet opening of the supply device and the branch point. Operating the fan allows for the flow of supply air through the first air duct and/or the flow of air through the second air duct, depending on the actuation of the control element. For example, if the control element is actuated such that the first air duct is completely blocked, all the air supplied by the fan flows through the second air duct. Conversely, if the second air duct is completely blocked by the control element, all the air supplied by the fan flows through the first air duct. The control element can be designed, for example, as a flap, a slide, a valve, or the like. Preferably, a multitude of intermediate positions between the two end positions of the control element are possible. This facilitates a highly demand-based introduction of the supply air into the cooking chamber via the at least one outlet opening.

Furthermore, by operating at least one fan, the volume flow supplied to the inlet opening via the at least one flow path formed between the door panes can be adjusted. This advantageously allows control over the extent of preheating of the incoming air and thus over the temperature of the incoming air as it enters the cooking chamber at the outlet opening.

Preferably, a first flow path is formed between an inner pane of the door and another pane of the door, wherein, when the door is closed, the first flow path is closer to the cooking chamber than at least one second flow path. The at least one second flow path is formed between one of the door panes and an outer pane of the door, and supply air originating predominantly from the first flow path can be introduced into the supply device via the at least one inlet opening. This is based on the understanding that, due to the greater proximity to the cooking chamber when the door is closed, higher temperatures are present in the space between the panes through which the first flow path is provided than in the space through which the second flow path is provided. Furthermore, when supply air originating from the first flow path enters the supply device via the at least one inlet opening, this supply air is already significantly preheated upon entering the supply device. This is advantageous.

If the supply air is drawn predominantly from at least one secondary airflow path, it will be cooler. This can also be advantageous, for example, if a cooking process taking place in the cooking chamber requires supply air at a slightly lower temperature to be introduced into the cooking chamber through the outlet opening. It is therefore advantageous if it is possible to adjust whether, during operation of the supply device, the supply air is drawn predominantly from the first airflow path or from at least one secondary airflow path.

If the door has more than three panes, then a plurality of second flow paths are formed in the door, namely an outer second flow path which is closest to the surroundings of the cooking appliance when the door is closed, and an inner second flow path which is closer to the cooking chamber when the door is closed.

In this respect, what has been said about drawing air at least predominantly from one of the flow paths applies analogously.

The cooking appliance can have at least one closing element by means of which either the first or the second flow path can be selectively blocked or at least partially opened. If the second flow path is blocked by the closing element, it can be ensured with particular reliability that the supply air entering the inlet opening originates from the first flow path. Conversely, if less preheating of the supply air is desirable, the first flow path can be blocked and the second flow path opened by means of the closing element. In this way, the temperature of the supply air entering the feed device via the inlet opening can be very precisely controlled.

In particular, if the closure element is designed to partially block or partially open the respective flow path, a multitude of temperature levels can be set, with each temperature level lying between the temperature prevailing in the second flow path and the temperature prevailing in the first flow path. This is advantageous for precisely adjusting the temperature of the supply air before it enters the supply device via the at least one inlet opening.

The locking element can be arranged, in particular, on the housing of the cooking appliance, which is designed especially as an oven. The locking element can be located, for example, at the upper end of the door when closed (in the vertical direction), at the lower end of the door (in the vertical direction), and/or laterally next to the door (in the horizontal direction of the cooking appliance). By moving the locking element into the open position, it can be reliably ensured that the preheated air between the door panes can enter the at least one inlet opening with minimal obstruction.

The locking element can, for example, be designed as a translationally movable plate or similar actuator. This is particularly simple in terms of design and therefore easy to implement.

Preferably, the fan is designed to regulate the volume flow of the supply air originating from the first flow path and/or the second flow path and introduced into the feed device via the at least one inlet opening. This allows for very precise control over the quantity and temperature of the supply air entering the feed device and, during operation, being discharged into the cooking chamber at the outlet opening. The cooking appliance, and in particular the feed device, can comprise a plurality of fans by means of which the quantity of supply air that can be introduced into the inlet opening from the at least one flow path, and/or the quantity of supply air exiting into the cooking chamber at the at least one outlet opening, can be adjusted.

It has proven further advantageous if the cooking appliance has a cooling fan designed to extract air from the cooking chamber and/or from at least one compartment of the cooking appliance other than the cooking chamber into the surrounding environment. Such a cooling fan is particularly useful for extracting steam from the cooking chamber into the surrounding environment. Additionally or alternatively, the cooling fan can be used to cool electrical and/or electronic components of the cooking appliance. Both are advantageous. Wherever this description refers to such a cooling fan, it may be referred to as "a cooling fan" of the cooking appliance or "the cooling fan" of the cooking appliance.

The cooking appliance can include an intake duct through which air from the second airflow path can be supplied to a cooling fan of the cooking appliance. In this configuration, the cooling fan is designed to draw air from the cooking appliance into the surrounding environment. With this setup, the cooling fan can be operated to draw ambient air through the second airflow path. This creates an air barrier in the outer airflow path of the cooking appliance door when the door is closed. Such an air barrier reduces or slows down heat transfer from the interior of the cooking chamber to the surrounding environment. This is particularly advantageous to ensure that the heat from the first airflow path is retained. The air introduced into the feed device via the flow path is preheated particularly strongly during operation of the cooking appliance.

The cooking appliance can include an exhaust duct through which air from the appliance can be conveyed into the surrounding area by means of a cooling fan. An outlet opening of the exhaust duct is located on the outlet side of the second airflow path. By operating the cooling fan in such a way that air from the cooking appliance exits into the surrounding area via the exhaust duct, the Venturi effect can cause air to be drawn through the second airflow path at its outlet side. This creates an air barrier in the second or outer airflow path, which significantly reduces or at least slows down heat loss from the interior of the cooking chamber into the surrounding area. This is advantageous for preheating the incoming air flowing through the first airflow path before it enters the intake system.

Preferably, the cooking appliance includes an exhaust duct through which air from the cooking appliance can be conveyed into the surrounding area by means of a cooling fan. A passage is formed in one wall of the supply unit through which air from the supply unit can be supplied to the suction side of the cooling fan. The fan also supplies fresh air to at least one outlet opening. With this design of the cooking appliance, the amount of air introduced into the cooking chamber through the at least one outlet opening can be easily adjusted depending on the respective flow rates of the cooling fan and the other fan. For example, if the cooling fan draws a large amount of air from the supply unit through the passage, correspondingly less air can reach the outlet opening via the remaining part of the supply unit. Conversely, if the fan, particularly the one associated with the supply unit, has a high flow rate, a correspondingly larger amount of air can be conveyed to the outlet opening by the fan. This allows for particularly precise adjustment or control of the amount and temperature of the incoming air, which enters the cooking chamber through the opening.

In particular, the passage can be blocked or at least partially opened by means of a suitable closure element. This makes the use of the passage especially flexible.

Preferably, the cooking appliance has an actuator for moving a closing element, wherein the closing element is designed to block and at least partially open the at least one flow path. This allows for very precise control over the extent to which the incoming air is heated by passing through the at least one flow path. Specifically, when the at least one flow path is blocked by the closing element, the fluidic connection between the inlet opening and the at least one flow path is prevented. Then, essentially unheated or barely preheated air from the environment of the cooking appliance enters the feed device through the inlet opening.

If, on the other hand, at least one flow path is at least partially opened by moving the closure element, then preheated supply air originating from at least one flow path can be introduced into the supply device particularly well. This is advantageous.

Preferably, the at least one flow path formed between the door panes comprises a plurality of sections arranged side by side in the transverse direction of the door. The supply device includes a first supply air path leading from a first section along a first segment to the at least one outlet opening. Furthermore, the supply device includes at least one further supply air path leading from another section along a further segment to the at least one outlet opening, the further segment being longer than the first segment. In this way, the supply air can be heated further along the further segment. This is advantageous for ensuring that particularly heated supply air is introduced into the cooking chamber. In particular, heat from components of the cooking appliance that are warm during operation can be used along the further segment to increase the temperature of the supply air reaching the outlet opening along the further segment.

Preferably, the sections can be locked and unlocked independently of one another. For this purpose, the cooking appliance can, in particular, have locking elements assigned to each section. This allows for a particularly high degree of flexibility in the use of the respective sections. For example, only the first section can be used to direct the supply air to the opening along the first section by locking the at least one further section. Conversely, for example, the first section can be locked and the at least one further section unlocked to direct the supply air along the further section to the opening. In this way, the supply air path best suited for a particular purpose can be used very flexibly to direct the supply air to the opening.

In particular, the first section can be configured as the central section in the transverse direction of the door, with two further sections configured as outer sections. The additional air supply paths extending from these two further sections lead along the side walls of the muffle to the at least one outlet opening. In this way, heat can be transferred from the side walls of the muffle, and preferably also from a front flange of the muffle, to the supply air flowing through the two additional air supply paths. Thus, the heat present in the muffle during operation can be used particularly effectively to increase the temperature of the supply air.

If, for example, the two further or outer sections are released, such as by moving corresponding locking elements into an open position, the intake of fresh air from the door of the cooking appliance can be regulated so that a particularly large amount of fresh air reaches the side walls of the muffle towards at least one outlet opening.

Additionally or alternatively, an air supply path can be formed along a front flange of the muffle to transfer heat to the supply air from the front flange of the muffle.

The supply air flowing through the additional air intake paths can sweep across a relatively large area along the side walls of the muffle. This results in good ventilation. Heat absorption is possible. In contrast, a particularly targeted routing of the supply air along the side walls and/or along a muffle front or along a front flange of the muffle can be achieved if the supply air paths are designed as supply air ducts laid along the respective side wall. For example, such a supply air duct to the muffle can be limited by the side wall and/or the muffle front or the front flange of the muffle. This allows for a particularly simple installation of the respective supply air duct.

Particularly if the additional air supply duct is located in an upper area of the side wall of the cooking appliance and directs the supply air along the side wall, a particularly large amount of heat can be transferred to the supply air flowing through the air supply duct during operation of the supply device. This is advantageous.

Preferably, the supply device has at least one further inlet opening through which air originating from a compartment of the cooking appliance other than the cooking chamber and/or from at least one space between the muffle and a housing of the cooking appliance can be supplied to the at least one outlet opening. This takes into account the fact that such air present inside the cooking appliance is usually warmer than the air in the vicinity of the cooking appliance when the cooking appliance is in operation. This heat can advantageously be used to warm the incoming air.

The compartment of the cooking appliance that is separate from the cooking chamber can be designed, in particular, as a control compartment for the cooking appliance, in which, for example, electronic and/or electrical components of the cooking appliance can be housed. In this way, the waste heat released by the electronic and/or electrical components during operation can be advantageously used to increase the temperature of the supply air, which is introduced into the cooking chamber through at least one opening during operation of the feed mechanism.

Preferably, the at least one outlet opening and/or the at least one inlet opening of the feeding device has at least one closing element which is used to block and at least partially release the outlet opening and/or the inlet opening is designed in this way. This makes it advantageously possible to adjust, in particular control or regulate, the entry of the supply air into the feed device or the discharge of the supply air into the cooking chamber via the at least one outlet opening, as required.

Preferably, the cooking appliance has an exhaust device for removing steam from the cooking chamber, wherein the exhaust device has at least one outlet through which steam from the cooking chamber can be introduced into the supply device. This allows the supply air to be mixed with the exhaust air from the cooking chamber in the form of steam. The heat contained in the steam can thus be advantageously used to increase the temperature of the supply air. Furthermore, the humidity of the supply air can be easily controlled in this way. In particular, the at least one outlet of the exhaust device can be opened or at least partially closed as needed. This allows the proportion of steam mixed with the supply air to be adjusted over a very wide range.

Preferably, the cooking appliance includes a control device configured to regulate the introduction of fresh air into the cooking chamber via the at least one inlet opening, depending on at least one parameter. In particular, the control device can select, depending on the current operating state of the cooking appliance, the path, quantity, temperature, humidity, and/or inlet pressure by which the fresh air is introduced into the cooking chamber through the at least one inlet opening. By taking such parameters into account, the control device can ensure an appropriate supply of fresh air to the cooking chamber for the current operating state of the cooking appliance. For this purpose, the control device can preferably actuate actuators and/or control elements of the cooking appliance associated with the supply device, or corresponding drives for adjusting these actuators and/or control elements. In particular, the control device can control the at least one fan of the cooking appliance to effect or at least assist the introduction of fresh air into the at least one inlet opening. For example, the control unit can control a drive motor of the fan.

In the inventive method for operating a cooking appliance with a cooking chamber, supply air is introduced into the cooking chamber via at least one opening by means of a supply device. The at least one opening is formed in a muffle of the cooking appliance that delimits the cooking chamber. The supply device has at least one inlet opening, wherein the at least one inlet opening is arranged adjacent to a door of the cooking appliance, and wherein the door is designed to close the cooking chamber. The supply air is fed to the at least one inlet opening from at least one flow path, which is formed between the panes of glass in the door. The cooking appliance includes at least one fan, which at least assists in introducing supply air from the at least one flow path into the at least one inlet opening adjacent to the door. Such a method allows for particularly energy-efficient preheating of the supply air.

The advantages and preferred embodiments described for the cooking device according to the invention apply analogously to the cooking device according to the invention and vice versa.

Terms such as "top", "bottom", "front", "back", "horizontal", "vertical", "depth direction", "latitude direction", "height direction" and the like indicate the positions and orientations that would be present when the cooking appliance is used and arranged as intended, and when viewed by an observer standing in front of the cooking appliance and looking towards it.

The features and combinations of features mentioned above in the description, as well as those subsequently mentioned in the figure description and/or shown in the figures alone, can be used not only in the combinations specified, but also in other combinations or on their own, without departing from the scope of the invention. Thus, embodiments that are not explicitly shown or explained in the figures, but which can be derived and generated from the explained embodiments by separate combinations of features, are also to be considered as encompassed and disclosed by the invention. Thus, embodiments and combinations of features that do not include all features of an originally formulated independent embodiment are also to be considered disclosed. Furthermore, embodiments and combinations of features, in particular those set out above, are to be considered disclosed which go beyond or deviate from the combinations of features set out in the references to the claims.

Fig. 1

in einer schematischen Perspektivansicht ein Gargerät mit einem Garraum, wobei eine Tür des Gargeräts teilweise geöffnet ist;

Fig. 2

in einer schematischen Schnittansicht eine Variante des Gargeräts, wobei Luft, welche von einem insbesondere einer Zuführeinrichtung zugehörigen Lüfter gefördert wird, mittels eines Stellelements aufgeteilt wird, und wobei ein Teilstrom der von dem Lüfter geförderten Luft in den Garraum eingebracht wird;

Fig. 3

in einer schematischen Schnittansicht eine weitere Variante des Gargeräts, bei welcher ein Lüfter des Gargeräts Zuluft aus einem ersten, inneren Strömungspfad ansaugt, welcher zwischen einer inneren Scheibe und einer mittleren Scheibe der Tür ausgebildet ist, wobei ein Kühllüfter des Gargeräts Luft ansaugt, welche durch einen zweiten Strömungspfad strömt, wobei der zweite Strömungspfad zwischen der mittleren Scheibe der Tür und einer äußeren Scheibe der Tür ausgebildet ist;

Fig. 4

eine schematische Draufsicht auf die Scheiben der Tür, wobei die Strömungspfade der Tür in Abschnitte unterteilt sind, welche in Querrichtung der Tür nebeneinander angeordnet sind;

Fig. 5

in einer schematischen Schnittansicht eine weitere Variante des Gargeräts, bei welcher ein Kühllüfter Luft aus dem Gargerät in die Umgebung ausbläst und auf diese Weise in dem zweiten oder äußeren Strömungspfad eine Luftbarriere ausgebildet wird; und

Fig. 6

in einer schematischen Schnittansicht eine weitere Variante des Gargeräts, bei welcher aufgrund eines Verhältnisses jeweiliger Förderraten eines der Zuführeinrichtung zugehörigen Lüfters und des Kühllüfters der Anteil der Zuluft eingestellt werden kann, welche an einer Mündungsöffnung der Zuführeinrichtung in den Garraum eintritt.

Further advantages, features and details of the invention will become apparent from the claims, the following description of preferred embodiments, and the drawings. These show:

Fig. 1

a schematic perspective view of a cooking appliance with a cooking chamber, where one door of the cooking appliance is partially open;

Fig. 2

in a schematic sectional view a variant of the cooking device, wherein air which is conveyed by a fan, in particular belonging to a feed device, is divided by means of an actuating element, and wherein a partial flow of the air conveyed by the fan is introduced into the cooking chamber;

Fig. 3

In a schematic sectional view, another variant of the cooking appliance is shown, in which a fan of the cooking appliance draws in supply air from a first, inner flow path, which is formed between an inner pane and a middle pane of the door, wherein a cooling fan of the cooking appliance draws in air which flows through a second flow path, wherein the second flow path is formed between the middle pane of the door and an outer pane of the door;

Fig. 4

a schematic top view of the door panes, wherein the flow paths of the door are divided into sections which are arranged next to each other in the transverse direction of the door;

Fig. 5

In a schematic sectional view, another variant of the cooking appliance is shown, in which a cooling fan blows air from the cooking appliance into the surroundings, thus forming an air barrier in the second or outer airflow path; and

Fig. 6

In a schematic sectional view, another variant of the cooking device is shown, in which the proportion of the supply air entering the cooking chamber at an outlet opening of the supply device can be adjusted based on a ratio of the respective delivery rates of a fan belonging to the feed device and the cooling fan.

In the figures, identical or functionally equivalent elements are provided with identical reference symbols.

In Fig. 1 A cooking appliance 1, which has a housing 2, is shown schematically and in perspective. The housing 2 delimits the cooking appliance 1 from its surroundings. A cooking chamber 3 of the cooking appliance 1 is delimited by a muffle 4, which can be closed at the front by means of a door 5 of the cooking appliance 1. Fig. 1 Door 5 is shown in a partially open position. In contrast, door 5 is shown in Fig. 2 shown in its closed position, in which the door 5 closes the cooking chamber 3 from the front. The door 5 is thus opposite a rear wall 6 of the muffle 4 in the depth direction x of the cooking appliance 1. The depth direction x, a width direction y of the cooking appliance 1, which is designed in particular as an oven and/or as a steam cooker, and a height direction z of the cooking appliance 1 are shown in Fig. 1 , in Fig. 2 and in Fig. 4 illustrated by a respective coordinate system.

Out of Fig. 2 It is evident that the cooking appliance 1 has a supply device 7 for introducing fresh air into the cooking chamber 3. The fresh air can flow into the cooking chamber 3 through at least one opening 8, which is located in Fig. 2 This is illustrated by way of example. Accordingly, the at least one opening 8 can be closer to a base 9 of the muffle 4 than to a ceiling 10 of the muffle 4. However, other and/or alternative placements of the at least one opening 8 are also possible, which is formed in the muffle 4 that defines the cooking chamber 3.

The feed device 7 has at least one inlet opening 11, which, when the door 5 is closed, is arranged adjacent to the door 5 in the vertical direction z of the cooking appliance 1. This allows fresh air to enter the feed device 7 through the at least one inlet opening 11, having previously entered through the door 5 or oven door. has flowed through it. Thus, the supply air can be preheated by absorbing waste heat before entering the inlet opening 11. This is because the air flowing within the door 5 or between the panes 12, 13 of the door 5 can absorb waste heat from the cooking chamber 3. In particular, the inlet opening 11 can be configured as shown in the example below. Fig. 2 shown above door 5.

According to Fig. 2 A first flow path 14 is formed between an inner pane 12 and another pane 13 of the door 5. Air can flow through this gap or flow path 14 within the door 5 and thus reach the inlet opening 11. The supply air originating from the first flow path 14 can be introduced into the feed unit 7 via the inlet opening 11 particularly effectively by operating at least one fan 16 of the cooking appliance 1, whereby the fan 7 can be part of the feed unit 7. Air originating from the flow path 14 can therefore be drawn in through the inlet opening 11 during operation of the feed unit 7. Accordingly, the inlet opening 11 communicates with the flow path 14. Preheating the supply air between the panes 12 and 13 before it enters the feed unit 7 is advantageous to ensure that undesirably cold supply air does not enter the cooking chamber 3 at the outlet opening 8.

One in Fig. 2 The control device 15 of the cooking appliance, shown schematically, ensures the controlled guidance and pretreatment of the supply air or fresh air until it enters the cooking chamber 3 at the at least one outlet opening 8. In particular, the quantity, temperature, humidity, and pressure of the supply air as it enters the cooking chamber 3 can be controlled or regulated by means of the control device 15. Furthermore, the control device 15 can direct the path taken by the supply air along the feed device 7.

The quantity and pressure of the supply air or fresh air to the cooking chamber 3 can be regulated by controlling the at least one fan 16 of the supply device 7 and/or by actuating at least one control element, by means of which the entry of air into the supply device 7 or into at least a section of the supply device 7 and/or the exit of the supply air into the cooking chamber 3 at the outlet opening 8 can be influenced. Such control elements can be designed, for example, as a slide and/or as a flap and/or as a valve or the like.

The corresponding options for regulating the amount of supply air and the pressure can be implemented by the control unit 15 individually or in combination with each other.

In Fig. 2 The inlet opening 11, located above the closed door 5, is shown as an example. However, it can also be accessed via at least one further inlet opening 17 (compare Fig. 6 ) Air enters the feed device 7. For example, in Fig. 6 It has been shown that air from a control compartment 18 of the cooking appliance 1 can enter the feed device 7 via at least one further inlet opening 17. Electronic components such as the control device 15 or at least one such control device of the cooking appliance 1 can be arranged in the control compartment 18 of the cooking appliance 1.

Furthermore, according to Fig. 6 Air enters the feed device 7 through at least one further inlet opening 17, originating from a transition area between the muffle 4 and the outer housing 2 of the cooking appliance 1. Such transition areas can, for example, be located between a left side wall 47 (compare Fig. 1 ) the muffle 4 and the housing 2, between a right side wall 48 (compare Fig. 1 ) the muffle 4 and the housing 2, as well as adjacent to the floor 9 and/or the ceiling 10 and/or the rear wall 6 of the muffle 4. If the supply air is drawn from such areas within the cooking appliance 1, this also leads to a higher temperature of the supply air than would be the case if unheated fresh air from the environment of the cooking appliance 1 were introduced into the cooking chamber 3.

In an outlet area of the feed device 7, which is provided by the at least one outlet opening 8, the airways leading from the at least one inlet opening 11, 17 to the outlet opening 8 can meet. For example, from Fig. 3 It is evident that a closing element 19 can be arranged at the at least one muzzle opening 8, by means of which the at least one muzzle opening 8 can be blocked or at least partially opened. The closing element 19 can be designed as a flap and/or slide and/or valve or the like. Fig. 3 is an adjustment movement of the locking element 19, which is designed to close the muzzle opening 8, is illustrated by a double arrow 52.

In this case, the control device 15 ensures that the temperature of the supply air to the cooking chamber 3 along the supply device 7, which can be designed in particular as a supply air duct, can be brought to a setpoint value according to a control algorithm. Depending on the setpoint value of the supply air, more or less heat can be extracted from the surroundings of the supply air duct in the supply air duct 7 in order to heat the supply air in the supply air duct or in the supply device 7 to the desired setpoint temperature.

The supply device 7 preferably comprises respective parts of the supply air duct and its connection to the muffle 4 or the cooking chamber 3, as well as to the surroundings of the cooking appliance 1, which may be designed as an oven. Furthermore, during operation of the supply device 7, it is ensured that the supply air is guided into the cooking chamber 3 in a controlled manner and pre-treated before being supplied to the cooking chamber 3, whereby a control and/or regulation system may be implemented. Depending on the operating state of the cooking appliance 1, individual parts or sections of the supply device 7 may be involved, or combinations of parts of the supply device 7, or the entire supply device 7.

In particular, the pretreatment of the supply air inside door 5 or oven door will be explained in more detail below with reference to the figures. Along the in Fig. 2 In the flow path 14 shown, when the door 5 is closed, the fresh air drawn in from the surroundings of the cooking appliance 1 flows upwards between the panes 12, 13. Air from the surroundings of the cooking appliance 1 flows within the door 5 preferably upwards in the direction z, or towards a top of the cooking appliance 1. In particular, by operating the fan 16, it can be ensured that even if the at least one inlet opening 11 is arranged laterally y of the cooking appliance 1 to the side of the closed door 5 or adjacent to an underside of the door 5, the supply air enters the at least one inlet opening 11 after passing through the door 5. During the flow through the door 5, passive heat absorption occurs along the flow path 14, so that in the area of the inlet opening 11, which is located on a front side of the cooking appliance 1, the incoming air from the environment of the cooking appliance 1 is preheated.

In Fig. 2 Figure 1 shows a particularly simple version of the cooking appliance 1, in which the door 5 only has the inner pane 12, which is closer to the cooking chamber 3 when the door 5 is closed, and the other pane 13. In contrast, in Fig. 3 A variant of the cooking appliance 1 is shown schematically, in which the door 5 contains, firstly, the first flow path 14 formed between the inner pane 12 and the second pane 13. In addition to this first flow path 14, a further flow path 20 is formed in the door 5, which is the air gap between the second pane 13 and an outer pane 21 of the door 5. The inflow of air from the vicinity of the cooking appliance 1 into the respective flow paths 14 and 20 of the door 5 is illustrated in the figures by flow arrows. Within the door 5, i.e., as it flows along the respective flow paths 14 and 20, the air is heated.

The panes 12, 13, 21 of the door 5 can be made of, or comprise, heat-resistant, preferably coated, glass. In particular, the panes 12, 13, 21 can be connected to each other, at least in the area of the corners of the door 5.

At the in Fig. 2 In the variant of the cooking appliance 1 shown, the door 5 has the two discs 12, 13 and thus the first flow path 14. In the Fig. 3 In the variant of door 5 shown, with the three panes 12, 13, 21, the first flow path 14 and the second flow path 20 are formed within door 5. If door 5 has four panes spaced apart from each other, then accordingly, a total of three flow paths are formed within door 5, which are progressively further away from the cooking chamber 3 towards the outermost pane of door 5 when door 5 is closed. The present example illustrates this with regard to Fig. 2 and Fig. 3 The explanations given above are therefore applicable in an analogous manner if the door 5 of the cooking appliance 1 has more than the three discs 12, 13, 21 shown here as examples.

If at least the first flow path 14 and the second flow path 20 are formed in the door 5, then the control device 15 can preferably specify The question is whether the preheated air is to be supplied to the inlet opening 11 predominantly from the first flow path 14 or predominantly from the second flow path 20. The achievable temperature is thus determined by which disk pack or which arrangement of two adjacent disks 12, 13, 21 is used to draw the supply air via a flow path 14, 20 formed between the disks 12, 13, 21, which enters the supply device 7 at the inlet opening 11.

For example, by means of a Fig. 4 The schematically shown closure element 22 specifies which of the flow paths 14, 20 is blocked or at least partially opened to allow intake of supply air from the inlet opening 11 via the respective flow path 14, 20. Fig. 4 The movement of the locking element 22, designed, for example, as a controllable disc or plate, is schematically illustrated by movement arrows 23, wherein the actuator or locking element 22 can be arranged, in particular, on the housing 2 of the cooking appliance 1. The locking element 22 can be arranged at a transition from the housing 2 to the door 5, for example, above or below the closed door 5. Fig. 4 An actuator 24 is also shown schematically, by means of which the locking element 22 can be moved. For this purpose, the control device 15 can control the actuator 24, in particular according to a control algorithm and/or regulation algorithm.

After exiting the disc stacks or the respective flow path 14, 20, the preheated supply air can be introduced into the cooking chamber 3 via the feed device 7, particularly depending on the operating state of the cooking appliance 1, with the supply air entering the cooking chamber 3 at the at least one outlet opening 8. In particular, the temperature of the supply air can be measured in the area where it exits the flow path 14, 20. Depending on whether the temperature and/or humidity of the supply air is to be changed, the supply air can be mixed with steam from the cooking chamber 3. Preferably, the proportion of steam in a mixture containing the supply air and steam can be adjusted depending on the desired result. In particular, the addition of steam to the supply air can be omitted. However, feed device 7 can also be used to recirculate only steam from cooking chamber 3 into cooking chamber 3.

Furthermore, the supply air can be further heated by heat-transferring sections of the supply device 7. This applies in particular if the supply device 7 includes supply air ducts, for example in the form of hoses, pipes or the like, which run along the side walls 47, 48 of the muffle 4 (compare Fig. 1 ) and/or along the floor 9 and/or along the ceiling 10 and/or along the rear wall 6, leading to at least one outlet opening 8. Such air supply ducts can be arranged, in particular, in areas between the aforementioned components of the muffle 4 and the housing 2 or outer housing of the cooking appliance 1. The figures show an example of an air routing along the ceiling 10 and along the rear wall 6 of the muffle 4.

The use of the supply device 7 allows the quantity of supply air, at the appropriate temperature and pressure, to be introduced into the cooking chamber 3 at any given time, ensuring particularly energy-efficient operation of the cooking appliance 1 and optimal cooking results. In particular, the temperature and humidity of the supply air or mixture entering the cooking chamber 3 at the opening 8 can be precisely and variably controlled by adjusting the ratio of steam to air content in the supply air mixture.

In particular, with reference to the figures, the airflow from door 5, i.e., initially along at least one flow path 14, 20, will be explained below by way of example. According to Fig. 2 The supply device 7 comprises a first air duct 25 into which preheated air coming from the inlet opening 11 can be introduced, and which leads to the outlet opening 8. The first air duct 25 branches off from a second air duct 27 of the cooking appliance 1 at a junction 26. Air originating from the vicinity of the cooking appliance 1 can be introduced via the second air duct 27 into a sub-compartment of the cooking appliance 1 that is different from the cooking chamber 3, for example, into the control compartment 18 of the cooking appliance 1. An actuating element 28 is arranged at the junction 26, by means of which the first air duct 25 can be opened at least partially or can be closed. A corresponding sliding movement of the actuating element 28 is in Fig. 2 illustrated by a double arrow 29.

The actuating element 28, which can be designed in the form of a flap or a slide, thus ensures that the airflow conveyed by the fan 16 is divided between the first air guide channel 25 and thus towards the outlet opening 8, and the second air guide channel 27. In this variant, the fan 16 is according to Fig. 2 The actuator 28, for example a flap, is located between the inlet opening 11 and the branch point 26. In other words, it is positioned downstream of the fan 16. By operating the fan 16 and controlling the actuator 28, the following can be achieved: Fig. 2 In the variant shown, the quantity and temperature of the heated intake air are controlled and/or regulated, which reaches the opening 8 and from there enters the cooking chamber 3.

In Fig. 2 A discharge device 30 is also shown schematically, through which steam can be extracted from the cooking chamber 3 and, in particular, directed into the vicinity of the cooking appliance 1. The discharge device 30 can include a steam outlet channel 31, which leads from the ceiling 10 of the cooking chamber 3 to a container 32 in which condensate formed from the steam can be collected. Furthermore, in Fig. 2 A slider 33 is shown which, in an open position, releases the steam outlet channel 31 to the cooking chamber 3 and, in a closed position, closes the steam outlet channel 31 to the cooking chamber 3.

The slider 33 allows for adjustment during the in Fig. 2 In the schematically shown variant of the exhaust device 30, an outlet 34 of the exhaust device 30 can be additionally or alternatively closed, through which steam originating from the cooking chamber 3 can be introduced into the feed device 7. The outlet 34 can be configured according to Fig. 2 The outlet 34 may be formed in the ceiling 10 of the muffle 4. Additionally or alternatively, the outlet 34 may be formed in a wall of the vapor outlet channel 31. A displacement movement of the slide 33 is possible in Fig. 2 illustrated by a further double arrow 35.

At the in Fig. 3 In the variant of the cooking appliance 1 shown, the amount of fresh air to be heated, which enters the feed device 7 at the inlet opening 11, can be adjusted by the The delivery rate of the fan 16, which belongs to the feed device 7 and can, for example, be arranged in an air guide duct 36 of the feed device 7 leading to the discharge opening 8, can be adjusted. In the case of the Fig. 3 In the illustrated variant of the cooking appliance 1, supply air is introduced into the air duct 36 by operating the fan 16, which originates at least predominantly from the first flow path 14. Accordingly, the inlet opening 11 communicates with the inner glass unit of the door 5. The quantity and temperature of the heated supply air can be adjusted by operating the fan 16, for example by changing the rotational speed of the fan 16.

Furthermore, in Fig. 3 A cooling fan 37 of the cooking appliance 1 is shown, which is designed to discharge air from the cooking appliance 1 into the surroundings of the cooking appliance 1. The cooking appliance 1 can be operated according to Fig. 3 The cooling fan 37 includes an intake duct 38 through which air from the second flow path 20 can be supplied. In other words, the cooling fan 37 can draw in ambient air through the outer glass assembly. This creates an air barrier in this outer glass assembly of the door 5, i.e., in the second flow path 20. This air barrier prevents or at least slows down heat transfer from the cooking chamber 3 to the surroundings of the cooking appliance 1. This allows for particularly effective heating of the supply air flowing through the first flow path 14 on its way to the inlet opening 11 of the supply device 7.

The in Fig. 5 The variant of cooking appliance 1 shown corresponds at least largely to the one in Fig. 3 shown variant of the cooking appliance 1. However, in the version shown in Fig. 5 In the variant shown, the air barrier, i.e., the flow of thermally insulating, cold ambient air through the second flow path 20, is created by blowing the air conveyed by the cooling fan 37 into the vicinity of the cooking appliance 1. This is because, in the Fig. 5 In the illustrated variant of the cooking appliance 1, the cooking appliance 1 includes an exhaust duct 39 through which the air conveyed by the cooling fan 37 can be discharged into the surroundings of the cooking appliance 1. An outlet opening 40 of the exhaust duct 39 is located on one outlet side of the second flow path 20. Accordingly, when the door 5 is closed, the air exiting the exhaust duct 39 at the outlet opening 40 flows over the second flow path 20. upper side, which is formed between the outer pane 21 and the other pane 13 of the door 5. Due to the Venturi effect, a negative pressure is created at the outlet side of the second flow path 20. When the door 5 is closed, this negative pressure causes the ambient air to be drawn from bottom to top between the outer pane 21 and the other pane 13 of the door 5 along the second flow path 20.

Even at the in Fig. 5 In the variant shown, the amount of heated air to be introduced into the cooking chamber 3 via the opening 8 can be adjusted by the flow rate, in particular by the rotational speed, of the fan 16, which is arranged in the air duct 36 of the feed device 7. However, here the conveyance of the cold ambient air through the second flow path 20 back into the vicinity of the cooking appliance 1 ensures the formation of the heat-insulating air barrier.

At the in Fig. 6 The variant of cooking appliance 1 shown is, for the sake of simplicity (as in Fig. 2 ) the door 5 is shown according to its simple structure, in which only the first flow path 14 is formed in the door 5. However, even in the case of the Fig. 6 The variant of the cooking appliance 1 shown has door 5 which has at least two flow paths 14, 20.

At the in Fig. 6 In the variant shown, the amount of air entering the feed device 7 at the inlet opening 11 from the respective flow path 14, 20 can be adjusted by the ratio of the respective flow rates of the cooling fan 37 and the fan 16. For this purpose, a passage 42 is formed in a wall 41 of the feed device 7, through which air originating from the feed device 7 can be supplied to a suction side of the cooling fan 37. The passage 42 can be closed or at least partially opened, in particular by means of a (not shown) closure element. This also allows influence on the amount of air entering the feed device 7 at the inlet opening 11.

The air drawn in by the cooling fan 37, among other things via the passage 42, enters the environment of the cooking appliance 1 via the exhaust duct 39. Depending on the flow rate of the cooling fan 37 and the air downstream of the passage 42 By operating the arranged fans 16, it is possible to influence the amount of air entering the cooking chamber 3 at the opening 8.

According to Fig. 4 The at least one flow path 14, 20 formed between the discs 12, 13, 21 of the door 5 can be subdivided into a plurality of sections 43, 44, 45, which are arranged next to each other in the transverse direction y of the door 5 or of the cooking appliance 1. Fig. 4 The following are shown as examples: a middle section 43 and two outer sections 44 and 45. However, the division into these three sections 43, 44, and 45 is merely illustrative.

For example, the air originating from the middle section 43 can travel along a first path towards the mouth opening 8, which is located in Fig. 6 This is illustrated by a plurality of arrows 46. Accordingly, the heated supply air from the central section 43 can be directed very directly to the outlet opening 8. In contrast, the heated supply air from the two outer sections 44, 45 can be guided along further parts of the supply device 7 before reaching the outlet opening 8. Further heating of the supply air can be achieved particularly well along this longer path.

For example, supply air paths leading from the two outer sections 44, 45 can run along the respective side walls 47, 48 (compare Fig. 1 The air is guided through the muffle 4 to finally reach the outlet opening 8. In particular, if the supply air paths emanating from the outer sections 44, 45 are designed as channels located in an upper region of the respective side wall 47, 48, the high heat in the upper region of the muffle 4 can be effectively utilized to achieve particularly thorough heating of the supply air on its way from the outer sections 44, 45 to the outlet opening 8.

In Fig. 6 A locking element 53 is shown schematically, by means of which the inlet opening 11 can be blocked and at least partially opened. A sliding movement of the locking element 53, which is arranged on the front of the inlet opening 11, is shown in Fig. 6 illustrated by another double arrow 55. Furthermore, in Fig. 6 A further closure element 54 is shown, by means of which at least one further inlet opening 17 can be closed and released.

In Fig. 2 , Fig. 3 , Fig. 4 and Fig. 6 A schematic diagram also shows an electric motor 49 of a cooking chamber blower or cooking chamber fan 50. The electric motor 49 drives a fan wheel 51 of the cooking chamber fan 50, thus circulating the air in the cooking chamber 3. The fan wheel 51 can be located behind a (not shown) shielding plate or similar shielding device in the depth direction x of the cooking appliance 1. This ensures that the fan wheel 51 is inaccessible to a user reaching into the cooking chamber 3. The cooling fan 37 dissipates heat released by the electric motor 49 during operation by conveying air through the exhaust duct 39 into the surroundings of the cooking appliance 1.

Overall, the examples show how a controlled guidance of preheated air in door 5 or oven door into the interior of cooking chamber 3 can be implemented.

Reference symbol list

1

Cooking appliance

2

Housing

3

Cooking chamber

4

Muffler

5

door

6

back panel

7

Feeding device

8

Mouth opening

9

Floor

10

Ceiling

11

Inlet opening

12

disc

13

disc

14

Flow path

15

Control unit

16

fan

17

Inlet opening

18

switch room

19

Locking element

20

Flow path

21

disc

22

Locking element

23

Movement arrow

24

actuator

25

air duct

26

Junction

27

air duct

28

Actuator

29

Double arrow

30

Discharge device

31

Vapor outlet duct

32

container

33

Slider

34

Outlet

35

Double arrow

36

air duct

37

Cooling fan

38

Intake manifold

39

exhaust duct

40

Exit opening

41

wall

42

passage

43

Section

44

Section

45

Section

46

Arrow

47

side wall

48

side wall

49

electric motor

50

Oven fan

51

fan wheel

52

Double arrow

53

Locking element

54

Locking element

55

Double arrow

Claims (15)

Cooking appliance (1) with a cooking chamber (3) and with a supply device (7) for introducing supply air into the cooking chamber (3) via at least one opening (8), wherein the at least one opening (8) is formed in a muffle (4) of the cooking appliance (1) which delimits the cooking chamber (3), and wherein the supply device (7) has at least one inlet opening (11), characterized in that the at least one inlet opening (11) is arranged adjacent to a door (5) of the cooking appliance (1), wherein the door (5) is designed to close the cooking chamber (3), wherein the at least one inlet opening (11) communicates with at least one flow path (14, 20) which is formed between panes (12, 13, 21) of the door (5), and wherein the cooking appliance (1) comprises at least one fan (16) by means of which supply air originating from the at least one flow path (14, 20) is introduced into the at least an inlet opening (11) adjacent to the door (5) is at least supportable. Cooking appliance (1) according to claim 1, characterized in that the at least one inlet opening (11) adjacent to the door (5) is arranged above the door (5) of the cooking appliance (1). Cooking appliance (1) according to claim 1 or 2, characterized in that the feed device (7) comprises a first air guide channel (25) which leads to the at least one outlet opening (8), wherein the first air guide channel (25) branches off at a branch point (26) from a second air guide channel (27) of the cooking appliance (1), through which air originating from an environment of the cooking appliance (1) can be introduced into a partial space (18) of the cooking appliance (1) different from the cooking chamber (3), and wherein an actuating element (28) is arranged at the branch point (26) by means of which the first air guide channel (25) can be released at least partially. Cooking appliance (1) according to claim 3, characterized in that the fan (16) is arranged between the at least one inlet opening (11) of the feed device (7) and the branch point (26), wherein by operating the fan (16) a Flow of supply air through the first air duct (25) and/or flow of air through the second air duct (27) can be effected depending on the actuation of the actuator (28). Cooking appliance (1) according to one of the preceding claims, characterized in that a first flow path (14) is formed between an inner pane (12) of the door (5) and a further pane (13) of the door (5), wherein the first flow path (14) is closer to the cooking chamber (3) when the door (5) is closed than at least a second flow path (20), wherein the at least one second flow path (20) is formed between one of the panes (13) of the door (5) and an outer pane (21) of the door (5), wherein supply air originating at least predominantly from the first flow path (14) can be introduced into the supply device (7) via the at least one inlet opening (11), and wherein the fan (16) is preferably configured to adjust a volume flow of the supply air originating from the first flow path (14) and/or from the second flow path (20) and which can be introduced into the supply device (7) via the at least one inlet opening (11). Cooking appliance (1) according to claim 5, characterized in that the cooking appliance (1) comprises an intake channel (38) through which air originating from the second flow path (20) can be supplied to a cooling fan (37) of the cooking appliance (1), wherein the cooling fan (37) is designed to convey air originating from the cooking appliance (1) into an environment of the cooking appliance (1), and/or the cooking appliance (1) comprises an exhaust channel (39) through which air originating from the cooking appliance (1) can be conveyed into an environment of the cooking appliance (1) by means of a cooling fan (37) of the cooking appliance (1), wherein an outlet opening (40) of the exhaust channel (39) is arranged on an outlet side of the second flow path (20). Cooking appliance (1) according to one of the preceding claims, characterized in that the cooking appliance (1) comprises an exhaust duct (39) through which air originating from the cooking appliance (1) can be conveyed into an environment of the cooking appliance (1) by means of a cooling fan (37) of the cooking appliance (1), wherein a passage (42) is formed in a wall (41) of the feed device (7) through which supply air originating from the feed device (7) can be drawn to a suction side of the cooling fan (37). is supplied, and wherein air can be supplied to at least one outlet opening (8) by means of the fan (16). Cooking device (1) according to one of the preceding claims, characterized in that the cooking device (1) has an actuator (24) for moving a closure element (22), wherein the closure element (22) is designed to block and to at least partially release the at least one flow path (14, 20). Cooking appliance (1) according to one of the preceding claims, characterized in that the at least one flow path (14, 20) formed between the discs (12, 13, 21) of the door (5) comprises a plurality of sections (43, 44, 45), in particular sections which can be locked and unlocked independently of one another, which are arranged next to one another in the transverse direction (y) of the door (5), wherein the supply device (7) comprises a first supply air path which leads from a first section (43) along a first distance to the at least one outlet opening (8), wherein the supply device (7) comprises at least one further supply air path which leads from a further section (44, 45) along a further distance to the at least one outlet opening (8), and wherein the further distance is longer than the first distance. Cooking appliance (1) according to claim 9, characterized in that the first section (43) is designed as a middle section (43) in the transverse direction (y) of the door (5) and two further sections (44, 45) are designed as respective outer sections (44, 45), wherein the further air supply paths emanating from the two further sections (44, 45) lead along respective side walls (47, 48) of the muffle (4) to the at least one outlet opening (8). Cooking appliance (1) according to one of the preceding claims, characterized in that the feed device (7) has at least one further inlet opening (17) through which air originating from a partial space (18) of the cooking appliance (1) different from the cooking chamber (3) and/or from at least one intermediate space between the muffle (4) and a housing (2) of the cooking appliance (1) can be fed to the at least one outlet opening (8). Cooking device (1) according to one of the preceding claims, characterized in that the at least one outlet opening (8) and/or the at least one inlet opening (11, 17) of the feeding device (7) has at least one closing element (19, 53, 54) which is designed to block and at least partially release the outlet opening (8) and/or the inlet opening (11, 17). Cooking appliance (1) according to one of the preceding claims, characterized in that the cooking appliance (1) has a discharge device (30) for discharging steam from the cooking chamber (3), wherein the discharge device (30) has at least one outlet (34) through which steam originating from the cooking chamber (3) can be introduced into the feed device (7). Cooking appliance (1) according to one of the preceding claims, characterized in that the cooking appliance (1) comprises a control device (15) which is designed to effect the introduction of the supply air into the cooking chamber (3) via the at least one opening (8) depending on at least one parameter. Method for operating a cooking appliance (1) with a cooking chamber (3), in which supply air is introduced into the cooking chamber (3) by means of a supply device (7) via at least one opening (8), wherein the at least one opening (8) is formed in a muffle (4) of the cooking appliance (1) that delimits the cooking chamber (3), and wherein the supply device (7) has at least one inlet opening (11), characterized in that the at least one inlet opening (11) is arranged adjacent to a door (5) of the cooking appliance (1), wherein the door (5) is designed to close the cooking chamber (3), wherein the supply air is supplied to the at least one inlet opening (11) from at least one flow path (14, 20) which is formed between panes (12, 13, 21) of the door (5), and wherein the cooking appliance (1) comprises at least one fan (16) which introduces air from the at least one flow path (14, 20) supply air originating from the at least one inlet opening (11) adjacent to the door (5) is at least supported.