Classifications

• • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
  • F24—HEATING; RANGES; VENTILATING
  • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
  • F24C15/00—Details
  • F24C15/20—Removing cooking fumes
  • F24C15/2007—Removing cooking fumes from oven cavities
• • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
  • F24—HEATING; RANGES; VENTILATING
  • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
  • F24C15/00—Details
  • F24C15/006—Arrangements for circulation of cooling air
• • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
  • F24—HEATING; RANGES; VENTILATING
  • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
  • F24C15/00—Details
  • F24C15/02—Doors specially adapted for stoves or ranges
  • F24C15/04—Doors specially adapted for stoves or ranges with transparent panels
• • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
  • F24—HEATING; RANGES; VENTILATING
  • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
  • F24C15/00—Details
  • F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
  • F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation

Definitions

• 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.
• the invention relates to a method for operating such a cooking appliance.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• At least one inlet opening adjacent to the door is located above the door of the cooking appliance.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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).
• 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.
• 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.
• 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.
• a cooling fan is particularly useful for extracting steam from the cooking chamber into the surrounding environment.
• 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.
• 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 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.
• 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.
• 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.
• the inlet opening 11 can be configured as shown in the example below. Fig. 2 shown above door 5.
• 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.
• the control device 15 of the cooking appliance 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.
• 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.
• 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.
• control elements can be designed, for example, as a slide and/or as a flap and/or as a valve or the like.
• 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.
• 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.
• 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.
• 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.
• 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.
• FIG. 2 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.

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• Engineering & Computer Science (AREA)
• Chemical & Material Sciences (AREA)
• Combustion & Propulsion (AREA)
• Mechanical Engineering (AREA)
• General Engineering & Computer Science (AREA)
• Electric Stoves And Ranges (AREA)
• Electric Ovens (AREA)

Applications Claiming Priority (1)

Publications (1)

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ID=95900083

Family Applications (1)

Country Status (2)

Citations (7)

Family Cites Families (1)

• 2024
  • 2024-06-20 DE DE102024205752.5A patent/DE102024205752A1/de active Pending
• 2025
  • 2025-06-06 EP EP25181519.7A patent/EP4667828A1/fr active Pending

Patent Citations (7)

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