Technical Field
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The present invention relates to a household oven with steam cooking function. The present invention further relates to a steam generation mechanism for a household oven with steam cooking function.
State of the Art
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In the state of the art steam ovens, it is known to provide a water tank wherein the water required for steam generation is stored, a channel line through which the water taken from the water tank is delivered, a valve disposed in the vicinity of the outlet of the channel, and steam generation mechanisms which emit steam into a cooking chamber during the cooking cycles. The interior of the cooking chamber is connected to the channel through which the water is delivered. In the said steam ovens, the operating principle of the steam generation mechanism involves dripping the water delivered through the pipe into the cooking chamber, converting the dripped water into mist by a fan, and then heating the mist with the effect of the high temperature in the cooking chamber so as to generate steam. The said valve disposed in the vicinity of the outlet of the channel controls the water to be dripped into the cooking chamber.
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In the state of the art ovens having the said steam generation mechanism, the water stored in the water tank discharges uncontrollably and instantaneously onto the base of the oven, independently of the cooking function. As a result, dripping lukewarm or cold water onto the heated enamel leads to cracking problems in the enamel. The uncontrolled flow of the water onto the enamel and the accumulation thereof prevents the water from evaporating immediately and causes the remaining hot water to leave limescale marks on the enamel.
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One of the problems encountered in the state of the art is that, since the water stored in the water tank discharges instantly, the user must manually manage the steam function timing by waiting in front of the oven. This results in a loss of time for the user and causes the timing to depend on the user's monitoring, which prevents homogeneous and complete cooking of the foodstuffs.
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In the state of the art Patent Application No.
FR2958723A1 , a steam oven is disclosed, wherein the foodstuffs are moistened during the heating or the foodstuffs are cooked with steam to prevent the foodstuffs from drying.
Brief Description of the Invention
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The aim of the present invention is the realization of an oven wherein the water can be dripped and converted into steam without accumulation instead of dripping the water directly into the oven.
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Another aim of the present invention is the realization of an oven comprising a steam receptacle which does not block the air flow in the oven and which cannot be seen by the user.
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Yet another aim of the present invention is the realization of an oven which ensures that the steam generated in the steam tank is homogeneously distributed in the cooking chamber.
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Yet another aim of the present invention is the realization of an oven wherein, rather than forcing the air flow into the steam receptacle, the steam therein is drawn into the air circulation through proper positioning so as to be distributed.
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Yet another aim of the present invention is the realization of an oven wherein, by means of the design of the steam receptacle, the steam receptacle is configured so as not to block the rotational direction of the air circulated by the rotation of the fan.
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Yet another aim of the present invention is to ensure that by means of the design of the steam receptacle, homogeneous steam delivery into the interior of the oven is provided while simultaneously preventing boiling water from splashing outward and avoiding water stains on the rear wall.
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The said figures are:
- Figure 1 : is the top perspective view of the oven of the present invention.
- Figure 2 : is the exploded view of the receptacle in the oven of the present invention.
- Figure 3 : is the front perspective view of the oven of the present invention.
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The following numerals are referred to in the description of the present invention:
- 1. Oven
- 2. Rear wall
- 3. Cooking chamber
- 4. Casing
- 6. Fan
- 7. Water tank
- 8. Delivery pipe
- 8.1 First end portion
- 8.2 Second end portion
- 8.3 Upper surface
- 8.4 Lower surface
- 9. Valve
- 10. Receptacle
- 10.1 Front surface
- 10.2 Rear surface
- 10.3 Housing
- 10.4 First lateral surface
- 10.5 Second lateral surface
- 10.6 Lower surface
- 10.7 Lid
- 10.8 Nozzle
- 10.9 Channel
- 11. Fan sheet metal
Detailed Description of the Invention
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The oven (1) of the present invention comprises a cooking chamber (3) which is defined by side walls, a rear wall (2), an upper wall, and a lower wall; a casing (4) which surrounds the cooking chamber (3); and at least one heater and a fan (6) which are positioned on the rear wall (2) for delivering hot air into the cooking chamber (3).
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In an embodiment of the present invention, the oven (1) comprises a water tank (7) which is positioned between the cooking chamber (3) and the casing, a delivery pipe (8) which has a first end portion (8.1) which is connected to the water tank (7), and at least one valve (9) which is positioned on the delivery pipe (8) and which enables the water delivered from the water tank (7) to be controlled.
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In an embodiment of the present invention, the oven (1) comprises a receptacle (10) which is connected to a second end portion (8.2) of the delivery pipe (8) so as to deliver the water taken from the water tank (7) into the cooking chamber (3) in the form of steam.
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In an embodiment of the present invention, the oven (1) comprises a fan sheet metal (11) which is positioned on the rear wall (2) so as to cover the fan (6). In an embodiment of the present invention, at least one receptacle (10) is positioned on the surface of the fan sheet metal (11) facing the fan (6) so as to be in the vicinity of the at least one fan (6). Thus, the water delivered from the water tank (7) to the receptacle (10) is quickly evaporated and delivered into the cooking chamber (3).
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In an embodiment of the present invention, the water supplied into the receptacle (10) by means of the delivery pipe (8) is heated by the heat generated in the cooking chamber (3), converted into steam, and delivered into the cooking chamber (3). By means of the positioning of the steam receptacle (10) on the fan sheet metal (11) and in the vicinity of the fan (6), the receptacle (10) is prevented from being contaminated by residues or grease from the foodstuffs. By being disposed on the fan sheet metal (11) and which is not visible to the user is positioned very close to the fan (6), the said receptacle (10) does not obstruct the air flow in the cooking chamber (3).
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In an embodiment of the present invention, the oven (1) comprises a control unit which is in communication with the at least one valve (9) and which enables the valve (9) to open such that a predetermined amount of water is delivered from the water tank (7) into the receptacle (10) for a predetermined period of time and which enables the valve (9) to be closed after the desired amount of water is transferred to the receptacle (10). The water is drawn in small amounts from the water tank (7) depending on the amount of water required for cooking the foodstuffs. For example, from a water tank (7) with a capacity of 200 ml, 20 to 60 ml of water is drawn by means of a valve (9) for a period ranging from 2 to 6 minutes and transferred to the receptacle (10). If more water than the determined amount is drawn, the receptacle (10) cannot effectively perform steam generation.
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In an embodiment of the present invention, the oven (1) comprises a receptacle (10) which has a front surface (10.1) facing the cooking chamber (3), a rear surface (10.2) having a housing (10.3) receiving an end portion (8.2) of the delivery pipe (8), a first lateral surface (10.4), a second lateral surface (10.5), and a lower surface (10.6), and which is in the form of a rectangular prism wherein the first lateral surface (10.4) is shorter than the second lateral surface (10.5). Thus, rather than pumping the air flow into the receptacle (10), the steam therein is drawn into the air circulation by means of proper positioning to be delivered into the cooking chamber (3). The receptacle (10) is configured so as not to obstruct the rotation direction of the air circulated by the fan (6) or the air flow in the oven (1). Moreover, a receptacle (10) is provided from the surface of which water can evaporate without accumulating instead of dripping water directly onto the enamel coating of the cooking chamber (3) in the steam oven (1).
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In an embodiment of the present invention, the receptacle (10) comprises a lid (10.7) having nozzles (10.8) and/or channels (10.9) thereon for providing steam output. The steam is supplied into the cooking chamber (3) by means of the said nozzles (10.8) and/or channels (10.9).
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In an embodiment of the present invention, the oven (1) comprises a plurality of nozzles (10.8) which are positioned on the lid (10.7) at regular intervals so as to form at least one row and one column for providing steam output. Thus, the steam generated in the receptacle (10) is homogeneously distributed into the oven (1).
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In another embodiment of the present invention, the lid (10.7) comprises the channels (10.9) which are configured to extend longitudinally and to be positioned in columns at regular intervals for providing steam output so as to be compatible with the other elements of the present invention disclosed above. A closed surface is provided between each pair of the said channels (10.9). Thus, by means of the lid (10.7), a homogeneous steam output is provided into the cooking chamber (3). Moreover, splashing of boiling water outward is prevented, and thus the formation of water stains on the rear wall (2) is avoided.
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In an embodiment of the present invention, the steam receptacle (10) is manufactured from sheet metal material.
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In an embodiment of the present invention, there is an inclined connection such that the lower surface (10.6) and/or the lid (10.7) extend at an angle of up to (but not including) 90 degrees with respect to the first lateral surface (10.4) and the second lateral surface (10.5). Thus, the receptacle (10) is configured so as not to obstruct the rotation direction of the air circulated by the fan (6).
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In an embodiment of the present invention, the water delivery pipe (8) is circular, and the end portion (8.2) thereof passing through the housing (10.3) extends toward the front surface (10.1). The upper surface (8.3) of the end portion (8.2) of the delivery pipe (8) is designed to be longer than the lower surface (8.4) thereof. Thus, by providing a downward inclination, the water is enabled to directly flow downwards so as to prevent the water from splashing against the opposing walls of the receptacle (10).
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In an embodiment of the present invention, the receptacle (10) is positioned in the vicinity of the fan (6) and on the fan sheet metal (11) by means of a connection member.