RU2805471C2 - Oven with steam generator - Google Patents

Abstract

FIELD: ovens.

SUBSTANCE: invention is related to ovens with the supply of water steam for cooking products by heat treatment, for example bread. An oven for preparing a bakery product includes a box-shaped housing in which there is a working cavity in which the product to be subjected to heat treatment is placed, a water tray into which a specified amount of water is poured, located in the upper part of the body, a heating element for heating the product subjected to heat treatment, a steam generator for supplying water steam into the working cavity, a control unit for controlling the operation of the heating element and the steam generator, made with the ability to set a timer set by the timer to select the degree of “browning” of the product being heat treated, located in the housing, while the control unit is made with the ability to control the function of generating water vapor by the steam generator at the beginning of the time specified by the timer, when heating is carried out by the heating element, and filling the working cavity with water vapor.

EFFECT: preparation of a tasty product by controlling the humidity of the product without burning its outer surface, as well as ensuring formation of water vapor for heat treatment of the product while maintaining the hygienic condition of the product when the entire volume of water evaporates.

3 cl, 9 dwg

Description

Field of invention

[0001] The present invention relates to ovens that supply steam for cooking foods such as bread.

Prior Art

[0002] Existing ovens include ovens equipped with only a heating element and ovens equipped with a heating element and a steam generator (eg, a boiler) simultaneously (see Patent Documents 1-3). Methods of heat treatment of products with the addition of water vapor during the heating process are also known, depending on the type of product.

List of bibliographic references

Patent document

[0003] Patent Document No. 1: JP H07-055155A

Patent Document No. 2: JP H08-128653A

Patent Document No. 3: JP 2014-023801A

The essence of the invention

Technical problem

[0004] The above-mentioned ovens have the following disadvantages. When making toast, which is the main use of these ovens, the moisture contained in the bread (in the slice of bread) evaporates during cooking, thereby degrading the texture and taste of the bread. Also, in cases where a pleasant smell comes out of the oven during cooking, when the moisture contained in the bread evaporates, the smell of the oil contained in the bread is also released, and the aroma of the product is largely lost.

[0005] Further, spiced breads, croissants and similar items burn on the outside when reheated before they are fully heated, and there is no optimal method for reheating such baked goods.

[0006] In addition, a water tray is required to supply water to the boiler. If the water in the tank is not completely used up or there is water left in the boiler, it is necessary to clean the tank or drain the water from the boiler for hygienic reasons, which requires time and effort.

[0007] The present invention is an oven that provides a delicious product by controlling the humidity of the product without burning the outer surface of the product.

[0008] The present invention also provides an oven with a steam generation function for cooking a product while maintaining the hygienic condition of the product by evaporating the entire volume of water.

The present invention also provides the following embodiments. In one embodiment, the oven includes:

box body;

a working cavity in which the product for heat treatment is placed, the working cavity being formed inside the housing;

a steam generator for supplying water vapor to the working cavity;

a control unit that ensures the supply of water steam to the working cavity for a certain time from the moment the heat treatment of the product begins, stopping the supply of water steam until the end of the heat treatment and completing the heat treatment only with the help of heating elements at the final stage.

According to another embodiment, the oven additionally provides that a volume of water is placed in the steam generator, which is completely evaporated during a certain operating time of the steam generator.

According to another option, the oven additionally provides that a volume of water is supplied to the steam generator from the water tank, which is completely evaporated during a certain operating time of the steam generator.

According to another embodiment, the oven further provides that the steam generator produces water vapor only for a set time when controlled by an on-off control.

According to another embodiment, the oven includes:

box body;

a working cavity in which the product for heat treatment is placed, the working cavity being formed inside the housing;

heating element located in the working cavity;

steam generator located in the working cavity;

a water tray into which a certain volume of water is poured, and said certain volume of water is completely evaporated during a certain operating time of the steam generator;

water pipe for supplying water from the water tray to the steam generator;

a control unit for controlling the steam generation function of the boiler for a certain time from the start of heat treatment.

According to another option, the oven includes:

box body;

a working cavity in which the product for heat treatment is placed, the working cavity being formed inside the housing;

heating element located in the working cavity;

steam generator located in the working cavity;

water tank;

a water supply valve for supplying a certain volume of water from the water tank to the steam generator, and the specified volume of water is completely evaporated during a certain operating time of the steam generator;

a control unit for controlling the steam generation function of the boiler for a certain time from the start of heat treatment.

In yet another embodiment, the oven further includes the steam generator including a boiler reservoir and a boiler heating element for heating the boiler reservoir.

According to yet another embodiment, the oven further provides that the boiler reservoir is equipped with a temperature sensor, and the control unit includes a two-position switch that controls the activation and deactivation of the boiler heating element in accordance with the temperature sensor readings.

According to another embodiment, the oven further provides that the control unit turns off the heating element of the boiler at the moment when the temperature detected by the temperature sensor reaches a certain value equal to or higher than the boiling point of water.

The solution of the problem

[0009] To solve the above problems and obtain products in the above state, the oven that is the subject of the present invention has the following configuration.

[0010] Box-shaped body; a working cavity in which the product for heat treatment is placed, the working cavity being formed inside the housing; heating element installed in the working cavity; steam generator installed in the working cavity; a water tray into which a certain volume of water is poured, and said volume of water is completely evaporated in a given time; water pipe for supplying water from the water tray to the steam generator; steam generator control unit for generating steam during the entire process of cooking the product.

Advantages of the invention

[0011] In accordance with the present invention, heat treatment provides a tasty product by controlling the moisture content of the product without burning its outer surface. The function of generating water vapor is also provided, and a water tank is not required, and the heat treatment of the product is carried out while maintaining the hygienic condition of the product by evaporating the entire volume of water.

Brief description of drawings

[0012] FIG. 1 is a perspective view of an oven according to the first embodiment of the present invention.

Fig. 2 – explanatory drawing of the internal structure of the oven.

Fig. 3 – explanatory diagram showing the control unit of the oven.

Fig. 4 – explanatory diagram of the functional operations of the oven.

Fig. 5 – explanatory diagram illustrating the control algorithm in the heat treatment mode of the functional process

oven operations.

Fig. 6 is an explanatory diagram illustrating another heat treatment mode of the oven functional operation process.

Fig. 7 is a perspective view showing a main part of an oven according to a second embodiment of the present invention.

Fig. 8 is an explanatory diagram illustrating a functional operation process of the oven according to the second embodiment of the present invention.

Fig. 9 is a perspective view showing a main part of an oven according to a third embodiment of the present invention. Carrying out the invention

[0013] FIG. 1 is a perspective view of an oven 10 according to a first embodiment of the present invention. Fig. 2 – explanatory drawing of the internal structure of the oven 10. FIG. 3 is an explanatory diagram showing the control unit 100 of the oven 10. FIG. 4 – explanatory diagram of the functional operations of the oven 10. FIG. 5 – explanatory diagram illustrating the control algorithm in the heat treatment mode for the process of functional operations of the oven. Fig. 6 is an explanatory diagram illustrating another heat treatment mode of the oven functional operation process.

[0014] The oven 10 includes a box-shaped body in the shape of a rectangular parallelepiped 11, a working cavity in the shape of a rectangular parallelepiped 20 inside the housing 11, which houses the product for heat treatment, a heating element 30 located in the working cavity 20, a boiler (steam generator) 40, located in the working cavity 20, and a control unit 100 for controlling the heating element 30 and the boiler 40.

[0015] A door 12 is located on the front side of the housing 11, and an adjustment block 13 is located on the outside of said door

12. The control unit 13 has a parameter setting unit 14 for setting the time and selecting a heat treatment mode, and a notification unit 15, for example an LED or a buzzer.

[0016] A water tray 21 is located in the upper part of the working cavity 20. A water pipe 50 for supplying water W from the water tray 21 to the boiler tank 41 described below is located in the housing 11. The water pipe 50 includes a first segment of the pipe 51 supplying water W inclined from the bottom of the water tray 21 to the top of the outer side of the working cavity 20, and the second segment of the pipe 52 supplying water W from the top to the bottom of the outer side of the working cavity 20, in a vertical direction relative to the boiler tank 41.

[0017] The water tray 21 holds a given amount (for example, 10 cm3) of water W, and is shaped to hold a certain amount of water W in a measuring container M without overflowing, and direct the water W into the water pipe 50. The specified amount of water is taken to be the volume , which can completely evaporate during a certain operating time (for example, 1 minute) of the boiler heating element 42 described below.

[0018] The metal grid 22, on which the product for heat treatment is placed, is located almost horizontally in the middle of the working cavity 20. Further, the thermistor (temperature sensor) 24 is located in the working cavity 20.

[0019] The heating element 30 includes a top surface heating element 31 mounted at the top of the working cavity 20 and a bottom surface heating element 32 mounted at the bottom thereof.

[0020] The boiler 40 includes a plate-shaped boiler tank 41 located below the grate 22, a boiler heating element 42 for heating the boiler tank 41, and a boiler thermistor (sensor

temperature) 43 connected to the boiler tank 41. The capacity of the boiler tank 41 is greater than or equal to a predetermined volume (for example, 10 cm ³ ).

[0021] The control unit 100 includes an adjustment device 110 for controlling instrument functions and performing calculations and diagnostics in accordance with functional operation programs such as those shown in FIG. 4, and a power supply 120 for separately supplying voltage to the upper surface heating element 31, the lower surface heating element 32, and the boiler heating element 42.

[0022] The control device 110 receives data from the working cavity thermistor 24, the boiler thermistor 43 and the parameter setting unit 14, and transmits the data to the notification unit 15 and the power supply 120. The control device 110 also controls the steam generation function in the boiler tank 41 for a specified period. time (for example, 1 minute) from the start of heat treatment.

[0023] The power supply 120 is equipped with a first relay 121, a second relay 122, and a third relay 123, through which the upper surface heating element 31, the lower surface heating element 32, and the boiler heating element 42 are respectively connected.

[0024] With this configuration, the oven 10 performs heat treatment as follows. First of all, open the door 12 and pour a given amount (10 cm3) of water W into the water tray 21. The given amount of water can be easily poured using a measuring container of a certain volume (10 cm3). Water W, poured into the water tray 21, enters the boiler tank 41 through the water pipe 50. Then the product that is to be cooked, for example, a slice of bread, is placed on the grid 22 and the door 12 is closed.

[0025] To set the heat treatment parameters, select the heat treatment mode (ST10) and set the timer (ST 11). By setting the timer in the range from 1 minute to 15 minutes, you can select the degree of “browning” of the product. Then the heat treatment of the product begins (ST12) and the functions of the boiler and heating elements are controlled.

[0026] When controlling the boiler function, the third relay 123 is first energized and voltage is applied to the boiler heating element 42 (ST20). As a result, water W in the boiler tank 41 is heated and evaporated, and water vapor fills the working cavity 20. Water vapor surrounds the product undergoing heat treatment, which prevents the evaporation of the moisture contained in it. Note that the temperature at the boiler thermistor 43 does not exceed 100°C as long as water W is present. After the water W has completely evaporated, the temperature in the boiler tank 41 rises rapidly. When the temperature at the boiler thermistor 43 reaches or exceeds 120ºC (ST21), it is determined that the water W has run out. The control device 110 activates the third relay 123 in the power supply 120, stopping the supply of voltage to the boiler heating element (ST23).

[0027] If the temperature at the boiler thermistor 43 does not exceed 120ºC, the elapsed time corresponding to the set cooking mode (ST22) is measured. If 1 minute has elapsed, go to ST23, or return to ST21 if 1 minute has not elapsed.

[0028] When the heating element is controlled, the first relay 121 and the second relay 122 are activated in a pattern corresponding to the selected cooking mode, energizing the upper surface heating element 31 and the lower surface heating element 32, and the cooking begins (ST30). In FIG. 5 and 6 show explanatory diagrams illustrating the heat treatment control algorithm.

[0029] After the timer set with

when the cooking starts (for example, 10 minutes) (ST31), the supply of voltage to the upper surface heating element 31 and the lower surface heating element 32 is stopped (ST32), and the cooking is completed.

[0030] As described above, when using the oven 10 according to the present embodiment, a predetermined amount of water W can be completely evaporated within a certain time from the start of cooking. Accordingly, after the completion of heat treatment, no water W remains. In addition, since cooking requires a small amount of water W, water must be added immediately before each use of the oven, and a water tank is not required. As a result, clean water W is used every time, meeting hygienic standards.

[0031] With respect to a reheatable baked goods product, it is possible to prevent the release of moisture and inhibit oxidation of the product so as to maintain crispness and good taste of the product after cooking by applying steam during the first minute of cooking and further cooking without steam, or by applying steam at the last stage of heat treatment. Thanks to this, a real oven can be used to prepare croissants.

[0032] Further, when toasting, the moisture contained in the bread is not evaporated during the cooking process, and the texture and taste of the bread is preserved. The aroma of the butter contained in the bread is also not lost when moisture evaporates, and the aroma of the product is preserved. In addition, there has previously been no optimal way to reheat spiced breads, croissants and similar baked goods due to the fact that the surface of the product burns before they can be fully heated. However, with the help of oven 10 you can warm up the bread completely, avoiding burning of its surface.

[0033] FIG. 7 is a perspective view showing the oven 10A according to the second embodiment of the present invention with the door 12 removed. FIG. 8 is an explanatory diagram illustrating the functional operation process of the oven 10A. Note, in Fig. 7 structural elements are assigned the same numbers as in Fig. 1 and 2, and detailed descriptions of said structural elements have been omitted.

[0034] The oven 10A includes a box-shaped body in the shape of a rectangular parallelepiped 11, a working cavity in the shape of a rectangular parallelepiped 20A inside the housing 11, which houses the product for heat treatment, a heating element 30 located in the working cavity 20A, a boiler (steam generator) 40A, located adjacent to the working cavity 20A, and a control unit 100A for controlling the heating element 30 and the boiler 40A.

[0035] The working cavity 20A is equipped with a water tank 200 with a capacity of, for example, 1000 cm3, and a water supply valve 210 located under the water tank 200, instead of a water tray 21 and a water pipe 50.

[0036] The water supply valve 210 can measure a certain amount of water W (for example, 10 cm3) and supply water W to the boiler reservoir 41. A certain amount of water is taken to be the volume that is completely evaporated during a certain operating time (for example, 1 minute) of the heating device described below boiler element 42.

[0037] The boiler 40 is located below the water tank 200 and includes a boiler tank 41, a boiler heating element 42 that serves to heat the boiler tank 41, and a boiler thermistor (temperature sensor) 43 mounted on the boiler tank 41. The capacity of the boiler tank 41 is greater than or equal to a certain amount of water (for example, 10 cm3).

[0038] The control unit 100A is used to control instrument functions and perform calculations and diagnostics in accordance with functional operation programs such as those shown in FIG. 8.

[0039] With this configuration, the oven 10A performs heat processing as follows. First of all, the door 12 is opened and water W in a volume (for example 800 cm ³ ) close to the maximum capacity of the water tank 200 is poured into the water tank 200. Then the product that is to be cooked, for example a slice of bread, is placed on grid 22 and door 12 is closed.

[0040] To set the cooking parameters, select the cooking mode (ST40) and set the timer (ST 41). By setting the timer in the range from 1 minute to 15 minutes, you can select the degree of “browning” of the product. Then the heat treatment of the product (ST42) begins and the functions of the boiler and heating elements are controlled.

[0041] During the control of the boiler functions, the water supply valve 210 (ST50) is opened, a certain amount (for example, 10 cm3) of water W corresponding to the cooking mode is supplied from the water tank 200 to the boiler tank 41 (ST51), and the water supply valve 210 is closed (ST52). Then, voltage (ST53) is applied to the heating element of the boiler 42, and the water W in the boiler tank 41 is heated to steam, which enters the working cavity 20A. Water vapor surrounds the product undergoing heat treatment, which prevents the evaporation of the moisture contained in it. It should be noted that the temperature at the boiler thermistor 43 does not exceed 100°C as long as there is water W. After the water W has completely evaporated, the temperature in the boiler tank 41 rises rapidly. When the temperature at the boiler thermistor 43 reaches or exceeds 120ºC (ST21), it is determined that the water W has run out (ST54) and the voltage supply to the heating element of the boiler 42 is stopped (ST56).

[0042] If the temperature at the boiler thermistor 43 does not exceed 120ºC, the elapsed time corresponding to the set cooking mode (ST55) is measured. If the time corresponding to the heat treatment mode has expired, the transition to operation ST56 is carried out.

[0043] Control of the cooking parameters is the same as that of the oven 10 described above, and no separate description is provided.

[0044] As described above, when using the oven 10A according to the present embodiment, a predetermined amount of water W is completely evaporated in a certain time, and no water W remains after cooking is completed. In addition, since the water W required for cooking is supplied by the water supply valve 210 in accordance with the selected cooking mode, it is not necessary to add water before each cycle. Further, the required volume of water W can be adjusted in accordance with the selected cooking mode, and different sizes [of baked goods to be heated] can be taken into account.

[0045] With respect to a reheated baked goods product, it is possible to prevent the release of moisture and inhibit oxidation of the product so as to maintain crispness and good taste of the product after cooking by applying steam during the first minute of cooking and further cooking without steam, or by applying steam at the last stage of heat treatment. Thanks to this, a real oven can be used to prepare croissants.

[0046] In addition, it is possible to obtain results similar to those obtained using the oven 10.

[0047] FIG. 9 is a perspective view showing the oven 10B according to the third embodiment of the present invention with the door 12 removed. FIG. 9 structural elements are assigned the same numbers as in Fig. 7, and detailed descriptions of said structural elements have been omitted.

[0048] The oven 10B is equipped with a boiler 40 located above the water tank 200. The oven 10B can also perform cooking functions similar to the oven 10A, and provide the same results as the oven 10A.

[0049] It should be noted that the present invention is not limited to the embodiments described above. For example, although the present example uses boiler 40 as a steam generator, water vapor can be produced using an ultrasonic device. The configuration and other parameters of the heating element 30 can be changed as necessary depending on the size and shape of the working cavity 20, the type of product undergoing heat treatment, etc. Further, although the duration of steam generation is set to 1 minute, this time is not a constant parameter and can be changed as necessary depending on the size and shape of the working cavity 20, the type of product being cooked, etc. Naturally, the present invention is capable of modification and implementation in various ways without deviating from the spirit of the invention.

Item numbers

[0050] 10, 10A, 10B Oven

11. Body

12 Door

13 Adjustment block

14 Parameter setting node

15 Notification node

20, 20A Working cavity

21 Water tray

22 Grille

24 Working cavity thermistor (temperature sensor)

30 Heating element

31 Heating element of the upper surface

32 Bottom surface heating element

40 Boiler (steam generator)

41 Boiler tank

42 Boiler heating element

43 Boiler thermistor (temperature sensor)

50 Water pipe

100 Control unit

110 Adjustment device

120 Power supply

200 Water tank

210 Water supply valve

W Water

Claims (9)

1. An oven for preparing baked goods, including: a box-shaped housing in which the working cavity is located, in which the product subjected to heat treatment is placed, a water tray into which a specified amount of water is poured, located in the upper part of the body, heating element for heating the product to be cooked, steam generator for supplying water vapor to the working cavity, a control unit for controlling the operation of the heating element and the steam generator, configured to set a timer set by a timer to select the degree of “browning” of the product being cooked, located in the housing, and wherein the control unit is configured to control the function of generating water vapor by the steam generator at the beginning of the time specified by the timer, when heating is performed by the heating element, and filling the working cavity with water vapor. 2. An oven for preparing a bakery product according to claim 1, further comprising a measuring container that holds a specified amount of water, wherein the steam generator includes a steam generator reservoir into which a specified amount of water contained in the measuring container is supplied, and a steam generator heating element for heating the steam generator reservoir under the control of the control unit, and generates steam as a result of heating by the heating element of the steam generator of the steam generator tank, supplied with a specified amount of water. 3. An oven for preparing a bakery product according to claim 2, in which in the working cavity there is a grate on which the product to be cooked is placed, and the steam generator reservoir is located under the specified grate.