WO1995008288A1 - Appareils de cuisson et de lavage - Google Patents

Appareils de cuisson et de lavage Download PDF

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Publication number
WO1995008288A1
WO1995008288A1 PCT/GB1994/002064 GB9402064W WO9508288A1 WO 1995008288 A1 WO1995008288 A1 WO 1995008288A1 GB 9402064 W GB9402064 W GB 9402064W WO 9508288 A1 WO9508288 A1 WO 9508288A1
Authority
WO
WIPO (PCT)
Prior art keywords
chamber
drum
food
inner space
appliance according
Prior art date
Application number
PCT/GB1994/002064
Other languages
English (en)
Inventor
Paul Andrew Groves
Original Assignee
Paul Andrew Groves
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Paul Andrew Groves filed Critical Paul Andrew Groves
Priority to AU76625/94A priority Critical patent/AU7662594A/en
Publication of WO1995008288A1 publication Critical patent/WO1995008288A1/fr

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Classifications

    • D—TEXTILES; PAPER
    • D06—TREATMENT OF TEXTILES OR THE LIKE; LAUNDERING; FLEXIBLE MATERIALS NOT OTHERWISE PROVIDED FOR
    • D06F—LAUNDERING, DRYING, IRONING, PRESSING OR FOLDING TEXTILE ARTICLES
    • D06F25/00—Washing machines with receptacles, e.g. perforated, having a rotary movement, e.g. oscillatory movement, the receptacle serving both for washing and for centrifugally separating water from the laundry and having further drying means, e.g. using hot air 
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/04—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits
    • A47J37/047—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits with rotating drums or baskets
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J39/00—Heat-insulated warming chambers; Cupboards with heating arrangements for warming kitchen utensils
    • A47J39/003—Heat-insulated warming chambers; Cupboards with heating arrangements for warming kitchen utensils with forced air circulation

Definitions

  • This invention relates to appliances which are used for cooking or warming and/or washing or cleaning. Whilst such appliances will be referred to hereinafter as “kitchen appliances”, it should be understood that the appliances are not limited to use in a kitchen environment but may be used in any application either in which cooking or heating is required or in which washing or cleaning is required, including
  • Cooking is conventionally undertaken in an oven which is directly heated either by an electrical heater or by gas-firing, or in a pan placed on an electrically
  • Cooking on a hob is labour intensive as it requires regular supervision and subsequent washing of the pan. Furthermore it is dangerous to leave a pan warming on a hob unsupervised, particularly during frying, since the pan may become overheated or spill or boil dry with consequent risk of fire or explosion or
  • GB 1223799 discloses such a warming arrangement in which food in a first chamber is heated by heated air which is circulated by a fan in a second chamber, the air being heated by heating elements within the first chamber. In this case the air is heated in the chamber which contains the food, and this will tend to mean that the food is heated unevenly and will certainly limit the processes which can be applied to the food during heating.
  • the appliance is adapted for cooking or warming of food in a kitchen environment, either in the home or in commercial
  • the appliance may be provided with a variety of
  • a cooking appliance may also be adapted to perform a cleaning cycle so that the parts of the appliance which become contaminated during cooking, and possibly even crockery and other articles used for serving and eating of the food, can be cleaned during the cleaning cycle.
  • the appliance is adapted for washing or cleaning of articles, such as fabrics or crockery, so as to perform the function of a washing machine or dishwasher.
  • the appliance may be adapted to perform various washing or cleaning operations, either individually or in sequence, such as the application of steam or water and detergent to the articles, the application of rinsing
  • a cooking appliance in accordance with the invention is adapted to wash fabrics when used in a washing mode.
  • the appliance is adapted for cleaning or sterilizing of articles in a hospital or laboratory environment or in an industrial process.
  • the appliance will be adapted to perform the required sequences of cleaning operations using steam and/or water, rinsing and drying, where appropriate.
  • Certain appliances in accordance with the invention are particularly advantageous as they render the use of cooking pans unnecessary. They can also enable a wide range of cooking processes to be applied to the food and can permit control manually or by a preset programme. Food may thereby be cooked in a way which ensures good taste and high nutritional value, and which minimises unhealthy cooking residues. Since a single appliance may be used for carrying out a number of different cooking processes, and even for subsequent cleaning and washing, a single such appliance may perform the functions of a number of conventional appliances, and an overall saving in costs is obtained. The ability to carry out a number of different cooking processes under automatic control may be particularly important in commercial operations, and enable a greater variety of foods to be offered over longer periods of time.
  • FIG. 1 is a schematic section through a kitchen appliance in accordance
  • Figure 2 is a schematic representation showing the flow paths within the appliance of Figure 1;
  • FIGS 3 to 11 are schematic representations of various cooking attachments for use in the appliance of Figure 1;
  • Figure 12 is a schematic representation of an attachment for use in washing
  • Figures 13 to 15 are explanatory diagrams indicating the construction of the drum in the appliance of Figure 1;
  • Figures 16 to 19 are block diagrams illustrating possible cooking, cleaning and washing cycles which may be used in the control of the appliance of Figure 1;
  • Figure 20 is a front view of the appliance of Figure 1 showing a control panel
  • Figures 21 and 22 are explanatory diagrams showing the movement of food within a food container during rotation of the drum.
  • Figure 1 shows an appliance which may be used in a kitchen environment for cooking food, either by baking, steaming, grilling, frying or rossitering or some
  • the appliance 1 has a casing 2 incorporating first and second chambers 3 and 4 interconnected by an inlet 5 which may be closed off by a flap 6.
  • the first chamber 3 contains a heat source in the form of an electrical heater 7 consisting of a series of heating wires spaced apart within the chamber 3. Alternatively the heat source may consist of oil or gas burners.
  • the second chamber 4 contains an impeller in the form of a rotary drum 8 which is rotatable about a horizontal axis and has an apertured cylindrical outer wall 9, open ends 10 and outwardly extending vanes 11.
  • a drive unit in the form of a reversible, variable speed electric motor 12 is located in the first chamber 3 and serves to rotate the drum 8 by means of a belt 13 which extends over a drive pulley 14 on the motor output shaft and a driven pulley 15 on a rotatable shaft 16 fixed to the drum 8 and surrounding a fixed centre shaft 17.
  • the motor speed and direction, and hence the speed and direction of rotation of the drum 8, can be controlled by a pre-selected programme.
  • an oil tank 20 is provided for containing cooking oil which is pressurised by means of gas or spring pressure and which is capable of being supplied to an oil injection nozzle 21 extending through the rear wall of the chamber 4 by way of a solenoid valve 22 and a duct 23.
  • a fine oil mist may be injected into the inner space within the drum 8 by the oil injection nozzle 21 when the solenoid valve 22 is opened on receipt of a
  • a steam boiler 24 is provided for injecting steam into the inner space within the drum 8 by way of a solenoid valve 25, a duct 26 and a steam jet nozzle 27 extending through the rear wall of the chamber 4.
  • the supply of steam to the inner space through the steam jet nozzle 27 is controlled by an actuating signal supplied to the solenoid valve 25.
  • water is supplied to the steam boiler
  • the filter 29 serves to filter out any unwanted contaminates, such as bacteria or minerals, which may contaminate the food or be harmful to the steam boiler 24.
  • Automatic monitoring of the steam density or moisture within the inner space is performed by a sensor 31, and the solenoid valve 25 may be controlled in dependence on the result of such monitoring in order to maintain the steam conditions within the inner space at required levels.
  • the steam may be supplied either for the purpose of steaming food or as part of a cleaning or washing cycle, as will be described in more detail below.
  • the steam boiler 24 incorporates its own heating element and sensing arrangement which is used to limit the production of steam for safety purposes.
  • Cold water for cleaning or washing can be supplied to the chamber 4 through a cold water spray inlet 33 extending through the rear wall of the chamber 4 by way of a solenoid valve 34 and a duct 35.
  • hot water for cleaning or washing can be supplied to the chamber 4 through a hot water spray inlet 36 extending through the rear wall of the chamber 4 by way of a solenoid valve 37 and a duct 38.
  • detergent from a detergent bottle 39 can be introduced along a duct 40 to a venturi 41 which is also supplied with cold water by way of a solenoid valve 42 and a duct 43 in order to draw detergent from the bottle 39 into the chamber 4 by venturi action.
  • the supply of detergent to the chamber 4 is controlled by an actuating signal supplied to the solenoid valve 42.
  • the cold water system additionally includes a solenoid valve 44 for controlling supply of water to the pipe 28 connected to the water filter 29, and an inlet connector union 45 by way of which cold water is supplied to each of the solenoid valves 34, 42 and 44 from an external cold water source.
  • the hot water system further includes an inlet connector union
  • chamber 4 are an air temperature sensor 48 which may be used to control the heater
  • a water temperature sensor 49 which can be used to monitor the heat of the water in the chamber 4 during washing or cleaning to control a water heater 50 in the outer wall of the chamber 4, and a water level detector 51 which can be used to control the level of water in the chamber 4 during washing or cleaning.
  • the water heater 50 will not generally be used if a hot water supply to the inlet connector union 46 is available.
  • an over-pressure relief valve 52 is provided at the top of the chamber 4 in order to allow for pressure relief in the event of over pressure within the chamber 4 during cooking.
  • a drain-off chamber 53 is provided at the bottom of the chamber 4 below the drum 8 through which fluids may drain off during cooking, so as to prevent accumulation of unwanted fluid at the bottom of the chamber 4 which may become
  • the drain-off chamber 53 is provided with a grill 54 to prevent larger solids entering the chamber 53, and a drain-off solenoid valve 55 which can be opened on receipt of an appropriate actuating signal during the cleaning or washing cycle to draw off waste water from the chamber 4.
  • the solenoid valve 55 is normally closed during cooking, and is only opened to discharge waste water during cleaning or washing.
  • the first chamber 3 containing the heater 7 is provided with an anti- depression flap 56 which permits air to enter the chamber 3 from outside but prevents output of heated air from the chamber 3 to the outside. If the pressure within the chambers 3 and 4 drops below atmospheric pressure during cooking, the flap 56 is caused to open to admit air. Furthermore a solenoid actuator 57 is provided for opening the flap 6 closing off the inlet 5 when the heater 3 is switched on. When the heater 7 is not switched on, the flap 6 closes off the inlet 5 to prevent the back flow of fluids from the second chamber 4 to the first chamber 3 which would contaminate the chamber 3 and lead to the production of smoke or high humidity during subsequent heating.
  • the flap 6 is provided with a balance orifice 58 at its centre so as to balance the pressures in the first and second chambers 3 and 4. In the absence of such pressure balance the flap 6 would tend to be opened or closed by the pressure difference regardless of the position of the solenoid actuator 57.
  • a flow-back drip point 59 is provided at the top of the chamber 4 adjacent the flap 6 so as to prevent fluid flowing back towards the flap 6.
  • FIG. 3 shows a food holder in the form of a basket 60 which may be fitted into a suitably shaped recess in one of the quadrants of the drum wall 9, as shown in the upper part of the figure, so that heated air passing through the apertures in the drum wall 9 flows through the basket 60 to effect cooking or heating of the food within the basket 60.
  • the basket 60 can simply be removed from the recess as shown at 16' in the figure, and a lid 61 opened as shown as 61', to allow the food to be removed.
  • the detachable basket 60 can subsequently be replaced in the recess for cleaning within the appliance in a subsequent cleaning cycle.
  • FIG 4 shows a food holder in the form of a dish 62 provided with a grill 63 and a tension plate 64 between which non-uniformly sized flat pieces of food, such as steaks, may be held.
  • the grill 63 is provided with flexible projections 65 against which the tension plate 64 bears when fitted to the dish 62 by clips (not shown), and which are adjustable to accommodate food of various thicknesses.
  • the grill 63 which is circular as shown at the bottom of the figure, helps to apply an even tension across the food.
  • the dish 62 is of similar curved shape to the basket 60 of Figure 3 to enable it to fit within a recess in the drum wall 9 in a similar manner to the basket 60.
  • Figure 5 shows an attachment 66 for fitting within a basket 60 to hold food, such as potatoes or large vegetables, within the basket 60 for baking or steaming.
  • the attachment 66 incorporates large apertures 67 and small apertures 68 for holding large and small items of food, and is of an appropriate curved shape to fit within the basket 60.
  • Figure 6 shows an attachment 69 which is also of appropriate curved shape to fit within the basket 60 and which is provided for holding pre-packed food or large pieces of food within the basket 60.
  • Figure 7 shows an attachment 70 which is used in a similar manner to the attachment 69 but for holding smaller items of food, such as peas, within the basket 60.
  • Figure 8 shows a further attachment 71 which is again used within the basket 60, this time for holding medium-sized items of food, such as sausages or brussel sprouts, in position within the basket 60.
  • 69, 70 and 71 is in the form of a shaped spring steel wire which is capable of holding the food in the basket 60 in position when placed under tension within the basket so as to prevent the food being damaged by being tumbled or squashed within the basket
  • Figure 9 shows on the left hand side a rotisserie attachment 72 having pins 73 which are receivable within locating holes in the fixed shaft 17 so that the attachment 72 extends axially within the drum 8 but is held stationary during rotation of the drum 8.
  • the attachment has prongs 74 which may be used for holding large items of food, such as poultry or joints of meat, which cannot fit within a basket 60.
  • the opposite end of the attachment 72 is supported by a crossbar 75 extending diametrically across the end of the drum 8, and supported so as to maintain the attachment 72 stationary during rotation of the drum 8.
  • the crossbar 75 may be locked with respect to the drum 8 by a lock-pin 77 so as to permit the attachment 72 to be rotated with the drum 8, such rotation being permitted by a pivot bearing 78.
  • Figure 9 also shows another attachment 80 which may be used in a similar way to the attachment 72 but which must be maintained stationary during rotation of the drum so as to support food, such as bread or pre-cooked foods to be reheated on one or more shelves 81.
  • the attachment 80 may have one or more shelves in the form of a grill or a solid tray.
  • Figure 9 also shows a further attachment 82 in the form of a large basket which may be used in place of the attachment 72 or the attachment 80, but which is adapted to be rotated with the drum 8 for foods which need to be heated and tumbled at greater speeds than normal.
  • Figure 10 shows an attachment 83 which may be fitted into one of the recesses in the drum wall 9 in a similar manner to the basket 60, but which is in the form of a container having a removable lid 84 for containing liquid food or food to be held within a liquid for cooking.
  • the attachment 83 can be used for casseroles or stews or for containing foods in such a manner that they do not become contaminated by oil which is being used for cooking of food outside the container.
  • the lid 84 is snapped or screwed into position to prevent it being displaced during drum rotation, and has a breather hole 85 at its centre to allow for expansion of air within the container.
  • the attachment 83 may be provided with separate receptacles within the container so that two different foods can be cooked within the container at the same time.
  • Figure 11 diagrammatically shows the manner in which up to four food holders 86 can be held within recesses provided in different quadrants of the drum wall 9 so as to rotate with the drum, while at the same time a static shelf assembly 87 can be used to support food for cooking without revolving.
  • baking or grilling can be carried out either with the food static or rotating or tumbling, and variations can be applied by varying the speed of drum rotation so as to vary the air flow or by varying the level of heating of the air by the heater 7, or even by increasing the moisture content by the application of steam through the steam jet nozzle 27.
  • Steaming can be used in all areas of cooking, and is particularly advantageous in that it retains a greater portion of the nutritional value of the food.
  • Frying of food can also be carried out either with the food static or rotating or tumbling by the provision of an oil mist injected through the oil injection nozzle 21. In this way deep oil frying of food is rendered unnecessary, and fried food is obtained which is free from excess oils and fats.
  • the food can be rotated at high speed at the end of the cooking process so as to throw off unwanted oils.
  • the food may be turned during cooking so that it continually picks up sauce from a static tray placed beneath the attachment.
  • liquid within a container, or a solid block which becomes liquid when heated may be attached to the inside of the drum wall so that it rotates with the drum and so that, at its highest point during such rotation, liquid is caused to drip from the container or block onto the food which is being rossitered.
  • a natural baste process the food's own natural juices run over it as it is turned during cooking. Finally, in a static baste process, the food is not turned so that food is permitted to drain through the base of the food during cooking.
  • the steam may be regulated in dependence on the steam monitoring performed by the sensor 31.
  • the temperature is monitored by means of the sensor 48, which is a conventional thermocouple sensor, and where necessary the heater 7 is adjusted so as to provide the required level of heating as determined by a preset programme or by manual operation.
  • cleaning of the various attachments and of the cooking area within the appliance generally can be carried out in a separate cleaning cycle with the attachments fitted within the drum 8.
  • Either at the same time or subsequently crockery or other articles used for serving and eating of the food can be cleaned by placing them within the drum 8 utilising a detachable crockery holder 90, as shown in Figure 12.
  • the cleaning cycle may include a number of steps which will be described in more detail below.
  • FIG. 13 shows a drum attachment 91 which may be slotted into the drum
  • the drum 91 is perforated to permit fluids to pass into and out of the space within the drum 91 during a cleaning or washing process.
  • FIGS 14 and 15 show diagrammatically the outer wall 9 of the drum 8, and the vanes 11 extending outwardly from the drum wall 9. At the base of each vane 11 is a slot 92 which provides for passage of heated air through the drum wall
  • the air flows through the slots 92 also pass through the food holders attached to the inside surface of the drum so as to provide heat flow from the outer part to the inner part of each food holder.
  • the circulation of heated air provided in this manner is such as to ensure that the heat is evenly distributed around the chamber 4 and is not concentrated locally.
  • the vanes 11 serve to pick up water and/or cleaning fluid from the bottom of the chamber 4 during rotation of the drum 8, and to cause such water or cleaning fluid to pass through the slots 92 into the inner space within the drum 8.
  • Rotation of the drum 8 in the opposite direction can be used to expel fluid from the inner space.
  • high speed rotation of the drum 8 can be used to expel cooking juices or oils during cooking.
  • FIGS 16, 17, 18 and 19 show various cycles which may be undertaken under the control of appropriate control programmes provided within the appliance control unit. It should be understood that, in practice, the control unit will incorporate a very large number of programmes which can be initiated by suitable actuation at the beginning of the process, and that the particular cycles illustrated diagrammatically in these figures are given only by way of example.
  • FIG 16 illustrates an automated washing cycle which is initiated after placing of the washing load, such as clothes, within the inner space of the appliance, and subsequent closing of the door.
  • the washing cycle which optionally includes an initial steam cycle, involves filling of the inner space with water supplied by way of the cold water system and, if available, the hot water system, the water level being monitored by the detector 51, the water temperature being monitored by the sensor 49, and heating being applied by the heater 50 if appropriate.
  • Drum rotation is effected by the motor 23, and subsequent draining is carried out by actuation of the drain-off solenoid valve 55.
  • air drying of the washing load may be effected by the supply of heated air during rotation of the drum 8, and this is optionally followed by a further steam cycle.
  • Figure 17 illustrates an automated cleaning cycle such as might be used for cleaning of the cooking area and ancillary attachments and/or cleaning of crockery.
  • Figure 18 illustrates an automated cooking cycle for use in the frying of food. After selecting of the food and placing it in an appropriate food holder, the holder containing the food is placed in the cooking area within the appliance and the door is closed. If necessary the cooking area is pre-heated by operation of a start cycle before the food is placed in the appliance. During actual cooking heated air is applied to the cooking area during rotation of the drum 8, and an oil mist is provided within the cooking area by the oil injection nozzle 21 , under control of an appropriate
  • the temperature is sensed by the sensor 48 and the moisture is sensed by the sensor 31, and appropriate control is exerted over the speed of rotation of the drum 8 and the injection of oil to provide optimum cooking conditions.
  • the drum 8 is rotated at high speed in order to expel excess oil from the food.
  • Figure 19 illustrates a general cooking cycle which may include injection of steam by way of the steam jet nozzle 27, and again involves monitoring of temperature, moisture level, speed of rotation of the drum and time elapsed so as to provide optimum cooking conditions.
  • Figure 20 is a front view of the appliance 1 showing the door 96 by way of which articles are placed in, and removed from, the inner space within the drum, and a control panel 97 providing various controls for manual operation of the appliance or setting of an appropriate control programme, as well as a display for displaying the various parameters set.
  • Figures 21 and 22 illustrate the manner in which different speeds of rotation of the drum 8 and different shaped food containers 98 and 99 attached to the inside surface of the drum 8 can affect cooking.
  • the small container 98 will present a smaller surface area to heated air passing through the drum wall 9 than will the larger container 99, as shown by the arrows in Figure 21, so that food within the smaller container 98 will be heated at a slower rate than food within the larger container 99.
  • the food within the larger container 99 will be tumbled twice during a single revolution of the drum, whereas the food within the smaller container 98 will only be turned through one revolution.
  • the food will be thrown out towards the radially outer part of the container 98 or 99 in each case, and this will provide a greater surface area for the transmission of heat conducted from the heated air passing through the drum wall 9.
  • the food will tend to be heated at a greater rate when the drum is rotated at high speed.
  • the cooking programme it is possible for the cooking programme to include periods in which rotation of the drum 8 is stalled in order to throw the food within the container 98 or 99.

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  • Engineering & Computer Science (AREA)
  • Textile Engineering (AREA)
  • Food Science & Technology (AREA)
  • Baking, Grill, Roasting (AREA)

Abstract

Appareil ménager (1), comprenant une enveloppe (2), possèdant une première et une deuxième chambre (3, 4) mises en communication à l'aide d'une entrée d'air (5). Une chambre de chaleur (7), placée dans la première chambre (3), assure la production d'air chaud s'écoulant de la première chambre (3) vers la deuxième chambre (4), à travers l'entrée d'air (5). De plus, un rotor (8) en forme de tambour équipé d'un ensemble d'aubes, est placé dans la deuxième chambre (4) et une unité d'entraînement (12), assure la mise en rotation du tambour (8). Ceci permet une circulation d'air chaud de la première chambre (3), vers la deuxième chambre (4), à travers l'entrée d'air (5). Le tambour (8), possède une paroi externe (9) ajourée, entourant un espace interne destiné à recevoir les aliments à cuire ou les articles à laver. Il est de plus équipé d'un ensemble d'aubes (11) dirigées vers l'extérieur, permettant à l'air chaud, issu de l'entrée d'air (5), d'être éjecté à travers la paroi ajourée (9) et donc vers l'espace interne du tambour (8), lorsque celui-ci est mû par l'unité d'entraînement (12). Un tel appareil permet d'obtenir un moyen de cuisson et de lavage extrêmement avantageux.
PCT/GB1994/002064 1993-09-25 1994-09-22 Appareils de cuisson et de lavage WO1995008288A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU76625/94A AU7662594A (en) 1993-09-25 1994-09-22 Cooking and washing appliances

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB9319857.0 1993-09-25
GB939319857A GB9319857D0 (en) 1993-09-25 1993-09-25 Kitchen appliance

Publications (1)

Publication Number Publication Date
WO1995008288A1 true WO1995008288A1 (fr) 1995-03-30

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ID=10742562

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PCT/GB1994/002064 WO1995008288A1 (fr) 1993-09-25 1994-09-22 Appareils de cuisson et de lavage

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AU (1) AU7662594A (fr)
GB (1) GB9319857D0 (fr)
WO (1) WO1995008288A1 (fr)

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997016985A1 (fr) * 1995-11-08 1997-05-15 Source Intermarketing Ag Torrefacteur de cafe
DE19630732A1 (de) * 1996-07-30 1998-02-05 Juno Groskuechen Gmbh Küchengerät
WO2005115095A3 (fr) * 2004-05-31 2006-11-02 Lg Electronics Inc Procede de fonctionnement d'un dispositif de lavage
WO2008007888A3 (fr) * 2006-07-10 2008-03-20 Lg Electronics Inc Machine à laver et son procédé de commande
US7661169B2 (en) 2003-03-31 2010-02-16 Lg Electronics Inc. Steam jet drum washing machine
FR3000110A1 (fr) * 2012-12-26 2014-06-27 Dominique Mareau Dispositif de motorisation et de sustentation du tambour de machine a laver le linge
CN107928595A (zh) * 2017-12-25 2018-04-20 常德市鼎城区精晟模具有限公司 一种清洗和风干一体式洗碗机
CN107960911A (zh) * 2016-10-20 2018-04-27 佛山市顺德区美的电热电器制造有限公司 清洗腔体、物料清洗装置及烹饪器具
WO2022113145A1 (fr) * 2020-11-30 2022-06-02 Atihc S.r.l. Appareil de cuisson d'aliments
WO2022113146A1 (fr) * 2020-11-30 2022-06-02 Atihc S.r.l. Appareil de cuisson d'aliments

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT190024B (de) * 1955-03-05 1957-05-25 Willy Buescher Trockenmaschine
DE2917635A1 (de) * 1978-06-27 1980-01-10 Textima Veb K Trommeltrockner
US4203358A (en) * 1975-09-18 1980-05-20 Hans Vogt Device for cooking foodstuffs
WO1993001741A1 (fr) * 1991-07-25 1993-02-04 Eloma Gmbh Bedarfsartikel Zur Gemeinschaftsverpflegung Appareil a frire pour aliments en morceaux
WO1993018349A1 (fr) * 1992-03-09 1993-09-16 Hansson Bengt H Four de cuisson des aliments dans l'air chaud
WO1993021809A1 (fr) * 1992-04-23 1993-11-11 Vincenzo Cavallo Appareil de cuisson a sec de produits alimentaires

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT190024B (de) * 1955-03-05 1957-05-25 Willy Buescher Trockenmaschine
US4203358A (en) * 1975-09-18 1980-05-20 Hans Vogt Device for cooking foodstuffs
DE2917635A1 (de) * 1978-06-27 1980-01-10 Textima Veb K Trommeltrockner
WO1993001741A1 (fr) * 1991-07-25 1993-02-04 Eloma Gmbh Bedarfsartikel Zur Gemeinschaftsverpflegung Appareil a frire pour aliments en morceaux
WO1993018349A1 (fr) * 1992-03-09 1993-09-16 Hansson Bengt H Four de cuisson des aliments dans l'air chaud
WO1993021809A1 (fr) * 1992-04-23 1993-11-11 Vincenzo Cavallo Appareil de cuisson a sec de produits alimentaires

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997016985A1 (fr) * 1995-11-08 1997-05-15 Source Intermarketing Ag Torrefacteur de cafe
DE19630732A1 (de) * 1996-07-30 1998-02-05 Juno Groskuechen Gmbh Küchengerät
US7661169B2 (en) 2003-03-31 2010-02-16 Lg Electronics Inc. Steam jet drum washing machine
US8276230B2 (en) 2004-05-31 2012-10-02 Lg Electronics Inc. Operating method of laundry device
WO2005115095A3 (fr) * 2004-05-31 2006-11-02 Lg Electronics Inc Procede de fonctionnement d'un dispositif de lavage
AU2005247267B2 (en) * 2004-05-31 2009-03-12 Lg Electronics Inc. Operating method of laundry device
WO2008007888A3 (fr) * 2006-07-10 2008-03-20 Lg Electronics Inc Machine à laver et son procédé de commande
US8566990B2 (en) 2006-07-10 2013-10-29 Lg Electronics Inc. Laundry machine and controlling method thereof
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CN107960911B (zh) * 2016-10-20 2023-09-22 佛山市顺德区美的电热电器制造有限公司 清洗腔体、物料清洗装置及烹饪器具
CN107928595A (zh) * 2017-12-25 2018-04-20 常德市鼎城区精晟模具有限公司 一种清洗和风干一体式洗碗机
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