WO2012140182A1 - Method for operating a steam oven and steam oven - Google Patents

Method for operating a steam oven and steam oven Download PDF

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Publication number
WO2012140182A1
WO2012140182A1 PCT/EP2012/056745 EP2012056745W WO2012140182A1 WO 2012140182 A1 WO2012140182 A1 WO 2012140182A1 EP 2012056745 W EP2012056745 W EP 2012056745W WO 2012140182 A1 WO2012140182 A1 WO 2012140182A1
Authority
WO
WIPO (PCT)
Prior art keywords
water level
pyrolytic
control unit
steam oven
water
Prior art date
Application number
PCT/EP2012/056745
Other languages
French (fr)
Inventor
Bianca Häuslein
Kurt Reul
Alexander Hauck
Marcel MAROSINI
Laurent Jeanneteau
Original Assignee
Electrolux Home Products Corporation N.V.
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 Electrolux Home Products Corporation N.V. filed Critical Electrolux Home Products Corporation N.V.
Priority to BR112013022070A priority Critical patent/BR112013022070A2/en
Priority to US14/111,227 priority patent/US20140027438A1/en
Priority to CA2825302A priority patent/CA2825302A1/en
Priority to AU2012241771A priority patent/AU2012241771B2/en
Publication of WO2012140182A1 publication Critical patent/WO2012140182A1/en

Links

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
    • F24C14/00—Stoves or ranges having self-cleaning provisions, e.g. continuous catalytic cleaning or electrostatic cleaning
    • F24C14/02—Stoves or ranges having self-cleaning provisions, e.g. continuous catalytic cleaning or electrostatic cleaning pyrolytic type
    • 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
    • F24C15/327—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation with air moisturising

Definitions

  • the invention relates to a method for operating a steam oven, especially a domestic steam oven, wherein the steam oven has a control unit and a water reservoir and wherein the steam oven is equipped with a pyrolytic cleaning function. Furthermore, the invention relates to a steam oven.
  • JP 2005273991 A a steam oven is disclosed. Here the start of the cooking process is enabled only if enough water is present in the water reservoir.
  • DE 100 38 136 Al discloses a steam oven comprising an emergency overflow system.
  • the operation of the pyrolytic cleaning comprises the following steps after the pyrolytic cleaning function is activated by the user: a) detecting of the actual water level in the water reservoir by the control unit; b) comparing of the detected actual water level with a de ⁇ fined minimum pyrolytic water level by the control unit; c) starting the pyrolytic cleaning function by the control unit if the actual water level is equal or above the minimum pyrolytic water level or d) not starting the pyrolytic cleaning function but issuing of an alarm to the user by the control unit if the actual water level is below the minimum pyrolytic water level to alert the user to fill up water into the water reservoir.
  • the water level in the water reservoir is detected by suitable sensor elements; this is managed by the control unit. Only if a certain and special water level is given in the water reservoir (the defined minimum pyrolytic water level) the pyro ⁇ lytic cleaning process is carried out; otherwise the user is alerted to fill up water into the water reservoir before the py ⁇ rolytic process is done. By doing so enough water is in the res ⁇ ervoir so that the thermal load to the components is reduced due to an insulating property of the water.
  • the operation of the pyrolytic cleaning can furthermore com ⁇ prises the steps after the pyrolytic cleaning function is acti ⁇ vated by the user and before carrying out above mentioned step c) : b ' ) after detecting of the actual water level in the water reservoir according to step a) : comparing of the detected actual water level with a defined overfilled water level by the control unit;
  • the minimum pyrolytic water level can be a maximum water level for normal steam cooking operation.
  • the minimum pyrolytic water level can also be a water level which is between a maximum water level for normal steam cooking operation and a defined overfilled water level.
  • a version of the proposed method proposes that an alarm is issued to the user by the control unit if the actual water level is above a defined overfilled water level to alert the user to drain water from the water reservoir.
  • this signal can be an optical signal (e. g. a respective message on a display of the oven) or an acoustic signal.
  • the proposed steam oven with the pyrolytic cleaning function is characterized by the invention in that the steam oven comprises at least one sensor element to detect the actual water level in the reservoir, wherein the control unit comprises means for com ⁇ paring the detected actual water level with a defined minimum pyrolytic water level and wherein the control unit comprises alarm means for issuing of an alarm to the user if the actual water level is below the minimum pyrolytic water level and if a pyrolytic cleaning operation is activated.
  • the at least one sensor element can be designed to detect an overfilled water level, wherein the control unit comprises means for comparing the detected actual water level with the overfilled water level and wherein the control unit comprises alarm means for issuing of an alarm to the user if the actual water level is above the overfilled water level.
  • the sensor element can comprise at least one floating magnet and relay reeds. Also, it can be a capacitive element. Of course, also other detection elements to measure the water level in the water reservoir can be employed.
  • the control unit can be designed to calculate and output the wa ⁇ ter volume necessary to reach a defined water level in accordance with a detected water level by the sensor element. This means that the invention does not only supplies the signal "too less water in the water reservoir” or “too much water in the reservoir” but can also inform the user how much water has to be filled or drained into or from the tank.
  • the steam oven can comprise optical and/or acoustic alarm signal means.
  • the invention allows to detect the exact level of water res ⁇ ervoir of the steam oven which adds the functionality of over ⁇ fill detection. Furthermore, the proposed concept tells the user in an accurate manner how much water is missing in the water reservoir or exactly how much water is too much in the reservoir.
  • electronic and sensor elements which are employed to run the oven and to detect the water level in a precise way are specifically protected against overheating during the pyrolytic process; the pyrolytic cleaning function of the oven is only enabled, if enough water is in the water reservoir.
  • the present invention can be employed in the case that a remov ⁇ able water tank is used within the steam oven. It can also be the case that a build-in water reservoir is used which cannot be removed. Especially if this water reservoir is not visible for the user and thus that the water level cannot easily be moni ⁇ tored by the user the present invention develops its full bene ⁇ fits.
  • a removable water tank normally reduces the available space of the cavity or of the front panel of the oven. An invisible res ⁇ ervoir is sometimes better in this respect. So, the concept according to the invention also defines at least two water levels, i. e. a maximum water level for normal steam cooking and an overfilled water level. By the proposed solution it becomes redundant to equip the system with a drain pipe for the case the too much water is in the water reservoir. Draining of water via a drain pipe of course has significant disadvan ⁇ tages which can be avoided by the invention.
  • a draining pipe can be arranged which is manually activated by the user to remove water from the reservoir.
  • the sensors for detecting the water level can thus easier be signed to detect a big range of filling degrees of the reser voir . Due to a visual and/or acoustical alert the user can be easily informed concerning the filling or overfilling status of the reservoir .
  • the user can also be specifically informed how much water (i. e. how many millilitre) has to be refilled or drained into or from the reservoir. This can be done in a quite accurate manner due to the design of the sensor.
  • the water reservoir does not need an automatic draining pipe system for the case of overfilling.
  • the user of the oven is better guided to ensure the right degree of filling of the water reservoir according to the actual process which is running in the steam oven (normal cooking operation or pyrolytic cleaning) .
  • FIG 1 shows a schematic illustration of a steam oven in a sec ⁇ tional side view
  • FIG 2 shows an enlarged view of the water reservoir of the
  • a steam oven 1 is shown schematically which has a cooking cavity 5 closable by a door 6.
  • the steam oven is equipped with a well known arrangement to supply water steam into the cavity 5.
  • the steam oven 1 comprises a water res- ervoir 3 (water tank) in which water can be filled.
  • the water which is filled into the water reservoir 3 reaches up to an actual water level L.
  • a sensor element 4 is arranged which is able to detect the actual water level L. The detected value for the actual water level is forwarded to a control unit 2 of the steam oven 1.
  • the water level L can reach a maximum water level L MN for normal steam cooking. I. e. this water level L MN is the maximum water level for the water in the reservoir 3 when normal cooking operation is required.
  • the water level can reach an overfilled water level L O F which is a bit above the level L MN , e. g. this level is reached when 10% to 20% more water is filled in the reservoir as in the case of the filling degree up to the level L MN .
  • the steam oven 1 is equipped with - not depicted - means for carrying out a pyrolytic cleaning operation of the cavity 5.
  • a minimum pyrolytic water level L MP must be maintained.
  • the minimum pyrolytic water level L MP is equal to the maximum water level L MN for normal steam cooking; but this needs not to be necessarily the case.
  • the user selects the respective pyrolytic cleaning program by means of an Input-Output-Device (not shown but connected with the con ⁇ trol unit 2), i. e. the user activates the pyrolytic cleaning program.
  • the pyrolytic cleaning program does not start immediately. At first the actual water level L in the water reservoir 3 is de ⁇ tected by the sensor element 4 and registered by the control unit 2. Then a comparison takes place in the control unit 2 be- tween the detected actual water level L and a stored value for the minimum pyrolytic water level L MP .
  • the pyrolytic cleaning function is started then by the control unit 2 if the actual water level L is equal or above the minimum pyrolytic water level L MP .

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Electric Ovens (AREA)
  • Cleaning By Liquid Or Steam (AREA)
  • Cookers (AREA)

Abstract

The invention relates to a method for operating a steam oven (1), especially a domestic steam oven, wherein the steam oven (1) has a control unit (2) and a water reservoir (3) and wherein the steam oven (1) is equipped with a pyrolytic cleaning function. To better protect the electronics and sensors of the oven, the invention is characterized in that the operation of the pyrolytic cleaning comprises the following steps after the pyrolytic cleaning function is activated by the user: a) detecting of the actual water level (L) in the water reservoir (3) by the control unit (2); b) comparing of the detected actual water level (L) with a defined minimum pyrolytic water level (LMP) by the control unit (2); c) starting the pyrolytic cleaning function by the control unit (2) if the actual water level (L) is equal or above the minimum pyrolytic water level (LMP) or d) not starting the pyrolytic cleaning function but issuing of an alarm to the user by the control unit (2) if the actual water level (L) is below the minimum pyrolytic water level (LMP) to alert the user to fill up water into the water reservoir (3). Furthermore, the invention relates to a steam oven.

Description

Description
Method for Operating a Steam Oven and Steam Oven
The invention relates to a method for operating a steam oven, especially a domestic steam oven, wherein the steam oven has a control unit and a water reservoir and wherein the steam oven is equipped with a pyrolytic cleaning function. Furthermore, the invention relates to a steam oven.
Steam ovens of this kind are well known in the art. It is also known that a certain amount of water is necessary in the water reservoir for properly carrying out the steam cooking process. Thus, water level detection in the water reservoir (water tank) is used at least in those cases in which a water reservoir is employed which is manually filled with water by the user. As an alternative the steam oven can directly be connected to a water pipe .
In JP 2005273991 A a steam oven is disclosed. Here the start of the cooking process is enabled only if enough water is present in the water reservoir. DE 100 38 136 Al discloses a steam oven comprising an emergency overflow system.
In DE 10 2008 014 040 Al a steam oven is shown which comprises an air bubble detection equipment in the water supply.
It has been found that the pyrolytic process - which is often used in steam ovens for cleaning - is a quite high thermal load to the whole oven system. Problematic elements are especially the electronic components and the sensor element especially for detecting the water level in the water reservoir.
Therefore, it is an object of the invention to propose a method for operating a steam oven of the kind mentioned above which guarantees a better protection of the electronics and sensors of the oven. Thus, it should be made sure that especially the pyro¬ lytic cleaning process does not harm the oven system.
The solution of this object is achieved by the proposed method in that the operation of the pyrolytic cleaning comprises the following steps after the pyrolytic cleaning function is activated by the user: a) detecting of the actual water level in the water reservoir by the control unit; b) comparing of the detected actual water level with a de¬ fined minimum pyrolytic water level by the control unit; c) starting the pyrolytic cleaning function by the control unit if the actual water level is equal or above the minimum pyrolytic water level or d) not starting the pyrolytic cleaning function but issuing of an alarm to the user by the control unit if the actual water level is below the minimum pyrolytic water level to alert the user to fill up water into the water reservoir.
Thus, the water level in the water reservoir is detected by suitable sensor elements; this is managed by the control unit. Only if a certain and special water level is given in the water reservoir (the defined minimum pyrolytic water level) the pyro¬ lytic cleaning process is carried out; otherwise the user is alerted to fill up water into the water reservoir before the py¬ rolytic process is done. By doing so enough water is in the res¬ ervoir so that the thermal load to the components is reduced due to an insulating property of the water.
The operation of the pyrolytic cleaning can furthermore com¬ prises the steps after the pyrolytic cleaning function is acti¬ vated by the user and before carrying out above mentioned step c) : b ' ) after detecting of the actual water level in the water reservoir according to step a) : comparing of the detected actual water level with a defined overfilled water level by the control unit;
C ) starting the pyrolytic cleaning function by the control unit if the actual water level is below the overfilled water level or d' ) not starting the pyrolytic cleaning function but issuing of an alarm to the user by the control unit if the actual water level is above the overfilled water level to alert the user to drain water from the water reservoir.
By doing so it is made sure that - on the other hand - not too much water is in the water reservoir before the pyrolytic cleaning process is carried out. The minimum pyrolytic water level can be a maximum water level for normal steam cooking operation.
The minimum pyrolytic water level can also be a water level which is between a maximum water level for normal steam cooking operation and a defined overfilled water level.
An overfilling of the water reservoir can also be detected as such. Therefore, a version of the proposed method proposes that an alarm is issued to the user by the control unit if the actual water level is above a defined overfilled water level to alert the user to drain water from the water reservoir.
When it comes to the issuance of an alarm signal this signal can be an optical signal (e. g. a respective message on a display of the oven) or an acoustic signal.
The proposed steam oven with the pyrolytic cleaning function is characterized by the invention in that the steam oven comprises at least one sensor element to detect the actual water level in the reservoir, wherein the control unit comprises means for com¬ paring the detected actual water level with a defined minimum pyrolytic water level and wherein the control unit comprises alarm means for issuing of an alarm to the user if the actual water level is below the minimum pyrolytic water level and if a pyrolytic cleaning operation is activated.
The at least one sensor element can be designed to detect an overfilled water level, wherein the control unit comprises means for comparing the detected actual water level with the overfilled water level and wherein the control unit comprises alarm means for issuing of an alarm to the user if the actual water level is above the overfilled water level.
The sensor element can comprise at least one floating magnet and relay reeds. Also, it can be a capacitive element. Of course, also other detection elements to measure the water level in the water reservoir can be employed.
The control unit can be designed to calculate and output the wa¬ ter volume necessary to reach a defined water level in accordance with a detected water level by the sensor element. This means that the invention does not only supplies the signal "too less water in the water reservoir" or "too much water in the reservoir" but can also inform the user how much water has to be filled or drained into or from the tank.
Furthermore, the steam oven can comprise optical and/or acoustic alarm signal means.
So, the invention allows to detect the exact level of water res¬ ervoir of the steam oven which adds the functionality of over¬ fill detection. Furthermore, the proposed concept tells the user in an accurate manner how much water is missing in the water reservoir or exactly how much water is too much in the reservoir. By the concept according to the invention electronic and sensor elements which are employed to run the oven and to detect the water level in a precise way are specifically protected against overheating during the pyrolytic process; the pyrolytic cleaning function of the oven is only enabled, if enough water is in the water reservoir.
The present invention can be employed in the case that a remov¬ able water tank is used within the steam oven. It can also be the case that a build-in water reservoir is used which cannot be removed. Especially if this water reservoir is not visible for the user and thus that the water level cannot easily be moni¬ tored by the user the present invention develops its full bene¬ fits.
A removable water tank normally reduces the available space of the cavity or of the front panel of the oven. An invisible res¬ ervoir is sometimes better in this respect. So, the concept according to the invention also defines at least two water levels, i. e. a maximum water level for normal steam cooking and an overfilled water level. By the proposed solution it becomes redundant to equip the system with a drain pipe for the case the too much water is in the water reservoir. Draining of water via a drain pipe of course has significant disadvan¬ tages which can be avoided by the invention.
A draining pipe can be arranged which is manually activated by the user to remove water from the reservoir.
Due to the sufficient water level in the water reservoir during the pyrolytic cleaning process it is made sure that the elec¬ tronics and sensor element cannot be damaged due to too high temperatures .
The sensors for detecting the water level can thus easier be signed to detect a big range of filling degrees of the reser voir . Due to a visual and/or acoustical alert the user can be easily informed concerning the filling or overfilling status of the reservoir .
Via the display the user can also be specifically informed how much water (i. e. how many millilitre) has to be refilled or drained into or from the reservoir. This can be done in a quite accurate manner due to the design of the sensor.
Consequently, the water reservoir does not need an automatic draining pipe system for the case of overfilling.
In the case of gas cavity, where internal overfilling is not recommended, the proposed oven avoids the leak of water in an undesirable way.
Thus, the user of the oven is better guided to ensure the right degree of filling of the water reservoir according to the actual process which is running in the steam oven (normal cooking operation or pyrolytic cleaning) .
In the drawings an embodiment of the invention is depicted. FIG 1 shows a schematic illustration of a steam oven in a sec¬ tional side view and
FIG 2 shows an enlarged view of the water reservoir of the
steam oven according to the depiction of FIG 1.
In FIG 1 a steam oven 1 is shown schematically which has a cooking cavity 5 closable by a door 6. The steam oven is equipped with a well known arrangement to supply water steam into the cavity 5. For doing so, the steam oven 1 comprises a water res- ervoir 3 (water tank) in which water can be filled. Thus, the water which is filled into the water reservoir 3 reaches up to an actual water level L. In the water reservoir 3 a sensor element 4 is arranged which is able to detect the actual water level L. The detected value for the actual water level is forwarded to a control unit 2 of the steam oven 1.
As can be seen in more detail in FIG 2 the water level L can reach a maximum water level LMN for normal steam cooking. I. e. this water level LMN is the maximum water level for the water in the reservoir 3 when normal cooking operation is required.
Furthermore, the water level can reach an overfilled water level LOF which is a bit above the level LMN , e. g. this level is reached when 10% to 20% more water is filled in the reservoir as in the case of the filling degree up to the level LMN.
Also the steam oven 1 is equipped with - not depicted - means for carrying out a pyrolytic cleaning operation of the cavity 5. When pyrolytic cleaning is carried out a minimum pyrolytic water level LMP must be maintained.
In the present case the minimum pyrolytic water level LMP is equal to the maximum water level LMN for normal steam cooking; but this needs not to be necessarily the case. When a pyrolytic cleaning operation has to be carried out the user selects the respective pyrolytic cleaning program by means of an Input-Output-Device (not shown but connected with the con¬ trol unit 2), i. e. the user activates the pyrolytic cleaning program.
The pyrolytic cleaning program does not start immediately. At first the actual water level L in the water reservoir 3 is de¬ tected by the sensor element 4 and registered by the control unit 2. Then a comparison takes place in the control unit 2 be- tween the detected actual water level L and a stored value for the minimum pyrolytic water level LMP .
The pyrolytic cleaning function is started then by the control unit 2 if the actual water level L is equal or above the minimum pyrolytic water level LMP .
If this is not the case the pyrolytic cleaning function is not started by the control unit 2 but an alarm is issued to the user by the control unit 2 to alert him that water must be filled into the water reservoir 3.
It is possible that a message is outputted to the user saying how much water has to be filled into the reservoir 3.
Reference Numerals
1 Steam oven
2 Control unit
3 Water reservoir
4 Sensor element
5 Cooking cavity
6 Door L Actual water level
LMP Minimum pyrolytic water level
L0F Overfilled water level
LMN Maximum water level for normal steam cooking

Claims

Patent Claims
1. Method for operating a steam oven (1), especially a domestic steam oven, wherein the steam oven (1) has a control unit (2) and a water reservoir (3) and wherein the steam oven (1) is equipped with a pyrolytic cleaning function,
characterized in that
the operation of the pyrolytic cleaning comprises the follow¬ ing steps after the pyrolytic cleaning function is activated by the user: a) detecting of the actual water level (L) in the water res¬ ervoir (3) by the control unit (2) ; b) comparing of the detected actual water level (L) with a defined minimum pyrolytic water level (LMP) by the con¬ trol unit ( 2 ) ; c) starting the pyrolytic cleaning function by the control unit (2) if the actual water level (L) is equal or above the minimum pyrolytic water level (LMP) or d) not starting the pyrolytic cleaning function but issuing of an alarm to the user by the control unit (2) if the actual water level (L) is below the minimum pyrolytic wa¬ ter level (LMP) to alert the user to fill up water into the water reservoir (3) .
2. Method according to claim 1, characterized in that the opera¬ tion of the pyrolytic cleaning furthermore comprises the steps after the pyrolytic cleaning function is activated by the user and before carrying out step c) of claim 1: b' ) after detecting of the actual water level (L) in the wa¬ ter reservoir (3) according to step a) of claim 1: comparing of the detected actual water level (L) with a de¬ fined overfilled water level (L0F) by the control unit (2) ; c' ) starting the pyrolytic cleaning function by the control unit (2) if the actual water level (L) is below the over¬ filled water level (L0F) or d' ) not starting the pyrolytic cleaning function but issuing of an alarm to the user by the control unit (2) if the actual water level (L) is above the overfilled water level (LOF) to alert the user to drain water from the wa¬ ter reservoir (3) .
Method according to claim 1 or 2, characterized in that the minimum pyrolytic water level (LMP) is a maximum water level (LMN) for normal steam cooking operation.
Method according to claim 1 or 2, characterized in that the minimum pyrolytic water level (LMP) is a water level which is between a maximum water level (LMN) for normal steam cooking operation and a defined overfilled water level (L0F) ·
Method according to claim 1, characterized in that an alarm is issued to the user by the control unit (2) if the actual water level (L) is above a defined overfilled water level (LOF) to alert the user to drain water from the water reser¬ voir ( 3 ) .
Method according to one of claims 1 to 5, characterized in that the alarm signal is an optical signal.
Method according to one of claims 1 to 5, characterized in that the alarm signal is an acoustic signal.
Steam oven (1), especially domestic steam oven, which has a control unit (2) and a water reservoir (3) and elements to carry out a pyrolytic cleaning function, for carrying out the method according to one of claims 1 to 7,
characterized in that the steam oven (1) comprises at least one sensor element (4) to detect the actual water level (L) in the reservoir (3), wherein the control unit (2) comprises means for comparing the detected actual water level (L) with a defined minimum pyrolytic water level (LMP) and wherein the control unit (2) comprises alarm means for issuing of an alarm to the user if the actual water level (L) is below the minimum pyrolytic wa¬ ter level (LMP) and if a pyrolytic cleaning operation is ac¬ tivated .
9. Steam oven according to claim 8, characterized in that the at least one sensor element (4) is designed to detect an over¬ filled water level (L0F) , wherein the control unit (2) com¬ prises means for comparing the detected actual water level
( L ) with the overfilled water level ( L0F ) and wherein the control unit (2) comprises alarm means for issuing of an alarm to the user if the actual water level (L) is above the overfilled water level ( L0F ) ·
10. Steam oven according to claims 8 or 9, characterized in that the sensor element (4) comprises at least one floating magnet and relay reeds.
11. Steam oven according to claims 8 or 9, characterized in that the sensor element (4) is a capacitive element.
12. Steam oven according to one of claims 8 to 11, characterized in that the control unit (3) is designed to calculate and output the water volume necessary to reach a defined water level in accordance with a detected water level by the sensor element ( 4 ) .
13. Steam oven according to claim 12, characterized in that the water level is the minimum pyrolytic water level (LMP) .
14. Steam oven according to claim 12, characterized in that the water level is the maximum water level (LMN) for normal steam cooking operation. Steam oven according to one of claims 8 to 14, characterized in that it comprises optical and/or acoustic alarm signal means .
PCT/EP2012/056745 2011-04-14 2012-04-13 Method for operating a steam oven and steam oven WO2012140182A1 (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
BR112013022070A BR112013022070A2 (en) 2011-04-14 2012-04-13 Method for operating a steam oven and steam oven
US14/111,227 US20140027438A1 (en) 2011-04-14 2012-04-13 Method for operating a steam oven and steam oven
CA2825302A CA2825302A1 (en) 2011-04-14 2012-04-13 Method for operating a steam oven and steam oven
AU2012241771A AU2012241771B2 (en) 2011-04-14 2012-04-13 Method for operating a steam oven and steam oven

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP11003145.7 2011-04-14
EP11003145.7A EP2511614B1 (en) 2011-04-14 2011-04-14 Method for operating a steam oven and steam oven

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US (1) US20140027438A1 (en)
EP (1) EP2511614B1 (en)
AU (1) AU2012241771B2 (en)
BR (1) BR112013022070A2 (en)
CA (1) CA2825302A1 (en)
WO (1) WO2012140182A1 (en)

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IT202000017674A1 (en) * 2020-07-21 2022-01-21 Angelo Po Grandi Cucine Spa APPARATUS FOR COOKING FOOD AND RELATED METHOD OF MANAGEMENT

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BR112013022070A2 (en) 2017-08-01
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