WO2017021260A1 - Appareil destiné à la cuisson de produits cuits au four et autres - Google Patents

Appareil destiné à la cuisson de produits cuits au four et autres Download PDF

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Publication number
WO2017021260A1
WO2017021260A1 PCT/EP2016/067935 EP2016067935W WO2017021260A1 WO 2017021260 A1 WO2017021260 A1 WO 2017021260A1 EP 2016067935 W EP2016067935 W EP 2016067935W WO 2017021260 A1 WO2017021260 A1 WO 2017021260A1
Authority
WO
WIPO (PCT)
Prior art keywords
cooking
heating element
plate
lid
base
Prior art date
Application number
PCT/EP2016/067935
Other languages
English (en)
Inventor
Rosanna ZINI
Original Assignee
Optima S.R.L.
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 Optima S.R.L. filed Critical Optima S.R.L.
Publication of WO2017021260A1 publication Critical patent/WO2017021260A1/fr

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C01—INORGANIC CHEMISTRY
    • C01B—NON-METALLIC ELEMENTS; COMPOUNDS THEREOF; METALLOIDS OR COMPOUNDS THEREOF NOT COVERED BY SUBCLASS C01C
    • C01B3/00—Hydrogen; Gaseous mixtures containing hydrogen; Separation of hydrogen from mixtures containing it; Purification of hydrogen
    • C01B3/02—Production of hydrogen or of gaseous mixtures containing a substantial proportion of hydrogen
    • C01B3/32—Production of hydrogen or of gaseous mixtures containing a substantial proportion of hydrogen by reaction of gaseous or liquid organic compounds with gasifying agents, e.g. water, carbon dioxide, air
    • C01B3/34—Production of hydrogen or of gaseous mixtures containing a substantial proportion of hydrogen by reaction of gaseous or liquid organic compounds with gasifying agents, e.g. water, carbon dioxide, air by reaction of hydrocarbons with gasifying agents
    • 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
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/0611—Roasters; Grills; Sandwich grills the food being cooked between two heating plates, e.g. waffle-irons
    • 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
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
    • A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
    • C—CHEMISTRY; METALLURGY
    • C01—INORGANIC CHEMISTRY
    • C01B—NON-METALLIC ELEMENTS; COMPOUNDS THEREOF; METALLOIDS OR COMPOUNDS THEREOF NOT COVERED BY SUBCLASS C01C
    • C01B2203/00—Integrated processes for the production of hydrogen or synthesis gas
    • C01B2203/02—Processes for making hydrogen or synthesis gas
    • C01B2203/0205—Processes for making hydrogen or synthesis gas containing a reforming step
    • C01B2203/0211—Processes for making hydrogen or synthesis gas containing a reforming step containing a non-catalytic reforming step
    • C01B2203/0222—Processes for making hydrogen or synthesis gas containing a reforming step containing a non-catalytic reforming step containing a non-catalytic carbon dioxide reforming step
    • C—CHEMISTRY; METALLURGY
    • C01—INORGANIC CHEMISTRY
    • C01B—NON-METALLIC ELEMENTS; COMPOUNDS THEREOF; METALLOIDS OR COMPOUNDS THEREOF NOT COVERED BY SUBCLASS C01C
    • C01B2203/00—Integrated processes for the production of hydrogen or synthesis gas
    • C01B2203/02—Processes for making hydrogen or synthesis gas
    • C01B2203/0283—Processes for making hydrogen or synthesis gas containing a CO-shift step, i.e. a water gas shift step
    • C—CHEMISTRY; METALLURGY
    • C01—INORGANIC CHEMISTRY
    • C01B—NON-METALLIC ELEMENTS; COMPOUNDS THEREOF; METALLOIDS OR COMPOUNDS THEREOF NOT COVERED BY SUBCLASS C01C
    • C01B2203/00—Integrated processes for the production of hydrogen or synthesis gas
    • C01B2203/06—Integration with other chemical processes
    • C—CHEMISTRY; METALLURGY
    • C01—INORGANIC CHEMISTRY
    • C01B—NON-METALLIC ELEMENTS; COMPOUNDS THEREOF; METALLOIDS OR COMPOUNDS THEREOF NOT COVERED BY SUBCLASS C01C
    • C01B2203/00—Integrated processes for the production of hydrogen or synthesis gas
    • C01B2203/06—Integration with other chemical processes
    • C01B2203/061—Methanol production
    • C—CHEMISTRY; METALLURGY
    • C01—INORGANIC CHEMISTRY
    • C01B—NON-METALLIC ELEMENTS; COMPOUNDS THEREOF; METALLOIDS OR COMPOUNDS THEREOF NOT COVERED BY SUBCLASS C01C
    • C01B2203/00—Integrated processes for the production of hydrogen or synthesis gas
    • C01B2203/06—Integration with other chemical processes
    • C01B2203/062—Hydrocarbon production, e.g. Fischer-Tropsch process
    • C—CHEMISTRY; METALLURGY
    • C01—INORGANIC CHEMISTRY
    • C01B—NON-METALLIC ELEMENTS; COMPOUNDS THEREOF; METALLOIDS OR COMPOUNDS THEREOF NOT COVERED BY SUBCLASS C01C
    • C01B2203/00—Integrated processes for the production of hydrogen or synthesis gas
    • C01B2203/08—Methods of heating or cooling
    • C01B2203/0805—Methods of heating the process for making hydrogen or synthesis gas
    • C01B2203/0811—Methods of heating the process for making hydrogen or synthesis gas by combustion of fuel
    • C01B2203/0827—Methods of heating the process for making hydrogen or synthesis gas by combustion of fuel at least part of the fuel being a recycle stream
    • C—CHEMISTRY; METALLURGY
    • C01—INORGANIC CHEMISTRY
    • C01B—NON-METALLIC ELEMENTS; COMPOUNDS THEREOF; METALLOIDS OR COMPOUNDS THEREOF NOT COVERED BY SUBCLASS C01C
    • C01B2203/00—Integrated processes for the production of hydrogen or synthesis gas
    • C01B2203/12—Feeding the process for making hydrogen or synthesis gas
    • C01B2203/1205—Composition of the feed
    • C01B2203/1211—Organic compounds or organic mixtures used in the process for making hydrogen or synthesis gas
    • C01B2203/1235—Hydrocarbons
    • C01B2203/1241—Natural gas or methane
    • C—CHEMISTRY; METALLURGY
    • C01—INORGANIC CHEMISTRY
    • C01B—NON-METALLIC ELEMENTS; COMPOUNDS THEREOF; METALLOIDS OR COMPOUNDS THEREOF NOT COVERED BY SUBCLASS C01C
    • C01B2203/00—Integrated processes for the production of hydrogen or synthesis gas
    • C01B2203/14—Details of the flowsheet
    • C01B2203/148—Details of the flowsheet involving a recycle stream to the feed of the process for making hydrogen or synthesis gas

Definitions

  • the present invention relates to an apparatus for cooking oven-baked products and the like, particularly pizzas, focaccia bread and the like.
  • Apparatuses are known for cooking oven-baked products, such as pizzas, focaccia bread and the like, which are constituted substantially by a box-like base to which a bell-like lid is pivoted which defines the cooking chamber.
  • the base is constituted by a concave shell which is closed in an upper region by a plate made of refractory material which defines the cooking surface.
  • a first armored resistance arranged spaced apart from the plate and separated from the shell by adapted insulating materials.
  • a second armored resistance exposed, which heats the product to be cooked from above by radiation.
  • the first resistance and the second resistance are usually circular or omega-shaped and are arranged in the central part of the base and of the lid.
  • Such apparatuses make it possible to cook fresh or frozen products in a practical and quick manner and with considerable energy savings with respect to conventional electric ovens, which need time for preheating and have a large volume to be heated.
  • the product is also not well heated all the way to the edge in the upper region, thus not making it possible to obtain crisp edges.
  • the aim of the present invention is to eliminate the above mentioned drawbacks in the background art by providing an apparatus for cooking oven-baked products and the like which makes it possible to obtain an optimal and even cooking of the product, in a contained time and with reduced energy consumption.
  • another object of the present invention is to obtain the desired level of cooking of the product, in particular at the edge, so as to keep it soft or make it crisp based on the preference of the user.
  • Another object of the present invention is that it can be used for different formats and different types of product, thus increasing the flexibility of use thereof.
  • Another object of the present invention is to provide a simple structure that is easy and practical to implement, safe in use and effective in operation, and low cost.
  • the present apparatus for cooking oven-baked products and the like which comprises a base provided with a plate of heat-conducting material which defines a cooking surface and a lid which is associated with said base and is movable between a closed configuration and an open configuration, in the closed configuration a cooking chamber being defined between the lid and the cooking surface and there also being first heating means of said chamber which are associated with the base, characterized in that said first heating means comprise at least one first heating element which is arranged directly in contact with said plate at the face arranged opposite said cooking surface.
  • Figure 1 is a perspective view of an apparatus for cooking oven-baked products and the like, according to the invention, in the closed configuration;
  • Figure 2 is a perspective view of the apparatus in Figure 1 in the open configuration
  • Figure 3 is a plan view from above of the apparatus in Figure 2;
  • Figure 4 is a front elevation view of the apparatus in Figure 2;
  • Figure 5 is a view from below of a possible embodiment of the plate of heat-conducting material of the apparatus according to the invention.
  • the reference numeral 1 generally designates an apparatus for cooking oven-baked products and the like.
  • the apparatus 1 comprises a base 2 provided with a plate 3 of heat- conducting material which defines a cooking surface 4 and a lid 5 which is associated with the base 2 and is movable between a closed configuration (Figure 1) for cooking and an open configuration (Figure 2), in which it is positioned so as to allow free access to the cooking surface 4.
  • a cooking chamber 6 is defined between the cooking surface 4 and the lid.
  • the cooking chamber 6 is defined recessed in the lid 5, which in the closed configuration rests perimetrically on the base 2. In this manner it is easier to position the product on the cooking surface 4 and to remove it after cooking, and to clean the surface proper, but the possibility is not ruled out that the cooking surface 4 can also be recessed in the base 2.
  • the lid 5 is preferably connected to the base 2 by way of conventional hinges 7, but the use is not ruled out of different connection systems that allow the movement of the lid between the open and the closed configurations.
  • the apparatus 1 has the cooking surface 4 rectangular, for example with a useful extension of 395mm x 273mm.
  • the apparatus 1 makes it possible to cook products of a plurality of dimensions and even in the form of strips.
  • the possibility is not ruled out, however, that the apparatus according to the invention can have a different shape structure and/or dimensioning and be, for example, round in plan view.
  • the apparatus 1 further comprises first heating means 8 of the cooking chamber 6, which are associated with the base 2 and comprise at least one first heating element 9 which is arranged directly in contact with a face 10 of a plate 3 arranged opposite the cooking surface 4, so as to obtain an even distribution of heat throughout the plate.
  • the first heating element 9 is typically constituted by an electric resistance which is heated by the Joule effect with the passage of electric current and which transmits heat to the plate 3.
  • the face 10 is provided with a hollowed-out seat 11 for accommodating the at least one first heating element 9.
  • the plate 3 can have a thickness comprised between 8mm and 20mm and the seat 11 can have a variable depth between 5mm and 8mm.
  • the first heating element 9 can be constituted by a conventional electric resistance in a spiral or helical shape.
  • the face 10 can be seamless with the at least one first heating element 9 which is arranged in contact therewith.
  • the first heating element 9 can be constituted by a conventional armored electric resistance.
  • the plate 3 can be made with different thermally-conducting materials adapted to cooking foods, such as for example refractory stone, slate, aluminum, and aluminum with non-stick coating at the cooking surface 4. If the plate 3 is made of stone, the seat 11 will be easy to obtain, while if it is made of metal it is possible to provide such seat i.e. position the first heating element 9 in contact with the face 10 of the plate without carrying out machining on it.
  • the first heating element 9 has a shape structure that corresponds to the shape of the seat 11 shown in Figure 5 and has a plurality of portions that extend parallel to the outline of the cooking surface 4 and are arranged proximate to such outline.
  • the first heating element 9 can have portions parallel to the edges of the exposed part of the cooking surface 4 which are arranged at a distance of approximately 20-30mm from them.
  • the first heating means 8 could have a plurality of electric resistances connected in series.
  • the base 2 is constituted by a half-shell 12 which is closed in an upper region by the plate 3 and inside which the first heating means 8 are accommodated. Inside the half-shell 12 there is a layer of a conventional thermally insulating material, not shown, which keeps the first heating element 9 in contact with the face 10 of the plate 3 and prevents the dispersion of the heat outside the base 2.
  • the apparatus 1 also comprises second heating means 13 of the cooking chamber 6 which are associated with the lid 5.
  • the lid 5 can be provided with a removable partition, not shown, which is adapted to be arranged between the second heating element 14 and the cooking surface 4 in the closed configuration, to delimit the cooking chamber 6 in height.
  • the second heating element 14 is preferably constituted by a conventional armored electric resistance; however, the possibility is not ruled out that a plurality of resistances connected in series can be provided.
  • the second heating element 14 is also provided with a plurality of portions that extend parallel to the outline of the cooking surface 4 and are arranged proximate to such outline when the lid 5 is in the closed configuration, so as to enable an optimal cooking of the product, right through to the corresponding edge.
  • the second heating element 14 can have portions parallel to the internal perimeter of the lid 5 and arranged at a distance 30mm-50mm therefrom.
  • the apparatus 1 is further provided with an electric circuit for powering and controlling the first and second heating means, respectively 8 and 13, which are not described in detail since they are conventional.
  • the invention as described achieves the intended aim and objects and, in particular, attention is drawn to the fact that the apparatus according to the invention makes it possible to obtain an optimal cooking of oven-baked products, such as in particular pizzas and focaccia bread, both fresh and frozen.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Inorganic Chemistry (AREA)
  • Baking, Grill, Roasting (AREA)

Abstract

L'invention concerne un appareil (1) qui permet de cuire des produits cuits au four et autres et qui comprend une base (2), pourvue d'une plaque (3) de matériau conducteur de chaleur qui délimite une surface de cuisson (4), et un couvercle (5), qui est associé à la base (2) et qui est mobile entre une configuration fermée et une configuration ouverte ; dans la configuration fermée, une chambre de cuisson (6) est délimitée entre le couvercle (5) et la surface de cuisson (4) et les premiers moyens de chauffage (8) de la chambre sont associés à la base (2) ; les premiers moyens de chauffage (8) comprennent au moins un premier élément de chauffage (9) qui est disposé directement en contact avec la plaque (3) au niveau de la face (10) disposée à l'opposé de la surface de cuisson (4).
PCT/EP2016/067935 2015-08-04 2016-07-27 Appareil destiné à la cuisson de produits cuits au four et autres WO2017021260A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT202015000041638 2015-08-04
ITUB201541638 2015-08-04

Publications (1)

Publication Number Publication Date
WO2017021260A1 true WO2017021260A1 (fr) 2017-02-09

Family

ID=57955419

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2016/067935 WO2017021260A1 (fr) 2015-08-04 2016-07-27 Appareil destiné à la cuisson de produits cuits au four et autres

Country Status (1)

Country Link
WO (1) WO2017021260A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108354462A (zh) * 2018-01-17 2018-08-03 广东美的厨房电器制造有限公司 控制烤箱功率的方法及装置、烤箱

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2765727A (en) * 1951-04-07 1956-10-09 Dormeyer Corp Cooking device
US5496987A (en) * 1993-06-10 1996-03-05 Siccardi; Enrico Electric oven, for domestic use, particularly designed to cooking pizzas, cakes and the like
US5615604A (en) * 1996-03-11 1997-04-01 Chenglin; Yueh-Kung Personal cooking appliance
US6310326B1 (en) * 1999-09-15 2001-10-30 Donglei Wang Oven with a water injection mechanism
US6363842B1 (en) * 2001-01-10 2002-04-02 Yu-Yuan Lin Indoor grill with filter
US6369366B1 (en) * 1999-06-03 2002-04-09 Charles F. Mullen Portable DC and AC electric cooking apparatus
US20090000490A1 (en) * 2007-06-01 2009-01-01 Krasznai Charles Z Griddler apparatus
CN201379452Y (zh) * 2009-03-28 2010-01-13 漳州万利达光催化科技有限公司 电煎烤机的控制装置

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2765727A (en) * 1951-04-07 1956-10-09 Dormeyer Corp Cooking device
US5496987A (en) * 1993-06-10 1996-03-05 Siccardi; Enrico Electric oven, for domestic use, particularly designed to cooking pizzas, cakes and the like
US5615604A (en) * 1996-03-11 1997-04-01 Chenglin; Yueh-Kung Personal cooking appliance
US6369366B1 (en) * 1999-06-03 2002-04-09 Charles F. Mullen Portable DC and AC electric cooking apparatus
US6310326B1 (en) * 1999-09-15 2001-10-30 Donglei Wang Oven with a water injection mechanism
US6363842B1 (en) * 2001-01-10 2002-04-02 Yu-Yuan Lin Indoor grill with filter
US20090000490A1 (en) * 2007-06-01 2009-01-01 Krasznai Charles Z Griddler apparatus
CN201379452Y (zh) * 2009-03-28 2010-01-13 漳州万利达光催化科技有限公司 电煎烤机的控制装置

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108354462A (zh) * 2018-01-17 2018-08-03 广东美的厨房电器制造有限公司 控制烤箱功率的方法及装置、烤箱

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