WO2019037988A1

WO2019037988A1 - An oven comprising a cooling unit

Info

Publication number: WO2019037988A1
Application number: PCT/EP2018/069861
Authority: WO
Inventors: Erkan GOKMEN; Zehra Ulger; Asli Saime Kayihan; Ahmet Refik Ozdemir; Seckin TUYSUZ
Original assignee: Arcelik Anonim Sirketi
Priority date: 2017-08-25
Filing date: 2018-07-23
Publication date: 2019-02-28
Also published as: TR201712730A2

Abstract

The present invention relates to an oven (1) comprising a body (2); an oven cavity (3) wherein the foodstuffs to be cooked are placed; a casing (4) that is disposed in the body (2) and that is in the form of a box with front side open and that surrounds the oven cavity (3); a heater (5) that is disposed in the casing (4); a cooling unit (6) that is disposed on the body (2) and that enables the foodstuffs placed into the oven cavity (3) to be cooled, and a control unit (7) that controls the heater (5) and the cooling unit (6), an air duct (8) that is arranged between the cooling unit (6) and the oven cavity (3) and that enables the hot air in the oven cavity (3) to be delivered to the cooling unit (6); a shutter (9) that is disposed on the air duct (8), and the control unit (7) that controls the opening/closing of the shutter (9).

Description

AN OVEN COMPRISING A COOLING UNIT

The present invention relates to an oven comprising a cooling unit.

In ovens, cooking is generally performed by the heaters provided in the cooking chamber and the fan operating together. A food product stored in a cooler device such as a refrigerator, is cooked by being placed in an oven after being removed from the cooler device. The food product spoils in time, losing its nutritious qualities, if cooking is not started immediately after removing the food product from the cooler. Therefore, the food product should be removed from the cooler device and placed in the oven right before cooking, making it not possible for the user to have cooking started automatically at a desired time.

In the state of the art, ovens are present comprising cooling systems enabling a food product to be kept cool until cooking begins. In ovens with a cooling system, air cooled by the cooling system is sent on the food product placed in a cooking volume, and the air passed over the food product is transferred back to the cooling system to be cooled again.

However, the dry cool air sent on the food product during operation of the cooling system causes the food product to dry due to being dehumidified.

State of the art Great Britain patent application no. GB2366075 discloses an oven cooled by means of a heat exchanger and a fan.

The aim of the present invention is to realize an oven having a cooling unit enabling food products to be stored without being spoiled.

The oven realized to achieve the aim of the present invention and disclosed in the first claim and the dependent claims, comprises a body, a cooking chamber in which the materials to be cooked are placed, a heater provided on the body, enabling the materials placed in the cooking chamber to be heated, a cooling unit provided on the body, enabling the materials placed in the cooking chamber to be cooled, an air line provided between the cooking chamber and the cooling unit, enabling the hot process air in the cooking chamber to be cooled by being passed via the cooling unit and then to be transmitted back to the cooking chamber, and a control unit enabling the heater and the cooling unit to be controlled. The food product to be cooked is placed into the cooking chamber from the open front side of the chassis. The food product is cooked by heating of the cooking chamber by means of a heater.

The oven of the invention comprises a tank provided below the cooling unit, in which the water droplets forming on the surface of the cooling unit are collected, and a humidifier provided in said tank, enabling obtaining cold vapor from the water collected in the tank and humidifying the process air leaving the cooling unit. When the oven is operated in cooling mode for cooling the food product placed in the cooking chamber, the air cooled by the cooling unit is transmitted by means of the air line on the food product in the cooking chamber. Upon activating the cooling system by a user, the humidifier in the tank is also activated. Cold vapor is obtained from the water in the tank by means of the humidifier. During cooling, the food product is humidified by means of the generated cold vapor.

In an embodiment of the invention, the oven comprises a humidification line whose one end is connected to the humidifier and the other end connected to the air line. The cold vapor received from the end of the humidification line connected to the humidifier, is conveyed along the humidification line and is transmitted to the air at the outlet of the cooling unit. The cold vapor mixed with the process air in the air line, enables humidifying the process air.

In another embodiment of the invention, the oven comprises a humidification line whose one end is connected to the humidifier and the other end connected to the cooking chamber. In this embodiment, the cold vapor generated in the humidifier is transmitted directly to the cooking chamber by means of the humidification line. An effective humidification is thus performed by enabling the cold vapor to directly contact the food product.

In another embodiment of the invention, the oven comprises a fan provided on the humidification line. The cold vapor generated by the humidifier is effectively directed to the humidification line by means of the fan. The amount of cold vapor sent from the humidifier to the food product is thus increased.

In another embodiment of the invention, the oven comprises a filter provided on the humidification line. The dirt particles in the air sent to the cooking chamber are enabled to be filtered by means of the filter.

In another embodiment of the invention, the oven comprises a mains line connected to the mains, enabling the water received from the mains to be transmitted to the tank, and a valve provided on the mains line. Water transmission from the mains line to the cooking chamber is controlled by turning the valve on and off. This also enables water received from the mains line to be used for generating cold vapor.

In another embodiment of the invention, the oven comprises a level sensor provided in the tank, and a control unit enabling the valve to be controlled according to data received from the level sensor. The control unit detects whether the amount of water in the tank has decreased according to data received from the level sensor. When the water level detected by the level sensor decreases below a limit water level predetermined by the producer, the control unit turns the valve on, enabling water to be transmitted from the mains line to the tank.

In another embodiment of the invention, the oven comprises a tank provided on the base of the cooling unit, placed detachably on the body. The user is enabled to remove the tank out of the body for cleaning thanks to the detachable structure of the tank.

By means of the invention, an oven is realized in which a food product is prevented from drying during cooling.

The oven realized to achieve the aims of the present invention is illustrated in the accompanying drawings, wherein:

Figure 1 is a schematic sectional view of the oven of the invention.

The elements in the figures are numbered individually and the correspondence of these numbers are given hereinafter.

Oven
Body
Cooking chamber
Heater
Cooling unit
Air line
Control unit
Tank
Humidifier
Humidification line
Fan
Mains line
Valve
Level sensor
Filter

The oven (1) comprises a body (2), a cooking chamber (3) in which the materials to be cooked are placed, a heater (4) provided on the body (2), enabling the materials placed in the cooking chamber (3) to be heated, a cooling unit (5) provided on the body (2), enabling the materials placed in the cooking chamber (3) to be cooled, an air line (6) provided between the cooking chamber (3) and the cooling unit (5), enabling the hot process air (PA) in the cooking chamber (3) to be cooled by being passed via the cooling unit (5) and then to be transmitted back to the cooking chamber (3), and a control unit (7) enabling the heater (4) and the cooling unit (5) to be controlled (Figure 1 and Figure 2). The oven (1) is enabled to be used by heating function or cooling function by operating the heater (5) or the cooling unit (6) by means of the control unit (7).

When the user activates the cooling function of the oven (1), the control unit (7) starts the cooling unit (5), forming a cool region around the cooling unit (5) by performing cooling preferably by means of an evaporator. Using the air in the periphery of the cooling unit (5) in cooling the food product, enables the food product placed in the oven (1) to be stored in the cooking chamber (3) without being spoiled until cooking is started. When the user activates the heating function of the oven (1), the control unit (7) stops the cooling unit (5) and starts the heater (4), enabling the food product to be cooked.

The oven (1) of the invention comprises

a tank (8) provided below the cooling unit (5), in which the water droplets forming on the surface of the cooling unit (5) are collected, and
a humidifier (9) provided in the tank (8), enabling obtaining cold vapor from the water collected in the tank (8), and humidifying the process air (PA) leaving the cooling unit (5).

During cooling of air by means of the cooling unit (5), the water vapor content of the air condenses, thereby reducing the humidity of the cooled air. The humidity of the food product in the cooking chamber (3) decreases, drying the food product, as a result of sending cold air with low humidity thereon. When the humidifier (9) is started, the cold vapor generated by the humidifier (9) mixes with the cooled air. Low temperature air with increased relative humidity is thus conveyed to the cooking chamber (3).

In an embodiment of the invention, the oven (1) comprises a humidification line (10) whose one end is connected to the humidifier (9) and the other end connected to the air line (6). In this embodiment, cold vapor generated in the humidifier (9) is conveyed to the air line (6) by means of the humidification line (10). Cold vapor is thus mixed with cold air within the air line (6).

In another embodiment of the invention, the oven (1) comprises a humidification line (10) whose one end is connected to the humidifier (9) and the other end connected to the cooking chamber (3). In this embodiment, cold vapor generated in the humidifier (9) is conveyed directly to the cooking chamber (3) by means of the humidification line (10). The food product in the cooking chamber (3) is thus enabled to be humidified by the cold vapor conveyed from the humidifier (9).

In another embodiment of the invention, the oven (1) comprises a fan (11) provided on the humidification line (10). The fan (11) operated simultaneously with the humidifier (9) enables effective mixing of the cold vapor with the process air. All of the cold vapor generated in the periphery of the humidifier (9) is enabled to be conveyed to the food product by means of the fan (11).

In another embodiment of the invention, the oven (1) comprises a filter (15) provided on the humidification line (10). The dirt particles in the air sent to the cooking chamber (3) are enabled to be filtered by means of the filter (15).

In another embodiment of the invention, the oven (1) comprises a mains line (12) connected to the mains, enabling the water received from the mains to be transmitted to the tank (8), and a valve (13) provided on the mains line (12). In cases when the condensation on the surface of the cooling unit (5) is not sufficient, then enough water cannot be collected in the tank (8) to operate the humidifier. After turning the valve (13) on, by conveying water received from the mains line (12) to the tank (8), sufficient amount of water is supplied for generation of vapor in the chamber.

In another embodiment of the invention, the oven (1) comprises a level sensor (14) provided in the tank (8), and a control unit (7) enabling the valve (13) to be controlled according to data received from the level sensor (14). The level of water collected in the tank (8) is detected by means of the level sensor (14). When the water level detected by the level sensor (14) is below a limit water level predetermined by the producer, the control unit (7) turns the valve (13) on, enabling water to be transmitted from the mains line (12) to the tank (8).

In another embodiment of the invention, the oven (1) comprises a tank (8) provided on the base of the cooling unit (6), placed detachably on the body (2). The user is enabled to remove the tank (8) out of the body (2) for cleaning thanks to the detachable structure of the tank (8).

In the oven (1) of the invention, loss of humidity of the food products during cooling is prevented by means of a humidifier (10). The food product stored by cooling in the cooking chamber (3) is thus prevented from drying until cooking is started.

Claims

An oven (1) comprising a body (2), a cooking chamber (3) in which the materials to be cooked are placed, a heater (4) provided on the body (2), enabling the materials placed in the cooking chamber (3) to be heated, a cooling unit (5) provided on the body (2), enabling the materials placed in the cooking chamber (3) to be cooled, an air line (6) provided between the cooking chamber (3) and the cooling unit (5), enabling the hot process air (PA) in the cooking chamber (3) to be cooled by being passed via the cooling unit (5) and then to be transmitted back to the cooking chamber (3), and a control unit (7) enabling the heater (4) and the cooling unit (5) to be controlled,

characterized by

- a tank (8) provided below the cooling unit (5), in which the water droplets forming on the surface of the cooling unit (5) are collected, and by

- a humidifier (9) provided in the tank (8), enabling obtaining cold vapor from the water collected in the tank (8), and humidifying the process air (PA) leaving the cooling unit (5).
An oven (1) according to claim 1, characterized by a humidification line (10) whose one end is connected to the humidifier (9) and the other end connected to the air line (6).
An oven (1) according to claim 1, characterized by a humidification line (10) whose one end is connected to the humidifier (9) and the other end connected to the cooking chamber (3).
An oven (1) according to any one of the claims 2 or 3, characterized by a fan (11) provided on the humidification line (10).
An oven (1) according to any one of the claims 2 to 4, characterized by a filter (15) provided on the humidification line (10).
An oven (1) according to any one of the preceding claims, characterized by a mains line (12) connected to the mains, enabling the water received from the mains to be transmitted to the tank (8), and by a valve (13) provided on the mains line (12).
An oven (1) according to claim 6, characterized by a level sensor (14) provided in the tank (8), and by the control unit (7) enabling the valve (13) to be controlled according to data received from the level sensor (14).
An oven (1) according to any one of the preceding claims, characterized by the tank (8) provided on the base of the cooling unit (6), placed detachably on the body (2).