WO2019038011A1

WO2019038011A1 - A cooking device comprising a cooling system

Info

Publication number: WO2019038011A1
Application number: PCT/EP2018/070170
Authority: WO
Inventors: Unsal KAYA; Burak COBAN; Haluk Karatas; Levent Akdag; Mehmet Marasli; Nihat KARGI
Original assignee: Arcelik Anonim Sirketi
Priority date: 2017-08-25
Filing date: 2018-07-25
Publication date: 2019-02-28
Also published as: EP3673206A1

Abstract

The present invention relates to a cooking device (1) comprising an oven cavity (2) wherein the foodstuffs to be cooked are placed; a body (3) in the form of a box with the front side open, that surrounds the oven cavity (2), and a control system (4) that is disposed on the body (3) and that has electronic components thereon that enable the cooking process to be controlled, wherein a cooling system (5) is provided on the body (3), sends the fluid therein towards the control system (4) and enables the control system (4) to be cooled by means of the heat transfer between the control system (4) and the fluid.

Description

A COOKING DEVICE COMPRISING A COOLING SYSTEM

The present invention relates to a cooling system suitable for use in cooking devices.

Today cooking devices are used for meeting the needs such as preparation, heating, cooking, etc. of foodstuffs. The cooking devices exhibit structural and design differences depending on the need and can be used in a wide field. The oven is one of the most frequently used devices to prepare foodstuff. The basic oven structure is composed of the body wherein foodstuffs are placed and the heater. During the cooking process, the body is closed by means of a door so that the heating can be realized with minimum heat transfer to the outer environment. In some of the cooking methods, providing a constant temperature during the heating process is very important. For the monitoring of the cooking process, the visual monitoring performed by the user and the automated monitoring by means of imaging devices arranged in the oven are widely used.

In order to provide an effective cooking in the oven, avoiding the heat loss such that the temperature in the oven cavity is kept constant is very important. Since generally the door is opened and all the foodstuffs in the oven cavity are checked in order to monitor the cooking of the foodstuffs in the device, the heat loss from the oven cavity occurs. Therefore, the cooking process can be monitored by means of the devices placed into the oven cavity without the need for the user to open the door.

The devices placed into the cooking device are exposed to high temperatures necessary for the cooking process. Since the increase in temperature adversely affects the operation of the electronic components, the temperature must be kept under control.

In the state of the art Chinese Patent Document No. CN105326408, the use of porous structures and isolation materials that prevents the internal electronic components of the oven from heating up is disclosed.

In the state of the art United States Patent Document No. US2015348918, a thermal control system realized by directing the air taken from outside towards the components is disclosed.

The aim of the present invention is the realization of a cooking device with improved cooling.

The oven realized in order to attain the aim of the present invention, explicated in the first claim and the respective claims thereof, comprises an oven cavity wherein the foodstuffs to be cooked are placed; a body in the form of a box with the front side open, that surrounds the oven cavity, and a control system that is disposed on the body and that has electronic components thereon that enable the cooking process to be controlled.

The cooking device of the present invention comprises a cooling system that is provided on the body, that sends the fluid therein to the control system and that enables the control system to be cooled by means of the heat transfer between the control system and the fluid. Water can be used as the fluid since it is easy to use and can provide effective heat transfer. By directing the water in the cooling system, the temperature of the control system can be decreased by means of the heat transfer that occurs due to the temperature difference between the water and the control systems that are affected by the increase in the cooking temperature. This feature can be applied as an easy and low-cost solution especially in cooking devices wherein the water is delivered into the oven cavity for cleaning or humidification purposes.

In an embodiment of the present invention, the cooking device comprises the control system having an imaging system that enables the cooking process to be controlled by monitoring the foodstuff to be cooked. By means of the imaging system positioned so as to monitor the interior of the oven cavity, the cooking status of the foodstuff can be visually monitored and detected. As the dirtiness level of the oven cavity can be also detected by means of the visual monitoring of the oven cavity, the cleaning functions can be activated based on the detection. Being positioned close to the oven cavity makes the imaging system one of the sections affected by the cooking temperature the most. By means of the cooling system that cools the imaging system, the operational effectiveness of the imaging system is improved.

In another embodiment of the present invention, the cooking device comprises a temperature sensor that enables the temperature of the components that constitute the control system to be monitored. The cooling system comprises a valve that enables the delivery of the fluid based on the data received from the temperature sensor. When the predetermined limit temperature values are detected, the temperature sensor enables the valve to be opened and the control system to be cooled by means of the circulation of the fluid in the cooling system. When the temperature of the control system drops below the predetermined limit temperature values, the temperature sensor triggers the closing of the valve and switches the cooling system to the passive mode. The opening level of the valve is increased in proportion to the increase in the difference between the temperature value and the limit temperature value, and thus, the circulation of the fluid in the cooling system is increased, providing a quicker cooling.

In another embodiment of the present invention, the cooling system comprises a cooling compartment that is suitable for the circulation of the fluid therein and that provides heat transfer between the control system and the fluid by surrounding the control system; an intake channel that enables the fluid to be taken into the cooling compartment when the valve is opened, and a discharge channel that enables the fluid in the cooling compartment to be discharged. The fluid is taken into the cooling compartment that surrounds the control system through the intake channel. The cooling compartment can be in the form of a duct or a receptacle shaped so as to accommodate the fluid. The cooling compartment is produced from a material that allows heat transfer between the fluid therein and the outer environment. The cooling compartment can decrease the temperature of the control system by providing heat transfer with the fluid that is at a lower temperature when the temperature of the control system the cooling compartment surrounds increases. The fluid heating up due to the heat transfer that occurs when the temperature of the control system increases is discharged from the cooling compartment through the discharge channel. The temperature of the fluid entering the control system can be equal to the ambient temperature around the cooking device or it can be cooled to lower temperatures by means of various cooling methods. The control system is enabled to be cooled effectively by providing continuous fluid intake with the discharge of the fluid heating up in the cooling compartment.

In another embodiment of the present invention, the cooling system comprises a receptacle that enables the fluid delivered therein to be stored and a pump that enables the fluid in the receptacle to be circulated in the cooling system. In ovens with washing and/or water spraying functions, receptacles suitable for storing water in the oven are provided. In such cases, sufficient amount of water for the cooling system can be supplied from the receptacle by means of a pump. The receptacle that enables the fluid to be stored when not used in the cooling system is positioned in the cooking device at a region not affected by the temperature increase in the oven cavity. The receptacle can be configured so as to allow the user to refill the fluid manually. Thus, the fluid required for the cooling system can be easily supplied.

In another embodiment of the present invention, the cooling system comprises the intake channel that enables the water to be taken from the mains into the cooling system and the discharge channel that enables the water in the cooling system to be discharged. In this embodiment, in the cooling system, the water taken from the mains is used as the fluid. The cooking device can be an oven with washing function. The water needed for performing the washing process in the oven can be provided from the mains or through a connection to an external water source. The water taken from the mains is delivered to the cooling system through the intake channel and discharged from the cooling system through the discharge channel. Thus, the cooling system is operated without the need for a storage space and the control system is enabled to be operated at suitable temperatures.

In another embodiment of the present invention, the control system comprises an illumination system that facilitates the imaging of the foodstuff being cooked. The illumination system may comprise one or more than one LED lamp and electrical connection elements. In this case, although the illumination elements do not cause an increase in temperature, the illumination elements are exposed to high temperatures due to the fact that the illumination elements illuminate the interior of the oven cavity and the operational effectiveness of the electronic elements decreases. The excess heat that may be generated in the illumination system is enabled to be transferred to the cooling system and thus removed by positioning the cooling system so as to surround the illumination system.

In another embodiment of the present invention, the cooking device comprises a connection element that enables the imaging system to be mounted onto the body. The imaging system is positioned so as to extend from the body to the oven cavity. Since the camera that is a part of the imaging system is used for imaging the interior of the oven cavity, the camera is exposed to high temperatures. The camera and the electronic components that enable the same to operate can be called as the imaging system. The imaging system cannot be effectively isolated when positioned in a cavity formed in the isolation material between the oven cavity and the body. Therefore, the imaging system must be grouped with the cooling system and fixed onto the body. The connection element enables the imaging system to be fixed onto the body together with the cooling system in an efficient manner and thus, enables the imaging system to be operated at effective temperature values.

By means of the present invention, a cooking device is realized, wherein the suitable conditions are provided to enable the control system of the cooking device to be operated at suitable temperature values.

The cooking device realized in order to attain the aim of the present invention is illustrated in the attached figures, where:

Figure 1 - is the perspective view of the cooking device.

Figure 2 - is the perspective view of the cooking device in an embodiment of the present invention.

Figure 3 - is the cross-sectional perspective view of the control system in an embodiment of the present invention.

The elements illustrated in the figures are numbered as follows:

Cooking device
Oven cavity
Body
Control system
Cooling system
Imaging system
Temperature sensor
Valve
Cooling compartment
Intake channel
Discharge channel
Receptacle
Pump
Illumination system
Connection element

The cooking device (1) comprises an oven cavity (2) wherein the foodstuffs to be cooked are placed; a body (3) in the form of a box with the front side open, that surrounds the oven cavity (2), and a control system (4) that is disposed on the body (3) and that has electronic components thereon that enable the cooking process to be controlled.

The cooking device (1) of the present invention comprises a cooling system (5) that is provided on the body (3), that sends the fluid therein towards the control system (4) and enables the control system (4) to be cooled by means of the heat transfer between the control system (4) and the fluid. The cooking device (1) is typically controlled by means of electronic components. Since high temperatures to which the electronic components are exposed during the cooking process affect the operational efficiency, by means of the fluid directed to the region where said components are placed, heat transfer occurs between the control system (4) at a high temperature and the fluid at a lower temperature. After the fluid with increased temperature is moved away from the environment, fluid with low temperature is introduced back into the system, and the temperature of the control system (4) can be kept at the desired temperature values. Thus, the operational effectiveness of the control system (4) can be maintained.

In an embodiment of the present invention, the cooking device (1) comprises the control system (4) having an imaging system (6) that enables the cooking process to be controlled by monitoring the foodstuff to be cooked. The imaging system (6) comprises electronic components therein. The imaging system (6) must be positioned close to the oven cavity (2) in order to monitor the foodstuff being cooked. When the imaging system (6) is placed close to the oven cavity (2), the duration and the level of exposure to the cooking temperatures increase. The imaging system (6) is cooled to maintain the operational conditions of the electronic components therein.

In another embodiment of the present invention, the cooking device (1) comprises a temperature sensor (7) for monitoring the heating status of the components of the control system (4), and the cooling system (5) having a valve (8) enabling the delivery of the fluid based on the data received from the temperature sensor (7). The control system (4) can operate effectively within a specific temperature range. The ambient temperature is measured continuously by means of the temperature sensor (7), and if the predetermined values suitable for the operation of the control system (4) are exceeded, the valve (8) is enabled to be opened by means of the control system (4) in order to activate to cooling system (5). The full circulation of the fluid in the cooling system (5) is activated by opening the valve (8), and thus, the temperature of the control system (4) can be decreased (Figure 1).

In another embodiment of the present invention, the cooling system (5) comprises a cooling compartment (9) that is suitable for the circulation of the fluid therein and that provides heat transfer between the control system (4) and the fluid by surrounding the control system (4); an intake channel (10) that enables the fluid to be taken into the cooling compartment (9) when the valve (8) is opened, and a discharge channel (11) that enables the fluid in the cooling compartment (9) to be discharged. When the valve (8) is opened, the fluid reaches the cooling compartment (9) through the intake channel (10). Due to the heat transfer that occurs due to the temperature difference between the fluid in the cooling compartment (9) and the control system (4), the temperature of the fluid increases. The fluid with increased temperature is discharged out of the cooling compartment (9) through the discharge channel (11). Thus, the temperature of the control system (4) is kept under control by means of the fluid with low temperature that is continuously fed to the control system (4) (Figure 2).

In another embodiment of the present invention, the cooling system (5) comprises a receptacle (12) that enables the fluid delivered therein to be stored and a pump (13) that enables the fluid in the receptacle (12) to be circulated in the cooling system (5). The fluid is stored in the receptacle (12) when the cooking device (1) is not in operation. The fluid in the receptacle (12) is fed to the control system (4) by means of the pump (13). Thus, the control system (4) that is independent from the storage position of the fluid is enabled to be cooled since the fluid can be delivered actively.

In another embodiment of the present invention, the cooling system (5) comprises the intake channel (10) that enables the water to be taken from the mains into the cooling system (5) and the discharge channel (11) that enables the water in the cooling system (5) to be discharged. A structure that enables the cooking device (1) to be supplied with the mains water is realized, and thus, the mains water is used for cooling purposes in the cooling system (5). The mains water is fed to the cooling system (5) through the intake channel (10). The water heating up after the cooling process is discharged through the discharge channel (11). Thus, the temperature of the control system (4) is kept stable by constantly supplying water with low temperature.

In another embodiment of the present invention, the control system (4) comprises an illumination system (14) that facilitates the imaging of the foodstuff being cooked. The illumination system (14) is used to increase the image quality of the imaging system (6) or to facilitate the visual monitoring by the user during the cooking process. The fact that the electronic components in the illumination system (14) are exposed to high temperatures decreases the operational effectiveness. By decreasing the temperature by means of the cooling system (5), the service life and the operational effectiveness of the illumination system (14) are improved.

In another embodiment of the present invention, the cooking device (1) comprises a connection element (15) that enables the imaging system (6) to be mounted onto the body (3). Since the imaging system (6) is required to be positioned so as to view the interior of the oven cavity (2), the imaging system (6) is fixed onto the body (3) at a suitable position by means of the connection element (15) so as to extend towards the oven cavity (2). Thus, imaging is performed effectively (Figure 3).

By means of the present invention, a cooking device (1) comprising a control system (4) the operational efficiency of which is increased by means of a cooling system (5) is realized.

Claims

A cooking device (1) comprising an oven cavity (2) wherein the foodstuffs to be cooked are placed; a body (3) in the form of a box with the front side open, that surrounds the oven cavity (2), and a control system (4) that is disposed on the body (3) and that has electronic components thereon that enable the cooking process to be controlled, characterized by a cooling system (5) that is provided on the body (3), that sends the fluid therein towards the control system (4) and enables the control system (4) to be cooled by means of the heat transfer between the control system (4) and the fluid.
A cooking device (1) as in Claim 1, characterized by the control system (4) comprising an imaging system (6) that enables the cooking process to be controlled by monitoring the foodstuff to be cooked.
A cooking device (1) as in Claim 1 or 2, characterized by a temperature sensor (7) for monitoring the heating status of the components of the control system (4), and the cooling system (5) having a valve (8) enabling the delivery of the fluid based on the data received from the temperature sensor (7).
A cooking device (1) as in Claim 3, characterized by the cooling system (5) comprising a cooling compartment (9) that is suitable for the circulation of the fluid therein and that provides heat transfer between the control system (4) and the fluid by surrounding the control system (4); an intake channel (10) that enables the fluid to be taken into the cooling compartment (9) when the valve (8) is opened, and a discharge channel (11) that enables the fluid in the cooling compartment (9) to be discharged.
A cooking device (1) as in any one of the above claims, characterized by the cooling system (5) comprising a receptacle (12) that enables the fluid delivered therein to be stored and a pump (13) that enables the fluid in the receptacle (12) to be circulated in the cooling system (5).
A cooking device (1) as in Claim 4 or 5, characterized by the cooling system (5) comprising the intake channel (10) that enables the water to be taken from the mains into the cooling system (5) and the discharge channel (11) that enables the water in the cooling system (5) to be discharged.
A cooking device (1) as in any one of the above claims, characterized by the control system (4) comprising an illumination system (14) that facilitates the viewing of the foodstuff being cooked.
A cooking device (1) as in any of the Claims 2 to 7, characterized by a connection element (15) that enables the imaging system (6) to be mounted onto the body (3).