WO2019129442A1

WO2019129442A1 - A cooking device comprising a cooking stone

Info

Publication number: WO2019129442A1
Application number: PCT/EP2018/082077
Authority: WO
Inventors: Burak COBAN; Unsal KAYA; Levent Akdag; Haluk Karatas; Gunay KARDAS
Original assignee: Arcelik Anonim Sirketi
Priority date: 2017-12-28
Filing date: 2018-11-21
Publication date: 2019-07-04
Also published as: TR201722504A2

Abstract

The present invention relates to a cooking device (1) comprising a body (2); a cooking cavity (3) that is arranged in the body (2) and wherein the foodstuffs to be cooked are placed; a casing (4) in the form of a box with an open front side that surrounds the cooking cavity (3); a washing system (5) that is arranged on the casing (4) and that enables the water received from the mains line (S) to be delivered into the cooking cavity (3); a discharge system (6) that enables the water delivered into the cooking cavity (3) by the washing system (5) to be discharged; a control unit (7) that enables the washing system (5) and the discharge system (6) to be controlled; and a cooking stone (8) that is disposed into the cooking cavity (3), that is produced from a refractory material and that has a support surface whereon the foodstuff is placed.

Description

A COOKING DEVICE COMPRISING A COOKING STONE

The present invention relates to a cooking device comprising a cooking stone.

In ovens, the cooking process is generally performed by operating the heaters and the fan in the cooking cavity at the same time. The hot air heated by the heaters disposed on the ceiling, the base or the rear wall of the cooking cavity is distributed into the cooking cavity by means of the fan. Since difficulties arise in properly cooking pizza and pastry in ovens, cooking stones available in the market are used in order to cook such foodstuffs. Generally the state of the art cooking stones are produced from refractory materials, such as ceramic or stone, that have a high capacity of storing heat and releasing the heat slowly over time, thus allowing to directly heat the base of the pastry that is in contact with the tray.

However, after the cooking process is completed, cooking stones remain hot for a long time due to their high capacities of storing heat. In cases the oven is not in use, the hot cooking stone poses a safety hazard. Therefore, after the cooking process is completed and the foodstuff is taken out of the cooking device, the cooking stone must be quickly cooled down and the cooking device must be readied for the next cooking process.

In the state of the art United States Patent Application No. US20140238250, a microwavable heating element is disclosed.

The aim of the present invention is to realize a cooking device with improved safety.

The cooking device realized in order to attain the aim of the present invention, explicated in the first claims and the respective claims thereof comprises a body; a cooking cavity that is arranged in the body and wherein the foodstuffs to be cooked are placed; a casing in the form of a box with an open front side that surrounds the cooking cavity; a washing system that is arranged on the casing and that enables the water received from the mains to be delivered into the cooking cavity; a discharge system that enables the water delivered to the cooking cavity by the washing system to be discharged; a control unit that enables the washing system and the discharge system to be controlled, and a cooking stone that is disposed into the cooking cavity, that is produced from a refractory material and that has a support surface whereon the foodstuff is placed.

The cooking device of the present invention comprises the control unit that activates the washing system after the completion of the cooking process so as to cool down the cooking stone. The cooking stone produced from a material with high capacity of storing heat remains hot for a long time after the cooking device is turned off. After the cooking process is completed, the control unit activates the washing system such that the mains water taken from the mains line at a temperature lower than the cooking cavity is delivered to the cooking cavity. Thus, the water cools down the cooking stone in a very short time. In an embodiment of the present invention, as the user selects the washing process identified on the menu after the completion of the cooking process, the control unit activates the washing system. After heating up, the water delivered into the cooking cavity by means of the washing system is discharged from the cooking cavity by means of the discharge system.

In an embodiment of the present invention, the cooking device comprises a shutter that is disposed at the base of the cooking cavity and that enables the water accumulating in the cooking cavity to be discharged, and the control unit that enables the shutter to be closed after the washing system is activated. As the shutter is closed, a closed volume where the water received from the washing system is accumulated is created in the cooking cavity. Thus, the duration the water accumulated in the cooking cavity contacts the cooking stone is increased, and a more efficient cooling can be realized with less water.

In another embodiment of the present invention, the cooking device comprises a level sensor that is disposed in the cooking cavity, and the control unit that controls the washing system according to the data received from the level sensor. By means of the level sensor, the amount of water accumulated in the cooking cavity is detected. Thus, in each cooling process, the water is delivered into the cooking cavity in the amount predetermined by the producer.

In another embodiment of the present invention, the cooking device comprises a temperature sensor that is disposed in the cooking cavity and that detects the temperature of the cooking stone, and the control unit that controls the shutter according to the data received from the temperature sensor. The temperature of the cooking stone and the duration required for cooling the same change as a result of the cooking processes performed at different temperatures. In this embodiment, the control unit measures the temperature of the cooking stone by means of the temperature sensor and keeps the shutter closed until the cooking stone reaches a predetermined temperature, thus continuing the cooling process. After the cooking stone is cooled down to a temperature predetermined by the producer, the control unit opens the shutter and discharges the water accumulated in the cooking cavity.

In another embodiment of the present invention, the cooking device comprises a mixer that is disposed at the base of the cooking cavity so as to be positioned under the cooking stone. The mixer preferably comprising a gear wheel mixes the water accumulated on the base of the cooking cavity with the rotational movement of the gear wheel. Thus, the temperature of the water is enabled to be homogeneously distributed and the surfaces of the cooking stone are enabled to be homogeneously cooled.

In another embodiment of the present invention, the cooking device comprises a movable nozzle that is arranged on the washing system, and the control unit that enables the nozzle to be directed onto the cooking stone when the washing system is activated. By means of the nozzle, the water sent from the washing system is enabled to completely sweep the surface of the cooking stone facing the nozzle. Thus, the surface of the cooking stone is cooled down more quickly.

In another embodiment of the present invention, the cooking device comprises a weight sensor that is disposed in the cooking cavity and that detects the presence of the foodstuff placed onto the cooking stone, and the control unit that controls the washing system according to the data received from the weight sensor. By means of the weight sensor, the weight of the cooking stone is detected. The control unit detects the weight of the cooking stone by means of the weight sensor before the activation of the washing system and compares the detected weight with the weight of the cooking stone, thus checking if there is any foodstuff on the cooking stone. If the control unit detects the presence of foodstuff on the cooking stone, the washing stone is not activated.

By means of the present invention, a cooking device is realized, wherein the washing system is enabled to be used for cooling purposes.

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 schematic view of the cooking device.

The elements illustrated in the figures are numbered as follows:

Cooking device
Body
Cooking cavity
Casing
Washing system
Discharge system
Control unit
Cooking stone
Shutter
Level sensor
Temperature sensor
Mixer
Nozzle
Weight sensor

The cooking device (1) comprises a body (2); a cooking cavity (3) that is arranged in the body (2) and wherein the foodstuffs to be cooked are placed; a casing (4) in the form of a box with an open front side that surrounds the cooking cavity (3); a washing system (5) that is arranged on the casing (4) and that enables the water received from the mains line (S) to be delivered into the cooking cavity (3); a discharge system (6) that enables the water delivered into the cooking cavity (3) by the washing system (5) to be discharged; a control unit (7) that enables the washing system (5) and the discharge system (6) to be controlled; and a cooking stone (8) that is disposed into the cooking cavity (3), that is produced from a refractory material and that has a support surface whereon the foodstuff is placed (Figure 1).

The cooking device (1) of the present invention comprises the control unit (7) that activates the washing system (5) after the completion of the cooking process so as to cool down the cooking stone (8). After the cooking process is completed, the cooking stone (8) whereon the foodstuff is placed keeps its temperature for a long time due to its heat retention properties. Therefore, it takes a long time to cool down both the cooking stone (8) and the cooking cavity (3). After the cooking process is completed, the control unit (7) activates the washing system (5) such that the cold water taken from the mains line (S) is delivered to the cooking cavity (3) and thus the cooking stone (8) is cooled with the cold water. Thus, by means of the washing system (5), both the cooking stone (8) and the cooking cavity (3) are enabled to be cooled more quickly, increasing the safety of the cooking device (1).

In an embodiment of the present invention, the cooking device (1) comprises a shutter (9) that is disposed at the base of the cooking cavity (3) and that enables the water accumulating in the cooking cavity (3) to be discharged, and the control unit (7) that enables the shutter (9) to be closed after the washing system (5) is activated. After the shutter (9) is closed, the water delivered by the washing system (5) into the cooking cavity (3) is accumulated on the base of the cooking cavity (3). Thus, the cooking stone (8) preferably placed onto the base of the cooking cavity (3) is immersed in water. Consequently, all the surfaces of the cooking stone (8) are in contact with water, and a more efficient cooling is realized, shortening the cooling duration.

In another embodiment of the present invention, the cooking device (1) comprises a level sensor (10) that is disposed in the cooking cavity (3), and the control unit (7) that controls the washing system (5) according to the data received from the level sensor (10). After the washing system (5) is activated, the level of the water accumulated in the cooking cavity (3) is detected by means of the level sensor (10). When the amount of water accumulated in the cooking cavity (3) reaches the limit water level predetermined by the producer such that the water level is above the cooking stone (8), the control unit (7) stops the washing system (5). Thus, by preventing the delivery of unnecessary amount of water to the cooking cavity (3), water saving is provided.

In another embodiment of the present invention, the cooking device (1) comprises a temperature sensor (11) that is disposed in the cooking cavity (3) and that detects the temperature of the cooking stone (8), and the control unit (7) that controls the shutter (9) according to the data received from the temperature sensor (11). The control unit (7) compares the temperature of the cooking stone (8) detected by the temperature sensor (11) with a limit temperature value predetermined by the producer. When the detected temperature value reaches the limit temperature value, the control unit (7) decides that the cooking stone (8) is cooled down and opens the shutter (9), thus providing the discharge of the water in the cooking cavity (3).

In another embodiment of the present invention, the cooking device (1) comprises a mixer (12) that is disposed at the base of the cooking cavity (3) so as to be positioned under the cooking stone (8). The water accumulated on the base of the cooking cavity (3) heats up by getting in contact with the cooking stone (8). In this case, water around the cooking stone (8) heats up more. The mixer (12) provides the circulation of the accumulated water, thus providing the homogeneous distribution of the temperature and the cooling of the cooking stone (8).

In another embodiment of the present invention, the cooking device (1) comprises a movable nozzle (13) that is arranged on the washing system (5), and the control unit (7) that enables the nozzle (13) to be directed onto the cooking stone (8) when the washing system (5) is activated. When the nozzle (13) enabling the water delivered from the washing system (5) when the washing system (5) is activated onto the walls of the cooking cavity (3) is directed onto the cooking stone (8) by the control unit (7), all the water is sent onto the cooking stone (8), thus the cooling process is expedited.

In another embodiment of the present invention, the cooking device (1) comprises a weight sensor (14) that is disposed in the cooking cavity (3) and that detects the presence of the foodstuff placed onto the cooking stone (8), and the control unit (7) that controls the washing system (5) according to the data received from the weight sensor (14). After the cooking process is completed, the control unit (7) checks if the foodstuff is taken off the cooking stone (8) according to the data received from the weight sensor (14). The control unit (7) activates the washing system (5) after the foodstuff is taken out of the cooking cavity (3).

In the cooking device (1) of the present invention, the cooking stone (8) in the cooking cavity (3) is enabled to be cooled by means of the washing system (5) after the completion of the cooking process.

Claims

A cooking device (1) comprising a body (2); a cooking cavity (3) that is arranged in the body (2) and wherein the foodstuffs to be cooked are placed; a casing (4) in the form of a box with an open front side that surrounds the cooking cavity (3); a washing system (5) that is arranged on the casing (4) and that enables the water received from the mains line (S) to be delivered into the cooking cavity (3); a discharge system (6) that enables the water delivered into the cooking cavity (3) by the washing system (5) to be discharged; a control unit (7) that enables the washing system (5) and the discharge system (6) to be controlled; and a cooking stone (8) that is disposed into the cooking cavity (3), that is produced from a refractory material and that has a support surface whereon the foodstuff is placed,

characterized by the control unit (7) that activates the washing system (5) after the completion of the cooking process so as to cool down the cooking stone (8).
A cooking device (1) as in Claim 1, characterized by a shutter (9) that is disposed at the base of the cooking cavity (3) and that enables the water accumulating in the cooking cavity (3) to be discharged, and the control unit (7) that enables the shutter (9) to be closed after the washing system (5) is activated.
A cooking device (1) as in Claim 1 or 2, characterized by a level sensor (10) that is disposed in the cooking cavity (3), and the control unit (7) that controls the washing system (5) according to the data received from the level sensor (10).
A cooking device (1) as in any one of the above claims, characterized by a temperature sensor (11) that is disposed in the cooking cavity (3) and that detects the temperature of the cooking stone (8), and the control unit (7) that controls the shutter (9) according to the data received from the temperature sensor (11).
A cooking device (1) as in any one of the above claims, characterized by a mixer (12) that is disposed in the cooking cavity (3) so as to be positioned under the cooking stone (8).
A cooking device (1) as in any one of the above claims, characterized by a movable nozzle (13) that is arranged on the washing system (5), and the control unit (7) that enables the nozzle (13) to be directed onto the cooking stone (8) when the washing system (5) is activated.
A cooking device (1) as in any one of the above claims, characterized by a weight sensor (14) that is disposed in the cooking cavity (3) and that detects the presence of the foodstuff placed onto the cooking stone (8), and the control unit (7) that controls the washing system (5) according to the data received from the weight sensor (14).