WO2019223963A1

WO2019223963A1 - An oven comprising a cooling unit

Info

Publication number: WO2019223963A1
Application number: PCT/EP2019/060943
Authority: WO
Inventors: Erkan GOKMEN; Ahmet Refik Ozdemir; Erkan KARAKAYA; Mert Can TASKIN; Seckin TUYSUZ
Original assignee: Arcelik Anonim Sirketi
Priority date: 2018-05-22
Filing date: 2019-04-29
Publication date: 2019-11-28

Abstract

The present invention relates to an oven (1) comprising a body (2), a cooking chamber (3) in which the materials to be cooked are placed, a chassis (4) provided in the body (2), shaped as a box enclosing the cooking chamber (3) and open on the front side, a heater (5) provided on the chassis (4), a turbo fan (6), a cooling unit (7) provided on the body (2), enabling the materials placed in the cooking chamber (3) to be cooled, and a control unit (8) enabling controlling the heater (5), turbo fan (6) and the cooling unit (7).

Description

AN OVEN COMPRISING A COOLING UNIT

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

In ovens, the cooking process is generally performed by the heaters and the fan provided in the cooking chamber, operating together. A food product stored in a cooler device such as a refrigerator or a food product recently prepared to be cooked, is cooked by being placed in an oven after being removed from the cooler device. Food products physically/chemically/biochemically or micro-biologically spoil in time, losing its nutritional qualities, if the cooking process is not started immediately after removing a food product from the cooler or immediately after preparing it. This poses a great risk in terms of food safety. Therefore, a food product prepared for the cooking process should be promptly placed in an oven and be stored without spoiling until cooking begins, so in terms of food storage conditions, it not possible for the user to have the cooking process started and performed 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 the cooking process 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, moisture loss to an extent affecting customer satisfaction is observed with some of the food products subjected to direct air flow for many hours during operation of the cooling system. Air flow increases mass transfer on the surface of the food product in an oven and may lead to drying of the food product.

In state of the art cooling systems, cooling air is directed to food products by means of ventilation ducts, enabling cold air distribution in the oven.

State of the art Great Britain patent application no. GB2366075 and the United States patent application no. US4884626 disclose ovens 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 efficient cooling.

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 chassis provided in the body, shaped as a box enclosing the cooking chamber and open on the front side, a heater provided on the chassis, a cooling unit provided on the body, enabling the materials placed in the cooking chamber to be cooled, ventilation ducts, a tray having ventilation ducts, and a control unit enabling controlling the heater and the cooling unit. The food product to be cooked is placed into the cooking chamber through the open front side of the chassis. The food product is cooked by heating of the cooking chamber by means of the heater.

The oven of the invention comprises trays provided between the cooling unit and the cooking chamber, ventilation ducts enabling cold air to be transmitted to bottom regions of the trays, flaps provided on the ventilation ducts and the control unit enabling the flaps to open and close. When the oven is activated in cooling mode to cool a food product placed on the tray in the cooking chamber, the food product subjected to cold air flow for a long duration dries. When the user activates the oven in cooling mode to store the food product without being spoiled until cooking begins, the flap provided on the air duct opening from the cooling unit to the cooking chamber opens, enabling the cold air generated in the cooling unit to be transmitted to the cooling duct disposed on the lower portion of the oven tray on which the food product is placed. Food product is thus inhibited from directly contacting cold air, enabling averting occurrence of drying/moisture loss on the surface of the food product.

In an embodiment of the invention, the oven has hot and cold air ducts which do not interfere. At least two air ducts are provided, mounted on the side walls of the oven.

In an embodiment of the invention, when the tray is slid on guides into the oven, the flap disposed on that shelf opens automatically. Movement of said flap can be enabled by means of a spring force, electromagnetic, bimetallic or similar mechanism.

In an embodiment of the invention, the oven comprises a control unit enabling the flap determined according to the position of the tray to be kept open for a duration predetermined by the user when the cooling system is activated. The control unit enables cold air to be conveyed to the lower portion of the tray by keeping the flap open for a duration predetermined by the user.

In another embodiment of the invention, the oven comprises a control unit comparing a limit temperature value predetermined by the producer with the temperature value measured by a heat sensor, enabling the flap to be opened if the measured value is higher than the limit value and the flap to be closed if the measured temperature value is lower than the limit temperature value. The limit temperature value is predetermined by the producer as the temperature in which sufficient cooling is performed on tray surface. The control unit compares the temperature value measured by the heat sensor with the limit temperature value, and determines whether sufficient cooling is performed on the tray. If the temperature value measured by the heat sensor is lower than the limit temperature value, the control unit closes the flap, enabling blocking the cold air transmitted to the tray. If the measured temperature value is higher than the limit temperature value, the control unit opens the flap, enabling cold air to be transmitted to the tray.

A closed cycle is thus formed between the tray and the cooling unit, enabling transmitting the air received from the cooling unit to be retransmitted to the lower portion of the tray without being discharged to the outer environment.

In another embodiment of the invention, a food product placed in the tray is enabled to be effectively cooled on the tray surface by means of the layered tray design with ventilation duct.

In another embodiment of the invention, the oven comprises a heat sensor provided on the tray, and a control unit enabling the flap to be controlled according to data received from the heat sensor. The control unit brings the flap to open or closed position according to temperature value measured on the tray surface.

In another embodiment of the invention, effective heating of a food product placed in the tray through the tray surface and a homogeneous cooking process are enabled by means of the oven comprising a heater placed inside the layered tray design with ventilation duct.

In another embodiment of the invention, when the oven tray is placed in the oven, the heater plug fits into the socket provided on the oven body.

In an embodiment of the invention, hot and cold air is enabled to pass through the same section of the tray without placing a heater therein. Flaps are provided at the intersection points of the hot and cold air ducts, enabling opening the favorable air duct.

The present invention enables realizing an oven having an air duct enabling air to be conveyed from the cooling unit to the bottom compartment of the oven tray. Food product is thus inhibited from directly contacting cold air, enabling averting occurrence of drying/moisture loss on the surface of the food product.

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 an oven.

Figure 2 is a schematic sectional view of the oven in an embodiment of the invention.

Figure 3 is a schematic sectional view of the oven in another embodiment of the invention.

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

Oven
Body
Cooking chamber
Chassis
Heater
Turbo fan
Cooling unit
Control unit
Air duct
First flap
Second flap
Tray
Tray air duct
First heat sensor
Second heat sensor
Guide
Tray heater
Heater connector
Plug

The oven (1) comprises a body (2), a cooking chamber (3) in which the materials to be cooked are placed, a chassis (4) provided in the body (2), shaped as a box enclosing the cooking chamber (3) and open on the front side, a heater (5) provided on the chassis (4), a turbo fan (6), a cooling unit (7) provided on the body (2), enabling the materials placed in the cooking chamber (3) to be cooled, and a control unit (8) enabling controlling the heater (5), turbo fan (6) and the cooling unit (7). The oven (1) is enabled to be used in heating mode or cooling mode by activating the heater (5), turbo fan (6) or the cooling unit (7) by means of the control unit (8).

When the user activates the cooling function of the oven (1), the control unit (8) starts the cooling unit (7), forming a cool region around the cooling unit (7) by performing a cooling process. Using thus generated cold air in cooling a food product placed in the oven (1), enables the food product to be stored in the cooking chamber (3) without being spoiled until the cooking process is started. When the user activates the heating mode of the oven (1), the control unit (8) stops the cooling unit (7) and starts the heater (5) and the turbo fan (6), enabling cooking the food product.

The oven (1) of the invention comprises

at least one air duct (9) provided between the cooling unit (7) and the cooking chamber (3), enabling the cold air generated in the cooling unit (7) to be transmitted to a tray (12) provided in the cooking chamber (3) and to the air duct (13) of said tray (12),
a first flap (10) and a second flap (11) provided on the air duct (9), and the control unit (8) controlling opening and closing of the first flap (10) and the second flap (11).

The cold air forming in the vicinity of the cooling unit (7) when the oven (1) is operated in cooling mode, is directed to the cooking chamber (3) and causes the food product present in the cooking chamber (3) to dry. When the oven (1) is operated in cooling mode, the cold air leaving the cooling unit (7) is directed to the air duct (9). The first flap (10) and the second flap (11) disposed on the air duct (9) opening from the cooling unit (7) to the cooking chamber (3), enable the cold air generated in the cooling unit (7) to be transmitted to the air duct (13) positioned on the lower portion of the tray (12). Food product is thus inhibited from directly contacting cold air, enabling averting occurrence of drying/moisture loss on the surface of the food product.

In an embodiment of the invention, the oven (1) comprises a control unit (8) enabling the first flap (10) and the second flap (11) to be kept open for a duration predetermined by the producer, when the cooling unit (7) is activated. The control unit (8) controls the amount of air transmitted from the cooling unit (7) to the tray (12) in the cooking chamber (3), by keeping the first flap (10) open and the second flap (11) closed for a duration predetermined by the producer. A food product present on the tray (12) is thus prevented from contacting cold air, effectively avoiding drying of the food product.

In another embodiment of the invention, the oven (1) comprises a control unit (8) comparing the temperature value (T1) measured by a first heat sensor (14) and a second sensor (15) with a limit temperature value (Tlim) predetermined by the producer, and enabling:

- the first flap (10) to be opened and the second flap (11) to be closed if the measured temperature value (T1) is higher than the limit temperature value (Tlim),

- the first flap (10) to be closed and the second flap (11) to be opened if the measured temperature value (T1) is lower than the limit temperature value (Tlim).

While the control unit (8) activates the cooling system (7), opens the first flap (10) and keeps the second flap (11) in closed position, it controls the cooling unit (7) by means of the measurements conducted by the first heat sensor (14) and the second heat sensor (15). If the measured temperature value (T1) is higher than the limit temperature value (Tlim), the control unit (8) decides that it is required to cool the tray (12), and continues keeping the second flap (11) in open position, enabling the cold air in the cooling unit (7) to be passed through the air duct (9) and sent back to the cooling unit (7). If the measured temperature value (T1) is lower than the limit temperature value (Tlim), the control unit (8) decides that sufficient cooling is provided on the tray (12), and therefore keeps the first flap (10) closed. The control unit (8) opens the second flap (11) according to information received from the first heat sensor (14) and the second heat sensor (15).

In an embodiment of the invention, the ventilation ducts (9) form hot and cold air ducts which do not interfere by means of the first flap (10) and the second flap (11) disposed at different regions. Depending on the operating mode, air of different temperatures can be circulated through the air duct (13) positioned on the lower portion of the tray (12) in the cooking chamber (3).

In an embodiment of the invention, when the tray (12) is slid on a guide (16) into the cooking chamber (3), the flap (10) disposed on that shelf opens automatically. Movement of said flap can be enabled by means of a spring force, electromagnetic, bimetallic or any other mechanism.

In another embodiment of the invention, effective heating a food product placed in the tray (12) through the tray surface and a homogeneous cooking process are enabled by means of the oven (1) comprising a heater (17) placed inside the layered tray (12) design with ventilation duct (13). Insulation effect likely to occur due to the ventilation duct (13) is thus prevented. A connector (18) of the heater (17) is provided on the tray (12). Said connector (18) connects a socket (19) positioned on the chassis (4), enabling energizing the heater (17).

In an embodiment of the invention, hot and cold air is enabled to pass through the same ventilation duct (13) without placing a heater (17) in the tray (12). A first flap (10) and a second flap (11) are provided at the intersection points of the hot and cold air ducts, enabling opening the favorable air duct.

The oven (1) of the invention enables conveying air from the cooling unit (7) to the ventilation duct (13) disposed below the oven tray (12) provided in the cooking chamber (3). Food product is thus inhibited from directly contacting cold air, enabling averting occurrence of drying/moisture loss on the surface of the food product.

Claims

An oven (1) comprising a body (2), a cooking chamber (3) in which is provided a tray (12) on which the materials to be cooked are placed, a chassis (4) provided in the body (2), shaped as a box enclosing the cooking chamber (3) and open on the front side, a heater (5) provided on the chassis (4), a turbo fan (6), a cooling unit (7) provided on the body (2), enabling the materials placed in the cooking chamber (3) to be cooled, and a control unit (8) enabling controlling the heater (5), turbo fan (6) and the cooling unit (7),

characterized by

- a tray air duct (13) provided on the tray (12),

- at least one air duct (9) provided between the cooling unit (7) and the cooking chamber (3), enabling the cold air generated in the cooling unit (7) to be transmitted to the air duct (13),

- a first flap (10) and a second flap (11) provided on the air duct (9), and the control unit (8) controlling opening and closing of the first flap (10) and the second flap (11).
An oven (1) according to claim 1, characterized by the control unit (8) enabling the first flap (10) and the second flap (11) to be kept open/closed for a duration predetermined by the producer, when the cooling unit (7) is activated.
An oven (1) according to claim 1, characterized by a first heat sensor (14) provided in the cooking chamber (3), and by the control unit (8) enabling the first flap (10) and the second flap (11) to be controlled according to data received from the first heat sensor (14).
An oven (1) according to claim 1, characterized by a second heat sensor (15) provided on the tray (12), and by the control unit (8) enabling the first flap (10) and the second flap (11) to be controlled according to data received from the second heat sensor (15).
An oven (1) according to claim 3, characterized by the control unit (8) comparing the temperature value (T1) measured by the first heat sensor (14) with a limit temperature value (Tlim) predetermined by the producer; and enabling:

- the first flap (10) to be opened and the second flap (11) to be closed if the measured temperature value (T1) is higher than the limit temperature value (Tlim),

- the first flap (10) to be closed and the second flap (11) to be opened if the measured temperature value (T1) is lower than the limit temperature value (Tlim).
An oven (1) according to claim 4, characterized by the control unit (8) comparing the temperature value (T1) measured by the second heat sensor (15) with a limit temperature value (Tlim) predetermined by the producer; and enabling:

- the first flap (10) to be opened and the second flap (11) to be closed if the measured temperature value (T1) is higher than the limit temperature value (Tlim),

- the first flap (10) to be closed and the second flap (11) to be opened if the measured temperature value (T1) is lower than the limit temperature value (Tlim).
An oven (1) according to any one of the preceding claims, characterized by the air duct (9) comprising the first flap (10) and the second flap (11) which can be opened and closed automatically when the tray (12) is slid on the guide (16) into the cooking chamber (3).
An oven (1) according to any one of the preceding claims, characterized by the tray (12) having a ventilation duct (13) and a heater (17) energized through the socket (19) positioned on the chassis (4), by means of the connector (18) positioned in said duct.
An oven (1) according to any one of the preceding claims, characterized by the tray (12) having the ventilation duct (13) enabling circulation of the hot air generated without using the heater (17), by means of the turbo fan (6) and the heater (5) in the cooking chamber (3).