WO2022113147A1 - Appareil de cuisson et/ou de réchauffage d'aliments - Google Patents

Appareil de cuisson et/ou de réchauffage d'aliments Download PDF

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Publication number
WO2022113147A1
WO2022113147A1 PCT/IT2021/050389 IT2021050389W WO2022113147A1 WO 2022113147 A1 WO2022113147 A1 WO 2022113147A1 IT 2021050389 W IT2021050389 W IT 2021050389W WO 2022113147 A1 WO2022113147 A1 WO 2022113147A1
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WO
WIPO (PCT)
Prior art keywords
heating
food
chamber
treatment fluid
dispenser
Prior art date
Application number
PCT/IT2021/050389
Other languages
English (en)
Inventor
Marco COLTRO
Alessio SUMAN
Ivan VERZÈ
Original Assignee
Atihc 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 Atihc S.r.l. filed Critical Atihc S.r.l.
Priority to EP21836650.8A priority Critical patent/EP4251013A1/fr
Publication of WO2022113147A1 publication Critical patent/WO2022113147A1/fr

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Classifications

    • 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
    • A47J27/00—Cooking-vessels
    • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
    • 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
    • A47J27/00—Cooking-vessels
    • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
    • A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam

Definitions

  • the present invention relates to an apparatus for cooking and/or heating food, in particular sandwiches, for example based on meat and bread products.
  • patent CN101091624 illustrates an apparatus for grilling food, which involves the use of superheated steam.
  • this apparatus comprises a support element and a cover element, constrained to the former and movable between an open configuration and a closed configuration, in which it internally defines, between the two elements, an internal cavity for receiving the food to be treated.
  • the apparatus includes a heating element and a device for generating superheated steam. The latter, in particular, is conveyed into the internal cavity to release moisture and to heat the food housed therein.
  • An apparatus for roasting food is also known from patent JP4416744, comprising a cooking chamber equipped with a pair of heating elements arranged respectively in an upper portion and in a lower portion of the chamber. Steam is introduced into the chamber, which is heated to generate superheated steam. The food placed in the cooking chamber is therefore prepared through the combined action of superheated steam and the heat produced by the heating elements.
  • US patent 7,274,003 describes an apparatus for grilling food, which uses steam.
  • the apparatus includes a casing and a lid rotatably constrained to the casing.
  • the casing and the lid define, in the lid closing configuration, a chamber in which a pair of hobs are arranged.
  • the apparatus also comprises a steam generator, communicating with a solenoid valve having a first exit door, arranged at the first hob, and a second exit door, arranged at the second hob.
  • a heating element is associated with each hob.
  • the apparatus includes a casing that defines a cooking chamber inside thereof, provided with a support, on which the food is arranged.
  • a steam generator is connected to the cooking chamber and is operated to spray steam, through a nozzle, inside the chamber.
  • the apparatus also includes a heating element to heat the air, and a fan to move a flow of heated air.
  • apparatuses known in the art does not allow flexible installation. In fact, they often require connections to dedicated networks, for power supplying, as well as for generating fluids used for transferring heat to the products, in particular water for generating steam and/or superheated steam.
  • the object of the present invention is to solve the aforementioned problems by devising an apparatus for cooking and/or heating food, in particular sandwiches, which allows the food to be treated in an optimal way, in particular from the health point of view.
  • a further object of the present invention is to devise an apparatus that is easy and flexible to install, as well as easy to maintain.
  • a further object of the invention is to provide an apparatus for cooking and/or heating food with a simple construction and functional concept, safe, with reliable operation, versatile use, and which is relatively inexpensive.
  • the apparatus for cooking and/or heating food, in particular sandwiches includes a casing comprising a base and a lid that can be hermetically associated with the base.
  • the base and the lid internally define, in a mutual closed configuration, a treatment chamber for at least one food.
  • the apparatus also includes a heating assembly for distributing a treatment fluid, preferably superheated steam, arranged inside the casing.
  • the heating distribution assembly comprises at least one heating dispenser which internally shapes a distribution circuit communicating with the chamber, shaped to convey the treatment fluid from an inlet opening to at least one outlet opening.
  • the distribution circuit comprises the aforementioned inlet opening, through which the treatment fluid is introduced into the circuit, and at least one outlet opening, through which the fluid is introduced into the treatment chamber, to thermally interact with the food placed in the chamber.
  • the distribution circuit is shaped inside the heating dispenser to heat uniformly, through the circulation of the treatment fluid, the same heating dispenser, so that it acts as a heating element for the same food.
  • the apparatus also includes an assembly for generating treatment fluid, connected to the heating dispensing assembly to supply the distribution circuit with the treatment fluid through the aforementioned inlet opening.
  • the apparatus also includes a control unit configured to control the operation of the generation assembly, in order to thermally treat the food inserted in the chamber.
  • the apparatus for cooking and/or heating food therefore allows the user to cook and/or to heat in particular fresh and/or frozen bread products and food of vegetable origin and of animal origin, maximizing the health effect related to the use of treatment fluid, as it is the only vector responsible for transferring heat for the heat treatment of the food inserted inside the chamber. This effect is maximized with the use of superheated steam.
  • the apparatus also minimizes or even eliminates the presence of oxygen inside the treatment chamber, in which cooking and/or simple heating of food can be carried out, thanks to the insulation of the treatment chamber, following the hermetic closure between the base and the lid of the casing.
  • the treatment fluid is superheated steam.
  • the heating dispenser also acts as a heating plate and/or as a direct or indirect support for the at least one food.
  • the apparatus includes a further heating dispenser, arranged opposite on the top of the above-mentioned heating dispenser.
  • the aforementioned heating dispenser is preferably provided at the base of the casing, so that a food is intended to be inserted between the heating distributor and the further heating distributor in a condition of use of the apparatus.
  • This configuration is particularly advantageous as it allows the food to be treated optimally.
  • the arrangement of the heating dispensers having a dispenser at the base of the casing and the additional dispenser above the dispenser located at the base allows the user to heat and/or to cook the food in a more homogeneous way, obtaining a more pleasant food.
  • the provision of a pair of heating dispensers equipped with respective circuits for ditributing the treatment fluid, shaped inside them reduces the time required to heat and/or cook the food.
  • the apparatus also preferably includes a collection assembly, for collecting and disposing fat and condensate from the treatment chamber. In this way, the fat, in particular, is promptly removed from the food, to avoid contamination thereof.
  • the apparatus may include a collection tank for fat and condensation, arranged in the casing below the heating dispenser.
  • the heating distributor can usefully comprise at least one drain hole, preferably a plurality of holes, for draining away fat and condensate into the collection tank.
  • the apparatus also includes a discharge assembly for the steam and oxygen present in the treatment chamber.
  • the discharge assembly preferably comprises a condenser device and a suction device, for separately discharging air and condensed steam. Thanks to this provision, the installation of the apparatus does not require external suction means, such as hoods.
  • a support member for said food may also be provided, configured to be arranged above the heating dispenser in use, to facilitate, in particular, the use of kitchen tools.
  • the support member includes at least one passage, preferably a plurality of passages, to allow the flow of the treatment fluid dispensed by the heating dispenser and thus allow its interaction with the food.
  • the aforementioned passage allows the outflow of the liquids to be disposed of.
  • Each distribution circuit provided may include at least one supply channel and at least one dispensing branch derived therefrom, for dispensing the treatment fluid inside the heating dispenser. In this way, the heating dispenser is uniformly heated as a result of the circulation of the treatment fluid within the distribution circuit.
  • the heating dispenser preferably forms at least one hollow.
  • at least one outlet opening for the treatment fluid is made at a side wall of the hollow, to thermally interact with a food inserted in the chamber above the heating dispenser.
  • a microclimate can thus be created in the hollow with the outflow of the treatment fluid, the characteristics of which, for example as regards humidity and temperature, may be controlled by the control unit, for optimal preparation of the food.
  • the further heating dispenser can shape at least one protrusion.
  • at least one outlet opening for the treatment fluid is made at a side wall of the protrusion, to thermally interact with the food inserted in the chamber below the further heating dispenser.
  • the apparatus can be configured to provide a first dispensing area and at least a second dispensing area in the chamber, each area being defined by the provision of respective distribution circuits incorporated in the mutually independent heating dispensers, for treating respective food inserted in the first dispensing area and in the second dispensing area, in a correspondingly independent manner.
  • the apparatus is able to carry out different cycles of heat treatment of food, simultaneously and in an optimal way, which provide, for example, for heating at least one fresh or frozen bread-based food and/or for cooking and/or heating at least one stuffing food, of animal and/or vegetable origin.
  • This advantage is obtained by providing that the dispensing heating assembly is divided into treatment areas, with a respective distribution circuit, which may be managed independently from the control unit.
  • control unit can independently manage the power supply of each dispensing area starting from the same generation assembly, by respective interception means on the respective feeding branches.
  • the apparatus can include a generation assembly for each dispensing area, each being managed independently by the control unit, for feeding each dispensing area.
  • the apparatus can usefully comprise at least one sensor element placed in use inside the chamber and configured to detect the internal temperature of a food being processed and send each detected datum to the control unit.
  • the sensor element is preferably shaped like a pin, to be inserted into the food and to detect its core temperature.
  • the apparatus can advantageously include an oxygen extraction device from the treatment chamber, associated with a measurement sensor, configured to measure the oxygen content in the air coming from the inside of the same chamber. This provision ensures effective control of the oxygen content interacting with the food during the treatment cycle.
  • the generating assembly preferably comprises a steam generating device connected to a superheater device.
  • the superheater device may comprise at least one electrically conductive element powered electrically, in use, to heat the steam passing therethrough, generated by the generator device, up to a predetermined operating temperature.
  • the generator device can advantageously be fed by an independent tank, connected thereto through a respective connection, upon actuation of a respective pumping member. Therefore, while making use of superheated steam, the apparatus can be easily installed on a bar, if, in particular, the generator device is fed by an independent tank and respective pump. [46] Thanks to the high temperature of the superheated steam, preferably up to 600 °C, the apparatus can effectively dissolve fat from food, in particular from meat.
  • the apparatus is very versatile, because, thanks to the particular shape of the dispensing heating assembly, it allows the user to prepare, in particular, cook and/or heat with superheated steam, even foods such as vegetables.
  • Figures 1, 2, 3 and 4 respectively are a perspective view, a side, front and plan view of the apparatus object of the invention
  • Figure 2a is a cross-sectional view of the apparatus, according to the IIA-IIA trace plane indicated in Figure 2;
  • Figure 5 is a perspective view of a heating dispenser used in the apparatus
  • Figures 5a and 5b are respectively a section of the heating dispenser according to a median plane transversal to the thickness and according to a lateral plane, perpendicular to the aforementioned median plane;
  • Figures 6 and 7 are respectively a plan and side view of a further heating dispenser used in the apparatus according to the invention.
  • Figures 8 and 9 are respectively a plan and side view of a support member used in the apparatus according to the invention.
  • Figure 10 shows the heating dispenser according to an advantageous embodiment
  • Figures 11 and 12 are respectively a functional representation of the apparatus, according to respective different embodiments
  • Figures 13 and 14 are respectively a functional representation of the generation assembly according to different installation variations
  • Figure 15 is a functional schematic view of the apparatus according to the invention according to a possible embodiment.
  • 1 indicates as a whole the apparatus for cooking and/or heating food, in particular bakery products, according to the present invention.
  • food includes, for example, fresh, frozen or pre cooked products, bread products or other products of animal or vegetable origin.
  • the apparatus 1 comprises a containment casing 2, a heating distribution assembly 3 for dispensing a fluid for the heat treatment of food, and an assembly 4 for generating the treatment fluid.
  • the treatment fluid is preferably water in the vapor state, preferably superheated steam.
  • the apparatus also preferably includes a control unit for managing the heating distribution assembly 3 and the generation assembly 4, in order to control the effective treatment of food.
  • the casing 2 preferably comprises a base 21 which can be associated with a hermetically sealed lid 22 on the base 21.
  • the lid 22 is constrained, for example in a rotatable or superimposable way, to the base 21, so as to be movable between an open configuration, for positioning and transferring the food, and a closed, in particular hermetic, configuration, inside which an insulated, in particular sealed, chamber 5 is defined for the heat treatment of food.
  • the heating distribution assembly 3 acts both as a heating assembly, thanks to the circulation of the treatment fluid therein, and as a conveyor assembly of the same fluid inside the chamber 5, so that it can closely contact the food to be heated and/or cook.
  • the heating distribution assembly 3 comprises at least one heating dispenser 31 , configured to receive and distribute the treatment fluid to the food effectively for their optimal preparation.
  • the heating dispenser 31 is preferably housed inside the base 21 of the casing 2. It also acts, preferably, as a direct or indirect support for the food to be treated (see Figure 2a).
  • the food to be cooked is arranged abutting on the heating dispenser 31 housed inside the base 21 of the casing 2 or on a special support member 33, interposed, as described in more detail below, between the food and the aforementioned heating dispenser 31.
  • the heating distribution assembly 3 comprises a further heating dispenser 32 arranged opposed, preferably at the top, to the heating dispenser 31 in an operating configuration of use.
  • Each heating dispenser 31, 32 provided internally shapes at least one respective distribution circuit 310, 320, to allow the treatment fluid to reach inside the heating dispenser and exchange heat both with the heating dispenser and with the food positioned within the chamber 5.
  • the distribution circuit 310, 320 comprises at least one supply channel 311, 321 , obtained, for example, along a perimeter edge of the respective heating dispenser 31 , 32 and having an inlet opening 311a, 321a.
  • At least one dispensing branch 312, 322 preferably develops from each supply channel 311 , 321 , preferably a plurality of branches 312, 322, which serve to uniformly distribute the treatment fluid inside the heating dispenser and outside the chamber 5, through the outflow from at least one, preferably a plurality of suitable outlet openings.
  • the branches 312, 322 can develop, for example, transversely, preferably perpendicularly, starting from the respective supply channel 311 , 321.
  • the branches 312 of the heating dispenser 31 can extend in a U-shape, from one side of the dispenser 31 , 32 to the other, preferably transversely, in particular perpendicularly, starting from the supply channel 311, for optimal distribution (see Figure 5a).
  • the branches 312 of the lower heating dispenser 31 may be arranged side by side.
  • branches 312, 322 can be provided, provided that they are suitable for uniformly dispensing the heat transported by the treatment fluid.
  • the branches 312 may have a section, for example a circular one, decreasing starting from the end of the branch of the supply channel 311 , to ensure uniformity of the thermal transport.
  • the distribution circuit 310, 320 may also be shaped in a different way, to uniformly transfer the heat transported by the treatment fluid to the distribution assembly 31 , 32.
  • the heating dispenser 31 and the further heating dispenser 32 preferably have a conjugated external shape.
  • the heating dispenser 31 preferably shapes a plurality of preferably concave depressions 313, which develop for example transversely, in a rectilinear way, next to each other.
  • Respective crests 314 are defined between one depression 313 and another, which can act as a support for the food or, as previously mentioned, for the support member 33 or for a possible spacer. In the case of direct contact with food, the crests 314 can usefully have a nonstick coating, suitable for contact with food.
  • the further heating dispenser 32 preferably shapes a plurality of protrusions 323, for example having a convex shape, conjugated to the concave one of the depressions 313.
  • the protrusions 323, which preferably develop linearly, transversely, may have, for example, a rounded shape and correspond to the depressions 313 in the aforementioned operating configuration, in which the further heating dispenser 32 is superimposed on the heating dispenser 31.
  • this operating configuration it is possible to provide that at least one protrusion 323 encounters the food to be treated, inserted in the chamber 5, to physically interact with it.
  • the supply channels 311, 321 are preferably housed in a parallel manner, respectively, at each crest 314 and at each protrusion 323 of the dispensing devices 31, 32.
  • the distribution circuits 310, 320 open externally at the depressions 313 and the protrusions 323.
  • the openings 315 can be provided at the terminal legs of the U-shaped branches 312, so that in the first part of the respective circuit, the treatment fluid does not come out but can exchange heat with the dispenser, flowing thereinto.
  • At least the lower heating dispenser is preferably shaped like a heating plate, preferably engaging the transverse extension of the chamber 5, into which the food can be inserted, to interact with it, for example by supporting it, or simply by transferring the heat required by the treatment cycle thereto.
  • the heating dispenser 31 , 32 is made in such a way as to be light and have reduced thermal inertia, so that the heat transported by the treatment fluid is not absorbed entirely inside the dispenser, but is kept for thermal interaction with the food outside the dispenser.
  • the openings 315 are preferably located along a side wall, on a same side, of each depression 313, so as to engage, preferably indirectly, the overlying food, according to a corresponding direction.
  • respective transverse ducts 324 can derive from the branches 322, to lead through the aforementioned openings 325 to the outside of the dispenser 32 (see figure 6b).
  • the ducts 324 with their particular arrangement, cooperate in the creation of a respective microclimate that has an effect on the underlying food, preferably without directly hitting it.
  • the characteristics of this microclimate may be controlled thanks to the control unit, for example by regulating the temperature and flow rate of the treatment fluid.
  • the openings 315, 325 are preferably distributed uniformly, in succession, along the lateral walls concerned, respectively, of the depressions 313 and of the protrusions 323.
  • the arrangement of the openings 315, 325 is preferably lateral, in particular in the depressions and protrusions, so as to avoid the production of a direct jet of treatment fluid on the food, which could cause harmful localized heating.
  • the depressions 313 also have, at the bottom, a plurality of discharge holes 316, for the outflow of food fats, melted by the thermal action made by the treatment fluid, and of the condensate generated by the cooking or heating process inside the chamber 5.
  • the bottom of the depressions 313 preferably has an inclined arrangement.
  • the lower heating dispenser 31 can be advantageously equipped with slight rises, for example of a height of about 2 mm, to keep the food being prepared at a distance from the melted fat.
  • each distribution circuit 310, 320 is shaped in such a way that in a first step the circulating treatment fluid, preferably superheated steam, heats the dispenser, making it heating in turn, while in a second step it reaches the outlet openings 315, 325 for heating or thermally treating the food inserted in the chamber 5.
  • the circulating treatment fluid preferably superheated steam
  • the apparatus preferably further comprises a food support member 33, preferably associable with the heating distribution assembly 3, to directly support the food to be treated.
  • the support member 33 is superimposed on the lower heating dispenser 31, for example resting on the crests 314, to allow the support of the food, but also the easy use of the tools thereon, necessary for their transfer, such as paddles or similar tools.
  • the support member 33 which has a preferably flat surface for putting down the food, comprises at least one, preferably a plurality, of passages 330 to allow the treatment fluid distributed by the heating dispenser 31 to reach the food to be treated and, at the same time, to drain the liquid substances, fat and condensate to be disposed of.
  • the support member 33 is made up of a plate, suitably perforated to define the passages 330.
  • it can, for example, form a mesh network of sufficient size to guarantee the passage of the treatment fluid and the discharge of the liquid substances to be disposed of.
  • the support member 33 is preferably made of metal, but other materials are also possible, provided they are suitable for the purpose.
  • the lower heating dispenser 31 by conducting the treatment fluid, preferably superheated steam, inside it, can perform the further function of transferring heat to the support member 33, if provided, as well as to the food to be treated.
  • the treatment fluid preferably superheated steam
  • the support member 33 performs the dual function of providing the support for the food being prepared and at the same time allowing the treatment fluid to enter and the fat to be discharged toward the heating dispenser 31 below.
  • the treatment fluid in fact, flows from the openings 315 and then licks the food positioned thereon or on the support member 33.
  • the heating dispenser 31, 32 is easy to remove and wash, since, due to its heating function, it has connections of the fluid-dynamic type only, which can be easily reconnected. In particular, it preferably has no electrical connections.
  • the heating dispensers 31, 32 are connected to the assembly 4 for generating the treatment fluid through suitable conveying means 40 and, preferably, directly or indirectly, through the interposition of interception means, as described in detail below, which allow the control of the intake of the treatment fluid, to obtain the optimal treatment of the food.
  • suitable conveying means 40 and, preferably, directly or indirectly, through the interposition of interception means, as described in detail below, which allow the control of the intake of the treatment fluid, to obtain the optimal treatment of the food.
  • Maximum result in terms of healthiness of the final product may be achieved thanks to the conformation of the dispensing devices 31 , 32 and the use of superheated steam.
  • the apparatus 1 comprises a device 34 for detecting the cooking point, which allows the user to effectively control, in particular synchronize the process of treating various foods inserted inside the chamber 5 provided, as described in detail below (see Figure 10).
  • the aforementioned detection device 34 preferably comprises at least one sensor element 340 arranged inside the chamber and configured to detect the temperature, in particular internal one, of the food being treated.
  • the sensor element 340 is shaped like a pin, so as to be inserted inside the food to be monitored.
  • the sensor element 340 can be positioned protruding from the support member 33, for example orthogonal to the support plane defined thereby, when the support member 33 is superimposed on the heating dispenser 31, so that, possibly, also the operation of closing the lid 22 contributes to insert it into the food to be treated.
  • the sensor element 340 is multi-point type, for the most accurate detection of the temperature at the core of the food to be treated.
  • the control unit can advantageously compare the data detected by the sensor element 340 with reference data for optimally treating each food.
  • the assembly 4 for generating treatment fluid preferably comprises a generator device 41 for generating steam by means of a heating process.
  • the generation assembly 4 preferably also comprises a superheater device 42 for generating superheated steam, so as to ensure a healthy, effective and rapid treatment of the food (see for example Figures 1 - 4).
  • connection between the generation assembly 4 and the chamber 5 provides for the interposition of valve means 43 controlled by the control unit (see, for this aspect, Figure 11 which is, for other aspects, a particular embodiment, described below).
  • valve means 43 can be activated between a closed configuration, in which they prevent the passage of the fluid in the distribution circuit 310, 320, and an open configuration, in which they connect the generation assembly 4, in particular the superheater device 42, with the aforementioned circuits 310, 320 and, therefore, with the chamber 5.
  • the generation assembly 4 is configured to generate a predetermined quantity of treatment fluid to be introduced into the treatment chamber 5.
  • the steam generating device 41 preferably comprises a container 410 adapted to contain a predetermined quantity of a liquid, and one or more heating elements 411, for example electric resistances, fed to evaporate the liquid, preferably water, and generate steam.
  • the liquid, preferably water, necessary for generating steam can be supplied from the network (see Figure 13) after appropriate connection 412, through the interposition of interception means 413 which can be selectively activated.
  • interception means 413 which can be selectively activated.
  • a supply tank 414 connected to the generator 41 , by means of the connection 412.
  • the interposition of special pumping means 415 is provided, to activate the supply of the liquid inside the generator device 41 (see Figure 14).
  • the superheater device 42 comprises at least one electrically conductive element 420, adapted to heat the steam up to an operating temperature which can reach 600 °C.
  • the aforementioned operating temperature is preferably between 100 °C and 600 °C (see in particular Figure 11).
  • the superheater device 42 comprises a containment body 421 comprising inside at least one channel for the passage of steam, the generator device 41 and the superheater device 42 being connected through connection means 40 (see the schematic representation in Figure 11).
  • the containment body 421 is made up of a metal material.
  • the containment body 421 comprises a support member, not shown for simplicity in the figures, made of a non-electrically conductive material.
  • the support member can be made up of a ceramic material, for example.
  • the support member is inserted inside the containment body 421 and is spaced from the internal wall of the containment body 421, thus defining an opening.
  • the support member has at least one through channel, through which the passage of the steam generated by the generator device 41 occurs.
  • the through channel which preferably extends from one end of the support member to an opposite end, internally houses the at least one electrically conductive element 420.
  • the electrically conductive element 420 may comprise an electrically conductive filament powered by a source of electrical energy at a radiation temperature, such as to emit electromagnetic radiation. Heating steam up to the operating temperature can therefore advantageously take place by radiation.
  • a generation assembly 4 which is constructively and physically different, provided that it is suitable for the purpose of generating the treatment fluid, in particular superheated steam at the operating temperature.
  • the apparatus 1 can usefully comprise a collection assembly 6, preferably comprising a tank 60 for collecting condensate and dissolved fat from food processing.
  • the collection tank 60 is preferably arranged inside the base 21, below the lower heating dispenser 31 , so as to collect the fat and condensation coming from the collection holes 316.
  • connection duct 61 between the lid 22 and the collection assembly 6 can be provided to convey further condensate (see Figure 15).
  • the apparatus preferably also includes a discharge assembly 7 for steam and oxygen present in chamber 5.
  • the discharge assembly 7 comprises a condenser device 71 , for example with water or air, configured to condense the vapor and thus allow that the air alone is ejected into the atmosphere, associated with a suction device 72.
  • the discharge assembly 7 therefore allows the apparatus to be used even in situations without external suction means.
  • the condenser device 71 can be preferably operated, upon command of the control unit of the apparatus 1 , to separate the condensate deriving from the steam from the air alone, by cooling means 710, of the thermoelectric type, such as a fan and/or fluid means, colder than the condensation point of the steam to be condensed.
  • the air can therefore be sucked by the suction device 72 instead.
  • the condenser device 71 therefore extracts the steam dissolved in the air, allowing the air, which is no longer supersaturated with steam, to be discharged in another way.
  • the condensed steam can be collected in a collection compartment 711, connected to the body of the condenser device 71 , by the interposition of valve means 712, which can be alternatively activated to open or close the mutual connection. Alternatively, the condensed steam can be let directly into the drainage system.
  • the suction device 72 is connected to the body of the condenser device 71 by the interposition of further valve means 713 which can be activated appropriately.
  • the discharge assembly 7 also preferably comprises an oxygen extraction device 73, associated with the casing 2 of the apparatus 1 , at a respective pipe 730, to control the oxygen content in the chamber 5.
  • this control takes place through the interposition of at least one valve member 731, which can be activated to let the air in or out.
  • the extraction device 73 may also include a measuring sensor, not shown in the figure for simplicity, configured to control the oxygen content in the air coming from inside the chamber 5. [128] The operation of the apparatus according to the invention is easily understood from the above description.
  • the casing 2 is opened by lifting the hermetically sealed lid 22.
  • At least one food is arranged on the heating dispenser 31, to carry out a respective cooking and/or heating cycle.
  • a bread-based food and a meat-based filling food can be placed inside the chamber 5.
  • the casing 2 is hermetically closed, thus creating a usefully isolated environment in the chamber 5.
  • the sensor element 340 is inserted into the food to control its core temperature during the treatment cycle.
  • the generation assembly 4 is then activated, for producing treatment fluid, in particular superheated steam.
  • the control unit commands the opening of the valve means 43, to allow the flow of the treatment fluid into the respective distribution circuits 310, 320.
  • the insulation of the chamber 5 minimizes or eliminates the oxygen inside the chamber 5 during heating and/or cooking, in particular, with superheated steam.
  • the control unit can control the opening of valve 713 to facilitate the evacuation of oxygen. This action is favored by the entry into the chamber 5 of the treatment fluid, in particular the steam generated by the generator device 41, which, in turn, pushes the oxygen away.
  • the time of opening of the valve 713 is related to the speed with which the decrease of oxygen percentage is obtained.
  • control assembly activates the generation assembly 4 to carry out the optimal treatment cycle for the type of food, thus defining temperature, flow rate of the treatment fluid and cycle length, for example.
  • the treatment fluid generated by the generation assembly 4 circulates inside the heating dispensers 31 , 32, to pass them heat by heating them.
  • the same fluid then flows inside the chamber 5 through the openings 315, 325, to interact with the food and carry out the complete treatment cycle.
  • any fat dissolved by the effect of the superheated steam and the condensate coming from chamber 5 is drained into the collection tank 60.
  • these liquid substances fall into the depressions 313 of the heating dispenser 31 and flow through the discharge holes 316, but also come, if necessary, from the pipe 61 connecting the inside of the lid 22 and the collection tank 60 (see figure 15).
  • the chamber 5 is dried by temporarily opening the valve means 731 and 713 which, on the other hand, during the actual cooking and/or heating cycle, ensures the insulation of chamber 5 with its closure.
  • valve means 731 Through the valve means 731, the cold and dry air from the external environment enters the chamber 5, pushing the steam towards the condenser device 71, thanks to the activation of the suction device 72. This air flow therefore favors the drying of the chamber 5 and the condensation of the steam.
  • the lid 2 is opened for the extraction of the treated food.
  • the dispensing heating assembly 3 is configured to form a first dispensing area 3a and at least a second dispensing area 3b, in the chamber 5, which are mutually independent, to treat respective foods in a correspondingly independent manner.
  • the aforementioned dispensing areas 3a, 3b are side by side, in use, inside the chamber 5.
  • the apparatus can allow the side-by-side positioning of a bread-based food and a filling food, for example, preferably on two half halves or on several zones, configured to process them separately so that, for example, a final dish is obtained by the combination of two different types of food.
  • Each dispensing area 3a, 3b is defined by the provision of respective distribution circuits 310, 320 incorporated in respective heating dispensers 31, 32 or, possibly, respectively, in a single lower heating dispenser 31 and possibly in a single further heating dispenser 32, to interact, by means of the circulation of the treatment fluid, with the heating dispenser, heating it, and, following the outflow into the chamber 5, with the foods to be treated in the respective dispensing area 3a, 3b.
  • the detection of the temperature at the core of the food, by means of the detection device 34 is advantageous in this embodiment, so that the control unit configured to monitor the detected temperature data may synchronize different treatment cycles, for example, bread and a filling, placed separately in a respective dispensing area 3a, 3b.
  • respective interception and control means 43 are positioned on respective branches downstream of the single generation assembly 4 for connecting to the respective distribution circuits provided for each area.
  • the control unit can therefore control the parameters useful for managing different treatment cycles, such as temperature, flow rate and duration, for each distribution circuit 310, 320 of each zone.
  • control unit can manage these differentiated treatment cycles, also thanks to the detection device 34 if provided, in order to synchronize them.
  • some cycles can be delayed or anticipated, so that all of them are completed optimally at the same final instant, in which, following the opening of the casing 2, the food may be extracted and the final dish composed.
  • the apparatus is configured to usefully manage, for example, the duration of the heating and/or cooking process for each food, in order to synchronize the treatments required by each of them and to complete them at the same time. Therefore, each component of the final product reaches the optimal degree of treatment at the same instant, avoiding for example that a part of the final product is served more cooked or hotter than an optimal level.
  • the apparatus according to the invention in each possible embodiment, therefore achieves the purpose of treating food optimally, in particular from a health point of view.
  • the apparatus defines a watertight environment inside thereof with a controlled, as well as minimum, oxygen content, to the advantage of the healthiness of the processed food.
  • the minimum oxygen content preserves the nutrients from oxidation.
  • the apparatus also maximizes energy efficiency, being able to use a treatment fluid, preferably superheated steam, in the dispensing heating assembly, essentially as the only heat carrier, being able to forego the use of less efficient heating means, such as for example electric resistances, to treat food.
  • a treatment fluid preferably superheated steam
  • the apparatus according to the invention is also a solution that can be fully installed on a bar, while preferably using superheated steam technology.
  • the apparatus also allows the user to optimally carry out the pre-treatment, post treatment and cooking starting from both fresh and frozen foods.
  • a particular aspect of the invention consists in the provision of the assembly for generating treatment fluid, which permits, in particular, to rapidly obtain superheated steam.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Cookers (AREA)

Abstract

L'appareil de cuisson et/ou de réchauffage d'aliments, en particulier de sandwichs, comprend un boîtier (2) comprenant une base (21) et un couvercle (22) qui peut être hermétiquement associé à la base (21), la base (21) et le couvercle (22) définissant intérieurement, dans une configuration de fermeture mutuelle, une chambre de traitement (5) pour au moins un aliment ; un ensemble de distribution de réchauffage (3) d'un fluide de traitement, disposé à l'intérieur du boîtier (2) et comprenant au moins un distributeur de réchauffage (31, 32) pourvu d'un circuit de distribution (310, 320) à l'intérieur de celui-ci, communiquant avec la chambre (5), façonné pour transporter le fluide de traitement entre une ouverture d'entrée (311a, 321a) et au moins une ouverture de sortie (315, 325) ; un ensemble (4) pour générer le fluide de traitement, relié à l'ensemble de distribution de réchauffage (3) ; une unité de commande configurée pour commander l'activation de l'ensemble de génération (4), afin de réchauffer l'aliment inséré dans la chambre (5).
PCT/IT2021/050389 2020-11-30 2021-11-30 Appareil de cuisson et/ou de réchauffage d'aliments WO2022113147A1 (fr)

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EP21836650.8A EP4251013A1 (fr) 2020-11-30 2021-11-30 Appareil de cuisson et/ou de réchauffage d'aliments

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IT102020000029069 2020-11-30

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5215000A (en) * 1988-03-29 1993-06-01 A.R.M.I.N.E.S. Method and apparatus for thermal treatment of alimentary substances
WO2009044136A2 (fr) * 2007-10-02 2009-04-09 Ken Board Dispositif de chauffage d'aliment
US20130280394A1 (en) * 2012-04-20 2013-10-24 Henry T. Ewald Device and Method for Melting Cheese
WO2016062513A1 (fr) * 2014-10-23 2016-04-28 Koninklijke Philips N.V. Appareil et procédé pour la préparation d'aliments
US20180035698A1 (en) * 2016-08-02 2018-02-08 Spectrum Brands, Inc. Air frying systems and methods

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5215000A (en) * 1988-03-29 1993-06-01 A.R.M.I.N.E.S. Method and apparatus for thermal treatment of alimentary substances
WO2009044136A2 (fr) * 2007-10-02 2009-04-09 Ken Board Dispositif de chauffage d'aliment
US20130280394A1 (en) * 2012-04-20 2013-10-24 Henry T. Ewald Device and Method for Melting Cheese
WO2016062513A1 (fr) * 2014-10-23 2016-04-28 Koninklijke Philips N.V. Appareil et procédé pour la préparation d'aliments
US20180035698A1 (en) * 2016-08-02 2018-02-08 Spectrum Brands, Inc. Air frying systems and methods

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