WO2022128311A1 - Système constitué d'un dispositif de cuisson et d'un récipient d'évaporation passive d'eau - Google Patents

Système constitué d'un dispositif de cuisson et d'un récipient d'évaporation passive d'eau Download PDF

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Publication number
WO2022128311A1
WO2022128311A1 PCT/EP2021/082134 EP2021082134W WO2022128311A1 WO 2022128311 A1 WO2022128311 A1 WO 2022128311A1 EP 2021082134 W EP2021082134 W EP 2021082134W WO 2022128311 A1 WO2022128311 A1 WO 2022128311A1
Authority
WO
WIPO (PCT)
Prior art keywords
water
cooking chamber
cooking
tank
evaporation container
Prior art date
Application number
PCT/EP2021/082134
Other languages
German (de)
English (en)
Inventor
Victorien BIERG
Original Assignee
BSH Hausgeräte GmbH
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 BSH Hausgeräte GmbH filed Critical BSH Hausgeräte GmbH
Priority to DE112021006474.6T priority Critical patent/DE112021006474A5/de
Priority to CN202180084848.5A priority patent/CN116601439A/zh
Publication of WO2022128311A1 publication Critical patent/WO2022128311A1/fr

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Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/003—Details moisturising of air

Definitions

  • the invention relates to a system for steaming food in a cooking chamber of a household cooking appliance, having a household cooking appliance with a cooking chamber, a water tank arranged outside the cooking chamber and a water inlet duct guided through a wall of the cooking chamber and having a passive water evaporation tank which consists of the Water inlet channel can be filled with water and has at least one steam outlet opening.
  • the invention also relates to a method for steaming food to be cooked in a cooking chamber of such a household cooking appliance.
  • the invention can be applied particularly advantageously to steam cooking of baked goods, in particular bread, in an oven.
  • DE 44 20 821 A1 discloses a baking oven for steam cooking, in which steam is generated by an evaporation device which is attached to the cooking chamber heating element and follows the heating element in its geometric extension over its entire length and guides the water along it.
  • DE 198 12 465 A1 discloses a baking oven with a device for generating steam in a baking chamber with at least one evaporator device and at least one heating device designed independently of the evaporator device for heating the evaporator device, the evaporator device being separable from the heating device.
  • EP 1 994 826 A1 discloses an oven for baking food, preferably used for household applications, comprising: an inner compartment for accommodating the food to be baked; means for generating at least one cooking flame in thermal contact with the inner compartment; a user interface for selecting a baking program according to the types of foods to be baked in the inner compartment or the types of foods to be simultaneously baked in the inner compartment; an electronic unit which receives from the user interface the information on the selected baking program and which controls at least part of the means for generating at least one flame. According to the baking program selected via the user interface, the electronic unit implements a timed Sequence of activation/deactivation of at least some of the means for generating at least one flame.
  • US 2006/0011607 A1 discloses a heating device for cooking with a steam generating device.
  • the heating device includes a main body having a cooking chamber; a hot air chamber formed in at least one surface of each of the side and rear of the cooking chamber for supplying hot air to the cooking chamber; and a steam generating device installed in the hot air chamber for supplying steam to the cooking chamber.
  • US 2018/0259192 A1 discloses a convection oven comprising a convection fan assembly and a trough assembly surrounding part of the heating element(s) of the convection fan assembly.
  • the fluid in the trough assembly is heated and converted to steam by the heating elements and blown into the cooking cavity of the convection oven by the convection fan of the convection fan assembly.
  • the steam in the cooking chamber supplies moisture to the items that are being cooked and/or heated in the cooking chamber.
  • US 2020/0011536 A1 discloses an oven having a baking chamber and a steam generation system.
  • the steam generating system includes a water reservoir accommodated and a holder in a reservoir accommodation space of a reservoir rack within the cooking chamber.
  • the water tank is supplied with thermal energy by a heater in the cooking chamber.
  • the heater may include a heat block made of a thermally conductive material in thermal communication with a heating element. The heater can be positioned to be in close contact with the water reservoir to provide thermal energy thereto to convert water therein into steam which can be used to cook food in the cooking cavity.
  • WO 2013/104521 A1 discloses a steam cooking oven, having a cooking chamber and a circulating air heater (14a, 14b) arranged behind a baffle wall and a heatable water bowl permanently installed in the cooking chamber, the water bowl being located behind the baffle wall.
  • WO 2010/116717 A1 discloses a steam oven in which left and right side walls of a metallic heating chamber for accommodating an object to be heated and a bottom wall of the heating chamber are integrated with each other without a seam. A bowl-shaped evaporation tray is stamped into the bottom wall. As a result, no sealing is required between the side walls and the bottom wall. Thus, even if water is spilled from the evaporating tray or water and fat are generated from the object to be heated, water and oil will not leak out of the heating chamber into a floor assembly.
  • a system for steaming food to be cooked in a cooking chamber of a household cooking appliance having a household cooking appliance with a cooking chamber, a water tank arranged outside the cooking chamber and a water inlet duct guided through a wall of the cooking chamber, the water tank being connected to the water inlet duct is connected via a controllable water metering unit, and a passive water evaporation container that can be placed on a floor of the cooking chamber, that can be filled with water from the water inlet channel and that has at least one steam outlet opening.
  • This system is particularly easy and inexpensive to implement.
  • limescale is only formed in the water evaporation container and can be removed by simply cleaning the water evaporation container outside of the household appliance be removed, for example by placing the water evaporation container in a dishwasher or filling it with a descaling liquid.
  • This also eliminates the frequent formation of scale on the wall of the cooking chamber when the evaporator is arranged outside of the cooking chamber, which is caused by the transport of lime or scaling agents in water droplets carried along with the steam into the cooking chamber.
  • This limescale formation on the cooking chamber wall leads to unsightly white spots, particularly in the case of an enamelled surface of the cooking chamber wall, which make it difficult and time-consuming for the user to clean the cooking chamber wall.
  • a further advantage is that after the end of a steam treatment process, water still present in the water tank can simply be routed into the water evaporation tank, so that no or hardly any calcareous water remains in the water tank either. This in turn increases the time intervals required to clean the water tank, if at all. This is particularly advantageous when compared to vaporizers, where water from the heating chamber is returned to the water tank after the completion of a vapor treatment process. Also, compared to water bowls stamped into the floor, there is no need to laboriously clean them inside the cooking chamber.
  • this system is particularly easy to implement and durable, since only one water dosing unit needs to be kept available, which only needs to control or dose the flow of water from the water tank into the water evaporation container.
  • other components of the household cooking appliance can be retained practically unchanged.
  • the household cooking appliance is an oven. If the water bowl is not an integral part of the household cooking appliance and then only needs to be present in the cooking chamber when steam treatment is required, the oven can also be referred to as an oven with a "Steam Assist" function or the like.
  • the controllable water metering unit is intended to control a flow of water with a predetermined volume from the water tank into or through the water channel.
  • the fact that the water tank is fluidically connected to the water supply channel via a controllable water metering unit includes, in particular, that there is a water line (e.g. a hose or a pipe) which leads from the water tank to an inlet of the water metering unit and also connects the water metering unit to the water supply channel on the outlet side is.
  • a water line e.g. a hose or a pipe
  • the water inlet channel can be connected directly to an outlet of the water metering unit.
  • the water inlet channel which is routed through the wall of the cooking chamber, in particular protrudes a certain distance into the cooking chamber, so that it is advantageously prevented that water runs down the cooking chamber wall and forms limescale deposits there.
  • the water tank can be permanently installed in the device and can then be filled with water by a user, for example via a filling line. Alternatively, he can Water tank be removable by the user, which allows a particularly easy filling and cleaning by a user.
  • the water evaporation tank can be filled with water via the water inlet channel.
  • the water can be evaporated in the water evaporation container, with the steam entering the cooking chamber via the at least one steam outlet opening.
  • the water evaporation container advantageously has a high heat capacity for rapid steam development, in particular a heat capacity of at least 350 J/(kg•K), especially of at least 450 J/(kg•K).
  • it can consist, for example, of metal or a metal alloy, e.g. copper, iron (e.g. cast iron, boiler plate, stainless steel, etc.), or consist of ceramics.
  • the water evaporation container advantageously has a high mass for rapid steam development, in particular at least 1 kg, particularly advantageously at least 1.4 kg for iron-based water evaporation containers (e.g. made of stainless steel, cast iron, etc.) for breadmaking.
  • iron-based water evaporation containers e.g. made of stainless steel, cast iron, etc.
  • At least the amount of heat required for this should be stored in the water evaporation container in order to be able to quickly evaporate the water filled in it.
  • the cooking chamber is preheated to typically 250 °C for bread production and steel is used as the material for the water evaporation container, it should have a mass of at least approx. 1.4 kg.
  • the mass of the water evaporation tank is advantageously between 1 kg and 2 kg, e.g. depending on the material used for the water evaporation tank and taking into account different amounts of water required, types of dough pieces and preheating temperatures.
  • the water evaporation tank is a “passive” water evaporation tank means that the water evaporation tank has no heating elements or no heating elements are integrated into the water evaporation tank, for example none electrically operated heating elements such as resistance heating elements, etc. This enables an inexpensive and robust design and handling by a user.
  • the water evaporation tank is a water bowl that can be filled with water escaping from the water inlet channel.
  • the water bowl does not need to be connected to the water inlet channel, which makes handling particularly easy for the user. Rather, in a further development, the water bowl only needs to be positioned by a user under the water outlet opening of the water inlet channel.
  • the water bowl is an open-topped vessel whose open top corresponds to the steam outlet. The water bowl can be handled independently or is an independent component of the system.
  • the water evaporation tank is a pipe connected to the water inlet channel or another tank that is partially closed on the top.
  • the pipe can be connected to the water inlet channel, e.g. B. by plugging.
  • the pipe can have a water supply opening that is open at the top, e.g. a large hole, possibly with a funnel-shaped attachment.
  • the tube has one or more steam outlet openings, e.g. several holes or slits, in particular on the upper side.
  • the tube can have a flat area on the underside, which serves as a bearing surface for the floor of the cooking chamber. This improves reliable alignment of the tube (or other closed-topped container).
  • the water evaporation tank can be connected to the water inlet duct to perform a steam treatment process.
  • water can flow from the water inlet duct into the water evaporation tank, in particular falling over an air gap, which advantageously saves a user having to connect the water evaporation tank to the water inlet duct.
  • the water inlet channel is inserted or integrated, at least in sections, into a base fastened in a lateral wall of the cooking chamber is. This achieves the advantage that the water inlet channel can be positioned particularly reliably.
  • the water inlet duct has a water pipe which is connected to the base, and the base has a water inlet connection which is connected to the water pipe and has a water outlet opening on the cooking chamber side and protrudes in particular into the cooking chamber.
  • the water inlet channel is formed by the water pipe and the water inlet connection piece.
  • the base can be designed as a holder for the water inlet channel inserted through it.
  • the base consists of a poorly thermally conductive material such as plastic. This achieves the advantage that the water conducted through the base heats up only slightly, and thus the formation of lime in the base is suppressed or practically completely avoided.
  • the base is permanently installed in the cooking chamber wall.
  • a further development is that the base can be removed by a user, which has the advantage that it can be cleaned, in particular decalcified, particularly easily by a user.
  • the base can in particular be dishwasher safe.
  • the water inlet channel is routed through a rear wall of the cooking chamber. This is advantageous because sufficient installation space is available for the passage of the water inlet duct, in particular the base.
  • the water evaporation container can also advantageously be arranged close to the rear wall as a result, even if the water inlet channel projects only slightly into the cooking chamber.
  • the water inlet channel can also be guided into the cooking chamber through a side wall in the form of a left-hand or right-hand cooking chamber wall.
  • controllable water metering unit is a controllable shut-off valve, in particular if the water tank is arranged higher than the water channel or its water outlet opening.
  • controllable water metering unit is a pump, in particular if the water tank is arranged lower than the water channel or its water channel water outlet opening. A suction side of the pump is then connected to the water tank, and a pressure side of the pump is connected to the water inlet channel.
  • the pump is in particular a one-way pump, ie when activated or operated only to pump water in one direction, namely from the water tank to the water metering unit. This enables the installation of particularly simple, robust and inexpensive pumps. There is no second pump for returning water to the water tank, as is the case with many evaporators arranged outside the cooking chamber.
  • the area of the floor provided for positioning the water evaporation container is located near the rear wall of the cooking space.
  • the advantage is achieved that the water evaporation container does not stand in the way, or only slightly, of an item to be cooked that has been introduced into the cooking chamber.
  • the water evaporation container can also be heated by direct thermal radiation from the convection heating (e.g. its ring heating element), which reduces the heating-up time and requires a particularly high amount of heat to evaporate the water in provides to the water evaporation tank.
  • the bottom of the cooking space is designed for positioning the water evaporation container. This advantageously facilitates correct positioning of the water evaporation container. For example, this area can be surrounded by a circumferential bead or marked accordingly.
  • At least one heating element is present below a region of the base provided for positioning the water evaporation container. In this way, heating of the water evaporation container is advantageously accelerated by heat transfer from below and heat input into the water located therein is increased for rapid and sustained steam generation.
  • the at least one heating element corresponds to a section of a bottom heating element, ie the bottom heating element extends into this area.
  • the at least one heating element may be a dedicated heating element which is specifically provided for heating this floor area.
  • the at least one heating element can be a tubular heating element or a thick-film resistance element, for example.
  • At least one object is placed in the water evaporation container.
  • This achieves the advantage that the formation of water droplets in the water evaporation container (for example due to the Leidenfrost effect) is avoided or at least suppressed, as a result of which evaporation effectiveness is further increased.
  • the evaporation effectiveness is also increased in this way due to the thermal capacity of the at least one object.
  • the at least one object advantageously has a high heat capacity.
  • the at least one object can include, for example, one or more lava rocks, one or more small metal parts (e.g. a metal chain), zeolites or a textile.
  • the household cooking appliance is set up to automatically carry out a process for producing pasta, in particular bread, for example as part of a dedicated automatic program.
  • the object is also achieved by a method for steaming food to be cooked in a cooking chamber of a household cooking appliance as described above, in which the cooking chamber is preheated with an empty water evaporation container inserted, ie when there is typically no food to be cooked in the cooking chamber.
  • the advantage is achieved that the water evaporation container starts the actual cooking process when the food to be cooked is in the cooking chamber.
  • the cooking chamber is preheated with the water evaporation container inserted, the food to be cooked is then placed in the cooking chamber and the water metering unit is then activated, so that a predetermined volume of water is fed from the water tank into the water bowl.
  • the water tank is emptied into the water evaporation container at the end of a cooking process.
  • a deposit of lime in the Water tank particularly effectively suppressed. The user can then simply remove and empty the water evaporation container after the cooking process.
  • the method comprises the production of pasta, in particular bread, with at least the initial exposure of the cooking space to steam.
  • FIG. 1 shows a sketch of a system according to the invention as a sectional side view
  • FIG. 2 shows a possible course of a steam cooking process using the system from FIG.
  • the system 1, 16 comprises a household cooking appliance in the form of an oven 1 which has a cooking chamber 3 which can be closed by a door 2 at the front.
  • the cooking chamber 3 can be heated here by means of a bottom heating element 4 and a circulating air heater 6, 7 arranged on a rear wall 5 of the cooking chamber 3, with the circulating air heater 6, 7 being arranged behind a baffle 8 and having a fan 6 which is driven by a ring heating element 7 is surrounded.
  • the oven 1 can also have other heating elements such as a top heating element, grill element, etc. (not shown).
  • a water tank 10 is arranged below a floor 9 of the cooking chamber 3 and thus inside the cooking chamber 3 and is connected via a water line 11 (e.g. a pipe or hose) to a suction side of a disposable pump 12 serving as a water metering unit, the pressure side of which is connected via a water line 13 ( eg a tube or a hose) is connected to a base 14 mounted in the rear wall 5 .
  • a water inlet connector 15 Integrated into the base 14 is a rigid water inlet connector 15 which is connected to the water pipe 13 and projects into the cooking chamber 3 (in this case running obliquely downwards) and has a water outlet opening on the cooking chamber side.
  • one of the disposable pump 12 provided in the cooking chamber 3 leading water inlet channel 13, 15, which leads through the rear wall 5.
  • a passive water evaporation tank in the form of a water bowl 16 open at the top is placed on the floor below the water outlet opening of the water inlet connection piece 15 .
  • the water tray 16 is passive in the sense that it does not have any heating elements itself and therefore does not need to be electrically connected to the oven 1 either. In particular, it is dishwasher safe.
  • the water bowl 16 can be made of cast iron and partially filled with at least one object 17 such as lava rock and so on.
  • the area of the floor 9 provided for storing the water bowl 16 can be designed for positioning the water bowl 16, e.g. by means of a circumferential bead (not shown).
  • the area provided for storing the water tray 16 is located near the rear wall 5, partially behind the baffle 8. As a result, the water tray 16 placed on it can be heated from below by the bottom heating element 4, by convection heat from the hot air in the cooking chamber 3 and by the ring heater 7 outgoing heat radiation are heated.
  • the one-way pump 12, the radiators 4, 7 and the fan 6 are controlled by a control device 18.
  • FIG. 2 shows a possible course of a steam cooking process for baking bread using the system from FIG.
  • a step SO the empty water bowl 16 is placed by a user on the area of the floor 9 of the still cold cooking chamber 3 provided for this purpose.
  • a step S1 the cooking space 3 without the food to be cooked (dough) is preheated by the control device 18 operating the bottom heating element 4 and/or the circulating air heater 6, 7. As a result, the water bowl 16 is also heated.
  • a step S2 the door 2 is opened and at least one piece of dough is placed in the cooking chamber 3 by a user.
  • the user then closes the door 2 again and activates a bread baking process, e.g. a corresponding program.
  • the control device 18 controls the one-way pump 12 in a step S3, so that it delivers water with a predetermined volume into the water bowl 16. Because the water pan 16 has been heated during preheating and has a high mass and high thermal conductivity, and hence high thermal mass, the water will boil within a short time (e.g., within 1 s to 60 s) to form steam released into the cooking chamber 3. This early development of steam causes the crust of the bread to become particularly crispy.
  • control device 18 can activate the one-way pump 12 a further number of times to fill up or refill the water bowl 16 .
  • control device 18 can activate the disposable pump 12 again after the end of the bread baking process, in particular after a certain delay period or under user control, in order to pump out the water still in the water tank 10 into the water bowl 16.
  • a user can then remove the water bowl 16 and, for example, empty it in a sink and clean it (in particular descaling), for example in a dishwasher or by hand.
  • a water tank 10 which is arranged above the base 14, instead of the one-way pump 12, there can also be a shut-off valve set up by the control device 18 for selective opening and blocking, so that when water is to be fed into the water bowl 16, through the Control device 18 is opened.
  • a numerical specification can also include exactly the specified number as well as a usual tolerance range, as long as this is not explicitly excluded.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Cookers (AREA)

Abstract

L'invention concerne un système (1, 16) permettant la cuisson à la vapeur d'aliments à cuire dans une chambre de cuisson (3) d'un dispositif de cuisson ménager (1), en particulier d'un four, le système comprenant : un dispositif de cuisson ménager (1) comportant une chambre de cuisson (3), un réservoir d'eau (10) situé à l'extérieur de la chambre de cuisson (3), et un conduit d'alimentation en eau (13, 15) passant à travers une paroi (5) de la chambre de cuisson, le réservoir d'eau (10) étant relié au conduit d'alimentation en eau par l'intermédiaire d'une unité de dosage d'eau réglable (12) ; et un récipient d'évaporation passive d'eau (16) pouvant être placé sur une base (9) de la chambre de cuisson et pouvant être rempli d'eau à partir du conduit d'alimentation en eau et comportant au moins une ouverture de sortie de vapeur. L'invention concerne également un procédé de cuisson à la vapeur d'aliments à cuire au moyen du système, ledit procédé pouvant consister à préchauffer (S0-S1) la chambre de cuisson comportant le récipient d'évaporation d'eau vide à son intérieur, puis à introduire (S2) les aliments à cuire dans la chambre de cuisson, et à actionner ensuite l'unité de dosage d'eau de sorte qu'un volume spécifié d'eau est acheminé du réservoir d'eau vers le plateau d'eau. En particulier, l'invention est utilisée avantageusement pour cuire à la vapeur des produits de boulangerie-pâtisserie, en particulier du pain, dans un four.
PCT/EP2021/082134 2020-12-16 2021-11-18 Système constitué d'un dispositif de cuisson et d'un récipient d'évaporation passive d'eau WO2022128311A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
DE112021006474.6T DE112021006474A5 (de) 2020-12-16 2021-11-18 Dampfbehandeln von Gargut in einem Haushalts-Gargerät
CN202180084848.5A CN116601439A (zh) 2020-12-16 2021-11-18 由烹饪器具和无源的水蒸发容器构成的系统

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP20290083 2020-12-16
EP20290083.3 2020-12-16

Publications (1)

Publication Number Publication Date
WO2022128311A1 true WO2022128311A1 (fr) 2022-06-23

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ID=74346768

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2021/082134 WO2022128311A1 (fr) 2020-12-16 2021-11-18 Système constitué d'un dispositif de cuisson et d'un récipient d'évaporation passive d'eau

Country Status (3)

Country Link
CN (1) CN116601439A (fr)
DE (1) DE112021006474A5 (fr)
WO (1) WO2022128311A1 (fr)

Citations (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4420821A1 (de) 1994-06-15 1995-12-21 Bosch Siemens Hausgeraete Backofen zum Dampfgaren
DE19812465A1 (de) 1998-03-23 1999-10-07 Miwe Michael Wenz Gmbh Dampferzeuger
JP2003050015A (ja) * 2001-08-06 2003-02-21 Sharp Corp 加熱調理装置
WO2005015088A1 (fr) * 2003-08-08 2005-02-17 Matsushita Electric Industrial Co., Ltd. Dispositif de cuisson et methode d'entrainement de ce dispositif
US20060011607A1 (en) 2004-07-16 2006-01-19 Samsung Electronics Co., Ltd. Heating apparatus for cooking
EP1741988A1 (fr) * 2004-04-28 2007-01-10 Matsushita Electric Industries Co., Ltd. Méthode de rechauffement au micro-ondes et appareil
EP1994826A1 (fr) 2007-05-25 2008-11-26 Indesit Company S.P.A. Four pour cuire des aliments
EP1995525A1 (fr) * 2007-05-25 2008-11-26 Indesit Company S.p.a. Four de cuisson
WO2010116717A1 (fr) 2009-04-06 2010-10-14 パナソニック株式会社 Dispositif de chauffage haute fréquence à fonction de génération de vapeur
EP2517563A1 (fr) * 2011-04-28 2012-10-31 Samsung Electronics Co., Ltd. Appareil de cuisson à vapeur
WO2013104521A1 (fr) 2012-01-13 2013-07-18 BSH Bosch und Siemens Hausgeräte GmbH Four vapeur avec bac à eau chauffant
US20180259192A1 (en) 2017-03-07 2018-09-13 Whirlpool Corporation Forced convection steam assembly
WO2018191255A1 (fr) * 2017-04-10 2018-10-18 Beckett Gas, Inc. Appareil à feu direct
US20200011536A1 (en) 2018-07-03 2020-01-09 Electrolux Home Products, Inc. Cooking oven with steam generator inside cooking cavity

Patent Citations (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4420821A1 (de) 1994-06-15 1995-12-21 Bosch Siemens Hausgeraete Backofen zum Dampfgaren
DE19812465A1 (de) 1998-03-23 1999-10-07 Miwe Michael Wenz Gmbh Dampferzeuger
JP2003050015A (ja) * 2001-08-06 2003-02-21 Sharp Corp 加熱調理装置
WO2005015088A1 (fr) * 2003-08-08 2005-02-17 Matsushita Electric Industrial Co., Ltd. Dispositif de cuisson et methode d'entrainement de ce dispositif
EP1741988A1 (fr) * 2004-04-28 2007-01-10 Matsushita Electric Industries Co., Ltd. Méthode de rechauffement au micro-ondes et appareil
US20060011607A1 (en) 2004-07-16 2006-01-19 Samsung Electronics Co., Ltd. Heating apparatus for cooking
EP1994826A1 (fr) 2007-05-25 2008-11-26 Indesit Company S.P.A. Four pour cuire des aliments
EP1995525A1 (fr) * 2007-05-25 2008-11-26 Indesit Company S.p.a. Four de cuisson
WO2010116717A1 (fr) 2009-04-06 2010-10-14 パナソニック株式会社 Dispositif de chauffage haute fréquence à fonction de génération de vapeur
EP2517563A1 (fr) * 2011-04-28 2012-10-31 Samsung Electronics Co., Ltd. Appareil de cuisson à vapeur
WO2013104521A1 (fr) 2012-01-13 2013-07-18 BSH Bosch und Siemens Hausgeräte GmbH Four vapeur avec bac à eau chauffant
US20180259192A1 (en) 2017-03-07 2018-09-13 Whirlpool Corporation Forced convection steam assembly
WO2018191255A1 (fr) * 2017-04-10 2018-10-18 Beckett Gas, Inc. Appareil à feu direct
US20200011536A1 (en) 2018-07-03 2020-01-09 Electrolux Home Products, Inc. Cooking oven with steam generator inside cooking cavity

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Publication number Publication date
DE112021006474A5 (de) 2023-11-09
CN116601439A (zh) 2023-08-15

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