EP1185189A2 - Procede et dispositif de reglage de l'humidite dans des rotissoires - Google Patents

Procede et dispositif de reglage de l'humidite dans des rotissoires

Info

Publication number
EP1185189A2
EP1185189A2 EP00943748A EP00943748A EP1185189A2 EP 1185189 A2 EP1185189 A2 EP 1185189A2 EP 00943748 A EP00943748 A EP 00943748A EP 00943748 A EP00943748 A EP 00943748A EP 1185189 A2 EP1185189 A2 EP 1185189A2
Authority
EP
European Patent Office
Prior art keywords
water
cooking appliance
cooking
appliance according
waterway
Prior art date
Legal status (The legal status 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 status listed.)
Withdrawn
Application number
EP00943748A
Other languages
German (de)
English (en)
Inventor
Werner SCHWARZBÄCKER
Jenö HORVATH
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Welbilt Deutschland GmbH
Original Assignee
Convotherm Elektrogeraete 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 Convotherm Elektrogeraete GmbH filed Critical Convotherm Elektrogeraete GmbH
Publication of EP1185189A2 publication Critical patent/EP1185189A2/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24F—AIR-CONDITIONING; AIR-HUMIDIFICATION; VENTILATION; USE OF AIR CURRENTS FOR SCREENING
    • F24F11/00—Control or safety arrangements
    • F24F11/0008—Control or safety arrangements for air-humidification

Definitions

  • the invention relates to a method for regulating or controlling the humidity and / or the temperature in a cooking space for food.
  • the invention also relates to a device for regulating or controlling the humidity and / or the temperature in a cooking space for food.
  • the object of the invention is to provide a method and a device with the aid of which, in a treatment room for substances, in particular foodstuffs, with little structural use of the necessary means, both a moisture control or moisture control and a temperature control or temperature control with a large one Efficiency and sensitive control options and avoiding major energy losses can be made possible in the various regulating or control processes.
  • This object is achieved according to the invention in a method of the type specified at the outset by a water vapor-water phase conversion or a water-water vapor phase conversion on an open, freely accessible, moving water surface, the movement intensity of which can be regulated or controlled, the water surface being controlled by at least - At least one waterway formed on a water guiding device of low heat capacity is formed in the manner of a water film.
  • the phase change on a free, moving water surface can either dehumidify it through condensation of water from the cooking space atmosphere or it can increase the partial pressure of the water vapor in the cooking space atmosphere by evaporation from this free water surface and thus increase the moisture content.
  • this free, moving water surface can cool it or, if necessary, heat it slightly.
  • the regulation or control of the humidity or temperature in a treatment room or cooking chamber is thus possible with simple measures, without the disadvantages of the previously known condensation options being able to occur.
  • the disadvantage of conventional surface capacitors is that they have a relatively large mass and therefore react sluggishly. Due to the large mass, which is due to the design, a large amount of coolant is also required.
  • the free water surface can be formed on devices to be arranged separately from the walls of the treatment room, for example in the form of sheets, rods, etc., so that neither the wetting of the material to be treated nor a jagged one
  • the walls of the treatment room have a deterrent effect.
  • the formation of a free water surface does not require devices with a high heat capacity, which make the regulating process or the control process unnecessarily sluggish. If a waterway with a shallow depth and thus with a large surface-to-depth ratio is formed, this results in a quick response to an initiated regulating or control process without large water consumption being incurred.
  • the intensity of movement of the water surface can be regulated by changing the angle of inclination of the device carrying it.
  • the movement intensity of the water surface can also be regulated by obstacles. It is useful to change the influence of the obstacles by changing their number and / or their size and / or their location.
  • the size of the water surface can be regulated or controlled.
  • the amount of water supplied per unit time for the phase change that is to say the water flow, can be regulated or controlled in an advantageous manner.
  • the treatment room can advantageously also be controlled by a controllable one Circulation of the medium present in the treatment room can be brought about.
  • the direction of flow of the medium can be set essentially tangentially in or against the direction of movement of the water surface, because in addition to the desired exchange of substances, this can also influence the intensity of movement of the water surface.
  • All of the above-described procedural measures can be used individually or together to bring about either rapid dehumidification, constant dehumidification, recooling of the atmosphere in the treatment room or an increase in moisture through steam generation.
  • the quick dehumidification of the treatment room or cooking space is carried out in order to prevent the so-called steam hammer, i.e. the escape of large amounts of steam, when opening the cooking chamber door, which can endanger the operating personnel.
  • the constant dehumidification is to some extent a long-term process, for example to remove the moisture escaping from the material to be treated without causing a change in the entire medium, which is associated with high energy losses.
  • Recooling of the cooking space is necessary if one has to switch from a treatment process at a higher temperature to a treatment process at a lower temperature, since the regulation of the moisture not only includes a reduction in the moisture content, but also an increase in the moisture content.
  • the provided phase change a certain steam generation and thus increase the humidity in the cooking space can be brought about. In this case, relatively little water will be supplied to the device carrying the water surface, which contributes to the evaporation of the water supplied due to its heat content.
  • a cooking device for regulating or controlling the moisture and / or the temperature in a cooking chamber for foodstuffs is characterized in that a water guiding device with low heat capacity is used in the treatment room, which has an adjustable or controllable water inlet and a water outlet and which is used to generate at least one moving waterway of shallow water depth in a predetermined path.
  • a water guiding device with low heat capacity is used in the treatment room, which has an adjustable or controllable water inlet and a water outlet and which is used to generate at least one moving waterway of shallow water depth in a predetermined path.
  • the water guiding device is a thin-walled plate with guiding elements for determining the direction and speed of the water of each waterway.
  • the board can preferably be made of metal, for example stainless steel or aluminum, so that it can withstand the mechanical stresses at the temperatures prevailing in the cooking chamber despite the lightweight construction to achieve a low heat capacity.
  • An advantageous embodiment of the invention provides that the guide elements are formed by oblong holes made obliquely to the direction of flow in the manner of a herringbone pattern.
  • the guiding elements serve primarily to give direction and less to influence the intensity of movement of the water surface.
  • the guide elements are formed by elongated holes which are formed parallel to the flow direction and delimit each waterway, the elongated holes being at a smaller distance in the flow direction than corresponds to their length.
  • the guide elements are formed by raised or recessed embossments, beads or grooves that delimit at least one intended waterway.
  • the guiding elements can also consist of guardrails.
  • the guard rails can be designed as continuous units or they can also consist of short guide pieces.
  • openings are provided on both sides of a waterway. These also serve to improve the flow of water through the medium circulated in the cooking chamber.
  • the water guiding device has at least one U-shaped channel which is placed on a thin-walled board.
  • the direction of the waterway is precisely specified on this panel, and the attached, U-shaped channel, which is preferably connected to the panel by welding, serves as a stiffener.
  • the water guiding device can also advantageously be designed as a grating with grating bars running in the direction of movement of the water surface. As a result, a relatively large surface area to be wetted by the water in the water guiding device is created with a low heat capacity.
  • the water guiding device has interruptions, there is a free fall of the water forming the water surface in the area of these interruptions, but such an embodiment has the advantage that the freely falling water reaches a water guiding device again and thus performs a largely controlled movement.
  • obstacles are provided in the waterway or waterways in a further embodiment of the invention.
  • the number and / or their size and / or their position can be changed in order to vary the influence of the movement intensity.
  • a simple way of regulating or controlling the number of waterways is achieved by a further embodiment of the invention, which consists in the water inlet connecting the individual waterways and falling from the first to the last waterway, so that with increasing water quantity the individual waterways are loaded sequentially.
  • Figure 1 a section through a cooking device for the treatment of food in schematic form with a device for regulating the humidity and / or the temperature in the cooking space;
  • FIG. 2 a vertical section for the illustration according to FIG. 1 with the section in the uppermost region of the cooking appliance;
  • Figure 3 is a graphical representation of part of a
  • Figure 4 is a view of another embodiment of a
  • Figure 5 is an enlarged partial view of the device of Figure 4.
  • Figure 6 a further embodiment of a device for controlling the humidity and / or the temperature in a cooking space.
  • a cooking space 3 is separated in a housing 1 of a cooking device by a partition 2, in which grids 4 are provided for the reception of food to be treated on a tray rack (not shown).
  • a fan 5 can be driven by a drive motor 6, which draws in the medium present in the cooking chamber 3 via a grille 7 and presses this medium into the cooking chamber via a heater 8 and slots 9.
  • a steam generator is indicated, which supplies the steam necessary to generate a steam atmosphere.
  • the cooking chamber 3 is arranged at a distance from it a device designated overall by 1 1, which serves to regulate or control the humidity and / or the temperature in the cooking chamber.
  • This device 1 1 has a water inlet 12, a water guide device 13 and a collector for flowing water and condensate, which is designated by 14.
  • FIG. 3 shows a first embodiment of a device which is denoted by 1 1 in FIGS. 1 and 2 and which serves to regulate or control the humidity and / or the temperature in the cooking space.
  • the illustration in FIG. 3 essentially shows only sections of one half of this device, the center line of which is designated by 15.
  • a water supply line 16 is indicated schematically in the middle of the water inlet 12, which is designed as a trough. Damming walls 17 are arranged in the water inlet 12, which have a lower height than the depth of the trough-like water inlet 12. Their function is explained below.
  • the water inlet 12 is arranged on the upper edge of the water guiding device 11 formed as a plate, which consists of a sheet metal plate, for example made of stainless steel, and is cooled by flowing water which emerges from openings 18 at the bottom of the water inlet 12.
  • Various openings or elongated holes are provided in the water guiding device 11 so that the water emerging from the water inlet runs along the water guiding device 11 in orderly paths or waterways.
  • Located next to the center line 15 are square elongated holes 19, which are at a shorter distance from each other than this corresponds to their length.
  • the shorter elongated holes 22 provided at the upper end each serve to demarcate the adjacent waterway 23 with regard to heat conduction, that is to say that these elongated holes prevent heat conduction in the area between superimposed elongated holes 20 between waterways 2 1 and 23.
  • the water at elongated holes 20 can run along, for which the adhesion of the water has its cause, and this water then also does not run around the lower end of the elongated hole 20 and could thus crawl over to the waterway 23, the elongated holes 20 are designed with sharp-edged corners in order to form corresponding tear-off edges.
  • the further waterways 24, 25, etc. are delimited by rectangular elongated holes 19, which are mutually offset in height.
  • Each waterway 2 1, 23, 24 and 25 etc. is assigned an opening 18 in the water inlet 12.
  • the baffle walls 17 serve to regulate the distribution of the water over the adjacent waterways. Then the waterway 2 1 is wetted first. If a greater cooling effect is required, more water is introduced through the water supply line 16 until the water, which can no longer flow out through the opening 18, flows over the dam wall 17 and fills the subsequent section of the water inlet 12, as a result of which the ones provided there Openings 18 can supply water to waterways 24 and 25 etc. In this way, successively parallel waterways can be put into operation.
  • a trough-shaped collector 14 is provided, each of which only one half of the Water guiding device is assigned. Between the two collectors 14, of which only one is shown, there remains a free area in which the water guiding device 11 has a drip-off tongue 26, which in the present exemplary embodiment guides the water and the condensate to the bottom 27 of the cooking appliance, which has a drain opening 28.
  • the water and condensate flowing off along the water guiding device 1 1 thus reaches the bottom of the cooking device, which is wetted in this area, which can lead to the fat that has accumulated there and dripping off from the material to be treated being washed away.
  • Figures 4 and 5 show an embodiment in which the guide device 1 1 a is formed by a plurality of parallel rods 29 which extend through openings 30 in the water inlet 12a, so that the water supplied at the end of the water inlet 12a via the water supply line 16 accumulate on the protruding rods 29 and can flow into the elongated holes 30, whereupon this water is distributed around the round rods 29.
  • This water guiding device 1 1 a has a low heat capacity and therefore responds very quickly to changes in the amount of water and the water temperature, so that a sensitive control can be carried out.
  • the guide device 1 1 a is formed by a plurality of parallel rods 29 which extend through openings 30 in the water inlet 12a, so that the water supplied at the end of the water inlet 12a via the water supply line 16 accumulate on the protruding rods 29 and can flow into the elongated holes 30, whereupon this water is distributed around the round rods 29.
  • This water guiding device 1 1 a has a low heat capacity and
  • a baffle wall 17 is arranged at certain intervals, which is only flooded with water when the inlet is stronger, so that in the direction of flow starting from the water supply line 16, first the first four round rods 29 and then the following ones Round bars are applied.
  • the water inlet 12a is arranged obliquely, as can be seen from FIG. 4.
  • a collector 14a is provided, which has two sections inclined towards the center of the water guiding device 1 1 a, in order to prevent it from falling down on the round rods 29. to be able to drain flowing water together with the condensate possibly formed centrally as quickly as possible from the cooking space through an outlet 3 1 in order to avoid evaporation of this water to be discharged at high temperatures in the cooking space.
  • FIG. 6 shows a further embodiment which differs from the previous embodiments not only in terms of its design but also in terms of its arrangement. While the previous embodiments, as can be seen from FIGS. 1 to 5, essentially have a vertical arrangement of the water guiding device, in the exemplary embodiment according to FIG. 6 the water guiding device, which is denoted by 1 1 b, is arranged slightly inclined from the horizontal direction by one To ensure water flow from the left edge in Figure 6 to the right edge.
  • the water guiding device 11b consists of a sheet metal plate 32 which has longitudinal slots 33 which extend almost over the entire length of the table and between which the individual waterways 34, 35, 36 etc. are formed.
  • baffle walls 17b are arranged in the water inlet 12b in order to supply more or fewer waterways with water as required.
  • the right, lower, slot-free edge 39 of the water guiding device 11b is slightly beveled towards the center in the shape of an arrow and is provided with a collecting plate 40 which is interrupted in the middle of the water guiding device 11b.
  • a drip-off tongue 4 1 is formed around the water directed through the water guiding device 1 1 b from the left to the right edge to be able to run better and in a targeted manner. So that the water does not flow over at the lateral edges, low side walls 42 are provided for enclosing the water guiding device 11b.
  • the respective water guiding device 1 1, 1 1 a and 1 1 b water is supplied, whereby in the case of constant dehumidification of the cooking space, ie. H . if the dehumidification performance is to be low, only a small amount of water is distributed, which is distributed over one or two waterways in the vicinity of the water supply line 16.
  • the water then flows on the path of the individual waterways 2 1, 23, 24 or 29 or 34, 35, 36 predetermined by corresponding guide elements in the form of elongated holes, slots or the like.
  • the moving water surface is exposed to the cooking chamber atmosphere, so that at Corresponding to cold water, moisture condenses on the surface of the water from the medium in the cooking space.
  • the mixture of supplied water and condensate is then collected at the respective outlet and discharged. Make sure that this water is drained out of the hot cooking space as quickly as possible to avoid re-evaporation.
  • this water surface serves to cool the cooking chamber medium, which means that not only the humidity, but also the temperature in the cooking chamber can be regulated, as previously described.
  • the device according to the invention can also be used to increase the humidity.
  • relatively little water is supplied to the water guiding device, so that due to its previous heating by the hot cooking chamber atmosphere, this causes the little water to evaporate, as a result of which the cooking chamber humidity can be increased.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Commercial Cooking Devices (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Air Humidification (AREA)
  • Cookers (AREA)

Abstract

L'invention concerne un dispositif de commande ou de réglage de l'humidité et/ou de la température, agencé dans l'espace de cuisson d'une rôtissoire, caractérisé en ce qu'il comprend des moyens de circulation d'eau (11) avec une amenée d'eau (12) et une sortie d'eau (14), en ce que les moyens de circulation d'eau (11) comprennent des éléments de guidage (20) sous forme d'ouvertures longitudinales, en vue de guider l'eau d'écoulement dans une direction déterminée. Sur la surface de circulation d'eau, il peut se produire, par exemple, une condensation de la vapeur présente dans l'espace de traitement.
EP00943748A 1999-06-10 2000-05-30 Procede et dispositif de reglage de l'humidite dans des rotissoires Withdrawn EP1185189A2 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE1999126485 DE19926485C2 (de) 1999-06-10 1999-06-10 Verfahren und Vorrichtung zur Regelung oder Steuerung der Feuchtigkeit und/oder der Temperatur in einem Gargerät für Nahrungsmittel
DE19926485 1999-06-10
PCT/EP2000/004944 WO2000076382A2 (fr) 1999-06-10 2000-05-30 Procede et dispositif de reglage de l'humidite dans des rotissoires

Publications (1)

Publication Number Publication Date
EP1185189A2 true EP1185189A2 (fr) 2002-03-13

Family

ID=7910802

Family Applications (1)

Application Number Title Priority Date Filing Date
EP00943748A Withdrawn EP1185189A2 (fr) 1999-06-10 2000-05-30 Procede et dispositif de reglage de l'humidite dans des rotissoires

Country Status (4)

Country Link
EP (1) EP1185189A2 (fr)
JP (1) JP2003501193A (fr)
DE (1) DE19926485C2 (fr)
WO (1) WO2000076382A2 (fr)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10327282C5 (de) † 2003-06-17 2008-03-06 Convotherm Elektrogeräte GmbH Vorrichtung zur Wärmebehandlung von Substanzen, insbesondere Nahrungsmitteln
EP1659911B1 (fr) 2003-08-08 2008-10-15 Alto-Shaam, Inc. Four comprenant un ensemble de fumage combine a un ou plusieurs ensembles supplementaires de preparation culinaire
DE102005041576B4 (de) * 2004-09-09 2017-08-03 BSH Hausgeräte GmbH Dampfgargerät
DE102007030573B4 (de) * 2007-07-02 2017-05-18 Rational Ag Gargerät mit zumindest einer Kondensationseinrichtung und Verfahren zum Entfeuchten eines Garraums solch eines Gargeräts
DE102008050153B4 (de) * 2008-10-01 2022-02-03 Rational Ag Gargerät mit Wärmetauscherleitung
DE102009009013A1 (de) 2009-02-16 2010-08-19 Rational Ag Verfahren zum Entfeuchten und Gargerät hierfür
DE102020125514A1 (de) 2020-09-30 2022-03-31 Miele & Cie. Kg Gargerät, umfassend einen Garraum mit einer Kondensatsammelrinne
JP7154464B1 (ja) * 2022-02-02 2022-10-17 三菱電機株式会社 加湿装置
CN114941896A (zh) * 2022-05-25 2022-08-26 青岛海尔空调电子有限公司 用于空调器的湿度调节控制方法和空调器

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DE3001747C2 (de) * 1980-01-18 1984-07-19 Buderus Ag, 6330 Wetzlar Gerät zur Wärmebehandlung von Nahrungsmitteln
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JPS6054028B2 (ja) * 1983-12-23 1985-11-28 日本たばこ産業株式会社 たばこ用乾燥調和装置
DE3406831A1 (de) * 1984-02-24 1985-08-29 Helmut 8000 München Schunk Ultraschall-luftbefeuchter mit entkalkungs- und entkeimungsvorrichtung zur raumluftbefeuchtung, geruchsbeseitigung und inhalation
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Also Published As

Publication number Publication date
WO2000076382A3 (fr) 2001-04-12
WO2000076382A2 (fr) 2000-12-21
DE19926485A1 (de) 2000-12-21
JP2003501193A (ja) 2003-01-14
DE19926485C2 (de) 2001-09-20

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