EP1867928A1 - Dampfbackofen - Google Patents

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Publication number
EP1867928A1
EP1867928A1 EP07110396A EP07110396A EP1867928A1 EP 1867928 A1 EP1867928 A1 EP 1867928A1 EP 07110396 A EP07110396 A EP 07110396A EP 07110396 A EP07110396 A EP 07110396A EP 1867928 A1 EP1867928 A1 EP 1867928A1
Authority
EP
European Patent Office
Prior art keywords
steam
ventilation duct
cavity
fan
ventilation
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.)
Granted
Application number
EP07110396A
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English (en)
French (fr)
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EP1867928B1 (de
Inventor
Florent Gonny
Sébastien GENEVIER
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.)
Groupe Brandt SAS
Original Assignee
Brandt Industries SAS
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Filing date
Publication date
Application filed by Brandt Industries SAS filed Critical Brandt Industries SAS
Publication of EP1867928A1 publication Critical patent/EP1867928A1/de
Application granted granted Critical
Publication of EP1867928B1 publication Critical patent/EP1867928B1/de
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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
    • F24C15/20—Removing cooking fumes
    • F24C15/2007—Removing cooking fumes from oven cavities
    • 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
    • F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
    • F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
    • F24C15/327—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation with air moisturising

Definitions

  • the present invention relates to a steam cooking oven and more particularly to a device for discharging water vapor contained in a cooking cavity.
  • a steam cooking oven having a cooking chamber
  • the latter is generally brought to saturation in water vapor at atmospheric pressure by sending water on a heating element in the chamber.
  • the cooking of food is then in this furnace chamber saturated with water vapor.
  • Some ovens do not have a system to evacuate the steam at the end of cooking. As a result, when the door of the baking oven is opened, a large quantity of steam suddenly comes out of the furnace chamber and is released into the room in which it is placed. This causes inconvenience to the user and can even be dangerous, which can cause burns. In addition, any damage can be caused to the surroundings by the release of steam, such as on walls and ceilings.
  • This ventilation device makes it possible to evacuate the steam during a cooking cycle in order to avoid the overpressure in the cavity and to partially evacuate the steam at the end of the cooking cycle in order to avoid having a puff of steam when opening the oven door.
  • These cooking ovens comprise a large outlet opening closed by a valve during cooking, and a plurality of holes in said valve to allow the evacuation of surplus steam enclosed in the cooking chamber and prevent a rise in pressure. of said cooking chamber.
  • Said large steam outlet opening and the plurality of holes in the valve for extracting the steam open into a furnace ventilation duct, downstream of the fan.
  • a phase of partial evacuation of the steam by said large outlet opening of the cavity is implemented by progressively opening said valve.
  • Said phase of partial evacuation of the steam is achieved by a Venturi effect since said large outlet opening is disposed downstream of a fan, the blowing zone of said fan being in the ventilation duct of the furnace.
  • baking ovens have the disadvantage of not evacuating most of the steam enclosed in the cavity of the oven although the cavity comprises a large steam evacuation opening and a large valve.
  • the Venturi effect created by the fan of the oven ventilation system is not efficient enough to remove steam from the cooking chamber.
  • the poor sealing associated with the steam evacuation device constituted by the valve, the ventilation duct and the cavity generates heat losses inside said cavity, hence an increase in the steaming times. food.
  • the present invention aims to solve the aforementioned drawbacks and to provide a steam oven equipped with a ventilation device to allow the continuous evacuation of steam during cooking food with steam and complete evacuation of the steam at the end of the cooking cycle.
  • the present invention is directed to a steam cooking oven comprising a cavity adapted to receive food to be heated by steam and enclosed in a housing, a device for generating steam, and a ventilation system of said oven, said cavity comprising air inlet means and air outlet means, said air outlet means comprising at least one steam evacuation opening, said ventilation system comprising a first ventilation duct, said first ventilation duct comprising an air inlet opening in an upper wall of said first ventilation duct, and an air outlet opening in front of the furnace, said ventilation system also comprising a radial axial ventilator located at the inside of the first ventilation duct, the radial axial fan comprising a propeller placed in line with said inlet opening of the first ventilation duct.
  • the at least one cavity evacuation opening opens into a first end of a second ventilation duct and outside the first ventilation duct, said second ventilation duct comprising a second opening end inside an axial suction zone of the fan propeller and in said inlet opening of the first ventilation duct, the suction of vapor from the second ventilation duct and the suction of air charge in the inlet opening of the first ventilation duct taking place in a suction zone situated above a transverse plane of the fan propeller, said transverse plane of said propeller being perpendicular to an axis of rotation said helix; and the second end of the second ventilation duct opens near a decompression zone of the air driven by the fan inside the first ventilation duct.
  • the aspiration of the steam by said at least one steam discharge opening to the inlet opening of the first ventilation duct is effected by suction through the second ventilation duct.
  • Said at least one steam evacuation opening is upstream of the fan to improve the efficiency of the steam evacuation device.
  • the steam is completely drawn in by the fan propeller as the second end of the second ventilation duct is directly placed in the suction zone of said propeller of said fan.
  • the steam is sucked into the first ventilation duct and discharged outside the oven.
  • the vapor does not diffuse outside the first and second ventilation ducts.
  • the position of the second ventilation duct having a first end for driving the steam from the cavity outside the first ventilation duct and a second end opening into the inlet opening of the first ventilation duct makes it possible to reduce the noise. oven ventilation system.
  • the ventilation system of the furnace is constructed in such a way as not to generate any parasitic noise in the first ventilation duct by eliminating any element creating a pressure drop within it.
  • Said at least one steam evacuation opening of the cavity is located in an area not covered by the first ventilation duct.
  • Said at least one steam evacuation opening of the cavity is placed near the first ventilation duct so as to extract the steam and introduce it into the inlet opening of the first ventilation duct and into the zone of suction of the fan.
  • the fan requires ventilation blades only on one surface of the plane transverse to the propeller. Thus, the development of the fan is simplified by adjusting only the fan blades propeller disposed above the plane transverse to the fan propeller.
  • the second vent pipe is used to cool the steam to prevent overheating of the fan motor.
  • the second ventilation duct makes it possible to place the at least one steam evacuation opening away from the ventilator and thus to get rid of protective elements of the motor and of the fan propeller. The cost of the fan is thus reduced by using components that are less resistant to temperature.
  • the provision of the second end of the second ventilation duct in relation to the decompression zone of the first ventilation duct makes it possible to best diffuse the vapor throughout said first ventilation duct.
  • This arrangement also limits the contact of the steam with the walls of the first ventilation duct and cause condensation.
  • the steam is kept suspended in the air without coming into contact with the walls and out of the oven through the outlet opening of the first ventilation duct on the front face of said oven.
  • the vapor channeled by the second ventilation duct is mixed with fresh air in a central zone of the fan propeller, said fresh air coming from the space provided between the cavity and The box.
  • the fresh air comes from the space between the cavity and the housing to avoid excessive heat exchange.
  • Fresh air from outside the oven is too cool and causes condensation at the entrance of the first ventilation duct, this condensation being sprayed to the outside of the oven and is unpleasant for the user. For this reason, the fresh air supply is only taken between the cavity and the housing and not directly outside the oven.
  • the mixture of the vapor from the second ventilation duct and the fresh air is made in an area above the plane transverse to the propeller.
  • the mixture of air and steam is on one side of the fan propeller.
  • the steam and the air are drawn axially by the fan propeller placed in the first ventilation duct.
  • the air inlet flow in the inlet opening of the first ventilation duct is without disturbances, in particular by an air inlet coming from a radial air flow.
  • the amount of air and steam is optimized to improve the efficiency of the steam evacuation device contained in the cavity.
  • the only fresh air intake in the first ventilation duct is carried out axially to the fan propeller.
  • the first ventilation duct comprises a single inlet opening placed above the fan.
  • the suction created in the second ventilation duct is maximum and ensures complete evacuation of the steam from the cavity.
  • the passage section of the steam in the second ventilation duct is substantially constant so as not to cause disturbances.
  • the vapor flow is laminar inside the second ventilation duct.
  • the second ventilation duct comprises a separating element making it possible to connect the upper part of the second ventilation duct to the lower part of the second ventilation duct.
  • Said separating element is substantially in the form of a drop of water and extending to the second end of the second ventilation duct.
  • Said separating element makes it possible to guarantee a flow of laminar air inside the second ventilation duct and inside two ducts formed in the latter.
  • Said at least one evacuation of steam from the cavity is placed near the first ventilation duct.
  • the length of the second ventilation duct is of length minimum and the pressure drops are reduced to a minimum.
  • the second duct can thus be partially achieved by the first ventilation duct in order to minimize the costs of obtaining the ventilation system of the steam cooking oven.
  • the lower part of the second ventilation duct is formed by the outer shape of the first ventilation duct.
  • the second ventilation duct comprises a valve allowing the opening and closing of said at least one steam evacuation opening of the cavity.
  • Said valve makes it possible to close and open the said at least one steam evacuation opening according to the phases of the firing cycle.
  • the valve makes it possible to control the evacuation of the vapor contained in the cavity.
  • Said at least one steam evacuation opening of the cavity is placed in the rear third of said cavity.
  • the position of the at least one steam evacuation opening in the rear third of the cavity ensures complete evacuation of the steam without creating a thermal shock on the food.
  • the food is sensitive to the change of temperature during the evacuation of the steam contained in the cavity.
  • the position in the last third of the cavity of said at least one cavity vapor discharge opening allows with at least one vent to ventilate said cavity by limiting the dead zones.
  • Said at least one vent is preferably disposed near the oven door.
  • a steam cooking oven 1 essentially comprises a cooking chamber 2 and a steam generator 3.
  • the steam generator 3 essentially comprises a steam generation unit 5 and a water supply device 6.
  • the steam generating block 5 is made from materials providing good thermal conductivity, for example aluminum.
  • Said steam generating unit 5 comprises, in a single piece of aluminum, an upper part forming a water evaporation bowl 7 and a lower part forming a heating block 8.
  • the water evaporation pan 7 and the heating block 8 can be made in the form of two separate parts assembled to each other.
  • the heating block 8 is equipped with a heating resistor, a temperature sensor and a temperature limiter. These elements can be mounted at different locations in the heating block 8.
  • the heating resistor is crimped on the heating block 8 so as to obtain a thermal contact of good quality.
  • the water supply device 6 is of the gravity feed type. This water supply device 6 comprises a water tank (not shown), a water supply pipette 9 and a solenoid valve (not shown).
  • the water supply pipette 9 includes a first end which is located at the center of the water evaporation pan 7. A second end of the water supply pipette 9 is connected to the reservoir through the solenoid valve and a connecting pipe, to form a water supply circuit.
  • the cooking chamber 2 is equipped with a temperature probe 10 and a thermal activator (not shown).
  • the cooking chamber 2 is also equipped with a heating sheet (not shown) and a ventilation / cooling turbine 11.
  • the temperature sensor 10 provides control means (not shown) with a temperature measurement inside the cooking chamber 2.
  • the thermal activator is supplied by the control means of the oven 1 and operates in opening / closing a steam evacuation valve 20.
  • a steam dish (not shown) is placed on a rack-shaped support.
  • This steam dish is raised relative to a bottom wall 12 of the cooking chamber 2.
  • the height of the support is dimensioned so that the steam plate 4 is above the water supply pipette 9.
  • the support may be bleachers formed in the side walls 13 of the cooking chamber 2 or fixed to said side walls 13.
  • the steaming oven 1 comprises a cavity 2 adapted to receive food to be heated by steam, a steam generating device 3, and a ventilation system 18 of said oven 1.
  • Said cavity 2 is substantially of parallelepipedal shape comprising an upper wall 16, a lower wall 12, three side walls.
  • the steaming oven 1 comprises a door 22 adapted to seal the cavity 2 in a sealed manner and to allow the introduction and removal of food in said cavity 2.
  • Said cavity 2 comprises air inlet means and air outlet means, said air outlet means comprising at least one discharge opening 19 of the steam.
  • Said ventilation system 18 comprises a valve 20 for opening and closing said at least one evacuation opening 19 of the steam.
  • the steam evacuation device enclosed in a cooking cavity 2 of a steam cooking oven 1 comprises a ventilation duct 5 in which is placed a fan 11 of centrifugal type or also called radial axial.
  • the ventilation duct 5 consists of an upper guide 14 of plastic material and a lower guide 15 of sheet metal.
  • the ventilation duct 5 is located above the upper wall 16 of the cooking cavity 2.
  • the fan 11 of the ventilation duct 5 has a suction zone in the upper part of the oven between the cavity 2 and the housing (not shown).
  • the blowing zone of the fan 11 disposed inside the ventilation duct 5 opens on the front face 36 of the steaming oven 1.
  • the steaming oven 1 comprises at least one air outlet opening 25 located on the front face 36 of the oven 1 so as to evacuate the mixture of air and steam from the cavity 2 to the Oven exterior 1.
  • Said at least one air outlet opening 25 is disposed between the control panel 26 and the door 22 of the oven 1 and preferably extends over a large width of the upper wall 16.
  • the ventilation duct 5 makes it possible to create a ventilation of the oven so as to cool the electrical, mechanical and electronic components of the steam cooking oven 1.
  • the fan 11 consists of a motor 31 and a propeller 17. Said fan 11 is operated from the start of a steaming cycle of the furnace 1. Said fan 11 blows continuously into the duct ventilation 5.
  • the ventilation duct 5 comprises an air inlet opening 29 formed on its upper wall and in line with the propeller 17 placed inside said ventilation duct 5.
  • the ventilation duct 5 comprises a support 30 for the motor 31 of the fan 11. Said motor 31 is located in the suction zone of the fan 11 and at the right of the air inlet opening 29 so as to be cooled by the flow of air entering the ventilation duct 5.
  • Said cavity 2 of the oven 1 is generally made of stainless steel.
  • Said at least one vent 21 is placed in the front part of the cavity 2 and close to the furnace door 22.
  • Said at least one vent 21 allows the continuous evacuation of excess steam in order to avoid putting the cavity 2 under an overpressure during a steam cooking cycle.
  • Said at least one vent 21 is located closer to the door 22 of the oven 1 to allow the continuous evacuation of the steam to remove the heat-cooled vapor with said door 22 having a temperature below the temperature of the steam generated by the steam generator 3.
  • the evacuation of a portion of the steam enclosed in the cavity 2 during cooking of food by steam is carried out continuously.
  • a second auxiliary duct 23 is formed in part with the main ventilation duct 5 in order to connect the cavity 2 to a blowing zone of the fan 11.
  • the second auxiliary duct 23 connects said at least one discharge opening 19 of the steam the cavity 2 at the central zone of the propeller 17 of the fan 11, and particularly at the depression zone of said propeller 17.
  • Said at least one evacuation opening 19 of the steam of the cavity 2 is preferably located downstream of the fan 11.
  • Said at least one evacuation opening 19 of the steam of the cavity 2 is situated outside the main ventilation duct 5 so as not to create losses of loads inside of it.
  • a valve 20 for opening and closing said at least one evacuation opening 19 of the steam of the cavity 2 is controlled by a thermally actuated cylinder 24.
  • the valve 20 makes it possible to seal said at least one opening of evacuation 19 of the steam during a steaming cycle.
  • the valve 20 may comprise a seal (not shown) or be made of silicone material to reduce the cost of the steam evacuation function of the cavity 2.
  • the evacuation of a portion of the steam and the ventilation of the cavity 2 by at least one vent 21 is implemented by a pressure difference of the air between the inside and the outside of said cavity 2.
  • the ventilation of the cavity 2 to evacuate the vapor enclosed in said cavity 2 by introducing air using a fan 11 belonging to the ventilation system 18 of said oven 1 is performed before opening a door 22 said oven 1.
  • the second auxiliary duct 23 allows the evacuation of the steam at the end of a cooking cycle by creating a depression at the level of said at least one discharge opening 19 of the steam of the cavity 2.
  • the evacuation of the steam from the cavity 2 at the end of the cooking cycle by the second auxiliary duct 23 makes it possible to avoid the puff of steam when opening the door 22.
  • This suction principle is more efficient than a Venturi effect system where the at least one steam evacuation opening 19 is placed upstream of the fan 11.
  • the diameter of said at least one discharge opening 19 of the steam is of small size, and substantially of the order of 6 cm in diameter.
  • the heat-activated jack 24 is supplied with electrical energy to open the valve 20 of the at least one steam discharge opening 19 of the cavity 2.
  • the fan 11 creates a depression in the second auxiliary conduit 23 during opening of the valve 20 and allows the suction of the vapor contained in the cavity 2 by said at least one discharge opening 19.
  • the steam extracted from the cavity 2 is mixed with air at the propeller 17 of the fan 11 and the mixture is discharged to the outside through the ventilation duct 5 and then at least one air outlet opening 25 at the front face 36 of the oven 1.
  • Said at least one air outlet opening 25 may consist of an air gap placed between the control panel 26 and the door 22 of the oven.
  • Part of the mixture of air and steam is also introduced into the cavity 2 by said at least one vent 21 so as to create a ventilation inside said cavity 2.
  • Said at least one vent 21 is formed in an upper wall 16 of the cavity 2.
  • Said at least one vent 21 has a mode of operation by introduction of air during the ventilation phase of the cavity 2 to evacuate the vapor enclosed in said cavity 2 before the opening of the door 22 of said oven 1.
  • the introduction of air by said at least one vent 21 makes it possible to generate an air flow of said at least one vent 21 towards said at least one steam evacuation opening 19 inside said cavity 2.
  • Said at least one vent 21 connects the cavity 2 of said oven 1 to a ventilation channel 5 located above the upper wall 16 of said cavity 2.
  • Said at least one vent 21 comprises four air and vapor passages centered on the upper wall 16 of the cavity 2 and extending over the width of said upper wall 16 of said cavity 2.
  • Said at least one vent 21 is made of plastic.
  • Said at least one vent 21 and said at least one steam outlet opening 19 are disposed in the upper wall 16 of the cavity 2.
  • Said at least one vent 21 is placed on the front part of the cavity 2 and close to the door 22 to allow complete ventilation of said cavity 2, whence a complete evacuation of the vapor contained in said cavity 2.
  • the steam evacuation device uses said at least one vent 21 to introduce air into the cavity 2.
  • a stirring of air and steam is carried out from the at least one steam evacuation opening 19 of the cavity in the second auxiliary duct 23 opening into the suction zone of the fan 11, then the air mixture. and steam is blown into the main duct 5 of the fan 11 opening into at least one outlet opening 25 to extract the mixture to the outside, and the mixture of air and steam also introducing into said at least one vent 21 to cross the cavity 2.
  • the air flow introduced into the cavity 2 by said at least one vent 21 follows the walls of said cavity 2 to prevent the formation of condensation thereon.
  • said at least one vent 21 makes it possible to remove a portion of the steam from the cavity 2.
  • Said at least one vent 21 has a mode of operation by Venturi effect during the cooking phase of food to evacuate the vapor enclosed in the cavity 2.
  • Said at least one vent 21 of said furnace 1 makes it possible to ventilate a dead zone of the cavity 2 close to the door 22 during the cooking phase of the food, the circulation of air in said cavity 2 attenuating condensation on an inner wall of said door 22.
  • the distance between the door 22 of said oven 1 and said at least one vent 21 is less than or equal to 6 cm, and preferably of the order of 4 cm.
  • the positioning of the at least one vent 21 near the door 22 increases the efficiency of the oven and reduce the cooking time of food steam.
  • the steam evacuation device makes it possible to guarantee equivalent or even improved cooking performance, in particular for the rise in temperature and the temperature regulation of the cooking chamber 2.
  • the steam evacuation device makes it possible to evacuate the excess steam continuously during cooking and completely at the end of the cooking cycle without cooling the food or degrading the cooking qualities.
  • the fan 11 can continue to blow air into the main ventilation duct 5 when the door 22 is opened. Part of the air blown by the fan 11 is introduced into the at least one ventilation port 21. to create a curtain of air to prevent a residual amount of steam can go back to the user.
  • the user can open the door 22 of the cavity 2 safely and without risk of burns by the steam.
  • the operation of the steaming oven 1 is as follows.
  • the food is disposed inside the cavity 2 and the door 22 is closed.
  • the cavity 2 is brought to saturation of steam under atmospheric pressure by sending water to a heating element.
  • the valve 20 is closed.
  • the fan 11 blows air sucked between the housing and the cavity 2 and all of the air is expelled to the outside of the furnace 1.
  • a Venturi effect is created at the level of the at least one vent 21 so as to remove the excess steam of the cavity 2.
  • the cooled steam near the door 22 is withdrawn by said at least one vent 21 so as to equalize the temperature inside the cavity 2.A quantity of vapor is sucked by the air flow through the ventilation duct 5.
  • successive water supplies maintain the saturation of water vapor in the cavity 2.
  • the enclosure is therefore saturated with steam.
  • the steam evacuation device described above is implemented for about three minutes before the end of cooking.
  • the valve 20 is opened by the actuation of the cylinder thermal activation 24 thus allowing the aspiration of the vapor by said at least one discharge opening 19.
  • the steam flows in the second auxiliary conduit 23 to the suction zone of the fan 17 of the fan 11. air sucked through the air inlet opening 29 of the ventilation duct 5 is mixed with the steam exiting the second auxiliary duct 23.
  • the mixture of air and steam is expelled through the ventilation duct 5 to said at least one outlet opening 25 and a part of the mixture is introduced into the cavity 2 by said at least one vent 21.
  • the mixture of air and vapor makes it possible to circulate the vapor inside the cavity 2 and the along the walls of the latter to exit through said at least one steam evacuation opening 19.
  • Said at least one discharge opening 19 and said at least one vent 21 are oriented towards the top of the cavity 2.
  • the mixture air with steam allows cooling idir the water vapor thus preventing any risk of burns for the user.
  • the door 22 of the oven 1 After an opening time of the valve 20 predetermined by the Applicant as a function of the flow rates of entry and exit and the volume of the cavity 2, the door 22 of the oven 1 can be opened safely.
  • the cavity 2 of the steam cooking oven 1 can be emptied of the water vapor in a relatively short time, substantially less than three minutes, for the greatest safety and comfort of the user.
  • This steam evacuation device prevents the discharge of hot steam outside the oven 1 not to degrade ceilings or surrounding walls.
  • the steaming oven 1 comprises a cavity 2 adapted to receive food to be heated by steam and enclosed in a housing (not shown), a steam generating device 3, and a ventilation system 18 of said oven 1 .
  • Said cavity 2 comprises air inlet means and air outlet means.
  • Said air outlet means comprising at least one evacuation opening 19 of the steam.
  • Said ventilation system 18 comprises a first ventilation duct 5.
  • Said first ventilation duct 5 comprises an air inlet opening 29 in an upper wall of said first ventilation duct 5, and an air outlet opening 25 in front face 36 of the oven 1
  • Said ventilation system 18 also comprises a radial axial fan 11 placed inside the first ventilation duct 5, the radial axial fan 11 comprises a propeller 17 placed in line with said inlet opening 25 of the first ventilation duct 5.
  • Said at least one discharge opening 19 of the steam of the cavity 2 opens into a first end 37 of a second ventilation duct 23 and outside the first ventilation duct 5.
  • Said second ventilation duct 23 comprises a second end 38 opening into an axial suction zone of the fan 17 of the fan 11 and into an inlet opening 29 of the first ventilation duct 5.
  • the suction of steam from the second ventilation duct 23 and the intake of fresh air into the inlet opening 29 of the first ventilation duct 5 is carried out in a suction zone situated above a plane transverse 33 of the propeller 17 of the fan 11, said transverse plane 33 of said propeller 17 being perpendicular to an axis of rotation 34 of said propeller 17.
  • Said at least one evacuation opening 19 of the steam is upstream of the fan 11 to improve the efficiency of the steam evacuation device.
  • the steam is sucked into the first ventilation duct 5 and discharged outside the oven 1.
  • the steam does not diffuse outside the first and second ventilation ducts 5 and 23.
  • the second end 38 of the second ventilation duct 23 opens into the inlet opening 29 of the first ventilation duct 5 and close to a decompression zone of the air 32 driven by the fan 11 inside. the first ventilation duct 5.
  • the provision of the second end 38 of the second ventilation duct 23 in relation to the decompression zone 32 of the first ventilation duct 5 makes it possible to best diffuse the vapor throughout said first ventilation duct 5.
  • This arrangement also makes it possible to limit the contact of the steam with the walls of the first ventilation duct 5 and cause condensation.
  • the vapor is kept in suspension in the air without coming into contact with the walls and out of the oven through the outlet opening 25 of the first ventilation duct 5 on the front face 36 of said oven 1.
  • an air compression zone is caused in an area where said fan 11 is as close as possible to a side wall of the first ventilation duct 5.
  • the fan 11 expels air against the side wall of the first ventilation duct 5 and the air pressure is increased to guarantee an air outlet velocity range of the first ventilation duct. 5.
  • the air flow generated by the fan 11 follows the volute shape of the first ventilation duct 5 and the pressure exerted by the fan 11 decreases further the side wall of the first ventilation duct 5 is distant, hence the formation of the air decompression zone 32.
  • the positioning of the second end 38 of the second ventilation duct 23 near an air decompression zone 32 makes it possible to evacuate the vapor coming from the cavity 2 by fan blades 11 located closest to the decompression zone 32 and not in the air compression zone.
  • the pressure in the decompression zone 32 of the first ventilation duct 5 is positive and sufficient to generate a flow of exhaust air outside the oven 1 at a speed to extract the steam from the cavity 2.
  • the positioning of the second end 38 of the second ventilation duct 23 in the decompression zone 32 of the first ventilation duct 5 makes it possible to prevent the introduction of steam into the compression zone of said first ventilation duct 5 causing the projection of vapor on the walls of the latter and the condensation of steam.
  • the steam condensed on the walls of the first ventilation duct 5 causes the entrainment of water droplets in the exhaust air flow outside the oven 1.
  • the spray of water droplets outside of oven 1 is unpleasant for the user facing said oven 1.
  • the vapor discharged by the fan 11 is mixed with the air flow caused by the fan 11 by avoiding projecting said vapor on the walls of the first ventilation duct 5.
  • the vapor is discharged into a next air flow the walls of the first ventilation duct 5 and without coming into contact with the latter.
  • the steam is thus discharged outside the steam cooking oven 1 without causing a spray of water droplets.
  • the first ventilation duct 5 has a volute shape in order to optimize the effect of the modification of the pressure therein exerted by the fan 11. Such a first ventilation duct 5 makes it possible to obtain a greater pressure difference. between the compression zone and the decompression zone 32.
  • the position of the second ventilation duct 23 having a first end 37 for conducting the vapor of the cavity 2 outside the first duct of ventilation 5 and a second end 38 opening into the inlet opening 29 of the first ventilation duct 5 makes it possible to reduce the noise of the ventilation system 18 of the oven 1.
  • the ventilation system 18 of the oven 1 is constructed in such a way that generate no noise in the first ventilation duct 5 by removing any element creating a pressure drop inside thereof.
  • Said at least one steam evacuation opening 19 of the cavity 2 is located in an area not covered by the first ventilation duct 5.
  • Said at least one steam evacuation opening 19 of the cavity is placed close to the first ventilation duct 5 so as to extract the steam and introduce it into the inlet opening 29 of the first ventilation duct 5 and into the suction zone of the fan 11.
  • the fan 11 requires ventilation blades only on a single surface of the transverse plane 33 to the propeller 17.
  • the development of the fan 11 is simplified by adjusting that the fan blades of the propeller 17 disposed above the transverse plane 33 to the propeller 17 of the fan 11.
  • the steam channeled by the second ventilation duct 23 is mixed with fresh air in a central zone of the fan 17 of the propeller 11, said fresh air coming from the space between the cavity 2 and the housing.
  • the fresh air comes from the space between the cavity 2 and the housing to avoid excessive heat exchange.
  • Fresh air from the outside of the oven 1 is too cool and causes condensation at the entrance of the first ventilation duct 5, this condensation being sprayed to the outside of the oven 1 and is unpleasant for the user . For this reason, the fresh air supply is only taken between the cavity 2 and the housing and not directly outside the oven 1.
  • the mixture of the steam coming from the second ventilation duct 23 and from the fresh air is carried out in an area above the transverse plane 33 to the propeller 17 of the fan 11.
  • the mixture of air and steam is effected on one side of the propeller 17 of the fan 11, and particularly above the transverse plane 33 of the propeller 17 of the fan 11.
  • the air inlet flow in the inlet opening 29 of the first ventilation duct 5 is without disturbances, in particular by an air inlet coming from a radial air flow.
  • the amount of air and steam is optimized to improve the efficiency of the steam evacuation device contained in the cavity 2.
  • the single suction of fresh air in the first ventilation duct 5 is carried out axially to the propeller 17 of the fan 11.
  • the first ventilation duct 5 comprises a single inlet opening 29 placed above the fan 11.
  • the suction created in the second ventilation duct 23 is maximum and ensures complete evacuation of the steam from the cavity 2.
  • the passage section of the steam in the second ventilation duct 23 is substantially constant so as not to cause disturbances.
  • the vapor flow is laminar inside the second ventilation duct 23.
  • the second ventilation duct 23 comprises a separating element 39 making it possible to connect the upper part of the second ventilation duct 23 to the lower part of the second ventilation duct 23.
  • Said separation element 39 is in the form substantially of a drop of water and extending to the second end 38 of the second ventilation duct 23.
  • Said separation element 39 makes it possible to guarantee a flow of laminar air inside the second ventilation duct 23 and inside two ducts formed in the latter.
  • the ratio between the steam passage section in the second air duct 23 and the inlet opening 29 of the first section 5 Outlet conduit is between 1/6 and 1/3.
  • the passage section of the steam in the second ventilation duct 23 is of the order of 15 cm 2 .
  • the surface of the inlet opening 29 of the first ventilation duct 5 is of the order of 78 cm 2 .
  • Said at least one evacuation 19 of steam from the cavity 2 is placed near the first ventilation duct 5.
  • the length of the second ventilation duct 23 is of minimum length and the pressure drops are reduced to a minimum.
  • the second ventilation duct 23 can thus be partly achieved by the first ventilation duct 5 in order to minimize the costs of obtaining the ventilation system 18 of the steam cooking oven 1.
  • the lower part of the second ventilation duct 23 is formed by the outer shape of the first ventilation duct 5.
  • the second ventilation duct 23 comprises a valve 20 allowing the opening and closing of the at least one steam evacuation opening 19 of the cavity 2.
  • Said valve 20 makes it possible to close and open the said at least one evacuation opening 19 of the steam as a function of the phases of the firing cycle.
  • the valve 20 makes it possible to control the evacuation of the vapor contained in the cavity 2.
  • Said at least one steam evacuation opening 19 of the cavity 2 is placed in the rear third of said cavity 2.
  • the position of the at least one steam discharge opening 19 in the rear third of the cavity 2 ensures complete evacuation of the steam without creating a thermal shock on the food.
  • the food is sensitive to the change of temperature during the evacuation of the steam contained in the cavity 2.
  • Said at least one steam evacuation opening 19 is placed on the upper wall 16 of the cavity 2.
  • said at least one steam evacuation opening 19 can be placed on the rear wall 40 of the cavity 2.
  • the position in the last third of the cavity 2 of said at least one steam discharge opening 19 of the cavity 2 allows with at least one vent 21 to ventilate said cavity 2 by limiting the dead zones.
  • Said at least one vent 21 is preferably disposed near the oven door 22.
  • the steam evacuation device consisting of the main ventilation duct 5, the second auxiliary duct 23, the fan 11, of said at least one vent 21 may also comprise a plastic cavity top 2 to reduce the costs of the function. evacuation of steam. In addition, this steam evacuation device makes it possible to remove a sealing means to be placed between the cavity 2 and the second auxiliary duct 23.
  • This steam evacuation device may also make it possible to remove a heating mat placed around the cavity 2 in the case where a portion of the cavity 2 is made of plastic so as to reduce the amount of condensate caused by the contact of the with the said cavity 2.
  • the stainless steel currently used to manufacture the cavity 2 causes a large amount of condensate when the steam is in contact with said cavity 2.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Cookers (AREA)
EP07110396.4A 2006-06-15 2007-06-15 Dampfbackofen Active EP1867928B1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0605522A FR2902500B1 (fr) 2006-06-15 2006-06-15 Four de cuisson a la vapeur

Publications (2)

Publication Number Publication Date
EP1867928A1 true EP1867928A1 (de) 2007-12-19
EP1867928B1 EP1867928B1 (de) 2018-05-30

Family

ID=37820646

Family Applications (1)

Application Number Title Priority Date Filing Date
EP07110396.4A Active EP1867928B1 (de) 2006-06-15 2007-06-15 Dampfbackofen

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Country Link
EP (1) EP1867928B1 (de)
FR (1) FR2902500B1 (de)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1975516A1 (de) * 2007-03-29 2008-10-01 Electrolux Home Products Corporation N.V. Garofen und Betriebsverfahren dafür
EP3058282B1 (de) * 2013-10-18 2018-09-26 Whirlpool EMEA S.p.A Haushaltskochgerät
EP3760931A1 (de) * 2019-07-04 2021-01-06 Electrolux Appliances Aktiebolag Backofen mit ofenmuffel und kühlkanal

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3516847A1 (de) * 1985-05-10 1986-11-13 Miele & Cie GmbH & Co, 4830 Gütersloh Elektroherd mit katalysator
EP0319673A1 (de) * 1987-12-11 1989-06-14 Electrolux-Juno Küchentechnik GmbH Vorrichtung zur Steuerung eines mit Dampf betriebenen Gargerätes und Verfahren zum Betreiben eines solchen Gerätes
DE29914472U1 (de) * 1999-08-23 1999-12-09 AEG Hausgeräte GmbH, 90429 Nürnberg Garofen mit Außengebläse zum Gasauslaß
EP1050718A2 (de) * 1999-05-04 2000-11-08 AEG Hausgeräte GmbH Garofen mit Wrasenabführung und Frischluftbeimischung
FR2797682A1 (fr) * 1999-08-20 2001-02-23 Aeg Hausgeraete Gmbh Four de cuisson avec phase d'evacuation et procede de fonctionnement d'un tel four de cuisson
FR2817018A1 (fr) * 2000-11-17 2002-05-24 Brandt Cooking Dispositif d'evacuation de vapeur d'eau destine a un four de cuisson a la vapeur
DE10240145A1 (de) * 2002-08-30 2004-03-11 BSH Bosch und Siemens Hausgeräte GmbH Gargerät und Kanalvorrichtung

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3516847A1 (de) * 1985-05-10 1986-11-13 Miele & Cie GmbH & Co, 4830 Gütersloh Elektroherd mit katalysator
EP0319673A1 (de) * 1987-12-11 1989-06-14 Electrolux-Juno Küchentechnik GmbH Vorrichtung zur Steuerung eines mit Dampf betriebenen Gargerätes und Verfahren zum Betreiben eines solchen Gerätes
EP1050718A2 (de) * 1999-05-04 2000-11-08 AEG Hausgeräte GmbH Garofen mit Wrasenabführung und Frischluftbeimischung
FR2797682A1 (fr) * 1999-08-20 2001-02-23 Aeg Hausgeraete Gmbh Four de cuisson avec phase d'evacuation et procede de fonctionnement d'un tel four de cuisson
DE29914472U1 (de) * 1999-08-23 1999-12-09 AEG Hausgeräte GmbH, 90429 Nürnberg Garofen mit Außengebläse zum Gasauslaß
FR2817018A1 (fr) * 2000-11-17 2002-05-24 Brandt Cooking Dispositif d'evacuation de vapeur d'eau destine a un four de cuisson a la vapeur
DE10240145A1 (de) * 2002-08-30 2004-03-11 BSH Bosch und Siemens Hausgeräte GmbH Gargerät und Kanalvorrichtung

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1975516A1 (de) * 2007-03-29 2008-10-01 Electrolux Home Products Corporation N.V. Garofen und Betriebsverfahren dafür
WO2008119481A1 (en) * 2007-03-29 2008-10-09 Electrolux Home Products Coporation N.V. Cooking oven and method for operating the same
EP3058282B1 (de) * 2013-10-18 2018-09-26 Whirlpool EMEA S.p.A Haushaltskochgerät
US11092344B2 (en) 2013-10-18 2021-08-17 Whirlpool Emea S.P.A. Household cooking appliance
EP3760931A1 (de) * 2019-07-04 2021-01-06 Electrolux Appliances Aktiebolag Backofen mit ofenmuffel und kühlkanal
WO2021001559A1 (en) * 2019-07-04 2021-01-07 Electrolux Appliances Aktiebolag Cooking oven with oven cavity and cooling channel

Also Published As

Publication number Publication date
EP1867928B1 (de) 2018-05-30
FR2902500A1 (fr) 2007-12-21
FR2902500B1 (fr) 2008-08-22

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