EP1906096A2 - Procédé destiné au réglage du débit d'air d'un compartiment d'un four - Google Patents

Procédé destiné au réglage du débit d'air d'un compartiment d'un four Download PDF

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Publication number
EP1906096A2
EP1906096A2 EP07016042A EP07016042A EP1906096A2 EP 1906096 A2 EP1906096 A2 EP 1906096A2 EP 07016042 A EP07016042 A EP 07016042A EP 07016042 A EP07016042 A EP 07016042A EP 1906096 A2 EP1906096 A2 EP 1906096A2
Authority
EP
European Patent Office
Prior art keywords
time interval
speed
cooking chamber
measured
exhaust air
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
EP07016042A
Other languages
German (de)
English (en)
Other versions
EP1906096A3 (fr
EP1906096B1 (fr
Inventor
Herbert BERKENKÖTTER
Thomas Dr. Krümpelmann
Ulrich Dr. Sillmen
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.)
Miele und Cie KG
Original Assignee
Miele und Cie KG
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 Miele und Cie KG filed Critical Miele und Cie KG
Priority to PL07016042T priority Critical patent/PL1906096T3/pl
Publication of EP1906096A2 publication Critical patent/EP1906096A2/fr
Publication of EP1906096A3 publication Critical patent/EP1906096A3/fr
Application granted granted Critical
Publication of EP1906096B1 publication Critical patent/EP1906096B1/fr
Not-in-force legal-status Critical Current
Anticipated expiration legal-status Critical

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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
    • F24C15/20—Removing cooking fumes
    • F24C15/2021—Arrangement or mounting of control or safety systems
    • 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
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F24C7/087—Arrangement or mounting of control or safety devices of electric circuits regulating heat

Definitions

  • the invention relates to a method for controlling the exhaust air volume flow from a cooking chamber of a baking oven, wherein the exhaust air volume flow is discharged through a blower to the environment whose speed is controlled in dependence of a gas concentration measured by a gas sensor in the cooking chamber of the oven.
  • the temperature is measured over a period of time, wherein a predetermined setpoint, when the temperature exceeds this setpoint, then the speed of the fan controls high, to the point where the temperature falls below a predetermined setpoint again, until a change in temperature takes place, which is above the upper setpoint, in which case the control of the fan is increased again, etc.
  • a method is proposed, wherein the evaluation of the gas sensor signal and a special control of the Wrasenabsauggebläses on the pressure conditions in the cooking chamber can be closed to control the fan speed.
  • Vapors are gaseous or aerosol-like and are formed by the heat treatment or, more generally, by the energy input from the previously liquid and solid components of the food to be cooked. This extra. Gases try by the slight overpressure that they produce in the cooking chamber through all possible openings, eg. B. leaks to leave.
  • a demand-adapted suction sucks just Wrasen through the exhaust opening just so strong that just no more vapors exits through all other intentional or random air openings of the oven, but dry kitchen room air is drawn into the oven.
  • the strength of the suction is varied at intervals. If you start with low suction, the vapor signal does not change at first, as long as no dry kitchen room air is drawn through the supply air openings in the cooking chamber. For this purpose, first in a first time interval, the gas concentration is measured and determined in an electrical control of the oven from a speed for the fan. Only when it is extracted so strongly that dry kitchen room air is drawn into the cooking chamber, the concentration of fumes begins to decrease.
  • the speed is then kept constant in a subsequent second time interval, wherein no gas concentration is measured in this time interval.
  • another first time interval follows, in which, in particular, the gas concentration is measured, which then becomes significantly lower, so that the fan speed is then reduced in the subsequent second time interval, until a further gas concentration measurement during a renewed first time interval, which in turn then entails another second time interval which continues to be constant with the speed, for example, once again driven down.
  • the respective time intervals are repeated alternately during the cooking process, and the duration of the second interval is greater than that of the first, so that set via the cooking process, a blower control that generates an exhaust air volume flow, which generates or regulates a demand-adapted extraction of Wrasengases.
  • the degree of Wrasenabsaugung at the point at which just dry kitchen room air is drawn into the oven, is for this second time interval, z. B. of a few minutes, used as an orientation threshold.
  • z. B. of a few minutes
  • the result is a minimum low threshold for the suction, for example, no suction, which is raised during the gas concentration measuring phase up to a fan speed sufficient to just kitchen room air in the oven to suck in, so that sets an upper threshold, then the fan speed is kept constant over the second time interval, which has a fixed period of time, until the first time interval begins, in which the gas concentration is measured again. This results in alternating threshold values, so that the demand-oriented extraction takes place over the time axis.
  • the entire speed range of the fan is traversed from low to maximum, but it is expedient to end the first time interval when the o.g. Threshold for the fan speed, so the orientation threshold for the second time interval has been reached.
  • the duration of the first time interval is selected to be so short that the gas concentration in the cooking chamber remains substantially constant for a constant exhaust air volume flow during the first time interval.
  • the speed of the fan during the first time interval starting from a low speed at which only a part of the resulting Wrasens during cooking Wrasens is discharged by the blower to the environment, increases continuously or in stages automatically until the gas sensor measures a gas concentration , which is not equal to a measured at the beginning of the first time interval start-gas concentration, and which is automatically set depending on the last speed, the speed of the fan for the second time interval.
  • the oxygen concentration in the cooking chamber is measured as a gas concentration by the gas sensor designed as an oxygen sensor.
  • the concentration of a gas generated by the cooking process in the cooking chamber as a gas concentration measured the gas sensor. If instead of Wrasens z. B. oxygen is measured in the cooking chamber, the concentration at low extraction also remains at a constant level, but then begins to rise at higher suction at the threshold, instead of sinking as in the case of vapor.
  • the oxygen signal begins to increase in the moment in which due to the suction through the supply air vents no longer escape vapors, but oxygen is drawn from the kitchen room air. So the oxygen measurement is exactly the reverse, as with the vapor concentration or the moisture concentration.
  • FIG. 1 shows in the schematic representation of the regulation of an exhaust air volume flow 1 from a cooking chamber 2 of a baking oven 3 by a blower 4 to the environment.
  • the rotational speed 5 is measured as a function of a gas sensor 6 Gas concentration in the cooking chamber 2 of the oven 3 controlled.
  • an electronics 7 is provided between the blower 4 and the sensor 6, which processes the sensor signals for speed control.
  • supply air 8 can enter the cooking chamber 2 due to leakage points.
  • the electronics 7 for changing the exhaust air volume flow 1 is prior art and can, for. B. the speed of the fan 4 or the control of the opening cross-section of a bypass damper 9 on the suction side of the fan 4, as shown in Figure 2, regulate.
  • a supply air opening 8 may be a structurally provided opening, can be tightened by the dry kitchen room air into the cooking chamber 2 when it is sucked out of the cooking chamber 2.
  • the supply air opening 8 may also be one or more air leaks 8 on the oven 3, which are almost always inevitable there, z. B. column in the door or lamp sealing area or on the bushings for radiators, Gargutthermometer or the like. This is shown in particular in FIG.
  • FIG. 4 Another variant is shown in FIG. 4, in which the gas sensor 6 is arranged in particular in the exhaust air duct.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Ovens (AREA)
  • Electric Stoves And Ranges (AREA)
  • Ventilation (AREA)
EP07016042.9A 2006-09-14 2007-08-16 Procédé destiné au réglage du débit d'air d'un compartiment d'un four Not-in-force EP1906096B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL07016042T PL1906096T3 (pl) 2006-09-14 2007-08-16 Sposób regulacji strumienia objętości powietrza zużytego z komory pieczenia piekarnika

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102006043933A DE102006043933A1 (de) 2006-09-14 2006-09-14 Verfahren zur Regelung des Abluftvolumenstromes aus einem Garraum eines Backofens

Publications (3)

Publication Number Publication Date
EP1906096A2 true EP1906096A2 (fr) 2008-04-02
EP1906096A3 EP1906096A3 (fr) 2011-04-06
EP1906096B1 EP1906096B1 (fr) 2014-06-18

Family

ID=38640110

Family Applications (1)

Application Number Title Priority Date Filing Date
EP07016042.9A Not-in-force EP1906096B1 (fr) 2006-09-14 2007-08-16 Procédé destiné au réglage du débit d'air d'un compartiment d'un four

Country Status (5)

Country Link
US (1) US7997263B2 (fr)
EP (1) EP1906096B1 (fr)
DE (1) DE102006043933A1 (fr)
ES (1) ES2480197T3 (fr)
PL (1) PL1906096T3 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2615375A1 (fr) * 2012-01-11 2013-07-17 BSH Bosch und Siemens Hausgeräte GmbH Appareil de cuisson avec capteur pour compartiment de cuisson
CN114052462A (zh) * 2020-07-31 2022-02-18 佛山市顺德区美的电热电器制造有限公司 烹饪器具、控制方法、控制装置和计算机可读存储介质

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102006044039B3 (de) * 2006-09-14 2007-12-27 Miele & Cie. Kg Verfahren zur Regelung des Abluftvolumenstroms aus einem Garraum eines Backofens
DE102008036683B4 (de) * 2008-08-06 2013-12-24 Rational Ag Gargerät und Verfahren zum Steuern eines Garprozesses
ES2596322T3 (es) * 2009-12-22 2017-01-05 Arçelik Anonim Sirketi Método para operar un horno que comprende un sensor de olor
US10119708B2 (en) * 2013-04-23 2018-11-06 Alto-Shaam, Inc. Oven with automatic open/closed system mode control
DE102016215650A1 (de) * 2016-08-19 2018-02-22 BSH Hausgeräte GmbH Haushaltsgargerät
US20180228169A1 (en) * 2017-02-14 2018-08-16 Haier Us Appliance Solutions, Inc. Method for operating an indoor pizza oven appliance
CN110542139A (zh) * 2019-09-30 2019-12-06 佛山市顺德区美的洗涤电器制造有限公司 油烟机的控制方法和油烟机
CN111998415A (zh) * 2020-09-11 2020-11-27 华帝股份有限公司 一种烹饪设备及油烟排放控制方法
CN112426025B (zh) * 2020-10-21 2022-04-05 华帝股份有限公司 一种烹饪设备烹饪结束后的排气控制方法和烹饪设备
KR20220153892A (ko) 2021-05-12 2022-11-21 엘지전자 주식회사 조리기기 및 그 제어방법
US20250075919A1 (en) * 2023-08-30 2025-03-06 Haier Us Appliance Solutions, Inc. Oven appliance and method for fan noise adjustment

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US3625135A (en) * 1970-04-22 1971-12-07 Honeywell Inc Automatically controlled cooking area ventilating system
DE2925947A1 (de) * 1979-06-27 1981-01-22 Siemens Ag Schaltungsanordnung mit einem leistungstransistor zur beheizung eines temperaturempfindlichen elementes
DE3804678A1 (de) * 1988-02-15 1989-08-24 Buderus Kuechentechnik Verfahren zum betreiben eines backofens mit mikrowellen und elektrischer widerstandsheizung
US4954694A (en) * 1989-01-31 1990-09-04 Matsushita Electric Industrial Co., Ltd. Cooking oven having function to automatically clean soils attached to inner walls thereof
EP1156282B1 (fr) * 2000-05-17 2005-11-16 V-Zug AG Four de cuisson à dispositif de purge
JP2002190686A (ja) * 2000-12-22 2002-07-05 Toshiba Corp 電子機器の冷却装置
US6462319B1 (en) * 2001-05-29 2002-10-08 Bsh Home Appliances Corporation Multi-stage self-cleaning control for oven
DE10211522A1 (de) * 2002-03-15 2003-09-25 Bsh Bosch Siemens Hausgeraete Elektrisches Haushaltskochgerät, insbesondere Pyrolyse-Backofen
US20040129800A1 (en) * 2002-10-24 2004-07-08 Valois S.A.S. Fluid dispenser
AU2003203444B2 (en) * 2002-10-25 2005-01-06 Fisher & Paykel Appliances Limited Cooking Appliance Venting System
US6787738B2 (en) * 2003-01-27 2004-09-07 General Electric Company Carbon monoxide sensed oven cleaning apparatus and method
US6920874B1 (en) * 2004-03-01 2005-07-26 Robert Paul Siegel Intelligent ventilating safety range hood
DE102004049927A1 (de) * 2004-10-14 2006-04-27 Miele & Cie. Kg Verfahren zur Steuerung eines Garvorgangs bei einem Gargerät

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2615375A1 (fr) * 2012-01-11 2013-07-17 BSH Bosch und Siemens Hausgeräte GmbH Appareil de cuisson avec capteur pour compartiment de cuisson
CN114052462A (zh) * 2020-07-31 2022-02-18 佛山市顺德区美的电热电器制造有限公司 烹饪器具、控制方法、控制装置和计算机可读存储介质

Also Published As

Publication number Publication date
DE102006043933A1 (de) 2008-04-03
EP1906096A3 (fr) 2011-04-06
PL1906096T3 (pl) 2014-10-31
US7997263B2 (en) 2011-08-16
ES2480197T3 (es) 2014-07-25
EP1906096B1 (fr) 2014-06-18
US20080066732A1 (en) 2008-03-20

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