EP1925885A1 - Garniture creuse, four avec une garniture creuse et procédé pour son opération - Google Patents

Garniture creuse, four avec une garniture creuse et procédé pour son opération Download PDF

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Publication number
EP1925885A1
EP1925885A1 EP06024497A EP06024497A EP1925885A1 EP 1925885 A1 EP1925885 A1 EP 1925885A1 EP 06024497 A EP06024497 A EP 06024497A EP 06024497 A EP06024497 A EP 06024497A EP 1925885 A1 EP1925885 A1 EP 1925885A1
Authority
EP
European Patent Office
Prior art keywords
accessory
heat
cooking
food
cooking appliance
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
EP06024497A
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German (de)
English (en)
Other versions
EP1925885B1 (fr
Inventor
Michael Dr. Greiner
Peter Wiedemann
Manfred Breunig
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.)
Rational AG
Original Assignee
Rational AG
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 Rational AG filed Critical Rational AG
Priority to AT06024497T priority Critical patent/ATE458967T1/de
Priority to DE502006006272T priority patent/DE502006006272D1/de
Priority to EP06024497A priority patent/EP1925885B1/fr
Publication of EP1925885A1 publication Critical patent/EP1925885A1/fr
Application granted granted Critical
Publication of EP1925885B1 publication Critical patent/EP1925885B1/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
    • F24C15/16—Shelves, racks or trays inside ovens; Supports therefor
    • 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

Definitions

  • the invention relates to an accessory for at least temporary placement in the cooking chamber of a cooking appliance for carrying food and / or at least a food support unit, such as in the form of a plate, a tray, a bowl, a jug and / or the like, in at least one loading level, the can be brought into operative connection with a heat transfer medium; a cooking appliance with a cooking space in which such an accessory is introduced or introduced; and a method of operating such a cooking appliance.
  • Cooking utensils for thermal food preparation are well known in the art. Thermal radiation and / or heat conduction are used to transfer heat. Thermal radiation is mainly used in the use of so-called top and bottom heat. In this case, one or more walls of a cooking chamber, for example. Via heating wires brought to an elevated temperature, so that they emit heat radiation. This heat radiation then hits on food and is at least partially absorbed by it, thereby increasing the temperature of the food.
  • the energy transfer by heat conduction is of central importance in a hot air operation, steaming and / or grilling of food. When grilling, the food is placed directly on a hot plate or a hot grill. Due to the interstices of the grill can of course also heat radiation for heating the food penetrate through.
  • the typical grill patterns come through a contact of the food with a hot carrier material, namely the grill, concluded.
  • a hot carrier material namely the grill
  • water condenses on the food to be cooked, thus transferring the condensation heat of the water to the food in addition to the thermal energy of the water gas molecules.
  • energy is transferred to the food to be cooked in a hot oven atmosphere.
  • the various media for transferring heat to food such as by steam, heat radiation or heat conduction, are usually heated electrically or by burning a liquid or solid fuel.
  • Cooking appliances with heat accumulators improve the energy input significantly, but must ensure a uniform and rapid distribution of hot air in the oven, so as not to adversely affect the food, such as in the form of uneven browning, burned Bodies or the like to cause.
  • a cooking appliance with an energy storage and energy extraction system is known. Such a system is used to provide the cooking appliance in the short term very large amounts of energy available, without making very high connection performance of the cooking appliance necessary.
  • Energy can be stored for this purpose in the form of thermal, electrical and / or mechanical energy in a heat storage, the charging can be done in times where little or no energy is needed for the heating of the cooking appliance.
  • thermal heat energy contained in the cooking space is at least partially transferred to the heat storage and stored there.
  • a heater but also a circulation system, a humidity control, a steam generator and / or a cooling unit can be operated, with a measuring and control system is used, with the right dosage of energy and the right one Time to use the energy can be ensured.
  • a cooking appliance thus additionally serves to reduce energy consumption.
  • a cooking appliance with an electrically heatable heat storage through which an air flow for heating a cooking chamber one or more times can be passed.
  • the heat storage channels for this purpose passing channels open into the oven and can be closed by flaps. By closing the flaps, the entry of heat energy from the heat storage can be prevented.
  • a disadvantage of this prior art that only hot air from the heat storage is supplied to the cooking chamber. The heat energy from the memory is thus transferred to the food only by convection via the cooking chamber atmosphere.
  • the JP 2002 071 138 discloses a cooking appliance in which steam from a steam generator is passed through a high temperature heat storage tank to produce superheated steam. With the help of the heat accumulator so steam is generated, which can condense on food. The disadvantage of this is that the heat can be used to heat the same only by condensation of the steam on the food. Also, a targeted admission of individual levels in the oven is not possible.
  • the DE 102 32 904 B4 is a generic accessory in the form of a tray rack known in which the evening out of the same food to be taken out to equalize the temperature of the support frame of the oven rack in addition to its carrying function, the function of heat storage has been transferred.
  • the heat storage can even act as a heat source in the lower part of the rack frame.
  • the applicability of such a rack with heat storage is limited and does not allow individual adjustment for different loading levels.
  • Object of the present invention is to further develop the generic accessories such that the disadvantages of the prior art are overcome.
  • an energy input in various forms in a food, preferably in different loading levels of the accessories be possible in as simple as possible but also variable manner, without causing high costs.
  • the accessory is at least partially flowed through by a fluid for the purpose of transferring heat from the fluid to the accessory.
  • the accessory has at least one cavity which can be traversed by the fluid, with at least one input and at least one output in the form of an opening.
  • accessories can also be characterized by at least one support member, in particular in the form of a drawer, preferably in grid or plate form, for defining a loading plane, wherein preferably a plurality of stacked or arranged support members is included by an accessory.
  • each support member on its upper side a first layer, on its underside a second layer and between these two layers has the cavity.
  • At least one of the two layers has a high heat conduction, preferably by embracing an aluminum alloy.
  • At least one of the two layers has a poor heat conduction, preferably by embracing a foam and / or multilayer system.
  • the upper side at least partially carries a non-stick coating, preferably comprising an organic fluorine compound, in particular Teflon, or an epitaxially deposited layer of an intermetallic alloy.
  • a non-stick coating preferably comprising an organic fluorine compound, in particular Teflon, or an epitaxially deposited layer of an intermetallic alloy.
  • At least one layer with high heat conduction is provided at least in regions with a good heat radiating coating, wherein the coating is in particular a black radiator, preferably in the infrared wavelength range.
  • At least one layer with poor heat conduction is at least partially provided with a poorly heat-radiating coating.
  • At least one layer with high heat conduction on its side facing the cavity surface enlargement, in particular in the form of saw teeth or waves, and / or between the layers, through the cavity, in particular web-like, supports, preferably high heat conduction, extend.
  • An inventive accessory may be characterized in that it forms a rack frame, a Ein feelinggestell or a Hordengestellwagen, preferably comprising insertion ladders with slide rails for bays in different heights.
  • the insertion conductors and / or insertion rails and / or slots at least have a cavity for flowing through the fluid, preferably by having at least partially tubular sections.
  • an inventive accessory may be characterized by at least one griddle or grill in a loading level, in particular on a support member.
  • preferred accessory is further characterized by at least one, in particular controllable, shut-off device, such as in the form of a valve or a flap for adjusting the flow of the accessories with the fluid, wherein preferably each loading level, in particular each support member, at least one shut-off device is assigned.
  • at least one, in particular controllable, shut-off device such as in the form of a valve or a flap for adjusting the flow of the accessories with the fluid, wherein preferably each loading level, in particular each support member, at least one shut-off device is assigned.
  • the invention also proposes a cooking appliance with a cooking chamber in which an accessory according to the invention can be introduced or introduced, and with a device for circulating the atmosphere in the cooking chamber, in particular in the form of a fan, preferably a radial fan, and / or a device for heating the atmosphere in the cooking chamber, in particular in the form of an electric heater, a gas-powered heater and / or a microwave source, and / or means for introducing steam into or atomizing water in the cooking chamber, preferably in each case in operative connection with a control or regulating unit ,
  • a cooking appliance according to the invention may be characterized by a device for locking the accessories in the cooking chamber and / or a device for connecting the accessories, in particular the shut-off device thereof, to the control unit of the cooking appliance, wherein preferably the means for locking and the means for Shut off in one are formed.
  • At least one measuring device for acquiring measured values is preferably also provided, such as at least one parameter specific to the cooking chamber atmosphere, in particular in the form of a cooking chamber-generated parameter, at least one second fluid specific for the fluid, in particular in the form of the second variable Fluid in the accessories generated accessory climate characterizing parameter, and / or at least one for the food to be cooked specific third size.
  • FIG. 1 Further embodiments according to the invention can be characterized by a display device on which the accessories used, in particular the selected support members, the loading of the accessories, in particular each loading level, with food, the position of the shut-off device, in particular for each loading level, and / or measured values of the measuring device displayable is or are, preferably in addition to a cooking program, in particular for each laden with food load level.
  • At least one user information preferably for each loading level, at least one loading level to be selected at least one support member to be loaded, to be loaded food and / or the position of at least one shut-off, can be displayed, preferably in response to a cooking program and / or at least one of the detected measured values.
  • cooking appliances are also proposed, which are characterized by an operating device, via which a cooking program, in particular for each loading level, selectable and / or at least one shut-off device, in particular for each loading level, can be actuated.
  • Garages according to the invention may also be characterized by at least one flow guide for guiding the cooking chamber atmosphere and / or steam to at least one opening of the accessory for the purpose of flowing through the same.
  • At least one opening of the accessory comprises a funnel-shaped flow guide, which expands in the direction of the cooking chamber to the outside.
  • At least one flow guide in particular via the control or regulating unit, is movable.
  • At least one flow guide is in operative connection with at least one shut-off device of the accessory or can be brought.
  • Preferred cooking appliances according to the invention are further characterized by at least one additional heat source, in particular comprising a heat accumulator, from which a fluid can be guided to the accessory for flowing through the same for the purpose of heat transfer.
  • at least one additional heat source in particular comprising a heat accumulator, from which a fluid can be guided to the accessory for flowing through the same for the purpose of heat transfer.
  • Such cooking appliances may be characterized by means for circulating the fluid from the heat source through the accessory back to the heat source.
  • the invention further proposes that the display device, the measuring device, the operating device, the additional heat source and / or the device for circulating the fluid is / are connected to the regulating or control unit.
  • the invention also provides a method for operating a cooking appliance according to the invention, which is characterized in that the accessory, in particular at least one support member in at least one loading level, is selected depending on the food to be cooked and / or a cooking program to be used.
  • the fluid flow in the accessory preferably controlled by at least one shut-off, depending on the food and / or the cooking program and / or at least one measured value detected by the measuring device for targeted application of the food with top heat, bottom heat and / or contact heat or regulated.
  • the invention also proposes that the cooking space climate is controlled or regulated, in particular separately from the accessory climate, preferably as a function of the food and / or the cooking program and / or at least one of the measuring device detected measured value and / or the accessory climate.
  • the advantages of using an accessory according to the invention thus lie in a uniform energy distribution of a hot fluid, in particular from a heat storage, improved browning and baking properties, a wider variety of cooking process and the use of extremely high temperatures, even above 300 ° C, without
  • the cooking appliance is to be equipped with special seals or the like.
  • FIG. 1 shows an inventive accessory in the form of a so-called tray rack 1 for a cooking appliance
  • the plug-in ladders 10 may be formed as tubes, perpendicular to which slide rails 20 are mounted, which may be formed, for example, as part-tubes.
  • the tubes of the plug-in ladders 10 have openings 30 for supplying a hot air flow and openings 40 for discharging the hot air flow and thus act as air-conducting tubes.
  • inserts 50 can be introduced, each having at least one cavity (not shown).
  • the cavities in the interior of the inserts 50 are connected to openings 60, which allow entry of air into the slots 50.
  • the openings 60 of the inserts 50 can be connected via the tubes of the Einschubleitem 10 with the openings 30, namely not shown openings in the slide rails 20.
  • the openings 60 of the bays 50 may be suitable even for receiving an air flow. Especially suitable in the latter case are funnel-shaped, closable openings, as in FIG FIG. 1 indicated on the left.
  • FIG. 1 Is the tray rack 1 according to the invention FIG. 1 in a hot air stream which impinges on the rack frame 1 from the left side, a portion of the hot air flows will enter the openings 30 and / or 60 and from there flow through the interior of the inserts 50.
  • the hot air flow can give off part of its thermal energy to the materials from which the inserts 50 are made.
  • the at least partially cooled air can then escape through the openings 40 and / or 70 from the rack frame 1, that is, the cooking chamber atmosphere to be supplied again.
  • the openings 40 on the in FIG. 1 The right side of the insertion ladders 10 can be used alternatively or cumulatively for introducing the air flow, wherein in the latter case the insertion ladders 10 or the inserts 50 must have further openings which are suitable for directing the air flow from the cavities of the tray rack 1.
  • any other gaseous or liquid medium can also be used. If the following is an air flow, the use of a general fluid flow is always possible.
  • FIG. 2 shows the cross section of a first inventive insertion 50a, in particular for in FIG. 1 shown tray rack 1, with an air gap 80 for passing a hot air flow.
  • the underside of the insert 50a forms a poorly heat-conducting layer 90, while the top is made up of a good heat-conducting layer 100.
  • a highly thermally conductive material from which the good heat conducting layer 100 may be made is an aluminum alloy capable of passing the thermal energy from the interior of the insert 50a to a food (not shown) located on the top of the food Insert 50a is placed.
  • the poorly thermally conductive layer 90 on the underside of the insert 50a according to the invention ensures that the heat is not conducted through the underside as much as possible.
  • ceramics and plastics which are only partially suitable for use in a cooking appliance due to lack of robustness, lack of temperature resistance or high manufacturing costs, especially foams or multilayer systems come as material for the poor thermal conductivity layer 90 in question.
  • a non-stick coating 110 on the top of a non-stick coating 110 and on the bottom of a coating 120, which hinders thermal heat radiation from the bottom of the insert 50a ago, are provided.
  • drawer 50a As well as for all other drawer variants according to the invention, it does not matter whether it has a grid structure, a completely flat structure or another structure, as long as there are continuous openings for an air flow inside.
  • a slot 50a as in FIG. 2 is shown, is adapted to dissipate heat of a hot air stream flowing therethrough, especially upwards.
  • a slot 50a is suitable for frying not shown Gargut when the food is placed directly on the top of the same.
  • the heat transfer is then given above all by the contact heat of the surface of the insert 50a according to the invention.
  • a further layer may also be provided on the upper side of the good heat-conducting layer 100, which layer is well suited for emitting heat radiation in the temperature range used.
  • Such a so-called black radiator in contrast to the poorly heat radiating coating 120 on the underside of the insert 50a according to the invention would lead to a high emission of heat radiation on the top.
  • a food placed on a grid (not shown) above the tray 50a can be grilled by the heat radiation.
  • FIG. 3 shows a second insert 50b according to the invention, which in its construction corresponds to that of FIG. 2 similar.
  • the insert 50b has an air gap 80 which is delimited on the one hand by a poorly heat-conducting layer 91 and on the other hand by a good heat-conducting layer 101, a non-stick coating 111 being applied to the latter.
  • the insert 50b has, on the one hand, a structure of the surface of the good heat-conducting layer 101 on the side facing the air gap 80, and, on the other hand, no poorly heat-radiating coating is provided on the poorly heat-conducting layer 91.
  • connecting webs may also be provided in the interior of the air gap, which serve both to improve the heat conduction and to stabilize the structure.
  • connecting webs may also be provided in the interior of the air gap, which serve both to improve the heat conduction and to stabilize the structure.
  • FIG. 4 shows the cross section of a third inventive insert 50c for generating top and bottom heat.
  • both a lower layer 92 and an upper layer 102 which delimit an air gap 80, are made of a good heat-conducting material.
  • both the lower layer 92 and the upper layer 102 on the side of the air gap 80 may be provided with a structure (not shown) as shown in FIG FIG. 3 is shown.
  • a non-stick coating 112 may be applied to the good heat-conducting layer 102.
  • the food can be cooked from above by top heat from the top drawer 50c and bottom by contact heat by resting on the bottom drawer 50c or bottom heat when the food is placed on an additional grill (not shown) ) or the like between the shelves 50c are cooked.
  • FIG. 5 shows a cross section of a fourth inventive insert 50d for generating top heat.
  • the underside consists of a good heat-conducting layer 93, which may be coated with a good heat-radiating material (not shown).
  • the upper side consists of a poorly heat-conducting layer 103, on which a poorly heat-radiating layer 113 can be applied.
  • the various bays 50a, 50b, 50c, 50d or other bays 50 according to the invention mixed into the slide rails 20 of a tray rack 1 according to the invention.
  • a first food to be cooked on a top drawer 50c with contact heat, baked on a subjacent drawer 50a, a second food with top and bottom heat and under a next, underlying drawer 50d a third food only with top heat are applied.
  • a variety of other combinations and possibilities are conceivable.
  • FIG. 6 shows a cooking appliance 130 with a cooking chamber 140 and a door 150 in a horizontal section.
  • an insertion head 10 In the cooking chamber 140 is an insertion head 10 according to the invention with openings 30 for introducing a hot air flow.
  • a radial fan 160 To generate the hot air flow is a radial fan 160 which is driven by an engine (not shown) via an axis and is surrounded annularly by a heater 170 in the form of heating coils.
  • the radial fan 160 attracts air from the center of the cooking chamber 140 at the height of the axis through a central opening 181 of an air guide plate 180 and accelerates it radially outward, in FIG. 6 up and down.
  • a flow is also generated, which is blown along the edge of the cooking chamber 140 along.
  • the air flow in the cooking chamber 140 is guided into the openings 30 of the Einschubleitem invention 10, driven by the radial fan 160 to get into slots (not shown), as described with respect to the FIGS. 2 to 5 can be described described.
  • openings not shown then finally leaves the at least partially cooled in the slots air the same and can be reheated by sucking on the radial fan 160 and passing the heater 170 to be used for further heating of the bays and thus not shown food to the same.
  • FIG. 7 shows a vertical cross-sectional view of Um Kunststoffgarmelds 205 with inserts 50 according to the invention.
  • the cooking device 205 is divided into a technical room 210, a pressure chamber 220 and a cooking chamber 230, in which the bays 50 are located.
  • a motor 240 for a fan 250 is in the engine room 210 and all the electronics (not shown) for controlling the cooking device 205.
  • the designed as a radial fan fan 250 which is driven by the motor 240 via an axis 260, located in Pressure chamber 220 and generates an outward air flow, so in the upper and lower regions of the pressure chamber 220 an overpressure.
  • the air flows past the helices of a heater 270, which is arranged in the form of a spiral around the fan 250.
  • the heater 270 can be an electrical resistance heater or even the tubes of a heat exchanger in which combustion gases flow.
  • the heated air flows during operation of the fan 250 from the pressure chamber 220 via openings 280, which leaves an air baffle 290 between the inner walls 300 of the cooking chamber 230 and its edges open in the cooking chamber 230 and is from the cooking chamber 230 via a central opening 285 of Air baffle 290 sucked back into the pressure chamber 220.
  • the cooking appliance 205 further has an additional, not shown heat source, for example in the form of a heat accumulator (not shown), which has a known per se.
  • a heat accumulator (not shown)
  • From the heat storage can be specifically introduced by means of a ventilation or pumping system (not shown) via a coupling point 310, which may be closed, a hot fluid in the cooking chamber 230.
  • a ventilation or pumping system (not shown) via a coupling point 310, which may be closed, a hot fluid in the cooking chamber 230.
  • a heating or pumping system not shown
  • a coupling point 310 which may be closed
  • a hot fluid in the cooking chamber 230 Through feeders 320 inserts 50 of a tray rack in the oven 230 can be traversed by the hot fluid. If the fluid is air, then this air can easily escape from the slots after warming them back into the cooking chamber 230. If the fluid is a liquid, then it must be returned via leads (not shown) to the heat source or the heat
  • FIG. 8 shows an inventive accessory in a cooking chamber 330 of a combined hot air and Dampfgarilless 325.
  • a device 325 differs mainly by a steam generator 340 in a technical room 350, with the steam can be transported through an opening 360 in a pressure chamber 370, of the previously with reference to FIG. 7
  • a heater 380 to produce hot air again serves a heater 380, at the air by means of a fan 390, which is driven by a motor 400 in the engine room 350 via an axis 410, air is passed.
  • the rotation of the fan wheel 390 formed as a radial fan creates an overpressure around the fan wheel 390, so that the heated air can only enter the cooking chamber 330 via narrow free areas 420 between an air guide plate 430 and inner cooking space 440.
  • the air baffle 430 thus serves mainly to ensure a uniform flow of air in the cooking chamber 330 and so act on the bays 50 regardless of the respective slot height evenly with thermal energy.
  • the air baffle 430 has a central opening 425 for sucking air from the cooking chamber 330 in the pressure chamber 370 during operation of the fan 390 on.
  • a heat accumulator (not shown) is attached, which is connected via a suitable Einkoppelstelle 450 with the cooking chamber 330.
  • a hot fluid from the heat storage via the coupling 450 to the inserts 50 are supplied.
  • Gargut (not shown), which is on and / or between the inserts 50, not only to apply hot hot air and / or steam, but also specifically with top and / or bottom heat and / or to treat contact heat, depending on the choice of the respective insert 50, see the FIGS. 2 to 6 ,
  • the climate in the cooking chamber 330 can itself be adjusted separately from that of the fluid and thus into the insertion 50, preferably.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Baking, Grill, Roasting (AREA)
  • Cookers (AREA)
  • Food-Manufacturing Devices (AREA)
  • Electric Stoves And Ranges (AREA)
  • Commercial Cooking Devices (AREA)
  • General Preparation And Processing Of Foods (AREA)
EP06024497A 2006-11-27 2006-11-27 Garniture creuse, four avec une garniture creuse et procédé pour son opération Not-in-force EP1925885B1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
AT06024497T ATE458967T1 (de) 2006-11-27 2006-11-27 Hohles zubehör, gargerät mit solch einem hohlen zubehör und verfahren zum betreiben solch eines gargeräts
DE502006006272T DE502006006272D1 (de) 2006-11-27 2006-11-27 Hohles Zubehör, Gargerät mit solch einem hohlen Zubehör und Verfahren zum Betreiben solch eines Gargeräts
EP06024497A EP1925885B1 (fr) 2006-11-27 2006-11-27 Garniture creuse, four avec une garniture creuse et procédé pour son opération

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP06024497A EP1925885B1 (fr) 2006-11-27 2006-11-27 Garniture creuse, four avec une garniture creuse et procédé pour son opération

Publications (2)

Publication Number Publication Date
EP1925885A1 true EP1925885A1 (fr) 2008-05-28
EP1925885B1 EP1925885B1 (fr) 2010-02-24

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EP06024497A Not-in-force EP1925885B1 (fr) 2006-11-27 2006-11-27 Garniture creuse, four avec une garniture creuse et procédé pour son opération

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EP (1) EP1925885B1 (fr)
AT (1) ATE458967T1 (fr)
DE (1) DE502006006272D1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102008014590A1 (de) 2008-03-17 2009-09-24 Rational Ag Zubehör, Gargerät mit solch einem Zubehör und Verfahren zum Führen eines Garprozesses in solch einem Gargerät
DE102009001982A1 (de) * 2009-03-30 2010-10-07 BSH Bosch und Siemens Hausgeräte GmbH Backofen mit einsetzbarem Gargutträger
DE102007039379B4 (de) * 2007-08-21 2012-10-25 Rational Ag Gargerät mit mehreren Klimazonen

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0002784A1 (fr) 1977-12-27 1979-07-11 Clarence W. West Poêle avec courant d'air variable
DE3316221A1 (de) 1982-05-14 1983-11-17 Robert Mauch Elro-Werke AG, 5620 Bremgarten Umluft-backofen und backrost zur verwendung in demselben
EP1092115B1 (fr) 1998-05-29 2001-12-12 Rational AG Appareil de cuisson a systeme d'accumulation et de prelevement d'energie
JP2002071138A (ja) 2000-08-28 2002-03-08 Johnson Boiler Kk オーブン調理器
DE10220266A1 (de) 2002-05-07 2003-11-27 Rational Ag Tragekonstruktion zur Aufnahme von Gargut
DE10232904B4 (de) 2001-08-21 2005-03-17 Rational Ag Hordengestell mit Wärmespeicher
EP1538396A1 (fr) 2003-12-03 2005-06-08 Samsung Electronics Co., Ltd. Appareil de cuisson
EP1692941A1 (fr) 2005-02-17 2006-08-23 Rational AG Support d'alimentation

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0002784A1 (fr) 1977-12-27 1979-07-11 Clarence W. West Poêle avec courant d'air variable
DE3316221A1 (de) 1982-05-14 1983-11-17 Robert Mauch Elro-Werke AG, 5620 Bremgarten Umluft-backofen und backrost zur verwendung in demselben
EP1092115B1 (fr) 1998-05-29 2001-12-12 Rational AG Appareil de cuisson a systeme d'accumulation et de prelevement d'energie
JP2002071138A (ja) 2000-08-28 2002-03-08 Johnson Boiler Kk オーブン調理器
DE10232904B4 (de) 2001-08-21 2005-03-17 Rational Ag Hordengestell mit Wärmespeicher
DE10220266A1 (de) 2002-05-07 2003-11-27 Rational Ag Tragekonstruktion zur Aufnahme von Gargut
EP1538396A1 (fr) 2003-12-03 2005-06-08 Samsung Electronics Co., Ltd. Appareil de cuisson
EP1692941A1 (fr) 2005-02-17 2006-08-23 Rational AG Support d'alimentation

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102007039379B4 (de) * 2007-08-21 2012-10-25 Rational Ag Gargerät mit mehreren Klimazonen
DE102008014590A1 (de) 2008-03-17 2009-09-24 Rational Ag Zubehör, Gargerät mit solch einem Zubehör und Verfahren zum Führen eines Garprozesses in solch einem Gargerät
DE102008014590B4 (de) * 2008-03-17 2011-06-01 Rational Ag Verfahren zum Führen eines Garprozesses
DE102009001982A1 (de) * 2009-03-30 2010-10-07 BSH Bosch und Siemens Hausgeräte GmbH Backofen mit einsetzbarem Gargutträger

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