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
  • F24C7/00—Stoves or ranges heated by electric energy
  • F24C7/08—Arrangement or mounting of control or safety devices
• • H—ELECTRICITY
  • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
  • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
  • H05B3/00—Ohmic-resistance heating
  • H05B3/0033—Heating devices using lamps
  • H05B3/0071—Heating devices using lamps for domestic applications
  • H05B3/0076—Heating devices using lamps for domestic applications for cooking, e.g. in ovens

Definitions

• the present invention relates to an oven wherein the operation of sources having enhanced and the cooking efficiency is controlled.
• the aim of the present invention is the realization of an oven wherein cooking efficiency is enhanced.
• the operation of the light source in the heating, cooking and crusting phases are controlled based on the humidity value in the cooking chamber.
• the heating phase employing the light source constantly heats all parts of the food.
• the humidity amount increases compared to heating phase light source is employed at pre-determined intervals by the manufacturer.
• employing the light source by switching at pre-determined intervals prevents the early formation of crust on the food and enables the inside of the food to be cooked.
• the crusting phase where the humidity level is in the top level, the light source operates less comparing to the cooking phase. Thus, the crust formed on the food is cooked evenly without burning.
• the ratio of the humidity value measured in the heating phase by the control unit is determined with regards to the initial humidity value measured via the humidity sensor and the light source operates constantly until this ratio reaches the pre-determined value set by the manufacturer. In the preferred embodiment of the present invention, this ratio is 20%.
• the ratio of the humidity value measured in the cooking phase by the control unit is determined with regards to the initial humidity value measured via the humidity sensor and the light source operates at pre-determined intervals set by the manufacturer until this ratio reaches the pre-determined value set by the manufacturer. In the preferred embodiment of the present invention, this ratio is 65%.
• the ratio of the humidity value measured in the crust phase by the control unit is determined with regards to the initial humidity value measured via the humidity sensor and the light source operates less and stays closed for a longer time compared to the cooking phase until this ratio reaches the pre-determined value set by the manufacturer. In the preferred embodiment of the present invention, this ratio is 120%.
• Figure 1 - is the schematic view of an oven.
• the oven (1) comprises a cooking chamber (2) wherein the cooking process is realized, at least one light source (3) inside the cooking chamber (2) enabling the operation of the cooking process with the light waves transmitted and a humidity sensor (4) that measures the humidity value in the cooking chamber (2).
• the oven (1) further comprises a control unit (5) that separates the cooking process into a heating phase where heating process takes place, a cooking phase where cooking process takes place and a crust phase where crust forming process takes place with regards to initial humidity value (h,) measured by the humidity sensor and one or more light sources (3) that • operate constantly in the heating phase where the humidity amount is in low level,
• the cooking process is controlled by determining the operation durations of light sources (3) in the heating, cooking and crust phases with regards to the initial humidity value (h,) measured by the humidity sensor (4) in the cooking chamber (2) at the beginning of cooking process.
• Infrared lamp that transmits light in the wavelength, preferably penetrating both into the surface and inside of the food, is used as a light source (3).
• the heating phase by operating the light source (3) constantly, all parts of the food is heated.
• the humidity value measured in the cooking chamber (2) in the heating phase is low.
• light source (3) is operated at pre-determined intervals by the manufacturer.
• operating the light source (3) by switching it at pre-determined intervals prevents the early formation of crust on the food and enables the inside of the food to be cooked.
• the crust phase where the humidity level is in the top level, the light source (3) operates less and stays closed for a longer time compared to cooking phase. In other words, the rate of staying closed for the light source (3) is reduced.
• the crust formed on the food is cooked evenly without burning.
• the humidity sensor (4) is placed in the chimney of the oven (1).
• effective measurement of the humidity in the cooking chamber (2) is provided.
• the ratio of the humidity value measured in the heating phase (h A ) by the control unit (5) is determined with regards to the initial humidity value (h,) measured via the humidity sensor (4) and the light source (3) operates constantly until this ratio reaches the pre-determined value set by the manufacturer. When this ratio is reached, the heating phase is completed and the cooking phase is started. In a preferred embodiment of the present invention, this ratio is 20%.
• the ratio of the humidity value (h B ) measured in the cooking phase by the control unit (5) is determined with regards to the initial humidity value (h,) measured via the humidity sensor (4) and the light source (3) operates at pre-determined intervals set by the manufacturer until this ratio reaches the pre-determined value set by the manufacturer. When this ratio is reached, the cooking phase is completed and the crust phase is started. In a preferred embodiment of the present invention, this ratio is 65%.
• the ratio of the humidity value (h c ) measured in the crust phase by the control unit (5) is determined with regards to the initial humidity value (h,) measured via the humidity sensor (4) and the light source (3) is kept operating less and stays closed more than it is in the cooking phase until the ratio reaches the pre-determined value set by the manufacturer. When this ratio is reached, the crust phase is completed. In the preferred embodiment of the present invention, this ratio is 120%.

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)

Applications Claiming Priority (2)

Publications (1)

Family

ID=41255480

Family Applications (1)

Country Status (2)

Family Cites Families (1)

• 2009
  • 2009-04-22 EP EP09738041A patent/EP2307809A2/de not_active Withdrawn
  • 2009-04-22 WO PCT/EP2009/054771 patent/WO2009132997A2/en not_active Ceased

Non-Patent Citations (2)

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