EP2789923B1 - Haushaltsofen mit integrietem Wasserverdampfer - Google Patents

Haushaltsofen mit integrietem Wasserverdampfer Download PDF

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Publication number
EP2789923B1
EP2789923B1 EP13162830.7A EP13162830A EP2789923B1 EP 2789923 B1 EP2789923 B1 EP 2789923B1 EP 13162830 A EP13162830 A EP 13162830A EP 2789923 B1 EP2789923 B1 EP 2789923B1
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EP
European Patent Office
Prior art keywords
cavity
evaporation
oven
evaporation cavity
bottom wall
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EP13162830.7A
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English (en)
French (fr)
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EP2789923A1 (de
Inventor
Paolo Faraldi
Lorenzo Gattei
Agostino Rossato
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Electrolux Appliances AB
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Electrolux Appliances AB
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Priority to EP13162830.7A priority Critical patent/EP2789923B1/de
Publication of EP2789923A1 publication Critical patent/EP2789923A1/de
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    • 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
    • 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
    • F24C15/003—Details moisturising of air
    • 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
    • F24C7/06—Arrangement or mounting of electric heating elements
    • F24C7/067—Arrangement or mounting of electric heating elements on ranges

Definitions

  • the present invention relates to an oven according to the preamble of claim 1.
  • Known household ovens comprise a cavity with a closable opening for receiving food to be cooked wherein the oven cavity is made of metal parts or sheets which are welded together to create the cavity.
  • the internal sides of the cavity are often enameled.
  • Heating elements are provided for heating the cavity. Top and grill heating elements are placed inside the cavity in the upper region, a ring heating element surrounds a convection cooking fan, whereas bottom heating elements are placed outside and underneath the cavity.
  • EP 0 279 065 A2 discloses an oven comprising in addition a steam generator.
  • the steam generator comprises a pot which is mounted into an opening in the bottom wall of the oven cavity.
  • a heating element is provided for heating water that is filled into the pot in order to generate steam which enters the oven cavity.
  • EP 1 995 525 A1 discloses a baking oven with a steam generation system that enables to control the humidity of the baking cavity.
  • the baking oven comprises a water containment reservoir.
  • EP 2 462 809 A1 discloses a steamer comprising a deep drawn cavity for receiving water.
  • EP 2 088 378 A2 describes an oven comprising a steam generating unit.
  • a water tub is formed integrally with a bottom plate of a cooking chamber.
  • DE 10 2010 029 326 A1 discloses an oven comprising two heating elements. One of these heating elements is provided for the evaporation of a liquid.
  • EP 1 607 684 A1 discloses a microwave oven with a steam generating function and an evaporation tray or cavity.
  • DE 103 14 590 A1 discloses an electrical cooking oven with a heating element supported below its base wall via a carrier element attached to oven casing side walls.
  • the invention is defined in claim 1.
  • the evaporation cavity is formed as an embossment in the bottom wall of the oven cavity, and the evaporation cavity has a maximum volume that is limited by the formation of the evaporation cavity as an embossment in the bottom wall of the oven cavity.
  • the evaporation heating element is provided in an area underneath the evaporation cavity. Furthermore the evaporation heating element is not in direct contact with the bottom wall and the embossment defining the evaporation cavity and the evaporation heating element is self-supporting.
  • An advantage of an oven according to the present invention is the fact that such an oven is easy to produce and does not require complicated procedures during assembly. This is based on the fact that the evaporation cavity is a deep drawn impression in the bottom of the oven cavity. Such a deep drawing process is less complex and less expensive than the integration of a separate pot into the bottom of the oven cavity.
  • the evaporation cavity can be defined during the deep drawing simultaneously with other reinforcement structures (against buckling) and can act itself as such a reinforcement structure since such an embossment also reinforces the bottom of the oven cavity against buckling issues.
  • the resulting evaporation cavity can be cleaned easily since it is integrated in one piece and hence in a seamless manner into the bottom wall of the oven cavity.
  • the volume of an embossment in the bottom of the oven cavity is smaller than the volume of known evaporation cavities. Avoiding a direct contact reduces the thermal stress applied to the bottom wall of the cavity and reduces the danger of damaging an enamel coating since hot spots and critical thermal gradients are avoided.
  • the evaporation cavity is integrally formed into the bottom wall of the oven cavity wherein the bottom wall of the oven cavity preferably is a sheet of metal and the evaporation cavity is embossed into this metal sheet.
  • Direct storage of the water in the embossment also allows ensuring condensation reflow in the embossment itself, which is helped by the typical shape of a cavity bottom including the embossment itself.
  • the evaporation heating element has a maximum heating power that is adapted to heat a volume of water to be evaporated that corresponds to the volume of said evaporation cavity.
  • a maximum heating power that is adapted to heat a volume of water to be evaporated that corresponds to the volume of said evaporation cavity.
  • an evaporation cavity according to the present invention which has a volume which is limited by its formation as an embossment in the bottom wall of the oven cavity, and in particular said evaporation cavity with an evaporation heating element with a corresponding power, cannot only be used as primary steam generator in case only a smaller amount of steam is required but also as a supplementary evaporator in case that a primary steam generator is already provided.
  • a primary steam generator as a condensate evaporator only where condensed water shall be re-evaporated, or for baking or cooking where only a small amount of steam and humidity is desired.
  • the oven comprises a bottom heating element comprising a primary heater loop and a secondary heater loop, wherein the primary heater loop is arranged underneath the oven cavity in an area that at least partially surrounds the area underneath the evaporation cavity and the evaporation heating element comprises said secondary heater loop, preferably wherein the primary heater loop at least partially surrounds the secondary heater loop.
  • the primary heater loop and the secondary heater loop can be are arranged between the bottom wall of the oven cavity and a cover plate covering the heater loops.
  • the bottom wall of the oven cavity and the cover plate hence define a box comprising the heater loops. This is particularly advantageous for the overall oven assembly process, and it allows a precise positioning of the loops in terms of distance from the bottom wall where a mandatory minimum distance is requested to ensure enamel integrity. This is due to the fact that an insulation blanket can be continuous (avoiding cutouts) and arranged outside and below the cover plate without touching or pushing the loops. This also ensures a more homogeneous irradiation, resulting in an even heat flow towards the whole cavity bottom. This effect is also based on reflection effects of the cover plate. The presence of the cover plate along with a continuous insulation blanket also minimizes the heat loss toward the outside of the cavity, optimizing the performances in terms of energy consumption.
  • the primary heater loop and the secondary heater loop are arranged on two different, essentially parallel planes, such that both heater loops maintain essentially the same distance from the bottom wall of the oven cavity, respectively in the area surrounding the area underneath the evaporation cavity and in the area underneath the evaporation cavity.
  • the primary heater loop and the secondary heater loop can preferably be arranged in a distance from the respective nearest point of the bottom wall of 5 to 25 mm, more preferably of 2 to 12 mm. This reflects a balance between the thermal stress applied to the bottom wall and a sufficient heat transfer.
  • the primary heater loop and the secondary heater loop can be controllable such that the primary heater loop can be activated together with or without the secondary heater loop. This offers the possibility to use the oven in a standard mode with bottom heat only (or in combination with top heat) or alternatively with additional steam generation. When heating both loops, the heat distribution is evened over the whole cavity bottom, avoiding thermal gradients which could lead to enamel damages.
  • the primary heater loop and the secondary heater loop can be activated together by switching them into a series electrical connection wherein the primary heater loop and the secondary heater loop preferably are in an ohmic value ratio between 1/1 to 1/3, wherein the secondary heating element has higher ohmic value.
  • the evaporation cavity is adapted to receive a volume of water to be evaporated which is preferably a volume between 10 and 300 ml, more preferably between 50 to 250 ml and the heating power of the evaporation heating element is adapted to evaporate such a volume of water.
  • a volume of water to be evaporated which is preferably a volume between 10 and 300 ml, more preferably between 50 to 250 ml and the heating power of the evaporation heating element is adapted to evaporate such a volume of water.
  • At least an area of the bottom wall adjacent to the evaporation cavity can have a down-grade towards the evaporation cavity in order to direct a condensate towards and into the evaporation cavity and / or to stiffen the bottom wall wherein preferably the angle of the down-grade is in a range between 1 and 7 degrees with respect to the horizontal.
  • condensed water is guided towards the evaporation cavity and is evaporated again in order to control the humidity in the cavity or to maintain the bottom wall dry.
  • the evaporation cavity preferably has a diameter between 5 cm to 25 cm, more preferably between 7 cm and 17 cm and / or the embossment of the evaporation cavity has a maximum depth between 2 and 20 mm, more preferably between 5 and 10 mm.
  • the embossment defines the evaporation cavity by means of two consecutive bends leading to a downwardly orientated step in the bottom wall of the oven cavity wherein the bends have a respective radius between 5 and 20 mm, more preferably between 6 and 8 mm.
  • Such radii turned out to provide a good base layer for enamel coatings since the risk of enamel damages is reduced. According edges are mild enough to prevent stresses on the enamel, avoid water flow blockage, and permit an effective cleaning action thanks to the absence of hindering areas where dirt or limestone can get stuck.
  • a bottom of the evaporation cavity can have a down-grade towards a center of the bottom of the evaporation cavity. This stiffens the evaporation cavity and improves the flow of condensate towards the center of the cavity.
  • the evaporation cavity or a bottom of the evaporation cavity is concave when seen from the inner side of the oven cavity, wherein preferably a curvature of the evaporation cavity or of the bottom of the evaporation cavity defines a radius between 200 and 500 cm, more preferably between 300 and 400 cm.
  • a temperature sensor is provided which is adapted to measure the temperature in the area of the evaporation cavity and to preferably control an electrical power provided towards the evaporation heating element.
  • the bottom of the oven cavity and the evaporation cavity is enameled at least on the side facing towards the oven cavity.
  • evaporation cavity is provided with a dirt cover, permeable to steam and shaped to allow water and condensate flow from the cavity walls and bottom into the evaporation cavity.
  • Fig. 1 shows an oven comprising a cavity 10 with a closable opening 12 for receiving food to be cooked or baked within the oven cavity 10.
  • the opening 12 can be closed by means of a front door 14.
  • the oven cavity 10 is defined by sidewalls 16, a rear wall 18, a top wall 20 and a bottom wall 24.
  • a top heating or grill element 22 is mounted in the upper region of the oven cavity 10.
  • the bottom wall 24 comprises an evaporation cavity 26 which is a deep drawn embossment.
  • the embossment defining the evaporation cavity 26 is worked into a steel sheet constituting the bottom wall 24 during a shaping operation where the bottom wall 24 of the oven cavity 10 is defined.
  • rear wall 18 and top wall 20 are made of steel sheets and are enameled.
  • An evaporation heating element 28 is provided for heating the evaporation cavity 26 in an area 29 underneath the evaporation cavity 26.
  • the heating power of the evaporation heating element 28 is adapted to evaporate a volume of water to be evaporated that corresponds to the volume of the evaporation cavity 26.
  • the evaporation cavity 26 together with the evaporation heating element 28 act as a steam generation system. Water can be conveyed into the evaporation cavity 26 either by direct pouring or by means of a pipe or a channel. By activation of the evaporation heating element 28 the water is evaporated.
  • the evaporation heating element 28 is arranged in an area 29 underneath the evaporation cavity 26 and can be a second branch of an also provided standard bottom heating element with independent control. This will be explained in more detail in connection with the following Figures.
  • the evaporation heating 28 element is self-supporting and not in direct contact with the bottom wall 24 and the embossment defining the evaporation cavity 26.
  • a thermostat or temperature sensor 30 is applied to the external surface of the evaporation cavity 26 to prevent overheating (e.g. upon run-out of water) or to control the power delivery and hence the evaporation.
  • the oven can also comprise a steam inlet 32 which is connected to an (not shown) external steam generator so that the evaporation cavity 26 together with the evaporation heating element 26 acts as auxiliary generator or condensation re-evaporator collecting condensate and re-evaporating it.
  • a steam inlet 32 which is connected to an (not shown) external steam generator so that the evaporation cavity 26 together with the evaporation heating element 26 acts as auxiliary generator or condensation re-evaporator collecting condensate and re-evaporating it.
  • the evaporation cavity 26 and the evaporation heating element 28 can also be used as the only source of steam and / or humidity without an additional steam generator.
  • the evaporation cavity 26 can be protected by a cover, shaped to fit onto it in order to prevent food debris to get in contact with the hot evaporation cavity 26 which would lead to cleanability issues.
  • the evaporation heating element 28 preferably provides a heating power between 300 and 800 W so as to be adapted to evaporate an according volume of water during a typical cooking or baking time.
  • a user interface 38 is provided for controlling the oven.
  • Fig. 2 shows the oven of Fig. 1 in a sectional view from below.
  • a cover plate which normally covers heater loops, is removed.
  • the oven comprises an electrical bottom heating element 27 which in turn comprises a primary heater loop 40 for providing bottom heat to the oven cavity 10.
  • This primary heater loop 40 is surrounded by a secondary electrical heater loop 42 which relates to the evaporation heating element 28.
  • the secondary heater loop 42 is provided in an area 29 underneath the evaporation cavity 26 whereas the primary heater loop 40 is arranged in an area 31 that excludes the area 29 underneath the evaporation cavity 26.
  • Primary heater loop 40 is arranged underneath the oven cavity 10 too.
  • FIGs 3 and 4 show a primary heater loop 40 and a secondary heater loop 42 which are arranged in two different, essentially parallel planes 40b and 42b, respectively.
  • These heater loops 40 and 42 can be installed in the oven according to Figures 1 and 2 (where the corresponding loops 40 and 42 are shown more schematically).
  • Both planes 40b and 42b are arranged in a distance D to each other wherein the plane 42b comprising the secondary heater loop 42 is below the plane 40b of the primary heater loop 40, wherein "below” refers to an assembled condition of the oven.
  • the distance D between both planes 40b and 42b is such that both heater loops 40 and 42 maintain essentially the same distance from the bottom wall 24 of the oven cavity, respectively in the area 31 surrounding the area 29 underneath the evaporation cavity 26 and in the area 29 under the evaporation cavity 26.
  • Fig. 5 shows the cavity bottom wall 24 with the evaporation cavity 26 the heater loops comprising the primary heater loop 40 and the secondary heater loop 42 and a cover plate 50 in an exploded view.
  • the cover plate 50 is designed for protecting the primary heater loop 40 and the secondary heater loop 42.
  • additional reinforcing structures 36 are embossed or deep drawn into the bottom wall 24.
  • a heat insulating layer e.g. of a fibrous material will be arranged below the cover plate 50.
  • Figs. 6 and 7 show a schematic connection diagram comprising the primary heater loop 40 and a secondary heater loop 42 of Figures 2 and 5 .
  • a first end 42a of secondary heater loop 42 is connected to electrical ground 64.
  • a second end 42b of secondary heater loop 42 is connected to a first end 40a of primary heater loop 40 which in turn is also connected via a breaker 62 to electrical ground 66.
  • a second end 40b of primary heater loop 40 is connected via breaker 68 to a source of electrical power 70.
  • breaker 68 is closed (conducting) and breaker 62 is open, both heater loops 40 and 42 are switched into a series electrical connection and are activated by a current running from the source of electrical power 70 to electrical ground 64.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Stoves And Ranges (AREA)

Claims (14)

  1. Backofen, umfassend:
    einen Backofenhohlraum (10) mit einer verschließbaren Öffnung (12) zum Aufnehmen von zu kochenden oder zu backenden Lebensmitteln,
    einen Verdampfungshohlraum (26), der in einer Bodenwandung (24) des Backofenhohlraums (10) angeordnet ist, wobei der Verdampfungshohlraum (26) als eine Prägung in der Bodenwandung (24) des Backofenhohlraums (10) gebildet ist und wobei der Verdampfungshohlraum ein maximales Volumen aufweist, das durch die Bildung des Verdampfungshohlraums als eine Prägung in der Bodenwandung des Backofenhohlraums begrenzt ist,
    ein Verdampfungsheizelement (28), das zum Erwärmen des Verdampfungshohlraums (26) geeignet ist, wobei das Verdampfungsheizelement (28) in einem Bereich (29) unterhalb des Verdampfungshohlraums (26) bereitgestellt wird und nicht in einem direkten Kontakt mit der Bodenwandung (24) und der Prägung steht, die den Verdampfungshohlraum (26) definiert,
    dadurch gekennzeichnet, dass das Verdampfungsheizelement selbsttragend ist.
  2. Backofen nach Anspruch 1, dadurch gekennzeichnet, dass, das Verdampfungsheizelement (28) eine maximale Heizleistung aufweist, die geeignet ist, um ein zu verdampfendes Wasservolumen zu erwärmen, das dem Volumen des Verdampfungshohlraums (26) entspricht.
  3. Backofen nach Anspruch 1 oder 2, dadurch gekennzeichnet, dass der Verdampfungshohlraum (26) als integraler Bestandteil in die Bodenwandung (24) des Backofenhohlraums (10) gebildet ist, wobei die Bodenwandung (24) des Backofenhohlraums (10) vorzugsweise eine Metallplatte ist und wobei der Verdampfungshohlraum (26) in diese Metallplatte geprägt ist.
  4. Backofen nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass der Backofen ein Bodenheizelement (27) umfasst, das eine primäre Heizschleife (40) und eine sekundäre Heizschleife (42) umfasst, wobei die primäre Heizschleife (40) unterhalb des Backofenhohlraums (10) in einem Bereich (31) angeordnet ist, der mindestens teilweise den Bereich (29) unterhalb des Verdampfungshohlraums (26) umgibt, und wobei das Verdampfungsheizelement (28) die sekundäre Heizschleife (42) umfasst, wobei die primäre Heizschleife (40) die sekundäre Heizschleife (42) vorzugsweise mindestens teilweise umgibt.
  5. Backofen nach Anspruch 4, dadurch gekennzeichnet, dass die primäre Heizschleife (40) und die sekundäre Heizschleife (42) zwischen der Bodenwandung (24) des Backofenhohlraums (10) und einer Abdeckplatte (50) angeordnet sind, welch die Heizschleifen (40, 42) abdeckt.
  6. Backofen nach Anspruch 4 oder Anspruch 5, dadurch gekennzeichnet, dass die primäre Heizschleife (40) und die sekundäre Heizschleife (42) in zwei verschiedenen, im Wesentlichen parallelen Ebenen (40b, 42b) so angeordnet sind, dass beide Heizschleifen (40, 42) im Wesentlichen den gleichen Abstand von der Bodenwandung (24) des Backofenhohlraums in dem Bereich (31), der den Bereich (29) unterhalb des Verdampfungshohlraums (26) umgibt, bzw. in dem Bereich (29) unterhalb des Verdampfungshohlraums (26) behalten.
  7. Backofen nach einem der vorhergehenden Ansprüche 4 bis 6, dadurch gekennzeichnet, dass die primäre Heizschleife (40) und die sekundäre Heizschleife (42) so steuerbar sind, dass die primäre Heizschleife (40) zusammen mit der oder ohne die sekundäre Heizschleife (42) aktiviert werden kann, wobei die primäre Heizschleife (40) und die sekundäre Heizschleife (42) insbesondere zusammen aktiviert werden können, indem sie in eine elektrische Reihenschaltung geschaltet werden.
  8. Backofen nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass mindestens ein Bereich der Bodenwandung (24) in der Nähe des Verdampfungshohlraums (26) eine Abwärtsneigung in Richtung auf den Verdampfungshohlraum (26) aufweist, um ein Kondensat in Richtung auf und in den Verdampfungshohlraum (26) zu leiten und/oder um die Bodenwandung (24) zu versteifen.
  9. Backofen nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass die Prägung den Verdampfungshohlraum (26) durch zwei aufeinanderfolgende Biegungen definiert, die zu einer abwärts gerichteten Stufe in der Bodenwandung des Backofenhohlraums führen.
  10. Backofen nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass ein Boden des Verdampfungshohlraums (26) eine Abwärtsneigung in Richtung auf ein Zentrum des Bodens des Verdampfungshohlraums (26) aufweist.
  11. Backofen nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass der Verdampfungshohlraum (26) oder ein Boden des Verdampfungshohlraums, von der Innenseite des Backofenhohlraums (10) aus gesehen, konkav ist.
  12. Backofen nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass ein Temperatursensor (30) bereitgestellt wird, der geeignet ist zum Messen der Temperatur in dem Bereich des Verdampfungshohlraums (26) und vorzugsweise zum Steuern eines elektrischen Stroms, mit dem das Verdampfungsheizelement (28) versorgt wird.
  13. Backofen nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass die Bodenwandung (24) des Backofenhohlraums (10) und des Verdampfungshohlraums (26) zumindest an der Seite emailliert sind, die dem Backofenhohlraum (10) zugewandt ist.
  14. Backofen nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass der Verdampfungshohlraum (26) mit einer Schmutzabdeckung bereitgestellt wird, die dampfdurchlässig ist und geformt ist, um zu erlauben, dass Wasser und ein Kondensat von den Hohlraumwänden und dem Boden in den Verdampfungshohlraum (26) fließen.
EP13162830.7A 2013-04-09 2013-04-09 Haushaltsofen mit integrietem Wasserverdampfer Active EP2789923B1 (de)

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EP2789923B1 true EP2789923B1 (de) 2019-06-12

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WO2023110247A1 (de) * 2021-12-13 2023-06-22 BSH Hausgeräte GmbH Gargerät mit zueinander angepasstem unterhitze-heizkörper und oberhitze-heizkörper
EP4303494A1 (de) * 2022-07-08 2024-01-10 Roller Grill International Vorrichtung zum auftauen/erhitzen/erhitzen von lebensmitteln, insbesondere auf teigbasis, wie pizza oder torten

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DE102014112589B4 (de) * 2014-09-02 2022-05-05 Miele & Cie. Kg Gargerät und Verfahren zum Betreiben
CA2973550C (en) 2015-01-23 2023-09-26 Balmuda Inc. Heating cooker
CN109965678B (zh) * 2017-12-28 2023-11-17 宁波方太厨具有限公司 一种蒸箱烤箱一体机
IT201800003098A1 (it) * 2018-02-27 2019-08-27 Smeg Spa Forno per la cottura di cibi
DE102019202389A1 (de) * 2019-02-21 2020-08-27 BSH Hausgeräte GmbH Gargerät mit Dampfbehandlungsfunktion
US20250035314A1 (en) * 2021-12-13 2025-01-30 BSH Hausgeräte GmbH Cooking appliance with specifically positioned temperature sensor outside the cooking chamber

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JP2004044995A (ja) * 2002-03-12 2004-02-12 Matsushita Electric Ind Co Ltd 蒸気発生機能付き高周波加熱装置
EP1607684A1 (de) * 2003-03-13 2005-12-21 Matsushita Electric Industrial Co., Ltd. Hochfrequenzheizvorrichtung mit dampferzeugungsfunktion
DE10314590A1 (de) * 2003-03-31 2004-10-14 BSH Bosch und Siemens Hausgeräte GmbH Gargerätemuffel
WO2009083390A1 (en) * 2007-12-31 2009-07-09 Arcelik Anonim Sirketi An oven

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023110247A1 (de) * 2021-12-13 2023-06-22 BSH Hausgeräte GmbH Gargerät mit zueinander angepasstem unterhitze-heizkörper und oberhitze-heizkörper
EP4303494A1 (de) * 2022-07-08 2024-01-10 Roller Grill International Vorrichtung zum auftauen/erhitzen/erhitzen von lebensmitteln, insbesondere auf teigbasis, wie pizza oder torten
FR3137538A1 (fr) * 2022-07-08 2024-01-12 Roller Grill International Appareil de décongélation/réchauffage/cuisson pour aliment, en particulier à base de pâte telle qu’une pizza ou une tarte

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