EP3118528A1 - Appareil de cuisson et système de cuisson destiné à la cuisson et à aromatiser - Google Patents

Appareil de cuisson et système de cuisson destiné à la cuisson et à aromatiser Download PDF

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Publication number
EP3118528A1
EP3118528A1 EP16178362.6A EP16178362A EP3118528A1 EP 3118528 A1 EP3118528 A1 EP 3118528A1 EP 16178362 A EP16178362 A EP 16178362A EP 3118528 A1 EP3118528 A1 EP 3118528A1
Authority
EP
European Patent Office
Prior art keywords
cooking
steam
inlet nozzle
cooking appliance
steam inlet
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
EP16178362.6A
Other languages
German (de)
English (en)
Other versions
EP3118528B1 (fr
Inventor
Torben Becker
Astrid HOFFMEISTER-PAUL
Thomas Metz
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.)
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Publication date
Application filed by Miele und Cie KG filed Critical Miele und Cie KG
Publication of EP3118528A1 publication Critical patent/EP3118528A1/fr
Application granted granted Critical
Publication of EP3118528B1 publication Critical patent/EP3118528B1/fr
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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
    • F24C15/32—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
    • 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
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/647—Aspects related to microwave heating combined with other heating techniques
    • H05B6/6473—Aspects related to microwave heating combined with other heating techniques combined with convection heating
    • H05B6/6479—Aspects related to microwave heating combined with other heating techniques combined with convection heating using steam

Definitions

  • a disadvantage of the known method and the known device is that the extraction container must be cleaned consuming after each cooking process to avoid undesirable flavoring by aroma residues in the extraction vessel and the lines in a subsequent cooking process. In addition, it may be difficult for the user to prepare and fill in the correct dosage of the extract dissolved in water.
  • the flavors should be dosed and applied to the food, without the user comes into skin contact with the flavors.
  • An inventive cooking appliance is used to cook food and and can optionally be used for flavoring food.
  • the cooking appliance comprises at least one cooking chamber and at least one steam generator to provide steam over at least a first one Introduce the steam inlet nozzle into the cooking chamber of the cooking appliance.
  • a coupling device assigned to the first steam inlet nozzle is arranged in the cooking chamber, which is designed to couple a holding device for an aroma unit, such that the steam exiting from the first steam inlet nozzle is conducted directly to the couplingable holding device with an aroma unit.
  • the cooking appliance according to the invention has many advantages.
  • a significant advantage of the cooking appliance according to the invention is that a coupling device is arranged in the cooking chamber of the cooking appliance, to which a separate holding device for an aroma unit can be coupled.
  • the steam exiting from a steam inlet nozzle is conducted directly to the couplingable mounting device.
  • the steam exiting through the first steam inlet nozzle is conducted directly to the aroma unit.
  • no holding device with an aroma unit is used or the holding device is removed, the steam emerging from the first steam inlet nozzle enters directly into the cooking chamber. Therefore, optionally, the food to be cooked during cooking can be additionally flavored or not.
  • a complex cleaning process is not necessary after a cooking process with flavoring.
  • the steam generator and the supply lines to the steam inlet nozzle are only exposed to water or steam in all operating modes, so that no flavoring agents can settle there.
  • the steam exiting from the steam inlet nozzle is in particular passed directly to a coupled mounting device.
  • the coupling device is designed to couple the first steam inlet nozzle with the mounting device.
  • the first steam inlet nozzle is preceded by at least one controllable valve.
  • the steam flow through the steam inlet nozzle can be blocked and / or released again at any time. It is not necessary to turn off the steam generator, but the steam passage through the first steam inlet nozzle can be blocked by the controllable valve.
  • the first steam inlet nozzle and the second steam inlet nozzle are each assigned a controllable valve, so that optionally steam can be directed in the direction of the cooking chamber only via the first steam inlet nozzle and / or the second steam inlet nozzle.
  • the second steam inlet nozzle leads directly into the cooking chamber and does not lead into the coupling-capable holding device when it is coupled to the coupling device. This results in a variety of control options. In particular, optionally flavored steam or pure steam may be supplied.
  • At least one hot air or radiant heat source is provided for heating the cooking chamber.
  • the radiant heat source or at least one radiant heat source is preferably arranged in the cooking chamber or in the interior of the cooking chamber.
  • the radiant heat source may be formed as a top heat radiator.
  • the first steam inlet nozzle associated with the coupling device is arranged on a rear wall of the cooking chamber.
  • the second steam inlet nozzle is arranged on the rear wall or on the ceiling of the cooking chamber.
  • the coupling device and the mounting device are fastened to each other and in particular screwed together or connectable to each other in a kind of a bayonet closure.
  • Simple types of connection such as screws or connecting in the manner of a bayonet closure are very advantageous because the user can remove the holder device at any time with little effort or reinsert.
  • the cooking system comprises a cooking appliance and an aroma unit and a holding device for receiving the aroma unit.
  • the cooking appliance has a cooking chamber and at least one steam generator in order to introduce steam into the cooking chamber of the cooking appliance via at least one first steam inlet nozzle.
  • a coupling device is arranged in the cooking chamber, to which the holding device can be coupled with the aroma unit received thereon, such that the steam exiting from the first steam inlet nozzle is conducted directly to the coupled holding device and the aroma unit received thereon.
  • the steam exiting the first steam inlet nozzle is passed directly and directly to the coupled mounting device.
  • the cooking system according to the invention also has many advantages, since it offers a flexible control option.
  • At least one opening element is provided on the cooking appliance and / or at least one opening element for opening at least one or both film sections and for providing a flow connection from the first steam inlet nozzle through the aroma unit into the cooking space.
  • Such opening elements in the cooking chamber and / or on the mounting device may be the same or different.
  • the mounting device is a reusable accessory.
  • the holding device is a disposable part and comprises a flavor unit.
  • a holder device equipped with an aroma unit for a desired flavoring is introduced into the cooking chamber and connected there to the coupling device. After use and / or the possible number of aromatizations, the holding device can then be removed and disposed of.
  • FIG. 1 shows a schematic perspective view of a cooking appliance 100, which has an oven.
  • the oven 20 is closed by a door 22.
  • the cooking system 100 or the cooking appliance 1 off FIG. 1 continue to have a hob 21.
  • Controls 24 and a display 25 are used to control and display the operating conditions.
  • the display 25 can also be designed as a touchscreen, so that a selection of the operating states is possible by touching graphically displayed buttons or the like.
  • a setting element 19, such as a slider can also be displayed graphically on the touchscreen 25.
  • the cooking appliance 1 off FIG. 1 is suitable for flavoring during cooking. The constructive details of the procedure are explained below.
  • FIG. 2 shows a likewise schematic perspective view of a baking oven 20 as a cooking appliance 1.
  • the oven 20 is designed as a built-in appliance.
  • the opened door 22 allows a view into the cooking chamber 3, from which a cooking chamber wall 26 can be seen.
  • a cooking product 2 is shown on a baking sheet or the like very schematically, which can be optionally aromatized in a cooking process in the cooking appliance 1.
  • the cooking appliance 1 is part of a cooking system 100 and, in addition to the cooking appliance 1, also comprises a holding device 30 in which an aroma unit 50 is arranged.
  • the cooking chamber 3 has a cooking chamber cover 11. On the rear wall 15, a blower 18 is provided, which is driven by a motor 23. Optionally, a ring heater is provided to the fan to heat the air in the recirculation mode.
  • the cooking appliance 1 here has a top heat radiator 14 as radiant heat source 9. Furthermore, a steam generator 4 is provided, which is in flow communication with a steam inlet nozzle 6 via a flow connection 17 and via a controllable and switchable valve 8.
  • the steam inlet nozzle 6 is provided in a middle region of the cooking chamber ceiling and is arranged so that the steam exiting from the steam inlet nozzle 6 is introduced directly and directly into the holding device 30.
  • the mounting device 30 has a mounting body 31, on which a receiving chamber 32 and an atomizing device 33 are formed.
  • the first steam inlet nozzle 6 and the holding device 30 with the aroma unit 50 are positioned so that the steam exiting the first steam inlet nozzle 6 is passed through the flavor unit 50 and finally exits the holding device 30 as flavored vapor 16.
  • the exiting aromatized steam 16 is atomized by the atomizing device 33 of the mounting device 30, so that a homogeneous distribution of the flavored steam 16 in the cooking chamber 3 is achieved.
  • the cooking appliance 1 by the two steam inlet nozzles 6, 7 and by the Strahlungssammlung 9 as Oberhitzeflower stresses 14 and by the support means 30 with the aroma unit 50 targeted aromatization of the food 2.
  • Different process flows can be realized as independent of aromatization by flavored steam 16 can be heated with steam from the second steam inlet nozzle 7. Regardless of heating via steam, the cooking chamber can also be heated via the top heat radiator or via other radiant heat sources, as is customary in ovens.
  • FIG. 4 shows an embodiment of the support means 30 in a lateral cross section, wherein in the receiving chamber 32 of the support means 30, an aroma unit 50 is shown.
  • the flavor unit 50 may be arranged tightly in the receiving chamber 32 of the holder 30.
  • the steam supplied through the first steam inlet nozzle 6 is introduced to the aroma unit 50.
  • the aroma unit 50 consists of a flavoring agent 52 and an aroma carrier 51 and optionally further constituents.
  • the aroma carrier 51 receives the flavoring agent 52 in the interior. It is possible, for example, that a suitable food is impregnated as aroma carrier 51 with the flavoring agent 52.
  • the flavoring agent 52 is triggered and / or entrained. Shown here are lateral fluid outlets 37, which may be part of an atomizing device 33.
  • the coupling device 10 may be arranged so that an assembly of the support means 30 without collision with the upper heat radiator 14 is possible.
  • a lower edge 12 of the coupling device 10 is arranged significantly higher than a lower edge 13 of the upper heat radiator 14. This means that without the use of support means 30, the full free working height is available in the cooking chamber. Depending on the configuration and height of the mounting device 30, the available height of the cooking chamber 3 will be somewhat reduced when the flavoring is selected.
  • FIG. 7 shows an embodiment in which the support means 30 is also attached to the cooking chamber 11.
  • the holding device 30 consists of a holder body 31 and a cover cover 40 which is screwed to the bottom of the open end of the support means 30.
  • a fastener 35 such as a thread or the like may be used to attach the end cover 40 to the support body 31.
  • a receiving chamber 32 is formed, in which an aroma unit can be seen.
  • a plurality of fluid outlets 37 are provided on an outlet wall 38. About the fluid outlets 37 of the exiting aromatized steam is reliably atomized, so that a drop formation and dripping of the aromatic agent are reliably prevented on the food. A drop falling on the food could lead to a locally too strong flavoring.
  • FIG. 8 shows a variant in which the support means 30 is also attached to the cooking chamber 11 of a cooking appliance 1 not shown here.
  • the holder body 31 is here screwed to the coupling device 10, for example, in order to reliably receive the holder device 30 in the cooking chamber 3.
  • a container 54 of the aroma unit 50 can be seen in the receiving space 32 of the mounting device 30, in the receiving space 32 of the mounting device 30, a container 54 of the aroma unit 50 can be seen.
  • the aroma carrier 51 is depicted, in addition pure vapor is supplied from above via the first steam inlet nozzle 6 as the fluid inlet 34 of the atomizing device 33.
  • the supplied steam passes through the aroma carrier 51 and passes over the opening elements 41 into the atomization chamber 36 over.
  • an outlet wall 38 is provided, on which a plurality of fluid outlets 37 is arranged, at which any droplets forming there are atomized directly.
  • the opening elements 41 in the interior of the holding device 30 serve as aids for opening the container 54 of the aroma unit 50.
  • the aroma unit 50 here has a container 54 as aroma-tight packaging, wherein the aroma unit 50 has a stable body, which here is preferably designed approximately cylindrical.
  • film sections 58, 59 are provided on the sides 56, 57, which provide an aroma-tight packaging when the aroma unit 50 is stored.
  • FIG. 9 shows a highly schematic diagram of a process sequence or a temperature profile in a cooking and aromatizing process.
  • the surface of the food has ambient temperature.
  • the cooking chamber is heated, this being done in particular via thermal radiant heat sources or a separate steam generating device.
  • the valve 8 of the first steam inlet nozzle 6 is closed until the minimum temperature 71 is reached.
  • the temperature of the food surface increases at a reduced rate in order to provide an effective flavoring phase.
  • this second phase 82 preferably only the first steam inlet nozzle is subjected to steam, so that the steam generated passes through the aroma unit 50 and enters the cooking chamber of the cooking appliance 1 together with the flavoring agent. While no aromatization takes place in the first phase 81, the food to be cooked is aromatized in the second phase 82.
  • an upper limit temperature 72 is reached. From this temperature, the aromatization is no longer so effective and / or ineffective, so that in the third phase 83, the aromatization can be stopped again. But it is also possible to continue to initiate flavored steam 16 in the cooking chamber 3, when the aroma unit 50 is intended for single use.
  • a fourth phase 84 follows, in which the temperature at the surface of the food decreases considerably. It is also conceivable to provide one or the sole flavoring phase at the end of the cooking process. Then flavored steam 16 is passed into the cooking chamber 3 when the temperature of the food surface is below the upper limit temperature 72 again.
  • the cooking system 100 comprises a cooking appliance 1 and the holding device 30, on which at least one aroma unit 50 can be accommodated.
  • the aroma unit 50 may be closed in an aroma-tight manner and is opened, in particular, by opening elements 41 provided on the holding device 30 and / or the cooking chamber when the holding device 30 is inserted into the cooking chamber 3.
  • the concentration ratio of individual constituents of the flavoring agent can be ensured over a longer or even a long time. It also prevents the user from coming in contact with the aroma.
  • steam is passed from a steam generator directly into the holding device or into the receiving chamber of the holding device. There, the steam passes through the flavor unit and absorbs the flavor.
  • the steam generator does not come in contact with flavoring agents. A complex cleaning is not necessary.
  • a second steam inlet nozzle 7 can serve, in addition to initiate fresh and pure steam in the cooking chamber, regardless of a possible aromatization.
  • the aroma unit has, in particular, a container 54 on which aroma-tight walls 55 are provided.
  • two opposite ends have foil sections 58, 59, which are executed aromadicht in the storage state and can be opened automatically when inserting the support means 30 in the cooking chamber 3.
  • the aroma unit 50 has no aroma-tight walls and is surrounded by an outer package 65 which must be opened or removed when the flavor unit 50 is to be used.
  • the cooking appliance 1 is controlled by a cooking program, so that at appropriate times aromatized steam and / or pure steam is introduced.
  • the number of steam pulses for flavoring depends in particular on the type of food. Other influences, such as the cooking space size and the type of cooking appliance are taken into account during programming.
  • an automatic de-aromatizing program can be carried out, in which the inner surface of the cooking chamber and the other surfaces coming into contact with the flavoring agent are heated to a temperature such that the aroma substances or aromatic substances decompose.
  • a surface temperature greater than 100 ° C or 150 ° C can be set.

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  • Engineering & Computer Science (AREA)
  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Commercial Cooking Devices (AREA)
  • Cookers (AREA)
EP16178362.6A 2015-07-14 2016-07-07 Système de cuisson destiné à la cuisson et l'aromatisation Active EP3118528B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102015111399.6A DE102015111399A1 (de) 2015-07-14 2015-07-14 Gargerät und Garsystem zum Garen und Aromatisieren von Gargut

Publications (2)

Publication Number Publication Date
EP3118528A1 true EP3118528A1 (fr) 2017-01-18
EP3118528B1 EP3118528B1 (fr) 2019-09-11

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Application Number Title Priority Date Filing Date
EP16178362.6A Active EP3118528B1 (fr) 2015-07-14 2016-07-07 Système de cuisson destiné à la cuisson et l'aromatisation

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EP (1) EP3118528B1 (fr)
DE (1) DE102015111399A1 (fr)
ES (1) ES2751306T3 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
TR202020588A2 (tr) * 2020-12-15 2022-06-21 Vestel Beyaz Esya San Ve Tic A S Aroma verme sistemi içeren bir pişirici cihaz.

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0376275A2 (fr) * 1988-12-28 1990-07-04 Ernst Kirchhoff Dispositif de chauffage pour aliments
EP1654931A2 (fr) * 2004-11-05 2006-05-10 LG Electronics, Inc. Générateur de vapeur pour un four à vapeur
WO2006085317A2 (fr) * 2005-02-10 2006-08-17 Zvi Tene Four chauffant et a vapeur combine
DE202011005264U1 (de) * 2010-04-14 2011-12-20 Jaroslav Klouda Grillvorrichtung für Lebensmittel
EP2606776A1 (fr) * 2011-12-23 2013-06-26 Katrin Schmidt Cuiseur à vapeur pressurisé
US20140373728A1 (en) * 2012-11-06 2014-12-25 Hyun Woo Lee Roaster
DE102013108992A1 (de) 2013-08-20 2015-02-26 Rational Ag Verfahren zum Garen und Aromatisieren von Gargut und Gargerät hierfür
WO2015091803A1 (fr) * 2013-12-20 2015-06-25 i-clean Technologies GmbH Cartouche de nettoyage pour dispositif de nettoyage dans un four

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10060204B4 (de) * 2000-11-28 2004-04-29 Wiesheu Gmbh Reinigungssystem für einen Ofen und Verfahren zur Ofenreinigung

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0376275A2 (fr) * 1988-12-28 1990-07-04 Ernst Kirchhoff Dispositif de chauffage pour aliments
EP1654931A2 (fr) * 2004-11-05 2006-05-10 LG Electronics, Inc. Générateur de vapeur pour un four à vapeur
WO2006085317A2 (fr) * 2005-02-10 2006-08-17 Zvi Tene Four chauffant et a vapeur combine
DE202011005264U1 (de) * 2010-04-14 2011-12-20 Jaroslav Klouda Grillvorrichtung für Lebensmittel
EP2606776A1 (fr) * 2011-12-23 2013-06-26 Katrin Schmidt Cuiseur à vapeur pressurisé
US20140373728A1 (en) * 2012-11-06 2014-12-25 Hyun Woo Lee Roaster
DE102013108992A1 (de) 2013-08-20 2015-02-26 Rational Ag Verfahren zum Garen und Aromatisieren von Gargut und Gargerät hierfür
WO2015091803A1 (fr) * 2013-12-20 2015-06-25 i-clean Technologies GmbH Cartouche de nettoyage pour dispositif de nettoyage dans un four

Also Published As

Publication number Publication date
ES2751306T3 (es) 2020-03-31
DE102015111399A1 (de) 2017-01-19
EP3118528B1 (fr) 2019-09-11

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