EP3825612B1 - Dispositif de cuisson comprenant un ensemble de chauffage à infrarouge et son procédé de fonctionnement - Google Patents

Dispositif de cuisson comprenant un ensemble de chauffage à infrarouge et son procédé de fonctionnement Download PDF

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Publication number
EP3825612B1
EP3825612B1 EP20202782.7A EP20202782A EP3825612B1 EP 3825612 B1 EP3825612 B1 EP 3825612B1 EP 20202782 A EP20202782 A EP 20202782A EP 3825612 B1 EP3825612 B1 EP 3825612B1
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Prior art keywords
heating element
period
cooking
heating
operating
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EP20202782.7A
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German (de)
English (en)
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EP3825612A2 (fr
EP3825612A3 (fr
Inventor
Yunus Emre KAHVECIOGLU
Rustem Asik
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Vestel Beyaz Esya Sanayi ve Ticaret AS
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Vestel Beyaz Esya Sanayi ve Ticaret AS
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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
    • 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
    • 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 present invention relates to cooking devices with an infrared heating assembly, and operation methods thereof.
  • cooking devices for cooking the food products. These cooking devices usually comprise at least one cooking compartment in which foods to be cooked are placed by means of a carrying element, which may be trays, pots, pans, grills, etc. The food can also be cooked when heat supplied to the cooking compartment by at least one heating assembly reaches the food in the carrying element.
  • various heating assemblies can be used to provide heat to the cooking compartment, and these heating assemblies can be located in the cooking device such that they are at the bottom and/or top of the cooking compartment.
  • An example of such heating assemblies is resistance-type heating assemblies. When such heating assemblies are energized, first the heating assembly itself is required to be heated, and then the heated heating assembly transfers its heat to the surrounding air. Thus, air in the cooking compartment and therefore the food product to be cooked is heated by convection.
  • the time to reach a desired temperature is quite long in cooking devices heating by convection because the heating assembly itself should be heated first for the convection.
  • transfer of heat to the food also extends the cooking time.
  • infrared heating assemblies are used in the known art, in which the heating assembly emits heat through radiation. When energized, infrared heating assemblies instantly radiate and transmit heat to food through light. Thus, the need for heating the cooking compartment first for the cooking process is eliminated, and the cooking efficiency and effectiveness can be increased by decreasing the cooking time.
  • An example for cooking devices comprising infrared heating assembly is disclosed in the patent application no. CN108392094A .
  • an oven comprising a cavity, heating tubes and rotatable reflection assemblies is disclosed.
  • the heating tubes ensure cooking of the food with radiant heat.
  • the reflection assembly comprises a reflector for reflecting the heat rays of the heating tubes through the food provided in the cavity. Furthermore the reflection assembly comprises a movement mechanism which rotates the reflector.
  • a cooking device having an oven cooking function and a stew cooking function comprises a lamp heater capable of providing radiant heat and reflectors directing the radiant heat towards a cooking container provided in or on the cooking device to ensure oven cooking or stew cooking.
  • a heating table in a heating and cooking chamber of the cooking device and the cooking container is provided on the heating table. Accordingly the reflectors are positioned such that the heat radiated from the heat lamps are directed below towards the heating table.
  • the food in such cooking devices, the food must be located such that it can receive the light emitted from the heating assembly. Moreover, in order for the cooking process to be performed properly, the ray emitted by the heating assembly must reach all surfaces of the food homogeneously. Otherwise, one side of the food may be overcooked (even burning) while the other side may remain uncooked (or much less cooked). This negatively affects the cooking efficiency.
  • the cooking device comprises at least one inner body having at least one base, at least one upper wall located opposite to the base, at least two side walls located between the upper wall and the base, wherein at least one cooking compartment is formed between the base and said walls and the inner body comprises at least one placement opening for access into said cooking compartment; at least one infrared heating element which is located to extend between said side walls; and at least one guiding element located to extend along the longitudinal axis of the heating element and to at least partially cover the length of the heating element, partially surrounding the heating element, having at least one opening that extends along the longitudinal axis between the opposite ends thereof, wherein the guiding element is configured to enable the ray, which is emitted from the heating element when the heating element is energized, to pass through said opening to reach the cooking compartment, and is rotatable around the longitudinal axis for changing the position where the opening is provided, wherein the heating element is movable so as to approach said placement opening and move away from said placement opening.
  • the operation method according to the present invention comprises the steps of: operating the heating elements with a certain pattern according to the data regarding the food to be cooked when a command for cooking a food is issued by means of at least one control element provided at the cooking device; and rotating the guiding element based on the operating status of the respective heating element.
  • the cooking device and operation method according to the present invention it is possible to cook the foods in a shorter time, effectively, efficiently and homogeneously by using an infrared heating element.
  • An object of the present invention is to provide a cooking device having an infrared heating assembly, and an operation method thereof.
  • Another object of the present invention is to provide a cooking device in which heat emitted by radiation is transmitted homogeneously to the cooked food inside, and an operation method thereof.
  • Yet another object of the present invention is to provide a cooking device which allows the food to be cooked homogenously, and an operation method thereof.
  • a further object of the present invention is to provide a cooking device which decreases the cooking time and also provides an efficient and effective cooking process, and an operation method thereof.
  • Outer body Inner body
  • B Base
  • B1 Upper wall
  • B2) Side wall
  • B3) Cooking compartment
  • B4) Channel B5
  • Carrying element T
  • First cooking area P1
  • Second cooking area P2
  • Third cooking area P3
  • Fourth cooking area P4
  • Heating element (1) First heating element (1a) Second heating element (1b) Third heating element (1c) Guiding element (2) Assembly element (3) Ball screw (4) Motor (5) Reflecting element (6) Pivot element (7)
  • Food products can be consumed raw or cooked by means of a cooking device.
  • Such cooking devices for cooking food products generally comprise at least one cooking compartment, wherein a food is cooked by supplying heat to the food in the cooking compartment by means of at least one heating assembly that can be located in various parts of the cooking compartment.
  • Said heating assemblies may be in the form of a resistance, but the cooking time can be long when such heating devices are used.
  • infrared heating assemblies have been used in cooking devices for providing heat to the food. However, since infrared heating devices transmit heat directly to the food by light, food in the cooking compartment may not be cooked homogeneously.
  • a cooking device which comprises an infrared heating assembly, ensures that the heat is transmitted to the food homogeneously, and at the same time, increases the cooking efficiency and effectiveness while decreasing the cooking time, and an operation method thereof.
  • the cooking device comprises at least one inner body (B) having at least one base (B1), at least one upper wall (B2) located opposite to the base (B1), at least two side walls (B3) located between the upper wall (B2) and the base (B1), wherein at least one cooking compartment (B4) is formed between the base (B1) and said walls and the inner body (B) comprises at least one placement opening for access into said cooking compartment (B4); and at least one infrared heating element (1) preferably having a cylindrical form and located in the inner compartment (B) to extend between said side walls (B3) and preferably to be closer to the upper wall (B2) (or to the base (B1)).
  • the cooking device also comprises at least one guiding element (2) located to extend along the longitudinal axis of the heating element (1) and to at least partially cover the length of the heating element (1), partially surrounding the heating element (1), having at least one opening that extends along the longitudinal axis between the opposite ends thereof, wherein at least a part of the inner surface of the guiding element (2) facing the heating element (1) is preferably reflective, wherein the guiding element (2) is configured to enable the ray, which is emitted from the heating element (1) when the heating element (1) is energized, to preferably only pass through said opening to reach the cooking compartment (B4), and is rotatable around the longitudinal axis for changing the position where the opening is provided.
  • the cooking device preferably comprises at least a first movement mechanism in order for the guiding element (2) to perform said rotational movement.
  • Said rotation of the guiding element (2) may be performed continuously for a certain period during the cooking period by means of the said first movement mechanism and/or may be performed in variable periods according to the data regarding the cooked food (e.g. weight, type, volume, texture, desired cooking amount, etc. of the food).
  • reflectivity of said guiding element (2) can be achieved by making the respective part of the guiding element (2) from a material that can reflect rays and/or by coating this part with a material that can reflect light.
  • the infrared heating element (1) when user wants to cook a food, she/he places the food in the cooking compartment (B4) by means of a carrying element (T) (e.g. tray, grill wire etc.) and operates the cooking device.
  • a carrying element e.g. tray, grill wire etc.
  • the infrared heating element (1) is energized and enabled to radiate.
  • the ray emitted from the heating element (1) does not directly reach the food in the cooking compartment (B4) since said guiding element (2) surrounds the heating element (1), but reaches the food through said opening.
  • the rays emitted from the heating element (1) can be focused on said opening.
  • said heating element (1) can move, preferably in a plane parallel to the upper wall (B2), so as to approach and move away from said placement opening.
  • the cooking device of the invention comprises at least one channel (B5) which is located on at least one (preferably on both in an opposite manner) of the side walls (B3) (preferably located at an area where the upper wall (B2) or the base (B1) converges with the side wall (B3)), enables at least one end of the heating element (1) to be connected with at least a second movement assembly, extends substantially parallel to the upper wall (B2) (for example, extending between the placement opening and at least a rear wall provided opposite to the placement opening), and allows said movement of the heating element (1).
  • the cooking device of the invention also preferably comprises at least one assembly element (3) which is connected from one side thereof to the end of the heating element (1) connected with the second movement assembly, and passing through the channel (B5) from another side thereof (for example, extending towards at least one outer body (D) in which the inner body (B) is placed [preferably, connected to the outer body (D) so that it is movable in the channel (B5)]).
  • the second movement assembly preferably comprises at least one ball screw (4) which passes through at least one threaded hole provided at the part where the assembly element (3) is connected to the heating element (1), wherein the ball screw (4) is rotatable around its own axis such that, as a result of this rotational movement, the assembly element (3) moves linearly in said channel (B5) by means of the threaded hole and accordingly the heating element (1) approaches and moves away from the placement opening; and at least one motor (5) which is connection with the ball screw (4) and enables the ball screw (4) to rotate around its own axis.
  • the second movement assembly may comprise a belt mechanism and/or a gear wheel mechanism and/or an electromagnet assembly.
  • the cooking device further comprises at least one cover to prevent direct access to said second movement mechanism through the cooking compartment (B4).
  • This cover also prevents the inner temperature of the cooking compartment (B4) from spreading to the outer environment.
  • Said movement of the heating element (1) may be performed continuously for a certain period during the cooking period by means of the second movement mechanism and/or it may also be performed in variable periods according to the data regarding the cooked food (e.g. weight, type, volume, texture, desired cooking amount, etc. of the food). Furthermore, said movement of the heating element (1) may be performed manually by the user.
  • said heating element (1) comprises at least one main body in the form of a glass tube with circular cross-section; and a plurality of wires located in the main body, connected to an energy source, and emit heat in the form of light by radiating with the energy received from the energy source.
  • These wires may be made of metal materials or they may be made of fibers/threads such as carbon fiber.
  • the cooking device also preferably comprises at least a first sensor measuring a temperature in the center of the cooking compartment (B4); and at least one control unit which is in connection with the first sensor, compares the temperature value measured by the first sensor with a first threshold value, stops operation of the heating element (1) if the measured temperature value equals to or higher than the first threshold value and enables the heating element (1) to be operated if the measured temperature value is below the first threshold value
  • the control unit may be a control unit that controls and adjusts the general operation of the cooking device or it may also be a separate control unit independent of the unit that adjusts the general operation of the cooking device).
  • the first threshold value may be a value determined by the user or it may be determined by the control unit itself among the values pre-stored in the control unit in accordance with the food to be cooked according to the data input by the user by means of a control element (e.g. weight, type, volume, texture, desired cooking amount etc. of the food) or according to the data regarding the food which is collected by means of various sensors in the cooking device (e.g. weight, type, volume, texture, desired cooking amount etc. of the food).
  • a control element e.g. weight, type, volume, texture, desired cooking amount etc.
  • the cooking device according to the invention preferably comprises at least one reflecting element (6) located on the base (B1) or the upper wall (B2) to be on the opposite side of the heating element (1), wherein the rays reaching the cooking compartment (B4) from the heating element (1) reach the reflecting element (6), from where they are re-reflected onto the cooking compartment (B4). Therefore, rays emitted from the heating element (1) but cannot reach some surfaces of the food can be reflected from the reflecting element (6) to reach these surfaces.
  • This reflecting element (6) is preferably located inclined to make a certain angle with the base (B1) or the upper wall (B2).
  • the reflecting element (6) is preferably in the form of a plate and comprises at least one pivot element (7) which is located at a part between two ends thereof (preferably equidistant from both ends).
  • the parts on both sides of said pivot element (7) can move independently of each other by rotating in the axis of the pivot element (7).
  • the reflecting element (6) has at least two flap parts that can move independently from each other, and the rays emitted from the heating element (1) can be directed to the food effectively by adjusting the angle of each flap part.
  • Said movement of the flap parts comprised by the reflecting element (6) can be performed manually by the user or it may be performed by means of at least a third movement mechanism, which may be a motor, automatically for one time and/or continuously during the cooking period with a certain period and/or in accordance with the data regarding the cooked food in variable periods during the cooking period.
  • a third movement mechanism which may be a motor
  • the cooking device preferably comprises at least a second sensor which determines the location of the food inside the cooking chamber (B4).
  • position of opening of the guiding element (2) and/or angle of the reflecting element (6) can be adjusted according to the determined position of food such that rays emitted from the heating element (1) reach the food homogeneously and the food is cooked homogeneously.
  • the cooking device preferably comprises at least three heating elements (1) as a first heating element (1a) located closest to the placement opening, a second heating element (1b) located parallel to the first heating element (1a) farther away from the placement opening, and a third heating element (1c) located parallel to the second heating element (1b) farthest from the placement opening.
  • the cooking device also preferably comprises at least a third sensor which detects cooking state of the food in the cooking compartment (B4); and at least one control unit which determines cooking state of the food according to the data detected by the third sensor and adjusts operating status of the heating elements (1) accordingly.
  • the third sensor may be a sensor that can detect temperatures in different parts of food (such as a thermal camera or laser temperature sensor) or it may also be a sensor that can detect colors in different parts of food.
  • the operation method according to the present invention for the cooking device comprising at least three infrared heating elements (1) as the first heating element (1a), the second heating element (1b) and the third heating element (1c) and at least three guiding elements (2) each of which is connected with a heating element (1) comprises the steps of: operating the heating elements (1) with a certain pattern according to the data regarding the food to be cooked (e.g. weight, type, volume, texture, desired cooking amount, etc. of the food) when a command for cooking a food is issued to the cooking device by means of at least one control element provided at the cooking device; and rotating the guiding element (2) based on the operating status of the respective heating element (1) preferably according to said data.
  • the data regarding the food to be cooked e.g. weight, type, volume, texture, desired cooking amount, etc. of the food
  • the guiding element (2) based on the operating status of the respective heating element (1) preferably according to said data.
  • the pattern (first pattern) comprises the steps of: operating only the first heating element (1a) during a first period; stopping operation of the first heating element (1a) at the end of the first period and operating only the second heating element (1b) for a second period following the first period (this second period may be the same or different from the first period); stopping operation of the second heating element (1b) at the end of the second period and operating only the third heating element (1c) during a third period following the second period (this third period may be the same or different from the first period and/or the second period); stopping operation of the third heating element (1c) at the end of the third period and returning to the step in which only the first heating element (1a) is operated; and controlling operation of the heating elements (1) during the cooking period by this cycle.
  • first pattern each cooking area in the cooking compartment (B4) is heated homogenously and at a low temperature. Thus, foods such as vegetables can be cooked using this first pattern.
  • the pattern (second pattern) comprises the steps of: operating only the second heating element (1b) during a first period; stopping operation of the second heating element (1b) at the end of the first period and operating only the first heating element (1a) and the third heating element (1c) for a second period following the first period (this second period may be the same or different from the first period); stopping operation of the first heating element (1a) and the third heating element (1c) at the end of the second period and returning to the step in which only the second heating element (1b) is operated; and controlling operation of the heating elements (1) during the cooking period by this cycle.
  • Second pattern can be used effectively for cooking foods spread over a large carrying element (T) (such as cakes on a tray).
  • the pattern (third pattern) comprises the steps of: operating only the first heating element (1a) and the second heating element (1b) during a first period; stopping operation of the first heating element (1a) at the end of the first period and operating only the second heating element (1b) and the third heating element (1c) for a second period following the first period (this second period may be the same or different from the first period); stopping operation of the second heating element (1b) at the end of the second period and operating only the first heating element (1a) and the third heating element (1c) during a third period following the second period (this third period may be the same or different from the first period and/or the second period); stopping operation of the first heating element (1a) and the third heating element (1c) at the end of the third period and returning to the step in which only the first heating element (1a) and the second heating element (1b) are operated; and controlling operation of the heating elements (1) during the cooking period by this cycle.
  • this third pattern each cooking area in the cooking compartment (B4) is heated homogeneously and at a
  • the pattern (fourth pattern) comprises the steps of: operating only the first heating element (1a) during a first period; stopping operation of the first heating element (1a) at the end of the first period and operating only the third heating element (1c) for a second period following the first period (this second period may be the same or different from the first period); stopping operation of the third heating element (1c) at the end of the second period and returning to the step in which only the first heating element (1a) is operated; and controlling operation of the heating elements (1) during the cooking period by this cycle.
  • foods such as pies that are desired to be cooked at low temperatures but where it is important to cook the edges well can be cooked effectively.
  • the pattern (fifth pattern) comprises the steps of: operating only the first heating element (1a) and the second heating element (1b) during a first period; stopping operation of the first heating element (1a) at the end of the first period and operating only the second heating element (1b) and the third heating element (1c) for a second period following the first period (this second period may be the same or different from the first period); stopping operation of the third heating element (1c) at the end of the second period and returning to the step in which only the first heating element (1a) and the second heating element (1b) are operated; and controlling operation of the heating elements (1) during the cooking period by this cycle.
  • This fifth pattern is especially ideal for cooking processes where food is concentrated in the middle part of the carrying element (T) and therefore it is important to cook the middle part well.
  • the pattern comprises the steps of: operating all heating elements (1) during a first period; stopping operation of the first heating element (1a) and the third heating element (1c) at the end of the first period and operating only the second heating element (1b) for a second period following the first period (this second period may be the same or different from the first period); returning to the step in which all the heating elements (1) are operated at the end of the second period; and controlling operation of the heating elements (1) during the cooking period by this cycle.
  • This sixth pattern can be used as an alternative to the fifth pattern.
  • the pattern comprises the steps of: operating all heating elements (1) during a first period; stopping operation of the second heating element (1b) at the end of the first period and operating only the first heating element (1a) and the third heating element (1c) for a second period following the first period (this second period may be the same or different from the first period); returning to the step in which all the heating elements (1) are operated at the end of the second period; and controlling operation of the heating elements (1) during the cooking period by this cycle.
  • This seventh pattern is another alternative for the cases where better cooking of the edges of the food in the carrying element (T) is desired.
  • the pattern comprises the steps of: operating all heating elements (1) during a first period; stopping operation of the first heating element (1a) and the second heating element (1b) at the end of the first period and operating only the third heating element (1c) for a second period following the first period (this second period may be the same or different from the first period); at the end of the second period, re-operating all the heating elements (1) for a third period following the second period (this third period may be the same or different from the first period and/or the second period); stopping operation of the first heating element (1a) and the third heating element (1c) at the end of the third period and operating only the second heating element (1b) for a fourth period following the third period (this fourth period may be the same or different from the first period and/or the second period and/or the third period); at the end of the fourth period, re-operating all the heating elements (1) for a fifth period following the fourth period (this fifth period may be the same or different from the first period and/or the second
  • the pattern comprises the steps of: operating all heating elements (1) during a first period; stopping operation of the first heating element (1a) and the second heating element (1b) at the end of the first period and operating only the third heating element (1c) for a second period following the first period (this second period may be the same or different from the first period); at the end of the second period, re-operating all the heating elements (1) for a third period following the second period (this third period may be the same or different from first period and/or the second period); stopping operation of the second heating element (1b) and the third heating element (1c) at the end of the third period and operating only the first heating element (1a) for a fourth period following the third period (this fourth period may be the same or different from first period and/or the second period and/or the third period); at the end of the fourth period, returning to the step in which all the heating elements (1) are operated during the first period; and controlling operation of the heating elements (1) during the cooking period by this cycle.
  • This ninth pattern can also be
  • an operation method also comprises at least one pre-heating step in which all the heating elements (1) are operated for a certain pre-period, before the step of operating said heating elements (1) with a certain pattern.
  • Said periods and/or pre-period provided at the patterns may be a value determined by the user or it may be a value determined by the control unit itself among the values pre-stored in the control unit in accordance with the food to be cooked according to the data input by the user by means of a control element (e.g. weight, type, volume, texture, desired cooking amount etc. of the food) or according to the data regarding the food which is collected by means of various sensors in the cooking device (e.g. weight, type, volume, texture, desired cooking amount etc. of the food).
  • a control element e.g. weight, type, volume, texture, desired cooking amount etc. of the food
  • the first heating element (1a), the second heating element (1b) and the third heating element (1c) are located in the cooking device parallel to each other and side by side so that they remain in an upper area of the carrying element (T) where the food will be placed.
  • Positioning the heating elements (1) in such a configuration divides the cooking compartment (B4) into 4 areas as the first cooking area (P1), the second cooking area (P2), the third cooking area (P3) and the fourth cooking area (P4), wherein the first cooking area (P1) between the first heating element (1a) and the placement opening is effectively heated by the first heating element (1a), the second cooking area (P2) between the first heating element (1a) and the second heating element (1b) is effectively heated by the first heating element (1a) and the second heating element (1b), the third cooking area (P3) between the second heating element (1b) and the third heating element (1c) is effectively heated by the second heating element (1b) and the third heating element (1c), and the fourth cooking area (P4) between the third heating element (1c) and the rear wall is also effectively heated by the third heating element (1c).
  • heating conditions of respective cooking areas can be adjusted independently of each other by means of operation patterns of the movable guiding element (2) and the heating elements (1), and the food is enabled to be cooked in a short time.
  • the second heating element (1b) must be used during the cooking process.
  • the first heating element (1a) must be used during the cooking process. Accordingly, the user transmits, by means of a control element (e.g.
  • the cooking device performs the cooking process according to the data input by the user and/or the data detected by the cooking device itself through the sensors thereof. For example, if a large part of the food to be cooked is in the first cooking area (P1), the user can transmit this information to the cooking device by means of the control element or the cooking device can detect this situation by itself with the sensors thereof, and accordingly, a pattern in which the first heating element (1a) is the most effective among the operation patterns of the heating element (1) can be automatically selected by the cooking device. Or, the user can examine all patterns in the cooking device or the patterns suggested by cooking device to cook this food, and choose the pattern she/he wants to use among them.
  • the step of operating the heating elements (1) with a certain pattern in the operation method according to the present invention is controlled by the first sensor provided at the cooking device, wherein if the value measured by the first sensor is below the first threshold value, the heating elements (1) operate with the determined pattern and if the value measured by the first sensor is equal to or higher than the first threshold value, all heating elements (1) are stopped. Therefore, when temperature value is below the first threshold value, operation of heating elements (1) with the determined pattern is controlled independently, while at the same time, operation of heating elements (1) is controlled together with the temperature monitoring process performed by the first sensor.
  • the heating elements (1) can be moved independently of each other or in groups of two or all together in a certain period or variable periods so as to approach and move away from the placement opening, while operating with a certain pattern.
  • heating elements (1) While heating elements (1) operate with a certain pattern, guiding elements (2) connected with the heating elements (1) can be rotated independently of each other or in pairs or all together on the axis of the respective heating element (1).
  • the cooking device and operation method according to the present invention it is possible to cook the foods in a shorter time, effectively, efficiently and homogeneously by using the infrared heating element (1).

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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)
  • Baking, Grill, Roasting (AREA)

Claims (14)

  1. Dispositif de cuisson comprenant au moins un corps intérieur (B) ayant au moins une base (B1), au moins une paroi supérieure (B2) située à l'opposé de la base (B1), au moins deux parois latérales (B3) situées entre la paroi supérieure (B2) et la base (B1), dans lequel au moins un compartiment de cuisson (B4) est formé entre la base (B1) et lesdites parois et le corps intérieur (B) comprend au moins une ouverture de placement pour l'accès audit compartiment de cuisson (B4) ; au moins un élément chauffant à infrarouge (1) situé de manière à s'étendre entre lesdites parois latérales (B3) ; et au moins un élément de guidage (2) situé de manière à s'étendre le long de l'axe longitudinal de l'élément chauffant (1) et à couvrir au moins partiellement la longueur de l'élément chauffant (1), entourant partiellement l'élément chauffant (1), ayant au moins une ouverture qui s'étend le long de l'axe longitudinal entre ses extrémités opposées, dans lequel l'élément de guidage (2) est configuré pour permettre au rayon, qui est émis par l'élément chauffant (1), lorsque l'élément chauffant (1) est alimenté, de passer à travers ladite ouverture pour atteindre le compartiment de cuisson (B4), et est rotatif autour de l'axe longitudinal pour changer la position dans laquelle l'ouverture est prévue caractérisé en ce que l'élément chauffant (1) est mobile de manière à s'approcher de ladite ouverture de placement et à s'éloigner de ladite ouverture de placement.
  2. Dispositif de cuisson selon la revendication 1, caractérisé par le fait que le rayon émis par l'élément chauffant (1) ne passe que par ladite ouverture pour atteindre le compartiment de cuisson (B4).
  3. Dispositif de cuisson selon la revendication 1, caractérisé en ce que le dispositif de cuisson comprend, pour ledit mouvement de l'élément chauffant (1), au moins un canal (B5) qui est situé sur au moins une des parois latérales (B3), permet à au moins une extrémité de l'élément chauffant (1) d'être reliée à au moins un deuxième ensemble de mouvements, s'étend sensiblement parallèlement à la paroi supérieure (B2) entre l'ouverture de placement et au moins une paroi arrière prévue à l'opposé de l'ouverture de placement, et permet ledit mouvement de l'élément chauffant (1) ; et au moins un élément d'assemblage (3) qui est relié d'un côté de celui-ci à l'extrémité de l'élément chauffant (1) reliée au deuxième ensemble de mouvements, et qui passe d'un autre côté de celui-ci à travers le canal (B5) ; et que le deuxième ensemble de mouvements comprend au moins une vis à billes (4) qui passe à travers au moins un trou fileté fourni à une partie de l'élément d'assemblage (3) où il est connecté à l'élément chauffant (1), dans lequel la vis à billes (4) est rotative autour de son propre axe de sorte que, à la suite de ce mouvement de rotation, l'élément d'assemblage (3) se déplace linéairement dans ledit canal (B5) au moyen du trou fileté et, en conséquence, l'élément chauffant (1) se déplace de manière à s'approcher et à s'éloigner de ladite ouverture de placement ; et au moins un moteur (5) qui est relié à la vis à billes (4) et permet à la vis à billes (4) de tourner autour de son propre axe.
  4. Dispositif de cuisson selon la revendication 1, caractérisé par le fait qu'il comprend au moins un élément réfléchissant (6) qui a la forme d'une plaque et qui est situé à la base (B1) ou à la paroi supérieure (B2) de manière inclinée pour former un certain angle avec la base (B1) ou la paroi supérieure (B2), de sorte qu'il est opposé à l'élément chauffant (1), dans lequel l'élément réfléchissant (6) comprend au moins un élément pivotant (7) situé à une partie entre ses deux extrémités et au moins un troisième ensemble de mouvements qui permet aux parties de volets situés de part et d'autre de l'élément pivotant (7) de tourner indépendamment l'un de l'autre dans l'axe de l'élément pivotant (7), dans lequel les rayons atteignant le compartiment de cuisson (B4) à partir de l'élément chauffant (1) parviennent à l'élément réfléchissant (6), d'où ils sont re-réfléchis sur le compartiment de cuisson (B4).
  5. Dispositif de cuisson selon la revendication 1, caractérisé par le fait qu'il comprend au moins un deuxième capteur qui détermine l'emplacement de l'aliment à l'intérieur de la chambre de cuisson (B4) et permet d'ajuster la position d'ouverture de l'élément de guidage (2) en fonction de la position déterminée de l'aliment, de sorte que les rayons émis par l'élément chauffant (1) atteignent l'aliment de manière homogène et que l'aliment soit cuit de manière homogène.
  6. Dispositif de cuisson selon l'une quelconque des revendications précédentes, caractérisé par le fait qu'il comprend au moins trois éléments chauffants (1) : un premier élément chauffant (1a) situé le plus près de l'ouverture de placement, un deuxième élément chauffant (1b) situé parallèlement au premier élément chauffant (1a) plus éloigné de l'ouverture de placement, et un troisième élément chauffant (1c) situé parallèlement au deuxième élément chauffant (1b) plus éloigné de l'ouverture de placement ; et au moins trois éléments de guidage (2) dont chacun est relié à un élément chauffant (1).
  7. Dispositif de cuisson selon la revendication 6, caractérisé par le fait qu'il comprend au moins un troisième capteur qui détecte l'état de cuisson d'aliments dans le compartiment de cuisson (B4) et détecte les températures ou les couleurs de différentes parties d'aliments ; et au moins une unité de commande qui détermine l'état de cuisson d'aliments en fonction des données détectées par le troisième capteur et ajuste l'état de fonctionnement des éléments chauffants (1) en conséquence.
  8. Procédé de fonctionnement d'un dispositif de cuisson selon la revendication 6 ou 7, caractérisé par les étapes suivantes : faire fonctionner les éléments chauffants (1) selon un certain schéma en fonction des données relatives à l'aliment à cuire lorsqu'une commande de cuisson d'un aliment est émise au moyen d'au moins un élément de commande fourni au dispositif de cuisson ; et faire tourner l'élément de guidage (2) en fonction de l'état de fonctionnement de l'élément chauffant (1) respectif.
  9. Procédé de fonctionnement selon la revendication 8, caractérisé en ce que ledit schéma comprend les étapes suivantes : faire fonctionner uniquement le premier élément chauffant (1a) pendant une première période ; arrêter le fonctionnement du premier élément chauffant (1a) à la fin de la première période et faire fonctionner uniquement le deuxième élément chauffant (1b) pendant une deuxième période suivant la première période ; arrêter le fonctionnement du deuxième élément chauffant (1b) à la fin de la deuxième période et faire fonctionner uniquement le troisième élément chauffant (1c) pendant une troisième période suivant la deuxième période ; arrêter le fonctionnement du troisième élément chauffant (1c) à la fin de la troisième période et revenir à l'étape au cours de laquelle seul le premier élément chauffant (1a) est utilisé ; et contrôler le fonctionnement des éléments chauffants (1) pendant la période de cuisson par ce cycle.
  10. Procédé de fonctionnement selon la revendication 8, caractérisé en ce que ledit schéma comprend les étapes suivantes : faire fonctionner uniquement le deuxième élément chauffant (1b) pendant une première période ; arrêter le fonctionnement du deuxième élément chauffant (1b) à la fin de la première période et faire fonctionner uniquement le premier élément chauffant (1a) et le troisième élément chauffant (1c) pendant une deuxième période suivant la première période ; arrêter le fonctionnement du premier élément chauffant (1a) et du troisième élément chauffant (1c) à la fin de la deuxième période et revenir à l'étape dans laquelle seul le deuxième élément chauffant (1b) est utilisé ; et contrôler le fonctionnement des éléments chauffants (1) pendant la période de cuisson grâce à ce cycle.
  11. Procédé de fonctionnement selon la revendication 8, caractérisé en ce que ledit schéma comprend les étapes suivantes : faire fonctionner uniquement le premier élément chauffant (1a) et le deuxième élément chauffant (1b) pendant une première période ; arrêter le fonctionnement du premier élément chauffant (1a) à la fin de la première période et faire fonctionner uniquement le deuxième élément chauffant (1b) et le troisième élément chauffant (1c) pendant une deuxième période suivant la première période ; arrêter le fonctionnement du deuxième élément chauffant (1b) à la fin de la deuxième période et faire fonctionner uniquement le premier élément chauffant (1a) et le troisième élément chauffant (1c) pendant une troisième période suivant la deuxième période ; arrêter le fonctionnement du premier élément chauffant (1a) et du troisième élément chauffant (1c) à la fin de la troisième période et revenir à l'étape au cours de laquelle seuls le premier élément chauffant (1a) et le deuxième élément chauffant (1b) sont utilisés ; et contrôler le fonctionnement des éléments chauffants (1) au cours de la période de cuisson par ce cycle.
  12. Procédé de fonctionnement selon la revendication 8, caractérisé en ce que ledit schéma comprend les étapes suivantes : faire fonctionner uniquement le premier élément chauffant (1a) pendant une première période ; arrêter le fonctionnement du premier élément chauffant (1a) à la fin de la première période et faire fonctionner uniquement le troisième élément chauffant (1c) pendant une deuxième période suivant la première période ; arrêter le fonctionnement du troisième élément chauffant (1c) à la fin de la deuxième période et revenir à l'étape au cours de laquelle seul le premier élément chauffant (1a) est utilisé ; et contrôler le fonctionnement des éléments chauffants (1) pendant la période de cuisson grâce à ce cycle.
  13. Procédé de fonctionnement selon la revendication 8, caractérisé en ce que ledit schéma comprend les étapes suivantes : faire fonctionner tous les éléments chauffants (1) pendant une première période ; arrêter le fonctionnement du deuxième élément chauffant (1b) à la fin de la première période et faire fonctionner uniquement le premier élément chauffant (1a) et le troisième élément chauffant (1c) pendant une deuxième période suivant la première période ; revenir à l'étape dans laquelle tous les éléments chauffants (1) sont utilisés à la fin de la deuxième période ; et contrôler le fonctionnement des éléments chauffants (1) pendant la période de cuisson grâce à ce cycle.
  14. Procédé de fonctionnement selon l'une quelconque des revendications 8 à 13, caractérisé par le fait que l'étape consistant à faire fonctionner les éléments chauffants (1) selon un certain schéma est commandée par un premier capteur situé sur le dispositif de cuisson et comprend les étapes suivantes :
    comparer la valeur mesurée par le premier capteur à une première valeur seuil et, si la valeur mesurée est inférieure à la première valeur seuil, faire fonctionner les éléments chauffants (1) selon le schéma déterminé et, si la valeur mesurée est égale ou supérieure à la première valeur seuil, arrêter tous lesdits éléments chauffants (1).
EP20202782.7A 2019-10-31 2020-10-20 Dispositif de cuisson comprenant un ensemble de chauffage à infrarouge et son procédé de fonctionnement Active EP3825612B1 (fr)

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CN113662421B (zh) * 2021-09-02 2022-12-16 广东美的厨房电器制造有限公司 烹饪器具及其控制方法和控制装置、可读存储介质

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Publication number Priority date Publication date Assignee Title
FR4080E (fr) * 1901-12-26 1905-05-22 Georges Edmond Dutertre Appareils d'électro-rotissage par incandescence au moyen de tubes lumineux et pour toutes autres applications en découlant
JPH031016A (ja) * 1989-05-30 1991-01-07 Toshiba Corp 加熱調理器
ITPN20000054A1 (it) * 2000-09-13 2002-03-13 Electrolux Professional Spa Forno di cottura con controllo della sterilizzazione
US6723962B1 (en) * 2002-07-02 2004-04-20 Sun Cupid Industries Ltd. Double deck toaster oven
US20070108179A1 (en) * 2005-03-14 2007-05-17 Hines Robert S Jr Cooking oven
US7317174B2 (en) * 2006-04-12 2008-01-08 Tecnica International Limited Reconfigurable food heating apparatus
WO2009085038A1 (fr) * 2007-12-27 2009-07-09 Sunbeam Products, Inc. Four de grille-pain équipé d'éléments chauffants mobiles
IT1391324B1 (it) * 2008-07-10 2011-12-05 Whirlpool Co Forno con funzionalita' migliorata nella fase di grigliatura
CN115813223A (zh) * 2017-06-30 2023-03-21 布瑞威利私人有限公司 比萨饼烹饪用具
CN108392094A (zh) * 2018-04-27 2018-08-14 广东美的厨房电器制造有限公司 具有可旋转反射罩的烤箱及其控制方法

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