EP4542121A2 - Système de plaque de cuisson - Google Patents

Système de plaque de cuisson Download PDF

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Publication number
EP4542121A2
EP4542121A2 EP25162685.9A EP25162685A EP4542121A2 EP 4542121 A2 EP4542121 A2 EP 4542121A2 EP 25162685 A EP25162685 A EP 25162685A EP 4542121 A2 EP4542121 A2 EP 4542121A2
Authority
EP
European Patent Office
Prior art keywords
cooking
hob
hob system
inlet opening
fan
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.)
Pending
Application number
EP25162685.9A
Other languages
German (de)
English (en)
Other versions
EP4542121A3 (fr
Inventor
Walter Könneker
Matthias Karl
Wilhelm Bruckbauer
Siegfried Gößler
Anton SCHMÖLLER
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.)
Werkhaus GmbH and Co KG
Original Assignee
Werkhaus GmbH and Co 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.)
Filing date
Publication date
Application filed by Werkhaus GmbH and Co KG filed Critical Werkhaus GmbH and Co KG
Publication of EP4542121A2 publication Critical patent/EP4542121A2/fr
Publication of EP4542121A3 publication Critical patent/EP4542121A3/fr
Pending legal-status Critical Current

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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
    • F24C15/10—Tops, e.g. hot plates; Rings
    • 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
    • F24C15/20—Removing cooking fumes
    • F24C15/2042—Devices for removing cooking fumes structurally associated with a cooking range e.g. downdraft

Definitions

  • the invention relates to a cooktop system. Furthermore, the invention relates to a kitchen workstation with such a cooktop system.
  • a cooker hood for extracting cooking fumes downwards is known.
  • the cooktop system has an inlet opening through which the cooking fumes are extracted.
  • This inlet opening is positioned in a central area of the cooktop system for efficient extraction of the cooking fumes.
  • a disadvantage is that this arrangement of the inlet opening results in increased horizontal space requirements.
  • a hob system comprising a cooking food support for carrying cooking food, at least one heating unit arranged on the cooking food support for heating the cooking food and an extractor device for extracting cooking fumes downwards.
  • the cooktop system can preferably have a user interface arranged on the cooking product support, wherein the cooktop system is preferably designed to be installed in different orientations in a kitchen base cabinet and/or in a kitchen worktop.
  • the user interface can be rotationally symmetrical and/or can be arranged in different orientations on the cooking product support and/or can be arranged reversibly pivotably on the cooking product support and/or can comprise a screen designed for the reversibly pivotable display of control information.
  • the total width of the hob system can be a maximum of 600 mm.
  • the hob system is provided with a cooking food support, at least one Heating unit and an extractor fan for extracting cooking fumes downwards must have a total width of no more than 600 mm in order to be particularly flexible in use and installation.
  • a hob system of this type enables particularly intensive use of the space available in a kitchen. Particularly in urban areas with increasingly smaller residential units, a hob system of this type can contribute to intensive and comfortable use of living space, particularly by reducing the work surface required.
  • a particular advantage is that a hob system of this type can be installed in a kitchen base unit with a maximum storage space width of 600 mm, which significantly increases the design freedom when planning a kitchen.
  • the cooktop system comprises at least two heating units, in particular at least three heating units, in particular at least four heating units.
  • the at least one heating unit can be designed as a radiant heating unit and/or as an induction heating unit and/or as a mass heating unit and/or as a Tepan heating unit.
  • the at least one heating unit can be designed for operation with electrical energy and/or with fuel gas.
  • a total width of the cooktop system with the cooking food support, with all of the heating units and with the extractor hood, in particular with a fan and/or a vacuum duct section is a maximum of 600 mm, in particular a maximum of 580 mm, in particular a maximum of 560 mm, in particular a maximum of 500 mm, in particular a maximum of 450 mm, in particular a maximum of 400 mm, in particular a maximum of 350 mm, in particular a maximum of 300 mm.
  • a total depth of the cooktop system with the cooking food support, all of the heating units and the extractor hood, in particular with the fan and/or the vacuum duct section is preferably a maximum of 600 mm, in particular a maximum of 550 mm, in particular a maximum of 515 mm, in particular a maximum of 500 mm, in particular a maximum of 450 mm.
  • the total width is a maximum of 560 mm and the total depth is a maximum of 515 mm.
  • the total width of the hob system is the extension of the hob system parallel to a front edge of the hob system facing a user, in particular the cooking support, in particular in a horizontal plane.
  • the total depth is the extension of the hob system perpendicular to a front edge of the hob system facing the user, in particular of the cooking food support, in particular in a horizontal plane.
  • a ratio between the total depth and the total width is at least 0.8, in particular at least 0.9, in particular at least 1, in particular at least 1.2, in particular at least 1.5, in particular at least 1.8.
  • the extractor device has an inlet opening through which the cooking fumes are extracted.
  • the inlet opening can, for example, be located directly adjacent to an edge region of the cooking support or be arranged at a distance from it.
  • the inlet opening can be round in a plan view, in particular non-circular or circular and/or oval or in the shape of a polygon, in particular in the shape of a triangle or in the shape of a square or in the shape of a pentagon or in the shape of a hexagon.
  • the cooktop system comprises power electronics for supplying the at least one heating unit with electrical power.
  • the power electronics preferably comprise at least one, in particular at least two, in particular at least three power electronics boards.
  • a separate, independent power electronics board can be provided for each of the heating units.
  • at least one power electronics board is designed to supply two of the heating units with electrical power. All of the power electronics boards can also be designed to supply two or more heating units.
  • the heating units are preferably induction heating units.
  • the power electronics can accordingly comprise induction generators.
  • arranging the power electronics on separate power electronics boards allows them to be arranged particularly compactly and, in particular, particularly flexibly with respect to the other components of the cooktop system.
  • At least one of the power electronics boards is oriented vertically and/or at least one of the power electronics boards is oriented horizontally oriented. At least one of the power electronics boards can also be oriented obliquely to a vertical direction and a horizontal plane. This advantageously allows the power electronics boards to be arranged particularly flexibly and thus saves space.
  • At least one cooling fan is provided to cool the power electronics.
  • at least one cooling fan is arranged on each of at least two of the power electronics boards. Cooling of the power electronics can thus be particularly effective and efficient.
  • At least two power electronics boards are provided, which are connected to each other for signal transmission and/or power transmission.
  • the connection can be made by means of a flexible cable connection and/or rigid conductor rails.
  • a heat sink is provided on the power electronics, in particular on at least two, in particular on all, power electronics boards. This enables effective cooling of several of the power electronics boards using only a small number of cooling fans, in particular only one cooling fan.
  • the power electronics are preferably designed to supply the at least one heating unit and the extractor device, in particular the at least one fan, with electrical power.
  • a fan control of the extractor device can be integrated into the power electronics.
  • the power electronics for supplying the extractor device with electrical power can be arranged on the same power electronics board as the power electronics for the at least one heating unit.
  • at least one interface is provided on the at least one power electronics board for connecting external elements, such as a window tilt sensor and/or a user interface.
  • the at least one power electronics board is preferably arranged in a top view in an edge region of the cooktop system. From an outer edge of the cooktop system The at least one power electronics board is preferably arranged at a maximum distance of 50 mm, in particular a maximum of 20 mm. A central area of the cooktop system is thus available for the downward extraction of cooking fumes.
  • the at least one power electronics board can be arranged in a front edge area and/or in a rear edge area and/or in a lateral edge area of the cooktop system.
  • At least two power electronics housings are provided for accommodating at least one of the power electronics boards.
  • At least one partition is provided between two of the power electronics boards.
  • the partition can be a component of the at least one power electronics housing.
  • the partition can be designed to shield the respective power electronics board from magnetic fields and/or electromagnetic radiation and/or moisture.
  • the power electronics housing is formed in one piece, in particular integrally, in particular materially bonded, with a cooking vapor duct, in particular a vacuum duct section and/or a positive pressure duct section, of the extractor device.
  • the power electronics housing can be connected to the cooking vapor duct in a heat-conducting manner, in particular gas-tight with respect to the cooking vapor duct, and/or in a flow-conducting manner. This advantageously ensures that the cooking vapor stream can be used to cool the power electronics.
  • a control device for controlling the electronics fans can be designed such that the electronics fans are controlled as a function of the cooking vapor extractor. The cooktop system can thus be operated particularly energy-efficiently.
  • a dimension, in particular in the main extension direction, and/or a diameter of a cooking area that can be heated by means of the at least one heating unit is in a range from 50 mm to 300 mm, in particular from 60 mm to 250 mm, in particular from 75 mm to 220 mm.
  • the diameter of induction coils of the respective heating unit is in a range from 50 mm to 300 mm, in particular from 60 mm to 250 mm, in particular from 75 mm to 220 mm.
  • the main extension at least one cooking zone and/or the diameter of at least one induction coil in a range from 50 mm to 120 mm, in particular from 60 mm to 100 mm, in particular from 70 mm to 90 mm.
  • Such an induction coil is preferably designed to transmit a maximum heating power of at least 300 W, in particular at least 400 W, in particular at least 500 W, in particular at least 600 W.
  • small and powerful heating units enable a particularly compact design of the hob system, in particular with a maximum overall width of 600 mm.
  • the invention further relates to a combination appliance comprising a hob system according to the above description and an oven, in particular an oven.
  • the combination appliance is preferably provided as an assembly unit.
  • the extractor hood device can be in fluid communication with an oven interior and/or a housing space surrounding the oven interior.
  • the extractor hood device is preferably in air-conducting communication with the oven interior to generate a circulating air flow and/or to extract cooking fumes, in particular moisture.
  • the extractor hood device can be in air-conducting communication with the housing space to provide a cooling air flow.
  • the combination appliance is particularly compact and economical to implement.
  • the combination appliance can be easily and economically integrated into a kitchen base cabinet.
  • the kitchen base cabinet can be designed with or without a rear wall.
  • a main dimension, in particular a diameter, of the inlet opening is preferably at least 100 mm, in particular at least 140 mm, in particular at least 160 mm, in particular at least 170 mm.
  • a main dimension, in particular a diameter, of the inlet opening is preferably a maximum of 250 mm, in particular a maximum of 220 mm, in particular a maximum of 200 mm, in particular a maximum of 180 mm. This allows for particularly efficient extraction of cooking fumes while simultaneously maintaining a very compact design of the cooktop system.
  • the extractor device comprises at least one grease filter and/or at least one odor filter.
  • the at least one odor filter can be arranged in a positive pressure duct section, in particular downstream of the at least one fan.
  • the at least one odor filter is connected to the inlet opening the extractor extraction device can be reversibly removed therefrom.
  • the extractor extraction device can have a filter change chamber which connects the overpressure duct section with the underpressure duct section.
  • the filter change chamber can preferably be reversibly closed. Circulation of cooking fumes through the filter change chamber during operation of the extractor extraction device can thus be reliably prevented.
  • a suction chamber closure for reversibly closing the underpressure duct section and/or a pressure chamber closure for reversibly closing the overpressure duct section are preferably provided.
  • the suction chamber closure and the pressure chamber closure can be connected to one another as a single piece.
  • the maximum power output of the at least one heating unit, in particular of the at least one induction coil is in a range of 300 to 4000 watts.
  • a ratio of the maximum powers of at least two of the heating units, in particular of the induction units is at least 150%, in particular at least 200%, in particular at least 300%, in particular at least 500%, in particular at least 750%.
  • a ratio of main dimensions, in particular diameters, of at least two of the cooking zones is preferably at least 150%, in particular at least 200%, in particular at least 300%.
  • the hob system can, in particular, have at least one cooking zone with a diameter of at most 100 mm, in particular at most 90 mm, in particular at most 80 mm, in particular at most 70 mm, in particular at most 60 mm. It can also have at least one cooking zone with a diameter of at least 160 mm, in particular at least 180 mm, in particular at least 200 mm, in particular at least 220 mm, in particular at least 240 mm.
  • the smallest of the cooking zones can have a maximum power in the range of 300 W to 800 W, especially in the range of 400 W to 600 W.
  • the largest of the cooking zones can in particular have a maximum power in the range of 2000 W to 5000 W, in particular in the range of 2500 to 4000 W.
  • an areal density of the maximum power of the at least one induction coil is in a range from 0.05 W/mm 2 to 0.15 W/mm 2 , in particular from 0.06 W/mm 2 to 0.13 W/mm 2 , in particular from 0.07 W/mm 2 to 0.12 W/mm 2 .
  • the areal density of the maximum power of at least one of the induction coils is at least 0.1 W/mm 2 , in particular at least 0.12 W/mm 2 , in particular at least 0.14 W/mm 2 , in particular at least 0.15 W/mm 2 , in particular at least 0.2 W/mm 2 .
  • a ratio of the areal density of the maximum power of two induction coils of the hob system is at least 120%, in particular at least 130%, in particular at least 150%, in particular at least 200%.
  • at least different induction coils are provided, wherein the induction coil which is larger in terms of its main dimension has an areal density of a maximum power which is at least 10%, in particular at least 20%, in particular at least 50%, lower than the areal density of the maximum power of the smaller induction coil.
  • a geometric centroid of the inflow opening is arranged in a plan view at a distance from a geometric centroid of the cooking surface.
  • the geometric centroid of the inflow opening can be arranged centrally in the cooking surface.
  • the geometric centroid of the inflow opening is arranged off-center with regard to the width of the cooking surface and centrally in the cooking surface with regard to the depth of the cooking surface, or vice versa. This enables a particularly space-saving and at the same time pleasing arrangement of the inflow opening and the cooking surfaces.
  • the invention further relates to the fundamentally independent aspect, which can be combined with the above-mentioned features of the hob system, whereby the hob system is designed to be installed in different orientations, in particular in a kitchen base unit and/or in a kitchen worktop.
  • the hob system can be designed for installation in either a first orientation or a second orientation. wherein the hob system is rotated by 90° or 180° about a vertical axis relative to the first orientation in the second orientation.
  • a user interface of the hob system is preferably arranged on the cooking item support, in particular attached thereto.
  • the user interface can be rotationally symmetrical and/or can be arranged in different orientations on the cooking item support and/or can be arranged reversibly pivotably on the cooking item support and/or can comprise a screen which is designed for the reversibly pivotable display of control information.
  • the hob system can thus be flexibly adapted to different installation situations.
  • the cooktop system comprises a mounting frame.
  • the mounting frame is preferably designed for height-adjustable attachment of the cooktop system to a kitchen worktop and/or a kitchen base cabinet. This significantly simplifies the installation of the cooktop system.
  • the extractor device is arranged completely below the cooking food support.
  • a total vertical height of the cooktop system in particular including the cooking food support, all of the heating units and the extractor device, in particular including the fan and/or the negative pressure duct section, is a maximum of 300 mm, in particular a maximum of 280 mm, in particular a maximum of 250 mm, in particular a maximum of 220 mm, particularly preferably a maximum of 200 mm, in particular a maximum of 180 mm, in particular 160 mm, in particular 150 mm, in particular 120 mm, in particular 100 mm.
  • the total height can, in principle, also be greater.
  • the extractor device has at least one, in particular at least two, in particular at least three fans for extracting cooking fumes.
  • the cooktop system including the cooking support, all of the heating units, and the extractor device, in particular the fan and/or the vacuum duct section, is preferably designed as a combined device. This enables the cooktop system to be installed as a single piece, for example, on a worktop. This can significantly reduce the assembly effort.
  • the cooktop system comprises exactly three heating units. Because the cooktop system has only three heating units, the cooktop system can be designed with a particularly small overall width. At the same time, the cooktop system with the three heating units offers sufficiently high flexibility with regard to the simultaneous heating of different cooking items.
  • the at least one inlet opening penetrates the cooking support. This advantageously allows the inlet opening to be positioned particularly close to the heating units. Cooking fumes can thus be extracted directly at the point of their origin.
  • the extractor hood can thus be operated particularly energy-efficiently.
  • the extractor hood can also have two, three, or four inlet openings.
  • the at least one inlet opening is followed by an inlet channel with a starting section directly adjacent to the inlet opening.
  • the starting section can have a central longitudinal axis that is inclined to a hob normal.
  • the hob normal is understood to be a direction perpendicular to a work surface of the hob, in particular the cooking support.
  • An angle between the central longitudinal axis and the hob normal is preferably in a range from 10° to 180°, in particular from 30° to 60°, in particular from 40° to 50°, and in particular it is exactly 45°.
  • the extractor device has an inlet grille that can be arranged at the at least one inlet opening.
  • the inlet grille can have at least one guide element, in particular oriented in the direction of the at least one heating element, for the directed extraction of cooking fumes.
  • the guide element can be designed as a guide plate, in particular as a louvre plate.
  • the at least one guide element does not project upwards above the cooking item carrier.
  • the guide element can project beyond the cooking item carrier.
  • the inlet grille at least partially surrounds the inlet opening above the cooking item carrier.
  • the at least one guide element can shade a region of the inlet opening facing away from the at least one heating unit.
  • the inlet grille preferably has a wall that shades the inlet opening horizontally and/or upwards, at least in sections.
  • the inlet grille can preferably be reversibly arranged at the inlet opening.
  • the inlet grille does not completely cover the inlet opening.
  • the inlet opening can be oval in plan view and the inlet grille can be round in plan view.
  • the inlet opening can completely enclose the inlet grille in plan view. The cooking vapors extracted through the inlet opening are then only partially directed through the inlet grille, not completely.
  • a geometric centroid of the at least one inlet opening is arranged at a distance from a geometric centroid of the cooking food support in a plan view. This advantageously allows the cooktop system to be designed to be particularly compact, particularly in the horizontal direction.
  • the at least one inlet opening is arranged in a plan view in the width direction and/or depth direction at a distance from the geometric center of gravity of the cooking support. Because the at least one inlet opening does not overlap the geometric center of gravity of the cooking support, a particularly compact design of the cooking surface system can be ensured.
  • the cooktop system comprises a plurality of heating units, wherein, in plan view, a minimum distance between the geometric center of gravity of the cooking support and a first of the heating units is at least twice as large as a minimum distance between the geometric center of gravity of the cooking support and a second of the heating units.
  • At least one of the heating units is non-circular in plan view, in particular quadrangular, in particular square or rectangular, or triangular or hexagonal, in particular in the shape of a regular hexagon.
  • the at least one heating unit and the inlet opening are each designed in the shape of a regular hexagon. This enables a particularly compact design.
  • the available area beneath the cooking food support can be used particularly intensively.
  • the smallest distance between all of the heating units is preferably a maximum of 40 mm, in particular a maximum of 20 mm, in particular a maximum of 10 mm.
  • the distances between the at least one inlet opening and the respective heating unit differ by a maximum of 50%, in particular a maximum of 30%, in particular a maximum of 10%.
  • all of the heating units are arranged at the same distance from the at least one inlet opening in a plan view. This reliably ensures equally efficient extraction of cooking vapors above each of the heating units.
  • the minimum distance between the at least one inlet opening and the at least one heating unit in a plan view is a maximum of 100 mm, in particular a maximum of 50 mm, in particular a maximum of 30 mm, in particular a maximum of 10 mm.
  • the extraction of cooking vapors can thus be carried out in a particularly energy-efficient manner.
  • the at least one heating unit overlaps the geometric center of gravity of the cooking support in a plan view. This enables a particularly compact design of the cooktop system in the horizontal direction.
  • the cooktop system has a user interface for controlling the at least one heating unit and/or the extractor hood.
  • the user interface can be arranged in a plan view relative to at least one of the heating units such that it is opposite the inlet opening. This advantageously ensures a particularly compact arrangement of the at least one heating unit, the inlet opening, and the user interface in the horizontal direction.
  • the invention is also based on the object of creating an improved kitchen workstation.
  • a kitchen workstation having the features of comprising a kitchen base cabinet with a storage space and a hob system, wherein the heating units and the extractor hood are arranged completely within the storage space in a plan view.
  • the storage space width of the storage space can be a maximum of 600 mm. It has been recognized that a kitchen workstation can have a kitchen base cabinet with a storage space having a storage space width of a maximum of 600 mm and a hob system according to the above description, wherein the at least one heating unit and the extractor hood are arranged entirely within the storage space in a plan view, in order to ensure particularly intensive use of space in a kitchen.
  • the advantages of the kitchen workstation according to the invention correspond to the advantages of the hob system explained above. In particular, the kitchen workstation can be further developed with the features of the hob system.
  • the storage space can be delimited in the width direction by two vertical partition walls oriented parallel to each other.
  • the partition walls are preferably spaced a maximum of 600 mm apart.
  • the cooktop system is preferably arranged entirely between the two partition walls in a plan view. Preferably, at least one of the partition walls overlaps the extractor hood and/or the at least one heating unit in a side view.
  • the partition walls can be designed to support a worktop.
  • the cooktop system can be attached to the worktop.
  • the kitchen base unit has a rear wall.
  • the rear wall can have a recess for the passage of a cooking vapor duct, in particular an overpressure duct section connected to the cooktop system.
  • the kitchen base cabinet has a fastening device for at least partially fastening the hob system or the overpressure channel section.
  • the kitchen base cabinet has a partition wall for limiting a storage space for the hob system downwards.
  • the kitchen base cabinet can be thermally and/or acoustically insulated. This advantageously ensures that the space below the cooktop system is reliably protected from heat buildup and/or reduces noise emissions, particularly during operation of the extractor hood.
  • an extractor device for extracting cooking fumes downwards has at least one inlet opening for the inflow of cooking fumes and at least one fan for sucking in the cooking fumes at the at least one inlet opening, wherein the fan has a fan wheel rotatably mounted about a rotation axis and wherein the rotation axis is oriented at an angle to a horizontal plane and a vertical direction. Because the rotation axis is oriented at an angle to the horizontal plane and the vertical direction, the extractor device can be integrated into a cooktop system in a particularly space-saving manner and flow deflection between the inlet opening and the at least one fan can be reduced, whereby the extraction of cooking fumes can be carried out in a particularly energy-efficient manner.
  • the fan is preferably designed as a radial fan.
  • the fan can also be designed as an axial or cross-flow fan.
  • a negative pressure duct section of an exhaust air duct of the extractor device projects downwards beyond the at least one fan by a maximum of 50 mm, in particular a maximum of 25 mm, in particular a maximum of 10 mm. Even more preferably, the at least one fan projects downwards beyond the negative pressure duct section in the vertical direction. A particularly low installation height of the extractor device can thus be ensured.
  • an angle of inclination between the horizontal plane and the rotational axis of the at least one fan lies in a range of 10° to 85°, in particular in a range of 30° to 80°, in particular in a range of 60° to 75°.
  • the angle of inclination can also be exactly 45°.
  • the intake direction of the cooking vapors in the at least one fan has an upward-pointing directional component.
  • the angle between the horizontal plane and the intake direction is preferably at least 45°, in particular at least 60°, in particular at least 80°. Because the intake direction has the upward-pointing directional component, the fan can be reliably protected against the penetration of liquids.
  • the vacuum duct section fluidically connects the at least one inlet opening to the at least one fan.
  • a duct center line of the vacuum duct section preferably has an absolute angular change of a maximum of 170°, in particular a maximum of 150°, in particular a maximum of 120°, in particular a maximum of 100°, along its extent.
  • the absolute angular change is preferably at least 100°, in particular at least 120°.
  • the absolute angular change is to be understood as the integral of an absolute value of a curvature of the duct center line along its extent.
  • the channel center line is designed without any turning points.
  • the cooking vapors can be guided in a particularly laminar manner in the vacuum channel section.
  • the at least one fan overlaps the at least one heating unit in a top view and in a side view and/or in a front view.
  • the heating unit preferably has power electronics for supplying a heating element with electrical power.
  • the at least one fan in particular a fan wheel of the at least one fan, overlaps in the top view and in the side view and/or in The front view shows the power electronics and/or a control unit of the hob system and/or a user interface of the hob system. This advantageously allows the hob system to be designed to be particularly compact, particularly in the vertical direction.
  • the fan for sucking in cooking fumes comprises a fan housing with a vacuum connection opening and a fan wheel arranged in the fan housing and mounted for rotation about a rotation axis, wherein the rotation axis, with a connection normal oriented perpendicular to the vacuum connection opening, encloses a connection angle which lies in a range of 10° to 85°, in particular in a range of 30° to 80°, in particular in a range of 60° to 75°.
  • a connection angle which lies in a range of 10° to 85°, in particular in a range of 30° to 80°, in particular in a range of 60° to 75°.
  • the fan can thus be used particularly cost-effectively for an extractor device for extracting cooking fumes downwards and/or for a cooktop system.
  • the extractor hood preferably has at least three, in particular at least four, in particular at least five, in particular at least six, in particular at least eight, fans. This allows the extractor hood to be particularly compact, i.e., with reduced installation space, and to operate with particularly low noise levels.
  • the at least three fans can be designed as axial fans and/or radial fans and/or cross-flow fans. A large number of fans allows the use of smaller and/or quieter fans while maintaining the extraction performance.
  • Cross-flow fans have a smaller diameter than axial fans while achieving the same extraction performance, and therefore enable particularly compact dimensions of the extractor hood.
  • the at least one fan has a fan wheel with a diameter of at most 250 mm, in particular at most 200 mm, particularly preferably at most 180 mm, in particular at most 150 mm, in particular at most 120 mm, in particular at most 100 mm, in particular at most 80 mm, in particular at most 50 mm,
  • fans with larger impellers especially with a diameter of 160 mm, 200 mm, or up to 250 mm, can also be used. It is particularly possible to use four fans with impellers each with a diameter of 160 mm.
  • the impellers can each have a height of 80 mm or less, especially 50 mm or less.
  • the height of the extractor hood is at most 220 mm, in particular at most 200 mm, in particular at most 150 mm, in particular at most 120 mm, in particular at most 100 mm.
  • a space beneath the extractor hood can be largely retained as storage space, for example, for cookware.
  • the at least one fan is connected to one another in an air-conducting manner via a vacuum duct section of the extractor extraction device.
  • the vacuum duct section of the extractor extraction device extends between the at least one inlet opening and the at least one fan.
  • all of the fans are connected to one another in an air-conducting manner via the vacuum duct section.
  • the at least one fan can be connected to the at least one inlet opening via a single vacuum duct section.
  • the extractor extraction device can have a plurality of inlet openings, wherein each of the inlet openings is in air-conducting connection with one of the fans via a separate vacuum duct section.
  • all of the fans can be controlled independently of one another, in particular by means of a corresponding control device. Cooking fumes can thus preferably be extracted independently of one another via the individual inlet openings. To vary the extraction performance, all or some of the fans can be activated as desired. The individual fans can therefore always be operated at an optimal speed, determined in particular by the geometry of the fan wheels, at which they operate efficiently and quietly, while the extraction performance remains controllable by activating a smaller number of fans than the total number of fans.
  • the extractor device can have a filter for filtering cooking fumes. Because several of the fans are connected to one another via the negative pressure duct section, the number of filters can be fewer than the number of fans. The extractor device is thus particularly easy to maintain and can be designed compactly. The extractor device is preferably designed such that each of the fans extracts the cooking fumes through each of the filters, in particular through a single filter.
  • the filter is arranged vertically adjacent to the at least one inlet opening and/or to a cooking support, in particular a surface of the cooking support, and/or flush therewith.
  • the filter can be completely overlapped by the cooking support in a plan view or arranged behind the cooking support.
  • the filter can be glued to the cooking support and/or connected to the cooking support via a filter holder, in particular in a form-fitting manner, in particular via a rail.
  • the filter can preferably be removed reversibly, in particular without tools, from the extractor device, in particular from the cooking support.
  • the filter can be designed as a grease filter.
  • the area of the filter covered by the cooking support in a plan view is at least 50% of the area of the cooking support in a plan view. This ensures energy-efficient filtration of cooking vapors.
  • the extractor hood may have at least one cover for covering the at least one inlet opening.
  • the cover may be arranged parallel, in particular flush, to a surface of the cooking food support.
  • the cover may have a plurality of cover openings, in particular at least ten, in particular at least fifty, in particular at least one hundred, for extracting cooking fumes.
  • the cover may be designed as a grid or as a metal mesh.
  • the cover may comprise glass, in particular a glass ceramic, or a metal, in particular stainless steel.
  • the cover is preferably adapted to the cooking food support, in particular in terms of color and/or structure, in such a way that they are visually barely distinguishable from one another, or not at all.
  • the filter may comprise at least one cover and at least one filter element.
  • the cover may be reversibly connected to the filter element.
  • the filter may have a collecting tray for collecting overflow liquid.
  • the filter is triangular in cross-section.
  • the extractor extraction device has at least one fan motor, which is each connected in a rotationally driving manner to at least two, in particular to at least three, of the fans.
  • all of the fans are rotationally driven by a single fan motor.
  • the fan motor can be connected in a rotationally transmitting manner to the respective fan wheel of the at least two, in particular at least three, fans via one or more rotation transmission means, in particular one or more gears and/or a belt drive.
  • the fan motor can be connected in a rotationally transmitting manner to the fan wheels of the fans or decoupled from them, in particular via a switchable coupling device.
  • the number of fan motors can be fewer than the number of fans, in particular fewer than the number of fan wheels. This aspect is also advantageous independently of the other details of the present invention.
  • the extractor device comprises at least one odor filter, in particular an activated carbon filter, arranged in the vacuum duct section.
  • the filter is preferably designed as a combination filter, comprising both a grease filter and an odor filter.
  • the odor filter arranged in the vacuum duct section is particularly easy to remove, particularly via the at least one inlet opening, and is reversibly removable. The extractor device is thus particularly easy to maintain.
  • At least two of the fans have rotational axes oriented obliquely to one another.
  • the rotational axis of the at least one fan can be oriented vertically and/or horizontally.
  • the rotational axis of the at least one fan can also be arranged inclined to the vertical direction, wherein an angle to the vertical direction is greater than 5° and less than 85°.
  • the rotational axes of the at least two fans can be oriented radially to the upstream vacuum duct section and/or to a vertical axis, in particular extending through the geometric center of gravity of the inlet opening.
  • the at least two fans can thus be arranged on the vacuum duct section in a particularly space-saving manner.
  • the angle between the axes of rotation of the at least two fans is preferably at least 30°, in particular at least 45°, in particular 90°.
  • the extractor extraction device comprises at least one guide element adjacent to the at least one inlet opening and displaceable along a vertical direction for shading an upper space located upstream of the at least one inlet opening on one side.
  • the upper space is understood to be a space above the extractor extraction device from which the cooking fumes are extracted downwards by means of the extractor extraction device.
  • the guide element is preferably plate-shaped. The at least one guide element surrounds the at least one inlet opening on one side, i.e. not completely.
  • the at least one guide element surrounds the at least one inlet opening, in particular starting from a geometric center of gravity of the inlet opening, preferably over an angle of at least 30°, in particular at least 45°, in particular at least 90°, in particular at least 120°, in particular at least 180°.
  • the extraction of the cooking fumes can thus be directed and particularly energy-efficient.
  • the at least one guide element extends vertically upwards from the at least one inlet opening over at least 50 mm, in particular at least 100 mm, in particular at least 150 mm, in particular at least 200 mm.
  • the at least one guide element can be flat, single-curved, or doubly curved, i.e., non-developable.
  • the at least one guide element is preferably circular in cross-section.
  • the at least one guide element may include lighting.
  • the at least one guide element may also include a user interface for controlling the at least one fan and/or the at least one cooking surface.
  • the at least one guide element is displaceable relative to the at least one inlet opening.
  • the extractor hood device may comprise a guide device, in particular a slotted guide.
  • the at least one guide element can be arranged between a guide position, in which the upper space is shaded on one side, and a return position, in which the extraction of cooking vapors by the at least one guide element occurs unimpeded.
  • an upper side of the at least one guide element can be arranged in the reset position below or flush with the adjacent inlet opening.
  • An area above the inlet opening can thus be used for placing cooking items without being affected by the at least one guide element.
  • the guide element comprises a closing element for closing, in particular airtight, the at least one inflow opening in the reset position.
  • the at least one guiding element In the guiding position, the at least one guiding element preferably at least partially covers the at least one inlet opening in a plan view.
  • the extraction of cooking vapors can thus be more directed and thus particularly efficient.
  • the at least one inlet opening has an area of at most 100 mm 2 , in particular at most 10 mm 2 , in particular at most 1 mm 2 , in particular at most 0.1 mm 2 .
  • the number of inlet openings is preferably at least ten, in particular at least twenty-five, in particular at least fifty, in particular at least one hundred, in particular at least one thousand.
  • the extraction of the cooking fumes can thus take place at a plurality of different positions and in the immediate vicinity of the location where the cooking fumes arise. The extraction of the cooking fumes is thus particularly efficient.
  • the plurality of inlet openings are each associated with one of at least two extraction sections, wherein the extraction of the cooking fumes can be carried out independently via each of the extraction sections.
  • the inlet openings of each of the at least two Extractor sections can each be connected to vacuum duct sections that are hermetically separated from one another.
  • each of the at least two extractor sections is connected, in particular via a separate vacuum duct section, to at least one fan for sucking in the cooking fumes.
  • each of the at least two extractor sections comprises at least one, in particular at least two, in particular at least five, in particular at least ten, in particular at least fifty, inlet openings.
  • Another object of the invention is to improve a hob system.
  • the cooktop preferably comprises at least one food support and at least one heating unit arranged below the food support.
  • the at least one heating unit can be designed as a radiant heating unit and/or as an induction heating unit.
  • the at least one heating unit, in particular the induction coils can each have a diameter or a length and width of up to 23 cm, in particular up to 24 cm, in particular more than 24 cm.
  • the cooktop system can in particular have four cooktops each with a diameter or a length and width of 24 cm.
  • the at least one inlet opening is preferably arranged in a plan view in the rear third, in particular in the rear quarter, of the hob system.
  • the at least one inlet opening preferably extends over at least 50%, in particular at least 70%, in particular at least 85%, of the width of the hob system.
  • the cooking support completely overlaps all of the fans in a plan view.
  • the horizontal dimensions of the cooktop system are thus particularly small.
  • the fans are arranged in a plan view in an area behind the rear edge of the food support.
  • the hob system can have an overall height of at most 10 cm, in particular at most 5 cm, in particular at most 4 cm in the front area, in particular over at least 50%, in particular at least 70%, in particular at least 80%, in particular at least 90% of its extension in the direction perpendicular to the front edge.
  • This information regarding the overall height of the hob system applies in particular to the entire area in which the hobs are arranged.
  • the hob system therefore has such a low overall height in this area that the entire space in the base cabinet below can be used. In particular, there is no need to dispense with the top drawer. If necessary, this can be designed with a somewhat reduced insertion depth.
  • the cooktop system has an L-shaped cross-section. It can have a lower overall height, particularly in its front area, especially in the area where the cooktops are arranged, than in the area of its rear edge.
  • electronic components and/or the fan(s), in particular the fan wheel(s) can be arranged in the area of the rear edge.
  • the cooktop system can have a cross-section that is L-shaped in the transverse direction. It can, in particular, have a greater overall height in one or both of its edge regions than in its central region. This also makes it possible to ensure that the cooktop system has a particularly low overall height in its central region. It is, in particular, possible to arrange electronic components and/or fans or their components and/or other components of the cooktop system in an edge region, in particular in a rear and/or a lateral edge region.
  • the filter is arranged in a plan view between at least two of the cooking surfaces or behind the at least one cooking surface.
  • the at least one inlet opening is designed to be gas-permeable and liquid-repellent, in particular liquid-tight.
  • a gas-permeable and liquid-repellent, in particular liquid-tight, layer can be arranged on the at least one inlet opening, in particular on the cooking support.
  • the gas-permeable and liquid-repellent layer can be arranged above or below the cooking support.
  • the gas-permeable and liquid-repellent layer can be attached to the cooking support and/or to the at least one filter, in particular in a material-to-material or replaceable manner.
  • the gas-permeable and liquid-repellent layer is designed to be cleanable, in particular dishwasher-safe. This ensures that cooking vapors are reliably sucked downwards, but liquids cannot penetrate into an area below the cooking support and/or the at least one inlet opening.
  • the at least one inflow opening can each delimit an inflow channel penetrating the cooking product carrier upstream.
  • the at least one inflow channel can be designed as a bore, in particular as a micro-bore and/or as a perforation.
  • at least one of the inflow openings is arranged in a plan view in a central region of the cooking product carrier, in particular in the region of the geometric center of gravity of the cooking product carrier.
  • At least one of the inflow openings can be arranged in a plan view in an edge region of the cooking product carrier.
  • the area proportion of a perforated surface of the cooking product carrier compared to the total surface of the cooking product carrier in a plan view is at least 30%, in particular at least 50%, in particular at least 75%, in particular 100%.
  • the at least one cooking food carrier can be reversibly removed from a cooking food carrier receptacle of the hob system, in particular without tools.
  • the cooking support can, in particular, be designed as a separate component that can be separated from the other components of the hob system. It can also be separated, in particular removable, from the other components of the hob system together with the induction generators.
  • the food carrier can be dishwasher-safe and/or designed for cleaning using a pyrolysis process.
  • the food carrier can be designed to be scratch-resistant and/or corrosion-resistant and/or heat-resistant, in particular for temperatures of at least 200°C, in particular at least 300°C, in particular at least 400°C, in particular at least 500°C.
  • the at least one cooking support can also be designed as a capacitively and/or electrically heatable hotplate, in particular a tool-free, removable and/or portable one.
  • the hotplate can have layers of micanite.
  • the hotplate can be heated to a maximum temperature of 120°C, in particular a maximum of 100°C, in particular a maximum of 80°C.
  • the cooking support has a specific heat capacity of at least 500 J/kgK, in particular at least 700 J/kgK, in particular at least 850 J/kgK.
  • the cooktop system is designed as a compact appliance.
  • the compact appliance is understood to be an assembly unit comprising the cooktop and the extractor hood, wherein the extractor hood includes the vacuum duct section and the at least one fan.
  • the cooktop system designed as a compact appliance can be installed particularly quickly and cost-effectively, particularly on a worktop.
  • the at least one fan is arranged horizontally in a plan view completely behind the geometric center of gravity of the cooktop system, in particular of the cooking food support.
  • the overall height of the cooktop system can therefore be particularly low.
  • the at least one fan is arranged completely behind the cooking food support in a plan view.
  • an axis of rotation of the at least one fan can be oriented horizontally, in particular in the depth direction of the cooktop.
  • a front height of the hob system in a horizontal region between the front edge and a geometric center of gravity of the hob system is at most 180 mm, in particular at most 150 mm, in particular at most 120 mm, in particular at most 100 mm, in particular at most 80 mm, in particular at most 50 mm. It has been shown that a hob system with an installation height of 40 mm in the front region is possible.
  • the hob system has such a low overall height, in particular in an area which extends over at least 30 cm, in particular at least 40 cm, in particular at least 50 cm, starting from the front edge in a direction perpendicular to the latter.
  • the hob system can have such a low installation height, especially across the entire cooking area.
  • the total height of the hob system is preferably no more than 250 mm, in particular 200 mm, in particular 150 mm.
  • the invention is further based on the object of improving a hob system with a hob cover.
  • a cooktop system having the features of claim 13.
  • the cooktop system with the cooktop cover that can be displaced relative to the cooktop, which, in the closed position, at least partially covers the at least one inlet opening and the at least one cooking zone in a plan view and exposes them in the open position, can be used particularly flexibly and intensively.
  • a cooking zone is an area above the cooking support in which the at least one heating unit heats the cooking zone.
  • the entire hob can be used in the usual way to heat the food.
  • a first area above the hob can be used, for example, to heat food, while a second area above of the hob can also be used to prepare the food to be cooked.
  • the extraction intensity is increased in the uncovered area of the inlet opening, particularly while the fan power remains unchanged. In this way, increased extraction performance can be provided in the area of the hob used for cooking.
  • the hob cover when arranged in the open position, can reliably protect a wall behind it from grease splashes. This enables intensive use of the space available in a kitchen and energy-efficient extraction of cooking fumes.
  • the hob cover in the closed position, only covers the at least one inlet opening, but not the cooking zones.
  • the hob cover in the closed position, can, in particular, be flush with a rear edge of the cooking zones, in particular of the cooking support.
  • An upper side of the hob cover can be designed as a mechanically insensitive, in particular scratch-resistant storage surface and/or cut-resistant cutting surface.
  • the hob cover is preferably designed to be high-temperature resistant, in particular for temperatures of at least 150 °C, in particular at least 200 °C, in particular at least 250 °C.
  • the hob cover can have a particularly low thermal conductivity of at most 3.0 W/mK, in particular at most 2.0 W/mK, in particular at most 1.0 W/mK. Heated food can therefore be placed on the hob cover without the risk of damaging it and without the risk of burning skin on the heated hob cover.
  • the hob cover can be made of metal, in particular cast iron, glass or glass ceramic, or of plastic.
  • the hob cover is preferably pivotably mounted on the hob system, in particular on the hob.
  • the hob cover can be provided with a drive device for moving the hob cover between the closed position and the open position in
  • the drive device can comprise a motor and/or a spring element.
  • the hob cover can thus be moved particularly easily, in particular automatically, between the closed position and the open position.
  • the hob cover can have a handle for manual movement between the open position and the closed position.
  • the hob cover completely covers the at least one inlet opening and/or the at least one cooking zone in the closed position.
  • the hob cover can completely overlap the entire hob, in particular the entire cooking support, in a plan view.
  • the hob cover can rest on the hob, in particular on the cooking support.
  • a surface of the hob cover can be arranged flush with a worktop or protrude upwards above it.
  • the cooktop cover hermetically seals the at least one inlet opening in the closed position.
  • the cooktop cover can have a sealing seal.
  • the sealing seal completely surrounds the at least one inlet opening in the closed position. The escape of odors from the extractor device through the at least one inlet opening can thus be reliably prevented, particularly when the fans are deactivated.
  • the cooktop cover comprises at least two independently movable cover bodies.
  • the at least one inlet opening and the cooking support can each be partially concealed by the at least two cover bodies. Unused areas of the cooking support can thus be concealed together with a, in particular adjacent, partial area of the at least one inlet opening, wherein in particular a further partial area of the cooking support can be used to heat cooking food.
  • the cooking vapors can be extracted particularly intensively via the thus reduced area of the inlet opening.
  • the hob cover may have at least one closure cover attached to the at least one cover body.
  • the closure cover may be designed such that When the at least one cover body is in the closed position, the air penetrates into a vacuum duct section of the extractor hood.
  • the sealing seal is preferably arranged on the at least one cover. The at least one inlet opening can thus be closed particularly reliably, in particular airtight.
  • the hob 2 comprises a food support 4 with four heating units 5 arranged thereon for heating food 6.
  • the hob system 1 is arranged on a kitchen base cabinet 7.
  • the hob system 1 is attached to a worktop 8 of the kitchen base cabinet 7.
  • One surface of the food support 4 is arranged flush with a surface of the worktop 8.
  • the hob system 1 includes a user interface 9.
  • the user interface 9 is designed as a touch-sensitive screen. Via a control unit (not shown), the user interface 9 is in signal communication with the extractor hood 3 and the heating units 5.
  • the cooking support 4 comprises a glass plate, in particular a glass ceramic plate.
  • the glass plate is penetrated by a plurality of inflow channels 10 for extracting cooking vapors.
  • the cross-sectional area of each of the inflow channels 10 is less than 1 mm2 .
  • An area heated by the respective heating unit 5 at the level of or above the cooking support 4 forms a cooking zone 11.
  • the respective heating unit 5 can act on the cooking zone 6 and heat it.
  • the cooking support 4 has no inflow channels 10.
  • the inflow channels 10 are arranged equidistantly from one another on the cooking product carrier 4 in a plan view.
  • the inflow channels 10 each extend straight and vertically through the cooking product carrier 4.
  • the inflow channels 10 have a circular cross-section.
  • the hob system 1 has a housing 12.
  • a cooking product support receptacle 13 is arranged on the housing 12.
  • the cooking product support 4 rests on top of the cooking product support receptacle 13 and can be removed from the latter reversibly and without tools.
  • the cooking product support receptacle 13 has a tilting edge (not shown).
  • the tilting edge delimits a support surface of the cooking product support receptacle 13 from a recess.
  • the recess is designed such that by applying downward pressure to the cooking product support 4 in a region above the recess, a region of the cooking product support 4 opposite the tilting edge can be lifted.
  • the food carrier 4 is dishwasher-safe.
  • the food carrier 4 is resistant to high temperatures, in particular to temperatures of at least 350°C, and is suitable for pyrolysis cleaning.
  • the number of inflow channels 10 penetrating the cooking support 4 is greater than 50.
  • a filter 14 is arranged below the cooking support 4, particularly in the areas penetrated by the inflow channels 10. In a plan view, the filter 14 completely overlaps the inflow channels 10.
  • the filter 14 is designed as a combination filter for filtering grease and odors from cooking vapors.
  • the cooking support 4 has a filter holder 15.
  • the filter 14 is reversibly attached to the cooking support 4 by means of the filter holder 15.
  • the food carrier 4 is designed to be permeable to gases and impermeable to liquids.
  • the food carrier 4 has a hydrophobic surface coating 16 in the area of the inflow channels 10.
  • the filter 14 is arranged in a negative pressure channel section 17 of the extractor device 3.
  • the negative pressure channel section 17 extends between inlet openings 18, which through the inflow channels 10 formed on the upper side of the cooking support 4, and fans 19 of the extractor device 3.
  • the extractor device 3 comprises four fans 19.
  • the fans 19 are designed as cross-flow fans.
  • a rotation axis 20 of the respective fan 19 is oriented horizontally, in particular parallel to a front edge 20a of the cooktop system 1.
  • the fans 19 are in fluid communication with the inflow openings 18 via the negative pressure channel section 17 and in fluid communication with a cooking vapor outlet 21 via a positive pressure channel section 21.
  • the extractor device 3 is designed to extract cooking fumes via four independently operable extractor sections 22a, 22b, 22c, 22d.
  • each extractor section 22a, 22b, 22c, 22d is connected to one of the fans 19 via a separate vacuum duct section 17.
  • the surface of the cooking support 4 is divided into four extractor sections 22 of equal area.
  • sealing elements are arranged on the vacuum duct section 17.
  • the sealing elements completely surround the respective extraction sections 22.
  • the cooking food support 4 has a depth T of 500 mm.
  • the cooking surface system 1 In the front area, in particular over at least 70% of the depth T, starting from a front edge 20a of the cooking surface system 1, the cooking surface system 1 has a front overall height H V of 120 mm or less.
  • the overall height H V of the cooking surface system 1 can in this area be in the range of just 3 cm to 5 cm.
  • a storage space 23 of the kitchen base cabinet 7 remains largely unaffected and unobstructed by the cooking surface system 1.
  • a top drawer 24 of the kitchen base cabinet 7 is neither shortened in the vertical direction nor in the depth direction. If necessary, it is possible to make the top drawer 24 of the kitchen base cabinet 7 somewhat shorter in the depth direction in order to have sufficient space in the rear area for the arrangement of the fans 19.
  • the fans 19 each have a fan wheel 25.
  • the diameter D of the fan wheels 25 is 80 mm.
  • the hob system 1 is designed as a compact device and can therefore be easily and quickly inserted into the worktop 8 as a preassembled system.
  • the hob system 1 designed as a compact device comprises the housing 12, the hob 2, and the extractor hood 3.
  • the vacuum duct section 17 and the fans 19 of the extractor hood 3 are completely part of the compact device, but the overpressure duct section 26 arranged downstream of the fans 19 are only partially part of it.
  • the hob system 1, the extractor hood 3, the hob 2 and the cooking support 4 function as follows:
  • the hob system 1 is commissioned via the user interface 9.
  • User inputs for controlling the heating units 5 and the fans 19 are transmitted to the control unit via the user interface 9.
  • the control unit provides electrical energy to operate the heating units 5 and the fans 19.
  • Status and performance data of the heating units 5 and the fans 19 are transmitted to the user interface 9 via the control unit and visually displayed via the user interface 9.
  • the heating units 5 and the fans 19 can be independently powered by the control unit. Activating the heating unit 5 located in the area of the exhaust section 22a heats only the cooking items 6 located there. Activating the fan 19 connected to the exhaust section 22a extracts cooking vapors through the inlet channels 10 associated with the exhaust section 22a.
  • the inflow channels 10 are arranged distributed inhomogeneously over a surface of the cooking surface 4.
  • inflow channels 10 are also arranged in the area of the cooking zones 11.
  • the vacuum channel section 17 extends in particular between the heating unit 5 and the cooking surface 4.
  • the heating unit 5 is arranged at a distance from the cooking surface 4.
  • the number of inflow channels 10 per unit area is greater in an edge region of the respective cooking zone 11 than in a central region of the respective cooking zone 11 and greater than in an edge region of the cooking food support 4.
  • a cross-sectional area of the inflow channels 10 varies according to the position of the respective inflow channel 10 relative to the cooking area 11.
  • the inflow channels 10 arranged in an edge region of the cooking area 11 have a larger cross-sectional area than those inflow channels 10 in the central region of the cooking area 11 and in the edge region of the cooking food support 4.
  • the inflow channels 10 are designed to be permeable to gases and liquids.
  • a drip tray 27 for overflow liquids is arranged below the cooking tray 4. In a top view, the drip tray 27 overlaps a plurality of the inflow channels 10.
  • the hob system 1 comprises six hobs 2, each with a cooking food support 4.
  • the cooking food supports 4 of the respective hobs 2 are designed separately from one another.
  • the operation of the hob system 1 according to the Fig. 3 corresponds to the functionality of the hob system 1 according to the embodiment described above. Because the hob system 1 comprises several hobs 2 with only a single heating unit 5, the dimensions of the cooking food carriers 4 are correspondingly small. The cooking food carriers 4 can thus be particularly easily removed from the respective cooking food carrier receptacle 13 and cleaned, particularly in a dishwasher.
  • the drip trays 27 can be easily cleaned from above.
  • the filter 14 arranged on the respective food carrier 4 can be cleaned or replaced particularly easily.
  • the cooking food support 4 has a single inlet channel 10.
  • An upper side of the inlet channel 10 forms the single inlet opening 18 of the extractor device 3.
  • the inlet opening 18 is covered by an inlet grille 28.
  • the hob system 1 comprises a hob cover 29 for reversibly covering the cooking food support 4 and the inlet opening 18.
  • the hob cover 29 comprises a relatively Cover body 30 that can be moved relative to the cooking product carrier 4.
  • the cover body 30 can be arranged in a closed position and an open position. In the closed position, the cover body 30 completely covers the cooking product carrier 4 and the inlet opening 18 in a plan view.
  • the cover body 30 comprises a sealing seal 31 for hermetically closing the inlet opening 18 in the closed position.
  • the hob cover 29 is hingedly attached to the hob 2. In the open position, the hob cover 29 exposes the cooking support 4, in particular the cooking zones 11, for heating the cooking food, as well as the inlet opening 18 for extracting cooking vapors.
  • the surface of the cooking support 4 is arranged flush with the surface of the worktop 8. In the closed position, the cover body 30 rests on the edge of the worktop 8. According to an alternative embodiment not shown, the surface of the cooking support 4 can be arranged below the surface of the worktop 8, and a surface of the hob cover 29 can be arranged flush with the surface of the worktop 8 in the closed position.
  • the Fig. 5 shows a section of the cooktop system 1 from below.
  • the extractor device 3 of the cooktop system 1 comprises four fans 19.
  • the fans 19 have a horizontally oriented axis of rotation 20. In a plan view, the fans 19 are arranged equidistantly and equiangularly distributed around a vertical axis running through a center of gravity of the inlet opening 18.
  • the axes of rotation 20 of any two adjacent fans 19 are oriented at an angle of 90° to each other.
  • the diameter D of the fan wheels 25 is 120 mm.
  • the fans 19 are designed as axial fans.
  • the fans 19 are connected to the inlet opening 18 via a common negative pressure duct section 17.
  • the extractor device 3 comprises a positive pressure duct section 26 that fluidically connects the fans 19.
  • the total height H of the cooktop system is 150 mm.
  • a hollow cylindrical filter 14 with a drip tray 17 for overflow liquids is arranged downstream of the inlet opening 18.
  • the filter 14 is designed as a grease filter.
  • the operation of the hob system 1 according to the Fig. 4 to Fig. 6 corresponds to the functionality of the cooktop system 1 according to the previous embodiments.
  • the inlet grille 28 is reversibly removable from the cookware support 4.
  • the filter 14 can be removed from the inlet opening 18.
  • the cooktop cover 29 can be pivoted between the closed position and the open position.
  • the cookware support 4 is firmly connected to the worktop 8.
  • the hob system 1 comprises a hob 2 with four heating units 5 arranged side by side.
  • An inlet opening 18 of the extractor device 3 has a rectangular contour and is arranged behind the heating units 5 or the cooking areas 11.
  • the inlet opening 18 is in air-conducting connection via a vacuum duct section 17 with four fans 19, each of which has a fan wheel 25.
  • the axes of rotation 20 of the fan wheels 25 are parallel to one another and oriented horizontally.
  • a maximum front height H V in a horizontal area from a front edge 20a to a geometric center of gravity SP of the cooktop system 1 is 120 mm or less.
  • the height H V of the cooktop system 1 in this area can in particular be in the range of only 3 cm to 5 cm.
  • the cooktop system 1 has such a low height, in particular starting from its front edge 20a over a depth T of at least 30 cm, in particular at least 40 cm.
  • An overall height H of the cooktop system 1 is 180 mm or less.
  • the hob cover 29 has two cover bodies 30.
  • the two cover bodies 30 can be arranged independently of one another between the open position and the closed position. In the closed position, each of the cover bodies 30 completely covers two of the cooking zones 11 and half of the air inlet opening 18.
  • the two cover bodies 30 are each attached to the hob system 1 via a rotating mechanism 31a.
  • the rotating mechanism 31a has a drive spring (not shown) and a damping element (also not shown).
  • the rotating mechanism 31a ensures smooth and damped opening and closing of the respective cover body 30.
  • the extractor device 3 comprises two filters 14a, 14b arranged in the negative pressure duct section 17.
  • the first filter 14a arranged downstream of the inlet opening 18 in the flow direction, is designed as a grease filter
  • the second filter 14b is designed as an odor filter.
  • An activated carbon filter serves, in particular, as the odor filter.
  • the second filter 14b can, in particular, have one or more activated carbon elements. These can be easily replaceable. They can, in particular, be removed through the inlet opening 18.
  • an odor filter in particular in the form of an activated carbon filter, can be arranged downstream of at least one of the fans 19. It is particularly possible to arrange a corresponding odor filter downstream of each of the fans 19.
  • These odor filters are preferably replaceable, in particular replaceable without tools. They can be removed from the positive pressure duct section 26, in particular via the respective removal openings provided.
  • the hob cover 29 comprises a closing cover 32 connected to the cover body 30 for the airtight closure of the inlet opening 18.
  • the cover body 30 is arranged at a distance from the closing cover 32.
  • the functionality of the cooktop system 1 corresponds to the functionality of the cooktop system 1 according to the previously mentioned embodiments. Due to the relative displaceability of the cover bodies 30 to one another, the inlet opening 18 can be optionally not covered at all, partially covered, or completely covered. When the inlet opening 18 is partially covered, the extraction performance in the uncovered area of the inlet opening 18 is increased while the fan 19 power remains the same. The uncovered cooking zones 11 can continue to be used to heat food 6. The cooking zones 11 covered by the cover body 30 are automatically deactivated. For this purpose, the control unit is in signal communication with contact switches 33 for detecting the cover body 30 in the closed position.
  • the extractor device 3 comprises two inlet openings 18, which are formed by two inlet channels 10 penetrating the cooking product support 4.
  • the extractor device 3 also comprises two guide elements 34, which are each arranged adjacent to the inlet openings 18 and oriented parallel to a main extension of the inlet openings 18.
  • the guide elements 34 are each designed as a simply curved shell.
  • the guide elements 34 are displaceable relative to the cooking product support 4 between a reset position and a guide position. In the guide position, the respective guide element 34 is arranged at least in sections above the cooking product support 4. In the guide position, the respective guide element 34 shades an upper space located upstream of the respective inlet opening 18 on one side opposite the inlet opening 18. In the reset position, an upper side of the respective guide element 34 is arranged flush with the respective adjacent inlet opening 18.
  • the guide elements 34 have a closing element 35.
  • the closing element 35 is designed to cover the respective inlet opening 18 in the reset position.
  • the hob system 1 has a link guide 36 for moving the guide elements 34.
  • the functionality of the Fig. 9 and Fig. 10 corresponds to the functionality of the hob system 1 according to the exemplary embodiments described above.
  • the displacement of the respective guide element 34 along the guide rail 36 enables one-sided shading of the upper space for directed extraction of the cooking odors in the guide position and closure of the respective inlet opening 18 in the reset position, reliably preventing the escape of odors from the extractor device 3.
  • the hob system 1 comprises a cooking support 4, three heating units 5, and an extractor device 3 with precisely one fan 19.
  • the fan 19 of the extractor device 3 is designed as a radial fan.
  • the fan 19 is in fluid communication with the inlet opening 18 via the inlet channel 10.
  • the total width B of the cooktop system 1 is 560 mm.
  • the total height H of the cooktop system 1 including the fan 19 is 180 mm.
  • the depth T of the cooktop system 1 is 515 mm.
  • the extractor hood device 3 comprises the fan 19, wherein the hob system 1 is designed as a combination device for one-piece installation in the worktop 8.
  • the inlet opening 18 of the fan 19 penetrates the cooking support 4.
  • the inlet opening 18 is circular in plan view.
  • the extractor device 3 has an inlet grille 28, which can be reversibly arranged at the inlet opening 18. In plan view, the inlet grille 28 completely covers the inlet opening 18.
  • the inlet grille 28 comprises concentrically arranged, lamellar guide elements 34 to support the laminar extraction of the cooking vapors through the inlet grille 28 and the inlet opening 18.
  • a geometric centroid 37 of the inflow opening 18 is arranged at a distance from a geometric centroid 38 of the cooking product carrier 4.
  • a distance a E between the geometric centroid 37 of the inflow opening 18 and the geometric centroid 38 of the cooking product carrier 4 is 100 mm.
  • the geometric centroid 37 of the inflow opening 18 is arranged at a distance from the geometric centroid 38 of the cooking product carrier 4 along a width direction 39 and a depth direction 40.
  • a minimum distance a H1 between the geometric center of gravity 38 of the cooking support 4 and a first of the heating units 5 is 75 mm and a minimum distance a H2 between the geometric center of gravity 38 of the cooking support 4 and a second of the heating units 5 is 10 mm.
  • a minimum distance a EH1 between the inlet opening 18 and the first heating unit 5 is equal to a minimum distance a EH2 between the inlet opening 18 and the second heating unit 5 and equal to a minimum distance a EH3 between the Inlet opening 18 and the third heating unit 5.
  • the smallest distance a EH1 , a EH2 , a EH3 between the inlet opening and the heating units 5 is 40 mm.
  • the cooktop system 1 has the user interface 9.
  • the user interface 9 comprises a touch-sensitive surface 41 and a plurality of display elements 42.
  • the user interface 9 is designed to control the heating units 5 and the extractor hood 3.
  • the user interface 9 is arranged opposite the inlet opening 18 relative to one of the heating units 5.
  • an outer edge of the user interface 9 is arranged along the width direction 39 and along the depth direction 40 at a distance from the geometric center of gravity 38 of the cooking product support 4.
  • the user interface 9 is arranged in a lateral edge region of the cooking product support 4.
  • the hob system 1 is shown in a side view.
  • the fan 19 comprises a fan housing 43.
  • the fan housing 43 is arranged above a lowest point of the inflow channel 10.
  • the distance between the lowest point of the inflow channel 10 and the fan housing 43 is 50 mm.
  • the fan housing 43 is arranged entirely below the heating elements 5. This ensures a particularly compact design of the hob system 1 in the horizontal direction.
  • the hob system 1 is at least partially accommodated in a kitchen base cabinet 42a.
  • the hob system 1 penetrates the worktop 8, which rests on the kitchen base cabinet 42a.
  • the cabinet width B K of the kitchen base cabinet 42a is 600 mm.
  • the cabinet depth T K of the kitchen base cabinet 42a is also 600 mm.
  • the kitchen base cabinet 42a has a storage space 42b for accommodating the hob system 1 as well as drawers or shelves.
  • the storage space width B S of the kitchen base cabinet 42a is 580 mm.
  • the kitchen base cabinet 42a has insulation 43a.
  • the insulation 43a is arranged on the kitchen base cabinet 42a such that it surrounds a bottom and a front of the cooktop system 1.
  • the insulation 43a ensures reduced noise emissions and reduced heat input into a lower area of the kitchen base cabinet 42a.
  • the functioning of the hob system 1 according to this embodiment corresponds to the functioning of the hob systems 1 described above.
  • FIG. 13 A further embodiment of a hob system 1 is shown.
  • an initial section 44 of the inflow channel 10 has a central longitudinal axis 45, which is oriented obliquely to a hob normal 46.
  • the angle between the central longitudinal axis 45 of the initial section 44 and the hob normal 46 is 45°.
  • the initial section 44 has a circular cross-section.
  • the inlet opening 18 is elliptical in shape due to the oblique orientation of the central longitudinal axis 45 relative to the hob normal 46.
  • the total width B of the hob system 1 is a maximum of 600 mm, in particular 560 mm, it is now possible for the first time to arrange the hob system 1 with the extractor hood 3 in a kitchen base cabinet 42a with particularly compact dimensions. This advantageously allows such hob systems 1 to be used particularly flexibly and thus to be installed on a considerably larger scale.
  • a design of the hob system 1 with a maximum height of 200 mm is particularly advantageous, as this largely preserves the storage space 42b for storing items, for example, kitchen utensils.
  • the extractor hood device 3 comprises two fans 19, each with fan wheels 25 mounted rotatably about a rotation axis 20, wherein the rotation axes 20 are each oriented at an inclination to a horizontal plane and a vertical direction.
  • the hob system 1 comprises four heating units 5 that are rectangular in plan view. The heating units 5 and the extractor hood device 3 are signal-connected to a user interface 9.
  • the extractor device 3 has an inlet opening 18 arranged centrally on a cooking food support 4.
  • a starting section 44 of a vacuum duct section 17 is connected to the inlet opening 18.
  • the fans 19 each have a fan housing 43.
  • the fan housing 43 includes a vacuum connection opening 47.
  • the initial section 44 penetrates the vacuum connection opening 47.
  • a duct connection 48 connects the initial section 44 to the fan housing 43 in a fluid-tight manner.
  • connection standard 49 is oriented perpendicular to the vacuum connection opening 47.
  • the connection standard 49 forms a connection angle ⁇ of 80° with the rotation axis 20.
  • a power electronics unit 50 for supplying the heating units 5 is mounted below the respective heating unit 5. Due to the inclination of the rotation axis 20, the space required for the power electronics unit 15, in particular for particularly space-intensive individual components of the power electronics unit 15, is provided in an area between the respective heating unit 5 and the fan 19.
  • the two fans 19 overlap the heating units 5 in both a top view and a side view. This makes the cooktop system 1 particularly compact.
  • the total height H is 180 mm.
  • An intake direction 51 of the fan 19 has a vertically upward directional component.
  • the intake direction 51 is oriented parallel to the rotation axis 20. Because the intake direction 51 has an upward directional component, the fan 19 is reliably protected from the ingress of liquids.

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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)
  • General Preparation And Processing Of Foods (AREA)
  • Commercial Cooking Devices (AREA)
  • Baking, Grill, Roasting (AREA)
  • Cookers (AREA)
  • Induction Heating Cooking Devices (AREA)
EP25162685.9A 2019-02-15 2020-01-16 Système de plaque de cuisson Pending EP4542121A3 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE102019202088.7A DE102019202088A1 (de) 2019-02-15 2019-02-15 Kochfeldsystem
EP20701178.4A EP3911895B1 (fr) 2019-02-15 2020-01-16 Système de plaque de cuisson
PCT/EP2020/051057 WO2020164849A1 (fr) 2019-02-15 2020-01-16 Système de plaque de cuisson

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EP20701178.4A Division EP3911895B1 (fr) 2019-02-15 2020-01-16 Système de plaque de cuisson
EP20701178.4A Division-Into EP3911895B1 (fr) 2019-02-15 2020-01-16 Système de plaque de cuisson

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EP4542121A2 true EP4542121A2 (fr) 2025-04-23
EP4542121A3 EP4542121A3 (fr) 2025-08-06

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JP (1) JP7657155B2 (fr)
KR (1) KR102824831B1 (fr)
CN (1) CN113811718B (fr)
AU (1) AU2020220259B2 (fr)
CA (1) CA3129476A1 (fr)
DE (1) DE102019202088A1 (fr)
ES (1) ES3033816T3 (fr)
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KR102824831B1 (ko) 2025-06-24
KR20210137456A (ko) 2021-11-17
AU2020220259A1 (en) 2021-08-26
EP3911895C0 (fr) 2025-06-11
WO2020164849A1 (fr) 2020-08-20
AU2020220259B2 (en) 2025-02-27
JP2022520259A (ja) 2022-03-29
ES3033816T3 (en) 2025-08-08
CN113811718B (zh) 2025-11-14
EP3911895B1 (fr) 2025-06-11
JP7657155B2 (ja) 2025-04-04
US12152784B2 (en) 2024-11-26
US20220146114A1 (en) 2022-05-12
EP4542121A3 (fr) 2025-08-06
CA3129476A1 (fr) 2020-08-20
CN113811718A (zh) 2021-12-17
PL3911895T3 (pl) 2025-09-22
DE102019202088A1 (de) 2020-08-20
EP3911895A1 (fr) 2021-11-24

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