WO2013104521A1 - Four vapeur avec bac à eau chauffant - Google Patents

Four vapeur avec bac à eau chauffant Download PDF

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Publication number
WO2013104521A1
WO2013104521A1 PCT/EP2012/076929 EP2012076929W WO2013104521A1 WO 2013104521 A1 WO2013104521 A1 WO 2013104521A1 EP 2012076929 W EP2012076929 W EP 2012076929W WO 2013104521 A1 WO2013104521 A1 WO 2013104521A1
Authority
WO
WIPO (PCT)
Prior art keywords
water
bowl
channel
steam
oven
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.)
Ceased
Application number
PCT/EP2012/076929
Other languages
German (de)
English (en)
Inventor
Olivier Hoffmann
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.)
BSH Hausgeräte GmbH
Original Assignee
BSH Bosch und Siemens Hausgeraete GmbH
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 BSH Bosch und Siemens Hausgeraete GmbH filed Critical BSH Bosch und Siemens Hausgeraete GmbH
Priority to EP12808836.6A priority Critical patent/EP2802820B1/fr
Priority to CN201280066957.5A priority patent/CN104126097B/zh
Priority to PL12808836T priority patent/PL2802820T3/pl
Publication of WO2013104521A1 publication Critical patent/WO2013104521A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
    • F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
    • F24C15/327—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation with air moisturising

Definitions

  • the invention relates to a steam oven with a cooking chamber and arranged behind a baffle convection heating and with a befindliches in the cooking heatable water bowl.
  • Dampfgarbacköfen in which a steam generator outside the cooking chamber or its muffle is arranged. Disadvantageously, corresponding installation space outside the cooking chamber must be available, which requires a compact construction and / or a reduced oven muffle and thus cooking space. Also, only a poor distribution of steam in the cooking chamber is usually achievable.
  • Dampfgarbacköfen the type in question which have a heatable water bowl in the bottom of the cooking chamber delimiting oven muffle. It is disadvantageous that the food can drop particles or fat into the water bowl.
  • the shell can be refilled during operation without difficulty or not.
  • a steam distribution in an upper region of the cooking chamber may be uneven, in particular if a closed cooking chamber insert (for example a baking tray) is inserted into the cooking chamber.
  • a steam oven comprising a cooking chamber and arranged behind a baffle convection heating and located in the oven heatable water bowl, wherein the water bowl is behind the baffle.
  • a steam oven as a combination device, in which both a convection oven typical for ovens with required components such as a fan and radiators and a steam cooking appliances for typical Dampfge- Are arranged in the form of the water bowl inside the muffle and behind the baffle wall.
  • a convection oven typical for ovens with required components such as a fan and radiators
  • a steam cooking appliances for typical Dampfge- are arranged in the form of the water bowl inside the muffle and behind the baffle wall.
  • water vapor from the water bowl also rises directly into the strong air currents present behind the baffle when the fan is in operation. It is entrained by the air and evenly distributed in the cooking chamber. In this case, a fast and effective mixture of steam and possibly unsaturated air is achieved.
  • the water bowl is covered by the baffle wall from view, which produces a higher-quality appearance. Another advantage is that such a positioning of the water bowl allows moisture regulation via a so-called psychrometric principle.
  • the steam oven has a water inlet channel with an associated stopcock, in particular valve (“inlet stop valve”), wherein the water inlet channel is arranged above the water bowl Measurement of a water level (but, for example, by a predetermined opening duration of the shut-off valve)
  • inlet stop valve valve
  • the water bowl has a water level sensor. The filling is also pressure-independent.filling the water bowl with cool water also produces efficient condensation allows active moisture regulation by means of the psychrometric principle.
  • the inlet opening of the emergency overflow is at least 20 millimeters lower than the inlet shut-off valve, so that a free fall height of the water falling through the water inlet channel is at least 20 millimeters.
  • a free fall height of the water falling through the water inlet channel is at least 20 millimeters.
  • the water inlet channel is arranged outside the cooking chamber and leads directly or via a further channel through an opening in a wall of the cooking chamber or the muffle in the water bowl. This allows a simple filling of the water bowl from above and decouples the water inlet channel hydraulically from the water bowl.
  • the water bowl is connected via a closable by means of a drain shut-off valve with a water tank.
  • such a process includes in the region of a bottom of the water bowl.
  • the water tank is at least partially disposed below the water bowl, so that in particular the entire water located in the water bowl can be completely drained into the water tank.
  • This also supports a hygienic operation.
  • such a controlled complete outflow from the water bowl allows a steam-free mode of operation from the beginning (ie a pure baking oven mode), in which there is no water in the water bowl.
  • the water tank is connected via a siphon with the cooking chamber, in particular with a cooking chamber floor.
  • the siphon advantageously forms a drain in the event that too much water is filled in the water bowl and overflows into the cooking chamber.
  • other water from the cooking chamber e.g., condensed water
  • the siphon prevents a direct connection from the cooking chamber to the water tank.
  • the siphon opens into the cooking chamber floor next to the water bowl, in particular also behind the baffle wall.
  • the water tank is ventable, e.g. by means of a vent pipe or a vent opening. This allows an undisturbed, pressure-independent inflow of water from the water bowl or water from the cooking chamber via the siphon into the water tank, since inflowing water does not have to flow against an increasing pressure in the water tank.
  • the steam oven has an emergency overflow, which leads from a position above the water bowl and into the water tank. Due to the position above the water bowl, the emergency overflow serves, in particular, for the discharge of water, if there is a higher water level in the cooking chamber than an edge of the water bowl is high. This could happen, for example, in case that the drain between the water bowl and the water tank as well as the siphon are blocked.
  • the emergency overflow can in particular be designed in addition to a drain in the cooking chamber floor, which likewise leads to the water tank via the intermediate siphon.
  • an outlet opening of the water inlet channel is lower and then advantageously serves to dissipate water, if the opening in the wall of the cooking chamber is clogged for filling water.
  • an outlet opening of the water inlet channel can be connected on the one hand directly or via a common channel with an inlet (channel) in the water bowl and on the other hand connected to the inlet opening of the emergency overflow.
  • the emergency overflow channel initially has an ascending course starting from a fluidically open connection to the water inlet channel and then leads down to the water tank. This prevents in a simple way that fed via the water inlet channel water can flow directly through the outlet opening into the water tank.
  • a common channel leads from the water inlet channel and the emergency overflow into the water bowl or opens. This makes it possible to realize a simple construction of these components.
  • the common channel runs obliquely downward in the direction of the water bowl.
  • the emergency overflow and a somewhat lower point of the water inlet channel are connected to such a common channel at a highest point, so that water from the water inlet channel runs into the water bowl, as long as no backflow arises in the common channel.
  • the inlet opening of the emergency overflow is at least 20 millimeters lower than the inlet shut-off valve. Such an arrangement allows a particularly safe operation.
  • the cooking chamber is connected to a trigger channel and the trigger channel can be closed by located in the water bowl water.
  • This can be dispensed with a dedicated closure element for closing the cooking chamber during a steam cooking operation and opening the cooking chamber during a pure oven operation (eg for a fume hood).
  • a dedicated closure element for closing the cooking chamber during a steam cooking operation and opening the cooking chamber during a pure oven operation (eg for a fume hood).
  • a water level in the water shell is so high that the water closes off the extraction channel.
  • the pure oven operation in which no water is deliberately evaporated, the water in particular be completely drained from the water bowl and thus the discharge channel are released.
  • the withdrawal channel can form part of a vapor withdrawal and, for example, be provided with a vapor withdrawal blower.
  • such a withdrawal channel can also open into a common channel, which opens on the one hand in the water bowl or below a maximum or nominal level of the water bowl and on the other hand connected to the withdrawal channel to the water inlet channel and the emergency overflow.
  • the steam oven is a domestic steam oven.
  • the Fig. Shows schematically and in partial sectional view of the side of a steam oven 1 1.
  • the steam oven 1 1 has the front side a cooking chamber 12, within which muffle 12 a rear side baffle 13 is arranged.
  • the baffle 13 has front and side openings 13a, through which air L can flow.
  • a circulating air heater 14a, 14b On the rear side of the baffle 13, that is to say between the baffle 13 and a rear wall 12b of the muffle 12a, components of a circulating air heater 14a, 14b are arranged. These components 14a, 14b consist in particular of a fan or blower 14a and a ring heater 14b surrounding the blower 14a for heating air blown through the blower 14a into the cooking chamber 12.
  • the rear wall of the baffle 13 is a heated water bowl 15.
  • the water bowl 15 serves as a steam generator and has in the water bowl 15 integrated or disposed below radiator 16 for heating water, which is located in the water bowl 15.
  • the water tray 15 is arranged in particular in a lower-side region below the circulating air heater 14a, 14b.
  • the water tray 15 is formed as a flat elongated tray behind the baffle 13.
  • a height ratio of the rear wall 12b of the muffle 12b opposite front water bowl wall 17 may be in relation to the height of the cooking chamber 12 is higher or lower than shown in the figure.
  • a maximum water level in the water bowl 15 is determined by the height of the front water bowl wall 17.
  • the water inlet channel 19 leads outside of the cooking chamber 12 in the upper direction to an inlet shut-off valve 20.
  • an inlet shut-off valve 20 By opening the inlet shut-off valve 20, which in particular by a control unit of the steam cooking oven 1 1 is adjustable , Water, in particular fresh water, is discharged through the water inlet channel 19 in the direction of the heated water bowl 15.
  • a drain 21 of the water bowl 15 is arranged adjacent to the bottom of the water bowl 15 or in the bottom of the water bowl 15 and leads through the muffle 12 a from the cooking chamber 12 out to a shut-off valve 22.
  • the drain 21 continues behind the shut-off valve 22 into a (Ab- In particular, the drain 21 leads from above into the water tank 23.
  • the check valve 22 is adjustable in particular by the control unit of the steam cooking furnace 1 1, so that by opening the shut-off valve 22, the water in the water bowl 15 partially or completely in the Water tank 23 can be omitted.
  • a siphon 24 is arranged with its one end portion at an opening in the cooking chamber bottom 25. In the cooking chamber 12 located water (eg condensation) can thereby flow into the siphon 24.
  • the opening in the cooking chamber floor 25 of the water bowl 15, in particular the water bowl wall 17 is arranged adjacent, so that the siphon 24 receives over the water bowl 15 passing water.
  • the siphon 24 leads from the top coming through a substantially U-shaped pipe or channel section and with its opposite end portion laterally further into the water tank 23.
  • the water tank 23 further includes a vertical water tank partition wall 26. Thereby, a space is formed in the water tank 23, in which water is held up to a maximum water level 27 corresponding to the height of the water tank partition wall 26 in the water tank 23.
  • the drain 21 from the water bowl 15 and the end portion of the siphon 24 open in an upper-side space of the water tank 23 above the maximum water level 27.
  • the water tank 23 also has a ventilation channel 29.
  • the vent channel 29 leads from above the water tank 23 into this and opens into the space in which water is kept below a height of the water tank partition wall 26 sinks the water level 27 to below the mouth of the vent channel 29, the water tank 23 is vented.
  • a water tank drain pump 31 is arranged in the transition to the water tank drain 30, which in particular by the control unit of the steam oven 1 1 is controllable.
  • a water bowl inlet opening 32 In the rear wall 12b of the muffle 12a is a water bowl inlet opening 32, which opens into the water bowl 15.
  • Such a water bowl inlet opening 32 may also be formed as an end portion of a pipe or channel through the muffle wall.
  • An upper edge of the water bowl inlet opening 32 is located below an upper edge of the water bowl wall 17, so that the water bowl inlet opening 32 is completely below a maximum water level 38 of the water bowl 15 with normally filled water bowl 15.
  • a common channel 33 in the backward direction obliquely above.
  • an outlet opening 36 of the water inlet channel 19 is formed in the common channel 33.
  • the water inlet channel 19 is connected to the top.
  • the common channel 33 merges into an emergency overflow 34.
  • An inlet opening 35 of the emergency overflow 34 in the common channel 33 is arranged so high that water flows from the water inlet channel 19 via the outlet opening 36 into the common channel 33 and directly further in the direction of the water dish 15. If, for example, the water bowl inlet opening 32 is blocked, water flowing through the emergency overflow 34 out of the water inlet channel 19 can be directed into the water tank 23.
  • the back of the outlet opening 36 and the upper side of the channel for emergency overflow 34 or the emergency overflow 34 forming channel another opening on the common channel 33 is formed, to which a discharge channel 37 of the cooking chamber 12 is connected.
  • the discharge channel 37 leads from the opening upwards and forms part of a Wrasenkanals.
  • a drop height 39 of the water inlet channel or the inlet shut-off valve 20 which regulates this is at least 20 mm higher than the outlet opening 36 of the water inlet channel 19.
  • the water bowl 15 is thus emptied, and the water bowl inlet opening 32 open. Consequently, can be deducted by the Wasserschalen- inlet opening 32, the common channel 33 and the discharge channel 37 of a treated food treated in the oven cooking product vapors.
  • the water bowl 15 is filled with water so far that the water bowl inlet opening 32 is permanently below the water level 18 and thus is constantly closed.
  • the radiator 16 the water contained in the water bowl 15 is evaporated, the generated water vapor is uniformly and quickly distributed in the cooking chamber 12 by the air flows generated by the blower 14 a, which are strong especially behind the baffle 13.
  • a sinking water level 18 can be compensated by deliberately opening the inlet shut-off valve 20. The opening can be done via a sensing of the height of the water level 18 (eg via a level sensor) or, preferably, by predetermined opening intervals.
  • the opening intervals can be used for example by the control unit and may eg be empirically predetermined, for example depending on the heating of the radiator 16, a temperature in the cooking chamber, a mode of operation, etc. Also, a humidity regulation on the psychrometric principle is possible, including the steam oven 1 1 can then be set up, in particular, to adjust a temperature of the water in the water dish 15 at least roughly by suitably actuating the inlet shut-off valve 20 and the shut-off valve 22 in the outlet 21.
  • the present invention is not limited to the embodiment shown.
  • the cooking chamber bottom 25 leads from a front side of the cooking chamber 12 in the backward direction down to the drain, which leads into the siphon 24.
  • the drain can also be formed at a different location in the region of the cooking chamber bottom 25, in which case the cooking chamber bottom 25 extends in an inclined manner, in particular on all sides, to the drain.
  • common channel 33 lead only to one or two of the connected channels, in which case the remaining of the channels preferably lead through their own further channel sections and openings through the muffle in the region of the water bowl 15.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Cookers (AREA)

Abstract

L'invention concerne un four vapeur (11), présentant une chambre de cuisson (12) et un chauffage à chaleur tournante (14a, 14b) disposé derrière une paroi de réflexion (13) ainsi qu'un bac à eau (15) chauffant situé dans la chambre de cuisson (12), le bac à eau (15) se trouvant derrière la paroi de réflexion (13).
PCT/EP2012/076929 2012-01-13 2012-12-27 Four vapeur avec bac à eau chauffant Ceased WO2013104521A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
EP12808836.6A EP2802820B1 (fr) 2012-01-13 2012-12-27 Four vapeur avec bac à eau chauffant
CN201280066957.5A CN104126097B (zh) 2012-01-13 2012-12-27 带有可加热的水盘的蒸煮烤炉
PL12808836T PL2802820T3 (pl) 2012-01-13 2012-12-27 Piekarnik parowy z ogrzewaną tacą na wodę

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP12290013.7 2012-01-13
EP12290013 2012-01-13

Publications (1)

Publication Number Publication Date
WO2013104521A1 true WO2013104521A1 (fr) 2013-07-18

Family

ID=47470010

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2012/076929 Ceased WO2013104521A1 (fr) 2012-01-13 2012-12-27 Four vapeur avec bac à eau chauffant

Country Status (5)

Country Link
EP (1) EP2802820B1 (fr)
CN (1) CN104126097B (fr)
PL (1) PL2802820T3 (fr)
TR (1) TR201905824T4 (fr)
WO (1) WO2013104521A1 (fr)

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3372900A1 (fr) * 2017-03-07 2018-09-12 Whirlpool Corporation Four avec ensemble de vapeur à convection forcée
EP3134683B1 (fr) * 2014-04-22 2019-01-09 Illinois Tool Works Inc. Four avec séparation d'eau et vapeur procédé d'utilisation dudit four
CN109708162A (zh) * 2019-01-10 2019-05-03 合肥顺昌电磁智能科技有限公司 一种商用多功能电磁组合炉
CN110296493A (zh) * 2019-07-31 2019-10-01 无锡市凯灵电子有限公司 一种恒温恒湿机防漏水方法及防漏水装置
US10619862B2 (en) 2018-06-28 2020-04-14 Whirlpool Corporation Frontal cooling towers for a ventilation system of a cooking appliance
US10627116B2 (en) 2018-06-26 2020-04-21 Whirlpool Corporation Ventilation system for cooking appliance
US10660162B2 (en) 2017-03-16 2020-05-19 Whirlpool Corporation Power delivery system for an induction cooktop with multi-output inverters
US10837651B2 (en) 2015-09-24 2020-11-17 Whirlpool Corporation Oven cavity connector for operating power accessory trays for cooking appliance
WO2021246975A1 (fr) * 2020-06-02 2021-12-09 Femas Metal San. Ve Tic. A.S. Four à ensemble vapeur
WO2022128311A1 (fr) 2020-12-16 2022-06-23 BSH Hausgeräte GmbH Système constitué d'un dispositif de cuisson et d'un récipient d'évaporation passive d'eau
EP4457465A4 (fr) * 2021-12-28 2025-10-15 Femas Metal San Ve Tic A S Réservoir d'eau pour four à vapeur

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT202200023307A1 (it) * 2022-11-11 2024-05-11 Unox Spa Forno di cottura per alimenti con sistema di immissione di aria nella camera di cottura del forno

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2172990A (en) * 1985-03-23 1986-10-01 Buderus Ag A method of cooking food in a forced circulation oven
US4924072A (en) * 1987-05-14 1990-05-08 Delaware Capital Formation, Inc. Humidity control for oven chamber
DE20013489U1 (de) * 2000-08-04 2001-01-18 Flick, Gernot, Dipl.-Ing., 65205 Wiesbaden Messung des Wasserdampfgehaltes im Garraum eines Umluftofens
DE102004001221A1 (de) * 2004-01-07 2005-08-04 Rational Ag Vorrichtung und Verfahren zum Verschließen/Öffnen eines Behälters insbesondere eines Gargeräts
DE102005059505A1 (de) * 2005-12-06 2007-06-14 E.G.O. Elektro-Gerätebau GmbH Haushaltsgerät und Verfahren zum Betrieb eines Haushaltsgeräts
DE102008051829A1 (de) * 2008-10-17 2010-04-22 Convotherm Elektrogeräte GmbH Gargerät

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JP2005525524A (ja) * 2001-09-07 2005-08-25 アルト−シャーム， インコーポレイテッド コンビネーションオーブン用の湿度制御システム
CN100544644C (zh) * 2004-10-18 2009-09-30 王俊岭 一种高温高湿的多功能食品烹饪炉具装置
CN2859294Y (zh) * 2005-09-07 2007-01-17 上海松下微波炉有限公司 一种蒸汽微波炉
CN100582585C (zh) * 2008-06-02 2010-01-20 中山东菱威力电器有限公司 一种具有蒸汽加热的多功能微波炉
EP2390587B1 (fr) * 2010-05-27 2019-07-17 BSH Hausgeräte GmbH Appareil de cuisson doté d'une fonction de production de vapeur

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2172990A (en) * 1985-03-23 1986-10-01 Buderus Ag A method of cooking food in a forced circulation oven
US4924072A (en) * 1987-05-14 1990-05-08 Delaware Capital Formation, Inc. Humidity control for oven chamber
DE20013489U1 (de) * 2000-08-04 2001-01-18 Flick, Gernot, Dipl.-Ing., 65205 Wiesbaden Messung des Wasserdampfgehaltes im Garraum eines Umluftofens
DE102004001221A1 (de) * 2004-01-07 2005-08-04 Rational Ag Vorrichtung und Verfahren zum Verschließen/Öffnen eines Behälters insbesondere eines Gargeräts
DE102005059505A1 (de) * 2005-12-06 2007-06-14 E.G.O. Elektro-Gerätebau GmbH Haushaltsgerät und Verfahren zum Betrieb eines Haushaltsgeräts
DE102008051829A1 (de) * 2008-10-17 2010-04-22 Convotherm Elektrogeräte GmbH Gargerät

Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3134683B1 (fr) * 2014-04-22 2019-01-09 Illinois Tool Works Inc. Four avec séparation d'eau et vapeur procédé d'utilisation dudit four
US11460195B2 (en) 2015-09-24 2022-10-04 Whirlpool Corporation Oven cavity connector for operating power accessory trays for cooking appliance
US10837651B2 (en) 2015-09-24 2020-11-17 Whirlpool Corporation Oven cavity connector for operating power accessory trays for cooking appliance
US20180259192A1 (en) * 2017-03-07 2018-09-13 Whirlpool Corporation Forced convection steam assembly
EP3372900A1 (fr) * 2017-03-07 2018-09-12 Whirlpool Corporation Four avec ensemble de vapeur à convection forcée
US10451290B2 (en) 2017-03-07 2019-10-22 Whirlpool Corporation Forced convection steam assembly
US10660162B2 (en) 2017-03-16 2020-05-19 Whirlpool Corporation Power delivery system for an induction cooktop with multi-output inverters
US11226106B2 (en) 2018-06-26 2022-01-18 Whirlpool Corporation Ventilation system for cooking appliance
US10627116B2 (en) 2018-06-26 2020-04-21 Whirlpool Corporation Ventilation system for cooking appliance
US12140315B2 (en) 2018-06-26 2024-11-12 Whirlpool Corporation Ventilation system for cooking appliance
US12560335B2 (en) 2018-06-26 2026-02-24 Whirlpool Corporation Ventilation system for cooking appliance
US10619862B2 (en) 2018-06-28 2020-04-14 Whirlpool Corporation Frontal cooling towers for a ventilation system of a cooking appliance
US11137145B2 (en) 2018-06-28 2021-10-05 Whirlpool Corporation Frontal cooling towers for a ventilation system of a cooking appliance
CN109708162A (zh) * 2019-01-10 2019-05-03 合肥顺昌电磁智能科技有限公司 一种商用多功能电磁组合炉
CN110296493A (zh) * 2019-07-31 2019-10-01 无锡市凯灵电子有限公司 一种恒温恒湿机防漏水方法及防漏水装置
WO2021246975A1 (fr) * 2020-06-02 2021-12-09 Femas Metal San. Ve Tic. A.S. Four à ensemble vapeur
WO2022128311A1 (fr) 2020-12-16 2022-06-23 BSH Hausgeräte GmbH Système constitué d'un dispositif de cuisson et d'un récipient d'évaporation passive d'eau
EP4457465A4 (fr) * 2021-12-28 2025-10-15 Femas Metal San Ve Tic A S Réservoir d'eau pour four à vapeur

Also Published As

Publication number Publication date
PL2802820T3 (pl) 2019-09-30
CN104126097A (zh) 2014-10-29
EP2802820B1 (fr) 2019-04-03
TR201905824T4 (tr) 2019-05-21
CN104126097B (zh) 2017-05-17
EP2802820A1 (fr) 2014-11-19

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