The invention relates to a cooking oven, especially to a domestic cooking oven, with a cavity for placing a dish to be cooked, with a first opening in the wall of the cavity at a first location, wherein the first opening can be opened and closed by means of a first valve, wherein a first conduit is arranged adjacent to the first opening leading to a fan element, and with a second opening in the wall of the cavity at a second location, wherein the second opening is in fluidic connection with a fresh air opening which can be opened and closed by means of a second valve, wherein the fresh air opening is in fluidic connection with the ambient of the cooking oven. Furthermore, the invention relates to a method for operating a cooking oven.
It is well known in the art to employ cooking ovens which have classic types of heat introduction into the food to be cooked (convection air created by static heating elements) as well as heat introduction by means of water steam which is injected into the cavity of the oven by a steam generating unit. Thus, an oven supplied with the mentioned heat generation systems can be operated in different cooking modes.
Such an oven according to the state of the art is depicted in
On the other side—remote from the first opening 3—a second opening 8 is arranged in the wall 4 of the cavity 2. A fresh air opening 9 is arranged adjacent to the second opening 8, wherein the fresh air opening 9 can be opened and closed by a second valve 10.
In
The second opening 8 is closed due to the fact that the valve 10 closes the fresh air opening 9. So, used air and vapour is sucked out from the cavity 2 which is illustrated by the arrows in
In
Finally,
During the steam operation mode is it detrimental that steam is free along certain distances, so that it is possible that steam can reach the electronic components of the oven. Thus, it is possible that a damage occurs in the electrical system of the oven which causes service costs and displeases the user of the oven.
On the other hand the sensing of the temperature of the steam in the cavity by means of the temperature sensor 13 does not deliver the actual temperature value as only a quite small part of the steam vents via the conduit 17. So the controlling process for the temperature of the steam in the cavity 2 is not optimal. Thus, due to the undefined steam flow through the conduit 17 the measurement of the actual steam temperature in the cavity is complicated.
GB 2 256 921 A shows an oven including a duct for combustion products which extends downwardly around the outside of the oven cavity and which terminates at an opening beneath and at the front of the oven cavity. Furthermore a fan is arranged for driving the combustion products along the duct towards the opening. No specific hints are given to a steam operation mode and how to eliminate the above mentioned problems. Another solution of an oven is shown in EP 1 050 718 B1. Also here, no solution is offered with respect to a steam operating mode and to eliminate the mentioned problems.
Another cooking oven of the above mentioned kind is also known from DE 10 2004 003 409 A1 and from DE 199 39 673 A1.
Therefore, it is an object of the invention to suggest a cooking oven, especially a domestic cooking oven, as well as a respective method for operating the same by which is becomes possible to better protect the sensitive parts of the oven from steam. Furthermore, it is an object of the invention to propose a possibility to easy sense the temperature of the steam in the cavity in a precise way to improve the steam cooking process.
The solution of this object according to the invention is characterized in that the second opening in the wall of the cavity is in fluidic connection with a bypass chamber which in turn is in fluidic connection with the fan element by means of a bypass conduit, wherein a temperature sensor is arranged in the bypass chamber for sensing the temperature of the medium in the bypass chamber and wherein the fan element is in fluidic connection with the first conduit and the bypass conduit via one sucking opening.
By this a better control of the temperature during steam cooking operation becomes possible. Consequently, a preferred embodiment of the invention is characterized in that a steam generating unit is arranged to supply the cavity with water steam.
The second location is preferably remote from the first location.
The power of the fan element is preferably controllable. The fan element is normally electrically driven.
At least one of the valves can be designed to partly open or close the first and second opening respectively.
The method for operating a cooking oven, having a cavity for placing a dish to be cooked, having a first opening in the wall of the cavity at a first location, wherein the first opening can be opened and closed by means of a first valve, wherein a first conduit is arranged adjacent to the first opening leading to a fan element, and having a second opening in the wall of the cavity at a second location, wherein the second opening is in fluidic connection with a fresh air opening which can be opened and closed by means of a second valve, wherein the fresh air opening is in fluidic connection with the ambient of the cooking oven, is characterized in
that water steam is injected into the cavity during a steam operating mode, wherein steam is sucked from the cavity into a bypass chamber by means of the fan element via the second opening and wherein the temperature of the steam is sensed in the bypass chamber by means of a temperature sensor or
that water steam is evacuated from the cavity during a steam evacuation mode, wherein steam is sucked from the cavity via the second opening, via a bypass chamber and via a bypass conduit by means of the fan element, wherein at least one of the valves is opened,
wherein the fan element is in fluidic connection with the first conduit and the bypass conduit via one sucking opening.
Preferably, both valves are closed in the steam cooking mode.
Preferably, both valves are opened in the steam evacuation mode.
Beneficially, the suggested oven and method allow to avoid free steam in the appliance. No dangerous humidity enters into regions of sensitive electronic components of the oven. The humidity can be controlled in the cavity by opening and closing the first and/or second opening.
A flexible use of different operation modes becomes possible. A maximum exhaust operation is possible when the valves are opened.
Energy saving becomes possible. A first possibility of operation is that the first and the second openings are closed during the heating up phase. A second possibility is to close both openings during the cooking cycles. A third possibility is to close the openings partially (50%) during the cooking cycles.
The steam temperature can be controlled using a small amount of volume of steam in the bypass chamber. So, short reaction times in controlling are possible; the controlling of the temperature can be done in a very precise way.
The costs of the appliance can also be reduced due to less parts compared with a pre-known solution.
The maintenance costs are reduced and less problems occur in the field.
In the drawings embodiments of the invention are depicted.
operation mode is depicted, and
Referring now to
The proposed cooking oven 1 according to the invention comes up with the fact that the second opening 8 is in fluidic connection with a bypass chamber 11 which in turn is in fluidic connection with the fan element 7 by means of a bypass conduit 12. Furthermore, a temperature sensor 13 is arranged in the bypass chamber 11 for sensing the temperature of the medium in the bypass chamber 11, i.e. of the steam which is injected into the cavity by a (not shown) steam generating unit.
The first conduit 6 and the bypass conduit 12 discharge substantially at the same location in the operation area of the fan element 7. That means that one single sucking opening 14 is arranged for both conduits 6 and 12 which lead to the fan 7.
During the steam operating mode as depicted in
Furthermore, as steam is sucked off from the cavity 2 by means of the fan 7, no “free” steam exists which can migrate to sensitive electronic parts of the oven and destroy them.
Consequently, the oven can be better protected and a failure of the cooking oven is reduced.
In
The suggested oven allows—as in the prior art—at least the three different operation modes:
It becomes easily possible to control the steam temperature with the overpressure steam leaving the cavity.
During the normal cooking mode the fan 7 creates a pressure in the cavity 2 below the pressure of the ambient. Consequently, vapour is sucked out from the cavity 2 via the first opening 3 as the valve 5 is opened. Fresh air coming from the housing of the appliance enters via the fresh air opening 9.
During steam cooking (
The temperature of the small volume of steam in the bypass chamber 11 drops faster than the bigger volume of steam in the cavity 2. This situation is depicted in
During the steam evacuation operation both valves 5, 10 are opened and the fan 7 is operated with increased power (e.g. with plus 100% power compared with the operation mode during conventional operation).
With the suggested system it is possible to create special energy saving modes for special recipes. With a small amount of exhaust volume there is also a small energy loss by evacuating hot air from the cavity 2.
Number | Date | Country | Kind |
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07006553.7 | Mar 2007 | EP | regional |
Filing Document | Filing Date | Country | Kind | 371c Date |
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PCT/EP2008/002286 | 3/20/2008 | WO | 00 | 9/9/2009 |