Patent Application
20240230104
The invention relates to a method for cooling the vapor or steam escaping from the cooking chamber of a cooking device, in particular of an oven or steam cooker, wherein the cooking device is equipped with a cooking chamber, a door for closing a front-side loading opening of the cooking chamber, a cooling device for replacing some of the vapor or steam in the cooking chamber by cold air, and with a control device for actuating the cooling device as a function of a control command. The invention further relates to a cooking device for carrying out such a method.
When using cooking devices, hot vapor arises when heating food to be cooked, which vapor is formed from the moisture that is initially inside the food to be cooked and is then released to the external environment depending on the cooking progress. Furthermore, there are cooking devices in which water steam (steam) is supplied to the cooking chamber for heating or to support the cooking process. Such cooking devices are primarily ovens or steam cookers, but also combination devices in which steam, radiation heat and dielectric heating via microwaves are used in combination. If, during the cooking process, the door of one of the aforementioned devices is manually opened by an operator, the vapor or steam present in the cooking chamber can abruptly escape through the thus at least partially opened loading opening and can startle the operator or lead to impairments such as fogging of eyeglass lenses. In the following description, for reasons of simplification, only the term steam will be used, even if vapor might be meant.
As is known, hot steam can transmit a very large amount of energy, and water is the element or substance occurring in everyday life with one of the highest energy densities or heat capacities. It can be unpleasant when coming into direct contact with the human skin. It is advisable to prevent the formation of steam as far as possible in all conceivable situations, in particular during the user-initiated opening of doors, not only for the well-being and physical integrity of prospective or already established home chefs and professional chefs, but also in order to avoid side effects occurring in conjunction with steam in kitchens or similar spaces (impact of temperature and steam on adjacent devices and furniture, undesired moisture and condensation effects or deposits).
In order to reduce an abrupt escape of steam, it is known, for example, from EP 2 180 259 A1 to provide a deflection device in an oven which has a cooling air outlet above the cooking chamber door, which deflection device, when the door is opened, pivots into the air flow into the cooling air outlet, thereby deflecting the air parallel to the loading opening and thus forming an air curtain which prevents the steam from escaping from the opening. Similar devices are known from US 2017 0 082 296 A1 and from EP 3 450 857 A2.
Furthermore, it is known to continuously remove some of the steam present in the cooking chamber from said cooking chamber during a cooking process and to replace it by cold air. For this purpose, an opening is generally arranged in the ceiling in order to connect the cooking chamber to the suction side of a cooling fan located above. The cooling fan moreover draws in cold air from the surroundings of the cooking device and mixes the steam from the cooking chamber with the cold air. The proportion of cold air is generally greater than the proportion of steam due to the constructive design of the fan and air paths, so that the mixed air generated in the cooling fan is still relatively cold. The mixed air is first guided via electrical and electronic components for cooling thereof and is then blown out of the device front via a flow line. As a result of leaks in the cooking chamber in the region of the door, of the air circulation fan or of the lighting system, cold air is also drawn in from the external environment of the device, which replaces the steam escaping from the opening in the cover. However, replacement through the opening during a standard cooking program is generally only low and does not result in a significant reduction in steam in the cooking chamber. From DE 10 2016 121 834 A1, it is known to vary the size of the opening between the cooking chamber and the flow line by means of a movable closure element. Furthermore, it is known to carry out a so-called rapid cooling in a program-controlled manner at the end or during a cooking program, in which a similar closure element is completely removed from the opening and/or the door is opened at least by a gap, see DE 10 2010 061 339 A1.
DE 10 2018 104 297 A1 describes a household appliance in which an infrared transmitter and an infrared detector form a proximity sensor which is capable of detecting when an individual approaches the device.
In an embodiment, the present invention provides a method for cooling vapor or steam escaping from a cooking chamber of a cooking device equipped with a cooking chamber, a door for closing a front-side loading opening of the cooking chamber, a cooling device for replacing some of the vapor or steam in the cooking chamber with cold air, and a control device for actuating the cooling device as a function of a control command, the method comprising: triggering the control command by a signal or measured value of a proximity sensor arranged on the cooking device, the signal or measured value being generated by the proximity sensor as a result of an individual approaching the cooking device.
The present invention will be described in even greater detail below based on the exemplary figures. The invention is not limited to the exemplary embodiments. Other features and advantages of various embodiments of the present invention will become apparent by reading the following detailed description with reference to the attached drawings which illustrate the following:
In an embodiment, the present invention provides a method of the type mentioned at the outset and a cooking device for carrying out such a method in which the steam escaping from the loading opening is further reduced when the door is opened.
In a method for cooling the steam escaping from the cooking chamber of a cooking device, in particular an oven or steam cooker, wherein the cooking device is equipped with a cooking chamber, a door for closing a front-side loading opening of the cooking chamber, a cooling device for replacing some of the steam in the cooking chamber by cold air, and with a control device for actuating the cooling device by a control command, the advantages according to the invention are achieved in that the control command is triggered by the signal or measured value of a proximity sensor arranged on the cooking device, wherein the signal or measured value is generated by the proximity sensor as a result of an individual approaching the cooking device. Cooling the escaping steam within the meaning of the invention is understood to mean replacing some of the cooking chamber atmosphere with cold air before or at the latest when the door is opened. The loading opening in spatial terms is the surface which is formed by the front edges of the cooking chamber and are free of a cooking chamber wall. Use of the proximity sensor, with which the control command and thus a starting of the cooling device is triggered, gives the device, in particular its electromechanical components, sufficient time and possibility to bring itself into a position in which a significant amount of the cooking chamber atmosphere is replaced by cold air before or at the latest when an individual, as an operator, opens the door manually. A surge-like escape of steam from the loading opening can thereby be prevented. The proximity sensor or the control device can be suitable and designed to distinguish an approaching individual from a moving object or from an approaching animal. It is even known from the prior art to identify certain individuals as an operator by suitable image detection and evaluation, for example by gesture recognition, and to distinguish them from others randomly in the installation area of the device. If such an identification device does not exist on the device in question, the control device will initially assume that every individual approaching is an operator, and will trigger the control command for actuating the cooling device.
Advantageous embodiments of the cooling device result in that they perform the following method steps either individually or at least partially in combination with one another:
By increasing the blow-out air flow, the amount of steam picked up from the cooking chamber through the first opening is significantly increased. The resulting negative pressure ensures that cold air is supplied in a successive manner through other openings, first through already existing openings or leaks in the cooking chamber, and increasingly by the door manually opened by an operator. The cooking chamber atmosphere is consequently cooled; moreover, the resulting suction effect reduces the escape of the steam through the door gap which is created and becomes larger when the door is opened. Advantageously, the increase takes place by increasing the fan speed by means of the control device. Alternatively, a second cooling fan can be used, which then also switches on the control device when an individual approaches. An increase in the blow-out air flow also favors the use of a deflection device known from the prior art, for example a pivotable strip arranged in the region of the blow-out/suction opening, which in a first position releases the blow-out air flow at least approximately in the direction of the flow line from the blow-out/suction opening and, in a second position, deflects the blow-out air flow in the direction of the loading opening. A very dense air curtain is thereby generated, which prevents the escape of steam from the loading opening even better. In such an embodiment, it is advantageous, in particular, if the strip projects with at least one part into the pivoting region of at least one part of the door, so that the strip is in the first position when the door is closed and is in the second position when the door is open. As a result, the air curtain is automatically generated by the downward pivoting of the strip without requiring further adjustment devices.
The suction air flow ensures that the steam, which escapes from the cooking chamber when the door gap becomes larger during opening, is directed away from the operator and into the flow line. The cooking chamber atmosphere is then rapidly filled with cold air and cooled down. Due to the fact that the suction function of the fan is switched on during the approach of an individual—either by a reversal of the direction of rotation of the cooling fan or by switching on a further fan and optionally switching off the cooling fan—a sufficiently high suction effect can already be established when the door is opened. Advantageously, a flow line is provided which extends at least from the cooling fan or the further fan up to a blow-out and/or suction opening in the cooking device front above the cooking chamber. As a result, the steam is specifically drawn in at the location which it first reaches after the door has been opened. The effect of the fan is greatest at this point. The suction air flow can advantageously be generated by a reversal of the direction of rotation of the cooling fan by the control device. No further fan has to be used then. Alternatively, the use of a further fan is of course possible. In particular, this further fan can additionally be used to extract cooking fumes which arise in the region of a hob arranged above the cooking chamber, i.e., in the upper region of the cooking device. In such a case, it is particularly advantageous if there is a further flow line between the cooktop and the further fan and if a switching device actuated by the control device is suitable and designed to establish a fluid connection between the further fan and optionally the further flow line or the flow line. In this way, it is possible to switch from extracting cooking fumes from the hob to extracting steam from the cooking chamber.
Increasing the first opening in the ceiling per se already results in a cooling of the cooking chamber atmosphere, because hot steam, following the laws of physics, rises in the cooking chamber and escapes from the opening. As already described under A., cold air is thereby drawn into the cooking chamber and an exchange of atmosphere is promoted when the door is opened. This effect is even intensified by a combination with one of the measures described under A. or B., where an additional suction is produced at the enlarged first opening. The first flap unit can, for example, be constructed as described in DE 10 2016 121 834 A1. In this embodiment of the invention, it is also advantageous if a flow line is arranged above the cooking chamber, which flow line extends up to a blow-out and/or suction opening in the cooking device front above the cooking chamber, and if the opening in the ceiling fluidically connects the cooking chamber to the flow line. Mixing of the steam, which has escaped from the cooking chamber, with cold air can then take place either in the flow line or already in a cooling fan (see A.), which prevents the steam from escaping the device in an uncooled state at another location.
Cooking chamber wall refers to a wall of the cooking chamber which is not the ceiling, i.e., the wall of the cooking chamber located at the top in the operating state. The cooking chamber wall can be the base, one of the side walls, and preferably the rear wall of the cooking chamber. Providing and opening an opening in one of the cooking chamber walls creates various options for cooling the cooking chamber atmosphere. If no further openings are provided, steam can escape as a result of the excess pressure produced during heating. If, as described under A. or C., further openings are present and steam escapes from the cooking chamber via these openings, the second opening can be used to improve the supply of cold air and thus for faster cooling of the cooking chamber atmosphere. Both flap units can advantageously be moved, i.e., opened and/or closed, by actuating drives actuated by the control device. It is particularly advantageous if the control unit and the second flap device are configured to open the second opening within a period of less than 5 seconds, in particular less than 3 seconds, in particular not more than 1 second. Rapid cooling can thereby be achieved. It is particularly advantageous if, upon opening of the second opening via the control device, the latter switches on an air circulation fan for circulating the air or steam in the cooking chamber. This results in improved mixing of the cooking chamber atmosphere with cold air.
A very simple way of cooling the steam in the cooking chamber before the door is opened by an operator is to have the door to the cooking chamber open by a gap before the operator carries out the actual opening process. Some of the hot steam has then already escaped and has been replaced by cold air before the door is opened completely. Opening by a gap is done by an automatic opening device which is actuated by the control device when an individual approaches. In this embodiment, it is particularly advantageous if the control device completely closes the door by means of an automatic closing device if the door opening sensor does not detect, within a predetermined period of time after the control command has been triggered by the signal or measured value of the proximity sensor, that the door is open by more than a gap. The opening and closing device can advantageously be integrated in a common mechanism, but they can also be designed as separate components. The above-described reaction of the control device and the closing device ensures that the door, which is open by a gap, is automatically closed again when an individual has approached the cooking device only randomly or without wanting to open it. Thus, it is prevented that the cooking program is continued with a door that is open by a gap.
In a particularly advantageous embodiment of the method, the cooling device is actuated as a function of a control command of the control device in a cooking program only if the operator has previously approved when turning on the cooking program or, in the course of the cooking program, via an operating device of the cooking device. In this way, the operator can select that the cooling device shall be actuated only in such programs in which opening of the door in the course of the program is wanted. In a very simple embodiment, the proximity sensor is switched on when enabled by the operator. In programs in which the proximity sensor is used also for other purposes, non-enabling can be implemented by suppressing a triggering of the control command for actuating the cooling device.
As described under E., it is advantageous also for the other cooling device versions if the control device deactivates the cooling device when a door opening sensor does not detect, within a predetermined period of time after the control command has been triggered by the signal or measured value of the proximity sensor, that the door is open by more than a gap.
A cooking device for carrying out one of the above-described embodiments of a method according to the invention, in particular an oven or a steam cooker, is equipped with a cooking chamber, with a door for closing a front loading opening of the cooking chamber, with a cooling device for replacing some of the steam in the cooking chamber by cold air, with a control device for actuating the cooling device as a function of a control command, and with a proximity sensor for generating a signal or measured value as a result of an individual approaching the cooking device. The control device of the cooking device is suitable and configured to carry out the control command for carrying out one of the above-described embodiments of the method. Further advantageous embodiments of the cooking device are also already described in connection with the embodiments of the method.
In
Above the cooking chamber 30, a space 80 for electrical and electronic components is partitioned by a sheet 81, which space 80 is likewise surrounded by the housing 13. Said space 80 is delimited by the control panel 70 toward the front, and by the walls of the housing 13 toward the top, sides and rear. The control device 60, which is preferably designed as a microprocessor control, is arranged in the room in addition to other electrical and electronic components. Said control device 60 receives measured values and input data inter alia from the proximity sensor 73 and operating device 72, but also from the door opening sensor 45. It controls, among other things, the first flap unit 312 and the automatic opening and closing device 41 and 42 via control commands; the individual heating devices 37 are also switched on and off by the control device 60 directly or via an interposed power element. The dashed arrows 61 toward the control device 60 symbolize the data lines via which measured values and signals are guided, measured values and signals, the dashed arrows 62 toward components symbolize lines via which control commands are output by the control device 60. Hereinafter, the measured values and signals themselves are denoted by reference sign 61, and the control commands are denoted by reference sign 62. A cooling fan 85 is also arranged in the space 80 for cooling the electrical and electronic components, which cooling fan 85 can both be switched on and off and controlled or regulated in terms of its speed by the control device 60. In a special embodiment, the cooling fan 85 can rotate in both directions of rotation, and the direction of rotation can be set by the control device 60. By rotating in a first direction of rotation, the cooling fan 85 draws in cold air from the surroundings of the cooking device 10 through upper openings 132 in the housing 13 and transports said air as a blow-out air flow into the space 80 for electrical and electronic components. The cold air is symbolized by white arrows 21. A large amount of the blow-out air flow is then guided through openings 810 in the sheet 81 into a flow line 82 which is formed by an intermediate space between the sheet 81 and the ceiling 31 of the cooking chamber 30. There, the air flow flows over the outer side 310 of the cooking chamber ceiling 31 and there over the first opening 311 or the first flap unit 312. In doing so, the air flow picks up hot steam (symbolized by the black arrows 20), which rises from the cooking chamber through the small or enlarged first opening 311, and mixes therewith. The resulting warm air (symbolized by the gray arrows 22) then escapes from the slot-shaped opening 83, which hence functions as a blow-out opening. There is also an embodiment of a cooking device 10, in which the cooling fan 85 and associated air paths are designed such that the steam 20 is sucked from the first opening 311 into the cooling fan 85 and is mixed there with cold air 21 that is also drawn in from the device environment.
With the cooking device in this embodiment (or the described modifications), individual variants of a method according to the invention for cooling the steam 20 escaping from the cooking chamber 30 by means of a cooling device 65 (see
The following now is a description of the different variants which can be executed with the embodiment according to
For this purpose, when an individual 63 approaches, the control device 60 first switches on and activates the cooling fan 85 if that was not already the case in the running program. If the cooling fan 85 runs or was already running in the program beforehand, its speed is increased by the control device 60 compared to the speed of conventional programs. The easiest way to realize this is if there are several different speed stages (for example a high, a middle, and a low stage) and if the cooling fan 85 is operated in a cooking program at a low or medium speed, or is not operated at all, and if it is switched to high speed for the cooling function. Of course, the cooling fan 85 and the control device 60 can also be designed to realize continuous changes in speed and to then carry out, for example, a percentage increase in speed or an increase in speed by a predetermined speed difference for the cooling function. As already stated in the introduction to the description, the blow-out air flow is increased by the increase in speed, thereby increasing the mixing of the hot steam 20) escaping from the first opening 311 with cold air 21. Hot steam 20 is thus increasingly picked up from the cooking chamber, mixed with cold air 21, and blown out of the opening 83 as warm air 22, which opening 83 in this case functions as a blow-out opening, see
For this purpose, when an individual 63 approaches, the first flap unit 312 is put into the second state by the control device 60, in which the flap 313 is pushed to the side to completely expose the first opening 311 in the ceiling 31. Hot steam 20 will then increasingly escape from the first opening 311 and from the cooking chamber 30 via the flow line 82 and the blow-out opening 83, see also
In a further variant, when an individual 63 approaches, the door 40 is put into an open-by-a-gap state. Hot steam 20 then flows out of the open gap (see
A reversal of the direction of rotation of the cooling fan 85 (this relates to the rotor, and thus to the fan blades of the cooling fan 85) in a second direction of rotation by the control device 60, when an individual 63 approaches, will convert the blow-out air flow into a suction air flow. The resulting air flow is shown in
When an individual 63 approaches, the proximity sensor 73 outputs a signal 61 to the control device 60. The control device 60 then outputs a control command 62 to the electromagnet 334 which moves the closing plate 332 via the pivot arm 333 into the open position shown in
Of course, with this embodiment it is also advantageous if, as described under 1., the cooling device 65 is deactivated again when the control device 60 detects that the individual 63 approaching is not an operator 63.
In the embodiment according to
Either a control device 60 can be provided which works both for the cooking device 10 and the cooktop 12. Alternatively, both device parts 10 and 12 can have separate control devices 60, but it must then be ensured that these control devices 60 can perform a data exchange for realizing the cooling function of a cooling device 65 according to the invention, or that the control device 60 of the cooking device 10 can control the components which are necessary for realizing such a cooling function. In an arrangement in which the further fan 121 is installed separately from at least one of the devices cooktop 12 and cooking device 10, there will be data lines or a wireless data transmission between the control device(s) 60 and the fan 121.
When an individual 63 approaches, the proximity sensor 73 outputs a signal 61 to the control device 60 which is responsible for realizing the cooling function of the cooling device 65 according to the invention. The control device 60 then outputs a control command 62 to the further fan 121 and switches it on (possibly with a preset speed), unless the latter was already switched on during a use of the hob 12 for extracting cooking fumes; in that case, only the speed needs to be adjusted. A further control command 62 is output to the switching device 126. The latter is controlled such that it opens the flow line 821 (and possibly 125) between the blow-out/suction opening 83 and the suction region 122 of the further fan 121 and blocks the further flow line 124 between the opening in the region of the hob 12 and the suction region 122 of the further fan 121. As a result, the hot steam 20 which escapes when the operator 63 opens the door 40 is sucked away from the latter into the opening 83 acting as a suction opening. If, as shown in
Of course, with this embodiment it is also advantageous if, as described under 1., the cooling device 65 is deactivated again when the control device 60 detects that the individual 63 approaching is not an operator 63. In that case, the switching device 126 should also be controlled such as to block the flow line 821 between the blow-out/suction opening 83 and the suction region 122 of the further fan 121, and to open the further flow line 124 between the opening in the region of the hob 12 and the suction region 122 of the further fan 121. Such switching should also be carried out when the cooling process is completed, which is determined by the control device 60 for example after a predetermined time has elapsed following the complete opening of the door 40 (detected by the door opening sensor 45)
While the invention has been illustrated and described in detail in the drawings and foregoing description, such illustration and description are to be considered illustrative or exemplary and not restrictive. It will be understood that changes and modifications may be made by those of ordinary skill within the scope of the following claims. In particular, the present invention covers further embodiments with any combination of features from different embodiments described above and below. Additionally, statements made herein characterizing the invention refer to an embodiment of the invention and not necessarily all embodiments.
The terms used in the claims should be construed to have the broadest reasonable interpretation consistent with the foregoing description. For example, the use of the article “a” or “the” in introducing an element should not be interpreted as being exclusive of a plurality of elements. Likewise, the recitation of “or” should be interpreted as being inclusive, such that the recitation of “A or B” is not exclusive of “A and B,” unless it is clear from the context or the foregoing description that only one of A and B is intended. Further, the recitation of “at least one of A, B and C” should be interpreted as one or more of a group of elements consisting of A, B and C, and should not be interpreted as requiring at least one of each of the listed elements A, B and C, regardless of whether A, B and C are related as categories or otherwise. Moreover, the recitation of “A, B and/or C” or “at least one of A, B or C” should be interpreted as including any singular entity from the listed elements, e.g., A, any subset from the listed elements, e.g., A and B, or the entire list of elements A, B and C.
| Number | Date | Country | Kind |
|---|---|---|---|
| 2021/5378 | May 2021 | BE | national |
This application is a U.S. National Phase application under 35 U.S.C. § 371 of International Application No. PCT/EP2022/060873, filed on Apr. 25, 2022, and claims benefit to Belgian Patent Application No. BE 2021/5378, filed on May 11, 2021. The International Application was published in German on Nov. 17, 2022 as WO/2022/238100 A1 under PCT Article 21(2).
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/EP2022/060873 | 4/25/2022 | WO |
