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WO1996011362A1 - Four a air chaud pour la preparation d'aliments - Google Patents

Four a air chaud pour la preparation d'aliments Download PDF

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Publication number
WO1996011362A1
WO1996011362A1 PCT/EP1995/000832 EP9500832W WO9611362A1 WO 1996011362 A1 WO1996011362 A1 WO 1996011362A1 EP 9500832 W EP9500832 W EP 9500832W WO 9611362 A1 WO9611362 A1 WO 9611362A1
Authority
WO
WIPO (PCT)
Prior art keywords
oven according
air duct
hot air
basket
convection 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/EP1995/000832
Other languages
German (de)
English (en)
Inventor
Harald Ubert
Joachim Barthel
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.)
Ubert Gastrotechnik GmbH
Original Assignee
Ubert Gastrotechnik 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 Ubert Gastrotechnik GmbH filed Critical Ubert Gastrotechnik GmbH
Priority to KR1019960703052A priority Critical patent/KR960706623A/ko
Priority to JP8512278A priority patent/JPH09511326A/ja
Priority to EP95911303A priority patent/EP0734503B1/fr
Priority to AU18933/95A priority patent/AU1893395A/en
Priority to DE59507186T priority patent/DE59507186D1/de
Publication of WO1996011362A1 publication Critical patent/WO1996011362A1/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
    • F24C15/20—Removing cooking fumes
    • 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
    • F24C15/2007—Removing cooking fumes from oven cavities

Definitions

  • the present invention relates to a hot air oven for the preparation of food with the features of the preamble of claim 1.
  • a hot air oven for the preparation of food in which deep-frozen food, such as. B. French fries, can be inserted in a wire basket in a cooking space, in which they are then first cooked in hot air without air exchange.
  • the cooking space is closed, so that the moisture escaping from the food creates a hot steam atmosphere in the cooking space.
  • a supply air and an exhaust air duct are opened by means of slides, so that the moist atmosphere can escape from the cooking space and a dry, hot atmosphere is instead generated.
  • the food is given the browning that is optically and sensorially necessary.
  • opening and closing the supply air and exhaust air ducts with slides is problematic because these slides have to be cleaned relatively frequently because they are in the cooking chamber as a result of the fatty atmosphere tend to resinify.
  • At least one flap is provided to open or close the supply air and / or the exhaust air duct, resinification of the control elements is not to be feared.
  • a flap can also be opened if the cooking space is heavily contaminated facing side can be easily opened and closed.
  • the areas of the flap that come into contact with the sealing elements are considerably smaller than the relevant areas of a slide.
  • a heating device for the supply air is assigned to at least one supply air duct. This makes it possible for preheated air to get into the cooking space during the transition from the vapor phase to the reverse phase. A temperature drop in the transition from one phase to the next is thus avoided, which has a positive effect on the duration of the preparation process.
  • the flap control can be carried out by an automatic system if it can be operated as a function of an automatic control device.
  • the exhaust air duct opens into an area of the housing on the outside thereof, preferably in an exhaust air connection, so that the hot and moist air escaping after the end of the vapor phase can be removed directly.
  • a cool outer housing of the convection oven is advantageous and is made possible by the fact that an intermediate space is formed between the housing and the cooking space. If the supply air duct runs partially through this intermediate space, the supply air can be used on the one hand to cool the housing and on the other hand can already be preheated before entering the cooking space. The power required for the above-mentioned heating device for the supply air then becomes lower.
  • the basket of the convection oven is rounded in cross section in a plane perpendicular to the axis of rotation rectangular Corners, there is an advantageous movement of the food in the basket during the preparation time.
  • the cork basins advantageously have a radius of curvature between 5 mm and 60 mm. If the corners have a smaller radius of curvature, there is a risk that some of the fries will break through in the steam phase during preparation, which is not desirable for reasons of appearance. If the corner radius is made larger or the basket is made round, for example, the movement of the french fries during preparation in the hot air oven is not sufficient.
  • the basket can be arranged on the left, on the right or on the front of the convection oven.
  • Figure 1 A hot air oven according to the invention schematically in a cross section from the side;
  • FIG. 2 the hot air oven according to FIG. 1 with open supply air and exhaust air flaps; such as
  • FIG. 3 the flap actuation in the hot air oven according to FIG. 1.
  • a hot air oven is designated by 1 in total.
  • the convection oven 1 is shown in a cross section from the side, so that its front side 2 is shown on the left in the drawing and its rear side 3 is on the right in the drawing.
  • a control unit At 4 on the front side 2 there is a control unit, only indicated, which is accessible from the front side.
  • a cooking space 5 is provided within the housing, in which food 6 in general, in particular frozen french fries, can be prepared.
  • the cooking space 5 is delimited by a front side wall 7, a rear side wall 8, a bottom wall 9 and a top wall 10.
  • a basket 11 which is shown essentially square in FIG.
  • the basket 11 is rotatably arranged about an axis perpendicular to the image plane in FIG.
  • the hot-air oven 1 has a number of openings 15 for connecting the cooking space 5 to an air supply duct 16 and a number of openings 17 for connecting the cooking space 5 to an exhaust air duct 18.
  • the openings 15 and 17 are each to be connected via a flap 19 to the respective supply air duct or exhaust air duct, in which the flaps 19 are rotated through 90 ° about an axis 20 which is arranged centrally and is perpendicular to the plane of the drawing in FIG. 1, so that they release the cross section of the channels 15 and 17 respectively.
  • FIG. 2 shows the hot air oven according to FIG. 1 in a position with the flaps 19 open.
  • the cooking chamber 5 is connected to the supply air duct 16 and the exhaust air duct 18 via the openings 15 and 17.
  • the oven When used for the preparation of dishes, especially frozen french fries, the oven is operated as follows:
  • the device is switched on by the operating personnel via the operating part 4.
  • the flaps are closed 19 thereupon the heater 14 of the appliance and the hot air blower 12 are put into operation, and the cooking space 5 of the hot air oven 1 is heated to a desired temperature, for example for the preparation of French fries 230 ° Celsius.
  • the device After reaching the target temperature, the device is ready for operation, and a certain amount of the food 6 to be prepared can be introduced into the basket 11, which is only indicated schematically in FIGS. 1 and 2.
  • the basket is pulled out of the cooking chamber 5, specifically in the direction of its axis of rotation, ie in FIGS. 1 and 2 in the direction perpendicular to the plane of the drawing.
  • the food 6 After the food 6 has been filled into the basket 11, it is again pushed back into the cooking chamber 5 parallel to the axis of rotation, so that the food 6 is completely in the cooking chamber and the cooking chamber 5 is closed to the outside.
  • the hot air blower 12 is then brought up to the nominal speed, wherein it sucks in air from the direction of the basket 11 through a cutout of the air baffle 13, which is arranged directly next to the blower 12.
  • the air is blown in the radial direction of the blower 12 via the heating elements 14, which are switched on at this point in time, because the temperature in the cooking space drops when freshly introduced foods are being introduced.
  • the basket 11 rotates about its axis, that is to say clockwise in FIGS. 1 and 2. The air flow in FIG.
  • the hot, humid atmosphere can escape from the cooking space into the exhaust air duct 18 via the openings 17. If you want to avoid a temperature drop in the cooking space 5 of the convection oven 1 in this phase of the preparation process, it is advantageous to provide a heating register in the supply air duct.
  • the supply air can then be heated to the desired setpoint of 230 ° Celsius, so that the atmosphere can be exchanged in the cooking chamber without a drop in temperature. This also increases the quality of the food.
  • the roasting phase of the preparation process begins, in which the food which is itself cooked undergoes browning, which improves the taste of the food and makes it crispy. This roasting phase takes place in a dry, hot atmosphere.
  • the heaters 14 are switched off, and a signal sounds on the control unit 4, which indicates to the operating personnel that the food 6 can be removed.
  • the basket 11 is pulled out of the device again and emptied by rotating it 360 °.
  • the advantages according to the invention are achieved in the device described so far that the flaps 19 for opening and closing the openings 15 and 17 do not have to run through a guide, as in the known slide designs, but rather that they are free in the Channel can be rotated.
  • the grease splashes that occur inevitably can precipitate on the side of the flaps 19 facing the cooking chamber 5 without impairing the function of the flaps.
  • the flaps 19 can be operated in a simple manner via a common linkage.
  • FIG. 3 Such a linkage is shown in FIG. 3.
  • the flaps 19 each have a bearing pin 23 on their end facing away from the cooking chamber 5, which is rotatably mounted in a push rod 24.
  • the push rod 24 is in turn fastened to a control disk 27 by means of a bearing bolt 26.
  • the control disk 27 is in turn attached to a servomotor, not shown, and rotates about the axis 28 when it is started.
  • the flaps 19 are rotated about their axes by the same angle. If the flaps 19 have a length which corresponds to the height of the openings, then a rotation through 90 ° is required to completely close the flaps. If the flaps 19 are longer than the height of the openings, then the openings are completely closed with a smaller pivoting movement. The latter embodiment is preferred, since there is no dead center when the flaps and control discs are actuated.
  • a number of openings for the supply air and the extract air are provided parallel to the axis of rotation of the basket 11.
  • Such a pure channel is not shown in FIG. 3. It was perpendicular to the display level.
  • the row of openings should be about the same length as the basket 11, so that the preheated supply air can be blown directly onto the food 6 over the entire width of the basket 11.
  • the exhaust air ducts should also be distributed over the full depth of the cooking chamber 5, so that a rapid removal of the hot, humid atmosphere is ensured after the vapor phase has ended.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Baking, Grill, Roasting (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Electric Ovens (AREA)

Abstract

L'invention concerne un four à air chaud pour la préparations d'aliments, qui comprend un boîtier, une chambre de cuisson délimitée par quatre parois latérales (7, 8), une sole (9) et une paroi supérieure (10). Ce four comprend également une première soufflante (12) servant à produire un flux d'air chaud dans la chambre de cuisson, un panier (11) rotatif insérable dans la chambre de cuisson et destiné à recevoir les aliments (16), ledit panier étant traversé par le flux d'air chaud lorsque le four fonctionne, un dispositif de commande (4) pilotant le processus de cuisson, ledit dispositif de commande (4) comportant une régulation thermique, ainsi qu'au moins un canal d'amenée d'air (18). Ce four permet de parvenir à un mode de fonctionnement fiable et ne nécessitant que très peu d'entretien, grâce au fait qu'il est prévu au moins un clapet (19) servant à ouvrir ou à fermer le canal d'amenée et/ou d'évacuation de l'air.
PCT/EP1995/000832 1994-10-10 1995-03-07 Four a air chaud pour la preparation d'aliments Ceased WO1996011362A1 (fr)

Priority Applications (5)

Application Number Priority Date Filing Date Title
KR1019960703052A KR960706623A (ko) 1994-10-10 1995-03-07 식료품 조리용 열풍 오븐(hot-air oven for food preparation)
JP8512278A JPH09511326A (ja) 1994-10-10 1995-03-07 食材を調製するためのホットエアオーブン
EP95911303A EP0734503B1 (fr) 1994-10-10 1995-03-07 Four a air chaud pour la preparation d'aliments
AU18933/95A AU1893395A (en) 1994-10-10 1995-03-07 Hot-air oven for food preparation
DE59507186T DE59507186D1 (de) 1994-10-10 1995-03-07 Heissluftofen für die zubereitung von lebensmitteln

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE4436036A DE4436036A1 (de) 1994-10-10 1994-10-10 Heißluftofen für die Zubereitung von Lebensmitteln
DEP4436036.3 1994-10-10

Publications (1)

Publication Number Publication Date
WO1996011362A1 true WO1996011362A1 (fr) 1996-04-18

Family

ID=6530302

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1995/000832 Ceased WO1996011362A1 (fr) 1994-10-10 1995-03-07 Four a air chaud pour la preparation d'aliments

Country Status (8)

Country Link
EP (1) EP0734503B1 (fr)
JP (1) JPH09511326A (fr)
KR (1) KR960706623A (fr)
AT (1) ATE186390T1 (fr)
AU (1) AU1893395A (fr)
CA (1) CA2178736A1 (fr)
DE (2) DE4436036A1 (fr)
WO (1) WO1996011362A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001084995A1 (fr) 2000-05-09 2001-11-15 Fritson Ag Procede de preparation thermique de produits alimentaires en vrac, pretraites, et four a air chaud pour la mise en oeuvre dudit procede

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10207638B4 (de) * 2002-02-22 2016-07-14 Ubert Gastrotechnik Gmbh Heißluftofen mit verbesserter Türabdichtung
JP3835804B2 (ja) * 2004-02-10 2006-10-18 松下電器産業株式会社 加熱調理器及び加熱調理方法
JP4472412B2 (ja) * 2004-04-22 2010-06-02 パナソニック株式会社 加熱調理器
DE102004046437A1 (de) * 2004-09-24 2006-04-06 BSH Bosch und Siemens Hausgeräte GmbH Vorrichtung mit einer Gargeräteluftführungseinheit
FR2885676B1 (fr) * 2005-05-10 2007-10-19 Brandt Ind Sas Four comprenant une cavite et un systeme de ventilation de la cavite, notamment four a micro-ondes
KR102656201B1 (ko) * 2017-01-03 2024-04-09 삼성전자주식회사 조리기기

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1088663A (en) * 1964-01-17 1967-10-25 Simplex Electric Co Ltd Improvements relating to cooking stoves
CH630240A5 (en) * 1978-06-22 1982-06-15 Electrolux Ag Hot-air circulating, baking, frying and grilling oven, and method of operating it
EP0143066A1 (fr) * 1983-10-14 1985-05-29 René Grandi Dispositif de distribution de repas avec effets frigorifiques d'attente et de rechauffements intégrés
DE3508747A1 (de) * 1984-03-13 1985-09-26 Helmut Dipl.-Ing. Graz König Backofen
DE3839657A1 (de) * 1988-11-24 1990-05-31 Miele & Cie Luftfuehrungssystem fuer einen backofen
DE3931483A1 (de) * 1989-09-21 1991-04-04 Licentia Gmbh Back- u. bratofen mit einem wrasenabzug
DE9201451U1 (de) * 1992-02-06 1992-04-30 Thiel, Maria, 5501 Oberbillig Ofen zum Garen vorfritierter, auch tiefgefrorener Lebensmittel
WO1993018349A1 (fr) * 1992-03-09 1993-09-16 Hansson Bengt H Four de cuisson des aliments dans l'air chaud

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI61562C (fi) * 1979-12-14 1982-08-10 Jorma Wallasvaara Spis
IE811713L (en) * 1981-07-28 1983-01-28 Couchman W J R Thermostatically controlled solid fuel cooker
US4635610A (en) * 1985-04-17 1987-01-13 Sharp Kabushiki Kaisha Hot air circulating oven range using shape memory alloy
DE9206898U1 (de) * 1992-05-21 1992-08-06 Schwarz, Fridolin, 8924 Steingaden Heizgas-Backröhrenherd

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1088663A (en) * 1964-01-17 1967-10-25 Simplex Electric Co Ltd Improvements relating to cooking stoves
CH630240A5 (en) * 1978-06-22 1982-06-15 Electrolux Ag Hot-air circulating, baking, frying and grilling oven, and method of operating it
EP0143066A1 (fr) * 1983-10-14 1985-05-29 René Grandi Dispositif de distribution de repas avec effets frigorifiques d'attente et de rechauffements intégrés
DE3508747A1 (de) * 1984-03-13 1985-09-26 Helmut Dipl.-Ing. Graz König Backofen
DE3839657A1 (de) * 1988-11-24 1990-05-31 Miele & Cie Luftfuehrungssystem fuer einen backofen
DE3931483A1 (de) * 1989-09-21 1991-04-04 Licentia Gmbh Back- u. bratofen mit einem wrasenabzug
DE9201451U1 (de) * 1992-02-06 1992-04-30 Thiel, Maria, 5501 Oberbillig Ofen zum Garen vorfritierter, auch tiefgefrorener Lebensmittel
WO1993018349A1 (fr) * 1992-03-09 1993-09-16 Hansson Bengt H Four de cuisson des aliments dans l'air chaud

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001084995A1 (fr) 2000-05-09 2001-11-15 Fritson Ag Procede de preparation thermique de produits alimentaires en vrac, pretraites, et four a air chaud pour la mise en oeuvre dudit procede

Also Published As

Publication number Publication date
ATE186390T1 (de) 1999-11-15
EP0734503A1 (fr) 1996-10-02
KR960706623A (ko) 1996-12-09
AU1893395A (en) 1996-05-02
DE59507186D1 (de) 1999-12-09
JPH09511326A (ja) 1997-11-11
DE4436036A1 (de) 1996-07-04
CA2178736A1 (fr) 1996-04-18
EP0734503B1 (fr) 1999-11-03

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