[go: up one dir, main page]

EP3118528B1 - Système de cuisson destiné à la cuisson et l'aromatisation - Google Patents

Système de cuisson destiné à la cuisson et l'aromatisation Download PDF

Info

Publication number
EP3118528B1
EP3118528B1 EP16178362.6A EP16178362A EP3118528B1 EP 3118528 B1 EP3118528 B1 EP 3118528B1 EP 16178362 A EP16178362 A EP 16178362A EP 3118528 B1 EP3118528 B1 EP 3118528B1
Authority
EP
European Patent Office
Prior art keywords
cooking
steam
inlet nozzle
steam inlet
holding device
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.)
Active
Application number
EP16178362.6A
Other languages
German (de)
English (en)
Other versions
EP3118528A1 (fr
Inventor
Torben Becker
Astrid HOFFMEISTER-PAUL
Thomas Metz
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.)
Miele und Cie KG
Original Assignee
Miele und Cie 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 Miele und Cie KG filed Critical Miele und Cie KG
Publication of EP3118528A1 publication Critical patent/EP3118528A1/fr
Application granted granted Critical
Publication of EP3118528B1 publication Critical patent/EP3118528B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Images

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
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/647—Aspects related to microwave heating combined with other heating techniques
    • H05B6/6473—Aspects related to microwave heating combined with other heating techniques combined with convection heating
    • H05B6/6479—Aspects related to microwave heating combined with other heating techniques combined with convection heating using steam

Definitions

  • the present invention relates to a cooking system according to the preamble of claim 1.
  • a disadvantage of the known method and the known device is that the extraction container must be cleaned consuming after each cooking process to avoid undesirable flavoring by aroma residues in the extraction vessel and the lines in a subsequent cooking process. In addition, it may be difficult for the user to prepare and fill in the correct dosage of the extract dissolved in water.
  • a device for roasting foodstuffs in which the food is rotated and heated with steam in a heating chamber. It can be inserted in a total of three chambers herbs as flavoring agents, which can be applied with steam. In this way, the food can be flavored.
  • the WO 2006/085317 A1 and the EP 1 654 931 A1 each reveal a cooking appliance in the form of a steamer, with different steam generators are used.
  • An Indian EP 2 606 776 A1 described steamer has between its steam generator and the steam outlet to Garraum a spice container.
  • the steam is passed through the spice container and can therefore aromatize in the oven existing food.
  • a cleaning system for a furnace for heat treatment of foods which comprises means for supplying and circulating fluid in the interior of the furnace.
  • the fluid can be water, but also steam.
  • a receptacle into which a detergent cartridge can be inserted is also provided.
  • the flavors should be dosed and applied to the food, without the user comes into skin contact with the flavors.
  • the cooking system comprises a cooking appliance and an aroma unit and a holding device for receiving the aroma unit.
  • the cooking appliance has a cooking chamber and at least one steam generator in order to introduce steam into the cooking chamber of the cooking appliance via at least one first steam inlet nozzle.
  • a coupling device is arranged in the cooking chamber, to which the holding device can be coupled with the aroma unit received thereon, such that the steam exiting from the first steam inlet nozzle is conducted directly to the coupled holding device and the aroma unit received thereon.
  • the steam exiting the first steam inlet nozzle is passed directly and directly to the coupled mounting device.
  • the cooking appliance has many advantages.
  • a significant advantage of the cooking appliance is that a coupling device is arranged in the cooking chamber of the cooking appliance, to which a separate holding device for a flavor unit can be coupled.
  • the steam exiting from a steam inlet nozzle is conducted directly to the couplingable mounting device.
  • no holding device with an aroma unit is used or the holding device is removed, the steam emerging from the first steam inlet nozzle enters directly into the cooking chamber. Therefore, optionally, the food to be cooked during cooking can be additionally flavored or not.
  • a complex cleaning process is not necessary after a cooking process with flavoring.
  • the steam generator and the supply lines to the steam inlet nozzle are only exposed to water or steam in all operating modes, so that no flavoring agents can settle there.
  • the steam exiting from the steam inlet nozzle is in particular passed directly to a coupled mounting device.
  • the coupling device is designed to couple the first steam inlet nozzle with the mounting device.
  • the first steam inlet nozzle is preceded by at least one controllable valve.
  • the steam flow through the steam inlet nozzle can be blocked and / or released again at any time. It is not necessary to turn off the steam generator, but the steam passage through the first steam inlet nozzle can be blocked by the controllable valve.
  • At least one second steam inlet nozzle is provided on the cooking chamber.
  • the steam inlet nozzle is arranged in particular on the cooking chamber.
  • the second steam inlet nozzle preferably leads into the cooking chamber or protrudes into the cooking chamber, may also be formed on the cooking chamber wall.
  • a second steam inlet nozzle offers manifold possibilities, in particular if a controllable valve is also connected upstream of the second steam inlet nozzle. Then, if necessary, the steam flow through the second steam inlet and switched off.
  • the first steam inlet nozzle and the second steam inlet nozzle are each assigned a controllable valve, so that optionally steam can be directed in the direction of the cooking chamber only via the first steam inlet nozzle and / or the second steam inlet nozzle.
  • the second steam inlet nozzle leads directly into the cooking chamber and does not lead into the coupling-capable holding device when it is coupled to the coupling device. This results in a variety of control options. In particular, optionally flavored steam or pure steam may be supplied.
  • At least one hot air or radiant heat source is provided for heating the cooking chamber.
  • the radiant heat source or at least one radiant heat source is preferably arranged in the cooking chamber or in the interior of the cooking chamber.
  • the radiant heat source may be formed as a top heat radiator.
  • the cooking appliance is designed as an oven or includes such. It is also possible to run the cooking appliance as a steamer.
  • the first steam inlet nozzle assigned to the coupling device is arranged on the cooking chamber ceiling and there in particular in a central region.
  • the top centrally flavored steam which distributes particularly homogeneously on one level.
  • a lower edge of the coupling device is arranged above a lower edge of a top heat radiator. This means that the freely accessible part of the cooking chamber is not affected by the coupling device. If the cooking appliance is to be operated without aromatization, the holding device can be removed, so that only the Coupling device remains in the cooking chamber. Since the coupling device in this development but does not project beyond the upper heat radiator down from the ceiling, the maximum available part of the oven does not change by the coupling device.
  • a lower edge of a coupling device coupled to the coupling device protrudes from the ceiling of the cooking chamber further down than the lower edge of the upper heat radiator.
  • the first steam inlet nozzle associated with the coupling device is arranged on a rear wall of the cooking chamber.
  • the second steam inlet nozzle is arranged on the rear wall or on the ceiling of the cooking chamber.
  • the coupling device and the mounting device are fastened to each other and in particular screwed together or connectable to each other in a kind of a bayonet closure.
  • Simple types of connection such as screws or connecting in the manner of a bayonet closure are very advantageous because the user can remove the holder device at any time with little effort or reinsert.
  • the aroma unit comprises a closed container which has at least one film section on at least one side and in particular on at least two sides.
  • a closed container, on which film sections are provided allows an aroma-tight flavor unit, which is still easily accessible by the film sections are pierced or cut.
  • a container, on which two opposite sides are each closed with a film section can be used for effective aromatization, if both film sections are provided with at least one hole, since, for example, steam flowing into the container can directly flow out again on the opposite side, so that an effective transfer of the flavored steam is ensured.
  • a closed container can also be considered a package that consists entirely of foil.
  • At least one opening element is provided on the cooking appliance and / or at least one opening element for opening at least one or both film sections and for providing a flow connection from the first steam inlet nozzle through the aroma unit into the cooking space.
  • Such opening elements in the cooking chamber and / or on the mounting device may be the same or different.
  • the aroma unit is received tightly in the mounting device.
  • sealing means that the aroma unit is received substantially tightly or even completely close to the mounting device. This means that at least 50% and in particular at least 80% and preferably at least 90% or even 100% of the steam conducted to the holding device is conducted to the aroma unit and in particular through the aroma unit.
  • the mounting device is a reusable accessory.
  • the holding device is a disposable part and comprises a flavor unit.
  • a holder device equipped with an aroma unit for a desired flavoring is introduced into the cooking chamber and connected there to the coupling device. After use and / or the possible number of aromatizations, the holding device can then be removed and disposed of.
  • FIG. 1 shows a schematic perspective view of a cooking appliance 100, which has an oven.
  • the oven 20 is closed by a door 22.
  • the cooking system 100 or the cooking appliance 1 off FIG. 1 continue to have a hob 21.
  • Controls 24 and a display 25 are used to control and display the operating conditions.
  • the display 25 can also be designed as a touchscreen, so that a selection of the operating states is possible by touching graphically displayed buttons or the like.
  • a setting element 19, such as a slider can also be displayed graphically on the touchscreen 25.
  • the cooking appliance 1 off FIG. 1 is suitable for flavoring during cooking. The constructive details of the procedure are explained below.
  • FIG. 2 shows a likewise schematic perspective view of a baking oven 20 as a cooking appliance 1.
  • the oven 20 is designed as a built-in appliance.
  • the opened door 22 allows a view into the cooking chamber 3, from which a cooking chamber wall 26 can be seen.
  • FIG. 3 shows a highly schematic representation of a cooking appliance 1 in a cross section, wherein the cooking chamber 3 can be opened via a closable door 22.
  • a cooking product 2 is shown on a baking sheet or the like very schematically, which can be optionally aromatized in a cooking process in the cooking appliance 1.
  • the cooking appliance 1 is part of a cooking system 100 and, in addition to the cooking appliance 1, also comprises a holding device 30 in which an aroma unit 50 is arranged.
  • the mounting device 30 is here coupled to a coupling device 10 in the cooking chamber 3 and can be removed by the user at any time with a few simple steps from the cooking chamber 3.
  • the cooking chamber 3 has a cooking chamber cover 11. On the rear wall 15, a blower 18 is provided, which is driven by a motor 23. Optionally, a ring heater is provided to the fan to heat the air in the recirculation mode.
  • the cooking appliance 1 here has a top heat radiator 14 as radiant heat source 9. Furthermore, a steam generator 4 is provided, which is in flow communication with a steam inlet nozzle 6 via a flow connection 17 and via a controllable and switchable valve 8.
  • the steam inlet nozzle 6 is provided in a middle region of the cooking chamber ceiling and is arranged so that the steam exiting from the steam inlet nozzle 6 is introduced directly and directly into the holding device 30.
  • a second steam inlet nozzle 7 is provided, which is arranged here on the rear wall 15 of the cooking chamber and this passes.
  • the second steam inlet nozzle 7 is switched on and off via an associated and controllable valve 8. This means that the emerging from the second steam inlet 7 steam 5 can be switched on and off as needed. Likewise, the steam exiting the first steam inlet nozzle 6 can be switched on and off.
  • the mounting device 30 has a mounting body 31, on which a receiving chamber 32 and an atomizing device 33 are formed.
  • the receiving chamber 32 is dimensioned so that there is a flavor unit 50 is preferably used accurately.
  • the first steam inlet nozzle 6 and the holding device 30 with the aroma unit 50 are positioned so that the steam exiting the first steam inlet nozzle 6 is passed through the flavor unit 50 and finally exits the holding device 30 as flavored vapor 16.
  • the exiting aromatized steam 16 is atomized by the atomizing device 33 of the mounting device 30, so that a homogeneous distribution of the flavored steam 16 in the cooking chamber 3 is achieved.
  • the fan 18 may optionally be actuated alternately in different directions of rotation.
  • the cooking appliance 1 by the two steam inlet nozzles 6, 7 and by the Strahlungssammlung 9 as Oberhitzeflower stresses 14 and by the support means 30 with the aroma unit 50 targeted aromatization of the food 2.
  • Different process flows can be realized as independent of aromatization by flavored steam 16 can be heated with steam from the second steam inlet nozzle 7. Regardless of heating via steam, the cooking chamber can also be heated via the top heat radiator or via other radiant heat sources, as is customary in ovens.
  • FIG. 4 shows an embodiment of the support means 30 in a lateral cross section, wherein in the receiving chamber 32 of the support means 30, an aroma unit 50 is shown.
  • the flavor unit 50 may be arranged tightly in the receiving chamber 32 of the holder 30.
  • the steam supplied through the first steam inlet nozzle 6 is introduced to the aroma unit 50.
  • the aroma unit 50 consists of a flavoring agent 52 and an aroma carrier 51 and optionally further constituents.
  • the aroma carrier 51 receives the flavoring agent 52 in the interior. It is possible, for example, that a suitable food is impregnated as aroma carrier 51 with the flavoring agent 52.
  • the flavoring agent 52 is triggered and / or entrained. Shown here are lateral fluid outlets 37, which may be part of an atomizing device 33.
  • FIG. 5 shows the cross section AA FIG. 4 and FIG. 12 illustrates a plan view of the support means 30 and the aroma unit 50 received therein in the receiving chamber 32.
  • the lateral discharge walls 38 are seen, in each of which a plurality of fluid outlets 34 are provided serving as the atomizing means 33.
  • FIG. 6 shows an embodiment of the support means 30 which is coupled in the cooking chamber 3 to a coupling device 10.
  • lateral projecting webs of the mounting device 30 or of the holder body 31 are introduced into corresponding slots on the coupling device 10.
  • the coupling device 10 may be arranged so that an assembly of the support means 30 without collision with the upper heat radiator 14 is possible.
  • a lower edge 12 of the coupling device 10 is located much higher than a lower edge 13 of the upper heat radiator 14. This means that without the use of support means 30, the full free working height is available in the cooking chamber. Depending on the configuration and height of the mounting device 30, the available height of the cooking chamber 3 will be somewhat reduced when the flavoring is selected.
  • FIG. 7 shows an embodiment in which the support means 30 is also attached to the cooking chamber 11.
  • the holding device 30 consists of a holder body 31 and a cover cover 40 which is screwed to the bottom of the open end of the support means 30.
  • a fastener 35 such as a thread or the like may be used to attach the end cover 40 to the support body 31.
  • a receiving chamber 32 is formed, in which an aroma unit can be seen.
  • a plurality of fluid outlets 37 are provided on an outlet wall 38. About the fluid outlets 37 of the exiting aromatized steam is reliably atomized, so that a drop formation and dripping of the flavoring agent are reliably prevented on the food. A drop falling on the food could lead to a locally too strong flavoring.
  • an opening element 41 or a plurality of opening elements 41 which pierce here in the lower wall of the aroma unit 50 and thus open it. From above, corresponding opening members are engaged with the upper wall of the flavor unit 50, so that the steam entering from above through the steam inlet nozzle 6 into the aroma unit 50 is passed and down from the flavor unit 50 exits and is atomized by the atomizing device 33 with the atomizing chamber 36 and the fluid outlet 37 reliably.
  • FIG. 8 shows a variant in which the support means 30 is also attached to the cooking chamber 11 of a cooking appliance 1 not shown here.
  • the holder body 31 is here screwed to the coupling device 10, for example, in order to reliably receive the holder device 30 in the cooking chamber 3.
  • a container 54 of the aroma unit 50 can be seen in the receiving space 32 of the mounting device 30, in the receiving space 32 of the mounting device 30, a container 54 of the aroma unit 50 can be seen.
  • the aroma carrier 51 is depicted, in addition pure vapor is supplied from above via the first steam inlet nozzle 6 as the fluid inlet 34 of the atomizing device 33.
  • the supplied steam passes through the aroma carrier 51 and passes over the opening elements 41 into the atomization chamber 36 over.
  • an outlet wall 38 is provided, on which a plurality of fluid outlets 37 is arranged, at which any droplets forming there are atomized directly.
  • the opening elements 41 in the interior of the holding device 30 serve as aids for opening the container 54 of the aroma unit 50.
  • the aroma unit 50 here has a container 54 as aroma-tight packaging, wherein the aroma unit 50 has a stable body, which here is preferably designed approximately cylindrical.
  • film sections 58, 59 are provided on the sides 56, 57, which provide an aroma-tight packaging when the aroma unit 50 is stored.
  • the holding device 30 is removed from the cooking chamber 3 and an aroma unit 50 is introduced into the receiving space 32 of the holding device 30.
  • the film section 59 of the container 54 rests on the pointed opening elements 41.
  • the mounting device is spent with the aroma unit received in the cooking chamber 3 and the holder body 31 is coupled via the attachment means 35 with the coupling device 10 and screwed here, for example.
  • the steam inlet nozzle 6 presses with the lower end first against the film section 58 until the film section 58 as well as the film section 59 is pierced by the opening elements 41. This ensures that when you start a cooking program with flavoring the aroma unit is open at least.
  • FIG. 9 shows a highly schematic diagram of a process sequence or a temperature profile in a cooking and aromatizing process.
  • the surface of the food has ambient temperature.
  • the cooking chamber is heated, this being done in particular via thermal radiant heat sources or a separate steam generating device.
  • the valve 8 of the first steam inlet nozzle 6 is closed until the minimum temperature 71 is reached.
  • the temperature of the food surface increases at a reduced rate in order to provide an effective flavoring phase.
  • this second phase 82 preferably only the first steam inlet nozzle is subjected to steam, so that the steam generated passes through the aroma unit 50 and enters the cooking chamber of the cooking appliance 1 together with the flavoring agent. While no aromatization takes place in the first phase 81, the food to be cooked is aromatized in the second phase 82.
  • an upper limit temperature 72 is reached. From this temperature, the aromatization is no longer so effective and / or ineffective, so that in the third phase 83, the aromatization can be stopped again. But it is also possible to continue to initiate flavored steam 16 in the cooking chamber 3, when the aroma unit 50 is intended for single use.
  • a fourth phase 84 follows, in which the temperature at the surface of the food decreases considerably. It is also conceivable to provide one or the sole flavoring phase at the end of the cooking process. Then flavored steam 16 is passed into the cooking chamber 3 when the temperature of the food surface is below the upper limit temperature 72 again.
  • the cooking system 100 comprises a cooking appliance 1 and the holding device 30, on which at least one aroma unit 50 can be accommodated.
  • the aroma unit 50 may be closed in an aroma-tight manner and is opened, in particular, by opening elements 41 provided on the holding device 30 and / or the cooking chamber when the holding device 30 is inserted into the cooking chamber 3.
  • the concentration ratio of individual constituents of the flavoring agent can be ensured over a longer or even a long time. It also prevents the user from coming in contact with the aroma.
  • steam is passed from a steam generator directly into the holding device or into the receiving chamber of the holding device. There, the steam passes through the flavor unit and absorbs the flavor.
  • the steam generator does not come in contact with flavoring agents. A complex cleaning is not necessary.
  • a second steam inlet nozzle 7 can serve, in addition to initiate fresh and pure steam in the cooking chamber, regardless of a possible aromatization.
  • the aroma unit has, in particular, a container 54 on which aroma-tight walls 55 are provided.
  • two opposite ends have foil sections 58, 59, which are executed aromadicht in the storage state and can be opened automatically when inserting the support means 30 in the cooking chamber 3.
  • the aroma unit 50 has no aroma-tight walls and is surrounded by an outer package 65 which must be opened or removed when the flavor unit 50 is to be used.
  • the cooking appliance 1 is controlled by a cooking program, so that at appropriate times aromatized steam and / or pure steam is introduced.
  • the number of steam pulses for flavoring depends in particular on the type of food. Other influences, such as the cooking space size and the type of cooking appliance are taken into account during programming.
  • a flushing of the cooking chamber can be reduced or turned off when aromatization occurs.
  • an automatic de-aromatizing program can be carried out, in which the inner surface of the cooking chamber and the other surfaces coming into contact with the flavoring agent are heated to a temperature such that the aroma substances or flavoring agents decompose.
  • a surface temperature greater than 100 ° C or 150 ° C can be set.

Landscapes

  • Engineering & Computer Science (AREA)
  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Cookers (AREA)
  • Commercial Cooking Devices (AREA)

Claims (14)

  1. Système de cuisson (100), comprenant un appareil de cuisson (1) et une unité d'arôme (50) et un dispositif de fixation (30) destiné à loger l'unité d'arôme (50), l'appareil de cuisson (1) comportant une enceinte de cuisson (3) et au moins un générateur de vapeur (4) destiné à introduire la vapeur (5), par l'intermédiaire d'au moins une première buse d'entrée de vapeur (6), dans l'enceinte de cuisson (3) de l'appareil de cuisson (1), caractérisé en ce qu'un dispositif d'accouplement (10) est disposé dans l'enceinte de cuisson (3), dispositif d'accouplement au niveau duquel le dispositif de fixation (30) peut être accouplé à l'unité d'arôme (50) logée sur celui-ci, de sorte que la vapeur (5) sortant de la première buse d'entrée de vapeur (6) est conduite directement au dispositif de fixation (30) accouplé et à l'unité d'arôme (50) qui y est logée.
  2. Système de cuisson (100) selon la revendication 1, caractérisé en ce que le moyen d'accouplement (10) est réalisé pour accoupler la première buse d'entrée de vapeur (6) à l'aide du dispositif de fixation (30).
  3. Système de cuisson (100) selon l'une des revendications précédentes, caractérisé en ce qu'une soupape pouvant être commandée (8) est placée en amont de la première buse d'entrée de vapeur (6).
  4. Système de cuisson (100) selon l'une des revendications précédentes, caractérisé en ce qu'au moins une seconde buse d'entrée de vapeur (7) est prévue au niveau de l'enceinte de cuisson (3).
  5. Système de cuisson (100) selon l'une des revendications précédentes, caractérisé en ce qu'au moins une source de chauffage à air chaud ou de chauffage radiant (9) est prévue pour chauffer l'enceinte de cuisson (3).
  6. Système de cuisson (100) selon l'une des revendications précédentes, caractérisé en ce que la première buse d'entrée de vapeur (6) associée au dispositif d'accouplement (10) est disposée sur le plafond de l'enceinte de cuisson (11), en particulier dans une zone centrale.
  7. Système de cuisson (100) selon l'une des revendications précédentes, caractérisé en ce qu'un bord inférieur (12) du dispositif d'accouplement (10) est disposé au-dessus d'un bord inférieur (13) d'un corps chauffant supérieur (14).
  8. Système de cuisson (100) selon l'une des revendications 1 à 5, caractérisé en ce que la première buse d'entrée de vapeur (6) associée au dispositif d'accouplement (10) est disposée sur une paroi arrière (15) de l'enceinte de cuisson (3).
  9. Système de cuisson (100) selon l'une des revendications précédentes, caractérisé en ce que le dispositif d'accouplement (10) et le dispositif de fixation (30) peuvent être fixés l'un à l'autre et peuvent, par exemple, être vissés l'un à l'autre ou reliés l'un à l'autre sous la forme d'une fermeture à baïonnette.
  10. Système de cuisson (100) selon l'une des revendications précédentes, caractérisé en ce que l'unité d'arôme (50) comprend un récipient fermé (54) comportant au moins une partie de feuille (58, 59) sur chacun des deux côtés (56, 57).
  11. Système de cuisson (100) selon la revendication précédente, caractérisé en ce qu'au moins un élément d'ouverture (61) est prévu au niveau de l'enceinte de cuisson (1) et/ou du dispositif de fixation (30) pour ouvrir les parties de feuille (58, 59) et mettre à disposition une liaison d'écoulement (17) à partir de la première buse d'entrée de vapeur (6) à travers l'unité d'arôme (50) dans l'enceinte de cuisson (3).
  12. Système de cuisson (100) selon la revendication précédente, caractérisé en ce que l'unité d'arôme (50) est logée de manière étanche dans le dispositif de fixation (30).
  13. Système de cuisson (100) selon l'une des quatre revendications précédentes, caractérisé en ce que le dispositif de fixation (30) est un accessoire réutilisable.
  14. Système de cuisson (100) selon l'une des revendications précédentes 10 à 13, caractérisé en ce que le dispositif de fixation (30) est une pièce jetable et comprend une unité d'arôme (50).
EP16178362.6A 2015-07-14 2016-07-07 Système de cuisson destiné à la cuisson et l'aromatisation Active EP3118528B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102015111399.6A DE102015111399A1 (de) 2015-07-14 2015-07-14 Gargerät und Garsystem zum Garen und Aromatisieren von Gargut

Publications (2)

Publication Number Publication Date
EP3118528A1 EP3118528A1 (fr) 2017-01-18
EP3118528B1 true EP3118528B1 (fr) 2019-09-11

Family

ID=56411412

Family Applications (1)

Application Number Title Priority Date Filing Date
EP16178362.6A Active EP3118528B1 (fr) 2015-07-14 2016-07-07 Système de cuisson destiné à la cuisson et l'aromatisation

Country Status (3)

Country Link
EP (1) EP3118528B1 (fr)
DE (1) DE102015111399A1 (fr)
ES (1) ES2751306T3 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4264133A4 (fr) * 2020-12-15 2024-11-13 Vestel Beyaz Esya Sanayi ve Ticaret Anonim Sirketi Dispositif de cuisson doté d'un système d'aromatisation

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1209419A2 (fr) * 2000-11-28 2002-05-29 Wiesheu GmbH Dispositif et méthode de nettoyage d'un four de cuisson

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3844144A1 (de) * 1988-12-28 1990-07-05 Ernst Kirchhoff Waermvorrichtung fuer lebensmittel
KR100629336B1 (ko) * 2004-11-05 2006-09-29 엘지전자 주식회사 스팀 오븐의 증기 발생 장치
IL166811A0 (en) * 2005-02-10 2006-01-15 Zvi Tene Combination heating and steaming oven
DE102011017020A1 (de) * 2010-04-14 2012-01-12 Jaroslav Klouda Grillvorrichtung für Lebensmittel
EP2762045B1 (fr) * 2011-12-23 2015-09-23 Katrin Schmidt Cuiseur à vapeur pressurisé
KR101404122B1 (ko) * 2012-11-06 2014-06-10 이현우 음식물 구이 장치
DE102013108992A1 (de) 2013-08-20 2015-02-26 Rational Ag Verfahren zum Garen und Aromatisieren von Gargut und Gargerät hierfür
DE102013021732A1 (de) * 2013-12-20 2015-07-23 i-clean Technologies GmbH Reinigungskartusche für Reinigungsvorrichtung in Öfen

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1209419A2 (fr) * 2000-11-28 2002-05-29 Wiesheu GmbH Dispositif et méthode de nettoyage d'un four de cuisson

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4264133A4 (fr) * 2020-12-15 2024-11-13 Vestel Beyaz Esya Sanayi ve Ticaret Anonim Sirketi Dispositif de cuisson doté d'un système d'aromatisation

Also Published As

Publication number Publication date
ES2751306T3 (es) 2020-03-31
EP3118528A1 (fr) 2017-01-18
DE102015111399A1 (de) 2017-01-19

Similar Documents

Publication Publication Date Title
EP1016832B1 (fr) Procédé et appareil de préparation de repas
DE69314181T2 (de) Grill zur verwendung im freien
DE10134006C2 (de) Multifunktionaler Deckel für ein Gargerät
DE19714979C2 (de) Vorrichtung zum Feilbieten zubereiteten Kaffees
EP3190937B1 (fr) Rehausse de cuisson pour un récipient chauffant d'un robot ménager
DE10132581A1 (de) Dampfgargerät
WO2017174754A1 (fr) Cigarette électronique comportant une unité de chauffe de tabac et une unité de vaporisation
WO2006072485A1 (fr) Dispositif et procede pour chauffer une portion alimentaire qui se trouve sans un recipient a portion alimentaire
WO1999004202A2 (fr) Appareil pour la cuisson de plats par apport de chaleur
DE3518498C1 (de) Vorrichtung zur Regelung einer Waermebehandlung von Nahrungsmitteln
EP3118527B1 (fr) Procede de cuisson et aromatisation de produits cuits
EP0768055B1 (fr) Four pour cuire à la vapeur
DE102008031960B4 (de) Lebensmittelbehandlungsgerät
EP3118528B1 (fr) Système de cuisson destiné à la cuisson et l'aromatisation
DE19627227C2 (de) Verfahren zum Räuchern von Lebensmitteln sowie Vorrichtung hierfür
EP0695503B1 (fr) Four pour cuire à la vapeur
DE102004008129A1 (de) Grillgerät, insbesondere für gewerbliche Küchen
DE102018004617A1 (de) Gewürzbeschwadungssystem zum Einsatz in Dampfgargeräten und Konvektomaten mit in sich abgeschlossenem Garraum
DE102008050896A1 (de) Dampferzeugungsvorrichtung und mobiles Speisenwarmhalte- und Speisengargerät
DE102006056063B4 (de) Betriebsverfahren für einen Backofen
EP3117747A1 (fr) Unite aromatique a utiliser pour aromatiser un produit dans des appareils de cuisson
EP0687434B1 (fr) Four de cuisson pour cuisson à vapeur
EP3118526A1 (fr) Dispositif de retenue d'unite d'arome destinee a aromatiser des produits alimentaires dans des appareils de cuisson
DE2229991C3 (de) Dampfdruckkocher
DE102015107428A1 (de) Dampfgarer und Verfahren zum Aromatisieren von Gargut in einem Dampfgarer

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION HAS BEEN PUBLISHED

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

AX Request for extension of the european patent

Extension state: BA ME

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: REQUEST FOR EXAMINATION WAS MADE

17P Request for examination filed

Effective date: 20170718

RBV Designated contracting states (corrected)

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: EXAMINATION IS IN PROGRESS

17Q First examination report despatched

Effective date: 20180815

GRAP Despatch of communication of intention to grant a patent

Free format text: ORIGINAL CODE: EPIDOSNIGR1

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: GRANT OF PATENT IS INTENDED

RIC1 Information provided on ipc code assigned before grant

Ipc: H05B 6/64 20060101ALI20190327BHEP

Ipc: F24C 15/32 20060101AFI20190327BHEP

INTG Intention to grant announced

Effective date: 20190426

GRAS Grant fee paid

Free format text: ORIGINAL CODE: EPIDOSNIGR3

GRAA (expected) grant

Free format text: ORIGINAL CODE: 0009210

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE PATENT HAS BEEN GRANTED

AK Designated contracting states

Kind code of ref document: B1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

REG Reference to a national code

Ref country code: GB

Ref legal event code: FG4D

Free format text: NOT ENGLISH

REG Reference to a national code

Ref country code: CH

Ref legal event code: EP

REG Reference to a national code

Ref country code: AT

Ref legal event code: REF

Ref document number: 1178916

Country of ref document: AT

Kind code of ref document: T

Effective date: 20190915

REG Reference to a national code

Ref country code: DE

Ref legal event code: R084

Ref document number: 502016006526

Country of ref document: DE

REG Reference to a national code

Ref country code: DE

Ref legal event code: R096

Ref document number: 502016006526

Country of ref document: DE

Ref country code: IE

Ref legal event code: FG4D

Free format text: LANGUAGE OF EP DOCUMENT: GERMAN

REG Reference to a national code

Ref country code: GB

Ref legal event code: 746

Effective date: 20190923

REG Reference to a national code

Ref country code: ES

Ref legal event code: GC2A

Effective date: 20191118

REG Reference to a national code

Ref country code: NL

Ref legal event code: MP

Effective date: 20190911

REG Reference to a national code

Ref country code: LT

Ref legal event code: MG4D

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: LT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190911

Ref country code: HR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190911

Ref country code: BG

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20191211

Ref country code: SE

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190911

Ref country code: FI

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190911

Ref country code: NO

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20191211

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: GR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20191212

Ref country code: RS

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190911

Ref country code: AL

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190911

Ref country code: LV

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190911

REG Reference to a national code

Ref country code: ES

Ref legal event code: FG2A

Ref document number: 2751306

Country of ref document: ES

Kind code of ref document: T3

Effective date: 20200331

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: RO

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190911

Ref country code: EE

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190911

Ref country code: NL

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190911

Ref country code: PL

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190911

Ref country code: PT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20200113

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: CZ

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190911

Ref country code: IS

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20200224

Ref country code: SK

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190911

Ref country code: SM

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190911

REG Reference to a national code

Ref country code: DE

Ref legal event code: R097

Ref document number: 502016006526

Country of ref document: DE

PLBE No opposition filed within time limit

Free format text: ORIGINAL CODE: 0009261

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT

PG2D Information on lapse in contracting state deleted

Ref country code: IS

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: DK

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190911

Ref country code: IS

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20200112

26N No opposition filed

Effective date: 20200615

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: SI

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190911

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: MC

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190911

REG Reference to a national code

Ref country code: CH

Ref legal event code: PL

REG Reference to a national code

Ref country code: BE

Ref legal event code: MM

Effective date: 20200731

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: IE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20200707

Ref country code: LU

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20200707

Ref country code: LI

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20200731

Ref country code: CH

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20200731

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: BE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20200731

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: TR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190911

Ref country code: MT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190911

Ref country code: CY

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190911

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: MK

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190911

REG Reference to a national code

Ref country code: AT

Ref legal event code: MM01

Ref document number: 1178916

Country of ref document: AT

Kind code of ref document: T

Effective date: 20210707

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: AT

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20210707

P01 Opt-out of the competence of the unified patent court (upc) registered

Effective date: 20230528

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: GB

Payment date: 20240724

Year of fee payment: 9

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: FR

Payment date: 20240725

Year of fee payment: 9

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: ES

Payment date: 20240806

Year of fee payment: 9

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: IT

Payment date: 20240722

Year of fee payment: 9

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: DE

Payment date: 20250731

Year of fee payment: 10