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EP4643059A1 - Ensemble de cuisson pour éliminer des composés volatils qui entraînent l'émission de mauvaises odeurs - Google Patents

Ensemble de cuisson pour éliminer des composés volatils qui entraînent l'émission de mauvaises odeurs

Info

Publication number
EP4643059A1
EP4643059A1 EP23913097.4A EP23913097A EP4643059A1 EP 4643059 A1 EP4643059 A1 EP 4643059A1 EP 23913097 A EP23913097 A EP 23913097A EP 4643059 A1 EP4643059 A1 EP 4643059A1
Authority
EP
European Patent Office
Prior art keywords
cooking
cooking device
lower body
upper body
food product
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.)
Pending
Application number
EP23913097.4A
Other languages
German (de)
English (en)
Inventor
Sedat HALAC
Fatma UNUGUR
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.)
Tanatar Kalip Pres Isleri Sanayi Ve Ticaret Ltd Sirketi
Original Assignee
Tanatar Kalip Pres Isleri Sanayi Ve Ticaret Ltd Sirketi
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 Tanatar Kalip Pres Isleri Sanayi Ve Ticaret Ltd Sirketi filed Critical Tanatar Kalip Pres Isleri Sanayi Ve Ticaret Ltd Sirketi
Publication of EP4643059A1 publication Critical patent/EP4643059A1/fr
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61L—METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS IN GENERAL; DISINFECTION, STERILISATION OR DEODORISATION OF AIR; CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES; MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES
    • A61L9/00—Disinfection, sterilisation or deodorisation of air
    • A61L9/16—Disinfection, sterilisation or deodorisation of air using physical phenomena
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/24—Warming devices
    • A47J36/2483—Warming devices with electrical heating means
    • A47J36/2488—Warming devices with electrical heating means having infrared radiating elements
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/067—Horizontally disposed broiling griddles
    • A47J37/0676—Horizontally disposed broiling griddles electrically heated
    • 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
    • F24C15/2042—Devices for removing cooking fumes structurally associated with a cooking range e.g. downdraft
    • F24C15/205—Devices for removing cooking fumes structurally associated with a cooking range e.g. downdraft with means for oxidation of 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
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/04—Stoves or ranges heated by electric energy with heat radiated directly from the heating element
    • F24C7/046—Ranges
    • 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
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/06—Arrangement or mounting of electric heating elements
    • F24C7/067—Arrangement or mounting of electric heating elements on ranges

Definitions

  • the invention relates in particular to a cooking assembly that allows the elimination of volatile components produced during the cooking of food products such as meat, poultry, fish, etc., resulting in less odor emission, unlike other cooking devices in the state of art, and to a cooking device comprising this cooking assembly.
  • volatile components are formed while some foods such as meat, chicken, and fish are cooked.
  • One of the reasons for the odors that occur during cooking is the appearance of the said volatile components.
  • These volatile components are usually compounds such as aldehyde, carboxylic acid, ester, furan furanone, imidazole, pyrazine, pyridine, pyrrole, and thiazole.
  • the present invention relates in particular to a cooking assembly that allows the elimination of volatile components produced during the cooking of food products such as meat, poultry, fish, etc., resulting in less odor emission, unlike other cooking devices in the state of the art, and to a cooking device comprising this cooking assembly.
  • Figure 1 shows a representative view of a cooking device comprising the cooking assembly of the invention.
  • the subject matter of the invention relates in particular to a cooking assembly, which enables the elimination of volatile components, especially during the cooking of food products (30) such as meat, poultry, fish, etc., resulting in the emission of less odor, unlike other cooking devices in the present art, and to a cooking device (1) comprising such a cooking assembly, and is described only by means of examples that will not have any limiting effect for a better understanding of the subject matter.
  • Figure 1 shows the cooking device of the present invention.
  • the cooking device (1 ) of the invention consists of two structures, mainly the lower body (20) and the upper body (10).
  • the upper body (10) within the cooking device (1) contains elements for the provision of cooking food products.
  • cooking operations are provided with at least one infrared filament(s) (11 ) positioned in the upper body (10).
  • the scope of protection of the present invention is not narrowed by the structure, shape, and number of the infrared filament(s) (11).
  • the upper body (10) has a feature that moves up and down in a vertical position towards the lower body (20) (in the y-axis to the coordinate system).
  • This technical feature of the upper body (10) makes it possible to obtain the desired temperature for the food product (30) to be cooked.
  • the decision about at what level or distance the upper body (10) can be approximated towards the lower body (20) varies according to the product to be cooked and the temperature and time desired to be cooked.
  • the upper body (10) is composed of up or down adjustable steps, and a preferred step may remain constant at the determined times and temperatures.
  • the height-adjustable steps of the upper body (10) herein are controllable by a simple control unit, which may have a fully automated system.
  • the cooking device (1) of the invention comprises at least one lower body (20) comprising at least one cooking chamber (21) prepared for the food to be cooked and at least one oil-water chamber required for the cooking medium. If preferred, the number of oil-water reservoirs may be more than one.
  • the oil-water reservoir is positioned next to the lower part of the lower body (20). In the invention, the oil-water reservoir allows the cooked food product (30) to go to the water-oil reservoir under the cooking grate of the juice and to prevent the burning of fat, thus preventing odor outflow from the food products (30).
  • the cooking device (1) may include more than one upper body (10) and lower body (20) that allow many cooking processes to take place at the same time and temperature. There may even be more than one upper body (10) and lower body (20), and there may be a thermal barrier between the multiple upper bodies (10) and lower bodies (20). In this way, different food products (30) can be cooked separately in the said assemblies.
  • the lower body (20) is also movable in a stepwise up-and-down manner. As is in the state of the art, especially during the cooking of food products (30) such as meat, chicken, and fish, there are bad odors caused by food products (30), oil, and/or water used. The cause of the mentioned bad odors is the presence of volatile components that appear during cooking.
  • These volatile components are usually compounds such as aldehyde, carboxylic acid, ester, furan furanone, imidazole, pyrazine, pyridine, pyrrole, and thiazole. These odor-emitting compounds will be removed from their odor-emitting functional structures if they reach decay temperatures.
  • the inventors of the present invention have determined that it is possible to remove the volatile components that emit bad odors from these structures by increasing them to their deterioration temperatures. In Table 1 , the degradation temperatures of the said volatile compounds are shared.
  • the cooking device (1) of the present invention comprises at least one infrared filament (21 ) which, as mentioned earlier, is preferably capable of moving in an upward or downward direction in a stepwise manner and which performs the cooking operations having at least one in its structure.
  • These infrared filaments (11 ) provide a cooking temperature of up to 900°C.
  • the position of the upper body (10) can be adjusted according to the food product (30) and the time to be cooked, and thus different cooking temperatures can be provided for the product (30) to be cooked.
  • the volatile components move towards the upper body (10).
  • the cooking device (1 ) may comprise apparatus for the upward movement of these volatile components.
  • the cooking device (1 ) of the invention works as follows; the food product (30) to be cooked is added to the cooking chamber (21) within the lower body (20).
  • the upper body (10) is fixed gradually by moving it up and down for the targeted temperature and time for the food product (30).
  • the processes for cooking are initiated, and the volatile components from the lower body (20), which emit a foul odor, move toward the upper body (10).
  • the infrared filament (11) in the upper body (10) is capable of generating temperatures of up to 900°C; this temperature gradually decreases up to the lower body (20).
  • the volatile components are exposed to higher temperatures as they move from the lower body (20) toward the upper body (10).
  • the volatile components that reach the deterioration temperature will be removed from their functional structures that cause bad odors by deterioration and in this way, the spread of bad odors from the cooking device (1 ) will be prevented.

Landscapes

  • Engineering & Computer Science (AREA)
  • General Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Epidemiology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Baking, Grill, Roasting (AREA)

Abstract

L'invention concerne en particulier un ensemble de cuisson qui permet l'élimination de composants volatils produits pendant la cuisson de produits alimentaires tels que la viande, la volaille, le poisson, etc., conduisant à une moindre émission d'odeur, contrairement à d'autres dispositifs de cuisson de l'état de la technique, et un dispositif de cuisson comprenant cet ensemble de cuisson.
EP23913097.4A 2022-12-30 2023-01-23 Ensemble de cuisson pour éliminer des composés volatils qui entraînent l'émission de mauvaises odeurs Pending EP4643059A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR2022021712 2022-12-30
PCT/TR2023/050047 WO2024144495A1 (fr) 2022-12-30 2023-01-23 Ensemble de cuisson pour éliminer des composés volatils qui entraînent l'émission de mauvaises odeurs

Publications (1)

Publication Number Publication Date
EP4643059A1 true EP4643059A1 (fr) 2025-11-05

Family

ID=91718873

Family Applications (1)

Application Number Title Priority Date Filing Date
EP23913097.4A Pending EP4643059A1 (fr) 2022-12-30 2023-01-23 Ensemble de cuisson pour éliminer des composés volatils qui entraînent l'émission de mauvaises odeurs

Country Status (2)

Country Link
EP (1) EP4643059A1 (fr)
WO (1) WO2024144495A1 (fr)

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8418684B2 (en) * 2007-08-24 2013-04-16 Catalytic Combustion Corporation Catalytic converter unit and method for treating cooking emissions
CA3145603C (fr) * 2017-10-06 2025-06-10 Omachron Intellectual Property Inc. Grille-pain et four à pizza combinés
CN111248770B (zh) * 2020-03-24 2022-10-28 陈豪佳 一种远红外加热的自动式无烟烤炉
KR102853265B1 (ko) * 2020-08-31 2025-09-02 엘지전자 주식회사 주방용 후드 및 그 제어방법

Also Published As

Publication number Publication date
WO2024144495A1 (fr) 2024-07-04

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