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WO2004086925A1 - Table de cuisine pourvue d'une installation de cuisson a circulation d'air - Google Patents

Table de cuisine pourvue d'une installation de cuisson a circulation d'air Download PDF

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Publication number
WO2004086925A1
WO2004086925A1 PCT/EP2004/003460 EP2004003460W WO2004086925A1 WO 2004086925 A1 WO2004086925 A1 WO 2004086925A1 EP 2004003460 W EP2004003460 W EP 2004003460W WO 2004086925 A1 WO2004086925 A1 WO 2004086925A1
Authority
WO
WIPO (PCT)
Prior art keywords
trough
kitchen
kitchen table
heating
air
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/EP2004/003460
Other languages
German (de)
English (en)
Inventor
Klaus Fischenich
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to EP04725006A priority Critical patent/EP1608252A1/fr
Publication of WO2004086925A1 publication Critical patent/WO2004086925A1/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
    • F24C15/2042—Devices for removing cooking fumes structurally associated with a cooking range e.g. downdraft
    • 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
    • F24C15/30—Arrangements for mounting stoves or ranges in particular locations

Definitions

  • the present invention relates to a kitchen table with a table surface, the kitchen table having an additional function.
  • a table can have a grill or cooking appliance unit. The unit can be inserted into the table and closes with the table surface.
  • the object of the present invention is to provide a kitchen table which particularly supports the use of a cooking unit.
  • the kitchen table according to the invention has a table surface which has at least one recess.
  • a heating device is arranged in the trough, the support surface for an object to be heated lies below the table surface in the trough.
  • the table surface has a size that enables secure placement on the table surface from at least one plate spaced from the trough.
  • a vent is also arranged in the trough.
  • a size that enables secure placement on the table surface is to be understood to mean dimensions that are, for example, at least 30 x 50 cm. Overall, the size is selected such that, in addition to a plate and the associated cutlery, there is at least enough space to place at least one drink next to the plate and side dishes.
  • the kitchen table preferably has a size of at least 50 x 80 cm. This size is intended for two people, for example. According to a further embodiment, the kitchen table has dimensions of 90 x 90 cm, which is designed in particular for four people. According to a preferred embodiment, the kitchen table has dimensions that are up to 120 x 120 cm. However, the kitchen table can also be designed larger or smaller than the specified dimensions, the table can also have curves, in particular also be at least partially oval or circular.
  • the trough has a trough opening in the table surface, the first dimension of which is preferably between 20 cm and 40 cm.
  • the second dimension has approximately similar dimensions.
  • the trough opening is symmetrical.
  • the kitchen table can also be designed symmetrically.
  • at least the trough is rectangular without being square.
  • the trough geometry in turn can have, for example, a base area which corresponds to the area of the trough opening.
  • the trough bottom has a larger surface.
  • the trough has, for example, bevelled walls.
  • the trough bottom is in particular at least predominantly, preferably almost completely, formed by a support surface on which an object to be heated is to be arranged.
  • a trough bottom has an area whose length is between 25 and 40 cm and whose width is between 35 and 60 cm.
  • the trough has, for example, a depth that is between 35 cm and 10 cm, in particular between 25 cm and 12.5 cm, preferably about 15 cm.
  • the trough depth can also vary.
  • the table surface has the trough in a central arrangement.
  • the trough can not only be completely angular, in particular rectangular. Rather, the trough geometry can have curves in its length, width and depth.
  • the contact surface arranged in the trough is preferably square, but can also be round or have a different geometry.
  • the support surface enables in particular the frying of a dish, it being possible in particular for a frying pan to be placed on the support surface.
  • the frying pan is also preferably rectangular, but can also have a different basic geometry.
  • the frying pan has a geometry adapted to the trough. For example, at least a part of the trough can be designed such that only a frying pan adapted to it can use the support surface.
  • the kitchen table has a vent, by means of which air can be drawn off above the support surface.
  • the vent is preferably provided with an inlet which is arranged in the trough.
  • ventilation is provided for the trough, in which an air flow leads along the trough above the contact surface.
  • a predominant component of the air flow thus has a direction of movement which is at least approximately parallel to the table surface.
  • a vertical component, which in particular leads vertically out of the trough, is at least reduced by this ventilation, preferably by at least 30%, preferably at least 50%, compared to a state when the ventilation is switched off.
  • the ventilation has an outlet which is arranged opposite the inlet of the ventilation.
  • This enables in particular a targeted air flow within the trough, which is preferably oriented so that the ventilation has its main effect above the support surface, but below the table surface. In particular, this allows the food to be roasted without too much of a nuisance to those who are sitting at the kitchen table.
  • a circulation system is arranged in the table.
  • the circulation system allows at least one partial air flow to be circulated inside the table.
  • this allows outflowing air to be limited and thus odor nuisance can be minimized.
  • a circuit allows heating of at least part of the air flow flowing around. This can also be used for heating dishes arranged in the trough with heating the support surface.
  • cooling is arranged in the table. This enables heat to be given off, for example, by air circulating in a circuit. This prevents a high heat load for people sitting at the table.
  • the air flow can be variably adjustable. This can be done in particular by means of an externally adjustable regulation as well as by an automated program for completing the dishes arranged in the trough.
  • thermal insulation can be provided in or on the table.
  • the thermal insulation can, for example, offer complete shielding, in particular include a seating area at the table.
  • the thermal insulation can also only be matched to certain areas of the table in which, for example, heat circulation occurs.
  • a suction device is provided below the table. Air flowing through the table can be continued via this suction.
  • This suction is preferably in a floor embedded on which the table is arranged.
  • the table preferably has a connection with which the suction can be connected. This avoids the provision of a disruptive device which limits the usable space in the region of the table for heat dissipation and / or air dissipation from the table. However, the latter can also be provided depending on the structural conditions.
  • the table is preferably designed in such a way that heat emission to the environment is less than 25 watts.
  • the table is constructed in such a way that a surface of the table is heated only insignificantly higher than an adjustable room temperature of an average of 22 ° C. This is achieved in particular by means of suitable thermal insulation.
  • the contact surface is preferably induction-heated.
  • the contact surface can also be designed in the manner known from DE 19703 532 C2.
  • the design of the contact surface as well as the design of the heating device as such, the materials and properties used, reference is made to this publication in the context of this disclosure. The same also applies to the possible materials described there for at least part of the bowl shape, with regard to possible electrical outputs of a heating device for the kitchen table and also with regard to the arrangement and implementation of switches, displays and the like.
  • the support surface can be a stone that is interchangeable.
  • the support surface is formed by means of an interchangeable insert.
  • the interchangeable insert preferably has a side border. This prevents, for example, that food accidentally placed on the support surface can spread laterally in the trough.
  • the side border is also used as a guide, in particular a fit for a frying pan to be used.
  • a further embodiment of the kitchen table provides that the table is equipped with lighting for the trough.
  • the well can be illuminated, for example, via one or more side walls of the well.
  • the side wall can have direct illumination of the luminous element.
  • one or more side walls are at least partially translucent, so that light can be irradiated.
  • the light can either be directed directly or indirectly into the trough.
  • the light intensity is preferably adjustable, for example using a dimmer.
  • at least one component belonging to the trough is arranged interchangeably. This enables quick cleaning, preferably by exchanging one or more components belonging to the trough.
  • the trough is designed in such a way that it complies with the prevailing hygiene regulations. This can affect the surface shape, the material used as well as a cleaning option. This also applies to the geometry of the trough. This is preferably such that spraying of fat or food parts from a frying pan to be avoided is avoided. Components of the trough affected by this, such as side walls or the floor, can be quickly cleaned due to their easy access.
  • the kitchen table preferably has at least one built-in grease filter, which in particular prevents grease from getting into the environment. Furthermore, the kitchen table preferably has at least one odor filter.
  • the odor filter can be arranged at a distance from the grease filter in the flow direction behind it.
  • the fat filter can be combined with the odor filter.
  • the grease filter as well as the odor filter can be arranged in a space that is connected to the trough.
  • the filters are arranged so that they are interchangeable. The filters can be replaced, for example, on the side of the table or by engaging in the recess.
  • appropriate inserts are provided for the filters, into which the filters are inserted and can also be pulled out again.
  • the ventilation of the trough is designed such that no extractor hood for the support surface above the table surface has to be provided for each individual kitchen table.
  • the trough has a cover.
  • This cover is in particular arranged to be movable.
  • the cover can be a glass plate that is slidably arranged in the table surface.
  • This cover is preferably used to prevent grease splashes from escaping out of the trough.
  • the cover is preferably transparent. It can consist of a plastic or glass.
  • the cover can be designed, for example, as a cover.
  • the lid is completely removable, for example. However, it can also be articulated.
  • the cover acts as a seal.
  • the cover can enable the trough to be closed airtight.
  • the cover can have a rubber ring seal for this purpose, which enables sealing. light.
  • the seal can also run along the trough.
  • the cover at least largely prevents roast air from escaping.
  • at least a small proportion of air can escape or be supplied either through the cover or adjacent openings.
  • the table surface has at least one additional recess for receiving dishes and / or cutlery.
  • a supplement to the heated food can also be placed in such a depression.
  • the supplement can be arranged in a suitable container.
  • a recess is also provided for a plate on which the food can be arranged directly or indirectly on the table surface.
  • a frying pan that has been placed in the trough can be removed from it and placed in the recess on the table surface.
  • the depression is preferably heatable. A temperature of the depression is such that combustion upon contact with the depression is excluded.
  • the table advantageously has an automatic frying regulation.
  • one or more sensors for determining one or more parameters can be arranged in the table.
  • a state of meat to be roasted can be recorded and evaluated with a sensor.
  • An integrated automatic control of the roasting process is preferably provided. This can provide, for example, that the table has an electronic control module, which also explains the roasting process as such. This can be done automatically via a suitable display. For this purpose symbols as well as texts can be displayed. There may also be the possibility of generating acoustic information for transmission to the user of the table.
  • the controller can provide a module that has preset programs for different dishes.
  • a further development provides that by correlating parameters determined via one or more sensors, these basic programs or control or regulation parameters generated therefrom are automatically adapted to the respective state of the food to be prepared. In particular, automatic frying regulation is provided.
  • a roasting process can look like this: The automatic roasting system in the table is put into operation by pressing a button on an operating field which is arranged on the table surface. After a first period of time, for example about four minutes, in which the trough heats up, the roasting system is illuminated. This indicates to the user that an operating temperature has now been reached. A cover, in particular in the form of a thermo glass lid, which can be pushed into the table top, is removed to such an extent that the frying fat and the food can be introduced into the trough. After closing the cover, the roasting process can be carried out. For example, a signal can be triggered after a second time period, for example also about four minutes. A light signal preferably indicates that the food to be roasted should be turned. If the light goes out again after a certain time, for example eight minutes, the user is informed that the roasting process has now ended. The user can now remove the fried food from the trough.
  • the food to be roasted is preferably arranged on a base which is heat-resistant.
  • the food and the base can, for example, be arranged in a packaging, in particular in a food-hygienic film packaging. After removing this packaging, the food on the base can be inserted into the trough and fried there as desired.
  • the underlay can preferably be reused later.
  • a catering system which has a plurality of kitchen tables with support surfaces recessed in the troughs for roasting, which can be heated by means of at least one heating device arranged on the table, a vent being arranged in the troughs, with one room , in which the tables can be arranged separately from one another, and with at least one cooling device which is also arranged in the room and is suitable for removing food.
  • the catering system is preferably designed in such a way that between 25 and 15 tables are arranged in one room, in particular between 35 and 19 guests
  • Allow seating Preferably kitchen tables can be provided in the catering system, which have several troughs.
  • a further development provides that between 30 and 40 seats can be arranged in a room between 70 m 2 and 90 m 2 .
  • a meat, salad and / or drink buffet can also be arranged in the room, preferably in the form of one or more self-service buffets.
  • the catering system in particular allows a room ventilation system to be designed in such a way that there is no strong suction to draw off the smell of roasting that has arisen in the depressions.
  • the room ventilation is preferably set so that the air in the room is adequately exchanged, but is not aimed at the individual troughs.
  • a further development provides that the venting of each trough is connected to a suction device that runs, for example, under the floor.
  • the extracted air is not directly discharged from the table into the room. Rather, the extracted air is preferably passed on to a central filter and conditioning unit. From there, for example, after the treatment, the extracted and possibly processed air, in particular collected from several troughs, can be led back into the room and / or can also be supplied to the environment outside the room.
  • a kind of buffet is arranged in the room, which can be equipped with meat, fish, poultry, salads and / or drinks.
  • the guest can help himself and prepare his selected portion at his kitchen table. If necessary, additional side dishes can be obtained from an assigned kitchen.
  • a further development provides that a circulation system is arranged in the room, via which a prepared dish can be supplied to at least part of the room.
  • the prepared food can be, for example, the selected meat, fish or poultry.
  • a side dish as well as drinks can also be fed in this way.
  • the circulation system is preferably such that a selection of prepared dishes can be guided along it and exposed to the guest over a section.
  • the catering system enables a selection of dishes that are currently in stock, without the need for a complex menu plan system.
  • the stockpiling can be kept correspondingly low.
  • the prepared dishes are preferably prepared in such a way that they are only provided for further preparation or consumption after the guest has removed them from the circulation system or the cooling device and then opened a transport container.
  • each kitchen table is equipped with a lock that must be released before the heater can be started up.
  • a release is preferably carried out centrally via a Operating device, which is arranged in particular in the immediate vicinity of a checkout area. This ensures that unauthorized use of the kitchen table is prevented. At the same time, the risk of injury from heating devices that are still in operation can be avoided after leaving the table.
  • the table can have safety means such as a timer, overheating protection, voltage protection and the like.
  • a method for heating a support surface arranged in a recess of a kitchen table in which a heating process is at least partially predetermined.
  • an automated heating process is aimed for.
  • the support surface can be heated up to a first temperature
  • the temperature can be lowered, whereby it remains above a second temperature for a period of time, and the heating can be set in a subsequent step.
  • the temperature and the time period are preset, for example, depending on the portion to be prepared.
  • a selector switch can be arranged on the kitchen table, which is used to select a program.
  • the heating in the heating device is coupled to one another with ventilation and / or ventilation of the depression in the kitchen table.
  • the ventilation can be adapted to the particular roasting process.
  • an air flow with a different volume flow viewed over the time of the roasting process and also afterwards, can be conducted over the support.
  • a preferred embodiment of the kitchen table provides that a 32 x 50 x 15 cm deep trough extends below the table surface.
  • the trough forms a roasting chamber, which is accessible through a 32 x 32 cm trough opening in the table surface.
  • a square hotplate is heated as a support surface by means of an electric heating device.
  • the square hotplate is installed on the pan floor.
  • a frying pan can be positioned on the hob. Meat can be fried in it.
  • a fume cupboard is installed on a first side of the hob, which is divided by a grease filter towards the hob. There is an exhaust pipe behind the grease filter, which in turn has a special filter to prevent smoke and odors has been covered.
  • An air stream flows over the square hob and over the frying pan into the fume cupboard, the fat filter being traversed and fat particles separating there.
  • the air flow then flows through the subsequent filter through the suction pipe to one or more air ducts to an engine.
  • the motor is preferably a fan, which causes a circulating air operation within the kitchen table.
  • the filtered, withdrawn vapors are preferably conducted via air ducts into a room which is installed on an opposite side of the hotplate opposite the fume cupboard.
  • This supply air space preferably has a slot of approximately 10 mm width below the table top in a width of the roasting space, through which the filtered air is led into the opposite extraction space.
  • an exhaust space and / or a supply air space has, for example, one or more nozzles in order to direct an air flow.
  • one or more nozzles can be arranged one above the other.
  • the nozzles can have dot, slot, or other geometric shapes. Combinations of such nozzles are also possible.
  • a nozzle plate can be provided through which the supply air, in particular recirculated air, is supplied.
  • One or more nozzles preferably have a directional effect on the emerging air jet. In particular, this is directed so that it at least partially points from the table surface to the support surface. In particular, such a nozzle effect is designed so that an outflow from the trough is largely avoided, if not suppressed.
  • a frying pan which is preferably cast iron. This is particularly robust, scratch and rub resistant.
  • the cast ladle can in particular have a special coating.
  • Figure 1 shows a first kitchen table in a sectional view.
  • 2 is a top view of a second kitchen table
  • 3 is a temperature-time diagram that schematically shows a heating process of a support surface
  • Fig. 6 shows another kitchen table.
  • the first kitchen table 1 shows a first kitchen table 1 which has a table surface 2.
  • a recess 3 is embedded in the table surface 2, in which a heating device 4 with a support surface 5 for an object 6 to be heated is arranged.
  • the first kitchen table 1 can be multi-legged or can stand on a single fixed base.
  • the trough 3 can have four side walls if the trough geometry is rectangular. However, the trough geometry can also be at least partially arcuate.
  • a grease filter 7 forms a side wall that is permeable to air and divides an exhaust space 8 above it.
  • the extraction space 8 is the space that follows after an overflow of the bearing surface 5 by an air flow.
  • a possible air flow and a corresponding air flow guidance is arranged as an arrow. After flowing through the
  • the grease filter 7 flows through the extracted air through an odor filter 9. This is particularly capable of binding unpleasant odors.
  • the air is drawn in via a motor 10 and fed back into the interior of the trough 3.
  • the circulated air enters the trough 3 via ventilation 11.
  • the ventilation 11 has a nozzle plate which has a plurality of nozzle openings.
  • the ventilation 11 can also have an aligned nozzle 12.
  • a baffle plate can be used to form the nozzle 12.
  • the nozzle 12 is preferably oriented in such a way that an air stream emerging from it causes such a suction effect over the bearing surface 5 that air rising from the object 6 to be heated is at least partially, in particular to a large extent, drawn to the exhaust space 8. In this way, an air curtain against smoke and odors is formed above the support surface 5, but below the table surface 2.
  • the first kitchen table 1 has an air inlet 13 and an air outlet 14 as an alternative additional equipment.
  • a kitchen table 1 according to the invention can have the air inlet 13 and / or the air outlet 14. This allows air to be supplied or removed from the circulating air circuit within the kitchen table 1.
  • Education provides that the heat flow contained in the air circulation is used to heat a component of the kitchen table 1. This can be, for example, the object 6 to be heated itself, but also, for example, part of the table surface 2. This can be, for example, a storage area for warm inserts. This is preferably done via an adapted air flow.
  • the first kitchen table 1 has a cover 15. The cover 15 is slidably arranged in the kitchen table 1 in the associated table top 16, for example.
  • the cover 15 is preferably made of a transparent material. This makes it possible to monitor the roasting process on the one hand, and on the other hand this prevents fat from splashing up.
  • a safety switch for example, can ensure that a power supply for the heating device 4 is interrupted.
  • the second kitchen table 17 has an interchangeable insert 18, which preferably forms a side border 19.
  • a cast iron pan 20 is arranged within the exchangeable insert 18 and is heated.
  • the second kitchen table 17 also has a recess 21 for a side dish 22.
  • the second kitchen table 17 is designed for a single person who can fry their portion in the pan 20. The self-prepared dish can then be consumed on the plate 23 together with the side dish.
  • FIG. 3 shows a temperature-time diagram for a possible heating process by means of a heating device 4 of the kitchen table 1 according to the invention.
  • the temperature is plotted on the Y axis, and the time is shown on the X axis.
  • the schematic view shows an increase in temperature up to a first temperature v1.
  • the temperature v1 is preferably an adjustable temperature which can be set depending on the dish to be prepared.
  • the heating output then drops, as a result of which the second temperature v2 is reached.
  • a temperature band between v1 and v2 is set for the actual roasting process and the main temperature required for this.
  • After a predeterminable time t2, heating of the heating device 4 is switched off. The heater 4 itself thereby cools slowly.
  • FIG. 4 shows a volume flow-time diagram in which the volume flow on the Y axis and the time on the X axis are plotted schematically.
  • FIG. 4 shows a connection between ventilation 11 or recirculation of the kitchen table 1 in connection with heating.
  • the volume flow can slowly increase until time t1 via a control during the heating process.
  • a permanent volume current set During the actual roasting process from t1 to t2, a permanent volume current set.
  • an increased volume flow can be supplied to cool the support surface 5 more quickly. This can be done automatically via an appropriate control or regulation.
  • the time difference t2 minus t1 can be predefined. In particular, a selection from different program items is possible depending on the selected item to be roasted and the type of roasting.
  • the catering system 23 has a room 24 in which a plurality of kitchen tables 25 are arranged, each of which has a recess 26. Furthermore, a cooling device 27 is arranged in the room 24, in which prepared meals can be stored. Furthermore, the room 24 has a circulation system 28. Various, already prepared dishes can be guided through the room 24 via the circulation system 28, which on the one hand provides a quick overview for the guest and on the other hand can be reached quickly.
  • the circulation system 28 can be arranged completely within the room 24, but also at least partially outside the room 24. This can be the case, for example, in interaction with a kitchen room arranged separately from room 24. Furthermore, a combined cash register and heating device control 29 is arranged in room 24.
  • the heating device 4 of the individual kitchen tables 25 can be influenced via the combination 29.
  • a lock for each heating device 4 is provided on each kitchen table 25, which can only be switched off if the corresponding lock is released on the combination 29.
  • Such a lock is preferably released via electrical signals, for example via radio.
  • FIG. 6 shows a further table 30.
  • a control panel 32 is arranged on the upper side 31 thereof.
  • An automated roasting process can be initiated in particular with the control panel 32.
  • the table 30 is preferably modular and closed all around.
  • a table top 34 is arranged on a base 33.
  • a movable cover plate 35 is embedded in the table top 34.
  • the cover plate 35 can be pushed into the table top 34, for example. There is also the possibility that the cover plate 35 can also be removed.
  • the upper side 31 also forms a flat surface in the region of the trough.
  • the cover plate 35 can be made flat, for example.
  • a leveling element 37 on the cover plate 35, which compensates for a height difference, for example, by a cover plate 35 recessed into the table plate 34 on the one hand and the top side 31.
  • a circulating air system is also arranged in the base 33. In particular, this is like the trough even insulated.
  • the base 33 can have, for example, a skeleton, in particular a metal skeleton or a skeleton comprising a plastic. Devices, devices, cladding and the like can be attached to this.
  • One or more surface elements 38 can also be attached to the outside of the skeleton.
  • At least one of the surface elements 38 can be removed repeatedly in order to enable adjustments, repairs or the like in the interior of the base 33.
  • Protective elements 36 can in turn be arranged on the surface elements 38. These are made of wood, for example. On the one hand, they prevent direct contact with the base 33. On the other hand, they serve as additional thermal insulation. Thermal insulation can also be arranged in the interior opposite the surface elements.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Combinations Of Kitchen Furniture (AREA)

Abstract

L'invention concerne une table de cuisine comprenant un plateau sous lequel se trouve au moins une cavité. Cette cavité abrite un dispositif chauffant dont la surface d'appui qui est destinée à recevoir un objet à chauffer, se situe dans la cavité sous le plateau de table. Le plateau de table a une taille qui permet de poser dessus de manière sûre au moins une assiette à une certaine distance de la cavité. Un système de ventilation est placé dans la cavité.
PCT/EP2004/003460 2003-04-02 2004-04-01 Table de cuisine pourvue d'une installation de cuisson a circulation d'air Ceased WO2004086925A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP04725006A EP1608252A1 (fr) 2003-04-02 2004-04-01 Table de cuisine pourvue d'une installation de cuisson a circulation d'air

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE20305322U DE20305322U1 (de) 2003-04-02 2003-04-02 Küchentisch mit Umluftbratanlage
DE20305322.2 2003-04-02

Publications (1)

Publication Number Publication Date
WO2004086925A1 true WO2004086925A1 (fr) 2004-10-14

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PCT/EP2004/003460 Ceased WO2004086925A1 (fr) 2003-04-02 2004-04-01 Table de cuisine pourvue d'une installation de cuisson a circulation d'air

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EP (1) EP1608252A1 (fr)
DE (1) DE20305322U1 (fr)
WO (1) WO2004086925A1 (fr)

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DE102016112252A1 (de) * 2016-07-05 2018-01-11 Daniel Braun Dunstabzug
DE202018004831U1 (de) * 2018-10-19 2020-01-24 Marco D'Andola Möbel mit einem Modul zur Zubereitung von Speisen

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US4821704A (en) * 1988-01-14 1989-04-18 Tucker James L Cooking apparatus ventilation system
DE19703532A1 (de) 1997-01-31 1998-08-06 Schott Glaswerke Modulare Grill- und/oder Kochgeräteeinheit
WO2001058323A1 (fr) * 2000-02-11 2001-08-16 Apex-Pal International Pte Ltd. Comptoir a sushi portatif a bande transporteuse
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