WO2011080110A1 - An oven - Google Patents
An oven Download PDFInfo
- Publication number
- WO2011080110A1 WO2011080110A1 PCT/EP2010/069954 EP2010069954W WO2011080110A1 WO 2011080110 A1 WO2011080110 A1 WO 2011080110A1 EP 2010069954 W EP2010069954 W EP 2010069954W WO 2011080110 A1 WO2011080110 A1 WO 2011080110A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- fan speed
- heater
- critical
- oven
- instantaneous
- 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
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
- F24C15/32—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
-
- 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
- F24C7/08—Arrangement or mounting of control or safety devices
- F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
Definitions
- the present invention relates to an oven wherein energy saving is
- the energy consumption value is aimed to be kept at low levels and measures aimed at providing energy saving are taken.
- the heater operates uninterrupted generally until the interior temperature of the oven reaches the temperature defined by the user at the start of cooking and afterwards operates depending on the on-off cycle within the interval determined by the thermostat.
- the energy consumption of the oven is directly proportional with the time period the heater is in the activated position.
- the heaters are switched off for certain time periods during the cooking process or at the end of the cooking process thereby making use of the stored waste heat in the oven in order to use energy efficiently.
- cooking programs aimed at saving energy the cooking time is prolonged and the desired cooking quality cannot be provided if the operation durations of heaters are kept lower than required.
- Patent Document No CH678996 relates to an oven wherein the heaters are switched off at a certain time before the expiry of the cooking time in order to decrease the energy consumption.
- the heat capacity of the oven and the elements thereof are utilized. Since the heaters operate for a shorter time period energy consumption decreases and the total cooking time is prolonged somewhat.
- Patent Document No. EP1213542 in an oven, the heaters are switched off until the interior temperature of the oven decreases to a predetermined temperature when stable conditions have been obtained at the defined cooking temperature.
- the heaters are operated again for reaching the stable set temperature once again.
- the waste heat of the oven is utilized until reaching the predetermined low temperature and the energy consumption of the oven decreases. It is recommended that the predetermined low temperature is around 100 °C when the heaters are in the switched off position. The reason why this value is selected for the low set temperature when the heaters restart operating is that water evaporates at around 100 °C and thus cooking can continue.
- the aim of the present invention is the realization of an oven wherein the energy consumption during the cooking process is decreased such that the cooking quality is not affected adversely.
- the heater comprises a sensor that detects the instantaneous fan speed and a control unit that provides the heater to be reactivated again after being deactivated at the end of the preheating duration according to the data transmitted by the sensor.
- the heater operates until the temperature defined by the user at the start of the cooking process is reached and afterwards operates during a preheating duration by performing the on-off cycle within the interval determined by the thermostat. Through this duration, some amount of heat is accumulated on all the elements of the oven.
- the heater is switched off and the accumulated waste heat is utilized. The waste heat is utilized in the most efficient way without foregoing the cooking quality by switching off the heater at the end of the preheating duration and switching on again according to the fan speed. Thus, energy saving is obtained.
- the control unit compares the instantaneous fan speed detected and transmitted by the sensor with the critical fan speed predetermined by the producer and switches on the heater, which is switched off at the end of preheating duration, when the instantaneous fan speed is smaller than the critical fan speed.
- the critical fan speed is a parameter determined by the producer by experimental studies based on the principle of making the most use of the cooking chamber waste heat without adversely affecting the cooking quality.
- energy consumption is decreased by keeping the heater switched off as long as possible and on the other hand the heater is reactivated again according to the critical fan speed, providing the cooking quality not to be adversely affected.
- Comparison of the instantaneous fan speed with the critical fan speed is carried out for a critical time period predetermined by the producer.
- the control unit reactivates the heater deactivated at the end of the preheating duration at the end of the critical time period.
- control unit calculates the difference between the instantaneous fan speeds measured by the sensor at certain time intervals and determines the amount of change in the fan speed and compares the amount of change in the fan speed with the amount of change in the critical fan speed.
- the control unit provides the heater deactivated at the end of the preheating duration to be reactivated.
- control unit In another embodiment of the present invention, the control unit
- control unit When the fan speed ratio is smaller than the critical fan speed ratio predetermined by the producer, the control unit provides the heater deactivated at the end of the preheating duration to be reactivated.
- the heater which is deactivated at the end of the preheating duration is reactivated according to fan speed.
- the waste heat of the cooking chamber is utilized to the maximum and thus energy saving is obtained.
- Figure 1 - is the sideways schematic view of an oven.
- Figure 2 - is the graphic showing the change in fan speed with respect to time in an oven.
- the oven (1 ) comprises a body (2), a cooking chamber (3) disposed in the body (2), wherein foods to be cooked are placed, a door (4) providing access to the cooking chamber (3), a heater (5) providing the air in the cooking chamber (3) to be heated, a thermostat (8) controlling the operation of the heater (5), a fan (6) moving the air heated by the heater (5), a motor (7) providing the drive of the fan (6), and a sensor (9) that detects the instantaneous fan speed (N) ( Figure 1 ).
- the oven (1 ) of the present invention furthermore comprises a control unit (10) that provides the heater (5) to operate by performing the on-off cycle within the time interval determined by the thermostat (8) for a preheating duration (tp) predetermined by the producer after the cooking chamber (3) reaches a first temperature (T1) defined by the user at the start of the cooking process, that provides the heater (5) to be deactivated at the end of the preheating duration (tp) and that determines the time when the heater (5) is reactivated by using the instantaneous fan speed (N) data transmitted by the sensor (9).
- a control unit (10) that provides the heater (5) to operate by performing the on-off cycle within the time interval determined by the thermostat (8) for a preheating duration (tp) predetermined by the producer after the cooking chamber (3) reaches a first temperature (T1) defined by the user at the start of the cooking process, that provides the heater (5) to be deactivated at the end of the preheating duration (tp) and that determines the time when the heater (5)
- the cooking chamber (3) reaches the first temperature (T1) defined by the user.
- the temperature of the cooking chamber (3) is provided to be stabilized by the heater (5) being operated by performing the on-off cycle within the interval determined by the thermostat (8) for a preheating duration (tp).
- the heater (5) is deactivated.
- the thermal inertia is utilized that accumulates on the cooking chamber (3) in the course of the preheating duration (tp) which is the longest time period the heater (5) is operated through the entire cooking process duration.
- the time when the heater (5) is reactivated after the preheating duration (tp) is determined by the control unit (10).
- the instantaneous fan speed (N) measured by the sensor (9) is transmitted to the control unit (10).
- the control unit (10) provides the heater (5) to be reactivated depending on the instantaneous fan speed (N). Consequently, the thermal inertia
- control unit (10) compares the instantaneous fan speed (N) with the critical fan speed (Nc)
- the critical fan speed (Nc) is determined by the experimental studies performed by the producer.
- the critical fan speed (Nc) is determined such that maximum utilization is maintained from the thermal inertia of the cooking chamber (3) and the cooking quality is not adversely affected by the time period the heater (5) is kept deactivated.
- the time period the heater (5) stays deactivated is kept at an optimum level that does not decrease the cooking quality.
- the control unit (10) continues comparing the instantaneous fan speed (N) with the critical fan speed (Nc) for a critical time period (tc) predetermined by the producer and if the fan speed (N) is greater than the critical fan speed (Nc) during the critical time period (tc), provides the heater (5) to be reactivated at the end of the critical time period (tc).
- the control unit (10) starts counting the critical time period (tc) after stopping the heater (5) at the end of the preheating duration (tp). If the instantaneous fan speed (N) is not smaller than the critical fan speed (Nc) during the critical time period (tc), the heater (5) is activated at the end of the critical time period (tc).
- control unit (10) In another embodiment of the present invention, the control unit (10)
- the control unit (10) determines the amount of change in the fan speed (DN) by calculating the difference between two consecutive instantaneous fan speeds (N) and when the amount of change in the fan speed (DN) is greater than the amount of change in the critical fan speed (DNc) predetermined by the producer, provides the heater (5) to be reactivated.
- the sensor (9) transmits the instantaneous fan speed (N) to the control unit (10) at predetermined time intervals, for example at every n second.
- the heater (5) is activated when the amount of change in the fan speed (DN) is greater than the amount of change in the critical fan speed (DNc).
- the control unit (10) is provided to determine the time when the heater (5) is activated more precisely and the amount of saved energy is increased.
- control unit (10) In another embodiment of the present invention, the control unit (10)
- RN determines the fan speed ratio (RN) by calculating the ratio of two consecutive instantaneous fan speeds (N) to one another and when the fan speed ratio (RN) is smaller than the critical fan speed ratio (RNc) predetermined by the producer, provides the heater (5) to be reactivated.
- the senor (9) detecting the instantaneous fan speed (N) is of the Hall effect type.
- control unit (10) provides the
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Electric Stoves And Ranges (AREA)
Abstract
The present invention relates to an oven (1) comprising a body (2), a cooking chamber (3) disposed in the body (2), wherein foods to be cooked are placed, a door (4) providing access to the cooking chamber (3), a heater (5) providing the air in the cooking chamber (3) to be heated, a thermostat (8) controlling the operation of the heater (5), a fan (6) moving the air heated by the heater (5), a motor (7) providing the drive of the fan (6) and a sensor (9) that detects the instantaneous fan speed (N).
Description
Description
AN OVEN
[0001] The present invention relates to an oven wherein energy saving is
provided during the cooking process.
[0002] In ovens the energy consumption value is aimed to be kept at low levels and measures aimed at providing energy saving are taken. The heater operates uninterrupted generally until the interior temperature of the oven reaches the temperature defined by the user at the start of cooking and afterwards operates depending on the on-off cycle within the interval determined by the thermostat. The energy consumption of the oven is directly proportional with the time period the heater is in the activated position. The heaters are switched off for certain time periods during the cooking process or at the end of the cooking process thereby making use of the stored waste heat in the oven in order to use energy efficiently. In cooking programs aimed at saving energy, the cooking time is prolonged and the desired cooking quality cannot be provided if the operation durations of heaters are kept lower than required.
[0003] In the state of the art Patent Document No CH678996 relates to an oven wherein the heaters are switched off at a certain time before the expiry of the cooking time in order to decrease the energy consumption. In the oven, at the end of the cooking process, the heat capacity of the oven and the elements thereof are utilized. Since the heaters operate for a shorter time period energy consumption decreases and the total cooking time is prolonged somewhat.
[0004] In the state of the art Patent Document No. EP1213542, in an oven, the heaters are switched off until the interior temperature of the oven decreases to a predetermined temperature when stable conditions have been obtained at the defined cooking temperature. When this
predetermined temperature is attained, the heaters are operated again for reaching the stable set temperature once again. The waste heat of the oven is utilized until reaching the predetermined low temperature and the energy consumption of the oven decreases. It is recommended that the predetermined low temperature is around 100 °C when the heaters are in
the switched off position. The reason why this value is selected for the low set temperature when the heaters restart operating is that water evaporates at around 100 °C and thus cooking can continue.
[0005] The aim of the present invention is the realization of an oven wherein the energy consumption during the cooking process is decreased such that the cooking quality is not affected adversely.
[0006] The oven realized in order to attain the aim of the present invention,
explicated in the first claim and the respective claims thereof, comprises a sensor that detects the instantaneous fan speed and a control unit that provides the heater to be reactivated again after being deactivated at the end of the preheating duration according to the data transmitted by the sensor. The heater operates until the temperature defined by the user at the start of the cooking process is reached and afterwards operates during a preheating duration by performing the on-off cycle within the interval determined by the thermostat. Through this duration, some amount of heat is accumulated on all the elements of the oven. At the end of the preheating duration, the heater is switched off and the accumulated waste heat is utilized. The waste heat is utilized in the most efficient way without foregoing the cooking quality by switching off the heater at the end of the preheating duration and switching on again according to the fan speed. Thus, energy saving is obtained.
[0007] In an embodiment of the present invention, the control unit compares the instantaneous fan speed detected and transmitted by the sensor with the critical fan speed predetermined by the producer and switches on the heater, which is switched off at the end of preheating duration, when the instantaneous fan speed is smaller than the critical fan speed. The critical fan speed is a parameter determined by the producer by experimental studies based on the principle of making the most use of the cooking chamber waste heat without adversely affecting the cooking quality. Thus, on one hand energy consumption is decreased by keeping the heater switched off as long as possible and on the other hand the heater is reactivated again according to the critical fan speed, providing the cooking quality not to be adversely affected.
[0008] Comparison of the instantaneous fan speed with the critical fan speed is carried out for a critical time period predetermined by the producer. When the instantaneous fan speed is greater than the critical fan speed during the critical time period, the control unit reactivates the heater deactivated at the end of the preheating duration at the end of the critical time period.
[0009] In another embodiment of the present invention, the control unit calculates the difference between the instantaneous fan speeds measured by the sensor at certain time intervals and determines the amount of change in the fan speed and compares the amount of change in the fan speed with the amount of change in the critical fan speed. When the amount of change in fan speed is greater than the amount of change in critical fan speed predetermined by the producer, the control unit provides the heater deactivated at the end of the preheating duration to be reactivated.
[0010] In another embodiment of the present invention, the control unit
determines the fan speed ratio by dividing the instantaneous fan speeds measured by the sensor at certain time intervals into one another and compares the fan speed ratio with the critical fan speed ratio
predetermined by the producer. When the fan speed ratio is smaller than the critical fan speed ratio predetermined by the producer, the control unit provides the heater deactivated at the end of the preheating duration to be reactivated.
[001 1] By means of the present invention, the heater which is deactivated at the end of the preheating duration, is reactivated according to fan speed. In the elapsed time during which the heater is kept switched off, the waste heat of the cooking chamber is utilized to the maximum and thus energy saving is obtained.
[0012] An oven realized in order to attain the aim of the present invention is
illustrated in the attached figures, where:
[0013] Figure 1 - is the sideways schematic view of an oven.
[0014] Figure 2 - is the graphic showing the change in fan speed with respect to time in an oven.
[0015] The elements illustrated in the figures are numbered as follows:
1. Oven
2. Body
3. Cooking chamber
4. Door
5. Heater
6. Fan
7. Motor
8. Thermostat
9. Sensor
10. Control unit
[0016] The oven (1 ) comprises a body (2), a cooking chamber (3) disposed in the body (2), wherein foods to be cooked are placed, a door (4) providing access to the cooking chamber (3), a heater (5) providing the air in the cooking chamber (3) to be heated, a thermostat (8) controlling the operation of the heater (5), a fan (6) moving the air heated by the heater (5), a motor (7) providing the drive of the fan (6), and a sensor (9) that detects the instantaneous fan speed (N) (Figure 1 ).
[0017] The oven (1 ) of the present invention furthermore comprises a control unit (10) that provides the heater (5) to operate by performing the on-off cycle within the time interval determined by the thermostat (8) for a preheating duration (tp) predetermined by the producer after the cooking chamber (3) reaches a first temperature (T1) defined by the user at the start of the cooking process, that provides the heater (5) to be deactivated at the end of the preheating duration (tp) and that determines the time when the heater (5) is reactivated by using the instantaneous fan speed (N) data transmitted by the sensor (9).
[0018] The heater (5) operates uninterruptedly until the temperature of the
cooking chamber (3) reaches the first temperature (T1) defined by the user. The temperature of the cooking chamber (3) is provided to be stabilized by the heater (5) being operated by performing the on-off cycle within the interval determined by the thermostat (8) for a preheating duration (tp). At the end of the preheating duration (tp) the heater (5) is deactivated. By deactivating the heater (5) the thermal inertia is utilized that accumulates on the cooking chamber (3) in the course of the
preheating duration (tp) which is the longest time period the heater (5) is operated through the entire cooking process duration. Thus, the operation of the heater (5) is not required and energy saving is provided. The time when the heater (5) is reactivated after the preheating duration (tp) is determined by the control unit (10). The instantaneous fan speed (N) measured by the sensor (9) is transmitted to the control unit (10). The control unit (10) provides the heater (5) to be reactivated depending on the instantaneous fan speed (N). Consequently, the thermal inertia
accumulated on the cooking chamber (3) is utilized to the maximum and energy saving is provided.
[0019] The heater (5) deactivated at the end of the preheating duration (tp)
continues operating by performing the on-off cycle within the interval determined by the thermostat (8) after being reactivated depending on the instantaneous fan speed (N).
[0020] In an embodiment of the present invention, the control unit (10) compares the instantaneous fan speed (N) with the critical fan speed (Nc)
predetermined by the producer and when the instantaneous fan speed (N) is smaller than the critical fan speed (Nc) provides the heater (5) to be reactivated (Figure 2). The critical fan speed (Nc) is determined by the experimental studies performed by the producer. The critical fan speed (Nc) is determined such that maximum utilization is maintained from the thermal inertia of the cooking chamber (3) and the cooking quality is not adversely affected by the time period the heater (5) is kept deactivated. By the heater (5) being reactivated depending on the critical fan speed (Nc), the time period the heater (5) stays deactivated is kept at an optimum level that does not decrease the cooking quality.
[0021] The control unit (10) continues comparing the instantaneous fan speed (N) with the critical fan speed (Nc) for a critical time period (tc) predetermined by the producer and if the fan speed (N) is greater than the critical fan speed (Nc) during the critical time period (tc), provides the heater (5) to be reactivated at the end of the critical time period (tc). The control unit (10) starts counting the critical time period (tc) after stopping the heater (5) at the end of the preheating duration (tp). If the instantaneous fan speed (N)
is not smaller than the critical fan speed (Nc) during the critical time period (tc), the heater (5) is activated at the end of the critical time period (tc).
[0022] In another embodiment of the present invention, the control unit (10)
determines the amount of change in the fan speed (DN) by calculating the difference between two consecutive instantaneous fan speeds (N) and when the amount of change in the fan speed (DN) is greater than the amount of change in the critical fan speed (DNc) predetermined by the producer, provides the heater (5) to be reactivated. The sensor (9) transmits the instantaneous fan speed (N) to the control unit (10) at predetermined time intervals, for example at every n second. The heater (5) is activated when the amount of change in the fan speed (DN) is greater than the amount of change in the critical fan speed (DNc). By the heater (5) being activated depending on the amount of change in the fan speed (DN), the control unit (10) is provided to determine the time when the heater (5) is activated more precisely and the amount of saved energy is increased.
[0023] In another embodiment of the present invention, the control unit (10)
determines the fan speed ratio (RN) by calculating the ratio of two consecutive instantaneous fan speeds (N) to one another and when the fan speed ratio (RN) is smaller than the critical fan speed ratio (RNc) predetermined by the producer, provides the heater (5) to be reactivated.
[0024] In an embodiment of the present invention, the sensor (9) detecting the instantaneous fan speed (N) is of the Hall effect type. Thus, the
instantaneous fan speed (N) is detected more precisely.
[0025] By means of the present invention, the control unit (10) provides the
heater (5) deactivated at the end of the preheating duration (tp) depending on the instantaneous fan speed (N) to be reactivated. Consequently, the thermal inertia accumulated on the cooking chamber (3) during the preheating duration (tp) is utilized maximally such that the cooking quality is not affected adversely.
[0026] It is to be understood that the present invention is not limited to the
embodiments disclosed above and a person skilled in the art can easily introduce different embodiments. These should be considered within the
scope of the protection postulated by the claims of the present invention.
Claims
1. An oven (1 ) comprising
- a body (2),
- a cooking chamber (3) disposed in the body (2), wherein foods to be cooked are placed,
- a door (4) providing access to the cooking chamber (3),
- a heater (5) providing the air in the cooking chamber (3) to be heated,
- a thermostat (8) that controls the operation of the heater (5),
- a fan (6) moving the air heated by the heater (5),
- a motor (7) providing the drive of the fan (6),
- a sensor (9) that detects the instantaneous fan speed (N) and
- a control unit (10) that provides the heater (5) to operate by performing the on-off cycle within the interval determined by the thermostat (8) for a
preheating duration (tp) predetermined by the producer after the cooking chamber (3) reaches a first temperature (T1 ) defined by the user at the start of the cooking process and provides the heater (5) to be deactivated at the end of the preheating duration (tp),
characterized by the control unit (10) that determines the time when the heater (5) is reactivated by using the instantaneous fan speed (N) data transmitted by the sensor (9).
2. An oven (1 ) as in Claim 1 , characterized by the control unit (10) that compares the instantaneous fan speed (N) with the critical fan speed (Nc) predetermined by the producer and when the instantaneous fan speed (N) is smaller than the critical fan speed (Nc) provides the heater (5) to be reactivated.
3. An oven (1 ) as in Claim 1 , characterized by the control unit (10) that continues comparing the instantaneous fan speed (N) with the critical fan speed (Nc) for a critical time period (tc) predetermined by the producer and if the fan speed (N) is greater than the critical fan speed (Nc) during the critical time period (tc), provides the heater (5) to be reactivated at the end of the critical time period (tc).
4. An oven (1 ) as in Claim 1 , characterized by the control unit (10) that
determines the amount of change in the fan speed (DN) by calculating the difference between two consecutive instantaneous fan speeds (N) and when the amount of change in the fan speed (DN) is greater than the amount of change in the critical fan speed (DNc) predetermined by the producer, provides the heater (5) to be reactivated.
An oven (1 ) as in Claim 1 , characterized by the control unit (10) that
determines the fan speed ratio (RN) by calculating the ratio of two consecutive instantaneous fan speeds (N) to one another and when the fan speed ratio (RN) is smaller than the critical fan speed ratio (RNc) predetermined by the producer, provides the heater (5) to be reactivated.
An oven (1 ) as in any one of the above Claims, characterized by the Hall effect type sensor (9).
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR200910102 | 2009-12-31 | ||
| TRA2009/10102 | 2009-12-31 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2011080110A1 true WO2011080110A1 (en) | 2011-07-07 |
Family
ID=43640471
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/EP2010/069954 Ceased WO2011080110A1 (en) | 2009-12-31 | 2010-12-16 | An oven |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2011080110A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2604929A1 (en) * | 2011-12-16 | 2013-06-19 | Electrolux Professional S.p.A. | Cooking equipment and a method of detecting operating conditions of a cooking equipment |
| AU2012203895B2 (en) * | 2011-07-12 | 2016-04-21 | Furphy's Foundry Sales Pty Ltd | Barbeque control system |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH678996A5 (en) | 1989-05-31 | 1991-11-29 | Electrolux Ag | Procedure and device for heating food in oven - where oven is automatically switched off shortly before completion of cooking and heat is recovered while allowing temp. to fall |
| JPH0949637A (en) * | 1995-08-08 | 1997-02-18 | Hitachi Home Tec Ltd | Cooker |
| WO2001053797A1 (en) * | 2000-01-20 | 2001-07-26 | Convotherm Elektrogeräte GmbH | Method for determining the proportion of a gas constituent contained in a gas mixture |
| EP1213542A2 (en) | 2000-11-10 | 2002-06-12 | Aktiebolaget Electrolux | A controller for the energy uptake fo an oven |
| EP1342414A1 (en) * | 2002-03-07 | 2003-09-10 | eloma GmbH Grossküchentechnik | Method for detecting the humidity in a device for treating and preparing food stuffs, and device for treating and preparing food stuffs |
| US6772752B1 (en) * | 2003-04-10 | 2004-08-10 | Maytag Corporation | Cooling system airflow sensor for a cooking appliance |
-
2010
- 2010-12-16 WO PCT/EP2010/069954 patent/WO2011080110A1/en not_active Ceased
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH678996A5 (en) | 1989-05-31 | 1991-11-29 | Electrolux Ag | Procedure and device for heating food in oven - where oven is automatically switched off shortly before completion of cooking and heat is recovered while allowing temp. to fall |
| JPH0949637A (en) * | 1995-08-08 | 1997-02-18 | Hitachi Home Tec Ltd | Cooker |
| WO2001053797A1 (en) * | 2000-01-20 | 2001-07-26 | Convotherm Elektrogeräte GmbH | Method for determining the proportion of a gas constituent contained in a gas mixture |
| EP1213542A2 (en) | 2000-11-10 | 2002-06-12 | Aktiebolaget Electrolux | A controller for the energy uptake fo an oven |
| EP1342414A1 (en) * | 2002-03-07 | 2003-09-10 | eloma GmbH Grossküchentechnik | Method for detecting the humidity in a device for treating and preparing food stuffs, and device for treating and preparing food stuffs |
| US6772752B1 (en) * | 2003-04-10 | 2004-08-10 | Maytag Corporation | Cooling system airflow sensor for a cooking appliance |
Non-Patent Citations (1)
| Title |
|---|
| DATABASE WPI Week 199717, Derwent World Patents Index; AN 1997-189088, XP002633135 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2012203895B2 (en) * | 2011-07-12 | 2016-04-21 | Furphy's Foundry Sales Pty Ltd | Barbeque control system |
| EP2604929A1 (en) * | 2011-12-16 | 2013-06-19 | Electrolux Professional S.p.A. | Cooking equipment and a method of detecting operating conditions of a cooking equipment |
| US20130153562A1 (en) * | 2011-12-16 | 2013-06-20 | Electrolux Professional S.P.A. | Cooking equipment and a method of detecting operating conditions of a cooking equipment |
| US9267692B2 (en) * | 2011-12-16 | 2016-02-23 | Electrolux Professional S.P.A. | Cooking equipment and a method of detecting operating conditions of a cooking equipment |
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