WO2024261789A1

WO2024261789A1 - Apparatus for cooking foodstuffs and corresponding method

Info

Publication number: WO2024261789A1
Application number: PCT/IT2024/050128
Authority: WO
Inventors: Luca TARONI; Renzo Mazzon; Mattia ZAMBON; Alessandro BURATTO
Original assignee: De Longhi Appliances SRL
Current assignee: De Longhi Appliances SRL
Priority date: 2023-06-23
Filing date: 2024-06-21
Publication date: 2024-12-26
Anticipated expiration: 2025-12-23

Abstract

An autonomous cooking apparatus (10) for cooking foodstuffs by means of a heated air flow (Fl) comprises and corresponding cooking method, wherein the apparatus (10) comprises a support body (11) provided with a housing compartment (13) from which a foodstuff container (12) is insertable and removable, a heating device (14) and a ventilation device (15) which are arranged in an upper portion of said housing compartment (13) and a heating device (16) arranged in a lower portion of said housing compartment (13).

Description

"APPARATUS FOR COOKING FOODSTUFFS AND CORRESPONDING METHOD"

FIELD OF APPLICATION

The present invention concerns a method and a corresponding apparatus for cooking foodstuffs by means of hot air, comprising a support body, a container for foodstuffs to be cooked insertable and extractable from the support body. The apparatus and the method according to the invention make it possible to cook a plurality of foodstuffs with different cooking modes, by suitably adapting the quantity and the category of heat transferred to them.

BACKGROUND OF THE INVENTION

Autonomous cookers, also known as air fryers, are known to cook foodstuffs by means of a heated air flow. Such apparatuses generally fall into two categories, namely those provided with a support body and with a lid which can be opened and closed with respect to the support body in order to insert and/or remove a foodstuff container from above, and those provided with a support body from which the foodstuff container can be inserted and removed as a drawer in the lateral direction.

The cooking apparatuses of either category comprise, arranged above the foodstuff container, a heating device, usually in the form of a resistor, and a ventilation device configured to suck air from the outside and convey it towards the heating device and the foodstuffs in such a way that it comes into contact with the latter suitably heated.

Generally, the known apparatuses are provided with an interface by means of which a user can start a cooking process or select one or more operating parameters, such as for example the cooking temperature, the time or the speed of the ventilation device.

Cooking apparatuses provided with an interface through which the user can select a determined category of foodstuffs are also known, and such selection results in the setting of determined operating parameters for cooking them.

These known apparatuses are not very versatile as they do not allow cooking a determined foodstuff with different cooking modes unless appropriate temperature or air flow speed values are manually set, thus making the use of the apparatus burdensome for the user. This solution requires that the user has both good cooking knowledge and techniques in order to be able to set the appropriate temperature and speed values.

The autonomous cooking apparatuses are generally sought after precisely because they make it easy to cook foodstuffs without requiring special knowledge.

Other cooking apparatuses of known category allow to choose a determined cooking mode, for example by hot air or steam, or of the plate category, or to select a typical oven cooking mode, such as “static”, “fan” or “grill”, by automatically setting the temperature and the speed of the air flow depending on the selection. These solutions are also not very versatile, as fixed and defined parameters are set for each cooking mode, sometimes not suitable for some foodstuffs.

Document US 2019/0387922 Al describes a cooking apparatus having a weight sensor to measure the weight of the foodstuffs and estimate, based on the speed at which the weight decreases, both a fat content present in the foodstuffs when cooking starts and also an estimate of the fat content present in the foodstuffs when cooking ends. The apparatus comprises a user interface by means of which it is possible to enter information on the type of foodstuffs, on the basis of which the fat content is calculated, which can comprise a recipe menu or a foodstuffs selector. US 2019/0387922 Al describes a cooking apparatus which can be either an air cooking apparatus or a ventilated oven, and in which it is possible to select a determined recipe from a list which, however, concerns one cooking mode only, that is, air or oven respectively, depending on the type of apparatus. In US 2019/0387922 Al there is no provision for selecting a cooking mode from different cooking modes, on the basis of which a same cooking apparatus can be suitable to operate as an air, grill or oven cooking apparatus.

US 2019/0320844 Al describes a cooking apparatus comprising a plurality of different cooking devices of different types, each of which is suitable to cook foodstuffs only according to a specific cooking mode. Based on the commands received and the recipe selected, a control unit selects the suitable cooking device. This solution requires a plurality of different cooking devices in order to have different cooking modes; however, it does not describe a single cooking apparatus suitable to operate in a different way and therefore to cook determined foodstuffs with different types of cooking modes, as a function of a selection made by a user through the interface.

AU 2020 314 733 B2 and WO 2022/026389 Al describe other cooking apparatuses of a known type.

There is therefore a need to perfect a cooking apparatus that can overcome at least one of the disadvantages of the state of the art.

To do this it is necessary to solve the technical problem of providing a cooking apparatus that allows to implement different cooking modes and processes both in relation to the foodstuffs that can be cooked and to obtain different cooking results.

One purpose of the present invention is to develop a cooking method that allows to cook different types of foodstuffs, by supplying a correct quantity of heat and thermal energy on each occasion.

One purpose of the present invention is to realize a cooking apparatus that is efficient and versatile in the use thereof.

Another purpose of the present invention is to realize a cooking apparatus that is easy for a user to use.

Another purpose of the present invention is to realize a cooking apparatus that allows to cook a foodstuff with a plurality of different cooking modes depending on the needs, without requiring manual settings by a user.

A further purpose of the invention is to develop a cooking method that facilitates the user in the use of the cooking apparatus in which it is implemented.

The Applicant has devised, tested and embodied the present invention to overcome the shortcomings of the state of the art and to obtain these and other purposes and advantages.

SUMMARY OF THE INVENTION

The present invention is set forth and characterized in the independent claims. The dependent claims describe other characteristics of the present invention or variants to the main inventive idea.

In accordance with the above purposes and to resolve the technical problem disclosed above in a new and original way, also achieving considerable advantages compared to the state of the prior art, an autonomous cooking apparatus according to the present invention suitable for cooking foodstuffs by means of a heated air flow comprises a support body, a container insertable and extractable from a housing compartment of the support body, an upper heating device and a ventilation device which are arranged inside the support body in an upper portion of the housing compartment and a lower heating device arranged in a lower portion of the housing compartment.

In accordance with an aspect of the present invention, the cooking apparatus comprises a user interface provided with first selection means configured to allow the selection of a determined cooking mode between at least two different cooking modes and second selection means configured to allow the selection of a determined foodstuff to be cooked among a plurality of foodstuffs.

In accordance with one aspect of the invention, the at least two cooking modes are selected between an air cooking mode, as normally carried out by “air fryer” category apparatuses, a grill cooking mode, suitable for providing the foodstuffs with both a cooking and an appearance similar to those obtainable with a barbecue and an oven cooking mode, similar to that obtainable with a traditional oven.

The selection of one or the other cooking mode involves a specific and different setting of the cooking apparatus, and in particular the regulation of the heating devices and the ventilation device in order to achieve thermal conditions and air flows inside the apparatus which correspond to the respective air, grill or oven cooking which can be achieved, respectively, with ventilated ovens, griddles or grills, or static ovens similar to traditional ones. The cooking modes allow to operate the same cooking apparatus in a different way, making it correspond on each occasion to an air cooking apparatus, a grill cooking apparatus or an oven cooking apparatus.

By the way of example, in the case of two cooking modes, they preferably include air and oven cooking modes or air and grill cooking modes, although it is not excluded that only the oven and grill cooking modes may be present.

According to other embodiments, all three cooking methods are provided.

In accordance with embodiments of the invention, at least where the grill cooking mode is provided, the cooking apparatus comprises a grill plate removably insertable in said container, which is configured to accumulate thermal energy to be transferred to the foodstuffs giving them the striped appearance typical of a cooking with a barbecue.

In accordance with an aspect of the present invention, the cooking apparatus comprises a memory unit in which a plurality of recipes is stored, for each of which specific operating parameters are defined for said heating devices and said ventilation device, wherein each recipe is associated with a combination of cooking mode/category of foodstuff.

In this way it is not only possible to select a determined cooking mode among those available, but also to set the most suitable operating parameters for a determined category of foodstuffs.

The cooking modes effectively define a different operation of the same cooking apparatus, delimiting respective ranges of operating values for the heating devices and the ventilation device, within which the specific recipes and operating parameters for each category of foodstuffs can be defined.

According to another aspect of the invention, said cooking apparatus comprises a control unit configured to receive from said interface at least a first selection signal of said determined cooking mode and a second selection signal of said determined category of foodstuffs and to automatically set the operating parameters of said heating devices and said ventilation device as a function of said first and said second signal.

The apparatus according to the invention therefore allows not only to choose a determined cooking mode or a category of foodstuffs, but both, and to manage the operation of the various components each time based on the combination of the two data.

According to possible variations, the cooking apparatus can also include acquisition means by which it can acquire information regarding the quantity of food to be cooked, for example in terms of weight. The acquisition means can provide, for example, manual weight input by the user via the interface or automatically, for example, by load cells associated with the compartment or support body.

In this way, operating parameters and cooking times can also be optimized in relation to the amount of foodstuffs.

According to embodiments, the first selection means comprise at least a first, a second and a third icon, each associated with a cooking mode.

The term “icon” here and in the following description means in general terms a stylized image, a writing, a text, a graphic sign, or a symbol that refers to a cooking mode or foodstuffs category, respectively, and is associated with a respective selection and control element.

According to embodiments, said first, second and third icons are displayed on a screen or panel of the touch-sensitive category and the user can make the selection of the cooking mode by directly touching the screen or panel.

According to possible embodiment variants, said first, second and third icons are associated with respective buttons, push buttons, sliders, or knobs suitable for serving as selection and control elements.

According to embodiments, the second selection means comprise a plurality of icons, for example in the form of images or graphic marks, representative of a certain category of foodstuffs that can then be selected through them.

By way of example, the second selection means may comprise a number of icons ranging from six to twenty depending on the variety of foodstuffs and of recipes associated with each combination of cooking mode/category of foodstuffs available. By way of example, the second selection means may comprise icons associated with the following categories of foodstuffs: potatoes, vegetables, beef, poultry, fish, crustaceans, pork, yeasted products, for example baked goods and/or desserts.

According to embodiments, the first and second selection means are correlated in such a way that operation of the one influences the operation of the other. In particular, the selection made on one of the first or second selection means respectively enables or inhibits the selection of one or more of the second or respectively first selection means.

According to embodiments, the selection of a cooking mode results in the enabling of a group of said second selection means, comprising the categories of foodstuffs suitable to be cooked with the selected cooking mode and the inhibition of another group of said second selection means, while the selection of a category of a category of foodstuff results in the enabling of the usable cooking modes and inhibits those not usable.

This interaction between the first and second selection means facilitates the use of the cooking apparatus for a user, as the latter is guided in the selection of an appropriate combination of cooking mode/category of foodstuffs, excluding unwanted or unsuitable combinations and which could lead to an incorrect cooking of the foodstuffs. According to such an embodiment, the first and second signals are distinct from each other.

According to an embodiment variant, it can be provided that said second selection means comprise a first, a second and/or a third group of icons, each associated with a cooking mode and the selection of one of the icons within one of said groups results in the selection of both the corresponding category of foodstuffs and of the cooking mode associated with said group.

According to this embodiment variant, it can be provided that the same icon relating to a category of foodstuffs is present in at least two groups and the selection in one or the other group results in the simultaneous selection of cooking modes/category of foodstuffs.

According to this variant the first and second signals are actually coincident with each other.

According to some embodiments, at least a first and a second reference value for temperature and/or speed of the air flow is provided for each recipe, and the control unit is configured to carry out a modification of the operating parameters of at least one of either the heating devices and/or the ventilation device during cooking, in order to switch from the first to the second reference value so as to supply the correct amount of heat and thermal energy for the entire cooking process.

In accordance with a further aspect of the present invention, a cooking method by means of a cooking apparatus comprising at least one container insertable in a housing compartment, a ventilation device, an upper heating device and a lower heating device, comprises: - inserting in said housing compartment said container with the foodstuffs to be cooked;

- receiving via an interface a first signal relating to a selection of a determined cooking mode chosen from an air cooking, a grill cooking or oven cooking;

- receiving via said interface a second signal relating to a selection of a category of foodstuffs to be cooked;

- selecting from a plurality of recipes stored in a memory unit the one associated with the combination of category of foodstuffs and cooking mode corresponding to the received signals and adjusting the operation of at least the ventilation device and of the heating devices on the basis of operating parameters defined by the selected recipe, in order to generate an air flow to be delivered on the foodstuffs with the desired speed and temperature.

According to one aspect of the invention, first and second selection means are provided, and the first and second signal are distinct from each other, wherein the first and second selection means are correlated and interfere with each other, whereby when one of the first selection means is selected, one or more of the second selection means are enabled or inhibited, respectively, and vice versa.

According to one aspect of the invention, the first signal and the second signal are coincident with each other and the selection of an icon corresponding to a foodstuffs category within a plurality of groups, each associated with a respective cooking mode, determines the contextual selection both of the foodstuffs category and also of the cooking mode.

In accordance with one aspect of the invention, for each selected recipe at least a first and a second reference value for temperature and/or speed of the air flow are provided, and the method provides to carry out a modification of the operating parameters of at least one of either the heating devices or the ventilation device during cooking, in order to switch from the first to the second reference value.

The method according to the invention therefore does not only allows to follow a specific recipe associated with a determined cooking method and/or foodstuffs category, managing the operation of the various components on each occasion, on the basis of the combination of the two datums. The method according to the invention, thanks to the variation of at least one of either temperature or speed of the air flow between at least a first and a second reference value, advantageously allows to better optimize the cooking of the foodstuffs in an automated manner, achieving a final result comparable to that of traditional methods, which however require various interventions by a user.

According to some embodiments, the method provides to set the second reference level when a determined time interval has elapsed between when the cooking starts and when the first reference level is set.

According to other embodiments, the method provides to switch from setting the first reference level to setting the second level as a function of the data detected by one or more temperature sensors arranged in the housing compartment and/or associated therewith.

According to some embodiments, the method provides to set the second reference level on the basis of an estimated average temperature value inside the cooking chamber.

In accordance with other embodiments, the method provides to set a first reference level for the temperature and the speed of the air flow and to gradually modify the operation of at least one of either the ventilation device, or the first or second heating device in order to progressively vary the temperature and/or speed in a linear manner, until the second reference level is reached.

DESCRIPTION OF THE DRAWINGS

These and other aspects, characteristics and advantages of the present invention will become apparent from the following description of some embodiments, given as a non-restrictive example with reference to the attached drawings wherein:

- fig. 1 is a schematic front view of a cooking apparatus according to the present invention;

- fig. 2 is a schematic side sectional view of the cooking apparatus of fig. 1;

- fig. 3 is a schematic view of an interface of the cooking apparatus of fig. 1 according to a first variant;

- figs. 4a-4f are schematic views of the interface of fig. 3 in different operating configurations;

- fig. 5 is a schematic view of an interface of the apparatus of fig. 1 in accordance with a second variant;

- figs. 6-8 are schematic graphs that show, by way of example, the operation of some components of the apparatus of fig. 1 for a given category of foodstuffs according to the three different cooking modes, respectively air, grilled and baked;

- figs. 9-13 are schematic graphs that show, by way of example, the trends in temperature and speed of the air flow for different recipes in relation to the respective reference levels.

We must clarify that in the present description the phraseology and terminology used, as well as the figures in the attached drawings also as described, have the sole function of better illustrating and explaining the present invention, their function being to provide a non-limiting example of the invention itself, since the scope of protection is defined by the claims. To facilitate comprehension, the same reference numbers have been used, where possible, to identify identical common elements in the drawings. It is understood that elements and characteristics of one embodiment can be conveniently combined or incorporated into other embodiments without further clarifications. DESCRIPTION OF SOME EMBODIMENTS OF THE PRESENT INVENTION Referring to fig. 1, an autonomous cooking apparatus 10 according to the present invention comprises a support body 11 provided internally with a housing compartment 13 and with a container 12 for foodstuffs which is insertable into and removable from the housing compartment 13. The apparatus 10 comprises an upper heating device 14 and a ventilation device 15 which are arranged in an upper portion of the housing compartment 13 and a lower heating device 16 arranged in a lower portion of the housing compartment 13.

The upper heating device 14 can be arranged below the ventilation device 15, as indicated with a dotted line, or around it, as indicated with a solid line.

The lower heating device 16 can be commanded independently of the upper heating device 14 so that it is possible to activate or adjust one, the other or both depending on the needs and the cooking mode to be performed.

The control of the two upper 14 and lower 16 heating devices is effectively decoupled.

According to embodiments, the upper 14 and/or lower 16 heating device may be realized in the form of electrical resistors, connected to respective power supply devices, not illustrated, able to be selectively commanded in order to switch them on and off, or modulate them so as to adjust the temperature inside the housing compartment 13 and the container 12.

According to embodiments, for example described with reference to fig. 2, the support body 11 is provided with a passage opening 37 and the container 12 is of the drawer category and can be inserted and extracted laterally into/from the housing compartment 13. According to possible embodiment variants, not illustrated, the support body 11 can be provided with a lid that can be opened or removed and closed and the container can be inserted and removed from above.

The apparatus 10 comprises a user interface 20 provided with first selection means 21 configured to allow the selection of a determined cooking mode among different cooking modes and second selection means 22 configured to allow the selection of a determined foodstuffs to be cooked among a plurality of foodstuffs.

According to embodiments, the first selection means 21 comprise at least two icons, in the example case three icons 21a, 21b, 21c, each associated with a cooking mode Mod_l, Mod_2, Mod_3.

In particular, the first mode Mod i may correspond to air cooking, the second mode Mod_2 to grill cooking and the third mode Mod_3 to oven cooking.

According to embodiments, in the case of only two cooking modes are provided, they may include air cooking mode and oven cooking mode (Mod i, Mod_3), or air cooking mode and grill cooking mode (Mod i , Mod_2), or grill cooking mode and oven cooking mode (Mod_2, Mod_3).

According to embodiments, there are three icons 21a, 21b, 21c, each associated with one of the cooking modes Mod i , Mod_2, Mod_3. The icons 21 a, 21 b, 21 c can be displayed on a touch-sensitive screen 23 and be directly selected by pressing on them, or they can be associated with respective buttons or selection knobs.

According to embodiments, the second selection means 22 comprise a plurality of icons, indicated in the figures with the capital letters A-J, each configured to allow the selection of a category of foodstuffs. Although the illustrated example shows ten icons, each corresponding to a different category of foodstuff, it is clear that their number can also be lower or higher.

By way of example, it can be envisaged that the second selection means 22 allow to select foodstuffs chosen from: potatoes (A), beef (B), pork (C), yeasted product such as baked goods (D) and desserts (E), frozen potatoes (F), poultry (G), crustaceans (H), vegetables (I), fish (J), etc.

Figs. 3-5 refer to solutions involving three cooking modes; in the case only two cooking modes are provided, the interface 20 will show only icons 21a-21c corresponding to the two modes present and the icons of the categories of foodstuffs suitable to be cooked with one or both of these two cooking modes.

According to possible embodiment variants, further commands can also be provided, for example a power command 24, commands 25, 26 to activate specific operating modes, such as for example a defrosting and/or heating function, pause and restart commands 28, or means 27 for displaying and/or setting a temperature and/or a cooking time.

The pause and restart command 28 allows a user to temporarily suspend a cooking process, for example to mix foods in the container, or even to change one or another among the cooking mode or the category of foodstuffs set, for example in the case of an incorrect selection is made.

According to embodiments, the apparatus 10 comprises a grill plate 17 removably insertable in the container, which is configured to accumulate thermal energy to be transferred to the foodstuffs giving them the typical striped appearance of a cooking with a barbecue.

The grill plate 17 is preferably made of metallic material. The grill plate 17 may comprise a base 18 and a plurality of protruding ribs 19 extending from said base 18.

According to embodiments, the grill plate 17 is shaped in such a way as to allow any fat and/or liquids released from the food to drain into the area below.

According to embodiments, the grill plate 17 can have a high mass so that it can store a large amount of heat energy to be transferred to the food.

According to embodiments, not illustrated, further accessories can also be provided such as a basket for containing foodstuffs during air cooking, or a water tray insertable into the container to optimize cooking some categories of foodstuffs.

The apparatus 10 comprises a memory unit 30 in which a plurality of recipes is stored, for each of which specific operating parameters are defined for said heating devices 14, 16 and said ventilation device 15, wherein each recipe is associated with a combination of cooking modes/category of foodstuff.

For example, one, two or more recipes may be stored in the memory unit 30 for each category of foodstuffs A- J provided in the selection means 22 as a function of the compatibility of the category of foodstuffs A-J with one or more cooking modes Mod_l, Mod_2, Mod_3. By the way of example, it can be provided that for a category of foodstuffs such as frozen potatoes F there is stored a single recipe for air cooking, for poultry G or fish J three recipes, one for each cooking mode, for the yeasted products such as baked goods D or desserts E only one recipe each for oven cooking. In accordance with one aspect of the present invention, for each recipe selected there are provided at least a first and a second reference value for temperature Tl, T2, T3 and/or speed VI, V2, V3 of the ventilation device 15, and possible time intervals Al , A2 in which to perform the switch from the first Tl , VI to the second T2, V2 or subsequent T3, V3 reference value, or the regulating mode to gradually switch from the first Tl, VI to the second T2, V2 reference value in a linear manner.

The apparatus 10 further comprises a control unit 31 configured to regulate the operation of at least the heating devices 14, 16 and of the ventilation device 15 as a function of the data received from the selection means 21, 22.

In particular, the control unit 31 is programmed to receive from the interface 20 at least a first selection signal of the cooking mode, i.e. chosen at least among the first Mod_l, the second Mod_2 and the third Mod_3 and a second signal of selection of a category of foodstuffs A-J and to automatically set the operating parameters of said heating devices 14, 16 and said ventilation device 15 as a function of the combination of said first and said second signal.

In particular, based on the combination of the two signals, the control unit 31 may select the appropriate recipe stored in the memory unit 30 and regulate the operation of the apparatus based on the operating parameters associated with the selected recipe as will be described in more detail below.

The control unit 31 is also configured to carry out a modification of the operating parameters of at least one of either the heating devices 14, 16 and/or the ventilation device 15 during cooking, in order to switch from the first Tl, VI to the at least one second T2, V2 reference value. According to embodiments, for example described with reference to figs. 3 and 4a-4d, the first 21 and second selection means 22 are correlated and interact with each other such that operation of the ones influences operation of the other.

In particular, the selection made on one between the first 21 or the second selection means 22 respectively enables or inhibits the selection of one or more of the second 22 or respectively first selection means 21.

With reference to fig. 4a, an example is shown in which the selection by the user of the first mode Mod i highlighted with the oblique lines leads to the control unit 31 enabling only the second selection means 22 which refer to foodstuffs that can be cooked with hot air. By way of example such foodstuffs may comprise potatoes (A), beef (B), pork (C), frozen potatoes (F), poultry (G), crustaceans (H), vegetables (I), fish (J).

With reference to fig. 4b, an example is shown in which the selection by the user of the second mode Mod_3 highlighted with the oblique lines leads to the control unit 31 enabling only the second selection means 22 which refer to foodstuffs that can be grilled. By way of example such foodstuffs may comprise beef (B), pork (C), poultry (G), crustaceans (H), vegetables (I), fish (J).

Similarly, as illustrated in fig. 4c, the selection of the third mode Mod_3 may lead to enabling only the second selection means 22 which refer to foodstuffs that can be baked. By way of example such foodstuffs may comprise beef (B), baked goods (D), desserts (E), poultry (G), crustaceans (H), vegetables (I), fish (J).

With reference to fig. 4d an example is illustrated in which the selection by the user of a certain category of foodstuffs by means of the second selection means 22, in particular frozen potatoes (F) leads to the control unit 31 enabling only the first selection means 21 associated with a compatible cooking mode, in the case of example the first air cooking mode Mod i .

With reference to fig. 4e an example is illustrated in which the selection by the user of a certain category of foodstuffs by means of the second selection means 22, for example beef (C), involves the control unit 31 enabling two 21a, 21b of the first selection means 21 associated with the first mode Mod i of air cooking mode and the second mode Mod_2 of grill cooking mode, allowing the selection of one or the other.

With reference to fig. 4f an example is illustrated in which the selection by the user of a certain category of foodstuffs by means of the second selection means 22, in particular fish (J) leads to the control unit 31 enabling all the first selection means 21 allowing the selection of any one of the three cooking modes Mod_l, Mod_2, Mod_3.

According to the embodiment of Figs. 3 and 4a-4f, the control unit 31 is actually configured to receive two distinct signals, each generated by the selection of one of the respective first 21 and second selection means 22.

Fig. 5 illustrates a possible embodiment variant of an interface 120 of the apparatus 10 according to the invention. In accordance with this variant, the first selection means 121 may comprise a first Gl, a second G2 and a third group G3 of icons, each associated with a cooking mode Mod_l, Mod_2, Mod_3 and each comprising a plurality of icons A-J corresponding to different categories of foodstuffs and defining the second selection means 122.

According to this solution, the selection of one of the icons A-J within one of the groups Gl, G2, G3 results in the selection of both the corresponding category of foodstuffs A-J, and of the cooking mode Mod i, Mod_2, Mod_3 associated with the group Gl, G2, G3. Unlike the embodiment of fig. 3, in the embodiment of fig. 5 actually all possible combinations of category of foodstuffs/cooking mode for which a recipe is provided in the memory unit 30 are directly visible. According to this embodiment variant, it can be provided that the same icon relating to a category of foodstuff is present in at least two groups Gl, G2, G3 and the selection in one or the other group results in the simultaneous selection of cooking modes/category of foodstuff.

According to embodiments, in each recipe stored in the memory unit 30 there are operating parameters chosen from speed of the air and/or of the ventilation device 15, temperature of the upper heating device 14, temperature of the lower heating device 16, data correlated to any accessories to be used such as the grill plate 17, a basket or other, and data correlated to the need or not to perform a preheating.

In particular, the speed or number of revolutions at which the ventilation device 15 must be set to achieve a given air speed may be indicated in the recipe. In fact, the ventilator speed is only the medium of controlling the airflow speed Fl , which is the fundamental quantity for cooking along with temperature.

For example, the recipe may indicate the speed or number of revolutions of the ventilation device 15 for each of the speed reference levels VI, V2, V3 provided by the recipe. The speed of the airflow is given by both the number of revolutions of the ventilation device 15 and the shape and size of the ventilation device 15, so although some examples of the numbers of revolutions of the ventilator in the various cooking modes are given in the following, it is clear that in case the shape and size of the ventilator is changed, the number of revolutions could be higher or lower.

In particular, for the same category of foodstuff, while air cooking and grill cooking provide for setting the ventilation device 15 at the possible maximum speed, for example 2500-3000 rpm, for oven cooking the speed of the ventilation device 15 can be regulated to a lower value, for example between 30 and 90% of maximum speed, for example 1000-2700 rpm in relation to the category of foodstuff.

According to embodiments, the temperature of the upper heating device 14 in the air cooking mode may be comprised between 160-200°C, in the grill cooking mode between 200-230°C and in the oven cooking mode between 80-200°C. These values are indicative and may also be different.

In particular, for the same category of foodstuffs, the temperature may be higher in the grill cooking mode and progressively lower in the air or oven cooking modes.

According to embodiments, the temperature of the lower heating device 16 in the air cooking or oven cooking mode may be comprised between 80-100°C, while in the grill cooking mode it may be around 100°C.

In general, in grill cooking it is preferable to switch on the lower heating device 16 are in a pre-heating phase, in the absence of foodstuffs, and switch it off once the foodstuffs have been placed on the grill plate 17 to avoid burning the fats and releasing unwanted fumes.

Thanks to the possibility of selecting both the cooking mode and the category of foodstuff, however, it is possible to provide cooking recipes for lean meats such as for example poultry or fish, in which it is envisaged to keep the lower heating device 16 switched on even while cooking the foodstuffs.

According to further embodiments, it may also be provided that in the stored recipes, instead of the indication of the temperature to be reached for one or the other heating device 14, 16, the percentage of switching on and off, i.e. of the dutycycle, e.g. 50%, 75%, 100% or intermediate values and/or the electrical power to be supplied, are indicated. Depending on the information given in the recipe it is therefore possible to control the operation of one or the other heating device 14, 16 with a closed-loop control, based on a feedback comparison of a measured temperature value with respect to the required value, or with an open-loop control, setting only the switching on/off frequency and the electric power supplied.

For example, the recipes may indicate the temperature to be reached and/or the percentage of switching on and off of one or the other heating device 14, 16 for each of the temperature reference levels Tl, T2, T3 provided in the recipe.

In the case of a feedback control is provided, temperature sensing devices 56, 57, e.g., temperature probes, arranged nearby of a respective heating device 14, 16 and connected to the control unit 31, can be provided.

It is clear that for each recipe the optimal values for category of foodstuff/cooking mode will be indicated.

According to embodiments, duty-cycle control of one or both of the heating devices 14, 16 can be provided through operating cycles of, for example, 50%, 75%, 100% even in the case in which a feedback control is provided, so as to be able to manage and control the heating ramp so as to reach the desired temperature without exceeding it. The control can be carried out differentially in relation to the selected category of foodstuffs and cooking mode; for example, the duty cycle to be considered in one or the other category/mode combination can be indicated in the stored recipes.

According to embodiments, the apparatus 10 may comprise one or more detection sensors 32, for example a proximity sensor, or a microcontroller, which is/are configured to detect the presence of the container 12 inside the housing compartment 13 and the control unit 31 may be configured to send a signal to the user on the screen 23 or by means of a sound signal in case such container 12 is not present. According to further embodiments, the apparatus 10 may comprise a detection sensor 33, for example a proximity sensor, or a microcontroller, which is/are configured to detect the presence of the grill plate 17 inside the housing compartment 13. In this case the control unit 31 may be configured to send a signalling to the user and/or inhibit the selection or the setting of the grill cooking mode, like for example of the second mode Mod_2.

According to embodiments, the support body 11 is delimited by respective upper 34, lower 35 and side walls 36, and the passage opening 37 is obtained on a side wall 36. The housing compartment 13 may in turn be delimited by a lower inner wall 38 and by side inner walls 39, which extend substantially parallel to the lower 35 and side outer walls 36.

According to embodiments, between the respective lower 35, 38 and side walls 36, 39 of the housing compartment 13 and of the support body 11 there is provided a free space defining a gap 40 in which an air flow F2 which is generated, in use, by natural convection can pass. Inlet openings 41 and outlet openings 42 which place the gap 40 in communication with the external environment may be provided on the lower 35 and side 36 outer walls of the support body 11. The support body 11 can be supported by support feet 29 such that the inlet openings 41 are spaced with respect to a support plane, so as to allow the passage of the air flow F2.The upper outer wall 34 can be provided with upper 43 and/or side 44 openings that place the housing compartment 13 in communication with the external environment, allowing the transit of an air flow F 1 generated by the main ventilation device 15.

A partition wall 45 can also be provided inside the support body 11 and which delimits an upper zone in which a drive member 46 is installed, from a lower zone in which the at least one ventilation device 15 is arranged and can have support function for such components. A gap 47 may also be provided in the upper zone and in which a secondary ventilation device 48 may be arranged, which may be configured to cool the drive member 46.

The partition wall 45 is provided with through-openings 49 that allow airflow to pass through them.

The container 12 is delimited by a bottom wall 50 and by containment walls 51. The container 12 can be associated with a gripping handle 52 arranged, in use, outside the housing compartment 13, which is graspable by a user in order to extract and insert the container 12 from/into the support body 11.

Depending on the type of apparatus 10, the container 12 can be pulled out frontally as a drawer or vertically. In the case of a container 12 of the drawer type, at the side on which the gripping handle 52 is installed, the container 12 may further comprise a hollow box-like portion 53, the inner 54 and outer 55 sides of which cooperate, in use, with the inner 39 and outer 36 side walls to delimit respectively the housing compartment 13 and the support body 11, and is placed in fluidic connection with the gap 40.

In the case of a vertically removable container 12, the support body 11 and housing compartment 13 can be conformed to define a substantially continuous gap 40 around housing compartment 13.

The operation of the apparatus 10 described heretofore, which corresponds to the method according to the present invention, comprises the following steps:

- inserting in the housing compartment 13 a container 12 for the foodstuffs to be cooked;

- receiving via the interface 20 a first signal relating to a selection of a determined cooking mode between at least two cooking modes chosen from air cooking Mod i, grill cooking Mod_2 or oven cooking Mod_3;

- receiving via the interface 20 a second signal relating to a selection of a category of foodstuffs A-J to be cooked;

- by means of the control unit 31 selecting from a plurality of recipes stored in the memory unit 30 the one associated with the combination of category of foodstuffs and cooking mode corresponding to the received signals and adjusting the operation of at least the ventilation device 15 and the heating devices 14, 16 on the basis of operating parameters defined by the selected recipe, in order to generate an air flow to be delivered on the foodstuffs having the desired speed and temperature.

According to some embodiments, for each recipe selected at least a first Tl, VI and a second T2, V2 reference value for temperature and/or speed of the air flow are provided, and the method provides to carry out a modification of the operating parameters of at least one of either the heating devices 14, 16 or the ventilation device 15 during cooking, in order to switch from the first Tl, VI to the second T2, V2 reference value.

In accordance with some embodiments, the method provides to set the second reference level for temperature T2 and/or speed V2 when a determined time interval At has elapsed from when the cooking starts and the first reference level Tl, VI is set.

According to other embodiments, the method provides to switch from setting the first reference level Tl, VI to setting the second reference level T2, V2 at an instant At which is determined as a function of the data detected by one or more temperature detection devices 56, 57 arranged in the housing compartment 13 and/or associated therewith.

According to some embodiments, the method provides to set the second reference level T2, V2 at an instant At which is determined on the basis of an estimated average temperature value inside the cooking chamber, or in the container 12, defined on the basis of the data detected by the temperature detection devices 56, 57.

In accordance with other embodiments, the method provides to set a first reference level for the temperature Tl and/or the speed VI of the air flow and to gradually modify the operation of at least one of either the ventilation device 15, the first 14 or the second heating device 16 in order to progressively vary the temperature and/or speed in a linear manner until the second reference level T2, V2 is reached.

According to some embodiments, the first reference level Tl, VI is higher than the second reference level T2, V2.

According to some variants, the first reference level Tl, VI is lower than the second reference level T2, V2.

If at least a first T 1 , VI and a second reference level T2, V2 are present for both temperature and speed, the setting of the second reference levels T2, V2 can occur at the same time instant At or at subsequent time instants At’, At”.

According to other embodiments, at least a third reference level for temperature T3 and/or speed V3 can also be provided, which can be higher or lower than the respective first Tl, VI and/or second reference level T2, V2.

Figs. 6-8 are graphs illustrating exemplarily the operation of the ventilation device 15, and of the upper 14 and lower 16 heating devices respectively for cooking a category of foodstuffs, in the case of the example fish J, according to the three modes of air cooking, grill cooking and oven cooking.

In the figures, the time is shown in abscissa, the electric power (Watt) to be fed to the heating devices 14, 16 is indicated in ordinate on the left side and the number of revolutions per minute (rpm) of the ventilation device 15 is indicated on the right side. The dashed-dotted line refers to the upper heating device 14, the solid line to the lower heating device 16, and the bold dotted line refers to the ventilation device 15. In fig. 6 corresponding to the air cooking mode, the ventilation device 15 is switched on and kept at a constant speed, for example a maximum speed, the upper heating device 14 is switched on and off according to a duty cycle with a period with a defined period with variable switch-on percentage over time according to a feedback control, while the lower heating device 16 is powered with a power for example of about 300W and switched on and off according to a duty cycle at 50% with a defined period with an open-loop control.

According to embodiments, however, the upper heating device 14 could be switched on and off with a fixed duty cycle without feedback control and/or the lower heating device 16 could be switched on or off with a variable duty cycle according to feedback control.

In general, in each firing mode, heating devices 14, 16 can be either open-loop or closed-loop (feedback) controlled. If the control is open-loop, the duty cycle is fixed and may possibly differ in the initial heating phase. If the control is closed- loop (feedback) for the heating device 14, 16 that is controlled in this way there is a respective temperature sensing device 56, 57 and the resulting duty cycle is a consequence of the feedback control.

According to embodiments, the power of the upper heating device 14 may be between 1500-2000W, and that of the lower heating device 16 may be less than that of the upper heating device 14, for example between 250-1200W.

By the way of example, in the graphs in figs. 6-8, the power of the upper heating device 14 is roughly 1600-1700W, that of the lower heating device 16 is roughly 250-350W.

In fig. 7 corresponding to the grill cooking mode, a pre-heating step SI, a foodstuffs insertion step S2, and a cooking step S3 are provided.

During the pre-heating step S 1 , the ventilation device 15 is switched on and kept at a constant speed, for example about 2500 rpm, the upper heating device 14 is powered with high power, for example greater than 1600W and switched on and off according to a determined duty cycle, in the case of example with closed-loop control, and the lower heating device 16 is powered with low power, for example about 300W and always kept switched on with a defined period with an open-loop control.

During the foodstuffs insertion step S2 the container 12 is extracted to place the foodstuffs on the grill plate 17 and subsequently reinserted into the housing compartment 13. At this stage, the ventilation device 15 and heating devices 14, 16 can be switched off.

During the cooking step S3 the ventilation device 15 is again switched on and set at a high speed, for example about 2500 rpm, the upper heating device 14 is powered with high power, which can be as in the pre-heating phase, for example greater than 1600W and switched on and off according to a determined duty cycle, while the lower heating device 16 remains switched off.

In fig. 8 corresponding to the oven cooking mode the ventilation device 15 is switched on and kept at a constant low speed, for example about 1000 rpm, the upper heating device 14 is powered with high power, for example greater than 1600W and switched on and off according to a determined duty cycle, while the lower heating device 16 is powered with low power, for example about 300W and kept constantly switched on. The operating parameters reported in the stored recipes, as well as the duration of the pre-heating, switching off and cooking steps, may obviously vary in relation to the different categories of foodstuffs, and may be totally or partially different with respect to the speeds, temperatures and durations indicated in the examples of figs. 6-8. In general, for the same category of foodstuffs, the ventilation device 15 in the oven cooking mode has a lower speed than the speed during the air or grill cooking mode, for example lower by a percentage between 30%-70%. The temperature of the upper heating device 14 may be higher in the grill cooking mode, while in the air and/or oven cooking mode it may be at least 30-50°C lower. Figs, from 9 to 13 show, by way of example, the temperature and speed trends for different recipes, each having at least a first reference level T1 , VI and a second reference level T2, V2 for the temperature and/or the speed of the air flow.

In fig. 9, the abscissa shows time while the ordinate shows a first VI and a second V2 reference value for the speed and a single reference value T1 for the temperature to achieve variable speed cooking.

This cooking can, for example, be suitable to cook leavened dough, such as a cake for example, by increasing the speed once leavening has finished. By way of example, the temperature can be comprised between 150-170 °C while the speed can vary from 1000 to 2500 rpm.

In fig. 10, the abscissa shows time while the ordinate shows a first Tl and a second T2 reference value for the temperature and a single reference value V 1 for the speed to achieve variable temperature cooking. This cooking can, for example, be suitable to cook meat, in order to quickly seal the external surface with a high temperature, for example around 210-230 °C, and subsequently cook the inside at a lower temperature, for example comprised between 170-190 °C. The speed can instead be kept constant, for example around 2500 rpm. In fig. 11, the abscissa shows time while the ordinate shows a first Tl and a second T2 reference value for the temperature and a first VI and a second V2 reference value for the speed to achieve variable temperature and speed cooking.

The temperature can vary, for example, from 170-190 °C to 210-230 °C, while the speed can vary from 1000 to 2500 rpm. In fig. 12, the abscissa shows time while the ordinate shows a first Tl, a second T2 and a third T3 reference value for the temperature and a first VI , a second V2 and a third V3 reference value for the speed to achieve a variable temperature and speed cooking. In the example case, the second reference level T2, V2 is higher than the first reference level Tl, VI and the third reference level T3, V3 is intermediate between the first Tl , VI and the second T2, V2.

However, other combinations of values are possible as a function of the type of foodstuffs to be cooked and/or the cooking mode to be used.

The temperature can vary, for example, from 180 °C up to 220 °C and then drop again to around 200 °C, while the speed can vary from 1000 to 2500 rpm and then drop to 2000 rpm. In the example case, the transition from the first Tl, VI to the second T2, V2 reference value occurs at the same instant At for the temperature and the speed, while the transition from the second T2, V2 to the third T3, V3 reference value occurs at different instants At’, A”.

In fig. 13, the abscissa shows time while the ordinate shows a first Tl and a second T2 reference value for the temperature and a first VI and a second V2 reference value for the speed, wherein the passage from the first Tl, VI to the second T2, V2 reference value occurs gradually and progressively, following a defined descending (or possibly ascending) ramp. By way of example, the temperature can vary from 180 °C to 220 °C while the speed can vary between 2500 and 1000 rpm.

It is clear that modifications and/or additions of parts may be made to the apparatus 10 and to the cooking method as described heretofore, without departing from the field and scope of the present invention, as defined by the claims.

It is also clear that, although the present invention has been described with reference to some specific examples, a person of skill in the art shall certainly be able to achieve other equivalent forms of apparatus and the cooking method, having the characteristics as set forth in the claims and hence all coming within the field of protection defined thereby.

In the following claims, the sole purpose of the references in brackets is to facilitate their reading and they must not be considered as restrictive factors with regard to the field of protection defined by the claims.

Claims

1. Autonomous cooking apparatus (10) for cooking foodstuffs by means of a heated air flow (Fl) comprising a support body (11) provided with a housing compartment (13) from which a foodstuff container (12) is insertable and extractable, an upper heating device (14) and a ventilation device (15) arranged in an upper portion of said housing compartment (13) and a lower heating device (16) arranged in a lower portion of said housing compartment (13), characterized in that said apparatus (10) comprises an interface (20, 120) provided with first selection means (21, 121) configured to select a determined cooking mode between at least two different cooking modes (Mod i , Mod_2, Mod_3) chosen from air cooking, grill cooking and oven cooking and second selection means (22, 122) configured to select a determined category of foodstuffs (A- J) to be cooked and a control unit (31) configured to receive from said interface (20, 120) at least a first selection signal of said determined cooking mode and a second selection signal of said determined foodstuff, to select from a plurality of recipes stored in a memory unit (30) the one associated with the combination of category of foodstuffs (A- J) and cooking mode (Mod__l, Mod_2, Mod_3) corresponding to the signals received and to automatically set the operating parameters of said heating devices (14, 16) and said ventilation device (15) as a function of the recipe selected on the basis of said first and second signal.

2. Apparatus (10) as in claim 1, characterized in that it comprises a memory unit (30) in which a plurality of recipes are stored, each associated with a combination of cooking modes/category of foodstuffs and comprising specific operating parameters for said heating devices (14, 16) and said ventilation device (15) and said control unit (31) is configured to select the recipe associated with the combination of cooking modes (Mod i, Mod_2, Mod_3) and category of foodstuffs (A- J) corresponding to the received signals.

3. Apparatus (10) as in claim 1 or 2, characterized in that said first selection means (21, 121) are configured to allow to select between different selectable cooking modes comprising an air cooking mode, a grill cooking mode and an oven cooking mode.

4. Apparatus (10) as in any claim from 1 to 3, wherein said first selection means (21, 121) and said second selection means (22, 122) are operationally correlated and the selection of the former conditions the operation of the others, and vice versa.

5. Apparatus (10) as in any claim from 1 to 4, characterized in that at least in the case in which said grill cooking mode is provided, said apparatus (10) comprises a grill plate (17) removably insertable in said container (12).

6. Apparatus (10) as in claim 5, characterized in that it comprises one or more detection sensors (32, 33) which is/are configured to detect the presence of said container (12) in said housing compartment (13) and/or the presence of said grill plate (17) in said container (12) and said control unit (31) is configured to send a signal to the user on a screen (23) or by means of a sound signal if said container (12) and/or said grill plate (17) is not present.

7. Apparatus (10) as in any one of the preceding claims, characterized in that said first selection means (21) comprise at least a first (21a), a second (21b) and/or a third icon (21c), each associated with a cooking mode (Mod i, Mod_2, Mod_3) and said second selection means (22) comprise a plurality of icons (A-J) each representative of a certain category of foodstuffs.

8. Apparatus (10) as in claim 7, characterized in that said first (21) and said second selection means (22) are correlated and interfere with each other, whereby the selection made on said first (21) or said second selection means (22) respectively enables or inhibits the display and/or the selection of said second (22) or respectively first selection means (21).

9. Apparatus (10) as in any one of claims 1 to 6, characterized in that said second selection means (122) comprise a plurality of icons (A-J) representative of different categories of foodstuffs grouped in a first (Gl), a second (Gl) and/or a third group (Gl), wherein each group (Gl, G2, G3) is associated with a cooking mode (Mod i , Mod_2, Mod_3) and defines one of said first selection means (121), wherein the selection of an icon (A-J) within one of said groups (Gl, G2, G3) results in the selection of both the corresponding category of foodstuffs and of the cooking mode (Mod i, Mod_2, Mod_3) associated with said group (Gl, G2, G3).

10. Apparatus ( 10) as in any one of the preceding claims, wherein for each recipe there is provided at least a first (Tl, VI) and a second (T2, V2) reference value for the temperature and/or speed of the air flow, and said control unit (31) is configured to carry out a modification of the operating parameters of at least one of either said heating devices (14, 16) and/or said ventilation device (15) during cooking, in order to switch from said first (Tl, VI) to said second (T2, V2) reference value.

11. Cooking method by means of a cooking apparatus (10) comprising at least one container (12) insertable into a housing compartment (13), a ventilation device (15), an upper heating device (14) and a lower heating device (16), comprising:

- inserting in said housing compartment (13) said container (12) for the foodstuffs to be cooked;

- receiving via an interface (20, 120) a first signal relating to a selection of a determined cooking mode (Mod_l, Mod_2, Mod_3) between at least two cooking modes chosen from air cooking, a grill cooking or oven cooking;

- receiving via said interface (20, 120) a second signal relating to a selection of a category of foodstuffs to be cooked (A- J);

- selecting from a plurality of recipes stored in a memory unit (30) the one associated with the combination of category of foodstuffs and cooking mode corresponding to the received signals and adjusting the operation of at least said ventilation device (15) and of said heating devices (14, 16) on the basis of operating parameters defined by the selected recipe.

12. Cooking method as in claim 11, characterized in that said first (21) and second selection means (22) and said first and second signal are distinct from each other and in that said first (21) and said second selection means (22) are correlated to and interfere with each other, whereby when one of said first selection means (21) is selected, one or more of said second selection means (22) are respectively enabled or inhibited and vice versa.

13. Cooking method as in claim 11, characterized in that said first signal and said second signal are coincident with each other and in that the selection of an icon (A- J) corresponding to a category of foodstuff within a plurality of groups (Gl, G2, G3), each associated with a respective cooking mode (Mod i, Mod_2, Mod_3) results in the simultaneous selection of both said category of foodstuffs and of said cooking mode.

14. Cooking method as in any claim from 11 to 13, characterized in that for each recipe selected there are provided at least a first and a second temperature (T 1 , T2) and/or speed (V 1 , V2) reference value, and said method provides to carry out a modification of the operating parameters of at least one of either said heating devices (14, 16) or said ventilation device (15) during cooking, in order to switch from said first (Tl, VI) to said second (T2, V2) reference value.

15. Cooking method as in claim 14, characterized in that it provides to set said second reference level (T2, V2) when a determined time interval (At) has elapsed from when the cooking starts and said first reference level (Tl, VI) is set.

16. Cooking method as in claim 14 or 15, characterized in that it provides to switch from the setting of said first reference level (Tl, VI) to the setting of said second reference level (T2, V2) as a function of the data detected by one or more temperature sensors.

17. Cooking method as in any claim from 14 to 16, characterized in that it provides to set a first reference level (Tl, VI) for said temperature and said speed of the air flow and gradually modify the operation of at least one of either said ventilation device (15) or said first (14) or second (16) heating device in order to progressively vary said temperature and/or said speed in a linear manner until said second reference level (T2, V2) is reached.

18. Cooking method as in any claim from 14 to 17, characterized in that said first reference level (Tl, VI) is higher than said second reference level (T2, V2).

19. Cooking method as in any claim from 14 to 17, characterized in that said first reference level (Tl, VI) is lower than said second reference level (T2, V2).

20. Cooking method as in any claim from 14 to 19, characterized in that there are at least a first (Tl, VI) and a second (T2, V2) reference level both for temperature and also for speed, and the setting of said second reference levels (T2, V2) is carried out at subsequent time instants (At, At’, At”).

21. Cooking method as in any claim from 14 to 20, characterized in that there is provided at least a third temperature (T3) and/or speed (V3) reference level different from said first (Tl, VI) and second (T2, V2) reference level.