EP2282128A1 - Verfahren zur Beheizung einer Backofenmuffel - Google Patents

Verfahren zur Beheizung einer Backofenmuffel Download PDF

Info

Publication number: EP2282128A1
Authority: EP; European Patent Office
Prior art keywords: fan; speed; cooking chamber; temperature; oven
Prior art date: 2009-08-04
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.): Granted

Application number

EP10171812A

Other languages

English (en)

French (fr)

Other versions

EP2282128B1 (de

Inventor

Lorenzo Morbidelli

Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)

Whirlpool EMEA SpA

Original Assignee

Indesit Co SpA

Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)

2009-08-04

Filing date

2010-08-03

Publication date

2011-02-09

2010-08-03 Application filed by Indesit Co SpA filed Critical Indesit Co SpA

2011-02-09 Publication of EP2282128A1 publication Critical patent/EP2282128A1/de

2018-09-19 Application granted granted Critical

2018-09-19 Publication of EP2282128B1 publication Critical patent/EP2282128B1/de

Status Active legal-status Critical Current

2030-08-03 Anticipated expiration legal-status Critical

Images

Classifications

- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C15/00—Details
- F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
- F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
- F24C15/325—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation electrically-heated

Definitions

the present invention relates to a method for heating a cooking chamber of an oven according to the preamble of claim 1, as well as to an oven implementing such a method.
Patent EP 1965137 discloses the idea of varying the fan operating speed cyclically between two fixed (maximum and minimum) values which depend on the cooking program selected by the user.
Patent GB 2172990 proposes a different solution wherein the fan is kept constantly on during the cooking chamber warm-up step, whereas when this step is over the fan is turned on intermittently.
the present invention is based on the idea of operating the fan that circulates air inside the cooking chamber at a first speed when the cooking chamber is warming up, and at a second speed, different from the first one, when it is necessary to maintain the temperature reached within the chamber and the oven must not be heated any further.
the fan is operated at different speeds depending on whether the heating element located in the immediate vicinity of the fan is on or off.
This solution allows to maintain a uniform temperature in the cooking chamber, while at the same time improving the energetic efficiency of the oven.
the Applicant has observed that the air circulation imposed by the fan moves air flows against the walls of the cooking chamber; these flows (which are greater the hotter the air and the higher the fan speed) are directed against the walls of the cooking chamber and yield thereto a part of the heat which would otherwise be yielded to the food being cooked. Although insulating, the walls still yield heat outside the cooking chamber, which determines a further reduction in the energetic efficiency of the oven.
the fan When the oven is warming up and the heating resistor is on uninterruptedly, the fan is also turned on at a high speed so as to ensure a good heat redistribution throughout the cooking chamber.
the temperature holding step begins.
Such a control of the cooking chamber air recirculation fan allows therefore to reduce the dispersion of heat without seriously affecting its redistribution in the cooking chamber, thus improving the efficiency of the oven without heavily affecting the cooking of the foods.
the fan operating speed is chosen as a function of the cooking step being carried out and/or of the humidity present in the cooking chamber.
heating step will refer to any portion of a preset cooking program or to an oven operating step wherein one or more cooking chamber heating elements are controlled in such a manner as to maintain a desired temperature within the chamber, also with reference to the user's settings (e.g. grill cooking or ventilated cooking).
the fan is operated at a speed which depends on the difference between a temperature measured inside the cooking chamber and a reference temperature.
This fan control provides a further improvement of the oven performance, since when much heat must be supplied into the chamber in order to reach the desired temperature it is important to ensure significant convective motions (obtained by operating the fan at high speed) to allow the chamber to be heated evenly and ensure good cooking results.
Fig. 1 shows an oven 1 according to a first embodiment of the present invention.
the oven 1 is fitted with a control panel 2 comprising knobs 3 and a display (not shown in Fig. 1 ), through which the user can select the cooking parameters, in particular temperature and time, and possibly preset cooking programs as well.
the oven 1 comprises a muffle 4 made of thermoinsulating material that defines a cooking chamber 5 (which can be closed with a door 6), inside of which the foods to be cooked are placed.
the oven 1 is an electric one and includes, inside the muffle 4, a pair of heating elements which, in this example, consist of an grill electric resistor 7 located in the proximity of the muffle ceiling and a circular electric resistor 8 located on the side opposite to the door 6.
the heating elements may consist of infrared lamps yielding heat to the air present in the cooking chamber.
a fan 9 driven by a motor 10; the fan is mounted with its axis of rotation concentric to the circular resistor 8, so that when the resistor is heated the rotating fan will generate a hot air flow inside the oven.
the fan 9 is positioned behind a guard 11 consisting of a perforated panel, which in this embodiment example is installed on the vertical side of the muffle opposite to the door 6.
the panel 11 has front apertures facing the door 6, through which air is drawn from the chamber, and side apertures through which the air drawn by the fan and heated by the resistor 8 is expelled and goes back into the chamber.
the rotation of the fan 9 thus generates air flows F1 which mix the air in the chamber 5 in such a way as to obtain a temperature as uniform as possible in the cooking chamber.
the convective motions generated by the fan are such that the hotter air is delivered towards the walls.
the operation of the fan 9 and of the heating resistors 7 and 8 is regulated by the control unit 12 arranged outside the muffle 4, within an interspace 13 between said muffle and the outer shell 14 of the oven.
the control unit 12 is operationally connected to the control panel, e.g. through a wire harness 15, and thus it receives the commands entered by the user through the control panel 3.
control unit controls the activation of the fan 9 and of the resistors 7 and 8 so as to adjust the temperature inside the cooking chamber.
an electric wire harness 16 is provided which connects the control unit 12, the fan 9 and the resistors 7 and 8.
the oven is equipped with support feet 22 which keep the bottom of the outer shell 14 detached from the support plane of the oven 1, so as to leave the apertures 21 free or open and allow fresh air to enter the outer shell 14.
the air thus drawn in (indicated by reference F2 in Fig. 1 ) circulates inside the outer shell 14 and hits the control unit 12 and the control panel 2, thus cooling them.
the fan 17 is controlled by the control unit 12, which regulates its operation for the purpose of both cooling the electronic components and adjusting the extraction of the fumes from the cooking chamber.
the air mass F2 increases its temperature, thereby dissipating outside a part of the heat subtracted from the chamber.
the fan 17 is advantageously controlled by also taking into account the temperature detected in the proximity of the control unit 12; in particular, it is turned on only if the temperature measured by the sensor 19 exceeds a predefined temperature value.
the operating speed of the fan 17 depends on the difference between the measured temperature and the reference temperature, thus taking into account the temperature gradient at the control unit 12.
the fan 9 is also controlled by the control unit 12 in a manner such as to improve the energetic efficiency of the oven.
the air circulation within the cooking chamber 5 has in fact the effect of mixing the air and making the air temperature homogeneous in all areas of the cooking chamber; however, such a circulation increases the heat exchange with the cooking chamber walls.
the latter Although made of insulating material, the latter absorb heat from the air circulating in the cooking chamber and yield it to the outside environment.
the fan 9 is turned on at different speeds depending on whether the cooking chamber is being warmed up or not.
the fan is operated at two predetermined speeds (v1 and v2) depending on whether an oven warm-up step is being carried out or not.
both resistors 7 and 8 are turned on (ON level) to bring the cooking chamber to the desired temperature.
the temperature inside the cooking chamber 5 is detected by a temperature sensor 20 connected to the control unit 12.
the fan 9 is operated at a first speed v 1 .
the control unit When it detects that the temperature in the cooking chamber is higher than T ref , the control unit turns off the resistors and operates the fan 9 at a speed v2 lower than v1.
the control unit detects that the temperature in the cooking chamber is lower than T ref (at time t2), the resistors are turned on again and the fan is operated again at the speed v 1 .
v1 is between 1,600 and 2,200 rpm, and v2 is between 1,000 e 1,400 rpm.
v1 and v 2 are preferably chosen according to the cooking program selected by the user; for a cake cycle (in which the resistors 7 and 8 are always turned on or off simultaneously), the predefined values of v1 and v2 are 1,800 and 1,200 rpm, respectively.
the speeds v1 and v2 are chosen according to the cooking step being carried out.
control unit 12 One example of this type of control accomplished by the control unit 12 is shown in Fig. 3 .
the resistors 7 and 8 are both turned on, as shown by the curves R7 and R8 of Fig. 3 .
the fan 9 is operated at a speed v1.
the fan 9 is then operated at a speed v3 intermediate between v1 and v2.
the fan is thus operated at a different speed, said speed being correlated to the quantity of heat yielded by the heating elements to the air contained in the cooking chamber: the higher the number of active elements, the higher the power absorbed and dissipated by these elements and the higher the speed of the fan 9.
the fan 9 is controlled depending on the temperature measured by the sensor 20, in particular on the difference between the temperature measured by the sensor 20 and the value of the reference temperature T ref set for the ongoing cooking step.
control unit 20 is provided with a suitable control algorithm which adjusts the revolution speed of the fan 9 to a value that depends on said temperature difference.
the control unit 20 samples the temperature at regular intervals, and at each reading it determines at what speed the fan must be rotated.
the fan 9 is operated at a speed which depends on both the temperature measured in the cooking chamber and the ongoing cooking step.
a maximum fan speed is set based on which the actual fan speed is also calculated.
V max is the maximum speed set for the ongoing cooking cycle or cooking step, dependent on which and/or how many heating elements are on
⁇ T max is a preset value
⁇ is a constant obtained empirically and preferably dependent on the cooking step being carried out.
Fig. 4 shows the curves of Figs. 2 and 3 in the case wherein the speed is determined according to the equation (1) when at least one of the two resistors 7 and 8 is on.
v2 is calculated according to the equation (1) by considering a maximum speed value lower than the one taken into account in the calculation of the actual speed when at least one of the two resistors 7 and 8 is on.
both resistors 7 and 8 are initially turned on in order to warm up the cooking chamber 5.
the temperature measured in the cooking chamber is still lower than T ref , but ⁇ T is smaller than ⁇ T max ; consequently, the fan is turned on at a speed v 3 , lower than v max and calculated, for example, according to the equation (1).
the measured temperature is higher than T ref , and therefore the resistors 7 and 8 are turned off and the fan is operated at a slower speed v 2 .
the control unit turns on the resistor 8 to heat the cooking chamber.
T ref The difference from the reference temperature T ref is smaller than was detected at the time instants t0 and t1; hence the fan is turned on at a speed v 4 , lower than v 1 and v 3 but higher than v 2 .
the measured temperature is again higher than T ref , and therefore the resistor 8 is turned off and the fan is operated at a slower speed v 2 .
the control unit turns on the resistor 8 to heat the cooking chamber.
T ref The difference from the reference temperature T ref is rather small; hence the fan is turned on at a speed v 4 slightly higher than v 2 .
the fan revolution speed may be chosen by using other mathematical laws which relate the fan speed to the active heating element, to the measured temperature, and to the type of cooking being carried out.
⁇ 1 and a 2 are two empirically calculated time constants
v 1,maX and v 2,max are two maximum speed values at which the fan is operated when the measured temperature is lower or higher than the reference temperature, respectively; these speed values depend on the ongoing cooking step and on which and/or how many heating elements are on.
the actual speed is calculated according to a different law depending on whether the measured temperature is higher or lower than the reference temperature.
the law that regulates the revolution speed of the fan 9 depends on at least two temperature values measured in the chamber; in particular, it depends both on the measured instantaneous temperature and on historical temperature values, i.e. values previously measured by the control unit.
Such a type of control which also takes into account historical temperature readings, may be attained through a PID (Proportional-Integral-Derivative) controller and a memory area (possibly internal to the PID controller) which stores the temperature values measured in the cooking chamber by the sensor 20 or a combination (e.g. a sum) of the values measured in the past.
PID Proportional-Integral-Derivative
the values (whether punctual or combined) stored in this memory area represent the history of the cooking chamber temperatures and are used by the PID controller along with the measured instantaneous temperature in order to determine the actual speed at which the fan must be operated.
v 1,maX and v 2,max are the two maximum speeds at which the fan 9 is operated; these speeds depend on the ongoing cooking step and on which and/or how many heating elements are on
⁇ T is the difference between the temperature measured by the sensor 20 and the reference temperature
⁇ 1 , ⁇ 2 and ⁇ 3 are constants obtained empirically and preferably dependent on the type of cooking program being carried out
t start may be t1 or t2 or the oven start-up time.

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Engineering & Computer Science (AREA)
Chemical & Material Sciences (AREA)
Combustion & Propulsion (AREA)
Mechanical Engineering (AREA)
General Engineering & Computer Science (AREA)
Electric Ovens (AREA)
Electric Stoves And Ranges (AREA)

EP10171812.0A 2009-08-04 2010-08-03 Verfahren zur beheizung einer backofenmuffel Active EP2282128B1 (de)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
IT000612A ITTO20090612A1 (it)	2009-08-04	2009-08-04	Metodo per riscaldare una camera di cottura di un forno

Publications (2)

Publication Number	Publication Date
EP2282128A1 true EP2282128A1 (de)	2011-02-09
EP2282128B1 EP2282128B1 (de)	2018-09-19

Family

ID=42174045

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
EP10171812.0A Active EP2282128B1 (de)	2009-08-04	2010-08-03	Verfahren zur beheizung einer backofenmuffel

Country Status (2)

Country	Link
EP (1)	EP2282128B1 (de)
IT (1)	ITTO20090612A1 (de)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
CN103296962A (zh) *	2012-02-29	2013-09-11	艾默生电气公司	变速多相位电机的速度控制
WO2014044767A1 (de) *	2012-09-21	2014-03-27	E.G.O. Elektro-Gerätebau GmbH	Verfahren zum betrieb eines backofens und backofen
EP2896893A1 (de)	2014-01-17	2015-07-22	Electrolux Appliances Aktiebolag	Verfahren zum Betrieb eines Luftkonvektionsgebläses eines Garofens sowie Garofen
EP3018419A1 (de) *	2014-11-07	2016-05-11	Candy S.p.A.	Kochofen
CN113180488A (zh) *	2021-01-28	2021-07-30	宁波方太厨具有限公司	一种用于烹饪装置的热风机及烤箱
WO2021188471A1 (en) *	2020-03-19	2021-09-23	Illinois Tool Works Inc.	Convection oven
EP4040049A1 (de) *	2021-02-03	2022-08-10	LG Electronics Inc.	Ofen und verfahren zur steuerung davon

Citations (8)

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Publication number	Priority date	Publication date	Assignee	Title
DE2657929A1 (de) *	1976-12-21	1978-06-22	Bosch Siemens Hausgeraete	Backofen mit einem geblaese fuer die umwaelzung von heissluft
GB2172990A (en)	1985-03-23	1986-10-01	Buderus Ag	A method of cooking food in a forced circulation oven
EP1342414A1 (de) *	2002-03-07	2003-09-10	eloma GmbH Grossküchentechnik	Verfahren zum Erfassen der Feuchte in einem Gerät zur Behandlung und Zubereitung von Nahrungsmitteln sowie Gerät zur Behandlung und Zubereitung von Nahrungsmitteln
DE10303372A1 (de) *	2003-01-29	2004-08-26	Rational Ag	Verfahren zum Steuern eines Garprozesses
US20040262284A1 (en) *	2001-10-22	2004-12-30	Bsh Bosch Und Siemens Hausgerate Gmbh	Cooking device with high-speed heating unit
US20070246452A1 (en) *	2006-04-20	2007-10-25	Electrolux Home Products, Inc.	Variable speed convection in cooking applications
FR2900796A1 (fr) *	2006-05-15	2007-11-16	Brandt Ind Sas	Procede de cuisson d'un aliment, et notamment d'un poisson.
EP1965137A1 (de)	2007-03-01	2008-09-03	CANDY S.p.A.	Verfahren zur Behandlung von Lebensmitteln in einem Garofen und Garofen

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US4730100A (en) *	1986-11-26	1988-03-08	Jero Manufacturing, Inc.	Food cooking and heating apparatus

2009
- 2009-08-04 IT IT000612A patent/ITTO20090612A1/it unknown
2010
- 2010-08-03 EP EP10171812.0A patent/EP2282128B1/de active Active

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
DE2657929A1 (de) *	1976-12-21	1978-06-22	Bosch Siemens Hausgeraete	Backofen mit einem geblaese fuer die umwaelzung von heissluft
GB2172990A (en)	1985-03-23	1986-10-01	Buderus Ag	A method of cooking food in a forced circulation oven
US20040262284A1 (en) *	2001-10-22	2004-12-30	Bsh Bosch Und Siemens Hausgerate Gmbh	Cooking device with high-speed heating unit
EP1342414A1 (de) *	2002-03-07	2003-09-10	eloma GmbH Grossküchentechnik	Verfahren zum Erfassen der Feuchte in einem Gerät zur Behandlung und Zubereitung von Nahrungsmitteln sowie Gerät zur Behandlung und Zubereitung von Nahrungsmitteln
DE10303372A1 (de) *	2003-01-29	2004-08-26	Rational Ag	Verfahren zum Steuern eines Garprozesses
US20070246452A1 (en) *	2006-04-20	2007-10-25	Electrolux Home Products, Inc.	Variable speed convection in cooking applications
FR2900796A1 (fr) *	2006-05-15	2007-11-16	Brandt Ind Sas	Procede de cuisson d'un aliment, et notamment d'un poisson.
EP1965137A1 (de)	2007-03-01	2008-09-03	CANDY S.p.A.	Verfahren zur Behandlung von Lebensmitteln in einem Garofen und Garofen

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
CN103296962A (zh) *	2012-02-29	2013-09-11	艾默生电气公司	变速多相位电机的速度控制
US9214890B2 (en)	2012-02-29	2015-12-15	Emerson Electric Co.	Speed control of variable-speed multiple-phase motors
CN103296962B (zh) *	2012-02-29	2017-08-15	艾默生电气公司	变速多相位电机的速度控制
US10084406B2 (en)	2012-02-29	2018-09-25	Emerson Electric Co.	Speed control of variable-speed multiple-phase motors
WO2014044767A1 (de) *	2012-09-21	2014-03-27	E.G.O. Elektro-Gerätebau GmbH	Verfahren zum betrieb eines backofens und backofen
EP2896893A1 (de)	2014-01-17	2015-07-22	Electrolux Appliances Aktiebolag	Verfahren zum Betrieb eines Luftkonvektionsgebläses eines Garofens sowie Garofen
EP3018419A1 (de) *	2014-11-07	2016-05-11	Candy S.p.A.	Kochofen
WO2021188471A1 (en) *	2020-03-19	2021-09-23	Illinois Tool Works Inc.	Convection oven
CN113180488A (zh) *	2021-01-28	2021-07-30	宁波方太厨具有限公司	一种用于烹饪装置的热风机及烤箱
CN113180488B (zh) *	2021-01-28	2022-10-21	宁波方太厨具有限公司	一种用于烹饪装置的热风机及烤箱
EP4040049A1 (de) *	2021-02-03	2022-08-10	LG Electronics Inc.	Ofen und verfahren zur steuerung davon
US12152785B2 (en)	2021-02-03	2024-11-26	Lg Electronics Inc.	Oven and method for controlling the same

Also Published As

Publication number	Publication date
ITTO20090612A1 (it)	2011-02-05
EP2282128B1 (de)	2018-09-19

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EP2287533B1 (de)	2017-03-22	Verfahren zur Steuerung der Betrieb eines Ofens
EP2282128B1 (de)	2018-09-19	Verfahren zur beheizung einer backofenmuffel
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EP3876798B1 (de)	2022-05-18	Dampfkochvorrichtung
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US20100012644A1 (en)	2010-01-21	Dual fan convection performance divider
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JP2007303816A (ja)	2007-11-22	加熱調理器
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EP2327935A1 (de)	2011-06-01	Kochgerät mit dampferzeugungsvorrichtung
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JP2009284926A (ja)	2009-12-10	加熱調理器
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JP2017072303A (ja)	2017-04-13	加熱調理器
US20220330556A1 (en)	2022-10-20	Steam cooking system
JP2005233493A (ja)	2005-09-02	高周波加熱調理装置
US20240032720A1 (en)	2024-02-01	Cooking apparatus
CN118451281A (zh)	2024-08-06	具有蒸发器的烹饪器具以及用于运行该烹饪器具的方法
WO2020088845A1 (en)	2020-05-07	A cooking device for homogeneous cooking
EP2354666A2 (de)	2011-08-10	Selbstreinigungsverfahren für einen Ofen
JP6641119B2 (ja)	2020-02-05	加熱調理器

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