EP3118526A1 - Fixation device for an aroma unit for the aromatisation of foodstuffs in cooking devices - Google Patents

Abstract

Holding device (30) for an aroma unit (50) for use in flavoring food (3) in cooking appliances (1) comprising a holding body (31) and a receiving chamber (32) for the aroma unit (50) provided on the holding body (31) , In this case, an atomizing device (33) is provided on the holder body (31).

Description

The present invention relates to a holding device for an aroma unit for use in the flavoring of food in cooking appliances.

In the prior art, it has become known to apply flavors, for example in the form of oils, to the food or the food during the preparation and cooking of foods in order to flavor the food or food. For example, with the DE 10 2013 108 992 A1 a method for cooking and flavoring of food in a cooking chamber of a cooking appliance and a corresponding cooking appliance has become known, wherein a heatable via a heater extraction container is provided. In the extraction vessel is dissolved in water dissolved extract. Subsequently, during cooking, the water and the extract dissolved therein are heated and evaporated. The flavored steam is fed into the oven. Such a cooking process basically works. The disadvantage of this, however, is that the extraction container must be laboriously cleaned after each cooking process in order to avoid unwanted aromatization by aroma residues in the extraction container and the lines in a subsequent cooking process. If, on the other hand, a flavoring agent is positioned in a cooking chamber in order to be taken up by the atmosphere in the cooking space in order to aromatize the food to be cooked, the disadvantage may arise that the flavoring of the food does not always occur reproducibly.

It is therefore the object of the present invention to provide a holding device for an aroma unit for use in the flavoring of food in cooking appliances, thus enabling a reproducible flavoring and a more homogeneous distribution of the flavoring agent.

This object is achieved by a holder device for a flavor unit with the features of claim 1. Preferred developments are subject of the dependent claims. Further advantages and features of the mounting device according to the invention will become apparent from the general description and the description of the embodiments.

A holding device according to the invention for an aroma unit is used for the flavoring of food in or on cooking appliances. In this case, the holding device according to the invention comprises a holder body and at least one on the holder body provided receiving chamber for the aroma unit. In this case, an atomizing device is provided on the holder body.

The mounting device according to the invention has many advantages. A considerable advantage of the mounting device according to the invention is that an aroma unit in the receiving chamber can be accommodated on the mounting device. A further advantage is that an atomizer device is provided on the holder body. This allows a homogeneous distribution of the aromatic agent in the cooking chamber and on the food to be cooked.

In preferred embodiments, the holding device and / or the holder body are reusable. In particular, the mounting device or a part of the mounting device or the mounting body or a part of the mounting body may be an accessory for a cooking appliance, which is nachkaufbar. This allows the user a wider field of application of the cooking appliance. In addition, if necessary or with aging of the mounting device, if necessary, a new mounting device can be purchased, so that an exchange is possible.

Preferably, the receiving chamber is preceded by a fluid inlet. In particular, the receiving chamber is connected downstream of the atomizer device. Particularly preferably, the fluid inlet of the receiving chamber is supplied with steam in order to at least partially dissolve out the aromatic agent contained in the aroma unit and to transport it to the food to be cooked. In particular, the following flow sequence is set: The steam generated by a steam generator of the cooking appliance is introduced at least in part and / or at least temporarily through the steam inlet. The steam inlet into the cooking chamber can be coupled to the holding device, so that the steam enters the holding device through a fluid inlet. From the fluid inlet, the steam passes into the receiving chamber and there to the aroma unit. Downstream of the aroma unit is the atomizer device, which leads to an atomization of the flavored vapor and / or deposited condensed droplets. The flavored steam finally enters the cooking chamber and there meets at least partially on the food, where the vapor condenses on the surface and emits the flavoring agent to the food.

Preferably, the holder body comprises a fastening means for attachment in a cooking chamber of a cooking appliance. The mounting device can thus be fastened in the cooking chamber via the fastening means of the holder body. For example, the holding device may have at least one flange which is inserted into a corresponding slot on the cooking appliance in order to fasten the holding device in particular in the cooking chamber of the cooking appliance. It is possible and particularly preferred that the Fastening means is a thread or includes such. Particularly preferred is the training as a bayonet or in the form of a bayonet connection, the counterpart of which is provided on the cooking appliance and is designed as a coupling device to connect the holder body of the mounting device with the coupling device of the cooking appliance. In particular, the coupling device is provided in the interior of the cooking chamber in order to receive the holding device there.

Preferably, the atomizing device comprises at least one atomizing chamber. At least one fluid outlet is provided at the atomizer chamber. It is possible and preferred that the atomizer chamber has at least one fine-pored outlet wall. The fine-pored Auslasswandung may be part of the fluid outlet or form the fluid outlet. For example, the fine-pored Auslasswandung be formed as a kind of perforated disc or hole wall having a plurality of through holes. In this case, there may be a homogeneous or inhomogeneous distribution of the holes on the perforated disk. For example, outside more holes than inside, or it may be that the perforated disc is formed curved outwards or inwards. Overall, the atomizer chamber preferably provides such an outlet wall with such a fluid outlet that as a whole as homogeneous a distribution as possible of the aromatized steam leaving the holder device is achieved in the cooking chamber.

In preferred embodiments, the atomizing chamber and the receiving chamber are arranged adjacent to each other. Particularly preferably, the atomizer chamber and the receiving chamber are provided adjacent to one another. When used as intended, the outlet wall particularly preferably directly adjoins the cooking chamber.

In advantageous developments, the holding device comprises at least one opening element for opening an aroma unit. Preferably, the opening element is arranged on the support body. The opening member may be attached, fixed or formed on the support body, for example. Such an opening element may arise, for example, by bending over part of the holder body. It is also possible that the opening element is produced by a bending punching process.

In all embodiments, it is preferred that the opening element or at least one opening element is pointed and / or sharp-edged. By means of a pointed and / or sharp-edged opening element, a film section of an aroma unit can be opened and / or severed. In this case, the opening element, for example, needle-like tips, cutting edges, cannula-like structures or the like, to open a corresponding film section of a flavor unit. This will accomplishes that an aroma-packaged initially aroma unit is automatically opened when used in the holder device and / or when inserting into the cooking appliance, so on the one hand a flavor-tight storage and on the other hand, a simple handling can be achieved.

In particularly preferred embodiments, the opening element is arranged at least partially within the receiving chamber. The opening element can also be arranged completely within the receiving chamber.

In preferred embodiments, a lid or end cover is provided. The end cover may be formed as a separate part and serve for connection to the holder body. For example, the holder body can be introduced into the cooking chamber of the cooking appliance and fixed there temporarily or permanently. In order subsequently to flavor food to be cooked, an aroma unit is introduced into the cooking space and, for example, introduced into the holding device permanently installed there. By closing the mounting device with the end cover, for example, the aroma unit can be opened automatically, so that the desired flavoring of the food is made possible in the subsequent cooking process.

But it is also possible that the holder body is essentially formed by the end cover, while in the cooking chamber of the cooking appliance, a permanently installed coupling device is provided to couple the holder body there. In such embodiments, the support body may consist essentially of the end cover, which then has the receiving chamber for receiving the aroma unit. In such embodiments, the atomizing device or the atomizing chamber of the atomizing device is preferably also provided or formed on the end cap.

Preferably, the holder body is food safe and consists in particular of a metal and preferably of a special steel or stainless steel. Particularly preferably, the holder body and / or the end cover made of austenitic and / or high-alloy stainless steel.

In all embodiments, the holder body and / or the end cover are preferably reusable. In such embodiments can be done by inserting a flavor unit at any time a flavoring of food. If no aroma unit is used, the holding device can be removed from the cooking chamber, so that there is no risk of contamination or undesirable aromatization in the subsequent cooking process.

Overall, the invention provides a simple flavoring option in a cooking process, wherein a holding device serves to receive an aroma unit and can be received in a cooking chamber of a cooking appliance. The mounting device has a receiving chamber for the aroma unit. Furthermore, care can be taken by the atomizer of the support means for a homogeneous distribution of the flavoring agent contained in the aroma unit. The fact that in each case a flavor unit is positioned in the mounting device, a reproducible procedure is provided. The shelf life is also increased because the aroma units can be packaged in an aroma-tight manner and thus be stored for a long time.

By, for example, piercing the container walls of the aroma unit on both sides, the aroma unit can be automatically opened. For this purpose, corresponding opening elements are preferably provided on a mounting device. These opening elements in particular cause an automatic opening of the walls of the aroma unit when inserted into the cooking appliance or when positioning on the mounting device.

In particular, the holding device is designed to collect an aroma-containing condensate from the aroma unit. Particularly preferably, dripping of condensate leaving the aroma unit is reliably avoided. For example, dripping can be reliably prevented by sputtering.

In particular, the holding device can be connected via a steam line to a steam generator of the cooking appliance. This can be achieved by providing a steam inlet nozzle of the cooking appliance in the region of the coupling device, so that the steam emerging from the steam inlet nozzle is introduced into the receiving chamber of the holding device. The steam inlet nozzle on the cooking chamber can for example serve as an opening element and be designed to pierce a foil wall of the aroma unit in order to open the aroma unit on one side. The opposite other side can be opened, for example, by opening elements on the holder body.

Further advantages and features of the present invention will become apparent from the embodiments, which are explained below with reference to the accompanying figures.

Figur 1

eine perspektivische Ansicht eines Gargeräts;

Figur 2

eine perspektivische Ansicht eines Backofens;

Figur 3

einen schematischen Querschnitt eines Gargeräts;

Figur 4

einen schematischen Querschnitt durch eine Halterungseinrichtung mit einer Aromaeinheit;

Figur 5

einen Querschnitt entlang der Linie A-A aus Figur 4;

Figur 6

einen schematischen Querschnitt durch eine andere Halterungseinrichtung mit einer Aromaeinheit;

Figur 7

noch einen schematischen Querschnitt durch eine weitere Halterungseinrichtung mit einer Aromaeinheit;

Figur 8

einen schematischen Querschnitt durch noch eine weitere Halterungseinrichtung mit einer Aromaeinheit; und

Figur 9

einen zeitlichen Verlauf einer Garguttemperatur bei einem Garvorgang.

In the figures show:

FIG. 1

a perspective view of a cooking appliance;

FIG. 2

a perspective view of a baking oven;

FIG. 3

a schematic cross section of a cooking appliance;

FIG. 4

a schematic cross section through a support device with a flavor unit;

FIG. 5

a cross section along the line AA FIG. 4 ;

FIG. 6

a schematic cross section through another support means with a flavor unit;

FIG. 7

still a schematic cross section through another mounting device with a flavor unit;

FIG. 8

a schematic cross section through yet another mounting device with a flavor unit; and

FIG. 9

a time course of a cooking temperature in a cooking process.

FIG. 1 shows a schematic perspective view of a cooking appliance 100, which has an oven. The oven 20 is closed by a door 22. The cooking system 100 or the cooking appliance 1 off FIG. 1 continue to have a hob 21. Controls 24 and a display 25 are used to control and display the operating conditions. The display 25 can also be designed as a touchscreen, so that a selection of the operating states is possible by touching graphically displayed buttons or the like. For example, a setting element 19, such as a slider, can also be displayed graphically on the touchscreen 25.

The cooking appliance 1 off FIG. 1 is suitable for flavoring during cooking. The constructive details of the procedure are explained below.

FIG. 2 shows a likewise schematic perspective view of a baking oven 20 as a cooking appliance 1. Here, the oven 20 is designed as a built-in appliance. The opened door 22 allows a view into the cooking chamber 3, from which a cooking chamber wall 26 can be seen.

FIG. 3 shows a highly schematic representation of a cooking appliance 1 in a cross section, wherein the cooking chamber 3 can be opened via a closable door 22.

In the cooking chamber 3 is a cooking product 2 is shown on a baking sheet or the like very schematically, which can be optionally aromatized in a cooking process in the cooking appliance 1.

The cooking appliance 1 is part of a cooking system 100 and, in addition to the cooking appliance 1, also comprises a holding device 30 in which an aroma unit 50 is arranged.

The mounting device 30 is here coupled to a coupling device 10 in the cooking chamber 3 and can be removed by the user at any time with a few simple steps from the cooking chamber 3.

The cooking chamber 3 has a cooking chamber cover 11. On the rear wall 15, a blower 18 is provided, which is driven by a motor 23. Optionally, a ring heater is provided to the fan to heat the air in the recirculation mode.

In any case, the cooking appliance 1 here has a top heat radiator 14 as radiant heat source 9. Furthermore, a steam generator 4 is provided which is in flow communication with a steam inlet nozzle 6 via a flow connection 17 and via a controllable and switchable valve 8.

The steam inlet nozzle 6 is provided in a middle region of the cooking chamber ceiling and is arranged so that the steam exiting from the steam inlet nozzle 6 is introduced directly and directly into the holding device 30.

In addition, a second steam inlet nozzle 7 is provided, which is arranged here on the rear wall 15 of the cooking chamber and this passes. The second steam inlet nozzle 7 is switched on and off via an associated and controllable valve 8. This means that the emerging from the second steam inlet 7 steam 5 can be switched on and off as needed. Likewise, the steam exiting the first steam inlet nozzle 6 can be switched on and off.

The mounting device 30 has a mounting body 31, on which a receiving chamber 32 and an atomizing device 33 are formed.

The receiving chamber 32 is dimensioned so that there is a flavor unit 50 is preferably used accurately.

The first steam inlet nozzle 6 and the holder device 30 with the aroma unit 50 are positioned so that the steam exiting the first steam inlet nozzle 6 is passed through the aroma unit 50 and finally as aromatized steam 16 from the aroma unit 50 Mounting device 30 emerges. In this case, the exiting aromatized steam 16 is atomized by the atomizing device 33 of the mounting device 30, so that a homogeneous distribution of the flavored steam 16 in the cooking chamber 3 is achieved.

Optionally, to further increase the homogeneity, the fan 18 may optionally be actuated alternately in different directions of rotation.

The cooking appliance 1 by the two steam inlet nozzles 6, 7 and by the Strahlungsheizquelle 9 as Oberhitzeheizkörper 14 and by the support means 30 with the aroma unit 50 targeted aromatization of the food 2. Different process flows can be realized as independent of aromatization by flavored steam 16 can be heated with steam from the second steam inlet nozzle 7. Regardless of heating via steam, the cooking chamber can also be heated via the top heat radiator or via other radiant heat sources, as is customary in ovens.

FIG. 4 shows an embodiment of the support means 30 in a lateral cross section, wherein in the receiving chamber 32 of the support means 30, an aroma unit 50 is shown. The flavor unit 50 may be arranged tightly in the receiving chamber 32 of the holder 30. The steam supplied through the first steam inlet nozzle 6 is introduced to the aroma unit 50. The aroma unit 50 consists of a flavoring agent 52 and an aroma carrier 51 and optionally further constituents. Here it is shown schematically that the aroma carrier 51 receives the flavoring agent 52 in the interior. It is possible, for example, that a suitable food is impregnated as aroma carrier 51 with the flavoring agent 52. Due to the rapidly flowing steam from the first steam inlet nozzle 6, the flavoring agent 52 is triggered and / or entrained. Shown here are lateral fluid outlets 37, which may be part of an atomizing device 33.

FIG. 5 shows the cross section AA FIG. 4 and FIG. 12 illustrates a plan view of the support means 30 and the aroma unit 50 received therein in the receiving chamber 32. Here, the lateral discharge walls 38 are seen, in each of which a plurality of fluid outlets 34 are provided serving as the atomizing means 33.

FIG. 6 shows an embodiment of the support means 30 which is coupled in the cooking chamber 3 to a coupling device 10. Here, lateral projecting webs of the mounting device 30 or of the holder body 31 are introduced into corresponding slots on the coupling device 10.

The coupling device 10 may be arranged so that an assembly of the support means 30 without collision with the upper heat radiator 14 is possible. In FIG. 6 It can be seen that a lower edge 12 of the coupling device 10 is located much higher than a lower edge 13 of the upper heat radiator 14. This means that without the use of support means 30, the full free working height is available in the cooking chamber. Depending on the configuration and height of the mounting device 30, the available height of the cooking chamber 3 will be somewhat reduced when the flavoring is selected.

FIG. 7 shows an embodiment in which the support means 30 is also attached to the cooking chamber 11. Here, the holding device 30 consists of a holder body 31 and a cover cover 40 which is screwed to the bottom of the open end of the support means 30. A fastener 35 such as a thread or the like may be used to attach the end cover 40 to the support body 31. In the interior of the mounting device 30, a receiving chamber 32 is formed, in which an aroma unit can be seen. In the lid or end cap 40 of the holder device 30, a plurality of fluid outlets 37 are provided on an outlet wall 38. About the fluid outlets 37 of the exiting aromatized steam is reliably atomized, so that a drop formation and dripping of the aromatic agent are reliably prevented on the food. A drop falling on the food could lead to a locally too strong flavoring.

In addition, in the atomizer chamber, an opening element 41 or a plurality of opening elements 41, which pierce here in the lower wall of the aroma unit 50 and thus open it. From above, corresponding opening elements are engaged with the upper wall of the aroma unit 50, so that the steam entering the flavor unit 50 from above through the steam inlet nozzle 6 is passed and exits the aroma unit 50 at the bottom and the atomizer chamber 36 and the fluid outlet 37 through the atomizer 33 is reliably atomized.

FIG. 8 shows a variant in which the support means 30 is also attached to the cooking chamber 11 of a cooking appliance 1 not shown here. The holder body 31 is here screwed to the coupling device 10, for example, in order to reliably receive the holder device 30 in the cooking chamber 3.

In the receiving space 32 of the mounting device 30, a container 54 of the aroma unit 50 can be seen. In the interior of the container 54, the aroma carrier 51 is depicted, in addition pure vapor is supplied from above via the first steam inlet nozzle 6 as the fluid inlet 34 of the atomizing device 33. The supplied steam passes through the aroma carrier 51 and passes past the opening elements 41 into the atomizer chamber 36 via. At the outlet of the atomizing chamber 36, an outlet wall 38 is provided, on which a plurality of fluid outlets 37 is arranged, at which any droplets forming there are atomized directly.

The opening elements 41 in the interior of the holding device 30 serve as aids for opening the container 54 of the aroma unit 50. The aroma unit 50 here has a container 54 as aroma-tight packaging, wherein the aroma unit 50 has a stable body, which here is preferably approximately cylindrical. At the axial ends, that is to say at the upper end of the container 54 and at the lower end of the container 54, film sections 58, 59 are provided on the sides 56, 57, which provide an aroma-tight packaging when the aroma unit 50 is stored.

If the food to be cooked is to be aromatized during a cooking process, the holding device 30 is removed from the cooking chamber 3 and an aroma unit 50 is introduced into the receiving space 32 of the holding device 30. First, the film section 59 of the container 54 rests on the pointed opening elements 41. Thereafter, the mounting device is spent with the aroma unit received in the cooking chamber 3 and the holder body 31 is coupled via the attachment means 35 with the coupling device 10 and screwed here, for example. The steam inlet nozzle 6 presses with the lower end first against the film section 58 until the film section 58 as well as the film section 59 is pierced by the opening elements 41. This ensures that when you start a cooking program with flavoring the aroma unit is open at least.

FIG. 9 shows a highly schematic diagram of a process sequence or a temperature profile in a cooking and aromatizing process.

At the beginning, the surface of the food has ambient temperature. First, the cooking chamber is heated, this being done in particular via thermal radiant heat sources or a separate steam generating device. The valve 8 of the first steam inlet nozzle 6 is closed until the minimum temperature 71 is reached.

After reaching the minimum temperature, the temperature of the food surface increases at a reduced rate in order to provide an effective flavoring phase. In this second phase 82, preferably only the first steam inlet nozzle is subjected to steam, so that the steam generated passes through the aroma unit 50 and enters the cooking chamber of the cooking appliance 1 together with the flavoring agent. While no aromatization takes place in the first phase 81, the food to be cooked is aromatized in the second phase 82.

Finally, an upper limit temperature 72 is reached. From this temperature, the aromatization is no longer so effective and / or ineffective, so that in the third phase 83, the aromatization can be stopped again. But it is also possible to continue to initiate flavored steam 16 in the cooking chamber 3, when the aroma unit 50 is intended for single use. At the end, a fourth phase 84 follows, in which the temperature at the surface of the food decreases considerably. It is also conceivable to provide one or the sole flavoring phase at the end of the cooking process. Then flavored steam 16 is passed into the cooking chamber 3 when the temperature of the food surface is below the upper limit temperature 72 again.

The cooking system 100 comprises a cooking appliance 1 and the holding device 30, on which at least one aroma unit 50 can be accommodated. The aroma unit 50 may be closed in an aroma-tight manner and is opened, in particular, by opening elements 41 provided on the holding device 30 and / or the cooking chamber when the holding device 30 is inserted into the cooking chamber 3.

The aroma-tight sealing of the aroma unit, the concentration ratio of individual components of the flavoring agent can be ensured over a longer or even a long time.

For aromatization, steam is passed from a steam generator directly into the holding device or into the receiving chamber of the holding device. There, the steam passes through the flavor unit and absorbs the flavor. The steam generator does not come in contact with flavoring agents. A complex cleaning is not necessary.

A second steam inlet nozzle 7 can serve, in addition to initiate fresh and pure steam in the cooking chamber, regardless of a possible aromatization. The aroma unit has, in particular, a container 54, on which aroma-tight walls 55 are provided. In particular, two opposite ends have foil sections 58, 59, which are executed aromadicht in the storage state and can be opened automatically when inserting the support means 30 in the cooking chamber 3.

Optionally, it is also possible that the aroma unit 50 has no aroma-tight walls and is surrounded by an outer package 65 which must be opened or removed when the flavor unit 50 is to be used.

The cooking appliance 1 is controlled by a cooking program, so that at appropriate times aromatized steam and / or pure steam is introduced. The number The steam pulses for flavoring depends in particular on the type of food. Other influences, such as the cooking space size and the type of cooking appliance are taken into account during programming.

In all embodiments, a flushing of the cooking chamber can be reduced or turned off when aromatization occurs.

After the end of a cooking program, an automatic de-aromatizing program can be carried out, in which the inner surface of the cooking chamber and the other surfaces coming into contact with the flavoring agent are heated to a temperature such that the aroma substances or flavoring agents decompose. For example, a surface temperature greater than 100 ° C or 150 ° C can be set.

LIST OF REFERENCE NUMBERS

1

Cooking appliance

2

be cooked

3

oven

4

steam generator

5

Steam, live steam

6.7

Dampfeinlassdüse

8th

Valve

9

Radiant heat source, radiator

10

coupling device

11

cooking compartment

12, 13

lower edge

14

Top heat radiator

15

rear wall

16

flavored steam

17

flow connection

18

fan

19

adjustment

20

oven

21

hob

22

Door (oven)

23

engine

24

operating element

25

Display, touch screen

26

cooking chamber

30

support means

31

holder body

32

receiving chamber

33

atomizer

34

fluid inlet

35

Fastener, thread

36

atomizing chamber

37

fluid outlet

38

outlet wall

40

End cover

41

opening element

50

flavor unit

51

aroma carrier

52

flavoring agent

53

Food

54

container

55

aroma-tight wall

56, 57

page

58, 59

film section

60

aid

61

opening element

65

overpack

70

temperature curve

71

minimum temperature

72

maximum temperature

81

first phase

82

second phase

83

third phase

84

fourth phase

100

cooking system

Claims (15)

Holding device (30) for an aroma unit (50) for use in the flavoring of food (2) in cooking appliances (1) comprising a holding body (31) and at least one receiving chamber (32) for the aroma unit (50) provided on the holding body (31) )
characterized,
in that an atomizing device (33) is provided on the holder body (31). Mounting device (30) according to claim 1, wherein the receiving chamber (32) upstream of a fluid inlet (34) and the receiving chamber (32) downstream of the atomizing device (33). Mounting device (30) according to one of the preceding claims, wherein the holder body (31) comprises a fastening means (35) for attachment in a cooking chamber (3) of a cooking appliance (1). Mounting device (30) according to one of the preceding claims, wherein the atomizing device (33) comprises a Zerstäuberkammer (36). Holding device (30) according to the preceding claim, wherein the atomizer chamber (36) comprises at least one fluid outlet (37). A holding device (30) according to the preceding claim, wherein the atomizing chamber (36) has at least one fine-pore outlet wall (38) forming part of the fluid outlet (37). A mounting device (30) according to any one of the three preceding claims, wherein the atomizing chamber (36) and the receiving chamber (32) are disposed adjacent. Mounting device (30) according to one of the preceding claims, comprising at least one opening element (41) for opening an aroma unit (50). Mounting device (30) according to the preceding claim, wherein the opening element (41) on the support body (31) is arranged. Mounting device (30) according to one of the two preceding claims, wherein at least one opening element (41) is pointed and / or sharp-edged to open or cut a film section (58, 59) of a flavor unit (50). Mounting device (30) according to one of the three preceding claims, wherein the opening element (41) is at least partially disposed within the receiving chamber (32). A mounting device (30) according to any one of the preceding claims, comprising a cover (40) for connection to the support body (31). Mounting device (30) according to one of the preceding claims, wherein the end cover (40) comprises the atomizing device (33) and / or an opening element (41). Holder device (30) according to one of the preceding claims, wherein the holder body (31) is food-safe and in particular consists of metal such as a stainless steel. Mounting device (30) according to one of the preceding claims, wherein the holder body (31) is reusable.

Images