• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    bench-top appliance for preparing food, and method for preparing food in a bench-top appliance the present invention relates to the preparation of food. to provide a device for preparing food with greater variation, with improved cooking time and also with improved food quality, a countertop appliance (10) for food preparation is provided, comprising a food preparation chamber (12 ), an air handling device (14), a heating device (16) and air guiding means (18). the food preparation chamber is formed by a container structure (22) that accommodates, at least partially, a receiving volume (24) to receive the food to be prepared by a passing flow of hot air, the structure of which container comprises side walls (26) and a bottom wall (28), the bottom wall and / or one of the side walls are air permeable providing an air inlet opening (30) for the entry of hot air into the volume of receiving, and the container structure comprises an air discharge opening (32). the heating device is configured to heat the air from an air flow provided by the air handling device. the air guiding means provide an air duct arrangement (34) that leaves the discharge opening, passes through the heating device and the air moving device and reaches the air inlet opening. the heating device is arranged out of sight of the receiving volume.
    公开号:BR112015030161B1
    申请号:R112015030161-4
    申请日:2014-05-21
    公开日:2021-04-13
    发明作者:Rogier Enrico De Haas；Reindert Jannes Van Wifferen；Marc Alexander Pastoors；Adarsh Shrivastava；Christian Zainitzer；Rudolf Wurmitzer
    申请人:Koninklijke Philips N.V.；
    IPC主号:
    专利说明:

    FIELD OF THE INVENTION
    [001] The present invention relates generally to the preparation of food and in particular to an apparatus and a method for preparing food. BACKGROUND OF THE INVENTION
    [002] An example of a device for preparing food is the Philips air fryer, which is an appliance capable of cooking food, for example frying potatoes or chicken, using hot air. To heat the food for its preparation, a flow of hot air is applied to the food to heat it and is also forced through the volume containing food for heating purposes. Such an appliance can be used, for example, in the home environment. To provide thermal energy to generate hot air, a heater is arranged in the flow path. WO 2012/032449 A1, for example, describes an apparatus for preparing food with hot air, in particular standard foods, such as French fries. However, it has been shown that even an increasing range of food could be prepared in a food preparation appliance that uses hot air, but the operation is mainly suitable for French fries. SUMMARY OF THE INVENTION
    [003] There may be a need to provide an apparatus for easier preparation of more varied foods with improved cooking time and also improved food quality.
    [004] The object of the present invention is solved by the subject of the independent claims, in which additional modalities are incorporated in the dependent claims. It should be noted that the aspects of the invention described below apply to the apparatus for preparing food and also to the method for preparing food.
    [005] In accordance with the present invention, a bench-top appliance for food preparation is provided which comprises a food preparation chamber, an air handling device, a heating device and an air guiding means. The food preparation chamber is formed by a container structure that accommodates, at least partially, a receiving volume to receive the food to be prepared by a passing flow of hot air, the container structure comprising side walls and a background wall. The bottom wall and / or one of the side walls are air permeable providing an air inlet opening for the entry of hot air into the receiving volume. The container structure additionally comprises an air discharge opening. The heating device is configured to heat the air from an air flow provided by the air handling device. The air guiding means provide an air duct arrangement that exits the discharge opening, passes through the heating device and the air movement device and reaches the air inlet opening. The heating device is arranged out of sight of the receiving volume.
    [006] By placing the heating device out of sight of the receiving volume, a direct path of heat radiation is avoided. Thus, convection is the main source of heat transfer for the food to be prepared. In other words, in combination with a higher air flow, a more powerful heater, that is, a heater with a greater heat transfer capacity for the air flow, can be provided for an improved heat transfer. As the heater power is determined by the air flow (flow) (l / s), a higher flow rate means that a more powerful heater can be used without creating excessive thermal differences between the top and bottom of the air volume. foods. As radiation from the top is avoided, that is, blocked, it is no longer necessary to achieve a delicate balance between radiation and convection. Thus, even if a user places an excessive amount of food in the appliance, resulting in a lower air flow, although the quality of the food is inferior to that in case it is prepared with a normal amount, the result will be a better quality food compared to food exposed to radiation from the heater. Even in the case of a lower flow rate that produces a higher temperature of the heater, as the heater is less cooled with a lower flow rate, convection as the sole source of heat for the food will ensure an adequate distribution of heat. For example, the temperature of the air that carries the convection heat can be measured using a temperature measuring device. In the case of a lower flow rate, and therefore a higher temperature of the heater, the temperature measuring device can shut down the heater if the air temperature reaches a very high level, that is, critical. In a situation where the heater is placed in the direct line of sight of the heater, a higher temperature of the heater would result in a temperature that is only partially higher in the air, since part of the thermal energy would be transported by convection. Specifically if the food is still relatively cold (at the beginning of the process), overexposure to radiation would not be detected because the food cools the air flow. The arrangement of the heating device out of sight of the receiving volume avoids this problem. In this case, the desire to prepare a wide variety of foods is also considered, since different types of foods would have different possible flow rates. Since radiation is omitted as a heat source, in this case, too, there is no longer a need for an appropriate balance between radiation and convection. Thus, the change in radiation emission of the heater over its useful life is also taken into account. In the case of a lower power heater, it would only be necessary to increase the food preparation time. However, as there is no need to observe and regulate the proper balance between radiation and convection, the quality of the food is improved.
    [007] The term “countertop appliance” refers to an appliance that is suitable for home use, which can be placed on different kitchen work surfaces, such as a table, or can be placed on a shelf or a cabinet. The benchtop appliance is an appliance that can be moved manually and transported to different locations by a single person. For home use, the volume occupied by the appliance is limited in size and can be as small as possible. In one example, the bench-top appliance may be a portable appliance.
    [008] The term "air guidance means that provide an air duct arrangement" refers to an air duct that allows air flow to circulate. This duct can be supplied by specific channels or air ducts. However, this duct can, alternatively or additionally, also be supplied by an appliance cabinet that accommodates the different devices and / or elements. For example, the air guiding means comprise air duct segments close to the air handling device, directing the air from the air handling device to the food preparation chamber and back to the air handling device. In another example, a very powerful fan serving as an air movement device is arranged inside the cabinet providing a circulating air flow, with the cabinet providing the air duct. For example, the air handling device and the food preparation chamber are arranged so as to prevent a bypass air flow in the food preparation chamber, for example, the food preparation chamber is arranged close to a wall internal side of the cabinet, the air handling device is also arranged close to an internal side wall of the cabinet, and the air handling device and the food preparation chamber are arranged close together.
    [009] The term “through-flow of hot air” refers to the application of heat to the food to be prepared by the hot air. The air reaches not only the top surface of a pile of food, but also the interior spaces of the pile, for example, in a pile of chips, also called “chips” in Britain, “frites” in France and “ pommes frites ”in Germany. The term "hot air throughflow" refers to the hot air that enters the food, that is, the food pile. In this way, the hot air is forced to move not only around the outer contour of the food, but in reality, it heats directly, that is, it transmits heat directly to locations within the outer contour areas, such as inside a given volume of food. Certainly, in addition to French fries, other types of food with a similar structure can be cooked, that is, food in the form of multiple individual pieces or portions provided in a pile.
    [010] Therefore, the “flow of hot air” not only distributes heat throughout the food chamber, but also transfers heat to the internal portions of food.
    [011] In one example, the air flow is provided with a high speed and, in particular, with a high flow rate in the food preparation chamber. For example, an air flow of approximately 20 liters / second minimum is provided.
    [012] In one example, an air flow path with a minimum number of changes in the cross section is provided. For example, an air flow path is provided that changes its cross section only in a range of approximately 40% maximum between the point where the air leaves a ventilation device and the point where the air enters the ventilation device again. . In another example, changes in the cross section are provided in a range of approximately 20% maximum. Nozzles should be avoided.
    [013] In one example, a nozzle free air flow path is arranged.
    [014] In one example, the food preparation apparatus provides heat to the food to be prepared mainly by hot air. In one example, one-way heating is provided by hot air, that is, hot air is the only source of heat that affects or has an impact on food in the food preparation chamber.
    [015] The food preparation chamber formed by the container structure can comprise an insert similar to a basket structure, for example, with a mesh structure for facilitating the insertion of food, and also for removing the prepared food from the appliance at the same time. end of the process. The container structure can also be removable for filling, emptying and cleaning purposes.
    [016] The heater provides thermal energy only, or at least in large part, by convection, that is, in the form of a flow of hot air, and not by radiation. Thus, even with different types and quantities of food, the heat source in the form of hot air produces a good and homogeneous quality of the food, in addition to shorter, or at least minimized, cooking times. With this, you can prepare a growing variety of foods.
    [017] The term "out of sight" also includes provisions in which the heater is placed out of sight to a certain degree, for example 70% or more. In one example, the heater is placed 90% out of sight.
    [018] For example, the heating device comprises one or more heating elements with a heat emitting surface. Some portions of the heat emitting surface are facing forward, that is, towards the food preparation chamber. The following description covers the meaning of "out of sight": As seen from the food preparation chamber, a large part of the heat-emitting surfaces facing the food preparation chamber are not visible, that is, they are blocked. For example, if the heater were replaced with light sources, only a small (if any) amount of the light-emitting surface would be seen from the food preparation chamber.
    [019] For example, the heat provided by the heating device is blocked or prevented from radiating over the food. This provides a disposition in which heat, that is, thermal energy, is transferred only to food (or at least for the most part) by hot air. Of course, the hot air can also heat a wrapper or the side walls, and these surfaces will then transfer heat to the food by radiation. However, this transmitted heat is negligible compared to the heat transferred by the hot air. For example, the heat transferred by the hot air, that is, by convection, is supplied to be at least 70% of the thermal energy transfer to the food. In one example, at least 80, for example, a minimum of 90 or 95% of the heat is provided by the hot air.
    [020] The term "out of sight" refers to the direct path of heat radiation. For example, the path of heat radiation does not depend on an optical path, that is, it is not related to a direct (visible) light line. For example, the radiated heat can pass through a filter or an air distribution element, and it is not possible to look through the filter, that is, the filter is not transparent. According to the example of the invention, the heater is arranged so that the heat radiated by the heating elements, for example hot surfaces, are supplied for the convection of the heat by the air flow that passes through them (the forced air flow by means of air movement, such as a ventilation device or fan), also provide radiation. However, means are provided so that the radiated heat does not affect the food in the food container. In one example, such means may comprise the arrangement of the heating elements on the side of the food container, i.e., close to the outside of the side wall of the container. The means may comprise blocking elements to prevent heat transfer by radiation. For example, a side wall of the container can be arranged between the heating element and the portion of the volume of the container arranged to receive the food. In another example, other protective elements block the heat radiation from the heating elements. In another example, the heating elements are arranged so that they radiate heat only in the opposite direction to the food.
    [021] According to an example, the heating device is arranged on one side of the food preparation chamber.
    [022] According to an example, the air handling device is a fan with an air inlet and an air outlet. The fan is provided on one side of the food preparation chamber.
    [023] With the fan provided on one side of the food preparation chamber, the air flow path is improved by having the fan closer to the air inlet opening, where the strongest air flow is needed for a adequate and distributed intake of hot air for the food to be prepared.
    [024] According to an example, a fan is provided that serves as an air movement device, the fan having an air suction side and an air exhaust side. In use, the air is expelled on the exhaust side of the air with an average blowing direction, and the average blowing direction is provided with an inclination angle both horizontally and vertically.
    [025] This provides the advantage of reducing the requirement to direct the flow of air that is expelled from the fan, since the air flow is already provided with an angle of inclination, and not perpendicularly, reaching, for example, bottom surfaces. This is also advantageous in the sense that the air flow on the exhaust side of the air can reach its maximum speed in relation to the trajectory of the circulating air flow.
    [026] The mean blowing direction can be seen as the primary or main blowing direction of the ventilated air, that is, the moving air. However, as the actual blowing characteristic of an air flow is not directly visible, it should be noted that: In a generic example, the fan comprises at least one rotating part to move the air, such as a rotating blade, in order to provide a rotation axis. The rotation of the air moving elements, such as blades or the like, results in a respective blowing direction. For example, the air handling device can be provided as an axial fan where an average blowing direction is aligned with the axis of rotation, for example, parallel to the axis of rotation. As another example, the air movement device can be supplied as a centrifugal fan, also called a radial fan, in which the mean blowing direction is aligned with a tangential line in relation to the rotating blade (s) ), and the tangential line is perpendicular to the axis of rotation. In this way, the direction of the rotation axis also determines the basic direction of the air flow, for example, parallel in an axial fan, or perpendicular in a centrifugal fan.
    [027] In one example, the rotation axis is provided at an angle of inclination in relation to the horizontal and / or vertical.
    [028] According to an example, the fan is a centrifugal fan inside a fan cabinet with an axial air inlet and a radial air outlet. The centrifugal fan comprises a fan rotating in a plane of rotation, and the plane of rotation is provided with an angle of inclination both horizontally and vertically.
    [029] This provides the advantage that the air coming out of the fan requires less deviation or less guidance than the air guidance that occurs inside the fan. In other words, the change of direction approximately perpendicular to the air flow inside the fan is integrated into the air flow path, so that an air flow from the food preparation chamber towards the fan is provided with a greater angle that 90 °, as well as the air coming out of the fan undergoes a change of direction also with an angle greater than 90 ° before being applied to the food preparation chamber. The steepest slope of the air flow path occurs in the fan itself. As a steep slope means greater resistance to airflow, the provision of angles greater than 90 ° in flow areas with higher flow speeds represents an advantage in terms of minimizing flow resistance to maximize flow. The provision of a somewhat steep slope or even a steeper slope within the fan takes into account the fact that the flow is influenced in some way by the fan blades.
    [030] According to an example, the angle of inclination comprises an angle to the horizontal in a range of approximately 10 ° to 80 °. For example, an angle of approximately 45 ° is provided.
    [031] It should be noted that one skilled in the art also understands that a solution different from these instructions can be provided and that it provides structural means of guiding the air.
    [032] The inclined layout also provides the advantage of a compact cabinet.
    [033] According to another example, a first line is defined by the axis of rotation, a second line is perpendicular to the first line in the plane of rotation, and a third line is perpendicular to the back wall, extending through a center of the back wall. The first line, the second line and the third line are arranged in a plane and form a triangle. An inner circle of the triangle is arranged within a cabinet structure of the device. The first and second lines have an intersection point that is arranged in a central region at the height of the cabinet structure. The inner circle has a maximum diameter.
    [034] According to another example, an air duct arrangement comprises several orientation portions, in which the direction of an air flow is changed. A first orientation portion is provided upstream, after the air movement device, and a second guidance portion is provided downstream, before the air movement device. The first orientation portion provides a lesser degree of change in the direction of the air flow than the degree provided by the second orientation portion.
    [035] According to another example, a collection device with a collection volume is provided below the food preparation chamber to collect waste material.
    [036] This device is provided to collect, for example, oil and particles in a specific location in the removable pan of the appliance. Oil and particles coming from the food will be expelled to that location by the hot air coming out of the fan system. After the cooking process, the consumer can have easy access to this place for cleaning. This can lead to more frequent cleaning and prevents oil burning on the surfaces caused by repeated heating. In addition, the feature also avoids obstructing the most important airflow path in the appliance. This feature helps to make the appliance's performance uniform during use. Another aspect is that the volume of oil and particles can be located in a position where the air temperature is low enough to avoid the production of smoke during the cooking process.
    [037] It should be noted explicitly that, according to another aspect, the collection device is provided in relation to the characteristics mentioned above, but without, for example, the inclined arrangement of the air handling device or the arrangement outside the view of the heating device. For example, a food preparation apparatus is provided which comprises a food preparation chamber, an air handling device, a heating device and air guiding means. The food preparation chamber is formed by a container structure that accommodates, at least partially, a receiving volume to receive the food to be prepared by a passing flow of hot air. The container structure comprises side walls and a bottom wall. The bottom wall and / or one of the side walls are air permeable, providing an air inlet opening for the entry of hot air into the receiving volume. The container structure additionally comprises an air discharge opening. The heating device is configured to heat the air from an air flow provided by the air handling device. The air guiding means provide an air duct arrangement that exits the discharge opening, passes through the heating device and the air movement device and reaches the air inlet opening. According to another aspect, a collection device with a collection volume is provided below the food preparation structure to collect waste material, for example oil and particles.
    [038] According to another example, an air guiding element is provided which directs a horizontal air flow below the container structure upwards towards the air inlet opening. The collection device is arranged next to the air guide element on one side facing the opposite side of the horizontal air flow.
    [039] According to another example, an air distribution duct is provided below the air inlet opening of the back wall. An air guide is provided as an elevation arranged on a lower surface of the air distribution duct below the air inlet opening. The air guide is arranged obliquely with respect to a direction perpendicular to a blowing direction of the air outlet in order to provide an evenly distributed air flow below the air inlet opening.
    [040] For example, the elevation extends through the cross section of the air distribution duct. In one example, the elevation extends across at least one third of the cross section, for example, in one section or also in separate sections. In an additional example, the elevation extends through at least half of the cross section. In yet another example, the elevation extends across the entire cross section.
    [041] The slanted or rotated air guide converts the non-uniform air flow of the fan system into an air flow uniformly distributed over the bottom surface, for example, from a food basket to receive chips, for example example. It should be noted that in the cross-sectional view, the rotation is not visible.
    [042] It should be noted explicitly that, according to another aspect, the air distribution duct is provided with respect to the characteristics mentioned above, but without, for example, the inclined arrangement of the air handling device or the arrangement out of sight of the heating device. For example, a food preparation apparatus is provided which comprises a food preparation chamber, an air handling device, a heating device and air guiding means. The food preparation chamber is formed by a container structure that accommodates, at least partially, a receiving volume to receive the food to be prepared by a passing flow of hot air. The container structure comprises side walls and a bottom wall. The bottom wall and / or one of the side walls are air permeable providing an air inlet opening for the entry of hot air into the receiving volume. The container structure additionally comprises an air discharge opening. The heating device is configured to heat the air from an air flow provided by the air handling device. The air guiding means provide an air duct arrangement that exits the discharge opening, passes through the heating device and the air movement device and reaches the air inlet opening. According to yet another aspect, an air distribution duct is provided below the bottom wall air inlet opening, an air guide being provided as an elevation arranged on a lower surface of the air distribution duct below of the air inlet opening. The air guide is arranged obliquely with respect to a direction perpendicular to a blowing direction of the air outlet in order to provide an evenly distributed air flow below the air inlet opening.
    [043] For example, the elevation extends through the cross section of the air distribution duct. In one example, the elevation extends across at least one third of the cross section, for example, in one section or also in separate sections. In an additional example, the elevation extends through at least half of the cross section. In yet another example, the elevation extends across the entire cross section.
    [044] According to another example, a flow spreader is provided between the air outlet and an air distribution zone arranged below the air intake opening of the back wall. The flow spreader is supplied as a duct segment with a decreasing cross-section (tapered) in the cross direction of an air passage to compensate for the production of an asymmetric volume of air from the air outlet.
    [045] It should be noted explicitly that, in accordance with yet another aspect, the flow spreader is provided with respect to the characteristics mentioned above, but without, for example, the inclined arrangement of the air handling device or the arrangement outside view of the heating device. For example, a food preparation apparatus is provided which comprises a food preparation chamber, an air handling device, a heating device and air guiding means. The food preparation chamber is formed by a container structure that accommodates, at least partially, a receiving volume to receive the food to be prepared by a passing flow of hot air. The container structure comprises side walls and a bottom wall. The bottom wall and / or one of the side walls are air permeable providing an air inlet opening for the entry of hot air into the receiving volume. The container structure comprises an air discharge opening. The heating device is configured to heat the air from an air flow provided by the air handling device. The air guiding means provide an air duct arrangement that exits the discharge opening, passes through the heating device and the air movement device and reaches the air inlet opening. In accordance with yet another aspect, a flow spreader is provided between the air outlet and an air distribution zone disposed below the air inlet opening of the bottom wall. The flow spreader is supplied as a duct segment with a decreasing cross-section (tapered) in the cross direction of an air passage to compensate for the production of an asymmetric volume of air from the air outlet.
    [046] In an additional example, the air duct wall for an angled position is the external air duct wall, or positioned lower, as it also supports the slope of the air flow in a useful direction . The air duct becomes part of the air curvature system and complies with the strategy of keeping the total sum of the curvatures below 360 °.
    [047] The terms "curvature" and "angle of curvature", in relation to the direction of the hot air flow, refer to the deviation or angular change in the direction of the air flow in relation to the direction directly ahead. For example, if there is no curvature, that is, if there is no change in the direction of the air flow, the angle will be an angle of 0 °; a curvature at an angle of 5 ° represents a slight shift to the side in the direction of the air flow. If the airflow is oriented so that its direction changes in a rectangular manner, the angle would be a 90 ° curvature angle; a U-shaped deviation, or, in other words, a reverse air orientation would be a 180 ° angle curvature.
    [048] In accordance with the present invention, a method is also provided for preparing food in a bench-top appliance, which comprises the following steps: In a first provisioning stage, the food is placed in a food preparation chamber. food formed by a container structure that accommodates, at least partially, a receiving volume to receive the food to be prepared. In a second supply stage, a through-flow of hot air is provided in the food preparation chamber. The through-flow of hot air is provided by an air handling device and a heating device. A circulating air flow is provided by air guiding means that provide an air duct arrangement that exits an outlet opening of the container structure, passes through the heating device and the air handling device and reaches an opening of air entering the container structure. The air is heated by the heating device which is arranged outside the sight of the receiving volume.
    [049] In accordance with one aspect of the invention, an air fryer is provided in which the heater is positioned so that direct radiation of heat from the heater to the food inside the chamber is omitted and prevented. In this way, the heater transfers heat only to the air flow through the heater and, as a result, the air flow becomes the only source of heat to heat the food inside the food preparation chamber. Thus, a potential imbalance of heat emitted by radiation and convection is also avoided, which facilitates the regulation of the provision of thermal energy and air ventilation, or air flow.
    [050] In accordance with an additional aspect of the present invention, the resistance of the flow path is minimized, in order to maintain the sum of all the angles of the curvatures of the air recirculation system at a maximum of 360 °. In one example, the outlet of the fan cabinet is provided so that the air coming out of the fan needs to make relatively smooth turns, or slight deviations of the air, before reaching an air guide that redirects the air flow in the food chamber. . Due to the high air velocity in these locations, losses due to turbulence and friction are minimized, resulting in relatively low air resistance and therefore higher total flow, as well as a greater impulse of the air entering the targeted food. by the air guide. In one example, the fan is arranged so that the air is forced to change its direction before entering the fan, but that is not critical here, since the air speed is at least a little slower, and there is also a so-called sub-pressure or suction. It may be preferable to use suction in this curvature, with changes in the cross section, for example, since this can result in less turbulence and losses compared to the air expelled through such curvature.
    [051] These and other aspects of the present invention will become evident and will be elucidated with reference to the modalities described from this point onwards. BRIEF DESCRIPTION OF THE FIGURES
    [052] Exemplary modalities of the invention will be described below with reference to the drawings, in which:
    [053] Figure 1 shows an example of a schematic cross section of a food preparation apparatus with a heating device arranged outside the field of view of a receiving volume;
    [054] Figure 2 shows a schematic cross section of an example of an apparatus for preparing food;
    [055] Figure 3 shows additional examples of a schematic cross section of an apparatus for preparing food; in a first example, with a centrifugal fan inside a volute type housing in Figure 3A, in a second example, with an axial fan in Figure 3B, and in a third example, a cross flow blower in Figure 3C;
    [056] Figure 4 schematically shows a cross section of an additional example of an apparatus for preparing food;
    [057] Figure 5 shows examples of geometric relationships in the context of a schematic cross section of an apparatus for preparing food in Figures 5A, 5B and 5C;
    [058] Figure 6 shows a schematic cross section of an additional example of a food preparation apparatus with a collection device below a food preparation chamber;
    [059] Figure 7 shows an additional example of a food preparation apparatus with an air guide below an entrance opening of a food preparation chamber in a schematic cross section in Figure 7A, and in a perspective view ( that does not show the food preparation chamber and the air movement device, among others) in Figure 7B;
    [060] Figure 8 shows a cross section of an additional example of an apparatus for preparing food with a flow spreader between an air handling device and an air distribution zone below the air inlet opening of an air chamber. food preparation; and
    [061] Figure 9 shows the basic steps of a method for preparing food. DETAILED DESCRIPTION OF THE MODALITIES
    [062] Figure 1 shows a benchtop appliance 10 for preparing food. The apparatus 10 comprises a food preparation chamber 12, an air handling device 14, a heating device 16 and air guiding means. It should be noted that the air guiding means are indicated with dotted lines 18 in Figure 1, in combination with arrows 20, schematically indicating an air flow. The food preparation chamber 12 is formed by a container structure 22 that accommodates, at least partially, a receiving volume 24 to receive the food to be prepared by a through flow of hot air. Reception volume 24 is indicated with an upper dotted line. In addition, the container structure 22 comprises side walls 26 and a bottom wall 28. The bottom wall 28 and / or one of the side walls 26 are air permeable, providing an air inlet opening, indicated by an arrow 30 , for the entry of hot air into the receiving volume. It should be noted that the air inlet opening 30 can be provided over the entire bottom wall surface 28, or in selected areas. In addition, the container structure comprises an air discharge opening, as indicated with the upper arrow 32. The air discharge opening can be provided by an opening in the entire upper surface, as shown in Figure 1. The air discharge device heating 16 is configured to heat the air from an air flow provided by the air moving device 14. In addition, the air guiding means 18 provide an air duct arrangement 34 that exits the discharge opening 32, passes through the heating device 16 and air moving device 14 and arrives at the air inlet opening 30.
    [063] Figure 1 shows an example of the apparatus 10, in which the heating device 16 is arranged out of sight of the receiving volume 24. It should be noted that the air handling device 14 is shown schematically. The air handling device 14 can be supplied in different variations. In addition, it should be noted that the heating device 16 can also be arranged in different variations, provided that a direct line of sight between the heating device 16 and the receiving volume 24 is omitted, that is, avoided.
    [064] For example, the heating device 16 is arranged on one side of the food preparation chamber 12.
    [065] In one example, an air duct is provided between the outlet of the fan, for example, a centrifugal fan, and the air inlet opening of the bottom wall, which will also be described below.
    [066] Figure 2 shows an additional example of apparatus 10 for preparing food. The apparatus 10 comprises the food preparation chamber 12, the air handling device 14, the heating device 16 and air guiding means. It should be noted that the air guiding means are indicated with dotted lines 18 in Figure 2, in combination with arrows 20, schematically indicating an air flow. The food preparation chamber 12 is formed by a container structure 22 that accommodates, at least partially, the receiving volume 24 to receive the food to be prepared by a passing flow of hot air. Reception volume 24 is indicated with an upper dotted line. Additionally, the structure of the container 22 comprises the side walls 26 and the bottom wall 28. The bottom wall 28 and / or one of the side walls 26 is air permeable, providing the air inlet opening, indicated by the arrow 30, for the entry of hot air into the receiving volume. It should be noted that the air inlet opening 30 can be provided over the entire bottom wall surface 28, or in selected areas. In addition, the container structure comprises the air discharge opening, as indicated by the upper arrow 32. The air discharge opening can be provided by the opening in the entire upper surface, as shown in Figure 2. The heating device 16 is configured to heat the air from the air flow provided by the air handling device 14. Additionally, the air guiding means 18 provide the air duct arrangement 34 which exits the discharge opening 32, passes through the heating device 16 and the air handling device 14 and arrives at the air inlet opening 30.
    [067] The air handling device 14 is a fan 36 with an air inlet 38 and an air outlet 40. The fan 36 is provided on one side of the food preparation chamber 12. It should be noted that, in according to the example shown in Figure 2, the heating device 16 is provided on one side of the food preparation chamber 12. However, other examples can also be provided, indicated for example by dotted circles 42, indicating a location of the food preparation device. heating 16 above the food preparation chamber 12.
    [068] According to an example, described in more detail below, the heating device 16 is arranged out of sight of the receiving volume 24.
    [069] An external rectangular structure indicates a possible cabinet containing the apparatus 10 for preparing food. Certainly, the cabinet can be provided with an insert-type opening for inserting food in the food preparation chamber 12, which will also be described in more detail with reference to other figures below.
    [070] In Figure 3, a fan 44 is illustrated as an air handling device 14 that has an air suction side 46 and an air exhaust side 48. It should be noted that close to the air suction side 46, an arrow is shown indicating the air being sucked into the suction side of the air. In use, air is expelled on the exhaust side of the air with an average blowing direction 50. The average blowing direction 50 is provided with an inclination angle 52 both horizontally and vertically. For example, the horizontal is called the horizontal portion 54 of a cabinet structure 55, and the vertical is called the vertical portion 56 of the cabinet structure 55.
    [071] Figure 3A shows an example of fan 44 as a centrifugal fan 58 with the axial direction of an axial air inlet aligned with arrow 46, and the radial direction of the air outlet aligned with arrow 48. A line 60 indicates a axis of rotation.
    [072] Figure 3B shows the fan 44 as an axial fan with an axial air inlet aligned with the arrow 46, and an axial air outlet aligned with the arrow 48. The axial fan 62 comprises a fan that rotates around a axis of rotation 64. The axis of rotation 64 has an angle of inclination both horizontally and vertically, similar to the angle of inclination 52.
    [073] In one example, fan 44 is provided on one side of the food preparation chamber when the food preparation chamber is in use.
    [074] Figure 3C shows fan 44 in the form of a cross-flow blower or cross-flow fan 66 with a rotating structure rotating about an axis of rotation 68, that is, a cylindrical structure perpendicular to the drawing plane .
    [075] Figure 4 shows an additional example in which the fan 44 is a centrifugal fan 70 within a fan cabinet with an axial air inlet 72 and a radial air outlet 74. The centrifugal fan comprises a fan 76 rotating in a plane of rotation 78 about an axis of rotation 80. The plane of rotation 78 is provided with a tilt angle, for example, angle 82, both horizontally and vertically.
    [076] The centrifugal fan provides an integrated orientation of an air flow entering in a first direction and exiting in a second direction, with the second direction differing from the first direction by approximately 30 ° to 120 °, for example, approximately 90 ° .
    [077] The tilt angle is provided so as to require a deflection or orientation of the air flow from the air handling device 14 in an amount less than 90 ° to reach the area below the food preparation chamber 12. For For example, the tilt angle comprises an angle to the horizontal in a range of approximately 10 ° to 80 °. In one example, the angle is provided in a range of approximately 30 ° to 60 °, for example, approximately 45 °.
    [078] With reference to Figures 5A, 5B and 5C, the geometric relationships of an additional example will be explained below. Apparatus 10 is indicated by a rectangular structure 100, representing a cabinet structure. In addition, the food preparation chamber 12 is shown symbolically. In addition, a first line 102 is defined by the axis of rotation of a centrifugal fan, which is not shown in more detail. The second line 104 is arranged perpendicularly to the first line 102 in the plane of rotation, as mentioned above. The third line 106 is perpendicular to the bottom wall 28 and extends through a center of the bottom wall 28. The first line 102, the second line 104 and the third line 106 are arranged in a plane and form a triangle 108 provided by a first section 110 of the first line 102, the first section 110 extending from the intersection of the first line 102 with the second line 104 to the intersection of the first line 102 with the third line 106. Triangle 108 is further defined by a second section 112 of the second line 104, the second section 112 extending from the intersection of the second line 104 with the first line 102 to the intersection of the second line 104 with the intersection of the third line 106. As a third side of triangle 108, a third section 114 of the third line 106 is defined, the third section 114 extending from an intersection of the third line 106 with the first line 102 to an intersection of the third line 106 with the second line 104. An inner circle 116 of triangle 108 is arranged within the cabinet structure 100 of the apparatus. The first and second lines have an intersection point 118 which is arranged in a central region at the height of the cabinet structure. The height is indicated with a double arrow 120. According to the invention, the inner circle 116 has a maximum diameter 122.
    [079] The term "central region" refers to a height arranged in the central third of the height. The arrangement of the intersection in the middle of the height allows a maximum diameter of a fan, for example, a centrifugal fan.
    [080] Figure 5B shows another possible arrangement of the first line 102, the second line 104 and the third line 106, the first line 102 and the second line 104 being kept perpendicular to each other, but inclined in relation to the third line 106, with an inclination of approximately 10 ° to 30 ° clockwise. For better understanding, a first dotted line 124 indicates the position of the first line 102 of Figure 5A, and a second dotted line 126 indicates the position of the second line 104 of Figure 5A. However, the first line 102, the second line 104 and the third line 106 form a triangle with different proportions compared to that of Figure 5A. An inner circle of the triangle with a maximum diameter is indicated by a dotted circle 128. However, that inner circle 128 would extend outside of the cabinet structure 100. Thus, an inner circle of the triangle arranged inside the cabinet structure 100 would have be smaller, as indicated with a solid line circle 130.
    [081] Figure 5C shows an additional example, in which the first row 102 and the second row 104, being perpendicular to each other, are slightly rotated counterclockwise, leading to a similar situation, in which circle 130, this that is, the dotted circle indicates the inner circle of the triangle, but the straight circle 128 shows the maximum diameter of a circle disposed within cabinet structure 100 and as an inner circle of the triangle.
    [082] Thus, in order to provide the inner circle with a maximum diameter, the degree of angulation of the triangle must be well balanced by providing the first and second lines 102, 104 with an approximate angle of 45 ° both horizontally and horizontally. vertical.
    [083] With reference to Figure 4, some additional examples are described. As indicated by the two lines 138, an air duct arrangement comprises several orientation portions, in which the direction of the air flow is changed. It should be noted that air guidance portions are also provided by parts or elements of the cabinet that are not shown in detail, and this is the reason why they are not identified with a reference number. For better understanding, a simplified circulating air flow 140 is indicated. For example, the hot air coming out of the air handling device 14 slightly changes its direction due to the orientation portion 138. In addition, the air flow changes its direction below the bottom wall 28, as indicated with the slope portion 140. Then, the air flow flows through the food to be prepared and, when leaving the food, that is, at the air discharge opening 32, an additional change of direction is provided, as indicated by an additional tilt portion. 144. Upon reaching a portion above the side walls, an additional slope portion 146 indicates an additional orientation portion. In addition, the tilt portion 148 disposed within the air handling device 14 indicates that an additional change in the direction of the air flow is provided.
    [084] According to an example, a first orientation portion, for example, the orientation portion 138, is provided upstream, after the air handling device 14, and a second orientation portion, for example, the portion guidance 146, is provided downstream, prior to the air handling device 14. The first guidance portion 138 provides a lesser degree of change of direction of the air flow than the degree provided by the second guidance portion 146.
    [085] For example, the orientation portion with the steepest inclination for air flow is provided on the suction side of the air handling device, for example, the fan. The less steep slope is provided close to the air outlet handling device.
    [086] In one example, of all the orientation portions of the air duct arrangement, the second orientation portion provides a maximum degree of change in the direction of the air flow, and the first orientation portion provides a minimum degree of change direction of the air flow.
    [087] Preferably, the guiding portions provide a minimum number of bends for maximum air flow, that is, they provide minimized air flow resistance. In one example, the air duct arrangement is provided with orientation portions that provide a sum of the curvatures of approximately 360 °.
    [088] In a further example, also shown with reference to Figure 4, the cabinet structure 100 comprises an upper opening 150 for inserting the container structure 22 from the top. A cover device 152, for example a lid, is provided to close the opening 150 during food preparation. For example, container structure 22 is provided as a removable pan or basket 154 with a handle or handle portion 156 for easy handling.
    [089] In an additional example, also indicated with reference to Figure 4, sensor means 160 are provided connected to the air handling device 14 to detect the air temperature of the air flow provided by the air handling device 14. For example , the sensing means 160 are sensors arranged within an enclosure structure of the air handling device 14. The sensing means can also be provided upstream of the air handling device between the air outlet and the back wall of the air handling structure. container. The sensors can detect whether the air heated by the heating device becomes too hot, for example due to a failure of the heating device.
    [090] According to another example, also shown with reference to Figure 4, a removable pan structure 170 is provided at least partially below the food preparation chamber. For example, the food preparation chamber 12 is inserted at least partially into the removable pan structure 170. An air orientation duct 172 is provided between the removable pan structure 170 and the bottom wall 28. The orientation duct of the air 172 has the function of guiding the flow of heated air between the air outlet, for example, the radial air outlet 74, and the air inlet opening 30.
    [091] The air guidance duct is provided by the removable pan structure and the bottom wall as physical resources; the food preparation chamber refers to the space or area defined by the container walls that, at least partially, delimit the food preparation chamber.
    [092] In one example, the removable pan structure is provided as a removable pan. In another example, two or more removable pans are provided.
    [093] In an additional example, a non-removable pan structure is provided, for example a pan fixed to the cabinet, and a small removable container is provided separately for collecting oil and particles.
    [094] It should be noted that although Figure 4 shows the different aspects described above in a single mode, the present invention contemplates that, for example, the aspect of the orientation portions, the aspect of the sensing means, the aspect of the centrifugal fan and the appearance of the removable pan structure can be provided in combination with the respective other resources, or also without the respective other resources, i.e., in different and varied combinations.
    [095] Before referring to the figures below showing additional modalities, some general aspects of the present invention will be described below.
    [096] The term “out of sight” refers to an arrangement in which there is no direct line between the heating device and the receiving volume, that is, specifically the food disposed in the receiving volume, because the connecting line direct is blocked by other structural parts.
    [097] The thermal energy supplied by the heating device is transferred predominantly by heat convection. The air flow transports and transmits thermal energy to the food to be prepared. However, some of the radiation from the heating device can be reflected by the cover, for example. However, the resulting energy flow in the form of this radiated heat is much less than that produced by convection. For example, the heating device is hidden from the food being prepared. In one example, a side wall deflects the heat radiated from the heating device with respect to the receiving volume, i.e., the side wall is a barrier to the direct connection line between the heating device and the receiving volume. This avoids heating the food by direct radiation from the heating device, but only the heat generated by the heated air. However, a reflector above the food can be provided for an improved use of the thermal energy supplied to the food by the heated air. The receiving volume is not subjected to any heat transfer by the direct radiation emitted by the heating device.
    [098] The "air movement device" is also called a fan device or a ventilation device. The movement device causes the heated air to be moved in a circulating manner to heat the food to be prepared. In one example, the air movement device causes air movement without varying other air-related parameters. In another example, the air movement device also allows influencing or adjusting other properties / parameters of the air, for example humidity, oxygen content, ratio between reused air and fresh air. The heated air can be supplied to foods that have different insertion temperatures. For example, in the case of application of heated air to frozen French fries, the resulting air flow can be at a temperature below 0 ° C, at least during the first interval, for example, during the first 10 to 30 seconds, a since the thermal energy supplied to the air heated by the heater is almost all transferred to the frozen french fries. At the end of the food preparation process, the air temperature can reach 140 ° C to 200 ° C, or more. The air temperature can be adjustable, depending on the type of food.
    [099] The container structure can accommodate the food preparation chamber partially in the form of a container or pan providing a bottom wall and a continuous surrounding side wall, or several side walls.
    [0100] The container structure can accommodate the food preparation chamber completely in the form of a closed container or pan providing not only a bottom wall and a side wall, but also an upper closing structure, such as a lid or cover .
    [0101] In any case, measures are taken to let a heated air flow enter the food preparation chamber through the air inlet opening, and also to let the air out of the food preparation chamber through the discharge opening. of air.
    [0102] The term “opening” in relation to air flow refers to the ability of air to pass through the opening. This opening can be achieved, for example, by a structure in mesh, grid or mesh. The term "heated air" refers to air that is heated to a temperature range from an initial temperature of 80 ° C to a final, or peak, temperature of 200 ° C of the food preparation process. The air can be provided with different amounts of relative humidity. For example, a relative humidity range of 5 to 100% can be provided.
    [0103] The term "on one side of the food preparation chamber" refers to an arrangement of the air movement device on the side or beside the food preparation chamber in a horizontal direction. For example, the air handling device is located close to the side walls of the food preparation chamber. The air handling device may also be located laterally in a horizontal direction and displaced upwards, so that the air handling device extends above the container structure.
    [0104] The term “a horizontal” refers to a horizontal plane or axis, during normal operation. The term “the vertical” refers to a respective vertical plane or axis.
    [0105] For example, the term "horizontal" refers to a countertop or work surface, for example, in a kitchen. In another example, the term "vertical" refers to a line perpendicular to the horizontal.
    [0106] For example, the air discharge opening 32 is provided by side wall portions of the container structure 22.
    [0107] In one example, the discharge opening 32 is provided as an upwardly oriented opening in the container structure 22. In another example, the discharge opening 32 is provided by side wall portions of the container structure 22.
    [0108] The term “back wall” refers to a segment of wall or wall area provided at the bottom, facing downwards, in a normal operating condition. The term "sidewalls" also refers to a sidewall arrangement with a continuous sidewall or a plurality of sidewall segments.
    [0109] In relation to the centrifugal fan, the term “axial air inlet” refers to an air inlet or suction opening of the air handling device, for example, arranged close to the axis of rotation of the centrifugal fan, or close of the axis of rotation of an axial fan. In the case of a centrifugal fan, the air inlet can be arranged between the axis of rotation and the circumference defined by the rotating blades (or blades) of the centrifugal fan.
    [0110] In one example, the air handling device is provided upstream of the heating device. In another example, the heating device is provided upstream of the air handling device. In a further example, the heating device is provided downstream and upstream of the air handling device.
    [0111] The air outlet can be provided as a radial air outlet, as already mentioned above. However, air can also be expelled by a component of tangential movement.
    [0112] In one example, the receiving volume 24 is a subvolume (i.e., a part of the volume) of the food preparation chamber 12.
    [0113] The inclined arrangement of the air handling device 14 provides the effect that a part of the surrounding air flow is provided with a minimized degree of curvature of the air duct or air path, and the steepest inclination is situated at the air inlet of the fan. This means minimized air flow resistance, thereby improving air flow.
    [0114] Figure 6 shows an additional example, in which a collection device 180 with collection volume 182 is provided below the food preparation chamber 12 to collect waste material. The term "residual material" refers, for example, to oil and particles.
    [0115] In an additional example, an air guiding element 184 is provided which directs a horizontal air flow 186 below the structure of the container 22 upwards towards the air inlet opening 30. The collection device 180 is disposed next to the air guide element 184 on a side 188 facing the opposite side of the horizontal air flow 186.
    [0116] The collection device 180 is arranged on the “wind-protected side” of the air guiding element, that is, the air guiding element serves as a protection for the heated air flow. In one example, the collection device is provided by at least one recess in the removable or separable pan.
    [0117] In one example, the recess in the removable pan is provided with a drain opening, and a removable collection receptacle is disposed below the opening (not shown in detail).
    [0118] In an additional example, the collection device is supplied as a separate insert placed in a recess in the removable pan (also not shown in detail).
    [0119] Figure 7 shows an additional example in a cross section in Figure 7A, and a perspective view in Figure 7B. An air distribution duct 190 is provided below the air inlet opening 30 of the bottom wall 28. An air guide 192 is provided as an elevation arranged on a lower surface 194 of the air distribution duct 190 below the air opening. air inlet 30. For example, the elevation extends through the cross section of the air distribution duct 190. In one example, the elevation extends through at least one third of the cross section, for example, in a section or also in separate sections. In an additional example, the elevation extends through at least half of the cross section. For example, as shown, the elevation extends across the entire width of the cross section, as shown in Figure 7B. The air guide 192 is arranged obliquely, and is indicated with an angle 196 between the linear extension indicated with a first dotted line 198, and an angle perpendicular (or rectangular) of the general or average direction of the air distribution duct, perpendicular to this which is indicated by a second dotted line 200. The air guide is arranged obliquely 196 with respect to a direction perpendicular to a blowing direction of an air outlet in order to provide an evenly distributed air flow below the air inlet opening. air 30. This is indicated in Figure 7B with three air flow arrows 202.
    [0120] The term "obliquely" refers to an angle of at least 5 ° or 10 ° in relation to the perpendicular direction of the blowing direction. The "blowing direction" refers to an air flow direction of the expelled air flow.
    [0121] The elevation can extend over the entire cross-section of the width, as mentioned previously, or only over a part of it. In addition, air guide 192 can be provided as a linear air guide as shown. In another example (not shown), the air guide is provided in a curved manner.
    [0122] Figure 8 shows an additional example, in which a flow spreader 210 is provided between the air outlet 212 of the air handling device 14 and an air distribution zone 214 disposed below the air inlet opening 30 of the bottom wall 28. The flow spreader is supplied as a duct segment 216 with a decreasing cross section, indicated by a double arrow 218, in the cross direction of an air passage to compensate for the production of an asymmetric volume of air from the air exit. The flow spreader is supplied as an inclined wall of an air duct. For example, the bottom wall segment is tilted from the horizontal. In one example, a slit structure is provided in the duct segment 216. For example, the inclined wall has an angle of inclination with respect to the horizontal which is less than the angle of inclination of the plane of rotation with respect to the horizontal. For example, a first angle 220 indicates the angle of the plane of rotation with respect to the horizontal, and a second angle 222 indicates an angle of the inclined wall, for example, the wall segment 224, with the horizontal. As can be seen, the second angle is less than the first.
    [0123] Figure 9 shows an example of a method 300 for preparing food in a bench top appliance, comprising the following steps: In a first step 302, the food is placed in a food preparation chamber formed by a structure of container that accommodates, at least partially, a receiving volume to receive the food to be prepared. In a second step 304, a through-flow of hot air is provided in the food preparation chamber. The through-flow of hot air is provided by an air handling device and a heating device. A circulating air flow is provided by air guiding means that provide an air duct arrangement that exits the discharge opening of the container structure, passes through the heating device and the air movement device and reaches an opening air inlet of the container structure. The air is heated by the heating device which is arranged outside the sight of the receiving volume.
    [0124] The first step 302 is also called step a), and the second step 304 of step b).
    [0125] For air movement, a fan is provided with an air inlet and an air outlet, and the fan is provided on one side of the food preparation chamber.
    [0126] It should be noted that additional examples of the method are provided with respect to the aforementioned resources of the different modalities.
    [0127] It should be noted that the modalities of the invention are described with reference to different subjects. In particular, some embodiments are described with reference to claims of the method type, while other embodiments are described with reference to claims of the device type. However, one skilled in the art will understand from what has been described above and from the description below that, unless otherwise notified, in addition to any combination of resources pertaining to a subject type, any combination of resources related to different subjects, is considered to be disclosed in this patent application. However, all resources can be combined, creating stronger synergistic effects than the simple sum of resources.
    [0128] Although the invention has been illustrated and described in detail in the drawings and in the aforementioned description, such illustration and description should be considered illustrative or exemplary, and not restrictive. The invention is not limited to the modalities presented. Other variations of the presented modalities can be understood and realized by those skilled in the art in the practice of a claimed invention, a study of the drawings, the disclosure and the dependent claims.
    [0129] In the claims, the term "which comprises" does not exclude other elements or stages and the indefinite article "one" or "one" does not exclude a plurality. A single processor or other unit can perform the functions of several items mentioned in the claims. The mere fact that certain measures are cited in dependent and mutually different claims does not indicate that a combination of these measures cannot be used to advantage. Any sign of reference in the claims should not be construed as limiting the scope of the invention.
    权利要求:
    Claims (14)
    [0001]
    1. ELECTRIC HOUSEHOLD APPLIANCE (10) FOR PREPARING FOOD, comprising: - a food preparation chamber (12); - an air handling device (14) comprising a fan having an air suction side (46) and an air exhaust side (48); - a heating device (16); and - air guiding means (18); wherein the food preparation chamber is formed by a container structure (22) that accommodates, at least partially, a receiving volume (24) to receive the food to be prepared by a passing flow of hot air, being that the container structure comprises side walls (26) and a bottom wall (28), the bottom wall and / or one of the side walls being air permeable providing an air inlet opening (30) for the inlet of hot air in the receiving volume, and the container structure comprises an air discharge opening (32); wherein the heating device is configured to heat the air from an air flow provided by the air moving device; wherein the heating device is arranged out of sight of the receiving volume, characterized by: the air guiding means provide an air duct arrangement (34) which exits the discharge opening, passes through the heating device and the device air movement and reaches the air inlet opening; in use, air is expelled on the exhaust side of the air with an average blowing direction (50); and the mean blowing direction is provided with an inclination angle (52) both horizontally and vertically.
    [0002]
    APPLIANCE, according to claim 1, characterized in that the heating device is arranged on one side of the food preparation chamber.
    [0003]
    APPLIANCE according to either of claims 1 or 2, characterized in that the fan is provided on one side of the food preparation chamber.
    [0004]
    Apparatus according to any one of claims 1 to 3, characterized in that the fan is a centrifugal fan (70) with an axial air inlet (72) and a radial air outlet (74); the centrifugal fan comprising a fan (76) rotating in a plane of rotation (78); and the plane of rotation being provided with an angle of inclination (82) both horizontally and vertically.
    [0005]
    Apparatus according to any one of claims 1 to 4, characterized in that the angle of inclination (52, 82) comprises an angle to the horizontal in a range of approximately 10 ° to 80 °.
    [0006]
    Apparatus according to any one of claims 1 to 5, characterized in that: - a first line (102) is defined by the axis of rotation of the fan, - a second line (104) is arranged perpendicularly to the first line in the plane of rotation, and - a third line (106) is perpendicular to the bottom wall and extends through a center of the bottom wall; wherein the first line, the second line and the third line are arranged in a plane and form a triangle (108); and with an inner circle (116) of the triangle being arranged within an enclosure structure (100) of the apparatus; the first and second lines having an intersection point (118) which is arranged in a central region at the height of the cabinet structure; and the inner circle has a maximum diameter (122).
    [0007]
    Apparatus according to any one of claims 1 to 6, characterized in that an air duct arrangement comprises several guiding portions (138), in which the direction of an air flow is changed; a first guidance portion (138) being provided upstream, after the air handling device, and a second guidance portion is provided downstream, before the air handling device; and the first orientation portion provides a lesser degree of change in the direction of the air flow than the degree provided by the second orientation portion.
    [0008]
    Apparatus according to any one of claims 1 to 7, characterized in that the sensing means (160) are provided with respect to the air movement device for detecting the air temperature of the air flow provided by the air movement device.
    [0009]
    Apparatus according to any one of claims 1 to 8, characterized in that a removable pan structure (170) is provided, in which the food preparation chamber is inserted at least partially; and an air orientation duct (172) between the removable pan structure and the bottom wall is provided by the removable pan structure to guide the flow of heated air from the air outlet to the air inlet opening.
    [0010]
    10. Apparatus according to any one of claims 1 to 9, characterized in that a collection device (180) with a collection volume (182) is provided below the food preparation chamber to collect waste material.
    [0011]
    11. Apparatus according to claim 10, characterized in that it comprises an air guiding element (184) that directs a horizontal air flow (186) below the container structure upwards towards the air inlet opening; and wherein the collection device is arranged next to the air guiding element on a side (188) facing the opposite side of the horizontal air flow.
    [0012]
    Apparatus according to any one of claims 1 to 11, characterized in that an air distribution duct (190) is provided below the air inlet opening of the bottom wall; wherein an air guide (192) is provided as an elevation arranged on a lower surface (194) of the air distribution duct below the air inlet opening; and wherein the air guide is disposed obliquely (196) with respect to a direction perpendicular to a blowing direction of the air outlet in order to provide a uniformly distributed air flow below the air inlet opening.
    [0013]
    13. Apparatus according to any one of claims 1 to 12, characterized in that a flow spreader (210) is provided between the air outlet and an air distribution zone (214) disposed below the air inlet opening of the background wall; the flow spreader being provided as a duct segment (216) with a decreasing cross section (218) in the cross direction of an air passage to compensate for the production of an asymmetric volume of air from the air outlet.
    [0014]
    14. METHOD (300) FOR PREPARING FOOD IN A BENCH APPLIANCE APPLIANCE, comprising the following steps: a) supplying (302) food in a food preparation chamber formed by a container structure that accommodates, at least partially, a volume reception to receive the food to be prepared; b) providing (304) a through-flow of hot air in the food preparation chamber; wherein the through-flow of hot air is provided by an air moving device comprising a fan having an air suction side (46) and an air exhaust side (48) and a heating device, and a circulating air flow is provided by means of air guidance; and in which the air is heated by the heating device which is arranged outside the sight of the receiving volume, characterized in that the air guiding means provide an air duct arrangement that exits an outlet opening of the container structure, passes through the heating device and the air moving device and arrives at an air inlet opening of the container structure; and the air is expelled on the exhaust air side with an average blowing direction (50); and in which the mean blowing direction is provided with an inclination angle (52) both horizontally and vertically.
    类似技术:
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    同族专利:
    公开号 | 公开日
    JP2016521599A|2016-07-25|
    BR112015030161A2|2017-07-25|
    CN110916527A|2020-03-27|
    EP3003104B1|2019-09-18|
    EP3003104A1|2016-04-13|
    JP6450748B2|2019-01-09|
    US10264917B2|2019-04-23|
    US20160100713A1|2016-04-14|
    CN105263379A|2016-01-20|
    WO2014195129A1|2014-12-11|
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    法律状态:
    2018-11-06| B06F| Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]|
    2019-12-24| B06U| Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]|
    2021-02-02| B09A| Decision: intention to grant|
    2021-04-13| B16A| Patent or certificate of addition of invention granted|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 21/05/2014, OBSERVADAS AS CONDICOES LEGAIS. |
    优先权:
    申请号 | 申请日 | 专利标题
    EP13170419|2013-06-04|
    EP13170419.9|2013-06-04|
    PCT/EP2014/060375|WO2014195129A1|2013-06-04|2014-05-21|Air-based fryer|
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