apparatus for preparing food and method for preparing food

专利摘要:
The present invention relates to the preparation of food. To provide an apparatus for preparing food using hot air, an apparatus (10) for preparing food is provided which comprises a food preparation chamber (12), an air moving device (14), a heating device (16) and air guiding means (18). The food preparation chamber is formed by a container structure (22) which accommodates, at least partially, a receiving volume (24) for receiving the food to be prepared, the container structure comprising 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 receiving volume, and the structure being container comprises an air discharge opening (32). The heating device is configured to heat air from an air stream provided by the air moving device. The air guiding means provide an air duct arrangement (34) which exits the discharge opening, passes through the heating device and the (...) device.
公开号:BR112015030164B1
申请号:R112015030164-9
申请日:2014-05-28
公开日:2021-05-25
发明作者:Rogier Enrico De Haas；Marc Alexander Pastoors；Reindert Jannes Van Wifferen；Adarsh Shrivastava；Christian Zainitzer；Rudolf Wurmitzer
申请人:Koninklijke Philips N.V.；
IPC主号:

专利说明:

Field of 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 an appliance for preparing food is the Philips AirFryer air fryer, which is an appliance capable of cooking food, for example frying potatoes or chicken, using hot air. To heat food for preparation, a stream 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. For an optimized food preparation procedure, an air flow as high as possible through the entire volume containing food is preferred. A high flow rate will ensure a relatively short cooking time and high food quality. WO 2012/032449 A1 describes an apparatus for preparing food using hot air. However, it has been found that there is a need for shorter cooking times and higher quality of prepared food, thus creating a continually increasing demand for higher airflows.
[003] WO 2010/090369 A1 describes a heating stove comprising a closed cooking chamber having heating means for heating food contained in the closed cooking chamber, a ventilation chamber having an inlet passage and a passageway of outlet and connected to the cooking chamber through the inlet and outlet passages so that air circulates between the ventilation chamber and the cooking chamber, a rotary fan to circulate air between the cooking chamber and the ventilation chamber, a reservoir disposed adjacent to the vent chamber, and a sprinkler unit for radially spraying water in the reservoir to the vent chamber. Sprinkling water radially is said to eliminate odor and smoke present in the air in the central section of the ventilation chamber, resulting, for example, from cooking fish or meat.
[004] WO 2007/007952 describes a grille with an air circulation system. Invention Summary
[005] There may be a need to provide an improved apparatus for preparing food with the use of hot air.
[006] 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 apparatus for preparing food and also to the method for preparing food.
[007] According to the present invention, there is provided an apparatus for preparing food which comprises a food preparation chamber, an air movement 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 for receiving the food to be prepared, the container structure comprising 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 further comprises an air discharge opening. The heating device is configured to heat air from an air stream provided by the air moving device. The air guiding means provides an air duct arrangement which exits the discharge opening, passes through the heating device and the air moving device and arrives at the air inlet opening. The air moving device is a fan with an air inlet and an air outlet. The fan is provided on one side of the food preparation chamber. The heating device is arranged out of sight of the receiving volume. During operation of the apparatus, food is primarily prepared by a passing flow of hot air supplied by the air moving device and the heating device.
[008] With the fan provided on one side of the food preparation chamber, the air flow path is improved by placing the fan closer to the air inlet opening, where the stronger air flow is required for a adequate and distributed inlet of hot air to the food to be prepared.
[009] The term "air guidance means providing an air duct arrangement" refers to an air duct that allows the circulation of air flow. This duct can be provided by specific channels or air ducts. However, this duct can, alternatively or additionally, also be provided by an appliance cabinet that accommodates the different devices and/or elements. For example, the air guiding means comprises air duct segments close to the air moving device, directing air from the air moving device to the food preparation chamber and from there back to the air moving device. In another example, a very powerful fan serving as an air moving device is disposed inside the chassis providing a circulating airflow, with the chassis providing the air duct. For example, the air movement 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. Inner side of the cabinet, the air moving device is also arranged close to an inner side wall of the cabinet, and the air moving device and the food preparation chamber are arranged close to each other.
[010] The term "hot air throughflow" refers to the application of heat to the food to be prepared by hot air. Air reaches not only the outer surface of a pile of food, but also the interior spaces of the pile, for example, in a pile of chips, also known as “chips” in Great Britain, “frites” in France and “pommes frites” in Germany. The term “hot air through-flow” refers to the hot air that penetrates the food, ie the food pile. In this way, hot air is forced to move not only around the outer contour of the food, but actually heats directly, that is, it transmits heat directly to locations within the outer contour areas, such as inside a given volume of food. Of course, in addition to French fries, other types of food with a similar structure can be cooked, ie food in the form of multiple individual pieces or portions supplied in a stack, stapled or stacked.
[011] Therefore, the “through flow of hot air” not only distributes heat throughout the food chamber, but also transfers heat to the internal portions of the food.
[012] The heating device is arranged out of sight of the receiving volume. 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 increased airflow, a more powerful heater, ie a heater with a higher heat transfer capability for the airflow, can be provided for improved heat transfer. As heater power is determined by the flow (flow) of air (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, i.e. blocked, it is no longer necessary to strike a delicate balance between radiation and convection. Thus, even if a user puts an excessive amount of food in the appliance, resulting in a lower airflow, although the quality of the food is lower than if it is prepared with a normal amount, the result will be a better quality food compared to food exposed to heater radiation. Even in the case of a lower flow rate that produces a higher heater temperature, as the heater is cooled less with a lower flow rate, convection as the sole heat source for the food will ensure proper heat distribution. For example, the temperature of air carrying convection heat can be measured using a temperature measuring device. In case of a lower flow rate, and therefore a higher heater temperature, the temperature measuring device can turn off the heater if the air temperature reaches a very high, ie critical, level. In a situation where the heater is placed in the direct line of sight of the heater, a higher heater temperature would result in only a partially higher air temperature, as some of the thermal energy would be transported by convection. Specifically in case the food is still relatively cold (at the beginning of the process), the overexposure to radiation would not be detected because the food cools the air flow. Arranging 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, as different types of foods would have different possible flow rates. As radiation is omitted as a heat source, in this case, too, there is no longer a need for an adequate balance between radiation and convection. In this way, the change in the heater's radiation emissivity over its lifetime 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, food quality is improved.
[013] The heater supplies thermal energy only, or at least largely, by convection, that is, in the form of a hot air flow, and not by radiation. Thus, even with different types and quantities of food, the heat source in the form of hot air results in a good and homogeneous quality of food, in addition to shorter cooking times, or at least minimized. With this, you can prepare an increasing variety of foods.
[014] The term “out of sight” also encompasses arrangements in which the heater is placed away to a certain degree, eg 70% or more. In one example, the heater is placed 90% out of sight. For example, the heating device comprises one or more heating elements with a heat-emitting surface. Some portions of the heat-emitting surface face forward, that is, towards the food preparation chamber. The following description covers the meaning of “out of sight”: Seen from the food preparation chamber, a large part of the heat-emitting surfaces facing the food preparation chamber is not visible, ie they are blocked. For example, if the heater were replaced by light sources, only a small (or no) amount of the light-emitting surface would be seen from the food preparation chamber.
[015] For example, the heat provided by the heating device is blocked or prevented from radiating onto the food. This provides an arrangement in which heat, ie thermal energy, is transferred only to the food (or at least for the most part) by the hot air. Of course, hot air can also heat a room 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 hot air. For example, the heat transferred by hot air, ie, by convection, is provided 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 hot air.
[016] The term “out of sight” refers to the direct path of heat radiation. For example, the heat radiation path is independent of an optical path, that is, not related to a direct (visible) line of light. For example, radiated heat can pass through a filter or an air distribution element, although it is not possible to look through the filter, i.e. 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, which are supplied to the convection of heat by the air flow passing 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 radiated heat does not affect the food in the food container. In one example, such means may comprise arranging the heating elements on the side of the food container, i.e. near 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 container volume arranged to receive food. In another example, other protective elements block heat radiation from the heating elements. In another example, the heating elements are arranged so that they radiate heat only away from the food.
[017] In one example, the air flow is provided with a high velocity 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.
[018] In one example, an airflow path with a minimum number of changes in cross section is provided. For example, an airflow path is provided that changes its cross section only in a range of approximately 40% at most between the point where air exits a ventilation device and the point where air re-enters the ventilation device . In another example, cross section changes in a range of approximately 20% maximum are provided. Mouthpieces should be avoided.
[019] In one example, a nozzle free air flow path is arranged.
[020] 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, ie hot air is the only heat source that affects or has any impact on the food in the food preparation chamber.
[021] The food preparation chamber formed by the container structure may comprise an insert similar to a basket structure, for example, with a mesh structure to easily insert food, and also to remove the prepared food from the apparatus to the end of the process. The container structure may also be removable for filling, emptying and cleaning purposes.
[022] According to an example, a fan is provided that serves as an air moving device, the fan having an air suction side and an air exhaust side. In use, air is expelled on the exhaust side of the air with an average blowing direction, and the middle blowing direction is provided with a tilt angle both horizontally and vertically.
[023] This provides the advantage of decreasing the requirement to direct the airflow that is expelled from the fan, since the airflow is already provided with a tilt angle, rather than perpendicularly, reaching, for example, bottom surfaces. This is also advantageous in the sense that the airflow on the exhaust side of the air can reach its maximum velocity in relation to the path of the circulating airflow.
[024] The mean blowing direction can be seen as the primary or main blowing direction of ventilated, ie moved, air. However, as the actual blowing characteristic of an airflow 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 an axis of rotation. The rotation of air moving elements such as blades or the like results in a respective blowing direction. For example, the air moving device can be provided as an axial fan where an average blowing direction is aligned with the axis of rotation, eg parallel to the axis of rotation. As another example, the air movement device can be provided as a centrifugal fan, also called a radial fan, in which the average blowing direction is aligned with a tangential line with respect to the rotating blade(s). ), where the tangential line is perpendicular to the axis of rotation. In this way, the direction of the axis of rotation also determines the basic direction of airflow, eg parallel in an axial fan, or perpendicular in a centrifugal fan.
[025] In one example, the axis of rotation is given at a tilt angle to the horizontal and/or vertical. According to one 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.
[026] This provides the advantage that the air exiting the fan requires less deflection or less guidance than the guidance of air occurring inside the fan. In other words, the approximately perpendicular change in direction of the air flow inside the fan is integrated into the air flow path, so that an air flow leaving the food preparation chamber towards the fan is provided with a larger angle that 90°, as well as the air leaving 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 airflow path occurs in the fan itself. As a steep incline means greater resistance to airflow, the provision of angles greater than 90° in flow areas with higher flow velocities represents an advantage in terms of minimizing flow resistance to maximize flow. The provision of a rather steep slope or even the steepest slope within the fan takes into account the fact that the flow is influenced in some way by the fan blades.
[027] According to an example, the angle of inclination comprises an angle with the horizontal in a range of approximately 10° to 80°. For example, an angle of approximately 45° is provided.
[028] It should be noted that one skilled in the art also understands that a different solution to these instructions may be provided and that it provides structural means of guiding the air.
[029] The sloped arrangement also provides the advantage of a compact cabinet.
[030] According to another example, a first line is defined by the axis of rotation, a second line is disposed perpendicularly to the first line in the plane of rotation, and a third line is perpendicular to the bottom wall, extending through a center of the back wall. The first line, second line, and third line are arranged in a plane and form a triangle. An inner circle of the triangle is arranged within an appliance enclosure frame. The first and second lines have an intersection point that is arranged in a central region of the height of the cabinet structure. The inner circle has a maximum diameter.
[031] According to another example, the device is a countertop appliance type device.
[032] The term “countertop appliance” refers to an appliance suitable for home use, which can be placed on different work surfaces in a kitchen, such as a table, shelf or cupboard. A benchtop appliance is an appliance that can be manually moved 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 countertop appliance might be a portable appliance.
[033] According to an example, the heating device is arranged on one side of the food preparation chamber.
[034] According to another example, an air duct arrangement comprises several guide portions in which the direction of an air flow is changed. A first guide portion is provided downstream, after the air moving device, and a second guide portion is provided upstream, before the air moving device. The first guide portion provides a degree of change in air flow direction less than the degree provided by the second guide 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 from the food will be expelled to this location by the hot air exiting 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 surfaces caused by repeated heating. In addition, the feature also prevents obstruction of the most important airflow path in the appliance. This feature helps make the appliance perform evenly during use. Another aspect is that the volume of oil and particles can be situated in a position where the air temperature is low enough to avoid the production of smoke during the cooking process.
[037] It should be explicitly noted 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 movement device or the arrangement outside the view of the heating device. For example, an apparatus for preparing food is provided which comprises a food preparation chamber, an air moving 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 for receiving 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 further comprises an air discharge opening. The heating device is configured to heat air from an air stream provided by the air moving device. The air guiding means provides an air duct arrangement which exits the discharge opening, passes through the heating device and the air moving device and arrives at 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 alongside the air guide element on one side facing away from the horizontal air flow.
[039] According to another example, an air distribution duct is provided below the air inlet opening of the bottom wall. An air guide is provided as an elevation disposed on a lower surface of the air distribution duct below the air intake opening. The air guide is arranged obliquely with respect to a direction perpendicular to a blowing direction of the air outlet so as 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, eg in one section or also in separate sections. In a further 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 evenly distributed air flow over the bottom surface, for example, of a food basket to receive French fries, by example. It should be noted that in the cross-section view, the rotation is not visible.
[042] It should be explicitly noted 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 moving device or the arrangement out of sight of the heating device. For example, an apparatus for preparing food is provided which comprises a food preparation chamber, an air moving 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 for receiving 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 further comprises an air discharge opening. The heating device is configured to heat air from an air stream provided by the air moving device. The air guiding means provides an air duct arrangement which exits the discharge opening, passes through the heating device and the air moving device and arrives at the air inlet opening. In accordance with yet another aspect, an air distribution duct is provided below the air inlet opening of the bottom wall, an air guide being provided as an elevation disposed 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 so as to provide an evenly distributed air flow below the air inlet opening.
[043] For example, the lift extends across the cross section of the air distribution duct. In one example, the elevation extends across at least one third of the cross section, eg in one section or also in separate sections. In a further 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 disposed below the bottom wall air inlet opening. The flow spreader is provided as a duct segment with a decreasing (tapered) cross section in the transverse direction of an air passage to compensate for the production of an asymmetric air volume from the air outlet.
[045] It should be explicitly noted that, according to yet another aspect, the flow spreader is provided with respect to the features mentioned above, but without, for example, the slanted arrangement of the air moving device or the arrangement out of view of the heating device. For example, an apparatus for preparing food is provided which comprises a food preparation chamber, an air moving 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 for receiving 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 air from an air stream provided by the air moving device. The air guiding means provides an air duct arrangement which exits the discharge opening, passes through the heating device and the air moving device and arrives at 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 bottom wall air inlet opening. The flow spreader is provided as a duct segment with a decreasing (tapered) cross section in the transverse direction of an air passage to compensate for the production of an asymmetric air volume from the air outlet.
[046] In a further example, the air duct wall for an angled position is the outer air duct wall, or positioned further down, as it also supports the inclination of the air flow in a useful direction . The air duct becomes part of the air bending system and complies with the strategy of keeping the sum total of bends below 360°.
[047] The terms "bend" and "bend angle" in relation to the direction of hot air flow refer to the deviation or angular change in the direction of air flow relative to the direction directly ahead. For example, if there is no curvature, that is, if there is no change in the air flow direction, the angle will be an angle of 0°; a bend with an angle of 5° represents a slight shift to the side in the direction of airflow. If the airflow is oriented so that its direction changes rectangularly, the angle would be a bending angle of 90°; a U-shaped offset, or, in other words, a reverse air orientation would be a bend with an angle of 180°.
[048] According to the present invention, a method for preparing food is also provided which comprises the following steps: In a first step of provision, the food is placed in a food preparation chamber formed by a container structure that accommodates , at least partially, a receiving volume to receive the food to be prepared. In a second provision step, the food in the food preparation chamber is prepared using an air moving device and a heating device. A circulating air flow is provided by air guiding means providing an air duct arrangement which exits a discharge opening of the container structure, passes through the heating device and the air movement device and arrives at an opening inlet air in the container structure. For air movement, a fan with an air inlet and an air outlet is provided. The fan is provided on one side of the food preparation chamber. The heating device is arranged out of sight of the receiving volume. The second provision step comprises preparing the food primarily by passing a flow of hot air through the food using the air moving device and the heating device.
[049] According to one aspect of the present invention, an air fryer is presented in which the resistance of the flow path is minimized, in order to maintain the sum of all bend angles in the air recirculation system below 360°. In one example, the fan cabinet outlet is provided so that the air exiting the fan needs to make relatively smooth curves, or slight air deflections, before reaching an air guide that redirects airflow into the food chamber. . Due to the high air velocity at these locations, losses due to turbulence and friction are minimized, resulting in a relatively low air resistance and therefore a higher total flow rate, and also a greater thrust of the air entering the oriented 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 in this location this is not critical since the air velocity is at least a little slower, and there is also a so-called sub-pressure or suction. It may be preferable to use suction at this curvature, with changes in cross section, for example, as this can result in less turbulence and losses compared to the air expelled through such a curvature.
[050] According to yet another aspect of the invention, the heater is provided so that the direct heat radiation emitted by the heater to the food inside the chamber is omitted and avoided. In this way, the heater transfers heat only to the airflow that passes through the heater and, as a result, the airflow becomes the only heat source 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 thermal energy provision and air ventilation, or air flow.
[051] These and other aspects of the present invention will become evident and will be elucidated with reference to the embodiments described hereafter. 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 a schematic cross section of an example of an apparatus for preparing food;
[054] Figure 2 shows additional examples of a schematic cross section of an apparatus for preparing food; in a first example with a centrifugal fan within a volute housing in Figure 2A, in a second example with an axial fan in Figure 2B, and in a third example a cross-flow blower in Figure 2C;
[055] Figure 3 schematically shows a cross section of an additional example of an apparatus for preparing food;
[056] Figure 4 shows examples of geometric relationships in the context of a schematic cross section of an apparatus for preparing food in Figures 4A, 4B and 4C;
[057] Figure 5 shows a further example of a schematic cross section of an apparatus for preparing food with a heating device disposed out of sight of a receiving volume;
[058] Figure 6 shows a schematic cross section of a further example of an apparatus for preparing food with a collection device below a food preparation chamber;
[059] Figure 7 shows a further example of a food preparation apparatus with an air guide below an inlet opening of a food preparation chamber in a schematic cross section in Figure 7A, and in a perspective view ( not showing the food preparation chamber and the air movement device, among others) in Figure 7B;
[060] Figure 8 shows a cross section of a further example of an apparatus for preparing food with a flow spreader between an air movement device and an air distribution zone below the air inlet opening of a chamber. food preparation; and
[061] Figure 9 shows the basic steps of a method to prepare food. Detailed description of the modalities
[062] Figure 1 shows an apparatus 10 for preparing food. For example, the device 10 is a countertop appliance type device. The apparatus 10 comprises a food preparation chamber 12, an air movement 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 which accommodates, at least partially, a receiving volume 24 for receiving food to be prepared by a through flow of hot air. Receive volume 24 is indicated with an upper dotted line. Furthermore, 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 surface of the bottom wall 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 may be provided by an opening throughout the upper surface as shown in Figure 1. heater 16 is configured to heat the air from an air stream supplied by the air moving device 14. In addition, the air guiding means 18 provides an air duct arrangement 34 which exits the discharge opening 32, traverses the heating device 16 and air movement device 14 and reaches the air inlet opening 30.
[063] The air movement 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, of according to the example shown in Figure 1, the heating device 16 is provided on one side of the food preparation chamber 12. However, other arrangements may be provided, for example, such as that indicated with dotted circles 42, indicating a location of the heating device 16 above the food preparation chamber 12.
[064] According to an example, described in more detail below, the heating device 16 is arranged out of sight of the receiving volume 24.
[065] An external rectangular structure indicates a possible cabinet containing the apparatus 10 for preparing food. Of course, the cabinet can be provided with an insert-like opening for inserting food into the food preparation chamber 12, which will also be described in more detail with reference to other figures below.
[066] In Figure 2, a fan 44 is illustrated as an air moving device 14 which has an air suction side 46 and an air exhaust side 48. It should be noted that near the air suction side 46, an arrow is shown indicating the air being sucked in on the air suction side. In use, air is exhausted on the exhaust side of the air with an average blowing direction 50. The middle blowing direction 50 is provided with a tilt 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.
[067] Figure 2A shows an example of the 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 an axis of rotation.
[068] Figure 2B shows fan 44 as an axial fan with an axial air inlet aligned with arrow 46, and an axial air outlet aligned with arrow 48. Axial fan 62 comprises a fan that rotates around an axis of rotation 64. The axis of rotation 64 is provided with an angle of inclination both horizontally and vertically, similar to the angle of inclination 52.
[069] In one example, fan 44 is provided on one side of the food preparation chamber when the food preparation chamber is in use.
[070] Figure 2C shows the fan 44 in the form of a cross-flow blower or cross-flow fan 66 with a swivel structure rotating around an axis of rotation 68, i.e. a cylindrical structure perpendicular to the plane of the drawing. .
[071] Figure 3 shows a further 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 at a plane of rotation 78 about an axis of rotation 80. The plane of rotation 78 is provided with an angle of inclination, for example angle 82, both horizontally and vertically.
[072] The centrifugal fan provides an integrated guidance of an airflow entering a first direction and exiting a second direction, with the second direction differing from the first direction by approximately 30° to 120°, eg approximately 90° .
[073] The angle of inclination is provided to require a deflection or orientation of the air flow coming from the air movement device 14 in an amount less than 90° to reach the area below the food preparation chamber 12. By 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 given in a range of approximately 30° to 60°, for example approximately 45°.
[074] With reference to Figures 4A, 4B and 4C, the geometric relationships of an additional example will be explained below. Apparatus 10 is indicated by a rectangular frame 100, representing a cabinet structure. In addition, food preparation chamber 12 is shown symbolically. Additionally, 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 disposed 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 and the second line 104 to the intersection of the first line 102 and the third line 106. The triangle 108 is further defined by a second section 112 of 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 row 106 is defined, the third section 114 extending from an intersection of the third row 106 with the first row 102 to an intersection of the third row 106 with the second row 104. An inner circle 116 of triangle 108 is disposed within the cabinet structure 100 of the apparatus. The first and second lines have an intersection point 118 that is disposed at a central region of the height of the cabinet structure. The height is indicated with a double arrow 120. In accordance with the invention, the inner circle 116 has a maximum diameter 122.
[075] The term “central region” refers to a height disposed in the middle third of the height. The arrangement of the intersection in the middle of the height allows for a maximum diameter of a fan, eg a centrifugal fan.
[076] Figure 4B shows another possible arrangement of the first line 102, the second line 104 and the third line 106, with 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 4A, and a second dotted line 126 indicates the position of the second line 104 of Figure 4A. However, the first row 102, the second row 104 and the third row 106 form a triangle with different proportions compared to that in Figure 4A. An inner circle of the triangle with a maximum diameter is indicated by a dotted circle 128. However, this inner circle 128 would extend outside the enclosure frame 100. Thus, an inner circle of the triangle disposed within the enclosure frame 100 would have to be smaller, as indicated with a solid 130 line circle.
[077] Figure 4C shows an additional example, in which the first line 102 and the second line 104, being perpendicular to each other, are slightly rotated counterclockwise, leading to a similar situation, in which the circle 130, this 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 the cabinet frame 100 and as an inner circle of the triangle.
[078] Thus, to provide the inner circle with a maximum diameter, the degree of angulations of the triangle must be well balanced, providing the first and second lines 102, 104 with an approximate angle of 45° both horizontally and in the vertical.
[079] Figure 5 shows a further example of 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 moving device 14 is shown schematically. The air movement device 14 can be provided in different variations. Furthermore, it should be noted that the heating device 16 can also be arranged in different variations, as long as a direct line of sight between the heating device 16 and the receiving volume 24 is omitted, i.e. avoided.
[080] For example, the heating device 16 is arranged on one side of the food preparation chamber 12.
[081] In one example, an air duct is provided between the fan outlet, eg a centrifugal fan, and the back wall air inlet opening, which will also be described below.
[082] Referring to Figure 3, some additional examples are described. As indicated by the two lines 138, an air duct arrangement comprises a number of guide portions in which the direction of 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 exiting the air moving device 14 slightly changes its direction due to the guide portion 138. In addition, the air flow changes its direction below the bottom wall 28, as indicated with the slanting portion. 140. The air flow then flows through the food to be prepared and, upon exiting the food, i.e. at the air discharge opening 32, an additional change of direction is provided, as indicated by an additional slant portion 144. Upon reaching a portion above the sidewalls, an additional sloping portion 146 indicates an additional orienting portion. Furthermore, the tilting portion 148 disposed within the air moving device 14 indicates that additional change of direction of air flow is provided.
[083] According to an example, a first guide portion, for example, the guide portion 138, is provided downstream, after the air movement device 14, and a second guide portion, for example, the of guide 146, is provided upstream, before the air movement device 14. The first guide portion 138 provides a degree of change of direction of the air flow less than the degree provided by the second guide portion 146.
[084] For example, the guidance portion with the steepest slope for the air flow is provided on the suction side of the air moving device, eg the fan. The least steep slope is provided near the air outlet moving device.
[085] In one example, among all the guidance portions of the air duct arrangement, the second guidance portion provides a maximum degree of change in the air flow direction, and the first guidance portion provides a minimum degree of change of air flow direction.
[086] Preferably, the guiding portions provide a minimum number of bends for maximum airflow, ie, provide minimized resistance to airflow. In one example, the air duct arrangement is provided with guide portions that provide a sum of curvatures of approximately 360°.
[087] In a further example, also shown with reference to Figure 3, 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 to facilitate handling.
[088] In a further example, also indicated with reference to Figure 3, sensor means 160 are provided connected to the air movement device 14 to detect the air temperature of the air flow provided by the air movement device 14. For example , the sensor means 160 are sensors arranged within a cabinet structure of the air movement device 14. The sensor means can be provided also downstream of the air movement device between the air outlet and the bottom wall of the air movement structure. container. Sensors can detect if the air heated by the heating device becomes too hot, for example due to a failure of the heating device.
[089] According to another example, also shown with reference to Figure 3, a removable pan structure 170 is provided at least partially below the food preparation chamber. For example, food preparation chamber 12 is inserted at least partially into removable pan frame 170. An air guide duct 172 is provided between removable pan frame 170 and bottom wall 28. air 172 serves the function of directing the heated air flow between the air outlet, for example the radial air outlet 74, and the air inlet opening 30.
[090] The air guidance duct is provided by the removable pan frame and the back wall as physical features; the food preparation chamber refers to the space or area defined by the walls of the container that delimit, at least partially, the food preparation chamber.
[091] In one example, the removable pan frame is provided as a removable pan. In another example, two or more removable pans are provided.
[092] In a further example, a non-removable pan frame is provided, eg a pan fixed to the cabinet, and a separate small removable pan is provided for collecting oil and particles.
[093] It should be noted that although Figure 3 shows the different aspects described above in a single modality, the present invention contemplates that, for example, the aspect of the guiding portions, the aspect of the sensor means, the aspect of the centrifugal fan and the appearance of the removable pan structure can be provided in combination with the respective other features, or also without the respective other features, i.e. in different and varied combinations.
[094] Before referring to the figures below showing additional modalities, some general aspects of the present invention will be described below.
[095] 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.
[096] The thermal energy supplied by the heating device is predominantly transferred by heat convection. The air flow transports and transmits thermal energy to the food to be prepared. However, part of the radiation from the heating device may 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 sidewall deflects radiated heat from the heating device with respect to the receiving volume, i.e. the sidewall is a barrier to the direct line of connection between the heating device and the receiving volume. This prevents the food from being heated 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 direct radiation emitted by the heating device.
[097] The “air moving 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 moving device causes air to move without varying other air-related parameters. In another example, the air movement device also allows to influence or adjust other properties/parameters of the air, for example humidity, oxygen content, ratio between reused air and fresh air. Heated air can be supplied to foods that have different insertion temperatures. For example, in the case of applying heated air to frozen French fries, the resulting airflow may 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 chips. 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.
[098] 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.
[099] 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 closure structure such as a lid or cover .
[0100] In any case, measures are taken to let a heated air flow into the food preparation chamber through the air inlet opening, and also to let air out of the food preparation chamber through the discharge opening of air.
[0101] The term “opening” in relation to airflow refers to the ability to pass air through the opening. This opening can be achieved, for example, by a structure in canvas, grid or mesh.
[0102] 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. Air can be endowed 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 moving device on the side or side of the food preparation chamber in a horizontal direction. For example, the air movement device is located close to the side walls of the food preparation chamber. The air moving device can also be situated laterally in a horizontal direction and displaced upwards so that the air moving device extends above the container structure.
[0104] The term “the 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 sidewall 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 sidewall portions of the container structure 22.
[0108] The term “background wall” refers to a wall segment or area of wall provided on the bottom, facing down, 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 movement device, for example, disposed close to the axis of rotation of the centrifugal fan, or near of the rotation axis 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 movement device is provided downstream of the heating device. In another example, the heating device is provided downstream of the air movement device. In a further example, the heating device is provided downstream and upstream of the air movement device.
[0111] The air outlet can be provided as a radial air outlet as mentioned above. However, air can also be expelled by a tangentially moving component.
[0112] In one example, the receiving volume 24 is a subvolume (that is, a part of the volume) of the food preparation chamber 12.
[0113] The inclined arrangement of the air movement device 14 provides the effect that a surrounding part of the air flow is provided with a minimized degree of air duct curvature or air path, and the steepest inclination is situated in the fan air inlet. This means minimized airflow resistance, and thus improves airflow.
[0114] Figure 6 shows a further example, in which a collection device 180 with a collection volume 182 is provided below the food preparation chamber 12 to collect waste material. The term “waste material” refers, for example, to oil and particles.
[0115] In a further example, an air guide element 184 is provided which directs a horizontal air flow 186 below the container structure 22 upwards towards the air inlet opening 30. The collection device 180 is arranged beside the air guide element 184 on a side 188 facing away from the horizontal air flow 186.
[0116] The collection device 180 is disposed on the "wind shielded side" of the air guide element, ie the air guide element serves as a shield from the heated air flow. In one example, the collection device is provided by at least one recess in the removable or detachable 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 a further example, the collection device is provided as a separate recessed piece 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 disposed on a lower surface 194 of the air distribution duct 190 below the opening. air intake 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 one section or also in separate sections. In a further 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 disposed obliquely, and is indicated with an angle 196 between the linear extension indicated with a first dotted line 198, and a perpendicular (or rectangular) angle of the general or middle direction of the air distribution duct, whose perpendicular is indicated with a second dotted line 200. The air guide is arranged obliquely 196 with respect to a perpendicular direction of a blowing direction of an air outlet so as to provide an evenly distributed air flow below the air inlet opening. 30. This is indicated in Figure 7B with three airflow indicator arrows 202.
[0120] The term “obliquely” refers to an angle of at least 5° or 10° with respect to the perpendicular direction of the blowing direction. “Blow direction” refers to an air flow direction of the expelled air flow.
[0121] The elevation may extend over the entire cross-section of the width, as mentioned above, or just over a portion of it. In addition, the air guide 192 can be provided as a linear air guide as shown. In another example (not shown), the air guide is provided curved.
[0122] Figure 8 shows a further example, in which a flow spreader 210 is provided between the air outlet 212 of the air movement device 14 and an air distribution zone 214 arranged below the air inlet opening 30 of the bottom wall 28. The flow spreader is provided as a duct segment 216 with a decreasing cross section, indicated by a double arrow 218, in the transverse direction of an air passage to compensate for the production of an asymmetric air volume from the air exit.
[0123] The flow spreader is provided as a sloping wall of an air duct. For example, the back wall segment is slanted relative to the horizontal. In one example, a slot structure is provided in the duct segment 216. For example, the slanted wall has a slant angle to the horizontal that is less than the slant angle of the plane of rotation 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 sloping wall, e.g., wall segment 224, with the horizontal. As can be seen, the second angle is smaller than the first.
[0124] Figure 9 shows an example of a method 300 to prepare food, for example, in a countertop appliance type appliance, which comprises the following steps: In a first step 302, the food is placed in a preparation chamber formed by a container structure that accommodates, at least partially, a receiving volume for receiving 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 moving device and a heating device. A circulating air flow is provided by air guiding means providing an air duct arrangement which exits the discharge opening of the container structure, passes through the heating device and the air movement device and arrives at an opening of air inlet of the container structure.
[0125] For air movement, a fan is provided with an air inlet and an air outlet, the fan being provided on one side of the food preparation chamber.
[0126] The first step 302 is also called step a), and the second step 304 step b).
[0127] The air is heated by the heating device which is disposed out of sight of the receiving volume, in a further example.
[0128] It should be noted that additional examples of the method are provided with respect to the aforementioned features of the different modalities.
[0129] It should be noted that embodiments of the invention are described with reference to different subjects. In particular, some embodiments are described with reference to method type claims, while other embodiments are described with reference to device type claims. However, one skilled in the art will understand from the above and the description below that, unless otherwise noted, in addition to any combination of resources belonging to a subject type and also any combination of related resources to different subjects, is considered to be presented with this application. However, all features can be combined, creating synergistic effects that are stronger than the simple sum of features.
[0130] 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 presented embodiments. Other variations of the disclosed embodiments can be understood and made by those skilled in the art in the practice of a claimed invention, a study of the drawings, the disclosure and the dependent claims.
[0131] In the claims, the term "comprising" does not exclude other elements or steps and the indefinite article "a" or "an" does not exclude a plurality. A single processor or other unit can perform the functions of multiple items cited 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 reference signs in the claims are not to be construed as limiting the scope of the invention.

权利要求:
Claims (15)
[0001]
1. APPLIANCE (10) FOR PREPARING FOOD, comprising: - a food preparation chamber (12); - an air movement device (14); - a heating device (16); and - air guiding means (18); wherein the air moving device is a fan (36) with an air inlet (38) and an air outlet (40), wherein the fan is provided on one side of the food preparation chamber; and wherein the heating device is configured to heat air from an air stream supplied by the air moving device; characterized in that the air guiding means provides an air duct arrangement (34) which exits the discharge opening, passes through the heating device and the air moving device and arrives at the air inlet opening; wherein the heating device (16) is provided on one side or above the food preparation chamber; and wherein during operation of the apparatus, the food is prepared by a passing flow of hot air, i.e. by delivering heat to the food by hot air supplied by the air moving device and the heating device.
[0002]
APPARATUS according to claim 1, characterized in that it comprises, as air movement device, a fan having an air suction side (46) and an air exhaust side (48); wherein, in use, air is expelled on the exhaust air side with an average blowing direction (50); and wherein the average blowing direction is provided with an angle of inclination (52) both horizontally and vertically.
[0003]
APPARATUS according to any one of claims 1 or 2, characterized in that the fan is a centrifugal fan (70) inside a fan cabinet with an axial air inlet (72) and a radial air outlet (74); wherein the centrifugal fan comprises a fan (76) rotating in a plane of rotation (78); and wherein the plane of rotation is provided with an angle of inclination (82) both horizontally and vertically.
[0004]
4. APPARATUS according to any one of claims 2 or 3, characterized in that the angle of inclination comprises an angle with the horizontal in a range of approximately 10° to 80°.
[0005]
APPARATUS according to any one of the preceding claims, characterized in that: - a first line (102) is defined by the axis of rotation, - 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 an inner circle (116) of the triangle is disposed within a cabinet structure (100) of the apparatus; wherein the first and second lines have an intersection point (118) which is disposed in a central region of the height of the cabinet structure; and wherein the inner circle has a maximum diameter (122).
[0006]
6. APPARATUS, according to any one of the preceding claims, the apparatus being characterized by being a bench type appliance.
[0007]
APPARATUS according to any one of the preceding claims, characterized in that the heating device is arranged out of sight of the receiving volume.
[0008]
8. APPLIANCE according to any one of the preceding claims, characterized in that the heating device is arranged on one side of the food preparation chamber.
[0009]
Apparatus according to any one of the preceding claims, characterized in that an air duct arrangement comprises a plurality of guide portions (138) in which the direction of an air flow is changed; wherein a first guide portion (138) is provided downstream, after the air moving device, and a second guide portion is provided upstream, before the air moving device; and wherein the first guidance portion provides a degree of change in air flow direction less than the degree provided by the second guidance portion.
[0010]
Apparatus according to any one of the preceding claims, characterized in that sensor means (160) are provided with respect to the air moving device for detecting the air temperature of the air flow supplied by the air moving device.
[0011]
11. APPLIANCE according to any one of the preceding claims, characterized in that: - a removable pan structure (170) is provided at least partially below the food preparation chamber, and wherein an air guiding duct (172) between the removable pan frame and the bottom wall is provided by the removable pan frame to guide the heated air flow between the air outlet and the air inlet opening; and/or - wherein a collection device (180) with a collection volume (182) is provided below the food preparation chamber to collect waste material.
[0012]
Apparatus according to claim 11, characterized in that it comprises an air guiding element (184) which directs a horizontal air flow (186) below the container structure upwards towards the air inlet opening; and wherein the collection device is disposed alongside the air guiding element on one side (188) facing away from the horizontal air flow.
[0013]
Apparatus according to any one of the preceding claims, 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 disposed 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 perpendicular direction of a blowing direction of the air outlet so as to provide an evenly distributed air flow below the air inlet opening.
[0014]
Apparatus according to any one of the preceding claims, characterized in that a flow spreader (210) is provided between the air outlet and an air distribution zone (214) arranged below the air inlet opening of the wall. background; wherein the flow spreader is provided as a duct segment (216) with a decreasing cross section (218) in the transverse direction of an air passage to compensate for the production of an asymmetric air volume from the air outlet.
[0015]
15. METHOD (300) FOR PREPARING FOOD IN THE APPLIANCE as defined in any one of claims 1 to 14, comprising the following steps: a) providing (302) food in a food preparation chamber formed by a container structure that accommodates , at least partially, a receiving volume to receive the food to be prepared; b) preparing (304) the food in the preparation chamber using an air movement device, more particularly a fan with an air inlet and an air outlet, the fan being provided on one side of the preparation chamber of foodstuffs, and a heating device, characterized in that: a circulating air flow is provided by air guiding means providing an air duct arrangement exiting a discharge opening of the container structure which is on an upper surface from the container structure, passes through the heating device and the air movement device and arrives at an air inlet opening of the container structure which is in the bottom wall and/or in one of the side walls of the container structure; the food is prepared by a passing flow of hot air supplied by the air moving device and the heating device; and heating by the heating device (16) to produce hot air is carried out on the side or above the food preparation chamber.

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WO2014195192A1|2014-12-11|

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JP1677688S|2019-06-06|2021-01-25|

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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]|

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2019-12-24| B06U| Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]|

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2021-02-02| B06A| Notification to applicant to reply to the report for non-patentability or inadequacy of the application [chapter 6.1 patent gazette]|

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2021-03-16| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|

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2021-05-25| B16A| Patent or certificate of addition of invention granted|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 28/05/2014, OBSERVADAS AS CONDICOES LEGAIS. |

优先权:

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申请号 | 申请日 | 专利标题

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EP13170423|2013-06-04|

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EP13170423.1|2013-06-04|

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PCT/EP2014/061006|WO2014195192A1|2013-06-04|2014-05-28|Air fryer|

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