• 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:
    pan for a hot air appliance for preparing food, apparatus for preparing food, and method for preparing food with hot air the present invention relates to the preparation of food with hot air. to provide an apparatus for preparing food with an improved range of quality of the result in relation to the preparation of fish, or other delicate foods, a pan (10) for a hot air apparatus for preparing food is presented, the pan comprising a bottom of the pan (12) that provides a surface area of the pan to receive the food to be prepared, side walls (16) surrounding, at least partially, the surface area of the pan, and a mounting connector (18) to temporarily mount the pan inside a food preparation chamber of a food preparation apparatus. a pan bottom is provided with a plurality of through holes (20) for the passage of hot air. the through holes cover approximately 3 to 50% of the flat surface area of the pan, for example 16%, and the heat capacity per area of the projected bottom surface of the bottom of the pan is between 10 and 75 jk-1 dm- two.
    公开号:BR112015030175B1
    申请号:R112015030175-4
    申请日:2014-05-23
    公开日:2021-04-13
    发明作者:Godwin Dirk Zwanenburg；Janine Willemijn Medema；Marc Alexander Pastoors
    申请人:Koninklijke Philips N.V.；
    IPC主号:
    专利说明:

    FIELD OF THE INVENTION
    [001] The present invention relates to the preparation of food with hot air, and it relates in particular to a pan for a hot air appliance for preparing food, an appliance for preparing food and a method for preparing food with hot air. . BACKGROUND OF THE INVENTION
    [002] Food can be prepared using hot air. An example of a device that uses hot air to prepare food is the Philips air fryer. The air fryer is an appliance for cooking food, for example frying potatoes or roasting chicken, using heat supplied by 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. An appliance such as an air fryer can be used in the home, for example. An apparatus for preparing food with hot air is described in WO 2012/032449 A1.
    [003] DE 197 30 829 A1 describes an apparatus for preparing food with the supply of a stream of hot air. A receptacle is provided to receive the food to be prepared. The receptacle has a bottom that is permeable to air, for example, provided by a sieve-like structure.
    [004] US 5 211 105 reveals a smokeless, non-burning grill pan. A grill plate, in combination with an oil pan placed under the grill plate, which is placed over a coal fire.
    [005] EP 2 181 940 A1 discloses a food tray for use in a food preparation apparatus, comprising a food preparation chamber with an air permeable bottom wall. The food tray can be a disposable tray used in the food preparation chamber. The food tray has several compartments positioned adjacent.
    [006] US 6 267 046 B1 discloses a co-cooking steamer and describes an apparatus for cooking food contained within a perforated food basket.
    [007] In addition to preparing French fries or chicken using hot air, it has been shown that more delicate foods such as fish, for example, can also be prepared with hot air. However, it has been found that the basket-type structures used to prepare chicken or fried potatoes produce results that, in terms of quality, that is, taste and appearance, of the prepared food (in this example, the prepared fish) can still be improved. SUMMARY OF THE INVENTION
    [008] In view of this, there may be a need to provide a device for preparing food with an improved range of quality of the result in relation to the preparation of fish, or other delicate foods.
    [009] In a first aspect, a pan is provided for a hot air appliance for food preparation, as defined in claim 1.
    [010] In a second aspect, an apparatus for providing food is provided, as defined in claim 5.
    [011] In a third aspect, a method for preparing food is provided, as defined in claim 12.
    [012] The purpose of the present invention is solved by the subject of the independent claims. Other modalities are incorporated in the dependent claims. It should be noted that the aspects of the invention described below also apply to the pan of the hot air apparatus for preparing food, the apparatus for preparing food and the method for preparing food with hot air.
    [013] According to the invention, a pan for a hot air appliance for preparing food is presented, the pan comprising a bottom of the pan, side walls and a mounting connector. The bottom of the pan provides a shallow area of the pan to receive the food to be prepared. The side walls at least partially surround the surface area of the pan. The mounting connector is provided to temporarily mount the pan inside a food preparation chamber of a food preparation apparatus. The bottom of the pan is provided with a plurality of through holes for the passage of hot air. The through holes cover approximately 3 to 50% of the pan's surface area. The heat capacity per area of the projected bottom surface of the bottom of the pan is between 10 and 75 JK-1 dm-2.
    [014] As an advantage, during preparation, heat is supplied to the food to be prepared in a balanced ratio in relation, for example, to the cooking of fish or meat. For example, as an ideal result, a crust can be formed, since sufficient contact with a hot surface area is provided. In particular, as mentioned above, the range of heat capacity per area of the bottom of the pan ensures that a heat store is provided that can be used to heat meat or fish to a higher temperature, for example to prepare a better crust. The aforementioned range of through-holes ensures that the inside of the food is cooked to the appropriate point. In other words, the balance mentioned above between the closed area and the orifice area allows for a heat transfer distribution that is optimized taking into account the preparation of delicate foods, such as steak or fish.
    [015] The heat capacity per area is also called the specific heat capacity, or thermal capacity per area. The heat capacity per area can also be called thermal mass.
    [016] In one example, the heat capacity value per area is in the range of 20 to 45 JK-1 dm-2, for example 35 JK-1 dm-2.
    [017] The term “approximately” refers to a deviation of up to +/- 15% from the given value, for example +/- 10% or +/- 5% from the given value.
    [018] In one example, through holes cover 5 to 25% of the pan's surface area. The surface area of the pan refers to the flat surface area of the pan.
    [019] In another example, the orifice area of the projected area is provided with a ratio of 8 to 12%, for example 10.7%.
    [020] In another example, the through holes cover 10 to 18%, for example 16%, of the flat surface area of the pan.
    [021] According to an example, through holes have a minimum width of approximately 2 mm, and a maximum width of approximately 10 mm.
    [022] For example, the width is 3 to 4 mm. In another example, the width is 5 mm.
    [023] In one example, the through holes are approximately 12 mm x 3 mm in size.
    [024] In one example, through-holes have a minimum length of 5 mm, for example, and can be 20 mm or more in length.
    [025] In another example, the ratio of length to width is at least 2: 1.
    [026] For example, the pan is made of aluminum, or an aluminum alloy, and has a thickness of approximately 1.0 to 1.5 mm, for example 1.2 mm.
    [027] In another example, the pan is made from steel and has a thickness of approximately 0.5 to 1.0 mm, for example 0.8 mm.
    [028] In one example, the bottom surface is flat. In another example, the bottom of the pan is provided with a plurality of upwardly projecting ribs arranged alternately with lower portions of the surface.
    [029] According to an example, the bottom of the pan is provided with a plurality of ribs that project upwards arranged alternately with lower portions of the surface, and the through holes are provided in the lower portions of the surface.
    [030] As an advantage, hot air can pass through the through holes, even when there is food in the pan, since, due to the ribs that project upward, the food is located, at least for the most part, on such ribs, therefore, not covering, or at least not covering in a critical amount, the through holes in the lower portions of the surface.
    [031] According to an example, two diagonally opposite corners are provided with corner segments with recessed side walls.
    [032] With diagonally opposite corners with recessed side-walled corner segments, larger foods, such as a whole fish, or other larger foods that extend longitudinally, for example meat or fish, can be arranged and prepared, even if they extend from one edge of the pan to the other.
    [033] The term "recessed" refers to the provision of portions of adjacent side walls at least half the height. In one example, the lower portions are less than at least one-third the height of the surrounding side walls, that is, at most one-third the height.
    [034] According to an example, an external contour of the pan is provided with a plurality of extensions to be contiguous with the adjacent internal surfaces of a food preparation chamber. At least one side recess is provided between the extensions as a secondary passage of hot air to supply hot air from the top to an area below the pan.
    [035] The passage of hot air provided by the plurality of through holes can therefore be called the primary passage of hot air.
    [036] According to the invention, the hot air passage provided by the plurality of through holes and the secondary hot air passage are provided in a ratio that is in the range of approximately 1: 1. In one example, the secondary hot air passage is larger than the hot air passage provided by the plurality of through holes with a factor of about 2 to 3, for example, with a factor of 2.3.
    [037] For example, 16% of the pan area is through holes for the primary passage of hot air, and the secondary air passage is provided with a cross section with a size of 20% of the area of the cooking chamber.
    [038] In one example, a food preparation chamber is formed by a structure surrounding the cooking chamber with a total area. The projected surface of the pan to receive the food covers approximately 80% of the size of the total area of the cooking chamber. The pan for receiving the food is provided with a floor surface, that is, a flat surface to support the food of approximately 65% of the projected surface. For example, the total area of the cooking chamber is 4.10 dm2, the projected surface of the pan is 3.28 dm2, and the floor surface of the pan is 2.14 dm2. The through holes cover an area of the 0.35 dm2 holes, the holes having a size of 3 x 12 mm. For example, about 100 holes can be provided.
    [039] In one example, the through holes cover 5 to 20% of the pan's surface area. The surface area of the pan refers to the flat area of the pan.
    [040] According to the invention, there is also shown an apparatus for preparing food, the apparatus comprising a food preparation chamber, an air handling device, a heating device and a pan. The food preparation chamber is formed by container surfaces, which accommodate, at least partially, a receiving volume designed to receive the pan with the food to be prepared by a passing flow of hot air. The air handling device provides a circulating air stream that flows through the food preparation chamber. The heating device is configured to heat the air flow provided by the air movement device. The pan is supplied as a pan according to one of the aforementioned examples. The pan is arranged in the flow of hot air. In addition, the food disposed in the pan is prepared by a double heating mechanism: i) by convection directly through the hot air supplied as a hot air passage through the through holes; and ii) by conduction provided by the pan structure heated by the hot air flow.
    [041] According to another example, the device comprises an air duct arrangement. An air inlet opening is provided for the entry of hot air into the receiving volume and an air outlet opening for the outlet of air from the receiving volume. The duct arrangement provides an air flow between the discharge opening, through the heating device and the air movement device, and the air inlet opening.
    [042] In one example, the air handling device is configured to provide an air flow of approximately 20 l / s, or more, in the food preparation chamber. In one example, the heating device is configured to transfer heat to the air in order to supply hot air.
    [043] The term "hot air" refers to a temperature in the range of approximately 80 ° C to 250 ° C.
    [044] The term “through-flow of hot air” means that the heat applied to the food to be prepared is provided by the hot air. Thus, in addition to reaching the upper surfaces of a food pile, air also reaches the surfaces and internal spaces of the food pile. The term “food pile” also refers to individual pieces of food, such as fish or steak. The hot air thus penetrates the food in places where the food has structures, such as in a pile, and the hot air is forced to move not only around the outer contour of the food at a lower speed, but directly heats the food , that is, it transmits heat directly to certain places in food.
    [045] In one example, hot air flows with a high speed and, in particular, with a high flow in the food preparation chamber, for example, with a minimum flow rate of approximately 20 liters per second, as mentioned above.
    [046] For example, the air movement device is a fan with an air inlet and an air outlet. The fan can therefore have an air suction side and an air exhaust side.
    [047] The fan is supplied as a centrifugal fan or as a radial fan.
    [048] In another example, a triple heating mechanism is provided with iii) radiation provided by the surrounding container surfaces heated by the flow of hot air.
    [049] According to an example, in relation to the arrangement of food at the bottom of the pan, convection heat transfer is provided with a first reason and conduction heat transfer is provided with a second reason. The first ratio and the second ratio are given in a range from approximately 1/1 to approximately 1/3.
    [050] In one example, radiation heat transfer is provided with a third reason, and the first reason, the second reason and the third reason are provided in a range of approximately 1/1 / 0.5 to approximately 1 / 3 / 0.3. For example, the heat delivered by radiation is 15% of the total heat transfer.
    [051] According to an example, the two heating mechanisms receive heat exclusively from the heating device.
    [052] No other heat sources are provided. The pan acts as a heat store; for example, the pan is made of aluminum, or an aluminum alloy, with a thickness of approximately 1.0 to 1.5 mm, for example 1.2 mm.
    [053] The appliance is supplied as a cooking device by circulating air at high speed.
    [054] According to an example, the pan has an external contour that is smaller than an internal cross section of the food preparation chamber, forming an air ventilation gap at least along a part of the external contour to form a secondary passage of hot air to supply hot air from the top to an area below the pan.
    [055] The term "ratio" refers to the opening size of the air flows.
    [056] In another example, the relationship also considers a correction factor for small openings in the sense that the effective opening size is slightly smaller for the small openings in the pan.
    [057] The shape of the pan provides lateral ventilation openings acting as secondary air passages.
    [058] In one example, through holes are provided as longitudinal slits arranged in parallel lines. In another example, the lines are transverse to a connecting line of the corner segments of recessed side walls.
    [059] According to an example, the appliance is a bench-top appliance.
    [060] The term “bench top appliance” refers to an appliance that is particularly suitable for domestic purposes. The device can be placed on different work surfaces, for example, in a kitchen, on a table or other work surfaces. The device can also be placed on a shelf or 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.
    [061] In another example, the appliance is a built-in appliance supplied as a fixed appliance installed in a kitchen.
    [062] According to the invention, a method for preparing food with hot air is also presented, the method comprising the following steps: - In a first stage of provision, the food is placed in a pan in a preparation chamber of food.- In a second supply stage, a through-flow of hot air is provided in the food preparation chamber. The flow of hot air through the food preparation chamber is provided as a passage of hot air through the holes in the bottom of the pan. Heat affects food in two ways: i) heat transfer by convection directly through hot air; and ii) transfer of heat by conduction through the pan structure which is heated by the flow of hot air. The through holes cover approximately 3 to 50% of the pan's surface and the heat capacity per area of the projected bottom surface of the pan's bottom is between 10 and 75 JK-1 dm-2.
    [063] In accordance with an aspect of the present invention, there is presented a pan with a structure that enables a suitable and improved way of preparing, for example, fish or meat. In particular, thermal energy is provided by the flow of hot air, and also by the flow of hot air that heats the bottom surface of the pan, which for this purpose has a specific thermal capacity, that is, a specific thermal mass. For example, an air fryer, generally used to prepare French fries or chicken, can be used to prepare other more delicate foods, such as fish or meat, with the use of the pan, for example, instead of a basket used for frying. potatoes.
    [064] These and other aspects of the present invention will become evident and will be elucidated with reference to the modalities described hereinafter. BRIEF DESCRIPTION OF THE DRAWINGS
    [065] Exemplary modalities of the invention will be described below with reference to the drawings, in which:
    [066] Figure 1 shows a perspective view of a pan according to an example illustrated in Figure 1A, and a schematic cross section illustrated in Figure 1B;
    [067] Figure 2 shows an additional example of a pan in a perspective view in Figure 2A in a cross section shown in Figure 2B;
    [068] Figure 3 shows an additional example of a pan in a perspective view;
    [069] Figure 4 shows yet another example in a top view;
    [070] Figure 5 shows a schematic cross section through an apparatus for preparing food in an example with an air handling device disposed laterally in Figure 5A, and in an example with an air handling device disposed in an above position. in Figure 5B;
    [071] Figure 6 shows an additional cross section of another example of an apparatus for preparing food;
    [072] Figure 7 shows the basic steps of an example of a method for preparing food with hot air;
    [073] Figure 8 shows an additional example of a pan in a perspective view in Figure 8A, a top view in Figure 8B and a side view in Figure 8C;
    [074] Figure 9 shows a perspective view of an additional example of a pan; and
    [075] Figure 10 shows an additional example of a pan in a perspective view. DETAILED DESCRIPTION OF THE MODALITIES
    [076] Figure 1 shows a pan 10 for a hot air appliance for preparing food (not shown in detail). The pan 10 comprises a bottom of the pan 12 which provides a surface area of the pan to receive the food to be prepared. The food is indicated by a dotted line 14 in Figure 1B showing a cross section through the perspective view of Figure 1A. In addition, side walls 16 are provided which at least partially surround the surface area of the pan. In addition, a mounting connector 18 is provided for temporarily mounting a pan inside the food preparation chamber of a food preparation apparatus. The bottom of the pan 12 is provided with a plurality of through holes 20 that act as a hot air passage. An arrow 22 schematically indicates one of the various paths of the passage of hot air. The through holes cover approximately 3 to 50% of the pan's surface area, and the heat capacity per area of the projected bottom surface of the pan's bottom is between 10 and 75 JK-1 dm-2. In the example shown, the heat capacity value per area is in the range of 20 to 45 JK-1 dm-2, for example, 35 JK-1 dm-2.
    [077] For example, through holes cover 5 to 25% of the pan's surface area. In another example, the through holes cover 10 to 18%, for example, 16% of the pan's flat surface area.
    [078] According to another example, through holes have a minimum width of approximately 2 mm, and a maximum width of approximately 10 mm. In the example, the width is 3 to 4 mm. Through holes are up to 20 mm long.
    [079] For example, a pan is made from aluminum, or an aluminum alloy, and has a thickness of approximately 1.0 to 1.5 mm, for example, 1.2 mm. In another example, the pan is made from steel and has a thickness of approximately 0.5 to 1.0 mm, for example, 0.8 mm.
    [080] As indicated in Figure 1B, the surface of pan 12 is flat in an example.
    [081] Figure 2 shows an additional example, in which the bottom of the pan 12 is provided with a plurality of ribs that project upwards 24. The ribs that project upwards 24 are shown in Figure 2A only schematically.
    [082] Figure 2B shows a more detailed view in the form of a cross section of the ribs that project upwards 24. As can be seen in Figure 2B, the protruding ribs 24 are alternately arranged with lower surface portions 25 Through holes 20 are provided in the lower surface portions 25.
    [083] For example, this allows hot air to enter the area where the food is located, that is, the hot air can pass through the bottom of the pan 12, although, for example, the food is arranged on the bottom surface of the pan. pan. Due to the arrangement of through holes 20 in the lower surface portions 25, these through holes 20 will not be blocked, or at least not completely, when the food is disposed at the bottom of the pan.
    [084] Figure 3 shows a perspective view of an additional example, where two diagonally opposite corners 26 are provided with corner segments of recessed side walls 28. The term “recessed (a)” refers to the provision of portions of adjacent walls at least half the height. For example, the lowered portions are less than at least one-third the height of the surrounding side walls.
    [085] This makes it possible to arrange food with a greater length in a longitudinal direction over the pan, for example, placing the food so that the end portions extend over the entire surface of the pan.
    [086] Figure 4 shows a top view of an additional example of the pan according to the invention. The pan 10 is provided with an external contour 30. A plurality of extensions 32 are provided to adjoin the adjacent internal surfaces of a food preparation chamber (not shown in Figure 4). At least one side recess 34 is provided between the extensions 32 as a secondary passage of hot air to supply hot air from the top to an area below the pan (not shown anywhere else). The lateral indentation 34 is indicated schematically with a structure in dotted lines in Figure 4 for a portion. Obviously, other portions of lateral recess can also be provided, as can be seen in Figure 4.
    [087] The secondary hot air passage allows the hot air to bypass the pan area to reach the area under the bottom of the pan 12 so that the through holes provide hot air to the food at the bottom of the pan 12. For example, a centrifugal fan is arranged above the food chamber forcing the hot air down into the outer circumferential portions of the food chamber.
    [088] In Figure 5A, a schematic cross section is shown through an apparatus 100 for preparing food. The apparatus 100 comprises a food preparation chamber 102, an air handling device 104, an air duct arrangement, indicated by dotted lines 106, a heating device 108 and a pan 110. The food preparation chamber 102 it is formed by container surfaces 112, which accommodate, at least partially, a receiving volume 114 designed to receive the pan 110 with the food to be prepared by a passing flow of hot air. An air inlet opening 116 is provided for the entry of hot air into the receiving volume 114. Additionally, a discharge opening 118 is provided for the outlet of air from the receiving volume. The air inlet opening 116 and the air outlet opening 118 are indicated only schematically with a corresponding arrow. In particular, a bottom surface 120 of the food preparation chamber 102 can be provided with several through holes to form the air inlet opening 116. The air moving device 104 provides a circulating air stream that flows through the food preparation chamber. For example, a first arrow 122 indicates air entering airflow device 104 and a second arrow 124 indicates airflow out of airflow device 104. Heating device 108 is configured to heat airflow provided by the air moving device 104. The air duct arrangement 106 provides an air flow between the discharge opening 118, through the heating device 108 and the air moving device 104, and the air inlet opening. 116. Pan 110 is provided as a pan 10 according to one of the previous examples. The pan 10 is arranged in the hot air flow. The food arranged in the pan 10 is prepared by a double heating mechanism: i) by convection directly through the hot air supplied as a hot air passage through the through holes, and ii) by conduction provided by the pan structure heated by the hot air flow .
    [089] According to the invention, not shown in detail, in relation to the arrangement of food at the bottom of the pan, convection heat transfer is provided with a first reason and conduction heat transfer is provided with a second reason . The first ratio and the second ratio are given in a range from approximately 1/1 to approximately 1/3.
    [090] In another example, the two heating mechanisms receive heat exclusively from heating device 108.
    [091] It should be noted that Figure 5A shows a modality with a fan disposed laterally. However, in an additional example, the fan is a centrifugal fan arranged above the food chamber. The air movement path is provided as a downwardly oriented flow in the outer circumferential portions of the food chamber, and as an upwardly oriented flow through the food chamber.
    [092] In Figure 5B, another example of the food preparation apparatus 100 is shown, comprising the food preparation chamber 102, the pan 110 and a centrifugal fan 132 acting as the air movement device 104 disposed above the chamber food preparation 102. The heating elements 133 of the heating device 108 are also arranged above the food preparation chamber 102 in front, that is, below the centrifugal fan 132. The centrifugal fan 132 rotates about a vertical axis 134 and is driven by a motor 136. Centrifugal fan 132 sucks air from the area of the food preparation chamber 102, as indicated by arrows 138, and expels air laterally, as indicated by arrows 140. This results in a flow of air down to the bottom area, where the air is directed towards the bottom surface 120 of the food preparation chamber 102, as indicated by arrows 142 and 144. The air flow then passes through the various through holes in a bottom 145 of the pan to provide the air inlet opening 116, the air passage being indicated by several arrows 146.
    [093] In one example, the food preparation apparatus 100 comprises the food preparation chamber 102, the air handling device 104, the heating device 108 and the pan 110. The food preparation chamber is formed by the surfaces of container 112, which accommodate, at least partially, the receiving volume 114 designed to receive the pan with the food to be prepared by the passing flow of hot air. The air handling device supplies the circulating air stream that flows through the food preparation chamber. The heating device is configured to heat the air flow provided by the air movement device. The pan is provided as a pan according to any of the preceding claims, and the pan is arranged in the hot air stream. In addition, the food disposed in the pan is prepared by a double heating mechanism: i) by convection directly through the hot air supplied as a hot air passage through the through holes; and ii) by conduction provided by the pan structure heated by the hot air flow.
    [094] According to another example, shown in Figure 6, pan 10 (110) has an external contour, visible in the cross section, and indicated with reference number 126, where the external contour 126 is smaller that an internal cross section 128 of the food preparation chamber 102 forming an air vent 130 at least along a part of the external contour to form a secondary passage of hot air to supply hot air from the top to an area below of the pan.
    [095] Figure 7 shows an example of a method 200 for preparing food with hot air. The following steps are provided: - In a first provision stage 202, the food is placed in a pan in a food preparation chamber. - In a second provision stage 204, a through flow of hot air is provided in the preparation chamber. of food. The through flow of hot air is provided as a passage of hot air through the holes in the bottom of the pan. Heat affects food in two ways: i) heat transfer by convection 206 directly through hot air; ii) heat transfer by conduction 208 through the pan structure, the pan structure being heated by the flow of hot air. In addition, an arrow 210 indicates the possible arrangement of other steps.
    [096] The first step of provision 202 is also called step a), and the second step of provision 204 is also called step b). A dotted table for the provision step 204 indicates that the first and second substeps, i.e., convection 206 and conduction 208, belong to the same step b).
    [097] An additional example of pan 10 is shown in Figure 8A in a perspective view. As can be seen, the mounting connector 18 is provided in one of the side portions. In addition, the bottom of the pan 12 is provided with a rib structure 36 and a through-hole structure 38 between the ribs of the rib structure 36. In addition, the two diagonally opposite corners 26 are shown with corner segments of recessed side walls to allow, for example, the possibility of arranging larger pieces of food to be prepared in the pan.
    [098] Figure 8B shows a top view and Figure 8C shows a side view of the side that has the mounting connector 18 disposed in an extended middle portion 40 of one of the side walls.
    [099] According to another example, pan 10 (110) is an air fryer for fish. The fish pot can be used to cook fish and also to cook meat. The provision of the aforementioned ratio of through holes covering a certain portion of the pan's surface area and the bottom of the pan 12 with a thermal mass in the indicated range allows sufficient contact of the food to be prepared with a hot surface area, thus ensuring the proper food preparation. In addition, the diagonally opposed recessed segments of the side wall portions provide an optimized shape with regard, for example, to the preparation of a whole fish as a larger piece of food to be prepared. For example, the foil surface of the bottom of pan 12 is provided to create a heat store that can be used to heat fish or meat to a higher temperature, for example to form a better crust. The holes are provided to ensure cooking of the inside of the food. Optionally, ribs are provided to create stripes on the roasts, and also to provide uncovered through hole openings. The aforementioned balance between the closed areas and the orifice area provides the basis for the proper preparation of, for example, fish.
    [0100] According to an example, a pan suitable for use in a high speed air circulation cooking device such as an air fryer or a multifunctional oven is presented. The pan is equipped with holes that cover 3 to 40% of the surface area, or more specifically 5 to 25%, for example, 16% of the flat surface area, or the area covered by a rib structure. Preferably, the area of the holes is divided into many holes. The pan is equipped with upward-facing sides to prevent food from falling out of the pan. The two cutouts in the opposite corners allow for the preparation of larger fish, for example.
    [0101] Figure 9 shows a perspective view of a pan in an additional example. The two diagonally opposite corners 26 are shown with the lowered side wall corner segments 28. The ribs that project upwards 24 are arranged longitudinally and parallel to each other, with the orientation of the ribs that project upwards 24 being transverse to the connecting line from diagonally opposite corners 26. In the example in Figure 9, through holes 20 have a longitudinal shape and are displaced from each other with a closed surface portion in the lower surface portions 25. It should be noted that in another For example, through-holes 20 have a different shape, such as small circular shapes, or longer longitudinal shapes, or square shapes, like rectangular shapes. In addition, the displacement of the through holes is also provided in another way, for example, with a larger closed segment, or with a smaller segment.
    [0102] As can be seen in addition, the mounting connector 18 is shown only with an extended portion 40 for connection to an adapter configuration 42, as shown in Figures 8A, 8B and 8C.
    [0103] Mounting connector 18 can be connected with a cable 44, as shown in Figure 10.
    [0104] Figure 10 shows an additional example of the through holes 20, the upward projecting ribs 24 and the bottom surface portions 25 arranged concentrically, with the upward projecting ribs 24 being continuous circles.
    [0105] In another example, not shown in detail, the ribs that project upwards 24 are provided as circular segments with interruptions in the parts that project upwards.
    [0106] In yet another example, the ribs projecting upwards 24 provided longitudinally, similarly to the ribs shown in Figure 9, but with interruptions of the longitudinal ribs, that is, the ribs are provided as several segments.
    [0107] 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.
    [0108] 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.
    [0109] 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 (12)
    [0001]
    1. COOKER (10) FOR A HOT AIR APPLIANCE TO PREPARE FOODS, characterized by: - a bottom of the pan (12) that provides a surface area of the pan to receive the food to be prepared; - side walls (16) surrounding , at least partially, the surface area of the pan; e- a mounting connector (18) for temporarily mounting the pan inside a food preparation chamber of a food preparation apparatus; in which the through holes cover approximately 3 to 50% of the pan's surface area; heat capacity per area of the projected bottom surface of the bottom of the pan is between 10 and 75 JK-1 dm-2; in which an outer contour (30) of the pan is provided with a plurality of extensions (32) to stay in contiguity with the adjacent internal surfaces of a food preparation chamber, in which at least one lateral recess (34) is provided between the extensions as a secondary passage of hot air; and that the passage of hot air through the plurality of through holes and the secondary passage of hot air are provided in a ratio in the range of 1: 1 to 1: 3.
    [0002]
    2. PAN, according to claim 1, characterized by the through holes having a minimum width of approximately 2 mm, and a maximum width of approximately 10 mm.
    [0003]
    POT according to either of claims 1 or 2, characterized in that the bottom of the pan is provided with a plurality of ribs that project upwards (24) alternately arranged with lower portions of the surface (25), and in that through holes are provided in the lower portions of the surface.
    [0004]
    COOKER according to any one of claims 1 to 3, characterized in that two diagonally opposing corners (26) are provided with corner segments of recessed side walls (28).
    [0005]
    5. APPLIANCE (100) FOR PREPARING FOODS, characterized by: - a food preparation chamber (102), - an air handling device (104), - a heating device (108); e- a pan (110); in which the air handling device provides a circulating air stream that flows through the food preparation chamber; in which the heating device is configured to heat the air flow provided by the device air movement, in which the pan is provided as a pan as defined in any of the preceding claims, and in which the pan is arranged in the flow of hot air; and in that the food disposed in the pan is prepared by a double heating mechanism: i) by convection directly through the hot air supplied as a hot air passage through the through holes; eii) by conduction provided by the pan structure heated by the hot air flow.
    [0006]
    Apparatus according to claim 5, characterized in that it further comprises: - an air duct arrangement (106), wherein the air duct arrangement provides an air flow between the discharge opening, through the discharge device heating and air handling device, and the air inlet opening.
    [0007]
    APPLIANCE according to either of claims 5 or 6, characterized in that, in relation to the arrangement of the food at the bottom of the pan, convection heat transfer is provided with a first reason, and conduction heat transfer is provided provided with a second reason; In that the first ratio and the second ratio are given in a range of approximately 1/1 to approximately 1/3.
    [0008]
    Apparatus according to any one of claims 5 to 7, characterized in that the two heating mechanisms receive heat exclusively from the heating device.
    [0009]
    9. APPLIANCE according to any one of claims 5 to 8, characterized in that the outer contour of the pan is smaller than an internal cross section (128) of the food preparation chamber, forming an air ventilation gap (130) along at least part of the outer contour to form the secondary passage of hot air to supply hot air from the top to an area below the pan.
    [0010]
    APPLIANCE, according to any one of claims 5 to 9, characterized in that it is a bench-top appliance.
    [0011]
    11. APPLIANCE according to any one of claims 5 to 9, characterized in that it is a built-in appliance.
    [0012]
    12. METHOD (200) FOR PREPARING HOT AIR FOODS, characterized by comprising the steps of: a) supplying (202) food in a pan in a food preparation chamber; b) supplying (204) a through-flow of hot air in the food preparation chamber, with the hot air passing through it as a hot air passage through the holes in the bottom of the pan, in which the heat capacity per area of the projected bottom surface of the bottom of the pan is located between 10 and 75 JK-1 dm-2; where an outer contour of the pan is provided with a plurality of extensions to be contiguous with the adjacent internal surfaces of the food preparation chamber; where at least one side recess is provided between the extensions as a secondary passage of hot air; in which the passage of hot air through the plurality of through holes and the secondary passage of hot air are provided in a ratio that is in the range of 1: 1 to 1: 3, and in which heat affects food in two ways: i ) heat transfer by convection (206) directly through the hot air; eii) heat transfer by conduction (208) through the pan structure which is heated by the flow of hot air.
    类似技术:
    公开号 | 公开日 | 专利标题
    BR112015030175B1|2021-04-13|COOKER FOR A HOT AIR APPLIANCE FOR PREPARING FOOD, APPLIANCE FOR PREPARING FOOD, AND A METHOD FOR PREPARING FOOD WITH HOT AIR
    JPWO2017145793A1|2018-12-27|Induction heating cooker and grill pan
    CN208610659U|2019-03-19|A kind of fried oven of booster-type air
    US20210219777A1|2021-07-22|Air-based fryer and accessory for an air-based fryer
    JP5313290B2|2013-10-09|Cooking device and cooking device
    US9027470B1|2015-05-12|Food condition maintaining device
    JP2013188635A|2013-09-26|Heating cooker and cooking device
    JP6141102B2|2017-06-07|Sauce set for cooking and heating cooker
    CN207270287U|2018-04-27|One kind multiplies packaging container structure for air fryer food
    US20190014623A1|2019-01-10|Induction heating cooker
    JP5896979B2|2016-03-30|Grill plate and cooking device
    US9962037B2|2018-05-08|Food condition maintaining device
    CN214230970U|2021-09-21|Baking tray assembly and cooking device
    CN213248343U|2021-05-25|Steam box and cooking utensil with same
    JP5996046B2|2016-09-21|Sauce set for cooking and heating cooker
    KR102183629B1|2020-11-26|Oil scattering prevention device for cooking
    JP2014097192A|2014-05-29|Tabletop heating cooker
    JP6444327B2|2018-12-26|Cooking rooster
    CN206499369U|2017-09-19|Electricity consumption multipurpose plant for cooking food
    JP2016214392A|2016-12-22|Heating cooker and wrapping baking case
    JP3887772B2|2007-02-28|Double-sided roaster
    JP6486021B2|2019-03-20|Cooker
    TWM463098U|2013-10-11|Pot structure
    TWM518310U|2016-03-01|Oven of table
    JP2017063970A|2017-04-06|Kitchen apparatus
    同族专利:
    公开号 | 公开日
    CN105263380A|2016-01-20|
    EP3003105A1|2016-04-13|
    WO2014195150A1|2014-12-11|
    BR112015030175A2|2017-07-25|
    US20160120363A1|2016-05-05|
    CN105263380B|2019-07-26|
    US9888811B2|2018-02-13|
    RU2660074C2|2018-07-04|
    EP3590398A1|2020-01-08|
    JP6571636B2|2019-09-04|
    RU2015156614A|2017-07-14|
    US20180228318A1|2018-08-16|
    EP3003105B1|2019-10-09|
    US10362901B2|2019-07-30|
    JP2016519991A|2016-07-11|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US252883A|1882-01-31|And john dorsoh |
    US866911A|1907-04-17|1907-09-24|Benjaman F Burchfield|Cooking vessel.|
    US1454856A|1921-04-25|1923-05-15|Walter J O'brien|Cooking vessel for glazing fruit|
    US4106486A|1976-03-01|1978-08-15|Lee B Paul|Cooking utensil|
    JPS52166664U|1976-06-08|1977-12-17|
    JPS5419165U|1977-07-08|1979-02-07|
    JPS6217297Y2|1980-06-02|1987-05-02|
    US4386558A|1981-02-12|1983-06-07|Holman J Harrison|Convection cooking equipment|
    JP3028556B2|1990-04-26|2000-04-04|松下電器産業株式会社|Gas cooker|
    JPH0418123A|1990-05-10|1992-01-22|Chubu Pile Kogyosho:Kk|Pile for flocking|
    JPH0570428U|1992-02-27|1993-09-24|日本軽金属株式会社|Cooking device|
    US5211105A|1992-11-16|1993-05-18|Liu I Wen|Smokeless and scorchless grill pan|
    DE19730829A1|1997-07-18|1999-01-28|Riesselmann Gottfried|Device for heating food|
    US6546850B1|1998-03-20|2003-04-15|Yumi Akiyama-Warren|Meatloaf pan with removable, hinged, pan insert|
    US5967135A|1998-06-17|1999-10-19|Shariat; Saeed|Cooking device with convection powered fan and water reservoir|
    US6267046B1|2000-02-28|2001-07-31|Conair Corporation|Convection steamer|
    RU2210970C1|2001-12-26|2003-08-27|Сагакова Александра Станиславовна|Pan|
    DE102004001417A1|2004-01-09|2005-08-04|Emitec Gesellschaft Für Emissionstechnologie Mbh|Particle filter comprising a metallic fiber layer|
    US7790213B2|2005-04-13|2010-09-07|George Iakossavas|Pizza pan and method of using same|
    EP1867264A1|2006-06-16|2007-12-19|Kavaring Cooking Systems B.V. i.o.|Apparatus for preparing food|
    EP2181940A1|2008-11-03|2010-05-05|Kavaring Cooking Systems B.V.|Food tray|
    CN102188168A|2010-03-12|2011-09-21|乐金电子电器有限公司|Baking oven with uniform large-air-volume hot air convection barbecuing function|
    EP2613679B1|2010-09-10|2014-07-30|Koninklijke Philips N.V.|Apparatus for preparing food|
    KR101415926B1|2012-09-12|2014-07-04|김영봉|Meat grill receptacle|
    RU2660074C2|2013-06-04|2018-07-04|Конинклейке Филипс Н.В.|Air-based fryer pan|RU2660074C2|2013-06-04|2018-07-04|Конинклейке Филипс Н.В.|Air-based fryer pan|
    USD825979S1|2016-10-25|2018-08-21|Marvin Levy|Grill pan|
    USD824205S1|2016-11-18|2018-07-31|Tristar Products, Inc.|Griddle pan|
    ZAF201701195S|2017-07-28|2019-02-27|Sist Plastics Ltd|A lidded container|
    CN110250935A|2017-08-09|2019-09-20|沙克忍者运营有限责任公司|Cooking system|
    USD914436S1|2018-06-19|2021-03-30|Sharkninja Operating Llc|Air diffuser with food preparation pot|
    USD883014S1|2018-08-09|2020-05-05|Sharkninja Operating Llc|Food preparation device|
    USD934027S1|2018-08-09|2021-10-26|Sharkninja Operating Llc|Reversible cooking rack|
    USD903413S1|2018-08-09|2020-12-01|Sharkninja Operating Llc|Cooking basket|
    USD883015S1|2018-08-09|2020-05-05|Sharkninja Operating Llc|Food preparation device and parts thereof|
    US20190254476A1|2019-02-25|2019-08-22|Sharkninja Operating Llc|Cooking device and components thereof|
    JP1677688S|2019-06-06|2021-01-25|
    USD918654S1|2019-06-06|2021-05-11|Sharkninja Operating Llc|Grill plate|
    KR102323454B1|2019-09-19|2021-11-08|주식회사 신세계푸드|Vessel for air fryer|
    US20210121012A1|2020-03-30|2021-04-29|Sharkninja Operating Llc|Cooking device and components thereof|
    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 23/05/2014, OBSERVADAS AS CONDICOES LEGAIS. |
    优先权:
    申请号 | 申请日 | 专利标题
    EP13170411.6|2013-06-04|
    EP13170411|2013-06-04|
    PCT/EP2014/060647|WO2014195150A1|2013-06-04|2014-05-23|Air-based fryer pan|
    [返回顶部]