• 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:
    AIR CONDUCTING MEMBER FOR A FOOD PREPARATION APPLIANCE BY CIRCULATION OF HOT AIR IN A FOOD PREPARATION CHAMBER, AND APPLIANCE FOR FOOD PREPARATION. The present invention relates to an air conducting member (10) for a food preparation apparatus by circulating hot air in a food preparation chamber, the air conducting member comprising an air deflection structure ( 12) and a protected region (14) to collect waste material from the food preparation chamber. The air deflection structure (12) has a deflection surface (18) with a deflection orientation (20) that leads away from the shielded region (14). The invention also relates to an apparatus that implements this air-conducting member. This invention prevents or reduces smoke generation during cooking.
    公开号:BR112016013180B1
    申请号:R112016013180-0
    申请日:2014-12-08
    公开日:2021-07-06
    发明作者:Weimin Xiao；Xinzhong Lai；Yanling Gao；Ning Zhou
    申请人:Koninklijke Philips N.V.；
    IPC主号:
    专利说明:

    FIELD OF THE INVENTION
    [001] The present invention relates to an air-conducting member for a hot air circulation food preparation apparatus, and to a food-preparation apparatus that implements this air-conducting member. BACKGROUND OF THE INVENTION
    [002] Air fryers are known for cooking food, for example French fries or chicken, the heat for preparing the food is provided by hot air. To heat food to be prepared and cooked, a hot air current, or hot air flow, is generated and forced to pass through food arranged in a food preparation chamber. This type of home appliance can be used in the home environment. However, with such appliances, smoke may sometimes form during the cooking process, and it is ideal that the fumes are kept to a minimum, taking into account hygiene, odor and safety issues. A reduction in smoke can be achieved, for example, by reducing the temperature of the hot air in circulation. However, in some food preparation procedures, food preparation still requires a higher temperature, for example 160 °C. SUMMARY OF THE INVENTION
    [003] It is an object of the invention to present an improved air conducting member intended for a food preparation apparatus by circulating hot air in a food preparation chamber.
    [004] The purpose of the present invention is achieved by the subject of the independent claims, and additional modalities are incorporated in the dependent claims.
    [005] The air conducting member according to the invention comprises an air deflection structure, a protected region to collect waste material from the food preparation chamber, the air deflection structure having a deflection surface with a deflection orientation that leads away from the protected region.
    [006] This new air-conducting member provides an innovative hot air flow pattern in order to reduce the temperature of a region in an air fryer or oven in which waste materials are deposited (eg, cooking oil, melted fat...). As cooking oil smoke is commonly generated by contact with elements that have high temperatures, the present invention thus prevents or reduces the generation of such cooking oil smoke.
    [007] More specifically, by guiding the warm air away from the protected region, the protected region is kept at a relatively lower temperature. As a result, waste material, in particular oils and particles that naturally shed from food ingredients being cooked, are collected in this protected region which has a temperature low enough to prevent the generation of smoke upon reaching this protected region.
    [008] In a preferred embodiment, the air deflection structure at least partially surrounds the protected region.
    [009] This implementation is advantageous for focusing the hot air on a common region, so as to increase cooking efficiency.
    [010] In a preferred embodiment, the air deflection structure circumferentially surrounds the protected region.
    [011] This implementation is advantageous if the food preparation chamber is circular.
    [012] In a preferred embodiment, the protected region forms an unobstructed opening.
    [013] This implementation makes it possible to use the underside of the apparatus, on which the air-conducting member is disposed, as a collection surface to collect the waste material, resulting in a convenient and cost-effective solution.
    [014] In a preferred embodiment, the protected region comprises a bottom surface (88) for closing an opening below the protected region.
    [015] This implementation makes it possible to conveniently collect the residual material in the air conducting member itself.
    [016] In a preferred embodiment, the bottom surface is positioned between a lower edge level of the air deflection structure and an upper edge level of the air deflection structure.
    [017] Varying the position of the lower surface allows to vary the temperature of the lower surface, since a lower temperature of the lower surface will be obtained if its distance from the upper edge level is increased. This feature thus ensures that no smoke is formed by the fall of waste material onto this bottom surface.
    [018] In a preferred embodiment, the bottom surface is positioned below a lower edge level of the air deflection structure.
    [019] Varying the position of the bottom surface makes it possible to vary the temperature of the bottom surface, since a lower temperature of the bottom surface will be obtained if its distance from the lower edge level is increased. This feature thus ensures that no smoke is formed by the fall of waste material onto this bottom surface.
    [020] In a preferred embodiment, the deflection surface has an inclination angle in the range of [0° to 60°] in the direction of flow, compared to a horizontal surface taken as a reference.
    [021] This range of values for the inclination angle makes it possible to take the hot air flow away from the protected region and, thus, keep this protected region at a lower temperature.
    [022] In a preferred embodiment, the air deflection structure comprises a peripheral portion that forms a concave structure.
    [023] This makes it possible to reduce air turbulence at the inlet of the air-carrying member, and ensure smooth circulation of the air flow in the food preparation chamber.
    [024] In a preferred embodiment, the air-conductive member additionally comprises a thermal insulation element to limit the conductive transfer of heat to the protected region.
    [025] This makes it possible to limit the heat conduction of the structure of the air-conducting member to the protected region and, in this way, ensure that the protected region is kept at a lower temperature.
    [026] In a preferred embodiment, the thermal insulation element is made of silicone.
    [027] The use of silicone gel is an economical solution to limit heat conduction.
    [028] The invention also applies to an apparatus comprising a system for generating a flow of hot air, a food preparation chamber having a bottom with a plurality of openings, an air conducting member according to invention disposed below said underside, and air conducting means for guiding the hot air flow towards said air conducting member.
    [029] This appliance makes it possible to prepare food by circulating hot air. The air-conducting member according to the invention makes it possible to direct the hot air flow directly towards the bottom plate of the food preparation chamber, above the protected region. Waste material that falls into this protected region with lower temperature will therefore not generate cooking oil smoke.
    [030] In a preferred embodiment, the plurality of openings defines an area that has a width smaller than the width of the protected region.
    [031] This ensures that all waste material falls into the protected area.
    [032] In a preferred embodiment, the air-conducting member is freely separable from the apparatus.
    [033] Having a detachable air-conducting member is convenient for cleaning purposes. In addition, a detachable air-conducting member can be conveniently offered as an accessory to consumers.
    [034] In a preferred embodiment, the apparatus comprises walls that surround the food preparation chamber, a concave peripheral portion at the bottom of the walls, where the concave peripheral portion is in contiguous with the deflection surface of the air conducting member .
    [035] This arrangement is advantageous to reduce air turbulence at the inlet of the air-conducting member.
    [036] These and other aspects of the present invention will become evident and will be elucidated with reference to the modalities hereinafter described. BRIEF DESCRIPTION OF THE DRAWINGS
    [037] Exemplary embodiments of the invention will be described below with reference to the following drawings:
    [038] Figure 1 illustrates a cross section of an air conducting member according to the invention;
    [039] Figure 2A shows a perspective view of a first example of an air-conducting member according to the invention;
    [040] Figure 2B shows a top view of an air-conducting member as shown in Figure 2A;
    [041] Figure 3A shows a perspective view of a second example of an air-conducting member according to the invention;
    [042] Figure 3B shows a top view of an air-conducting member as shown in Figure 3A;
    [043] Figures 4A, 4B and 4C show cross sections of air-conducting members according to the invention, which comprise a lower part;
    [044] Figures 5A, 5B and 5C show cross sections of air conducting members according to the invention, which comprise a concave peripheral structure;
    [045] Figures 6A, 6B, 6C, 6D, 6E and 6F show cross sections of air conducting members according to the invention, comprising heat insulating elements;
    [046] Figures 7A, 7B, 7C, 7D, 7E and 8 show various apparatus according to the invention, which comprise air-conducting members according to the invention. DETAILED DESCRIPTION OF MODALITIES
    [047] Figure 1 illustrates an air-conducting member 10 for a food preparation apparatus by circulating hot air. The air-conducting member 10 comprises an air deflection structure 12 and a shielded region 14. The shielded region 14 is configured for a collection of waste material from a food preparation chamber that may be disposed in an area 16 above the protected region 14. Air deflection structure 12 is produced from a heat resistant material such as aluminum or stainless steel. Preferably, the air deflection structure 12 is produced from a material with low thermal conductivity.
    [048] The air deflection structure 12 has a deflection surface 18 with a deflection orientation, illustrated by an arrow 20, which leads away from the shielded region 14, intended to guide an approaching air flow 22 in the direction. of the shielded region 14, but the air flow is guided away from the shielded region 14 so that the shielded region 14 is disposed outside of a resultant main air flow, indicated by the additional arrow 24. The deflection orientation 20 leads to an area 26 above the shielded region 14, in which area 26 the permeable bottom surface 28 of a food preparation chamber may be disposed.
    [049] Advantageously, the deflection surface 18 has an inclination angle 52 in the range of [0° to 60°] in the direction of flow, compared to a horizontal surface taken as reference (such as the main horizontal plane of the protected region 14 ).
    [050] Advantageously, the air deflection structure 12 at least partially surrounds the protected region 14.
    [051] Figure 2A shows a perspective view of a first example of an air-conducting member 10 partially surrounding the protected region 14, and Figure 2B shows the corresponding top view. In this specific embodiment, the general shape of the air-conducting member 10 consists of an arc portion extending over 180 degrees, and the air deflection structure 12 circumferentially surrounds the shielded region 14.
    [052] Figure 3A shows a perspective view of a second example of an air-conducting member 10 fully surrounding the protected region 14, and Figure 3B shows the corresponding top view. In this specific embodiment, the general shape of the air-conducting member 10 consists of a circle, and the air deflection structure 12 circumferentially surrounds the shielded region 14.
    [053] It is noted that different shapes, in addition to rounded or curved, could be used for the air-carrying member, such as square or triangular, depending mainly on the geometry of the apparatus in which the air-carrying member is intended to be used. .
    [054] According to a preferred embodiment, the protected region 14 forms an unobstructed opening. This type of air-conducting member is, for example, illustrated by Figures 2A, 2B, 3A and 3B. This type of air-conducting member is intended to be positioned on the underside of the apparatus that receives the air-conducting member, so that a collection volume is created within the protected region to receive the waste material during preparation. of food. This type of air-conducting member will be described in more detail below.
    [055] Alternatively, shielded region 14 comprises a bottom surface 88 for closing an opening below shielded region 14, as illustrated by Figures 4A, 4B and 4C. By closing an opening underneath the shielded region 14, a collection volume 30 is created within the shielded region to receive the waste material during food preparation. The bottom surface 88 forms a flat plate. The bottom surface 88 is produced from a heat resistant material such as aluminum or stainless steel. Preferably, the bottom surface 88 is produced from a material with a low thermal conductivity index. Preferably, the bottom surface 88 is less than or equal to 1 mm thick in order to limit the absorption of heat by the bottom surface 88.
    [056] The bottom surface 88 is secured to the adjacent air deflection structure 12, for example by welding a flat piece of material to the inner side sides of the air deflection structure 12, or by molding the bottom surface 88 together with the air deflection structure 12. Alternatively, the bottom surface 88 is in contact with the air deflection structure 12, but is separable from the air deflection structure 12 as a separate element and, in that case, the bottom surface 88 is supported by support elements (not shown) attached to the inner side sides of the air deflection structure 12.
    [057] Preferably, the bottom surface 88 is positioned at different depths D within the protection region 14, so as to increase or decrease the volume of the collection volume 30. A larger collection volume 30 helps to reduce the temperature of the bottom surface 88 and thus minimizes the emission of smoke when waste material falls onto the bottom surface 88.
    [058] Figure 4A shows an example where the bottom surface 88 is positioned at a depth D=D1 compared to the upper edge level 92 of the air deflection structure 12, so that the bottom surface 88 is between the lower edge level 90 of the air deflection structure 12 and the upper edge level 92 of the air deflection structure 12.
    [059] Figure 4B shows an example where the bottom surface 88 is positioned at a depth D=D2 compared to the upper edge level 92 of the air deflection structure 12 so that the bottom surface 88 is aligned with the lower edge level 90.
    [060] Figure 4C shows an example where the bottom surface 88 is positioned at a depth D=D3 compared to the upper edge level 92 of the air deflection structure 12 so that the bottom surface 88 is below of the lower edge level 90.
    [061] Preferably, the depth D is a percentage of the width 124 of the protected region 14, preferably in the range of [10% to 20%]. For example, the depth D is in the range of [20 mm to 40 mm] for a protected region 14 that has a width 124 of 200 mm.
    [062] According to a preferred embodiment illustrated by Figure 5A, the structure of the deflection surface 12 comprises a peripheral portion 64 (circled by dashed line) that forms a concave structure. In this embodiment, the peripheral portion 64 is provided as an integral part of the air deflection structure 12. The concave structure is formed by a downwardly extending portion 58, an upwardly extending portion 60 in a far-away orientation. of the shielded region 14, and a transition portion 62 connecting the downwardly extending portion 58 and the upwardly extending portion 60.
    [063] The downwardly extending portion 58 guides the air flow to the upwardly extending portion 60 via the transition portion 62, while reducing air turbulence as illustrated by arrows 22 and 24, resulting in a laminar airflow that leads away from the shielded area 14. Preferably, the transition portion 62 is provided with rounded or curved air-conductive surface portions to make a smooth transition between the portion 58 that is extends downwards and the portion 60 which extends upwards.
    [064] Figure 5B shows an alternative embodiment where the peripheral portion 64 is formed by a concave groove in the air deflection structure, made of a flat material. An example of a corresponding three-dimensional view is illustrated in Figure 5C, corresponding to an air-conducting member that is circular in shape.
    [065] According to a preferred embodiment of the invention, the air-conductive member comprises a thermal insulating element to limit the conductive transfer of heat to the protected region 14.
    [066] Figure 6A illustrates an embodiment where a thermal insulation element 78 is disposed along the inner side of the air deflection structure 12. This thermal insulation element 78 limits heat transfer from the air deflection structure 12 to the shielded region 14. This embodiment is particularly relevant when the bottom surface 88 is disposed at a given depth, compared to the upper edge level of the air deflection structure 12, as shown in the perspective view of Figure 6B, which represents an air-conducting member in accordance with the invention having the insulating element 78 illustrated by a plurality of short vertical segments, and the bottom surface 88 illustrated by the oblique hatched area.
    [067] Figure 6C illustrates an embodiment where a thermal insulation element 78 is disposed below the air deflection structure 12. This embodiment is particularly relevant for an air conducting member having a protected region that forms an unobstructed opening (illustrated by horizontal dashed line) that comes into contact with an underside of the food preparation apparatus (further described below), also shown in the perspective view of Figure 6D, which represents an air-conducting member according to the invention, which has the insulating element 78 illustrated by the oblique hatched area.
    [068] Figure 6E illustrates an embodiment where a thermal insulation element 78 is disposed between the vertical side walls 84 connected to a bottom surface 88, and the inner side of the air deflection structure 12. This embodiment is particularly relevant when the bottom surface 88 (and its vertical side walls) is separable from the air deflection structure 12, as shown in the perspective view of Figure 6F which depicts an air conducting member in accordance with the invention having the insulating element 78 illustrated. by a plurality of short vertical segments, and the bottom surface 88 illustrated by the oblique hatched area.
    [069] Preferably, the thermal insulation element 78 is made of silicone gel, or a material that has equivalent properties. For example, the thickness of the silicone gel is in the range of [1mm to 3mm].
    [070] Figure 7A shows an apparatus 100 according to the invention for food preparation.
    [071] The apparatus comprises a system 101 for generating a hot air flow (illustrated by several arrows 121), a food preparation chamber 102 having a bottom 103 with a plurality of openings 104 (illustrated by a horizontal segment phantom, e.g. made of a flat mesh material), an air-conducting member 105 according to the invention disposed below the bottom 103, air-conducting means 106 for guiding the hot air flow towards the air-conductive member. air 105. The air conducting member 105 corresponds to the air conducting member described above according to the invention. For example, the system 101 comprises a fan 107 and a heating element 108. For example, the air conducting means 106 corresponds to air channels or ducts on one or more side sides of the food preparation chamber 102. The food ingredients 109 are intended to be placed in the underside 103 with a plurality of openings 104 so that the hot air circulating inside the apparatus flows towards the food ingredients 109 for cooking, while flowing away from the protected region 14 of air-conducting member 105. For example, food ingredient 109 corresponds to potato chips, chicken wings or any other food that can be cooked by means of hot air. During cooking, if food ingredients 109 generate residual material when heated, such as grease drops, these waste materials will fall to the underside of the shielded region 14. As the shielded region 14 is kept at a much lower temperature than the other parts, the formation of oil smoke can be prevented or reduced when the waste materials are coming in contact with the underside 88. Similarly, if the protected region 14 does not comprise any undersides, the waste materials will fall out. on the underside 110 of the apparatus 100. When the food is cooked, it is removed from the apparatus by means of an opening in the side of the apparatus, for example by means of a drawer mechanism (not shown).
    [072] For example, if the device is intended for domestic use, a hot air flow can be used at a flow rate of 20 l/s, and the air temperature can be preferably in the range of [80 ° C to 250 °C].
    [073] The bottom surface 103 of the food preparation chamber 102 is positioned at a distance L compared to the underside 88 of the air-conducting member 105 (or compared to the underside 110 of the apparatus 100, if the member air conductor 105 form an unobstructed opening without any underside). Preferably, the distance L is a percentage of the width 125 of the shielded region 14, preferably in the range of [10% to 20%]. For example, the distance L is in the range of [20 mm to 40 mm] for a protected region 14 that has a width 125 of 200 mm.
    [074] The air-conducting member 105 can be fixed on the underside 110 of the apparatus 100, for example by welding, screws or rivets. Alternatively, the air-conducting member 105 is disposed over the lower part 110 of the apparatus 100, while being freely detachable from the lower part 110, which enables users to remove the air-conducting member 105 from the apparatus to easy to clean, or to exchange for another type of air-conducting member.
    [075] Preferably, the plurality of openings 104 of the underside 103 define an area having a width 124 less than (or equal to) the width 125 of the shielded region 14. This can be achieved by making the width of the portion bottom 103 less than (or equal to) the width 125 of the shielded region 14 (not shown) or otherwise by placing an additional element 126 on the periphery of the bottom 103 to limit the width of the plurality of openings. 104, as illustrated. In that case, the additional element 126 is, for example, made of a flat material, without any openings.
    [076] Figure 7B illustrates an apparatus 100 according to the invention, implementing an air-conducting member 105 as described by means of Figure 5C.
    [077] Figure 7C illustrates an apparatus 100 according to the invention, implementing an air-conducting member 105 as described by means of Figure 6B.
    [078] Figure 7D illustrates an apparatus 100 according to the invention, comprising walls 123 surrounding the food preparation chamber 102 and further comprising a concave peripheral portion 122 at the bottom of the walls 123, which abuts the deflection surface 18 of the air conducting member 105. This makes it possible to extend the surface of the deflection surface 18 while creating a generally concave deflection surface as described in conjunction with Figures 5A and 5B.
    [079] Figure 7E illustrates an apparatus 100 according to the invention, and the concave peripheral portion 122 corresponds to a rounded angle of the apparatus. This arrangement is advantageous if molding the walls of the apparatus has already created such a concave peripheral portion 122.
    [080] Figure 8 shows another apparatus according to the invention, which has a different architecture.
    [081] The apparatus comprises a fan 160 arranged next to a food preparation chamber 162. A heating element 166 is provided. As a result, a flow of hot air 168 is circulated within the apparatus. The food preparation chamber comprises a bottom 163 with a plurality of openings for receiving food ingredients 164 to be cooked by the hot air flow. The air-conducting member 105 is of the type as described above, and enables deflection of the hot air stream above the shielded region 14. The shielded region 14 is thus disposed outside the direction of a main flow 170. In this apparatus, the air-carrying member has an overall rectangular (or square) shape, and the air-carrying member is positioned along one side of this rectangular shape.
    [082] Other variations to the disclosed modalities can be understood and carried out by those skilled in the art in the practice of the claimed invention, from a study of the drawings, the disclosure and the appended claims. In the claims, the expression “comprising” does not exclude other elements or other steps, and the indefinite article “a” or “an” does not exclude a plurality. A single element or unit can perform the functions of several items cited in the claims. The mere fact that certain measures are mentioned in mutually different dependent claims does not indicate that a combination of these measures cannot be used to advantage. No reference signs in the claims are to be construed as limiting the scope of the invention.
    权利要求:
    Claims (15)
    [0001]
    1. AIR CONDUCTING MEMBER (10) FOR A FOOD PREPARATION APPARATUS BY CIRCULATION OF HOT AIR IN A FOOD PREPARATION CHAMBER, the air conducting member comprises: - an air deflection structure (12); - a protected region (14) to collect waste material from the food preparation chamber; characterized in that the air deflection structure (12) has a deflection surface (18) with a deflection orientation (20) that leads away from the shielded region (14).
    [0002]
    LIMB according to claim 1, characterized in that the air deflection structure (12) at least partially surrounds the protected region (14).
    [0003]
    A LIMB according to claim 2, characterized in that the air deflection structure (12) circumferentially surrounds the protected region (14).
    [0004]
    LIMB according to claim 1, characterized in that the protected region (14) forms an unobstructed opening.
    [0005]
    The LIMB according to claim 1, characterized in that the shielded region (14) comprises a bottom surface (88) for closing an opening below the shielded region (14).
    [0006]
    LIMB according to claim 5, characterized in that the bottom surface (88) is positioned between a lower edge level (90) of the air deflection structure (12) and an upper edge level (92) of the structure of air deflection (12).
    [0007]
    LIMB according to claim 5, characterized in that the bottom surface (88) is positioned below a lower edge level (90) of the air deflection structure (12).
    [0008]
    8. LIMB according to claim 1, characterized in that the deflection surface (18) has an inclination angle (52) in the range of 0° to 60° in the direction of flow, compared to a horizontal surface taken as reference.
    [0009]
    A MEMBER according to claim 1, characterized in that the air deflection structure (12) comprises a peripheral portion (64) which forms a concave structure.
    [0010]
    MEMBER according to claim 1, characterized in that it further comprises a thermal insulation element (78) to limit the conductive transfer of heat to the protected region (14).
    [0011]
    LIMB according to claim 10, characterized in that the thermal insulation element (78) is made of silicone gel.
    [0012]
    12. APPARATUS (100) FOR PREPARING FOOD, characterized in that it comprises: - a system (101) for generating a flow of hot air; - a food preparation chamber (102) having a bottom (103) with a plurality of openings (104); - an air-conducting member (105) as defined in any one of claims 1 to 11, disposed below said lower part (103); - air-conducting means (106) for guiding the hot air flow towards to said air conducting member (105).
    [0013]
    APPARATUS according to claim 11, characterized in that the plurality of openings (104) define an area having a width (124) smaller than the width (125) of the protected region (14).
    [0014]
    Apparatus according to claim 11, characterized in that the air-conducting member (105) is freely separable from the apparatus.
    [0015]
    15. APPARATUS according to claim 11, characterized in that it comprises walls (123) surrounding the food preparation chamber (102), and further comprises a concave peripheral portion (122) at the bottom of the walls (123 ), wherein said concave peripheral portion (122) is contiguous with the deflection surface (18) of the air conducting member (105).
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    法律状态:
    2020-02-11| B06U| Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]|
    2021-04-27| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|
    2021-07-06| B16A| Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 08/12/2014, OBSERVADAS AS CONDICOES LEGAIS. |
    优先权:
    申请号 | 申请日 | 专利标题
    CN2013089408|2013-12-13|
    CNPCT/CN2013/089408|2013-12-13|
    EP14156289|2014-02-24|
    EP14156289.2|2014-02-24|
    PCT/EP2014/076803|WO2015086477A1|2013-12-13|2014-12-08|Air guide member in an air-based fryer|
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