CA1204627A - Device for condensing cooking vapours - Google Patents
Device for condensing cooking vapoursInfo
- Publication number
- CA1204627A CA1204627A CA000428920A CA428920A CA1204627A CA 1204627 A CA1204627 A CA 1204627A CA 000428920 A CA000428920 A CA 000428920A CA 428920 A CA428920 A CA 428920A CA 1204627 A CA1204627 A CA 1204627A
- Authority
- CA
- Canada
- Prior art keywords
- condenser
- water
- heat storage
- accumulator
- cooker
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/38—Parts, details or accessories of cooking-vessels for withdrawing or condensing cooking vapors from cooking utensils
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Cookers (AREA)
- Treating Waste Gases (AREA)
- Frying-Pans Or Fryers (AREA)
- Vaporization, Distillation, Condensation, Sublimation, And Cold Traps (AREA)
- Commercial Cooking Devices (AREA)
Abstract
ABSTRACT:
The water vapour escaping during cooking is con-densed by latent heat storage materials, for example, paraffins, salt hydrates or mixtures of salt hydrates.
The transported odour materials are also collected in the condensate.
The water vapour escaping during cooking is con-densed by latent heat storage materials, for example, paraffins, salt hydrates or mixtures of salt hydrates.
The transported odour materials are also collected in the condensate.
Description
)4 bi~
The invention relates to a device for condensing and possibly refluxing cooking vapours, consisting of a closable cooker which is connected to a condenser compris-ing a cooling agent.
Cooking vapours are, for example, water vapour or mixtures of water vapour and other volatile materials.
A cooker is to be understood generally also to mean a pressure cooker or a ~rying pan or a deep fryer.
A de~ice of the kind mentioned in the opening paragraph is known from DE-PS 14 540 which issued on ~uly 30, 1~81. The condenser o~ this ~nown device com-prises a condensation tube which is provided in a water-filled cooling vessel. The efficiency of cooling by water, however, is unsatisfactory since the thermal capacity of water (4.2 k~/kg K) is comparatively small as compared with its heat of evapoxation (2268 kJ/kg). For the condensa-tion of water a very large quantity of water and a corres-pondingly large con~ainer are hence required, or the tem-perature of the water in the condenser rapidly rises above the boiling point and vapour and odour annoyance occur from the condenser instead of from the container. More-over, as a result o~ this r excessive pressure arises which is to be controllea by safety valves according to DE-PS
14 5~0. However, since said pressure also increases con-stantly by further heating, excessively heated watervapour will soon have to escape via the valve with corres-ponding vapour and odour annoyance as well as an additional noise annoyance. Moreover, such valves are complicated and expensive since their function must be absolutely sure so as to exclude explosion of the containers. The same applies to cooking vessels or frying pans and condenser as well as all seals and closures which of course have to be stable and tight against excessive pressure.
~,~
'~ ~.
~Z ~ f~
PHD ~2-063 2 ~-3-1983 Exhaust air dehydra-ting devices for tumble driers are known from DE-OS 25 2~ 089 and 25 26 450 in which an air circulation produced by an air blower the in-ner space of -the drier comm~mica-tes _ter alia with an e~haust air lamella heat e~changer in ~hich a closed-tube circulation is provided which is ~illed with a liquid transml-tting agent of high specific heat, for example, with ~ oil or a cooling agent which condenses between and 35 C and evaporates between 50 and approximately 75 C. Such a tube circulation is an expensive construction which is liable to breakdown and requires a comparatively large space.
Starting point in DE-PS 1L~ 540 is that the steam escaping from the safety valves of tightly sealed boilers during cooking is avoided in that the staam is guided either below the grating of the heating or is directly condensed by introducing it in water. In both cases the hoiling mass is reduced by the not incons:iderable quantity of steam, dependent on th~ duration of boi:Ling. Therefore, in order to obtain a cartain quantity of finished cooked product, a quantity of water corresponding to the outgoing steam must be added in excess and be evaporated previously.
With said steam, substances also escape which had rather stay in the cooked product. The usual art of cooking with open safe-ty valves therefore requires an unnecessary size of the containers as well as considerable losses of hea-t and time. Moreover, with incorrect maintance as a result of excessive evaporation, not only the :~ood but also the container itself will be burnt.
In t~e device according to DE-PS 1l~5~0 a reflu~
of the steam and the cooking vapours, respectively, is thus provided in each case which, however, would be considerably diluted in thi.s manner by the considerable quantity o~
cooling water.
The invention on the contrary tackles the problem that the preparat~on of warm food by cooking, roasting and frying dependent on the kind o~ food is associated with a more or less strong and in many cases undesired odour .. , , . . , . . . . . . . . . . . ~
PHD 82 ~63 3 9_3_1983 annoyance of the kitchen and adjolning rooms. It has -there-fore been endeavoured frequently to avoid said odou-r annoyance by cleaning air (for example filterlng).
The odours liberated upon cooking, however, are ef-~ec-tive already in very small concentrations~ Therefore immense quantities of gas (mainly air and water vapour) have to be pumped through a filter so as to remove very small quantities of odours therefrom. I-t will be obvious that the result of these measures cannot be very satisfac tory. The quanti-ty of filter material must be very large, the effective decreases rapidly and the cleaning effec-t generally is insufficient.
Most of the foodstuffs used for cooking already contain a large quantity of water and in addition water is added for cooking (partly, also in the form of milk, rnargarine, sauces and other water containing ingredients).
For the preparation of the food these are then heated, a large quantity of the contained and added water being evaporated and given off to the air in the space in the form o:~ a gas. Approximatcly 3O,OOO cm3 of water vapour are formed from only 18 cm3 of liquid water. Wi-th this compara-tively large quantity of gas, the lsss volatile and partly unpleasantly smelling higher molecular odours (for example7 amines, thiols, sulphides, thiophenes, fatty acids, aldehydes, phenols, pyridine derivatives, indoles e-tc.) are also transported into -the air. Their part by volume corresponds to their partial pressure (Dalton~s law); i.e.
that in the 3O,OOO cm3 of water vapour, for example, 3,OOO
cm3 o~ unpleasantly smelling butyric acid or 3O cm3 of comparatively less volatile 3-methylindole can be trans-ported. The odours come in the ambient air substantially by water vapour distillation and, mixed in this manner with a very large volume of water vapour and air, they can be removed again only with great difficul-ty.
It is the object of the invention to provide a device with which the water vapour escaping upon cooking is condensed and hence the transported odours are also collected in the condensa-te. ~xcessive pressure cannot :~2~6;~
PHD 82-o63 4 9-3-1983 occur nei-ther in the cooker (cooking or :~rying pot) nor in the condenser.
~ ccording to the invention this object is achieved by a de~ice of the kind ment:ioned in the opening paragraph -the condenser o~ which comprises a laten-t heat storage material as a cooling agent.
So according to the inven-tion the condensation occurs by a latent hea-t s-torage ma-terial. The gas volume remaining after the condensation is only a ~ew pro mille o~
the originally evaporated quantity.
WheIl said small remaining quantity should still cause any odour annoyance 7 the remaining odours can be removed by a subsequent filter (for example, active carbon) much more ef~ectively and over substantially longer periods lS in use. Experiments, however, show that this generally is superfluous.
~ urther embocllments of the in~en~ion can be derived from the subc:Laims.
The invention will be described in greater detail 2D with reference to a drawing and an embodiment. In the drawing Figures 1 and 2 are diagrammatic representations of cooking devices.
~ igure 1 shows a cooker 1 which is par-tly filled with ~ood ~ to be cooked. A heating arrangement 3 is provided below the cooker 1. The cooker 1 communicates with a condenser 6 via a tube 4 for water vapour and odours (indicated by arrows 5) in which condenser accumulator plates 7 are present. The accumulator plates may also be -- 30 combined to form an accumulator with large corrugated surface. Below the condenser 6 a collec-tor 8 for liquid condensate 9 (water ~ odours) is provided. The interior of the condenser 6 communucates wi-th the ou-ter air.
The accumulator plates 7 comprise a material or a eutected mi~ture of materials which melt and solidify, respectively, a few degrees above room temperature. So when not in use -the heat storage material will give off heat to the cooler ambience of the space and solidify. When the :lZ0~6~
condenser is connected to -the cooker, escaping water vapour will give off heat -to -the colder accumulator plates and condense. The heat s-torage material remains cold and can take up heat until i-t has melted entirely. The quantity of heat storage material must therefore be proportioned so that its melting heat is at least equivalen-t to -the evaporation heat of the quantity of wa-ter to be condensed.
The condensation and regenera-tion of the accumulator thus occur arbitrarily often and automatically without intervention of the housewife. The condensate 9 can simply be discarded or led into the drain. The very simple construc-tion consisting only of smoo-th walls (~or example synthetic resin or noble steel) can very easily be cleaned by pouring hot water over it.
The melting point of the latent heat storage material must preferably be be-tween +25C and ~70C. To be considered -for -this purpose are organic compounds, for example paraffins, which melt in this ternperature range.
Due to the high melting hea-t, however, a ~ew salt hydra-tes and sall hydrate mi~tures are even better suitable as latent heat storage materials. For example, CaCl2 . 6H2o;
melting point 29.2C or 48 CaCl2 -~ 4.3 NaCl + 0.4 KCl +
H20; melting point 26~8C, Na2HP0~ . 12 H20; mel-ting point 35.2 C or CH3COONa . 3H20; melting point 58 C. A ~urther very effective heat storage material is known from DE-AS 27 31 572.
Example Approxima-tely 300 to 500 g of water escape from 1 kg o-f peeled fresh potatoes upon frying in hot fat. Said quantities correspond to 300 to 500 cm3 of liq-uid water and 500 000 to 800 000 cm3 of water vapour, respectlvely. In this comparatively large quantity of gas several odours are contained which are experienced as unpleasan-t.
Therefore, the deep fryer is closed with a sealing lid immediately after immersing the potatoes in the fat and the escaping wa-ter vapour 5 is guided in the condenser 6 via a connected hose 4. As shown in ~igure 1, ~ive storage pla-tes 7 between which the vapour 5 is guided are arranged ~Z(~4~2'~
vertically in the condenser 6. The plates 7 of corrugated 0.1 mm thick noble s-teel are approximately 10 mm thick, are appro~imately 5 mm apart and comprise each 430 cm3 i.e.
together approximately 2600 cm3, o~ calciumchloride-he~a-hydrate, CaC12 . 6ll20. This salt hydrate has a melting pointof 29.2 C and a comparatively large mel-ting heat of 259 J/cm3. While melting the sal-t hydrate at 29.2 C and taking up the melting heat required for this purpose from the hot water vapour escaping ~rom the deep fryer, this is cooled and condensed for the greater part -together with the odours contained therein. The liquid and unpleasantly smelling condensate 9 i9 collected below the plates 7 in a container 8 and is then poured into the drain.
After use of the deep fryer, accumulator 7 is automatically regenerated again by the cooler ambience.
Figure 2 shows a modified embodiment of -the device shown in Figure 1. A condensa-te overflow 10 :is provided below the accumulator plates 7.
Furthermore, a condensate reflu~ pipe 1l having Q
cock 12 which opens :into the cooker 1 begins below the accumulator plates.
Such an arrangement has for i-ts advan-tage that as a result of -the position of the cock 12 the water of condensation 9 can both be returned in -the circulation to the cooker 1 and can also be collected entirely or partly in the condensate collector 8. This provides a new free parameter in cooking processes which may have a considerable influence on the flavour.
As in the device shown in Figure 1, the advantages also app:ly here:
no annoyance of vapour and odour in the home; very simple construction, maintenance and cleaning; automatic regeneration o~ the accumulator via unlimitedly many accumulator cycles.
The invention relates to a device for condensing and possibly refluxing cooking vapours, consisting of a closable cooker which is connected to a condenser compris-ing a cooling agent.
Cooking vapours are, for example, water vapour or mixtures of water vapour and other volatile materials.
A cooker is to be understood generally also to mean a pressure cooker or a ~rying pan or a deep fryer.
A de~ice of the kind mentioned in the opening paragraph is known from DE-PS 14 540 which issued on ~uly 30, 1~81. The condenser o~ this ~nown device com-prises a condensation tube which is provided in a water-filled cooling vessel. The efficiency of cooling by water, however, is unsatisfactory since the thermal capacity of water (4.2 k~/kg K) is comparatively small as compared with its heat of evapoxation (2268 kJ/kg). For the condensa-tion of water a very large quantity of water and a corres-pondingly large con~ainer are hence required, or the tem-perature of the water in the condenser rapidly rises above the boiling point and vapour and odour annoyance occur from the condenser instead of from the container. More-over, as a result o~ this r excessive pressure arises which is to be controllea by safety valves according to DE-PS
14 5~0. However, since said pressure also increases con-stantly by further heating, excessively heated watervapour will soon have to escape via the valve with corres-ponding vapour and odour annoyance as well as an additional noise annoyance. Moreover, such valves are complicated and expensive since their function must be absolutely sure so as to exclude explosion of the containers. The same applies to cooking vessels or frying pans and condenser as well as all seals and closures which of course have to be stable and tight against excessive pressure.
~,~
'~ ~.
~Z ~ f~
PHD ~2-063 2 ~-3-1983 Exhaust air dehydra-ting devices for tumble driers are known from DE-OS 25 2~ 089 and 25 26 450 in which an air circulation produced by an air blower the in-ner space of -the drier comm~mica-tes _ter alia with an e~haust air lamella heat e~changer in ~hich a closed-tube circulation is provided which is ~illed with a liquid transml-tting agent of high specific heat, for example, with ~ oil or a cooling agent which condenses between and 35 C and evaporates between 50 and approximately 75 C. Such a tube circulation is an expensive construction which is liable to breakdown and requires a comparatively large space.
Starting point in DE-PS 1L~ 540 is that the steam escaping from the safety valves of tightly sealed boilers during cooking is avoided in that the staam is guided either below the grating of the heating or is directly condensed by introducing it in water. In both cases the hoiling mass is reduced by the not incons:iderable quantity of steam, dependent on th~ duration of boi:Ling. Therefore, in order to obtain a cartain quantity of finished cooked product, a quantity of water corresponding to the outgoing steam must be added in excess and be evaporated previously.
With said steam, substances also escape which had rather stay in the cooked product. The usual art of cooking with open safe-ty valves therefore requires an unnecessary size of the containers as well as considerable losses of hea-t and time. Moreover, with incorrect maintance as a result of excessive evaporation, not only the :~ood but also the container itself will be burnt.
In t~e device according to DE-PS 1l~5~0 a reflu~
of the steam and the cooking vapours, respectively, is thus provided in each case which, however, would be considerably diluted in thi.s manner by the considerable quantity o~
cooling water.
The invention on the contrary tackles the problem that the preparat~on of warm food by cooking, roasting and frying dependent on the kind o~ food is associated with a more or less strong and in many cases undesired odour .. , , . . , . . . . . . . . . . . ~
PHD 82 ~63 3 9_3_1983 annoyance of the kitchen and adjolning rooms. It has -there-fore been endeavoured frequently to avoid said odou-r annoyance by cleaning air (for example filterlng).
The odours liberated upon cooking, however, are ef-~ec-tive already in very small concentrations~ Therefore immense quantities of gas (mainly air and water vapour) have to be pumped through a filter so as to remove very small quantities of odours therefrom. I-t will be obvious that the result of these measures cannot be very satisfac tory. The quanti-ty of filter material must be very large, the effective decreases rapidly and the cleaning effec-t generally is insufficient.
Most of the foodstuffs used for cooking already contain a large quantity of water and in addition water is added for cooking (partly, also in the form of milk, rnargarine, sauces and other water containing ingredients).
For the preparation of the food these are then heated, a large quantity of the contained and added water being evaporated and given off to the air in the space in the form o:~ a gas. Approximatcly 3O,OOO cm3 of water vapour are formed from only 18 cm3 of liquid water. Wi-th this compara-tively large quantity of gas, the lsss volatile and partly unpleasantly smelling higher molecular odours (for example7 amines, thiols, sulphides, thiophenes, fatty acids, aldehydes, phenols, pyridine derivatives, indoles e-tc.) are also transported into -the air. Their part by volume corresponds to their partial pressure (Dalton~s law); i.e.
that in the 3O,OOO cm3 of water vapour, for example, 3,OOO
cm3 o~ unpleasantly smelling butyric acid or 3O cm3 of comparatively less volatile 3-methylindole can be trans-ported. The odours come in the ambient air substantially by water vapour distillation and, mixed in this manner with a very large volume of water vapour and air, they can be removed again only with great difficul-ty.
It is the object of the invention to provide a device with which the water vapour escaping upon cooking is condensed and hence the transported odours are also collected in the condensa-te. ~xcessive pressure cannot :~2~6;~
PHD 82-o63 4 9-3-1983 occur nei-ther in the cooker (cooking or :~rying pot) nor in the condenser.
~ ccording to the invention this object is achieved by a de~ice of the kind ment:ioned in the opening paragraph -the condenser o~ which comprises a laten-t heat storage material as a cooling agent.
So according to the inven-tion the condensation occurs by a latent hea-t s-torage ma-terial. The gas volume remaining after the condensation is only a ~ew pro mille o~
the originally evaporated quantity.
WheIl said small remaining quantity should still cause any odour annoyance 7 the remaining odours can be removed by a subsequent filter (for example, active carbon) much more ef~ectively and over substantially longer periods lS in use. Experiments, however, show that this generally is superfluous.
~ urther embocllments of the in~en~ion can be derived from the subc:Laims.
The invention will be described in greater detail 2D with reference to a drawing and an embodiment. In the drawing Figures 1 and 2 are diagrammatic representations of cooking devices.
~ igure 1 shows a cooker 1 which is par-tly filled with ~ood ~ to be cooked. A heating arrangement 3 is provided below the cooker 1. The cooker 1 communicates with a condenser 6 via a tube 4 for water vapour and odours (indicated by arrows 5) in which condenser accumulator plates 7 are present. The accumulator plates may also be -- 30 combined to form an accumulator with large corrugated surface. Below the condenser 6 a collec-tor 8 for liquid condensate 9 (water ~ odours) is provided. The interior of the condenser 6 communucates wi-th the ou-ter air.
The accumulator plates 7 comprise a material or a eutected mi~ture of materials which melt and solidify, respectively, a few degrees above room temperature. So when not in use -the heat storage material will give off heat to the cooler ambience of the space and solidify. When the :lZ0~6~
condenser is connected to -the cooker, escaping water vapour will give off heat -to -the colder accumulator plates and condense. The heat s-torage material remains cold and can take up heat until i-t has melted entirely. The quantity of heat storage material must therefore be proportioned so that its melting heat is at least equivalen-t to -the evaporation heat of the quantity of wa-ter to be condensed.
The condensation and regenera-tion of the accumulator thus occur arbitrarily often and automatically without intervention of the housewife. The condensate 9 can simply be discarded or led into the drain. The very simple construc-tion consisting only of smoo-th walls (~or example synthetic resin or noble steel) can very easily be cleaned by pouring hot water over it.
The melting point of the latent heat storage material must preferably be be-tween +25C and ~70C. To be considered -for -this purpose are organic compounds, for example paraffins, which melt in this ternperature range.
Due to the high melting hea-t, however, a ~ew salt hydra-tes and sall hydrate mi~tures are even better suitable as latent heat storage materials. For example, CaCl2 . 6H2o;
melting point 29.2C or 48 CaCl2 -~ 4.3 NaCl + 0.4 KCl +
H20; melting point 26~8C, Na2HP0~ . 12 H20; mel-ting point 35.2 C or CH3COONa . 3H20; melting point 58 C. A ~urther very effective heat storage material is known from DE-AS 27 31 572.
Example Approxima-tely 300 to 500 g of water escape from 1 kg o-f peeled fresh potatoes upon frying in hot fat. Said quantities correspond to 300 to 500 cm3 of liq-uid water and 500 000 to 800 000 cm3 of water vapour, respectlvely. In this comparatively large quantity of gas several odours are contained which are experienced as unpleasan-t.
Therefore, the deep fryer is closed with a sealing lid immediately after immersing the potatoes in the fat and the escaping wa-ter vapour 5 is guided in the condenser 6 via a connected hose 4. As shown in ~igure 1, ~ive storage pla-tes 7 between which the vapour 5 is guided are arranged ~Z(~4~2'~
vertically in the condenser 6. The plates 7 of corrugated 0.1 mm thick noble s-teel are approximately 10 mm thick, are appro~imately 5 mm apart and comprise each 430 cm3 i.e.
together approximately 2600 cm3, o~ calciumchloride-he~a-hydrate, CaC12 . 6ll20. This salt hydrate has a melting pointof 29.2 C and a comparatively large mel-ting heat of 259 J/cm3. While melting the sal-t hydrate at 29.2 C and taking up the melting heat required for this purpose from the hot water vapour escaping ~rom the deep fryer, this is cooled and condensed for the greater part -together with the odours contained therein. The liquid and unpleasantly smelling condensate 9 i9 collected below the plates 7 in a container 8 and is then poured into the drain.
After use of the deep fryer, accumulator 7 is automatically regenerated again by the cooler ambience.
Figure 2 shows a modified embodiment of -the device shown in Figure 1. A condensa-te overflow 10 :is provided below the accumulator plates 7.
Furthermore, a condensate reflu~ pipe 1l having Q
cock 12 which opens :into the cooker 1 begins below the accumulator plates.
Such an arrangement has for i-ts advan-tage that as a result of -the position of the cock 12 the water of condensation 9 can both be returned in -the circulation to the cooker 1 and can also be collected entirely or partly in the condensate collector 8. This provides a new free parameter in cooking processes which may have a considerable influence on the flavour.
As in the device shown in Figure 1, the advantages also app:ly here:
no annoyance of vapour and odour in the home; very simple construction, maintenance and cleaning; automatic regeneration o~ the accumulator via unlimitedly many accumulator cycles.
Claims (5)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A device for condensing and possibly refluxing cooking vapours, consisting of a closable cooker which is connected to a condenser which comprises a cooling agent, characterized in that the condenser comprises a latent heat storage material as a cooling agent.
2. A device as claimed in Claim 1, characterized in that accumulator plates comprising the latent heat storage material are provided in the condenser.
3. A device as claimed in Claim 2, characterized in that the accumulator plates are combined to form an accumulator container with a large corrugated surface area.
4. A device as claimed in Claim 1, 2 or 3, charac-terized in that the condenser and the accumulator plates, respectively, comprise as a latent heat storage material paraffins, salt hydrates or salt hydrate mixtures.
5. A device as claimed in Claim 1, 2 or 3, charac-terized in that the condenser is connected to the cooker via a condensate reflux having a cock.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEP3219912.0 | 1982-05-27 | ||
| DE19823219912 DE3219912A1 (en) | 1982-05-27 | 1982-05-27 | DEVICE FOR CONDENSING COOKING STEAMS |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1204627A true CA1204627A (en) | 1986-05-20 |
Family
ID=6164608
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000428920A Expired CA1204627A (en) | 1982-05-27 | 1983-05-26 | Device for condensing cooking vapours |
Country Status (5)
| Country | Link |
|---|---|
| EP (1) | EP0095797B1 (en) |
| JP (1) | JPS58216019A (en) |
| AT (1) | ATE36945T1 (en) |
| CA (1) | CA1204627A (en) |
| DE (2) | DE3219912A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112716257A (en) * | 2020-12-24 | 2021-04-30 | 珠海格力电器股份有限公司 | Rice cooker cover and electric cooker |
| CN113068995A (en) * | 2020-01-06 | 2021-07-06 | 宁波方太厨具有限公司 | Steam box and steam quantity control method thereof |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE1003458A5 (en) * | 1989-10-02 | 1992-03-31 | Nova Electro Internat N V | DEVICE FOR A FOOD COOKING APPARATUS AND COOKING APPARATUS PROVIDED WITH SUCH A DEVICE. |
| GB2266654A (en) * | 1992-04-30 | 1993-11-10 | Meyer Manuf Co Ltd | Cooking apparatus comprising condenser to remove cooking smells |
| FR2703894B1 (en) * | 1993-04-16 | 1995-12-29 | Moulinex Sa | COOKING APPARATUS, SUCH AS FOR example A FRYER PROVIDED WITH A DEVICE FOR CONDENSING COOKING VAPORS. |
| CZ282279B6 (en) * | 1995-03-09 | 1997-06-11 | Isolit Bravo S.R.O. | Filter for fritting pots |
| FR2750027B1 (en) * | 1996-06-21 | 1999-03-05 | Moulinex Sa | DEVICE FOR CONDENSING COOKING VAPORS AND COOKING APPLIANCE COMPRISING SUCH A DEVICE |
| KR100396005B1 (en) * | 2000-04-27 | 2003-08-27 | 이종완 | Liquefaction method and apparatus for cooker |
| DE10215382A1 (en) * | 2002-04-08 | 2003-10-16 | Bsh Bosch Siemens Hausgeraete | Removing waste air stream, especially from cooking site, comprises guiding stream through heat exchanger which is cooled during process by heat storage medium |
| DE102017113284A1 (en) * | 2017-06-16 | 2018-12-20 | Vorwerk & Co. Interholding Gmbh | Electric motor driven food processor |
| CN108577521B (en) * | 2018-03-26 | 2020-08-25 | 金华澜皓商贸有限公司 | Vehicle-mounted portable kettle |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE14540C (en) * | 1900-01-01 | H. REDECKER & NAUSS in Bielefeld | Condensation and recirculation of the exhaust steam in cooking appliances | |
| FR684509A (en) * | 1929-02-09 | 1930-06-26 | Device for cooking or evaporation by vacuum | |
| DE634984C (en) * | 1935-05-30 | 1936-09-11 | Aeg | Ventilation device for electrically heated kettles |
| DE2524089A1 (en) * | 1975-05-30 | 1976-12-09 | Wilhelm Dr Ing Schirp | Air dehumidifier for clothes drier in kitchen or bathroom - using small mass produced finned heat exchangers to save space |
| DE2526450A1 (en) * | 1975-06-13 | 1977-01-13 | Wilhelm Dr Ing Schirp | Outlet air dehumidifier for clothes drier with closed air circuit - with low production cost and requiring little total space |
| DE2931824C2 (en) * | 1979-08-06 | 1982-04-22 | Bosch-Siemens Hausgeräte GmbH, 7000 Stuttgart | Household clothes dryer |
| FR2474295A1 (en) * | 1979-12-03 | 1981-07-31 | Tournie Eric | Distillation cooker with conical lid - has plastics stopper in lid and sloping gutter round bottom, with outlet, lock and container |
-
1982
- 1982-05-27 DE DE19823219912 patent/DE3219912A1/en not_active Withdrawn
-
1983
- 1983-05-06 DE DE8383200656T patent/DE3377893D1/en not_active Expired
- 1983-05-06 AT AT83200656T patent/ATE36945T1/en not_active IP Right Cessation
- 1983-05-06 EP EP83200656A patent/EP0095797B1/en not_active Expired
- 1983-05-24 JP JP58090163A patent/JPS58216019A/en active Granted
- 1983-05-26 CA CA000428920A patent/CA1204627A/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113068995A (en) * | 2020-01-06 | 2021-07-06 | 宁波方太厨具有限公司 | Steam box and steam quantity control method thereof |
| CN113068995B (en) * | 2020-01-06 | 2021-12-24 | 宁波方太厨具有限公司 | Steam box and steam quantity control method thereof |
| CN112716257A (en) * | 2020-12-24 | 2021-04-30 | 珠海格力电器股份有限公司 | Rice cooker cover and electric cooker |
Also Published As
| Publication number | Publication date |
|---|---|
| EP0095797A1 (en) | 1983-12-07 |
| JPH0419848B2 (en) | 1992-03-31 |
| JPS58216019A (en) | 1983-12-15 |
| DE3219912A1 (en) | 1983-12-01 |
| ATE36945T1 (en) | 1988-09-15 |
| DE3377893D1 (en) | 1988-10-13 |
| EP0095797B1 (en) | 1988-09-07 |
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| Date | Code | Title | Description |
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| MKEX | Expiry |