EP0734503B1 - Hot-air oven for food preparation - Google Patents

Hot-air oven for food preparation Download PDF

Info

Publication number
EP0734503B1
EP0734503B1 EP95911303A EP95911303A EP0734503B1 EP 0734503 B1 EP0734503 B1 EP 0734503B1 EP 95911303 A EP95911303 A EP 95911303A EP 95911303 A EP95911303 A EP 95911303A EP 0734503 B1 EP0734503 B1 EP 0734503B1
Authority
EP
European Patent Office
Prior art keywords
hot
air
air oven
basket
oven according
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 - Lifetime
Application number
EP95911303A
Other languages
German (de)
French (fr)
Other versions
EP0734503A1 (en
Inventor
Harald Ubert
Joachim Barthel
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ubert Gastrotechnik GmbH
Original Assignee
Ubert Gastrotechnik GmbH
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Ubert Gastrotechnik GmbH filed Critical Ubert Gastrotechnik GmbH
Publication of EP0734503A1 publication Critical patent/EP0734503A1/en
Application granted granted Critical
Publication of EP0734503B1 publication Critical patent/EP0734503B1/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Images

Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/20—Removing cooking fumes
    • F24C15/2007—Removing cooking fumes from oven cavities
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/20—Removing cooking fumes

Definitions

  • the present invention relates to a hot air oven for Preparation of food with the characteristics of the generic term of claim 1.
  • WO-A-9 318 349 is a hot air oven for the preparation of food known in the frozen Foods such as B. French fries, in a wire basket can be inserted into a cooking space in which they then be cooked in hot air without air exchange.
  • the cooking space is closed, so that the moisture escaping from the food for one hot steam atmosphere in the cooking space.
  • a supply air and an exhaust duct opened so that the humid atmosphere can escape from the cooking space and a dry, hot atmosphere is generated instead.
  • the food receives the the tanning required visually and sensorially.
  • This task is performed on a hot air oven with the features of the preamble of claim 1 by the features of the characterizing Part of claim 1 solved.
  • At least one flap is provided to keep the supply air and / or opening or closing the exhaust air duct is a Resin of the control elements should not be feared. Different than with slides, where the surface facing the cooking space dirty from grease splashes and possible particles and then it is difficult to operate can be pulled through the slide guide Flap even if the cooking chamber is very dirty Side can be opened and closed easily. The surfaces of the Flaps are considerably smaller than the areas in question a slider. Because the supply air duct and the exhaust air duct continue through a larger number of openings with the cooking space communicating is a faster and smoother one The atmosphere in the cooking space can be exchanged. This feature works in favor of a shortening the preparation time.
  • At least one supply air duct a heater for the supply air is assigned. Thereby becomes during the transition from the vapor phase to the roasting phase possible that preheated air gets into the cooking space. A Temperature drop in the transition from one phase to the next is thus avoided, which is positive in the long run of the preparation process.
  • the flap can be controlled by an automatic system if they are dependent on an automatic Control device is actuated.
  • the manufacture of the supply air and extract air ducts is facilitated if they are rectangular in cross section. Than are the flaps are also easy to manufacture, and there are simple ones geometric relationships.
  • the exhaust air duct opens into an area of the housing Outside preferably in an exhaust port, so that the hot and humid air escaping at the end of the vapor phase can be discharged directly.
  • a cool outer casing of the convection oven is advantageous and is made possible by the fact that between the housing and the Cavity is formed. If through this gap the supply air can flow partially be used on the one hand for cooling the housing and on the other hand pre-heated before entering the cooking space become. The one for the supply air heater mentioned above required power then becomes lower.
  • the cork basin advantageously have a radius of curvature between 5 mm and 60 mm. With a smaller radius of curvature the corners there is a risk that when preparing French fries in the steam phase partially break through, which is not desirable for reasons of appearance. Will the corner radius made bigger or the basket for example executed round, so the movement of the fries during preparation in the convection oven is not sufficient.
  • the basket can, depending on the installation conditions of the convection oven in the kitchen on the left, on the right or be placed on the front of the convection oven.
  • a hot air oven is designated by 1 in total.
  • the hot air oven 1 is in a cross section from the side shown so that its front 2 in the drawing is shown on the left and its back 3 in the Drawing is on the right. At the front is 2 at 4 an only indicated control unit from the front is accessible from here.
  • a cooking space 5 is provided within the housing, in which general food 6, especially frozen french fries Fries can be prepared.
  • the cooking space 5 is one front side wall 7, a rear side wall 8, a bottom wall 9 and a ceiling 10 limited.
  • a basket 11 which is in Figure 1 essentially is shown square.
  • the basket 11 is one in figure 1 axis rotated perpendicular to the image plane.
  • a hot air blower 12 is in the cooking chamber 5 Air baffle 13 and four radiators 14 are provided.
  • the rear wall 8 of the hot air oven 1 has a number of Openings 15 for connecting the cooking space 5 to an air supply duct 16 and a number of openings 17 for the connection of the cooking space 5 with an exhaust air duct 18.
  • the openings 15 and 17 are each via a flap 19 with the respective To connect the supply air duct or exhaust air duct in which the flaps 19 around a centrally arranged, perpendicular in FIG axis 20 standing in the plane of the drawing are rotated by 90 °, so that they release the cross section of the channels 15 and 17 respectively.
  • FIG. 2 the hot air oven according to FIG. 1 is in one Position shown with the flaps 19 open.
  • the cooking chamber 5 stands with the Supply air duct 16 and exhaust air duct 18 via openings 15 or 17 in connection.
  • the oven When used to prepare food, especially frozen french fries, the oven operates as follows: First, the device is switched on by the operating personnel via the control unit 4. When the flaps 19 are closed, the heater 14 of the appliance and the hot air blower 12 are then put into operation, and the cooking space 5 of the hot air oven 1 is heated to a desired temperature, for example for the preparation of French fries 230 ° Celsius.
  • the device After reaching the target temperature, the device is ready for operation, and a certain amount of the food to be prepared 6 can in the basket 11, which in Figures 1 and 2 only is indicated schematically, are introduced.
  • the Hot air blower 12 is then brought up to nominal speed, whereby there is air from the direction of the basket 11 through a cutout of the air baffle 13, which is located directly next to the blower 12 is arranged, sucks.
  • the air gets radial the blower 12 blown over the radiator 14 leading to this Are switched on at the time because the temperature is in lowers the cooking space for freshly imported food.
  • the basket 11 rotates about its axis, that is to say in FIG. 1 and 2 clockwise.
  • the air flow runs in FIG. 1 with closed flaps 19 from the fan upwards and below over the radiator 14 and under the guidance of the air baffle 13 parallel to the top wall 10 and the bottom wall 9.
  • a temperature drop in the cooking space 5 want to avoid the convection oven 1 it is advantageous to Provide heating register in the supply air duct.
  • the supply air can then heated to the desired setpoint of 230 ° Celsius be so that the exchange of the atmosphere in the cooking space can be carried out without a drop in temperature. This increases also the quality of the food.
  • the roasting phase begins the preparation process, in which the food that is actually cooked undergoes its browning, which tastes the food improved and it gets crispy. This Roasting phase takes place in a dry, hot atmosphere.
  • the heaters 14 are switched off and the control unit 4 sounds a signal that indicates to the operator that the food 6 can be removed.
  • the Basket 11 again pulled out of the device and through a 360 ° rotation emptied.
  • FIG. 3 Such a linkage is shown in FIG. 3.
  • the Flaps 19 each have at their end facing away from the cooking chamber 5 a bearing pin 23 which is rotatable in a push rod 24 is stored.
  • the push rod 24 is in turn by means of a Bearing pin 26 attached to a control disc 27.
  • the Control disc 27 is in turn on a not shown Actuator attached and rotates when it is started about axis 28.
  • the flaps 19 are rotated about their axes by the same angle. If the flaps 19 have a length that the height corresponds to the openings, then is to close completely the flaps must be turned 90 °. If the Flaps 19 are longer than the height of the openings, then with a smaller swivel motion complete closure of the openings guaranteed. Latter Execution is to be preferred, since it is then when actuated the flaps and the control discs do not come to a dead center.
  • a series of openings for the supply air and the extract air parallel to the axis of rotation the basket 11 is provided.
  • Such a series of Channels are not shown in Figure 3. You would be vertical to the display level.
  • the series of openings should be about the same length as the basket 11, so that the preheated across the entire width of the basket 11 Supply air is blown directly onto the food 6 can.
  • the exhaust air ducts should also have the full depth of the Cooking space 5 be distributed so that a quick removal of the moist-hot atmosphere guaranteed after completion of the vapor phase becomes.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Baking, Grill, Roasting (AREA)
  • Electric Ovens (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

The invention relates to a hot-air oven for food preparation with a housing, a cooking compartment (5) bounded by four side-walls (7, 8), a floor (9) and a cover (10), with a first blower (12) to generate a flow of hot air in the cooking compartment with a rotary basket (11) for the food (16) which can be introduced into the cooking compartment, in which the hot air flow passes through the basket, with a control device (4) for the cooking cycle comprising a temperature regulator, and at least one air inlet (16) and at least one air outlet (18), in which reliable and low-maintenance operation is made possible by the fact that there is at least one flap (19) for opening or closing the air inlet and/or outlet.

Description

Die vorliegende Erfindung betrifft einen Heißluftofen für die Zubereitung von Lebensmitteln mit den Merkmalen des Oberbegriffs des Anspruchs 1.The present invention relates to a hot air oven for Preparation of food with the characteristics of the generic term of claim 1.

Aus der Anmeldung WO-A-9 318 349 ist ein Heißluftofen für die Zubereitung von Lebensmitteln bekannt, bei dem tiefgekühlte Lebensmittel, wie z. B. Pommes Frites, in einem Drahtkorb in einen Garraum eingeführt werden können, in dem sie dann zunächst ohne Luftaustausch in heißer Luft gegart werden. In dieser Phase ist der Garraum abgeschlossen, so daß die aus dem Lebensmittel entweichende Feuchtigkeit für eine heiße Dampfatmosphäre in dem Garraum sorgt. Nachdem das Lebensmittel vollständig gar ist, wird über Schieber ein Zuluft- und ein Abluftkanal geöffnet, so daß die feuchte Atmosphäre aus dem Garraum entweichen kann und eine trockene, heiße Atmosphäre statt dessen erzeugt wird. In dieser Phase, die auch Röstphase genannt wird, erhält das Lebensmittel die optisch und sensorisch erforderliche Bräunung. From the application WO-A-9 318 349 is a hot air oven for the preparation of food known in the frozen Foods such as B. French fries, in a wire basket can be inserted into a cooking space in which they then be cooked in hot air without air exchange. In this phase the cooking space is closed, so that the moisture escaping from the food for one hot steam atmosphere in the cooking space. After the food is completely cooked, a supply air and an exhaust duct opened so that the humid atmosphere can escape from the cooking space and a dry, hot atmosphere is generated instead. In this phase, which is also called the roasting phase, the food receives the the tanning required visually and sensorially.

Bei den bekannten Heißluftöfen stellt sich in der Praxis heraus, daß das Öffnen und Schließen der Zuluft- und Abluftkanäle mit Schiebern problematisch ist, weil diese Schieber relativ häufig gereinigt werden müssen, weil sie in Folge der fetthaltigen Atmosphäre im Garraum zum Verharzen neigen. Auch ist der Luftaustausch im Garraum beim Übergang von der Garphase in die Röstphase in der Praxis nicht ausreichend schnell, so daß sich die Zubereitungszeit verlängert.In the known hot air ovens it turns out in practice that that the opening and closing of the supply air and extract air ducts is problematic with sliders because these sliders are relative need to be cleaned frequently because of the greasy atmosphere in the cooking space tend to resinify. Also is the exchange of air in the cooking space during the transition from the cooking phase not enough in practice in the roasting phase quickly, so that the preparation time is extended.

Es ist deshalb Aufgabe der Erfindung, einen Heißluftofen dahingehend zu verbessern, daß die Steuerung der Zuluft- und Abluftkanäle wartungsärmer und zuverlässiger erfolgt und daß der Atmosphärenaustausch schneller erfolgt.It is therefore an object of the invention to provide a hot air oven to improve that the control of the supply air and Exhaust air ducts are less maintenance and more reliable and that the atmosphere exchange takes place faster.

Diese Aufgabe wird bei einem Heißluftofen mit den Merkmalen des Oberbegriffs des Anspruchs 1 durch die Merkmale des kennzeichnenden Teils des Anspruchs 1 gelöst.This task is performed on a hot air oven with the features of the preamble of claim 1 by the features of the characterizing Part of claim 1 solved.

Weil wenigstens eine Klappe vorgesehen ist, um den Zuluft- und/oder den Abluftkanal zu öffnen oder zu schließen, ist ein Verharzen der Steuerungselemente nicht zu befürchten. Anders als bei Schiebern, bei denen die dem Garraum zugewandte Oberfläche von Fettspritzern und eventuellen Partikeln verschmutzt wird und dann bei der Betätigung nur unter Schwierigkeiten durch die Schieberführung zu ziehen ist, kann eine Klappe auch bei erheblicher Verschmutzung der dem Garraum zugewandten Seite problemlos geöffnet und geschlossen werden. Die mit den Dichtelementen in Kontakt kommenden Flächen der Klappe sind beträchtlich kleiner als die betreffenden Flächen eines Schiebers. Weil weiter der Zuluftkanal und der Abluftkanal über eine größere Anzahl von Öffnungen mit dem Garraum in Verbindung stehen, ist ein schnellerer und gleichmäßigerer Austausch der in dem Garraum herrschenden Atmosphären möglich. Dieses Merkmal wirkt sich zugunsten einer Verkürzung der Zubereitungszeit aus. Because at least one flap is provided to keep the supply air and / or opening or closing the exhaust air duct is a Resin of the control elements should not be feared. Different than with slides, where the surface facing the cooking space dirty from grease splashes and possible particles and then it is difficult to operate can be pulled through the slide guide Flap even if the cooking chamber is very dirty Side can be opened and closed easily. The surfaces of the Flaps are considerably smaller than the areas in question a slider. Because the supply air duct and the exhaust air duct continue through a larger number of openings with the cooking space communicating is a faster and smoother one The atmosphere in the cooking space can be exchanged. This feature works in favor of a shortening the preparation time.

Es ist außerdem vorteilhaft, wenn wenigstens einem Zuluftkanal eine Heizeinrichtung für die Zuluft zugeordnet ist. Dadurch wird beim Übergang von der Dampfphase in die Röstphase möglich, daß vorgeheizte Luft in den Garraum gelangt. Ein Temperaturabfall bei dem Übergang von einer Phase in die nächste wird somit vermieden, was sich positiv auf die Dauer des Zubereitungsvorgangs auswirkt.It is also advantageous if at least one supply air duct a heater for the supply air is assigned. Thereby becomes during the transition from the vapor phase to the roasting phase possible that preheated air gets into the cooking space. A Temperature drop in the transition from one phase to the next is thus avoided, which is positive in the long run of the preparation process.

Die Klappensteuerung kann von einer Automatik vorgenommen werden, wenn sie in Abhängigkeit von einer automatischen Steuereinrichtung betätigbar ist.The flap can be controlled by an automatic system if they are dependent on an automatic Control device is actuated.

Die Herstellung der Zuluft- und Abluftkanäle wird erleichtert, wenn diese im Querschnitt rechteckig sind. Dann sind auch die Klappen einfach herzustellen, und es herrschen einfache geometrische Verhältnisse.The manufacture of the supply air and extract air ducts is facilitated if they are rectangular in cross section. Than are the flaps are also easy to manufacture, and there are simple ones geometric relationships.

Der Abluftkanal mündet in einem Bereich des Gehäuses an dessen Außenseite bevorzugt in einem Abluftanschluß, so daß die nach Ende der Dampfphase entweichende, heiße und feuchte Luft direkt abgeführt werden kann.The exhaust air duct opens into an area of the housing Outside preferably in an exhaust port, so that the hot and humid air escaping at the end of the vapor phase can be discharged directly.

Ein kühles äußeres Gehäuse des Heißluftofens ist vorteilhaft und wird dadurch ermöglicht, daß zwischen dem Gehäuse und dem Garraum ein Zwischenraum gebildet ist. Wenn durch diesen Zwischenraum teilweise der Zuluftkanal verläuft, kann die Zuluft einerseits zur Kühlung des Gehäuses verwendet werden und andererseits vor dem Eintritt in den Garraum bereits vorgeheizt werden. Die für die oben erwähnte Heizeinrichtung für die Zuluft erforderliche Leistung wird dann geringer.A cool outer casing of the convection oven is advantageous and is made possible by the fact that between the housing and the Cavity is formed. If through this gap the supply air can flow partially be used on the one hand for cooling the housing and on the other hand pre-heated before entering the cooking space become. The one for the supply air heater mentioned above required power then becomes lower.

Es ist außerdem vorteilhaft, wenn nicht jeder Öffnung je eine Klappe zugeordnet ist. Die Klappensteuerung wird dann einfach gehalten. It is also advantageous if not every opening has one Flap is assigned. The flap control then becomes easy held.

Wenn der Korb des Heißluftofens im Querschnitt in einer Ebene senkrecht zu der Rotationsachse rechteckig mit abgerundeten Ecken ist, ergibt sich eine vorteilhafte Bewegung des in dem Korb befindlichen Lebensmittels während der Zubereitungszeit. Die Korbecken weisen vorteilhaft einen Rundungsradius zwischen 5 mm und 60 mm auf. Bei einem kleineren Rundungsradius der Ecken besteht die Gefahr, daß bei der Zubereitung von Pommes Frites in der Dampfphase diese zum Teil durchbrechen, was aus Gründen der Optik nicht erwünscht ist. Wird der Ekkenrundungsradius größer gemacht oder der Korb beispielsweise rund ausgeführt, so ist die Bewegung der Pommes Frites während der Zubereitung im Heißluftofen nicht ausreichend.If the basket of the convection oven in cross section in one plane perpendicular to the axis of rotation rectangular with rounded Corners, there is an advantageous movement of the in the Basket of food during the preparation time. The cork basin advantageously have a radius of curvature between 5 mm and 60 mm. With a smaller radius of curvature the corners there is a risk that when preparing French fries in the steam phase partially break through, which is not desirable for reasons of appearance. Will the corner radius made bigger or the basket for example executed round, so the movement of the fries during preparation in the convection oven is not sufficient.

Der Korb kann je nach Einbauverhältnissen des Heißluftofens in der Küche an der linken Seite, an der rechten Seite oder an der Vorderseite des Heißluftofens angeordnet sein.The basket can, depending on the installation conditions of the convection oven in the kitchen on the left, on the right or be placed on the front of the convection oven.

In der Zeichnung ist ein bevorzugtes Ausführungsbeispiel des erfindungsgemäßen Heißluftofens dargestellt. Es zeigen:

Figur 1:
Einen erfindungsgemäßen Heißluftofen schematisch in einem Querschnitt von der Seite;
Figur 2:
den Heißluftofen gemäß Figur 1 mit geöffneten Zuluft- und Abluftklappen; sowie
Figur 3:
die Klappenbetätigung bei dem Heißluftofen gemäß Fig. 1.
In the drawing, a preferred embodiment of the hot air oven according to the invention is shown. Show it:
Figure 1:
A hot air oven according to the invention schematically in a cross section from the side;
Figure 2:
the hot air oven according to Figure 1 with open supply and exhaust air flaps; such as
Figure 3:
the flap actuation in the hot air oven according to FIG. 1.

In der Figur 1 ist ein Heißluftofen insgesamt mit 1 bezeichnet.In the figure 1, a hot air oven is designated by 1 in total.

Der Heißluftofen 1 ist in einem Querschnitt von der Seite dargestellt, so daß seine Vorderseite 2 in der Zeichnung links dargestellt ist und sich seine Rückseite 3 in der Zeichnung rechts befindet. An der Vorderseite 2 befindet sich bei 4 eine nur angedeutete Bedieneinheit, die von der Vorderseite her zugänglich ist.The hot air oven 1 is in a cross section from the side shown so that its front 2 in the drawing is shown on the left and its back 3 in the Drawing is on the right. At the front is 2 at 4 an only indicated control unit from the front is accessible from here.

Innerhalb des Gehäuses ist ein Garraum 5 vorgesehen, in dem allgemein Lebensmittel 6, insbesondere tiefgekühlte Pommes Frites zubereitet werden können. Der Garraum 5 wird von einer vorderen Seitenwand 7, einer hinteren Seitenwand 8, einer Bodenwand 9 sowie einer Deckenwand 10 begrenzt. In dem Garraum 5 befindet sich ein Korb 11, der in Figur 1 im wesentlichen quadratisch dargestellt ist. Der Korb 11 ist um eine in Figur 1 senkrecht auf der Bildebene stehende Achse drehbar angeordnet.A cooking space 5 is provided within the housing, in which general food 6, especially frozen french fries Fries can be prepared. The cooking space 5 is one front side wall 7, a rear side wall 8, a bottom wall 9 and a ceiling 10 limited. In the cooking space 5 is a basket 11, which is in Figure 1 essentially is shown square. The basket 11 is one in figure 1 axis rotated perpendicular to the image plane.

Außerdem sind in dem Garraum 5 ein Heißluftgebläse 12, ein Luftleitblech 13 sowie vier Heizkörper 14 vorgesehen. Im Bereich der Rückwand 8 weist der Heißluftofen 1 eine Anzahl von Öffnungen 15 zur Verbindung des Garraums 5 mit einem Zuluftkanal 16 sowie eine Anzahl von Öffnungen 17 für die Verbindung des Garraums 5 mit einem Abluftkanal 18 auf. Die Öffnungen 15 und 17 sind über je eine Klappe 19 mit dem jeweiligen Zuluftkanal bzw. Abluftkanal zu verbinden, in dem die Klappen 19 um eine mittig angeordnete, in der Figur 1 senkrecht auf der Zeichenebene stehende Achse 20 um 90° gedreht werden, so daß sie den Querschnitt der Kanäle 15 bzw. 17 freigeben.In addition, a hot air blower 12 is in the cooking chamber 5 Air baffle 13 and four radiators 14 are provided. In the area the rear wall 8 of the hot air oven 1 has a number of Openings 15 for connecting the cooking space 5 to an air supply duct 16 and a number of openings 17 for the connection of the cooking space 5 with an exhaust air duct 18. The openings 15 and 17 are each via a flap 19 with the respective To connect the supply air duct or exhaust air duct in which the flaps 19 around a centrally arranged, perpendicular in FIG axis 20 standing in the plane of the drawing are rotated by 90 °, so that they release the cross section of the channels 15 and 17 respectively.

In der Figur 2 ist der Heißluftofen gemäß Figur 1 in einer Stellung mit geöffneten Klappen 19 dargestellt.In FIG. 2, the hot air oven according to FIG. 1 is in one Position shown with the flaps 19 open.

In dieser Stellung der Klappen 19 steht der Garraum 5 mit dem Zuluftkanal 16 sowie dem Abluftkanal 18 über die Öffnungen 15 bzw. 17 in Verbindung.In this position of the flaps 19, the cooking chamber 5 stands with the Supply air duct 16 and exhaust air duct 18 via openings 15 or 17 in connection.

Bei seiner Verwendung für die Zubereitung von Speisen, insbesondere von tiefgekühlten Pommes Frites wird der Ofen wie folgt betrieben:
Zunächst wird das Gerät von dem Bedienpersonal über das Bedienteil 4 eingeschaltet. Bei geschlossenen Klappen 19 wird daraufhin die Heizung 14 des Geräts sowie das Heißluftgebläse 12 in Betrieb gesetzt, und der Garraum 5 des Heißluftofens 1 wird auf eine Solltemperatur aufgeheizt, beispielsweise für die Zubereitung von Pommes Frites 230° Celsius.When used to prepare food, especially frozen french fries, the oven operates as follows:
First, the device is switched on by the operating personnel via the control unit 4. When the flaps 19 are closed, the heater 14 of the appliance and the hot air blower 12 are then put into operation, and the cooking space 5 of the hot air oven 1 is heated to a desired temperature, for example for the preparation of French fries 230 ° Celsius.

Nach Erreichen der Solltemperatur ist das Gerät betriebsbereit, und eine bestimmte Menge des zuzubereitenden Lebensmittels 6 kann in den Korb 11, der in den Figuren 1 und 2 nur schematisch angedeutet ist, eingeführt werden. Dazu wird der Korb aus dem Garraum 5 herausgezogen, und zwar in Richtung seiner Rotationsachse, d. h. in den Figuren 1 und 2 in Richtung senkrecht zur Zeichenebene. Nachdem das Lebensmittel 6 in den Korb 11 eingefüllt ist, wird dieser wiederum parallel zu der Rotationsachse in den Garraum 5 zurückgeschoben, so daß sich das Lebensmittel 6 vollständig in dem Garraum befindet und der Garraum 5 nach außen hin abgeschlossen ist. Das Heißluftgebläse 12 wird sodann auf Nenndrehzahl gebracht, wobei es Luft aus Richtung des Korbes 11 durch einen Ausschnitt des Luftleitblechs 13, der unmittelbar neben dem Gebläse 12 angeordnet ist, ansaugt. Die Luft wird in radialer Richtung des Gebläses 12 über die Heizkörper 14 geblasen, die zu diesem Zeitpunkt eingeschaltet sind, weil sich die Temperatur in dem Garraum bei frisch eingeführten Lebensmitteln absenkt. Außerdem rotiert der Korb 11 um seine Achse, also in Figur 1 und 2 im Uhrzeigersinn. Der Luftstrom verläuft in der Figur 1 bei geschlossenen Klappen 19 von dem Gebläse aus nach oben und unten über die Heizkörper 14 und unter Führung des Luftleitblechs 13 parallel zu der Deckenwand 10 und der Bodenwand 9. Von dort aus geht der Luftstrom auf den Korb 11 zu und durchsetzt das Lebensmittel 6, das in Folge der Rotation des Korbes 11 ständig durchmischt wird. Der das Lebensmittel 6 durchsetzende Luftstrom heizt dieses gleichmäßig auf und tritt abgekühlt durch den Ausschnitt des Luftleitblechs 13 wiederum in das Gebläse 12 ein. Bei Erwärmen der in dem Garraum befindlichen Lebensmittel entweicht Feuchtigkeit, so daß sich in Verbindung mit der ansteigenden Temperatur eine feuchte, heiße Atmosphäre einstellt, in der das Lebensmittel 6 gegart wird. Wenn das Lebensmittel 6 bis in den Kern erhitzt ist, werden die Klappen 19 geöffnet, und über ein Gebläse wird Frischluft über den Zuluftkanal 16 und die Öffnungen 15 in Richtung auf den Korb 11 geblasen. Über die Öffnungen 17 kann die heiße, feuchte Atmosphäre aus dem Garraum in den Abluftkanal 18 entweichen. Wenn man in dieser Phase des Zubereitungsprozesses einen Temperaturabfall in dem Garraum 5 des Heißluftofens 1 vermeiden will, ist es vorteilhaft, ein Heizregister in dem Zuluftkanal vorzusehen. Die Zuluft kann dann auf den gewünschten Sollwert von 230° Celsius aufgeheizt werden, so daß der Austausch der Atmosphäre in dem Garraum ohne Temperaturrückgang vollzogen werden kann. Dies erhöht auch die Qualität des Lebensmittels.After reaching the target temperature, the device is ready for operation, and a certain amount of the food to be prepared 6 can in the basket 11, which in Figures 1 and 2 only is indicated schematically, are introduced. For this the Pulled the basket out of the cooking space 5 in the direction of its axis of rotation, d. H. in Figures 1 and 2 in the direction perpendicular to the plane of the drawing. After the food 6 is filled in the basket 11, this in turn becomes parallel pushed back to the axis of rotation in the cooking space 5, so that the food 6 is completely in the cooking space and the cooking space 5 is closed to the outside. The Hot air blower 12 is then brought up to nominal speed, whereby there is air from the direction of the basket 11 through a cutout of the air baffle 13, which is located directly next to the blower 12 is arranged, sucks. The air gets radial the blower 12 blown over the radiator 14 leading to this Are switched on at the time because the temperature is in lowers the cooking space for freshly imported food. In addition, the basket 11 rotates about its axis, that is to say in FIG. 1 and 2 clockwise. The air flow runs in FIG. 1 with closed flaps 19 from the fan upwards and below over the radiator 14 and under the guidance of the air baffle 13 parallel to the top wall 10 and the bottom wall 9. From there the air flow goes to the basket 11 and penetrates the food 6, which as a result of the rotation of the Basket 11 is constantly mixed. The food 6 penetrating air flow heats it up evenly and occurs cooled through the cutout of the air baffle 13 again in the blower 12. When heating in the cooking space located food escapes moisture, so that itself in connection with the rising temperature damp, hot atmosphere in which the food 6 is cooked. When the food 6 is heated to the core is, the flaps 19 are opened, and a fan becomes fresh air through the supply air duct 16 and the openings 15 blown towards the basket 11. Over the openings 17 the hot, humid atmosphere from the cooking space in the exhaust air duct 18 escape. If at this stage of the Preparation process, a temperature drop in the cooking space 5 want to avoid the convection oven 1, it is advantageous to Provide heating register in the supply air duct. The supply air can then heated to the desired setpoint of 230 ° Celsius be so that the exchange of the atmosphere in the cooking space can be carried out without a drop in temperature. This increases also the quality of the food.

Nachdem nun die aus dem Lebensmittel entwichene Feuchtigkeit aus dem Garraum 5 entfernt worden ist, beginnt die Röstphase des Zubereitungsprozesses, bei dem das an sich gare Lebensmittel seine Bräunung erfährt, die das Lebensmittel geschmacklich verbessert und es knusprig werden läßt. Diese Röstphase geht bei trockener, heißer Atmosphäre vor sich.Now that the moisture has escaped from the food has been removed from the cooking space 5, the roasting phase begins the preparation process, in which the food that is actually cooked undergoes its browning, which tastes the food improved and it gets crispy. This Roasting phase takes place in a dry, hot atmosphere.

Wenn der Röstprozeß abgeschlossen ist, d. h., wenn das Lebensmittel 6 die gewünschte Konsistenz erreicht hat, werden die Heizungen 14 abgeschaltet, und an der Bedieneinheit 4 ertönt ein Signal, das dem Bedienpersonal anzeigt, daß das Lebensmittel 6 entnommen werden kann. Zu diesem Zweck wird der Korb 11 erneut aus dem Gerät herausgezogen und durch eine Drehung um 360° entleert.When the roasting process is complete, i. i.e. when the food 6 has reached the desired consistency the heaters 14 are switched off and the control unit 4 sounds a signal that indicates to the operator that the food 6 can be removed. For this purpose the Basket 11 again pulled out of the device and through a 360 ° rotation emptied.

Die erfindungsgemäßen Vorteile werden bei dem insoweit beschriebenen Gerät dadurch erreicht, daß die Klappen 19 zum Öffnen und Schließen der Öffnungen 15 bzw. 17 nicht, wie bei den bekannten Schieberkonstruktionen, durch eine Führung laufen müssen, sondern daß sie frei in dem Kanal gedreht werden. Die während der Röstphase des Zubereitungsprozesses unvermeidlich auftretenden Fettspritzer können sich an der dem Garraum 5 zugewandten Seite der Klappen 19 niederschlagen, ohne die Funktion der Klappen zu beeinträchtigen. Außerdem können die Klappen 19 in einfacher Weise über ein gemeinsames Gestänge betätigt werden.The advantages according to the invention are described in so far Device achieved in that the flaps 19 to Do not open and close the openings 15 and 17, as in the known slide designs, run through a guide must, but that they are rotated freely in the channel. The inevitable during the roasting phase of the preparation process Splashes of fat that occur can affect the Knock down the side of the flaps 19 facing the cooking space 5, without affecting the function of the flaps. Furthermore can the flaps 19 in a simple manner via a common Rods are operated.

Ein solches Gestänge ist in der Figur 3 dargestellt. Die Klappen 19 weisen an ihrem dem Garraum 5 abgewandten Ende je einen Lagerbolzen 23 auf, der drehbar in einer Schubstange 24 gelagert ist. Die Schubstange 24 wiederum ist mittels eines Lagerbolzens 26 an einer Steuerscheibe 27 befestigt. Die Steuerscheibe 27 ist wiederum auf einem nicht dargestellten Stellmotor befestigt und dreht sich bei dessen Ingangsetzung um die Achse 28.Such a linkage is shown in FIG. 3. The Flaps 19 each have at their end facing away from the cooking chamber 5 a bearing pin 23 which is rotatable in a push rod 24 is stored. The push rod 24 is in turn by means of a Bearing pin 26 attached to a control disc 27. The Control disc 27 is in turn on a not shown Actuator attached and rotates when it is started about axis 28.

Wenn der Stellmotor die Scheibe 27 um einen gewissen Winkel im Uhrzeigersinn oder gegen den Uhrzeigersinn dreht, dann werden die Klappen 19 um denselben Winkel um ihre Achsen gedreht. Wenn die Klappen 19 eine Länge aufweisen, die der Höhe der Öffnungen entspricht, dann ist zum vollständigen Schließen der Klappen eine Drehung um 90° erforderlich. Wenn die Klappen 19 länger sind, als es der Höhe der Öffnungen entspricht, dann ist mit einer geringeren Schwenkbewegung ein vollständiger Abschluß der Öffnungen gewährleistet. Letztere Ausführung ist zu bevorzugen, da es dann bei der Betätigung der Klappen und der Steuerscheiben zu keinem Totpunkt kommt.When the servomotor the disc 27 through a certain angle rotates clockwise or counterclockwise, then the flaps 19 are rotated about their axes by the same angle. If the flaps 19 have a length that the height corresponds to the openings, then is to close completely the flaps must be turned 90 °. If the Flaps 19 are longer than the height of the openings, then with a smaller swivel motion complete closure of the openings guaranteed. Latter Execution is to be preferred, since it is then when actuated the flaps and the control discs do not come to a dead center.

Es ist also mit einem Stellglied möglich, sämtliche Klappen synchron gleichzeitig zu bewegen.So it is possible with one actuator, all flaps to move synchronously at the same time.

Es ist insbesondere vorteilhaft, wenn eine Reihe von Öffnungenn für die Zuluft und die Abluft parallel zu der Rotationsachse des Korbes 11 vorgesehen ist. Eine solche Reihe von Kanälen ist in der Figur 3 nicht dargestellt. Sie würde senkrecht zu der Darstellungsebene verlaufen. Die Reihe von Öffnungenn sollte etwa dieselbe Länge aufweisen, wie der Korb 11, so daß auf der gesamten Breite des Korbes 11 die vorgeheizte Zuluft direkt auf das Lebensmittel 6 geblasen werden kann. Auch die Abluftkanäle sollten über die volle Tiefe des Garraumes 5 verteilt sein, damit ein schnelles Entfernen der feucht-heißen Atmosphäre nach Abschluß der Dampfphase gewährleistet wird.It is particularly advantageous if a series of openings for the supply air and the extract air parallel to the axis of rotation the basket 11 is provided. Such a series of Channels are not shown in Figure 3. You would be vertical to the display level. The series of openings should be about the same length as the basket 11, so that the preheated across the entire width of the basket 11 Supply air is blown directly onto the food 6 can. The exhaust air ducts should also have the full depth of the Cooking space 5 be distributed so that a quick removal of the moist-hot atmosphere guaranteed after completion of the vapor phase becomes.

Schließlich ist es sinnvoll, den Abluftkanal 18 an einen Dunstabzug anzuschließen, der aus dem Raum herausführt, in dem der Heißluftofen aufgestellt ist. Die ausgeblasene Luft kann dann nicht in den Raum gelangen.Finally, it makes sense to connect the exhaust air duct 18 to one Extractor hood that leads out of the room into which the convection oven is installed. The blown air can then not get into the room.

Claims (14)

  1. Hot-air oven for the preparation of food,
    having a housing,
    having a cooking compartment (5) delimited by four side walls (7, 8) as well as a bottom wall (9) and a top wall (10),
    having a first fan (12) for producing a hot-air flow in the cooking compartment (5),
    having a rotatable basket (11) for the food (6), which basket is insertable into the cooking compartment (5), wherein the basket (11) during operation is penetrated by the hot-air flow,
    having a control device (4) for the sequence of the cooking process, wherein the control device (4) comprises a temperature control,
    as well as having at least one inlet air duct (16) and at least one outlet air duct (18), characterized in that for opening or closing the inlet air duct (16) and the outlet air duct (18) in each case at least one flap (19) is provided, wherein the inlet air duct (16) and the outlet air duct (18) are connected by a number of openings (15, 17) to the cooking compartment (5).
  2. Hot-air oven according to claim 1, characterized in that associated with the at least one inlet air duct (16) is a heating device (21) for the inlet air.
  3. Hot-air oven according to claim 1, characterized in that the flap (19) is operable in dependence upon the control device (4).
  4. Hot-air oven according to claim 1, characterized in that the inlet air duct (16) and/or the outlet air duct (18) are substantially rectangular in cross section.
  5. Hot-air oven according to claim 1, characterized in that the outlet air duct (18) opens into an outlet air connection disposed in the region of the housing.
  6. Hot-air oven according to claim 1, characterized in that a gap is formed between the housing and the cooking compartment (5).
  7. Hot-air oven according to claim 6, characterized in that the inlet air duct (16) runs partially through the gap.
  8. Hot-air oven according to claim 1, characterized in that for operating all of the flaps (19) only a common actuator (28) is provided.
  9. Hot-air oven according to claim 1, characterized in that the flaps (19) comprise a laterally disposed shaft so that the flaps may be swivelled in a region remote from the cooking compartment (5).
  10. Hot-air oven according to claim 1, characterized in that the basket (11) in cross section in a plane perpendicular to the axis of rotation is rectangular with rounded corners.
  11. Hot-air oven according to claim 1, characterized in that the basket corners have a radius of curvature of 5 mm to 60 mm.
  12. Hot-air oven according to claim 1, characterized in that the basket (11) is disposed in an insertable manner at the front of the hot-air oven.
  13. Hot-air oven according to claim 1, characterized in that the basket (11) is disposed in an insertable manner at the left side of the hot-air oven.
  14. Hot-air oven according to claim 1, characterized in that the basket (11) is disposed in an insertable manner at the right side of the hot-air oven.
EP95911303A 1994-10-10 1995-03-07 Hot-air oven for food preparation Expired - Lifetime EP0734503B1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE4436036 1994-10-10
DE4436036A DE4436036A1 (en) 1994-10-10 1994-10-10 Convection oven for food preparation
PCT/EP1995/000832 WO1996011362A1 (en) 1994-10-10 1995-03-07 Hot-air oven for food preparation

Publications (2)

Publication Number Publication Date
EP0734503A1 EP0734503A1 (en) 1996-10-02
EP0734503B1 true EP0734503B1 (en) 1999-11-03

Family

ID=6530302

Family Applications (1)

Application Number Title Priority Date Filing Date
EP95911303A Expired - Lifetime EP0734503B1 (en) 1994-10-10 1995-03-07 Hot-air oven for food preparation

Country Status (8)

Country Link
EP (1) EP0734503B1 (en)
JP (1) JPH09511326A (en)
KR (1) KR960706623A (en)
AT (1) ATE186390T1 (en)
AU (1) AU1893395A (en)
CA (1) CA2178736A1 (en)
DE (2) DE4436036A1 (en)
WO (1) WO1996011362A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10207638A1 (en) * 2002-02-22 2003-09-04 Ubert Gastrotechnik Gmbh Hot air oven with improved door sealing

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2001250233A1 (en) 2000-05-09 2001-11-20 Fritson Ag Method for thermally preparing pre-treated, pourable foodstuff products and a hot air oven for carrying out the method
JP3835804B2 (en) * 2004-02-10 2006-10-18 松下電器産業株式会社 Cooking device and cooking method
JP4472412B2 (en) * 2004-04-22 2010-06-02 パナソニック株式会社 Cooker
DE102004046437A1 (en) * 2004-09-24 2006-04-06 BSH Bosch und Siemens Hausgeräte GmbH Airflow routing device for cooking apparatus e.g. baking oven, has apparatus airflow routing device with airflow routing unit including molding to route airflow, where molding is formed as ramp and deflects airflow in vertical direction
FR2885676B1 (en) * 2005-05-10 2007-10-19 Brandt Ind Sas OVEN COMPRISING A CAVITY AND A CAVITY VENTILATION SYSTEM, IN PARTICULAR A MICROWAVE FURNACE
KR102656201B1 (en) * 2017-01-03 2024-04-09 삼성전자주식회사 Cooking Appliance

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1088663A (en) * 1964-01-17 1967-10-25 Simplex Electric Co Ltd Improvements relating to cooking stoves
CH630240A5 (en) * 1978-06-22 1982-06-15 Electrolux Ag Hot-air circulating, baking, frying and grilling oven, and method of operating it
FI61562C (en) * 1979-12-14 1982-08-10 Jorma Wallasvaara SPIS
IE811713L (en) * 1981-07-28 1983-01-28 Couchman W J R Thermostatically controlled solid fuel cooker
FR2553274B1 (en) * 1983-10-14 1987-11-13 Grandi Rene DELIVERY OF MEALS WITH INTEGRATED STANDING AND WARMING EFFECTS
AT381620B (en) * 1984-03-13 1986-11-10 Koenig Helmut OVEN
US4635610A (en) * 1985-04-17 1987-01-13 Sharp Kabushiki Kaisha Hot air circulating oven range using shape memory alloy
DE3839657C2 (en) * 1988-11-24 1993-11-18 Miele & Cie Air duct system for an oven
DE3931483A1 (en) * 1989-09-21 1991-04-04 Licentia Gmbh Baking and roasting oven with steam vent opening - with vent duct incorporating selectively operated closure flap blocking vapour discharge
DE9201451U1 (en) * 1992-02-06 1992-04-30 Thiel, Maria, 5501 Oberbillig, De
SE501130C2 (en) * 1992-03-09 1994-11-21 Bengt H Hansson Hot air oven for food preparation in hot air with cooling of surfaces and control of steam content
DE9206898U1 (en) * 1992-05-21 1992-08-06 Schwarz, Fridolin, 8924 Steingaden, De

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10207638A1 (en) * 2002-02-22 2003-09-04 Ubert Gastrotechnik Gmbh Hot air oven with improved door sealing
DE10207638B4 (en) * 2002-02-22 2016-07-14 Ubert Gastrotechnik Gmbh Hot air oven with improved door seal

Also Published As

Publication number Publication date
WO1996011362A1 (en) 1996-04-18
EP0734503A1 (en) 1996-10-02
AU1893395A (en) 1996-05-02
CA2178736A1 (en) 1996-04-18
ATE186390T1 (en) 1999-11-15
KR960706623A (en) 1996-12-09
JPH09511326A (en) 1997-11-11
DE4436036A1 (en) 1996-07-04
DE59507186D1 (en) 1999-12-09

Similar Documents

Publication Publication Date Title
DE60104077T2 (en) Furnace and method for its control
DE69926031T2 (en) Treatment device of foods with conditioned air
DE2739198C2 (en) Device for cooking food with hot air
DE10132581A1 (en) Steam cooker
DE102013218793A1 (en) Cooker with automatic mode control of open / closed system
DE4136048A1 (en) FURNACE OVEN
EP0734503B1 (en) Hot-air oven for food preparation
EP1566594A1 (en) Process and device for aerating and/or venting a cooking oven
US5662029A (en) Hot air oven for the preparation of foodstuffs
DE3519423A1 (en) COOKER WITH LOCKABLE COOKING ROOM
DE102005030483B4 (en) shop oven
CH647587A5 (en) Device for baking and roasting
EP0115838B1 (en) Gas-operated multi-function baking oven
DE3144493A1 (en) Cooking appliance, in particular baking oven
EP1201999A2 (en) Baking and roasting oven
DE2659865A1 (en) Heat treatment device for foodstuffs - uses steam and air mixt. with controlled heating elements forced over foodstuffs by centrifugal blower
EP1389425A2 (en) Baking oven and process for applying a steam treatment in at least one selected baking oven chamber
DE3010253A1 (en) MICROWAVE COOKER
DE19820067B4 (en) Discharge for an oven
DE3130064A1 (en) OVEN
DE3639872C2 (en) Cooking appliance
DE2522096A1 (en) Baking, roasting or reheating stored food - esp. meat held in deep frozen storage
BE1029396B1 (en) Process for cooling the vapor or steam escaping from the cooking chamber of a cooking appliance and cooking appliance
DE2618998A1 (en) Electric oven heat storage zone - has main and auxiliary parts supplying mixing channel with temp. operated flap at auxiliary part
DE2850954C2 (en) Oven

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE CH DE DK ES FR GB GR IE IT LI LU MC NL PT SE

17P Request for examination filed

Effective date: 19961018

17Q First examination report despatched

Effective date: 19980116

GRAG Despatch of communication of intention to grant

Free format text: ORIGINAL CODE: EPIDOS AGRA

GRAG Despatch of communication of intention to grant

Free format text: ORIGINAL CODE: EPIDOS AGRA

GRAH Despatch of communication of intention to grant a patent

Free format text: ORIGINAL CODE: EPIDOS IGRA

GRAH Despatch of communication of intention to grant a patent

Free format text: ORIGINAL CODE: EPIDOS IGRA

GRAA (expected) grant

Free format text: ORIGINAL CODE: 0009210

AK Designated contracting states

Kind code of ref document: B1

Designated state(s): AT BE CH DE DK ES FR GB GR IE IT LI LU MC NL PT SE

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: SE

Free format text: THE PATENT HAS BEEN ANNULLED BY A DECISION OF A NATIONAL AUTHORITY

Effective date: 19991103

Ref country code: NL

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 19991103

Ref country code: IT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRE;WARNING: LAPSES OF ITALIAN PATENTS WITH EFFECTIVE DATE BEFORE 2007 MAY HAVE OCCURRED AT ANY TIME BEFORE 2007. THE CORRECT EFFECTIVE DATE MAY BE DIFFERENT FROM THE ONE RECORDED.SCRIBED TIME-LIMIT

Effective date: 19991103

Ref country code: GR

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 19991103

Ref country code: ES

Free format text: THE PATENT HAS BEEN ANNULLED BY A DECISION OF A NATIONAL AUTHORITY

Effective date: 19991103

REF Corresponds to:

Ref document number: 186390

Country of ref document: AT

Date of ref document: 19991115

Kind code of ref document: T

REG Reference to a national code

Ref country code: CH

Ref legal event code: EP

GBT Gb: translation of ep patent filed (gb section 77(6)(a)/1977)

Effective date: 19991103

REG Reference to a national code

Ref country code: CH

Ref legal event code: NV

Representative=s name: LUCHS & PARTNER PATENTANWAELTE

REF Corresponds to:

Ref document number: 59507186

Country of ref document: DE

Date of ref document: 19991209

ET Fr: translation filed
REG Reference to a national code

Ref country code: IE

Ref legal event code: FG4D

Free format text: GERMAN

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: PT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20000203

Ref country code: DK

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20000203

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: LU

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20000307

Ref country code: AT

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20000307

NLV1 Nl: lapsed or annulled due to failure to fulfill the requirements of art. 29p and 29m of the patents act
PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: IE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20000816

PLBE No opposition filed within time limit

Free format text: ORIGINAL CODE: 0009261

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT

REG Reference to a national code

Ref country code: IE

Ref legal event code: FD4D

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: MC

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20000930

26N No opposition filed
PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: GB

Payment date: 20010220

Year of fee payment: 7

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: FR

Payment date: 20010319

Year of fee payment: 7

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: BE

Payment date: 20010323

Year of fee payment: 7

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: CH

Payment date: 20010423

Year of fee payment: 7

REG Reference to a national code

Ref country code: GB

Ref legal event code: IF02

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: GB

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20020307

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: LI

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20020331

Ref country code: CH

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20020331

Ref country code: BE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20020331

BERE Be: lapsed

Owner name: *UBERT GASTROTECHNIK G.M.B.H.

Effective date: 20020331

GBPC Gb: european patent ceased through non-payment of renewal fee

Effective date: 20020307

REG Reference to a national code

Ref country code: CH

Ref legal event code: PL

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: FR

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20021129

REG Reference to a national code

Ref country code: FR

Ref legal event code: ST

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: DE

Payment date: 20030324

Year of fee payment: 9

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: DE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20041001