EP3943817B1 - Fourneau - Google Patents

Fourneau Download PDF

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Publication number
EP3943817B1
EP3943817B1 EP21181165.8A EP21181165A EP3943817B1 EP 3943817 B1 EP3943817 B1 EP 3943817B1 EP 21181165 A EP21181165 A EP 21181165A EP 3943817 B1 EP3943817 B1 EP 3943817B1
Authority
EP
European Patent Office
Prior art keywords
unit
hob
baking oven
edge
oven unit
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.)
Active
Application number
EP21181165.8A
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German (de)
English (en)
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EP3943817A1 (fr
Inventor
Marcus Frank
Marius Lehner
Ulrich WÄCHTER
Siegbert Wein
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.)
EGO Elektro Geratebau GmbH
Original Assignee
EGO Elektro Geratebau 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.)
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Publication date
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Publication of EP3943817A1 publication Critical patent/EP3943817A1/fr
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Publication of EP3943817B1 publication Critical patent/EP3943817B1/fr
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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
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
    • 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
    • F24C15/10—Tops, e.g. hot plates; Rings

Definitions

  • the invention relates to a stove with an oven unit and with a hob unit, the hob unit being arranged on the oven unit.
  • Such stoves are known and are sometimes, but not necessarily, designed as combination devices. For example, they only have a single external electrical connection.
  • Such a stove is from the US 2015/0099245 A1 known.
  • a hob unit is arranged on an oven unit with an oven at the front. It has a hob plate and four cooking zones.
  • a control device with controls is provided on a vertical panel, which stands vertically upwards on the back of the hob and protrudes above it.
  • the stove stands on four feet on which weight sensors are provided. This is intended to ensure that food placed on the hob or food in the oven unit can be recognized by the additional weight, especially when used by mentally impaired operators. If necessary, after a certain period of time, operation or performance can be reduced or switched off completely. Furthermore, cooking programs to support the operator can run more accurately because cooking progress can be monitored due to weight loss due to evaporation of water.
  • From the CN 104 421 978 A is a known hob with feet that protrude downwards. Weight sensors are provided at the top of these feet, which enable the weight load on the hob to be detected. This makes it possible to record the weight of food that was added during cooking.
  • WO 2017/182075 A1 is a device for food preparation known with a weighing device that has feet. The entire device stands on it, and changes in the amount of food or its condition based on weight can be recorded.
  • a hotplate is known that is placed on top of a built-in appliance.
  • the stovetop has a top side that can be formed by several sheet metal parts that have a raised and wide edge all around the outside.
  • Two hotplates are arranged in the surrounding middle zone. This means that liquid that escapes during cooking can easily be collected in the depression formed and removed.
  • a stove consisting of an oven and a hob, which is arranged on a worktop including base cabinets.
  • the oven is located below the worktop.
  • the worktop has a cutout above the oven into which the hob is inserted and attached.
  • an operating device Via electrical connections between the oven and the hob, it is possible for an operating device to be arranged on the hob, for example, with which the oven can also be controlled.
  • the hob runs at a distance above it and is therefore essentially separate.
  • the invention is based on the object of creating a stove mentioned at the beginning, with which problems of the prior art can be solved and it is possible to design such a stove to be suitable for use and to reduce the risk of contamination or liquids overflowing onto the hob unit and, above all avoid using weight sensors.
  • the stove has an oven unit and a hob unit, the hob unit being arranged on the oven unit, namely by means of support points at which the hob unit rests on the oven unit. You can take it off either without tools or with the help of tools.
  • the hob unit has a hob plate and heating devices arranged on it, on top of it or underneath it. These can form individual, discrete cooking zones. A large number of heating devices can also be provided, with the appropriate number of underlying heating devices being controlled to heat the cooking vessel depending on the recognized size of a cooking vessel.
  • the oven unit has an oven which is designed in the usual way.
  • the hob unit and the oven unit can be electrically connected, with at least one of the two units then having an electrical connection to the outside.
  • An electrical connection can then be provided between the two, in particular as a cable to also transmit power, or as a foil conductor to only transmit information or operating commands from a common controller.
  • An electrical connection between the hob unit and the oven unit should advantageously be designed in such a way that it does not impair the free movement of the hob unit and the oven unit.
  • the hob unit can rest on defined support points on the oven unit and be removed from it as described above. A separate operation of the hob unit at a different location, i.e. distant and detached from the oven unit, does not have to be provided. It is important that the two are not rigidly connected to one another, in particular that they can be moved relative to one another in the vertical direction.
  • the hob unit also has a surrounding hob edge, which advantageously points downwards with a protruding or overhanging edge.
  • the hob edge can be wide, advantageously several centimeters, for example 2 cm to 5 cm or even up to 10 cm.
  • the oven unit has an upper oven area over which the hob unit rests. In this upper oven area, the oven unit has a surrounding oven rim. This can be aligned vertically with the edge of the hob, and this is advantageous, but it does not have to be.
  • the oven unit in the mentioned upper oven area advantageously on an upper side of the oven unit when the hob unit is removed, has an upward elevation in the horizontal direction between the edge of the hob and a central area of the upper oven area.
  • This survey advantageously runs continuously, so that in this case the survey rises from the edge of the oven inwards over this edge of the oven or protrudes upwards.
  • the elevation is advantageously at least 0.5 cm to at least 3 cm high.
  • the survey particularly advantageously covers the entire central area of the upper oven area.
  • a weight sensor is provided at at least one support point. This weight sensor is designed to measure the weight load of the hob unit resting on the oven unit. Thus the weight sensor should serve to determine the weight and in particular a change in weight of the hob unit.
  • Such a change in weight occurs in particular when a cooking vessel is placed on the hob unit or on the hob for heating. Then the change in weight load is relatively large, for example 1 kg to 4 kg. In the same way, it can also be detected when the contents of the cooking vessel, in particular water, evaporate as a result of the cooking process and thus the weight becomes lower, for example in the order of grams. This allows good monitoring, as is known from the prior art of cooking processes on the hob. Likewise, so-called automated processes or cooking programs on the hob can be carried out more precisely because additional information is available. In this regard, reference is made to the state of the art, see the DE 10 2012 216 935 A1 or the DE 10 2015 226 052 A1 .
  • the invention therefore makes it possible that, due to the elevation, liquid that emerges from the hob of the hob unit and runs down the edge of the hob cannot penetrate too far between the hob unit and the oven unit, in particular not into the interior of the oven unit.
  • a sealed connection is provided between the hob unit and the oven unit, which prevents this.
  • this sealed connection would either severely impair the desired weighing function or make it completely impossible.
  • the oven unit can have operating elements, as can the hob unit.
  • Control elements of the oven unit advantageously all control elements of the oven unit, are preferably provided in a front and upper region of the oven unit. This can be above a door of the oven, so an arrangement on a front of the oven unit, which advantageously runs vertically, is ideal.
  • the operating elements can be designed differently as known in the prior art, advantageously as a rotary toggle.
  • Control elements of the hob unit can also, as is known from classic stoves, be provided in the area of the control elements of the oven unit, namely on the front of the oven unit in the upper area. At least some of the controls of the hob unit are advantageously arranged in a different location than the controls of the oven unit; an arrangement on top of the hob unit is recommended here. This is advantageous in the front area of a hob plate, as is also known from the prior art.
  • a preferred embodiment of the control elements here are touch switches, in particular capacitive touch switches, or magnetically held and removable rotary knobs, such as those from DE 10 2005 049 995 A1 are known.
  • weight sensors are provided at at least two support points of the hob unit on the oven unit, i.e. arranged between the hob unit and the oven unit or arranged in such a way that they can detect the weight load on the hob unit and its changes.
  • such weight sensors are provided at all support points, so that the weight load can be recorded as accurately as possible.
  • support points or support supports it should be said that they can be designed as known in the prior art, in particular also according to DE 102020201963.0 with filing date of February 17, 2020 the same applicant.
  • three to ten defined support points can be provided at which the hob unit rests on the oven unit.
  • Particularly advantageous are exactly four defined support points, which can preferably be arranged in a rectangle or square, in particular at the same distance from the edge of the oven or hob edge and/or from corners thereof.
  • the continuous, circumferential elevation has a distance from the edge of the oven that is a maximum of 10 cm, in particular a maximum of 5 cm.
  • the elevation can be relatively large, and functional units of the oven unit can be installed in it due to the increased installation space at the top.
  • the elevation can rise monotonically in the horizontal direction, which runs from the edge of the oven to the central area of the oven unit, or not to be pulled down or shaped again. This means that the elevation can be at the same height as the central area. It is even possible for the elevation to rise in this direction in a strictly monotonous manner, in particular up to the aforementioned maximum height of the elevation above the edge of the oven.
  • the continuous circumferential elevation can be higher or reach higher at the point of maximum height than a lower edge of the circumferential edge of the hob. In particular, it can be at least 3 mm higher.
  • the surrounding edge of the hob can cover the elevation all the way down or reach below its maximum height level. The elevation is actually not visible from the outside or from the side.
  • a lower edge of the hob edge lies or runs on a common, continuous height level in the vertical direction, so it runs in a horizontal plane.
  • This can also apply particularly advantageously to the upper edge of the oven edge or a horizontal edge area. In this way, in particular, the aforementioned consistently wide slot can be achieved.
  • the hob edge runs in the vertical extension of the oven edge. This makes it possible for the side surfaces of the oven unit to correspond approximately to the side surfaces of the hob unit or the aforementioned circumferential hob edge. So their projection area is the same. This can improve the impression of a unit of the stove, so that the two parts visually fade into the background. This also makes it easier to install in a kitchen.
  • a certain narrow peripheral edge area of at least 1 cm wide can be provided at the top of the oven area so that the lower edge of the hob edge that is pulled down reaches, so to speak, up to the aforementioned small distance.
  • the aforementioned circumferential and uniformly wide joint can be created.
  • all support points are provided in an edge region of the oven unit between the elevation and the edge of the hob or the edge of the oven. These support points are therefore outside the elevation in the lateral direction, but of course still within the edge.
  • a distance to the edge of the hob or the edge of the oven can be less than 10 cm, advantageously less than 5 cm. It is therefore possible to make the edge area relatively narrow or with a width of between 1 cm and 5 cm as a circumferential edge. Several or even all support points can be provided on such a circumferential edge, so that they are provided relatively far out. This can increase measurement accuracy due to the relatively large distance from one another.
  • the support points are provided within the elevation or in the area of the elevation, i.e. at a greater distance than the aforementioned distance from the edge of the hob or oven edge.
  • the distance between these support points and the edge of the hob or oven edge can then be more than 10 cm, for example up to 20 cm. Then the mentioned edge area of the oven unit is free of support points, in particular the aforementioned possibly provided circumferential edge.
  • the edge region of the oven unit is designed in the shape of a circumferential channel or has a circumferential channel.
  • Channel sections run along the outside of the oven unit.
  • the aforementioned circumferential edge can thus be designed to be recessed as a kind of channel, for example with a width and/or depth of 0.5 cm to 2 cm.
  • each of the aforementioned edge regions or channel sections is inclined at least towards one of its ends, so that liquid collected therein can flow in this direction.
  • the two channel sections on or along the two lateral sides of the oven unit are particularly advantageously inclined towards a front side of the stove. This ensures that any liquid dripping down from the hob unit can be collected and removed at the front. This does cause a certain amount of contamination there, but it is still better than if the liquid runs backwards or stops in a horizontal channel, so to speak.
  • a stove 10 according to the invention is shown from the front.
  • the stove 10 has a single connection cable 12 and stands on four feet 14.
  • the connection cable can, as is known from the prior art, lead to a multi-phase connection in a house.
  • the stove 10 has an oven unit 20 at the bottom and a hob unit 30 placed on top or mounted on it.
  • the oven unit 20 has an oven 21 with an oven door 22. At the top of the vertical front of the oven unit 20, the arrangement of two rotary knobs 23 for operating the oven 21 is provided above the oven door 22 in the left area. To the right of it is a display 24 for the oven 21. Rotary toggle 23 and display 24 are designed and function as known in the prior art.
  • the oven unit 20 has a circumferential oven edge 25 in the upper area, advantageously on the vertically extending outer sides.
  • the edge of the oven 25 is delimited at the top by a strip-like peripheral edge region 26, with the edge region 26 either running horizontally at the same height level or advantageously being inclined slightly towards the front, particularly advantageously with a slight inclination of up to 10°. Then liquid can run forward on it or, if it is designed like a channel, in it and can be removed more easily.
  • the edge area 26 can be about 3 cm wide here.
  • an elevation 27 is provided at the top of the oven unit 20 or in its upper region.
  • the elevation 27 runs with essentially vertical sides and a horizontal top; it can be approximately 5 cm to 8 cm high.
  • the elevation can also form a kind of wall or embankment, and within it again run at a lower height, for example at the height of the edge region 26.
  • Four supports 28 protrude upwards from the elevation 27 and protrude beyond it, for example by 1 cm to 2 cm .
  • the supports 28 can also rest on the elevation 27 itself. They can be permanently arranged on the oven unit 20, or alternatively they can also be removable.
  • Fig. 2 visibly removed and lifted hob unit 30 has a hob plate 31 at the top.
  • Fig. 3 On or under this hob plate 31 are according Fig. 3
  • heating devices 32a to 32d are arranged, which can be of any design, for example induction heating coils or radiant heating devices.
  • a control panel 40 Fig. 3 provided, which has so-called touch switches 42 and a display 43 for the hob unit 30. This allows additional functions to be controlled or set, particularly in connection with the previously described weight measurement or with automatic programs on the hob unit 30.
  • the main actuation of the power setting of the heating devices 32 takes place via four rotary knobs 39, which according to Fig. 2 are arranged to the right of the display 24 of the oven. Alternatively, these rotary knobs can also be omitted and all operating functions for the hob unit 30 can be provided on the control panel 40 described using appropriate operating elements.
  • the hob unit 30 has a hob edge 34, which forms the entire side surfaces of the hob unit 30.
  • the hob edge 34 forms a circumferential lower edge 35 or ends in this, which is shown in FIG Fig. 1 lies at a distance of, for example, 1 cm to 2 cm above the oven edge 25 and the edge region 26.
  • the hob unit 30 has, so to speak, a cutout 36 into which the elevation 27 protrudes. This cutout 36 is delimited laterally by the hob edge 34 and the lower edge 35 and delimited at the top by an inner housing 37, which is in Fig. 2 is shown in dashed lines.
  • the functional units of the hob unit 30 are arranged in this inner housing 37, in particular the heating devices 32 and controls or the like, in particular also for the control panel 40.
  • the inner housing 37 alternatively on its underside, four weight sensors 45 are provided, the distribution of which can be seen from the bottom view of the Fig. 4 is visible. They are at a distance of approximately 8 cm to 10 cm from the edge of the hob 34 or the lower edge 35. They are electrically connected to a control of the hob unit 30, which is not shown here, but is easy to imagine.
  • Weight sensors could be designed as strain gauges or with an optical, capacitive or inductive functional principle.
  • the weight sensors 45 are as shown Fig. 1 can be seen, on the supports 28 and can thus enable a determination of the weight and also of changes in weight or changes in position of a cooking vessel on the hob unit 30 or on the hob plate 31 from the sum of their measurement signals.
  • the weight sensors 45 are formed in one piece with the supports 28, and may also be arranged somewhat lower.
  • the hob unit 30 is removable and an electrical connection between the hob unit 30 and the oven unit 20 is only provided with a connecting cable 46, it is considered advantageous if the weight sensors 45 are attached to the hob unit 30.
  • Fig. 5 is a top view of the oven unit 20 shown with the oven edge 25 and a strip-like peripheral edge area 26 which runs around the elevation 27, which also forms the central area of the upper oven area.
  • the supports 28 point to The edge of the oven 25 is the same distance as the weight sensors 45 from the edge of the hob 34. Finally, they should be according to the Fig. 1 lie exactly aligned with each other.
  • the survey 27 and in particular the transition to the edge area 26 should of course be closed or waterproof. This does not necessarily have to apply to the top of the elevation 27, especially in a central area. No more liquid can get there.
  • a channel 29 shown in dotted lines can be provided on the edge region 26.
  • This channel 29, as a quasi-recessed edge region 26, has the advantage that it can hold a certain amount of liquid before it flows down the side regions of the oven unit 20 and causes even more contamination.
  • the channel 29 can, for example, be inclined forward towards the front of the oven unit 20, so that liquid flows forward and can either be easily picked up and removed there or only runs down the front when it emerges from the channel 29. However, the liquid can be removed relatively easily from the front.
  • Such a channel 29 should then be designed all around the elevation 27 with an inclination such that liquid runs forward overall in it, regardless of where it runs down on the edge of the hob 34 and flows from the lower edge 35 onto the edge area 26.
  • a modification of a stove 111 is shown, in which, on the one hand, an elevation 127 on top of an oven unit 120 is not cuboid or with vertical sides is designed, but with slanted sides. This can possibly make it easier to put on the hob unit 130.
  • edge region 126 is made significantly wider here, since supports 128 rest on the edge region 126.
  • the distance between the supports 128 and the edge of the oven 125 is relatively small and can be, for example, 1 cm to 2 cm.
  • the supports 128 are therefore arranged outside the elevation 127.
  • weight sensors 145 are provided on top of the supports 128, which belong to the hob unit 130.
  • the supports 128 are also part of the hob unit 130 and are therefore removed from the oven unit 120 or the edge region 126 when the hob unit 130 is removed.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Stoves And Ranges (AREA)

Claims (14)

  1. Fourneau avec une unité de four (20, 120) et avec une unité de plaque de cuisson (30, 130), qui est disposée sur l'unité de four (20, 120), dans laquelle :
    - l'unité de four (20, 120) présente des points d'appui définis (28, 128),
    - l'unité de plaque de cuisson (30, 130) repose sur l'unité de four (20, 120) sur les points d'appui définis (28, 128) et peut être retirée de l'unité de four (20, 120),
    - l'unité de plaque de cuisson (30, 130) présente un bord de plaque de cuisson périphérique (34, 134),
    - l'unité de four (20, 120) présente une zone de four supérieure,
    - la zone de four supérieure présente une zone centrale,
    - l'unité de four (20, 120) présente un bord de four périphérique (25, 125) dans la zone de four supérieure,
    - un capteur de poids (45, 145) est prévu en au moins un point d'appui définis (28, 128) pour mesurer la charge pondérale de l'unité de plaque de cuisson (30, 130) reposant sur l'unité de four (20, 120),
    caractérisé en ce que :
    - l'unité de four (20, 120) présente dans la zone de four supérieure, entre le bord de plaque de cuisson (34, 134) et la zone centrale, une élévation périphérique continue (27, 127) vers le haut,
    - les points d'appui sont prévus dans une zone de bordure (126) de l'unité de four (120) entre l'élévation (127) et le bord de plaque de cuisson (134) avec des supports (128) sur lesquels sont disposés en haut les capteurs de poids (145),
    - ou les points d'appui définis (28) sont prévus à l'intérieur de l'élévation périphérique continue (27) en direction de la zone centrale et non dans la zone de bordure (26) de l'unité de four (20).
  2. Fourneau selon la revendication 1, caractérisée en ce que l'unité de four (20) présente des éléments de commande (39), des éléments de commande (42) de l'unité de four (20) étant prévus dans une zone avant et supérieure de l'unité de four (20), en particulier sur une face avant de préférence verticale de l'unité de four (20), en particulier sous forme de manivelle rotative (39).
  3. Fourneau selon la revendication 1 ou 2, caractérisée en ce que l'unité de plaque de cuisson (30) présente des éléments de commande (42), au moins quelques-uns des éléments de commande (42) de l'unité de plaque de cuisson (30) étant disposés à un autre endroit que les éléments de commande (39) de l'unité de four (20), de préférence en haut de l'unité de plaque de cuisson (30), en particulier dans la zone avant d'une plaque de plaque de cuisson (31) de l'unité de plaque de cuisson (30), en particulier sous forme de commutateur tactile.
  4. Fourneau selon l'une des revendications précédentes, caractérisée en ce que des capteurs de poids (45, 145) sont prévus en au moins deux points d'appui définis (28, 128) de l'unité de plaque de cuisson (30, 130) sur l'unité de four (20, 120), en particulier en tous les points d'appui définis (28, 128), de telle sorte que l'unité de plaque de cuisson (30, 130) repose sur l'unité de four (20, 120) au moyen des capteurs de poids (45, 145).
  5. Fourneau selon l'une des revendications précédentes, caractérisée en ce que l'unité de plaque de cuisson (30, 130) repose en appui sur 3 à 10 points d'appui définis (28, 128) sur l'unité de four (20, 120), de préférence sur exactement 4 points d'appui définis (28, 128).
  6. Fourneau selon l'une des revendications précédentes, caractérisée en ce qu'une liaison électrique (46) est prévue entre l'unité de plaque de cuisson (30) et l'unité de four (20), en particulier sous la forme d'un câble (46) ou d'un conducteur en feuille, la liaison électrique (46) étant de préférence conçue de manière à ne pas entraver le libre mouvement de l'unité de plaque de cuisson (30) et de l'unité de four (20).
  7. Fourneau selon l'une des revendications précédentes, caractérisée en ce que le relief périphérique continu (27, 127) est situé à une distance maximale de 10 cm, en particulier à une distance maximale de 5 cm, du bord du four (25, 125).
  8. Fourneau selon l'une des revendications précédentes, caractérisée en ce que le relief (127) monte de manière monotone dans une direction allant du bord du four (125) vers la zone centrale de l'unité de four (120) ou n'est pas redescendu ou formé de manière à ce que le relief (127) soit au même niveau que la zone centrale.
  9. Fourneau selon l'une des revendications précédentes, caractérisée en ce que le relief périphérique continu (27, 127) est plus haut qu'un bord inférieur (35, 135) du bord périphérique de plaque de cuisson (34, 134), en particulier plus haut d'au moins 3 mm, le bord périphérique de plaque de cuisson (34, 134) recouvrant de préférence le relief (27, 127) vers le bas sur tout le pourtour.
  10. Fourneau selon l'une des revendications précédentes, caractérisée en ce qu'un bord inférieur (35, 135) du bord de plaque de cuisson (34, 134) se trouve à un niveau de hauteur continu commun dans la direction verticale.
  11. Fourneau selon l'une des revendications précédentes, caractérisée en ce que le bord de plaque de cuisson (34, 134) s'étend dans le sens vertical du bord du four (25, 125).
  12. Fourneau selon l'une des revendications précédentes, caractérisée en ce que les points d'appui définis (128) sont prévus à une distance inférieure à 10 cm, en particulier inférieure à 5 cm, du bord du four (125).
  13. Fourneau selon l'une des revendications précédentes, caractérisée en ce que la zone de bordure (26, 126) présente une largeur horizontale de 1 cm à 5 cm avec un bord périphérique.
  14. Fourneau selon l'une des revendications précédentes, caractérisée en ce que la zone de bordure (26, 126) de l'unité de four (20, 120) est configurée en forme de gouttière périphérique avec des sections de gouttière s'étendant le long des côtés extérieurs, chaque section de gouttière étant de préférence inclinée vers au moins une de ses extrémités, les deux sections de gouttière sur ou le long des deux côtés latéraux de l'unité de four (20, 120) étant en particulier inclinées vers un côté avant de la cuisinière (10, 110).
EP21181165.8A 2020-07-24 2021-06-23 Fourneau Active EP3943817B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102020209385.7A DE102020209385A1 (de) 2020-07-24 2020-07-24 Herd

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Publication Number Publication Date
EP3943817A1 EP3943817A1 (fr) 2022-01-26
EP3943817B1 true EP3943817B1 (fr) 2023-11-08

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DE (1) DE102020209385A1 (fr)

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DE202007007730U1 (de) * 2007-06-01 2007-08-09 BSH Bosch und Siemens Hausgeräte GmbH Haushaltsgerät

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