EP4045852B1 - Apparatus for cooking food - Google Patents
Apparatus for cooking food Download PDFInfo
- Publication number
- EP4045852B1 EP4045852B1 EP20807525.9A EP20807525A EP4045852B1 EP 4045852 B1 EP4045852 B1 EP 4045852B1 EP 20807525 A EP20807525 A EP 20807525A EP 4045852 B1 EP4045852 B1 EP 4045852B1
- Authority
- EP
- European Patent Office
- Prior art keywords
- cooking chamber
- steam
- fluid
- impeller member
- suction
- 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.)
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- 238000010411 cooking Methods 0.000 title claims description 141
- 235000013305 food Nutrition 0.000 title claims description 36
- 239000012530 fluid Substances 0.000 claims description 76
- 238000009423 ventilation Methods 0.000 claims description 33
- 239000007788 liquid Substances 0.000 claims description 31
- 230000002093 peripheral effect Effects 0.000 claims description 19
- 238000009826 distribution Methods 0.000 claims description 15
- 230000009471 action Effects 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 8
- 230000008016 vaporization Effects 0.000 claims description 3
- 230000003134 recirculating effect Effects 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 description 14
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 10
- 239000001301 oxygen Substances 0.000 description 10
- 229910052760 oxygen Inorganic materials 0.000 description 10
- 238000011084 recovery Methods 0.000 description 9
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- 230000015572 biosynthetic process Effects 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
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- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 2
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- ZZUFCTLCJUWOSV-UHFFFAOYSA-N furosemide Chemical compound C1=C(Cl)C(S(=O)(=O)N)=CC(C(O)=O)=C1NCC1=CC=CO1 ZZUFCTLCJUWOSV-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
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- 229910052751 metal Inorganic materials 0.000 description 1
- 229910001092 metal group alloy Inorganic materials 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
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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
- F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
- F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
- F24C15/327—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation with air moisturising
Definitions
- the present invention relates to an apparatus for cooking food.
- a common type of apparatus is the convection oven, which uses hot air which circulates with a forced convection motion inside a cooking chamber, where the food to be heated or cooked is arranged.
- the oven comprises a cooking chamber and a ventilation member, mounted on a wall of the chamber.
- the ventilation member comprises a first impeller, rotated by a motor, and a series of further impellers which may be rotated by the flow of air generated by the first impeller.
- At least one heating element is mounted around the ventilation member.
- a screen having a plurality of openings for aspirating air from the cooking chamber and for inserting the heated air into the cooking chamber is arranged in front of the ventilation member.
- thermal convection cooking concerns the fact that oxygen is present in the cooking chamber and this may cause oxidation of the vitamins contained in the food at cooking temperatures, which are generally higher than 35° C. Furthermore, a thermal convection oven requires rather long cooking times and this feature, in combination with the above cooking temperatures, cause the degradation of the nutrients contained in the food.
- apparatuses In order to preserve the quality of the food, and, in particular, not to alter the nutritional properties of the food, apparatuses has been designed that enable alternative cooking methods to be implemented, such as steam ovens.
- Steam cooking has the advantage of limiting the degradation of the nutritional elements of food and of improving the scent preservation and aesthetic features.
- Apparatuses for cooking food with superheated steam generally called superheated steam ovens have also been designed.
- a type of superheated steam oven comprises a casing which shapes inside a cooking chamber in which the food is arranged.
- the oven includes a steam generator and a steam superheating device.
- the steam superheating device is connected with the cooking chamber for introducing the heated steam into the chamber at a temperature higher than the boiling temperature, which is generally called superheated steam.
- the oven also comprises a fan capable of favoring, in use, the circulation of the fluid comprising steam inside the cooking chamber.
- Patent application JP 2009008293 illustrates a further example of a superheated steam oven.
- the oven comprises a cooking chamber and a steam generator, suitable for generating steam to be introduced into the cooking chamber.
- the oven also comprises a heating element which may be activated to heat the steam and thereby generate superheated steam.
- the aforementioned objects are achieved by the apparatus for cooking food with superheated steam as in claim 1.
- the apparatus for cooking food with superheated steam comprises an external casing comprising a compartment that forms a cooking chamber, suitable for containing one or more foods, said compartment being able to receive, in use, a fluid comprising said superheated steam; a steam generating device associated with said casing, capable of vaporizing a liquid; a device for superheating said steam, configured to heat said steam up to an operating temperature higher than the boiling temperature of said liquid and to enable said superheated steam to leak out towards said cooking chamber.
- the superheating device is associated with said steam generating device.
- the apparatus comprises a ventilation device, housed in said compartment, which comprises a first impeller member and a second impeller member, suitable for being rotated to suck said fluid from said cooking chamber.
- the first impeller member and the second impeller member are mounted on a rotation shaft, which may be rotated by an actuator member.
- a protection member is frontally associated with the ventilation device, said protection member comprising a plurality of suction openings for the passage of fluid from said cooking chamber towards said ventilation device, said protection member comprising shaped guide means for guiding the suction of said fluid from the peripheral regions and from the central region of said cooking chamber respectively by the action of said first impeller member and said second impeller member or vice versa.
- Said protection member comprises at least a first suction opening, arranged in a substantially central area of said protection member, and second suction openings, distributed in at least one peripheral region of said protection member.
- Said guide means comprise at least one guiding element having a hollow truncated cone shape or a hollow truncated cone portion, arranged around said first suction opening and/or at said second suction openings. It has been experimentally observed that this configuration of the guide means makes it possible to effectively direct the fluid from the central region and/or from the peripheral regions of the cooking chamber towards the ventilation device, through the suction openings.
- a distribution region of said fluid is defined which defines a path for the flow of said fluid towards said cooking chamber, said ventilation device being arranged in said distribution region.
- said protection member is made of a plate.
- said first opening has a substantially circular shape.
- a grille is associated with said first opening.
- said second openings have each a circular rim shape or a shape of a portion of a circular rim and/or a slot shape with a rectilinear development.
- said guide means are arranged on the side of said protection member opposite to the side on which said openings are made, said side facing said ventilation device in a mounting configuration.
- said guide means comprise a first guiding element having a hollow truncated cone shape, which is placed around said first suction opening.
- said first guiding element extends from an edge of said first opening towards the inside of said first opening.
- said first guiding element also includes a ring coaxial to said first opening and protruding towards said ventilation device.
- said ring is arranged at the outer perimeter of the base of said hollow truncated cone.
- the configuration of said first guiding element defines a channel for sucking the fluid from a central region of said cooking chamber, preferably upon actuation of said second impeller member.
- the guide means comprises a second guiding element, mounted at said second suction openings, said second element having a hollow truncated cone shape or a shape of a portion of hollow truncated cone for guiding said fluid from said peripheral regions of said cooking chamber, preferably by said first impeller member.
- said second element comprises a pair of hollow truncated cone shaped portions which extend to opposite sides of said protection member.
- said portions define in plan respective sections of a circular rim.
- said protection member comprises shielding means configured to cooperate with said guide means to enable selective suction of the fluid from the central region and from the peripheral regions of the cooking chamber.
- said shielding means comprises a pair of elements which extend from said ring of said first guiding element towards the periphery of said protection member and each have a shape of a hollow truncated cone portion.
- said shielding means is arranged alternately with said portions shaped by said second guiding element, said shielding means cooperating with said second guiding element to cause said fluid to be sucked from the peripheral regions preferably by action of said first impeller member.
- said first impeller member and said second impeller member are arranged coaxially along said rotation shaft.
- said first impeller member and said second impeller member are arranged in series along said rotation shaft.
- said rotation shaft extends in a substantially horizontal direction.
- each said impeller member comprises a discoidal body and a series of fins which extend from said discoidal body.
- said apparatus comprises means for the recirculation of the exhausted steam present, in use, in said cooking chamber, said recirculation means being communicating with said cooking chamber and being configured to convey said exhausted steam from said cooking chamber to said superheating device, so that said exhausted steam is heated up to said operating temperature and introduced into said cooking chamber. It is to be considered that the provision of the recirculation means, which recover the exhausted steam to re-energize it, reduces the time required to have the superheated steam available and therefore to obtain a more efficient apparatus.
- said recirculation means is arranged in the casing.
- said recirculation means comprises a recirculation conduit, which makes the exhausted steam flow from said cooking chamber towards said superheating device, said recirculation conduit being connected with a recovery opening, made on a wall of said cooking chamber, at one end.
- said ventilation device comprises a third impeller member, suitable for being rotated to suck said exhausted steam present in said cooking chamber through said recirculation means, and to enable its recirculation, inside said cooking chamber, once it has been re-energized by said superheating device.
- said third impeller member is rotated by said actuator member.
- said third impeller member is mounted on said rotation shaft, coaxially to said first impeller member and said second impeller member.
- said second impeller member comprises a disk-shaped body and a series of fins distributed on a first face of said disk-shaped body, said third impeller member comprising a relative series of fins distributed on a second face of said disk-shaped body, opposite to said first face.
- said first impeller member comprises a relative first disk-shaped body on which a relative series of fins are distributed, said first disk-shaped body facing said disk-shaped body of said second impeller element, in a mounting configuration.
- the reference number 1 indicates the apparatus for cooking food with superheated steam according to the present invention, which is called apparatus, for simplicity.
- the apparatus 1 comprises an external casing 2 comprising a compartment 3, suitable for containing one or more foods.
- the compartment 3 internally defines a cooking chamber 4 in which the food to be cooked or heated is arranged.
- the casing 2 preferably has a prismatic shape but it is possible to provide for any other shape.
- the compartment 3 preferably has a trapezoidal cross-section.
- the fluid includes steam during the operation step of the apparatus.
- the fluid mainly comprises steam, or steam mixed with gas, such as mainly oxygen and nitrogen.
- the steam used is water steam.
- the compartment 3 is delimited by a first wall 5, which forms the base, a second top wall 6, opposed to the first wall 5, a third wall 7 and a fourth wall 8 mutually facing each other, which define the oblique sides of the trapezoidal based prism.
- the compartment 3 is also delimited by a further wall 9, substantially orthogonal to the first wall 5, which is considered as a rear wall in the following description.
- the compartment 3 is closed, in use, by a door associated with the casing 2, as specified below.
- the walls 5, 6, 7, 8, 9 which delimit the compartment 3 are made as a single body.
- the walls 5, 6, 7, 8, 9 are tightly connected to each other.
- the cooking chamber 4 may have a prismatic shape, even more preferably a parallelepiped shape.
- the cooking chamber 4 is delimited by the base 5, by the top wall 6, by a protection member 29, arranged frontally to the rear wall 9 of compartment 3, and by a pair of conveying members 14, mounted inside the compartment 3.
- the conveyor members 14 and the protection member 29 are described below.
- a region 100 for distributing the fluid is defined, which forms a guide path for the fluid flow towards the cooking chamber 4, in which the heating or cooking of the food take place in use.
- a supporting means 10 may be associated with the casing 2, for example of the type of a series of feet, suitable for supporting the apparatus resting on a work surface.
- the casing 2 comprises an access opening 11 at the cooking chamber 4, to enable a user to access the chamber 4.
- the access opening 11 is preferably made on a wall of the casing 2 arranged frontally with respect to the rear wall 9 of the compartment 3.
- the access opening 11 is closed, during the operation of the apparatus, by a door 12, to isolate the cooking chamber 4 from the external environment and avoid heat dispersion.
- the door 12 is hinged to the casing 2 or, alternatively, to the compartment 3, and is provided with a gripping member 13, preferably made by a handle, to facilitate the opening of the door 12.
- Door 12 is made of a transparent material in order to allow viewing the interior of the cooking chamber 4.
- a control panel is preferably associated with the external casing 2 comprising a series of controls, of the type of knobs or buttons, or a touch screen, for switching on and off the apparatus, as well as for adjusting certain parameters such as, for example, the temperature or the cooking time.
- the compartment 3 comprises a pair of conveying members 14, mounted spaced from relative opposite walls of the compartment 3, in particular from the third wall 7 and from the fourth wall 8.
- a lateral portion of the distribution region 100 is delimited between each conveying member 14 and the relative wall 7, 8 of the compartment 3.
- the lateral portion is shaped so as to ensure an optimal distribution of the fluid inside the cooking chamber 4.
- Each lateral portion of the distribution region 100 has a cross section which progressively decreases along the depth of the cooking chamber 4.
- the depth of the cooking chamber 4 is a dimension substantially parallel to the y axis.
- each side portion of the distribution region 100 has a substantially trapezoidal plan.
- each lateral portion of the distribution region 100 in particular the progressive reduction of the cross-sectional area, allows an approximately constant speed of the fluid along the lateral portion to be obtained. In this way, a homogeneous distribution of the fluid in the chamber 4 is guaranteed, which is suitable to compensate for any lack of homogeneity in the distribution of the temperature inside the chamber 4.
- deflector members are positioned in the areas of curvature of the distribution region 100.
- the deflector members facilitate the circulation of the fluid through the distribution region 100, counteracting the formation of areas of stagnation of the fluid in the path towards the cooking chamber 4.
- each conveying member 14 is made of a plate, which is arranged substantially orthogonal to the rear wall 9 of the compartment 3.
- Each conveying member 14 shapes a plurality of openings 15, configured to enable a uniform distribution of the flow of fluid in the cooking chamber 4, in particular along the depth of the cooking chamber 4.
- the openings 15 are regularly distributed on the surface of each conveying member 14.
- the openings 15 are arranged adjacent along the depth of the cooking chamber 4, or along a direction parallel to the y axis.
- At least one support element 17 is arranged on each plate 14, and is suitable for supporting a relative food containing member, such as, for example, a pan, which is not shown in the figures.
- each support element 17 comprises a portion protruding from the respective plate 14, which defines a support surface for the containment member.
- the apparatus comprises a plurality of support elements 17.
- the compartment 3 houses inside thereof a ventilation device 18.
- the ventilation device 18 is arranged in the distribution region 100, preferably between the rear wall 9 of the compartment 3 and the cooking chamber 4.
- the ventilation device 18 comprises a first impeller member 19, mounted on a rotation shaft 20, which is rotated by an actuator member 21 (see Fig. 2 and Fig. 4 ).
- the rotation shaft 20 extends in a substantially horizontal direction.
- the actuator member 21 includes an electric motor.
- the first impeller member 19 comprises a first discoidal body 22 from which a series of fins 23 develop, distributed on the discoidal body 22.
- the fins 23 of the first impeller member 19 may be held together by the disk-shaped body 22 and by a counter-disk 24.
- the counter-disk 24 has a ring shape.
- the first impeller member 19 comprises a further counter-disk 25 having a hollow truncated cone shape, positioned at a substantially central area of the first impeller member 19.
- a second impeller member 19' is mounted, which includes a related second series of fins 26 which develop from a second disk-shaped body 27.
- the second disk-shaped body 27 is arranged facing the first disk-shaped body 22, in an assembly configuration.
- a third impeller member 19" is mounted.
- the first impeller member 19, the second impeller member 19' and the third impeller member 19" are arranged in series along the rotation shaft 20.
- the third impeller member 19" includes a related third series of fins 28 which are distributed on the second discoidal body 27.
- the fins 26 of the second impeller member 19" are distributed on a first face of the second discoidal body 27, facing the first impeller member 19, while the fins 28 of the third impeller member 19" are distributed on a second face of the discoid body 27, opposite to the first face.
- the second face of the discoidal body 27 faces a rear wall 9 of the compartment 3.
- the fins 28 of the third impeller member 19" preferably have less extension along the y direction than the extension of the fins 26 of the second impeller member 19'.
- Each of a series of fins 23, 26, 28 are distributed on a circular rim portion of the relative discoidal body 22, 27, preferably on a portion arranged on the periphery of the respective discoidal body 22, 27.
- the second impeller member 19' and the third impeller member 19" may be provided with respective counter-disks which hold together the relative fins 26, 28.
- the third impeller member 19" facilitates the recirculation, inside the chamber 4, of the exhausted steam which has been recovered and re-energized.
- Exhausted steam means the steam that has transferred the stored energy to the food or to the cooking chamber 4, during the operation of the apparatus.
- the third impeller member 19" can suck the exhausted steam mixed with further gases, depending on the composition of the fluid circulating in the cooking chamber 4.
- the protection member 29 comprises a plate on which a series of suction openings 30 for the fluid contained in the cooking chamber 4 are made.
- the suction openings 30 define a suction surface, which extends at least up to the height of the support element 17, intended as a position along the z direction. If a plurality of support elements 17 is present, the suction surface extends at least from the height of the support element 17 positioned at one end of the relative conveying member 14, up to the support element 17 positioned at an opposite end of the conveying member 14.
- the feature relating to the extension of the suction surface has the effect of facilitating the suction of the fluid at the pans positioned at the ends of the conveying members 14.
- the suction openings 30 comprise a first suction opening, arranged in a central area of the plate 29, and second suction openings 30 distributed on the plate 29, at least in a peripheral region of the plate 29.
- the first suction opening 30 has a substantially circular shape and the second suction openings 30 are shaped as portions of a circular rim.
- the second suction openings may be arranged concentrically starting from the center of the plate towards the periphery, and/or arranged contiguously so that at least one circular rim is formed.
- the suction openings 30 may have a different shape, for example they may be shaped as straight-length slots.
- a grille 290 is associated with the first suction opening 30.
- the suction openings 30 arranged on the periphery of the plate 29 have a greater area than the area of the suction openings 30 arranged centrally, to facilitate suction at the end regions of the cooking chamber 4.
- the plate 29 is shaped to guide the suction of the fluid from the peripheral regions and from the central region of the chamber 4 respectively by action of the first impeller member 19 and of the second impeller member 19'.
- Plate 29 forms a guide means 291 which allow selective suction of the fluid from the central region and from the peripheral regions of the cooking chamber 4.
- the guiding means 291 comprise a first guiding element in the shape of a hollow truncated cone which is arranged around the first suction opening 30.
- the first guiding element extends from the edge of the first opening 30 towards the inside of the first opening 30.
- the first guiding element also includes a ring, which is arranged at the outer perimeter of the base of the hollow truncated cone.
- the ring is coaxial with the first opening 30 and protrudes towards the ventilation device 18, in a mounting configuration.
- the first guide element defines a preferential path for aspirating the fluid from the central region of the chamber 4, preferably by the action of the second impeller member 19'.
- the plate 29 also has a second guiding element, which is arranged at the second suction openings 30 for sucking the fluid from the peripheral regions, due to the action of the first impeller member 19.
- the second guiding element has a hollow truncated cone shape or is shaped like a portion of a hollow truncated cone.
- the second guiding element includes a couple of portions having a shape of hollow truncated cone and extending to opposite sides of the plate 29, defining, in plan, respective sections of a circular rim (see Figure 8 ).
- the plate 29 also comprises a pair of shielding elements 292 alternating with the aforementioned pair of portions of the second guiding element.
- Each shielding element 292 forms a hollow truncated cone portion.
- the shielding elements 292 extend from the ring of the first guiding element towards the periphery of the plate 29 and have a substantially trapezoidal shape in plan, in which one of the base surfaces is curvilinear and is represented by the edge of the first guiding element.
- the shielding elements 292 prevent the first impeller member 19 from sucking the fluid from a central region of the cooking chamber 4 and, therefore, cooperate with the guide means 291.
- the cooking chamber 4 is associated with a cooling conduit 32, which protrudes, at least in part, outside the casing 2, to allow the entry of air from the external environment into the cooking chamber 4 and to allow the cooling of the chamber 4.
- the cooling conduit 32 is connected to an opening 33 made on the rear wall 9 of the cooking chamber 4, preferably near the ventilation device 18.
- the cooling conduit 32 is provided with an adjustment member, not visible in the figures, which is operated by a control unit between an open configuration, in which it allows the passage of air in the cooling conduit 32 towards the cooking chamber 4, and a closed configuration, in which the passage of air is blocked.
- the control unit also not visible in the figures, is designed for managing the apparatus, and is configured to send control signals to a steam generating device 34 and to an superheating device 35.
- the control unit comprises an electronic processor and a memory readable by the electronic processor.
- control unit is configured to receive data from sensor means and, on the basis of the data, generate control signals.
- the data sent by the sensor means may be stored in the memory.
- the sensor means may be configured to acquire data relating to predetermined fluid dynamic characteristics of the fluid, such as, for example, the temperature, and/or data relating to the composition of the fluid, such as, for example, the percentage of oxygen.
- the sensor means comprises, for example, at least one temperature sensor and at least one oxygen sensor.
- the memory is also capable of storing data relating to the phases of at least one cooking method implemented by the apparatus, for example for the duration of the phases of a cooking method.
- the cooking method includes a series of phases for the generation of steam, as it is better explained below.
- control unit may control the operation of the steam generating device 34 and of the superheating device 35 on the basis of these data relating to the phases of the cooking method.
- the cooking chamber 4 is equipped with a first exhaust opening 36, for leaking out of oxygen from the cooking chamber 4 towards the outside, in a starting phase of the apparatus.
- the first exhaust opening 36 is preferably positioned on the top wall 6 of the chamber 4.
- a second exhaust opening 37 is made on a wall of the cooking chamber 4, to release the condensed steam or liquid materials, deriving from the food, outwards.
- the base 5 of the cooking chamber 4 has a portion with a downward inclination and, approximately at the center of the inclined portion, the second exhaust opening 37 is positioned, which collects the liquid material to convey it, by means of a special conduit, towards a collection means, not illustrated.
- the steam is produced by the steam generating device 34, which is capable of vaporizing a liquid contained inside it.
- the liquid used is water.
- the steam generating device 34 is associated with the casing 2. More specifically, the steam generating device 34 is housed in a region between the rear wall 9 of the compartment 3 and the casing 2.
- the steam generating device 34 comprises a box-like body 39 which houses, inside thereof, one or more heating elements 40.
- the body 39 internally forms a compartment, capable of receiving a predetermined quantity of liquid, in which the heating elements 40 are arranged.
- the heating elements 40 are made of electrical resistances.
- the electric resistances 40 are connected to respective terminals 41 to allow the supply of electric energy.
- Each electric resistance 40 has substantially flat spiral shape.
- the spiral shape of the electric resistances 40 obtains an optimal ratio between the generated power and the volume of introduced liquid.
- the value of that ratio, in case the liquid used is water, is at least 8 W/gr of water.
- the electrical resistances 40 are aligned along a longitudinal direction and are equally spaced apart. More particularly, the electric resistances 40 are arranged alternating with respective thermally conductive elements 42.
- Each thermally conductive element 42 is made of a plate which extends on a plane transverse to the body 39.
- Each thermally conductive element 42 forms a seat for housing the relative electrical resistance 40.
- each seat has a shape conjugated to the electric resistance 40.
- each thermally conductive element 42 is made of metal material.
- the conductive elements 42 are heated, in a starting step of the apparatus, by the electric resistances 40, to store a predetermined amount of energy, which is used to generate steam, starting from the liquid introduced into the box-shaped body 39, and therefore quickly replace the oxygen initially present in the cooking chamber 4. It has been observed that the time required to replace the oxygen with steam, produced by contact of the liquid with the thermally conductive elements 42, is less than one minute from the beginning of the cooking phase.
- the steam generating device 34 comprises a member sensing the liquid level so as to monitor that the quantity of liquid introduced into the compartment of the body 39, in use, does not exceed the maximum allowed value.
- the apparatus includes an additional steam generating device, not shown, which is capable of being activated to generate steam, if necessary.
- the steam generating device 34 is associated with the superheating device 35, which is configured to heat the steam up to a higher operating temperature T than the boiling temperature of the liquid used.
- Operating temperature T means the temperature at which the steam is introduced into the cooking chamber 4, which is approximately between 130° C and 600° C.
- the superheating device 35 is placed in communication with the cooking chamber 4 to introduce the superheated steam into the cooking chamber 4, through the inlet opening 38.
- the superheating device 35 comprises a containment body 43 comprising inside it at least one channel for the passage of the steam.
- the containment body 43 is, preferably, substantially cylindrical and is internally hollow.
- the superheating device 35 is inclined with respect to a substantially horizontal plane to facilitate the flow of the liquid coming from the condensation of the steam, in a mounting configuration.
- the containment body 43 is made of a metal material.
- the containment body 43 comprises a support member 44, which also has substantially cylindrical shape and is made of a non-electrically conductive material.
- the support member 44 may be made, for example, of a ceramic material.
- the support member 44 is inserted inside the containment body 43 and is spaced from the internal wall of the containment body 43, defining a meatus.
- the support member 44 is connected to a closing element not visible in the figures, which is arranged at one end of the containing body 43, for example made of a flange.
- the support member 44 has at least one through channel 45, through which the passage of steam takes place.
- at least one through channel 45 extends from one end of the support member 44 to an opposite end.
- the support member 44 has a series of channels 45, which extend along a longitudinal direction of the support 44. These channels 45 are regularly placed in the support member 40, for example, may be arranged on the periphery of the support 44.
- the channels 45 are open from the side of the external surface of the support member 44 and are communicating with the meatus.
- the channels 45 therefore, form a series of grooves on the external surface of the support 44.
- each channel 45 is closed laterally or is surrounded laterally by the non-conductive material of the support 44.
- the channels 45 preferably have a cylindrical shape.
- the superheating device 35 comprises at least one electrically conductive element, not visible in the figures.
- At least one electrically conductive element is arranged in the channels 45 of the support member 44.
- the electrically conductive element includes an electrically conductive filament. More specifically, the electrically conductive element consists of an electrically conductive filament.
- the electrically conductive filament is made of a metal material or an alloy of metals.
- the metal alloy used is the Nickel-Chrome alloy. Even more preferably, the filament is made of 80% Nickel and 20% Chrome alloy.
- the filament is inserted in the channels 45, in particular the filament comprises a series of longitudinal portions which run along relative channels 45 for the entire length, and a series of transverse portions which connect the adjacent longitudinal portions.
- the filament is connected, by means of suitable terminals 46, to a source of electrical energy to be heated to a temperature such that it emits electromagnetic radiations which allow the steam to be heated up to the operating temperature T by irradiation. It is observed that the filament, in use, rapidly reaches a temperature suitable for the emission of electromagnetic radiation, reducing the time required to heat the steam.
- the filament emits radiation with a wavelength within the infrared wavelength range.
- the filament reaches temperatures of about 1100° C in an optimized time interval of about 7 seconds.
- a series of spacer elements 47 are arranged between the external surface of the support 44 and the internal surface of the containing body 43.
- the spacer elements 47 prevent the contact between the electrically conductive filament and the containment body 43, in the presence of any drops of condensation of the steam.
- the internal surface of the containment body 43 is subjected to a surface treatment which makes it reflective.
- the surface treatment is, for example, electrolytic polishing.
- the reflective surface increases the efficiency of the heat exchange as it limits the dispersion of energy towards the outside of the superheating device 35.
- the superheating device 35 In addition to the steam generated by the steam generating device 34, the superheating device 35 also receives, in input, the exhausted steam produced in the cooking chamber 4 during operation.
- the apparatus comprises recirculation means 48, communicating with the cooking chamber 4, which are configured to convey the exhausted steam from the cooking chamber 4 to the superheating device 35, so that the exhausted steam is heated up to the operating temperature T and then inserted again into the cooking chamber 4.
- the recirculation means 48 are arranged in the casing 2 and include a recirculation conduit 49, which allows the exhausted steam to flow from the cooking chamber 4 towards the superheating device 35.
- the recirculation conduit 49 is connected, at one end, with a recovery opening 50, made on a wall of the cooking chamber 4.
- connection conduit 51 which conducts the entering steam to the superheating device 35.
- a further conduit is connected to the connection conduit 51, which transports the steam from the steam generating device 34 to the superheating device 35.
- the recovery opening 50 is obtained on a wall of the cooking chamber 4, in a region of the chamber in which the fluid has worse predetermined thermo-fluid dynamic characteristics than the fluid dynamic characteristics of the fluid in the remaining regions of the chamber, during an operating step of the apparatus.
- thermo-fluid dynamic characteristics include the temperature of the fluid and/or the average speed of the fluid and/or the percentage of oxygen.
- thermo-fluid dynamic characteristics of the fluid It is possible to divide the chamber 4 into a series of regions, characterized by different average values of the thermo-fluid dynamic characteristics of the fluid.
- the recovery opening 50 is made, for example, in the region or in one of the regions having a lower average speed value with respect to the average speed values in the remaining regions of the chamber.
- the recovery opening 50 is obtained on the top wall 6 of the cooking chamber 4.
- the recovery opening 50 is made close to one side of the top wall 6 opposite to the side of connection with the rear wall 9.
- the recirculation conduit 49 comprises a first portion, which develops starting from the recovery opening 50 above the cooking chamber 4, and a second portion, which extends in the region of the casing 2 comprised between the rear wall 9 of the compartment 3 and the casing 2.
- a valve means, not shown, suitable for adjusting, on command of the control unit, the quantity of exhausted steam which is conducted to the inlet to the superheating device 35 may be associated with the recirculation conduit 49.
- a user proceeds to switch on the apparatus through the control panel, and, if the steam cooking mode is selected, the control unit activates the steam generating device 34 to store a predetermined quantity of energy to be used, in a subsequent step, for generating the steam to be introduced into the cooking chamber 4.
- the step of activating the steam generating device 34 provides for supplying the heating elements 40 to heat the thermally conductive elements 42 and for storing the energy that will be used, subsequently, to generate steam in the thermally conductive elements 42.
- the heating of the thermally conductive elements 42 is made for an interval of time sufficient to achieve a suitable temperature T1.
- the temperature T1 is between 100° C and 600° C. Even more preferably, the temperature T1 is about 180° C.
- the supply of the heating elements 40 is interrupted when the aforementioned temperature T1 of the thermally conductive elements 42 is reached, and this is signaled by a warning signal.
- the warning signal may be visible, for example, in the control panel, to promptly inform the user that the apparatus is ready for use.
- the user then closes the door 12, in order to isolate the cooking chamber 4 from the external environment, and the control unit activates again the steam generating device 34 to generate the steam.
- the steam generating step involves feeding the heating elements 40 and inserting a liquid inside the device until a maximum quantity of liquid is reached.
- the step of inserting the liquid is carried out discontinuously and between one liquid injection and the next injection a first time interval ⁇ t1 lapses.
- the first time interval ⁇ t1 is between 1 and 60 seconds.
- Each step of injection of liquid takes place in a second time interval ⁇ t2.
- the second time interval ⁇ t2 is between 1 and 60 seconds.
- the values of the above time intervals are stored in the memory of the control unit.
- the steam is generated by direct contact of the liquid with the thermally conductive elements 42 and by boiling the liquid.
- the boiling of the liquid takes place mainly thanks to the energy transferred by the heating elements 40 to the liquid.
- Preferably said predetermined time interval ⁇ t3 from the beginning of the step of injection of liquid is between 30 and 80 seconds.
- the steam is generated by boiling the liquid by the heating elements 40.
- the thermally conductive elements 42 contribute to the boiling by transferring the remaining energy to the liquid.
- the produced steam flows into the inlet of the superheating device 35 and, when passing through the device 35, is heated by radiation by the electrically conductive filament, up to an operating temperature T.
- the steam is heated to an operating temperature T between 130° C and 600° C.
- the superheated steam passes through the inlet opening 38 in the cooking chamber 4 and is distributed in the chamber 4 independently or by the action of the ventilation device 18.
- the superheated steam introduced into the cooking chamber 4 replaces, completely or for the most part, the initially present oxygen, which is expelled out of the cooking chamber 4 through the first exhaust opening 36.
- essentially steam or steam mixed with further gases such as nitrogen and oxygen, may be present inside the chamber 4.
- the exhausted superheated steam is conducted, thanks to the action of the ventilation device 18, inside the recovery conduit 49 to be conveyed to the inlet of the superheating device 35.
- the exhausted steam passes through the superheating device 35 to be heated again up to the operating temperature T.
- the quantity of exhausted steam entering the superheating device may be controlled by the control unit through the valve means.
- the control unit constantly monitors the quantity of steam necessary to cook the food on the basis of the data it receives from the sensor means and/or according to the data relating to the duration of the cooking process steps stored in the memory, and controls the power supply of the steam generating device 34, as well as the superheating device 35, so that an adequate supply of superheated steam in the cooking chamber 4 is guaranteed.
- the chamber 4 is dried in order to allow easy extraction of the food.
- the drying step provides for operating the adjusting member of the cooling conduit 32, to allow the entry of air from the outside towards the inside of the chamber 4, through the cooling conduit 32.
- the apparatus, object of the present invention achieves the object of carrying out uniform cooking of food thanks to the provision of a ventilation device comprising two impeller members and a shaped protection member which is associated frontally to the ventilation device.
- the protection member is in fact suitably shaped to guide the suction of the fluid from the peripheral regions of the cooking chamber and from the central region respectively by the action of the first member and the second impeller member or vice versa.
- the first impeller member is rotated to suck the fluid mainly from the peripheral regions while the second impeller member is rotated to suck the fluid from the central region and the selection of the regions takes place thanks to the conformation of the protection member which defines preferential paths of the fluid from the cooking chamber through the suction openings towards the impeller members.
- the protection member is shaped to allow the suction of the fluid from the peripheral regions by the action of the second impeller member and the suction of the fluid from the central region by the action of the first impeller member.
- This combination of features makes it possible to effectively suck the fluid from the cooking chamber, especially in the peripheral regions of the cooking chamber, at which areas of fluid stagnation may form and, consequently, a homogeneous distribution of the fluid in the chamber and optimal cooking of food is obtained.
- the ventilation device allows the exhausted steam present in the cooking chamber to be sucked effectively thanks to the provision of a third impeller member, i.e. the impeller member positioned near the rear wall of the compartment favors the suction of the exhausted steam and the recirculation of the fluid in the chamber following the re-energization phase of the exhausted steam.
- An aspect to be considered is that the configuration of the ventilation device comprising three impeller members is compact and has limited overall dimensions since the second impeller member and the third impeller member have the same discoidal body from which the respective fins start.
- the apparatus also optimally preserves the nutritional properties of foods and their healthiness thanks to the fact that cooking with superheated steam is implemented.
- the apparatus described by way of example is subject to changes according to different needs.
- the materials used as well as the shape and the dimensions, may be modified depending on requirements.
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- Chemical & Material Sciences (AREA)
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- General Preparation And Processing Of Foods (AREA)
Description
- The present invention relates to an apparatus for cooking food.
- The use of different types of apparatuses for cooking food, which may be classified according to multiple criteria, such as, for example, the type of energy used or based on the type of cooking used, has long been known.
- A common type of apparatus is the convection oven, which uses hot air which circulates with a forced convection motion inside a cooking chamber, where the food to be heated or cooked is arranged.
- An example of a convection oven is illustrated in patent application
EP 1 780 471 . The oven comprises a cooking chamber and a ventilation member, mounted on a wall of the chamber. The ventilation member comprises a first impeller, rotated by a motor, and a series of further impellers which may be rotated by the flow of air generated by the first impeller. At least one heating element is mounted around the ventilation member. A screen having a plurality of openings for aspirating air from the cooking chamber and for inserting the heated air into the cooking chamber is arranged in front of the ventilation member. - A drawback related to thermal convection cooking concerns the fact that oxygen is present in the cooking chamber and this may cause oxidation of the vitamins contained in the food at cooking temperatures, which are generally higher than 35° C. Furthermore, a thermal convection oven requires rather long cooking times and this feature, in combination with the above cooking temperatures, cause the degradation of the nutrients contained in the food.
- In order to preserve the quality of the food, and, in particular, not to alter the nutritional properties of the food, apparatuses has been designed that enable alternative cooking methods to be implemented, such as steam ovens.
- Steam cooking has the advantage of limiting the degradation of the nutritional elements of food and of improving the scent preservation and aesthetic features.
- A type of steam oven is illustrated in patent application
EP 1970634 . - Apparatuses for cooking food with superheated steam, generally called superheated steam ovens have also been designed.
- A type of superheated steam oven comprises a casing which shapes inside a cooking chamber in which the food is arranged. The oven includes a steam generator and a steam superheating device. The steam superheating device is connected with the cooking chamber for introducing the heated steam into the chamber at a temperature higher than the boiling temperature, which is generally called superheated steam. The oven also comprises a fan capable of favoring, in use, the circulation of the fluid comprising steam inside the cooking chamber.
- Patent applications
EP1757861 andFR2934360 - Patent application
JP 2009008293 - A problem complained of in the sector is that uneven cooking of food can occur, in particular at the peripheral regions of the cooking chamber due, for example, to the formation of fluid stagnation areas. This problem has been encountered above all for ovens which have a significant size along a vertical direction, in the assembly configuration.
- It is an object of the invention to solve the mentioned problems, devising an apparatus for cooking food with superheated steam which enables uniform cooking of food.
- It is another object of the invention to optimally preserve the nutritional properties of foods and their healthiness.
- It is a still further object to provide an apparatus for cooking food with superheated steam which has simple constructive and functional conception, reliable operation, is versatile in use, and has relatively cheap cost.
- According to the present invention, the aforementioned objects are achieved by the apparatus for cooking food with superheated steam as in claim 1.
- The apparatus for cooking food with superheated steam comprises an external casing comprising a compartment that forms a cooking chamber, suitable for containing one or more foods, said compartment being able to receive, in use, a fluid comprising said superheated steam; a steam generating device associated with said casing, capable of vaporizing a liquid; a device for superheating said steam, configured to heat said steam up to an operating temperature higher than the boiling temperature of said liquid and to enable said superheated steam to leak out towards said cooking chamber.
- Preferably, the superheating device is associated with said steam generating device.
- The apparatus comprises a ventilation device, housed in said compartment, which comprises a first impeller member and a second impeller member, suitable for being rotated to suck said fluid from said cooking chamber.
- Preferably, the first impeller member and the second impeller member are mounted on a rotation shaft, which may be rotated by an actuator member.
- A protection member is frontally associated with the ventilation device, said protection member comprising a plurality of suction openings for the passage of fluid from said cooking chamber towards said ventilation device, said protection member comprising shaped guide means for guiding the suction of said fluid from the peripheral regions and from the central region of said cooking chamber respectively by the action of said first impeller member and said second impeller member or vice versa.
- Said protection member comprises at least a first suction opening, arranged in a substantially central area of said protection member, and second suction openings, distributed in at least one peripheral region of said protection member.
- Said guide means comprise at least one guiding element having a hollow truncated cone shape or a hollow truncated cone portion, arranged around said first suction opening and/or at said second suction openings. It has been experimentally observed that this configuration of the guide means makes it possible to effectively direct the fluid from the central region and/or from the peripheral regions of the cooking chamber towards the ventilation device, through the suction openings.
- Preferably, between said compartment and said cooking chamber a distribution region of said fluid is defined which defines a path for the flow of said fluid towards said cooking chamber, said ventilation device being arranged in said distribution region.
- Preferably, said protection member is made of a plate.
- Preferably, said first opening has a substantially circular shape.
- Preferably, a grille is associated with said first opening.
- Preferably, said second openings have each a circular rim shape or a shape of a portion of a circular rim and/or a slot shape with a rectilinear development.
- Preferably, said guide means are arranged on the side of said protection member opposite to the side on which said openings are made, said side facing said ventilation device in a mounting configuration.
- Advantageously, said guide means comprise a first guiding element having a hollow truncated cone shape, which is placed around said first suction opening.
- Preferably, said first guiding element extends from an edge of said first opening towards the inside of said first opening.
- Preferably, said first guiding element also includes a ring coaxial to said first opening and protruding towards said ventilation device.
- Preferably, said ring is arranged at the outer perimeter of the base of said hollow truncated cone.
- It can be observed that the configuration of said first guiding element defines a channel for sucking the fluid from a central region of said cooking chamber, preferably upon actuation of said second impeller member.
- Preferably, the guide means comprises a second guiding element, mounted at said second suction openings, said second element having a hollow truncated cone shape or a shape of a portion of hollow truncated cone for guiding said fluid from said peripheral regions of said cooking chamber, preferably by said first impeller member.
- According to an aspect of the present invention, said second element comprises a pair of hollow truncated cone shaped portions which extend to opposite sides of said protection member.
- Preferably, said portions define in plan respective sections of a circular rim.
- Advantageously, said protection member comprises shielding means configured to cooperate with said guide means to enable selective suction of the fluid from the central region and from the peripheral regions of the cooking chamber.
- Preferably, said shielding means comprises a pair of elements which extend from said ring of said first guiding element towards the periphery of said protection member and each have a shape of a hollow truncated cone portion.
- Preferably, said shielding means is arranged alternately with said portions shaped by said second guiding element, said shielding means cooperating with said second guiding element to cause said fluid to be sucked from the peripheral regions preferably by action of said first impeller member.
- Preferably, said first impeller member and said second impeller member are arranged coaxially along said rotation shaft.
- Preferably, said first impeller member and said second impeller member are arranged in series along said rotation shaft.
- Preferably, said rotation shaft extends in a substantially horizontal direction.
- Preferably, each said impeller member comprises a discoidal body and a series of fins which extend from said discoidal body.
- Advantageously, said apparatus comprises means for the recirculation of the exhausted steam present, in use, in said cooking chamber, said recirculation means being communicating with said cooking chamber and being configured to convey said exhausted steam from said cooking chamber to said superheating device, so that said exhausted steam is heated up to said operating temperature and introduced into said cooking chamber. It is to be considered that the provision of the recirculation means, which recover the exhausted steam to re-energize it, reduces the time required to have the superheated steam available and therefore to obtain a more efficient apparatus.
- Preferably, said recirculation means is arranged in the casing.
- Preferably, said recirculation means comprises a recirculation conduit, which makes the exhausted steam flow from said cooking chamber towards said superheating device, said recirculation conduit being connected with a recovery opening, made on a wall of said cooking chamber, at one end.
- Advantageously, said ventilation device comprises a third impeller member, suitable for being rotated to suck said exhausted steam present in said cooking chamber through said recirculation means, and to enable its recirculation, inside said cooking chamber, once it has been re-energized by said superheating device.
- Preferably, said third impeller member is rotated by said actuator member.
- Preferably, said third impeller member is mounted on said rotation shaft, coaxially to said first impeller member and said second impeller member.
- According to an aspect of the invention, said second impeller member comprises a disk-shaped body and a series of fins distributed on a first face of said disk-shaped body, said third impeller member comprising a relative series of fins distributed on a second face of said disk-shaped body, opposite to said first face. In this way, limited overall dimensions of the ventilation device are obtained.
- Preferably, said first impeller member comprises a relative first disk-shaped body on which a relative series of fins are distributed, said first disk-shaped body facing said disk-shaped body of said second impeller element, in a mounting configuration.
- The details of the invention will become clearer from the detailed description of a preferred embodiment of the apparatus for cooking food with superheated steam according to the invention, illustrated only by way of non-limitative example in the accompanying drawings, where:
-
Figure 1 shows a block diagram of the apparatus object of the present invention; -
Figure 2 shows a top view of the apparatus according to the present invention, wherein an outer casing is shown in transparency; -
Figure 3 shows a front view of the apparatus wherein the external casing is shown in transparency; -
Figure 4 shows a plan view of an enlarged detail illustrated inFigure 2 ; -
Figure 5 shows a perspective view of a detail of the apparatus; -
Figure 6 shows a perspective view of the detail of the apparatus illustrated inFigure 5 , wherein further components are visible; -
Figures 7 and 8 respectively show a front view on one side and a front view on the opposite side of a further detail of the apparatus; -
Figure 9 shows a side view of the detail illustrated inFigures 7 and 8 ; -
Figure 10 shows a front view of some components of the apparatus in a configuration of assembly; -
Figure 11 shows a front view of an enlarged detail shown inFigure 10 ; -
Figure 12 shows a front view of the detail ofFigure 11 , wherein an external casing is shown in transparency; -
Figure 13 shows a side view of a different enlarged detail shown inFigure 10 ; -
Figure 14 shows a front view of the detail illustrated inFigure 13 . - With particular reference to these figures, the reference number 1 indicates the apparatus for cooking food with superheated steam according to the present invention, which is called apparatus, for simplicity.
- The apparatus 1 comprises an external casing 2 comprising a
compartment 3, suitable for containing one or more foods. - More specifically, the
compartment 3 internally defines a cooking chamber 4 in which the food to be cooked or heated is arranged. - The casing 2 preferably has a prismatic shape but it is possible to provide for any other shape.
- The
compartment 3 preferably has a trapezoidal cross-section. The shape of thecompartment 3, which is basically a trapezoidal-based prism, prevents the formation of areas of stagnation of a fluid contained inside thereof, thus facilitating the circulation of the fluid in the cooking chamber 4. - The fluid includes steam during the operation step of the apparatus.
- In a steady operating step of the apparatus, the fluid mainly comprises steam, or steam mixed with gas, such as mainly oxygen and nitrogen.
- Preferably, the steam used is water steam.
- In particular, the
compartment 3 is delimited by afirst wall 5, which forms the base, a secondtop wall 6, opposed to thefirst wall 5, athird wall 7 and a fourth wall 8 mutually facing each other, which define the oblique sides of the trapezoidal based prism. Thecompartment 3 is also delimited by a further wall 9, substantially orthogonal to thefirst wall 5, which is considered as a rear wall in the following description. - The
compartment 3 is closed, in use, by a door associated with the casing 2, as specified below. - Preferably the
walls compartment 3 are made as a single body. Alternatively, thewalls - The cooking chamber 4 may have a prismatic shape, even more preferably a parallelepiped shape.
- The cooking chamber 4 is delimited by the
base 5, by thetop wall 6, by aprotection member 29, arranged frontally to the rear wall 9 ofcompartment 3, and by a pair of conveyingmembers 14, mounted inside thecompartment 3. Theconveyor members 14 and theprotection member 29 are described below. - Between the
compartment 3 and the cooking chamber 4 aregion 100 for distributing the fluid is defined, which forms a guide path for the fluid flow towards the cooking chamber 4, in which the heating or cooking of the food take place in use. - A supporting
means 10 may be associated with the casing 2, for example of the type of a series of feet, suitable for supporting the apparatus resting on a work surface. - The casing 2 comprises an access opening 11 at the cooking chamber 4, to enable a user to access the chamber 4. The
access opening 11 is preferably made on a wall of the casing 2 arranged frontally with respect to the rear wall 9 of thecompartment 3. - The
access opening 11 is closed, during the operation of the apparatus, by adoor 12, to isolate the cooking chamber 4 from the external environment and avoid heat dispersion. - The
door 12 is hinged to the casing 2 or, alternatively, to thecompartment 3, and is provided with a grippingmember 13, preferably made by a handle, to facilitate the opening of thedoor 12. -
Door 12 is made of a transparent material in order to allow viewing the interior of the cooking chamber 4. - A control panel, not shown, is preferably associated with the external casing 2 comprising a series of controls, of the type of knobs or buttons, or a touch screen, for switching on and off the apparatus, as well as for adjusting certain parameters such as, for example, the temperature or the cooking time.
- The
compartment 3 comprises a pair of conveyingmembers 14, mounted spaced from relative opposite walls of thecompartment 3, in particular from thethird wall 7 and from the fourth wall 8. - A lateral portion of the
distribution region 100 is delimited between each conveyingmember 14 and therelative wall 7, 8 of thecompartment 3. The lateral portion is shaped so as to ensure an optimal distribution of the fluid inside the cooking chamber 4. - Each lateral portion of the
distribution region 100 has a cross section which progressively decreases along the depth of the cooking chamber 4. - According to the spatial reference system illustrated in
Figure 6 , the depth of the cooking chamber 4 is a dimension substantially parallel to the y axis. Preferably, each side portion of thedistribution region 100 has a substantially trapezoidal plan. - The conformation of each lateral portion of the
distribution region 100, in particular the progressive reduction of the cross-sectional area, allows an approximately constant speed of the fluid along the lateral portion to be obtained. In this way, a homogeneous distribution of the fluid in the chamber 4 is guaranteed, which is suitable to compensate for any lack of homogeneity in the distribution of the temperature inside the chamber 4. - It is possible to provide that suitable deflector members, not shown in the figures, are positioned in the areas of curvature of the
distribution region 100. The deflector members facilitate the circulation of the fluid through thedistribution region 100, counteracting the formation of areas of stagnation of the fluid in the path towards the cooking chamber 4. - Preferably, each conveying
member 14 is made of a plate, which is arranged substantially orthogonal to the rear wall 9 of thecompartment 3. - Each conveying
member 14 shapes a plurality ofopenings 15, configured to enable a uniform distribution of the flow of fluid in the cooking chamber 4, in particular along the depth of the cooking chamber 4. - The
openings 15 are regularly distributed on the surface of each conveyingmember 14. - Preferably, the
openings 15 are arranged adjacent along the depth of the cooking chamber 4, or along a direction parallel to the y axis. - At least one
support element 17 is arranged on eachplate 14, and is suitable for supporting a relative food containing member, such as, for example, a pan, which is not shown in the figures. - According to an embodiment, each
support element 17 comprises a portion protruding from therespective plate 14, which defines a support surface for the containment member. - Preferably, the apparatus comprises a plurality of
support elements 17. - The
compartment 3 houses inside thereof aventilation device 18. - The
ventilation device 18 is arranged in thedistribution region 100, preferably between the rear wall 9 of thecompartment 3 and the cooking chamber 4. - The
ventilation device 18 comprises afirst impeller member 19, mounted on arotation shaft 20, which is rotated by an actuator member 21 (seeFig. 2 andFig. 4 ). - Preferably, the
rotation shaft 20 extends in a substantially horizontal direction. - The
actuator member 21 includes an electric motor. - The
first impeller member 19 comprises a firstdiscoidal body 22 from which a series offins 23 develop, distributed on thediscoidal body 22. Thefins 23 of thefirst impeller member 19 may be held together by the disk-shapedbody 22 and by a counter-disk 24. - Preferably, the counter-disk 24 has a ring shape.
- It is possible to provide that the
first impeller member 19 comprises afurther counter-disk 25 having a hollow truncated cone shape, positioned at a substantially central area of thefirst impeller member 19. - Coaxially to the first impeller member 19 a second impeller member 19' is mounted, which includes a related second series of
fins 26 which develop from a second disk-shapedbody 27. - The second disk-shaped
body 27 is arranged facing the first disk-shapedbody 22, in an assembly configuration. - Coaxially to the second impeller member 19' a
third impeller member 19" is mounted. - The
first impeller member 19, the second impeller member 19' and thethird impeller member 19" are arranged in series along therotation shaft 20. - The
third impeller member 19" includes a related third series offins 28 which are distributed on the seconddiscoidal body 27. - In particular, the
fins 26 of thesecond impeller member 19" are distributed on a first face of the seconddiscoidal body 27, facing thefirst impeller member 19, while thefins 28 of thethird impeller member 19" are distributed on a second face of thediscoid body 27, opposite to the first face. The second face of thediscoidal body 27 faces a rear wall 9 of thecompartment 3. - The
fins 28 of thethird impeller member 19" preferably have less extension along the y direction than the extension of thefins 26 of the second impeller member 19'. - Each of a series of
fins discoidal body discoidal body - The second impeller member 19' and the
third impeller member 19" may be provided with respective counter-disks which hold together therelative fins - The provision of three
impeller members - The
third impeller member 19" facilitates the recirculation, inside the chamber 4, of the exhausted steam which has been recovered and re-energized. - Exhausted steam means the steam that has transferred the stored energy to the food or to the cooking chamber 4, during the operation of the apparatus.
- It is observed that the
third impeller member 19" can suck the exhausted steam mixed with further gases, depending on the composition of the fluid circulating in the cooking chamber 4. - A
protection member 29, which forms one of the walls of the cooking chamber 4, as already mentioned, is frontally associated with theventilation device 18. Theprotection member 29 comprises a plate on which a series ofsuction openings 30 for the fluid contained in the cooking chamber 4 are made. - The
suction openings 30 define a suction surface, which extends at least up to the height of thesupport element 17, intended as a position along the z direction. If a plurality ofsupport elements 17 is present, the suction surface extends at least from the height of thesupport element 17 positioned at one end of the relative conveyingmember 14, up to thesupport element 17 positioned at an opposite end of the conveyingmember 14. - The feature relating to the extension of the suction surface has the effect of facilitating the suction of the fluid at the pans positioned at the ends of the conveying
members 14. - The
suction openings 30 comprise a first suction opening, arranged in a central area of theplate 29, andsecond suction openings 30 distributed on theplate 29, at least in a peripheral region of theplate 29. - Preferably, the
first suction opening 30 has a substantially circular shape and thesecond suction openings 30 are shaped as portions of a circular rim. - The second suction openings may be arranged concentrically starting from the center of the plate towards the periphery, and/or arranged contiguously so that at least one circular rim is formed. The
suction openings 30 may have a different shape, for example they may be shaped as straight-length slots. - A
grille 290 is associated with thefirst suction opening 30. - Preferably, the
suction openings 30 arranged on the periphery of theplate 29 have a greater area than the area of thesuction openings 30 arranged centrally, to facilitate suction at the end regions of the cooking chamber 4. - On the opposite side to that in which the
suction openings 30 are made, which faces, in a mounting configuration, towards theventilation device 18, theplate 29 is shaped to guide the suction of the fluid from the peripheral regions and from the central region of the chamber 4 respectively by action of thefirst impeller member 19 and of the second impeller member 19'. -
Plate 29 forms a guide means 291 which allow selective suction of the fluid from the central region and from the peripheral regions of the cooking chamber 4. - More particularly, the guiding means 291 comprise a first guiding element in the shape of a hollow truncated cone which is arranged around the
first suction opening 30. The first guiding element extends from the edge of thefirst opening 30 towards the inside of thefirst opening 30. - The first guiding element also includes a ring, which is arranged at the outer perimeter of the base of the hollow truncated cone. The ring is coaxial with the
first opening 30 and protrudes towards theventilation device 18, in a mounting configuration. - The first guide element defines a preferential path for aspirating the fluid from the central region of the chamber 4, preferably by the action of the second impeller member 19'.
- The
plate 29 also has a second guiding element, which is arranged at thesecond suction openings 30 for sucking the fluid from the peripheral regions, due to the action of thefirst impeller member 19. - The second guiding element has a hollow truncated cone shape or is shaped like a portion of a hollow truncated cone.
- According to a preferred embodiment, the second guiding element includes a couple of portions having a shape of hollow truncated cone and extending to opposite sides of the
plate 29, defining, in plan, respective sections of a circular rim (seeFigure 8 ). - The
plate 29 also comprises a pair of shieldingelements 292 alternating with the aforementioned pair of portions of the second guiding element. Each shieldingelement 292 forms a hollow truncated cone portion. - The shielding
elements 292 extend from the ring of the first guiding element towards the periphery of theplate 29 and have a substantially trapezoidal shape in plan, in which one of the base surfaces is curvilinear and is represented by the edge of the first guiding element. The shieldingelements 292 prevent thefirst impeller member 19 from sucking the fluid from a central region of the cooking chamber 4 and, therefore, cooperate with the guide means 291. - The cooking chamber 4 is associated with a cooling
conduit 32, which protrudes, at least in part, outside the casing 2, to allow the entry of air from the external environment into the cooking chamber 4 and to allow the cooling of the chamber 4. - The cooling
conduit 32 is connected to anopening 33 made on the rear wall 9 of the cooking chamber 4, preferably near theventilation device 18. - The cooling
conduit 32 is provided with an adjustment member, not visible in the figures, which is operated by a control unit between an open configuration, in which it allows the passage of air in thecooling conduit 32 towards the cooking chamber 4, and a closed configuration, in which the passage of air is blocked. - The control unit, also not visible in the figures, is designed for managing the apparatus, and is configured to send control signals to a
steam generating device 34 and to ansuperheating device 35. - The control unit comprises an electronic processor and a memory readable by the electronic processor.
- According to an embodiment of the invention, the control unit is configured to receive data from sensor means and, on the basis of the data, generate control signals. The data sent by the sensor means may be stored in the memory.
- The sensor means, not shown, may be configured to acquire data relating to predetermined fluid dynamic characteristics of the fluid, such as, for example, the temperature, and/or data relating to the composition of the fluid, such as, for example, the percentage of oxygen.
- The sensor means comprises, for example, at least one temperature sensor and at least one oxygen sensor.
- The memory is also capable of storing data relating to the phases of at least one cooking method implemented by the apparatus, for example for the duration of the phases of a cooking method. The cooking method includes a series of phases for the generation of steam, as it is better explained below.
- In this way, the control unit may control the operation of the
steam generating device 34 and of thesuperheating device 35 on the basis of these data relating to the phases of the cooking method. - The cooking chamber 4 is equipped with a
first exhaust opening 36, for leaking out of oxygen from the cooking chamber 4 towards the outside, in a starting phase of the apparatus. - The
first exhaust opening 36 is preferably positioned on thetop wall 6 of the chamber 4. - A
second exhaust opening 37 is made on a wall of the cooking chamber 4, to release the condensed steam or liquid materials, deriving from the food, outwards. - Preferably the
base 5 of the cooking chamber 4 has a portion with a downward inclination and, approximately at the center of the inclined portion, thesecond exhaust opening 37 is positioned, which collects the liquid material to convey it, by means of a special conduit, towards a collection means, not illustrated. - Steam is introduced into
compartment 3 through at least oneinlet opening 38, formed on the rear wall 9. Theinlet opening 38 may be made near theventilation device 18. - The steam is produced by the
steam generating device 34, which is capable of vaporizing a liquid contained inside it. - Preferably the liquid used is water.
- The
steam generating device 34 is associated with the casing 2. More specifically, thesteam generating device 34 is housed in a region between the rear wall 9 of thecompartment 3 and the casing 2. - The
steam generating device 34 comprises a box-like body 39 which houses, inside thereof, one ormore heating elements 40. - The
body 39 internally forms a compartment, capable of receiving a predetermined quantity of liquid, in which theheating elements 40 are arranged. - Preferably, the
heating elements 40 are made of electrical resistances. - The
electric resistances 40 are connected torespective terminals 41 to allow the supply of electric energy. - Each
electric resistance 40 has substantially flat spiral shape. The spiral shape of theelectric resistances 40 obtains an optimal ratio between the generated power and the volume of introduced liquid. The value of that ratio, in case the liquid used is water, is at least 8 W/gr of water. Theelectrical resistances 40 are aligned along a longitudinal direction and are equally spaced apart. More particularly, theelectric resistances 40 are arranged alternating with respective thermallyconductive elements 42. - Each thermally
conductive element 42 is made of a plate which extends on a plane transverse to thebody 39. - Each thermally
conductive element 42 forms a seat for housing the relativeelectrical resistance 40. - Preferably, each seat has a shape conjugated to the
electric resistance 40. - Preferably, each thermally
conductive element 42 is made of metal material. - The
conductive elements 42 are heated, in a starting step of the apparatus, by theelectric resistances 40, to store a predetermined amount of energy, which is used to generate steam, starting from the liquid introduced into the box-shapedbody 39, and therefore quickly replace the oxygen initially present in the cooking chamber 4. It has been observed that the time required to replace the oxygen with steam, produced by contact of the liquid with the thermallyconductive elements 42, is less than one minute from the beginning of the cooking phase. - The
steam generating device 34 comprises a member sensing the liquid level so as to monitor that the quantity of liquid introduced into the compartment of thebody 39, in use, does not exceed the maximum allowed value. - It is possible to provide that the apparatus includes an additional steam generating device, not shown, which is capable of being activated to generate steam, if necessary.
- The
steam generating device 34 is associated with the superheatingdevice 35, which is configured to heat the steam up to a higher operating temperature T than the boiling temperature of the liquid used. - Operating temperature T means the temperature at which the steam is introduced into the cooking chamber 4, which is approximately between 130° C and 600° C.
- The superheating
device 35 is placed in communication with the cooking chamber 4 to introduce the superheated steam into the cooking chamber 4, through theinlet opening 38. - The superheating
device 35 comprises acontainment body 43 comprising inside it at least one channel for the passage of the steam. - The
containment body 43 is, preferably, substantially cylindrical and is internally hollow. - Preferably, the superheating
device 35 is inclined with respect to a substantially horizontal plane to facilitate the flow of the liquid coming from the condensation of the steam, in a mounting configuration. - Preferably, the
containment body 43 is made of a metal material. - The
containment body 43 comprises asupport member 44, which also has substantially cylindrical shape and is made of a non-electrically conductive material. - The
support member 44 may be made, for example, of a ceramic material. - The
support member 44 is inserted inside thecontainment body 43 and is spaced from the internal wall of thecontainment body 43, defining a meatus. - The
support member 44 is connected to a closing element not visible in the figures, which is arranged at one end of the containingbody 43, for example made of a flange. - The
support member 44 has at least one throughchannel 45, through which the passage of steam takes place. Preferably, at least one throughchannel 45 extends from one end of thesupport member 44 to an opposite end. - According to a preferred embodiment, the
support member 44 has a series ofchannels 45, which extend along a longitudinal direction of thesupport 44. Thesechannels 45 are regularly placed in thesupport member 40, for example, may be arranged on the periphery of thesupport 44. - The
channels 45 are open from the side of the external surface of thesupport member 44 and are communicating with the meatus. Thechannels 45, therefore, form a series of grooves on the external surface of thesupport 44. - According to a different embodiment, each
channel 45 is closed laterally or is surrounded laterally by the non-conductive material of thesupport 44. - The
channels 45 preferably have a cylindrical shape. - The superheating
device 35 comprises at least one electrically conductive element, not visible in the figures. - At least one electrically conductive element is arranged in the
channels 45 of thesupport member 44. - The electrically conductive element includes an electrically conductive filament. More specifically, the electrically conductive element consists of an electrically conductive filament.
- Preferably the electrically conductive filament is made of a metal material or an alloy of metals.
- Preferably the metal alloy used is the Nickel-Chrome alloy. Even more preferably, the filament is made of 80% Nickel and 20% Chrome alloy.
- The filament is inserted in the
channels 45, in particular the filament comprises a series of longitudinal portions which run alongrelative channels 45 for the entire length, and a series of transverse portions which connect the adjacent longitudinal portions. - The filament is connected, by means of
suitable terminals 46, to a source of electrical energy to be heated to a temperature such that it emits electromagnetic radiations which allow the steam to be heated up to the operating temperature T by irradiation. It is observed that the filament, in use, rapidly reaches a temperature suitable for the emission of electromagnetic radiation, reducing the time required to heat the steam. - The filament emits radiation with a wavelength within the infrared wavelength range.
- It is noted that the filament reaches temperatures of about 1100° C in an optimized time interval of about 7 seconds.
- In the case of the embodiment that provides the
channels 45 forming respective grooves, it is possible that a series ofspacer elements 47 are arranged between the external surface of thesupport 44 and the internal surface of the containingbody 43. Thespacer elements 47 prevent the contact between the electrically conductive filament and thecontainment body 43, in the presence of any drops of condensation of the steam. - The internal surface of the
containment body 43 is subjected to a surface treatment which makes it reflective. The surface treatment is, for example, electrolytic polishing. The reflective surface increases the efficiency of the heat exchange as it limits the dispersion of energy towards the outside of thesuperheating device 35. - In addition to the steam generated by the
steam generating device 34, the superheatingdevice 35 also receives, in input, the exhausted steam produced in the cooking chamber 4 during operation. - More specifically, the apparatus comprises recirculation means 48, communicating with the cooking chamber 4, which are configured to convey the exhausted steam from the cooking chamber 4 to the
superheating device 35, so that the exhausted steam is heated up to the operating temperature T and then inserted again into the cooking chamber 4. - The recirculation means 48 are arranged in the casing 2 and include a
recirculation conduit 49, which allows the exhausted steam to flow from the cooking chamber 4 towards the superheatingdevice 35. - The
recirculation conduit 49 is connected, at one end, with arecovery opening 50, made on a wall of the cooking chamber 4. - At the opposite end, the
recirculation conduit 49 is connected to aconnection conduit 51, which conducts the entering steam to thesuperheating device 35. - A further conduit is connected to the
connection conduit 51, which transports the steam from thesteam generating device 34 to thesuperheating device 35. - It is possible to provide that the
recirculation conduit 49 is connected directly to thesuperheating device 35. - The
recovery opening 50 is obtained on a wall of the cooking chamber 4, in a region of the chamber in which the fluid has worse predetermined thermo-fluid dynamic characteristics than the fluid dynamic characteristics of the fluid in the remaining regions of the chamber, during an operating step of the apparatus. - Preferably said thermo-fluid dynamic characteristics include the temperature of the fluid and/or the average speed of the fluid and/or the percentage of oxygen.
- From the results of fluid dynamic studies conducted on the fluid circulating in the cooking chamber, in a steady-state operating step, it has been observed that the exhausted steam is concentrated in the region or regions where the thermo-fluid dynamic characteristics of the fluid are worse than the corresponding characteristics of the fluid in the remaining regions of the chamber.
- It is possible to divide the chamber 4 into a series of regions, characterized by different average values of the thermo-fluid dynamic characteristics of the fluid.
- The
recovery opening 50 is made, for example, in the region or in one of the regions having a lower average speed value with respect to the average speed values in the remaining regions of the chamber. - According to an embodiment of the invention, the
recovery opening 50 is obtained on thetop wall 6 of the cooking chamber 4. In particular, therecovery opening 50 is made close to one side of thetop wall 6 opposite to the side of connection with the rear wall 9. - It has been observed in the aforementioned fluid dynamic studies that the positioning of the
first exhaust opening 36 and therecovery opening 50 in the regions of the cooking chamber 4 in which the average speed of the fluid is lower, prevents the formation of areas of stagnation in chamber 4 and facilitates the circulation of the fluid. - The
recirculation conduit 49 comprises a first portion, which develops starting from therecovery opening 50 above the cooking chamber 4, and a second portion, which extends in the region of the casing 2 comprised between the rear wall 9 of thecompartment 3 and the casing 2. - A valve means, not shown, suitable for adjusting, on command of the control unit, the quantity of exhausted steam which is conducted to the inlet to the
superheating device 35 may be associated with therecirculation conduit 49. - The operation of the apparatus for cooking food with superheated steam is easily understood from the foregoing description.
- At an early stage, a user proceeds to switch on the apparatus through the control panel, and, if the steam cooking mode is selected, the control unit activates the
steam generating device 34 to store a predetermined quantity of energy to be used, in a subsequent step, for generating the steam to be introduced into the cooking chamber 4. - The step of activating the
steam generating device 34 provides for supplying theheating elements 40 to heat the thermallyconductive elements 42 and for storing the energy that will be used, subsequently, to generate steam in the thermallyconductive elements 42. - The heating of the thermally
conductive elements 42 is made for an interval of time sufficient to achieve a suitable temperature T1. - Preferably the temperature T1 is between 100° C and 600° C. Even more preferably, the temperature T1 is about 180° C.
- The supply of the
heating elements 40 is interrupted when the aforementioned temperature T1 of the thermallyconductive elements 42 is reached, and this is signaled by a warning signal. - The warning signal may be visible, for example, in the control panel, to promptly inform the user that the apparatus is ready for use.
- The user then inserts one or more food to be cooked or heated inside the cooking chamber 4, through the access opening 11, placing them resting on at least one pan.
- The user then closes the
door 12, in order to isolate the cooking chamber 4 from the external environment, and the control unit activates again thesteam generating device 34 to generate the steam. The steam generating step involves feeding theheating elements 40 and inserting a liquid inside the device until a maximum quantity of liquid is reached. - The step of inserting the liquid is carried out discontinuously and between one liquid injection and the next injection a first time interval Δt1 lapses.
- Preferably, the first time interval Δt1 is between 1 and 60 seconds.
- Each step of injection of liquid takes place in a second time interval Δt2.
- Preferably, the second time interval Δt2 is between 1 and 60 seconds.
- The values of the above time intervals are stored in the memory of the control unit.
- Steam is generated initially by direct contact of the liquid with the previously heated thermally
conductive elements 42. - After a predetermined time interval Δt3 from the beginning of the step of injection of liquid and before the end of the step of injection of liquid, the steam is generated by direct contact of the liquid with the thermally
conductive elements 42 and by boiling the liquid. - The boiling of the liquid takes place mainly thanks to the energy transferred by the
heating elements 40 to the liquid. - In this steam generating step, the synergistic action of the
heating elements 40 and of the thermallyconductive elements 42 is exploited. - Preferably said predetermined time interval Δt3 from the beginning of the step of injection of liquid is between 30 and 80 seconds.
- At the end of the step of injection of liquid, the steam is generated by boiling the liquid by the
heating elements 40. The thermallyconductive elements 42 contribute to the boiling by transferring the remaining energy to the liquid. - The produced steam flows into the inlet of the
superheating device 35 and, when passing through thedevice 35, is heated by radiation by the electrically conductive filament, up to an operating temperature T. - Preferably the steam is heated to an operating temperature T between 130° C and 600° C.
- The superheated steam passes through the inlet opening 38 in the cooking chamber 4 and is distributed in the chamber 4 independently or by the action of the
ventilation device 18. - The superheated steam introduced into the cooking chamber 4 replaces, completely or for the most part, the initially present oxygen, which is expelled out of the cooking chamber 4 through the
first exhaust opening 36. - In an operating step of the apparatus, essentially steam or steam mixed with further gases, such as nitrogen and oxygen, may be present inside the chamber 4.
- Reference is made below only to the exhausted superheated steam as the fluid recovered from the recirculation means, considering however that the recovered fluid may comprise steam together with further gases, as specified above.
- According to an aspect of the invention, the exhausted superheated steam is conducted, thanks to the action of the
ventilation device 18, inside therecovery conduit 49 to be conveyed to the inlet of thesuperheating device 35. The exhausted steam passes through the superheatingdevice 35 to be heated again up to the operating temperature T. - The quantity of exhausted steam entering the superheating device may be controlled by the control unit through the valve means.
- The control unit constantly monitors the quantity of steam necessary to cook the food on the basis of the data it receives from the sensor means and/or according to the data relating to the duration of the cooking process steps stored in the memory, and controls the power supply of the
steam generating device 34, as well as the superheatingdevice 35, so that an adequate supply of superheated steam in the cooking chamber 4 is guaranteed. - Before the end of the cooking step, the chamber 4 is dried in order to allow easy extraction of the food.
- The drying step provides for operating the adjusting member of the cooling
conduit 32, to allow the entry of air from the outside towards the inside of the chamber 4, through the coolingconduit 32. - The apparatus, object of the present invention, achieves the object of carrying out uniform cooking of food thanks to the provision of a ventilation device comprising two impeller members and a shaped protection member which is associated frontally to the ventilation device.
- The protection member is in fact suitably shaped to guide the suction of the fluid from the peripheral regions of the cooking chamber and from the central region respectively by the action of the first member and the second impeller member or vice versa.
- In practice, according to an aspect of the invention, the first impeller member is rotated to suck the fluid mainly from the peripheral regions while the second impeller member is rotated to suck the fluid from the central region and the selection of the regions takes place thanks to the conformation of the protection member which defines preferential paths of the fluid from the cooking chamber through the suction openings towards the impeller members. Obviously, it is possible that the protection member is shaped to allow the suction of the fluid from the peripheral regions by the action of the second impeller member and the suction of the fluid from the central region by the action of the first impeller member.
- This combination of features makes it possible to effectively suck the fluid from the cooking chamber, especially in the peripheral regions of the cooking chamber, at which areas of fluid stagnation may form and, consequently, a homogeneous distribution of the fluid in the chamber and optimal cooking of food is obtained.
- In the event that the recirculation means are activated, the ventilation device allows the exhausted steam present in the cooking chamber to be sucked effectively thanks to the provision of a third impeller member, i.e. the impeller member positioned near the rear wall of the compartment favors the suction of the exhausted steam and the recirculation of the fluid in the chamber following the re-energization phase of the exhausted steam.
- An aspect to be considered is that the configuration of the ventilation device comprising three impeller members is compact and has limited overall dimensions since the second impeller member and the third impeller member have the same discoidal body from which the respective fins start.
- Finally, it is to be considered that the provision of the recirculation means, which recover the exhausted steam to re-energize it, reduces the time necessary to have the superheated steam and therefore to obtain a more efficient apparatus.
- The apparatus also optimally preserves the nutritional properties of foods and their healthiness thanks to the fact that cooking with superheated steam is implemented.
- The apparatus described by way of example is subject to changes according to different needs.
- In the practical embodiment of the invention, the materials used, as well as the shape and the dimensions, may be modified depending on requirements.
- Should the technical features mentioned in any claim be followed by reference signs, such reference signs were included strictly with the aim of enhancing the understanding of the claims and hence they shall not be deemed restrictive in any manner whatsoever on the scope of each element identified for exemplifying purposes by such reference signs.
Claims (10)
- An apparatus for cooking food with superheated steam comprising an outer casing (2) comprising a compartment (3) which shapes a cooking chamber (4), suitable for containing one or more foods, said compartment (3) being capable of receiving, in use, a fluid comprising said superheated steam;a steam generating device (34) associated with said casing (2), suitable for vaporizing a liquid;a device (35) for superheating said steam configured to heat said steam to an operating temperature (T) higher than the boiling temperature of said liquid and to enable said superheated steam to leak out towards said cooking chamber (4);a ventilation device (18), housed in said compartment (3), suitable for being rotated to suction said fluid from said cooking chamber (4);a protection member (29), associated frontally with the ventilation device (18), said protection member (29) comprising a plurality of suction openings (30) for the passage of the fluid from said cooking chamber (4) towards said ventilation device (18), said suction openings (30) comprising at least a first suction opening (30), arranged in a substantially central area of said protection member (29) and second suction openings (30), distributed in at least one peripheral region of said protection member (29), characterized in thatsaid ventilation device (18) comprises a first impeller member (19) and a second impeller member (19'), suitable for being rotated to suction said fluid from said cooking chamber, and in that said protection member (29) comprises guide means (291) shaped to guide the suction of said fluid from the peripheral regions and from the central region of said cooking chamber (4) respectively by the action of said first impeller member (19) and said second impeller member (19') or vice versa, said guide means (291) comprising at least one guide element having a hollow truncated cone or portion of hollow truncated cone, arranged around said first suction opening (30) and/or at said second suction openings (30).
- An apparatus as in claim 1, characterized in that said guide means (291) comprise a first guide element having a hollow truncated cone shape, which is arranged around said first suction opening (30), said first guide element defining a path for sucking said fluid from said central region of said cooking chamber (4).
- An apparatus as in claim 2, characterized in that said first guide element also comprises a ring coaxial to said first opening (30) and protruding towards said ventilation device (18), in a mounting configuration.
- An apparatus as in claim 1, 2 or 3, characterized in that said protection member (29) comprises a second guide element, mounted at said second suction openings (30), said second element having at least a portion having hollow truncated cone shape or a shape of a portion of a hollow truncated cone for sucking said fluid from said peripheral regions of said cooking chamber (4).
- An apparatus as in any one of the preceding claims, characterized in that a region (100) of distribution of said fluid which defines a path for the flow of said fluid towards said cooking chamber (4) is defined between said compartment (3) and said cooking chamber (4), said ventilation device (18) being arranged in said distribution region (100).
- An apparatus as in any one of the preceding claims, characterized in that said first impeller member (19) and said second impeller member (19') are mounted on a rotation shaft (20), rotated by an actuator member (21), said first impeller member (19) and said second impeller member (19') being arranged coaxially along said rotation shaft (20).
- An apparatus as in claim 6, characterized in that said rotation shaft (20) extends along a substantially horizontal direction.
- An apparatus as in any one of the preceding claims, characterized in that it comprises a means (48) for recirculating the exhausted steam present, in use, in said cooking chamber (4), said recirculation means (48) being connected with said cooking chamber (4) and being configured to convey said exhausted steam from said cooking chamber (4) to said superheating device (35), so that said exhausted steam is heated up to said operating temperature (T) and introduced into said cooking chamber (4).
- An apparatus as in claim 8, characterized in that it comprises a third impeller member (19") which is rotated to suck the exhausted steam present in said cooking chamber (4), through said recirculation means (48) and to enable its recirculation, inside said cooking chamber (4), once it has been re-energized by means of said superheating device (35).
- An apparatus as in claim 9, characterized in that said third impeller member (19") is mounted on said rotation shaft (20), coaxially to said first impeller member (19) and to said second impeller member (19').
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IT102019000019343A IT201900019343A1 (en) | 2019-10-18 | 2019-10-18 | FOOD COOKING EQUIPMENT |
PCT/IT2020/050253 WO2021074942A1 (en) | 2019-10-18 | 2020-10-14 | Apparatus for cooking food |
Publications (3)
Publication Number | Publication Date |
---|---|
EP4045852A1 EP4045852A1 (en) | 2022-08-24 |
EP4045852B1 true EP4045852B1 (en) | 2023-08-02 |
EP4045852C0 EP4045852C0 (en) | 2023-08-02 |
Family
ID=69701437
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP20807525.9A Active EP4045852B1 (en) | 2019-10-18 | 2020-10-14 | Apparatus for cooking food |
Country Status (3)
Country | Link |
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EP (1) | EP4045852B1 (en) |
IT (1) | IT201900019343A1 (en) |
WO (1) | WO2021074942A1 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
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DE102021215100A1 (en) * | 2021-12-30 | 2023-07-06 | BSH Hausgeräte GmbH | household steamer |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3764743B2 (en) * | 2004-05-14 | 2006-04-12 | シャープ株式会社 | Steam cooker |
KR101249863B1 (en) * | 2005-10-31 | 2013-04-05 | 삼성전자주식회사 | Cooking Apparatus |
ITMO20070094A1 (en) | 2007-03-15 | 2008-09-17 | Angelo Po Grandi Cucine Spa | FOOD BAKING OVEN. |
JP4825743B2 (en) * | 2007-06-27 | 2011-11-30 | 日立アプライアンス株式会社 | Cooker |
FR2934360A1 (en) * | 2008-07-22 | 2010-01-29 | Csi | Universal oven for cooking e.g. meat, has suction pump sucking water from removable water reservoir that is placed external to vapor generator and is filled with water at any time, without interruption of cooking chamber |
-
2019
- 2019-10-18 IT IT102019000019343A patent/IT201900019343A1/en unknown
-
2020
- 2020-10-14 WO PCT/IT2020/050253 patent/WO2021074942A1/en unknown
- 2020-10-14 EP EP20807525.9A patent/EP4045852B1/en active Active
Also Published As
Publication number | Publication date |
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WO2021074942A1 (en) | 2021-04-22 |
EP4045852A1 (en) | 2022-08-24 |
EP4045852C0 (en) | 2023-08-02 |
IT201900019343A1 (en) | 2021-04-18 |
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