EP4281708A1 - Appareil de cuisson pour cuisine professionnelle doté d'un dispositif d'aspiration de graisse, et procédé pour faire fonctionner un tel appareil de cuisson à aspiration de graisse - Google Patents

Appareil de cuisson pour cuisine professionnelle doté d'un dispositif d'aspiration de graisse, et procédé pour faire fonctionner un tel appareil de cuisson à aspiration de graisse

Info

Publication number
EP4281708A1
EP4281708A1 EP22731698.1A EP22731698A EP4281708A1 EP 4281708 A1 EP4281708 A1 EP 4281708A1 EP 22731698 A EP22731698 A EP 22731698A EP 4281708 A1 EP4281708 A1 EP 4281708A1
Authority
EP
European Patent Office
Prior art keywords
fat
cooking
line
cooking appliance
cooking chamber
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.)
Pending
Application number
EP22731698.1A
Other languages
German (de)
English (en)
Inventor
Jan Bartelick
Johannes Wolff
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MKN Maschinenfabrik Kurt Neubauer GmbH and Co KG
Original Assignee
MKN Maschinenfabrik Kurt Neubauer GmbH and Co KG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by MKN Maschinenfabrik Kurt Neubauer GmbH and Co KG filed Critical MKN Maschinenfabrik Kurt Neubauer GmbH and Co KG
Publication of EP4281708A1 publication Critical patent/EP4281708A1/fr
Pending legal-status Critical Current

Links

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
    • F24C14/00—Stoves or ranges having self-cleaning provisions, e.g. continuous catalytic cleaning or electrostatic cleaning
    • F24C14/005—Stoves or ranges having self-cleaning provisions, e.g. continuous catalytic cleaning or electrostatic cleaning using a cleaning liquid
    • 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
    • F24C13/00—Stoves or ranges with additional provisions for heating water
    • 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
    • F24C15/003—Details moisturising of air

Definitions

  • the present invention relates to a cooking device for commercial kitchens in the form of a combination steamer or a rotisserie device with a liposuction device.
  • Cooking appliances for commercial kitchens can have large or very large cooking chambers that are suitable for accommodating a large amount of food to be cooked.
  • fatty food such as poulards, ducks, geese, chickens, etc.
  • This fat which escapes together with the liquid contained in the food, in particular water, forms the so-called vapors when removed from the cooking chamber together with the removed gaseous cooking chamber atmosphere.
  • This vapor is discharged from the cooking chamber via a discharge opening for its disposal.
  • the hot vapor from the cooking chamber is fed to a siphon device with steam condensation, on the one hand to condense the steam and on the other hand to cool it together with the fat-water mixture of the vapor. Cooling down to a predetermined value is necessary because only liquid with a maximum temperature may be introduced into the sewage system of the house connection, which is generally below that of the vapor discharged from the cooking chamber.
  • EP 1 717 518 B1 discloses a cooking appliance with a cooking chamber drain and a siphon device, in which there is a water reservoir that serves to prevent odors or vapors from the sewage system from getting into the cooking chamber. Furthermore, the water reservoir is also used to cool down the hot steam.
  • this natural fat is suitable for further processing, for example in the manufacture of cosmetics, e.g. B. soap, or fuel and thus contributes to sustainability in the processing of such raw materials.
  • a cooking appliance is known from US Pat. No. 8,997,730 B2, in which there is the possibility of fat recovery by means of liposuction.
  • the vapor is drained off via a drain opening and a short pipe socket into a siphon device underneath, in which there is a water reservoir.
  • a vapor catch tank is located below the drain opening, being separated from the water reservoir.
  • In this collection container there is a discharge opening which is connected to a fat suction line, via which the fat-water mixture can be drawn off to a collection container by means of a suction pump.
  • the cooking chamber After completion of the respective cooking process or after completion of a number of cooking processes, the cooking chamber must be cleaned for reasons of hygiene. This can either be done manually by introducing an appropriate cleaning agent into the cooking chamber, distributing it manually and rinsing it out again using a water supply. In the operation of canteen kitchens, however, automatic cleaning devices have proven to be particularly advantageous. In any case, the cleaning produces a liquid (powder-dissolved or otherwise dissolved) cleaning agent which, for reasons of hygiene, must be completely removed from the cooking chamber of the cooking appliance and the other cooking appliance components to be cleaned before another cooking process can be carried out.
  • the present invention is therefore based on the object of avoiding the disadvantages described above and of proposing a cooking appliance for commercial kitchens in the form of a combi steamer or a rotisserie appliance with a fat collecting device and fat recovery, which largely prevents cleaning residues from penetrating into the recovered fat or .can mix with this one. Furthermore, it is an object of the present invention to propose a corresponding fat collecting device for a commercial kitchen cooking appliance. Finally, it is also an object of the present invention to propose a method for operating a commercial kitchen cooking appliance, in particular a combi steamer or a rotisserie appliance with fat recovery, in which contamination of the recovered fat with cleaning agents is largely avoided.
  • the present invention proposes a cooking appliance for commercial kitchens in the form of a combi-steamer with a cooking space for cooking food, which can be arranged on a plurality of cooking levels, or in the form of a rotisserie appliance, with a cooking space for cooking food, which can be arranged on a rotatable food support, with a heating device for heating the cooking chamber atmosphere, a device control for controlling the cooking appliance, and a cooking chamber drain, which is located below a floor of the cooking chamber and for discharging a fat-water mixture and gaseous components of the cooking chamber atmosphere serves the cooking chamber, with the cooking chamber drain extending from a drain opening in the floor or in the floor area of the cooking chamber to a siphon device, with a fat collecting device being provided which comprises at least one fat collecting container, at least one fat suction line, at least one suction pump and at least one fat discharge line asst, wherein the liposuction line extends from the fat collection container to the suction pump, wherein the suction
  • a corresponding price can also be achieved by the canteen kitchen operator for the raw material that can be further processed, which reduces the purchase price of the cooking good backwards.
  • the constructive design such that the fat collection container is arranged in front of the siphon device, more precisely between the drain opening and the siphon device, results in the clear advantage that the fat content of the cooking chamber drain that is introduced into the siphon device is significantly reduced, with the fat content also being reduced in an exhaust pipe is significantly reduced.
  • This can significantly increase the service life of the cooking appliance or its components, such as the drainage pump of the siphon, the circulating pump of the cleaning system, such as seals, in particular the pumps, the water supply of the cleaning system or the temperature sensor.
  • an initial section of the fat collection container located within a distance of 80 to 120 mm from the center line of the drain opening of the cooking cavity, preferably at a distance of 30 to 40 mm from the center line of the drain opening.
  • the cooking space drain and the fat drip tray are made of metallic material, which is particularly temperature-resistant, and the fat drip tray is welded to the cooking space drain.
  • the liposuction line which can include a liposuction tube preferably made of metal, is welded to the fat collection container. This creates a particularly durable connection that is essentially maintenance-free.
  • At least the fat collection container is made of a plastic.
  • the fat collection container can be formed integrally with the cooking space drain or can be attached to it.
  • an end section of the grease collecting container is preferably designed in the form of a ramp in the direction of the siphon device, the advantage of a streamlined design of the grease collecting container and its connection to the cooking chamber outlet is achieved.
  • the ramped end section of the fat collecting container is preferably the section that is arranged in a direction parallel to the longitudinal or central axis of the cooking chamber drain in the area of the fat collecting container closer to the siphon device than to the drain opening.
  • the ramp-shaped end section is inclined at least in sections with respect to the longitudinal or central axis of the cooking space drain.
  • the end portion is formed of three mutually inclined side surfaces.
  • the ramp-shaped end section can be conical.
  • the fat collecting container can be designed as an inclined and/or conical tube or as such a tube section which tapers in the direction of the siphon device.
  • a branch line for discharging gaseous portions of the fluid or vapor discharged from the cooking chamber into the cooking chamber drain, i.e. the fat-water mixture and the gaseous parts of the cooking chamber atmosphere branches off from the cooking chamber drain between the fat collecting container and the siphon device.
  • the cooling capacity of the siphon device can advantageously be made smaller.
  • the branch line comprises a first section which runs essentially horizontally with a slight incline of 1° to 5°, preferably of 2° to 2.5°.
  • the hot exhaust air from the cooking chamber also contains fat in the form of fat droplets and this exhaust air partially condenses in the branch line. Due to the slight incline, this condensate can possibly flow back. with fat can be reached back into the cooking space drain.
  • the gradient is therefore preferably defined in a direction of flow from the cooking chamber drain, starting through the branch line.
  • the liposuction line extends at least partially from the fat collection container to the suction pump with a slight incline of 1° to 5°, preferably 1.5° to 2°. This ensures that the fat-water mixture does not flow back into the fat collecting tank as far as possible.
  • an advantage can be achieved in that the liposuction line and the first section of the branch line are arranged at a small distance from one another, preferably adjacent to one another.
  • This has the advantage that the closer the branch line is located on the liposuction line, the greater the heat transfer from the branch line, which is heated by the exhaust air, to the liposuction line, which means that solidification of the fat flowing through the liposuction line can be significantly reduced and its fluidity is supported by the transferred heat.
  • the small distance is therefore preferably selected in such a way that heat transfer takes place between the branch line and the liposuction line.
  • the distance may be in the range of a few centimetres, preferably between 0 cm and 5 cm, more preferably between 0 cm and 3 cm, even more preferably between 0 cm and 1 cm.
  • a distance of 0 cm corresponds to the embodiment in which the branch line and the liposuction line are arranged adjacent to each other as described above.
  • the suction pump is designed as a pump through which flow can take place in both directions, as a result of which it is able to be flown through in the opposite direction to the pumping direction.
  • the suction pump conveys the fat-water mixture from the fat collection container into the fat discharge line.
  • the pump inlet cannot be closed, there is a possibility that cleaning liquid will penetrate to the pump and collect there.
  • the suction pump can also be flown through in the opposite direction to the pumping direction, there is the possibility of flushing through the suction pump in this direction. Any residues of cleaning liquid that may have accumulated can thus be removed again.
  • the grease discharge line comprises a riser pipe which is arranged at or connected to the pump outlet of the suction pump and extends upwards from there over a certain distance.
  • the cleaning device advantageously has a water supply for cleaning the grease collecting device.
  • Cooking appliances in particular combi-steamers, usually have a water supply in order to be able to generate steam in the cooking chamber. This is done by generating steam inside the cooking chamber or by introducing steam from outside the cooking chamber. Water is also required to clean the cooking chamber, for example using a hand shower or an automatic cleaning system.
  • the water supply of the cooking appliance also forms the water supply of the cleaning device.
  • the cleaning device includes a further water supply or can be connected to an external water source.
  • the water supply of the cleaning device for cleaning the fat collecting device has at least one water supply line, which opens into the riser pipe above the suction pump. This means that the line harness that may have been occupied by the cleaning liquid, including the suction pump, can be reliably flushed out and freed from cleaning liquid residues.
  • suction pump has a closable pump inlet
  • cleaning liquid can be prevented from entering the pump by closing this pump inlet.
  • This advantageously also creates the possibility of connecting the water supply line of the water supply line of the cleaning device immediately before the pump inlet, in order to initiate a thorough flushing of the liposuction line and the fat collection container from there.
  • the water supply of the cleaning device for cleaning the grease collecting device has at least one additional water supply line.
  • another water supply line can be provided which opens directly into the fat collecting container and/or another water supply line can be provided which opens into the fat suction line directly in front of the suction pump.
  • the water supply is equipped with at least one valve, in particular a solenoid valve, which controls the supply of fresh water to the at least one water supply guide line controls.
  • a solenoid valve which controls the supply of fresh water to the at least one water supply guide line controls.
  • Multiple solenoid valves control the water supply to multiple water supply lines.
  • the suction pump can advantageously be arranged at a height that is above the height of the drain opening in the floor or floor area of the cooking chamber of the cooking appliance, with an outlet end of the fat suction line being connected to the pump inlet via a connecting line.
  • This has the advantage that the cleaning liquid never reaches the suction pump and therefore does not have to be freed from it afterwards. It may therefore be sufficient to flush the fat collecting device upstream of the suction pump, in particular the fat suction line and the fat collecting container, at least in part. In order to remove deposits from the system, however, it may also be desirable in this embodiment to flush the suction pump and, if necessary, the grease discharge line, as previously described.
  • suction pump between the cooking chamber floor and the floor of the appliance or below the floor of the appliance.
  • the suction pump When the cleaning device of the cooking appliance is in operation, the suction pump is not in operation. This avoids the suction of cleaning agent to the suction pump.
  • the suction pump is also not in operation when the cleaning device is in operation for cleaning the fat collecting device, which means that it can be flushed through unhindered, particularly if the water is supplied after the suction pump, for example into the riser pipe.
  • Another advantage of the present invention is that a heating device is provided on or in the fat collecting container, by means of which liquid non-fat portions of the fat-water mixture drained from the cooking chamber can be evaporated. This achieves the advantage that the proportion of water in the fat-water mixture is further reduced and the concentration of fat during recovery can thus be increased. It is also advantageous that the fat collecting device has a shut-off valve at the entrance to the water supply, in particular the at least one water supply line, into the liposuction line, so that after the liposuction line has been shut off, the cleaning device is able to shut off the suction pump and the fat discharge line by means of flushing to clean.
  • the shut-off valve can advantageously be a multi-way valve which can adopt a position in which the liposuction line and the fat collection container are flushed and another position in which the suction pump and the fat discharge line are flushed. If necessary, the shut-off valve can also be designed in such a way that it allows flushing to take place in both directions at the same time. In this case it can be sufficient to provide only a single water supply line.
  • the cleaning device comprises a water supply line, which is connected to the fat discharge line, in particular to a discharge pipe or a check valve of the fat discharge line.
  • This water supply line can also be referred to as a connecting line or hose.
  • the water supply line can be connected to the end of the fat discharge line that is not connected to the suction pump.
  • the water supply line or connecting line can be connected to an external water source, for example to a water line or a faucet.
  • a first end of the water supply or connection line is preferably connected to the fat discharge line and a second end of the water supply or connection line, opposite the first end, can be connected to the external water source.
  • the water supply line or connection line, in particular the second end thereof, can preferably also be connected to the fat collection container.
  • the grease collection container must be changed at regular intervals and is therefore usually easily accessible. This consequently also applies to the second end of the water supply or connection line, which can be easily grasped by a user and connected to the water source. In this way, it is possible to flush out the entire fat collecting device in a simple manner. If the cooking appliance is used intensively and/or for a long time, there may be a risk of fat being deposited in unfavorable places.
  • the water used for flushing through the cleaning device can be heated to clean the grease collecting device, as a result of which grease that has solidified can be dissolved again and flushed out.
  • a grease collection device for commercial kitchen cooking appliances in particular combi-steamers or rotisserie appliances, which comprises at least one fat collection container, at least one fat suction line, at least one suction pump and at least one fat discharge line, where the fat collection container is attached to a cooking chamber drain of the
  • the cooking appliance can be arranged in the vicinity of a drain opening in the floor or in the floor area of the cooking appliance, with the fat suction line extending from the fat collection container to the suction pump, with the suction pump being set up to convey the fat-water mixture sucked in via the fat suction line into the fat discharge line
  • the fat collecting device comprises a cleaning device which is set up to convey water at least via the fat suction line and the fat collecting container into the cooking chamber outlet in the direction of a siphon device at the end of the cooking chamber outlet of the cooking appliance.
  • the present invention also includes a method for operating a commercial kitchen cooking appliance, in particular a combi steamer or a rotisserie appliance, and for collecting fat produced during the cooking process, with the following steps:
  • the use of the suction pump is clocked.
  • the timing can be preset or change in the course of the cooking program or cooking process. For example, aspiration by pumping occurs in a 60-second cycle: 30 seconds of pumping and a 30-second pause. Continuous operation is also possible for certain cooking steps. On the other hand, clocking below 50% is also possible, i.e. the pumping time is shorter than the pause.
  • the clocking takes place as a function of the food to be cooked and/or the cooking process.
  • the suction power can be adjusted to the fat accumulation, for example due to the food to be cooked (e.g. duck, goose) and/or the load in the cooking cabinet and/or the course of the cooking process.
  • the cleaning process of the fat collecting device is carried out both at the beginning and at the end of the cleaning process of the cooking appliance.
  • Carrying out at the beginning advantageously removes the remaining fat-water mixture before penetration of the cleaning agent derived from the cooking chamber during the cleaning process of the cooking appliance, and carrying out at the end removes the remaining cleaning agent.
  • the grease collector is rinsed through at the beginning of the cleaning process of the cooking appliance, the grease collector is rinsed with fresh water and some of the fresh water remains in the grease collector, in the grease suction line, in the suction pump and in a section of the riser pipe after the end of the rinsing process . If now the cleaning of the cooking appliance is triggered, the water present in the liposuction line makes it difficult for the cleaning agent to penetrate into this liposuction line.
  • the existing fresh water is transported into the fat collection container, and only then is the sucked fat introduced there, due to the natural separation ability between fat and water, the water that has collected in the collection container can then flow accordingly are derived and the fat separated from it remains.
  • the cleaning process of the fat collecting device is carried out automatically.
  • the cleaning process of the fat collection system is automatically initiated as soon as the cleaning process of the cooking appliance is to be started, e.g. by a corresponding user input, and/or as soon as the cleaning process of the cooking appliance is completed.
  • An automatic execution of the cleaning process of the grease collecting device can be implemented particularly well if the cleaning device is connected to the water supply line of the cooking appliance by means of the water supply line, as described above.
  • water can be pumped through the discharge line, preferably through the entire fat discharge line, the fat suction line and the fat collection container into the cooking chamber drain.
  • the cleaning device comprises the water supply or connection line, which can be connected to the fat discharge line and a water source, preferably an external water source, as described above.
  • FIG. 1 shows a perspective view of a cooking appliance in the form of a combi-steamer
  • FIG. 2 shows a further perspective view of the cooking appliance from FIG. 1 with the cooking chamber door removed;
  • Fig. 3 is a perspective view of a cooking appliance in the form of a large combi steamer with oven rack;
  • FIG. 4 shows a schematic representation of the basic structure of an embodiment of the cooking appliance according to the invention in the form of a combi-steamer
  • FIG. 5 shows a perspective view of the cooking chamber drain and a partial view of the fat collecting device according to the invention with fat suction line;
  • FIG. 6 shows a view of the back of the cooking appliance in the form of a combination steamer with a fat suction pump, fat discharge line and water supply to the cleaning device of the fat collecting device;
  • Fig. 7a, 7b is a view of the back of the cooking appliance of FIG. 6 with a variant of the cleaning device.
  • a conventional cooking appliance 1 is shown in the form of a combi steamer 3, which has a cooking chamber 3 for cooking food, which can be closed by a cooking chamber door 5.
  • a door handle 8 To handle the Gar room door 5, it has a door handle 8.
  • the hand shower head 13 is arranged lowered in a niche-like receptacle 19 and does not protrude over the front of the cooking appliance 1 in the rest position shown in FIGS.
  • the cooking appliance 1 has a water supply to which the hand shower 11 is connected, where at 11 water can be injected into the cooking chamber 3 via the hand shower, crizspielswei se to carry out a manual cleaning process.
  • the cooking chamber 3 has a drain opening 15 in the area of its floor 4, through which not only the fat-water mixture formed from condensation and the fat released from the food during cooking by the cooking process, but also gaseous cooking chamber atmosphere ausströ men or can flow out, which together form the vapors defined here, and the cleaning medium generated during a cleaning process or the cleaning or washing liquor generated from the cooking chamber 3 Kings NEN be discharged.
  • An exhaust air outlet 21 can be seen at the top of the cooking chamber 1, at which an exhaust air pipe opens. This is described in more detail below.
  • a cooking appliance 1 of a relatively small size Darge is shown in Fig. 3 is a cooking appliance T of a large size.
  • a (suspended) frame 29 with a plurality of slide-in rails 31 can be seen through a transparent door pane 20 of the cooking chamber door 5 food to be cooked.
  • a corresponding frame 29 is located on the opposite side and both frames 29 are part of a per se known hordege Stells a trolley 23.
  • This trolley 23 has a rectangular frame 25 on which a roller 27 is provided at each corner, with at least two of the rollers 27 are rotatable.
  • the frame 29 has twenty shelf rails 31, which makes it possible to accommodate a large quantity of food to be cooked on up to twenty shelf levels.
  • the cooking appliance 1' in turn rests on four corner supports 14.
  • a collecting plate or collecting pan (not shown) can be used on the lowermost slide-in rails on both sides, which has an opening that is slightly offset downwards, whereby the liquid fat flows to this opening, which when the collecting pan is in the inserted state is above the drain opening 15 comes to rest.
  • the fat dripping from above can be caught and guided to the drain opening 15 and drained into it, as a result of which the cooking chamber floor 4 of the cooking appliance is wetted to a much lesser extent by fat.
  • the bottom 4 of the cooking chamber 3 does not have to be cleaned as intensively, which makes cleaning the cooking chamber 3 much easier.
  • the drain opening 15 is formed, to which a cooking chamber drain 33 is connected, which extends on the underside of the cooking chamber 3 up to a siphon device 35 and opens into it.
  • the siphon device 35 has a siphon container 36 in which a water seal 37 is located.
  • the siphon tank 36 has a bulkhead 41 provided, which extends into the water seal 37.
  • an odor trap is formed opposite the cooking appliance outlet 43, which is connected to the drain duct of the house.
  • a drain channel 44 from the siphon container 36 opens into this (not shown).
  • a water supply 45 is shown schematically, which is supplied with fresh water according to arrow 47 , it being possible for this fresh water to be fed into the siphon container 36 via a water supply line 49 .
  • a drain pump 51 is provided, to which a drain line 53 is connected, via which the water seal 37 can be pumped out into the drain channel 44.
  • fresh water can be fed into the siphon container 36 via a water supply line 49 of the water supply 37 to rebuild the water reservoir.
  • the cooking appliance 1 , T shown schematically in FIG. 4 has an automatic cleaning device for the cooking appliance, which includes a supply line 55 with which liquid can be introduced from the water reservoir 37 into the cooking chamber 3 via a circulating pump 57 .
  • the water template 37 is used to condense exhaust air, which is fed via the cooking chamber drain 33 to the siphon device 35, with corresponding vapor components also reaching the water template 37 and hitting it. Therefore, the water reservoir 37 is emptied by means of the drain pump 51 and fresh water is supplied via the water supply line 49 to carry out the automatic cleaning of the Garge rats. This can then serve as a starting liquid for automatic cleaning and by means of the circulating pump 57 to the cooking chamber 3 if necessary. be supplied multiple times.
  • the cooking appliance 1, T has a fat collecting device 59 which has a fat collecting container 61 which, as can be seen in FIG. 4, is arranged below the cooking chamber drain 33 and is preferably welded to it.
  • Other connection options that create a permanent connection between the cooking chamber drain 33 and the fat collecting container 61 are within the scope of the invention.
  • FIG. 5 in which a part of the grease collecting device 59 according to the invention is shown in a perspective view.
  • the cooking space drain 33 has a cooking space drain inlet 34 with a connecting flange 38 which can be screwed onto the cooking space floor 4 .
  • the fat collecting container 61 which is welded to the tubular cooking space drain 33 in the illustrated embodiment, to which the invention is not limited, is located near the cooking space drain inlet 34. As can be clearly seen from Fig. 5, the fat collecting container 61 has a ramp-shaped End section 62 on. Details on this are described further below.
  • the cooking chamber drain 33 ends in a connection opening 58 for connection to the siphon container 36 of the siphon device 35.
  • FIGS. 4 and 5 there is an opening 63 for a branch line 64 of the exhaust air from the cooking chamber 3 between the grease collection container 61 and the connection opening 58.
  • This opening 63 forms the beginning of the exhaust air branch line 64, which is a first section 65, a second section 67 and a third section designed as a connecting piece 69.
  • An exhaust air pipe, which leads to the exhaust air outlet 21 (FIGS. 1 to 3), can be connected to this connecting piece 69 .
  • the first section 65 of the exhaust air branch line 64 extends essentially horizontally or with a slight incline of up to 5°, preferably from 2° to 2.5°. This has the advantage that condensing steam from the exhaust air can flow back into the cooking chamber outlet 33 .
  • the adjoining second section 67 of the exhaust air branch line 64 preferably runs at a similar or equal slope to the first section 65. Condensate and, if appropriate, fat that has not solidified can also flow back from there. Furthermore, cleaning agent which has penetrated into these sections 65 and 66 during the evacuation cleaning agent flows back from the cooking chamber 3 via the cooking chamber drain 33 back into the cooking chamber drain 33 and then flows further into the siphon device 35.
  • the fat collecting device 59 also includes the liposuction line 73 , which preferably opens out in the lower area of the fat collecting container 61 or creates the possibility for the fat-water mixture collected in the fat collecting container 61 to be able to flow off into the liposuction line 73 . This is supported by the fact that the fat suction line 73 extends at a slight incline of 1° to 5°, preferably of 1.5° to 2°.
  • FIG. 6 shows a perspective view of the rear side 10, only partially shown, of the cooking appliance 1 or 1'.
  • the liposuction line 73 extends beyond the back 10 of the cooking appliance and is connected to a suction pump 77 via a connecting line 75 or a connecting tube section 75 .
  • the suction pump 77 is used to suck off the fat-water mixture from the fat collection container 61 and to convey this mixture via a fat discharge line 82 into a fat collection container 95 (see FIG. 7a), such as a canister, collection bin, etc.
  • the suction pump 77 is connected to the device control via a corresponding control and supply cable 79, the cable 79 extending from the suction pump 77 via an opening 81 in the back 10 of the cooking appliance to the device control.
  • the fat discharge line 82 has a riser pipe 83 which is held on the back 10 of the cooking appliance and extends essentially vertically upwards.
  • This riser pipe 83 is followed by a discharge pipe 85 of the grease discharge line 82, which extends essentially horizontally in the exemplary embodiment and at the end of which a check valve 87 is provided for shutting off the grease discharge line 82.
  • a corresponding connecting hose 96 can then be attached to the end of the discharge pipe 85 and/or connecting pipe section to the fat collection container for the collected fat or fat-water mixture, as shown in Fig. 7a.
  • the cooking appliance 1, V comprises a cleaning device with which at least the liposuction line 73 and the fat collection container 61 can be flushed through in the opposite direction to the liposuction device in order to remove both residues of the fat-water mixture and residues of the cleaning agent that has penetrated the cooking appliance during the cleaning process to be removed so that contamination of the extracted fat or fat-water mixture can be avoided as far as possible during the next liposuction procedure.
  • a water supply line 89 extends from the water supply line 45 (FIG. 4) through the opening 90 in the rear wall 10 of the cooking appliance.
  • This water supply line 89 opens into the riser pipe 83 above the suction pump 77.
  • the fat collecting device 59 can be cleaned and flushed from above the suction pump 77 through the riser pipe 83, the connecting line 75, the fat suction line 73 and take place the fat collection container 61, from which, flow-encouraged by the ramp-shaped end portion 62, the flushing or flushed liq stechniksmenge is discharged via the cooking chamber drain 33 in the siphon device 35.
  • the suction pump 77 can have a shut-off device at its pump inlet 78 which prevents cleaning agent from the liposuction line 73 and the connecting line 75 from penetrating the suction pump 77 .
  • the water supply line 89 can open into the connecting pipe section 75 immediately in front of the pump inlet 78, from where flushing can take place up to the siphon device 35.
  • FIG. 6 A further exemplary embodiment of the cleaning device is shown in FIGS. 7a and 7b.
  • the cleaning device comprises the connecting hose 94 which is connected to the fat discharge line 82 , in particular to the check valve 87 .
  • the connecting tube 94 can be plugged onto a pipe section at a first end 94a and fixed by means of a clamp or the like, or fastened to the pipe section by means of a screw or bayonet connection.
  • the connecting hose 94 can be connected to the fat collection container 95 in order to discharge the fat in it.
  • the connecting hose 94 is detachably connected to the grease collection container 95 in order to be able to replace it if necessary.
  • a second end 94b of the connecting hose 94 can have a corresponding connection, e.g. in the form of a screw or bayonet connection.
  • the connecting hose 94 can also be designed as a water supply line and can be connected to a water source by means of a water supply line 96, for example a faucet, egg ner line or the like, as indicated schematically in FIG. 7b.
  • a water supply line 96 for example a faucet, egg ner line or the like, as indicated schematically in FIG. 7b.
  • the water supply line 89 is shown in dashed lines in FIGS. 7a and 7b, since it can be provided as an option, like other water supply lines, in order to enable flexible use or various cleaning options, e.g. in connection with the water supply 45.
  • the present invention is not limited to the illustrated embodiments be.
  • several water supply lines can be provided, of which at least one further one opens directly into the fat collection container 61 and/or the fat suction line 73 .
  • a multi-way valve can be provided in front of the pump inlet 78, with which water can be fed either into the connecting line 75 and the liposuction line 73 or into the suction pump 77 and the fat discharge line 82 connected thereto, one after the other or simultaneously.
  • the riser pipe 83 can be connected directly to the liposuction line 73 and the suction pump 77 can be arranged at the upper end of the riser pipe 83, specifically at a height that is above the height of the drain opening 15 of the cooking chamber 3. This prevents the cleaning liquid from penetrating as far as the suction pump 77 .
  • the discharge pipe 85 is then connected to the outlet of the suction pump 77 .

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Cookers (AREA)
  • Commercial Cooking Devices (AREA)

Abstract

La présente invention concerne un appareil de cuisson pour cuisine professionnelle se présentant sous la forme d'un four mixte à vapeur (1, 1'), comprenant une chambre de cuisson (3) pour la cuisson d'aliments à cuire, qui peut être disposé sur une pluralité de plans de cuisson (32) ou un appareil de rôtisserie, comprenant une chambre de cuisson pour la cuisson d'aliments à cuire, qui peut être disposé sur un support rotatif, comprenant un dispositif de chauffage pour chauffer l'atmosphère de la chambre de cuisson, un dispositif de commande d'appareil pour commander l'appareil de cuisson, et une sortie de la chambre de cuisson (33) située au-dessous d'un fond (4) de la chambre de cuisson (3) et servant à évacuer un mélange graisse-eau et des fractions gazeuses de l'atmosphère de la chambre de cuisson hors de la chambre de cuisson (3); la sortie de la chambre de cuisson (33) s'étendant à partir d'une ouverture de sortie (15) dans le fond (4) ou dans la zone de fond de la chambre de cuisson (3) jusqu'à un dispositif de siphon (35); un dispositif de collecte de graisse (59) utilisé comprenant au moins un récipient de collecte de graisse (61), au moins une conduite d'aspiration de graisse (73), au moins une pompe d'aspiration (77) et au moins une conduite d'évacuation de graisse (82); la conduite d'aspiration de graisse (73) s'étendant du récipient de collecte de graisse (61) jusqu'à la pompe d'aspiration (77); ladite pompe d'aspiration (77) étant conçue pour transporter le mélange graisse-eau aspiré par l'intermédiaire de la conduite d'aspiration de graisse (73) dans la conduite d'évacuation de graisse (82); et un dispositif de nettoyage étant conçu pour transporter de l'eau au moins par l'intermédiaire de la conduite d'aspiration de graisse (73) et du récipient de collecte de graisse (61) dans la sortie de chambre de cuisson (33) en direction du dispositif de siphon (35).
EP22731698.1A 2021-06-08 2022-06-07 Appareil de cuisson pour cuisine professionnelle doté d'un dispositif d'aspiration de graisse, et procédé pour faire fonctionner un tel appareil de cuisson à aspiration de graisse Pending EP4281708A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102021114666.6A DE102021114666A1 (de) 2021-06-08 2021-06-08 Gargerät für die Großküche mit Fettabsaugeinrichtung, Fettabsaugeinrichtung sowie Verfahren zum Betreiben eines solchen Gargeräts mit Fettabsaugung
PCT/EP2022/065374 WO2022258601A1 (fr) 2021-06-08 2022-06-07 Appareil de cuisson pour cuisine professionnelle doté d'un dispositif d'aspiration de graisse, et procédé pour faire fonctionner un tel appareil de cuisson à aspiration de graisse

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EP4281708A1 true EP4281708A1 (fr) 2023-11-29

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EP22731698.1A Pending EP4281708A1 (fr) 2021-06-08 2022-06-07 Appareil de cuisson pour cuisine professionnelle doté d'un dispositif d'aspiration de graisse, et procédé pour faire fonctionner un tel appareil de cuisson à aspiration de graisse

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US (1) US20240027074A1 (fr)
EP (1) EP4281708A1 (fr)
DE (1) DE102021114666A1 (fr)
WO (1) WO2022258601A1 (fr)

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DE102022132275A1 (de) 2022-12-06 2024-06-06 Miele & Cie. Kg Gareinrichtung und Verfahren zum Betreiben
DE102022005105A1 (de) 2022-12-06 2024-06-06 Miele & Cie. Kg Gareinrichtung und Verfahren zum Betreiben

Family Cites Families (8)

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Publication number Priority date Publication date Assignee Title
DE8131827U1 (de) 1981-10-31 1983-04-14 Meister, Siegfried, 8910 Landsberg Vorrichtung zur waermebehandlung von nahrungsmitteln mittels eines dampf-luft-gemisches
US6213002B1 (en) 1999-11-12 2001-04-10 Thermaco, Inc. Cooking apparatus with grease removal system
ES2287836T3 (es) 2005-04-29 2007-12-16 MKN MASCHINENFABRIK KURT NEUBAUER GMBH & CO. Aparato de cocinado con una salida del recinto de cocinado y un sifon.
DE102006031581B4 (de) * 2006-07-03 2010-09-23 Wiesheu Gmbh Vorrichtung zur Wärmebehandlung von Lebensmitteln mit Fettabtrennung
IT1393385B1 (it) * 2009-03-19 2012-04-20 Angelo Grandi Cucine Societa Per Azioni Impianto per la pulizia di apparati di cottura
US8997730B2 (en) 2011-11-29 2015-04-07 Alto-Shaam, Inc. Grease handling apparatus for closed system oven
US9895721B2 (en) 2015-10-29 2018-02-20 Alto-Shaam, Inc. Rotisserie oven with shooter tube cleaning system
US10859273B2 (en) * 2017-02-07 2020-12-08 Alto-Shaam, Inc. Rotisserie oven with improved trap system

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US20240027074A1 (en) 2024-01-25
DE102021114666A1 (de) 2022-12-08

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