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EP2003401A2 - Unité de dispositif de ventilateur d'appareil de cuisson - Google Patents

Unité de dispositif de ventilateur d'appareil de cuisson Download PDF

Info

Publication number
EP2003401A2
EP2003401A2 EP08104258A EP08104258A EP2003401A2 EP 2003401 A2 EP2003401 A2 EP 2003401A2 EP 08104258 A EP08104258 A EP 08104258A EP 08104258 A EP08104258 A EP 08104258A EP 2003401 A2 EP2003401 A2 EP 2003401A2
Authority
EP
European Patent Office
Prior art keywords
air
unit
cooking chamber
cooking
passage
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.)
Ceased
Application number
EP08104258A
Other languages
German (de)
English (en)
Other versions
EP2003401A3 (fr
Inventor
Margit Andreas
Franz Brunner
Peter Kellermann
Peter Mallinger
Dan Neumayer
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.)
BSH Hausgeraete GmbH
Original Assignee
BSH Bosch und Siemens Hausgeraete GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by BSH Bosch und Siemens Hausgeraete GmbH filed Critical BSH Bosch und Siemens Hausgeraete GmbH
Publication of EP2003401A2 publication Critical patent/EP2003401A2/fr
Publication of EP2003401A3 publication Critical patent/EP2003401A3/fr
Ceased legal-status Critical Current

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Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • 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

Definitions

  • the invention is based on a cooking appliance fan device unit according to the preamble of claim 1.
  • a fan device for an oven which is provided for heating a baking chamber by means of a blowing of a heated air in the baking chamber.
  • the object of the invention is in particular to provide a Garögebläsevoriquessech for a generic blower device with improved properties in terms of flow conditions in a cooking chamber.
  • a Garellagebläsevoriquessaku having an air guide unit, which is provided for guiding an air flow to at least one passage opening of a cooking chamber air passage unit.
  • a "cooking chamber passage unit” should be understood as meaning, in particular, a unit which is provided for passing an air stream to be injected into a cooking chamber.
  • the cooking chamber passage unit forms a cooking space bounding the cooking space, wherein the passage opening opens directly into the cooking space.
  • the cooking appliance fan device unit comprises a cooking chamber air passage unit which has a wall unit which is provided to form a cooking chamber rear surface delimiting a cooking space from which a passage opening is recessed.
  • a "cooking space rear surface” should be understood as meaning, in particular, an area be arranged in the assembled state of the cooking chamber with respect to a cooking chamber opening for introducing a food to be heated in the oven.
  • the cooking space rear surface is aligned perpendicular to an insertion direction for insertion of a food support in the cooking chamber.
  • the cooking chamber air passage unit is provided to cover a fan body for generating an air flow.
  • the cooking space rear surface preferably has at least one opening for sucking in air from the cooking space. Due to the recess of a passage opening in the cooking space rear surface particularly advantageous cooking results can be achieved.
  • the air guiding unit has at least two air ducts to at least two passage openings of a cooking chamber passage unit, whereby a particularly effective heat distribution in a cooking chamber can be achieved.
  • An air duct "to" a passage opening is to be understood in this context, in particular an air duct, which opens into the passage opening. This advantageously joins an air duct forming the air duct to an opening edge of the passage opening.
  • the cooking appliance blower unit comprises a cooking chamber passage unit having a plurality of passage openings, and if for at least a majority of passage openings, an air passage for directing an air flow to each passage opening is provided.
  • a "predominant number" of passage openings should be understood to mean a number which represents at least half, advantageously at least three quarters and preferably at least nine tenths of the total number of passage openings of the cooking chamber passage unit. It is particularly advantageous if, in each case, a different air duct of the air-guiding unit is provided for each passage opening of the cooking chamber air passage unit.
  • the cooking chamber passage unit preferably has at least four passage openings in order to achieve a particularly effective cooking operation.
  • the air guiding unit has at least one air duct, which is provided, a passage direction for an air flow through a passage opening a Garraum povertytechnik pretend, which is oriented substantially horizontally in a basic installation position, whereby a directed to an improved cooking result air inlet into a cooking chamber can be easily achieved.
  • the orientation of a direction in a "basic installation position" should be understood in this context, in particular, an orientation that is present in an application of a cooking appliance, in which the Garellagebläsevorschiquessaku invention is used under normal conditions of use.
  • the passage direction is aligned parallel to a cooking chamber floor, which is oriented horizontally in the basic installation position.
  • a direction which is oriented “substantially” horizontally in particular a direction is to be understood which forms an acute angle of at most 15 °, in particular at most 10 ° and particularly preferably at most 5 ° with a horizontal plane.
  • a "passage direction" for an air flow through a passage opening is to be understood in particular a direction in which the air flow flows through the passage opening.
  • the air guiding unit has at least one air duct which has an air duct section with a straight main extension over at least a substantial part of the length of the air duct, which defines a substantially horizontally oriented flow direction for an air flow.
  • the air duct section defines a flow direction, which is uniform over the air duct section, for an air flow which corresponds to the direction perpendicular to the cross-sectional surfaces.
  • a "substantial part" of the length of the air duct should in particular be understood to mean at least 50%, advantageously at least 75%, and preferably at least 90%, of the entire length of the air duct.
  • the air guiding unit preferably has at least four air ducts, each having at least a substantial part of its length of the air duct Air duct section having a straight main extension, which defines a substantially horizontally oriented flow direction for an air flow.
  • the cooking appliance fan device unit comprises a cooking chamber air passage unit which has at least two passage openings, which are viewed in a basic installation position spaced in the vertical direction, whereby an effective distribution of a blown into a cooking chamber air can be achieved.
  • Two passage openings which are "vertically spaced” are to be understood as meaning two passage openings, for which a horizontally oriented plane can be imagined, the passage openings being arranged on both sides of the plane.
  • a particularly advantageous air distribution in the cooking chamber can be achieved if the cooking chamber passage unit has a wall unit which is provided to form a cooking chamber defining a cooking space, and which comprises at least four passage openings, which are each arranged in a different quadrant of Garraum formation.
  • a first passage opening for blowing out an air flow into a first cooking area of a cooking chamber and a second passage opening for blowing out an air flow into a second cooking area of a cooking space are provided and that the cooking areas are separated by at least one food support level.
  • the air-conduction unit can advantageously achieve a uniform distribution of heat to different cooking areas.
  • a "food support level” is to be understood in particular a level of the cooking space, in which a food support can be arranged in a cooking operation. This level is preferably determined by a holding and / or guiding means for holding and / or guiding the food support in the plane.
  • a receiving area for receiving a rotary blower body is provided and the air-guiding unit has at least one spoiler wall, which extends bent in the direction of rotation of a recorded blower body.
  • These can be reduced in a particularly effective manner if the air conduction wall adjoins an air duct to a passage opening of a cooking chamber air passage unit. In this case, an air flow in the immediate vicinity of the fan body can be detected.
  • turbulence moreover, a high efficiency in a cooking operation can be achieved, whereby the use of low-power and low-speed engines is made possible.
  • a compact embodiment of the air guiding unit can furthermore be achieved if the air guiding unit has a base wall and at least one one-piece spoiler wall which rises from the base wall and cooperates with the base wall to form at least two air ducts.
  • the base wall advantageously forms a support surface, in particular a plate-shaped support surface, which serves to support the Luftleitwandung and in particular of at least a second Heilleitwandung.
  • the cooking appliance fan device unit comprises a cooking chamber wall unit which is intended to delimit a cooking chamber and which has a receiving region which is provided for receiving the air guide unit.
  • the cooking chamber wall unit preferably forms a cooking chamber rear surface in cooperation with a cooking chamber passage unit covering the air guiding unit.
  • the cooking chamber passage unit can be surrounded by the cooking chamber wall unit, preferably completely surrounded.
  • the receiving region can be, for example, an opening recessed from the cooking chamber wall unit or a cavity formed from the cooking chamber wall unit.
  • the air guide unit has a base wall, which is inserted in the mounted state in the receiving area and are attached to which shipsleitwandungen to form air ducts.
  • the base wall in cooperation with a cooking chamber passage unit, delimits a heating space in which, in the installed state, at least one heating element and one fan body are arranged.
  • the cooking chamber wall unit forms a deflection means for deflecting an air flow before it passes through a passage opening.
  • the air guide unit has at least one one-piece Lucasleitwandung that defines an airflow-free space in the assembled state in cooperation with the cooking chamber wall unit.
  • the air-guiding unit has at least one air duct for guiding an air flow and a fluid which forms a transverse surface arranged in the air duct.
  • a transverse surface is to be understood as meaning, in particular, a surface which, when projected onto the cross-sectional area of the air channel enclosing the center of the fluid, has a two-dimensional extent.
  • the transverse surface with this cross-sectional area forms an angle which is at most 45 °, advantageously at most 20 ° and preferably at most 10 °.
  • the transverse surface and the cross-sectional area have the same orientation.
  • a "fluid” is to be understood as meaning a means which serves for a purposeful change of at least one flow characteristic of an air stream flowing in the air duct.
  • the fluid may be designed as a means for equalizing different, spatially distributed flow velocities in the air duct.
  • Flow velocities of an air flow in the air duct can be compensated for particularly simply if the transverse surface has a contour which varies in the air duct cross section.
  • a contour matched to a swirl effect of the blower body can be achieved if the contour is configured in a staircase shape.
  • the fluid is arranged in the edge region of a passage opening, whereby a particularly homogeneous air flow can be achieved as it flows through the passage opening.
  • a passage opening should in particular be understood to mean an area which has at least one passage opening edge and is made up of points which each have a minimum distance to the passage opening edge of not more than 30%, advantageously not more than 20% and preferably not more than 15% of the total extent of the passage opening edge exhibit.
  • FIG. 1 shows a trained as an oven cooking device 10.
  • This has a cooking chamber 12, in which a cooking food to be heated is arranged.
  • the cooking chamber 12 is bounded by means of a cooking chamber wall unit 14 shown schematically in the figure and, in the closed state shown, by means of a cooking chamber door 16 which closes a cooking chamber opening for introducing the food.
  • the cooking chamber wall unit 14 comprises a cooking chamber bottom 18, which in a conventional Operation of the cooking appliance 10 by an end user is oriented substantially horizontally.
  • the cooking chamber wall unit 14 has a rear wall 22 which forms a vertically aligned cooking chamber rear surface 24 arranged opposite the cooking chamber opening.
  • the cooking space wall unit 14 includes side walls, each one in FIG. 2 form visible cooking chamber side surface 20.1 and 20.2, which extends vertically and perpendicular to the cooking space rear surface 24.
  • the cooking chamber wall unit 14 is in FIG. 1 shown in a schematic view in which the cooking chamber 12 bounding Garraum lake are flat as surfaces of an idealized cuboid. Like in the FIG. 3 can be seen, these Garraum vom each have a relief, such as surveys and / or depressions have.
  • the orientation of the corresponding planar cooking chamber surface of the simplified representation is under the orientation of a Garraum configuration FIG. 1 Understood.
  • aligning a surface relative to a cooking chamber surface aligns the surface relative to the corresponding planar cooking chamber surface of the simplified illustration FIG. 1 Understood.
  • the cooking chamber 12 is in a front view in FIG. 2 shown in more detail. There are the opposite Garraumen vom 20.1, 20.2, see the cooking space rear surface 24 and a parallel to the cooking chamber 18 aligned cooking chamber top surface 26.
  • the cooking chamber 12 has three food support levels 28.1 to 28.3, which each extend parallel to the cooking chamber bottom 18 and arranged vertically above one another in the vertical direction 30 and are shown schematically in dashed lines in the figure.
  • An intermediate food support level 28.2 is arranged above a lower cooking utensil level 28.1 directly facing the cooking chamber floor 18, and a upper food support level 28.3 directly facing the cooking chamber top surface 26 is arranged above the intermediate food support level 28.2.
  • Gargutaebenen 28 each not shown in detail Gargutá, such as a baking tray or a grid can be arranged.
  • the cooking appliance 10 is provided with three Garguta operationsakuen 32.1 to 32.3, which are each attached to the two opposite Garraumcondition vom 20.1, 20.2 and each associated with a food support level 28.1 to 28.3.
  • the Garguta operationsakuen 32.1 to 32.3 are used to insert a food support in an insertion direction 33 which is aligned perpendicular to the cooking space rear surface 24.
  • FIG. 2 shows the cooking chamber 12 in its basic installation position.
  • the view shown corresponds to the view of the cooking chamber 12, as it can be perceived by an observing through the cooking chamber opening end user of the cooking appliance 10 under normal operating conditions.
  • the cooking chamber side surfaces 20 and the cooking chamber rear surface 24 are vertically aligned.
  • the cooking chamber bottom 18, the food support levels 28 and the cooking chamber top surface 26 are aligned horizontally.
  • the terms "top”, “bottom”, “side”, etc. refer to this basic installation position shown in this text.
  • the term “front” refers to the area of the cooking chamber opening. In particular, when inserting a food support in the cooking chamber 12 in the insertion direction 33 of the food support "pushed from front to back". Further, the terms “left” and “right” refer to the view of FIG FIG. 2 , in which the cooking chamber 12 is viewed from the cooking chamber opening.
  • the cooking appliance 10 has a Garellagebläsevoriques, which is intended to blow a heated air flow in the cooking chamber 12, whereby the temperature in the cooking chamber 12 can be increased to a suitable cooking for a cooking temperature.
  • the cooking appliance fan device has a cooking appliance fan device unit 34, of which a cooking chamber air passage unit 36 can be seen in the figure. This is provided for the production of an air exchange between the cooking chamber 12 and one of the cooking chamber opening from behind the cooking air passage unit 36 arranged heating chamber 38.
  • the boiler room 38 is in FIG. 5 shown in more detail.
  • the cooking chamber passage unit 36 has a wall unit 40 formed as a baffle wall, which is designed as a plate-shaped component made of sheet metal. This wall unit 40 is attached to the rear wall 22, such as by means of a screw connection, and forms in cooperation with the rear wall 22, the cooking space rear surface 24.
  • the wall unit 40 is enclosed along its circumference by the rear wall 22 of the cooking space wall unit 14.
  • suction openings 42 are recessed from the wall unit.
  • suction openings 42 are recessed, which are provided for sucking an amount of air from the cooking chamber 12 out and into the heating chamber 38 inside.
  • the suction openings 42 which in FIG. 3 are shown in detail, 24 are arranged centrally in the cooking space.
  • the suction openings 42 are arranged in a suction region of the wall unit 40, which extends in a disk shape around the center of the cooking space rear surface 24.
  • the diameter of the intake area is between a quarter and a half of the longitudinal extent of the wall unit 40th
  • passage apertures 44, 48, 52 are cut out of the cooking-chamber passage unit 36, through which an air stream is blown into the cooking chamber 12 during a cooking appliance operation.
  • the cooking chamber passage unit 36 has passage openings 44.1, 44.2, which are arranged in a lower half of the cooking space rear surface 24. These passage openings 44 are arranged in each case in the region of a vertical edge of the wall unit 40 on both sides of the suction openings 42.
  • a passage opening is arranged "in the region" of an edge when it is arranged in a partial region of the wall unit 40, which is bounded by the edge and a parallel to the edge line of the wall unit 40, the distance to the edge of a maximum of a quarter of Longitudinal extent of the wall unit 40 has.
  • passage openings 48.1, 48.2 provided in an upper half of the cooking space rear surface 24, which are also arranged in each case in the region of a vertical edge of the wall unit 40 on both sides of the suction openings 42.
  • the pairs of passage openings 44 and 48 are separated by the projection of a food support level 28, in particular the intermediate food support level 28.2, in the horizontal direction on the cooking space rear surface 24. In this case, the pairs of passage openings 44, 48 are arranged on both sides of this projection line.
  • this projection line corresponds to the horizontal bisector of the cooking chamber rear surface 24.
  • the passage openings 48 are spaced from the passage openings 44 in the vertical direction 30. At least one air passage opening 44 or 48 is arranged in each quadrant of the cooking space rear surface 24.
  • the passage openings 44.1, 44.2 are arranged symmetrically with respect to each other with respect to the vertical bisectors of the front of the wall unit 40 forming the cooking space rear surface 24.
  • the passage openings 48.1, 48.2 are arranged symmetrically relative to one another with respect to these vertical side bisectors.
  • the cooking chamber air passage unit 36 also has passage openings 52.1, 52.2, which are arranged in the region of the lower edge of the wall unit 40. Through these passage openings 52, an air circulation in a cooking region of the cooking chamber 12 is produced, which is arranged below the lower food support level 28.1.
  • FIG. 3 shows a perspective view of the rear wall 22 of the cooking chamber wall unit 14, on which the cooking chamber passage unit 36 is mounted.
  • the wall unit 40 of the cooking chamber passage unit 36 is provided with fastening means 54, which are designed in particular as screw receptacles. These are mounted in a portion of the wall unit 40, which overlaps the rear wall 22 in the horizontal direction.
  • the suction openings 42 are recessed. These are formed as a circular segment-shaped slots.
  • Behind the intake openings 42 in the boiler room 38 is an in FIG. 5 illustrated blower body 66 is arranged.
  • the passage openings 44, 48 can be seen, which are each designed as a vertically extending slot.
  • the passage openings 52 in the lower edge region of the wall unit 40 each extend in the horizontal direction.
  • the cooking appliance fan device In one operation of the cooking appliance fan device, air is sucked in centrally from the cooking chamber 12 through the suction openings 42 with respect to the cooking space rear surface 24 and, after being heated, is blown through the passage openings 44, 48, 52 into the cooking space 12.
  • the cooking appliance fan device unit 34 is provided with an air guide unit 56, which serves to distribute a sucked amount of air to the passage openings 44, 48, 52.
  • the air guide unit 56 and the distribution of the amount of air to the individual passage openings 44, 48, 52 within the heating chamber 38 are based on the FIGS. 4 and 5 described in more detail.
  • FIG. 4 shows the air guide unit 56 of the Garellagebläsevoriquesstician 34 in a front view. This view is the same as the view FIG. 2 , The orientation of the air guiding unit 56 shown corresponds to the orientation of the in FIG. 2 To clarify this orientation, the cooking chamber bottom 18 is shown in dashed lines below the air guide unit 56.
  • the air-guiding unit 56 In the mounted state, the air-guiding unit 56, viewed from the cooking chamber opening, is arranged behind the cooking-chamber air-permitting unit 36.
  • the air guide unit 56 has a base wall 58, which is formed as a plate-shaped component made of sheet metal. This is in the assembly in one inserted on the rear wall 22 receiving portion 60 inserted (see FIG. 5 ).
  • the base wall 58 has a plate surface 62 facing the cooking chamber 12, which has the orientation of the cooking space rear surface 24 in the mounted state of the cooking appliance 10. From the base wall 58, a circular opening is recessed, which serves as a receiving area 64 for receiving a in FIG. 5 shown blower body 66 is formed.
  • the air baffle 56 further includes a set of baffles 68, 70, 72, 74, 76, 78 fixed to the plate surface 62.
  • the Lucasleitwandept 68 to 78 are each formed as a wall part of sheet metal, which is perpendicular to the plate surface 62, ie in the basic installation position in the horizontal direction, rises.
  • the Lucasleitwandungen 68 to 78 form a number of air channels 80, 82, 84, 86, 88, 90, each one of in FIG. 3 shown passage openings 44, 48, 52 of the cooking chamber passage unit 36 are assigned.
  • a different air duct 88, 82, 90, 80, 84 and 86 is provided which serves to direct an air flow to this passage opening.
  • the number of air passages of the air guide unit 56 corresponds to the number of passage openings of the cooking chamber air passage unit 36.
  • the air passages 80 to 90 are respectively formed by the plate surface 62 of the base wall 58, two air guide walls of the set of air guide walls 68 to 78 and the cooking chamber air passage unit 36.
  • the plate surface 62 and the cooking chamber air passage unit 36 serve as a rear wall or front wall of the air ducts 80 to 90, while a Heilleitwandung serves as a vertical to the rear wall and front wall side guide for at least one of the air ducts 80 to 90.
  • at least one air channel 80, 82, 84, 86, 88 or 90 is formed in each quadrant of the plate surface 62.
  • the air guide unit 56 has a first, top air guide wall 68, which is arranged above the receiving area 64. It extends from a first, left side edge 92 of the base wall 58 to a second, the first side edge 92 opposite the right side edge 94 of the base wall 58.
  • the Luftleitwandung 68 may be executed interrupted.
  • the air guide wall 68 has a straight section 68.1, which, starting from the first side edge 92, extends horizontally in the direction of the receiving region 64. This section 68.1 merges into a curved section 68.2.
  • This section 68.2 extends above the receiving area 64 parallel to the circumference of the circular receiving area 64 over an angular range of about 90 °.
  • the curved section 68.2 merges into a straight section 68.3, which extends horizontally in the direction of the second side edge 94.
  • the baffle 68 extends from the upper left quadrant to the upper right quadrant of the plate surface 62.
  • the air guide unit 56 has five further air guide walls 70 to 78 which, starting from the first, uppermost air guide wall 68, are described around the receiving area 64 in the counterclockwise direction.
  • the air guide unit 56 is provided with a second, intermediate air guide wall 70 which is fixed in the upper half and in the lower half of the plate surface 62. It has an outgoing from the side edge 92 and extending in the direction of the receiving portion 64 straight portion 70.1, which is offset relative to the straight portion 68.1 of the first Beerleitwandung 68 over a distance S in the vertical direction 30 down and parallel to this.
  • This section 70.1 merges into another straight section 70.2, which forms an obtuse angle to the straight section 70.1.
  • This continues in a section 70.3 which runs parallel to the circumference of the receiving region 64.
  • This section 70.3 is followed by another section 70.4, which extends in the direction of the side edge 92 in the horizontal direction.
  • the air guide unit 56 has a third air guide wall 72, which is fastened in the lower left quadrant of the plate surface 62.
  • This Gutleitwandung 72 has a starting from the side edge 92 and extending in the direction of the receiving portion 64 straight portion 72.1, which is offset relative to the straight portion 70.4 of the second shipsleitwandung 70 over a distance T in the vertical direction downwards and parallel thereto. This merges into a curved section 72.2, which extends bent in the direction of a lower edge 96 of the base wall 58.
  • the second Heilleitwandung 70 forms in cooperation with the first Luftleitwandung 68, a first air passage 80, which is for directing an air flow to the passage opening 48.2 (see Figures 2 and 3 ) is provided.
  • the Heilleitwandungen 68, 70 each serve as a side guide of the air channel 80.
  • the main extension direction of the straight sections 68.1, 70.1 which corresponds to the longitudinal direction of the sections 68.1, 70.1, there a straight main extension direction of the air duct 80, which is aligned horizontally.
  • the flow direction of the air channel 80 is aligned horizontally.
  • the second Heilleitwandung 70 forms in cooperation with the third shipsleitwandung 72 a second air channel 82, which is provided for directing an air flow to the passage opening 44.2.
  • the Heilleitwandungen 70, 72 namely the sections 70.4 and 72.1, each serve as a lateral guide of the air channel 82, which thus has a horizontal main extension direction.
  • the Heilleitwandung 70 which is designed as a one-piece component, serves as a side guide 98 of the first air passage 80 and as a side guide 100 of the second air channel 82nd
  • the distances S and T correspond to the vertical extension of the air duct 80 and 82, respectively. They may be identical or different. In the embodiment shown, the distance S is greater than the distance T formed. The distances S and T also correspond to the vertical extent of the slot-shaped openings 48.2 and 44.2.
  • the third Gutleitwandung 72 forms in cooperation with a fourth Heilleitwandung 74 an air passage 84 which is provided for guiding an air flow to the passage opening 52.1 and a vertically downward flow direction.
  • the fourth air guide wall 74 has a main portion 74. 1, which is arranged to the right of the third air guide wall 72 and extends parallel to the circumference of the receiving area 64. Further, the main portion 74.1 extends from the lower left quadrant to the lower right quadrant of the plate surface 62. Both ends of the main portion 74.1 merge into a downwardly directed portion 74.2 and 74.3, respectively extending at least to the lower edge 96 of the base wall 58.
  • the air guide unit 56 is further provided with a fifth Heilleitwandung 76, which forms an air passage 86 in cooperation with the right portion 74.3 of the fourth shipsleitwandung 74, which serves to direct an air flow to the passage opening 52.2 and a vertically downward flow direction.
  • the fifth baffle 76 is attached to the right of the fourth baffle 74 in the lower right quadrant of the plate surface 62 and has a first portion 76.1 which extends vertically upward from the lower edge 96 of the base 58. This section 76.1 follows a horizontally oriented section 76.2, which runs in the direction of the right side edge 94 of the base wall 58.
  • This straight section 76.2 of the fifth Lucasleitwandung 76 serves as a side guide of an air channel 88, which serves to direct an air flow to the passage opening 44.1. This is done in cooperation with a sixth Heilleitwandung 78, which has a parallel to the section 76.2 of the fifth Heilleitwandung 76 extending straight section 78.1.
  • the air channel 88 has over its entire length a straight main extension direction, which defines a horizontally oriented flow direction for an air flow to the passage opening 44.1.
  • the section 78.1 of the baffle 78 which serves as a lateral guide of the air duct 88, merges into a curved section 78.2, which extends parallel to the circumference of the receiving area 64 over the lower half and the upper half of the plate surface 62.
  • This section 78.2 merges into a straight and horizontally oriented section 78.3 that extends toward the right side edge 94.
  • the sixth Heilleitwandung 78 which is formed as a one-piece component, also serves as a side guide of an air passage 90, which is provided for directing an air flow to the passage opening 48.1.
  • This air duct 90 is formed by the portion 78.3 in cooperation with the horizontal portion 68.3 of the first Heilleitwandung 68.
  • the air channel 90 has a main extension direction, which is aligned horizontally.
  • the shipsleitwandiers 68 to 78 each have a portion 102 which extends beyond the edge of the base wall 58 also and serves to rest against the rear wall 22, as the FIG. 5 can be seen.
  • blown air heating element 104 designed as a heating element is also provided. This is designed as a tubular body, which is wound around the receiving region 64 in the mounted state of the cooking appliance 10.
  • the radiator 104 penetrates the base wall 58 through two openings which are recessed in the upper left quadrant of the plate surface 62.
  • the arrangement of the radiator 104 in the assembled state of the cooking appliance 10 is shown schematically by dashed lines.
  • FIG. 5 shows the rear wall 22 of the cooking chamber wall unit 14 and the air guide unit 56 in the perspective view of FIG. 3 ,
  • FIG. 5 shown arrangement corresponds to in FIG. 3 shown arrangement in which the cooking chamber passage unit 36 has been removed.
  • An embodiment variant of the air-guiding unit 56 is shown, the only in the design of the Lucasleitwandungen and the arrangement of the connection points of the radiator 104 in the lower right quadrant of the plate surface 62 of the in FIG. 4 shown embodiment differs.
  • the rear wall 22 forms a receiving area 60, in which the air guiding unit 56 is arranged.
  • the receiving area 60 is a recessed area relative to the cooking space rear surface 24, which is rectangular in shape.
  • the rear wall 22 has a first surface portion 106, which extends vertically in the basic installation position and is provided for placing the cooking chamber passage unit 36. Adjoining this portion 106 is a rearwardly extending bevel 108, which forms an angle with the surface portion 106 and is oriented vertically in the basic installation position. Thus, an edge 110 of the rear wall 22 is formed, which surrounds the receiving area 60. This edge 110 may be an angular or a rounded edge.
  • the slope formed by the rear wall 22 serves in the air ducts 80 to 90 as deflection means 114, which serves to deflect a guided in the corresponding air duct air flow before it passes through a passage opening 44, 48 or 52.
  • the air channels 80, 82, 88, 90 have a main extension, which is aligned horizontally and parallel to the cooking chamber rear surface 24 in the basic installation position. This main extension is aligned horizontally and perpendicular to the insertion direction 33.
  • the deflection means 114 in the air ducts 80, 82, 88, 90 is designed to predetermine a passage direction 116 for the air flow guided in the corresponding air duct into which the air flow passes through the passage opening 48.2, 44.2, 44.1 or 48.1 of the cooking chamber passage unit 36 corresponding to the air passage flows (see FIG. 6 ).
  • the deflection means 114 each provide a passage direction 116, which is oriented horizontally counter to the insertion direction 33. The principle of air flow and deflection is based on FIG. 6 described in more detail.
  • FIG. 3 illustrates a view of the heating chamber 38, which is bounded by the base wall 58, the rear wall 22 of the cooking chamber wall unit 14 and the cooking chamber air passage unit 36 in the mounted state of the cooking appliance fan device.
  • the heating chamber 38 has air flow-free spaces 118 which are inaccessible to an air flow generated by the fan body 66. These airflow-free spaces 118 are formed by the base wall 58, the cooking chamber air passage unit 36 and by an interaction of one of the Lucasleitwandept 68 to 78 with the rear wall 22, with the slope 108. In particular, one of the air guide walls 68 to 78, in cooperation with the bevel 108, respectively encloses an air-flow-free space 118.
  • FIG. 6 shows a sectional view of the Garellagebläsevoriquessech 34 along a line VI in FIG. 3 ,
  • the principle of air flow and deflection is explained using the example of the air duct 88.
  • the following description also applies to the further air ducts of the air duct unit 56.
  • the cooking chamber 12 which is bounded by the cooking chamber wall unit 14, which has the cooking chamber side surface 20.1 and the rear wall 22, and the cooking chamber air passage unit 36 with the wall unit 40.
  • the rear wall 22 and the wall unit 40 form the cooking space rear surface 24.
  • the receiving area 60 can be seen, which is formed as a recess of the rear wall 22 to the rear.
  • the air guide unit 56 is received.
  • the base wall 58 is inserted in the receiving area 60.
  • the passage opening 44.1 of the cooking chamber passage unit 36 (see Figures 2 and 3 ) left out.
  • the air guide unit 56, the air duct 88 (see also FIG. 4 ), which has a horizontal in the basic installation position and perpendicular to the insertion direction 33 main extension direction.
  • This straight main extension direction defines a flow direction 120 of the air channel 88. It is the side guide of the air duct 88 forming Vietnameseleitwandung 78, namely to see the straight section 78.1.
  • the air duct 88 extends uninterrupted to the passage opening 44.1, and that opens into the passage opening 44.1.
  • the air channel 88 serves to generate an air flow generated by the fan body 66 in the main direction of extension of the air channel 88 horizontally and perpendicular to the insertion direction 33 rectify.
  • the air flow flowing in the direction of flow 120 is then deflected by means of the deflection means 114, which is formed by the slope 108 of the rear wall 22, in the passage direction 116, which is oriented horizontally counter to the insertion direction 33.
  • the air flow flows into the cooking chamber 12 in a direction which is aligned parallel to the cooking chamber side surfaces 20.
  • the air guiding unit 56 also has a fluid 122 which forms a transverse surface 124 projecting into the air passage 88.
  • the fluid 122 is based on the FIGS. 7 and 8th described in more detail.
  • FIG. 7 shows the air duct 88 in a sectional view taken along the line VII-VII in FIG FIG. 6 ,
  • the air duct 88 is fixed by means of the base wall 58, the wall unit 40 and the Lucasleitwandept 76, 78, namely the straight sections 78.1, 76.2, which are perpendicular to the plate surface 62 of the base wall 58 perpendicular.
  • the fluid 122 forms the transverse surface 124, which is oriented perpendicular to the flow direction 120 of the air channel 88.
  • the transverse surface 124 in the basic installation position is aligned vertically and parallel to the cooking chamber side surfaces 20.
  • the transverse surface 124 has a contour which varies in the air duct cross section. In particular, the transverse surface 124 has a stepped contour.
  • the transverse surface 124 forms a blocking surface for blocking the air duct 88, which in the basic installation position has a contour which varies with respect to a first coordinate of the air duct cross section. Therefore, the transverse surface 124 has a varying extent along a second coordinate of the air duct cross-section.
  • the first coordinate is assigned to the vertical direction 30 in the embodiment shown and in the basic installation position.
  • the second coordinate is assigned to a horizontal direction.
  • the transverse surface 124 has an extension in the horizontal direction, which varies along the vertical direction 30.
  • the transverse surface 124 comprises a locking surface which bears against the air guide wall 78 forming the upper side guide of the air duct 88 and has the maximum extension with respect to the second coordinate.
  • a blocking surface which is the minimum extension with respect to the second Coordinate has.
  • the transverse surface 124 serves, in particular, to compensate for inhomogeneities in the flow velocity of the air stream before passing through the passage opening 44.1.
  • FIG. 8 is a perspective view of the cooking chamber passage unit 36 with the passage opening 44.1 shown. It can be seen the rear surface 126 of the cooking chamber passage unit 36, which faces the base wall 58 of the air guide unit 56 in the assembled state of the cooking appliance 10.
  • the fluid 122 is attached to the cooking chamber air passage unit 36, in particular on the rear surface 126 thereof. It is designed as a wall part which extends parallel to the longitudinal extent of the passage opening 44.1. In an alternative embodiment, the fluid 122 may be attached to the air guide unit 56.
  • the fluid 122 is arranged in the edge region of the passage opening 44.1. In particular, the fluid 122 connects to an edge of the passage opening 44.1, to a passage opening edge extending vertically in the basic installation position.
  • FIG. 9 shows a sectional view through the air passage 82.
  • a fluid 128 is arranged, which forms a projecting in the air passage 82 transverse surface 130.
  • the transverse surface 130 differs from the transverse surface 124 by the configuration of its contour.
  • the transverse surface 130 forms a blocking surface, which rests against the air guide wall 70 forming the upper side guide of the air channel 82. This blocking surface extends over a fraction of the vertical cross-sectional extension of the air channel 82 and leaves the remaining portion of the air channel cross section for a flow of air flow completely free.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Baking, Grill, Roasting (AREA)
  • Structures Of Non-Positive Displacement Pumps (AREA)
EP08104258.2A 2007-06-15 2008-06-04 Unité de dispositif de ventilateur d'appareil de cuisson Ceased EP2003401A3 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE200710027640 DE102007027640A1 (de) 2007-06-15 2007-06-15 Gargerätegebläsevorrichtungseinheit

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EP2003401A2 true EP2003401A2 (fr) 2008-12-17
EP2003401A3 EP2003401A3 (fr) 2017-11-29

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Cited By (2)

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Publication number Priority date Publication date Assignee Title
FR2975470A1 (fr) * 2011-05-19 2012-11-23 Fagorbrandt Sas Four de cuisson comprenant une zone d'un compartiment de circulation d'air sans mise en circulation d'air par au moins un ventilateur
EP3546832A1 (fr) * 2018-03-27 2019-10-02 Steel S.R.L. Four de cuisine à alimentation hybride

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DE2557867C3 (de) * 1975-12-22 1979-11-08 Bosch-Siemens Hausgeraete Gmbh, 7000 Stuttgart Umluftofen
DE3377385D1 (en) * 1982-04-14 1988-08-18 Matsushita Electric Ind Co Ltd Hot air circulation type cooking device
US4722683A (en) * 1986-03-14 1988-02-02 Vulcan-Hart Corporation Rethermalization oven
US4892030A (en) * 1988-07-11 1990-01-09 The Grieve Corporation Airflow distribution system for discharging air from a thin plenum, and oven employing same
US5485780A (en) * 1993-02-26 1996-01-23 Food Automation Service Techniques, Inc. Rotisserie oven
FR2871556B1 (fr) * 2004-06-14 2006-07-28 Seb Sa Dispositif de chauffage d'un four a circulation d'air
RU2007111953A (ru) * 2004-08-31 2008-10-10 Шарп Кабусики Кайся (Jp) Духовой шкаф
US7468495B2 (en) * 2005-05-06 2008-12-23 Viking Range Corporation Multi-mode convection oven with flow control baffles
WO2007020584A1 (fr) * 2005-08-12 2007-02-22 Arcelik Anonim Sirketi Dispositif de cuisson

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Publication number Priority date Publication date Assignee Title
DE19831087A1 (de) * 1998-07-10 2000-01-13 Bsh Bosch Siemens Hausgeraete Backofen mit Luftleitblech

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2975470A1 (fr) * 2011-05-19 2012-11-23 Fagorbrandt Sas Four de cuisson comprenant une zone d'un compartiment de circulation d'air sans mise en circulation d'air par au moins un ventilateur
EP3546832A1 (fr) * 2018-03-27 2019-10-02 Steel S.R.L. Four de cuisine à alimentation hybride

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EP2003401A3 (fr) 2017-11-29
DE102007027640A1 (de) 2008-12-18

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