RU2807276C2 - Cooking system designed for use in kitchen - Google Patents

Abstract

FIELD: kitchen appliances.

SUBSTANCE: group of inventions relates to a kitchen workplace, namely to a kitchen cooking system. The cooking system is intended for use in a kitchen workplace and comprises a cooking support surface for holding the material being cooked, at least one heating unit located on the cooking support surface for holding the material being cooked for the purpose of heating the latter, and an exhaust device for removing kitchen fumes downwards. The exhaust device has at least one fan for extracting kitchen fumes, at least one inlet opening extending through the cooking support surface to retain the material being cooked, and an exhaust duct connecting at least one said inlet opening with at least one said fan. At least one said inlet opening is located at a distance from the edge area of the cooking support surface for holding the material to be boiled. The overall width of the cooking system is a maximum of 600 mm and the vertical installation height of the cooking system is a maximum of 250 mm.

EFFECT: improvements to the cooking system in the kitchen.

15 cl, 15 dwg

Description

This patent application claims priority over German patent application No. DE 102019202088.7, the contents of which are incorporated into this application by reference.

The present invention relates to a cooking system intended for use in a kitchen workplace (hereinafter, for brevity, also simply “cooking system”). In addition, the present invention relates to a kitchen workplace equipped with such a cooking system.

From WO 2012/146237 A1, an exhaust device for removing fumes is known that draws kitchen fumes downwards. This cooking system has an inlet through which kitchen fumes are discharged. To ensure efficient removal of kitchen fumes, this inlet is made in the central area of the cooking system. This is a disadvantage, since this arrangement of the inlet opening requires an increase in the installation space in the horizontal plane.

The purpose of the present invention is to improve the cooking system of a stove.

This goal is achieved by creating a cooking stove system having the features of claim 1 of the claims. According to the invention, it has been found that, in order to provide particular flexibility in embodiment and installation, a cooking system has a cooking support surface for holding the material to be cooked (hereinafter, for brevity, also "support surface"), at least one heating unit and an exhaust device for removing kitchen fumes ( (hereinafter, for brevity, “exhaust device”) at the bottom should have a width of no more than 600 mm. This type of cooking system provides beneficial use of kitchen space. In urban environments, where housing units are becoming increasingly smaller in size, a cooking system of this type can contribute to the profitable and comfortable use of living space, in particular by reducing the required working area, a particular advantage is that such a system can be contained in a housing with a maximum width of 600 mm, which significantly increases the freedom of choice of design solutions when planning a kitchen.

According to one aspect of the invention, the cooking system has at least two heating units, in particular at least three heating units, in particular at least four heating units. Heating units can be implemented in the form of radiant heating units, and/or induction heating units, and/or mass heating units, and/or Teppan heating units. The heating units can be configured to operate from electricity and/or from combustible gas.

According to one aspect of the invention, the overall width of the cooking system with the support surface, all heating units and the exhaust device, in particular with the fan and/or exhaust duct, has a width of not more than 600 mm, in particular not more than 580 mm, in particular not more than 560 mm, in particular not more than 500 mm, in particular not more than 400 mm, in particular not more than 350 mm, in particular not more than 300 mm. The total depth of the cooking system with the supporting surface, all heating units and the exhaust device, in particular with a fan and/or exhaust duct, is no more than 600 mm, in particular no more than 550 mm, in particular no more than 515 mm, in particular no more than 500 mm, in particular no more than 450 mm. According to one of the most preferred embodiments of the present invention, the total width of the system is not more than 560 mm and the total depth of the system is not more than 515 mm. The overall width of the system is understood to be its extent parallel to its front edge facing the user, in particular the edge of the supporting surface, in particular in the horizontal plane. The overall depth of the system is understood to be its extent perpendicular to its front edge facing the user, in particular the edge of the supporting surface, in particular in the horizontal plane.

According to one aspect of the invention, the ratio of the total depth of the system to its total width is at least 0.8, in particular at least 0.9, in particular at least 1.0, in particular at least 1.2, in particular according to at least 1.5, in particular at least 1.8.

According to another aspect of the invention, the hood has an inlet through which kitchen fumes are discharged. This supply opening can be located, for example, in close proximity to the edge region of the supporting surface, or at a distance from the latter.

The inlet opening may have a rounded plan, circular or non-circular, for example, oval or a polygonal shape, in particular a triangle, or a quadrangle, or a pentagon, or a hexagon.

According to one aspect of the invention, the inventive cooking system has power electronics elements for supplying electrical energy to the heating units. Preferably, said power electronics elements are arranged on at least one, in particular at least two, in particular at least three circuit boards. A separate power electronics circuit board can be provided for each heating unit. Preferably, at least one power electronics circuit board is designed to supply electrical energy to two heating units. All power electronics circuit boards can also be designed to supply electrical energy to two or more heating units. Preferably, the heating units are induction heating units. Accordingly, power electronics may contain induction generators. By arranging the power electronics elements on separate circuit boards, they can advantageously be arranged in a particularly compact manner, in particular allowing flexibility in relation to other components of the inventive cooker cooking system.

According to another aspect of the invention, at least one of the power electronics circuit boards is oriented vertically and/or at least one of the power electronics circuit boards is oriented horizontally. At least one of the power electronics circuit boards may be inclined toward a vertical or horizontal plane. As a result, with advantages, power electronics circuit boards can be arranged flexibly, saving installation space.

Preferably, at least one fan is provided for cooling the power electronics elements. Preferably, at least one fan is located on each power electronics circuit board. With this solution, the cooling of power electronics elements is particularly effective.

According to one aspect of the invention, at least two power electronics circuit boards are provided that are interconnected to transmit signals and/or power. This connection can be provided using flexible wires and/or rigid bars.

Preferably, a cooling element is provided in the power electronics, in particular on at least two, in particular on all power electronics circuit boards. This solution enables efficient cooling of a plurality of power electronics circuit boards using fewer fans, in particular only one fan.

Preferably, the power electronics are configured to power the heating units and the exhaust device, in particular the fans. The control panel for the exhaust fans can, for example, be integrated into the power electronics. In particular, the power electronics elements for powering the exhaust device can be located on the same circuit board as the power electronics elements for the heating units. This solution provides additional savings in installation space and can be implemented in a cost-effective manner. Preferably, the power electronics circuit boards are provided with at least one interface device for connecting to external components such as a window tilt sensor and/or a user interface.

Preferably, in plan view, the power electronics circuit boards are located in the edge region of the cooking system. Preferably, the power electronics circuit boards are located at a distance of maximum 50 mm, in particular at a distance of maximum 20 mm from the outer edge of the cooking system. With this solution, the central area of the cooking system can be used to drain kitchen fumes downwards. For example, power electronics circuit boards may be located in the front edge region and/or in the rear edge region and/or in the side edge region of the cooking system.

According to another aspect of the invention, at least two housings are provided to accommodate power electronics circuit boards.

According to another aspect of the invention, at least one partition is provided between said two power electronics circuit board housings. This partition may be a component of said power electronics circuit board housings. This partition may be configured to protect associated power electronics circuit boards from magnetic fields and/or from electromagnetic radiation and/or from moisture.

According to another aspect of the invention, there is provided one single-piece housing for power electronics circuit boards, designed in particular with a mechanical connection to the exhaust channel, in particular the exhaust and/or pressure channel of the exhaust device. The housing for the power electronics circuit boards can be connected to the exhaust duct in a heat transfer manner, in particular in a gas-tight manner relative to the exhaust duct and/or in a flow-capable manner. The advantage is achieved when the resulting stream of kitchen vapors is used to cool the power electronics components. For example, the control device for controlling the electronics fans can be configured in such a way that the electronics fans are controlled depending on the vapor removal. With this solution, the cooking system will operate in energy-saving mode.

According to another aspect of the invention, the size, in particular the size in the main direction of strike, and/or the diameter of the cooking zone heated by the heating units is from 50 mm to 300 mm, in particular from 60 mm to 250 mm, in particular from 75 mm to 220 mm. Preferably, the diameter of the induction coil of the corresponding heating unit is from 50 mm to 300 mm, in particular from 60 mm to 250 mm, in particular from 75 mm to 220 mm. Preferably, the main extension of the at least one cooking zone and/or the diameter of the at least one induction coil is from 50 mm to 120 mm, in particular from 60 mm to 100 mm, in particular from 75 mm to 90 mm. Preferably, such an induction coil is designed to transmit a maximum heating power of 300 W, in particular 400 W, in particular 500 W, in particular 600 W. The corresponding more and less powerful heating units ensure a particularly compact design of the cooking system, in particular with a maximum overall 600 mm wide.

In addition, the present invention relates to a unit containing the cooking system described above and a heat chamber, in particular an oven. Preferably, the unit is made in the form of a mounting block. The exhaust device can be in communication (hereinafter we mean communication with the possibility of transferring a fluid) with the internal space of the thermal chamber and/or with the space of the casing surrounding the internal space of the thermal chamber. Preferably, the exhaust device is connected to the internal space of the heat chamber to create air flow circulation and/or to remove vapors, in particular moisture. To create a cooling air flow, the exhaust device can be communicated with the space of the casing. The proposed unit can be implemented in a particularly compact and economical manner. In particular, the unit can be easily and inexpensively integrated into a kitchen cabinet. To achieve this, the kitchen cabinet can be made with or without a back wall.

Preferably, the main dimension of the inlet opening, in particular its diameter, is at least 100 mm, in particular at least 140 mm, in particular at least 160 mm, in particular at least 170 mm. Preferably, the main dimension of the inlet opening, in particular its diameter, is equal to a maximum of 250 mm, in particular a maximum of 220 mm, in particular a maximum of 180 mm. As a result of this solution, particularly efficient removal of kitchen fumes can be ensured along with a very compact design of the cooking system.

According to another aspect of the invention, the exhaust device comprises at least one grease filter and/or at least one odor absorber filter. Filters - odor absorbers can be installed in the discharge duct, in particular behind the fans. A preferable solution is when the odor absorber filters can be removed from the exhaust device for replacement through the latter's inlet. For this purpose, the exhaust device may have a filter replacement space connecting the discharge channel with the exhaust channel. Preferably, said filter replacement space is designed to be covered. With this solution, the circulation of kitchen fumes through the filter replacement space can be reliably prevented during operation of the hood. Preferably, to close off the filter replacement space, a suction space shutter is provided to shut off the exhaust duct and/or a discharge space shutter is provided to shut off the discharge duct. Said suction flap and discharge flap can be permanently connected to each other.

According to another aspect of the invention, the maximum power output of the heating units, in particular the output of the induction coils, is from 300 W to 4000 W. Preferably, the ratio of the maximum powers of at least two heating units, in particular the induction heating units, is at least 150%, in particular at least 200%, in particular at least 300%, in particular at least 500%, in particular at least 750%. Preferably, the ratio of the main dimensions, in particular the diameters of the at least two cooking zones, is at least 150%, in particular at least 200%, in particular at least 300%.

The proposed cooking system may have at least one cooking zone with a diameter of no more than 100 mm, in particular no more than 90 mm, in particular no more than 80 mm, in particular no more than 70 mm, in particular no more than 60 mm. In addition, it may have at least one cooking zone with a diameter of at least 160 mm, in particular at least 180 mm, in particular at least 200 mm, in particular at least 220 mm, in particular at least 240 mm. On the one hand, the presence of a particularly large cooking zone and a particularly small cooking zone increases the flexibility of use of the system. On the other hand, this allows you to make the best use of the space available for installation.

The smallest of the cooking zones can have a maximum power from 300 W to 800 W, in particular from 400 W to 600 W. The largest of the cooking zones can have a maximum power from 2000 W to 5000 W, in particular from 2500 W to 4000 W.

According to another aspect of the invention, the maximum power surface density of the at least one induction coil is from 0.05 W/mm ² to 0.15 W/mm ² , in particular from 0.06 W/mm ² to 0.13 W/mm ² , in particular from 0.07 W/mm ² to 0.12 W/mm ² . Preferably, the surface maximum power density of at least one of the induction coils is at least 0.1 W/mm ² , in particular at least 0.12 W/mm ² , in particular at least 0.14 W/mm 2 mm ² , in particular at least 0.15 W/mm ² , in particular at least 0.2 W/mm ² . Preferably, the ratio of the surface density of the maximum power of the two induction coils of the cooking system is at least 120%, in particular at least 130%, in particular at least 150%, in particular at least 200%. According to another aspect of the invention, at least different induction coils are provided, wherein the larger induction coil has a peak power density area lower than the smaller size induction coil by at least 10%, in particular by at least 20%, in particular by at least 50%.

According to another aspect of the invention, the geometric center of the inlet area in plan is spaced from the geometric center of the support surface area. With regard to the depth and/or width of the cooking system, the geometric center of the inlet opening area may be located in the central region of the support surface. It is particularly preferable that the geometric center of the inlet opening area is offset from the center relative to the width of the supporting surface and located in the center of the supporting surface relative to the depth of the supporting surface, or vice versa. This solution makes possible a particularly compact and at the same time convenient arrangement of the inlet opening and cooking zones.

The invention also has an independent aspect in principle, which, however, can be combined with the above-mentioned features of the cooking system. In accordance with this aspect, the cooking system is configured to allow installation in various orientations, particularly in a lower kitchen cabinet and/or in a kitchen work area. In particular, the brewing system may be configured to be installed in either a first orientation or a second orientation, wherein the brewing system in the second orientation is rotated 90° or 180° about a vertical axis relative to the first orientation. The user interface of the cooking system is preferably located on, in particular attached to, a support surface. The user interface may be axisymmetric and/or may be placed in various orientations on a support surface and/or may be positioned on a support surface so that it can be reversibly rotated and/or has a screen for displaying control information in a reversible manner . The brewing system can therefore be flexibly adapted to different installation situations.

According to yet another aspect of the invention, the brewing system includes a mounting frame. The advantage of using a mounting frame is that it allows you to adjust the height of the cooking system to the workbench and/or to the lower kitchen cabinet. As a result, installation of the cooking system is greatly simplified.

According to another aspect of the invention, the exhaust device is located completely below the supporting surface.

According to another aspect of the invention, the overall vertical installation height of the cooking system, including the support surface, all heating units and the exhaust device, including the fan and/or exhaust duct, is a maximum of 300 mm, in particular a maximum of 280 mm, in particular a maximum of 250 mm, in particular maximum 220 mm, particularly preferably maximum 200 mm, in particular maximum 180 mm, in particular 160 mm, in particular 150 mm, in particular 120 mm, in particular 100 mm. In principle, the overall installation height can also be higher.

According to another aspect of the invention, the exhaust device has at least one, in particular at least two, in particular at least three fans for removing kitchen fumes. It is preferable that the cooking system with a supporting surface, with all heating units and with an exhaust device, in particular with a fan and/or an exhaust duct, is designed as a combined unit. With this solution, the cooking system can be installed as a single unit, for example, at a workplace. This can significantly reduce assembly costs.

According to yet another aspect of the invention, the cooking system comprises exactly three heating units. Due to the fact that the cooking system has only three heating units, the cooking system can be designed with a particularly small overall width. At the same time, the cooking system with three heating units provides sufficient flexibility in terms of simultaneous heating of various products during cooking.

According to another aspect of the invention, at least one inlet opening extends through the support surface. As a result, this inlet opening is preferably located particularly close to the heating units. With this solution, kitchen fumes can be removed directly at the point of origin and the exhaust unit can operate with particularly low energy consumption. The exhaust device may also have two, three or four inlets.

According to another aspect of the invention, a supply channel is connected to the at least one inlet opening, having an initial section immediately adjacent to the inlet opening. The initial section may have a central longitudinal axis that is inclined to the normal of the cooking system. The normal of the cooking system is understood as the direction perpendicular to the working surface of the cooking system, in particular, the supporting surface. The angle between said central longitudinal axis and the normal of the cooking system is preferably from 10° to 180°, in particular from 30° to 60°, in particular from 40° to 50°, in particular exactly 45°.

According to another aspect of the invention, the exhaust device has an inlet grille, which can be located at the at least one supply opening. The inlet grate may have at least one guide element, oriented in particular in the direction of the at least one heating unit, for the directed removal of kitchen steam. The guide element can be made in the form of a guide sheet, in particular in the form of a lamellar sheet. Preferably, said at least one guide element does not protrude upward from the supporting surface to retain the material to be boiled. Alternatively, the guide element may protrude above the support surface to retain the material being welded. Preferably, the inlet grille at least partially covers the inlet opening above the support surface. Said at least one guide element may obscure an area of the inlet opening facing away from said at least one heating unit. For this purpose, the inlet grille preferably has a wall which screens the inlet opening horizontally and/or upward, at least in some areas. Preferably, the inlet grille is placed on the inlet opening in a removable manner.

According to another aspect of the invention, the inlet grille does not completely cover the inlet opening. For example, the supply opening may be oval in plan, and the inlet grille may be round in plan. In this case, the inlet opening can completely cover the inlet grille in plan. As a result, kitchen fumes discharged through the supply opening do not pass through the inlet grill completely, but only in proportion to its area.

According to another aspect of the invention, the geometric center of the area of said at least one inlet in the plan is located at a distance from the geometric center of the area of the supporting surface. This solution provides the advantage that the cooking system can be made particularly compact, in particular in the horizontal direction.

According to yet another aspect of the invention, said at least one supply opening is located in plan at a distance from the geometric center of the support surface area in the width and/or depth direction. Due to the fact that said at least one inlet opening does not overlap the geometric center of the support surface area, a particularly compact design of the cooking system can be achieved.

According to another aspect of the invention, the cooking system has multiple heating units, wherein the shortest distance in plan between the geometric center of the support surface region and the first of the heating units is at least twice as large as the shortest distance between the geometric center of the support surface area and the second of the heating units. As a result, the cooking system can be designed to be particularly compact in the horizontal direction. In particular, this applies to the use of heating units of different sizes.

According to another aspect of the invention, at least one of the heating units has a non-round shape in plan, in particular a quadrangular, square or rectangular shape, or a triangular or hexagonal shape, in particular a regular hexagon shape. Preferably, the heating units and supply openings are made in the shape of a regular hexagon. This ensures a particularly compact design. In addition, the available space under the support surface for holding the material to be boiled can be used particularly effectively. The minimum distance between all heating units is preferably a maximum of 40 mm, in particular a maximum of 20 mm, in particular a maximum of 10 mm.

According to another aspect of the invention, the distances between said at least one supply opening and the corresponding heating unit differ by a maximum of 50%, in particular by a maximum of 30%, in particular by a maximum of 10%. Preferably, all heating units in plan are located at the same distance from the at least one supply opening. As a result, it is possible to reliably ensure equally effective removal of kitchen fumes above each of the heating units.

According to another aspect of the invention, the shortest horizontal distance between said at least one supply opening and said at least one heating unit is a maximum of 50 mm, in particular a maximum of 30 mm, in particular a maximum of 10 mm. With this solution, kitchen steam can be removed in a particularly energy-efficient manner.

According to another aspect of the invention, said at least one heating unit in plan overlaps the geometric center of the area of the support surface for holding the material to be boiled. This solution makes it possible to create a particularly compact design of the cooking system in the horizontal direction.

According to yet another aspect of the invention, the cooking system has a user interface for controlling said at least one heating unit and/or exhaust device. The user interface in plan may be located relative to at least one of the heating units so that it is opposite the supply opening. The advantage is that this solution ensures a particularly compact arrangement of the at least one heating unit, the inlet opening and the user interface in the horizontal direction.

Another purpose of the invention is to improve the kitchen workplace.

This goal is achieved by creating a workplace in the kitchen that has the features of claim 15 of the claims. Based on the purpose of the invention, it was found that a kitchen work station should have a lower kitchen cabinet with a storage space having a maximum width of 600 mm, and a cooking system as described above, with at least one heating unit and an exhaust device placed completely in the plan inside the storage space, ensuring particularly efficient use of this space. The advantages of the kitchen work station according to the invention correspond to the advantages of the cooking system described above. In particular, the kitchen workspace can be improved with a cooking system.

The storage space can be limited in width by two vertical partitions located parallel to each other. Preferably, the distance between the partitions is no more than 600 mm. The brewing system is preferably located entirely in plan between these two partitions. Preferably, at least one of the partitions blocks the exhaust device and/or the at least one heating unit in a side view. Partitions can be designed to support the work area. The brewing system can be attached to the workplace.

According to another aspect of the invention, the lower kitchen cabinet has a back wall. The rear wall may have a recess for passage of an outlet channel, in particular a pressure channel connected to the cooking system.

According to another aspect of the invention, the lower kitchen cabinet has fastening means for at least partially securing the cooking system or pressure duct.

According to another aspect of the invention, the lower kitchen cabinet has a partition defining the storage space associated with the cooking system at the bottom.

The lower kitchen cabinet can be equipped with thermal insulation and/or sound insulation. The advantage of this solution is that the space located under the cooking system is reliably protected from heat entry and/or the noise level is reduced, in particular during operation of the exhaust device.

According to one independent aspect of the invention, an exhaust device for discharging fumes downwards has at least one inlet for sucking in fumes and at least one fan for removing fumes, wherein the fan has an impeller mounted for rotation about a rotation axis that extends obliquely to horizontal plane and vertical. Due to the fact that this axis of rotation runs at an angle to the horizontal plane and to the vertical, the exhaust device can be integrated into the cooking system in a particularly compact manner and the deflection of the flow between the supply opening and the at least one fan can be reduced, thereby ensuring particularly energy-efficient vapor removal. Preferably, the fan is designed as a radial fan. The fan can also be made in the form of an axial or diametrical fan.

In a particularly preferred embodiment of the exhaust device, the exhaust duct of the exhaust air duct of the exhaust device protrudes downwards from the at least one fan by a maximum of 50 mm, in particular by a maximum of 25 mm, in particular by a maximum of 10 mm. Even more preferably, said at least one fan protrudes downward from the exhaust duct in a vertical direction. This solution ensures a particularly low installation height of the exhaust unit.

According to another aspect of the invention, the angle between the horizontal plane and the axis of rotation of said at least one fan is from 10° to 85°, in particular from 30° to 80°, in particular from 60° to 75°. The tilt angle can also be exactly 45°.

According to another aspect of the invention, the direction of suction of kitchen fumes in said at least one fan has an upward component. The angle between the horizontal plane and the direction of suction is preferably at least 45°, in particular at least 60°, in particular at least 80°. Due to the fact that the suction direction has an upward component, the fan can be reliably protected from liquid penetration.

According to another aspect of the invention, said at least one supply opening is in communication with said at least one fan by an exhaust duct. Preferably, the center line of the exhaust channel along its length has an absolute angle change of at most 170°, in particular at most 150°, in particular at most 120°, in particular at most 100°. Preferably, the absolute change in angle is at least 100°, in particular at least 120°. The absolute change in the angle should be understood as the integral of the absolute value of the curvature of the central line of the inlet channel along its length. As a result, kitchen fumes can be removed in a particularly energy-efficient manner, avoiding turbulent flows, and fans can be reliably protected from liquid penetration.

According to another aspect of the invention, the center line of the inlet channel has no inflection points. With this solution, kitchen fumes can be discharged into the exhaust duct in the form of a laminar flow.

According to one aspect of the invention, said at least one fan in a top, side and/or front view overlaps said at least one heating unit. Preferably, the heating assembly has power electronics for supplying electrical power to the heating element. Preferably, said at least one fan, in particular the impeller of said at least one fan, in a top, side and/or front view, overlaps the power electronics and/or control unit of the cooking system and/or the user interface of the cooking system. The advantage of this solution is that the cooking system can be made particularly compact, in particular in the vertical direction.

According to an independent aspect of the invention, a fan for extracting kitchen fumes has a housing with an opening for communication with a vacuum zone and an impeller located in the fan housing and installed for rotation around an axis of rotation, wherein the axis of rotation has a connecting angle with a connecting normal oriented perpendicular to the connecting supply air hole, wherein said connecting angle is from 10° to 85°, in particular from 30° to 80°, in particular from 60° to 75°. As a result, the fan can be connected particularly easily to the initial section of the exhaust duct. In particular, the connection area of this initial section can be oriented substantially vertically or horizontally. With this solution, it is possible to do without intermediate elements for connecting this initial section with the opening for communication with the vacuum zone. With this solution, the fan can be used particularly economically as an exhaust device for discharging kitchen fumes downwards and/or for the cooking system.

Preferably, the exhaust device has at least three, in particular at least four, in particular at least five, in particular at least six, in particular at least eight fans. With this solution, the exhaust device can be designed to be particularly compact, that is, with reduced installation space, and can operate with a particularly low noise level. At least three fans can be designed as axial and/or radial and/or diametrical fans. A large number of fans allows the use of smaller and/or quieter fans while maintaining hood performance. Cross-flow fans have a smaller diameter than axial fans while still providing the same extraction efficiency and therefore provide a particularly compact exhaust unit.

According to one aspect of the invention, said at least one fan has in each case an impeller with a diameter of no more than 250 mm, in particular no more than 200 mm, preferably no more than 180 mm, in particular no more than 150 mm, in particular no more than 120 mm, in in particular no more than 100 mm, in particular no more than 80 mm, in particular no more than 50 mm. With this solution, the exhaust device can be made particularly compact. The installation space occupied by the exhaust device is small.

In principle, it is also possible to use fans with larger impellers, in particular with a diameter of 160 mm, 200 mm or even 250 mm. In particular, four fans with impellers with a diameter of 160 mm can be used. Each impeller may have a mounting height of 80 mm or less, in particular 50 mm or less.

Preferably, the installation height of the exhaust device is no more than 220 mm, in particular no more than 200 mm, in particular no more than 150 mm, in particular no more than 120 mm, in particular no more than 100 mm. This solution provides the advantage that the exhaust device can be designed in a particularly compact manner. The space under the hood can be used, as far as possible, for storing, for example, kitchen utensils.

According to another aspect of the invention, the fans are communicated with each other through the exhaust duct of the exhaust device. The exhaust duct of the exhaust device extends between said at least one supply opening and said at least one fan. Preferably, all fans communicate with each other via an exhaust duct. The fans can be connected to the supply openings through a single exhaust duct. Alternatively, the exhaust device may have a plurality of supply openings, each of which communicates with one of the fans through a separate exhaust duct. Preferably, all fans are controlled independently of each other, in particular by means of a corresponding control device. This solution has the advantage that kitchen fumes can be discharged independently through separate air inlets. To change the performance of the hood, you can activate all or individual fans as needed. With this solution, individual fans can always operate at an optimal rotation speed, determined in particular by the geometry of the impellers, so that they operate efficiently and silently, while the hood performance remains manageable by switching on fewer fans compared to the total number of fans.

The hood may have a filter to filter out kitchen fumes. Since the fans communicate with each other through an exhaust duct, the number of filters can be less than the number of fans. With this solution, the exhaust device is particularly easy to operate and can be designed in a compact manner. Preferably, the exhaust device is designed in such a way that each of the fans removes kitchen fumes through each of the filters, in particular through one single filter.

According to another aspect of the invention, the filter is located in a vertical direction adjacent to and/or flush with said at least one inlet and/or a support surface for holding the material to be boiled. In plan, the filter can be completely covered by the supporting surface, or it can be located behind the supporting surface. With this arrangement of the filter, the exhaust device can be made particularly compact and have a particularly low installation height.

The filter can be glued to the support surface for holding the material to be boiled and/or connected to it through a filter holder, in particular with a positive fit, in particular through a guide. Preferably, the filter is removable and can be removed, in particular without tools, from the exhaust device, in particular from the support surface for holding the material to be boiled. The filter can be made to catch grease. Preferably, the area of the filter covered by the support surface is at least 50% of the area of the support surface in plan. This solution ensures energy-efficient filtration of kitchen fumes.

The exhaust device may have at least one cover for closing the at least one supply opening. The lid can be positioned parallel to the supporting surface to hold the material being boiled, in particular flush with this surface. The lid may have a plurality, in particular at least ten, in particular at least fifty, in particular at least one hundred openings for removing kitchen fumes. The lid can be made in the form of a lattice or metal mesh. The lid can be made of glass, in particular glass ceramics, or metal, in particular stainless steel. Preferably, the lid is adapted to a support surface for holding the material to be boiled, in particular in terms of color and/or structure, so that they are almost impossible to distinguish from each other visually.

The filter may have at least one cover and at least one filter element. The cover can be connected to the filter element in a detachable manner. The filter may have a tray to collect overflowing liquid. The filter has, for example, a triangular cross-section.

According to one aspect of the invention, the exhaust device has at least one fan motor, which is connected to at least two, in particular at least three fans. Preferably, all fans are driven by a single motor. For this purpose, the motor can be connected to transmit rotation to the corresponding impeller of at least two, in particular at least three fans via one or more rotation transmission means, in particular via one or more gearboxes and/or via a belt drive. The fan motor can be connected to or disconnected from the fan impellers to transmit rotation, in particular via a switchable coupling device. As a rule, the number of fan motors may be less than the number of fans, in particular less than the number of impellers. This aspect is also advantageous regardless of other features of the invention.

According to another aspect of the invention, the exhaust device comprises at least one odor absorbent filter, in particular an activated carbon filter, located in the exhaust duct.

Preferably, the filter is a combined filter, wherein the combined filter contains both a grease trap and an odor absorber. The odor absorber filter located in the exhaust duct is particularly easy to remove and install, in particular through said at least one supply opening. With this solution, the exhaust device is particularly easy to maintain.

According to another aspect of the invention, at least two fans have axes of rotation oriented at an angle to each other. This should be understood to mean that at least two fans have rotation axes that are not parallel to each other. The rotation axis of at least one fan can be oriented vertically and/or horizontally. The rotation axis of at least one fan may also be located at an angle to the vertical, wherein the angle to the vertical is greater than 5° and less than 85°. The rotation axes of at least two fans can be oriented radially relative to the exhaust duct and/or relative to the vertical axis passing, in particular, through the geometric center of the inlet opening area. With this solution, at least two fans can be placed next to the exhaust duct with particularly great space savings. The angle between the rotation axes of the at least two fans is preferably at least 30°, in particular at least 45°, in particular 90°.

In accordance with another aspect of the invention, the exhaust device comprises at least one guide element located adjacent to the at least one supply opening and movable in a vertical direction to one-sidedly obstruct an upper space located in front of the at least one supply opening . The upper space is the space above the exhaust hood, from which kitchen fumes are removed downward by the hood. The guide element preferably has the shape of a plate. At least one guide element surrounds at least one supply opening on one side, that is, not completely. In plan, at least one guide element surrounds at least one inlet opening, in particular starting from the geometric center of the area of the inlet opening, preferably at an angle of at least 30°, in particular at least 45°, in particular at least 90°, in particular at least 120°, in particular at least 180°. With this solution, kitchen fumes are removed in a targeted and particularly energy-efficient manner.

The effectiveness of the guide element depends significantly on its height. Preferably, the at least one guide element extends in the vertical direction, starting from the at least one inlet opening upward by at least 50 mm, in particular at least 100 mm, in particular by at least 150 mm, in particular at least 200 mm.

Said at least one guide element may be flat, or single or double curved, that is, non-rewinding. Said at least one guide element preferably has a circular cross-section.

Said at least one guide element may be illuminated. Said at least one guide element may also have a user interface for controlling at least one fan and/or at least one cooking zone.

Preferably, said at least one guide element is shifted relative to said at least one supply opening. For this purpose, the suction device may have guiding means, in particular a sliding guide. Preferably, said at least one guide element is configured to be positioned between a guide position in which the upper space is obstructed on one side and an initial position in which the removal of kitchen fumes is not affected by said at least one guide element.

According to another aspect of the invention, the upper side of the guide element in its initial position may be located below or at the same level as the adjacent inlet opening. With this solution, the area above the inlet opening can be used to place the prepared products without interference from the guide element.

Preferably, the guide element comprises a closing element for closing, in particular sealing, said at least one inlet opening in the initial position.

In the guide position, the guide element in plan closes the inlet opening, preferably at least partially. With this solution, the removal of kitchen fumes can be carried out more specifically and therefore more efficiently.

According to another aspect of the invention, the at least one inlet opening has an area of no more than 100 mm ² , in particular no more than 10 mm ² , in particular no more than 1 mm ² , in particular no more than 0.1 mm ² . The number of inlet openings is preferably at least ten, in particular at least twenty-five, in particular at least fifty, in particular at least one hundred, in particular at least a thousand. With this solution, the removal of kitchen fumes can occur in many different places and in close proximity to the place where the fumes occur. With this solution, the removal of kitchen fumes is especially effective.

According to another aspect of the invention, each of the plurality of inlet openings is associated with one of at least two exhaust sections, and the extraction of cooking vapors can be carried out independently through each of the exhaust sections. Each of the inlet openings of each of the at least two exhaust sections can communicate with exhaust channels, which are hermetically separated from each other. Preferably, each of the at least two exhaust sections communicates, in particular via a separate exhaust duct, in each case with at least one fan for extracting kitchen fumes. Preferably, each of the at least two exhaust sections contains at least one, in particular at least two, in particular at least five, in particular at least ten, in particular at least fifty supply openings.

Another object of the invention is to improve the cooking system.

This goal is achieved by using a cooking system with an exhaust device in accordance with the above description and a plate for heating the material to be boiled. The advantages of the cooking system according to the invention correspond to the advantages of the exhaust device described above. Preferably, the plate contains at least one support surface for holding the material being boiled and at least one heating unit located under this support surface. Said at least one heating unit can be designed as a radial heating unit and/or as an induction heating unit. Each heating unit, in particular based on an induction coil, can have a diameter or length and a width of up to 23 cm, in particular up to 24 cm, in particular more than 24 cm. The cooking system can, in particular, have four cooking zones with a diameter or length and 24 cm wide each.

Preferably, said at least one supply opening in the plan is located in the rear third, in particular in the rear quarter of the cooking system. Preferably, said at least one supply opening extends over at least 50%, in particular at least 70%, in particular at least 85% of the width of the cooking system.

According to one aspect of the invention, the plan support surface completely covers all of the fans. With this solution, the horizontal dimensions of the cooking system are particularly small.

According to yet another aspect of the invention, the planar fans are located in a region behind the trailing edge of the support surface. This makes it possible to position the cooking system in the front area, in particular in the area of the cooking zones, with a particularly low installation height. The cooking system may have an installation height of no more than 10 cm, in particular no more than 5 cm, in particular no more than 4 cm in the front part, in particular no less than 50%, in particular no less than 70%, in particular no less than 80% in particular at least 90% of its length in a direction perpendicular to the leading edge. These data on the installation height of the cooking system are valid in particular for the entire area of the cooking zones. The cooking system therefore has such a low installation height in this area that the entire space of the lower cabinet can be used. In particular, there is no need to do without a top drawer. If necessary, the latter can be made with a slightly reduced retraction depth.

According to another aspect of the invention, the cooking system has an L-shaped cross section. In particular, it can have a lower installation height in the front part, in particular in the area of the cooking zones, than in the area of the rear edge. In this case, in the region of the trailing edge, for example, electronic components and/or fan(s), in particular impeller(s), can be located.

According to yet another aspect of the invention, the cooking system may have an L-shaped cross-section in the transverse direction. In particular, it can have a higher installation height in one or both edge areas than in the central part. As a result, a particularly low installation height of the cooking system in the central part can also be achieved. In particular, in the edge region, in particular in the rear and/or lateral edge region, electronic components and/or fans or components thereof and/or other components of the cooking system can be arranged.

According to one aspect of the invention, the filter is located in plan between at least two cooking zones or behind at least one cooking zone.

According to one aspect of the invention, said at least one inlet opening is made gas-permeable and water-repellent, in particular liquid-impermeable. For this purpose, at said at least one inlet opening, in particular on the supporting surface, a gas-permeable and water-repellent, in particular liquid-impermeable, layer is arranged to hold the material to be boiled. A gas-permeable and water-repellent layer can be located above or below the supporting surface to retain the material being boiled. The gas-permeable and water-repellent layer can be attached to the support surface and/or to the at least one filter, in particular by a material connection or replaceable. Preferably, the gas-permeable and water-repellent layer is washable, in particular dishwasher safe. This ensures that kitchen fumes are reliably discharged downwards, but liquids cannot penetrate into the area under the support surface for holding the cooking material and/or into the at least one inlet opening.

Each inlet opening may be the end of an inlet channel passing through the supporting surface to hold the material being boiled. These exhaust channels can be drilled, in particular in the form of microchannels and/or perforations. Preferably, at least one of the inlet openings in the plan is located in the central region of the support surface for holding the material to be boiled, in particular, in the area of the geometric center of the support surface. At least one of the supply openings may be located in plan in the edge region of the supporting surface.

According to one aspect of the invention, the area of the perforated surface of the support surface for holding the material to be boiled, compared to the total area of this surface in plan, is at least 30%, in particular at least 50%, in particular at least 75%, in particular 100%.

According to one aspect of the invention, at least one support surface for holding the material to be boiled can be reversibly removed, in particular without tools, from the holder for this support surface of the cooking system.

The support surface for holding the material to be boiled can in particular be designed as a separate structural element, which can be separated from other components of the cooking system. Together with induction generators, it can also be separated from other components of the cooking system, in particular by being removable.

The support surface for holding the material to be boiled may be dishwasher safe and/or cleanable by pyrolysis. For this purpose, it can be made, in particular, scratch-resistant and/or corrosion-resistant and/or heat-resistant, in particular at temperatures of at least 200°C, in particular at least 300°C, in particular at least 400 °C, in particular at least 500 °C.

Said at least one supporting surface for holding the material to be boiled can also be made in the form of a capacitive and/or electrically heated heating plate, in particular one that can be removed without tools and/or transferred. For electrical heating, this heating plate may have layers of micanite. Preferably, the heating plate can withstand heating up to a maximum of 120°C, in particular a maximum of 100°C, in particular a maximum of 80°C. Preferably, the support surface for holding the material to be boiled has a specific heat capacity of at least 500 J/kg⋅K, in particular at least 700 J/kg⋅K, in particular at least 850 J/kg⋅K.

According to another aspect of the invention, the cooking system is designed as a compact unit. A compact unit should be understood as an assembly unit containing a cooking zone and an exhaust device, wherein the exhaust device contains an exhaust duct and at least one fan. The compact cooking system can be installed particularly quickly and with minimal effort, especially in the workplace.

According to another aspect of the invention, at least one fan is horizontally positioned completely behind the geometric center of the cooking system area, in particular a support surface for holding the material being cooked. With this solution, the overall installation height of the cooking system can be particularly low. When the cooker system is installed on a lower kitchen cabinet, the storage space available under the counter is left largely unoccupied by the cooker system, especially at the front. Preferably, at least one fan in plan is located entirely in the area behind the support surface to retain the material being boiled. In this case, the rotation axis of at least one fan can be oriented horizontally, in particular in the direction of the depth of the plate.

According to another aspect of the invention, the front mounting height of the cooking system in the horizontal area between the front edge and the geometric center of the cooking system area is a maximum of 180 mm, in particular a maximum of 150 mm, in particular a maximum of 120 mm, in particular a maximum of 100 mm, in particular a maximum of 80 mm , in particular a maximum of 50 mm. It was found that it was possible to install a cooking system with an installation height of 40 mm at the front.

The cooking system has such a low installation height, in particular in an area that extends at least 30 cm, in particular at least 40 cm, in particular at least 50 cm, starting from the front edge in a direction perpendicular to the latter .

The cooking system can have such a low installation height, especially in the entire area of the cooking zones.

The overall installation height of the cooking system is preferably a maximum of 250 mm, in particular 200 mm, especially 150 mm.

Moreover, another object of the invention is to improve the cooking system by using a lid.

This goal is achieved by creating a cooking system that has the features of claim 13 of the claims. In accordance with the invention, it has been found that a cooking system with a lid is offset relative to the cooking zone in such a way that in the closed position the lid at least partially in plan covers said at least one supply opening and said at least one cooking zone, and in the open position exposes them and can be used particularly flexibly and effectively. The cooking zone is defined as the area above the supporting surface in which at least one heating element heats the material to be boiled.

When the lid is in the open position, the entire stove can be used in the usual manner to heat the material being boiled. When this lid is in the closed position, one area above the stove can be used, for example, for heating the material to be boiled, and another area above the stove can be used at the same time for cooking. By at least partially closing said at least one inlet opening, the exhaust efficiency is increased, in particular while keeping the fan power constant in the uncovered area of the inlet opening. With this solution, increased hood efficiency can be achieved in the area of the stove used for cooking. In addition, the lid in the open position can reliably protect the wall behind it from splashes of grease. With this solution, it becomes possible to effectively use the available space in the kitchen and energy-efficiently extract kitchen fumes.

According to another aspect of the invention, the lid, in the closed position, covers only the at least one inlet opening, but not the cooking zones. In particular, the lid in the closed position can be flush with the rear edge of the cooking system, in particular with the support surface.

The top side of the lid may be mechanically resistant, in particular have a scratch-resistant storage surface and/or a cut-resistant cutting surface. When the lid is in the closed position, its top side can be used, for example, for cooking food that needs to be reheated. It is desirable that the lid is resistant to high temperatures, in particular to temperatures of at least 150°C, in particular at least 200°C, in particular at least 250°C. The lid may have a particularly low thermal conductivity: not more than 3.0 W/mK, in particular not more than 2.0 W/mK, in particular not more than 1.0 W/mK. With this solution, heated food can be placed on the lid without the risk of damaging the lid and without the risk of burning the skin on the heated lid.

The lid can be made of metal, especially cast iron, or glass or glass ceramics, or plastic.

Preferably, the lid is hingedly attached to the cooking system, in particular to the stove. The lid may be coupled to actuating means to move it between closed and open positions. This drive means may comprise a motor and/or a spring element. With this solution, the lid is particularly easy to move, in particular automatically, between closed and open positions. For manual movement between open and closed positions, the lid can be equipped with a handle.

Preferably, the lid in its closed position completely covers said at least one supply opening and/or at least one cooking zone. In the closed position, the cover can completely cover the entire slab in plan, in particular the entire supporting surface. In the closed position, the lid can rest on the plate, in particular on the supporting surface to hold the material being boiled. In the closed position, the surface of the lid can be flush with the workplace or protrude upward beyond it.

According to one aspect of the invention, the lid, in its closed position, seals the at least one inlet opening. For this purpose, the lid can be equipped with a sealing gasket. Preferably, the sealing gasket completely surrounds said at least one inlet opening in the closed position of the lid. With this solution, it is ensured that odors escape reliably from the exhaust device through said at least one supply opening, in particular when the fans are switched off.

According to another aspect of the invention, the lid has at least two independently movable parts. Preferably, said at least one inlet opening and the support surface for holding the material to be boiled may be partially covered by said at least two lid parts. With this solution, unused areas of the support surface can be closed together, in particular by an adjacent partial area of the inlet opening, whereby, in particular, an additional partial area of the support surface can be used for heating the material to be boiled. Kitchen fumes can be evacuated particularly effectively through the reduced air inlet area.

The lid may have at least one closure attached to at least one portion of the lid. This shutter can be configured such that when at least one part of the lid is closed, the shutter penetrates into the exhaust duct of the exhaust device. Preferably, this valve is provided with a sealing gasket. With this solution, the corresponding inlet opening can be closed particularly reliably, in particular hermetically.

Other features, advantages and details of the present invention will become clear from the following detailed description of the support surface for holding the material to be boiled, the cooking zone and the cooking system with reference to the accompanying graphic materials (drawings).

Figure 1 shows a perspective view of a cooking system with a stove and an exhaust device for removing kitchen fumes.

In Fig. 2, the cooking system shown in Fig. 1 is shown in section along II-II (see Fig. 1).

Figure 3 shows in plan a cooking system according to another embodiment of the invention, in which the cooking system has six induction heating units, an exhaust device with several diametrical fans and a support surface for holding the material to be boiled with a set of supply channels that are distributed unevenly over the surface of the support surface .

Figure 4 shows a perspective view of a cooking system according to another embodiment of the invention, having an exhaust device with one inlet opening formed by a support surface for holding the material to be boiled, and a lid for reversibly and completely closing the support surface for holding the material to be boiled and the inlet opening.

In Fig. 5, the cooking system shown in Fig. 4 is shown in section along V-V (see Fig. 4); the system has four fans located at equal angular intervals and equidistant around a vertical axis passing through the center of the inlet area.

In Fig.6, the cooking system shown in Fig.4 is shown in section along VI-VI (see Fig.4); has a hollow cylindrical filter.

Figure 7 shows a rear perspective view of a cooking system according to another embodiment of the invention, having a cooking zone with four heating units arranged in a row, a lid with two independently movable parts and an exhaust device for removing fumes with an inlet located on the rear side of the stove .

In Fig. 8, the cooking system shown in Fig. 7 is shown in section along VIII-VIII (see Fig. 7), while the odor absorber filter of the exhaust device is installed in the exhaust duct located in front of the fans.

Figure 9 shows a perspective view of a cooking system according to another embodiment of the invention, having two movable guide elements for kitchen fumes to cover the upper space in front of the inlet opening, each on its own side.

In Fig. 10, the cooking system shown in Fig. 9 is shown in a cross-section along X-X (see Fig. 9), with two fans located behind the two supply openings.

Figure 11 shows in plan a cooking system according to another embodiment of the invention, having a support surface for holding the material being boiled, three heating units with it and an exhaust device for removing kitchen fumes downwards, while the total width of the cooking system is 560 mm and all heating the nodes in the plan are located at the same distance from the inlet opening.

In FIG. 12, the brewing system shown in FIG. 11 is shown in a side view.

Figure 13 shows a plan view of a cooking system according to another embodiment of the invention, in which the central longitudinal axis of the inlet channel runs at an angle to the normal of the cooking zone.

Figure 14 shows a plan view of a cooking system with four heating units and an exhaust device.

In Fig. 15, the cooking system shown in Fig. 14 is shown in cross-section along XV-XV (see Fig. 14); it has two fans, each of which has an impeller mounted to rotate around an axis of rotation that runs at an angle to the horizontal plane and to the vertical.

In the following, various details of the cooking system 1 with the plate 2 and the exhaust device 3 are described with reference to FIG. 1 and FIG. 2. The plate 2 contains a support surface 4 for holding the material to be boiled and four heating units 5 for heating the material to be boiled 6. The cooking system 1 is located on the lower kitchen cabinet 7. For this purpose, the cooking system 1 is attached to the workplace 8 of the lower kitchen cabinet 7. The surface of the supporting surface 4 is flush with the surface of the workplace 8.

To control the exhaust device 3 and heating units 5, the cooking system 1 has a user interface 9. The user interface 9 is equipped with a touch screen. The user interface 9 carries out signal communication with the exhaust device 3 and heating units 5 through a control unit (not shown).

The supporting surface 4 for holding the material to be boiled contains a glass plate, in particular a glass-ceramic plate. This glass plate is pierced with 10 supply channels to remove kitchen fumes. The cross-sectional area of each supply channel 10 is less than 1 mm ² .

The area that can be heated by a corresponding heating unit 5 at the level of the supporting surface 4 for holding the material to be boiled or above it forms the cooking zone 11. In the area of the cooking zones 11, the corresponding heating unit 5 can act on the material to be boiled 6 and heat it. In the cooking zone 11, the supporting surface 4 does not have supply channels 10. With the exception of the cooking zone 11, supply channels 10 are located in plan at the same distance from each other on the supporting surface 4 to hold the material being boiled. The supply channels 10 extend vertically in a straight line through the supporting surface 4. The supply channels 10 have a circular cross-section.

As can be seen in Fig. 2, the cooking system 1 has a housing 12. In the housing 12 there is a holder 13 of the supporting surface 4 for holding the material to be boiled. The supporting surface 4 rests on the holder 13 from above with the possibility of removal from the latter upwards without tools and with the possibility of reinstallation. The holder container 13 has an inclined edge, which is not shown. An inclined edge separates the support surface of the holder 13 from the recess. The recess is designed in such a way that when the supporting surface 4 is loaded into the area above the recess in a downward direction, lifting of the part of the supporting surface 4 opposite the inclined edge can be achieved.

The supporting surface 4 is dishwasher safe. In particular, the supporting surface 4 is made resistant to high temperatures, in particular temperatures of at least 350°C, and allows pyrolysis cleaning.

The number of supply channels 10 passing through the support surface 4 is more than 50. Under the support surface 4, a filter 14 is located under the support surface 4 to hold the boiled material, in particular, in the areas through which the supply channels 10 pass. In plan, the filter 14 completely covers the exhaust channels 10. Filter 14 is designed as a combined filter for trapping grease and absorbing odors from kitchen fumes. The supporting surface 4 has a filter holder 15.

The filter 14 is removably attached to the support surface 4 by means of a filter holder 15.

The supporting surface 4 is permeable to gases and impermeable to liquids. For this purpose, the supporting surface 4 in the area of the supply channels 10 has a hydrophobic surface coating 16.

The filter 14 is located in the exhaust channel 17 of the exhaust device 3. The exhaust channel 17 passes between the supply openings 18, which are formed by the supply channels 10 on the upper side of the supporting surface 4, and the fans 19 of the exhaust device 3. The exhaust device 3 contains four fans 19. The fans 19 are made in the form of cross-flow fans. The axis of rotation 20 of the corresponding fan 19 is oriented horizontally, in particular, parallel to the leading edge 20a of the cooking system 1. The fans 19 communicate with the supply openings 18 through the exhaust channel 17 and with the supply opening 21 for kitchen fumes through the discharge channel 21.

The exhaust device 3 is designed to remove kitchen fumes through four independently controlled extraction sections 22a, 22b, 22c, 22d. For this purpose, the corresponding extraction section 22a, 22b, 22c, 22d is connected to one of the fans 19 through a separate exhaust duct 17. The surface of the supporting surface 4 is divided into four extraction sections 22 of equal area.

On the exhaust channel 17, sealing elements (not shown) are installed to seal the exhaust channel 17, located behind the corresponding extraction section 22, with the supporting surface 4 to retain the material being boiled. With this solution, the sealing elements completely surround the corresponding extraction section 22.

The supporting surface 4 has a depth T of 500 mm. In the front region, in particular at least 70% of the depth T, starting from the front edge 20a of the cooking system 1, the cooking system 1 has a front mounting height Hv of 120 mm or less. The installation height Hv of the cooking system 1 in this area can in particular be in the range of only 3-5 cm. The storage space 23 in the lower kitchen cabinet 7 remains largely unoccupied and free from the cooking system 1. The upper drawer 24 of the lower kitchen cabinet 7 is not shortened either in the vertical direction or in the depth direction. If necessary, the top drawer 24 of the lower cabinet 7 can be made a little shorter in the depth direction so that there is enough space at the rear to accommodate the fans 19.

Each fan 19 has an impeller 25. The diameter D of the fan impeller 25 is 80 mm.

The brewing system 1 is designed as a compact unit and can thus be easily and quickly installed at the work station 8 as a pre-assembled system. The cooking system 1, designed as a compact unit, includes a housing 12, a plate 2 and an exhaust device 3, while the exhaust channel 17 and the fans 19 of the exhaust device 3 are part of the compact unit, while the discharge channel 26, located after the fans 19, is associated with him only partially.

The cooking system 1, the exhaust device 3, the plate 2 and the supporting surface 4 for holding the boiled material operate as follows.

The cooking system 1 is started via the user interface 9. Through the user interface 9 for controlling the heating units 5 and fans 19, user input data is transmitted to the control unit. Using the control unit, electrical energy is supplied to the heating units 5 and fans 19. Through the control unit, data on the status and performance of the heating units 5 and fans 19 are transmitted to the user interface 9 and visually displayed through it.

The control unit is designed to independently regulate the power of heating units 5 and fans 19. When the heating unit 5, located in the area of the extraction section 22a, is turned on, only the material being boiled there 6 is heated. When the fan 19 connected to the extraction section 22a is turned on, kitchen fumes are removed through the supply channels 10 connected to the selection section 22a.

With reference to Fig. 3, another embodiment of the proposed cooking system 1 is described below. In this embodiment, unlike the previous embodiment, the supply channels 10 are distributed unevenly over the surface of the supporting surface 4. In addition, the supply channels 10 are also made in the area of the cooking zones 11. The exhaust channel 17 in this case passes, in particular, between the heating element 5 and the supporting surface 4 to hold the material being boiled. For this purpose, the heating element 5 is located at a distance from the supporting surface 4 to hold the material being boiled. The number of supply channels 10 per unit area is greater in the edge zone of the corresponding cooking zone 11 than in the central zone of the corresponding cooking zone 11, and more than in the edge zone of the supporting surface4. The cross-sectional area of the supply channels 10 varies depending on the position of the corresponding supply channel 10 relative to the cooking zone 11. The supply channels 10 located in the edge region of the cooking zone 11 have a larger cross-sectional area than these supply channels 10 in the central part of the cooking zone 11 and in the edge zone of the supporting surface 4 to hold the material being boiled.

The supply channels 10 are made permeable to gases and liquids. Under the supporting surface 4 there is a tray 27 for collecting overflowing liquids. In plan, this pan 27 covers a certain set of supply channels 10.

The cooking system 1 consists of six plates 2, each with its own supporting surface 4 for holding the material being boiled. The supporting surfaces 4 of the corresponding plates 2 are made separately from each other.

The operating mode of the cooking system 1 in the embodiment illustrated in Fig. 3 corresponds to the operating mode of the cooking system 1 in the embodiment described above. Due to the fact that the cooking system 1 contains a plurality of plates 2 with only one heating unit 5, the dimensions of the supporting surfaces 4 are correspondingly small. With this solution, the support surfaces 4 are particularly easy to remove from the corresponding holder 13 for cleaning, in particular in a dishwasher.

After removing the support surfaces 4 from the respective holder 13, the trays 27 can be easily cleaned from above. The filter 14, located on the corresponding support surface 4 for retaining the material to be boiled, is particularly easy to clean or replace.

With reference to FIG. 4, FIG. 5 and FIG. 6, another embodiment of the invention will now be described. In this embodiment, unlike the options described above, the supporting surface 4 for holding the material to be boiled has a single inlet channel 10. The upper side of the inlet channel 10 forms the only inlet hole 18 of the exhaust device 3. The inlet hole 18 is closed by an inlet grille 28.

The cooking system 1 has a cover 29 for bilaterally closing the support surface 4 and the inlet opening 18. The cover 29 has a portion 30 movable relative to the support surface 4. The cover portion 30 can be set to a closed position and an open position. In the closed position, the cover part 30 completely covers the support surface 4 and the inlet opening 18 in plan. The cover part 30 is equipped with a sealing gasket 31 for hermetically sealing the inlet opening 18 in the closed position.

The lid 29 is hinged to the stove 2. In the open position, the lid 29 reveals the supporting surface 4, in particular the cooking zone 11, for heating the material being boiled, as well as the inlet 18 for removing kitchen fumes.

The surface of the supporting surface 4 is located flush with the surface of the working place 8. In the closed position, part 30 of the lid rests on the edge of the working place 8. Alternatively (not shown), the surface of the supporting surface 4 for holding the material being boiled can be located below the surface of the working place 8, and the surface of the cover 29 can be located flush with the surface of the workplace 8 in the closed position.

In Fig. 5, the cooking system 1 is shown in section from below. The exhaust device 3 of the cooking system 1 is equipped with four fans 19. Each of the fans 19 has a horizontally oriented axis of rotation 20. In plan, the fans 19 are located equidistantly and at equal angular intervals around a vertical axis passing through the center of the area of the supply opening 18. Axes of rotation 20 of each two 19 adjacent fans are oriented at an angle of 90° to each other. The diameter D of the fan impellers 25 is 120 mm. Fans 19 are made in the form of axial fans.

The fans 19 communicate with the supply opening 18 through a common exhaust channel 17. The exhaust device 3 has a discharge channel 26, which communicates with the fans 19 with a conductive flow of liquid.

As can be seen in Fig. 6, the total installation height H of the cooking system is 150 mm. Behind the inlet 18 there is a hollow cylindrical filter 14 with a tray 27 for overflowing liquids. Filter 14 is designed as a grease trap.

The operating mode of the cooking system 1 according to the embodiment illustrated in FIG. 4, FIG. 5 and FIG. 6 corresponds to the operating mode of the cooking system 1 according to the options discussed above. The inlet grill 28 is removable from the support plate 4. The filter 14 can be removed from the inlet 18. The cover 29 can be rotated between a closed position and an open position. The supporting surface 4 is rigidly connected to the workplace 8.

Next, with reference to Fig.7 and Fig.8, another embodiment of the invention is described. In this embodiment, unlike the options described above, the cooking system 1 contains a plate 2 with four heating units 5 arranged in a row. The inlet 18 of the exhaust device 3 has a rectangular shape and is located behind the heating units 5 or cooking zones 11. The inlet 18 through the exhaust duct 17 communicates with four fans 19, each of which has an impeller 25. The axes 20 of rotation of the impellers 25 are parallel to each other and pass horizontally.

The maximum mounting height Hv at the front in the horizontal region from the leading edge 20a to the geometric center of the region SP of the cooking system 1 is 120 mm or less. In particular, the installation height Hv of the cooking system 1 in this area can be in the range of only 3-5 cm. In particular, the cooking system 1 has such a low installation height, starting from its front edge 20a at a depth T of at least 30 cm , in particular at least 40 cm. The total installation height H of the cooking system 1 is 180 mm or less.

The plate cover 29 has two parts 30. Each of these two cover parts 30 is independently convertible between open and closed positions. In the closed position, each of the lid parts 30 completely covers the corresponding two of the cooking zones 11 and half covers the inlet opening 18.

Each of the two lid parts 30 is attached to the brewing system 1 by a rotating mechanism 31a. The rotary mechanism 31a is provided with a drive spring (not shown) and a shock absorber (also not shown).

The rotating mechanism 31a allows the corresponding lid portion 30 to open and close smoothly and with damping during movement.

As can be seen in Fig. 8, the exhaust device 3 contains two filters 14a, 14b located in the exhaust duct 17. The first filter 14a, located behind the inlet 18, is a grease trap, and the second filter 14b is an odor absorber. In particular, a carbon filter was used as an odor absorber filter. It may have one or more activated carbon elements that are easily replaceable. They can be removed, in particular, through the inlet opening 18.

Instead of the second filter 14b or in addition to it, an odor absorber filter, in particular in the form of a carbon filter, can be installed in the exhaust duct 17 at the outlet of at least one of the fans 19. It is possible to install a suitable odor filter at the outlet of each of the fans 19. Preferably, these odor filters are replaceable, in particular replaceable without tools. In particular, they can be removed through special holes in the discharge channel 26.

Each plate cover 29 is equipped with one shutter 32 connected to the cover portion 30 to seal the inlet opening 18. The cover portion 30 is spaced from the shutter 32.

The operating mode of the cooking system 1 corresponds to the operating mode of the cooking system 1 in the previously discussed embodiments of the invention. Due to the relative displacement of the cover parts 30 relative to each other, the supply opening 18 may, if necessary, not be closed at all, half closed, or completely closed. In the case of half closing of the supply opening 18, the exhaust performance in the uncovered area of the supply opening 18 increases, while the performance of the fans 19 remains the same. The open cooking zones 11 can still be used to heat the material to be boiled 6. The cooking zones 11, closed by the lid part 30, are automatically switched off. For this purpose, the control unit is in signal communication with contact switches 33, which detect that the lid part 30 is in the closed position.

Next, with reference to Fig.9 and Fig.10, another embodiment of the invention is described. In this embodiment, unlike previous versions, the exhaust device 3 has two supply openings 18, which are formed by two supply channels 10 penetrating into the supporting surface 4. The exhaust device 3 contains two guide elements 34, each of which is adjacent to the corresponding supply opening 18 and is oriented parallel to the main extent of the latter. Each guide element 34 is made in the form of a single curved shell. The guide elements 34 are configured to move relative to the supporting surface 4 between the initial position and the guide position. In the guide position, the corresponding guide element 34 is located at least in the area above the support surface 4. In the guide position, the corresponding guide element 34 obscures the upper space located in front of the corresponding inlet 18 on one side relative to the latter. In the initial position, the upper side of the corresponding guide element 34 is located flush with the surface of the inlet opening 18 adjacent to it.

The guide elements 34 have a closing element 35. The closing element 35 is designed to close the corresponding inlet opening 18 in its original position.

As can be seen in Fig. 10, the cooking system 1 has one guide 36 for moving the guide elements 34.

The operating mode of the cooking system 1, illustrated in Fig. 9 and Fig. 10, corresponds to the operating mode of the cooking system 1 in the embodiments described above. The movement of the corresponding guide element 34 along the guide 36 provides one-sided screening of the upper space for the directed removal of kitchen utensils in the guide position and closing of the corresponding supply opening 18 in the original position, while reliably preventing the leakage of odors from the exhaust device 3.

Next, with reference to Fig. 11 and Fig. 12, another embodiment of the invention is described. In this embodiment, the cooking system 1 has a support surface 4 for holding the material being boiled, three heating units 5 and one exhaust device 3 with exactly one fan 19. The fan 19 of the exhaust device 3 is made in the form of a radial fan. The fan 19 communicates with the supply opening 18 through the supply channel 10.

The overall width B of the cooking system 1 is 560 mm. The total installation height H of the cooking system 1, including the fan 19, is 180 mm. The depth T of the cooking system 1 is 515 mm.

The exhaust device 3 includes a fan 19, while the cooking system 1 is made in the form of a combined unit for monoblock installation at the workplace 8.

The supply opening 18 of the fan 19 passes through the supporting surface 4. The supply opening 18 has a circular shape in plan. The exhaust device 3 has an inlet grille 28, which can be installed on the supply opening 18 with the possibility of removal. In plan, the inlet grille 28 completely covers the inlet opening 18. The inlet grille 28 contains plate-like guide elements 34, located concentrically and serving to maintain laminar removal of kitchen fumes through the inlet grille 28 and the inlet opening 18.

The geometric center of the region 37 of the supply opening 18 is located at a distance from the geometric center of the region 38 of the supporting surface 4. The distance a _E between the geometric center of the region 37 of the supply opening 18 and the geometric center of the region 38 of the supporting surface 4 is 100 mm. The geometric center of the area 37 of the inlet 18 in the plan is located at a distance from the geometric center of the area 38 of the supporting surface 4 to hold the material being boiled in both the width direction 39 and the depth direction 40.

The smallest distance am between the geometric center of the region of the supporting surface 4a is 75 mm, and the smallest distance a _H2 between the geometric center of the region 38 of the supporting surface 4 is 10 mm. The smallest distance a _EH1 between the inlet opening 18 and the first heating unit 5 is equal to the smallest distance a _EH2 between the inlet opening 18 and the second heating unit 5 and the smallest distance a _EH3 between the inlet opening 18 and the third heating unit. 5. The shortest distance a _EN1 , a _EN2 , and _EN3 between the inlet and heating units 5 is 40 mm.

The cooking system 1 has a user interface 9. The user interface 9 includes a touch surface 41 and a plurality of display elements 42. The user interface 9 is configured to provide control of the heating units 5 and the exhaust device 3. The user interface 9 in plan relative to one of the heating units 5 is located opposite the supply opening 18. In particular, the outer edge of the user interface 9 is located along the width direction 39 and along the direction 40 depth except for the geometric center of the area 38 of the support surface 4. The user interface 9 is located in the area of the side edge of the support surface 4.

In Fig. 12, the cooking system 1 is shown in a side view. The fan 19 has a housing 43. The fan housing 43 is located above the lowest point of the supply channel 10. The distance between the lowest point of the supply channel 10 and the fan housing 43 is 50 mm. The fan housing 43 is located entirely below the heating units 5. This solution ensures a particularly compact design of the cooking system 1 in the horizontal direction.

The cooking system 1 is at least partially located in the lower kitchen cabinet 42a. The cooking system 1 penetrates into the work station 8, which rests on the lower kitchen cabinet 42a. The width Bk of the lower kitchen cabinet 42a is 600 mm. The depth Tk of the lower kitchen cabinet 42a is also 600 mm. The lower kitchen cabinet 42a has a storage space 42b into which the cooking system 1 and drawers or shelves are placed. The width Bs of the storage space in the kitchen base cabinet 42a is 580 mm.

The lower kitchen cabinet 42a has an insulating space 43a. The insulating space 43a is located on the lower kitchen cabinet 42a so that it surrounds the bottom and front sides of the cooking system 1. The insulating space 43a provides noise reduction and reduces heat flow into the lower part of the lower kitchen cabinet. 42a.

The operating mode of the cooking system 1 in this embodiment of the invention corresponds to the operating mode of the cooking systems 1 in the embodiments described above.

13 illustrates another embodiment of the cooking system 1. Unlike the cooking systems 1 described above, the initial portion 44 of the supply channel 10 has a central longitudinal axis 45 extending at an angle to the normal 46 of the plate. The angle between the central longitudinal axis 45 of the initial section 44 and the normal 46 of the plate is 45°.

The initial portion 44 has a circular cross-section. The inlet 18 has an elliptical shape due to the inclined orientation of the central longitudinal axis 45 to the normal 46 of the plate.

Due to the fact that the overall width B of the cooking system 1 is a maximum of 600 mm, in particular 560 mm, it is possible for the first time to place the cooking system 1 with the extractor unit 3 in a lower kitchen cabinet 42a with particularly small dimensions. The advantage of such cooking systems 1 is that they can be used particularly flexibly and to a much greater extent. The design of the cooking system 1 with an installation height of a maximum of 200 mm is particularly advantageous, since the storage space 42b is preserved to the greatest extent possible to accommodate, for example, kitchen utensils.

14 and 15 illustrate another embodiment of the cooking system 1. Unlike the cooking system 1 described above, in this embodiment, the exhaust device 3 contains two fans 19, each of which is equipped with an impeller 25 mounted to rotate around axes of rotation 20, each of the axes of rotation 20 extending at an angle to the horizontal plane and at an angle to the vertical direction. The cooking system 1 contains four heating units 5, which have a rectangular shape in plan. Heating units 5 and exhaust device 3 are in signal communication with the user interface 9.

The exhaust device 3 has an inlet opening 18 located in the center of the supporting surface 4 to hold the material being boiled. The initial section 44 of the exhaust channel 17 communicates with the supply opening 18.

Each of the fans 19 has a housing 43. The fan housing 43 has an opening 47 for supplying vacuum. The initial section 44 of the exhaust duct passes through this hole 47 for supplying vacuum and communicates with the fan housing 43 via a connecting pipeline 48 to ensure tightness.

The normal 49 of the connecting pipeline is oriented perpendicular to the hole 47 for supplying vacuum. The normal 49 covers a connection angle of 80° with the axis of rotation 20.

The power electronics 50 for supplying the heating units 5 are installed below the corresponding heating unit 5. Due to the inclined path of the rotation axis 20, the space required for the power electronics 50, in particular for the individual components of the power electronics 50, which require a lot of installation space, is provided in the area between the respective heating unit 5 and fan 19.

Two fans 19 cover the heating units 5 both in plan and in side view. As a result, the brewing system 1 has a particularly compact configuration. The total installation height H is 180 mm.

The suction direction 51 of the fan 19 has a component facing vertically upward. The suction direction 51 is parallel to the axis of rotation 20. Due to the fact that the suction direction 51 has an upward component, the fan 19 is reliably protected from the penetration of liquids.

Claims (27)

1. Cooking system (1), intended for use in a kitchen workplace, containing - support surface for cooking (4) to hold the boiled material (6), - at least one heating unit (5) located on the cooking support surface (4) to hold the boiled material (6) for the purpose of heating the latter, and - exhaust device (3) for removing kitchen fumes downwards, having - at least one fan (19) for extracting kitchen fumes, - at least one inlet (18) passing through the cooking support surface (4) to retain the material being cooked, and - an exhaust duct (17) connecting said at least one supply opening (18) with said at least one fan (19), characterized in that - said at least one supply opening (18) is located at a distance from the edge region of the cooking support surface (4) to retain the material being boiled, - in this case, the total width (B) of the cooking system (1) is a maximum of 600 mm and - in this case, the vertical installation height (H) of the cooking system (1) is a maximum of 250 mm. 2. System (1) according to claim 1, characterized in that the vertical installation height (H) of the cooking system (1) is a maximum of 200 mm. 3. System (1) according to any one of paragraphs. 1 or 2, characterized in that the cooking system (1) is designed as a combined unit. 4. System (1) according to any of the previous paragraphs, characterized in that it contains exactly three heating units (5). 5. System (1) according to any of the preceding paragraphs, characterized in that the maximum output power of said at least one heating unit (5) is from 300 to 4000 W. 6. System (1) according to any of the previous paragraphs, characterized in that the exhaust device (3) has an inlet channel (10) connected to said at least one inlet hole (18), while its central longitudinal axis (45) runs obliquely to the normal (46) of the slab in the initial section (44) adjacent to the inlet opening (18). 7. System (1) according to any of the previous paragraphs, characterized in that the exhaust device (3) has an inlet grille (28) located on said at least one supply opening (18), while the inlet grille (28) has at least one guide element (34) for directed removal of kitchen fumes from the area above the at least one heating unit. 8. System (1) according to any of the preceding paragraphs, characterized in that the geometric center of the area (37) of said at least one supply opening (18) in plan is located at a distance from the geometric center of the area (38) of the supporting surface for cooking ( 4) to retain the boiled material. 9. System (1) according to claim 8, characterized in that said at least one supply hole (18) in plan is located at a distance from the geometric center of the area (38) of the supporting surface for cooking (4) to hold the boiled material in width direction (39) and/or depth direction (40). 10. System (1) according to any of the previous paragraphs, characterized in that it contains a set of heating units (5), in which the smallest distance ( _aH1 ) in plan between the geometric center of the area (38) of the supporting surface for cooking (4) for retention of the boiled material and the first of the heating units (5) is at least twice as large as the smallest distance ( _aH2 ) between the geometric center of the area (38) of the supporting surface for cooking (4) for holding the boiled material and the second of the heating units (5). 11. System (1) according to any of the previous paragraphs, characterized by a set of heating units (5), in which all the smallest distances (a _EH1 , a _EH2 , and _EH3 ) in plan between the mentioned at least one supply opening (18) and the corresponding heating unit (5) differ by a maximum of 30%. 12. System (1) according to any of the previous paragraphs, characterized in that the smallest distance (a _EH1 , a _EH2 , a _EH3 ) in plan between said at least one supply opening (18) and said at least one heating unit ( 5) is a maximum of 100 mm. 13. System (1) according to any of the preceding paragraphs, characterized in that said at least one heating unit (5) in plan overlaps the geometric center of the area (38) of the supporting surface for cooking (4) to hold the material being boiled. 14. Cooking system (1) according to any of the preceding paragraphs, characterized by a user interface (9) for controlling at least one heating unit (5) and/or exhaust device (3), wherein the user interface (9) relative to the at least one mentioned at least one heating unit (5) in plan is located opposite the mentioned at least one supply opening (18). 15. Workplace in the kitchen containing - a lower kitchen cabinet (42a) with a storage space (43a), the width (Bs) of which is not more than 600 mm, and - cooking system (1) according to any one of claims. 1-14, characterized in that - heating units (5) and exhaust device (3) are completely located inside the storage space (43a).

Images