Cooking apparatus comprising stirring blades with steam injection

Abstract

The present invention relates to a cooking apparatus suitable for steam cooking, the apparatus comprising a stirring blade (1) rotatably mounted relative to a container (2) of the cooking apparatus, the blade comprising a hub (11) and an arm (12), the hub defining an inner space (Vm) adapted to be fluidly connected to a steam jet (23), the arm (12) comprising a wall defining an inner arm space (Vb) fluidly connected to the inner space of the hub, wherein the wall of the arm (12) includes at least one through hole (13) adapted to allow steam to pass through; a container (2) for receiving food to be cooked, the container comprising a bottom (21), a side wall (22) and an opening opposite to the bottom (21), the container comprising a steam inlet (23) passing through its bottom and adapted to be fluidly connected to a steam generating system, wherein the blade (1) is detachably mounted in the container (2), the inner space (Vm) of the hub of the blade being fluidly connected to the steam inlet of the container.

Description

Technical Field

[0001] This invention relates to the field of cooking equipment equipped with stirring blades, and in particular to cooking equipment that allows steam cooking. Background Technology

[0002] Some cooking and food preparation equipment includes a container for receiving food to be cooked. Stirring blades are detachably mounted within the container. During cooking, the container and blades rotate relative to each other. The blades are mounted near the bottom of the container to ensure that the food contained at the bottom of the container is stirred.

[0003] Patent EP 1 978 855B1 describes an oil-free hot air cooking fryer. This fryer includes stirring blades and allows for hot air cooking with only a very small amount of cooking oil. Hot air is injected into the container while the food is stirred by the blades. However, the device does not allow for other cooking modes, and in particular, does not provide a steam cooking mode.

[0004] Some cooking appliances offer a steam cooking mode. For example, patents WO 2016 / 062513 and WO 2017 / 178229 describe a stirless cooking appliance that proposes combining a hot air cooking mode with a steam cooking mode. Steam is injected into the upper part of the container, above the food to be cooked.

[0005] However, these devices do not allow for the efficient use of steam. In fact, because steam is lighter than cooking air, a large amount of steam is drawn back through the top of the container and the vent without contacting the food being cooked, and therefore does not participate in the cooking process. Furthermore, the container must be filled and saturated with steam before it can contact the food and begin cooking. Therefore, there is a considerable time lag between the start of steam injection and the actual commencement of steam cooking. Finally, the steam contacts the top of the food contained in the container before contacting the bottom (which is in contact with the bottom of the container). Therefore, the steam tends to cook the top of the food first, which can lead to uneven and inconsistent cooking. Summary of the Invention

[0006] The purpose of this invention is to provide a cooking device for providing more efficient steam cooking.

[0007] This invention relates to a cooking apparatus suitable for steam cooking, the apparatus comprising:

[0008] - A stirring blade, rotatably mounted relative to the container of a cooking appliance, the blade comprising a hub and an arm, the hub defining an internal space adapted for fluid communication with a steam inlet, the arm comprising an arm wall defining an internal space fluidly communication with the hub internal space, wherein the arm wall includes at least one through-hole adapted to allow steam to pass through.

[0009] - A container for receiving food to be cooked, the container including a bottom, side walls and an opening opposite the bottom, the container including a steam inlet passing through its bottom and adapted for fluid connection with a steam generating system.

[0010] The blades are detachably installed in the container, and the internal space of the blade hub is fluidly connected to the steam inlet of the container.

[0011] Some preferred, but non-limiting, features of the aforementioned cooking appliances, used alone or in combination, include:

[0012] - The wall of the arm of the stirring blade has a front surface and a rear surface that are opposite to each other relative to the direction of rotation of the blade, and at least one through hole is formed on the front surface and / or the rear surface of the wall of the arm.

[0013] - The walls of the arm of the stirring blade have front and rear surfaces that are opposite to each other relative to the direction of rotation of the blade, and the walls of the arm have a generally inverted V-shaped shape, with the front and rear surfaces each forming an inverted V-shaped fork.

[0014] - The stirring blades include a plurality of through holes radially distributed along the wall of the arm relative to the hub, and the total area of ​​the through holes at a given radial position decreases as the radial distance from the hub increases.

[0015] - The arm of the stirring blade has a front surface and a rear surface that are opposite to each other relative to the direction of rotation of the blade, and the arm wall also has a lower surface that connects the front surface and the rear surface, the lower surface facing the bottom of the container of the cooking device.

[0016] - The cooking device also includes a detachable intermediate component that extends substantially coaxially with the axis of rotation of the blades relative to the container and is fixedly mounted in the internal space of the blade hub.

[0017] - The intermediate section defines an internal space suitable for fluid connection with a steam inlet, and the intermediate section includes at least one port suitable for allowing steam to enter from the internal space of the intermediate section into the hub internal space of the blade.

[0018] - At least one port is radially disposed on the intermediate piece;

[0019] The cooking appliance also includes a base frame adapted to receive a container, the base frame including a steam generating system such that the steam generating system is fluidly connected to a steam inlet when the container is housed in the base frame.

[0020] The present invention relates to a cooking method for a cooking appliance, comprising the steps of preheating a container to a predetermined temperature and injecting steam from a steam generating system once the predetermined temperature is reached or exceeded. Attached Figure Description

[0021] Further features, objects and advantages of the invention will become apparent from the following detailed description, which is given by way of non-limiting example and illustrated in the accompanying drawings.

[0022] Figure 1 A schematic perspective view showing the stirring blades of a cooking apparatus according to one embodiment of the present invention.

[0023] Figure 2 A schematic perspective view of a cooking apparatus according to one embodiment of the present invention.

[0024] Figure 3 A partial schematic perspective view of a cooking apparatus according to one embodiment of the present invention.

[0025] Figure 4 A schematic perspective view showing the intermediate component of a cooking apparatus according to one embodiment of the present invention.

[0026] Throughout the accompanying drawings, identical or similar elements are indicated by the same reference numerals. Detailed Implementation

[0027] The cooking equipment suitable for steam cooking includes a stirring blade 1, which is rotatably mounted relative to the container 2 of the cooking equipment.

[0028] exist Figure 1 and Figure 3 The stirring blade 1 is shown in the figure by way of non-limiting example.

[0029] The blade 1 includes a hub 11 and an arm 12. The hub 11 defines an internal space Vm adapted for fluid communication with a steam inlet 23. The arm 12 includes a wall defining an internal space Vb that is fluidly connected to the internal space Vm.

[0030] The wall of arm 12 includes at least one through hole 13 adapted to allow steam to pass through.

[0031] In the following text, the radial direction corresponds to the direction perpendicular to and passing through the axis of rotation R of the blade 1 relative to the container 2. The dimension of the element in the direction of the axis of rotation R is referred to as the height.

[0032] The terms inner / outer refer to the radial position of blade 1 relative to the axis of rotation R of container 2, such that the inner or inner surface of the element is closer to the axis of rotation R than the outer or outer surface of the same element. The hub internal space Vm and the arm internal space Vb together define the internal space of blade 1.

[0033] The terms "front" and "back" are defined relative to the direction of rotation of blade 1. When blade 1 and container 2 rotate relative to each other, the front surface 121 of blade 1 comes into contact with the food to be cooked contained in container 2, thereby inducing the movement of the food.

[0034] The through-hole 13 is adapted to allow steam to pass through. Therefore, the through-hole 13 fluidly connects the internal space Vb of the blade 1 arm to the external space relative to the arm 12 of the blade 1, and particularly to the space of the container 2 in which the blade 1 is mounted and which contains food to be cooked. Thus, steam can be injected through the steam inlet 23 into the internal space Vm of the blade 1 hub, flow to the internal space Vb of the arm, and pass through the through-hole 13 in the wall of the arm 12 through the stirring blade 1.

[0035] The stirring blade 1 allows for the stirring of the food to be cooked contained in the container 2 of the cooking apparatus through the relative rotation between the container 2 and the stirring blade 1. The stirring blade 1 also allows steam to be injected into the container 2 through at least one through-hole 13. Therefore, steam is injected into the container 2 at the location of the stirring blade 1, thus bringing it as close as possible to the food to be cooked. Therefore, steam cooking of the food begins once steam is injected through the through-hole 13. Therefore, it is not necessary to wait for the container 2 to become saturated with steam before starting steam cooking. Thus, the container 2 allows for uniform and rapid steam cooking of all parts and layers of the food to be cooked.

[0036] Furthermore, since the steam is injected at the location of the stirring blade 1, where the food is stirred, the steam can more evenly contact every part of the food to be cooked. The injected steam does not risk being drawn back or expelled before flowing over the food; instead, it rises and flows over the food during cooking. Therefore, all the injected steam comes into contact with the food and contributes to its cooking. Thus, the blade 1 ensures contact and heat exchange between the steam and the food, and steam cooking is equal and uniform across all layers of the food to be cooked.

[0037] The stirring blade 1 can be installed on existing cooking equipment without affecting its operation. The stirring blade enables the equipment to offer a steam cooking mode, which can be used in conjunction with or as a replacement for existing cooking modes. Furthermore, the envisioned blade 1 is simple and inexpensive to manufacture.

[0038] When blade 1 is installed in container 2, hub 11 of blade 1 can extend substantially coaxially with the axis of rotation R of blade 1 relative to container 2. Hub 11 can be substantially a cylinder about the axis of rotation R, such as a rotating cylinder, or substantially a cone.

[0039] The hub 11 of the blade 1 may have a lower part 111 and an upper part 112. The lower part 111 of the hub 11 of the blade 1 is connected to the arm 12 of the blade 1. The size of the lower part 111 of the hub 11 of the blade 1 may be larger than the size of the upper part 112 of the hub 11 of the blade 1.

[0040] The arm 12 of the blade 1 can be integrally formed with the hub 11, or it can be connected and fixed to the hub 11.

[0041] The wall of the arm 12 of the blade 1 can have any profile suitable for ensuring the movement of food contained in the container 2 during interaction with the food, and this profile is particularly three-dimensional in shape. The arm 12 of the blade 1 can have a shape with multiple basic rounded corners to avoid crushing the food during stirring.

[0042] The arm 12 of the blade 1 can extend substantially radially relative to the hub 11 of the blade 1. The arm 12 of the blade 1 can have an inner end portion 123 connected to the hub 11 of the blade 1, and a free outer end portion 124. The inner end portion 123 of the arm 12 can be connected to the hub 11 of the blade 1 at all or part of its height.

[0043] The arm 12 of the blade 1 may include a flipping device 125 adapted to ensure that the food is flipped, particularly that the food is flipped toward the center of the container 2. The flipping device 125 may be located at a radially outer position of the arm 12 of the blade 1 (e.g., at the outer end 124 of the arm 12) and is adapted to allow the food to be flipped over the arm 12 of the blade 1. During the relative rotation of the blade 1 and the container 2, the food moves toward the periphery of the container 2 until it contacts the flipping device 125 that flips the food toward the center of the container 2.

[0044] The arm 12 of the blade 1 may have a height sufficient to prevent food contained in the container 2 from passing over the arm 12, either entirely or partially. The height of the arm 12 of the blade 1 may decrease with increasing radial distance relative to the hub 11. Therefore, the arm 12 of the blade 1 prevents food located near the inner end 123 of the wall of the arm 12 from passing over the blade 1, but allows food near the outer end 124 of the wall of the arm 12 to pass over the blade 1, particularly when the food is moved by the tumbling device 125. This improves the stirring efficiency of the blade 1 on the food.

[0045] The projection of the arm 12 of blade 1 onto the normal plane of the axis of rotation R of blade 1 relative to container 2 can have a basically curved (e.g., defining a helical) profile. In particular, the projected profile of the arm 12 of blade 1 onto the normal plane of the axis of rotation R can be curved backward relative to the direction of rotation of blade 1 relative to container 2. This improves the efficiency and smoothness of food mixing.

[0046] The arm of the wall 12 may have a front surface 121 and a rear surface 122 that are opposite to each other in the direction of rotation relative to the blade 1.

[0047] Specifically, the wall of arm 12 can have a curved profile. The wall of arm 12 can have a generally inverted V-shaped shape, with the front surface 121 and the rear surface 122 each forming an inverted V-shaped fork. Therefore, the wall of arm 12 of blade 1 has a triangular profile, with the front surface 121 forming the first side of the triangle and the rear surface 122 forming the second side of the triangle. Such an inverted V-shaped wall profile of the arm 12 of blade 1 allows for efficient mixing of food.

[0048] At least one through-hole 13 of the blade 1 constitutes a steam diffusion hole. The through-hole 13 can be made by drilling a circular hole in the blade 1. The manufacture of the blade 1 is therefore particularly simple, quick and inexpensive. The hub 11 and arm 12 of the blade 1 can be manufactured by injection molding of plastic. At least one through-hole 13 can be manufactured by subsequently drilling a hole in the arm 12 of the blade 1.

[0049] At least one through hole 13 may be formed in the front surface 121 and / or the rear surface 122 of the wall of arm 12.

[0050] When the through-hole 13 is positioned to pass through the front surface 121 of the blade 1, during the stirring process, the steam injected through the through-hole 13 comes into direct contact with the food as the container 2 and the blade 1 rotate relative to each other. The injected steam comes into direct contact with the food to be cooked, thus penetrating the food directly and effectively, allowing for efficient steam cooking from the very beginning.

[0051] As a variation or alternative, when the through-hole 13 is provided to pass through the rear surface 122 of the blade 1, steam is injected into the container 2 through the through-hole 13 without immediately contacting the food to be cooked. Therefore, steam cooking of the food is carried out more gently and indirectly.

[0052] The blade 1 may include multiple through holes 13.

[0053] The through hole 13 can be radially distributed relative to the hub 11 along the wall of the arm 12.

[0054] In the first embodiment, the total area of ​​the through-holes 13 at a given radial position decreases with increasing radial distance relative to the hub 11. In other words, the open area of ​​the steam passage through the wall of the arm 12 of the blade 1 is greater at the inner position near the axis of rotation R of the blade 1 relative to the container 2 than at the outer position away from the axis of rotation R. Therefore, more steam is injected at the radially inner position relative to the blade hub 11 than at the radially outer position.

[0055] The through holes 13 can have substantially the same diameter and are distributed substantially uniformly across the entire surface of the wall of the arm 12 of the blade 1, while the blade 1 has a height that decreases with increasing radial distance. Therefore, the number of through holes 13 in the arm 12 of the blade 1 is smaller in the external location than in the internal location of the arm 12 of the blade 1.

[0056] As a variation, the number of through holes 13 can be constant regardless of the radial position, but the diameter of the through holes decreases as the radial distance increases.

[0057] In the second embodiment, regardless of the radial distance relative to the hub 11, the total area of ​​the through-hole 13 is constant at a given radial position along the arm 12 of the blade 1. Therefore, the amount of injected steam does not depend on the radial position relative to the hub 11 of the blade 1.

[0058] The wall of the arm 12 of the blade 1 may also have a lower surface connecting the front surface 121 and the rear surface 122, which faces the bottom 21 of the container 2 of the cooking device. The internal space Vb of the arm is defined by the front surface 121, the rear surface 122 and the lower surface of the arm 12 of the blade 1. In the case of the wall of the inverted V-shaped arm 12, the lower surface forms the third side of a triangle.

[0059] The container 2 may include a handle 27 suitable for easy operation by the user, particularly for easy placement and removal in cooking equipment.

[0060] Figure 2 and Figure 3 A cooking apparatus suitable for steam cooking is illustrated by way of a non-limiting example. The cooking apparatus includes the stirring blade 1 described above, and a container 2 for receiving food to be cooked.

[0061] The stirring blade 1 and the container 2 are adapted to be rotatably mounted relative to each other along the axis of rotation R of the blade 1 relative to the container 2. The blade 1 can be driven to rotate within the fixed container 2. As a variation, the blade 1 can be fixed, and the container 2 can rotate about the blade 1. As another variation, the blade 1 and the container 2 can rotate about the axis of rotation R, with the blade 1 and the container 2 having different rotational speeds and / or opposite directions of rotation.

[0062] The container 2 includes a bottom 21, side walls 22, and an opening opposite the bottom 21. The container 2 includes a steam inlet 23 through its bottom 21 and adapted for fluid connection with a steam generation system.

[0063] Blade 1 is detachably mounted in container 2, and the internal space Vm of the hub of blade 1 is fluidly connected to the steam inlet 23 of container 2. Therefore, blade 1 can be separated from container 2, for example, blade 1 and container 2 can be cleaned independently, or blade 1 or container 2 can be replaced. For example, blade 1 can be detachably mounted in container 2 by clipping blade 1 into container 2.

[0064] The internal space of container 2 is defined by its bottom 21, side walls 22, and opening. The internal space of container 2 includes the internal space of blade 1 and a space for receiving food to be cooked. The space for receiving food to be cooked is located externally relative to the internal space of blade 1. The space for receiving food to be cooked, combined with the internal space of blade 1, corresponds to the inner container space 2.

[0065] The bottom 21 of container 2 is located at the lower part of container 2, while the opening of container 2 is located at the upper part of container 2. Food to be cooked is placed into container 2 through the opening so that the food is located at the bottom 21 of container 2, that is, at the lower part 111 of container 2. Container 2 can also hold cooking media, such as water, and / or fats (such as vegetable oil, butter or animal fat).

[0066] Container 2 can be substantially symmetrical about an axis of symmetry. The axis of symmetry of container 2 can correspond to the axis of rotation R of blade 1 relative to container 2.

[0067] The sidewall 22 of container 2 can extend substantially orthogonally to the bottom 21 of container 2. The shape of the sidewall 22 can be a cylinder of revolution. The generatrix of the cylinder can extend along the height direction of container 2 and can specifically correspond to the axis of rotation R of blade 1 relative to container 2.

[0068] The bottom 21 of container 2 can be substantially planar. The height corresponds to a direction orthogonal to the plane of the bottom 21 of container 2. The axis of rotation R can be substantially perpendicular to the plane formed by the bottom 21 of container 2 and extends substantially from the center of the bottom 21 of container 2. The bottom 21 of container 2 can be substantially disk-shaped, and the radius of the disk shape of the bottom 21 substantially corresponds to the radius of the rotating cylinder of the side wall 22.

[0069] The sidewalls 22 and bottom 21 of container 2 can be integrally formed or connected and fixed to each other. The sidewalls 22 can have a lower end connected to the bottom 21 of container 2 and a free upper end defining the opening of container 2.

[0070] The bottom 21 of container 2 may be solid in the portion that may come into contact with the food to be cooked, so that food and (if any) cooking medium and / or fat will not leak out. In other words, when blade 1 is installed in container 2, and during the relative rotation of blade 1 and container 2, the portion of bottom 21 located in the space for receiving the food to be cooked is solid.

[0071] The blade 1 can be installed in the container 2 so as to be arranged near the bottom 21 of the container 2, or even placed on the bottom 21 of the container 2. The stirring blade 1 can be configured to contact the bottom 21 of the container 2. When the blade 1 is installed in the container 2, the lower part 111 of the hub 11 of the blade 1 and the arm 12 of the blade 1 extend to the vicinity of the bottom 21 of the container 2. If necessary, the lower surface of the arm 12 of the blade 1 is disposed near the bottom 21 of the container 2, or even in contact with the bottom 21 of the container 2.

[0072] Therefore, blade 1 is located at the lower part 111 of container 2. Steam is thus injected into the lower part 111 of container 2, near, or even below, the food to be cooked. The steam passes through the food and then exits through the opening in container 2. Therefore, the resulting steam cooking is uniform and efficient.

[0073] The steam inlet 23 can be located near the center of the bottom 21 of the container 2, radially inward, so that when the blade 1 and the container 2 rotate relative to each other, the steam inlet 23 leads to the interior space of the blade 1, but not to the space for receiving food to be cooked. In particular, the steam inlet 23 can lead to the interior space Vm of the hub of the blade 1.

[0074] The container 2 may include a placement opening provided through its bottom 21. The placement opening allows the container 2 to be placed in a cooking appliance.

[0075] The placement opening can be located near the center of the bottom 21 of the container 2, radially inward, so that during the relative rotation of the blade 1 and the container 2, the placement opening leads to the interior space of the blade 1 and to the space for receiving food to be cooked. Specifically, the placement opening can lead to the interior space Vm of the hub of the blade 1. Specifically, the placement opening can be substantially located at the center of the bottom 21 of the container 2.

[0076] The steam inlet 23 may coincide with the placement port. The bottom 21 of the container 2 includes a single central hole, which simultaneously forms both the steam inlet 23 and the placement port. As a variation, the steam inlet 23 may be formed in the bottom 21 of the container 2 at a radially outward position relative to the placement port.

[0077] The cooking appliance may also include a detachable intermediate component 24 that extends substantially coaxially with the axis of rotation R. Figure 4An example of component 24 is shown. Intermediate component 24 can be installed in the inner space Vm of the hub of blade 1.

[0078] The intermediate component 24 is rotatably connected to the container 2, specifically it can be connected to and secured inside the bottom 21 of the container 2. The intermediate component 24 allows for guiding the relative rotation of the blade 1 with respect to the container 2 and reduces friction caused by this rotation. The intermediate component 24 also allows for the disconnection of the rotation of the blade 1 from the rotation of the container 2.

[0079] Specifically, the intermediate component 24 can be integrally connected to the fixed container 2, while the stirring blade 1 can rotate within the fixed container 2.

[0080] When the intermediate component 24 is installed in the container 2, the intermediate component 24 extends substantially coaxially with the axis of rotation R of the blade 1 relative to the container 2. The intermediate component 24 can be rotationally symmetrical about the axis of rotation R, and in particular, can be substantially truncated cone-shaped.

[0081] The hub 11 of blade 1, especially the lower part 111 of hub 11, can extend around intermediate member 24 and be coaxial with intermediate member 24. Therefore, the hub 11 of blade 1 is located on the outer side of intermediate member 24.

[0082] More specifically, the hub 11 of the blade 1, particularly the lower portion 111 of the hub 11, may include an inner attachment 113 and an outer attachment 114. The outer attachment 114 of the hub 11 defines the internal space Vm of the hub and is located further outward than the intermediate member 24. The inner attachment 113 of the hub 11 is located further inward than the intermediate member 24. Therefore, when the blade 1 is mounted in the container 2, the intermediate member 24 extends between the inner attachment 113 and the outer attachment 114 of the hub 11 of the blade 1.

[0083] The hub 11 may also include a locking element 115, while the intermediate element 24 may include a high flange. The locking element 115 and the high flange of the intermediate element 24 are adapted to engage when the blade 1 translates along the axis of rotation R, with the blade 1 positioned around the intermediate element 24 to ensure that the hub 11 of the blade 1 is locked on the intermediate element 24. Thus, the hub 11 of the blade 1 is reversibly clamped onto the intermediate element 24.

[0084] The intermediate component 24 defines an internal space suitable for fluid connection with the steam inlet 23. In particular, the steam inlet 23 can open into the internal space of the intermediate component 24.

[0085] The intermediate component 24 includes at least one through-hole 241 (hereinafter referred to as through-hole, to distinguish it from through-hole 13, see claim) adapted to allow steam to enter the hub interior space Vm of the blade 1 from the interior space of the intermediate component 24. Thus, steam is injected into the interior space of the intermediate component 24 through the steam injection port 23 and flows through the through-hole 241 of the intermediate component 24 into the hub interior space Vm, and more particularly into the space between the intermediate component 24 and the outer accessory 114 of the hub 11.

[0086] The intermediate component 24 may include a plurality of ports 241. The plurality of ports 241 are radially arranged on the intermediate component 24. The plurality of ports 241 may be oblong and extend substantially parallel to the axis of rotation R of the blade 1 relative to the container 2. The plurality of ports 241 may be circumferentially distributed around the intermediate component 24 to ensure that the steam passing through these ports 241 is uniformly distributed within the hub interior space of the blade 1 between the intermediate component 24 and the outer accessory 114 of the hub 11.

[0087] The cooking equipment may also include a base 3. The container 2 can be detachably placed inside the base 3.

[0088] The base frame 3 may include a base 31 and a cover 32. The base 31 of the base frame 3 may be located at a lower position than the cover 32 of the base frame 3.

[0089] The base 31 of the frame 3 may have a groove 33 whose size and shape are substantially complementary to the size and shape of the container 2, so that the container 2 can be detachably placed in the groove 33 of the frame 3.

[0090] Container 2 can be placed in base 3 by translating downward along the rotation axis R, and base 3 is fixed. Container 2 can be removed from base 3 by translating upward along the rotation axis R, and base 3 is fixed.

[0091] Specifically, the recess 33 of the base frame 3 may have a bottom 331, a side wall 332, and an opening of the recess 33 that substantially correspond in shape and size to the bottom 21, side wall 22, and opening of the container 2. The bottom 331 of the recess 33 of the base frame 3 may include a recess opening 333 adapted to be fluidly connected to the steam inlet 23 of the container 2. The recess opening 333 formed in the bottom 331 of the recess 33 may be configured to face the steam inlet 23 of the container 2 when the container 2 is placed in the recess 33.

[0092] When container 2 is located in the groove 33 of base frame 3, the bottom 21 of container 2 contacts the bottom 331 of groove 33, and the side wall 22 of container 2 contacts the side wall 332 of groove 33 of base frame 3.

[0093] The cover 32 of the base frame 3 is movably mounted between an open position and a closed position.

[0094] When container 2 is placed in the groove 33 of base 31 and lid 32 is in the open position, container 2 can be placed in or removed from base 3. Furthermore, food to be cooked can be introduced into container 2 through the opening.

[0095] When the container 2 is placed on the base 31 and the lid 32 is in the closed position, the lid 32 and the base 31 form a closed shell to allow cooking of the food contained in the container 2 in a closed environment. The dimensions of the lid 32 in the normal plane of the axis of rotation R are substantially complementary to the opening dimensions of the groove 33 of the base 3.

[0096] The base frame 3 may include a guide shaft 34 for rotation of the container 2 and / or the blade 1. The guide shaft 34 may be located at the center of the base frame 3, particularly at the center of the bottom 331 of the recess 33 of the base frame 3, and extend substantially coaxially with the axis of rotation R of the blade 1 relative to the container 2.

[0097] The guide shaft 34 may have dimensions that substantially correspond to the size of the placement opening, so that the guide shaft 34 extends through the placement opening when the container 2 is placed on the base 3.

[0098] Intermediate component 24 allows the hub 11 of blade 1 to be connected to guide shaft 34. Intermediate component 24 is disposed between guide shaft 34 and hub 11 of blade 1, and is substantially coaxial with them.

[0099] The base frame 3 may include a steam generating system. The base frame 3 is configured to detachably receive the container 2 such that when the container 2 is housed in the base frame 3, the steam inlet 23 of the container 2 is fluidly connected to the steam generating system. Therefore, steam generated by the steam generating system is supplied to the steam inlet 23 of the container 2 and then passes through at least one through-hole 13 of the stirring blade 1.

[0100] Specifically, the steam generating system can be integrated into the base 31 of the base 3 of the cooking appliance, below the groove 33 of the base 3, so that when the container 2 is installed in the groove 33 of the base 3, it is integrated below the container 2. The steam generating system is adapted to inject steam through the steam inlet 23 of the bottom 21 of the container 2.

[0101] The base frame 3 may also include a water tank for supplying water to the steam generation system.

[0102] The cooking equipment, particularly the base 3, may also include a steam channel 35, which is adapted to connect the steam generation system outlet and the steam inlet 23 when the container 2 is placed on the base 31.

[0103] Therefore, the steam generated by the steam generation system flows in the steam channel 35 and then flows through the steam inlet 23 to the inner space Vb of the blade 1 arm.

[0104] Specifically, the steam flow channel 35 may include a first end connected to the steam generation system and a second end overlapping the recess 333. Thus, the generated steam flows from its first end to its second end in the steam flow channel 35, flows to the recess 333 of the base frame 3, and then flows through the steam inlet 23 of the container 2.

[0105] The base frame 3 may also include a sealing system (e.g., a sealing gasket) adapted to seal the connection between the steam generating system and the steam passage 35. Therefore, steam loss resulting from the connection between the steam generating system and the steam inlet 23 is minimized, allowing for improved efficiency in steam cooking.

[0106] The base 3, particularly the base 31, may include a guide shaft 34.

[0107] The guide shaft 34 may extend substantially coaxially with the axis of rotation R and may be positioned substantially at the center of the base 3, particularly at the center of the bottom 331 of the recess 33 in the base 3 of the base 3. The guide shaft 34 may protrude from the recess 33 in the base 3 and pass through the recess opening 333 in the bottom 331 of the recess 33.

[0108] The guide shaft 34 is rotatable about the axis of rotation R of the blade 1 relative to the container 2. The base 3, particularly the base 31 of the base 3, may include a rotation drive for the guide shaft 34, such as an electric motor. The rotation drive for the guide shaft 34 is adapted to drive the guide shaft 34 to rotate.

[0109] The guide shaft 34 guides the positioning of the container 2 on the base frame 3. Specifically, when the container 2 translates along the rotation axis R in the groove 33 of the base frame 3, the placement opening of the container 2 is positioned around the guide shaft 34. Therefore, when the container 2 is positioned in the groove 33 of the base frame 3, the guide shaft 34 protrudes from the internal space of the container 2.

[0110] Specifically, when the blade 1 is mounted in the container 2 and the container 2 is positioned in the base frame 3, the hub 11 of the blade 1 can be fitted onto the guide shaft 34. The hub 11 of the blade 1 is positioned externally relative to the guide shaft 34 and surrounds the guide shaft 34. The guide shaft 34 and the hub 11 of the blade 1 can contact each other at one or more contact points, which are adapted to ensure that the hub 11 of the blade 1 is positioned and movably fixed on the guide shaft 34.

[0111] Blade 1 is rotatably connected about the rotation axis R of guide shaft 34. Therefore, when guide shaft 34 is driven to rotate, blade 1 is driven to rotate by guide shaft 34, while container 2 remains stationary. This ensures the stirring of food contained in container 2 during cooking.

[0112] The cooking apparatus also includes a preheating device for container 2, which is adapted to preheat container 2 to a predetermined temperature. For example, the predetermined temperature may substantially correspond to the boiling point of water. Therefore, steam cooking begins once steam is generated, and no condensation occurs as the steam flows in the steam channel 35 and is injected into container 2. The efficiency of steam cooking is thus improved.

[0113] The cooking equipment may also include an additional cooking mechanism. In particular, the cooking mechanism may be integrated into the base 31 of the base frame 3 of the cooking equipment. The additional cooking mechanism may be a hot air cooking mechanism and / or a pressure cooking mechanism, and / or a simmering cooking mechanism.

[0114] The additional cooking unit can be used independently of the aforementioned steam cooking unit, for example, simultaneously with or successively with the steam cooking unit.

[0115] Therefore, this cooking device allows for a steam cooking mode, in addition to or in combination with other potential cooking modes, such as hot air cooking and / or pressure cooking, or a simmering cooking mode.

[0116] Therefore, this cooking device allows for the continuous or simultaneous optimization of the use of one or more cooking mechanisms for food, and thus optimizes the cooking of food.

[0117] The base 3 may include a cooking control interface adapted to control the steam cooking mechanism and, when necessary, additional cooking mechanisms. The control interface may be mounted on the base 3, making it visible and controllable to the user of the cooking equipment. The control interface may include mechanisms, such as buttons, for controlling the start and / or stop of steam cooking and / or additional cooking mechanisms.

[0118] As a variation or alternative, the control interface can be configured to allow users to program and / or pre-program cooking cycles, which include one or more cooking steps corresponding to one or more different cooking mechanisms, performed sequentially or simultaneously. In this way, users can set the most suitable cooking method for the food contained in the container.

[0119] Cooking methods

[0120] Now will be described in detail Figures 1 to 4 The operation of the implementation scheme shown.

[0121] The cooking method includes the steps of preheating container 2 to a predetermined temperature, and the steps of injecting steam by a steam generation system once the predetermined temperature is reached or exceeded.

[0122] The preheating device ensures that container 2 is preheated to a predetermined temperature to limit or even eliminate steam condensation during steam cooking. The preheating step can be performed by a preheating cycle through the hot air cooking step. The preheating step allows for increased efficiency in subsequent steam cooking steps.

[0123] In the steam injection step, steam generated by the steam generation system is injected into the inner space Vm of the hub through the steam injection port 23, then flows into the inner space Vb of the arm, and finally flows through the through hole 13 in the wall of the arm 12 to the container 2 containing the food to be cooked.

[0124] Steam can diffuse into the food through the through-holes 13 formed in the front surface 121 and / or rear surface 122 of the arm 12 of the blade 1. The steam then rises and flows through the food to be cooked into the opening of the container 2. Thus, the food is steam-cooked in this step.

[0125] In a particular embodiment, steam is generated by a steam generating system below the container 2. The steam flows in the steam channel 35 until it reaches the recessed opening 333 of the base 31 of the base frame 3. The steam then flows through the steam inlet 23 of the container 2 into the interior space of the intermediate member 24. The steam passes through multiple openings 241 of the intermediate member 24, then reaches the interior space Vb of the arm of the blade 1, and then through the through-hole 13 of the blade 1. The steam is thus injected into the food receiving space of the container 2.

[0126] The cooking method may include additional cooking steps in addition to the steam cooking steps performed during steam generation. These additional cooking steps are performed by one or more additional cooking mechanisms. The additional cooking steps may include hot air cooking steps and / or pressure cooking steps and / or simmering cooking steps.

[0127] Cooking steps can be performed before, simultaneously with, or after additional cooking steps. Characteristics such as the nature, duration, or number of additional cooking steps can be determined to optimize the cooking of the food contained in container 2.

[0128] For example, the method may include a step of cooking with hot air only, followed by a step of cooking with steam only, and then a step of cooking with hot air only again. Such a method allows for improved sensory performance of the cooked fries.

[0129] As a variation, the method may include a combined hot air cooking and steam cooking step, which is performed simultaneously. For example, the combined hot air cooking and steam cooking step may be performed before the hot air cooking step alone.

[0130] Therefore, one or more cooking steps can be combined or performed consecutively to optimize the cooking of the food contained in container 2. This cooking method allows for the optimization of food cooking.

[0131] The following describes an example of a user using the cooking equipment.

[0132] The user lifts the cover 32 from the base 3 to the open position.

[0133] The user then places container 2 on base 3, for example, by gripping container 2 with handle 27. In particular, the user places container 2 in groove 33 of base 3 by translating container 2 downward along the direction of rotation axis R, thereby causing guide shaft 34 to protrude through container placement opening 2.

[0134] The user then mounts the blade 1 into the container 2 by clamping the blade 1 onto the guide shaft 34. As a variation, the user can mount the blade 1 into the container 2 and then place the assembly formed by the container 2 and the blade 1 onto the base frame 3.

[0135] The user then introduces the food to be cooked, and, if necessary, the cooking medium and / or fat, into the space receiving the food through the opening of container 2. As a variation, the user can place the food in container 2 before placing it in the base shelf 3.

[0136] Then, the user sets the lid 32 to the closed position.

[0137] Users can start cooking food through the control interface located on the base 3. In addition to the preheating and steam injection steps, users can also start one or more additional cooking steps that are performed simultaneously or sequentially with the steam cooking step.

[0138] The guide shaft 34 is then driven to rotate by a drive device. The guide shaft 34 can rotate together with the blade 1, thereby driving the blade 1 to rotate relative to the fixed container 2.

[0139] In the steam cooking step, steam is generated by a steam generating system and injected into the food to be cooked through the steam inlet 23 of container 2 and the through hole 13 of blade 1.

[0140] At the end of the cooking process, the user places the lid 32 in the open position and removes the container 2 containing the cooked food from the base 3 by, for example, a movement opposite to the movement of placing the container 2 in the base 3, specifically by moving the container 2 upward in the direction of the rotation axis R. The user can then eat the cooked food.

[0141] The aforementioned cooking chamber, cooking equipment, and cooking method allow for efficient food cooking and can be combined with one or more additional cooking modes if needed. This method is applicable to any type of food, such as potato chunks used as ingredients for French fries, vegetables, or different kinds of vegetable chunks. This method can be implemented in any cooking equipment that includes a stirring blade 1.

Claims

1. A cooking apparatus suitable for steam cooking, the apparatus comprising: - A stirring blade (1) rotatably mounted relative to the container (2) of the cooking apparatus, the blade (1) comprising a hub (11) and an arm (12), the hub (11) defining a hub interior space (Vm) adapted to be fluidly connected to a steam inlet (23), the arm (12) comprising a wall defining an arm interior space (Vb) fluidly connected to the hub interior space (Vm), wherein the wall of the arm (12) includes at least one through-hole (13) adapted to allow steam to pass through. - A container (2) for receiving food to be cooked, the container (2) including a bottom (21), side walls (22) and an opening opposite the bottom (21), the container (2) including a steam inlet (23) passing through its bottom (21) and adapted for fluid connection with a steam generation system. The blade (1) is detachably installed in the container (2), and the internal space (Vm) of the hub of the blade (1) is fluidly connected to the steam inlet (23) of the container (2). The cooking device also includes a removable intermediate component (24) that extends substantially coaxially with the axis of rotation (R) of the blade (1) relative to the container (2), the intermediate component (24) being fixedly mounted in the hub interior space (Vm) of the blade (1), the intermediate component (24) defining an interior space of the intermediate component adapted to be fluidly connected to a steam inlet (23), and the intermediate component (24) including at least one opening (241) adapted to allow steam to enter from the interior space (24) of the intermediate component into the hub interior space (Vm) of the blade (1).

2. The cooking apparatus according to claim 1, wherein, The wall of the arm (12) of the stirring blade (1) has a front surface (121) and a rear surface (122) that are opposite to each other in the direction of rotation of the blade (1), and at least one through hole (13) is formed on the front surface (121) and / or the rear surface (122) of the wall of the arm (12).

3. The cooking apparatus according to claim 1 or 2, wherein, The wall of the arm (12) of the stirring blade (1) has a front surface (121) and a rear surface (122) that are opposite to each other in the direction of rotation of the blade (1), and the wall of the arm (12) has a generally inverted V shape, with the front surface (121) and the rear surface (122) each forming an inverted V-shaped bifurcation.

4. The cooking apparatus according to claim 1 or 2, wherein, The stirring blade includes a plurality of through holes (13) radially distributed along the wall of the arm (12) relative to the hub (11), wherein the total area of ​​the through holes (13) at a given radial position decreases as the radial distance from the hub (11) increases.

5. The cooking apparatus according to claim 1 or 2, wherein, The wall of the arm (12) of the stirring blade (1) has a front surface (121) and a rear surface (122) that are opposite to each other in the direction of rotation of the blade (1), and the wall of the arm (12) also has a lower surface that connects the front surface (121) and the rear surface (122), the lower surface facing the bottom (21) of the container (2) of the cooking device.

6. The cooking apparatus according to claim 1 or 2, wherein, At least one port (241) is radially disposed on the intermediate piece (24).

7. The cooking apparatus according to claim 1 or 2 further includes a base (3) for receiving the container (2), the base (3) including a steam generating system such that when the container (2) is contained in the base (3), the steam generating system is fluidly connected to a steam inlet (23).

8. A cooking method performed by the cooking apparatus according to claim 7, comprising the steps of preheating the container (2) to a predetermined temperature, and injecting steam by a steam generating system once the predetermined temperature is reached or exceeded.

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