Cleaning insert for removable placement in the cooking chamber of a cooking appliance

Abstract

Cleaning insert (11) for removable arrangement in a cooking chamber (4) of a cooking appliance (1), comprising 1.1. a receiving means (13) for reversibly fixed receiving of a cleaning unit (12) with a cleaning composition (28, 29), and 1.2. a support body (14) connected to the receiving means (13) for positioning the receiving means (13) relative to the cooking chamber (4), 1.3. the support body (14) has a cooking carrier (10), characterized in that 1.4 that the receiving means (13) has a positive locking element (21) for positive locking connection with the cleaning unit (12), which is designed to form a bayonet closure and / or 1.5. that the receiving means (13) is arranged in a central area of ​​the cooking carrier (10), wherein in a top view the distance between the receiving means (13) and an outer contour of the support body (14) is at least 50 mm.

Description

[0001] The invention relates to a cleaning insert for removable placement in the cooking chamber of a cooking appliance. The invention also relates to a cleaning combination comprising such a cleaning insert and such a cleaning unit. The invention further relates to a method for cleaning a cooking chamber of a cooking appliance.

[0002] Cooking appliances in the form of steam ovens are known from prior use, the cooking chamber of which can be cleaned using a cleaning agent. For receiving and dispensing the cleaning agent within the cooking chamber, space-consuming components are integrated into a cooking chamber wall, which are disruptive during cooking and prone to the accumulation of stubborn soils. A cleaning device with a detergent and rinse aid compartment, which is reversibly arranged in the cooking chamber of a cooking appliance, is known from DE 10 2015 109 017 A1.

[0003] Cleaning devices are also known from DE 10 2014 207 558 A1, US 3 051 559 A, WO 2017 / 025 450 A1 and DE 10 2013 021 732 A1. A cooking carrier with a receiving means is known from US 2020 / 0 011 536 A1.

[0004] It is therefore an object of the invention to create an improved cleaning insert which in particular enables a particularly thorough cleaning of the cooking chamber and uses the available installation space to the least extent possible.

[0005] This problem is solved by a cleaning insert with the features of claim 1. It has been found that a cleaning insert with a receiving means for reversibly holding a cleaning unit containing a cleaning composition and a support body connected to the receiving means for positioning the receiving means relative to the cooking chamber can be removably arranged in the cooking chamber, thereby preserving the cooking chamber completely during operation and enabling particularly thorough cleaning of the cooking chamber. The cooking chamber is not restricted by means for holding the cleaning composition. Such means, which are prone to soiling during operation, can be avoided. In particular, the cleaning insert, which can be removed from the cooking chamber, allows the cleaning unit attached to the receiving means to be positioned in a central area of ​​the cooking chamber.The removable cleaning insert allows this central area, required for the cooking process, to be released again after cleaning. Positioning the cleaning unit in this central area ensures a particularly even distribution of the cleaning solution throughout the cooking chamber. This makes the cleaning process especially efficient and energy-saving.

[0006] The holding device is designed to create a detachable connection to the cleaning unit. In particular, the holding device ensures that the cleaning unit is securely held in place. For example, the holding device may be designed to completely define the position and / or orientation of the cleaning unit relative to the support body. The holding device may be designed such that at least one degree of freedom, in particular exactly one degree of freedom, especially exactly one rotational degree of freedom, of the cleaning unit is open, i.e., unrestricted, relative to the support body. This at least one open degree of freedom may allow the cleaning unit to be mounted on the support body and / or ensure the particularly uniform distribution of the cleaning solution in the cooking chamber by moving the cleaning unit relative to the support body.

[0007] According to one aspect of the invention, the receiving element is designed to create a friction-fit and / or positive-locking connection to the cleaning unit. The support body can be designed to create a friction-fit and / or positive-locking connection to the cooking chamber and / or the cooking chamber door. Preferably, the receiving element is designed to establish and / or release the reversible connection to the cleaning unit without tools. The support body can be designed to establish and / or release the connection to the cooking chamber and / or the cooking chamber door without tools. The cleaning insert is thus particularly easy and efficient to use.

[0008] According to one aspect of the invention, the support body is designed to attach the receiving element to the cooking chamber and / or the cooking chamber door, either resting on it or suspended from it. A suspended attachment means that the center of gravity of the cleaning insert, particularly with the cleaning unit mounted on it, is arranged vertically below a connection point between the support body and the cooking chamber and / or the cooking chamber door. This advantageously ensures that the cleaning solution can be distributed particularly evenly within the cooking chamber, thus enabling particularly efficient cleaning.

[0009] According to one aspect of the invention, the receiving means is arranged in a central area of ​​the cooking carrier. Preferably, in a top view, particularly when the support body is positioned as intended in the cooking chamber, the receiving means is arranged in a central area of ​​the cleaning insert, in particular the support body, especially the cooking carrier, and / or the cooking chamber. In the top view, the distance between the receiving means and an outer contour of the support body is preferably at least 50 mm, and more specifically at least 100 mm. Preferably, the geometric center of gravity of the cleaning insert, in particular the support body, and / or the cooking chamber lies within an outer contour of the receiving means in the top view. This advantageously ensures that the cleaning composition can be applied at a central position in the cooking chamber and thus particularly evenly throughout the cooking chamber.

[0010] The receiving device can be arranged at a distance from the central area, particularly from a geometric centroid of the supporting body, especially along a main plane of extension of the cooking carrier. For example, the distance between the geometric centroid of the supporting body, particularly along the main plane of extension of the supporting body, and a geometric centroid of the receiving device or an outline of the receiving device is at least 10 mm, in particular at least 20 mm, in particular at least 50 mm, in particular at least 100 mm. The distance can be dimensioned in the main plane of extension of the supporting body, in particular along a transverse direction and / or a depth direction of the cooking chamber.An eccentric arrangement of the receiving element on the support body allows the cleaning unit to be positioned in an area of ​​the cooking chamber where the cleaning solution can be applied even more efficiently. This area, for example, has a higher air, steam, or water flow rate compared to the rest of the cooking chamber. The cleaning solution can thus be applied and distributed particularly efficiently within the cooking chamber.

[0011] According to a further aspect of the invention, the cooking appliance is designed as an oven, in particular as a conventional oven and / or as a steam oven. The cooking appliance preferably has a temperature control for regulating the temperature in the cooking chamber, in particular by heating, and / or an automated water and / or steam supply.

[0012] To securely hold the cleaning unit, the receiving device can have a reversibly movable locking mechanism. Preferably, the cleaning unit cannot be removed from the cleaning insert, in particular the receiving device, without moving the locking mechanism from a locked position to a released position. For example, the locking mechanism can be designed as a locking bolt.

[0013] Preferably, the support body has at least 3, in particular at least 4, adjustable feet for positioning the cleaning insert on a storage surface, in particular a storage level.

[0014] According to a further aspect of the invention, the support body includes a food carrier. The food carrier can be designed to hold cooking utensils, in particular pots and / or roasting pans and / or frying pans. The food carrier can also be designed to hold the food to be heated, in particular as a rotisserie spit. Preferably, the support body has a function that assists the cooking process. Advantageously, this means that the cleaning insert replaces a device that is already required in the kitchen. The need for additional storage space for the cleaning insert can thus be avoided.

[0015] According to another aspect of the invention, the food carrier has a baking rack. Preferably, the food carrier is a baking rack. The baking rack can comprise several bars. Preferably, the bars form a grid frame and a surface for placing the food. A baking rack is a device that is generally needed in the kitchen anyway. By designing the food carrier as a baking rack, no additional storage space is required in the kitchen for storing the cleaning insert.

[0016] The food carrier can alternatively be designed as a perforated sheet and / or as a baking tray.

[0017] According to a further aspect of the invention, the receiving means is formed by at least one grid bar of the baking rack. Preferably, the receiving means is formed by at least two grid bars, in particular exactly two grid bars. The at least one grid bar can be designed to support the cleaning unit, in particular in a rotatable manner. For example, the at least one grid bar is designed, at least partially, to form a circular arc.

[0018] According to a further aspect of the invention, the support body has a rail engagement for connecting to a support rail of the cooking appliance. The support rail of the cooking appliance is preferably a rail, in particular arranged in pairs on opposite side walls of the cooking chamber, for receiving a baking rack and / or a baking tray.

[0019] According to a further aspect of the invention, the receiving element has a positive locking element for positive connection with the cleaning unit. Preferably, the receiving element is configured to form a bayonet fitting and / or a snap-fit ​​connection and / or a latch connection with the cleaning unit. This ensures a particularly reliable connection between the cleaning unit and the receiving element, especially one that can be released without tools.

[0020] Preferably, the cleaning insert is a baking rack with a receiving means for fixing a cleaning unit, in particular for form-fitting connection with the cleaning unit, especially in the form of a bayonet fitting.

[0021] A non-inventive object is to create an improved cleaning unit which is particularly easy to handle and ensures a uniform distribution of the cleaning composition in the cooking chamber.

[0022] This task is accomplished by a cleaning unit for a cleaning insert as described above. The cleaning unit can comprise a cleaning composition, a chamber in which the cleaning composition is arranged with a dispensing opening for dispensing the cleaning composition into the cooking chamber, and a counter-receiving element for reversibly fixed attachment to the cleaning insert. The counter-receiving element can be designed for connection to the receiving element of the cleaning insert, particularly reversibly and / or without tools.

[0023] The chamber preferably comprises a temperature-resistant material, particularly resistant to temperatures of at least 100°C, 150°C, 200°C, and 250°C, and / or water-insoluble. The chamber may also consist of a water-soluble and / or fusible material, particularly fusible at temperatures of up to 200°C, 150°C, and 100°C. The chamber may also consist of a compostable material. Preferably, the chamber comprises at least one of the following materials: plastic, in particular polypropylene and / or polycarbonate and / or polyethylene and / or acrylonitrile butadiene styrene and / or a biopolymer, in particular polylactic acid.

[0024] The chamber preferably has exactly one, in particular at least one, and in particular at least two dispensing openings. A chamber designed with two dispensing openings can be flushed with rinsing fluid for particularly efficient dispensing of the cleaning composition. For this purpose, a pipe connection for connecting to a water pipe can be arranged at at least one of the dispensing openings.

[0025] The cleaning composition preferably comprises at least one, and in particular at least two, and in particular at least three, cleaning components. The cleaning components may be mixed together or present separately in the chamber. Preferably, the at least two cleaning components are separated by at least one sealing layer. Preferably, the chamber is divided into at least two separate sub-chambers by the at least one sealing layer. A further sealing layer may be arranged between the dispensing opening and the cleaning composition or at the dispensing opening. Advantageously, this ensures that the cleaning composition is securely contained within the chamber until it is used.

[0026] The cleaning composition may comprise liquid and / or solid, in particular powdered and / or granular, cleaning components. Preferably, the cleaning composition comprises at least one of the following cleaning components: sodium carbonate, sodium percarbonate, citric acid. Preferably, the cleaning composition comprises 160 g of powdered sodium carbonate and 60 g of powdered citric acid.

[0027] The at least one sealing layer is preferably designed as a fused layer with a melting temperature of no more than 250°C, particularly no more than 200°C, particularly no more than 150°C, and particularly no more than 100°C, and / or as a water-soluble layer. Particularly preferably, several sealing layers each have different melting temperatures. For example, a first sealing layer can have a melting temperature of 65°C and a second sealing layer can have a melting temperature of 95°C. The sealing layer is preferably a plastic layer and / or a wax layer. The dispensing of the cleaning composition can thus be controlled particularly easily by temperature and / or by a liquid supply.

[0028] Preferably, the multiple sub-chambers are arranged sequentially within the chamber, starting from the dispensing opening. The sealing layers preferably have a melting temperature that increases from the dispensing opening. The cleaning agents can thus be dispensed sequentially from the cleaning unit under temperature control.

[0029] According to a further aspect of the invention, the counter-receiving element comprises a mating form-locking element for positive connection with the cleaning insert. The counter-receiving element can have exactly one, in particular at least one, and in particular at least two, mating form-locking elements. The at least one mating form-locking element is preferably a component of a bayonet fitting and / or a snap-fit ​​connection and / or a latch connection. The counter-receiving element can be configured for connection with the receiving element formed by the at least one grid bar. In particular, the receiving element can have an undercut for receiving the at least one grid bar. The cleaning unit can thus be connected to the cleaning insert in a particularly reliable, and in particular, loss-proof manner.

[0030] According to a further aspect of the invention, the counter-receiving element is integrally connected to the chamber. For example, the counter-receiving element can be bonded to the chamber by a material bond. The counter-receiving element and the chamber can be manufactured in an injection molding process, particularly in a single process step. The chamber and the counter-receiving element preferably consist of the same material. The cleaning unit can thus be manufactured particularly efficiently and economically.

[0031] Another objective of the invention is to create an improved cleaning combination for a cooking appliance.

[0032] This task is solved by a cleaning combination for a cooking appliance, comprising a cleaning insert and a cleaning unit as described above. The advantages of the cleaning combination correspond to the advantages of the cleaning insert and cleaning unit described above. In particular, the cleaning combination can be further developed with the features described above in connection with the cleaning insert and / or the cleaning unit. The cleaning combination can be designed for removable placement in the cooking chamber of the cooking appliance.

[0033] Preferably, the cleaning unit is reversibly attached to the cleaning insert's receiving element via the counter-receiving element. The cleaning unit can be connected to and / or detached from the cleaning insert without tools.

[0034] According to one aspect of the invention, the cleaning unit attached to the cleaning insert penetrates the support body. Preferably, a principal extension direction of the cleaning unit attached to the cleaning insert is perpendicular to a principal extension plane of the cleaning insert. The receiving means can have a receiving opening through which the cleaning unit penetrates the support body. Preferably, the receiving means is formed by an edge of the receiving opening. The cleaning insert can thus be designed to be particularly compact.

[0035] According to a further aspect of the invention, the cleaning unit is arranged on the cleaning insert such that the cleaning composition can be dispensed from the chamber through the dispensing opening by gravity. The cleaning combination is preferably arranged in the cooking chamber. The dispensing opening is preferably located at the bottom of the cleaning unit. In particular, the dispensing opening opens the chamber downwards. The cleaning composition can thus fall out of the chamber purely by gravity. In particular, the chamber, in the position inserted into the cooking chamber, does not form any liquid reservoir for receiving rinsing liquid. Rinsing liquid that enters the chamber can therefore drain completely out again.

[0036] Another object of the invention is to create an improved method for cleaning a cooking chamber of a cooking appliance, which is in particular particularly easy to implement and efficient.

[0037] This task is solved by a method for cleaning the cooking chamber of a cooking appliance, comprising the following steps: providing a cleaning combination as described above, connecting the cleaning unit to the cleaning insert by attaching the counter-receiving element to the receiving element, positioning the cleaning insert with the cleaning unit in the cooking chamber, dispensing the cleaning composition from the dispensing opening into the cooking chamber to clean the cooking chamber, and removing the cleaning insert with the chamber from the cooking chamber. The advantages of the method correspond to those described above in connection with the cleaning combination, the cleaning insert, and the cleaning unit. The method can be further developed with the features described above in connection with the cleaning combination and / or the cleaning insert and / or the cleaning unit.

[0038] Preferably, water, in particular liquid and / or vapor form, is circulated through the cooking chamber. Specifically, the water is circulated via a line located outside the cooking chamber, particularly through a drain opening in the cooking chamber. The drain opening is preferably located at the bottom of the cooking chamber. Circulating the water makes the cleaning process particularly environmentally friendly and resource-efficient.

[0039] Preferably, fresh water is circulated through the cooking chamber before the cleaning solution is dispensed. This pre-rinse phase preferably lasts between 5 and 20 minutes, particularly 10 minutes. The dirty fresh water can be pumped out. Preferably, fresh water is repeatedly added to the cooking chamber and pumped out again as dirty rinse water. The cooking chamber can be heated to a temperature between 30°C and 60°C, particularly 50°C.

[0040] During a rinsing phase, the cleaning composition, in particular the first cleaning component, especially comprising sodium carbonate, can be dispensed from the chamber into the cooking chamber. Preferably, fresh water is supplied to the cooking chamber. The fresh water can mix with the first cleaning component. Preferably, a cleaning solution is formed. The cleaning solution is preferably circulated through the cooking chamber several times. This loosens stubborn soiling from the cooking chamber wall. Preferably, the cooking chamber is regulated and / or heated to a rinsing temperature in the range of 30°C to 80°C, particularly from 50°C to 70°C, and especially to 65°C. The rinsing phase preferably lasts from 30 to 120 minutes, particularly from 40 to 90 minutes, and especially from 60 minutes.

[0041] According to one aspect of the invention, fresh water is circulated through the cooking chamber, particularly after the rinsing phase. This intermediate rinsing phase essentially corresponds to the pre-rinsing phase. The temperature of the cooking chamber preferably remains unchanged compared to the temperature during the rinsing phase. The temperature can also be lower than during the rinsing phase, and in particular decrease gradually. Preferably, the process of supplying fresh water, circulating it through the cooking chamber, and pumping out the dirty water is carried out at least twice, and in particular at least three times, successively.

[0042] Preferably, particularly after the rinsing phase and / or after the intermediate rinsing phase, the second cleaning component, in particular comprising citric acid, is introduced into the cooking chamber. The cooking chamber is preferably heated to a temperature of at least 60°C, in particular at least 80°C, in particular at least 90°C, and in particular at 95°C. The temperature is preferably higher than the temperature during the rinsing phase. Water can be circulated through the cooking chamber. Preferably, a descaling solution is formed when the water mixes with the second cleaning component. The descaling solution is preferably circulated through the cooking chamber several times. Afterwards, the descaling solution can be pumped out. This descaling phase preferably lasts 10 to 30 minutes, in particular 20 minutes.

[0043] Further cleaning components can be released one after the other from the chamber into the cooking chamber.

[0044] A final rinse phase, which is preferably carried out after the rinse phase, particularly after the descaling phase, essentially corresponds to the pre-rinse and intermediate rinse phases. The temperature of the cooking chamber during the final rinse phase can be the same as the temperature of the cooking chamber during the descaling phase. The temperature can also be lower, and in particular, decrease gradually.

[0045] The cooking appliance may have a control unit for automating the cleaning process.

[0046] According to a further aspect of the invention, at least one sealing layer is opened by temperature to release the cleaning composition. The sealing layer can be melted for this purpose. Alternatively, a bond, in particular an adhesive bond, between the sealing layer and the chamber can be melted. Preferably, two sealing layers of the cleaning unit are opened by temperature to release two different cleaning components of the cleaning composition at different activation temperatures. Advantageously, this allows different cleaning components, especially those with different functions, particularly with different pH values, to be released into the cooking chamber in an automatically controlled manner.

[0047] As an alternative to opening the at least one sealing layer due to temperature, the sealing layer or the chamber wall, in particular partially or completely, can be dissolved in water, thus releasing the cleaning composition into the cooking chamber.

[0048] Preferably, the rinse water and / or fresh water is introduced into the cooking chamber via a fan wheel, in particular a convection fan, to circulate the air within the cooking chamber. Preferably, the liquid is applied to the rotating fan wheel for even distribution within the cooking chamber.

[0049] Further advantages, features and details of the invention will become apparent from the following description of an exemplary embodiment with reference to the figures. The figures show: Fig. 1. A perspective view of a cooking appliance for heating food in the form of a steam oven with a cleaning combination for reversible insertion into a cooking chamber of the cooking appliance. Fig. 2 a perspective view of the cleaning combination in Fig. 1 from an angle above, with a cleaning insert and a cleaning unit attached to it, Fig. 3 a perspective view of the cleaning combination in Fig. 1 from a low angle with the cleaning insert and cleaning unit, and Fig. 4 a perspective view of the cleaning unit in Fig. 1, wherein the cleaning unit is designed as a cleaning cartridge with a chamber and a cleaning composition arranged therein.

[0050] Based on the Fig. 1 to Fig. Figure 4 describes a cooking appliance 1 for heating food, including a removable cleaning unit 2 located within it. The cooking appliance 1 is designed as a steam oven and comprises a cooking chamber 3 for holding the food to be heated. The cooking chamber 3 defines a cooking area 4 and includes a cooking chamber opening 5 for loading and unloading the food. The cooking chamber opening 5 can be reversibly closed by means of a cooking chamber door 6.

[0051] The cooking appliance 1 comprises a control unit (not shown) for controlling the cooking process and a method for cleaning the cooking chamber 3. The control unit is in signal communication with a user interface 7. The user interface 7 comprises a touch-sensitive screen for inputting control commands and for the visual display of information, in particular regarding the cooking and cleaning processes. The cooking chamber 3 comprises two side walls 8, a bottom wall, a rear wall, and a top wall. Three support rails 9 are arranged opposite each other in pairs on each of the side walls 8. The support rails 9 are designed to receive a food carrier 10.

[0052] The cleaning combination 2, which is removable and arranged in the cooking chamber 4, comprises a cleaning insert 11 and a cleaning unit 12 attached to it. The cleaning insert 11 comprises a receiving means 13 for reversibly fixing the cleaning unit 12 and a support body 14 connected to the receiving means 13 for positioning the receiving means 13 relative to the cooking chamber 4.

[0053] The support body 14 comprises the cooking tray 10. The cooking tray 10 is designed as a baking rack. The cleaning insert 11, in particular the support body 14, has adjustable feet 15 for positioning the receiving element. The adjustable feet 15 are preferably designed to ensure that the receiving element 13 is positioned at a distance from the surface it is placed on. This allows the cleaning unit 12 to be connected to the cleaning insert 11 in a particularly simple manner when the cleaning insert is placed on a surface such as a kitchen worktop.

[0054] The cooking tray 10 has a rail engagement 16 for attaching the cleaning insert 11 to the support rails 9. The cooking tray 10 comprises several grid bars 17. The grid bars 17 form a surrounding grid frame 18. Further grid bars 17, which are oriented parallel to each other at least partially, form a support surface 19 for holding the cooking food. The grid frame 18 forms the rail engagement 16.

[0055] The receiving element 13 is arranged in a central area of ​​the cleaning insert 11, in particular the cooking carrier 10. Specifically, a smallest convex envelope of the receiving element 13 overlaps the geometric centroid of the cleaning insert 11, in particular the cooking carrier 10, in a top view. Alternatively, the receiving element 13 can be arranged eccentrically to the central area of ​​the cleaning insert 11, in particular the cooking carrier 10.

[0056] The receiving element 13 is formed by two of the grid bars 17. These grid bars 17 form positive locking elements 21 for positively connecting the cleaning unit 12 to the support body 14.

[0057] The receiving element 13 comprises a receiving opening 22. The receiving opening 22 penetrates the food carrier 10 in a direction perpendicular to the support surface 19. The receiving opening 22 is bounded by the grid bars 17 forming the positive locking elements 21. In a top view, particularly perpendicular to the support surface 19, the receiving opening 22 is formed in the shape of a circle with two attached legs 23. The legs 23 are oriented parallel to each other. The two legs 23 extend radially and diametrically opposite each other from the circular section 24 of the receiving opening 22. For this purpose, the grid bars 17 forming the positive locking elements 21 each comprise a central, arc-shaped bar section 25 and two straight, parallel bar sections 26 extending from it.The grid bars designed as positive locking elements 21 extend in the same plane, in particular in a plane parallel to the support surface 19.

[0058] The diameter of the circular section 24 of the receiving opening 22 is preferably in the range of 20 mm to 100 mm, particularly from 25 mm to 80 mm, particularly from 30 mm to 60 mm, and particularly from 40 mm to 50 mm. Preferably, the diameter D is 45 mm. The width B of the legs 23 is 18 mm. The width B is determined by the distance between the straight, mutually parallel bar sections 26 between the two grid bars 17 forming the receiving means 13.

[0059] The cleaning unit 12 is attached to the receiving means 13. The cleaning unit 12 comprises a chamber 27 in which a cleaning composition 28, 29 is arranged. The cleaning composition comprises a first cleaning component 28 and a second cleaning component 29. The two components 28, 29 of the cleaning composition are separated from each other in the chamber 27 by a second sealing layer 30. The chamber 27 has a dispensing opening 31 through which the cleaning composition 28, 29 can be dispensed into the cooking chamber 4. A first sealing layer 32 is arranged between the dispensing opening 31 and the cleaning composition 28, 29. The sealing layer 32 is preferably located at the level of the contact collar 37. A main extension plane of the sealing layers 30, 32 is preferably arranged perpendicular to a rotation axis 36 of the cleaning unit 12.The cleaning composition 28, 29 is securely enclosed in the chamber 27 by means of the first sealing layer 32.

[0060] Chamber 27 is made of a plastic material, specifically polypropylene. The first component 28 comprises sodium carbonate. The second component 29 comprises citric acid. Both cleaning components 28 and 29 are in the form of fine granules.

[0061] The sealing layers 30 and 32 comprise a fusible material. The first sealing layer 32 consists of a wax with a melting point of 60°C. The second sealing layer 30 consists of a wax with a melting point of 90°C.

[0062] The cleaning unit 12 comprises a counter-receiving element 33 for reversibly fixing the cleaning unit 12 to the cleaning insert 11. The counter-receiving element 33 has two mating interlocking elements 34 for positive locking with the interlocking elements 21 of the cleaning insert 11. The mating interlocking elements 34 are designed as projections that extend radially beyond an otherwise cylindrical connecting section 35 of the cleaning unit 12. A contact collar 37 arranged on the cylindrical connecting section 35 is rotationally symmetrical with respect to a rotational axis 36 of the cleaning unit 12. A rotary engagement 38 is formed between the mating interlocking elements 34 and the contact collar 37. The rotary engagement 38 forms a rotationally symmetrical undercut along the rotational axis 36 between the contact collar 37 and the mating interlocking elements 34.

[0063] The counter-receiving element 33, in particular the counter-form-locking elements 34, are integrally connected to the chamber 27, in particular by a material bond. The counter-receiving element 33 and the chamber 27 are manufactured in an injection molding process, in particular in a single process step. A width b of the counter-form-locking elements 34 of the cleaning unit 12 is 16 mm and is therefore less than the width B of the legs 23 of the cleaning insert 11, in particular of the receiving element 13.

[0064] In the Fig. 2 and Fig. Figure 3 shows the cleaning combination in an open position. The counter-receiving element 33 is arranged in the receiving opening 22. In particular, the cylindrical connecting section 35 penetrates the receiving opening 22.

[0065] The axis of rotation 36 is vertically oriented. The cleaning unit 12 rests on the arc-shaped bar sections 25 of the grid bars 17, which are designed as positive locking elements 21, via the support collar 37. The counter-positive locking elements 34 are arranged vertically below the positive locking elements 21. The cleaning unit 12 is rotatably mounted on the receiving element 13 about the axis of rotation 36. To move the cleaning combination 2 into a closed position (not shown), the cleaning unit 12 can be pivoted about the axis of rotation 36. In the closed position, the counter-positive locking elements 34 of the cleaning unit 12 engage the positive locking elements 21 of the cleaning insert 11 in a positive locking manner, and the discharge opening 31 is located on the underside of the chamber 27.

[0066] The operation of the cooking appliance 1 and the cleaning combination 2 with the cleaning insert 11 and the cleaning unit 12 is as follows:

[0067] The cooking appliance 1 is used to heat food placed in the cooking chamber 4. The user can control the cooking process via the user interface 7. The control unit connected to the user interface 7 regulates, in particular, the cooking temperature in the cooking chamber 4. During the cooking process, the cooking chamber 3 and the food carrier 10 become increasingly soiled by deposits, which are due, for example, to evaporated, splashed, or overflowing components of the food. For hygienic operation of the cooking appliance 1, it is necessary to remove these deposits at regular intervals. The following procedure for cleaning the cooking chamber 3 is carried out for this purpose:

[0068] The cleaning insert 11 and the cleaning unit 12 are provided. The first sealing layer 32 seals an area of ​​the chamber 27 in which the cleaning composition 28, 29 is arranged.

[0069] The cleaning unit 12 is attached to the cleaning insert 11. For this purpose, the cylindrical connecting section 35 is inserted into the receiving opening 22. The contact collar 37 engages the arcuate rod sections 25. The mating positive locking elements 34 point in the direction of the longitudinal extension of the straight rod sections 26. The cleaning combination 2 is in the open position.

[0070] The cleaning unit 12 is rotated 90° about the axis of rotation 36. The counter-positive locking elements 34 engage behind the positive locking elements 21, which are in the form of the arc-shaped rod sections 25. The cleaning unit 12 is fixed to the cleaning insert 11. In particular, the cleaning unit 12 is completely fixed translationally relative to the cleaning insert 11. The cleaning combination 2 is in the closed position.

[0071] The cleaning combination 2 is placed in the cooking chamber 4. Specifically, the cleaning combination 2 is attached to the support rails 9 of the cooking appliance 1 by means of the two rail engagements 16. Preferably, the cleaning combination 2 is attached to the support rails 9 that are centrally located in the vertical direction. This ensures that the cleaning unit 12 is positioned essentially centrally in the cooking chamber 4. Alternatively, the cleaning unit 12 can also be inserted into a cleaning insert 11 that is already placed in the cooking chamber 4.

[0072] The cooking chamber door 6 is closed. The user selects a cleaning program via the user interface 7. The cleaning program is executed by the control unit.

[0073] During a pre-rinse phase, the cooking chamber is heated to a pre-rinse temperature T VThe cooking chamber 4 is heated to 50°C. Water is supplied via an inlet (not shown) and introduced into the chamber. Specifically, the water is directed onto the impeller of a convection fan. The impeller is driven by a fan motor (not shown), ensuring that the water is distributed evenly throughout the cooking chamber.

[0074] Coarse soiling is thereby removed from the cooking chamber 3 and the food carrier 10. The contaminated water collects on the bottom wall of the cooking chamber 3 and is drained from the cooking chamber 4 via a drain opening 39. A fluid system (not shown) for processing and conveying liquids and gases is connected to the drain opening 39. The rinse water is circulated several times through the cooking chamber 4 via a line outside the cooking chamber 4, which is part of the fluid system. The contaminated rinse water is then pumped out, thus completing the pre-rinse phase.

[0075] During a rinsing phase, the cooking chamber is heated to 65°C. The first sealing layer 32 melts. This releases the first cleaning component 28 of the cleaning solution, which falls out of the cleaning unit 12 through the dispensing opening 31 by gravity. Fresh water is applied to the rotating fan wheel of the circulating fan and spreads throughout the cooking chamber 4. The first component 28 dissolves in the fresh water. The first component 28, together with the fresh water, forms a cleaning solution. The cleaning solution flows into the drain opening 39 and is then circulated several times through the cooking chamber 4. This process also loosens stubborn deposits from the cooking chamber 3 and the food carrier 10. The contaminated cleaning solution is then pumped out.

[0076] In a subsequent intermediate rinse phase, cooking chamber 4 is rinsed with fresh water. This completely flushes away any remaining residues of the cleaning composition 28, 29, especially the cleaning solution, from the cooking appliance 1, and particularly from cooking chamber 4. This reliably prevents any impairment of subsequent cleaning phases, especially due to residues that could affect the pH value. In particular, it prevents the alkaline cleaning solution from weakening the descaling effect of the acidic descaling solution subsequently introduced into cooking chamber 4. For this purpose, fresh water is applied to the rotating fan wheel and distributed throughout cooking chamber 4. The fresh water is circulated several times through cooking chamber 4, especially through the drain opening 39 and over the fan wheel. The fresh water is then pumped out. This process is repeated three times. The intermediate rinse phase is now complete.

[0077] In a subsequent descaling phase, the cooking chamber is heated to a descaling temperature T. E The unit is heated to 95°C. The second sealing layer 30, which encloses the second component 29 of the cleaning solution together with the chamber 27, melts. Due to gravity, the second component 29 falls out of the cleaning unit 12 through the dispensing opening 31. Fresh water is distributed in the cooking chamber 4 via the rotating fan. The fresh water mixes with the second component 29 to form a descaling solution. The descaling solution is directed to the drain opening 39 and circulated several times through the cooking chamber 4, particularly through the drain opening 39, and via the rotating fan. Limescale deposits on the cooking chamber 3, the food carrier 10, and in the fluid system downstream of the drain opening 39 are dissolved. The limescale-containing liquid is pumped out through the drain opening 39. The descaling phase is complete.

[0078] A final rinse phase is initiated. This final rinse phase corresponds to the intermediate rinse phase. Residues of the cleaning composition 28, 29, in particular the descaling solution, are thereby completely rinsed from the cooking appliance 1, especially the cooking chamber 4. After completion of the final rinse phase, the cleaning process is finished.

[0079] The cleaning combination 2 is removed from the cooking chamber 4. The cleaning unit 12 is rotated 90° against the axis of rotation 36. The positive locking between the holding element 13 and the counter-holding element 33 is released. The cleaning unit 12 can be removed from the cleaning insert 11.

[0080] The cleaning insert 11 can be used as a conventional baking rack for carrying food during cooking.

[0081] The design of the cleaning insert 11 with the receiving element 13 for reversibly securing the cleaning unit 12 reliably ensures that the cleaning unit 12 can be positioned at a predetermined central or eccentric position within the cooking chamber 4. This reliably ensures the distribution of the cleaning composition within the cooking chamber 4, which is necessary for successful cleaning. In particular, it ensures that the cleaning composition 28, 29 can be completely dispensed from the cleaning unit 12, especially from chamber 27, and fed into the rinsing process. The design of the cleaning unit 12 with chamber 27 and the counter-receiving element 33 allows the cleaning unit 12 to be reliably and securely connected to the cleaning insert 11.Displacement of the cleaning unit 12 within the cooking chamber 4 during the cleaning process, particularly due to cooling air or liquid circulation, can be avoided. The dispensing of the cleaning composition 28, 29 is particularly reliable, making the cleaning process robust and efficient.

Claims

[1] Cleaning insert (11) for removable arrangement in a cooking chamber (4) of a cooking appliance (1), comprising 1.

1. a receiving means (13) for reversibly holding a cleaning unit (12) with a cleaning composition (28, 29), and 1.

2. a support body (14) connected to the receiving means (13) for positioning the receiving means (13) relative to the cooking chamber (4), 1.

3. the support body (14) has a food carrier (10), characterized by , 1.4 that the receiving means (13) has a form-fitting element (21) for form-fitting connection to the cleaning unit (12), which is designed to form a bayonet closure and / or 1.

5. that the receiving means (13) is arranged in a central region of the food support (10), wherein in a plan view a distance between the receiving means (13) and an outer contour of the support body (14) is at least 50 mm. [2] Cleaning insert (11) according to claim 1, characterized by that the food carrier (10) is a baking rack. [3] Cleaning insert (11) according to claim 2, characterized by that the receiving means (13) is formed by at least one grid bar (17) of the baking rack. [4] Cleaning insert (11) according to one of the preceding claims, characterized by that the support body (14) has a rail engagement (16) for connection to a support rail (9) of the cooking appliance (1). [5] Cleaning combination (2) for a cooking appliance (1), comprising 5.

1. a cleaning insert (11) for removably arranging in a cooking chamber (4) of a cooking appliance (1), comprising 5.1.

1. a receiving means (13) for reversibly holding a cleaning unit (12) with a cleaning composition (28, 29), and 5.1.

2. a support body (14) connected to the receiving means (13) for positioning the receiving means (13) relative to the cooking chamber (4), 5.1.

3. wherein the support body (14) has a food support (10) and 5.

2. a cleaning unit (12) for the cleaning insert (11), comprising 5.2.1 a cleaning composition (28, 29), 5.2.

2. a chamber (27) in which the cleaning composition (28, 29) is arranged, with a discharge opening (31) for discharging the cleaning composition (28, 29) into the cooking chamber (4) of the cooking appliance (1), and 5.2.

3. a counter-receiving means (33) for reversibly fixing the cleaning unit (12) to the cleaning insert (11). [6] Cleaning combination (2) according to claim 5, characterized by that the counter-receiving means (33) has a counter-form-locking element (34) for form-locking connection with the cleaning insert (11). [7] Cleaning combination (2) according to claim 5 or 6, characterized by that the counter-receiving means (33) is integrally connected to the chamber (27). [8] Cleaning combination (2) according to one of claims 5 to 7, characterized by that the cleaning unit (12) attached to the cleaning insert (11) penetrates the supporting body (14). [9] Cleaning combination (2) according to one of claims 5 to 8, characterized by that the cleaning unit (12) is arranged on the cleaning insert (11) in such a way that the cleaning composition (28, 29) can be dispensed from the chamber (27) through the dispensing opening (31) by gravity. [10] Method for cleaning a cooking chamber (3) of a cooking appliance (1), comprising the steps: 10.

1. Providing a cleaning combination (2) according to one of claims 5 to 9 outside the cooking chamber (4), 10.

2. Connecting the cleaning unit (12) to the cleaning insert (11) by attaching the counter-receiving means (33) to the receiving means (13), 10.

3. Positioning the cleaning insert (11) with the cleaning unit (12) in the cooking chamber (4), 10.4 Dispensing the cleaning composition (28, 29) through the dispensing opening (31) into the cooking chamber (4) to clean the cooking chamber (3), and 10.

5. Remove the cleaning insert (11) with the chamber (27) from the cooking chamber (4). [11] Method according to claim 10, characterized by temperature-dependent opening of two sealing layers (30, 32) of the cleaning unit (12) to release two different cleaning components of the cleaning composition (28, 29) at different activation temperatures.

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