Food cooking appliance

Abstract

Food cooking appliance with a heat source (5) arranged in a tub (2), the tub (2) having a base (3) and side walls connected thereto, which tub (2) has two semi-axes of different lengths in a plan view and wherein the heat source (5) is supplied with ambient air from below and for this purpose an air passage is provided from outside the tub (2) to the heat source (5), characterized in that the air passage leads into the interior of the tub (2) through at least one nozzle-like opening (51) introduced into the wall (4) towards which the longer semi-axis points or into the region of the transition (50) between the base (3) and this wall (4), so that the air is accelerated from the wall (4) towards the heat source (5).

Description

[0001] The invention relates to a food cooking appliance with a heat source arranged in a tub, the tub having a base and side walls connected thereto, which tub has two semi-axes of different lengths in a plan view and wherein the heat source is supplied with ambient air from below and for this purpose an air passage is provided from outside the tub to the heat source.

[0002] Food cooking appliances are used to cook food. This can be done, for example, by cooking it on a grill rack positioned above the heat source; it is also possible to place a cooking utensil, such as a pot, above the heat source in which the food is heated.

[0003] The heat source can be based on solid fuel, such as charcoal. However, the heat source is preferably a burner for the combustion of a liquid or gaseous fuel.

[0004] Sometimes a food cooking appliance is desired that has two semi-axes of different lengths when viewed from above. For example, it is rectangular (not square), elliptical, etc., thus having a short side and a long side.

[0005] Typically, the heat source is arranged centrally in the tub, which is usually made of a metal material. A heat source could be, for example, a container for a solid fuel, such as charcoal. A burner with a liquid or gaseous fuel supply, such as a gas-powered burner, is preferred. Multiple burners can also be provided to form the heat source. An electric heat source is also conceivable.

[0006] When air is heated at the heat source, the air expands, causing its density to decrease and rise. Exhaust gases, if the heat source is based on the combustion of a fuel, also rise. As the air rises, a local negative pressure is created in the area of ​​the heat source. It is important for the operation of the heat source that fresh ambient air is supplied to the heat source from below to compensate for the local negative pressure. For this purpose, an air passage is provided, usually leading from outside the tank to the heat source.

[0007] At the same time, the challenge arises to provide powerful yet compact grills, especially those that are portable, such as tabletop grills. With powerful heat sources, the problem arises of heat radiating downwards, thus toward the surface on which the food cooking appliance is placed.

[0008] The invention aims to provide an improved and more compact food cooking appliance than is known in the prior art.

[0009] This object is achieved by a generic food cooking appliance as mentioned and described above, in which the air passage leads into the interior of the tub through at least one nozzle-like opening made in the wall towards which the longer semi-axis points, or in the area of ​​the transition between the floor and this wall, so that the air is accelerated from the wall towards the heat source.

[0010] Advantageous embodiments emerge from the dependent claims and the description.

[0011] When reference is made to “top” or “bottom” in these instructions, this refers to the position in which the food cooking appliance is used.

[0012] A special feature of the subject matter of the invention is the design of the air passage for supplying the heat source with ambient air from below. The air is guided through the wall, or through the area where the floor transitions into this wall, toward which the longer semi-axis, as seen from above, points. This means that it is the wall of a short side. This is therefore the side farther from the heat source; typically, the long side of the tub is positioned closer to the heat source. The air is thus admitted into the tub relatively far from the heat source.

[0013] According to the invention, the inlet into the tub is via a nozzle-like opening that leads into the interior of the tub. Through the nozzle-like opening, the air is accelerated from the wall containing the nozzle-like opening toward the heat source.

[0014] This causes the cold ambient air to flow at a higher flow velocity from the wall opening to the heat source, preventing the air from becoming excessively heated on this path, for example by the warm air in the tub, by the radiant heat from the tub, etc. Instead, the air reaches the heat source at a temperature that cools the immediate area around the heat source, such as a dome on which the heat source, in particular a burner, is mounted. This area usually requires special protective measures, particularly when it comes to a food cooking appliance that is small and operated on a table, for example a tabletop grill. At the same time, a large area of ​​the food cooking appliance is cooled by the moving air, namely from the wall further away from the heat source towards the latter.This effectively prevents heat buildup at the edges of the pan. This allows for a more compact food cooking appliance, while simultaneously preventing the pan from overheating.

[0015] The nozzle-like opening accelerates the air drawn through it. Due to the geometric narrowing of the flow channel along the air passage and the subsequent expansion space within the tub, the nozzle-like opening provides a way to send a substantially directed airflow into the interior of the tub. Typically, the nozzle-like opening is directed toward the lower area of ​​the heat source or the lower area surrounding the heat source.

[0016] To ensure effective operation, it is usually not intended to incorporate any additional air intake openings in the tub that are closer to the heat source than the nozzle-like opening. For example, nozzle-like openings can be provided at both ends of the tub's longer semi-axis, i.e., on the opposite short sides of the tub.

[0017] The nozzle-like opening typically has a small cross-section, which accelerates the air flow. In particular, the cross-section of the opening can be designed so that its width is smaller than its height in the direction of flow. This allows the air flow to be focused in the width direction on the target area in the vicinity of the heat source.

[0018] It can be provided that a plurality of nozzle-like openings are provided in a side-by-side arrangement, wherein the nozzle-like openings are usually separated from one another by webs. In particular, the nozzle-like openings can all be designed as described above in their cross-section, i.e.: smaller in width than in height. By interrupting the nozzle-like openings with webs, individual cross-sectional openings are provided, wherein the intermediate webs reinforce the nozzle effect while still introducing a sufficiently large volume flow into the tub. Furthermore, the flow velocity is usually reduced in this way, so that positive results can be achieved even with a smaller effective length of the nozzle-like opening.

[0019] In particular, the nozzle-like opening is designed to have a flow length of > 2 mm. It has been found that even with this relatively short flow length, positive effects can be achieved, at least significantly greater than flow lengths of < 1 mm or 1.5 mm.

[0020] To ensure the appropriate flow length, the tub is designed as a cast part, into which the nozzle-like openings are machined. This provides sufficient material, which can also be thickened in the area of ​​the opening, for example, in the transition between the floor and the wall of the tub.

[0021] It is usually intended that the tub is constructed in one piece, which means that the walls of the tub are molded to the floor.

[0022] Furthermore, it is preferably provided that the nozzle-like opening is designed to widen in a funnel shape in the direction of flow, at least in sections toward the trough. This allows for turbulence-free expansion after the constriction in the air passage; in any case, turbulence is significantly reduced.

[0023] If only a short nozzle length is planned, a funnel opening of approximately > 50 degrees relative to the flow direction can be provided to increase the efficiency of the nozzle-like opening. It has been shown that a half-sided opening, thus a funnel shape only along a semicircle of the nozzle opening, already leads to a reduction in turbulence and thus to a greater cooling effect in the heat source area.

[0024] Preferably, the pan has an intermediate floor arranged above the base to form a double floor. The base of the pan typically faces the surface supporting the food cooking appliance; the intermediate floor defines the combustion chamber at the bottom. The intermediate floor can also be provided as a sheet metal inserted into the pan, for example in the form of a grease drip tray. The space provided between the two floors creates an air cushion that acts as a thermal insulator downwards, thus providing an additional thermal insulation barrier at the bottom. The space is typically approximately 6 to 30 mm high.

[0025] Preferably, the nozzle-like opening opens into this intermediate space so that the intermediate space becomes part of the air passage.

[0026] For this purpose, the intermediate floor is open in the area of ​​the heat source so that the ambient air can be sucked in through the nozzle-like opening via the thermals through the intermediate floor.

[0027] For effective intake, the opening in the heat source area is designed to be large and not a nozzle-like opening. This allows for a relatively large volume flow to be drawn in, so that the appropriate velocities are generated from the nozzle-like opening, while simultaneously allowing the area around the heat source, such as the dome, to be flushed with as little turbulence as possible. If the heat source is based on combustion supported by the heat source, this also promotes even combustion.

[0028] To support the food cooking appliance, or rather the pan, it is preferably provided that a footrest supporting the pan is attached to the wall toward which the longer semi-axis points or in the area of ​​the transition between the floor and this wall, allowing the grill to be placed on a base. Such a footrest can be made, in particular, of a plastic material. This positioning prevents the plastic from overheating.

[0029] To improve handling of the food cooking appliance during transport, the base can be designed as a footrest and enclose sections of the tub. Particularly if the tub is made of metal, it may still be hot immediately after use with the heat source. The footrests designed as footrests create a handling area that protects a person carrying the food cooking appliance from burns.

[0030] To further cool the foot section, it is preferred that the outward-facing inlet of the nozzle-like opening be located in the area of ​​the foot section. This allows cool ambient air to flow along the foot section.

[0031] It can be provided that the airway that leads the ambient air to the heat source includes a first air gap through which the ambient air is led from outside, which air gap opens into a relaxation chamber. From this relaxation chamber, the air is led through the nozzle-like opening in the wall of the tub or the area at the transition from the floor to the wall to the heat source. The first relaxation chamber serves not only to even out the air flow but also to clean the air. In the relaxation chamber, particles carried through the air gap with the air flow, such as dust or sand particles, fall down and can collect at the floor of the relaxation chamber. Only pre-cleaned air therefore passes through the nozzle-like opening.

[0032] Preferably, the first air gap is larger in its flow-related cross-sectional area than the nozzle-like opening. This gap can be designed as an elongated gap, preferably interrupted in sections by webs to prevent large foreign bodies from entering the expansion chamber.

[0033] For effective protection against foreign bodies transported by the air flow entering the tank, it can also be provided that the air gap has a greater extension in the horizontal direction than in the vertical direction and that the nozzle-like opening has a greater extension in the vertical direction than in the horizontal direction. If an elongated foreign body, such as a blade of grass, is pulled into the expansion chamber through the first air gap in a lying position, the penetration of this foreign body into the area beyond the nozzle-like opening is prevented by the geometry of the nozzle-like opening or by the material on the tank side surrounding the nozzle-like opening. At the same time, openings are provided that are large enough to direct the air flow as desired and, at the same time, ensure that a sufficiently large volume flow is available.

[0034] To further purify the air flow drawn in through the air gap, the air gap can be arranged vertically offset from the nozzle-like opening along the air passage. In particular, the air gap is arranged above the nozzle-like opening. This creates an air cushion, along which the air is guided to the nozzle-like opening. At the same time, foreign particles are trapped in the air cushion.

[0035] The air cushion can also be reinforced by drawing in additional air from an air gap that is offset downwards from the nozzle-like opening, so that the air flowing in from above hits the air flowing in from below.

[0036] Advantageously, the relaxation space can be provided as a hollow space enclosed by the tub and the footrest. Furthermore, the air gap can be provided between the tub and the footrest. This integrates the footrest, which is designed as a footrest, into the airflow and thus provides additional cooling.

[0037] The invention is explained in more detail with reference to the accompanying figures. They show: Fig. 1: An inspection of a food cooking appliance designed as a portable table grill in a first use position, Fig. 2: the food cooking appliance in a second use position, Fig. 3: the food cooking appliance in a third use position, Fig. 4: the food cooking appliance in the third use position in a sectional view, Fig. 4a: a detailed view of the Fig. 4 part of the food cooking appliance shown below right, Fig. 5: the food cooking appliance in its transport position as a view into the appliance, Fig. 6: the food cooking appliance in its transport position with the grill rack attached, Fig. 7: the food cooking appliance in its final transport position, Fig. 8: the Fig. 1 shows the food cooking appliance in its third use position in a grill configuration, but with the grill grate and windscreen hidden, thus depicted in its first use position, but with a diffuser plate mounted on the pot rod, Fig. 9: the Fig. 8 shown configuration, but additionally with attached wind protection attachment, thus according to the type of second use position and Fig. 10: The pan of the food cooking appliance in a view with the burner inserted and the grease drip tray removed.

[0038] Fig. 1 shows a view of a food cooking appliance 1 designed as a portable table grill. The food cooking appliance 1 comprises a dimensionally stable, one-piece tub 2 manufactured as a cast part with a base 3 and side walls 4 formed thereon.

[0039] A heat source 5, here designed as a circular burner, is provided in the tank 2. The circular burner 5 is inserted into a burner mount 7 on a burner dome 6. The burner is supplied with fuel gas via a burner tube 8 using a fuel gas cartridge (not shown here); the Venturi nozzle 9 required to form the fuel gas mixture is arranged outside the tank 2 on the burner tube 8.

[0040] In the Fig. In the first use position of the food cooking appliance 1 shown in Figure 1, a pot rack 10 is provided above the heat source 5, on which a cooking utensil can be placed and heated by the heat source 5. A grease drip tray 11 is inserted at the bottom of the interior of the pan 2, which collects liquids dripping from the cooking level above the heat source 5, such as fat from food to be grilled or water boiling over from a cooking utensil.

[0041] Fig. 2 shows a second use position of the food cooking appliance 1. A dimensionally stable draft shield attachment 12, also designed as a cast part, is placed on the pan 2, or rather on its wall 4. This draft shield attachment 12 is ring-shaped and its shape is adapted to the shape of the pan 2, or rather to the arrangement of the walls 4 of the pan 2, so that the space enclosed by the pan 2 is enlarged upwards by the draft shield attachment 12. The cooking level provided by the upper end of the pan rod 10 is enclosed by the draft shield attachment 12.

[0042] The wind protection attachment 12 has a circumferential flange 13 in its front area 15 facing the tub 2, which projects outwards from the wind protection attachment 12. As shown in Fig. 4, the wind protection attachment 12 rests with the flange 13 on the upper edge 14 of the wall 4 of the tub 2. Furthermore, the wind protection attachment 12 projects into the tub 2 with its front end 15 facing the tub 2 and contacts the wall 4 of the tub 2 on the inside. The front end 15 and the flange 13 thus form an edge-guided mounting receptacle on the wind protection attachment side, by which the wind protection attachment 12 is securely held on the tub 2 both horizontally and vertically.

[0043] A third usage position is in Fig. 3; a sectional view of the Fig. 3 represents Fig. 4. A grill grate 16 is placed on the wind protection attachment 12 placed on the tub 2. The grill grate 16 is supported on support surfaces 17 designed as vertical ribs 23, which are Fig. 2 and Fig. 4, and is thus supported on the wind protection attachment 12. In this position of use, the grill grate 16 is slightly recessed from the upper edge 18 of the wind protection attachment 12 into the space enclosed by the wind protection attachment 12, so that a threshold 19 is provided by the upwardly facing end of the wind protection attachment 12. In Fig. 3 shows a lid 20 used here as a tray, which in this position of use has no significant function with respect to the food cooking appliance 1 (see below).

[0044] By securing the grill grate 16 to the windshield attachment 12, the distance between the heat source 5 and the grill grate 16 is significantly increased compared to an arrangement in which the grill grate 16 would be held on the upward-facing edge of the pan 2; at the same time, its secure mounting is ensured. Furthermore, the grill grate 16's external shape fits into the windshield attachment 12, so that the combustion chamber enclosed by the pan 2 and the windshield attachment 12 is essentially completely covered by the grill grate 16.

[0045] For transporting the food cooking appliance 1, it is provided that it is placed in a transport position. This transport position of the food cooking appliance 1 is shown in the Fig. 5 to 7.

[0046] Fig. 5 shows a view into the tub 2 of the food cooking appliance 1 in its transport position: the draft shield attachment 12 has been removed from the upper edge 14 of the wall 4 of the tub 2 and rotated about a horizontal axis, so that the edge 18 pointing upwards in the use position now points downwards and the connecting mechanism pointing towards the tub 2 in the use position, comprising the circumferential flange 13 and the front end 15 of the draft shield attachment 12, here in particular the corresponding front end 15, points upwards in the transport position. The outwardly projecting flange 13 of the draft shield attachment 12 now rests with its other side on the upper edge 14 of the wall 4 of the tub 2. The draft shield attachment 12 is thus essentially received by the tub 2 and inserted into it.The height of the food cooking appliance 1 in the transport position is thus compact despite the wind protection attachment 12 being usable in a use position and stowed in the food cooking appliance 1 in the transport position.

[0047] To operate the food cooking appliance 1 in the Fig. 5, the opening 21 in the wall 4, which is necessary for the user-side installation of the burner 5 and through which the burner tube 8 is passed in the position of use, is closed by the wind protection attachment 12.

[0048] The wind protection attachment 12 also has, in the orientation in the transport position, upwardly facing support surfaces 22, or the end faces of the ribs 23 opposite the support surfaces 17, onto which the grill grate 16 is placed in the transport position and thus closes off the volume enclosed by the tub 2 at the top. The other utensils necessary for operating the food cooking appliance 1, such as the pot rod 10 and the burner 5 as well as the gas cartridge, which is not shown in the figures, can be placed into the volume, so that overall a self-contained box is provided, inside which the parts can be safely transported.

[0049] As in Fig. 6, in the transport position of the food cooking appliance 1, the upwardly facing end of the grill grate 16 protrudes slightly, approximately by a few millimeters, over the upwardly facing edge 15 of the wind protection attachment 12. The support surfaces 22 pointing upwards in the transport position are positioned accordingly, that is: the support surfaces 22 pointing upwards in the transport position are closer to the edge 15 of the wind protection attachment 12 pointing upwards in the transport position than the support surfaces 17 pointing upwards in the use position are to the edge pointing upwards in the use position, as shown in Fig. 4 can be recognized.

[0050] To close the top of the food cooking appliance 1 in the transport position, the lid 20, which can also be used as a cutting board in this position, is placed on top and clamped with an elastic belt 24 to the tub 2, or to anchoring lugs 25 pointing downwards in the lower area, arranged opposite to the bottom 3 of the tub 2 and essentially aligned with the respective wall 4, so that the grill grate 16 is pressed onto the support surfaces 22 (see Fig. 7). It should be noted that the cover 20 is positioned in a different direction than shown in Fig. 3 is rotated about a horizontal axis so that the side walls of the tray forming the lid 20 enclose the upper end of the food cooking appliance 1. This prevents the grill grate from rattling during transport.

[0051] The heat source 5, designed as a circular burner in the exemplary embodiment, emits the heat in a locally focused manner, so that a pot (not shown in the figures) can be heated on the pot rod 10 in the cooking level provided by the upper end of the pot rod 10, without the flames of the heat source 5 spreading over the edge of the cookware and causing soot to form there. This focused heat emission is, however, disadvantageous for operation in the grill configuration, i.e. with the grill grate 16 attached on top, since the significantly lower heat conduction of the grill grate 16 compared to a cookware base means that the heat distribution cannot be homogenized. As a result, the grill grate 16 can essentially only be used effectively above the heat source 5.

[0052] To counteract this, a diffuser plate 30 made of steel, in particular stainless steel, is provided above the heat source 5 below the grill grate 16. The diffuser plate 30 is arranged between the heat source 5 and the closed area 31 of the grill grate 16, i.e., the area of ​​the grill grate 16 in which the space between two adjacent grate bars is closed. The diffuser plate 30 projects over the heat source 5, which is designed as a circular burner; the grill grate 16, in turn, projects over the diffuser plate 30, both in a top view.

[0053] The heat emitted by heat source 5—here: the flame and the hot exhaust gases from the circular burner—heats diffuser plate 30. Through heat conduction within diffuser plate 30, the heat is distributed throughout the plate; at the same time, diffuser plate 30 itself becomes a heat radiator. The heat radiation emitted by diffuser plate 30 is passed from this distributed area to the closed area 31 of grill grate 16, where it can be further distributed via heat conduction through the direct connection of the adjacent grate bars. This already improves heat distribution across grill grate 16.

[0054] In addition, the hot exhaust gases are guided to the outside through the diffuser plate 30, as in particular in Fig. 8: The diffuser plate 30 is roof-shaped; it has a uniaxial ridge 32. The grilling surface provided by the grill grate 16 is rectangular (not square). The direction of the ridge 32 points in the direction of the longer semi-axis of the grilling surface provided by the grill grate 16. The hot exhaust gases emitted by the heat source 5 are collected under the roof-shaped diffuser plate 30 in the area of ​​the ridge 32 and from there are directed to the radially outer areas of the grilling surface provided by the grill grate 16. There they encounter the closed area 31 of the grill grate 16 and further heat the grill grate 16 in this area. This maximizes the efficiency, namely the utilization of the energy emitted by the heat source 5.

[0055] In order to prevent a heat imprint from being created on the grill grate 16 in alignment with the outer edge 33 of the diffuser plate 30 as a result of the hot exhaust gases emitted by the heat source 5 being directed to the outer edge 33 of the diffuser plate 30 and then flowing vertically upwards in a concentrated manner, it is provided to introduce one or more openings 34 into the diffuser plate 30. These are particularly suitable in Fig. 9. The openings 34 are arranged outside the area of ​​the diffuser plate 30, which in a plan view is aligned with the heat source 5 designed as a circular burner, including in the area of ​​the ridge 32 of the diffuser plate 30.

[0056] The diffuser plate 30 is, as in Fig. 8, the diffuser plate 30 is supported on the pot rod 10 by feet 35, here four, which are bent from the diffuser plate 30, so that the diffuser plate 30 is placed on the pot rod 10. As a result, the diffuser plate 30 rests on the pot rod 10 only with the end face of the feet 35, so that the heat introduced into the diffuser plate by the heat source 5 does not flow into the pot rod 10; thermal separation is provided by the small contact cross-section between the foot 35 and the pot rod 10.

[0057] To ensure that the diffuser plate 30 is securely held on the pan support 10, the feet 35 have recesses 36 corresponding to the width of the pan support 10, so that the feet 35 laterally enclose the pan support 10. Furthermore, the pan support 10 itself has lugs 37 pointing radially outwards relative to its provided cooking level (in Fig. 1). The lugs 37 are formed by the pot rod 10 being recessed in its upwardly directed contour, which provides the cooking surface; the resulting notch is in Fig. 1 with reference numeral 38. This provides a nose-side stop surface, preventing the feet 35 of the diffuser plate 30 from slipping off the pot rod 10.

[0058] The pan rod 10 is in this case formed in two parts and comprises two brackets 39, 40. The two brackets 39, 40 are identically constructed. Since the brackets 39, 40 can be removed from the tub 2 in order to transfer the food cooking appliance 1 into its transport position, the brackets 39, 40 are held in receptacles 41 on the bottom 3 of the tub 2 in the area of ​​the burner dome 6. These receptacles 41 are particularly Fig. 10, in which the grease drip tray 11 and the pot rod 10 are dismantled.

[0059] The receptacles 41 for receiving the end sections of the brackets 39, 40 of the pot rod 10 have an oval contour. The long axis of the contour points radially relative to the heat source 5. The end sections of the brackets 39, 40 are designed accordingly, i.e., they have corresponding oval contours arranged at a 90° angle to each other.

[0060] This ensures that the brackets 39, 40 are positioned as shown in Fig. 1 provided a pot cross overall and not an outwardly framed receptacle (not shown in the figures).

[0061] During operation of the food cooking appliance 1, the air surrounding the heat source 5 rises due to its heating. This creates a local negative pressure in the area below the heat source 5, or rather in the area of ​​the burner dome 6. At the same time, it is precisely the burner dome 6 that is particularly heated by the heat source 5. The burner dome 6 also releases this heat downwards, so that the base (not shown in the figures) on which the food cooking appliance 1 stands also heats up.

[0062] To counteract this, it is intended that in the area of ​​the transition 50 between the floor 3 and the wall 4 to which the longer semi-axis of the tub 2 points (in Fig. 4 and Fig. 4a, the wall shown on the right), a nozzle-like opening 51 is introduced. This nozzle-like opening 51 leads into the interior of the pan 2, namely into an intermediate space 52, which is enclosed as an air-filled thermal insulation barrier between the floor 3 of the pan 2 and the grease collecting pan 11; the grease collecting pan 11 represents an intermediate floor. Through the nozzle-like opening 51, the air is accelerated from the wall 4 towards the heat source 5, or rather the burner dome 6. In the area of ​​the heat source 5, or rather around the burner dome 6, as shown in the Fig. 1 and Fig. 5, the grease collection tray 11 has a large opening spanning the burner dome 6, through which the air from the heat source 5 is drawn in from the intermediate space 52. The cold air accelerated through the nozzle-like opening 51 toward the heat source 5 or burner dome 6 flows around the burner dome 6 and cools it. The bottom 3 of the tray 2 is also cooled on the way from the nozzle-like opening 51 to the burner dome 6.

[0063] In Fig. 4 it can be seen that the nozzle-like opening 51 in the direction of the trough 2 widens in a funnel shape in its upper region with respect to the flow direction in order to reduce turbulence.

[0064] Because the air is accelerated from the nozzle-like opening 51 towards the burner dome 6, it reaches the burner dome 6 while still cool and is not heated in the intermediate space 52 by the heat radiated from the heat source 5 onto the grease collecting tray 11 due to a slow flow velocity.

[0065] Attached to the wall 4, to which the longer semi-axis points, or in the area of ​​the transition 50 from the floor 3 to this wall 4, is a base 53 supporting the tub 2 for placing the food cooking appliance 1 on a base. The base 53 is designed as a foot shell that surrounds the tub 2 in sections, namely on the underside, as shown in the Fig. 4 and Fig. 4a can be seen.

[0066] In Fig. 1 shows that an air gap 54 is provided between the upper edge of the foot part 53 and the tub 2. This air gap 54 is part of the Fig.4 or 4a: Ambient air is drawn in through this; it opens into a relaxation chamber 55. The relaxation chamber 55 is enclosed by the foot part 53 and the tub 2. From this relaxation chamber 55, the air is further directed through the nozzle-like openings 51 into the tub 2. The relaxation chamber 55 also serves as a deposition chamber for foreign bodies introduced through the air gap 54, thus preventing the foreign bodies from entering the interior of the tub 2 through the nozzle-like openings 51.

[0067] The air gap 54 is arranged offset above the nozzle-like openings 51, which further results in foreign bodies drawn in with the air flow being collected in the expansion space 55.

[0068] The invention has been described using an exemplary embodiment. Without departing from the scope of protection defined by the applicable claims, numerous further embodiments for implementing the inventive concept will become apparent to those skilled in the art without the need for further explanation within the scope of these statements. List of reference symbols 1 food cooking appliance 2 tubs 3 Floor 4 wall 5 Heat source, especially round burner 6 Brenner Dome 7 Burner holder 8 burner tube 9 Venturi nozzle 10 pot rods 11 Grease drip tray 12 Windshield attachment 13 Flange 14 Upper edge of the tub wall 15 Front end of the wind protection attachment facing the tub in the position of use 16 Grill grate 17 Support surface in use position 18 Upper edge of the windscreen attachment in the use position 19 Threshold 20 lids 21 Opening in the wall of the tub for the burner tube 22 Support surface in transport position 23 rib 24 belt 25 Anchoring nose 30 diffuser sheet 31 closed area of ​​the grill grate 32 Ridge of the diffuser sheet 33 Outer edge of the diffuser sheet 34 Opening in diffuser sheet 35 feet of diffuser sheet 36 Recess of the base of the diffuser plate 37 Nose of the pot rod 38 Notch in front of the nose of the pot rod 39, 40 Bracket of the pot rod 41 Holder for pot rods 50 Area of ​​transition from floor to wall 51 nozzle-like opening 52 space 53 Footboard 54 Air gap 55 Relaxation room

Claims

[1] Food cooking appliance with a heat source (5) arranged in a tub (2), the tub (2) having a bottom (3) and side walls connected thereto, which tub (2) has two semi-axes of different lengths in a plan view and wherein the heat source (5) is supplied with ambient air from below and for this purpose an air passage is provided from outside the tub (2) to the heat source (5), characterized by that the air passage leads through at least one nozzle-like opening (51) introduced into the wall (4) to which the longer semi-axis points, or into the region of the transition (50) between the base (3) and this wall (4) into the interior of the tub (2), so that the air is accelerated from the wall (4) towards the heat source (5). [2] Food cooking appliance according to claim 1, characterized by that the nozzle-like opening (51) has a smaller cross-section in the flow direction in the transverse direction than in the vertical direction. [3] Food cooking appliance according to one of claims 1 or 2, characterized by that a plurality of nozzle-like openings (51) are provided in a side-by-side arrangement, which are separated from one another by webs whose longitudinal extension is in particular vertical. [4] Food cooking appliance according to one of claims 1 to 3, characterized by that the nozzle-like opening (51) has a flow length of 2 mm. [5] Food cooking appliance according to one of claims 1 to 4, characterized by that the nozzle-like opening (51) is designed to widen in a funnel shape in the direction of flow at least in sections in the direction of the trough (2). [6] Food cooking appliance according to one of claims 1 to 5, characterized bythat the tub (2) has an intermediate floor arranged above the floor (3), for example a grease collecting tray (11), to form a double floor, into which the nozzle-like opening (51) opens and which intermediate floor is open in the area of ​​the heat source (5) to provide air passage to the heat source (5). [7] Food cooking appliance according to claim 6, characterized by that the opening in the area of ​​the heat source (5) is large. [8] Food cooking appliance according to one of claims 1 to 7, characterized by that on the wall (4) to which the longer semi-axis points, or in the area of ​​the transition (50) between the floor (3) and this wall (4), a foot part (53) supporting the tub (2) is connected for setting up the food cooking appliance (1) on a base. [9] Food cooking appliance according to claim 8, characterized by that the foot part (53) is designed as a foot shell and encloses the tub (2) in sections. [10] Food cooking appliance according to one of claims 8 and 9, characterized by that the outwardly facing inlet opening of the nozzle-like opening (51) is arranged in the region of the foot part (53). [11] Food cooking appliance according to one of claims 1 to 10, characterized by that the air passage leads the ambient air from outside through an air gap (54) which opens into a relaxation space (55) and from where the air is led through the at least one nozzle-like opening (51) and to the heat source (5). [12] Food cooking appliance according to claim 11, characterized by that the air gap (54) has a greater extension in the horizontal direction than in the vertical direction and the nozzle-like opening (51) has a greater extension in the vertical direction than in the horizontal direction. [13] Food cooking appliance according to one of claims 11 or 12, characterized bythat the air gap (54) is arranged vertically offset from the nozzle-like opening along the air passage, so that the air is guided to the nozzle-like opening (51) via an air cushion that is formed. [14] Food cooking appliance according to one of claims 11 to 13 in its reference to claims 8 to 10, characterized by that the relaxation space (55) is a hollow space enclosed by the tub (2) and the foot part (53).

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