Cooking appliance

Abstract

Cooking appliance, comprehensive: • a cooking chamber designed to accommodate the food to be cooked, • Cooking means (30), comprising cooking aeration means (30C) designed to generate a cooking airflow and heating means designed to heat the cooking airflow to allow the food to be cooked in the cooking chamber by convection, • a removable and / or movable lid (11) that can be moved between an open position which allows access to the cooking chamber and a closed position which prohibits access to the cooking chamber, • characterized in that the lid (11) comprises two superimposed walls (12) arranged in such a way as to form a passage for a cooling airflow between the two superimposed walls (12), and wherein at least one of the superimposed walls (12) is removable with respect to the other wall and preferably one of the superimposed walls (12) is removable with respect to the other wall directly opposite the cooking chamber.

Description

Technical field of the invention

[0001] The present invention relates generally to a kitchen machine and in particular to a household appliance for cooking with hot air, designed for cooking and / or heating food. State of the art

[0002] Prior art includes cooking appliances that use hot air currents and / or heat radiation emitted by a carbon fiber heating element to cook and / or heat food, such as the device proposed in US patent US2010059035A1. A carbon fiber element has the advantage of rapidly emitting strong heat radiation. Conversely, the heating power of such a system could burn the food. However, limiting the heating power of such a system to protect the food inevitably increases the cooking time.

[0003] Furthermore, in the prior art, cooking appliances that implement hot air currents with a lid equipped with heating elements in the center of the lid generally include one or more ventilation openings to vent the cooking steam through the lid or the housing. However, this system has the disadvantage of limiting the cooking modes the appliance can perform. In particular, a steam cooking mode and / or a dough proofing mode are not well-suited to the presence and / or surface area of ​​the aforementioned ventilation openings, which are intended for radiant and hot air convection cooking modes.

[0004] Finally, document CN204445527U discloses a cooking device that includes at least one transparent lid section so that the user can see the cooking status of the food, with carbon fiber heating elements located under the lid that rapidly emit intense radiant heat. Conversely, the heating elements located near the lid heat the lid wall in the same way: such a system could pose a risk of burns to a user who touches the lid wall during the cooking process.

[0005] Furthermore, the heat radiation from the carbon fiber heating elements could also burn the food placed in the cooking tray due to its power.

[0006] Furthermore, the devices described in these documents are limited in their operating modes. Disclosure of the invention

[0007] One objective of the present invention is to address, in whole or in part, the aforementioned disadvantages of the prior art, and in particular to propose, first and foremost, a hot air cooking appliance that enables high cooking speeds while limiting the risks of overheating the food.

[0008] For this purpose, a first aspect of the invention may relate to a cooking appliance comprising at least: • a cooking area designed to accommodate food to be cooked, • Cooking means, which include cooking aeration means designed to generate a cooking airflow, and heating means designed to heat the cooking airflow in such a way as to allow the food contained in the cooking area to be cooked by convection, • characterized in that the heating means comprise at least one carbon fiber heating element, and that the cooking appliance includes stirring means designed to stir the food to be cooked in the cooking chamber. According to the above description, the use of at least one carbon fiber heating element in the heating means of the cooking appliance can enable faster cooking. In fact, at the same heat output, for example 1500 W, compared to heating means consisting only of conventional heating elements such as encapsulated resistors or halogen heating elements, the at least one carbon fiber heating element emits heat more quickly, thus allowing for a shorter cooking time for the food.Furthermore, the use of stirring devices in a device equipped with a particularly powerful heating system allows for the rearranging of food within the cooking area, thus varying the side of the food exposed to the hot airflow and the radiant heat from the carbon fiber heating elements. This results in faster and more even cooking, as the rearranged or mixed food does not burn on the surface.

[0009] The cooking appliance may also have one or more of the following characteristic features, alone or in combination.

[0010] According to one embodiment, the carbon fiber heating element can be positioned at least partially opposite the cooking area, thus enabling the food placed in the cooking area to be cooked by radiation. In this way, the food below the heating element can cook under the influence of heat emitted by thermal radiation, in addition to the heat transferred by air convection within the cooking area. The device can result in improved cooking, such as a sufficient Maillard reaction of the food and / or more satisfactory / homogeneous browning and faster cooking than with a single heat transfer mode.

[0011] According to one embodiment, the carbon fiber heating element may include (and / or be protected by) a transparent protective wall (a shell or ampoule or tube) made of quartz, which is permeable to the thermal radiation emitted when the carbon fiber is heated.

[0012] According to one embodiment, the stirring device can include a stirring paddle with a central hub, and the carbon fiber heating element is positioned relative to a peripheral zone of the central hub. In this embodiment, the peripheral zone of the central hub can be adjacent to the hub itself. If the peripheral zone of the central hub is occupied by food, then the food is positioned opposite the carbon fiber heating element to be directly exposed to the heat radiation emitted by the heating element, thus maximizing cooking efficiency.

[0013] According to one embodiment, the stirring paddle can include a heat shield arranged on at least a portion of the paddle. In other words, the heat shield can be located on a portion of the paddle opposite and / or closest to the heating elements, and / or in the upper part of the paddle. In fact, a portion of the stirring paddle may not be in contact with, or not continuously in contact with, the food being cooked and may be exposed to the particularly intense heat radiation from the carbon fiber heating element. A heat shield can thus help to preserve the integrity of the stirring paddle.

[0014] According to one embodiment, the cooking appliance may include a control unit designed to control the following: • operation of the heating system, • an operation of the cooking ventilation system, • an operation of the stirring devices, The control unit is designed to regulate the operation of the cooking aerators and / or stirrers as soon as the carbon fiber heating element is activated, or at least after a certain threshold of time has irradiated the food with heat radiation emitted by the heating elements to brown the food. The control unit can at least partially automate the operation of the cooking appliance. Generally, the stirrers and cooking aerators are activated as soon as the carbon fiber heating element is activated to prevent any overheating of the food. However, during a specific cooking mode for browning the food, it may be possible to stop the stirrers and / or cooking aerators while the carbon fiber heating element remains activated for browning.Similarly, it is also possible to activate the stirring agents and / or the cooking aeration agents only after a threshold of irradiation time has been reached to brown the food, in order to turn it.

[0015] According to one embodiment, the cooking device includes a protective wall arranged between the heating elements and the cooking chamber, the protective wall being perforated by openings located between the carbon fiber heating element and the cooking chamber. The protective wall can protect the carbon fiber element and the rest of the heating elements from splashes and / or impacts resulting from the cooking process and stirring of the food being cooked. The openings in the wall can allow the heat radiation from the heating element to pass through to the food being cooked or filter it so as not to impair cooking by heat radiation. The wall can be a grid or a mesh. A metal component, for example made of stainless steel, can also be provided.

[0016] According to one embodiment, the carbon fiber heating element can comprise electrical terminals and carbon fibers connected to the terminals to carry an electric current, thereby generating thermal radiation. As a result, heat can be emitted by radiation, and / or a radiant heat flux can be generated. Typically, the carbon fiber heating element can comprise braided carbon fibers or carbon fibers forming a wire or cable, possibly twisted.

[0017] According to one embodiment, the heating medium can be formed by said at least one carbon fiber heating element. According to this embodiment, said at least one carbon fiber heating element can be the sole heat source of the cooking appliance.

[0018] According to one embodiment, the heating means can comprise a variety of carbon fiber heating elements.

[0019] According to one embodiment, the heating means can include, in addition to the at least one carbon fiber heating element, an encapsulated resistor and / or a halogen heating element.

[0020] According to one embodiment, the heating means can be arranged wholly or partially between the cooking ventilation means and the cooking chamber, or wholly or partially on the same level as the cooking ventilation means, in order to ensure good convection with effective heating of the air in the cooking chamber by the heating means and its diffusion through the cooking ventilation means.

[0021] According to one embodiment, the cooking chamber can include a working chamber designed to contain the food and removable relative to the cooking chamber to facilitate cleaning of the working chamber.

[0022] According to one embodiment, the cooking device can include a lid, which is preferably movable and / or removable, in which the heating and ventilation means for cooking are integrated and which is designed to close the cooking chamber.

[0023] According to one embodiment, the heating means can be arranged at least partially in a central part of the lid, the lid comprising a transparent rim area that allows the user to observe the food during cooking.

[0024] According to one embodiment, at least part of the heating means can be arranged directly opposite the food in the working chamber, in particular via the openings of a protective wall.

[0025] According to one embodiment, the cooking ventilation means and / or the cooking appliance can be arranged to generate the airflow for cooking in a convection mode. The cooking ventilation means and / or the cooking appliance can be designed to extract air from the cooking chamber and / or the interior of the appliance and return it to the cooking chamber and / or the interior of the appliance.

[0026] According to one embodiment, the stirring means can include a barrier positioned in such a way that it comes into contact with at least part of the food placed in the working chamber and is arranged in such a way as to promote the turning of the food by the stirring blade, and even more specifically to force the turning of the food.

[0027] According to one embodiment, the obstruction can be formed by a finger or a fixed protrusion relative to the cooking chamber. A protrusion formed directly within the working chamber can also be provided.

[0028] Another objective of the present invention may be to propose a hot air cooking appliance that allows for the possibility of performing a variety of cooking modes.

[0029] For this purpose, a second aspect of the invention may relate to a cooking appliance comprising the following: • a case, • a cooking chamber arranged within the housing, designed to accommodate the food to be cooked, • Cooking devices, including cooking aeration devices designed to generate a cooking airflow, and heating devices designed to heat the cooking airflow in such a way as to enable the cooking of the food to be cooked in the cooking chamber by convection, • Stirring devices arranged to stir the food to be cooked that has been placed in the cooking chamber, • a removable and / or movable lid that can be moved between an open position allowing access to the cooking chamber and a closed position preventing access to the cooking chamber, Characterized in that the lid and / or the cooking appliance includes means for ventilating the cooking chamber, such as at least one vent located on and relative to the lid, arranged to variably regulate the gas exchange area between the cooking chamber and the external environment of the cooking appliance. Regulating the gas exchange area, i.e., the rate at which cooking vapors escape, allows for greater control over the cooking of the food and can justify a greater variety of cooking modes. The fact that the vent is located on or relative to the lid allows for greater ease of use by the user. This vent could, for example, be located directly on the wall of the lid or could be formed by a lid stop attached to the housing and / or the lid, preventing the lid from reaching its closed position.The opening formed between the lid and the housing thus creates a vent for steam extraction. In particular, the same appliance, with its vent allowing regulation of the gas exchange surface, could offer multiple cooking modes, such as a steam cooking mode, a mode for cooking food by radiation and convection, or a proofing mode for dough. The vent could be adjustable, designed to allow for variable regulation of the exchange surface with the outside environment and / or the exhaust rate or the rate of steam extraction.

[0030] The cooking appliance may also have one or more of the following characteristic features, individually or in combination.

[0031] According to one embodiment, the cooking device can include at least one closure arranged to adjustably close the gas exchange surface. The closure can be a flap, a cover, a membrane, or even a movable wall. Generally speaking, the closure is a movable part that can completely close the vent, leave it completely open, or partially close it.

[0032] According to one embodiment, the cooking device may include at least one detector arranged to detect the position of the closure.

[0033] According to one embodiment, the cooking appliance may include a control unit designed to control: • operation of the heating system, • an operation of the cooking ventilation system, • an operation of the stirring agents, whereby the control unit is provided for this purpose: • to control the operation of the cooking aeration devices and / or the stirring devices and / or the heating devices depending on the position of the closure, and / or • to send a user information about a position of the closure (a position assumed by the closure) or about a position to be imposed on the closure.

[0034] The control unit can at least partially automate the operation of the cooking appliance, depending on the cooking mode selected by the user. The position of the latch can be adjusted manually. The control unit can prevent the cooking appliance from starting if the latch position does not correspond to the selected cooking mode, and / or can prompt the user to move the latch to a suitable position, typically via a human-machine interface.

[0035] According to one embodiment, the cooking device may include motorizing means designed to move the closure, and wherein the control unit is provided to control the motorizing means, thereby ensuring automatic positioning of the closure by the control unit.

[0036] According to one embodiment, the control unit can be designed to control the cooking appliance according to a first cooking mode and at least one second cooking mode, and to move the closure into a first position or into at least one second position, depending on whether the control is based on the first or second cooking mode. The movement of the closure into, or relative to, the vent opening can thus be automatic depending on the cooking mode under consideration, which reduces the number of operations to be performed by the user and simplifies the use of the cooking appliance.

[0037] According to one embodiment, the control unit can be configured to perform a first cooking mode and at least one second cooking mode, each corresponding to a first and at least a second position of the closure. The control unit can initiate the cooking process based on information about the closure position sent by a sensor and can then ensure the cooking required by the selected cooking mode.

[0038] According to one embodiment, the cooking appliance may include a human-machine interface for selecting the first cooking mode or at least one second cooking mode. The human-machine interface may be a device such as a screen, control buttons, or a touchscreen that allows the user to communicate with the cooking appliance.

[0039] According to one embodiment, the closure can be arranged so that it slides in translation or rotation with respect to the ventilation opening.

[0040] According to one embodiment, the cooking device may include at least one intermediate stop designed to define at least one intermediate position of the closure in the vent. The cooking device may include at least one first stop to define a complete opening of the gas exchange surface and at least one second stop to define a complete closing of the gas exchange surface. The intermediate stop may be one or more notches that define a closing of the vent at, for example, 20%, 30%, 40%, 60%, 70%, or 80%.

[0041] According to one embodiment, the cover can comprise two superimposed walls, and the ventilation opening can include, or be formed from, a frame that connects the two superimposed walls. The frame can provide additional support for maintaining the distance between the two superimposed walls (thus forming a double wall).

[0042] According to one embodiment, the two superimposed walls can form thermal insulation, with one wall facing the cooking chamber and the other wall located on the outside of the cooking chamber. The closure can be mounted on one of the superimposed walls (typically on the wall that closes the cooking chamber), and the device can include an interface for operating the closure, mounted on the other of the two superimposed walls (typically on the outer wall and directly accessible to the user).

[0043] According to one embodiment, the ventilation opening can pass through only one of the two superimposed walls.

[0044] According to an alternative embodiment, the ventilation opening can pass through both superimposed walls.

[0045] According to one embodiment, the maximum exchange area of ​​the ventilation opening can be between 2 cm² 2and 15 cm 2 lie, preferably between 6 cm 2 and 12 cm 2 .

[0046] Additionally, the cooking chamber may include a work chamber designed to hold the food and removable from the cooking chamber to facilitate cleaning.

[0047] According to one embodiment, the ratio calculated by dividing the floor area of ​​the working chamber by the gas exchange area can be between 30 and 270, preferably between 40 and 80, and very preferably between 50 and 70. In other words, the gas exchange area can be between 0.35% and 3% of the floor area of ​​the working chamber.

[0048] According to one embodiment, the cooking appliance can include a plurality of ventilation openings, the ventilation openings being distributed across the lid. Preferably, the ventilation openings can be distributed with a noticeably uniform distribution; for example, two ventilation openings can be arranged on the lid at 180° ± 15°, or three ventilation openings can be arranged on the lid at 120° ± 15°, or four ventilation openings can be arranged on the lid at 90° ± 15° to ensure homogeneity of steam extraction from the cooking chamber and thus uniform cooking of the food. A robust construction is also desirable, with the ventilation openings and their frames forming struts if the lid has a double wall.

[0049] Another objective of the present invention may be to propose a cooking appliance comprising a cooking chamber, heating means for the cooking chamber and a lid for closing the cooking chamber, in which the temperature of the outer surface during cooking does not pose a risk of burns to the user.

[0050] For this purpose, a third aspect of the invention relates to a cooking appliance which may include the following: • a cooking chamber arranged in such a way that it can accommodate food to be cooked; • Cooking devices comprising cooking aeration devices designed to generate a cooking airflow, and heating devices designed to heat the cooking airflow to enable the cooking of the food placed in the cooking chamber by convection, • A removable and / or movable lid, ranging between an open position allowing access to the cooking chamber and a closed position preventing access to the cooking chamber, characterized in that the lid comprises two superimposed walls arranged to form a passage for a cooling airflow between the two superimposed walls, and wherein at least one of the superimposed walls can be removable relative to the other wall, and preferably one of the superimposed walls is removable relative to the other wall directly opposite the cooking chamber. The two superimposed walls can define a double wall.The cooling airflow can thus cool the two superimposed walls and also form thermal insulation between an inner wall of the two superimposed walls, which faces the cooking chamber, and an outer wall of the two superimposed walls, which is outside the cooking chamber and accessible to the user when the lid is closed. The cooling airflow can also act as a coolant for the two superimposed walls. In this way, the user is not at risk of burns if they touch the outer wall of the lid during the cooking process.

[0051] At least one of the overlapping walls is removable in relation to the other, making it easier to clean the lid, and even more so the surfaces of the overlapping, opposing walls: an inner surface of the outer wall and an outer surface of the inner wall, which are normally difficult or impossible to access.

[0052] The cooking appliance may also have one or more of the following characteristic features, individually or in combination.

[0053] According to one embodiment, the outer wall and the inner wall can preferably be separated by a distance of 3 mm to 10 mm.

[0054] According to one embodiment, the cooking appliance may include cooling ventilation means arranged to generate the cooling airflow between the two superimposed walls, the passage for the cooling airflow being able to include the following: • an air supply designed to draw cooling air from the outside of the cooking appliance, • an air outlet designed to return the cooling air to the outside of the cooking appliance.

[0055] According to one embodiment, the cooking appliance may include a drive motor designed to drive both the cooling and cooking ventilation means.

[0056] According to one embodiment, the cooling airflow can be designed to cool the drive motor, in addition to the superimposed walls or at least the outer wall of the cover. The overall architecture of the device remains simple.

[0057] According to one embodiment, the cooling airflow from the cooling ventilation means can be forced to flow between the two superimposed walls, so that it systematically flows through (and / or around) the drive motor and cools it before exiting through a space between the two superimposed walls. In other words, the cooling airflow can originate at the air inlet, flow through or around the drive motor, and then pass through a space between the two superimposed walls to the air outlet.

[0058] According to one embodiment, the cooking appliance may include a control unit designed to control the following: • operation of the heating system, • an operation of the cooking ventilation system, • operation of the cooling and ventilation system; the control unit is designed to control the operation of the cooking aeration means and / or the stirring means as soon as the heating means (which may include a carbon fiber heating element) are put into operation, or at least after a threshold of the irradiation time of the food.

[0059] The control unit can automate the operation of the cooking appliance, at least partially. Generally, the stirring and fan functions are activated as soon as the heating elements (which may include the carbon fiber heating element) are switched on, to prevent any risk of overheating the food and / or the lid. However, in a specific browning mode, the stirring and / or fan functions may be switched off while the browning heating elements remain active. It may also be possible to activate the stirring and / or fan functions only after a certain browning time threshold has been reached, in order to turn the food and / or cool the lid, which could otherwise exceed a temperature threshold that would pose a risk of burns to the user.Multiple cooling fan speeds on the engine can also be considered as needed, knowing that the higher the fan speed, the better the cover is cooled.

[0060] According to one embodiment, the drive motor can be arranged so that it is reversibly coupled to the cooking ventilation system, in order to allow, for example, cooking primarily by thermal radiation (where the cooking ventilation system is decoupled from the drive motor) and, on the other hand, cooking by radiation and convection (where the cooking ventilation system is coupled to the drive motor). In other words, the drive motor can be arranged so that it drives at least one output shaft driven by the motor, which is positioned so that it can be coupled to or decoupled from an axle connected to the cooking ventilation system. This ensures that the operation of the cooling ventilation system can be guaranteed independently of the operation of the cooking ventilation system.

[0061] According to one embodiment, the two superimposed walls can each include at least one transparent area to allow a view into the cooking chamber, with the transparent area of ​​each wall facing the transparent area of ​​the other wall. For example, the inner wall can be made of glass and / or the outer wall can be made of polycarbonate or another transparent material. This eliminates the need for the user to open the lid to assess the cooking progress of the food, further reducing the risk of potential burning.

[0062] According to one embodiment, the two superimposed walls can be arranged on the circumference of a lid body.

[0063] According to one embodiment, at least part of the cooking agent can be placed on the lid and / or arranged in a central area of ​​the lid.

[0064] According to one embodiment, the cooking chamber can include a working chamber arranged to contain the food, which is removable from the cooking chamber to facilitate cleaning of the working chamber.

[0065] According to one embodiment, the cooking appliance may include the following: • a housing that contains the cooking chamber, • a swivel arm that is attached to the housing in a rotary connection and supports the lid.

[0066] According to one embodiment, the cooling airflow can be designed to cool the overlapping walls of the lid.

[0067] According to one embodiment, the lid can include at least one ventilation opening, which is preferably arranged to variably regulate a gas exchange surface between the cooking chamber and an external environment of the cooking device in order to enable different cooking modes (such as steam cooking, cooking with irradiation and convection, or a cooking mode for proofing dough).

[0068] According to one embodiment, the cooking device can include a frame that forms a connection between the two superimposed walls in order to robustly ensure the distance between the two superimposed walls.

[0069] According to one embodiment, the cooking device can include a plurality of ventilation openings, wherein the ventilation openings are distributed on the lid and are preferably distributed noticeably evenly to ensure homogeneity in the extraction of cooking vapors from the cooking chamber, and thus uniformity in the cooking of the food, as well as a robust construction with the ventilation openings and their frames, which can form connections if the lid has a double wall. Description of the characters

[0070] Other characteristic features and advantages of the present invention will become clearer upon reading the following detailed description of an embodiment of the invention, which is given only as a non-limiting example and is illustrated by the accompanying drawings, in which: [ Fig. 1] shows a general sectional view of a cooking appliance according to the invention, which in particular comprises a lid and a housing; [ Fig. 2] shows an underside view of the lid of the cooking appliance, which includes an adjustable ventilation opening; [ Fig. 3] a perspective view of the cooking appliance with a closure that completely seals the ventilation opening; [ Fig. 4] a perspective view of the cooking appliance with a closure that fully opens the ventilation opening; [ Fig. 5] a perspective sectional view of the lid of the cooking appliance made of Fig. 1 shows. Detailed description of embodiments

[0071] The Fig. Figure 1 shows a general sectional view of a cooking appliance comprising a housing 10, which is closed by a lid 11. The lid 11 is movable between an open position, allowing access to the cooking chamber, and a closed position, preventing access. The housing 10 defines the cooking chamber, which is closed by the lid 11 and includes a working chamber 20. The working chamber 20 is removable relative to the housing 10 and can be taken out by means of a handle 22 for cleaning and removing the cooked food. The handle 22 can be pivotally positioned relative to the working chamber 20.

[0072] Stirring devices intended for stirring or turning the food being cooked are arranged in the working chamber 20 and comprise a working tool 21 inserted in a perforated dome of the working chamber 20. The working tool 21 consists of a stirring blade 21B mounted in one piece on a hub 21A. The working tool 21 is mounted such that it forms a rotary connection with the working chamber 20, with an axis perpendicular to the bottom surface of the working chamber 20. It is possible to replace the working tool 21 with a plug that closes the perforated dome of the working chamber 20 to enable a cooking mode without stirring devices (for a steaming mode or a proofing mode for dough).

[0073] Regarding the working tool 21, the curved shape of the stirring blade 21B ensures gentle turning of the entire food being cooked during the cooking process. A protective shield 21C is arranged on an upper part of the working tool 21, which is not intended to come into contact with the food being cooked and is typically exposed to a heat flow to protect it from heat transfer during the cooking process.

[0074] Heating elements 30 comprise heating elements arranged above the working chamber 20. The heating elements comprise at least one carbon fiber heating element 30B connected to electrical terminals and at least one transparent protective surface 30A (a sheath, ampoule, or tube) made of quartz, which surrounds the body of the carbon fiber heating element 30B to protect it without restricting the propagation of heat radiation from the carbon fiber heating element 30B during the heating process.

[0075] The heating elements are arranged above a peripheral zone of the hub 21A, which is designed to hold the food during the cooking process. The cooking elements 30 also include cooking ventilation elements 30C. The cooking elements 30 are protected by a perforated wall 31, which provides protection but whose openings allow good passage of the heat radiation emitted by the carbon fiber heating element 30B to the food being cooked.

[0076] In the Fig. In the example shown (which is not exhaustive), the cooking ventilation means 30C are mounted on the same shaft as the cooling ventilation means 40 and are hermetically separated from the cooling ventilation means 40 by a partition in the lid 11. In this example, the partition has a concave shape towards the working chamber 20 in order to allow any condensate that may form on this wall to drain away by gravity.

[0077] The shaft on which the cooking ventilation unit 30C and the cooling ventilation unit 40 are mounted is rotated by an electric drive motor 50. The cooking unit 30, cooling ventilation unit 40, and the drive motor 50 are integrated into a central area of ​​the lid 11.

[0078] A peripheral area of ​​the lid 11 consists of two superimposed walls 12 forming a double wall, with an inner wall 12B facing the working chamber 20, which is separated by a distance H from an outer wall 12A with which a user could come into contact when the lid 11 closes the cooking chamber of the housing 10.

[0079] The inner wall 12B and the outer wall 12A are both transparent and allow the user to see the food being cooked through the lid 11 during the cooking process without having to open the lid 11.

[0080] The cooling ventilation means 40 are arranged to generate a cooling airflow that circulates between the outer wall 12A and the inner wall 12B (as described in the Fig. 1 and Fig. 5 (distance of size H shown).

[0081] At least one ventilation opening 41 is provided on the lid 11. It defines a gas exchange surface between the external environment of the cooking appliance and the cooking chamber, which may contain cooking vapors. The ventilation opening 41 can be provided either in or through the inner wall 12B, or in or through the outer wall 12A (as shown in Fig. 1 shown), so that a frame forming the ventilation opening 41 can help to maintain the distance H between the outer wall 12A and the inner wall 12B, or the ventilation opening can be located solely in, or through, the inner wall 12B to allow the cooking vapors to be discharged to the outside or with the cooling airflow circulating between the outer wall 12A and the inner wall 12B.

[0082] The Fig. Figure 2 shows an inner surface of the inner wall of the lid 11, which is exposed to the food being cooked during the cooking process, without the perforated wall 31 being exposed. Fig. 1. The transparent protective wall (the casing, ampoule, or tube) made of quartz 30A is attached to the lid 11 by clamps, and the cooking aeration vanes 30C are arranged between the carbon fiber heating element 30B and the wall of the lid 11. The ventilation opening 41 opens directly into the cooking chamber and is in the form of multiple slots. However, a single communication opening can also be provided instead of multiple slots.

[0083] The Fig. Figure 3 shows the cooking appliance when the lid 11 closes the housing 10 and a seal 42 completely closes the ventilation opening 41, i.e., the seal 42 completely seals the gas exchange surface between the cooking chamber (and any cooking vapors present) and the outside air. It should be noted that an operating lever 42A is provided, which allows a user to handle and adjust the seal 42.

[0084] Preferably, the closure 42 can be a flap, a cover, a membrane, or a movable wall. The closure 42 can assume intermediate positions within the ventilation opening 41, such that it only closes a portion of the ventilation opening 41, for example, by sliding or being movable within the ventilation opening 41. The intermediate positions of the closure 42 can be defined by notches or fixed points for traversing and defining as many values ​​for different gas exchange surfaces. The position of the closure 42 can be manually adjusted by the user via a handling interface, such as the lever 42A, which can be pulled or pushed into the ventilation opening 41 by the user. However, other handling interfaces can also be provided (a rod, a button, a tab, etc.).) or even an implementation with automated displacement by an actuator or a specially designed motor.

[0085] The Fig. Figure 4 shows the cooking device when the lid 11 closes the housing 10 and the ventilation opening 41 is fully open by the closure 42.

[0086] Depending on the selected cooking mode, the position of the latch 42 must be adjusted to regulate the extraction of cooking steam from the cooking chamber and / or the working chamber 20, thus controlling the cooking of the food being cooked. The cooking mode is selected by the user via a human-machine interface (not shown, but may include a screen, control buttons, a touchscreen, etc.) connected to a control unit of the cooking appliance.

[0087] The control unit typically includes storage media in which control parameters are stored that must be implemented for each cooking program and / or recipe that the user can select. Consequently, the control unit defines and controls an operating program for the stirring agents, the cooling / ventilation agents 40, and the cooking agents 30 according to the specified cooking mode. Preconditions may be required by the control unit and must be checked to authorize the start of the operating programs of the various actuating elements, such as the position of the actuating handle 22, the working chamber 20, or the lid 11, and in particular the position of the closure 42 in the ventilation opening 41. A detection sensor may be provided for this purpose, designed to detect the position of the closure 42.

[0088] In detail, if the cooking appliance does not have a sensor to detect the position of the latch 42, it is possible to send a message to the user to inform him of the position to be assigned to the latch 42 before he receives confirmation from the user and starts the cooking program.

[0089] If the cooking appliance is equipped with one or more sensors for detecting the position of the latch 42, depending on the original configuration and selected cooking program, it may be possible to check the detected position of the latch 42 before the cooking program is started (if the position is correct) or before the user is prompted to assign the correct position to the latch 42.

[0090] Finally, if the cooking appliance is equipped with one or more detection sensors for recognizing the position of the shutter 42 and a motor for moving the shutter 42, it is possible, depending on the initial configuration and the selected cooking program, to check the detected position of the shutter 42 and, if necessary, move it to a suitable position. In summary, the ventilation opening 41 can be closed by the shutter 42 to define multiple gas exchange surfaces. Thus, the same appliance can offer several cooking modes. • Ventilation opening 41 completely closed: no gas exchange with the outside environment, and therefore the temperature and humidity conditions in the cooking chamber are particularly stable and favorable for dough to rise, • Ventilation opening 41 partially open: moderate gas exchange with the outside environment to allow the removal of water vapors generated by cooking under radiation and convection (cooking French fries without oil), • Ventilation opening 41 fully open: Maximum gas exchange with the outside environment to allow good removal of vapors when cooking in steam mode.

[0091] During the cooking process, the working tool 21 can be set in rotation by a shaft of a secondary electric motor located below the working chamber 20. The food to be cooked is moved and turned over by the stirring blade 21B when it comes into contact with an obstacle (typically integrated into the working chamber 20) provided for this purpose.

[0092] The cooking devices 30 can cook the food to be cooked preferably by two different heat transfer modes. When heating, the heating element, and especially the carbon fiber heating element 30B, radiates heat to the food through the transparent protective wall (the casing, ampoule, or tube) made of quartz 30A and the perforated wall 31. Such heating by heat radiation allows the food to brown on the surface. Operation of the stirring devices allows the food to be moved and / or turned continuously or intermittently, so that the heat radiation does not continuously heat the same parts of the food to be cooked, thus preventing overheating and burning of the food.

[0093] The carbon fiber heating element 30B heats the air in the cooking chamber 20 around the heating element, and thanks to the cooking fan 30C, which circulates this hot air to the food being cooked, the carbon fiber heating element 30B heats the food by convection. The convection is rapid because the air in the cooking chamber circulates predominantly in the working chamber 20 in a closed loop, from the cooking fan 30 to the food being cooked and from the food back to the cooking fan 30.

[0094] Depending on the position of the closure 42, the vapors originating from the cooking process can be discharged from the working chamber 20 through the ventilation opening 41 during the cooking process.

[0095] The applicant recognized that faster and more efficient cooking could be achieved in the case of combined use of the carbon fiber heating element 30B with the stirring agents and the cooking aeration agents 30C.

[0096] In particular, when cooking with radiant heat and convection, such as when cooking French fries, the overall cooking time is reduced compared to a cooking appliance that uses an encapsulated electrical resistance and / or halogen heating elements. If, for example, the loss of water over time and the degree of Maillard reaction (also known as browning) are taken as cooking criteria, a cooking appliance according to the present invention (with the carbon fiber heating element 30B, the stirring elements, and the cooking aeration elements 30C) achieves a better degree of Maillard reaction. Furthermore, the stirring of the food during cooking prevents localized burning and, on the contrary, results in a more homogeneous and pronounced browning than with a prior art appliance.

[0097] The Fig. Figure 5 shows the lid 11 and the lid's swivel arm in section and illustrates the cooling airflow generated by the cooling fans 40. The cooking fans 30C are controlled by the drive motor 50, which requires cooling. For this purpose, and as the arrows in Fig. As shown in Figure 5, the cooling ventilation elements 40 are arranged to generate a cooling airflow that is isolated and / or separated from the closed air circulation in the cooking chamber. This cooling airflow acts by flowing past the following elements sequentially: • from the outside, through an air supply nozzle 14, which is located in a rear side wall of the cover 11, • in the vicinity of an electronic circuit board 13, • in the vicinity of, or even through, the drive motor 50, • between the outer wall 12A and the inner wall 12B, finally flowing out through the outlet formed by the peripheral space between the outer wall 12A and the inner wall 12B. The cooling airflow circulating between the outer wall 12A and the inner wall 12B is colder than the cooking vapors in the working chamber 20 and thus contributes equally to cooling the outer wall 12A of the lid 11.

[0098] Consequently, even with the carbon fiber heating element 30B, which emits strong heat radiation, the outer wall of the lid 11 remains sufficiently cool to avoid any risk of burns to the user, and the use of a single drive motor 50 for the cooking ventilation 30C and the cooling ventilation 40 allows a simple, lightweight and cost-effective structure to be maintained. Industrial application

[0099] A cooking appliance according to the present invention and its manufacture are suitable for industrial applications.

[0100] It will be understood that various modifications and / or improvements, which are obvious to those skilled in the art, can be made to the different embodiments of the invention described in this description without departing from the scope of the invention. In particular, it can be noted that: • one can provide several ventilation openings 41 , • it can be provided that the ventilation opening 41 and its adjustable closure 42 can be provided for a device without a carbon fiber heating element 30B, • it can be provided that the cooling ventilation means 40 can be used for a cooking appliance without a carbon fiber heating element 30B, • the general structure of the housing 10 and in particular the hinge connection of the cover 11 may differ. QUOTES INCLUDED IN THE DESCRIPTION

[0000] This list of documents cited by the applicant was automatically generated and is included solely for the reader's convenience. The list is not part of the German patent or utility model application. The DPMA accepts no liability for any errors or omissions. Cited patent literature

[0000] US 2010059035A1

[0002] CN 204445527U

[0004]

Claims

[1] Cooking appliance, comprising: • a cooking chamber designed to accommodate the food to be cooked, • Cooking means (30), comprising cooking aeration means (30C) designed to generate a cooking airflow and heating means designed to heat the cooking airflow to allow the food to be cooked in the cooking chamber by convection, • a removable and / or movable lid (11) that can be moved between an open position which allows access to the cooking chamber and a closed position which prohibits access to the cooking chamber, • characterized in that the lid (11) comprises two superimposed walls (12) arranged in such a way as to form a passage for a cooling airflow between the two superimposed walls (12), and wherein at least one of the superimposed walls (12) is removable with respect to the other wall and preferably one of the superimposed walls (12) is removable with respect to the other wall directly opposite the cooking chamber. [2] Cooking appliance according to claim 1, comprising cooling ventilation means (40) arranged to generate the cooling airflow between the two superimposed walls (12). [3] Cooking appliance according to claim 2, comprising a drive motor (50) designed to drive both the cooling ventilation means (40) and the cooking ventilation means (30C). [4] Cooking appliance according to claim 3, wherein the cooling airflow is provided for cooling the drive motor (50). [5] Cooking appliance according to claim 3 or 4, wherein the cooling airflow is directed in a forced flow from the cooling ventilation means (40) to the two superimposed walls (12). [6] Cooking appliance according to any one of claims 3 to 5, comprising a control unit designed to control: • operation of the heating system, • an operation of the cooking ventilation system (30°C), • an operation of the cooling ventilation system (40). [7] Cooking appliance according to one of claims 3 to 6, wherein the drive motor (50) is designed to be coupled to the cooking ventilation means (30C) in a reversible manner. [8] Cooking appliance according to one of claims 1 to 7, wherein the two superimposed walls (12) each comprise at least one transparent area to allow a view into the cooking chamber. [9] Cooking appliance according to any one of claims 1 to 8, wherein the two superimposed walls (12) are arranged on the circumference of a body of the lid (11). [10] Cooking appliance according to any one of claims 1 to 9, wherein at least part of the cooking means (30) is located on the lid (11) and / or is arranged in a central area of ​​the lid (11). [11] Cooking appliance according to any one of claims 1 to 10, wherein the cooking chamber comprises a working chamber (20) which is arranged to contain the food and which is removable with respect to the cooking chamber. [12] Cooking appliance according to any one of claims 1 to 11, comprising • a housing (10) that contains the cooking chamber, • a swivel arm which is attached to the housing (10) in a rotary connection and supports the cover (11). [13] Cooking appliance according to one of claims 1 to 12, wherein the cooling airflow is designed to cool the superimposed walls (12) of the lid (11). [14] Cooking appliance according to one of claims 1 to 13, wherein the lid (11) comprises at least one ventilation opening (40) which is preferably arranged to regulate in a variable manner a gas exchange surface between the cooking chamber and an external environment of the cooking appliance. [15] Cooking appliance according to claim 14, comprising a frame that forms a connection between the two superimposed walls (12). [16] Cooking appliance according to one of claims 14 or 15, comprising a plurality of ventilation openings (40), wherein the ventilation openings (40) are distributed on the lid (11) and are preferably distributed appreciably evenly.

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