FOOD COOKING APPLIANCE WITH AN IRRADIATOR

Description

[0001] The invention relates to a food cooking appliance with a heat source and a removable radiant oven that can be heated by means of the heat source, wherein the radiant oven has an externally accessible, closable interior space in which food can be heated, which interior space is enclosed at least partially by an inner wall facing the interior space, and wherein at least partially an outer wall is provided, spaced at least partially apart from this inner wall, the two walls forming a double wall enclosing a gap, wherein the gap has at least one air inlet opening and at least one air outlet opening, such that a path for hot air is provided through the at least one air inlet opening, the gap and the at least one air outlet opening, and such that the hot air does not enter the interior space and the inner wall of the double wall is heated by the hot air.whose heat radiation in turn warms the interior of the radiant oven.

[0002] Food cooking appliances are used for heating and grilling food. They have a heat source, typically powered by solid, liquid, or gaseous fuel such as charcoal or fuel gas. Food cooking appliances with an electric heat source are also available. Typical examples include grills and cookers.

[0003] Food cooking appliances are characterized by the fact that the food to be heated – for example, the food to be grilled, typically on a rack, or a liquid to be heated in a pot – is arranged above the heat source and is thus heated by the hot air provided by the heat source as well as by the radiation from the heat source.

[0004] Once food has been sufficiently cooked or grilled on a grill and is therefore ready to eat, it's essential to consume it as soon as possible for a superior taste experience. If it's kept on the heat source longer than necessary to delay eating, it risks drying out; if it's stored for too long in a separate container, such as a dish, it will cool down. Neither of these conditions enhances the enjoyment of the food.

[0005] Furthermore, there are grills that have both a grilling surface and a side burner. Food is typically grilled on a grate on the grilling surface, while liquids, such as a side sauce, can be heated on the side burner.

[0006] Grills, in particular, typically have a high but more or less localized heating output to adequately heat the food being cooked in a reasonable amount of time. Because of this limited heating area, foods that require thorough heating cannot be prepared on a grill.

[0007] Prior art includes ovens that can be mounted on grills to increase the number of foods that can be heated. EP 2 872 832 B1 serves as an example. The oven disclosed here is mounted on the grill grate of a grill. To achieve adequate temperatures inside the oven, it has an air inlet opening on its underside, through which hot air supplied by the heat source can enter the oven's interior and thus heat the food inside. The hot air is then released through air outlet openings in a further section of the oven.

[0008] A disadvantage of this design is that the hot air supplied by the heat source dries out the food being heated inside the oven through convection. Furthermore, depending on the type of heat source, pollutants can be carried in the hot air, the mixing of which with the food is undesirable.

[0009] DE 692 02 914 T2 discloses an oven with a cooking chamber enclosed by an inner wall and a door. A heat source directed towards the inner wall is located below the oven. The oven also has outer walls spaced apart from the inner wall, forming double side walls in this area, each enclosing a space between them. Hot air supplied by the heat source is directed along the ends of the double side walls. This hot air can escape from the space between them through an air outlet opening at the top. The air inlet openings, the double side walls, and the air outlet openings thus form a hot air pathway. The oven is mounted on a hearth.

[0010] US 1,461,280 discloses a food cooking device according to the preamble of claim 1.

[0011] Against this background, the invention aims to increase the variability of the preparation method with a food cooking appliance, to improve the taste experience when consuming grilled food, and to overcome the further disadvantages of the prior art.

[0012] This problem is solved by a food cooking appliance comprising a food cooking appliance of the aforementioned type, with a heat source and with a removable radiant oven that can be heated by means of the heat source and has the features of claim 1.

[0013] Advantageous designs result from the dependent requirements and the description.

[0014] The core of the invention is to provide a detachable radiant oven that can be separated from the food cooking appliance. When the heat source is in operation, hot air supplied by the food cooking appliance's heat source is passed through this radiant oven, but this hot air does not enter the oven's interior where the food is located. The food is heated by radiant heat and therefore does not come into contact with the hot air supplied by the heat source, which could contain contaminants and whose relative humidity is reduced by the heating process. Furthermore, the indirect heating via radiant heat ensures even heating of the interior. This is particularly advantageous when the radiant oven has a certain height, for example, at least 30 cm.Due to the modular design of the radiant oven in relation to the food cooking appliance, the heat source belonging to the food cooking appliance can also be used for conventional grilling or cooking when the oven is detached. This allows for versatile use of the heat source belonging to the food cooking appliance.

[0015] To provide radiant heat, the radiant oven is constructed with double walls, at least in sections. The double wall consists of an inner wall facing the interior and an outer wall that is at least partially separated from the inner wall. The inner wall separates the interior of the radiant oven, where the food is located, from the hot air of the heat source. The interior is designed to be essentially sealed off from the hot air, preventing any, or at least negligible, entry of the hot air from the heat source.

[0016] The double wall provides a pathway for the hot air from the heat source. Hot air emitted by the heat source, typically at least the majority of it, is channeled through this pathway. For this purpose, the double wall has an air inlet opening and an air outlet opening spaced apart from the inlet opening – preferably at least vertically – through which the hot air enters and exits the space between the walls. The hot air channeled through this pathway heats the inner wall, which in turn heats the food in the radiant oven by means of thermal radiation.

[0017] According to the invention, a baffle plate is provided between the heat source and the inner wall that defines the interior space. This baffle plate prevents, or at least significantly reduces, the passage of hot air from the heat source through the baffle plate. The hot air path is routed around the baffle plate. The space between the baffle plate and the inner wall acts as a separating volume to prevent the inner wall from being directly exposed to the potentially extremely hot air and the heat radiation from the heat source. Instead, the baffle plate ensures that the hot air is distributed over a surface area. In this way, the temperature in the interior can be controlled to approximately 80°C, even when operating with a relatively strong, localized heat source, such as a gas stove.

[0018] The separation volume provides a buffer zone. This buffer zone is not part of the hot air path. Instead, an air cushion is provided in which the air is essentially still or has a significantly lower flow velocity than in the hot air path. As a result, the heat transfer to the interior of the radiant oven in this area is considerably less than if the high-energy, hot air were to flow past the interior along a hot air path.

[0019] This method allows food to be heated, kept warm, or cooked particularly gently. Depending on the temperature setting, around 80°C, food can also be kept warm after grilling without the risk of further drying out. Cooked grilled food can easily be stored in such a radiant oven for extended periods without compromising its flavor. Low-temperature cooking is also possible.

[0020] It is preferred that the baffle plate extends over a large part of the surface of the radiant oven facing the heat source, so that the baffle plate directs the hot air into the edge areas of the inner wall facing the heat source, or into the area of ​​the walls of the radiant oven facing away from the heat source.

[0021] Typically, the baffle plate is designed symmetrically according to the heat source, i.e., point-symmetrical for a quasi-point-shaped heat source and axis-symmetrical for an elongated heat source.

[0022] Furthermore, the baffle plate can be angled towards the inner wall at its edges. The distance between the baffle plate and the inner wall then decreases towards the edges, thus reducing the separation volume in these areas. The greatest distance between the baffle plate and the inner wall is then provided in the area of ​​the heat source.

[0023] For further temperature control, the baffle plate has a closable opening. When the opening is closed, the hot air flows around the outer edges of the baffle plate. When the opening is open, the baffle plate's function of creating a buffer zone between the inner wall and the heat source is reduced, resulting in a higher interior temperature for the same power input. Opening the opening at least partially disrupts the air cushion between the baffle plate and the inner wall, allowing the high-energy hot air to have a greater impact on the interior temperature.

[0024] Opening and closing the opening acts like a switch, influencing the path of the hot air. Opening the opening can direct the hot air's path so that it flows closer to the interior over a longer distance than it would when the opening is closed. Alternatively, closing the opening can lengthen the path until the hot air reaches an area where it heats the interior.

[0025] It is preferred that the closable opening be located directly in the area, for example above the heat source.

[0026] The opening is preferably user-closable, for example with a sliding plate. The locking mechanism is preferably manual and mechanical. This offers a simple and reliable operating mechanism.

[0027] Preferably, the double wall extends over the entire height of the interior of the radiant oven. It is also possible for the interior to be enclosed on at least two, and more preferably at least three, sides by a double wall, which may be configured as a double side wall. The hot air pathway typically extends in the direction of heat emission from the heat source. The aforementioned preferred configurations increase the efficiency of the radiant oven.

[0028] Preferably, the outer wall of the double wall, accessible from the outside by a user, is made of a material with a lower thermal conductivity than the inner wall. This focuses the heat provided by the hot air into the interior. It also reduces the risk of injury should the outer wall of the double wall be touched. Typically, the inner wall is made of sheet steel. This also typically applies to the parts of the radiant heater located near the heat source.

[0029] For complete mounting of the radiant oven on or to the food cooking appliance, the radiant oven is designed as a single unit. This means, for example, that the inner and outer walls forming the double wall are connected to each other, at least in sections, to provide mutual support.

[0030] The radiant oven is accessible from the outside. This means that the interior can be opened while the oven is operating, allowing food to be placed inside or removed from the interior. This does not significantly affect the flow of hot air.

[0031] It may be provided that the interior is equipped with a door to allow access. This door forms a wall enclosing the interior. The door can, for example, be made of glass to ensure thermal insulation while simultaneously allowing observation of the food inside the radiant oven. In another embodiment, the door may be designed as a double wall. The space provided by this double wall can preferably also be designed to allow hot air to circulate. In any case, the double wall provides thermal insulation.

[0032] In principle, the heat source can be located adjacent to the interior, typically below the level of the floor of the radiant heater's interior. A guide device can be used to direct the hot air emitted by the heat source into the air inlet opening of the double wall, which may also be part of the double wall.

[0033] This guiding device can also be implemented using the baffle plate.

[0034] Preferably, the heat source is arranged below the interior space, approximately substantially centered on the floor of the interior space.

[0035] A heat distribution element can be provided between the baffle plate and the inner wall. This heat distribution element can be made of a heat-storing material, for example.

[0036] The heat distribution element can be designed as a double wall, with an outer wall in addition to the inner wall. In this case, the baffle plate is positioned between the double wall and the heat source, spaced apart from the double wall. Hot air flows only slowly or not at all in the space provided by the inner and outer walls. For this purpose, the intended hot air pathway – usually located primarily in the walls facing away from the heat source – is designed like a chimney, creating an additional air cushion within the double wall serving as the heat distribution element. The distance between the inner and outer walls is typically smaller than the distance between the outer wall and the baffle plate. The double wall ensures that the heat input is distributed evenly and further reduces and manages the localized temperature increase from the heat source.

[0037] Furthermore, it is preferably provided that the double wall facing the heat source has a smaller internal distance than the double walls extending away from the heat source, which provide the hot air pathway. In this way, the dynamic pressure in the double walls intended for hot air pathways is reduced compared to the double wall that is to serve as the heat distribution element.

[0038] To introduce hot air into the hot air pathway, a penetration in the outer wall of a double wall can be provided as at least one air inlet opening. The hot air then first impacts the inner wall, resulting in particularly good heat transfer in this area. In this context, it is understood that it is preferable for the penetration in the outer wall to be located in an edge region furthest from the heat source, in order to expose this edge region to more hot air, as it is typically cooler due to its distance from the heat source.

[0039] Preferably, the outer wall, which has the opening as at least one air inlet, is the one facing the heat source. The openings are then preferably arranged so that they are flush with the edge region of the interior of the radiant heater. In this way, the hot air first impacts the inner wall of the double wall at the edge region of the interior and is then redirected into the walls of the radiant heater that extend away from the heat source.

[0040] To provide low temperatures that are to be maintained uniformly within such an oven, the heat source can have a heating output of approximately 500 W - 1 kW and be positioned below the radiant oven. The oven is approximately 30 - 40 cm high.

[0041] To increase efficiency, the radiant heater can be designed to enclose the heat source, at least partially, in a radial direction, typically by means of an extension, with the air inlet openings opening into this enclosed area. This extension can also be designed to project into the combustion chamber where the heat source is located. Preferably, the radiant heater rests on this extension, acting as a support. By enclosing the heat source with the radiant heater, the heat supplied is transferred completely or almost completely into the space between the double walls.

[0042] Furthermore, it can be provided that, if the heat source is located below the radiant heater, the wall facing the interior has an extension that at least partially encloses the heat source in a radial direction, and that, to provide an air inlet opening into the space between the outer and inner walls, the extension has a perforation facing the heat source. It can also be provided that the radiant heater stands on the extension of the inner wall. By enclosing the heat source with the wall facing the interior, the wall is additionally heated by the radiation from the heat source. This heat can then be transferred to the interior by thermal conduction. To allow hot air to flow into the space between the outer and inner walls, an opening facing the heat source is provided in the extension as an air inlet opening.

[0043] It may be planned that the air outlet opening is located in the outer wall.

[0044] Typically, the air inlet is located at the bottom and the air outlet at the top of the radiant heater. This creates a chimney effect, ensuring that the hot air is drawn through the space between the inlet and outlet. To regulate the flow rate of the hot air—and thus to control the temperature inside—the air outlet can be closable or its size can be adjusted. This can be achieved, for example, with a slider, possibly manually operated. Alternatively, the heater can be configured with multiple air outlets separated by partitions, with the air outlet area of ​​each outlet being smaller than that of the air inlet.The additional baffles in the air outlet slow the flow velocity, thus retaining the hot air within the double wall for a certain period of time, thereby increasing the efficiency of the radiant heater. The air inlet area is adjusted accordingly. The sum of the air inlet areas is typically equal to or greater than the sum of the air outlet areas.

[0045] To secure the radiant oven to the food cooking appliance, the latter can be enclosed, at least partially, by the combustion chamber. Bayonet fittings or clamping fasteners are also possible for attaching the radiant oven to the food cooking appliance. Due to the weight of the radiant oven in combination with its footprint, simple fastening devices are typically sufficient.

[0046] Preferably, the food cooking appliance has several sections that can be heated by one or more heat sources. The radiant oven is then located in an area where sufficient heating power is available.

[0047] The food cooking appliance can also be designed with a main grilling area and a side arm designed as a shelf. Furthermore, the side arm can also be equipped with its own independent heat source. This configuration is particularly easy to implement using a gas grill. The radiant oven can then be positioned separately from the main grilling area on the side arm, allowing food grilled on the main grilling area to be temporarily stored in the radiant oven after it has finished cooking.

[0048] The invention is explained in more detail using the accompanying figures as examples. They show: Fig. 1: A radiation oven in a perspective view and Fig. 2: A radiant oven mounted on a food cooking appliance in a sectional view, Fig. 3: a three-dimensional rear view of a gas-powered food cooking appliance with an additional module designed as an oven and Fig. 4: a side view to Figure 3 , supplemented by a schematic representation of the gas supply, Fig. 5: a gas burner in a perspective view, Fig. 6: the gas burner Figure 5 in a top view Fig. 7: a cross-sectional view through the in Figure 5 shown gas burner and Fig. 8: a detailed view of a channel of the first burner section of the gas burner Figure 5 .

[0049] The in Figure 1The radiation oven 101 shown has an interior 102 into which food items can be placed on a support plate 103, inserted into rails 104, 104.1 (shown as an example). The interior 102 is bounded on three sides by double side walls 105, 105.1, 105.2, and at the top by a lid element 106 connecting the double side walls 105, 105.1, 105.2, a base element 107, and a door 108 (shown transparent in the figure), here designed as a glass door. The door 108 has a handle 109 with which the door 108 can be opened and access to the interior 102 is granted, even when the radiation oven 101 is in operation. Another support plate 103.1 rests on the lid element 106. This can also be connected to the lid element 106, so that it can be used as an intermediate storage space heated from below by the radiation oven 101.

[0050] The radiation oven 101, or rather the one in Figure 1The inner wall, which is not readily apparent, has a projection 110 in its lower area extending beyond the interior space 102. This projection 110 connects the radiation oven 101 to the combustion chamber of a [unclear text]. Figure 1 food cooking appliance not shown, so that the extension 110 radially surrounds the heat source of the food cooking appliance.

[0051] Figure 2 This shows a radiation oven 101, which is designed slightly differently but functionally identical to the previously described radiation oven, as shown in... Figure 1 in a sectional view. Against this background, identical reference symbols are used for identical parts.

[0052] The radiant oven 101 is mounted on a cooker designed as a food cooking appliance 111, which is part of a grill (not shown in detail). The food cooking appliance 111 has a heat source 112, here in the form of a gas burner. The heat source 112 is located below the interior 102 of the radiant oven 101.

[0053] Part of the radiant oven 101 is a baffle plate P. The baffle plate P is relatively far removed from the base element 107, so that a separation volume is provided between the baffle plate P and the base element 107. The hot air emanating from the heat source 112 is guided along the baffle plate P to its edges R and there deflected towards the base element 107.

[0054] The baffle plate P has an opening D, which is located directly above the heat source 112. The opening D can be closed by a sliding door (not shown). This provides a switching mechanism for the flow of hot air: If the sliding door closes the opening D (first mode), the hot air flows around the baffle plate P as described previously. If the opening D is open (second mode), the hot air can pass through the baffle plate P and act directly on the base element 107. It is understood that in this second mode, the interior 102 of the radiant oven 101 is heated more intensely than in the first mode.

[0055] The path of the hot air through the radiation oven 1 described above is in Figure 2The path of the hot air in the first mode is shown as a continuous dashed line in the lower section, and the path in the second mode as a dash-dot line.

[0056] The baffle plate P is angled at its edges R towards the floor element 107. The space between the baffle plate P and the floor element 107 is thus reduced in these areas, resulting in a smaller distance between the baffle plate P and the floor element 107 at these edges. This achieves a more even distribution of the heat acting on the interior space 102, emanating from the heat source 112.

[0057] The interior space 102 is further separated from the heat source 112 by the floor element 107. The floor element 107 is designed as a double wall, comprising an inner wall 113 and an outer wall 114, between which a space 115 is arranged. The inner wall 113 and the outer wall 114 of the double wall are made of sheet steel. The air in the space 115 is heated. The heated air, as well as the radiation from the outer wall 114, heats the inner wall 113, which it then radiates into the interior space 102.

[0058] The interior space 102 is further surrounded on three vertical sides by double side walls 105, 105.1, 105.2. Each double side wall 105, 105.1, 105.2 comprises an inner wall 116, 116.1 facing the interior space 102 and an outer wall 117, 117.1 facing outwards. A space 118, 118.1 is provided between the inner wall 116, 116.1 and the outer wall 117, 117.1.

[0059] Air inlet openings 119, 119.1 are provided in the outer wall 114 of the floor element 107. The hot air flows through the air inlet opening 119, 119.1 into the edge region of the space 115 of the double-walled floor element 107 and then into the spaces 118, 118.1 of the double side walls 105, 105.1, 105.2 extending away from the heat source 112. The air inlet openings 119, 119.1 are approximately aligned with the edge region of the interior space 102. The hot air enters the hot air passage through the air inlet openings 119, 119.1 even when the opening D of the baffle plate P is open.

[0060] In the upper area of ​​the radiant oven 101, a large number of air outlet openings 121, 121.1 are provided in the opposing double side walls 105, 105.2, specifically in the outer wall 117, 117.1. The hot air introduced into the space 118, 118.1 can escape through these air outlet openings 121, 121.1.

[0061] The lower extension 110 of the radiant oven 101 projects into the combustion chamber 120. The extension 110 is an extension of the inner wall 116, 116.1. The radiant oven 101 thus rests on a sheet 122 of the food cooking appliance 111, which, in this configuration, forms the lower boundary of the combustion chamber 120. Furthermore, the extension 110 is fitted into the combustion chamber 120 so that it makes at least partial contact with the walls that define the combustion chamber 120. This prevents the radiant oven 101 from slipping and ensures that it is securely mounted on the food cooking appliance 111. The heat radiation emitted by the heat source 112 is also absorbed by the extension 110. The absorbed heat is conducted via heat conduction into the area of ​​the inner wall 116, 116.1, which borders the interior space 102, and radiated there, so that the interior space 102 is additionally heated efficiently.

[0062] The lid element 106 is also designed as a double wall and has an inner wall 123, an outer wall 124, and a space 125. The space 125 may be connected to the spaces 118, 118.1 of the lateral double side walls 105, 105.2 only in sections. This allows hot air to accumulate in the space 125, which then heats the inner wall 123, thus heating the food located in the interior 102 of the radiant oven 101 from above.

[0063] If the radiant oven 101 is detached from the food cooking appliance 111 (not shown in the figures), a grill rack can be placed over the heat source 112, defining the combustion chamber 120, so that food can also be grilled directly on the heat source 112. Furthermore, it is possible to use a cooking attachment to heat liquid in a pot.

[0064] In both Figures 3 and 4 Some parts of the food cooking appliance are hidden to allow for a view inside.

[0065] Figures 3 and 4 Figure 1 shows a section of a gas-powered food cooking appliance 201. The food cooking appliance 201 comprises two concentrically arranged heat sources, here designed as burners 202 and 203 (inner burner 202 in the Figure 4 (shown as dashed lines). Each of the two burners 202, 203 has its own fuel gas supply 204, 205 (in Figure 4 (shown schematically). The fuel gas supplies 204, 205 can be adjusted independently of each other by a user via gas valves 206, 207, here with stepless throttle valves. The two gas valves 206, 207 are supplied with gas via a common fuel gas supply 208.

[0066] The two burners 202 and 203 are directed towards a common heating zone located above them. In this heating zone, food can be heated and grilled using the burners 202 and 203 individually or together. It is also possible to heat a container, such as a pot.

[0067] The inner, first burner 202 has a maximum output of 1 kW and a minimum output of 500 W. The outer, second burner 203 has an output range of 3–4 kW.

[0068] Furthermore, the second burner 203 has a thermoelectric ignition safety device. Part of the thermoelectric ignition safety device is a sensor 209 designed as a thermocouple, which is connected via a signal line 210 to the gas valve 207 (the energy supply switch) belonging to the second burner 203. When the sensor 209 heats up, the thermoelectric ignition safety device allows a continuous gas flow through the gas valve 207 to the second burner 203, enabling its operation; thus, it allows an energy supply. If the sensor 209 has a temperature below an activation temperature of approximately 600°C, a continuous gas flow is not possible without bypassing the ignition safety device – which occurs during the commissioning of the second burner 203.

[0069] In this embodiment, an additional module 211, here designed as a furnace, is arranged in the heating zone. The additional module 211 engages with the combustion chamber 212 in such a way that it is supported and held on its outer side.

[0070] The additional module 211 is designed to be operated with a burner of approximately 1 kW. Anything higher would damage it.

[0071] To prevent the operation of the second burner 203 when the auxiliary module 211 is installed, the auxiliary module 211 has a locking element 213 designed as a sleeve, which encloses the sensor 209 when the auxiliary module 211 is installed. The locking element 213, designed as a sleeve, has a larger inner diameter than the outer diameter of the sensor 209, which is designed as a thermocouple, thus creating an air gap. This air gap insulates the sensor 209, preventing it from being heated above its activation temperature by an attempt to start the second burner 203. This would prevent a continuous gas flow for operating the second burner 203. Without bypassing the ignition safety device, the gas valve 207 remains closed. In this configuration, the locking element 213 is connected to a bracket 214 of the auxiliary module 211 that projects into the combustion chamber 212.

[0072] Figure 5Figure 1 shows a gas burner 301 designed as a double burner in a three-dimensional oblique top view. The gas burner 301 comprises a first burner part 302, which is circular in shape, and a second burner part 303. The first burner part 302 is arranged concentrically to the annular second burner part 303.

[0073] The first burner part 302 has channel openings 305, 305.1, 305.2, 305.3 on its top surface 304 (example in Figure 5 The first burner part 302 is arranged relative to the second burner part 303 such that the channel openings 305, 305.1, 305.2, 305.3 act as flame exits below the outer, ring-shaped channel openings 306, 306.1, 306.2 (in Figure 5(Exemplary designation) are arranged in the plane formed by the second burner part 303. Here, a single ring of channel openings 305, 305.1, 305.2, 305.3 is provided to ensure a compact design.

[0074] In Figure 6 is the in Figure 5 The gas burner 301 is shown in a top view. The concentric arrangement of the first burner section 302 relative to the second burner section 303 can be seen.

[0075] The channel openings 305, 305.1, 305.2, 305.3 of the first burner section 302 are of different sizes and can be divided into first channel openings 305, 305.2 – with a first channel opening area – and second channel openings 305.1, 305.3 – with a second opening area that is smaller than the first. The differently sized channel openings 305, 305.1, 305.2, 305.3 are arranged in a circular pattern, alternating in size, resulting in a circular flame pattern.

[0076] The chamber openings 305, 305.1, 305.2, 305.3 are bounded on one side by the burner part 302 and on the other side radially on the inside by an inserted burner cover 313. In this embodiment, the burner cover 313 has a radius of 8 mm to 14 mm, preferably 11 mm. The first channel openings 305, 305.2 extend outwards by a further 2 to 4 mm, preferably 3 mm. The second, smaller channel openings 305.1, 305.3 have an outward diameter of 0.7 to 1.5 mm, preferably 1 mm. The channel openings are typically 0.7 to 1.5 mm, typically 0.9 to 1.2 mm wide in the circumferential direction. This enables a heat output between 400 watts and 1.3 kW, preferably between 500 watts and 1 kW.These parameters show that despite the compact design of the burner, a relatively high heating output and a large temperature spread are possible without the flames merging at high heating output and simultaneously igniting each other through flame jump at low output.

[0077] In this embodiment, the channels belonging to the channel openings 305, 305.1, 305.2, 305.3 open separately into the central chamber 311.

[0078] The device also includes a piezoelectric igniter 307 and a thermocouple 308 of a thermoelectric ignition safety device. In addition, four air passages 309, 309.1, 309.2, 309.3 are visible, which are oriented such that air drawn in from below flows between the flame pattern established during operation of the first burner section and the inner wall 310 of the second burner section facing this flame pattern.

[0079] Figure 7shows a cross-sectional view of the in Figure 5 The gas burner 301 shown. The gas burner 301 comprises a central chamber 311, which is assigned to the first burner section 302. Starting from the central chamber 311, channels 312, 312.1 are provided, which are integrated into and open into the cover surface 304 of the first burner section 302.

[0080] The central chamber 311 and the channels 312, 312.1 are bounded on the upper side by a burner cover 313. Additionally, the outer edge of the burner cover 313 also limits the channel openings 305, 305.4 radially inwards. The size of the channel openings 305, 305.4 can therefore be adjusted by varying the outer diameter of the burner cover 313. The burner cover 313 is removable from the remaining base part 314 of the burner part 302. The burner cover 313 is – as also in the Figures 5 and 6The burner cover 313 is recognizably circular. It is also fitted into the base 314 of the burner part 302 in such a way that a flat surface 304 is provided. However, it is conceivable that the burner cover 313 is raised above the rest of the surface of the base 314.

[0081] Furthermore, a gas nozzle 315 opens into the central chamber 311, which is connected to a gas supply (not shown in detail) that can be regulated by means of a gas valve.

[0082] No further components are provided above the channel openings 305, 305.4 until the heating level, where food can be heated, is located above the gas burner 301. For this purpose, the food is typically arranged on a rack or held in a pot. Other suspension methods known to those skilled in the art are possible.

[0083] A detailed view of Channel 312 shows Figure 8. The central chamber 311 is located below the depicted section, the surrounding area above. U, pointing towards the warming zone.

[0084] The channel 312 comprises an alignment section 316 and a blade section 317. The blade section 317 adjoins the alignment section 316; in this configuration, it is aligned with the alignment section 316. The direction of the gas flowing out of the channel opening 305 of the channel 312 is significantly influenced in the alignment section 316, namely with a portion pointing upwards and a portion pointing radially outwards. The flow direction within the alignment section 316 is indicated by a dashed line (reference numeral 318). This orientation is not, or only minimally, obstructed by the blade section 317 in the radial direction. The blade section 317 directs the outgoing fuel gas only in the circumferential direction. This prevents a flame belonging to the channel opening 305 from merging with a flame belonging to an adjacent channel opening.

[0085] The normal 319 of the opening surface 320 of the blade section 317, shown as a dashed line, is arranged at an angle to the flow line 318. This normal forms a smaller angle with the vertical direction – namely 0° here – than the flow line 318 with the vertical direction, since it is perpendicular to the top surface 304. The opening surface 320 lies in the same plane as the top surface 304 of the burner part 301.

[0086] In this embodiment, the channel 312 is drilled starting from the cover surface 304. This simplifies the manufacture of the burner part 302. The cross-sectional area of ​​the channel 312 is circular. With respect to the blade section 317, the channel 312 terminates on the cover surface 304; the channel 312 is cut off in this side view.

[0087] If a small amount of gas is passed through channel 312, the flame bends in the vertical direction, pointing vertically upwards, shortly after the alignment section 316. If a larger gas flow is passed through channel 312, the fuel gas continues to flow radially before it is in the vertical direction due to the larger radial component of the velocity vector. In this case in particular, the blade section 317 directs the gas circumferentially. Reference symbol list

[0088] 101 Radiant oven 102 Interior 103 Support plate 104, 104.1 Rail 105, 105.1, 105.2 Double side wall 106 Lid element 107 Base element 108 Door 109 Handle 110 Extension 111 Food cooking device 112 Heat source 113 Inner wall of the base element 114 Outer wall of the base element 115 Space between the base element 116, 116.1 Inner wall of a double side wall 117, 117.1 Outer wall of a double side wall 118, 118.1 Space between a double side wall 119, 119.1 Air inlet opening 120 Combustion chamber 121, 121.1 Air outlet opening 122 Sheet metal 123 Inner wall of the lid part 124Outer wall of the lid part 125Gap of the lid part Pbaffle plate Dbreakthrough RRedge of the baffle plate 201 Food cooking appliance 202 First burner 203 Second burner 204, 205, 208 Fuel gas supply 206, 207 Gas valve 209 Sensor 210 Signal line 211 Additional module 212 Combustion chamber 213 Locking element 214 Handle 301 Gas burner 302 First burner section 303 Second burner section 304 Cover surface 305, 305.1, 305.2, 305.3 Channel opening of the first burner section 305.4 306, 306.1, 306.2 Channel opening of the second burner section 307 Igniter 308 Thermocouple of the thermoelectric safety device 309, 309.1, 309.2, 309.3 Draft opening 310 Inner wall of the second burner section 311 Central chamber 312, 312.1 Channel 313 Burner cover 314 Base section 315 Gas nozzle 316 Alignment section 317 Blade section 318 Flow direction 319 Normal opening area 320 Opening area Surroundings

Claims

1. A food cooking appliance (111) with a heat source (112) and with a removable radiation oven (101), which can be heated by means of the heat source (112), wherein the radiation oven (101) has a closable interior (102), which is accessible from the outside and in which food can be heated, which interior (102) is enclosed at least in sections by an interior wall (113, 116, 116.1) pointing towards the interior (102) and wherein at least in sections an exterior wall (117, 117.1), which is spaced, at least in sections, from this interior wall (116, 116.1) is provided, the two walls (116, 116.1, 117, 117.1) forming a double wall (105, 105.1, 105.2) encompassing an intermediate space (118, 118.1), wherein the intermediate space (118, 118.1) has at least one air inlet opening (119, 119.1) and at least one air outlet opening (121, 121.1), so that through the at least one air inlet opening (119, 119.1), the intermediate space (118, 118.1) and the at least one air outlet opening (121, 121.1) a hot air movement is provided and so that the hot air does not enter the interior (102) and wherein the interior wall (116, 116.1) of the double wall (105, 105.1, 105.2) is heated by the hot air, the heat radiation of which in turn heats the interior (102) of the radiation oven (101), characterized in that a baffle plate (P) spaced from the interior wall is provided between the heat source (112) and the interior wall (113), wherein the baffle plate (P) is provided with a closable opening (D).

2. The food cooking appliance according to claim 1, characterized in that the baffle plate (P) is set towards its edges in the direction of the inner wall (113).

3. The food cooking appliance according to claim 2, characterized in that the opening (D) can be closed by a slide plate which can be actuated by a user.

4. The food cooking appliance according to any one of claims 1 to 3, characterized in that the interior (102) is enclosed on at least three sides by a double-sided wall (105, 105.1, 105.2) and by a heat distribution element in the direction of the baffle plate (P) and the heat source (112).

5. The food cooking appliance according to any one of claims 1 to 4, characterized in that the inner wall (113) pointing towards the heat source (112) is part of a double wall separating the inner space (102) from the heat source (112), and the baffle plate (P) is provided between the outer wall (114) of this double wall and the heat source (112) and at a distance from the outer wall (114).

6. The food cooking appliance according to any one of claims 1 to 5, characterized in that the at least one air inlet opening (119, 119.1) is an opening in the outer wall (114) of a double wall.

7. The food cooking appliance according to claim 6, characterized in that the at least one air inlet opening (119, 119.1) is introduced into the outer wall (114) pointing towards the baffle plate (P).

8. The food cooking appliance according to claim 7, characterized in that the air inlet opening (119, 119.1) is aligned with the edge region of the interior (102).

9. The food cooking appliance according to any one of claims 1 to 8, characterized in that the radiation oven (101) encloses with an extension (110) at least in sections the heat source (112) in the radial direction.

10. The food cooking appliance according to any one of claims 1 to 9, characterized in that the air inlet opening (119, 119.1) is arranged in the lower region and the air outlet opening (121, 121.1) is arranged in the upper region of the radiation oven (101).

11. The food cooking appliance according to any one of claims 1 to 10, characterized in that the surface of the air inlet opening (119, 119.1) or, if a plurality of air inlet openings (119, 119.1) are provided, the sum of these surfaces is equal to or greater than the surface of the air outlet opening (121, 121.1) or, if a plurality of air outlet openings (121, 121.1) are provided, the sum of these surfaces.