Box-type cooking apparatus
EP4526602A1Pending Publication Date: 2025-03-26BOSCH SIEMENS HAUSGERATE GMBH
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Patent Information
- Application Number
- EP2023727486
- Authority / Receiving Office
- EP · EP
- Patent Type
- Applications
- Current Assignee / Owner
- Priority Date
- 2022-05-17
- Filing Date
- 2023-05-12
- Publication Date
- 2025-03-26
AI Technical Summary
Technical Problem
Current steam ovens cannot rapidly reduce temperature and humidity during cooking, leading to uneven cooking results, as users must manually adjust the oven door to achieve desired conditions.
Method used
A box-type cooking apparatus with a gas introduction channel to introduce external gas with lower temperature and humidity, and a measurement unit to monitor food temperature, allowing for controlled atmosphere adjustments based on real-time temperature changes, ensuring precise cooking conditions.
Benefits of technology
This solution enables rapid and precise control of temperature and humidity, improving cooking results by allowing for targeted adjustments during the cooking process, enhancing user satisfaction and cooking efficiency.
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Smart Images
Figure 1.1
Abstract
Embodiments of this application provide a box-type cooking apparatus (1), including a cavity (2) configured to accommodate a to- be-cooked food, and further including: a gas introduction channel (3), where the gas introduction channel is configured to introduce a first external gas from outside of the cavity into the cavity in an operating state of the box-type cooking apparatus; and / or a first measurement unit (8), where the first measurement unit is configured to measure a temperature of at least one predetermined area of the to-be- cooked food in the cavity in the operating state. According to some embodiments of this application, not only the operation of the box¬ type cooking apparatus can be controlled based on a temperature change of the food during the cooking, but also the external gas can be introduced into the cavity of the box-type cooking apparatus, so as to quickly reduce a temperature and / or a humidity of the gas in the cavity during the cooking, especially during steaming of a fish, thereby achieving a better cooking result.
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