Cooking appliance with a bottom wall

Abstract

The present disclosure relates to a cooking appliance (4), in particular an oven, with a cooking chamber (6) for receiving food to be cooked, which has a cooking chamber opening at the front, in particular closable by a door (16), a housing (10) forming the cooking chamber (6), which has a bottom wall (2) preferably made of sheet steel, in which an embossing (30) is formed for forming a recessed surface (32) within the embossing (30), wherein the embossing (30) has a larger radius at the front than at the rear.

Description

Technical field

[0001] The present disclosure relates to a cooking appliance, in particular an oven, with a cooking chamber for receiving food to be cooked, which has a cooking chamber opening at the front, in particular which can be closed by a door, and a housing forming the cooking chamber, which has a bottom wall preferably made of sheet steel, in which an embossing is formed to create a recessed surface within the embossing.

[0002] Such floor walls with recessed surfaces formed by an embossing are known, for example, from EP 1 464 896 A1 or EP 2 462 808 A1.

[0003] With known base walls, the problem often arises either that the walls, especially where there are sharp transitions, are not suitable for pyrolysis, or that they do not offer sufficient retention volume for condensate water to accommodate the minimum volume required for the steam function of the cooking appliance. Furthermore, temperature differences can cause stresses in the base wall, which in turn can lead to cracks in the base wall or, in particular, in an (enamel) coating of the base wall.

[0004] The purpose of the present disclosure is therefore to reduce the disadvantages of the prior art and in particular to provide a cooking appliance whose base wall enables a particularly diverse use of the cooking appliance, especially for a pyrolysis function and a steam function.

[0005] The problem is solved by a cooking appliance with the features of claim 1. Advantageous further developments are the subject of the dependent claims.

[0006] The problem is solved, in particular, by a cooking appliance, especially an oven. The cooking appliance has a cooking chamber for holding food. The cooking chamber has a cooking chamber opening at the front, which can be closed, in particular, by a door. The cooking appliance has a housing that forms the cooking chamber. The housing has a bottom wall, preferably made of sheet steel. The bottom wall can, for example, have a coating, in particular an enamel coating. A recess is formed in the bottom wall of the housing to create a recessed area within the recess (or within an embossed edge or on the recess / an embossed area). The recessed area is separated from a surrounding bottom wall surface (by the recess or the embossed edge), for example, by being recessed. Preferably, the recess is arranged substantially centrally in the bottom wall.

[0007] According to the present disclosure, the embossing has a larger (entry) radius on the front side, i.e., on the side extending towards the cooking chamber opening, than on the rear side, i.e., on the side extending away from the cooking chamber opening. This means, in particular, that a frontal transition of the recessed area to the surrounding base wall surface is smoother than a rearal transition of the recessed area to the surrounding base wall surface. In other words, the embossing tapers off more gently or over a longer distance on the front side / towards the cooking chamber opening than on the rear side / away from the cooking chamber opening.

[0008] This has the advantage of avoiding a sharp transition at the front, thus reducing stress. This stress is particularly high in the area of ​​the cooking appliance where the cool air flowing in through the cooking chamber opening meets the hot cooking air or the heated base wall, and where the housing is mechanically rigid. Therefore, preventing stress-induced cracks, which can also damage the base wall coating, is of great importance, especially in the front area of ​​the cooking appliance or on the base wall. At the same time, the smooth tapering of the embossed design at the front facilitates the insertion of cookware. In contrast, the steeper transition on the back of the embossed design, resulting from the smaller radius, provides a tactilely perceptible starting / stop surface for the correct positioning of the cookware.This prevents the cookware from partially resting on the embossed area or its edge, thus preventing it from sitting at an angle. In other words, it facilitates guided insertion and horizontal positioning of the cookware within the embossed area or within the embossing wheel and on the embossed surface.

[0009] According to a preferred embodiment, the embossing can be symmetrical about a center line. In particular, the center line can extend from the front of the cooking chamber to the rear of the cooking chamber. This means that the right and left parts of the embossing are mirror images of each other. This allows for a uniform stress distribution.

[0010] According to a preferred embodiment, the base wall can have a connecting surface formed by the radius that surrounds / encloses the recessed area. This means that the connecting surface forms a transition to the surrounding base wall surface.

[0011] According to the preferred embodiment, the connection surface can be bounded by a closed, round outer contour. This means that the connection surface itself is essentially annular, i.e., its inner contour completely encloses the recessed area, and its outer contour is completely enclosed by the surrounding floor wall surface.

[0012] According to the preferred embodiment, the inner contour of the connection surface can in particular have the shape of a circle, but alternatively also the shape of an oval, an ellipse, or a rectangle (with rounded corners). This means that the shape is adapted to common cookware shapes.

[0013] According to the preferred embodiment, the connection surface or outer contour can have a freeform shape. In particular, the outer contour can be non-circular, non-oval, non-elliptical, and / or non-rectangular. Specifically, the outer contour can have a shape that differs from the shape of the inner contour. For example, the connection surface can be elongated (only) on the front side.

[0014] According to the preferred embodiment, the radius of the outer contour can decrease continuously along its circumference, particularly from the front to the rear of the cooking chamber. This means that the radius preferably decreases steadily, i.e., not abruptly, towards the rear along the outer contour. This simplifies the manufacturing of the bottom wall and avoids weak points.

[0015] According to the preferred embodiment, the connection surface can be 2 to 10 times, and in particular 3 to 5 times, wider on the front side than on the back side. This means that the connection surface extends over a considerably greater distance in a front sector than in a rear sector, or that the ring width of the connection surface is many times greater on the front side than on the back. This allows for the implementation of a smooth front transition and a hard rear transition.

[0016] According to a preferred embodiment, the recessed area can serve as a reservoir for water and / or cleaning agents, as a collection reservoir for condensate, and / or as a surface for a tray and / or dishes. This means that the recessed area is formed with a depression and is surrounded by a closed rim.

[0017] According to a preferred embodiment, the recessed area can be circular, or alternatively oval, elliptical, or rectangular. This means that the shape of the recessed area is adapted to common cookware shapes.

[0018] According to a preferred embodiment, the cooking appliance can have a pyrolytic cleaning function and be heated up to 600°C. Particularly at such temperatures, it is necessary to design the base wall, under which a heating element of the cooking appliance is often located, in such a way that no significant stresses occur.

[0019] According to a preferred embodiment, the cooking appliance can have a steam function. This means that the housing is designed in such a way that water can be deliberately added to the cooking appliance and condensed water can be deliberately collected in the cooking appliance.

[0020] According to a preferred embodiment, the embossing can be designed such that the collecting reservoir and / or the receiving reservoir can accommodate a minimum (retention) volume required for the vapor function. This minimum volume can be, for example, 100 ml, 75 ml, 50 ml, or 25 ml. This means that the recessed area is sufficiently deep, or the closed rim surrounding the recessed area is sufficiently high.

[0021] According to a preferred embodiment, the embossing, particularly on its inner surface, can feature a fill level marking to indicate a fill level required for the steam function, for example, a minimum and / or a maximum fill level. This facilitates correct use.

[0022] According to the preferred embodiment, the fill level marking can be located in a rearward area of ​​the embossed marking. This means that the fill level marking is visible to the user. This simplifies filling without requiring significantly increased manufacturing effort for incorporating the fill level marking.

[0023] According to a preferred embodiment, the embossing, particularly on its inner surface, can feature a tray marking for positioning an adjustment tray required for the steam function. This facilitates correct use.

[0024] According to the preferred embodiment, the tray marking can be arranged in a rearward area of ​​the embossing. This simplifies positioning without requiring significantly increased additional manufacturing effort for applying the tray marking.

[0025] In other words, the present disclosure relates to an oven base with variable transition surfaces for embedding a circular surface pattern. In particular, the present disclosure is directed to household ovens that have at least one cooking chamber with a base wall made of sheet steel. The base wall can be made of stainless steel or of mild steel with an enamel coating. The base wall must be designed to be robust against thermal distortion in dry and humid operating conditions, and it is particularly important to avoid the effect of visible and audible bulging and warping of partial surfaces due to thermal stress. Such thermal stress in the base wall can arise, in particular, from the heat input of the heating element, which is often located below the base wall, and / or from local wetting of the base wall in the cooking chamber by water or other liquids.Furthermore, food being cooked or an object placed on the oven floor can cause localized thermal stresses. The design of the oven floor for enameled steel constructions in pyrolytic ovens is particularly challenging because of the high stresses resulting from thermal expansion and the differing thermal expansion rates of steel and enamel. To avoid critical tensile stresses, small outer radii, especially those facing into the cooking chamber, must be avoided. Additionally, the design of the oven floor for steam ovens is also challenging due to the significant amounts of condensate that must be taken into account.Furthermore, when designing the surfaces of the oven floor, it is important to ensure that a clearly identifiable reservoir for pouring water and / or cleaning agents is provided for generating steam during cooking or for moistening soils for cleaning; a clearly identifiable shelf for placing accessories such as evaporator trays or cookware; and a reservoir for collecting condensate from the cooking chamber. In particular, a common problem with known oven floors is that those used for pyrolysis do not have sufficient retention volume for the amount of condensate produced during steam cleaning, and that their deeply recessed circular surface pattern and transition radii can lead to cracking during pyrolysis.Furthermore, it must be ensured that the oven floor provides an ergonomically and haptically perceptible centering point for a tray. According to the disclosure, these requirements are met in particular by creating freeform surfaces for embedding a recessed circular support element into the basic shape of the floor wall. The contact surfaces are designed with variable circumferences in terms of the inlet and outlet radii. In particular, two overlapping functional sectors are relevant: a front sector facing the opening of the cooking chamber with a large inlet and thus outer radius of the contact surface, and a rear sector with a small inlet radius. The radii, which vary depending on the circumference of the circular area, result in the freeform contact surfaces with the floor surface.The large radii of the front connection surface reduce internal stresses, preventing stress cracks in the enamel coating on the outer radii. Additionally, thermally induced stress peaks at sharp transitions are avoided. This is particularly important at the front, as it borders the relatively cool and mechanically rigid area of ​​the oven opening. Large radii also reduce disruptive contours during the deep-drawing process of the steel part and during the enamel coating. This reduces the susceptibility to surface damage in the steel part, resulting in a robust enamel layer. The front sector provides a pleasant tactile experience when inserting or sliding the corresponding tray into the circular area, as well as for cleaning the surfaces. The small radii of the rear connection surface, together with the counter-shape of the tray, create a tactilely perceptible starting point for positioning.

[0026] The present disclosure is explained below with the help of drawings: Figs. 1 and 2 show perspective views of the bottom wall of a cooking appliance or with an adjustment tray on it, Fig. 3 shows a cross-section through Fig. 2 , Fig. 4 shows a schematic representation of a depth profile of the soil wall in the area of ​​an imprint, Fig. 5 shows a basic structure of the cooking appliance.

[0027] The figures serve solely to aid in understanding the revelation. Identical elements are marked with the same reference symbols.

[0028] Figs. 1 and 2 show perspective views of a bottom wall 2 of a cooking appliance 4 according to the present disclosure.

[0029] A basic structure of the cooking appliance 4 is shown in Fig. 5The cooking appliance 4 is, in particular, an oven. The cooking appliance 4 has a cooking chamber 6 for holding food and a housing 8 forming the cooking chamber 6. The housing 8 has a bottom wall 2, two side walls 10, a top wall 12, and a rear wall 14 and encloses the cooking chamber 4. The cooking appliance also has a door 16 through which a front opening in the cooking chamber can be closed. For example, several guide rails 18, arranged parallel to each other in the vertical direction, can be arranged on the side walls 10 to hold a baking tray 20 or a wire rack.

[0030] The cooking device 4 according to the present disclosure may preferably have a pyrolysis function and be heatable up to 600°C.

[0031] The cooking device 4 according to the present disclosure can have a steam function.

[0032] The bottom wall 2 is described with reference to Figures 1 to 4This is explained in more detail below. The bottom wall 2 can, in particular, be made of a sheet of steel. The bottom wall 2 can have a coating, for example an enamel coating.

[0033] The base wall 2 is essentially rectangular and has a base surface 22. The base surface 22 is enclosed on its rear side 24 and on its two sides by a rim 26. The rim 26 projects upwards from the base surface 22 (in the assembled state). There is no rim on one front side 28 of the base wall 2.

[0034] The base wall 2 has an embossing 30. The embossing 30 can be located essentially centrally in the base surface 22. The embossing 30 forms a recessed area 32 within the embossing 30 or within an embossing edge 34. The recessed area 32 is separated from a surrounding base wall surface 36 (by the embossing 30 or the embossing edge 32). In particular, the recessed area 32 is formed with a depression relative to the surrounding base wall surface 36 (see also Fig. 4 ).

[0035] The embossing 30 has a larger (entry) radius on its front side, i.e., on the side extending towards the front 28 or the cooking chamber opening, than on its rear side, i.e., on the side extending towards the rear 24 or away from the cooking chamber opening. This means, in particular, that a frontal transition 38 of the recessed surface 32 to the surrounding base wall surface 36 is smoother than a rearal transition 40 of the recessed surface 32 to the surrounding base wall surface 38. Thus, the embossing 30 tapers more gently or over a longer distance on the front side / towards the front 28 than on the rear side / towards the rear 24. In the illustrated embodiment, the embossing 30 is axially symmetrical about a center line. This center line extends, in particular, from the front 28 to the rear 24.

[0036] Preferably, the base wall 2 has a connecting surface 42 formed by the radius that surrounds / encloses the recessed surface 32. In particular, the connecting surface 42 has a freeform shape. In the illustrated embodiment, the connecting surface 42 with the recessed surface 32 formed therein essentially has the shape of a circle that is stretched or enlarged (only) on its front side.

[0037] In particular, the connection surface 42 is essentially annular. This means that an inner contour 44 of the connection surface 42 completely encloses the recessed surface 32, and an outer contour 46 of the connection surface 42 is completely enclosed by the surrounding base wall surface 36. Thus, the connection surface 42 is bounded (on the outside) by the closed, in particular round, outer contour 46. In the illustrated embodiment, the inner contour 44 has the shape of a circle, but could alternatively also have the shape of an oval, an ellipse, or a rectangle (with rounded corners), although this is not shown. In the illustrated embodiment, the outer contour 46 is not circular. In particular, the outer contour 46 differs from the shape of the inner contour 44.In particular, the radius of the outer contour 46 decreases continuously, and not abruptly, but for example sector by sector, over a circumference of the outer contour, especially from the front 28 to the back 24. Specifically, the connection surface 42 is 2 to 10 times, and especially 3 to 5 times, as wide on the front side as on the back side. This means that the connection surface 42 extends over a considerably greater distance in a front sector 48 than in a rear sector 50 (see also...). Fig. 4 This means that the ring width of the connection surface 42 is many times larger on the front side than on the back.

[0038] In particular, the recessed surface 32 serves as a reservoir for water and / or cleaning agents, as a collection reservoir for condensate, and / or as a surface for a tray and / or dishes. In the illustrated embodiment, the recessed surface has a circular shape; alternatively, it could have an oval, elliptical, or rectangular shape, although this is not shown.

[0039] In particular, the embossing 30 is designed such that the collection reservoir and / or the receiving reservoir can hold a minimum (retention) volume required for the vapor function. This minimum volume can be, for example, 100 ml, 75 ml, 50 ml, or 25 ml. This means that the recessed surface 32 is sufficiently deep, or that the closed rim surrounding the recessed surface 32 is sufficiently high.

[0040] Preferably, the embossing 30 has a level marking 52 to indicate a fill level required for the steam function. The level marking 52 is, in particular, arranged on an inner surface of the embossing 30 or its edge. The level marking 52 can, for example, indicate a minimum and / or a maximum fill level. In particular, the level marking 52 is arranged in a rearward area of ​​the embossing 30.

[0041] Preferably, the embossing 30 has a tray marking 54 for positioning an adjustment tray required for the steam function. The tray marking 54 is arranged, in particular, on the inside of the embossing 30 or the embossed edge. Specifically, the tray marking 54 is located in the rear area of ​​the embossing 30.

[0042] Fig. 2Figure 2 shows the base wall, where a tray S is placed on the recessed surface 32. The tray S serves as a water reservoir for the steam function of the cooking appliance 4. Fig. 3 shows a section through the base wall 2 and the adjustment tray S.

[0043] Fig. 4Figure 1 shows a schematic representation of a depth profile of the base wall 2, or the embossing 30, from the front 28 to the back 24. The recessed surface 32 is formed in a depression relative to the surrounding base wall surface 36 and transitions into the surrounding base wall surface 36 via the connecting surface 42. The radius of the embossing 30 is larger on the front side than on the back, so that the transition is smoother or softer on the front side than on the back. This means that the front sector 48 of the connecting surface 42 is larger than the rear sector 50, or that the connecting surface 42 extends over a longer distance on the front side than on the back side, in order to achieve the height difference between the recessed surface 32 and the surrounding base wall surface 36.

Claims

1. Cooking appliance (4), in particular an oven, with a cooking chamber (6) for receiving food to be cooked, which has a cooking chamber opening at the front, in particular closable by a door (16), and a housing (10) forming the cooking chamber (6), which has a bottom wall (2) preferably made of sheet steel, in which an embossing (30) is formed to create a recessed surface (32) within the embossing (30), characterized by the fact that The embossing (30) has a larger radius on the front than on the back.

2. Cooking appliance (4) according to claim 1, characterized by the fact that the embossing (30) is symmetrical to a midline.

3. Cooking appliance (4) according to claim 1 or 2, characterized by the fact that the bottom wall (2) has a connecting surface (42) enclosing the recessed area (32) formed by the radius, wherein the connecting surface (42) is bounded by a closed, round outer contour (46).

4. Cooking appliance (4) according to claim 3, characterized by the fact thatthe outer contour (46) has a freeform shape, in particular is not circular.

5. Cooking appliance (4) according to any one of claims 1 to 4, characterized by the fact that the recessed area (32) serves as a receiving reservoir for water and / or cleaning agent, as a collecting reservoir for condensate liquid and / or as a surface for a setting tray (S) and / or dishes.

6. Cooking appliance (4) according to any one of claims 1 to 5, characterized by the fact that the offset area (32) has a circular shape.

7. Cooking appliance (4) according to any one of claims 1 to 6, characterized by the fact that the cooking appliance (4) has a pyrolytic cleaning function and can be heated up to 600°C.

8. Cooking appliance (4) according to any one of claims 1 to 7, characterized by the fact that the cooking appliance (4) has a steam function.

9. Cooking appliance (4) according to claim 8, characterized by the fact thatthe embossing (30) has a level marking (52) to indicate a level required for the steam function, for example a minimum and / or a maximum level, wherein the level marking (52) is preferably arranged in a rearward area of ​​the embossing (30).

10. Cooking appliance (4) according to claim 8 or 9, characterized by the fact that the embossing (30) has a tray marking (54) for positioning an adjustment tray (S) required for the steam function, wherein the tray marking (54) is preferably arranged in a rearward area of ​​the embossing (30).

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