Cooking device with recirculation of vapour for heating supply air and method for operating a cooking device

Abstract

The invention relates to a cooking appliance (1) comprising a cooking chamber (3), a discharge device (7) for removing steam from the cooking chamber (3), and a feed device (12) for introducing a mixture comprising supply air and steam into the cooking chamber (3) via at least one opening (13). The at least one opening (13) is formed in a muffle (4) of the cooking appliance (1) that delimits the cooking chamber (3). The cooking appliance (1) has at least one adjusting element (19) for setting a proportion of steam in the mixture. Supply air can be introduced into the mixture via a supply air section (16) of the feed device (12). The supply air section (16) has at least one inlet opening (17) which is formed on a front side of the cooking appliance (1). The invention further relates to a method for operating the cooking appliance (1).

Description

[0001] The invention relates to a cooking appliance with a cooking chamber and a venting device for removing steam from the cooking chamber. The cooking appliance includes a feed device for introducing a mixture of supply air and steam into the cooking chamber via at least one opening. The at least one opening is formed in a muffle of the cooking appliance that delimits the cooking chamber. The cooking appliance has at least one control element for adjusting the proportion of steam in the mixture, and supply air can be introduced into the mixture via an air intake section of the feed device. Furthermore, the invention relates to a method for operating such a cooking appliance.

[0002] US Patent 9,273,880 B2 describes an oven with a heat exchanger. The heat exchanger has an exhaust air path leading from the oven's cooking chamber and an intake air path through which air from the oven's surroundings can enter the cooking chamber. During oven operation, heat is transferred from the exhaust air path to the intake air path via the heat exchanger. Air from the cooking chamber can be mixed with the intake air path. For this purpose, an air damper is located in a recirculation air path downstream of the heat exchanger. The air damper allows adjustment of the amount of air from the cooking chamber that is exhausted into the surroundings and the amount of air from the cooking chamber that is introduced into the intake air path.

[0003] Providing such a heat exchanger involves increased effort, particularly in terms of design. This is a disadvantage.

[0004] The object of the present invention is to provide a cooking appliance of the type mentioned at the outset in which the mixture can be provided particularly easily, and to specify a corresponding method for operating a cooking appliance.

[0005] This problem is solved by a cooking appliance with the features of claim 1 and by a method with the features of claim 12. Advantageous embodiments with expedient further developments of the invention are specified in the dependent claims and in the following description.

[0006] The cooking appliance according to the invention comprises a cooking chamber and a venting device for removing steam from the cooking chamber. The cooking appliance includes a feed device for introducing a mixture of supply air and steam into the cooking chamber via at least one opening. The at least one opening is formed in a muffle of the cooking appliance that delimits the cooking chamber. The cooking appliance has at least one control element for adjusting the proportion of steam in the mixture, and supply air can be introduced into the mixture via an air intake section of the feed device. This air intake section has at least one inlet opening, which is formed on a front side of the cooking appliance.

[0007] Due to the placement of at least one inlet opening on the front of the cooking appliance, the supply air can enter the air intake section of the supply unit particularly freely. This applies even if the cooking appliance is designed as a built-in unit, integrated into a piece of furniture or a furniture piece. This is because the front of the cooking appliance, from which access to the cooking chamber can be gained by opening a door, is not obstructed by any part of the furniture or furniture piece, even when the cooking appliance is built-in. This is advantageous.

[0008] If the door of the cooking appliance, designed to close the cooking chamber, is at least partially transparent, a user of the cooking appliance can see into the cooking chamber from the front of the appliance when the door is closed. The front of the cooking appliance is therefore closer to the user standing in front of it than, for example, the back wall of the cooking appliance's muffle.

[0009] The good accessibility of at least one inlet opening of the air supply section ensures in particular that the mixture, which comprises supply air and steam from the cooking chamber, can be provided with minimal effort.

[0010] Introducing steam into the mixture is particularly advantageous for raising the mixture's temperature before it enters the cooking chamber through at least one of the outlets during operation. This is because the steam and the incoming air equalize in temperature even before entering the cooking chamber. This effectively prevents or at least reduces uneven browning of the food. In contrast, uneven browning can occur if cool fresh air is introduced into the cooking chamber through the outlet without prior heating. At least some of the steam extracted from the cooking chamber by the exhaust system can be returned to the cooking chamber as part of the mixture via the supply system.This is conducive to an energy-efficient increase in the temperature of the mixture, which can be introduced into the cooking chamber via at least one opening.

[0011] The inlet opening located on the front of the cooking appliance does not need to be directly visible from the front. Even if the inlet opening is angled relative to the front, its placement on the front of the appliance ensures good accessibility. For example, if the inlet end of the air intake section is curved downwards in the vertical direction of the cooking appliance, the air can enter the inlet opening from below. Nevertheless, even with such an orientation, the inlet opening is still located on the front of the cooking appliance.

[0012] Due to the design of the control element, the proportion of steam in the mixture, and thus the mixing ratio, can be adjusted very variably. In particular, if at least one control element is designed to completely prevent steam from being introduced into the supply air or from being added to the steam being recirculated back into the cooking chamber, then during operation of the cooking appliance, (at least almost) exclusively steam or (at least almost) exclusively supply air can be introduced into the cooking chamber via the supply device instead of the mixture. This can be advantageous.

[0013] In addition to the at least one inlet opening formed on the front of the cooking appliance, the air supply section can have at least one further inlet opening through which air can be drawn from other locations, such as from a non-frontal area surrounding the cooking appliance and / or from a compartment within the cooking appliance's housing. Particularly if the supply air originates from at least one compartment within the cooking appliance, preheating of the supply air can take place in that compartment before it is mixed with the steam. This is advantageous.

[0014] Particularly if at least one compartment of the cooking appliance contains electrical and / or electronic components, the waste heat released during operation of these components can be used to preheat the incoming air. This is advantageous both for increasing the temperature of the incoming air and for cooling the components.

[0015] Because the intake air mixes with the steam before the mixture enters the cooking chamber through at least one opening, the temperature of the intake air and the steam equalizes. This leads to an increase in the inlet temperature of the mixture entering the cooking chamber through at least one opening. This prevents the aforementioned browning problems, such as insufficient browning due to a temperature that is too low and / or excessive browning due to a temperature that is too high. Both are advantageous.

[0016] Raising the temperature of the incoming air by introducing steam is particularly advantageous when the cooking appliance is operated in a mode where a fan, which is typically used to circulate the air in the cooking chamber, is not running. In such a mode, the mixture entering the cooking chamber through at least one opening mixes with the air already present primarily through natural convection. Therefore, it is beneficial if the newly entering mixture and the air already in the cooking chamber have a relatively small temperature difference. This ensures a particularly even distribution of the newly introduced mixture within the existing air.Even with a certain temperature difference between the mixture entering the cooking chamber and the air already present in the cooking chamber, undue browning of the food can be avoided. This is particularly true if the fresher, cooler mixture and the more humid, hotter air in the cooking chamber have at least approximately the same drying potential.

[0017] Preferably, the extraction device comprises a steam outlet channel, through which steam can be introduced into a compartment of the cooking appliance that is separate from the cooking chamber. The steam outlet channel, which may in particular comprise a pipe or pipe section, allows for very targeted extraction of steam from the cooking chamber. This is advantageous.

[0018] For example, the steam outlet channel can be designed like a pipe or pipe section, the inlet opening of which is located in a wall of the muffle, for example in the ceiling of the muffle. This facilitates the easy removal of steam from the cooking chamber.

[0019] Preferably, an outlet opening is formed in a wall of the vapor outlet channel, wherein the outlet opening can be at least partially opened by means of the at least one actuating element. By at least partially opening the outlet opening, vapor can thus be diverted from the vapor outlet channel and introduced into the feed device. Preferably, the outlet opening can be closed by moving the actuating element to a closed position. By means of such an actuating element, the proportion of vapor in the mixture can be adjusted very easily and precisely.

[0020] Additionally or alternatively, at least one actuating element can be arranged at a muffle outlet belonging to the muffle and leading into the feed device. In this case, the muffle outlet is located adjacent to the steam outlet duct, and the muffle outlet can be partially opened by means of the at least one actuating element. This allows for a high degree of variability with regard to the addition of steam to the supply air for preparing the mixture. This is because steam does not need to be extracted from the cooking chamber via the steam outlet duct to introduce steam into the feed device and thus into the supply air. Rather, the muffle outlet can be partially opened by means of the at least one actuating element, regardless of the operation of the steam outlet duct.

[0021] Preferably, a conveying device is arranged in the feeding unit, by means of which a volume flow rate can be adjusted through which the feeding unit flows. By operating the conveying device, the volume of the mixture to be introduced into the cooking chamber per unit of time via the at least one outlet opening can be set very precisely according to demand. This is advantageous.

[0022] For example, the conveying device can be designed as a fan, which can be used to convey the mixture towards at least one outlet. When controlling the conveying device via a control unit of the cooking appliance, the amount of preheated air to enter the cooking chamber through the outlet per unit of time can be taken into account. Furthermore, the temperature of the steam and / or the mixture and / or the empty air can be considered when controlling the conveying device, as well as the pressure increase to be provided by the conveying device. This facilitates the establishment of a desired cooking chamber climate.

[0023] Preferably, the conveying device is arranged downstream of at least one mixing point, relative to the flow direction of the volumetric flow through the feed device. At this mixing point, steam can be introduced into the supply air to provide the mixture. This advantageously allows different quantities of supply air to be introduced into the cooking chamber via the at least one outlet opening for a given conveying rate. By adjusting the proportion of steam in the mixture, the amount of supply air conveyed by the device can be influenced without having to change the conveying rate itself. This is particularly advantageous.

[0024] In particular, even a relatively simple and inexpensive fan can provide the necessary conveying system to achieve a very wide range of air supply proportions in the mixture. For example, a very low proportion of air supply can be set without requiring the conveying system to operate at a correspondingly low flow rate. This is because the amount of air supplied can be determined by adjusting the mixing ratio, i.e., by setting the proportion of vapor in the mixture. Consequently, a very wide range of different air supply volumes can be provided even when using a relatively inexpensive conveying system.

[0025] If at least one mixing point is located upstream of the conveying device, then both the mixing of the vapor into the supply air and the conveying of the mixture by the conveying device result in a particularly thorough and / or uniform mixing of the two gases in the form of the vapor and the supply air. This is advantageous, especially with regard to raising the temperature of the supply air.

[0026] If the distance from the at least one mixing point to the at least one outlet opening where the mixture enters the cooking chamber is relatively short, a particularly large proportion of the heat contained in the steam can be recovered by mixing the steam with the incoming air. This is because less heat is lost on the path from the at least one mixing point to the at least one outlet opening than if the mixture traveled a longer distance. Therefore, providing a short distance from the mixing point to the outlet opening is advantageous. This can be achieved, for example, by designing the feed mechanism to run along an outer surface of the muffle, taking a direct and thus shortest path from the mixing point to the outlet opening.

[0027] Preferably, at least one inlet opening is arranged above a door of the cooking appliance, which is designed to close the cooking chamber. This inlet opening communicates with at least one airflow path formed between the door panes. This allows preheated supply air to be introduced into the inlet opening of the supply air section particularly easily. During operation of the cooking appliance, air is heated in the airflow path formed between the door panes. Within the door, i.e., between the panes of the door closing the cooking chamber, air rises due to the absorption of waste heat from the cooking chamber. This heated air then reaches the inlet opening of the supply air section easily and without obstruction.The supply air can therefore be advantageously preheated using the waste heat from the closed door. This preheated supply air can then enter the inlet opening located above the closed door. In particular, the preheated supply air exiting the air path or gap in the door can be drawn into the inlet opening during operation of the supply device.

[0028] Particularly when the supply system includes a conveying device, such as a fan, the at least one inlet opening can be located, for example, transversely next to the door and / or vertically below the door when the door is closed. This is because preheated air can be easily drawn in from the at least one airflow path by operating the fan. The preheated air can then exit the airflow path from at least one of the sides of the door opposite each other in the transverse direction and / or from the underside of the door. This allows for a high degree of flexibility in positioning the at least one inlet opening in an area of ​​the front of the cooking appliance adjacent to the door.

[0029] If the door has, for example, three panes of glass, then two airflow paths are formed within the door: a first, inner airflow path which, when the door is closed, is closer to the cooking chamber, and a second, outer airflow path which, when the door is closed, is closer to the surroundings of the cooking appliance. And when fresh air from the first airflow path enters the supply system through at least one inlet opening, this fresh air is preheated to a particularly high temperature upon entering the supply system. This is advantageous with regard to ensuring a high temperature of the mixture comprising the fresh air and cooking steam when it enters the cooking chamber.

[0030] If the supply air is drawn predominantly from the second flow path, it will be cooler. This can also be advantageous, for example, if, due to a cooking process taking place in the cooking chamber, supply air at a slightly lower temperature needs to be mixed with the steam before the mixture enters the cooking chamber through at least one of the openings.

[0031] The cooking appliance can have at least one closing element by means of which either the first or the second flow path can be selectively blocked or at least partially opened. If the second flow path is blocked by the closing element, it can be ensured with particular reliability that the supply air entering the inlet opening originates from the first flow path. Conversely, if less preheating of the supply air is desirable, the first flow path can be blocked and the second flow path opened by means of the closing element. In this way, the temperature of the supply air entering the feed device via the inlet opening can be very precisely controlled.

[0032] If the door has more than three panes of glass, then at least three airflow paths are formed within the door, which are spaced at different distances from the cooking chamber when the door is closed. And if the respective airflow path can be blocked or at least partially opened by means of at least one closing element, then the temperature of the incoming air, which originates predominantly from one of these airflow paths, can be very precisely controlled.

[0033] Preheating the intake air before mixing it with the steam ensures that the mixture entering the cooking chamber at least through one of the openings has a significantly elevated temperature. This is advantageous in preventing uneven browning of the food being cooked in the chamber.

[0034] Preferably, the feed device includes a collection device for condensate. This collection device is arranged upstream of the at least one outlet opening. Condensation can occur particularly when the steam has a high water content and / or when the supply air is relatively cool before mixing with the steam. By providing at least one collection device, it is possible to largely prevent unintentionally formed condensate from entering the cooking chamber. This is because the collection device is arranged upstream of the at least one outlet opening.

[0035] Preferably, the collection device is designed as a container closed at the bottom and open at the top, with an access opening through which the condensate can be introduced into the container and over which the mixture flows. This design of the collection device allows the condensate collected in the container to be broken down or evaporated very easily. The mixture flowing over the condensate in the container causes a rapid and significant reduction in the amount of condensate through convection. In particular, this prevents condensate droplets from entering the cooking chamber through the container's opening. The mixture flowing over the access opening of the container accelerates the evaporation of the condensate collected in the container.By providing a container whose opening is open enough for the mixture to flow over, the removal of unwanted condensate during operation of the cooking appliance can therefore be achieved in a structurally simple manner. This is advantageous.

[0036] The container, which is closed at the bottom and open at the top, can be provided particularly easily by forming at least one recess in the feed device, especially in a wall of the feed device, in which the condensate can collect.

[0037] It has proven advantageous if, after the introduction of steam into the supply air to prepare the mixture, further heating of the mixture can be achieved by at least one heat-emitting component of the cooking appliance. For example, the mixture can be guided along a wall of the muffle within the feed device for this purpose. In this way, the waste heat from the muffle can be used to further heat the mixture.

[0038] Additionally or alternatively, the cooking appliance can have at least one heating element for warming the mixture before it reaches at least one of the openings. Such a heating element allows for very targeted and precise heating of the mixture before it enters the cooking chamber.

[0039] For example, the heating device in the feed system can be arranged downstream of at least one mixing point and upstream of at least one outlet opening. In this configuration, the vapor is introduced into the supply air at the at least one mixing point to prepare the mixture.

[0040] Preferably, the exhaust system includes a cooling fan located in a separate compartment of the cooking appliance, distinct from the cooking chamber. The cooling fan is designed to convey steam from the cooking chamber into the surrounding area of ​​the cooking appliance. Operating the cooling fan allows for precise and targeted control of the cooking chamber climate.

[0041] It has also proven advantageous if the cooling fan can be used to dissipate heat from heat-emitting components of the cooking appliance during operation, such as electrical and / or electronic components. In this way, the cooling fan can both cool such components and, advantageously, remove steam from the cooking chamber into the surrounding area.

[0042] In the inventive method for operating a cooking appliance with a cooking chamber, steam is extracted from the cooking chamber by means of a discharge device of the cooking appliance, and a mixture comprising supply air and steam is introduced into the cooking chamber via at least one opening by means of a supply device of the cooking appliance, wherein the at least one opening is formed in a muffle of the cooking appliance that delimits the cooking chamber. A proportion of steam in the mixture is adjusted by means of at least one control element, and supply air is introduced into the mixture via a supply air section of the supply device. The supply air is introduced into the supply air section via at least one inlet opening, which is formed on a front side of the cooking appliance. This makes the introduction of the supply air into the supply device very simple and unobstructed. Accordingly, the mixture can be prepared with particularly little effort.

[0043] During operation of the cooking appliance, steam is extracted from the cooking chamber via the exhaust system, and at least some of this extracted steam is returned to the cooking chamber as part of the mixture or gas mixture. This allows for a very efficient increase in the temperature of the mixture before it enters the cooking chamber through at least one of the outlet openings.

[0044] The advantages and preferred embodiments described for the cooking appliance according to the invention apply analogously to the method according to the invention and vice versa.

[0045] Terms such as "top", "bottom", "front", "back", "horizontal", "vertical", "depth direction", "latitude direction", "height direction" and the like indicate the positions and orientations that would be present when the cooking appliance is used and arranged as intended, and when an observer or user is standing in front of the cooking appliance and looking towards it.

[0046] The features and combinations of features mentioned above in the description, as well as those subsequently mentioned in the figure description and / or shown in the figures alone, are not only usable in the combinations specified, but also in other combinations or on their own, without departing from the scope of the invention. Thus, embodiments that are not explicitly shown or explained in the figures, but which can be derived and generated from the explained embodiments by separate combinations of features, are also to be considered as encompassed and disclosed by the invention. Thus, embodiments and combinations of features that do not exhibit all the features of an originally formulated independent claim are also to be considered disclosed.Furthermore, embodiments and combinations of features, in particular those set out above, are to be considered disclosed which go beyond or deviate from the combinations of features set out in the cross-references of the claims.

[0047] Further advantages, features and details of the invention will become apparent from the claims, the following description of preferred embodiments, and the drawings. These show: Fig. 1 shows a schematic perspective view of a cooking appliance with a cooking chamber, where one door of the cooking appliance is partially open; Fig. 2 shows a schematic sectional view of the cooking appliance, in which supply air can be introduced into the cooking chamber of the cooking appliance via a supply device, and in which steam from the cooking chamber is mixed with the supply air before the mixture thus formed enters the cooking chamber; and Fig. 3 shows a schematic variant of the cooking appliance in which an adjusting element for setting the proportion of steam in the mixture is arranged on a wall of a steam outlet channel of the cooking appliance.

[0048] In the figures, identical or functionally equivalent elements are provided with identical reference symbols.

[0049] In Fig. 1 A cooking appliance 1, which has a housing 2, is shown schematically and in perspective. The housing 2 separates the cooking appliance 1 from an environment 30 (compare Fig. 2 ) of the cooking appliance 1. A cooking chamber 3 of the cooking appliance 1 is limited by a muffle 4, which can be closed at the front by means of a door 5 of the cooking appliance 1. In Fig. 1 Door 5 is shown in a partially open position. In contrast, door 5 is shown in Fig. 2 shown in its closed position, in which the door 5 closes the cooking chamber 3 from the front. The door 5 is thus opposite a rear wall 6 of the muffle 4 in the depth direction x of the cooking appliance 1. The depth direction x, a width direction y of the cooking appliance 1 (designed, for example, as an oven and / or a steam cooker), and a height direction z of the cooking appliance 1 are shown in Fig. 1 and in Fig. 2 illustrated by a respective coordinate system.

[0050] According to Fig. 2 The cooking appliance 1 includes a ventilation device 7 for removing steam from the cooking chamber 3. For example, the ventilation device 7 can include a steam outlet duct 8 through which steam from the cooking chamber 3 can be introduced into an exhaust duct 9. According to [reference to relevant section], the exhaust duct 9 is... Fig. 2 A cooling fan 10 of the cooking appliance 1 is arranged. An arrow 11 illustrates this. Fig. 2 the flow of vapors through the vapor outlet channel 8 into the exhaust shaft 9.

[0051] At the in Fig. 2 In the illustrated variant of the cooking appliance 1, the steam outlet channel 8 passes through a feed device 12, which serves to introduce a mixture comprising supply air and steam into the cooking chamber 3. The mixture can enter the cooking chamber 3 via at least one opening 13. The feed device 12 can be designed as a channel running along the outside of the muffle 4.

[0052] According to Fig. 2 At least one opening 13 can be formed in the rear wall 6 of the muffle 4. In the case of the Fig. 2 In the exemplary variant shown, the opening 13 is closer to a base 14 of the muffle 4 than to a ceiling 15 of the muffle 4. However, the position, number, and geometry of the at least one opening 13 are variable and can differ in variants of the cooking device 1 not explicitly shown here from the exemplary one. Fig. 2 The arrangement shown may differ.

[0053] The supply device 12 comprises an air supply section 16 through which fresh air can be introduced into the mixture, which contains steam from the cooking chamber 3 and fresh air. The air supply section 16 has an inlet opening 17 through which the fresh air can enter the air supply section 16. In the cooking appliance 1, the inlet opening 17 is located on the front of the cooking appliance 1. The door 5, by means of which the cooking chamber 3 can be closed, is also located on the front of the cooking appliance 1. Due to the arrangement of the at least one inlet opening 17 on the front of the cooking appliance 1, a particularly unimpeded flow of fresh air into the air supply section 16 of the supply device 12 is ensured.

[0054] At the in Fig. 2 In the illustrated variant of the cooking appliance 1, a muffle outlet 18 is formed adjacent to the steam outlet channel 8 in the ceiling 15 of the muffle 4, which opens into the feed device 12. In this variant of the cooking appliance 1, the cooking appliance 1 has an actuating element 19 by means of which the muffle outlet 18 can be at least partially opened and also closed. A corresponding sliding movement of the actuating element 19, which is designed, for example, as a flap or a slider, is shown in Fig. 2 illustrated by a double arrow 20. Alternatively or in addition to the one in Fig. 2 In the schematically depicted design of the actuating element 19 as a flap or slide, the muffle outlet 18 can be closed by means of a valve or the like, or, depending on the control of the actuating element 19, at least partially opened.

[0055] The mixing of vapors via the muffle outlet 18 into the supply air, which flows through the feed device 12, is in Fig. 2 This is illustrated by a curved arrow 21. By mixing steam with the supply air or fresh air flowing through the supply air section 16 of the feed device 12, the temperature of the mixture comprising the supply air and the steam is increased. Accordingly, the mixture is preheated and can then enter the cooking chamber 3 through at least one outlet opening 13.

[0056] By mixing the steam with the supply air, the supply air is directly preheated. Furthermore, during the process in Fig. 2 The variant shown provides indirect heating of the supply air by directing the supply air around the vapor outlet channel 8.

[0057] At the in Fig. 3 In the illustrated variant of the cooking appliance 1, an outlet opening is formed in a wall 22 of the steam outlet channel 8, which can be at least partially opened or closed by means of an additionally or alternatively provided actuating element 23, if the actuating element 23 is appropriately controlled. For this purpose, the actuating element 23 can, for example, be designed in the form of a flap and / or a slide and / or a valve.

[0058] In Fig. 3 The actuating element 23 is shown in an open position, in which vapors can enter the feed device 12 from the vapor outlet channel 8 via the outlet opening. Thus, vapors can be diverted from the vapor outlet channel 8 to mix with the supply air flowing into the feed device 12 towards the outlet opening 13. Even in this position, Fig. 3 In the variant shown, the mixing of the steam with the supply air advantageously leads to an increase in the temperature of the mixture which enters the cooking chamber 3 at the opening 13.

[0059] Depending on the design of the feed device 12, the supply air to which the vapor is mixed can be fresh air and / or steam, which can be provided, for example, by a (not shown) steam generator of the cooking appliance 1.

[0060] At a mixing point of the feed device 12, where the mixing of the vapor takes place, the actuating element 19 can be used to close and release the muffle outlet 18 (compare Fig. 2 ) or the actuating element 23 for closing and releasing the outlet opening formed in the wall 22 of the vapor outlet channel 8 (compare Fig. 3 ) be arranged. Preferably, a conveying device, for example designed as a fan 24, is arranged downstream of the mixing point in the feed device 12, by means of which the mixture can be drawn in and conveyed towards the outlet opening 13. The corresponding flow path of the mixture through the feed device 12 is in Fig. 2 and in Fig. 3 This is illustrated by further arrows 25. By arranging the fan 24 downstream of the mixing point, a particularly uniform mixing of the supply air and the vapor can be achieved.

[0061] According to Fig. 2 The inlet opening 17 can be located, in particular, above the door 5 of the cooking appliance 1. In this configuration, the inlet opening 17 communicates with a flow path 26 formed between the panes 27 and 28 of the door 5. For example, the flow path 26 can be located between a first pane 27, which is furthest from the cooking chamber 3 when the door 5 is closed, and a second pane 28 of the door 5. When the door 5 is closed, the second pane 28 is closer to the cooking chamber 3 than the first pane 27. The air heated by waste heat from the cooking chamber 3, which is located in the space between the panes 27 and 28, can rise along the flow path 26 formed between the panes 27 and 28 and thus reach the inlet opening 17 of the supply air section 16. This facilitates a particularly simple and energy-efficient increase in the temperature of the supply air and thus also of the mixture before it enters the cooking chamber 3 via the opening 13.

[0062] If, as in Fig. 2 As shown, the inlet opening 17 of the supply air section 16 is formed above the door 5. Furthermore, the operation of the fan 24 of the feed device 12 actively supports the cooling of the door 5. This advantageously prevents undesirably high temperatures from occurring on the first pane 27, which, when the door 5 is closed, is closer to the surroundings 30 of the cooking appliance 1 than the second pane 28.

[0063] In a manner not shown in detail here, an inlet-side end region of the supply air section 16 can be curved downwards in the vertical direction z of the cooking appliance 1. The supply air can then enter the inlet opening 17 of the supply air section 16, located on the front of the cooking appliance 1, from below. A flowable cross-section of the inlet opening 17 therefore does not need to be (as exemplified in Fig. 2 (as shown) to be aligned parallel to the front. Rather, the cross-sectional area through which the air flows through the inlet opening 17 arranged on the front of the cooking appliance 1 can be inclined relative to the front. In particular, if the supply air originating from the flow path 26 is to be drawn into the supply air section 16 via the inlet opening 17, the downwardly curved (and not shown in detail here) design of the inlet-side end region of the supply air section 16 can be advantageous.

[0064] In addition to or as an alternative to preheating the supply air using the waste heat from the door 5, the mixture and / or the supply air not yet mixed with the vapor can be heated by means of at least one heating device 29, which is schematically shown in Fig. 3 The heating device 29 can, for example, be designed as a radiator arranged in the supply device 12.

[0065] By operating the cooling fan 10, steam can be transported into the surrounding area 30 of the cooking appliance 1, as is the case in Fig. 2 as illustrated by arrow 31. In this case, the cooling fan 10 can also be used to cool electrical and / or electronic components of the cooking appliance 1, which are not shown in detail for the sake of clarity. Such electrical and / or electronic components of the cooking appliance 1 can, in particular, be housed in a switch compartment 40 of the cooking appliance 1, which according to Fig. 2 especially in an upper area of ​​the cooking appliance 1. The intake of cooling air by the cooling fan 10, for example from the switch compartment 40 of the cooking appliance 1 and / or from the area of ​​an electric motor 32 of the cooking appliance 1 into the exhaust duct 9 is in Fig. 2 and in Fig. 3 illustrated by further arrows 41.

[0066] The electric motor 32, which serves as an example of an electrical component of the cooking appliance 1 that needs to be cooled, in Fig. 2 and in Fig. 3 As shown schematically, the device is designed to drive a fan wheel 33 of a cooking chamber blower or cooking chamber fan 34 of the cooking appliance 1. The fan wheel 33 can be arranged behind a (not shown) shielding plate or similar shielding device when viewed in the depth direction x of the cooking appliance 1. This ensures that the fan wheel 33 is not accessible to a user reaching into the cooking chamber 3.

[0067] The air in the cooking chamber 3 can be circulated or mixed by means of the fan wheel 33. Particularly when the fan wheel 33 is not in operation, it is especially advantageous if the temperature of the incoming air is increased by mixing in the steam before the mixture is introduced into the cooking chamber 3 via at least one opening 13.

[0068] In particular, if the steam from cooking chamber 3, which is mixed with the supply air, has a high water content, condensate can form in the feed device 12. To prevent such condensate 38 (compare Fig. 2 To collect the contents, the feed device 12 may have a collection device which is preferably arranged upstream of the outlet opening 13.

[0069] According to Fig. 2 and Fig. 3 The collection device can be designed, in particular, as a container 35 that is closed at the bottom and open at the top. In this case, an access opening 36 of the container 35 is open to the mixture flowing over it, which can enter the cooking chamber 3 at the outlet opening 13. This results in a rapid and frequent exchange of the air above the access opening 36. A correspondingly increased convection occurs in Fig. 2 and in Fig. 3 This is illustrated by a respective flow arrow 37. Due to this increased convection, the condensate 38 evaporates rapidly and is collected in the container 35. In this way, it is possible to prevent droplets or drops of the condensate 38 from entering the cooking chamber 3 via the opening 13 in a simple design.

[0070] The container 35 can be designed in the form of a concave shape or bulge in which the condensate 38 can collect well due to gravity. The bulge or shape can be designed according to Fig. 2 and Fig. 3 The feed device 12 is formed in a wall 39, which limits the feed device 12 on its side facing away from the cooking chamber 3. This allows the container 35 to be provided with particularly little effort. The feed device 12 can be limited on the side facing the cooking chamber 3 by the muffle 4. Bezugszeichenliste

[0071] 1 Cooking appliance 2 Housing 3 Cooking chamber 4 Muffle 5 Door 6 Rear wall 7 Exhaust device 8 Vapor outlet duct 9 Exhaust duct 10 Cooling fan 11 Arrow 12 Feed device 13 Outlet opening 14 Floor 15 Ceiling 16 Air intake section 17 Inlet opening 18 Muffle outlet 19 Actuator 20 Double arrow 21 Arrow 22 Wall 23 Actuator 24 Fan 25 Arrow 26 Airflow path 27 Disc 28 Disc 29 Heating device 30 Surroundings 31 Arrow 32 Electric motor 33 Fan wheel 34 Cooking chamber fan 35 Container 36 Access opening 37 Airflow arrow 38 Condensate 39 Wall 40 Switch compartment 41 Arrow

Claims

1. Cooking appliance (1) with a cooking chamber (3), with a discharge device (7) for discharging steam from the cooking chamber (3) and with a feed device (12) for introducing a mixture comprising supply air and steam into the cooking chamber (3) via at least one opening (13) which is formed in a muffle (4) of the cooking appliance (1) delimiting the cooking chamber (3), wherein the cooking appliance (1) has at least one adjusting element (19, 23) for adjusting a proportion of steam in the mixture, and wherein supply air can be introduced into the mixture via a supply air section (16) of the feed device (12), characterized by the fact that the air supply section (16) has at least one inlet opening (17) which is formed on a front side of the cooking appliance (1).

2. Cooking appliance (1) according to claim 1, characterized by the fact thatthe exhaust device (7) comprises a steam outlet channel (8), wherein steam can be introduced via the steam outlet channel (8) into a sub-chamber (9) of the cooking appliance (1) different from the cooking chamber (3).

3. Cooking appliance (1) according to claim 2, characterized by the fact that In a wall (22) of the vapor outlet channel (8) an outlet opening is formed, wherein the outlet opening can be released at least partially by means of the at least one actuating element (23).

4. Cooking appliance (1) according to claim 2 or 3, characterized by the fact that the at least one actuating element (19) is arranged on a muffle outlet (18) belonging to the muffle (4) and opening into the feed device (12), wherein the muffle outlet (18) is arranged adjacent to the vapor outlet channel (8) and can be released at least partially by means of the at least one actuating element (19).

5. Cooking appliance (1) according to one of the preceding claims, characterized by the fact thata conveying device (24) is arranged in the feed device (12), by means of which a volume flow can be adjusted, through which the feed device (12) can flow.

6. Cooking appliance (1) according to claim 5, characterized by the fact that the conveying device (24) is arranged with respect to a flow direction of the volume flow through which the feed device (12) is arranged downstream of at least one mixing point, at which vapor can be introduced into the supply air to provide the mixture.

7. Cooking appliance (1) according to one of the preceding claims, characterized by the fact that the at least one inlet opening (17) is arranged above a door (5) of the cooking appliance (1), which is designed to close the cooking chamber (3), wherein the at least one inlet opening (17) communicates with at least one flow path (26) which is formed between discs (27, 28) of the door (5).

8. Cooking appliance (1) according to one of the preceding claims, characterized by the fact thatthe feed device (12) has a collection device for collecting condensate (38), wherein the collection device is arranged upstream of the at least one outlet opening (13).

9. Cooking appliance (1) according to claim 8, characterized by the fact that The collection device is designed as a container (35) that is closed at the bottom and open at the top, wherein an access opening (36) of the container (35), through which the condensate (38) can be introduced into the container (35), is open to flow over by the mixture.

10. Cooking appliance (1) according to one of the preceding claims, characterized by the fact that the cooking appliance (1) has at least one heating device (29) for heating the mixture before it reaches the at least one outlet opening (13).

11. Cooking appliance (1) according to one of the preceding claims, characterized by the fact thatthe exhaust device (7) comprises a cooling fan (10) which is arranged in a sub-chamber (9) of the cooking appliance (1) different from the cooking chamber (3), wherein the cooling fan (10) is designed to convey vapors originating from the cooking chamber (3) into an environment (30) of the cooking appliance (1).

12. Method for operating a cooking appliance (1) with a cooking chamber (3), wherein steam is extracted from the cooking chamber (3) by means of a discharge device (7) of the cooking appliance (1) and a mixture comprising supply air and steam is introduced into the cooking chamber (3) by means of a feed device (12) of the cooking appliance (1) via at least one opening (13) which is formed in a muffle (4) of the cooking appliance (1) delimiting the cooking chamber (3), wherein a proportion of steam in the mixture is adjusted by means of at least one actuating element (19, 23) of the cooking appliance (1), and wherein supply air is introduced into the mixture via a supply air section (16) of the feed device (12). characterized by the fact thatAir is introduced into the air supply section (16) via at least one inlet opening (17), which is formed on a front side of the cooking appliance (1).

Images