Appliance for cooking dishes

Abstract

The present invention relates to an appliance (1) for cooking dishes comprising: - an oven (2) with a cavity (3) and a door (4) associated with a front surface (3A) of the cavity (3) and configured to provide selective access to the interior of the cavity (3); - a cooking plate (6) defining an upper surface (1A) of the appliance (1); - at least one inlet opening (8) disposed in said upper surface (1A); - at least one outlet opening (9); - an extractor hood (10) with at least one suction assembly (11) configured to draw cooking fumes through said inlet opening (8) and expel them through said outlet opening (9); - a duct system (12) comprising a cooking fume path (12a, 12b) for the drawn-in fumes to flow between the inlet opening (8) and the outlet opening (9);- a filter (13) disposed in the first cooking fume duct (12a, 12b) upstream of the suction assembly (11) for filtering the aspirated cooking fumes. A feature of the apparatus (1) is that it comprises a temperature probe (60) disposed in a chamber (160, 170) associated with the cooking fume suction duct (12a, 12b), said temperature probe (60) being accessible when said door (4) allows access to the interior of the cavity (3) of the oven (2).;

Description

Appliance for cooking dishes Technical field The present invention relates to a cooking appliance, according to the preamble of claim 1. In particular, the present invention relates to a cooking appliance that integrates an oven, a cooking plate, and a hood of the type commercially known as a downdraft or recessed hood. State of the art In the state of the art, cooking appliances are known that comprise an oven, a cooking plate and a hood for extracting cooking fumes. In particular, some of these appliances have downdraft hoods integrated into the cooktop or, alternatively, into the top of a kitchen cabinet where the cooking appliance is housed. This downdraft hood is configured to generate a downward current that has a higher speed than the upward speed of the fumes due to cooking, so that these fumes are drawn towards an opening provided in the cooktop itself with a downward movement. For example, documents US 6,455,818 B1 and US3587555A show cooking appliances comprising an oven and a cooktop arranged vertically above the oven. This cooktop has a central opening located between several cooking zones and is in fluid communication with a suction unit positioned beneath the cooktop. In use, the suction unit is configured to generate negative pressure, resulting in a suction effect that draws cooking fumes through the central slot. Said appliance for cooking dishes comprises a filter unit arranged in the slot and vertically removable from the cooking plate to carry out cleaning operations and filter replacement. Temperature probes are also used to measure the temperature reached by food. These temperature probes are independent instruments. Document EP2950067A1 describes an oven comprising a temperature probe that can be used to detect the internal temperature of food being cooked. Problem with the previous technique While this configuration makes the probes more usable, as they can be transported or used wherever needed, for example, in the oven and / or barbecue in a first house or in an oven taken from another house, etc., it also creates the disadvantage of storage. In particular, since the probe is separate from the device, its storage location is also remote. This could mean that when needed, the temperature probe might not be where it was stored, or the user might forget where it was put, making it unusable. This problem is even more acute if the temperature probe is not used frequently, but only occasionally. It is also necessary to increase the measurement speed of known probes so that measurements can be taken within a short time after inserting the probe into the dish being cooked. Object of the invention In this context, an object underlying the present invention is to provide a cooking appliance adapted to facilitate the storage operations of the temperature probe. In particular, an object of the present invention is to provide an apparatus capable of minimizing the risk of losing the temperature probe during its non-use period. An additional object of the present invention is to provide an apparatus capable of minimizing the temperature measurement time of the plates. Compendium of the invention According to the present invention, the stated technical task and the specified objects are achieved by means of a cooking apparatus according to the independent claim. Other preferred embodiments are specified in the dependent claims. Advantages of the invention Under the present invention, it is possible to provide a cooking appliance that safely houses the temperature probe. Furthermore, by virtue of the present invention, the probe is always available and easily accessible. Brief description of the drawings Other features and advantages of the present invention will become more apparent from the description of a preferred, non-limiting, but non-exclusive and therefore non-limiting embodiment of a cooking apparatus, as illustrated in the accompanying figures, where: - Figure 1 shows a perspective view, with some elements in orderly disassembly, of an apparatus for cooking dishes according to the present invention; - Figure 2 shows a front section view of the appliance in Figure 1 adapted to show some of its internal components, in particular Figure 2 shows the paths taken by the cooking fumes inside the appliance; - Figure 3 shows a perspective view of some components of the appliance in Figure 1, in particular Figure 3 highlights the path of a flow of cooking fumes through said components; - Figure 4 shows a perspective cross-sectional view of a lower part of the appliance in Figure 1; - Figure 5 shows a perspective cross-sectional view of an upper part of the appliance in Figure 1; - Figure 6 shows a perspective cross-sectional view of a side part of the appliance in Figure 1; - Figure 7 shows a perspective view with some exploded components of a part of the appliance in Figure 1; - Figure 8 shows a perspective view of a part of the apparatus in Figure 1; - Figure 9 shows a perspective view, with some components in exploded view, of the apparatus in Figure 1. Detailed description The present invention relates to a built-in appliance for cooking dishes, indicated by 1 in the accompanying figures. With particular reference to figures 1 and 2, apparatus 1 comprises an oven 2 having a cavity 3 and a door 4 associated with a front surface 3A of the cavity. It should be specified that, in the context of the present invention, cavity 3 is intended to be a temperature-controlled cooking chamber adapted to receive one or more baking dishes in the oven. Cavity 3 is bounded above, below, and to the side by the respective walls 21, 22, and 23 of an oven frame 2. According to a preferred embodiment, the cavity is rectangular in shape. Door 4 is configured to provide selective access into cavity 3 of oven 2 to allow dishes to be loaded and cooked dishes to be unloaded. In detail, door 4 can be switched between a cooking position where it closes off cavity 3, which is arranged on the front surface 3A, and an access position where it allows access to cavity 3 through the front surface 3A. Preferably, but not necessarily, door 4 is rotationally restricted to a main body of the oven so that, by rotating around a hinge axis, it switches between the cooking and access positions mentioned above. It should be noted that a person skilled in the art can independently achieve the kinematic connection between door 4 and the main body of the oven; therefore, no further details will be provided in this regard. The access position, shown in Figure 1, will also be referred to hereafter as the maintenance configuration, as it allows routine maintenance operations to be carried out on certain components of the apparatus 1. Further details will be provided later in the description. The apparatus 1 of the present invention further comprises a cooking plate 6 that defines an upper surface 1A, which encloses the aforementioned apparatus 6. The cooking plate 6 comprises a plurality of heating elements 7 suitably distributed on the upper surface 1A and adapted to transmit energy to the bottom of the containers where the dishes to be heated are stored. In a preferred embodiment of the invention, the at least one heating element 7 is incorporated into a resistive or gas heating element or, preferably, an inductive heating element. Furthermore, the plurality of heating elements can be distributed across the upper surface 1A by means of a plurality of micro-inductors evenly distributed across the entire cooking plate 6. Preferably, but not necessarily, the upper surface 1A is made of a glass-ceramic plate. The apparatus 1 that is the subject of the present invention further comprises at least one inlet opening 8 arranged on the upper surface 1A of the cooking plate 6 and configured to allow the suction of cooking fumes from the cooking vessels. Therefore, the inlet opening 8 represents the point where the suction of cooking fumes occurs. The aforementioned entrance opening 8 is through, that is, it extends into the cooking plate 6, along a thickness direction, between an upper surface 1A and a lower surface 1B opposite the upper one. From one perspective, the entrance opening 8 is quadrangular in shape, preferably rectangular with one of its two dimensions much larger than the other. Specifically, it must be noted that the inlet opening 8 is not configured to allow the removal or insertion of any component of appliance 1, particularly the filter and liquid collection tray described below. That is, the liquid collection tray and filter have a larger footprint than the opening 8, thus geometrically interfering with it. In this respect, it should be considered advantageous to keep the inlet opening 8 small to maximize the cooking surface area available for supporting cookware. In the embodiment shown in Figure 1, the apparatus 1 comprises a pair of inlet openings 8 arranged near a peripheral edge P of the cooking plate 6. Preferably, the inlet openings 8 are arranged on opposite sides of the peripheral edge P, thus being situated on the sides of the oven cavity along a width direction LL of the apparatus 1. The appliance 1 further comprises an outlet opening 9 placed in fluid communication with the inlet opening 8 and which represents the point of expulsion of the aspirated cooking fumes. In the embodiment shown in figures 1 and 2, the outlet opening 9 is arranged in a lower part 1C of the appliance 1, opposite the cooking plate 6. As shown in Figure 2, apparatus 1 comprises a downdraft bell 10. Preferably, the downdraft hood 10 can operate in either extraction or filtration mode. Specifically, in extraction mode, the hood 10 is configured to expel cooking fumes to an area outside the room where it is installed, preferably an open area. In filtration mode, the hood 10 expels cooking fumes into the room where it is installed after filtering them. Said downdraft hood 10 has one or more suction assemblies 11, each of which is configured to draw cooking fumes through the inlet opening 8 and expel them through an outlet opening 9. The suction assembly 11 is configured to generate a negative pressure (lower than atmospheric pressure) responsible for the suction effect of the cooking fumes through the inlet opening 8. It should be noted that the suction assemblies for downdraft 10 hoods, in particular those with a centrifugal impeller, are known to an expert in the field, therefore it is not necessary to describe them in more detail. According to an aspect shown in Figures 1 and 2, the apparatus 1 that is the object of the present invention comprises a suction chamber 16 within which the suction assembly 11 is arranged. The suction chamber 16 is arranged downstream of the one or more inlet openings 8 and upstream of the outlet opening 9 so that the suction assembly is interposed between them. With reference to Figure 2, the apparatus 1 comprises a duct system 12 comprising a first cooking fume path 12a. The aspirated cooking fumes flowing along the first cooking fume path 12a flow between the inlet opening 8 and the outlet opening 9. In other words, the first cooking fume path 12a fluid dynamically connects the inlet opening 8 and the outlet opening 9. In one respect, the duct system 12 is made of metallic material to better withstand the heat emanating from cavity 3 of oven 2 during operation. However, other suitable materials may be used instead of metal. In the embodiment with two inlet openings 8 shown in Figures 1 and 2, the duct system 12 comprises a cooking fume path for each inlet opening 8. That is, the duct system 12 comprises a first and a second cooking fume path 12a, 12b, each of which is associated with a respective inlet opening, but with the same outlet opening. The first and second cooking fume paths are shown in Figure 2 with a first group of solid arrows F1 and a second group of dashed arrows F2, respectively. In the embodiment shown in the appendix, the first and second cooking fume paths 12a and 12b extend vertically along a respective side wall 23 of cavity 3 of oven 2. Therefore, oven 2 is interposed between the first and second cooking fume paths 12a and 12b. With reference to Figure 2, the first and second cooking fume paths 12a and 12b are in fluid communication with the suction chamber 16 upstream of suction assembly 11. Appliance 1 also includes a filter 13 for filtering the aspirated cooking fumes. This filter 13 is arranged in the first cooking fume path 12a of the duct system 12, in particular upstream of the suction assembly 11. Therefore, in use, the cooking fumes, once drawn in through the inlet opening 8 by the suction effect generated by the suction assembly 11, continue along the first cooking fume path 12a which passes through the filter 13 to reach the suction assembly 11 and then the outlet opening 9. It should be specified that in the realization of figures 1 and 2 where there are two inlet openings 8 associated respectively with a first and a second path 12a, 12b of cooking fumes, each of the latter comprises a respective filter 13. For the sake of simplicity, the following will refer exclusively to the first cooking fume path 12a; however, what has been said in relation to the latter is equally valid for the second cooking fume path 12b. As shown in Figure 3, the first cooking fume path 12a is shaped to create a form coupling with said filter 13. Further details on the removable anchoring of the filter to the first cooking fume path 12a will be reported later in the description. Preferably, filter 13 comprises a grease filter 131 configured to filter out fats present in cooking fumes. Even more preferably, the grease filter 131 is arranged transversely to a YY main extension direction of the first cooking fume path 12a to maximize the surface area of ​​the grease filter 131 exposed to the cooking fumes flowing in the first path 12a. In the embodiment of Figures 2 and 3, the grease filter 131 comprises two V-shaped filter sections 131a. In other words, the grease filter 131 comprises a first filter section inclined with respect to the YY main extension direction of the first cooking fume path 12a, and a second filter section, facing the first filter section, also inclined with respect to the YY main extension direction. Preferably, the first and second filter sections 131a are mirror images of each other with respect to a centerline plane of the grease filter 131. For example, the 131 grease filter is made by means of one or more metal grids (or other material that has similar characteristics). In addition, preferably, filter 13 comprises an odor filter 132 configured to filter out the molecules responsible for cooking fume odors, eliminating them. In detail, as shown in Figures 2 and 3, said odor filter 132 is arranged downstream with respect to the grease filter 131, i.e., the flow of cooking fumes passes first through the grease filter 131 and then through the odor filter 132. For example, the 132 odor filter is an activated carbon filter. It should be specified that the odor filter 132, as well as the grease filter 131, are arranged in the duct to occupy the entire section of it, so that the entire flow is filtered. In the embodiment shown in the accompanying figures, the grease filter 131 is separate from and distinct from the odor filter 132; that is, each grease and odor filter is removable / insertable independently of the other, meaning they are individually movable. Further details regarding the removal of the grease filter 131 and the odor filter 132 will be provided later in the description. With reference to figures 2-4, apparatus 1 further comprises a liquid collection tray 17 arranged in the first cooking fume path 12a downstream of the filter 13, in particular the grease filter 131. This liquid collection tray 17 is configured to collect both the liquid phase present in the airflow drawn in through the inlet opening 8 and any liquid that accidentally falls by gravity through the opening 8. It should be noted that this liquid phase comprises both water vapor and liquid grease which, after being stopped by the grease filter 131, falls by gravity into the liquid collection tray 17. In the implementation of figures 2 and 3, tray 17 is placed between the grease filter 131 and the odor filter 132, so that the flow through the odor filter 132 is either liquid-phase-free or contains low concentrations of it. It should be noted that activated carbon filters, often used as odor filters, are particularly sensitive to moisture; therefore, the above arrangement of the liquid collection tray 17 preserves the integrity of the odor filters over time. According to an aspect shown in Figure 3, which will be further elaborated in the description below, the liquid collection tray 17 is removably restricted to the grease filter 131, in particular by means of what will be identified as first guide means 19 below. As an expert in the field knows, the liquid collection tray 17, given its finite liquid collection capacity, requires periodic emptying of the liquids accumulated in it. In addition, the filters of the cooking fume extraction hood require ordinary maintenance operations that generally involve cleaning / replacing the filters. Therefore, it is evident that the user needs to be able to access the liquid collection tray 17 to the filter 13 in order to carry out, respectively, the operations mentioned above of emptying the liquid collection tray 17 and / or the ordinary maintenance of the filters 13. In more detail, as shown in Figures 1 and 3, the apparatus 1 comprises an extraction / insertion opening 14 sized to allow the extraction and insertion of the liquid collection tray 17 and preferably also the filter 13. This extraction / insertion opening 14 is arranged on the front surface 3A of cavity 3 of oven 2. The liquid collection tray 17, and preferably also the filter 13, is removable / insertable through the opening 14 along a direction transverse to the front surface 3A of cavity 3. Preferably, the extraction / insertion direction of the liquid collection tray is oriented perpendicular to the front surface 3A of cavity 3. It must be specified that the extraction / insertion opening 14 is accessible when door 4 allows access to the inside of cavity 3 of oven 2, i.e., when it is in the access / maintenance position. Preferably, the extraction / insertion opening 14 is accessible only when door 4 is in the access / maintenance position. In fact, when door 4 is in the cooking position, it covers the extraction / insertion opening 14, which is therefore inaccessible to the user. According to one possible embodiment, the extraction / insertion opening 14 comprises a first and a second mutually distinct opening 14a, 14b. Preferably, the liquid collection tray 17 and the grease filter 131 are removable / insertable through the first opening 14a; otherwise, the odor filter 132 is removable / insertable through the second opening 14b, or vice versa. Preferably, the apparatus 1 comprises closing means 15 associated with the extraction / insertion opening 14 for selectively switching between a first operating configuration where they hermetically seal said extraction / insertion opening 14 and a second operating configuration where they allow the extraction / insertion of the liquid collection tray 17 and / or the filter 13. For example, the closing means 15 are incorporated into a snap-on lid that can be removably coupled with opening 14. Advantageously, the closing means 15 arranged in the first operating configuration allow the elimination of air leaks through the extraction / insertion opening 14 which, in use, would imply significant pressure losses in the first cooking fume path 12a. If the extraction / insertion opening 14 comprises a first and a second opening 14a, 14b that are mutually distinct as above, the closing means 15 comprise a first and a second closing means 15a, 15b respectively associated in closure with said first and second opening 14a, 14b. In the following description, attention will be focused on possible embodiments of the removable coupling of the filter 13 and the liquid collection tray 17 with the first cooking fume path 12a. With reference to the embodiment shown in Figure 3, the apparatus 1 that is the subject of the present invention comprises first guide means 18 adapted to guide the liquid collection tray 17 during its extraction / insertion through the extraction / insertion opening 14. The first guide means 18 are configured to guide the extraction / insertion of the liquid collection tray 17 transversely, preferably orthogonally, to the front surface 3A of cavity 3 of oven 2. It must be specified that the guide means are intended to be kinematic devices adapted to allow relative translational movement between two components along a certain direction which, in the case in question, coincides with the extraction / insertion direction. In the embodiment of Figure 3, the first guide means 18 removably connect the liquid collection tray 17 to the filter 13, specifically to the grease filter 131. Therefore, the liquid collection tray 17 can be removed from the first cooking fume path 12a independently of the filter 13, specifically the grease filter 131. In detail, preferably, the first guide means 18 are arranged near a lower part of the filter 13, in particular the grease filter 131. In the previously mentioned V-shaped grease filter 131, the lower edges 131b of the filtering sections 131a are connected by the liquid collection tray 17 connected to it by the first guide means 18. With reference to figure 3, the first guide means 18 are arranged near the peak of the V and, preferably, are made by means of complementary sliding profiles arranged mutually on the tray 17 and on the lower edges 131b of the filtering sections. In alternative embodiments not shown in the accompanying figures, the liquid collection tray 17 could be directly connected by sliding to the first cooking fume path 12a. With reference to figures 2 and 3, preferably, apparatus 1 comprises second guide means 19 adapted to guide the filter 13, in particular the grease filter 131, during extraction / insertion through the extraction / insertion opening 14. The second guide means 19 are configured to guide the extraction / insertion of the filter 13, in particular the grease filter 131 transversely, preferably orthogonally, to the front surface 3A of cavity 3 of oven 2. In the realization of figure 3, the second guide means 19 removably connect the grease filter 131 to the first cooking fume path 12a. Specifically, the second guide means 19 are preferably arranged near a top part of the filter 13, in particular the grease filter 131. In the previously mentioned V-shaped grease filter 131, the second guide means 19 are arranged near the vertices of the V. In particular, the upper edges 131c of the filtering sections 131a are configured to slide into special grooves 131d formed in the first cooking fume path 12a. With reference to Figure 3, preferably, the apparatus 1 comprises third guide means 20 adapted to guide the odor filter 132 during its extraction / insertion through the extraction / insertion opening 14. The third guide means 20 are configured to guide the extraction / insertion of the odor filter 132 transversely, preferably orthogonally, to the front surface 3A of the cavity 3 of the oven 2. In the embodiment of Figure 3, the third guide means 20 comprise a groove 20a obtained in the first cooking fume path 12a, and a slide 20b obtained in the odor filter 132 and adapted to slide in the special groove. According to one aspect of the present invention, between the extraction / insertion opening 14 and the door 4 arranged in the cooking position, a chamber is created that is adapted to receive accessories of the appliance 1. With reference now to figure 6, it should be noted that the appliance 1 comprises a first chamber 160 associated with the first cooking fume suction path 12a. A similar chamber 170 (Figure 8) is associated with the second cooking fume suction path 12b. The first and second chambers 160, 170 are arranged on opposite sides of cavity 3 of oven 2 along the LL direction of the apparatus width. It should be noted that chambers 160 and 170, while distinct from the flue gas extraction path (i.e., the chambers are not directly traversed by the extracted fumes), maintain a temperature substantially similar to that of the extraction path during operation. Specifically, when hood 10 is operating and dishes are being cooked on hob 6, the fumes drawn through channels 12a and 12b are hot. These hot fumes also heat the volume of chambers 160 and 170 by conduction and convection. With reference to Figure 7, and according to one aspect of the present description, oven 2 is arranged to perform the steam cooking of dishes and comprises, for this purpose, a tank 50 adapted to contain water. Tank 50 is removable and installed in one of the two chambers. For example, it is installed in the first chamber, 160, as shown in the accompanying figures. The extraction from tank 50 occurs along an extraction direction transverse to the YY direction, preferably orthogonal. It should be noted that the user must first remove tank 50 in order to remove tray 17 and filter 13 and / or 132. In other words, tank 50 is placed at the front with respect to tray 17 and grease filter 13 and odor filter 132. Said tank 50 has an inlet 51 for loading water and an outlet (not shown), preferably provided with what is known as a water stop system. The inlet 51 for loading water can be a hinged door or a lid or an equivalent system that allows access inside the tank 50 to facilitate water loading or unloading operations. Appliance 1 comprises a suitable hydraulic circuit (not shown) and a boiler (not shown), the latter configured to generate steam to be introduced into cooking compartment 3 according to the selected program. For this purpose, tank 50 is in fluid communication through its outlet via the hydraulic circuits with the boiler. Advantageously, tank 50 is placed in chamber 160 (or 170), which, as mentioned, benefits from the heat provided by the passage of cooking fume extraction path 12a. This has the advantage that the water contained in tank 50 also reaches equilibrium with the temperature present in chamber 160. Therefore, when steam generation is required, appliance 1 needs a lower energy input to induce the change from the liquid to the gaseous state of the water contained in tank 50. This is evident because the water introduced into tank 50 is at the temperature of the mains water supply, i.e., varying between 12 and 18 °C, while, thanks to the heat from the extracted fumes, the temperature of chamber 160 is significantly higher than the aforementioned range.With reference now to Figure 8, it should be noted that apparatus 1 comprises a temperature probe 60 which is configured to detect the internal temperature of dishes being cooked in oven 2 and / or on cooking plate 6. Specifically, probe 60 is removable and located in one of the aforementioned chambers 160 or 170. It should be noted that probe 60, when located in one of the chambers associated with the cooking fume flow path, also benefits from the heat generated by the cooking fumes passing through the suction path. Advantageously, preheating the probe reduces the time required to detect food temperature. It should be noted that, as is well known, temperature probes perform measurements by increasing their temperature to that of the food. Therefore, preheating the probe reduces the temperature difference it must experience to take the measurement, and consequently, the measurement time. According to the embodiment shown in Figures 8 and 9, the temperature probe 60 is arranged in chamber 170 and is accessible to the user when door 4 allows access to the interior of cavity 3 of oven 2. In particular, chamber 170 is closed by a dividing element 171 mechanically connected, preferably articulated, to the front surface of oven 2. This dividing element 171 can move between a closed position where it prevents access to chamber 170 and an open position where it allows access to chamber 170. Therefore, to access probe 60, door 4 must be in the position that allows access to the inside of cavity 3 of oven 2 and the divider element 171 must be in the open position. It should also be noted that only in the open position of the divider element 171 (and therefore when door 4 is in the position that allows access to cavity 3) is it possible to remove filters 131, 132 and / or tray 17, after removing the closing means 15 from opening 14. Said dividing element 171, in its closed position, has a surface 171a visible to the user and an opposite surface 171b hidden from the user's view. Apparatus 1 comprises a housing 61 configured to house the probe 60 when the latter is not in use. This accommodation 61 is obtained on surface 171b of the divisor element 171. When the divider element 171 is in the open position, the housing 61 is directly accessible to the user who can remove the probe 60 and place it near or inside the cooking dishes, whether they are in cavity 3 of oven 2 or in a pot on cooking plate 6. Advantageously, when the temperature detection operation is finished, the user will only have to store the probe 60 in the housing 61, and bring the divider element 171 to the closed position to safely store the probe itself. It should be noted that probe 60 is in signal communication with a control interface 172 to transmit data related to the plate temperature. This signal communication can be through a wired or wireless connection. In detail, in the embodiment of Figure 8, the temperature probe 60 comprises a sensing element 60a adapted to acquire a signal related to the internal temperature of the dishes being cooked in oven 2, and a cable 60b configured to put the sensing element 60a into signal communication with the control interface 172. In use, the sensing element 60a acquires a temperature signal and transmits it to the control interface 172 by means of cable 60b. Furthermore, preferably, oven 2 comprises an inlet (not shown in the figures) configured to receive a portion of cable 60b when the sensing element 60a is disposed in cavity 3 of oven 2 and door 4 is in the cooking position. According to one design, the entrance is made through a break in the seal located near the opening for accessing cavity 3 of the oven. Alternatively, the seal may have a flexible section that, when deformed, defines the break. This latter design is preferable because it minimizes heat loss while cooking dishes in the oven. It should be noted that the 60b input and cable allow temperature detection to take place even with door 4 in the closed position. Advantageously, unlike known devices where measurement is taken with the door open, this prevents the heat accumulated in cavity 3 of oven 2 from escaping during the measurement stage, thus reducing the appliance's energy consumption. It should be noted that the 60 temperature probe detects the temperature values ​​reached by the food being cooked at various points on its surface. These points are preferably distributed along the main extension direction of the probe 60, which, in the illustrated case, has the shape of a cylinder (which has a height greater than its width) with a pointed end and a distal end suitably shaped to be gripped by the user. Temperature data from probe 60 inspection points can be transmitted to control interface 172 independently of each other or as an average value. According to one aspect, the control interface 172, based on said data, manages the energy to be applied to the heating elements of the cooktop or oven. Clearly, in order to meet contingent and specific needs, a person skilled in the art can make numerous modifications and variations to the configurations described above. Such modifications and variations are also contained within the scope of the invention, as defined in the following claims.

Claims

1. Appliance (1) for cooking dishes, comprising: - an oven (2) having a cavity (3) and a door (4) associated with a front surface (3A) of the cavity (3), said door (4) being configured to provide selective access to the interior of the cavity (3) of the oven (2); - a cooking plate (6) comprising at least one heating element (7), the cooking plate (6) defining an upper surface (1A) of the cooking appliance (1); - at least one inlet opening (8) provided in said upper surface (1A) of the cooking plate (6); - at least one outlet opening (9); - a downdraft hood (10) having at least one suction assembly (11) configured to draw cooking fumes through said at least one inlet opening (8) and to expel them through said outlet opening (9); - a duct system (12) comprising a path (12a,12b) of cooking fumes so that the aspirated fumes flow between the inlet opening (8) and the outlet opening (9); - a filter (13) for filtering the aspirated cooking fumes, said filter (13) being disposed in said cooking fume path (12a, 12b), said filter (13) being placed upstream of said suction assembly (11); characterized in that the apparatus comprises a temperature probe (60) disposed in a chamber (160, 170) associated with the cooking fume suction path (12a, 12b), said temperature probe (60) being accessible when said door (4) allows access to the interior of the oven cavity (3) (2).

2. Apparatus (1) for cooking dishes according to claim 1, comprising a dividing element (171) mechanically connected to the front surface of the oven (2), said dividing element (171) being movable between a closed position where it prevents access to the chamber (160,170) and an open position allowing access to the chamber (160, 170), said temperature probe (60) being accessible when said dividing element (171) is in the open position.

3. Apparatus (1) for cooking dishes according to claim 2, wherein said dividing element (171) in its closed position has a first surface (171a) visible to the user and a second surface (171b), opposite the first surface (171a), hidden from the user's view.

4. Apparatus (1) for cooking dishes according to claim 3, comprising a housing (61) configured to accommodate the temperature probe (60) when the latter is not in use, said housing (61) being located on the second surface (171b) of the dividing element (171).

5. Apparatus (1) for cooking dishes according to claim 1, comprising a control interface (172) configured to control the functionality of the apparatus,wherein said temperature probe (60) is in signal communication with said control interface (172) to transmit data related to the temperature of the dish.

6. Apparatus (1) for cooking dishes according to claim 5, wherein said signal communication is carried out by means of a wireless connection.

7. Apparatus (1) for cooking dishes according to claim 5, wherein said signal communication is carried out by means of a wired connection.

8. Apparatus (1) according to claim 7, wherein: - the temperature probe (60) comprises a sensing element (60a) adapted to acquire a signal related to the internal temperature of the dishes being cooked in the oven (2), and a cable (60b) configured to put the sensing element (60a) into signal communication with the control interface (172),- The oven (2) comprises an inlet configured to receive a portion of the cable (60b) when the sensing element (60a) is disposed in the cavity (3) of the oven (2) and the door (4) is closed.

9. Apparatus (1) for cooking dishes according to claim 1, wherein said temperature probe (60) detects, at several inspection points on its surface, the temperature values ​​reached by the food being cooked.

10. Apparatus (1) for cooking dishes according to claim 7, wherein said inspection points are distributed along the main extension direction of the temperature probe (60).

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