Oven for the rapid heating of food products

Abstract

Title: Oven for the Rapid Heating of Food Products The invention relates to an oven (1) for the rapid heating of food products (2), having a heating chamber (4) suitable for receiving the food products (2), the oven (1) also comprising a control unit (9) parameterized to control a heating device (7), characterized in that the control unit (9) is parameterized to: - trigger, after receiving an actuation signal, a measurement of the temperature of the heating chamber (4); - compare the measured temperature with a temperature range for the start of heating program cycles; - select the heating program; and - control the heating device (7) according to the selected heating program. Figure for the abstract: Fig. 1

Description

Title of the invention: Oven for the rapid heating of food products Scope of the invention

[0001] The field of the invention is that of the design and manufacture of equipment for heating or cooking food products.

[0002] More specifically, the invention relates to an oven and a method for the rapid heating of food products. State of the art

[0003] In the field of the invention, ovens have been proposed for heating or reheating a product placed in packaging.

[0004] By heating, it is understood to mean heating a frozen dish or a dish at a cold temperature (for example between 2°C and 8°C).

[0005] Such an oven is normally designed to obtain optimum and rapid heating of the food product to be heated while theoretically reducing energy losses.

[0006] In fact, energy losses are partially or not reduced at all.

[0007] Indeed, it is observed that the heating time is not as fast as desired. For example, a heating time of approximately 3 to 4 minutes is sought for frozen dishes such as self-service pies or pizzas, using said oven.

[0008] If, however, such an oven makes it possible to approach the aforementioned rapid heating time, it is then at the expense of its energy consumption, which is obviously not desirable.

[0009] Furthermore, the quality and duration of heating can vary significantly depending on the initial heating conditions: whether the oven is cold or has retained a relatively warm temperature due to previous heating. Depending on the initial conditions, the heating of the same product is not always identical. Objectives of the invention

[0010] The invention aims in particular to overcome the drawbacks of the prior art.

[0011] More specifically, the invention aims to provide an oven designed for the rapid heating of food products with controlled energy consumption.

[0012] The invention also aims to provide such an oven which ensures identical heating of food products, regardless of the initial temperature conditions inside the oven.

[0013] The invention further aims to provide a rapid heating method for food products with controlled energy consumption. Statement of the invention

[0014] These objectives, as well as others that will appear subsequently, are achieved thanks to the invention which relates to an oven for the rapid heating of food products, having a control button and a heating space suitable for receiving food products and in which a heating device is housed, the oven also comprising a temperature sensor intended to measure a temperature of the heating space, and a control unit coupled to the temperature sensor and parameterized to control the heating device during a heating cycle following the actuation of the control button, characterized in that the oven also includes a digital memory space in which at least two heating programs are stored, each heating program incorporating a starting cycle temperature range, and in that the control unit is configured for: - receive a signal to activate the control button; - trigger, after receiving the actuation signal, a measurement of the temperature of the heating space via the temperature sensor; - compare the temperature measured by the temperature sensor with the starting temperature range of each heating program; - select the heating program whose starting temperature range includes the temperature measured by the temperature sensor, and - control the heating system according to the selected heating program.

[0015] Such an oven thus allows the rapid heating of food products with controlled energy consumption.

[0016] Indeed, by selecting a heating program based on the temperature measured in the heating space, it is possible to adapt the heating of food products to obtain a constant heating quality.

[0017] In other words, the risks of obtaining a food product that is too hot or too cold when it comes out of the oven are limited, or even eliminated.

[0018] Furthermore, by adapting the heating program according to the temperature measured in the heating space, the energy consumption of the oven can be reduced.

[0019] Thus, if the temperature is high at the start of heating, the selected program may include heating parameters such that they reduce the heating time and / or the power in order to limit the energy consumption of the oven.

[0020] According to an advantageous aspect, each heating program also includes a low temperature setting, high temperature setting and heating time setting.

[0021] These different instructions allow the programs to be adapted to the initial temperature conditions in the heating space.

[0022] Therefore, each program can present its own instructions to limit the energy consumption of the oven.

[0023] Some instructions may be identical for several programs.

[0024] According to another advantageous aspect, the oven also includes means of communication intended to establish a communication channel with a mobile device incorporating a digital application for editing heating programs.

[0025] This allows for remote adjustment of the oven.

[0026] Furthermore, depending on the location of the oven's installation, the heating programs can be adapted to allow for a reduction in the oven's energy consumption.

[0027] Thus, in a location with a high ambient temperature, the temperature of the heating chamber decreases less rapidly between two uses of the oven compared to a location with a low ambient temperature. The connection between the oven and a portable device then allows the instructions of the various programs to be modified to adapt them to the oven's installation location.

[0028] According to another advantageous aspect, the heating device includes at least four halogens.

[0029] The use of halogens allows food products to be heated efficiently and quickly.

[0030] In addition, the presence of four halogens allows for homogeneous heating of food products in the heating space.

[0031] The invention also relates to a method for rapidly heating food products using an oven as previously described, comprising the steps of: - detecting a signal to activate the control button, and - controlling the heating device according to a heating program, characterized in that the method sequentially comprises, between the detection step and the control step: - a step of measuring the temperature in the heating space by the temperature sensor; - a step comparing the temperature measured by the temperature sensor with the starting temperature range of each heating program, and - a step of selecting the heating program whose starting cycle temperature range includes the temperature measured by the temperature sensor.

[0032] Such a process makes it possible to adapt the heating of food products to initial conditions of the oven, particularly the temperature of the heating space, in order to limit the energy consumption of the oven.

[0033] Therefore, food products can be heated constantly regardless of initial conditions.

[0034] In other words, this process makes it possible to guarantee a constant heating result in all or almost all circumstances. Figures

[0035] Other features and advantages of the invention will become more apparent from the following description of preferred embodiments of the invention, given by way of illustrative and non-limiting examples, and the accompanying drawings described below.

[0036] [Fig.1] Fig.1 is a schematic perspective top view representation of an oven according to the invention.

[0037] [Fig.2] Fig.2 is a schematic, rear-view representation of an exploded view of the oven according to the invention. Detailed description of the invention

[0038] Figures 1 and 2 illustrate an oven 1 according to the invention, for the rapid heating of food products 2.

[0039] The food products 2, schematically represented on [Fig.1], are for example pies or pizzas received in cardboard packaging which may possibly include one or more areas of thermally conductive material.

[0040] The oven 1 includes a casing 3 defining a heating space 4 suitable for receiving food products 2.

[0041] The introduction of the food products 2 into the heating space 4 is carried out via a slot 5 made in the casing 3.

[0042] The casing 3 can, in addition, be provided with a screen 31 allowing a user to follow the progress of the heating of his food product 2 in the oven 1.

[0043] As illustrated by [Fig.1], the oven 1 has a control button 6 allowing a user to start a heating cycle of a food product 2, as explained below.

[0044] To ensure the heating of food products 2, the oven includes a heating device 7.

[0045] More specifically, the heating device 7 is housed in the heating space 4.

[0046] With reference to [Fig.2], the heating device 7 is now described.

[0047] The heating device 7 comprises at least four halogens 71 (five are re shown on [Fig.2]) and an induction heating element 72.

[0048] Of course, the halogens 71 could be replaced by any other element allowing the food products 2 to be heated in the heating space 4, without altering the general principle of the invention.

[0049] The halogen lamps 71 are positioned in the heating space 4 above a support plate 41 intended to receive the food products 2 to be heated. The induction heating element 72 is, for its part, received in the support plate 4L

[0050] In use, all halogens 71 turn on and off simultaneously.

[0051] Preheating is thus eliminated to the benefit of reducing the consumption of oven 1.

[0052] Oven 1 also includes: - a temperature sensor 8; - a piloting unit 9, and - a digital memory space 10.

[0053] The temperature sensor 8 is intended to measure a temperature of the heating space 4.

[0054] As schematically illustrated by [Fig.2], the temperature sensor 8 is located in the heating space 4.

[0055] By way of example, the temperature sensor 8 can be located on one of the walls of the housing 3.

[0056] The control unit 9 is coupled to the temperature sensor 8.

[0057] The control unit 9 can thus receive temperature information inside of the heating space 4, captured by the temperature sensor 8.

[0058] As will be explained below, the control unit 9 is configured to control the heating device 7 during a heating cycle following the activation of the control button 6 by a user.

[0059] Finally, the digital memory space 10 allows the storage of at least two heating programs.

[0060] Each heating program incorporates a range of cycle start temperatures.

[0061] In other words, and as explained below, each heating program is triggered only when the temperature measured in the heating space is within its range of cycle start temperatures.

[0062] In other words, the range of temperatures at the start of the cycle forms a condition for implementing the heating program.

[0063] It is specified that two heating programs cannot have a range of cycle start temperatures with identical temperature values.

[0064] In other words, two temperature ranges for the start of the cycle cannot overlap.

[0065] Furthermore, each heating program also includes a low temperature setpoint, a high temperature setpoint and a time setpoint of heated.

[0066] The low temperature, high temperature and heating time are defined as follows.

[0067] The low temperature is the temperature, measured in the heating space 4 by the temperature sensor 8, from which the induction heating element 72 switches off.

[0068] The high temperature is the temperature, measured in the heating space 4 by the temperature sensor 8, from which the halogens 71 switch off.

[0069] The high temperature and the low temperature allow the food products 2 to be heated without burning them or without damaging the packaging in which the food products 2 are contained.

[0070] In addition, each program may also include a heating limit setting. More specifically, each program includes a heating limit setting for the halogens 71 and a heating limit setting for the induction heating element 72.

[0071] In more detail, this heating limit setting is a pair of values ​​comprising a limit temperature and a restart temperature.

[0072] The limit temperature is the temperature, measured in the heating space 4 by the temperature sensor 8, from which the halogens 71 or the induction heating element 72 switch off.

[0073] The restart temperature is, for its part, the temperature, measured in the heating space 4 by the temperature sensor 8, from which the halogens 71 or the induction heating element 72 relight.

[0074] The restart temperature is defined as a lowering of the limit temperature to a predetermined temperature.

[0075] Finally, the heating time is the cycle duration required to obtain food products 2 at a desired consumption temperature.

[0076] By way of illustrative example, the low temperature setting for each program can be set at 240°C, the high temperature setting can be set at 475°C, and the heating time setting can be between 200 seconds and 250 seconds depending on the programs.

[0077] Also by way of illustrative example, the limit temperature of each program can be set at 450°C for halogens and at 240°C for the induction heating element, and the restart temperature of each program can be defined as a reduction of 40°C of the limit temperature, i.e. 410°C for halogens 71 and 200°C for the induction heating element 72.

[0078] These values ​​for the limit temperature and the restart temperature thus make it possible to limit the consumption of the oven 1 while maintaining heating quality optimal food products 2.

[0079] As illustrated by [Fig.1], the oven 1 also includes means of communication 11 intended to establish a communication channel with a nomadic device 12.

[0080] The mobile equipment 12 then integrates a digital application 13 allowing the heating programs to be edited.

[0081] The mobile equipment 12 takes for example the form of a smartphone, a laptop or a digital tablet.

[0082] To enable the heating of food products 2, the control unit 9 is configured to: - receive an actuation signal from control button 6; - trigger, after receiving the actuation signal, a measurement of the temperature of the heating space 4 via the temperature sensor 8; - compare the temperature measured by the temperature sensor 8 with the starting temperature range of each program; - select the heating program whose starting cycle temperature range includes the temperature measured by temperature sensor 8, and - control the heating device 7 according to the selected heating program.

[0083] In other words, when a user presses the control button 6, this causes the temperature of the heating space 4 to be measured by the temperature sensor 8.

[0084] The control unit 9 then scans all the heating programs stored in the digital memory space 10 to compare the measured temperature with the starting cycle temperature range of each program.

[0085] When the control unit 9 identifies a cycle start temperature range within which the temperature measured by the temperature sensor 8 falls, it selects the heating program. The parameters of the selected heating program are then applied to the heating device 7 by the control unit 9.

[0086] According to one embodiment, the programs are defined such that the increment of the cycle start temperature ranges is approximately 100°C.

[0087] In other words, for a high temperature of 450°C, the digital memory space 10 can, for example, store five different programs such as: - a first program whose starting cycle temperature range extends from 1°C to 100°C; - a second program whose cycle start temperature range extends from 101°C to 200°C; - a third program whose cycle start temperature range extends from 201°C to 300°C; - a fourth program whose cycle start temperature range extends from 301°C to 400°C; - a fifth program whose cycle start temperature range extends from 401°C to 500°C.

[0088] According to other embodiments, the heating programs can be defined such that the increment of the starting cycle temperature ranges is approximately 50°C, or that the increment is not regular, the different starting cycle temperature ranges then being variable.

[0089] The oven which has just been described allows the implementation of a rapid heating process for food products 2.

[0090] This process includes the steps of: - detection of an actuation signal for control button 6, and - control of the heating device 7 according to a heating program.

[0091] More specifically, the method comprises sequentially, between the detection step and the control step: - a temperature measurement step in the heating space 4; - a step comparing the temperature measured by temperature sensor 8 with the starting temperature range of each heating program, and - a step for selecting the heating program whose starting cycle temperature range includes the temperature measured by the temperature sensor 8.

[0092] The oven 1 and the process which have just been described make it possible to heat food products 2 quickly with controlled energy consumption.

[0093] More specifically, the energy consumption of oven 1 is reduced.

[0094] This is explained by the fact that by taking into account the temperature of the heating space 4 when starting a heating, it is possible to select a heating program whose heating time and / or heating power are adapted.

[0095] In other words, when use of the oven 1 follows previous use, the heating space 4 maintains a high temperature.

[0096] Therefore, the heating time of the food product 2 can be reduced since the time to reach the heating temperature is reduced due to the high temperature already prevailing in the heating space.

[0097] Finally, the oven 1 ensures identical heating of the food products 2, regardless of the initial temperature conditions inside the oven 1.

[0098] Indeed, by selecting the heating program, the heating time of the food product 2 is adapted so as to avoid the food product 2 being overcooked, for example burnt, or, conversely, undercooked, for example still cold in some places.

Claims

Claims

1. Oven (1) for the rapid heating of food products (2), having a control knob (6) and a heating space (4) capable of receiving the food products (2) and in which a heating device (7) is housed, the oven (1) also comprising a temperature sensor (8) intended to measure a temperature of the heating space (4), and a control unit (9) coupled to the temperature sensor (8) and configured to control the heating device (7) during a heating cycle following actuation of the control knob (6), characterized in that the oven (1) also comprises a digital memory space (10) in which at least two heating programs are stored, each heating program integrating a cycle start temperature range, and in that the control unit (9) is configured to: - receive an actuation signal from the control knob (9);- triggering, after receiving the actuation signal, a measurement of the temperature of the heating space (4) via the temperature sensor (8); - comparing the temperature measured by the temperature sensor (8) with the cycle start temperature range of each heating program; - selecting the heating program whose cycle start temperature range includes the temperature measured by the temperature sensor (8), and - controlling the heating device (7) according to the selected heating program.;

2. Oven (1) according to the preceding claim, characterized in that each heating program also includes a low temperature setpoint, a high temperature setpoint and a heating time setpoint.

3. Oven (1) according to any one of the preceding claims, characterized in that it also comprises communication means (11) intended to establish a communication channel with nomadic equipment (12) integrating a digital application (13) for editing the heating programs.

4. Oven (1) according to any one of the preceding claims, ca- characterized in that the heating device (7) comprises at least four halogens (71).

5. Method for rapid heating of food products by means of an oven (1) according to any one of the preceding claims, comprising the steps of: - detecting an actuation signal of the control button (6), and - controlling the heating device (7) according to a heating program, characterized in that the method comprises sequentially, between the detection step and the control step: - a step of measuring the temperature in the heating space (4) by the temperature sensor (8); - a step of comparing the temperature measured by the temperature sensor (8) with the cycle start temperature range of each heating program, and - a step of selecting the heating program whose cycle start temperature range includes the temperature measured by the temperature sensor (8).

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