A HOT BEVERAGE PREPARATION DEVICE

Abstract

This invention relates to a hot beverage preparation appliance (1) in which the cooking chamber (2) and the heater (33) are in full contact during cooking and the heater (33) and the cooking chamber (2) are disconnected when the cooking process is finished without moving the heater (33).

Description

03.234 1 TARIFF A HOT BEVERAGE PREPARATION DEVICE Technical Area This invention is a hot beverage preparation device, and specifically one that can be used 5 minutes after the cooking process is complete. then preparing a hot beverage where contact between the cooking chamber and the heater can be interrupted. It is related to the device. Previous Technique Beverage preparation devices, for example, for Turkish coffee, filter coffee, tea, etc. 10 They are used to prepare beverages quickly using these devices. and can be prepared in a practical way. Nowadays, tea and / or coffee These machines are frequently preferred in workplaces and homes. Turkish coffee machines can be given as an example of hot beverage preparation devices. 15 Hot beverage preparation appliances, as they are known in the state of the art, and especially Turkish coffee machines consist of a main body and a detachable part attached to this main body. It includes an attached cooking chamber. Inside the cooking chamber... The heater, which provides the heat for the ingredients, is usually located in the aforementioned cooking chamber. This ensures that the materials to be heated come into direct contact with the heater. It provides. However, after the cooking process is complete, the beverage prepared with the heater... Since the contact could not be broken, the residual heat accumulating on the heater is used in the service process. It is transferred to the beverage until it is ready, and the flavor of the prepared beverage It can spoil. In some other Turkish coffee machines that are part of the known state of the art, however... The heater is located in the main body. Therefore, there is no heating element on the cooking chamber. It is possible to ensure that no electrical components are present in these devices. However, even in these devices... After the cooking process is complete, the heater should remain in contact with the base of the cooking chamber. In this process, the wasted heat accumulated on the heater is transferred to the cooking chamber. This results in 30... This can result in the prepared beverage not being of the desired quality. 03.234 2 In some other Turkish coffee machines that are part of the known state of the art, the main The contact between the heater located in the body and the cooking chamber removes the heater from the cooking chamber. It is cut off by moving it away. However, the heater, which has electrical connections... Moving these connections can cause them to wear down over time, which can This creates a risk of electric shock. 5 In addition, during the cooking process, the base of the cooking chamber must be fully attached to the heater. Contact is essential for efficient heat transfer. The weight of the cooking chamber ensures that the heater and the base of the cooking chamber are balanced during cooking. It is unable to ensure sufficient contact. In the known state of the art, this 10 Upward-moving heaters are used to increase contact. However, moving the heater can cause an electric shock, as described above. This creates a risk. European patent no. EP1589859, which is included in the prior art, 15 The document describes a coffee machine where the heater and the brewing chamber are not in contact. It is explained that the machine in question has a movable heating element. Cooking During this process, this heating element moves upwards, filling the cooking chamber. compresses it, thus ensuring complete contact between the heater and the base of the cooking chamber. This ensures that when the cooking process is complete, the heating element drops to 20°. It separates from the base of the cooking chamber by moving in that direction. However, The fact that the heater is mobile creates the risks described above. Therefore, there must be complete contact between the cooking chamber and the heating plate during cooking. this, and when the cooking process is finished, the heating plate and the cooking chamber should be 25 a hot surface where contact is broken without moving the heating plate A beverage preparation device is needed. Brief Description of the Invention 30 03.234 3 The aim of this invention is to ensure complete contact between the cooking chamber and the heater during cooking. the contact between the heater and the cooking chamber when the cooking process is finished a hot beverage preparation device in which the cutting off is achieved without moving the heater. to accomplish. Detailed Description of the Invention This invention is a hot beverage preparation device created to achieve its purpose. from the attached figures; Figure 1. Cooking application of the hot beverage preparation device that is the subject of the invention. 10 cross-section when the reservoir is not placed on the platform It is the appearance. Figure 2. Cooking application of the hot beverage preparation device that is the subject of the invention. the chamber is placed on the platform but the cooking chamber This is a cross-sectional view when the base is not in full contact with the heater. 15 Figure 3. Cooking in an application of the hot beverage preparation device that is the subject of the invention. where the chamber is placed on the platform and the base of the cooking chamber This is a cross-sectional view of the device when it is in full contact with the heater. Figure 4. Base of an application of the hot beverage preparation device that is the subject of the invention. This is a cross-sectional view. 20 The parts in the figures are individually numbered, and these numbers correspond to: It is given below. 1. Hot beverage preparation device 25 2. Cooking chamber 21. Skirt 22. Base 23. Screw hole 3. Base 30 Platform 31 03.234 4 311. First projection 312. Second projection Nest 32 33. Heater 34. Screw 5 35. Openness 4. First sensor 5. Second sensor 6. Engine Guide 7, Section 10 The subject of the invention is a hot beverage preparation device (1), - A volume to place the ingredients to be cooked inside. defining the transfer of heat from an external heat source into the interior. at least one base (22) that provides, when placed on a flat surface, the base (22) 15 at least structured in such a way as to prevent contact with the mentioned surface to a skirt (21) and at least one screw hole suitable for attaching a screw (23) having at least one cooking chamber (2), - At least one suitable one to be placed on the skirt (21) of the cooking chamber (2) He can enter the platform (31), into the platform (31) and go up and down 20 to at least one slot (32) in which it can move in the direction of the cooking chamber (2) heat to provide at least one heater (33) and a cooking chamber (2) with a screw at least one suitable for inserting into the socket (23) and connecting to this screw socket (23) suitable for the screw (34) and for the heater (33) to pass through the screw (34) at least one base (3) with at least one opening (35) on it and 25 - It includes at least one motor (6) adapted to turn the screw (34). The invention is a hot beverage preparation device (1), for preparing the ingredients to be cooked. at least one cooking chamber that defines a volume for placement inside (2) It includes. The base (22) of the cooking chamber (2) is heated by 30°C from an external heat source. It transfers the heat into the cooking chamber (2). The cooking chamber (2) is a flat 03.234 when placed on the surface, the base (22) must make contact with the aforementioned surface It has at least one skirt (21) that obstructs. The cooking chamber (2), for example, is a kitchen When placed on the loom, the skirt (22) is in contact with the loom but the base (22) does not come into contact with the counter. The cooking chamber (2) can be placed on the base (3). The cooking chamber (2), When placed on the base (3), the skirt (21) of the cooking chamber (2) rests on the platform (31) It is located. The platform (31) and consequently the cooking chamber (2), the cooking chamber (2) it moves downwards a little with its weight, but in this case The base (22) of the cooking chamber does not come into contact with the heater (33). 10 The movement of the platform (31) is preferably with the platform (31) and the platform (31) where it is placed. a flexible one positioned to push the platform (31) upwards between the slot (32) It is constrained by an element (not shown in the figures). Flexible element For example, it could be a helical spring or a piece of plastic, but these are 15 It is not limited. In addition, different types of flexible elements can be combined. It is also possible to use the flexible element, the downward movement of the platform (31). As a result, energy will apply an upward force to the platform (31). It stores. The shape of the platform (31) and the skirt (21), the cooking chamber (2) to the base (3) When placed, the platform (31) and the cooking chamber (2) are slightly lower It can be any shape that will allow it to move correctly. Platform (31), For example, it can be in the shape of a disc or have a bushing-like structure. The important thing here is that when the cooking chamber (2) is placed on the platform (31), the platform becomes 25 (31) is its ability to move downwards. When the user starts the cooking process, the motor (6) rotates the screw (34) (34) allows the screw hole (23) to fit into it. The motor (6) is relative to the heater (33). Since it is stationary, this movement affects the cooking chamber (2) and consequently the platform (31) 30 It pulls downwards. The base of the cooking chamber (2) (22), this movement 03.234 6 As a result, it comes into contact with the heater (33). The base of the cooking chamber (2) (22) The motor (6) is stopped when it is in full contact with the heater (33). When the cooking process is finished, the motor (6) is rotated in the reverse direction and the screw (34) The screw is made to come out of the socket (23). In this case, the flexible element 5 pushing the platform (31) and consequently the cooking chamber (2) upwards and Thus, the contact between the base (22) and the heater (33) is interrupted. The contact between the heater (33) and the base (22) interruption of contact due to residual heat on heater (33) cooking process This prevents it from continuing. The subject of the invention is a hot beverage preparation appliance (1), with at least a heater (33) and / or at least adapted to supply power to the motor (6) or to cut off the power supplied to them. It includes a control unit (not shown in the figures). In other words The control unit directs the base (22) of the cooking chamber (2) towards the heater (33). pull out the cooking chamber (2), release the cooking process 15 It is adapted to allow it to be started and / or stopped. The subject of the invention is a hot beverage preparation appliance (1), with a cooking chamber (2) inside. It has at least one temperature sensor to measure the temperature of the materials. It is possible. The control unit, at least based on the data it receives from the temperature sensor, is 20 Based on this, they decide whether or not to end the cooking process. One application of the invention that can be used in conjunction with other applications is the hot beverage. The preparation device (1), the cooking chamber (2) is placed on the base (3) It has at least one primary sensor (4) to detect that it is not placed. This 25 In practice, the control unit is not placed on the base (3) of the cooking chamber (2). In this case, the heater (33) is not working. The first sensor (4) in question is preferably It is a microswitch. However, the first sensor (4) is attached to the base (3) of the cooking chamber (2) Any suitable sensor to detect whether it has been placed or not, For example, it could be a proximity sensor. 30 03.234 7 One application of the invention that can be used in conjunction with other applications is the hot beverage. The preparation device (1), the base of the cooking chamber (2) (22) is in full contact with the heater (33). It has at least one second sensor (5) to detect whether it is doing so. In practice, the control unit is preferably located at the bottom (2) of the cooking chamber (2) to the heater (22). (33) does not operate the heater (33) if there is no full contact. The 5 mentioned above The second sensor (5) is preferably a microswitch. However, the second sensor (5), whether the base (2) of the cooking chamber (22) is in full contact with the heater (33) any suitable sensor for detection, for example a proximity sensor It is possible. In one application of the invention, the platform (31) consists of two parts, each from the base of the platform (31). extending downwards and passing through the base of the socket (32) and inside the base (3) at least one first projection (311) structured to reach its volume and at least one It includes the second projection (312). First protrusion (311) and first sensor (4), cooking chamber (2) to platform (31) if not placed and the cooking chamber (2) is placed on the platform (31) in this case the first sensor (4) will give different outputs It is structured. This configuration includes, for example, the cooking chamber (2) on the platform (31) If not installed, the first protrusion (311) is a microswitch, the first 20 not pressing the sensor (4) cooking chamber (2) placed on platform (31) In this case, a configuration where the first protrusion (311) presses against the first sensor (4) it could be. The second protrusion (312) and the second sensor (5) are exactly 25° with the heating element (33) in the cooking chamber (2). in the case where there is no contact and the cooking chamber (2) is in full contact with the heater (33) in this case the second sensor (5) will give different outputs It is configured. This configuration includes, for example, the cooking chamber (2) with the heater (33) If there is no full contact, the second protrusion (312) is a microswitch. 30 that the sensor (5) is not pressed, cooking chamber (2) is in full contact with heater (33) 03.234 8 In this case, a configuration where the second protrusion (312) presses against the second sensor (5) it could be. In other words, the aforementioned protrusions (311, 312) and sensors (4, 5) are used in cooking. If the cooking chamber (2) is not placed on the platform (31), then the cooking chamber (2) 5 when placed on the platform (31) and cooking chamber (2) fully equipped with heater (33) In order to understand these three different situations, the sensors (4, 5) when in contact It is configured to provide various suitable outputs. Thus, whether the cooking chamber (2) is placed on the platform (31) and It is possible to detect whether the cooking chamber (2) is in full contact with the heater (33). 10 According to the position of the cooking chamber (2), the outputs given by the sensors (4, 5) An example is shown in the table below: First sensor Second sensor No cooking chamber 0 0 The cooking chamber is on the platform 1 0 The base of the cooking chamber is attached to the heater. full contact 1 1 15 for the outputs given by the sensors (4, 5) according to the position of the cooking chamber (2). Another example is shown in the table below: First sensor Second sensor No cooking chamber 1 1 Cooking chamber platform 0 1 03.234 9 The base of the cooking chamber is attached to the heater. full contact 0 0 The control unit controls the motor (6) and / or the heater (33) depending on the position of the switches. It is adapted to decide whether or not to operate. For example, cooking When the reservoir (2) is not placed on the platform (31), the control unit motor (6) and does not allow the heater (33) to be operated. Cooking chamber (2) platform 5 When placed on (31), the control unit allows the motor (6) to operate. However, it does not allow the heater (33) to operate. The base of the cooking chamber (2) (22) If the heater is in full contact with (33), the control unit will control the motor (6) and / or This allows the heater (33) to operate. In one application of the invention, the control unit is attached to the base (3) of the cooking chamber (2) 10 if not placed and / or the base (2) of the cooking chamber (22) with the heater (33) when the user wants to start the cooking process in the case that there is no full contact, It is adapted to provide the user with visual and / or auditory feedback. In this case, the base (3) is designed to provide the aforementioned visual and / or auditory feedback. It has at least one feedback mechanism (not shown in the figures). The 15 in question... feedback means a light source such as an LED or a screen and / or a It can have a sound source such as a speaker or a buzzer. In one application of the invention, the subject of the invention is a hot beverage preparation device (1), the screw (34) contains at least one guide (7) suitable for passing through. Guide (7), 20 When the cooking chamber (2) is placed on the base (3), the screw (34) of the motor (6) It ensures alignment with the shaft and screw housing (23).

Claims

03. 234 REQUESTS 1. Full contact between a cooking chamber (2) and a heater (33) during cooking when the cooking process is finished, the heater (33) and the cooking chamber (2) 5 To ensure that the contact is broken without moving the heater (33); - A volume to place the ingredients to be cooked inside. defining the transfer of heat from an external heat source into the interior. at least one base (22) that provides, when placed on a flat surface, the base (22) EN 10 is structured in such a way as to prevent contact with the mentioned surface. at least one cooking chamber (2) with a small skirt (21), - Suitable minimum for placing the cooking chamber (2) on the skirt (21). He can enter a platform (31), into the platform (31) and go up and to at least one slot (32) and cooking chamber in which it can move downwards (2) 15 containing at least one base (3) with at least one heater (33) to provide heat. And - at least one screw hole (23) suitable for attaching a screw a cooking chamber (2), - to insert the screw hole (23) into the cooking chamber (2) and this screw to attach to its socket (23) at least one screw (34) and 20 of the screw (34) at least one located on the heater (33) which is suitable for passing through. base (3) with opening (35) and - Characterized by at least one motor (6) adapted to turn the screw (34). a hot beverage preparation device (1).

2. When the cooking chamber (2) is placed on the platform (31), cooking with the weight of the chamber (2) the base of the cooking chamber (2) to the heater (22) (33) to move down a distance such that it will not come into contact a structured platform (31) like the one in Claim 1 Hot beverage preparation device (1). 30 03.234 11 3. Between platform (31) and the slot (32) where platform (31) is placed at least one flexible platform (31) positioned to push it upwards as in any of the above requests characterized by the element a hot beverage preparation device (1).

4. At least to power the heater (33) and / or the motor (6) or to power them with at least one control unit adapted to interrupt the supplied power a hot temperature like any of the above characterized demands beverage preparation device (1).

5. To measure the temperature of the ingredients inside the cooking chamber (2) at least any of the above requirements characterized by a temperature sensor a hot beverage preparation device like the one in one (1).

6. Detecting whether the cooking chamber (2) is placed on the base (3) 15 the above characterized by having at least one first sensor (4) a hot beverage preparation appliance as in any of the requirements (1).

7. If the cooking chamber (2) is not placed on the base (3), the heater (33) and / or adapted control to prevent the engine (6) from starting 20 Preparation of a hot beverage as in Claim 6, characterized by its unit. device (1).

8. Claim 6 is characterized by the first sensor (4), which is a microswitch or A hot beverage preparation appliance as in any of the claims in 7 (1). 25 9. The base (22) of the cooking chamber (2) must be in full contact with the heater (33) characterized by having at least one second sensor (5) to detect that it does not preparing a hot beverage as in any of the above requests device (1). 30 03.234 12 10. The base (22) of the cooking chamber (2) does not make full contact with the heater (33). In this case, the adapted control prevents the heater (33) from operating. Preparing a hot beverage as in Claim 9, characterized by its unit. device (1).

11. Claim 9 characterized by the second sensor (5) which is a microswitch or A hot beverage preparation appliance as in any of the claims in 10 (1).

12. The base of the socket (32) extending downwards from the base of the platform (31) It will pass through and reach the internal volume of the base (3) and the cooking chamber 10 (2) if not placed on the platform (31) and the cooking chamber (2) When placed on the platform (31), the first sensor (4) has different outputs at least one first projection structured in such a way as to enable it to give (311) like any of Claims 6 through 11 characterized by Hot beverage preparation device (1). 15 13. The base of the socket (32) extending downwards from the base of the platform (31) It will pass through and reach the internal volume of the base (3) and the cooking chamber (2) when it is not in full contact with the heater (33) and the cooking chamber (2) When in full contact with the heater (33), the second sensor (5) has different outputs 20 at least one second projection structured to enable it to give (312) like in any of Claims 6 through 12, characterized by Hot beverage preparation device (1).

14. 25 depending on the position of the first sensor (4) and / or the second sensor (5) to decide whether the engine (6) and / or the heater (33) will be started Claim 6 to is characterized by a control unit adapted for delivering A hot beverage preparation appliance as in any of the claims in 13 (1).

15. If the cooking chamber (2) is not placed on the base (3) and / or 30 the base (22) of the cooking chamber (2) does not come into full contact with the heater (33) 03.234 13 In this case, when the user wants to start the cooking process, the user is given Control adapted to provide visual and / or auditory feedback. the unit and to provide the aforementioned visual and / or auditory feedback Claim 6 to is characterized by a base (3) with a minimal feedback mechanism. A hot beverage preparation appliance as in any of the claims in 14 (1). 5 16. Suitable for the passage of the screw (34) through the cooking chamber (2) When placed on the base (3), the screw (34) is connected to the motor (6) shaft and screw characterized by having at least one guide (7) that ensures its alignment with the slot (23). A hot beverage as in any of the above requests 10 preparation device (1).

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