DRAWER-TYPE HYBRID COOKING APPLIANCE WITH AIR RECOVERY AND SEPARATE LIQUID MANAGEMENT BEFORE FOOD CONTACT.
Patent Information
- Application Number
- TR202613568
- Authority / Receiving Office
- TR · TR
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2026-08-11
- Publication Date
- 2026-09-21
Smart Images
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Abstract
Description
1 TARIFF AIR RECOVERY AND SEPARATE LIQUID MANAGEMENT BEFORE FOOD CONTACT SAHIP DRAWER-TYPE HYBRID COOKING APPLIANCE TECHNICAL FIELD The invention is a drawer-type device that can be used in domestic, professional, or semi-professional kitchens. The invention relates to hybrid cooking devices. Specifically, it uses forced hot air to cook liquid or watery food. at least two of the cooking and steam-assisted cooking functions within the same appliance architecture In devices capable of achieving this, the airflow and food-derived liquids are controlled from each other. It relates to how it is managed. More specifically, the invention involves the airflow from the fan and heater through the left side channel, lower heat transfer. the section and the right-hand riser channel through which it is conveyed; the second one located before the upper cooking zone. A selector flap exhausts air to the upper cooking zone or back cleanly without it coming into contact with the food. He directed the return to the electoral district; and a third flap in this electoral district directed the air outside. proportionally to the exhaust, to the upper fresh air separation duct returning to the fan-heater, or to both. It relates to a multi-stage air management system that it provides. The invention also addresses the issues that arise during cooking. oil, water, marinade liquid and condensate are channeled into the clean return system or fan-heater. It includes a separate liquid management system that prevents it from reaching the technical section. Some applications of the invention also include; the first selective valve in the right ascending canal. via which air can be selected to be directed to the left grille section or the upward continuation channel. directing the liquid without contaminating the cooking chamber for liquid or watery food located at the bottom. a reversible top cooking element that drains to a separate drain and an external steam source It relates to an inlet arrangement that connects the device to the existing steam transfer path in a one-way direction. STATE OF THE ART In cooking appliances that use forced hot air, the air is moved by a fan. The air is passed through a heater and then into the cooking chamber where the food is located. The air exiting the cooking chamber... It can be recirculated or discharged outside the device. Return air that has come into contact with food. It typically carries oil aerosols, water vapor, fragrance components, and food particles. Therefore, food keeping the return path clean, limiting pressure loss, and protecting technical components. Preventing pollution is important. 2 In some known systems, cooking air comes from filters or condensation zones. It is recirculated by passing through. However, air can pass through to the food-carrying surface or food contact area. Filtration, which takes place after reaching the cooking volume, removes the air that was present before contact with the food. It does not maintain its clean condition. Adding a filter, oil separator, or condenser increases the need for maintenance and... It can increase pressure loss; it also highlights the physical distinction between fluid transport and air recovery. It alone does not provide that. US publication 2008 / 0105133 A1 describes bypass and air circulation systems for high-speed cooking ovens. The arrangements are explained. In the examined descriptions of the document, before the upper cooking zone... The separated air, which has not yet come into contact with food, is then vented externally via a fan in a subsequent electoral district. the selection of full or proportional clean return to the heater and this clean return Physical separation of the internal circulation after feeding is not shown together. US 2019 / 0239517 A1 publication describes oil or liquid collection and drainage for a multi-zone oven. The solution is explained. The examined explanations in the document state that clean air is required before food contact. protection of the return path against liquid ingress and separation of the liquid path from the fan-heater technical volume. The contamination-controlled air recirculation created by separation is not shown together. Reversible cooking plate as per US 7,059,318 B2 publication; US 2020 / 0060473 A1 In its publication, it features a reversible cooking grill that provides different support heights. This is explained. In the examined descriptions of these documents, it is stated that from the cooking element on top... the food-derived liquid being removed before it reaches the liquid or watery food cooking chamber below Double-sided cooking that allows waste to be caught in side collection areas and directed to a separate discharge route. The element and drainage relationship are not shown together. Air or vapor venting in publications US 2018 / 0142900 A1 and US 2014 / 0137853 A1 The valve and flap arrangements controlling the cooking process are described. The defined technical distinction is: the upper cooking path. Selective dampers that close or reduce the flow of air prior to food contact, through common exhaust and clean return. giving it to the electoral district and the proportional electoral valve in this district turning clean air into a fan-heater It determines the effective passage areas of the external discharge opening via the channel, either fully or at intermediate rates. US 2010 / 0230396 A1 and US 2024 / 0180351 A1 regulations regarding steam for cooking appliances. Systems for providing external steam source with unidirectional backflow are described. Connecting to the existing vapor transfer path via a prevention element, moisture-assisted hot air. or for use in hybrid cooking and separate liquid management of the resulting condensate from clean return. Putting it into practice constitutes the integrated application described here. 3 Therefore, in terms of technology, the air coming from the fan and heater passes through the left side channel, the lower heat transfer section, and carrying the right ascending channel; the left grid or upward continuation path with the first flap, The second flap selects the top cooking or exhaust path, and the third flap selects clean return or A multi-stage air architecture is needed that opts for external exhaust. This architecture is suitable for food production. subsequent isolation from internal circulation and drainage of food-borne fluids and optional external It is also intended to be manageable in conjunction with a steam connection. THE PURPOSE OF THE INVENTION The main purpose of the invention is to direct the airflow from the fan (21) and heating element (22) to the left side air flow tunnel (60), lower heat transfer section and right rise and distribution structure (62) carrying; With the second selector flap (120) before the upper cooking zone, air can be directed to the upper cooking path or exhaust and a drawer-type hybrid cooking appliance that directs to the clean return selection area (240). to create. Another aim of the invention is to reach the exhaust and clean return selection zone (240) and not yet Third exhaust and clean return proportional selection flap (246) for air that has not come into contact with food. through the external exhaust opening (244), to the upper fresh air separation duct (242) returning to the fan-heater or direct them to both in specified proportions; thus ensuring clean post-food return. It is to remove it from circulation. Another purpose of the invention is to provide a surface for directing oils and liquids produced during cooking. collection chute, local collection pocket, separate discharge path and preferably a removable waste liquid container To remove it from the surface; to separate the liquid path from the clean air and fan-heater technical volume. Another objective of the invention is to have two different working surfaces on the upper cooking element. to ensure its use; the first percentage is to keep the liquid around the food, and the second percentage is to retain the liquid. transport to an environmental or local collection area, and during this process, into the liquid cooking chamber below. The goal is to prevent oil or water from dripping directly. Another objective of the invention is to create the first left grid (62) in the right rise and distribution structure and The upward continuing selector flap (106), the second selector operating between the upper cooking and exhaust zone. the flap (120) and the third proportional selection flap which operates between exhaust and clean return. (246) complete cooking, complete clean back by operating in coordination in terms of mechanical or control. The aim is to provide return, full external discharge and intermediate rate operating conditions. Another objective of the invention is to introduce an external steam source into the existing steam transfer path of the device. to ensure a secure and one-way connection; this connection is made using moisture-assisted hot air, steam. 4 Suitable for use in assisted or hybrid cooking, and for separate liquid management of any condensation that may form. to transfer it to the system. These purposes necessarily require a single numerical measure, a specific type of valve actuation, a specific It is not dependent on the channel cross-section or a specific vapor pressure. The functional and topological aspects described... As long as the relationships are maintained, dimensions, materials, layouts and control methods are classified into product categories. It can be adapted accordingly. DESCRIPTION OF THE FIGURES Figure 1 shows the main body, air and heating elements of the drawer-type hybrid cooking appliance to which the invention can be applied. with its components, drawer slides, glass cooking chamber, upper assembly structure and lower thermal module. It is the overall appearance of a blown-up scene. Figure 2A shows the hygienic guiding surface and separation structure located next to the glass cooking chamber. This is a cross-sectional view of the liquid collection chute, local collection pocket, and drainage path. Figure 2B shows the liquid collection and drainage structure in question, located at the rear of the glass cooking chamber. It is the appearance that shows their relationship. Figure 3A shows a reversible cooking surface located on a fixed circumferential seating and separation frame. This is a cross-sectional view showing the operational position of the primary working surface of the liquid-retaining element. Figure 3B shows the use of the liquid-removing second working surface of the reversible cooking element. It is a cross-sectional view showing its location. Figure 3C shows the liquid removed from the second working surface before it enters the glass cooking chamber below. via liquid capture and transfer zone, collection chute, collection pocket and discharge path It is the appearance that shows the transfer. Figure 4A shows the pre-food contact from the second upper cooking and exhaust zone selector flap (120). In the exhaust and clean return selection area where the air reaches (240), the third proportional selection by reducing the upper fresh air separation and fan-heater return duct (242) of the damper (246) or Showing the working position where he made the external discharge opening (244) dominant by closing it. It is the appearance. Figure 4B shows the third proportional selection flap in the exhaust and clean return selection zone (240). (246), upper fresh air separation and fan-heater return duct (242) and external exhaust opening (244) It is a view that shows the intermediate working position, which it simultaneously keeps partially open. Figure 4C shows the third proportional selection flap in the exhaust and clean return selection zone (240). (246), keep the upper fresh air separation and fan-heater return duct (242) open or overflowing and external exhaust It is the view showing the working position where it reduces or closes its opening (244). Figure 5 shows the inlet connection of the external steam source, the one-way backflow prevention element, and the connection. schematically showing how to connect the device to the existing vapor injection channel via the handle. It is the appearance. EXPLANATION OF REFERENCE MARKS IN THE FIGURES Main device body 21 Fan 22 Heating element / resistance group 23 Fan-heater post-flow and internal circulation combination manifold 31 Leakproof top joint / cover interface 32 Rear heat transfer plate 40 Drawer rails 42 Glass cooking chambers 52 Bottom heat transfer elements 60 Left side airflow tunnel 61 Top return and steering manifold 62 Right-wing ascent and distribution structure 70 Controlled steam valve 71 Vapor vent 72 Steam injection channels 90 Sub-thermal and cleaning module 106 First left grid and upward continuing selector flap 114 Glass reservoir bottom heat transfer plate 120 Second upper cooking and exhaust zone selector flap 175 In-valve disc flap 176 Existing steam inlet line 178 Independent mechanical pressure relief elements 206 Food-grade liquid separation structure 6 210 Hygienic liquid dispensing surfaces 212 Liquid collection channel 214 Local fluid collection pockets 216 Foodborne liquid drainage route 220 Fixed perimeter seating and separation frame 222 Reversible central cooking element 224 Liquid retainer first working surface 226 Liquid removal second working face 228 Liquid capture and transfer area 230 External steam inlet connection 232 One-way backflow prevention element 234 External steam connection arm 236 External steam source 240 Exhaust and clean air return selection zone / common channel 242 Upper fresh air separation and fan-heater return duct 244 External discharge openings 246 Third exhaust and clean return proportional selection flap EXPLANATION OF THE INVENTION The applications described in the following explanation are intended to facilitate understanding of the invention. It carries. Features described together in an application can be used in other applications to the extent that they are technically compatible. They can be used individually or in combination in applications. 'Top', 'bottom', 'right', 'left', The terms 'front' and 'back' indicate the relative directions of the device according to its normal usage position, and protection... It does not limit its scope to a single spatial location. The device, whose general structure is shown in Figure 1, consists of: main device body (10), fan (21), heating element. (22), fan-heater post flow manifold (23), leak-proof top joint or cover interface (31), rear heat transfer plate (32), drawer rails (40), glass cooking chamber (42), bottom heat transfer elements (52), left side airflow tunnel (60), top return and steering manifold (61), right rise and distribution structure (62), controlled steam valve (70), steam discharge path (71), glass tank It can include six heat transfer plates (114) and a lower thermal and cleaning module (90). Glass cooking pot (42), suitable for cooking liquid or watery foods, from the appliance There may be a removable container. Dry or slightly liquid on the top of the glass cooking pot (42) 7 A separate cooking surface may be included to carry the food. Bottom heat transfer elements (52) and heat conduction The plate (114) transfers the heat carried in the lower thermal section to the base of the glass cooking chamber (42). This can help. This general platform allows for different cooking conditions within the same time frame. It is suitable for its creation. The air moved by the fan (21) passes through the heating element (22) and is converted into a fan-heater. Afterwards, air is directed from the flow manifold (23) to the left side air flow tunnel (60). Air is left side air It descends through the flow tunnel (60), the lower heat transfer located inside the lower thermal and cleaning module (90). It passes through the elements (52) and reaches the right rise and distribution structure (62). This The route is the main supply through which air from the fan and heater is conveyed to the top and side cooking passages. It creates the cycle. As the air progresses upwards in the right rise and distribution structure (62), the first left grid and upwards It reaches the continuing selector flap (106). The first selector flap (106) releases air in a working position. It directs to the grid section; in the other operating position, it reduces or closes the left grid path and It allows the air to move upwards in the channel. Air moving through the upward channel reaches the second upper cooking zone, located before the top cooking area. The cooking and exhaust zone reaches the selector flap (120). The second selector flap (120) is a working In this position, it directs air to the upper cooking zone. In another operating position, the upper cooking zone... It reduces or closes the airflow and exhausts the air that has not yet come into contact with the food, returning it clean. directs to the electoral district (240). Before food contact, air coming into the exhaust and clean return selection area (240), third Exhaust and clean return proportional selection damper (246) separates the upper clean air and fan- to the heater return channel (242), to the external discharge opening (244) or to both ways simultaneously It can be directed. Thus, the third valve (246) is the effective valve between clean return and external discharge. It defines transition zones at full or intermediate rates. Upper fresh air separation and fan-heater return duct (242), exhaust and fresh return selection It takes air from the region (240) from the upper cooking zone, the food carrying surface and the post-food without passing through the internal circulation path, to the suction side of the fan (21), to the fan-heater inlet plenum or These transfer to a fluid-connected balancing volume. The return connection is based on the device layout. It can be created directly or through an intermediate channel. The air that comes into contact with the food by being directed to the upper cooking zone is the post-fan heater flow. air after the fan and heater through the existing flap at the left end associated with the manifold (23). It can rejoin the flow. This post-food internal circulation, upper fresh air separation, and fan-heater return. 8 from the channel (242), exhaust and clean return selection zone (240) and exhaust and clean return The return proportional selection flap (246) is functionally different from the clean air before food contact. It is not part of the recycling cycle. In the case of full external discharge operation, the first selector flap (106) allows the air to continue upwards. It allows it to move in the channel, the second selector flap (120) reduces or closes the upper cooking path. It delivers air to the exhaust and clean return selection zone (240) and the third selector flap (246) on top Reduces or closes the fresh air separation duct (242) and keeps the external exhaust opening (244) open. In the fully clean return operation condition, the first selector flap (106) allows the air to continue upwards. It allows it to move in the channel, the second selector flap (120) reduces or closes the upper cooking path. It delivers air to the exhaust and clean return selection zone (240) and the third selector flap (246) on top Keep the fresh air separation and fan-heater return duct (242) open and reduce the external exhaust opening (244). or it closes. In the case of intermediate ratio operation, the first and second selector flaps (106, 120) direct the air to the exhaust and The third selector flap (246) delivers the clean return air to the selection zone (240), while the upper clean air The separation and fan-heater return duct (242) and the external exhaust opening (244) are partially separated simultaneously. It keeps open. In the case of top cooking operation, the second selector flap (120) releases air to the top cooking It directs the flow to the region; in this case, the flow reaching the third valve (246) can be reduced or cut off. Partition walls, gaskets, labyrinthine passages, welded or glued joints, overlapping edges and drainage lips; upper fresh air separation and fan-heater return duct (242) in the separation of the post-food internal circulation pathway and the food-derived fluid management regimen It is usable. Absolute hermetic gas insulation is not required in every application; however, in food-related applications... the liquid into the clean return channel or fan-heater technical section by gravity, splashing or There is a physical arrangement that prevents passage through capillary action. The positions of the first, second and third selector flaps (106, 120, 246); fan speed, heater. power, cooking program, duration, air temperature, food temperature, humidity, pressure difference, air flow rate, Depending on the drawer location or combination thereof, separately or in coordination. The control can be determined. It can be mechanical, electromechanical, pneumatic, thermal, or electronic, and The invention is not dependent on a specific sensor type or closed-loop control algorithm. Figures 2A and 2B show an application of a food-derived liquid management system. Glass hygienic liquid guiding surface located at the rear and / or side of the cooking chamber (42) (210), oil, water, marinade from cooking surfaces or surrounding seating areas It carries the liquid and condensate to the liquid collection chute (212). 9 Hygienic liquid guiding surface (210) stainless steel, enamel, glass, food grade polymer, ceramic coating or other low surface energy food contact suitable material It can be created with a continuous slope, a stepped slope, grooves, or embossed orientation. It may have lines. The slope of the surface determines the desired flow of liquid in the device's normal operating position. It is selected in such a way that it will flow spontaneously into the collection area. The liquid collection channel (212) is located on one side of the device, on multiple sides or on only one side of the perimeter. It can lie in that section. The groove, preferably shown on the left in the figures, is not necessarily full. It is not environmental. The channel cross-section can be in the shape of a U, V, semi-circle, trapezoid or open channel and It may have cleanable surface transitions. Fluid from the fluid collection chute (212) preferentially collects local fluid located in the posterior region. is given to the collection pocket (214). The local fluid collection pocket (214) receives flows from different directions. a connecting and managing liquid accumulation at the entrance of the food source liquid drainage pathway (216) It is the volume. The pocket volume must accommodate the sudden fluid load and prevent fluid from leaking into the air channels. It can be determined in a way that will prevent this. Foodborne liquid drainage pathway (216), down or out of the local liquid collection pocket (214) It extends straight. The evacuation route can be vertical, inclined, curved, or stepped. The evacuation route Finally, a removable waste liquid container and service cup associated with the lower cleaning drawer of the device. or there may be a collection volume that can be emptied by the user. This collection volume is made of glass. It differs from the cooking chamber (42). Food source liquid separation structure (206), liquid collection and discharge area and food contact It is located between the pre-air recovery zone. The separation structure (206) is a single vertical wall. It is not necessary; one or more walls, trenches, lips, seals, labyrinths, cladding edges or It can be formed from a combination of these. Its main function is to facilitate the passage of food-derived liquid to the fresh air side. To prevent. In Figure 2A, the separation structure (206) is located above the discharge channel and from the liquid guiding surface. (210) It is shown in a position to direct any leaking liquids to the drain side. Thus Oil or water that reaches the separation surface collects in the liquid collection chute instead of accumulating on the clean air side. (212) is directed to the local fluid collection pocket (214) and drainage pathway (216). Liquid discharge path (216); left side air flow tunnel (60), lower thermal air passages, fan (21), heating element (22), liquid with pre-food contact recovery airway and fan suction plenum It is separated in such a way that it will not be in contact with the channel. Where necessary, the channel bottom is separated from the drainage channel. The correct level is raised or a fluid set is used. This ensures that even in the event of a single seal failure, the fluid level remains stable. The likelihood of accessing technical components can be reduced. The separate liquid management system may include removable modules for cleaning purposes. Liquid collection At least part of the chute (212), local collection pocket (214) or evacuation route (216) can be removed, It may be washable or accessible via a service hatch. The interior corners have a wide radius, and the surfaces... They can be designed to be uninterrupted and to have limited pockets of accumulation. Figures 3A to 3C show the reversible structure associated with the upper cooking surface. Fixed The surrounding seating and separation frame (220) is a lid-like structure on the top opening of the glass cooking chamber (42). It sits in the following way. The frame (220) transfers the load to the supporting edges of the glass cooking chamber and inverts It holds the reversible central cooking element (222) in the working position. The fixed perimeter seating and separation frame (220) is relatively thin and as shown in the figures. It can be low-profile. The frame does not unnecessarily widen the mouth of the glass cooking pot (42). a circumferential seating lip, gasket groove, central element carrier and that will not constrict It may include a liquid catching zone (228). The inner opening of the frame allows for reversible center cooking. It defines the effective cooking area of the element (222). Reversible central cooking element (222) with one of its two sides facing upwards. It can be placed in the frame (220). Element plate, grid, cast part, pressed sheet, composite It can be a cooking surface or a combination of both. The edge structure that fits into the frame has both opposite sides. It provides positional stability in the rotated working direction. The first working face of the liquid trap in Figure 3A (224) is impermeable and at least partially concave. or is concave. The concavity transitions downwards from the edges, forming a wide center or a broad one. It can continue with a flat or gently sloping base in the central region. Thus, the surface contains liquid. It creates a controlled holding volume for foods, sauces, or cooking in their own juices. The first working face (224) does not have to be perfectly bowl-shaped. The surrounding liquid The retaining lip may include a partial pit, segmented pockets, or areas of varying depth. Together, holes made in the surface allow the liquid to pass directly into the glass cooking chamber below (42). It is not arranged in a way that will lead to this. The second working surface of the liquid remover in Figure 3B (226), for dry or low-liquid cooking It is a suitable convex, sloping, grooved, or ribbed geometry. When it is at the bottom in the shapes The convex dry baking geometry forms the upper working surface when inverted. The slopes direct the oil and water from the food outwards to the liquid capture and transfer zone. (228) directs. 11 The second working surface (226) may be impermeable. In an alternative application, only liquid It may include controlled slits or holes leading to the capture and transfer area (228). Such a When permeability is used, the openings do not open directly into the glass cooking chamber (42); the liquid only It is directed to a separate drainage route. Liquid capture and transfer zone (228) is located in the entire fixed perimeter frame (220) or It can only be found in the lateral and posterior sections where the fluid is directed. This region has exactly three hundred and sixty The degree does not have to be environmental. The region, because of the second study (226) the liquid coming from the area. It may include a chute, opening, dropper lip or closed passage to transfer to the collection chute (212). In Figure 3C, the liquid coming out of the second working face of the liquid remover (226), liquid capture and transfer zone (228), fluid collection chute (212), local fluid collection pocket (214) and food source The liquid is transferred through the discharge path (216). This route fills the internal volume of the glass cooking chamber (42). It bypasses the surface. Thus, while dry food is cooking on top, soup, rice, pasta, vegetables, or other food can be cooked underneath. A liquid / watery food can be cooked separately. The seating surface between the frame (220) and the glass cooking chamber (42) protects against steam and liquid. It may include a seal or labyrinth that controls the passage. The seal is for a complete seal. as well as being a regional system that allows controlled steam passage at a specified pressure. It may also have a geometric shape. However, instead of separate drainage for food-derived oil, the liquid underneath... This prevents the food from being contaminated. In Figures 4A to 4C, the second top cooking and exhaust zone selector flap (120) top cooking Reducing or blocking the path of exhaust and clean air before food contact The return electoral district (240) is shown. This electoral district includes upper fresh air separation and fan-heater. It forms a single-lumen common channel opening to the return channel (242) and the external discharge opening (244) and It may have a continuous channel wall or base between the two outlets. Exhaust and clean recirculation selection area (240) third exhaust and clean recirculation There is a proportional selection flap (246). The third flap (246) separates the upper fresh air and fan-heater. the effective passage areas of the return channel (242) and the external discharge opening (244) relative to each other It changes the pivot axis of the third flap (246) and the canal wall, the pivot of the second selective flap (120). By being aligned at the same level as the axis, it can create a compact and seamless selection channel. The third proportional selection flap (246) in the external discharge dominant position in Figure 4A, top clean reduce or close the air separation and fan-heater return duct (242) and the external exhaust opening (244) Keeps open. Air exhaust and clean return discharge outside the device via the selection zone (240). 12 This position is used for high humidity, rapid pressure reduction, odor removal, or program end. It can be used for evacuation. Upper fresh air separation and fan-heater return duct in the intermediate proportional position in Figure 4B (242) The external discharge opening (244) is simultaneously partially open. The flow rate is selected using the third proportional selection. It depends on the angle of the flap (246), the pressure drop of the two passages and the pressure difference inside the device. Positions are achieved with staggered stops, continuous motor movement, or passively depending on flow force. It can be created through balance. The third proportional selection flap (246) in the clean return dominant position in Figure 4C, upper Keeps the clean air separation and fan-heater return duct (242) open or dominant and external exhaust Reduces or closes the opening (244). External discharge according to safety and pressure equalization requirements. The opening may remain partially open with a small effective passage area. This situation is a certain fixed millimeter. It does not depend on the size. Third exhaust and clean return proportional selection flap (246), first left grille and above from the continuation selector flap (106) and from the second upper cooking and exhaust zone selector flap (120) They are functionally different; however, these valves are coordinated mechanically or in terms of control. It can operate. The upper fresh air separation and fan-heater return duct (242) can be used directly or via an intermediate plenum. The fluid is connected to the suction side of the fan (21) and to the heater circuit. The drive is a servo. motor, solenoid, cam, connecting rod, thermal actuator, spring and pressure surface or any of these This can be achieved through a combination of these. Proportional control; internal pressure difference, target flow rate, temperature, relative humidity, cooking The program may depend on at least one of the following: door or drawer position and fan speed. External exhaust. keeping the passage at least partially open, preventing the pressure limit required by the working condition from being exceeded. It can help prevent. Independent mechanical pressure relief element (178), this proportional exhaust It serves a separate safety function from the system. Figure 5 shows an application of an external steam connection. External steam source (236), The steam is connected to the external steam inlet connection (230). The steam passes through the one-way backflow prevention element (232) and The steam is delivered to the device’s existing steam injection channel (72) via the external steam connection arm (234). One-way backflow prevention element (232), from external steam source (236) to the device. allowing the passage of steam, condensate, or cooking liquid from the appliance to an external source. limits. This element is a check valve, duckbill valve, spring-loaded valve, membrane valve, or backflow valve. There may be another limiting unidirectional element. Independent mechanical pressure relief element (178) It differs from the one-way backflow prevention element (232). 13 External steam connection arm (234) can be attached to the steam injection channel (72) at a straight, angled or inclined angle. It can be connected as follows. An angled connection allows the flow to be directed into the existing channel and the connection It can help reduce the backflow of condensate around it. Connection angle, channel Cross-section, number of nozzles, steam pressure and flow rate values; pressure and flow to be determined in relation to device volume. This can be determined during the production engineering phase based on the measurements. The appliance's existing steam system consists of a controlled steam valve (70), a disc flap inside the valve (175), and an existing steam inlet line (176), steam injection channel (72), steam discharge path (71) and independent It may include a mechanical pressure relief element (178). External steam inlet can replace this system. It is not mandatory; it can operate independently of the internal system, as an alternative or complementary function. Steam from an external source, combined with forced hot air, is used during cooking. increasing the humidity of the environment, performing steam-assisted or hybrid cooking, or food contact It can be used to moisten surfaces and soften residues before cleaning. Cleaning This support is an optional feature and is not a mandatory part of the main cooking function. The precise outlet geometry where external steam is delivered to the cooking zone is shown in the figures. The number of holes in the steam injection channel (72) that open into the cooking volume is not limited. Diameter, distribution direction, and sensor placement; homogeneity, condensation, and pressure test results This can be determined. Thus, the external connection topology of the invention is preserved while production engineering. The details can be adapted to different device sizes. Condensate formed during steam use, hygienic liquid directing surface (210), liquid separate liquid through collection chute (212), local liquid collection pocket (214) and discharge path (216) It can be transferred to the collection volume. The condensate is then channeled through an air recovery path or fan before contact with food. Entry into the heating technical section is restricted by the separation structure (206). The device's control unit consists of the first left grid and the upward continuing selector flap (106), the second upper cooking and exhaust zone selector flap (120), exhaust and clean return selector zone (240) third proportional selection valve (246), food source liquid management scheme and external steam It can manage its inputs in a coordinated manner within the same program. For example, in the use of the left grid, the first flap (106), second flap (120) in top cooking, fresh air recovery or external exhaust The second and third flaps (120, 246) can be brought to the appropriate positions. In a safety application, opening the drawer reduces the fan speed and the heater's flow rate. to close the external steam inlet and cut off the external discharge opening (244) at least partially This can cause it to open. The liquid collection volume fill sensor detects a blockage in the drain path, or... It may include a leakage sensor. These elements are optional and not required for the basic invention. 14 Food contact parts are made of materials resistant to heat and cleaning chemicals. can be manufactured. Glass cooking chamber (42) made of borosilicate glass; reversible center cooking element (222) made of cast aluminum, stainless steel, coated steel or ceramic; liquid path The parts can be made of stainless steel or food-grade polymer. Material selection depends on food contact. This is done according to the regulations and the target operating temperature. Seals and separators withstand repeated drawer movement, thermal expansion, and washing. It can be arranged to withstand airborne recovery before food contact during serving. Access can be provided via a separate hatch from the post-food return path. This separation ensures maintenance. It helps staff handle clean and dirty areas using different procedures. The technical impact of the invention is not limited to energy recovery. The air coming from the fan and heater, Food contact exhaust and clean return via first and second selective flaps (106, 120) The return can be directed to the electoral district (240); the third proportional electoral flap (246) can direct this air above. to the fresh air separation and fan-heater return duct (242), external exhaust opening (244) or both It redirects. A separate liquid pathway prevents food-derived liquid from being transported to the clean return cycle; The reversible upper cooking element removes oil without contaminating the liquid food underneath. In an application, all subsystems are located on the same device. The preferences shown in the figures. In the three-stage air cycle, the first left grille and the upward continuing selector flap (106) It selects the air between the left grill section and the upward continuing channel; upper cooking and exhaust zone. The selector flap (120) directs air to the upper cooking zone or to the exhaust and clean return selector zone. (240) directs; exhaust and clean return proportional selection damper (246) directs the air to the fan-heater Select or ratio between return channel (242) and external discharge opening (244). Left grid branch In more general applications where it is not present, the feed path goes directly to the upper cooking and exhaust zone. It can be connected to the selector flap (120). Reversible cooking element and external steam inlet, technical They can be used with this air management system, to the extent that they are compatible. HOW THE INVENTION WAS APPLIED TO INDUSTRY The invention includes a drawer-type air fryer, a combination cooker, a steam hot air appliance, and a countertop appliance. It can be applied in mini oven or multi-functional kitchen appliance production lines. The main body is air-conditioned. channels, flaps, perimeter frame, reversible cooking element and liquid drainage parts; sheet metal. molding, plastic injection, die casting, glass forming, extrusion, welding, They can be manufactured using adhesive and gasket assembly methods. The left side airflow tunnel of the airflow from the fan (21) and heating element (22) in production. (60), lower heat transfer elements (52), right rise and distribution structure (62), first and second selector flaps (106, 120), exhaust and clean return selection zone (240) and third selector flap (246) It is confirmed that it follows the planned route throughout. Upper fresh air separation and fan-heater return. functional separation of the canal (242) from the post-food internal circulation and the external discharge opening (244) This can be checked with pressure, flow rate, and leakage tests. Then, with fluid guiding surfaces. The separation structure prevents liquid from passing through to clean air and technical sections, preventing slope, overflow and splashing. This can be confirmed through experiments. In products with external steam connections, a one-way backflow prevention element is required for the connection. leak tightness, operating pressure, condensate behavior, and independent pressure relief element separately. This can be verified. The details of steam distribution to the cooking zone depend on the appliance volume, target humidity, and food. It can be experimentally adapted according to their programs. Therefore, the invention can be mass-produced in different ways. It is applicable to various capacities and different levels of control.
Claims
16 REQUESTS 1. At least one fan (21), at least one heating element (22), at least one cooking surface suitable for food handling an upper food contact cooking zone containing and associated with that cooking zone It is a drawer-type hybrid cooking appliance featuring a forced airflow system; its characteristic is a fan. (21) and the air flow from the heating element (22) through the upper food contact cooking zone at least one feed that transmits to the selector flap (120) of the upper cooking and exhaust zone located first. way; upper cooking and exhaust zone selector flap (120), air in a working position will direct the current to the upper food contact cooking zone and another study by reducing or closing the upper cooking path in that position, which has not yet come into contact with food. to direct the airflow to the exhaust and clean return selection zone (240) arrangement of; exhaust and clean air return selection zone (240), upper clean air separation and the fan-heater return duct (242) and the external discharge opening (244) are connected to the fluid; the proportional electoral flap of exhaust and clean air in the electoral district in question (246), upper fresh air separation and fan-heater return duct (242) and external exhaust opening (244) arrangement of the effective transition areas in such a way as to change them relative to each other; top cleaning air separation and fan-heater return channel (242), air flow to upper food contact cooking without passing through the food zone and the internal circulation path after food, to the suction side of the fan (21), to the fan-heater inlet area or to a return volume connected with them fluid transmission; in the food contact cooking area and / or on the cooking surface suitable for food transport at least one food-borne liquid management scheme that receives the resulting food-borne liquid; and food Welded liquid management system with upper clean air separation and fan-heater return duct (242) between them, at least one separation that prevents food-derived liquid from passing into the clean return channel. its structure (206) is that it contains.
2. Cooking appliance according to claim 1, featuring upper fresh air separation and fan-heater rotation. The return volume to which the channel (242) is connected is suction according to the flow direction of the fan (21). having an air intake, mixing and / or balancing zone on its side; and the word The subject of the channel (242) is the air that has come into contact with food through the fan-heater post flow manifold (23) It is the separation of the post-food internal circulation pathway from the food that recirculates through it.
3. Cooking appliance according to claim 1, its feature is that the supply path is from the fan (21) and heating element. (22) directs the outgoing airflow down the left side airflow tunnel (60) to the bottom thermal and cleaning between the lower heat transfer elements (52) in the module (90) and the right rise and moving upwards from the distribution structure (62); right up and in the distribution structure (62) 17 A study of the first left grid and the upward continuing selector flap (106) In one position, the airflow is to the left grille section, and in another operating position, it is upwards. It is the redirection from the continuation channel to the upper cooking and exhaust zone selector flap (120).
4. Cooking appliance according to claim 1, featuring top fresh air separation and fan-heater rotation. external discharge opening of the channel (242), exhaust and clean return selection zone (240) (244) is connected to a common input volume from the said constituency. then separate from the external discharge opening (244) in the next flow direction and the top food contact cooking air passed through the region is recirculated through the fan-heater post flow manifold (23). a clean return arm independent of the post-food circulation pathway It is the creation of.
5. The cooking appliance according to claim 1 has the following feature: top cooking in operating mode and top cooking and The exhaust zone selector flap (120) directs the airflow to the upper food contact cooking zone. The direction of the air valve (120) in the case of clean return operation; to direct its current to the exhaust and clean return selection zone (240) and to direct the exhaust and clean return return proportional selection flap (246) upper fresh air separation and fan-heater return duct (242) making it dominant; in the case of external discharge operation, the air of the flap (120) giving the flow to the constituency (240) and the proportional election flap (246) external discharge its openness (244) makes it dominant.
6. According to Claim 1, the cooking appliance's feature is a food-derived liquid handling system; food At least one guiding surface that directs the source fluid in a specific direction, the area has at least one collection chute or collection zone, from that collection zone at least one drainage channel for removing liquid and at least one channel for accepting food-derived liquid. It includes collection volume.
7. According to claim 6, it is a cooking appliance and its feature is a liquid handling system for food-derived liquids. parts carrying; food contact recovery air duct, fan and heater from the technical section containing the element and the air before food contact to said technical section from airlines carrying food-derived liquids to those airlines or technical The reason is that it is separated in a way that prevents him from moving on to the next level.
8. A cooking appliance according to claim 7, characterized by its upper cooking surface that carries food. the removed food-derived liquid is located beneath the upper cooking surface and before reaching a separate cooking chamber suitable for cooking liquid or watery foods 18 Foodborne liquid management captured in an environmental and / or local collection area. It is the transfer of the system to a regular system.
9. According to claim 8, it is a cooking appliance and its characteristic feature is that the cooking surface carrying the food is circumferential. A reversible seat held in the working position on the seating and separating frame. It is created by the cooking element.
10. Cooking appliance according to claim 9, characterized by having a reversible cooking element on the first the working surface, allowing food-borne liquid to move away from the food-carrying area Impermeable and at least partially concave, hollowed out and / or in a way that will restrict access. It has a surface geometry that includes a peripheral fluid retention zone.
11. Cooking appliance according to claim 10, characterized by having a second reversible cooking element. The working surface, the environmental and / or local transport of food-derived liquid from the food-carrying area a sloping, convex, grooved and / or permeable surface that directs water to the collection area having its geometry; and the liquid in question in the liquid cooking chamber located below It is the transfer of food-derived liquids to a management system without entering the system.
12. Cooking appliance according to claim 1, and its feature is the exhaust and clean return selection zone. (240), upper fresh air separation and fan-heater return duct (242) to the external exhaust opening (244) forming a single lumen common channel between the two exits of the said channel; It must have an uninterrupted duct wall or bottom; and provide exhaust and clean return. The pivot axis of the proportional selection flap (246) upper cooking and exhaust zone selector The alignment of the flap (120) with the pivot axis is the same level.
13. Cooking appliance according to claim 12, its feature is proportional selection of exhaust and clean recirculation. by reducing the damper (246); upper fresh air separation and fan-heater return duct (242) or by closing the external discharge opening (244) it keeps the external discharge opening open to an external discharge dominant position; channel (242) and an intermediate position where the opening (244) is kept partially open simultaneously; and the channel (242) while keeping the external discharge opening (244) open, it creates a A clean return is when the dominant position is achieved.
14. It is a cooking appliance according to claim 13, and its characteristic is that the appliance has a right-hand riser and distribution structure. (62) the first one that directs the airflow to the left grille section or to the upward continuation channel It also includes the left grid and the upward continuing selector flap (106); and the first one in question Selector flap (106), upper cooking and exhaust zone selector flap (120) with exhaust and clean the pressure difference inside the device of at least one of the return proportional selection valves (246), 19 air flow rate, target flow rate, temperature, humidity, cooking program and / or related factors by a mechanical or electronic control unit depending on a few operating conditions the external discharge opening to be moved and, if required by the working conditions, to be opened. (244) is to keep it at least partially open.
15. A cooking appliance according to claim 7, characterized by the use of steam supplied from an external steam source. a separate inlet connection and at least one unidirectional backflow prevention system to limit reverse flow a steam transfer element that directs steam to the food contact cooking zone of the appliance It includes an external steam inlet system that allows steam to be directed into the path; and steam Condensate formed as a result of its use is recovered before food contact and transported to the air. It is suitable for transferring food-derived liquids to a liquid management system without requiring any further processing.
16. At least one fan (21), at least one heating element (22), a cooking surface suitable for food handling Includes upper food contact cooking zone, upper fresh air separation and fan-heater return duct. (242) and a drawer-type hybrid cooking system containing a separate food-source liquid management system. The method of operating the device is characterized by the output of the fan (21) and the heating element (22). air flow down the left side air flow tunnel (60) to the lower heat transfer elements (52) and upward movement from the right rise and distribution structure (62); air its flow continues to the left grid section or upwards via the first selector flap (106). redirection to the channel; airflow in the upward continuation channel to the second selective flap (120) to the upper food contact cooking zone or before it comes into contact with food Directing exhaust and clean return to the electoral district (240); to the electoral district (240) The upper fresh air separation is via the third proportional selection damper (246) of the incoming air stream. and to the fan-heater return duct (242), external discharge opening (244) or both directing the air supplied to the upper fresh air separation and fan-heater return duct (242) without passing through the upper food contact cooking zone and the post-food internal circulation pathway return transmission to the fan heater; and in the food contact cooking zone and / or cooking food-derived liquid formed on the surface into the upper clean air separation channel (242) This involves steps to place food-derived liquids under a separate management scheme without transferring them.
17. The method according to claim 16 is characterized by the separate use of steam supplied from an external steam source. The device's vapor is transmitted through an inlet connection and a one-way backflow prevention element. The transfer of steam through the conveyor; during cooking with forced hot air increasing the moisture content in the cooking environment and / or steam-assisted or hybrid cooking its use for the purpose of providing; and the condensate formed as a result of said use food contact recovery before airway ingestion of foodborne liquids It involves the steps to transfer it to the new system.