ELECTRIC TANDOOR WITH GLASS PARTITION AND STEAM VENT FEATURE

Abstract

The invention is in the field of electric cooking appliances and relates in particular to an electric tandoor structure that allows observation of the cooking process from the outside and the release of steam generated during cooking, and its feature is that it has at least one glass partition (8) which allows observation of the cooking status of the product inside the cooking volume from the outside without opening the tandoor and at least one release hole (8.1) created on the glass partition (8) to allow the release of steam generated during cooking from the cooking volume to the outside environment.

Description

1 TARIFF ELECTRIC TANDOOR WITH GLASS PARTITION AND STEAM VENT FEATURE Technological Field: 5 The invention is in the technical field of electric cooking appliances, and specifically concerns the cooking process. being observed from the outside and the steam generated during cooking being released This relates to the electric tandoor structure that provides this. State of the Art: Electric tandoors are a way to cook traditional tandoor dishes using electrical energy. These are cooking appliances that utilize heating elements. Generally, cooking volume in appliances is 15, which converts electrical energy into heat energy. resistors or similar heating elements, a carrier or cooking surface in which the product is placed It has a surface and control elements that manage the operation of the device. Electrical The main goal in tandoor ovens is to achieve sufficient and as balanced a cooking volume as possible. The goal is to create a specific temperature to cook food products to the desired level. One of the major problems encountered in known electric tandoor ovens is the cooking process. This involves the user monitoring the status of the product. The user checks if the product is satisfactory. whether it's cooked to the desired level, whether the desired browning has occurred on the surface or from time to time to determine which stage of the cooking process is in It may be necessary to increase the cooking volume. Especially if the product is visually 25 When there is no structure that allows for control, the cooking process cannot be controlled. It largely depends on opening the device and directly inspecting the product. Frequently opening the cooking volume to control the temperature allows hot air to escape from inside the appliance. This causes the temperature to rise to the outside environment. This situation causes a sudden temperature increase of 30 in the cooking volume. this causes drops in temperature and disrupts the thermal balance created within the device. and can lead to interruptions in the cooking process. The heat lost 2 heating elements need to operate again or for a longer period of time for their regeneration. This may be necessary, thus increasing energy consumption and cooking time. It can extend. In addition, continuous temperature variation, especially homogeneous and achieving the desired cooking quality in products that require controlled cooking. can make things more difficult. 5 Another problem encountered in known structures is during the cooking of food products. This is the accumulation of water vapor within the cooking space. Food products... As a result of the evaporation of the water within it due to the effect of heat, it becomes a closed or large In enclosed cooking spaces, the amount of moisture and steam can increase. Steam can reach 10... If adequate drainage is not possible, the internal environmental conditions of the cooking volume It can vary and the desired temperature, humidity and pressure balance for the cooking process It can become more difficult to protect them. Excess steam inside the cooking chamber also negatively affects the surface properties of the product. It can have an effect, especially when redness, drying, or crispy surface formation is desired. High moisture levels in the products prevent the product from achieving the expected physical properties. This can make things more difficult. In addition, controlling the amount of steam in the cooking environment... This inability to do so results in the same type of product yielding different results in different cooking cycles. and leads to a decrease in the predictability of cooking performance from the user's perspective. 20 It is possible. The accumulation of steam in a closed cooking chamber also leads to changes in internal pressure. It can open. This allows hot air and steam generated during cooking to escape. If a suitable relief area is not available, the pressure and temperature inside the volume will be 25. Conditions can change constantly. This situation makes it difficult to maintain consistent cooking conditions. This makes it difficult to control and also leads to unwanted steam accumulation inside the device. This can cause problems. Therefore, the steam generated during cooking should be directed outside in a controlled manner. Solutions are needed that enable its transfer to the environment. In conclusion, with the current technique, the cooking status of the product can be monitored without switching on the device. inability to do so, heat generated due to opening procedures carried out for control purposes 3 steam loss, insufficient release of steam generated in the cooking area, steam Temperature, humidity, and pressure changes due to accumulation are observed on transparent observation surfaces. condensation that may occur and problems that may arise during reaching the cooking volume Problems such as difficulties in use are observed. Therefore, cooking 5 that allow the process to be observed from the outside during cooking By releasing steam in a controlled manner, it contributes to maintaining more stable cooking conditions. improved electric tandoor structures that provide and offer easy access to the user It is needed. Description of the invention: 10 The main purpose of the invention is to make the cooking process in electric ovens more user-friendly. easy monitoring and controlled release of steam generated during cooking to the outside environment. to allow for evacuation and more stable cooking conditions inside the tandoor An improved electric tandoor structure has emerged that enables its continued operation in this way. The purpose is to place it in traditional ovens to check the doneness of the product. The tandoor may need to be opened, allowing the hot air in the cooking chamber to escape. This can cause it to come out, lead to sudden temperature changes, and interrupt the cooking process. This is possible. In addition, the steam produced during cooking can circulate in the tandoor oven. its accumulation inside causes undesirable changes in the indoor temperature and pressure, and 20 This can negatively affect the cooking conditions of the product. The invention and the word... The goal is to resolve problems and to create a more controlled, stable, and user-monitored system. The aim is to ensure a sustainable cooking process. Explanation of the Figures: 25 The invention will be described by referring to the attached figures, so that the features of the invention can be explained. It will be understood and appreciated more clearly, but the purpose of this invention is this obvious It is not about limiting it with regulations. On the contrary, the invention is defined by the accompanying claims. all alternatives, modifications and 30 that can be included within the defined area The aim is to cover their equivalences. The details shown are only for the present invention. It is shown to illustrate the preferred arrangements and both the methods 4 shaping, as well as the most useful and conceptual features of the invention's rules and principles It should be understood that these drawings are presented to provide an easily understandable definition. In these drawings; Figure 1 shows a general perspective view of the tandoor system, which is the subject of the invention. Figure 2 shows a perspective view of the interior of the system that is the subject of the invention. 5 Figure 3 is a perspective view of the upper body. Illustrations that will help understand this invention are shown in the attached image. They are numbered and their names are given below. Explanation of References: 1. Lower tandoor body 2. Upper tandoor body 3. Control unit 15 4. Handle 5. Resistance 6. Baking tray 7. Hinge 8. Glass partition 20 8.1. Drainage hole Detailed Description of the Invention: The terminology used here is intended solely to describe specific applications. 25 and does not limit the scope of the invention. Used here The term "and / or" refers to any of the items listed as related. It includes one and all combinations thereof. Also, the singular "one" used here, "one" The terms "number" and "specified" are used in their plural forms unless the context explicitly indicates otherwise. It is designed to include singular forms such as these. Furthermore, the 30 used in this specification... The terms "includes" and / or "contains" refer to the specified features, steps, processes, It indicates the presence of elements and / or components, but one or more other features, steps, processes, elements, components and / or groups thereof It will be understood that this does not exclude its existence or addition. Unless otherwise noted, all terms used herein (including technical and scientific terms), 5 in the sense that a person with general knowledge in the field to which this invention belongs would usually understand it. They have the same meaning. Furthermore, as defined in commonly used dictionaries... The terms will have a meaning consistent with the context of the relevant field and this explanation. it should be interpreted as idealized unless otherwise explicitly defined here. or it will be understood that it will not be interpreted in an overly formal sense. The description of the invention will reveal a series of techniques and steps involved. These are: Each of them provides benefits individually, and at the same time, one or more of them can be used together. In some cases, all of the other techniques described may be used in combination. Accordingly, To ensure clarity, each step in the disclosure of the invention should be presented as accurately as possible. All combinations will be avoided by unnecessarily repeating them. With this 15 Together, the specification and claims, such combinations fully constitute an invention and claims. It should be read with the understanding that it falls within its scope. The invention is an electric device that enables the cooking of food products using electrical energy. It is related to the tandoor. The subject of the invention is an electric tandoor; basically a lower tandoor body (1), 20 an upper tandoor which together with the lower tandoor body (1) forms the cooking volume body (2), at least one which enables the control of the working functions of the tandoor. The control unit (3) enables the user to open and close the upper tandoor body (2). at least one handle (4) that facilitates the conversion of electrical energy into heat energy at least one resistance (5) which ensures that the required temperature for the cooking process is obtained, 25 at least one baking tray (6) on which the products to be cooked are placed, the lower tandoor body (1) at least one that enables the upper tandoor body (2) to be connected to each other in a movable way. The hinge (7) allows the cooking process inside the tandoor to be observed from the outside. providing at least one glass partition (8) and created on the said glass partition (8) It includes at least one vent hole (8.1). 30 6 The subject of the invention is the lower tandoor body (1) of the electric tandoor, which constitutes the lower part of the tandoor. and the supporting part of the structure where the cooking process takes place It is formed by the upper tandoor body (2) on top of the lower tandoor body (1). The product is positioned and closed together with the lower tandoor body (1). It creates an internal volume in which it is cooked. 5 The lower tandoor body (1) and the upper tandoor body (2) are connected by at least one hinge (7). They are connected to each other in a movable way. In this way, the upper tandoor body (2), the lower tandoor It can move in an opening and closing manner according to its body (1). Upper tandoor With the opening of its body (2), the user can enter the cooking tray (6) and the inside of the tandoor 10 It is accessible, but when closed, it is closed or partially closed, which is necessary for the cooking process. Cooking volume is created. The upper tandoor body (2) can be moved easily and safely by the user. In order to be able to use it, there must be at least one handle on the upper tandoor body (2) 15 (4) is located. The handle (4) allows the user to hold the upper tandoor body (2) directly against the hot It helps to open and close it without touching the surfaces. Within the scope of the invention, the heat required for the cooking process is provided by at least one resistance (5). is provided. The resistor (5) converts electrical energy into heat energy and 20 This ensures that the interior of the tandoor reaches the necessary temperature for the cooking process. Checking the working conditions of the tandoor and / or the operation of the resistance (5). For this purpose, there is at least one control unit (3). Through the control unit (3) Operation, stopping, and / or cooking process of the tandoor oven. It is possible to control the parameters. 25 At least one is needed to position the food items to be cooked inside the tandoor oven. There is a baking tray (6). The baking tray (6) is powered by the resistance (5). cooking the food products on it by utilizing the heat generated. It is positioned within the interior of the tandoor in such a way as to provide 30 7 One of the main technical features of the invention is that at least one glass pane is located on the electric oven. It is a compartment (8). The glass compartment (8) allows the user to see the interior volume of the tandoor and what is being cooked. This allows the product to be observed from the outside without needing to open the oven. Thus, the upper tandoor body (2) is continuously opened during the cooking process The need to close the lid is reduced, and the user can see the color, appearance, and / or 5 of the cooked product. You can monitor the cooking status through the glass partition (8). Glass partition (8) This allows the cooking process to be observed, preventing the tandoor from being opened unnecessarily. It also helps to reduce heat loss that may occur as a result. Because the user can check the cooking status of the product without opening the cooking volume. Limiting temperature variations inside the tandoor and ensuring more even cooking. 10 It is possible to protect the environment. Another essential technical feature of the invention is that at least one is created on the glass partition (8) It is a drain hole (8.1). During the cooking process, food products and the contents of the tandoor can escape. Water vapor can be generated due to humidity. The drain hole in question is 15. (8.1), controlled release of steam generated during cooking from the inner volume of the tandoor to the outside environment. It allows for evacuation in this way. The tandoor can be evacuated via the evacuation hole (8.1). The aim is to prevent excessive steam buildup inside. Thus, cooking This contributes to maintaining more stable temperature and pressure conditions within the volume. and maintaining optimum cooking conditions inside the tandoor 20 This is made easier. At the same time, the drain hole (8.1) prevents the food that occurs during cooking. by reducing the condensation of the incoming vapor on the inner surface of the glass partition (8) This contributes to ensuring that visual monitoring carried out through this method can be conducted in a more effective manner. It can provide. In this context, the glass partition (8) and the drain hole (8.1) on the glass partition (8) By working together, on the one hand, the user can monitor the cooked product from the outside, On the other hand, the steam generated during cooking is released from inside the tandoor. This allows the electric tandoor to be turned on during the cooking process. The need is reduced, indoor environmental conditions are kept more stable, and the user's cooking time is 30 This allows for increased control over the process. 8 In a preferred application of the invention, the glass partition (8) is placed on the upper tandoor body (2). It is located. The drain hole (8.1) is on the glass partition (8), in the tandoor. in a way that allows the vapor generated inside to escape to the outside environment The position and dimensions of the glass partition (8) are determined by the user during cooking. At least part of the product on the tray (6) is visible from the outside 5 It can be determined in a way that allows it to be seen. The product to be cooked during the use of the electric tandoor, the subject of the invention, is the cooking tray (6) It is placed on top and the upper tandoor body (2) moves around the hinge (7) It is closed onto the lower tandoor body (1) by being closed. Control unit (3) 10 As a result of operating the resistance (5) via this means, the inner volume of the tandoor is heated and The product is being cooked. During the cooking process, the user is positioned inside a glass partition. (8) can observe the cooking status of the product. During cooking At least some of the steam produced is expelled through the vent (8.1) of the tandoor. It is discharged from the internal volume to the external environment. 15 After the cooking process is complete, the operation of the heating element (5) is controlled by the control unit. (3) is terminated and the upper tandoor is reached by the user's handgrip (4) It can be opened by moving its body (2) around the hinge (7). Thus, cooking Access to the tray (6) and the cooked product is provided. 20 The invention is not limited to the application methods described above, but also includes the fundamental technical aspects of the invention. in different sizes, geometric structures and layouts, provided that their characteristics are preserved realizable. 30

Claims

9 REQUESTS 1- The invention relates to a system for cooking food products using electrical energy. electric tandoor; a lower tandoor body (1), with the said lower tandoor body (1) an upper tandoor body (2) which together form a cooking volume, the operation of the tandoor 5 at least one control unit (3) that controls the conversion of electrical energy into heat energy at least one heating element (5) that provides the necessary heat for the cooking process and the products to be cooked It is an electric tandoor with at least one baking tray (6) in which it is positioned, and its feature is; Its characteristic is;  The cooking status of the product inside the cooking volume is checked without opening the tandoor for 10 minutes. at least one glass partition (8) that allows observation from the outside and  the steam generated during cooking is released from the cooking area to the outside environment. The en created on the glass partition (8) in question will enable it to be made It is characterized by having only a few drainage holes (8.1).

2. It is an electric tandoor conforming to Claim 1, and its features are; the lower tandoor body (1) and the upper tandoor. the most that enables the body (2) to move in an opening-closing manner relative to each other It contains a small hinge (7).

3. An electric tandoor conforming to Request 1 or 2, the feature of which is; the upper tandoor body (2) 20 It must contain at least one handle (4) that allows it to be opened and closed by the user. 30

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