A cooking device with an innovative cooking feature

Abstract

The invention relates to a cooking device (1) comprising at least one cooking plate (10) for enabling the cooking of food. The novelty of the invention lies in that the cooking plate (10) comprises at least one cooking surface (11 ) made of a glass-ceramic based material on the side facing the food, at least one heating element (14) made of a carbon-based material positioned adjacent to the cooking surface (11), at least one electrode (16) placed on at least one end of the heating element (14) to allow electrical conduction, and at least one insulation layer (15) placed on the side of the heating element (14) facing the base, and a control system capable of generating uninterrupted heat according to the required amount.

Description

[0001] A COOKING DEVICE WITH AN INNOVATIVE COOKING FEATURE

[0002] TECHNICAL FIELD

[0003] The invention relates to a cooking device comprising at least one cooking plate for enabling the cooking of food.

[0004] PRIOR ART

[0005] Cooking devices are among the essential kitchen equipment that enable cooking of food at specific temperatures. Conventional cooking devices generally operate using electric or gas systems. In these devices, heating elements are integrated into a metal surface or a wire resistor, and heat is generated through electrical energy or fuel. Cooking surfaces are generally made of steel, cast iron, or ceramic materials and are designed in accordance with different types of cooking. While cooking devices meet daily kitchen needs, they offer varying levels of performance in terms of temperature control and energy efficiency.

[0006] The known application No. CA3010966C in the literature relates to a cooking device and a method concerning temperature limitation control intended to prevent the ignition of frying oil. The objective of the invention is to maintain the temperature of the cooking oil below the flash point in cooking devices, thereby ensuring safe cooking while preserving the desired cooking performance. The structure subject to the invention focuses on the function of providing temperature limitation control in cooking apparatuses to prevent oil ignition during the cooking process. In order to maintain the temperature of the heating elements located beneath the glass surface below the ignition point of the oil while preserving the desired cooking performance, a temperature sensor and a control unit are used. In this way, the temperature of the glass surface can be continuously monitored, and it is stated that the power of the heating element can be adjusted according to specific upper and lower temperature limits. As the temperature of the cooking oil approaches critical levels, the control unit reduces the heating power, therebypreventing the oil from exceeding the flash point. It is stated that the invention is designed to keep the cooking oil temperature below the flash point, which is generally between 360-400 °C, while also maintaining the desired cooking performance.

[0007] Various technical problems are encountered in conventional cooking devices. Among these devices, those that provide heating by electricity generally use wire resistors. In such heating systems, there is a gap between the cooking surface and the heating elements, and this gap prevents the heat from reaching the cooking surface, resulting in an increase in the heating time and causing energy loss.

[0008] Furthermore, since it is not possible to cover the entire cooking surface with a resistor, the resistor regions located beneath the cooking surface become overheated compared to the other empty regions, resulting in an uneven heat distribution on the surface and causing the product to cook unevenly. Although in some designs, the spacing of the resistors is considered in an attempt to eliminate regional heating imbalances, heat fluctuations still occur due to the on-off control of the temperature control systems, and as the system repeatedly switches on and off, inlet and outlet temperatures vary, making it impossible to maintain a stable temperature.

[0009] Heater resistors, although low in cost, require replacement at certain intervals, making part replacement time-consuming and limiting usability.

[0010] BRIEF DESCRIPTION OF THE INVENTION

[0011] The present invention relates to a cooking device comprising an electric cooking plate, intended to eliminate the above-mentioned disadvantages and to provide new advantages to the relevant technical field.

[0012] An object of the invention is to provide a cooking device that offers a more efficient cooking experience by reducing the high energy consumption frequently encountered in conventional cooking devices.Another object of the invention is to provide a cooking device that enables uniform cooking of food at every point by ensuring a homogeneous temperature distribution on the surface throughout the cooking process.

[0013] Another object of the invention is to provide a cooking device that offers an easily cleanable and hygienic cooking surface by using glass-ceramic as the cooking surface.

[0014] In order to achieve all the objectives mentioned above and those that will emerge from the detailed description below, the present invention is a cooking device comprising at least one cooking plate for enabling the cooking of food. Accordingly, its novelty lies in that the cooking plate comprises at least one cooking surface made of a glass-ceramic based material on the side facing the food, at least one heating element made of a carbon-based material positioned in an integrated manner with the cooking surface, at least one electrode placed on at least one end of the heating element to allow electrical conduction, and at least one insulation layer placed on the side of the heating element facing the base.

[0015] A feature of a possible embodiment of the invention is that the heating element is integrated with the cooking surface by means of spraying. Thus, no gap remains between the heating element and the cooking surface, accelerating heat transfer and increasing cooking efficiency.

[0016] A feature of another possible embodiment of the invention is that the heating element contains high-purity carbon. Thus, high thermal conductivity is achieved, and a homogeneous temperature distribution is obtained on the surface.

[0017] A feature of another possible embodiment of the invention is that the heating element has a thickness of 0.3 mm to 1.5 mm. Thus, the heating element adapts to the overall structure of the cooking device and enhances energy efficiency by providing optimal electrical resistance.

[0018] A feature of another possible embodiment of the invention is that the electrical resistance of the carbon heating element is in the range of 0.8-6 Q. Thus, theheating element operates with low energy consumption and reaches the desired cooking temperature quickly.

[0019] A feature of another possible embodiment of the invention is that the electrode is placed at both ends of the heating element and is made of copper with 99.98% purity. Thus, the electric current is transferred to the heating element without conductivity loss, and the efficiency of the device is increased.

[0020] A feature of another possible embodiment of the invention is that the electrode has a thickness of 0.025 mm to 0.5 mm and a width of 10 mm to 20 mm. Thus, the electrodes both optimize energy transmission and preserve the lightweight and compact design of the device.

[0021] A feature of another possible embodiment of the invention is that the insulation layer is made of needled glass fiber material. Thus, the device gains resistance to high temperatures and energy losses are minimized.

[0022] A feature of another possible embodiment of the invention is that the thermal conductivity of the insulation layer is in the range of 0.037-0.071 W / mK. Thus, the insulation layer prevents heat from transferring to the lower surfaces, thereby increasing the energy efficiency of the device and ensuring user safety.

[0023] A feature of another possible embodiment of the invention is that at least one silicone sealant is included between the glass-ceramic cooking surface and the insulation layer. Thus, a strong connection is established between the layers, preserving the structural integrity of the device and ensuring long-term use.

[0024] A feature of another possible embodiment of the invention is that the side of the cooking surface facing the food is manufactured in a flat form, while the side facing the heating element is manufactured in a textured form to enhance heat transfer. Thus, the cooking surface becomes easy to clean, and a homogeneous heat distribution is achieved, thereby improving cooking performance.

[0025] BRIEF DESCRIPTION OF THE DRAWINGSFigure 1 presents a representative perspective view of the cooking device according to the invention.

[0026] Figure 2 presents a representative perspective view of the cooking plate included in the cooking device according to the invention.

[0027] Figure 3 presents a representative top sectional view of the cooking plate included in the cooking device according to the invention.

[0028] Figure 4 presents a representative side and partial sectional view of the cooking plate included in the cooking device according to the invention.

[0029] DETAILED DESCRIPTION OF THE INVENTION

[0030] In this detailed description, the subject matter of the invention is explained by way of examples that are solely intended to facilitate a better understanding of the invention and shall not have any limiting effect.

[0031] A representative perspective view of the cooking device (1) according to the invention is presented in Figure 1. Accordingly, the cooking device (1) of the invention has a structure developed to ensure uniform and rapid cooking of food. The food mentioned in the invention may, in the preferred embodiment, be hamburger patties, traditional meatballs, snack food elements, etc. The cooking device (1) comprises at least one glass-ceramic cooking plate (10) to enable the cooking of food. This cooking plate (10) is configured to enhance cooking performance by distributing the surface temperature uniformly.

[0032] Representative views of the cooking plate (10) included in the cooking device (1) according to the invention are presented in Figures 2 and 3. Accordingly, the cooking plate (10), which is one of the main components of the cooking device (1), has a layered structure. The cooking plate (10) comprises, respectively, at least one cooking surface (11), at least one heating element (14), and at least one insulation layer (15). The cooking surface (11) is the part of the cooking plate (10)closest to the food. In the preferred embodiment of the invention, the cooking surface (11) is made of a glass-ceramic based material and has high thermal resistance. The surface of the cooking plate (10) facing the food is manufactured in a flat form (12), while the other surface facing the heating element (14) is manufactured, at least partially, in a textured form (13) in order to improve heat transfer performance. The textured form (13) enables the heat to be radiated more effectively during cooking, thereby ensuring a homogeneous temperature distribution on the surface. The glass-ceramic material is resistant to high temperatures and has an inert structure against chemical reactions. Furthermore, due to the smooth form on the side of the cooking surface (11) facing the food, contaminants such as oil and food residues adhere to the surface with difficulty, allowing for easy cleaning and maintaining a hygienic structure.

[0033] A representative side and partial sectional view of the cooking plate of the cooking device (1) according to the invention is presented in Figure 4. Accordingly, the distinguishing innovative feature of the cooking device (1) is the heating element (14) it comprises. The heating element (14) is essentially manufactured from a carbon-based graphite material. The heating element (14) can be manufactured using high-purity carbon material. This heating element (14) is applied to the cooking surface (11), which is made of glass-ceramic material, by means of a spraying method, forming a layer with a thickness of 0.3 mm to 1.5 mm. In this way, a conductive structure is obtained on the cooking plate (10) to generate electrical resistance. The superior thermal conductivity properties of carbon provide a uniform temperature distribution across the entire surface. As the heating element (14) is directly integrated into the glass-ceramic surface, heat loss is minimized and energy efficiency is significantly increased.

[0034] For the electrical connection required for the operation of the heating element (14), the cooking plate (10) comprises at least one electrode (16), preferably one on each opposing end. The electrode (16) may preferably be manufactured from copper with 99.98% purity. The electrodes (16) are placed at both ends of the carbon-based heating element (14) and may be formed as strips with a thickness of 0.025 mm to 0.5 mm and a width of 10 mm to 20 mm. Thanks to their highconductivity properties, the electrodes (16) minimize energy loss and ensure that the heating element (14) operates quickly and efficiently.

[0035] The insulation layer (15), which is placed beneath the heating element (14), is another important component that enhances the efficiency of the cooking device (1). The insulation layer (15) is made of glass fiber-based material, specifically needled glass fiber material, and is resistant up to 500°C, with a thermal conductivity value ranging from 0.037 to 0.071 W / mK. The insulation layer (15) prevents heat from transferring to the lower surfaces, thereby both increasing energy efficiency and protecting the user from burns that may result from the bottom surface of the cooking device (1). Additionally, at least one silicone sealant (17) is used to provide a strong connection between the glass-ceramic cooking surface (11) and the glass fiber insulation layer (15). The silicone sealant (17) creates a solid bond between the two layers, thereby strengthening the thermal and electrical insulation of the cooking device (1). This material maintains its structural integrity even during long-term use, increasing the reliability of the cooking device (I). The silicone sealant (17) also facilitates the production process, providing speed and cost advantages during the assembly of the cooking device (1 ).

[0036] All components of the cooking device (1) operate in an integrated manner to maximize cooking performance and energy efficiency. The direct integrated structure of the carbon heating element (14) and the glass-ceramic cooking surface (I I) accelerates heat transfer and ensures a homogeneous temperature distribution on the cooking surface (11). This feature enables food to be cooked evenly and prepared in a shorter time. The low energy consumption and precise temperature control of the cooking device (1) offer a wide range of applications both in home environments and in mobile settings such as caravans and yachts. This design provides an energy-saving and environmentally friendly solution, increasing user satisfaction.

[0037] The temperature control system of the cooking device (1) does not operate in an on-off manner; instead, energy reduction is achieved by controlling voltage and current to provide the required heat to the cooking surface (11), and the minimum amount of energy necessary to maintain the required heat throughout the cookingprocess is continuously supplied, thereby preventing temperature fluctuations caused by on-off systems. Thanks to this control system, the entire cooking surface (11) maintains a stable and uninterrupted temperature. The heat levels can be precisely adjusted to avoid the presence of cooking oils and to prevent smoke formation, and by adjusting the required heat accordingly, uninterrupted heating is ensured at a minimum level, providing energy savings.

[0038] The scope of protection of the invention is defined in the claims provided in the annex and shall by no means be limited to the examples described in this detailed description. It is evident that a person skilled in the art may develop similar embodiments in light of the above explanations without departing from the main concept of the invention.REFERENCE NUMBERS GIVEN IN THE DRAWINGS

[0039] 1 Cooking Device

[0040] 10 Cooking Plate

[0041] 11 Cooking Surface

[0042] 12 Flat Form

[0043] 13 Textured Form

[0044] 14 Heating Element

[0045] 15 Insulation Layer

[0046] 16 Electrode

[0047] 17 Silicone Sealant

Claims

CLAIMS1. A cooking device (1) comprising at least one cooking plate (10) for enabling the cooking of food, characterized in that; the cooking plate (10) comprises at least one cooking surface (11 ) made of a glass-ceramic based material on the side facing the food, at least one heating element (14) made of a carbonbased material positioned adjacent to the cooking surface (11), at least one electrode (16) placed on at least one end of the heating element (14) to allow electrical conduction, and at least one insulation layer (15) placed on the side of the heating element (14) facing the base.

2. The cooking device (1) according to claim 1, characterized in that the heating element (14) is integrated with the cooking surface (11) by means of spraying.

3. The cooking device (1) according to claim 1, characterized in that the heating element (14) contains high-purity carbon.

4. The cooking device (1) according to claim 1, characterized in that the heating element (14) has a thickness of 0.3 mm to 1.5 mm.

5. The cooking device (1) according to claim 1, characterized in that the electrical resistance of the carbon heating element (14) is in the range of 0.8-6 Q.

6. The cooking device (1) according to claim 1, characterized in that the electrode (16) is placed at both ends of the heating element (14) and is made of copper with 99.98% purity.

7. The cooking device (1) according to claim 1, characterized in that the electrode (16) has a thickness of 0.025 mm to 0.5 mm and a width of 10 mm to 20 mm.

8. The cooking device (1) according to claim 1, characterized in that the insulation layer (15) is made of needled glass fiber material.

9. The cooking device (1) according to claim 1, characterized in that the thermal conductivity of the insulation layer (15) is in the range of 0.037- 0.071 W / mK.

10. The cooking device (1) according to claim 1, characterized in that at least one silicone sealant (17) is included between the glass-ceramic cooking surface (11 ) and the insulation layer (15).11.The cooking device (1 ) according to claim 1 , characterized in that the side of the cooking surface (11) facing the food is manufactured in a flat form (12), and the side facing the heating element (14) is manufactured in a textured form (13) to enhance heat transfer.

Images