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CN114115389A - Optimized temperature control in an oven - Google Patents

Optimized temperature control in an oven Download PDF

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Publication number
CN114115389A
CN114115389A CN202110774027.6A CN202110774027A CN114115389A CN 114115389 A CN114115389 A CN 114115389A CN 202110774027 A CN202110774027 A CN 202110774027A CN 114115389 A CN114115389 A CN 114115389A
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CN
China
Prior art keywords
door
temperature
measuring element
oven
temperature measuring
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202110774027.6A
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Chinese (zh)
Inventor
米夏埃尔·库斯
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Wah Co ltd
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Wah Co ltd
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Filing date
Publication date
Application filed by Wah Co ltd filed Critical Wah Co ltd
Publication of CN114115389A publication Critical patent/CN114115389A/en
Pending legal-status Critical Current

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    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
    • G05D23/00—Control of temperature
    • G05D23/19—Control of temperature characterised by the use of electric means
    • G05D23/1927—Control of temperature characterised by the use of electric means using a plurality of sensors
    • G05D23/193—Control of temperature characterised by the use of electric means using a plurality of sensors sensing the temperaure in different places in thermal relationship with one or more spaces
    • G05D23/1932—Control of temperature characterised by the use of electric means using a plurality of sensors sensing the temperaure in different places in thermal relationship with one or more spaces to control the temperature of a plurality of spaces
    • G05D23/1934—Control of temperature characterised by the use of electric means using a plurality of sensors sensing the temperaure in different places in thermal relationship with one or more spaces to control the temperature of a plurality of spaces each space being provided with one sensor acting on one or more control means
    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
    • G05D23/00—Control of temperature
    • G05D23/19—Control of temperature characterised by the use of electric means
    • G05D23/30—Automatic controllers with an auxiliary heating device affecting the sensing element, e.g. for anticipating change of temperature
    • G05D23/32—Automatic controllers with an auxiliary heating device affecting the sensing element, e.g. for anticipating change of temperature with provision for adjustment of the effect of the auxiliary heating device, e.g. a function of time
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/02—Bakers' ovens characterised by the heating arrangements
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/02—Bakers' ovens characterised by the heating arrangements
    • A21B1/06—Ovens heated by radiators
    • A21B1/14—Arrangement of radiators
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/02—Bakers' ovens characterised by the heating arrangements
    • A21B1/06—Ovens heated by radiators
    • A21B1/22—Ovens heated by radiators by electric radiators
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/40—Bakers' ovens characterised by the means for regulating the temperature
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B3/00—Parts or accessories of ovens
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/06—Arrangement or mounting of electric heating elements
    • F24C7/067—Arrangement or mounting of electric heating elements on ranges
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
    • F24C7/085—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination on baking ovens
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B1/00—Details of electric heating devices
    • H05B1/02—Automatic switching arrangements specially adapted to apparatus ; Control of heating devices
    • H05B1/0227—Applications
    • H05B1/0252—Domestic applications
    • H05B1/0258—For cooking
    • H05B1/0261—For cooking of food
    • H05B1/0263—Ovens
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B2213/00—Aspects relating both to resistive heating and to induction heating, covered by H05B3/00 and H05B6/00
    • H05B2213/07—Heating plates with temperature control means
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02B—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO BUILDINGS, e.g. HOUSING, HOUSE APPLIANCES OR RELATED END-USER APPLICATIONS
    • Y02B30/00—Energy efficient heating, ventilation or air conditioning [HVAC]
    • Y02B30/70—Efficient control or regulation technologies, e.g. for control of refrigerant flow, motor or heating

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • General Physics & Mathematics (AREA)
  • Automation & Control Theory (AREA)
  • Physics & Mathematics (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Remote Sensing (AREA)
  • Electric Stoves And Ranges (AREA)
  • Baking, Grill, Roasting (AREA)

Abstract

The invention relates to an oven (1) having at least one oven chamber (B) which is delimited by a housing (2) and a door (3). At least two heating devices (4, 5) are arranged in the at least one baking chamber (B), a first heating device (4) is arranged on one side of the baking chamber (B) facing the door (3), and a second heating device (5) is arranged on one side of the baking chamber (B) departing from the door (3). And a control device (R) for respectively controlling the first heating device (4) and the second heating device (5) is also arranged. This enables even baking results to be obtained even if the temperature in the vicinity of the door (3) is lower than the temperature at the rear of the baking chamber (B) due to the opening of the door (3) or due to increased heat escaping from the door (3).

Description

Optimized temperature control in an oven
Technical Field
The present application relates to a temperature control apparatus and a method for oven temperature control, and more particularly to an oven for a large bakery, such as a layer oven.
Background
In layer ovens, heat is generated by means of heating elements, so that individual ovens or baking chambers in these ovens can be heated to a specific temperature. The baked goods are then placed in these ovens, baked for a predetermined time, and then removed again.
In the prior art, document EP0388605a2 is known, for example, which comprises a baking oven with at least one baking chamber with a bottom and a radiant panel located in the upper part of the baking chamber, wherein burners for heating the heating gas are provided, as well as heating gas ducts around the baking chamber. The oven has a control device which switches the burner on and off during a toasting time as a function of at least one temperature measurement value which is representative of a temperature measurement point of the toasting space.
Furthermore, document DE10056270a1 is known in the prior art, which relates to rack ovens. Here, energy may be transferred as top and/or bottom heat.
Baking ovens, especially in large bakery ovens, in operation, if maintaining a certain temperature for a long time is problematic, energy is lost by heat conduction through the oven door (e.g. opening the door, but also by heat conduction through the door, usually with a higher heat permeability than the walls of the baking chamber) or by extraction of steam (i.e. hot steam surges). Due to the accumulated heat, a problem arises in that bread or other baked goods become too dark at the rear of the oven chamber and too light at the front. The temperature sensor is typically located at the front of the chamber because there is a door in front of the chamber where it is cooler, where measurements are made to ensure that the temperature is not below the minimum temperature of the entire oven. Therefore, there is a spatially non-uniform temperature distribution in the baking chamber-in many cases, the temperature near the door is lower than the temperature at the rear of the baking chamber. Thus, although all baked goods have been baked in one baking chamber, it is not possible to produce a uniform baking result and uniform browning for a batch of baked goods.
Disclosure of Invention
It is an object of the present invention to provide an oven for large bakeries, bakeries or branch-shops, in particular a layer oven, which eliminates the above-mentioned drawbacks and ensures a more stable baking result for the operator independent of the oven. Another object of the invention is to save energy.
This object is solved by an oven according to claim 1 and a method according to claim 10. Further advantageous embodiments of the invention are the subject matter of the dependent claims.
The oven according to the invention comprises at least one oven chamber defined by an outer shell and a door. At least two heating devices are arranged in the at least one baking chamber, one heating device is arranged on one side of the baking chamber facing the door, and the second heating device is arranged on one side of the baking chamber departing from the door. The first heating device and the second heating device can be controlled separately with respect to one another by means of a control device.
In the present case, the control comprises a specification of the nominal temperature and the heating power or heat to be dissipated per time span of the respective heating device is adjusted accordingly as a function of the difference between the nominal temperature and the actual temperature.
This makes it possible to control the temperature of the front region of the baking chamber and the rear region of the baking chamber, respectively. If heat escapes through the door or at the rear of the oven due to steam venting, the corresponding heat loss zone can be selectively reheated-however, the entire toasting chamber does not have to be reheated, so that in areas of the toasting chamber where no heat is lost, the temperature can become too high.
Further, in this case, the baking result is always constant, and a baked food having the same degree of browning and baking can be provided. Furthermore, the baking results are operator independent.
Furthermore, energy savings are possible because the oven chamber does not have to be cooled evenly between the two batches and the areas where heat has been lost can be selectively reheated-for example, when exchanging the two batches in the front area of the oven chamber. This means that less heating power is needed, thus saving energy, and only active heating is needed during a shorter toasting time.
Preferably, each heating means comprises at least one, but preferably a plurality of heating rods. Thus, the heating rods may be combined into one group and then together form one heating device, which may then be controlled separately from the other groups of heating rods.
In this way, the above-mentioned advantages can be achieved, wherein the heating power can be distributed to a plurality of heating rods within one area-this also has the effect that the various areas of the baking chamber can be heated more evenly, and an even better temperature distribution is possible. Even if one heating rod fails, the heating power supply of a certain area cannot be immediately and completely shut down.
Preferably, said first and second heating means are arranged at the bottom of the baking chamber and further third and fourth heating means are arranged at the top of the baking chamber, wherein said third and fourth heating means are also controllable separately from each other and independently of the first and second heating means. Said third heating means are then again arranged on the side of the baking chamber facing the door, and said fourth heating means are arranged on the side of the baking chamber facing away from the door.
The fact that all heating means can be controlled independently of each other means that the front region of the chamber and the rear region of the chamber can be controlled independently, but that at the same time the top and bottom heating can also be arranged independently of each other, which helps to provide a better baking result for many baked goods.
Preferably, the third heating device and the fourth heating device further comprise a plurality of heating rods.
Further preferably, the first temperature measuring element is arranged in the vicinity of the door and the second temperature measuring element is arranged on a side of the baking chamber facing away from the door. Thus, the temperature can be measured in the front region of the oven (i.e. near the door) and also in the rear part of the oven chamber (which is typically warmer).
If the set temperature is the same throughout the chamber but the actual temperatures are different in the front and rear regions of the chamber, the difference between the actual and set temperatures will also be different-but separate controls can be used to ensure that these differences are equalised and are as far as possible eliminated.
In the case of one each of the top and bottom heating means, the control of the first and third heating means preferably takes into account the actual temperature measured by the first temperature measuring element, and the actual temperature measured by the second temperature measuring element is used to control the second and fourth heating means. In this case, each temperature measuring element will be used to control the top and bottom heat of the front and rear regions of the chamber respectively.
Further preferably, the third temperature measuring element is arranged on an upper side of a side of the baking chamber facing away from the door, and the fourth temperature measuring element is arranged on a side facing away from the door.
This means that the heat at the top and bottom can be controlled in the front and rear regions of the oven chamber respectively.
The control means are adapted to take into account the temperature measured by the first temperature measuring element for the control of the first heating means and the temperature measured by the second temperature measuring element for the control of the second heating means, and the temperature measured by the third temperature measuring element for the control of the third heating means and the temperature measured by the fourth temperature measuring element for the control of the fourth heating means.
Further preferably, the oven according to the invention has a plurality of oven chambers and is designed as a layer oven.
The invention relates to a temperature control method of a baking chamber, which comprises the following steps:
a) setting a set point temperature for said baking chamber (B);
b) measuring a local actual temperature by means of at least two of the temperature measuring elements arranged in the baking chamber, wherein at least one first temperature measuring element is provided at a side of the baking chamber facing the door and measures the first actual temperature, and at least one second temperature measuring element is provided at a side of the baking chamber facing away from the door and measures the second actual temperature;
c) the respective heating power of each heating device is controlled,
wherein at least one of heating means, which takes into account the temperature measured by the first temperature measuring element, is provided at a side of the baking chamber facing the door,
and at least one heating device, which is arranged on the side of the baking chamber facing away from the door (3) of the baking chamber, taking into account the temperature measured by the second temperature measuring element;
d) repeating steps b) and c) after a fixed time span Δ t.
This ensures that the set temperature of certain areas of the toasting chamber can be adjusted quickly so as to obtain as constant a toasting result as possible.
Preferably, the first heating means and the first temperature measuring element are disposed at a lower side of the oven chamber facing the door,
the second heating device and the second temperature measuring element are arranged on the lower side of the baking chamber facing away from the door,
the third heating means and the third temperature measuring element are disposed on an upper side of the baking chamber facing the door, an
The fourth heating device and the fourth temperature measuring element are arranged on the upper side of the baking chamber, which is far away from the door.
In step c), the temperature measured by the first temperature measuring element is taken into account for the control of the first heating device,
the temperature measured by the second temperature measuring element is taken into account for the control of the second heating device, and
the temperature measured by the third temperature measuring element is taken into account for the control of the third heating means,
the temperature measured by the fourth temperature measuring element is taken into account for the control of the fourth heating device.
Thus, top and bottom heating, respectively, and the portion of the baking chamber facing the door and the portion facing away from the door can be controlled.
Drawings
Hereinafter, embodiments of the present invention are explained in more detail with reference to the drawings.
Figure 1 shows a front view of an oven according to the present invention;
figure 2 shows a top view of an oven according to the present invention;
figure 3 shows a cross-sectional view of the oven side according to the invention.
Detailed Description
Fig. 1 shows a front view of an oven 1 with an oven chamber B. The oven chamber B is defined by the housing 2 and the door 3. Here it can be seen that the heating rod 41 extends into the bottom of the chamber and the heating rod 61 extends into the top of the chamber from the right hand side. These heating rods 41 and 61 belong to respective heating devices 4 and 6 (not shown here).
Fig. 2 shows a top view of the top baking chamber B of the oven 1. Here, heating devices 6 and 7 are shown, which are responsible for the top heating. In the present embodiment, the heating device 6 provided at the front of the oven chamber B includes three heating rods 61, 62 and 63, and the heating device 7 provided at the rear of the oven chamber B further includes three heating rods 71, 72 and 73.
Fig. 3 shows a sectional view of the baking chamber B of the oven 1 as seen from the side. Here, an enclosure 2 and a door 3 are shown, which delimit a baking chamber B. The oven 1 also comprises control means R (not shown here). At the lower side of the baking chamber B, in the front area facing the door 3, a first heating device 4 with heating bars 41, 42 and 43 is provided. A second heating device 5 with heating rods 51, 52 and 53 is arranged in the rear region of the underside.
At the top of the baking chamber B, a third heating means 6 with heating bars 61, 62 and 63 is provided at the front of the side facing the door 3, and a fourth heating means 7 with heating bars 71, 72 and 73 is provided at the rear B of the baking chamber.
In the vicinity of the lower door 3, i.e. in the region of the first heating device 4, in this case between the heating rods 41 and 42, a first temperature measuring element 8 is arranged, which serves primarily for controlling the first heating device 4. Correspondingly, in the area of the second heating means 5 on the lower side of the baking chamber B, in this case between the heating rods 52 and 53, a second temperature measuring element 9 is provided, which serves primarily for controlling the second heating means 5. In the upper region, on the side facing the door 3, a third temperature measuring element 10 is provided in the region of the third heating element, in this case between the heating rods 61 and 62, which serves primarily for controlling the third heating means 6. Furthermore, in the rear region of the baking chamber B, i.e. in the region of the fourth heating means 7, in this case between the heating rods 72 and 73, it is mainly used for controlling the fourth heating means 7.
The present invention is not limited to the above-described embodiments.
The heating device may also comprise a different number of heating rods, for example also five or ten heating rods. It is also possible to provide the heating means as a plate heat exchanger or in the form of refractory bricks with heating wires. The number of temperature measuring elements is also not limited; additional temperature measuring elements may of course be provided at other locations of the oven.

Claims (11)

1. Oven (1) comprising at least one baking chamber (B) defined by a housing (2) and a door (3),
wherein at least two heating means (4, 5) are provided in the at least one baking chamber (B),
wherein the first heating device (4) is arranged on a side of the baking chamber (B) facing the door (3), the second heating device (5) is arranged on a side of the baking chamber (B) facing away from the door (3),
wherein, a control device (R) is also provided, which is used for respectively controlling the first heating device (4) and the second heating device (5).
2. Oven (1) according to claim 1, wherein each of the heating means (4, 5) comprises at least one, preferably a plurality of heating rods (41, 42, 43; 51, 52, 53).
3. Oven (1) according to claim 1 or 2, wherein the first heating means (4) and the second heating means (5) are arranged at the bottom of the oven chamber,
wherein, a third heating device (6) and a fourth heating device (7) are further arranged in the baking chamber (B), the third heating device (6) and the fourth heating device (7) are arranged at the top of the baking chamber, wherein the third heating device (6) is arranged at one side of the baking chamber (B) departing from the door (3), and the fourth heating device (7) is arranged at one side of the baking chamber (B) departing from the door (3),
and wherein said one control means (R) is adapted to control said third heating means (6) and said fourth heating means (7) independently of said first heating means (4) and said second heating means (5).
4. Oven according to claim 3, wherein each of the heating means (6, 7) comprises at least one, preferably a plurality of heating rods (61, 62, 63; 71, 72, 73).
5. Oven (1) according to one of the preceding claims, wherein a first temperature measuring element (8) is arranged in the vicinity of the door (2) and a second temperature measuring element (9) is arranged at the side of the baking chamber (B) facing away from the door (2).
6. An oven (1) according to any of the claims 1 to 4, wherein a first temperature measuring element (8) is arranged at the bottom of the oven chamber (B) near the door (3) and a second temperature measuring element (9) is arranged at the side of the oven chamber (B) facing away from the door (3), a third temperature measuring element (10) is provided at the door (3) near the top of the oven chamber (B) and a fourth temperature measuring element (11) is provided at the side of the oven chamber (B) facing away from the door (3).
7. Oven (1) according to one of the claims 1 to 6, wherein the control means (R) are adapted to take into account the temperature (T1) measured by the first temperature measuring element (8) for the control of the first heating means (4) and optionally third heating means (6),
and taking into account the temperature (T2) measured by the second temperature measuring element (9) for the control of the second heating device (5) and the optional fourth heating device (7).
8. Oven (1) according to any of the claims 1 to 6, wherein the control means (R) are adapted to take into account the temperature (T1) measured by the first temperature measuring element (8) for the control of the first heating means (4),
and taking into account the temperature (T2) measured by the second temperature measuring element (9) for the control of the second heating device (5),
and taking into account the temperature (T3) measured by the third temperature measuring element (10) for the control of the third heating device (6),
and taking into account the temperature (T4) measured by the fourth temperature measuring element (11) for the control of the fourth heating device (7).
9. The oven (1) according to any one of the preceding claims, the oven (1) being designed as a layer oven comprising at least two baking chambers (B1, B2).
10. A method of controlling a temperature within a baking chamber (B) of an oven (1), comprising the steps of:
a) the method comprises the following steps Setting a set point temperature (T) for said baking chamber (B);
b) the method comprises the following steps -measuring local actual temperatures (T1, T2, T3, T4) by means of at least two of temperature measuring elements (8, 9, 10, 11) arranged in the baking chamber (B), wherein at least one first temperature measuring element (8) is arranged on a side of the baking chamber (B) facing the door (3) and measures the first actual temperature (T1), and at least one second temperature measuring element (9) is arranged on a side of the baking chamber (B) facing away from the door (3) and measures the second actual temperature (T2);
c) the method comprises the following steps The respective heating power of the heating devices (4, 5; 6, 7) is controlled,
wherein at least one of the heating means (4, 6), taking into account the temperature (T1) measured by the first temperature measuring element (8), is arranged on the side of the baking chamber (B) facing the door (3),
and at least one heating device (5, 7), which is arranged on the side of the baking chamber (B) facing away from the door (3) of the baking chamber (B), taking into account the temperature (T2) measured by a second temperature measuring element (9);
d) the method comprises the following steps Repeating steps b) and c) after a fixed time span Δ t.
11. Method according to claim 10, wherein said first heating means (4) and said first temperature measuring element (8) are arranged on the lower side of said baking chamber (B) facing said door (3),
wherein the second heating device (5) and the second temperature measuring element (9) are arranged on a lower side of the baking chamber (B) facing away from the door (3),
wherein the third heating means (6) and the third temperature measuring element (10) are arranged on the upper side of the baking chamber (B) facing the door (3),
wherein the fourth heating device (7) and the fourth temperature measuring element (11) are arranged on an upper side of the baking chamber (B) facing away from the door (3),
and wherein in step c) the temperature (T1) measured by the first temperature measuring element (8) is taken into account for the control of the first heating device (4),
the temperature (T2) measured by the second temperature measuring element (9) is taken into account for the control of the second heating device (5), and
the temperature (T3) measured by the third temperature measuring element (10) is taken into account for the control of the third heating device (6), and the temperature (T4) measured by the fourth temperature measuring element (11) is taken into account for the control of the fourth heating device (7).
CN202110774027.6A 2020-09-01 2021-07-08 Optimized temperature control in an oven Pending CN114115389A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102020211020.4 2020-09-01
DE102020211020.4A DE102020211020B4 (en) 2020-09-01 2020-09-01 Optimized temperature control in ovens

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Publication Number Publication Date
CN114115389A true CN114115389A (en) 2022-03-01

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DE (1) DE102020211020B4 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115309211A (en) * 2022-10-10 2022-11-08 杭州三海电子有限公司 Heating power determination method for aging temperature control, temperature control method, and program
EP4303494A1 (en) * 2022-07-08 2024-01-10 Roller Grill International Defrosting/heating/cooking apparatus for food, particularly based on dough such as a pizza or a pie
CN117817914A (en) * 2024-02-28 2024-04-05 山西泰宝科技有限公司 Polyurethane tubing heating device and system

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT8463355V0 (en) 1984-10-03 1984-10-03 Zanolli Srl THREE CHAMBER ELECTRIC OVEN, PARTICULARLY SUITABLE FOR PIZZERIA AND / OR GASTRONOMY.
DE3909365A1 (en) 1989-03-22 1990-09-27 Werner & Pfleiderer OVEN
DE10056270A1 (en) 2000-05-10 2001-11-15 Winkler Wachtel Baeckerei Tech Convection oven comprises baking chamber and baking tray, carousel and heat storage plates held in frame
AT511040A1 (en) 2011-02-07 2012-08-15 Bistrobox Gmbh OVEN AND BAKING BOARDS EXISTING SYSTEM FOR THE FLEXIBLE AND RAPID DELIVERY OF ESSIFIED HOT BAKING GOODS

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4303494A1 (en) * 2022-07-08 2024-01-10 Roller Grill International Defrosting/heating/cooking apparatus for food, particularly based on dough such as a pizza or a pie
FR3137538A1 (en) * 2022-07-08 2024-01-12 Roller Grill International Defrosting/reheating/cooking device for food, in particular based on dough such as pizza or pie
CN115309211A (en) * 2022-10-10 2022-11-08 杭州三海电子有限公司 Heating power determination method for aging temperature control, temperature control method, and program
CN115309211B (en) * 2022-10-10 2023-01-17 杭州三海电子有限公司 Heating power determination method for aging temperature control and temperature control method
CN117817914A (en) * 2024-02-28 2024-04-05 山西泰宝科技有限公司 Polyurethane tubing heating device and system
CN117817914B (en) * 2024-02-28 2024-05-14 山西泰宝科技有限公司 Polyurethane tubing heating device and system

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