EP4498757A1 - Appareil de cuisson - Google Patents
Appareil de cuisson Download PDFInfo
- Publication number
- EP4498757A1 EP4498757A1 EP24190948.0A EP24190948A EP4498757A1 EP 4498757 A1 EP4498757 A1 EP 4498757A1 EP 24190948 A EP24190948 A EP 24190948A EP 4498757 A1 EP4498757 A1 EP 4498757A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- cooking apparatus
- cooking
- electric heating
- heating element
- printed circuit
- 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
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 99
- 238000005485 electric heating Methods 0.000 claims abstract description 33
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims description 39
- YGANSGVIUGARFR-UHFFFAOYSA-N dipotassium dioxosilane oxo(oxoalumanyloxy)alumane oxygen(2-) Chemical compound [O--].[K+].[K+].O=[Si]=O.O=[Al]O[Al]=O YGANSGVIUGARFR-UHFFFAOYSA-N 0.000 claims description 4
- 229910052627 muscovite Inorganic materials 0.000 claims description 4
- 229910052604 silicate mineral Inorganic materials 0.000 claims description 4
- 239000000919 ceramic Substances 0.000 claims description 3
- 230000008878 coupling Effects 0.000 claims description 3
- 238000010168 coupling process Methods 0.000 claims description 3
- 238000005859 coupling reaction Methods 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 3
- 229910052618 mica group Inorganic materials 0.000 claims description 3
- 230000006978 adaptation Effects 0.000 claims description 2
- 230000008901 benefit Effects 0.000 description 5
- 239000003925 fat Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000009413 insulation Methods 0.000 description 3
- 238000012423 maintenance Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 238000010292 electrical insulation Methods 0.000 description 2
- 230000005674 electromagnetic induction Effects 0.000 description 2
- 238000007747 plating Methods 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 239000004020 conductor Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000003071 parasitic effect Effects 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 238000004381 surface treatment Methods 0.000 description 1
- 230000008646 thermal stress Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Images
Classifications
-
- 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
- H05B3/00—Ohmic-resistance heating
- H05B3/68—Heating arrangements specially adapted for cooking plates or analogous hot-plates
- H05B3/72—Plates of sheet metal
-
- 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
- H05B2203/00—Aspects relating to Ohmic resistive heating covered by group H05B3/00
- H05B2203/013—Heaters using resistive films or coatings
-
- 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
- H05B2203/00—Aspects relating to Ohmic resistive heating covered by group H05B3/00
- H05B2203/037—Heaters with zones of different power density
Definitions
- the present invention concerns a cooking apparatus for kitchens, preferably professional and/or industrial, comprising a cooking plate on which the foods to be cooked are directly positionable and electric heating elements of the resistive type for heating said plate.
- Cooking apparatuses comprising a cooking plate heated by electric heating elements of the resistive type.
- Such apparatuses are also known by the term "frytop” and are frequently used in professional and/or industrial kitchens, as they allow food to be cooked directly on the cooking plate, without the use of pans or other.
- the cooking plate comprises an upper side in view, on which the food to be cooked is placed, and a lower side, usually made of soft iron.
- the upper side of the plate may or may not have a surface treatment of glossy chrome plating, or satin chrome plating.
- the electric heating elements are placed below the cooking plate, close to or in contact with the lower side of the cooking plate, and the heat generated by them is transmitted to the upper side by conduction.
- the electric heating elements of resistive type can be:
- US 10,440,781 discloses a thick layer heating element which comprises a planar substrate coated on one of its faces with an electrically resistive layer connected to an electrical contact area. A dielectric layer is interposed between the planar substrate and the resistive layer. A conductive layer and an insulating layer can also be deposited to cover the resistive layer.
- WO 2020094949 discloses a heating system for cooking appliances comprising a cooking plate having a lower surface, heating means positioned below the cooking plate and facing the lower surface, in which the heating means comprise a heat diffuser resting on the lower surface of the cooking plate and extending in a direction opposite thereto.
- WO 2012076392 also discloses a cooking system having a heating element associated below with a cooking plate.
- the heat exchange surface is linear, therefore not homogeneous, or it is limited to a small portion of the outer surface of the heating elements.
- one purpose of the present invention is to provide a cooking apparatus which allows to have a uniform temperature on the upper side of the plate.
- Another purpose of the present invention is to provide a cooking apparatus which allows to optimize the temperature increase time of the cooking plate, consequently reducing the initial ignition times.
- a further purpose of the present invention is to provide a cooking apparatus which is easy to manufacture and which allows to have low production costs, in particular with respect to electromagnetic induction generators.
- the Applicant has devised, tested and embodied the present invention to overcome the shortcomings of the state of the art and to obtain these and other purposes and advantages.
- a cooking apparatus for kitchens, preferably professional, or industrial, comprises at least one cooking plate for cooking foods of various kinds, by positioning them directly in contact therewith.
- said cooking apparatus comprises at least one electric heating element of the resistive type provided with a printed circuit, which is operatively associated with said cooking plate and disposed below it in order to guarantee a homogeneous heat exchange surface over the entire cooking area.
- the coupling between the heating element and the cooking plate occurs by means of at least one pressure element associated with the heating element by means of at least one elastic element.
- a mechanical pressure distribution and thermal insulation panel is present between the pressure element and the heating element.
- said distribution panel is made of ceramic fibre.
- the elastic element is a cup spring associated with a means for mounting the pressure element on the heating element.
- heating elements there are at least two heating elements and they are disposed on opposite sides to each other, preferably specular, with respect to a corresponding axis of symmetry.
- said printed circuit is made in such a way as to be divided into two or more main zones connected to each other.
- said printed circuit is provided, for each of said main zones, with at least one corresponding secondary zone in which the electric power supplied is reduced with respect to the remaining part.
- said electric power supplied is reduced by 10% - 30%.
- said electric heating elements are disposed specularly so that the respective secondary zones are positioned in correspondence with a respective central part which develops along said corresponding axis of symmetry.
- each electric heating element comprises an upper layer and a lower layer between which said printed circuit is interposed, and are made up of one or more silicate minerals belonging to the mica group.
- said upper and lower layer are made of muscovite and are capable of guaranteeing an effective electrical insulation while maintaining a negligible thermal insulation.
- said upper and lower layers have a thickness comprised between 0.3 mm and 0.7 mm.
- said electric heating elements are capable of providing a maximum operating temperature of at least 330 °C. Furthermore, in order to guarantee a regular operation of said cooking apparatus, each heating element is connected to a plurality of cables capable of withstanding said temperature.
- a cooking apparatus 10 is disposed and usable in kitchens, preferably professional, or industrial.
- the cooking apparatus 10 comprises a support structure 11 to which a cooking plate 12 is associated which allows to cook foods of various kinds, such as meat, fish and vegetables, by placing them directly in contact with the cooking plate.
- the cooking plate 12 is continuously welded to the support structure 11, so that liquids and fats do not draw below it, while ensuring an adequate structural solidity.
- the cooking plate 12 can have different shapes and sizes according to the specific operating needs.
- said plate 12 has a rectangular shape.
- Said plate 12 comprises an upper side, or surface, 15 in view, on which foods are positionable, and a lower side, or surface, 16 ( fig. 3 ) which is facing the inside of the support structure 11.
- the upper side 15 ( fig. 1 ) can be totally smooth, or it can have a plurality of ribs, in relation to the type of cooking desired.
- the upper side 15 can have both a smooth portion and a ribbed portion.
- the cooking plate 12 may be provided with a slot, or a channel, for draining 17 liquids, fats and/or small portions of food, which is disposed towards the user.
- the cooking plate 12 can be inclined at a certain angle towards the drain channel 17 so as to allow the regular drainage of said liquids, fats and/or small portions of food, towards the latter.
- the cooking apparatus 10 comprises at least one pair of electric heating elements 20 ( figures 1 and 2 ) of printed circuit resistive type 21, which are operatively associated with the cooking plate 12 and disposed uniformly below it so as to guarantee a homogeneous heat exchange surface over the entire cooking area.
- the electric heating elements 20 ( fig. 2 ) are disposed on opposite sides, preferably specular with respect to a corresponding axis of symmetry X.
- the electric heating elements 20 in relation to the dimensions of the cooking plate 12, there may be several pairs of electric heating elements 20 disposed side by side, in which, for each pair, the electric heating elements 20 are disposed specularly with each other with respect to corresponding axes of symmetry X, which are parallel with respect to each other.
- the cooking apparatus is assembled as illustrated in fig. 4 .
- threaded pins 27 are applied, of sufficient length and diameter to withstand the stresses which are determined during operation and the repeated heating and cooling cycles.
- the heating element 20 is rested on the lower surface 16 of the plate 12.
- the opening 28a the one closest to the end from which the conductors 29 for the electrical power supply depart, is of circular shape, with a diameter just greater than the diameter of the pin 27.
- the coupling between opening 28a and respective pin 27 defines the precise positioning of the heating element 20 on the plate 12.
- the two openings 28b, 28c have an elongated shape in the longitudinal direction to allow the free passage of the other two pins 27.
- a distribution panel 30 having dimensions substantially equivalent to those of the heating element 20 is rested on the heating element 20.
- the panel 30 is made of material suitable to withstand, without degrading, the high operating temperatures of the cooking apparatus 10.
- a preferred solution is to use ceramic fibre, with an appropriate thickness and consistency such as to allow a significant compression.
- the panel 30 has the dual function of thermally insulating the heating element 20 from the pressure elements described below, and of extremely uniformly distributing the pressure exerted by the aforesaid pressure elements on the heating element.
- each pressure element 32 is then rested on the aforesaid panel 30, whose function is to press the heating element 20 to obtain an intimate contact thereof with the plate 12.
- Each pressure element 32 is provided with a circular opening 36 having a diameter slightly greater than that of the pin 27 to ensure a precise positioning.
- the longitudinal dimensions of the pressure elements 32 are such as to guarantee an appropriate clearance 33 between adjacent elements, to avoid interference during assembly and operation.
- Such pressure elements 32 are characterized by a high rigidity, necessary to uniformly transmit the pressure on the heating element 20, and a reduced thermal capacity, so as not to weigh down the performance of the heating system with a parasitic inertia.
- a metallic elastic element for example a cup spring 34, is applied to each pin 27.
- the nut 35 is screwed to compress the elastic elements 34 until the expected force on the pressure element 32 is developed.
- each electric heating element 20 comprises two insulating layers 22, 23, respectively an upper layer 22 and a lower layer 23, between which the printed circuit 21 ( fig. 3 ) is interposed.
- the printed circuit 21 ( fig. 2 ) can be configured to ensure maximum temperature uniformity on the upper side 15 of the cooking plate 12. To obtain such temperature uniformity, the printed circuits can be drawn in a non-uniform manner, for example with differentiated resistive line densities on the surface, as in the examples of figs. 6, 7 and 8 , so that, depending on the different surface dissipation capacity of the plate, the resulting temperature is thereby uniform.
- the printed circuit 21 is designed and made so as to be divided into two or more main zones Z1, Z2, Z3 connected to each other.
- each printed circuit 21 comprises three equally sized main zones Z1, Z2, Z3.
- the printed circuit 21 is provided, for each main zone Z1, Z2, Z3, with at least one corresponding secondary zone ZS1, ZS2, ZS3, in which the electric power supplied is reduced with respect to the remaining part.
- zone Z1 has a higher resistive line density with respect to zone Z2, while zone Z3 does not.
- Fig. 8 also depicts a solution with differentiated density zones, the heating element 20 being rectangular in shape.
- zones with differentiated density suitably designed on the basis of the dissipative capacity of the heating element and of the plate associated therewith, allows to obtain a uniform heating temperature on the entire surface of the plate.
- the electric heating elements 20 are advantageously, even if not necessarily, disposed specularly so that the respective secondary zones ZS1, ZS2, ZS3 are positioned at a respective central part PC which develops along the corresponding axis of symmetry X, and in which more heat is usually generated. By doing so, it is desired to avoid the generation of a localized heating in said respective central part PC, so as to ensure a temperature uniformity substantially over the entire upper side 15 of the cooking plate 12.
- the electric power supplied in the secondary zones ZS1, ZS2, ZS3 is reduced by an amount such as to ensure such temperature uniformity.
- the Applicant has found that such an effect can be achieved with a reduction in electric power, supplied in the secondary zones ZS1, ZS2, ZS3, of approximately 10% - 30%. It should be noted that the specific extent of the reduction in electric power depends on the embodiment of the cooking apparatus 10.
- the layers 22, 23 ( fig. 3 ) comprise, or consist of, one or more silicate minerals belonging to the mica group.
- the upper layer 22 and the lower layer 23 are made of muscovite, a silicate mineral which is capable of guaranteeing an effective electrical insulation while maintaining a negligible thermal insulation.
- the muscovite has a negligible roughness and the upper layer 22 is adjacent to, or preferably in contact with, the lower side 16 of the cooking plate 12, so as to optimize and maximize the heat exchange by conduction.
- the optimization of the heat exchange has the advantage that it also leads to a decrease in the electric energy needed to heat the cooking plate 12, thus causing a decrease in the environmental impact during the use of the cooking apparatus 10.
- the two layers 22, 23 may have the same thickness comprised between about 0.3 mm and about 0.7 mm.
- the printed circuit 21 having a negligible thickness
- the electric heating elements 20 are substantially flat with a very reduced overall thickness of about 1-2 mm. This favours a clear reduction of the thermal inertia and, therefore, a significant decrease in the rise and fall times of the temperature of the heating elements 20 themselves. As a result, there is the advantage of having a decrease in the switching on times of the cooking apparatus 10 and of making it even more reactive during the cooking step.
- Each electric heating element 20 is capable of providing a maximum operating temperature of at least 330°C. Therefore, in order to guarantee a correct and regular operation of the cooking apparatus 10, each heating element 20 is connected to a plurality of pairs of cables 25 ( fig. 2 ) each having, for example, a section of about 1 mm 2 . Each pair of cables 25 is made so as to be able to withstand said temperature.
- the cables 25 may be nickel-plated cables.
- the fixing between the heating elements 20, the respective upper 22 and lower 23 layers and the cooking plate 12 is obtained by means of rigid brackets, screws and/or springs suitably pre-tensioned to compensate possible deformations of the two layers 22, 23 and designed to facilitate maintenance.
- the cooking apparatus 10 comprises an electromechanical or digital control system, not depicted in the drawings, connected to one or more user interface means 26 ( fig. 1 ) and configured to guarantee both the activation of the electric heating elements 20 and the temperature control of the latter and the cooking plate 12.
- the user interface means can be touch screens, buttons, selection knobs, etc.
- the cooking apparatus 10 is configured to be connectable to a three-phase electric network and be powered at about 380-415 V 3N. Additionally, or alternatively, the cooking appliance 10 is configured to be connectable to a single-phase electric network and to be powered at about 220-240 V.
- each pair of cables 25 is adapted to provide an electrical power comprised between about 650 W and about 950 W.
Landscapes
- Baking, Grill, Roasting (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT202300016011 | 2023-07-28 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| EP4498757A1 true EP4498757A1 (fr) | 2025-01-29 |
Family
ID=88413515
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP24190948.0A Pending EP4498757A1 (fr) | 2023-07-28 | 2024-07-25 | Appareil de cuisson |
Country Status (1)
| Country | Link |
|---|---|
| EP (1) | EP4498757A1 (fr) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012076392A1 (fr) | 2010-12-07 | 2012-06-14 | BSH Bosch und Siemens Hausgeräte GmbH | Dispositif de chauffage pour un appareil électroménager et appareil électroménager équipé de ce dispositif de chauffage |
| US10440781B2 (en) | 2013-10-11 | 2019-10-08 | Illinois Tool Works Inc. | Thick layer heating element and kitchen appliance comprising such a heating element |
| WO2020094949A1 (fr) | 2018-11-09 | 2020-05-14 | Rosinox | Système de chauffe et appareil de cuisson le comportant |
-
2024
- 2024-07-25 EP EP24190948.0A patent/EP4498757A1/fr active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012076392A1 (fr) | 2010-12-07 | 2012-06-14 | BSH Bosch und Siemens Hausgeräte GmbH | Dispositif de chauffage pour un appareil électroménager et appareil électroménager équipé de ce dispositif de chauffage |
| US10440781B2 (en) | 2013-10-11 | 2019-10-08 | Illinois Tool Works Inc. | Thick layer heating element and kitchen appliance comprising such a heating element |
| WO2020094949A1 (fr) | 2018-11-09 | 2020-05-14 | Rosinox | Système de chauffe et appareil de cuisson le comportant |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
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| STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: THE APPLICATION HAS BEEN PUBLISHED |
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| AK | Designated contracting states |
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