U.S. patent application number 12/561508 was filed with the patent office on 2010-04-29 for food baking oven, with airflow control devices of the heat dispersion from the baking chamber through the access span, and with integrated ventilation system for the thermal insulation with thermal barrier of the access span.
This patent application is currently assigned to UNIELDOM GROUP s.cons. a.r.l.. Invention is credited to Fabio DELL'OGLIO, Andrea Faedo, Gianluca Salamon, Giorgio Zanchetta.
Application Number | 20100101556 12/561508 |
Document ID | / |
Family ID | 41176735 |
Filed Date | 2010-04-29 |
United States Patent
Application |
20100101556 |
Kind Code |
A1 |
DELL'OGLIO; Fabio ; et
al. |
April 29, 2010 |
FOOD BAKING OVEN, WITH AIRFLOW CONTROL DEVICES OF THE HEAT
DISPERSION FROM THE BAKING CHAMBER THROUGH THE ACCESS SPAN, AND
WITH INTEGRATED VENTILATION SYSTEM FOR THE THERMAL INSULATION WITH
THERMAL BARRIER OF THE ACCESS SPAN
Abstract
Domestic use food baking oven to be embedded is provided with a
ventilation system for the thermal insulation of the baking
chamber, an airflow control device of the heat dispersion from the
baking chamber, and integrated ventilation system for the thermal
insulation of the baking chamber. At the baking chamber access
span, and in an operative baking condition with the baking chamber
access door in an open condition, the forced airflow is generated
by the ventilation system for the thermal insulation of the baking
chamber, which is in a diverted condition at the baking chamber
access span. The airflow is diverted by a flow diverter, being of
the type which can be shut down as soon as the access door of the
oven, in a closed condition, is arranged in abutment with the flow
diverter or with a part of it.
Inventors: |
DELL'OGLIO; Fabio;
(Conegliano (TV), IT) ; Faedo; Andrea; (Brescia,
IT) ; Zanchetta; Giorgio; (Conegliano (TV), IT)
; Salamon; Gianluca; (San Vendemiano (TV), IT) |
Correspondence
Address: |
EGBERT LAW OFFICES
412 MAIN STREET, 7TH FLOOR
HOUSTON
TX
77002
US
|
Assignee: |
UNIELDOM GROUP s.cons.
a.r.l.
San Vendemiano (TV)
IT
|
Family ID: |
41176735 |
Appl. No.: |
12/561508 |
Filed: |
September 17, 2009 |
Current U.S.
Class: |
126/21A |
Current CPC
Class: |
F24C 15/006 20130101;
F24C 15/025 20130101 |
Class at
Publication: |
126/21.A |
International
Class: |
F24C 15/32 20060101
F24C015/32 |
Foreign Application Data
Date |
Code |
Application Number |
Oct 27, 2008 |
IT |
TV2008A000136 |
Claims
1. Food baking oven, with airflow control for heat dispersion and
integrated ventilation, the oven comprising: a baking chamber being
comprised of a frame with an access span, said chamber being
frontally accessible through the access span, and a door for
closing said baking chamber; a cooling ventilation system for
thermal insulation of the baking chamber, having an airflow licking
an external surface of the baking chamber, the ventilation system
being comprised of at least one environment air input vent
corresponding to a lower border of the frame and a duct with a
tangential fan, pushing sucked cold air towards at least one hot
air exit vent located near the access span; an airflow control
device, corresponding to the hot air exit vent and controlling the
heat dispersion from the baking chamber through the access span,
wherein the control device comprises a flow diverter.
2. Food baking oven, with airflow control, according to claim 1,
wherein said flow diverter is elastically yielding.
3. Food baking oven, with airflow control, according to claim 1,
wherein the control device comprises an anchor plate joined in
correspondence with the exit vent, said anchor plate being provided
along a face with supports, each support being comprised of
symmetrical and parallel walls spaced from and facing each other,
in such a way as to interpose a rotational shaft, said flow
diverter being hinged to each support.
4. Food baking oven, with airflow control, according to claim 1,
wherein said flow diverter is comprised of a rectilinear wing
shaped deflector, having overhanging hooks corresponding to a side,
each hook being engaged to the corresponding rotational shaft of
each support, said flow diverter being of the dynamic type with
respect to the static anchor plate.
5. Food baking oven, with airflow control, according to claim 1,
wherein said flow diverter is elastically hinged with respect to
the anchor plate, due to the provision of springs, at least one
spring being provided for each support.
6. Food baking oven, with airflow control, according to claim 5,
wherein each spiral spring is joined to the respective rotational
shaft and with a first end acts on the flow diverter while a second
end is located corresponding to the anchor plate.
7. Integrated ventilation system for thermal insulation as a
thermal barrier of an access span for food baking ovens, each oven
having a baking chamber and an airflow control device controlling
the heat dispersion from the baking chamber, according to claim 1,
wherein the oven in a conventional condition of the food contained
in the baking chamber is comprised of a ventilation airflow for the
thermal insulation, being sucked through the environment air input
vent, the airflow flowing along the duct peripheral with respect to
said baking chamber, the airflow being sent by a tangential fan
towards the air exit vent, when the door is in an open condition,
the flow diverter being directed towards the bottom in such a way
as to intercept the flow and deviate the airflow generating an
airflow acting as an air blade barrier parallel to the access span
in such a way as to involve at least all the wideness of said
access span.
8. Integrated ventilation system, according to claim 7, further
comprising a door being closed and occluding the access span of the
baking chamber of the oven, a tooth along a top edge of the door
being in abutment with the outwardly directed surface of the flow
diverter, in such a way as to counteract the elastic effect of the
springs, wherein further pushing the door until reaching a closed
condition, the flow diverter rotating towards the baking chamber
and therefore to remain in an upwardly rotated position until the
door is opened again, when the door opens, the progressive
contextual elastic release of the flow diverter occurs.
9. Integrated ventilation system according to claim 7, wherein said
flow diverter, in an open door condition, is maintained in an open
position due to the tension applied by the springs pushing
downwards and in a predetermined position.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] Not applicable.
STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT
[0002] Not applicable.
NAMES OF THE PARTIES TO A JOINT RESEARCH AGREEMENT
[0003] Not applicable.
INCORPORATION-BY-REFERENCE OF MATERIALS SUBMITTED ON A COMPACT
DISC
[0004] Not applicable.
BACKGROUND OF THE INVENTION
[0005] 1. Field of the Invention
[0006] This invention relates to a food baking oven with an airflow
thermal barrier device and baking system, particularly for embedded
ovens and ovens for domestic use.
[0007] 2. Description of Related Art Including Information
Disclosed Under 37 CFR 1.97 and 37 CFR 1.98.
[0008] Freely installable domestic use kitchen ovens and embedded
ovens for domestic use are known. Conventionally, they are devices
which, in order to reduce the thermal flow exchanged between two
different temperature environments, such as the baking chamber of
the oven and the external environment, are insulated with a thermal
insulation, mostly made of glass wool, applied on all the sides. In
many other types of ovens and embedded kitchen ovens, an insulation
air-casing is provided surrounding the baking chamber, which
constitutes a cooling ventilation duct with an entry mouth obtained
along the lower border of the access span of the baking chamber and
a corresponding exit mouth obtained along the upper border of the
same. Said air-casing is passed through by a one-way airflow also
pushed by a fan, with the purpose to accelerate the cooling in such
a way as to limit the heat dispersion and, improving at the same
time the total performance of the baking chamber, for example as
described in U.S. Pat. No. 3,659,578 (Davis et al.) and EP1028290
(Autin et al.) relative to ovens of the pyrolytic type.
[0009] Among the critical moments of any baking cycle, the opening
phase of the door must be considered. It is an operation, which
occurs each time one needs to stir the food, to relocate the food,
to perform an inspection, or to sprinkle the food with liquids
useful for baking. These sequences are particularly recurrent,
repeated during even short intervals and which are necessary for
the user in order to obtain good food baking quality. Therefore,
the door opening operation itself is a circumstance, which is
common to all the types of ovens, including the ones intended for
domestic use. The constant opening is a necessary situation, yet
causes various problems. More in detail, contextually with the door
opening operation, at the baking chamber, an immediate and
progressive heat exit occurs which is proportional to the time the
door itself remains in the open condition and to the room
temperature. This phenomenon, mainly due to the re-establishment of
the equilibrium of the two pressures, the one inside the baking
chamber and the external environment one, very often causes some
known drawbacks, such as for example heat blasts, lengthening of
the baking time, loss of the uniformity and of the coloring of the
baking surface of the food and especially an increase in the power
consumption due to the fact that once the door has been closed, the
temperature set by the user should be re-established again by the
control and heating devices of the oven.
[0010] At the same time, airflow thermal barriers are known to
control the microclimate inside rooms. Conventionally, it is an
airflow, confined as far as possible within certain spaces, which
is generated by a convenient fan means, and conveyed near the
access opening to the environment in such a way as to achieve a
sort of vertically oriented air curtain, mainly with a continuous
flow but also temperature controlled, which, being thermostated, is
originated and interposed between two different areas, each with
its own ambient temperature.
[0011] It is widely used in trade centers, at high latitudes as
well, and it allows limiting of the bilateral migration, through an
opening, of the natural convective air motion due to the different
temperatures of the two relative air masses. From a practical point
of view, a slit is obtained corresponding to the opening, along the
lintel, developing for about the whole length, before or after a
conventional door, through which an airflow exits oriented in such
a way as to be substantially perpendicular to the floor, like a
barrier. In this way, notwithstanding the frequent opening of the
doors to allow the transit of people, e.g. in correspondence of the
access to a department store, or means as at the entry of an
industrial shed, the air, for example hot air, circulating inside
the heated environment, does not exit through the opening, even if
it is attracted by the external cold mass and vice-versa.
[0012] Solutions of this type are well known, in literature also in
more than one configuration, and they find application in different
sectors. For instance, in U.S. Pat. No. 6,234,892 (Geyer et al.), a
device is described for producing hot air barriers for door
openings in the local transit of vehicles. It is a device for
producing airflows corresponding to door openings, to allow the
passage of people where vehicles transit, having a unit for forming
an airflow, which forms a barrier against the cold air penetration
into a space, located adjacent to the door opening. The unit is
structured in such a way as to be located at the lower end of the
door, and it is limited in height between a minimum of a third to a
maximum of the half of the total height of the door opening in such
a way as to prevent the penetration of the hot air only in the
lower zone of the door opening.
[0013] In the field of ovens in general, in particular to perform
braising, U.S. Pat. No. 4,898,319 (Williams) is known. It is an
oven comprising a device, which generates an airflow or barrier
involving the area of the door of the oven opening when the door is
in an open condition. The barrier or air curtain consists of a
fluid localized portion directed through the opening. The air
barrier prevents the gas exit from inside the oven when the door of
the oven is in an open condition, and furthermore it is used to
relocate or to fill with the conditioned air in the internal part
of the oven when it exits from the oven itself. The barrier is
generated through an opening and by means of load-bearing and
generation means, located on the outside and adjacent to the
opening or in the internal housing of the oven and adjacent to the
opening.
[0014] The solutions relative to the prior art are surely
significant, in substance, if on the one hand they suggest the use
of an air barrier, which encumbers the migration of the airflow,
which corresponds to an opening dividing two rooms, and which
remains in a temporarily open condition. On the other hand, it is
also true that they are not solutions, which are optimized for many
other sectors. In this case, of particular relevance is the fact
that so far said solutions have not been applied to food baking
ovens, and consequently the problem relative to the heat exit, and
therefore to the sudden lowering of the temperature in the baking
chamber, due to the opening of the door/hatch in an operative
condition of the oven, was noticeably an unsolved problem.
[0015] Moreover, it is interesting that the position of the channel
or of the emission mouth of the air blast originated by
corresponding generation means, is obtained, based on the prior
art, on the outside or on the inside with respect to the wall
defining the opening towards the heating chamber. The applications
listed in the prior art refer to solutions, which noticeably can
find application only in specific intended uses, which are not
similar and appropriate for food baking ovens. In most of the
cases, in fact, said applications could not find use in the latter
equipments also because in any case they need the door occluding
the access and in a condition which, when it is an operative
condition, must remain as closed as possible and which does not
need the use of the air barrier. The presence of the door or of the
hatch, mainly in the cases in which it is hinged along the upper
side of the access mouth to the baking chamber or along the lower
side of the same, therefore constitutes an objective limit to the
translation of said techniques in food ovens, substantially having
a structural origin, the prior art being de facto inapplicable.
[0016] Prior Art Closest to the Invention [0017] D1: JP9119643
(Kurokawa) [0018] D2: ITTV2005U000029 (Ferretti) [0019] D3: U.S.
Pat. No. 3,659,578 (Davis et al.)
[0020] In D1, a baking apparatus is described, intended to reduce
the hot air consumption and the steam discharged out of the heating
chamber, when the door is opened during the baking, by providing an
air barrier which is formed at the opening surface of the door of
the heating chamber for baking food. A door is provided at the
front surface of a baking chamber in an oven. An air outlet port is
provided at the upper border of the opening surface of the door so
as to be extended horizontally along the whole border. The air is
supplied to the air outlet port by a fan through a ventilation
passage and a header so as to blow the air flow through the air
outlet port. An air suction port is provided at the lower border of
the door opening surface so as to be extended along the whole
length of said lower border. In this way, the air located at the
door opening surface is sucked into the air suction port by means
of a suction device, which disposes the discharged air into a
collecting hood through a ventilation passage and a duct at the
door opening surface where the air barrier is formed.
[0021] D2 discloses an improved pizza baking electrical oven,
comprising an airflow thermal barrier for controlling the
environment temperature in the baking chamber with, in
correspondence with the front of the oven, a control board, which
provides means for maintaining the preset temperature controlling
the heat supply, the automatic and/or a traditional type
programming of the oven ignition. The oven consists of a
parallelepiped metal covering structure, which integrates the plant
design, and a baking chamber with relative heating means, said
baking chamber having at least one surface coated with a refractory
material, located in correspondence of the bedplate. The baking
chamber is enlightened, and it is provided with an access opening
closed by a respective tiltable door hinged along the lower or
along the upper side. The access opening has means to generate a
thermal barrier consisting of an airflow which is channeled in
correspondence of the access opening of the oven in such a way that
the airflow is perpendicular to the profile defining the opening
itself. The airflow is generated only contextually to the opening
of the door of the oven and in a substantially operative condition
of the oven which requires the presence of a certain baking
temperature inside the baking chamber.
[0022] D3 discloses a vent structure for venting an air space
around the cavity of a self-cleaning food oven with the vent
structure including a damper located at the airflow exit mouth
along the upper border of the access span of the baking chamber of
said oven.
[0023] It is therefore reasonable to consider as known: [0024] a
baking oven for domestic use or to be embedded; [0025] a baking
oven for domestic use or to be embedded provided with a cooling
system of the baking chamber by means of ventilation through a duct
surrounding the baking chamber; [0026] a thermal barrier consisting
of a forced airflow which is generated by fan means and induced
through a duct with at least one exit mouth, which thermal barrier
precludes the heat exit from a heating chamber; [0027] a food
baking oven provided with means intended to generate a thermal
barrier consisting of an airflow, wherein airflow exits through
some openings located in correspondence with the upper border of a
baking chamber access span, which is closed by a door through which
one can access the baking chamber, and wherein said thermal barrier
is active with the door in an open position and in a baking
operative condition of the food oven.
BRIEF SUMMARY OF THE INVENTION
[0028] The invention is a domestic use food baking oven to be
embedded, of the type provided with a ventilation system for the
thermal insulation of the baking chamber, with an airflow control
device of the heat dispersion from the baking chamber, and with an
integrated ventilation system for the thermal insulation of the
baking chamber. The oven, at the baking chamber access span, in an
operative baking condition of said oven and with the baking chamber
access door in an open condition, has a forced airflow generated by
the ventilation system for the thermal insulation of the baking
chamber, which is in a diverted condition at the baking chamber
access span. The airflow is diverted by means of a flow diverter,
said flow diverter being of the type which can be shut down as soon
as the access door of the oven, in a closed condition, and is
arranged in abutment with said flow diverter or with a part of
it.
[0029] Aims
[0030] In this way, by the considerable creative contribution the
effect of which constitutes an immediate and non-negligible
technical progress, different and important aims are achieved.
[0031] A first aim is to retain inside the oven the heat produced
during the baking of the food, whenever the condition in which the
user opens the oven door occurs, to stir, to inspect or to sprinkle
cooking liquids, by means of the airflow barrier generated by the
hot airflow produced by the insulation ventilation of the baking
chamber.
[0032] A second aim is to eliminate, by means of the airflow
barrier, the blasts, making the intervention of the user more
comfortable, easier and safer.
[0033] A third aim is to reduce by means of the airflow barrier,
the baking time in the usual baking cycle, which considers the
conventional periods with the door in an open/closed condition, due
to the fact that the temperature detectable inside the baking
chamber of the oven is not subject to relevant variations. In this
way, a greater rapidity is also allowed in restoring the steady
state temperature originally set in the baking chamber, because the
fluctuations of temperature in the baking chamber are minimum.
Finally, also due to the fact that the changes of temperature in
the baking chamber are minimum, an improvement of the food baking
cycle is achieved, with an optimal coloring and uniformity of the
food.
[0034] A fourth aim is to reduce, by means of the airflow barrier,
power consumption because the temperature inside the oven baking
chamber is less subject to significant changes and, as a result,
less power is required to restore the original condition.
[0035] In conclusion, these aims and advantages have the value to
obtain a food baking oven for domestic use or to be embedded with a
good technological content.
BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS
[0036] These and other advantages will appear from the following
detailed description of a preferred solution with the aid of the
enclosed schematic drawings whose execution details are not to be
considered limitative but only and exclusively illustrative.
[0037] FIG. 1 is a schematic view of the original path of the
airflow of the cooling ventilation system for the thermal
insulation of the baking chamber.
[0038] FIG. 2 is a schematic view of the path of the airflow of the
cooling ventilation system for the thermal insulation of the baking
chamber in a deviated condition of the flow to obtain the thermal
barrier function.
[0039] FIG. 3 is a schematic view of the position of the flow
diverter with the baking chamber access door in an open
condition.
[0040] FIG. 4 is a detailed sectional view of the position of the
flow diverter with the baking chamber access door in a condition
close to the closed condition.
[0041] FIG. 5 is a schematic view of the position of the flow
diverter with the baking chamber access door in a closed
condition.
[0042] FIG. 6 is a perspective view of the position of the flow
diverter only in a closed condition.
[0043] FIG. 7 is a perspective view of the position of the flow
diverter only in an open condition.
[0044] FIG. 8 is an exploded perspective view of the flow diverter
only.
DETAILED DESCRIPTION OF THE INVENTION
[0045] The present innovation refers to a food baking oven (10) of
the type to be embedded or for domestic use, with an airflow
control device (100) of the heat dispersion from the baking chamber
(20) through the access span (200) and with integrated ventilation
system for the thermal insulation by means of a thermal barrier of
the access span (FIGS. 1 and 2). In particular, the oven (10)
includes a baking chamber (20) surrounded by a frame (11) to which
one can frontally access through the access span (200), which is
closable by means of a door (300) of the type which is hinged to
the frame (11) of the oven (10). The door (300) closing the access
span (200) of the baking chamber (20) can be of the type hinged
along the lower border (12) of the frame (11) of the oven (10), as
represented in FIG. 3, or as in other solutions not shown, along
the upper border (13) of the frame (11) of the oven (10), or
moreover with an arrangement of the hinges allowing a folding
opening of the door (30), such as for example along the vertical
border of the frame (11) of the oven (10), or sideways with respect
to the access span (200).
[0046] The oven (10) is of the type provided with a cooling
ventilation system for the thermal insulation of the baking chamber
(20) by generating an airflow (f1) licking the external surface of
the baking chamber (20) along a path which is defined inside the
frame (11) of the oven. Therefore, said cooling ventilation system
consists of at least one environment air input vent (30) obtained
in correspondence with the lower border (12) of the frame (11) of
the oven (10) on the front side, followed by a duct (40) externally
surrounding the baking chamber (20). Along the duct (40), a
tangential fan (50) is present which pushes the cold air sucked
through the environment air input vent (30) towards a hot air exit
vent (60), which is located near the access span (200), along the
upper border of the frame (11) of the oven (10) at the side of the
access span (200) and which in this case is located on the
front.
[0047] At the air exit vent (60) through which the cooling
ventilation airflow (f1) flows outside the oven (10) for the
thermal insulation of the baking chamber (20), the airflow (f2)
control device (100) is present which controls the heat dispersion
from the baking chamber (20) (FIGS. 2, 3, 4 and 5). More in detail,
along the upper and horizontal profile (61) of the air exit vent
(60) the control device (100) is joined, which essentially consists
of an anchor plate (101) fixed by means of screws to said upper and
horizontal profile (61) of the exit vent (60). The anchor plate
(101) at the upper face (101a) is provided with supports (102, 103,
104), each of which consists of two spaced symmetrical and parallel
walls (110, 111) and which face one another. Each support has a
central hole (112), in such a way as to interpose a rotational
shaft (113) engaged inside said holes (112). The purpose of each
rotational shaft (113) is to support in a hinged way the flow
diverter (120). Even in more detail, said flow diverter (120),
consists of a rectilinear wing-shaped deflector, obtained from a
plastic material, which in correspondence with the greater side
(121) is provided with three overhanging hooks (122, 123, 124) with
a semicircular section, each of which is engaged to the
corresponding rotational shaft (113) of each support (102, 103,
104). In this way, the flow diverter (120) is dynamic, being able
to rotate with respect to the anchor plate (101), which is static,
because it is fixed at the air exit vent (60) through which the
cooling ventilation airflow (f1) for the thermal insulation of the
baking chamber (20) flows outside the oven (10). The flow diverter
(120) is elastically hinged with respect to the anchor plate (101)
due to the fact that spiral springs (130) are provided, at least
one for each support (102, 103, 104). Each spiral spring (130) is
joined to the relative rotational shaft (113) and with a first end
(131) presses the flow diverter (120) while the second end (132) is
located at the anchor plate (101) between the latter and the upper
and horizontal profile (61) of the exit vent (60).
[0048] Operatively, (FIGS. 2, 4 and 5), the oven (10) in a
conventional condition corresponding to the baking of the food
contained in the baking chamber (20), has a ventilation airflow
(f1) for the thermal insulation, which is sucked through the
environment air input vent (30) and runs along the peripheral duct
(40) with respect to said baking chamber (20), to be sent towards
the air exit vent (60) by means of the tangential fan (50). With
the door (300) in an open condition (FIGS. 2 and 3), the flow
diverter (120) is directed towards the bottom in such a way as to
intercept the flow (f1) and deviate the airflow (f1) generating an
airflow (f2) acting as an air blade barrier parallel to the access
span (200) in such a way as to involve at least all the width of
said access span (200). In this condition, the flow diverter (120)
is maintained in an open position due to the tension applied by the
springs (130) pushing downwards and in a predetermined position
said flow diverter (120). Vice-versa, by closing the door (300)
occluding the access span (200) of the baking chamber (20) of the
oven (10), the tooth (301) along the upper border of the door (300)
goes in abutment with the outwardly directed surface of the flow
diverter (120), in such a way as to counteract the elastic effect
of the springs (130) (v. FIG. 4). By further pushing the door (300)
until reaching its closed condition (FIG. 5), the flow diverter
(120) is caused to rotate towards the baking chamber (20) and
therefore to remain in an upwardly rotated position until the door
(300) is opened again. In this case, when one opens the door (300)
again, the progressive contextual elastic release of the flow
diverter (120) occurs in the condition shown in FIGS. 2 and 3.
REFERENCE
[0049] (10) oven [0050] (100) airflow control device [0051] (20)
baking chamber [0052] (200) access span [0053] (11) frame [0054]
(300) door [0055] (12) lower border of the frame (11) [0056] (13)
upper border of the frame (11) [0057] (f1) ventilation airflow
[0058] (30) environment air input vent [0059] (40) duct [0060] (50)
tangential fan [0061] (60) hot air exit vent [0062] (f2) airflow
thermal barrier [0063] (101) anchor plate [0064] (61) horizontal
and upper profile of the air exit vent (60) [0065] (101a) upper
face [0066] (102, 103, 104) supports [0067] (110, 111) symmetrical
and parallel walls [0068] (112) central hole [0069] (113)
rotational shaft [0070] (120) flow diverter [0071] (121) greater
side [0072] (122, 123, 124) overhanging hooks [0073] (130) spiral
springs [0074] (131) first end [0075] (132) second end [0076] (301)
tooth of the door (300)
* * * * *