Cooking appliance

Description

[0001] This invention relates to improvements in cooking appliances, especially cookers of the range cooker type comprising the features of the preamble of claim 1. Such a codering appliance is known from EP-A-0833108.

[0002] A range cooker is typically a freestanding cooker having one or more ovens, optionally a grill, and a top mounted hob. The earliest range cookers were intended to be fitted into the chimney openings of large houses to replace inefficient open fires. Nowadays they are more likely to be installed in an alcove or perhaps between fitted cabinets in a kitchen as an alternative to a built in appliance.

[0003] An ideal cooking appliance would include an oven which does not loose any heat at all through its walls, but in practice all ovens will do this to a lesser or greater extent. This hot air will heat the space surrounding the oven within the main body of the cooker. Vents must be provided in the main body to allow this hot air to escape. If the hot air is not managed correctly any electronic devices within the main housing, such as control circuitry for the ovens, could be damaged. Typically, one or more vents are provided along the upper front edge of the cooker facia to allow hot air to escape. A fan may also be provided at the rear to suck or blow cooling air through the interior and to help scrub the hot air to the outside.

[0004] This simple arrangement works well for most cooking appliances. However, the applicant has realised that in some cases there may still exist excessive temperatures. One particular concern is the use of an inductive type hob which will include control electronics that are heat sensitive which could be damaged if exposed to excessive heat. These will often be located at the top of the housing where the hot air rises to meet them and hot spots can occur if care is not taken.

[0005] According to a first aspect the invention provides a cooking appliance according to claim 1.

[0006] The applicant has appreciated that the provision of a baffle between the oven and the hob, dividing the air is blown by a fan into two airstreams, allows the air flow across the hob better to be controlled. This can allow more accurate cooling or the use of a small, and hence quieter and more efficient, fan. In effect it can provide a cushion of air above the baffle that protects the underside of the hob from hot air rising from the ovens. It also permits heat to be independently scrubbed from the ovens and any part of the hob which requires cooling.

[0007] The baffle may comprise a plate, perhaps of metal such as aluminium, which extends from the back of the main oven body to the front to effectively divide the air flow into two paths. It may be disposed generally in a horizontal plane in parallel with the hob.

[0008] The single fan, located below the baffle, may be the only source of air flow (other than natural convection currents created by the rising of hot air in the housing) for scrubbing hot air from within the main body. The sizing and number of the baffle openings may be selected to permit a fixed proportion of the air blown by the fan to pass across the underside of the hob and across the ovens. More air may flow below the baffle than above it.

[0009] The fan may be located at the rear of the main housing, and may suck air into the housing to blow it across the ovens and baffle.

[0010] The openings in the baffle may comprise elongate louvres. They may be formed by stamping or pressing a plate of material to form the baffle. They may comprise elongate slots, and most preferably at least one edge of the slot is deflected out of the plane of the plate to form a ramp which guides the flow of air through the plate and then parallel to the plate. The ramps preferably project into the region above the baffle. In this way, air that is passed through the slot hits the ramp and is steered towards the front of the baffle and then out of the housing.

[0011] The spacing of the baffle from the underside of the hob may be between 1cm and 5 cm, or up to 10cm or 20cm. This has been found to provide a uniform flow of air across the underside of the hob.

[0012] The main body may be substantially 90cm or 120cm wide and have a depth of substantially 60cm.

[0013] The hob may comprise an inductive hob including one or more inductive heating regions or elements. Such hobs are well known and rely on the principle that a ferromagnetic material placed in a rapidly changing magnetic field will heat up due to hysteresis in the material or due to eddy currents that are set up in the material. It may therefore include at least one magnetic coil whose shape defines a heating region below a glass/ceramic upper surface and electronic circuitry for driving and controlling the magnetic field in the coil. It may comprise a self-contained inductive hob which includes all of components required to operate the inductive heating zones with the exception of perhaps the user operable controls. These are typically knobs or buttons that will be located separately on the upper front facia of the cooking appliance.

[0014] Other types of hob may be provided, such as halogen hobs or ceramic hobs. These are to a lesser extent more tolerant of heat exposure as they rely on less complex electronics. However, they may still benefit from the improved heat management provided by the baffle. A hob which combines one or more inductive elements with one or more radiant elements may be provided. The hob may be in one piece or may comprise more than one piece. For example a single piece containing 5 inductive elements may be provided or two pieces- one containing inductive elements and the other radiant ones.

[0015] The cooking appliance may comprise a range cooker which may be free standing.

[0016] It may include a grill and preferably two or more ovens. The grill may be located with the oven(s) below the baffle. The grill and ovens may be insulated with one or more layers of insulating material to help minimise heat loss. The grill may be located within an oven.

[0017] The provision of a grill and multiple ovens provides such a high power heat source that a conventional design without the baffle could not keep temperatures at the underside of the hob to such a low level as to stop the electronics of an inductive hob overheating (typically around 80-85°C). The baffle has been found by the inventors to provide an effective solution to this problem.

[0018] There will now be described, by way of example only, one embodiment of the present invention with reference to and as illustrated in the accompanying drawings of which:

Figure 1 is a schematic view of a cooking appliance;

Figure 2 is a partial side view of an embodiment of a cooking appliance in accordance with the present invention;

Figure 3 is a view corresponding to Figure 2 showing the flow of air through the cooking appliance when the cooling fan is operated;

Figure 4 is a partial view in perspective from the front of the cooking appliance of Figure 2; and

Figure 5 is a partial view in perspective from the rear of the appliance of Figure 2

[0019] As shown in Figures 1 to 5 of the accompanying drawings, a cooking appliance comprises a main cooker housing 10 supported on four legs 20 so as to be free standing. The housing or body comprises an open topped box having front, back and side walls of pressed steel. The box contains a pair of insulated oven cavities 30,40 and a grill cavity 50. Each cavity is in accessible through to a respective opening in the front wall of the housing and is closed by a door (not shown) fixed to the front wall by one or more hinges.

[0020] Each oven cavity 30,40 is provided with a heating element at the rear and an (optional) fan 35,45 for circulating air around the oven cavity. The heating element may comprise a gas burner or an electric heating element. In use the heat source heats the air in the oven. A thermostat measures the air temperature in the oven, and feeds the temperature to a controller. The controller regulates the temperature in the oven according to the measured temperature and a temperature demand setting controlled by a knob on the front of the oven housing.

[0021] The grill 50 operates in a similar manner, with the key difference being that the heat source is located within the cavity of the grill itself so as to provide direct radiant heating of any food in the grill.

[0022] The body 10 is of such a height that a space 60 is defined above the ovens and grill. Hot air that escapes from the ovens will rise up to fill this space.

[0023] The top of the housing 10 is covered with a self contained hob unit 70 which defines a worktop and cooking area. This comprises a glass ceramic surface substantially 60cm from front to back and 120cm across. Below the surface is mounted at least one inductive heating element 75 in the form of an electromagnetic coil. The coil is driven with current from an electronic drive circuit 76 which is itself controlled by an electronic control circuit. These electronics have a limited maximum operating temperature of typically 85 degrees centigrade. The applicant has appreciated that this could be exceeded if the hot air rising from the ovens and grill is allowed to impinge upon the electronics without controlling the airflow in the space above the ovens.

[0024] To control the air flow, a fan 80 is provided in the rear wall of the oven housing with its axis aligned generally with the middle of the chamber into which the hot air rises. The fan 80 is driven by a drive circuit which is controlled by a temperature sensor (not shown). The control circuit may be set to operate the fan whenever one of the ovens or grill is ON, or perhaps whenever the temperature measured by the sensor exceeds a predefined temperature. The sensor can be located in the space above the ovens 30,40 and grill 50.

[0025] The location of the fan can be seen in Figures 2 to 5 of the accompanying drawings. The fan 80 sucks air from outside the oven housing and blows it out into the space 60 above the ovens, creating an airflow towards the front of the housing 10. The bulk of this air is permitted to escape through a set of slots 90 in the front wall of the housing. These slots are located below the level of control buttons and knobs 100 on the front of the cooker, and a heat deflecting shield 110 is provided on the outside of the housing below the control knobs 100. This shield, as is known in the art, ensures the hot air is directed away from the knobs 100.

[0026] To further improve the management of the air flow in the cavity a plate like baffle 120 is provided. This lies in a horizontal plane a small distance below the hob and effectively divides the cavity into an upper and lower section. Its front/back and width dimensions therefore equal the internal dimensions of the main housing. to prevent air in the cavity flowing up around the sides of the plate to contact the underside of the hob. It is located above the fan.

[0027] The plate baffle 120 does not completely stop air from the fan reaching the underside of the hob. Some flow of air from the lower to the upper section is permitted by way of a set of slots or louvers 125 provided in the plate.

[0028] The louvres 125 direct some of the air flow of the lower section into the upper section and encourage it to flow towards the front of the upper section. It can then escape the upper section through a set of slots 130 in the front of the housing above the control knobs and just below the front edge of the hob.

[0029] In use the plate baffle 120 keeps the bulk of the hot air flow from the ovens and fan away from the hob yet allows some controlled air flow to pass over and cool the electronics of the hob. This airflow can be seen in Figures 4 and 5 of the accompanying drawings. Because the plate is positioned close to the underside of the hob a good laminar flow can be established for uniform cooling of the underside. A cushion of air is also established above the plate to help isolate the hob from the hot air of the ovens. Alternatively, through careful selection of the location of the slots 125 in the plate 120 the cooling air can be directed to just those regions where it is needed.

Claims

1. A cooking appliance comprising a main body housing (10) at least one oven (30), (40), a hob (70) mounted on the top of the main body housing (10) which includes at least one heating region, a heat deflecting baffle 120 which is provided within the main body housing 10 and which substantially partitions the at least one oven (30, 40) from the hob (70), one or more airflow control openings (125) which are provided in the baffle (120) and which permit air to flow in a controlled manner from the side of the baffle facing the at least one oven (30, 40) to the side of the baffle facing the hob (70), a fan (80) which draws air into the region of the main body housing (10) on the oven side of the baffle (120), characterised in that the appliance includes at least two vents through which air forced across the baffle can escape through, one vent (130) being provided on the hob side of the baffle through which air in the hob region can directly escape the main body housing, and at least one further vent (90) on the oven side of the baffle through which air can directly escape the main body housing.

2. A cooking appliance according to claim 1 in which the baffle (120) comprises a plate which extends from the back of the main oven body to the front to effectively divide the air flow into two paths.

3. A cooking appliance according to any preceding claim in which the fan (80) is located at the rear of the main body housing (10), and sucks air into the main body housing to blow it across the at least one oven (30, 40) and baffle (120).

4. A cooking appliance according to any preceding claim in which the one or more openings (125) in the baffle (120) comprise elongate louvers.

5. A cooking appliance according to any preceding claim in which the spacing of the baffle (120) from the underside of the hob (70) is between 1 cm and 5 cm, or up to 10cm or 20cm.

6. A cooking appliance according to any preceding claim in which the hob (70) comprises an inductive hob including one or more inductive heating regions or elements.

7. A cooking appliance according to any preceding claim which comprises a range cooker which is free standing.

Ansprüche

1. Eine Kochvorrichtung, die ein Hauptgehäuse (10), mindestens einen Ofen (30, 40), ein Kochfeld (70), das an der Oberseite des Hauptgehäuses (10) montiert ist und mindestens einen Heizbereich einschließt, ein Wärmeableitblech (120), das im Hauptgebäude (10) untergebracht ist, und das im Wesentlichen den mindestens einen Ofen (30,40) vom Kochfeld (70) abtrennt, eine oder mehrere Luftstromregelungs-Öffnungen (125), die im Ableitblech (120) untergebracht sind und die Luft in kontrollierter Weise von der Seite des Ableitblechs, das dem mindestens einen Ofen (30, 40) zugewandt ist, zur Seite des Ableitblechs, das dem Kochfeld (70) zugewandt ist, strömen lässt, ein Gebläse (80), das Luft in den Bereich des Hauptgehäuses (10) auf der Ofenseite des Ableitblechs (120) leitet, dadurch gekennzeichnet, dass die Vorrichtung mindestens zwei Luftdurchlässe einschließt, durch die die Luft, die durch das Ableitblech gepresst wird, hindurchströmen kann, ein Luftdurchlass (130) ist dabei auf der Kochfeld-Seite des Ableitblechs angebracht, durch den Luft in den Kochfeldbereich direkt aus dem Hauptgehäuse austreten kann und mindestens ein weiterer Luftdurchlass (90) an der Ofenseite des Ableitblechs, durch den Luft direkt aus dem Hauptgehäuse austreten kann.

2. Eine Kochvorrichtung gemäß Anspruch 1, in der das Ableitblech (120) eine Platte aufweist, die von der Rückseite des Hauptofengehäuses zur Vorderseite verläuft, um effektiv den Luftstrom in zwei Pfade zu unterteilen.

3. Eine Kochvorrichtung gemäß eines der vorhergehenden Ansprüche, in der das Gebläse (80) an der Rückseite des Hauptgehäuses (10) positioniert ist, und Luft in das Hauptgehäuse saugt, um sie durch den mindestens einen Ofen (30, 40) und das Ableitblech (120) zu blasen.

4. Eine Kochvorrichtung gemäß eines der vorhergehenden Ansprüche, in der die eine oder die mehreren Öffnungen (125) im Ableitblech (120) längliche Lüftungsschlitze aufweisen.

5. Eine Kochvorrichtung gemäß eines der vorhergehenden Ansprüche, in der der Zwischenraum des Ableitblechs (120) von der Unterseite des Kochfelds (70) zwischen 1 cm und 5cm oder bis zu 10cm oder 20cm beträgt.

6. Eine Kochvorrichtung gemäß eines der vorhergehenden Ansprüche, in der das Kochfeld (70) ein Induktionskochfeld aufweist, das ein oder mehrere Induktions-Heizbereiche oder -elemente einschließt.

7. Eine Kochvorrichtung gemäß eines der vorhergehenden Ansprüche, die einen Range Cooker aufweist, der freistehend ist.

Revendications

1. Un appareil de cuisson comprenant un corps principal (10) logeant au moins un four (30, 40), une table de cuisson (70) montée sur la partie supérieure du corps principal (10) qui comprend au moins une zone de chauffage, un déflecteur de chaleur (120) qui est placé à l'intérieur du corps principal (10) et qui partitionne sensiblement le au moins un four (30, 40) de la table de cuisson (70), une ou plusieurs ouvertures de régulation de flux d'air (125) qui sont placées dans le déflecteur (120) et qui permettent à l'air de s'écouler de manière régulée à partir du côté du déflecteur faisant face au au moins un four (30, 40) au côté du déflecteur faisant face à la table de cuisson (70), un ventilateur (80) qui aspire de l'air dans la zone du corps principal (10) sur le côté four du déflecteur (120), caractérisé en ce que l'appareil comprend au moins deux évents au travers desquels de l'air forcé sur le déflecteur peut s'échapper, un évent (130) étant placé sur le côté table de cuisson du déflecteur au travers duquel de l'air dans la zone de la table de cuisson peut s'échapper directement du corps principal et au moins un autre évent (90) sur le côté four du déflecteur au travers duquel de l'air peut s'échapper directement du corps principal.

2. Un appareil de cuisson selon la Revendication 1 dans lequel le déflecteur (120) comprend une plaque qui s'étend à partir de l'arrière du corps de four principal vers l'avant de façon à diviser de manière efficace le flux d'air en deux trajets.

3. Un appareil de cuisson selon l'une quelconque des Revendications précédentes dans lequel le ventilateur (80) est situé à l'arrière du corps principal (10) et aspire de l'air dans le corps principal de façon à le souffler sur le au moins un four (30, 40) et sur le déflecteur (120).

4. Un appareil de cuisson selon l'une quelconque des Revendications précédentes dans lequel les une ou plusieurs ouvertures (125) dans le déflecteur (120) comprennent des volets allongés.

5. Un appareil de cuisson selon l'une quelconque des Revendications précédentes dans lequel l'espacement du déflecteur (120) à partir du dessous de la table de cuisson (70) se situe entre 1 cm et 5 cm, ou jusqu'à 10 cm ou 20 cm.

6. Un appareil de cuisson selon l'une quelconque des Revendications précédentes dans lequel la table de cuisson (70) comprend une table de cuisson à induction comprenant une ou plusieurs zones ou éléments de chauffage à induction.

7. Un appareil de cuisson selon l'une quelconque des Revendications précédentes qui comprend une cuisinière qui est autonome.

Drawing