• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The invention relates to a food cooking apparatus comprising a receiving means (1) for receiving food, a riddling means (2) arranged in the receiving means (1), at least one main heating means (10) and at least one ventilation motor (51) for generating a heating flow (11), the receiving means (1) and the riddling means (2) being adapted to be driven by a relative rotational movement. The invention further relates to a method for cooking soft foods.
    公开号:FR3043537A1
    申请号:FR1560831
    申请日:2015-11-12
    公开日:2017-05-19
    发明作者:Olivier Delrue；Francois Letain；Michel Petit
    申请人:SEB SA；
    IPC主号:
    专利说明:

    COOKING PROCESS FOR ELECTRIC COOKING APPARATUS
    WITH MEANS OF REMOUAGE
    The present invention relates to the technical field of cooking processes for electric cooking appliances comprising a riddling means arranged in a food receiving means.
    The present invention relates in particular, but not exclusively, to a cooking process for electrical appliances intended for stirring and cooking foods with fat and comprising stirring means arranged in a receiving means (otherwise called a tank). arranged in a housing housing a hot air heater, wherein the riddling means and the vessel are adapted to be moved relative to one another so as to stir and stir the food and the material. greasy within the tank and in particular food pieces, such as french fries, chicken pieces etc ... WO 2006/000699 discloses such cooking appliances.
    WO 2007/088279 discloses a cooking appliance of the aforementioned type comprising a stirring blade rotated in a food receiving means (otherwise called tank). The geometry of the stirring blade and the movement of the stirring blade in the bowl help to redirect the food, especially fries, relative to each other. The different faces of the chips can thus successively come into contact with the bottom of the tank that can collect fat, the chips placed on the top of the tank being further exposed to the flow of hot air. These provisions make it possible to obtain a better cooking homogeneity. A disadvantage of the above construction is however that the brewing system does not cook all types of food introduced into the tank such as food called "soft". Indeed, this brewing mechanically solicits the soft food that can not withstand the efforts applied because of its behavior at the beginning of cooking. For example, non-limiting examples include donuts as a type of soft food.
    Also known is a cooking method, with an apparatus as mentioned above, which allows to cook food covered with breadcrumbs. This process comprises several steps, including an initial step in which there is no stirring of the food, that is to say in which the riddling means is deactivated. However, this process is not suitable for cooking "soft" foods because the mixing that occurs in subsequent steps has the effect of deforming foods such as donuts which makes them less attractive to the consumer. Moreover in this process, the crust of soft foods is thick and they are not sufficiently mounted.
    The object of the invention is therefore to allow cooking "soft" foods, such as donuts, with less fat, while maintaining their geometry and allowing them to lift.
    An object of the present invention relates to a cooking method for a food cooking apparatus comprising a receiving means provided for receiving food, a stirring means disposed within the receiving means, at least one main heating means and at least one ventilation motor for generating a heating flux, the receiving means and the riddling means being adapted to be driven by a relative rotational movement, the cooking apparatus comprising at least one means for controlling the relative movement of rotation, the main heating means and the ventilation motor characterized in that the cooking process comprises: a first firing step of a first duration, during which the relative rotational movement of the receiving means and the riddling means; is neutralized, the main heating means is controlled to regulate the temperature to a first set value and the ventilation motor is controlled at a first ventilation rate for regulating the heating flux at a first speed of circulation; - A second firing step of a second duration greater than the first duration, during which the relative rotational movement of the receiving means and the riddling means is active at a first rotational speed, the main heating means is controlled for regulating the temperature according to a second setpoint value, less than or equal to the first setpoint value, and the ventilation motor is controlled at a second ventilation rate, lower than the first ventilation speed, for regulating the heating flux at a second speed of circulation.
    In this way the cooking process in two specific stages makes it possible to successfully cook soft foods. Indeed, the high temperature cooking of the first step, coupled with the absence of stirring, makes it possible to force the growth of the soft food by the yeast when the yeast contains it. The effect of the second step on soft foods is that cooking at low temperatures can cook the inside without overcooking the outside and not dry the surface of soft foods during this second step.
    According to one embodiment, the cumulative cooking time of the two cooking steps corresponds to the cooking time selected by a user.
    In this way it is sufficient to indicate a total cooking time and the cooking process automatically adapts this overall time to the two specific cooking times required for the two cooking stages.
    According to one embodiment, the duration of the first cooking step is identical regardless of the cumulative duration of the two cooking steps and is between 3 and 6 minutes and is preferably equal to 4 minutes.
    The duration of the first cooking step is preferably set at 4 minutes because on soft foods such as single or double donuts (ie stuffed donuts), this duration is that which gives the good growth without thickening the external crust of the food soft. It is independent of the amount of soft feed introduced.
    The second duration is adapted to the amount of soft feed introduced. For example, four simple donuts are cooked in 15 minutes and four double donuts are cooked in 20 minutes. In both cases, the duration of the first cooking step, independent of the quantity of soft feed introduced, is preferably equal to 4 minutes.
    According to one embodiment, the first setpoint of the temperature is between 120 and 140 ° C. This temperature makes it possible to "inflate" or "push" the soft foods.
    According to one embodiment, the second setpoint of the temperature is between 110 and 120 ° C.
    In this way it is possible to cook the inside of soft foods without baking the outside of them.
    According to one embodiment, the first ventilation rate is substantially equal to 100% of the rated speed of the ventilation motor. In this way, the speed of the heating flux is adapted to inflate the soft foods.
    According to one embodiment, the second ventilation speed is between 50 and 90% of the rated speed of the ventilation motor and is preferably located between 70 and 80% of the rated speed of the ventilation motor. In this way the speed of the heating flux is adapted to cook the interior of soft foods.
    Another object of the present invention relates to a food cooking apparatus comprising a receiving means provided for receiving food, a riddling means disposed within the receiving means, at least one main heating means and at least one motor apparatus for generating a heating flux, the receiving means and the riddling means being adapted to be driven by a relative rotational movement, the apparatus comprising at least one means for controlling the relative rotational movement of the heating means main and the ventilation motor characterized in that the control means is equipped with an electronic control unit comprising a cooking program comprising: a first cooking step of a first duration, during which the relative rotational movement of the receiving means and the riddling means is neutralized, the main heating means is controlled to regulate the temperature according to a premature the setpoint value and the ventilation motor is controlled at a first ventilation rate to regulate the heating flux at a first speed of circulation; - A second firing step of a second duration greater than the first duration, during which the relative rotational movement of the receiving means and the riddling means is active at a first rotational speed, the main heating means is controlled for regulating the temperature according to a second setpoint value, less than or equal to the first setpoint value, and the ventilation motor is controlled at a second ventilation rate lower than the first ventilation rate for regulating the heating flux at a second speed of circulation .
    Such an apparatus makes it possible to cook soft foods so that they keep their starting form, are inflated, have a fine crust and have a coloring.
    According to one embodiment, the receiving means comprises a tray adapted to receive food and positioned above said receiving means and riddling means and the tray and the receiving means being designed to be driven by a relative movement of rotation.
    In this way the soft foods are not subject to riddling which allows to better preserve their geometry. The invention will be better understood with the aid of the non-limitative embodiments, illustrated in the accompanying figures, in which: FIG. 1 is a longitudinal sectional view of an exemplary embodiment of an apparatus for FIG. 2 is a perspective view in the open position of the apparatus shown in FIG. 1, in which the receiving means has been removed, FIG. 3 is a perspective view of the means. Figure 4 is a perspective view of the receiving means, Figure 5 is a perspective view in the open position of the apparatus shown in Figure 1 in an alternative embodiment. wherein a tray has been integrated above the receiving means, Figure 6 is a diagram of the evolution of the temperature over time for the method according to the invention. The cooking apparatus shown in FIG. 1 comprises a receiving means 1 provided for receiving the food, a riddling means 2 disposed within the receiving means 1. The receiving means 1 has an upper opening 3. The means of 1 and the riddling means 2 are designed to be driven by a relative rotational movement.
    More particularly, the receiving means 1 is arranged in a housing 4. The housing 4 defines a housing 5 in which the receiving means 1 is arranged. The housing 4 comprises a body 6 surmounted by a cover 7. The cover 7 comprises a transparent or translucent part arranged above the receiving means 1. The cooking appliance comprises a main heating means 10. As shown in FIG. 1, the main heating means 10 generates a heating flux 11 entering the means of reception 1 by the upper opening 3.
    More particularly, the cooking apparatus comprises a fan 12 designed to suck the air present in the housing 5 by an air intake 13 and to propel the air on a heating element 14 arranged in a conduit 15 opening into the housing 5. Part 16 of the duct 15 is formed in the cover 7. The fan 12 is set in motion by a ventilation motor 51.
    More particularly, the receiving means 1 is formed by a tank 20 having a bottom 21 and a side wall 22. The bottom 21 is inclined downwards towards the side wall 22. The tank 20 has a central opening 23 provided for the passage of a drive shaft 24 rotated by a motor 25. A chimney 26 is mounted on the central opening 23. The riddling means 2 is mounted on the drive shaft 24. The riddling means 2 has an attachment member 27 provided to engage with a retaining member 28 formed in the chimney 26. The vessel 20 is preferably made of metal material, preferably coated metal material or stainless steel. The receiving means 1 comprises a support 29 fixed to the tank 20. The receiving means 1 comprises a handle 8. The handle 8 is for example mounted articulated on the support 29.
    The receiving means 1 is removably mounted relative to the casing 4, FIG. 2 illustrating the casing 4 with the cover 7 open in the absence of the receiving means 1.
    The riddling means 2 illustrated in FIG. 3 comprises a hub 30 designed to cap the chimney 26, and an arm 31 coming from the hub 30. The riddling means 2 comprises a food lifting means 32 formed by an inclined surface inclined by relative to the axis of the hub 30. The width of the leaking surface decreases from a lower portion before 34 to a rear upper portion 35. A spoon 36 is removably mounted on the upper end of the hub 30.
    As can be seen in FIG. 4, a lateral obstacle 40 is positioned in the receiving means 1. More particularly, the lateral obstacle 40 comes from the support 29. The lateral obstacle 40 extends over at least part of the height of the side wall 22 of the tank 20.
    According to the invention, the riddling means 2 is rotated by a motor 25 in mechanical connection with the drive shaft 24. The motor 25 is controlled by a control means 50. Generally the control means 50 ensures the activation or the neutralization of the motor 25 and thus the rotation of the riddling means 2. Similarly, the control means 50 supplies the main heating means 10 of the apparatus and the supply of the ventilation motor 51. In particular, the control means 50 is shaped to ensure the operation of the apparatus according to at least two temperature levels and according to at least one ventilation regime.
    According to an alternative embodiment the apparatus also comprises a plate 60 which is positioned in the casing 4 above the receiving means 1 and the riddling means 2 disposed within the receiving means 1. The apparatus also comprises a unit of FIG. electronic control 52 in which cooking programs can be recorded. The apparatus also comprises, in a manner known per se, a user interface enabling it, in particular, to start the appliance, to choose, modify or cancel a pre-programmed cooking mode in the electronic control unit 52.
    According to the invention, the electronic control unit 52 allows to implement a particular cooking process to preserve the quality of soft foods. The implementation of the method allows in particular to cook soft foods, such as donuts, with less fat, while maintaining their geometry and allowing them to lift.
    The cooking process therefore comprises two main stages. A first step (E1) of cooking, of a first duration (T1), which consists in neutralizing the relative rotational movement of the receiving means 1 and the riddling means 2, in controlling the main heating means 10 to regulate the temperature according to a first set point and control the ventilation motor 51 at a first ventilation rate to regulate the heating flow 11 at a first speed of circulation.
    According to the first step, the non-rotation of the riddling means 2 preserves the geometry of soft foods, which at the beginning of cooking are fragile. The temperature chosen during this first stage makes it possible to start the cooking of the food and thus the solidification. At the end of this first step the soft foods have gained in mechanical resistance to support the riddling operated in the second stage.
    Indeed, the second step of the method consists in activating the relative rotational movement of the receiving means 1 and the stirring means 2 according to a first rotation speed, the main heating means 10 is controlled to regulate the temperature according to a second value setpoint, less than or equal to the first setpoint value, and the ventilation motor 51 is controlled at a second ventilation rate, lower than the first ventilation rate, for regulating the heating flow 11 at a second speed of circulation. This second cooking step (E2) is of a second duration (T2) greater than the first duration (T1).
    According to the second step (E2), the flow rate of the heating flux 11 is lowered relative to the first step so as not to dry the surface of the soft foods.
    According to one embodiment, the first setpoint value of the first step is between 120 ° and 140 ° C and the second setpoint value of the second step is between 110 and 120 ° C °.
    The exact choice of temperature depends in particular on the type of soft foods to be cooked.
    According to another characteristic of the process according to the invention, the cumulative cooking time of the two cooking steps (T1, T2) corresponds to the cooking time selected by a user.
    To better understand the method according to the invention, the operation and use of the apparatus is described in detail below. The user sets up the receiving means 1 in the housing 5 of the housing 4, mounts the riddling means 2 in the receiving means 1, arranges the soft foods in the receiving means 1 and adds if desired fat or oil using the spoon 36.
    When the appliance is switched on, the user selects the appropriate cooking mode and selects the cooking time via the user interface. According to another variant, a predetermined duration can be displayed and modified by the user.
    When the user starts the chosen cooking cycle of the appliance, the first process step according to the invention is triggered by the electronic control unit 52. Thus, the heating means 10 generates the heating flux 11 entering the oven. receiving means 1 through the upper opening 3, and the motor 25, rotating the riddling means 2 in the receiving means 1, is not activated. The temperature regulation according to the first temperature value is provided for example by means of a negative temperature coefficient (NTC) type sensor. When the duration of the first step has elapsed, the second step of the method according to the invention begins.
    The heating means is kept active but the control temperature is changed and decreased to a second value. The motor 25 rotating the riddling means 2 in the receiving means 1 is also activated.
    The riddling means 2 helps move the food relative to each other.
    In particular, the lateral obstacle 40 blocks a portion of the peripherally disposed foods and promotes the elevation of the food under the action of the food uprising means 32. The user can remove the receiving means 1 from the housing 4 by using a handle 8.
    As can be seen in FIG. 6, which represents the temperature variation in the apparatus as a function of time, the two steps are visible and the temperature drop occurs substantially at the end of the first step and is around 4 minutes. As a variant visible in FIG. 5, a plate 60 is positioned above the riddling means 2 and the receiving means 1 so as to prevent the soft foods from being subjected to stirring of the riddling means 2. The plate 60 is nevertheless mobile with respect to the receiving means 1 and the two process steps can also be operated. Alternatively, other types of heating means 10 may be envisaged, in particular a radiative heating means generating a radiant heating flux 11 entering the reception means 1 through the upper opening 3, or a means of heating. heating element arranged in or under the receiving means 1. If desired, the heating means may be integral with the receiving means 1. Alternatively, the riddling means 2 is not necessarily rotated in the receiving means 1. In particular, the receiving means can be rotated, if desired in a housing. Alternatively, the receiving means 1 is not necessarily formed by a tank. The receiving means 1 preferably has a bottom and a side wall. The receiving means may in particular be formed by a perforated basket.
    The present invention is not limited to the embodiment described and its variants, but encompasses many modifications within the scope of the claims.
    权利要求:
    Claims (9)
    [1" id="c-fr-0001]
    A cooking method for a food cooking apparatus comprising a receiving means (1) for receiving food, a riddling means (2) disposed within the receiving means (1), at least one means for main heater (10) and at least one ventilation motor (51) for generating a heating flux (11), the receiving means (1) and the stirring means (2) being adapted to be driven by a relative movement of rotation, the cooking apparatus comprising at least one means for controlling (50) the relative rotational movement, the main heating means (10) and the ventilation motor (51), characterized in that the cooking method comprises: a first cooking step (E1) of a first duration (T1), during which the relative rotational movement of the receiving means (1) and the stirring means (2) is neutralized, the main heating means (10) is controlled to regulate the temperature according to a first setpoint and the ventilation motor is controlled at a first ventilation rate to regulate the heating flow (11) at a first rate of circulation; a second cooking step (E2) of a second duration (T2) greater than the first duration (T1), during which the relative rotational movement of the reception means (1) and the riddling means (2) is active according to a first rotational speed, the main heating means (10) is controlled to regulate the temperature according to a second setpoint value, less than or equal to the first setpoint value, and the ventilation motor (51) is controlled at a second ventilation rate, lower than the first ventilation rate, for regulating the heating flow (11) at a second speed of circulation.
    [2" id="c-fr-0002]
    2. Cooking method according to claim 1 characterized in that the cumulative cooking time of the two cooking steps (T1, T2) corresponds to the cooking time selected by a user.
    [3" id="c-fr-0003]
    3. Cooking method according to claim 2, characterized in that the duration (T1) of the first cooking step is identical regardless of the cumulative duration of the two cooking steps (T 1, T2) and is between 3 and 6 minutes and is preferably equal to 4 minutes.
    [4" id="c-fr-0004]
    4. Cooking method according to one of the preceding claims, characterized in that the first set point of the temperature is between 120 and 140 ° C.
    [5" id="c-fr-0005]
    5. Cooking method according to one of the preceding claims, characterized in that the second temperature setpoint is between 110 and 120 ° C.
    [6" id="c-fr-0006]
    6. Cooking method according to one of the preceding claims, characterized in that the first ventilation rate is substantially equal to 100% of the nominal speed of the ventilation motor (51).
    [7" id="c-fr-0007]
    7. A method of cooking according to one of the preceding claims, characterized in that the second ventilation rate is between 50 and 90% of the nominal speed of the ventilation motor (51) and is preferably between 70 and 80% of the regime nominal of the ventilation motor (51).
    [8" id="c-fr-0008]
    8. Food cooking apparatus comprising a receiving means (1) for receiving the food, a riddling means (2) disposed within the receiving means (1), at least one main heating means (10) and at least one ventilation motor (51) for generating a heating flow (11), the receiving means (1) and the riddling means (2) being adapted to be rotated relative to each other, the apparatus comprising at least one control means (50) for the relative rotational movement, the main heating means (10) and the ventilation motor (51), characterized in that the control means (50) is equipped with a control unit (50). electronic control device (52) comprising a cooking program comprising: a first cooking step (E1) of a first duration (T1), during which the relative rotational movement of the reception means (1) and the riddling means ( 2) is neutralized, the main heating means (10) is controlled to regulate r the temperature according to a first set value and the ventilation motor (51) is controlled at a first ventilation rate to regulate the heating flow (11) at a first speed of circulation; a second cooking step (E2) of a second duration (T2) greater than the first duration (T1), during which the relative rotational movement of the reception means (1) and the riddling means (2) is active according to a first rotational speed, the main heating means (10) is controlled to regulate the temperature according to a second setpoint value, less than or equal to the first setpoint value, and the ventilation motor (51) is controlled at a second ventilation rate, lower than the first ventilation rate, for regulating the heating flow (11) at a second speed of circulation.
    [9" id="c-fr-0009]
    9. Food cooking appliance according to the preceding claim, characterized in that the receiving means (1) comprises a plate (60) adapted to receive the food and positioned above said receiving means (1) and the means of riddling (2) and the plate (60) and the receiving means (1) are designed to be driven by a relative rotational movement.
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    同族专利:
    公开号 | 公开日
    KR20180080307A|2018-07-11|
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    ES2773982T3|2020-07-16|
    WO2017081419A1|2017-05-18|
    FR3043537B1|2017-11-17|
    CN106943037B|2021-05-28|
    EP3373784A1|2018-09-19|
    US20180353010A1|2018-12-13|
    JP6445743B2|2018-12-26|
    EP3373784B1|2019-12-04|
    JP2018533428A|2018-11-15|
    US10292533B2|2019-05-21|
    CA3003074A1|2017-05-18|
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    法律状态:
    2016-11-30| PLFP| Fee payment|Year of fee payment: 2 |
    2017-05-19| PLSC| Publication of the preliminary search report|Effective date: 20170519 |
    2017-11-30| PLFP| Fee payment|Year of fee payment: 3 |
    2019-11-29| PLFP| Fee payment|Year of fee payment: 5 |
    2020-11-30| PLFP| Fee payment|Year of fee payment: 6 |
    优先权:
    申请号 | 申请日 | 专利标题
    FR1560831A|FR3043537B1|2015-11-12|2015-11-12|COOKING PROCESS FOR ELECTRIC COOKING APPARATUS WITH REMOTE MEANS|FR1560831A| FR3043537B1|2015-11-12|2015-11-12|COOKING PROCESS FOR ELECTRIC COOKING APPARATUS WITH REMOTE MEANS|
    CN201610944339.6A| CN106943037B|2015-11-12|2016-11-02|Cooking method for electric cooking apparatus with stirring mechanism|
    PCT/FR2016/052922| WO2017081419A1|2015-11-12|2016-11-10|Cooking method for electrical cooking apparatus with stirring means|
    US15/775,549| US10292533B2|2015-11-12|2016-11-10|Cooking method for electrical cooking apparatus with stirring means|
    EP16806271.9A| EP3373784B1|2015-11-12|2016-11-10|Cooking method for electrical cooking apparatus with stirring means|
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    KR1020187016083A| KR20180080307A|2015-11-12|2016-11-10|Cooking method for electric cooking apparatus having stirring means|
    CA3003074A| CA3003074A1|2015-11-12|2016-11-10|Cooking method for electrical cooking apparatus with stirring means|
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